Tuesday

Last night found my husband and myself sitting in the rain in 50 degree weather watching our oldest grandson’s last football game. They won 28 to 0! It was a good (but wet) game – glad we went; almost his entire family (extended as well) attended so he had a good showing of support.

Today found husband & I at our regular doctors for our 3-month check up. I’m diabetic so our dr. insists on the ‘every 3 month’ visit – husband just likes to tag along & bug the doctor. We have a GREAT doctor – great sense of humor, really quick-witted – it’s a joy to go there. Glad to report my weight is doing very well (down to 171) and blood sugars are good, too – yay! We ‘celebrated’ by going out to lunch; I had a taco salad (YUM!)

===========

Sweetened Condensed Milk Pumpkin Bread

3 C. flour
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. (freshly grated) nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 1/2 tsp. baking soda
1 tsp. baking powder
4 eggs, room temp.
4 T. butter, melted
1/4 C. canola oil
1 (14 oz) can sweetened cond. milk
1 (15 oz) can pumpkin puree
3/4 C. sugar
1 tsp. vanilla

Preheat oven 350 degrees F.
Place oven rack in top third of oven.
Grease & flour 2 (8 X 4″) loaf pans
(poster used glass loaf pans)

In large bowl whisk flour, salt, cinnamon,
nutmeg, cloves, ginger, baking soda &
baking powder. In another medium bowl
whisk eggs, butter, oil, sweetnd cond. milk,
canned pumpkin, sugar & vanilla. Whisk
wet ingredients into dry & mix to combine.
Divide batter between prepared pans, evenly.
Bake 45-50 minutes until a toothpick inserted
into center of loaf comes out clean. Do not
over bake. Cool 10 minutes then remove from
pans & cool on wire racks.
Can be eaten warm or when cooled.
Cover & refrigerate leftovers.
Makes 2 loaves

(recipe: afamilyfeast.com)
———————————

Crockpot Brown Rice Mushroom Risotto

1 C. diced onion
2 T. butter
1 clove garlic, minced
8 oz. sliced mushrooms
1 C. long-grain brown rice
1/2 C. broth (or 1/2 C. water & 1/2
tsp. chicken bouillon)
2 C. chicken broth
1 C. water
1/3 C. grated Parmesan cheese
salt/pepper, to taste
1 T. white wine vinegar

Spray insides of crockpot with
nonstick cooking spray.
In a microwave-safe dish stir onion,
butter, garlic, mushrooms, rice &
1/2 C. broth – microwave 4 minutes,
stirring every 90 seconds – pour into
crockpot. Stir in 2 C. broth & water;
cover & cook on High about 3 hours.
Stir in Parm. cheese, salt/pepper, to
taste, & vinegar. Serve immediately.
(Poster says it tastes best served right
away) Serves 6

(recipe: 365daysofcrockpot.com)
————————–

Mushroom-stuffed Pork Chops
GRILL

2 tsp. olive oil
2 T. thinly sliced green onions
1 (8 oz) pkg. fresh mushrooms, coarsely
chopped
2 tsp. snipped fresh rosemary (or 2 tsp.
oregano)
1/8 tsp. salt
1/8 tsp. black pepper
4 boneless pork chops, cut 1″ thick
2 tsp. Worcestershire sauce

Stuffing:
In large skillet heat oil over medium
heat. Add green onion – cook 1 minute.
Stir in mushrooms, rosemary, salt/
pepper – cook & stir 2-3 minutes until
mushrooms are tender. Remove from
heat.
Trim fat from chops. Cut a slit (a ‘pocket’)
in each chop by cutting from fat side almost
to, but not through, the opposite side. Spoon
stuffing into pockets in chops (if necessary,
secure with wooden toothpicks). Brush chops
with Worc. sauce; season chops lightly with
additional salt/pepper. Grill chops on rack of
an uncovered grill directly over medium heat
about 20 minutes until juices run clear, turning
once halfway through cooking time.
Remove toothpicks & serve. Serves 4

(recipe: food.com)
——————————-

(Low Carb) Sheet Pan Chicken Teriyaki

2 lb. boneless skinless chicken breasts
cut into bite-sized pieces
2-3 C. broccoli florets
2-3 C. cauliflower florets
2 green onions, diced

Sauce:
1/2 C. teriyaki sauce
2 T. honey
1 tsp. sriracha sauce
=
Preheat oven 375 degrees F.
Spray a large, rimmed baking sheet
with nonstick cooking spray.
In small bowl stir together sauce
ingredients. Place chicken & veggies
on baking sheet & drizzle with all
of the sauce – toss to coat. Bake about
30 minutes, stirring halfway through
cooking time) until chicken is no
longer pink in center & veggies are
cooked to your desired doneness.

