Happy Saturday!

For a Fall day, it’s beautiful outside! The sun is shining, leaves are ‘doing their thing’ (read that – falling) and it’s 42 degrees F. (BRrrrrrrrrr! – supposed to be a HIGH of 50 – hehehe, that’s not very warm!) Nevertheless, I’m happy – it’s a FREE day for me (that means – nothing particular planned to do or go to) so I slept in, knit another pair of premie baby booties using a really nice yarn that was donated and am now writing to you. Sometimes it’s hard to NOT go online and order a new yarn when I find one (like the one I just used – really soft, nice ‘feel’, handles well, etc.) but I already have SO MUCH YARN I really have to restrain myself. (she said, knowing she just put in another order for more yarn! I was at JoAnn Fabrics the other day and spotted a (new to me) really pretty yarn in lots of really nice colors that would make great baby blankets. I, at that time, restrained myself by thinking: I’ll order it on line, maybe get a better price. It was $4.99 a skein & would take 3 to make a blanket – for me, that’s a bit expensive. Well, long story short – I went on line & found that Michaels is selling same thing for $1 less per skein, so I caved. It’s a 2-color mixture – white and a really pretty pink (also comes in lots of other ‘white and’ variations). We’ll see how this knits up before I go & order other colors! You can just say it’s my ‘obsession’ if you like . . . grin.

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Apple Pumpkin Muffins

2 1/2 C. flour
2 C. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 eggs
1 C. canned (solid-pack) pumpkin
1/2 C. vegetable oil
2 C. peeled/finely chopped tart apples

Preheat oven 350 degrees F.
Spray (or paper-line) 18 muffin tins
with nonstick cooking spray. In large
bowl combine first 7 ingredients. In
small bowl combine eggs, pumpkin &
oil – stir into dry ingredients just until
moistened – fold in apples. Fill tins
2/3 rds full. Bake 30-35 minutes until
muffins test done. Cool 10 minutes
before removing from tin. Makes 18

(recipe: tasteofhome.com)
——————————-

Crustless Mini Quiches

6 large eggs
1/2 C. milk
1/2 C. diced tomatoes
1/2 C. diced green chiles
1/4 tsp. black pepper
1/2 C. shredded Cheddar cheese
5 slices bacon (thick cut) -cooked
crisp/crumbled

Preheat oven 400 degrees F.
In large bowl whisk eggs & milk until
eggs are broken up – stir in rest of
ingredients. Spray a 12 cup MINI
metal cupcake tin with nonstick
cooking spray. Pour mixture into
tins, filling 3/4ths of the way, each.
Bake 17 minutes until a knife inserted
in centers comes out clean.
Makes 12

(recipe: myfoodandfamily.com)
—————————-

Quick Mushroom Chicken Bake

1 1/4 lb. skinless boneless chicken breast
halves
1 tsp. lemon pepper seasoning
1 T. vegetable oil
1 (10.5 oz) can cream of mushroom soup
1 (4 oz) can sliced mushrooms, drained
2/3 C. milk
1/2 C. grated Parmesan cheese
1 clove garlic, crushed
1/8 tsp. black pepper
=
3 C. hot, cooked white rice/pasta or
mashed potatoes
=
Preheat oven 350 degrees F.
Season chicken with lemon pepper.
Heat oil in 10-inch skillet & add chicken.
Cook 10 minutes until well browned on
both sides. Place chicken in a 2-quart
baking dish. Stir soup, mushrooms, milk,
cheese & garlic in a small bowl. Season
with black pepper & pour mixture over
chicken. Bake 30 minutes until chicken
is cooked through. Serve chicken & sauce
with rice. Serves 4

(recipe: campbells.com)
———————————
Tuna Noodle Casserole

1 (10.5 oz) can cream of mushroom
soup*
1/2 C. milk
2 T. chopped pimiento (optional)
1 C. frozen green peas
2 (5 oz, ea) cans tuna in water, drained
4 oz. (about 2 C.) medium egg noodles,
cooked/drained
2 T. plain dry bread crumbs
1 T. butter, melted