(recipe: southernplate.com)
—————————-
Enchilada Dip

1 (8 oz) pkg. cream cheese, softened
1 (7 oz) can chopped green chiles,
undrained
1 tsp. garlic powder
1/4 tsp. chili powder
1 1/2 C. Mexican-style (Kraft) finely
shredded Four Cheese, divided
1/2 lb. boneless, skinless chicken
breasts, cooked/finely shredded
=
Crackers or baked pita triangles, for dipping
=
Preheat oven 350 degrees F.
In medium bowl using elec. mixer
beat cream cheese, chiles, seasonings
& 1 C. shredded cheese. Stir in
chicken & spread on bottom of a
9-inch oven-proof plate.
Bake 20-25 minutes until dip is heated
through. Sprinkle top with remaining
cheese & let stand 10 minutes.
Serves 18

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

Crockpot Minestrone Soup

1/4 C. Zesty Italian salad dressing
1 C. onion, chopped
1/2 C. celery, sliced
1/2 C. carrot – peeled/sliced
1 (14.5 oz) can diced tomatoes
1 (15.5 oz) can kidney beans, drained/
rinsed
2 (14 oz, ea) cans vegetable broth
3 C. water
1 tsp. Italian seasoning
1 1/2 to 2 C. small shell pasta, uncooked

Optional: 1 lb. ground mild sausage,
browned/drained
==
Optional topping:
fresh grated Parmesan cheese (or 4-cheese
Italian blend)
=
Place all ingredients (except uncooked
pasta & topping)
in crockpot – stir. Cover & cook on Low
8 hours (or High 4 hours).
Place uncooked pasta into crockpot;
stir, cover & cook on High 30 minutes
longer (it’s done when pasta is tender).
Sprinkle with fresh grated Parmesan
or 4-cheese Italian blend cheese, if desired.
Serves 6

(recipe: recipesthatcrock.com)
—————————–

Pumpkin Pie Squares

1 C. flour
1/2 C. quick-cooking oats
1/2 C. packed brown sugar
1/2 C. cold butter

Filling:

2 (15 oz, ea) cans solid-pack pumpkin
2 (12 oz. ea) cans evaporated milk
4 large eggs
1 1/2 C. sugar
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. salt

Topping:

1/2 C. packed brown sugar
1/2 C. chopped pecans
2 T. butter, softened

Optional topping:
Sweet whipped cream (OR)
Cool Whip (thawed)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl combine flour, oats
& brown sugar – cut in butter until
mixture is crumbly. Pour batter into
prepared pan & bake 20 minutes
until golden brown.
Beat filling ingredients until smooth;
pour over crust & bake 45 minutes.
Combine topping ingredients &
sprinkle over filling. Bake 15-20
minutes until a knife inserted into
center comes out clean. Cool, then
refrigerate until serving. If desired,
serve with optional toppings.
Makes 20

(recipe: tasteofhome.com)

====================

Things are going good here – don’t remember if I mentioned
one of my special needs girls asked if I would knit her a scarf;
she wanted either orange or purple. I found 2 colors of purple
at the yarn swap and have tried numerous times to make it
work (changed needles, changed yarns, changed patterns)
only to get VERY frustrated. Seems the one ‘yarn’ I picked up
is actually cotton & merino wool (more like a very soft dish-
cloth yarn) – just didn’t like the feel of it when knitting and
it didn’t show off the pattern well, either. Finally I went to
Meijers store and bought 2 large skeins of a really nice sort-
of grape colored yarn – what a difference! I have already knit
up MORE than all the other attempts in the past with this.
I think she’ll like the scarf when done – will ask her tomorrow
if she thinks she might like fringe on it. Sometimes ya just have
to go with your instincts – I would have driven myself crazy
trying my hardest to make that other yarn work.

Hope you’re having a good day!

Hugs;

Pammie

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