Preheat oven 400 degrees F.
Stir soup, milk, pimientos (if using), peas,
tuna & noodles into a 1 1/2 qt. casserole
dish. Stir bread crumbs & butter into a
small dish. Bake casserole 20 minutes until
hot & bubbling. Stir tuna mixture & sprinkle
top with bread crumb mixture. Bake 5 more
minutes until top is golden brown.
Serves 4

*a reader of the site recommended using
Campbell’s Garlic Mushroom soup for
added flavor

(recipe: campbells.com)
———————————

Crockpot Saucy Raspberry Chicken

5 chicken leg quarters, skin removed
1/3 C. seedless raspberry
spreadable fruit
3 T. soy sauce
1 tsp. spicy brown mustard
1/4 tsp. black pepper
2 T. cornstarch
2 T. cold water

Place chicken in 3 qt crockpot. In small
bowl combine spreadable fruit, soy sauce,
mustard & pepper – pour over chicken.
Cover & cook on Low 5-6 hours until
meat is tender. Remove chicken to a
serving platter; keep warm. Skim fat
from cooking juices; transfer juices to
a small saucepan & bring to boil. Combine
cornstarch & water until smooth; gradually
stir into pan & bring to boil. Cook & stir
2 minutes until thickened. Serve with
Chicken. Serves 5 (1 leg quarter each)

(recipe: tasteofhome.com)
————————–

Rice Pilaf

1/2 C. uncooked orzo pasta
1 T. olive oil
3 T. butter
1 C. chopped onions
1 C. uncooked long grain white rice
2 large cloves garlic, finely minced
2 bay leaves
1/2 tsp. dried thyme
1/4 tsp. black pepper
3 1/2 C. chicken stock

(optional: chopped fresh parsley – garnish)

Preheat oven 350 degrees F.
In Dutch oven over medium heat, toast raw
orzo DRY, stirring constantly with a wooden
spoon until it turns a light walnut color
(3-4 minutes) – remove to a bowl.
Add olive oil & butter to pan – once butter is
melted, add onions & rice; saute 5 minutes
stirring occasionally until onions are
translucent. If rice starts to get brown, remove
from heat before you proceed to next step.

Add garlic & stir 1 minute; add bay leaves, thyme,
pepper & browned orzo. Add & stir chicken stock.
Be careful – when stock hits the hot pan, it will
bubble up. Stir once, cover & place in oven for
30 minutes untouched. Remove from oven &
discard bay leaves. Fluff rice with a fork & taste –
add salt to taste, if needed. Garnish with chopped
parsley, if using. Makes 5 Cups.

(recipe: afamilyfeast.com)
—————————–

Buttermilk Chocolate Bread

1 C. sugar
1/2 C. butter (or marg), softened
2 eggs
1 C. buttermilk*
1 3/4 C. flour
1/2 C. baking cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 C. chocolate chips
2/3 C. chopped walnuts (or nuts
of your choice)

Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray. In large
bowl combine sugar & butter/marg;
using elec. mixer, blend. Add eggs,
continue mixing. Add buttermilk,
flour, cocoa, baking powder, baking
soda & salt – blend just until all
ingredients are wet. Stir in nuts &
chips & pour into prepared loaf
pan. Bake 55-60 minutes until a
toothpick inserted into center of
loaf comes out clean. Cool 15
minutes before removing from pan.

*If you don’t have buttermilk –
in a 1-Cup measuring cup add 1 T.
lemon juice or vinegar. Pour milk
into cup to reach 1 Cup measure.
Stir & let stand 5 minutes – now
you have (soured) buttermilk!

(recipe: thesouthernladycooks.com)

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Hope you’re enjoying a relaxing Saturday –
remember to LOOK AROUND at all the Fall
colors/changes/beauty – looking is FREE
AND relaxing!

Hugs;

Pammie

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