It’s Saturday already!

Well, you KNOW when Fall is officially here when you wake up to FROST outside! It was supposed to get down to 35 degrees F. last night – not sure if it did, but it must have been cold! (I dread when we get into the 30’s because it usually means, here in Michigan, that SNOW is very close).

It’s been a busy eventful week (too much to go into details) but I was so busy I couldn’t even babysit – no free days! Went to a funeral home for an acquaintance yesterday, had 2 doctor visits (both for well check ups – I’m doing great!). Dinner tonight will be chili – it’s getting cold, time to warm up the insides!


Apple Cider Donut Cake

1/2 C. butter, melted
1 C. brown sugar
3/4 C. granulated sugar
4 eggs
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 C. flour
1 C. apple cider

1 T. granulated sugar
1 T. ground cinnamon

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray. In large bowl mix
melted butter & sugar; add rest
of ingredients & using elec, mixer,
mix until fully blended. (mixture
will be runny until all mixed).
Pour evenly into prepared pan &
bake 35-38 minutes. Cool 10
minutes then remove from pan.
Mix topping ingredients together &
sprinkle on top of warm cake.


Tuscan Chicken Soup

2 T. olive oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, roughly chopped
1 russet potato, peeled/diced
6 C. chicken stock
1 (16 oz) can diced tomatoes
2 T. oregano
2 bay leaves
1 (16 oz) can kidney beans, drained/rinsed
1 1/2 C. chicken cooked/chopped
salt, to taste

In large pot heat oil; add onions, carrots, celery &
garlic – saute 5 minutes until just beginning to
soften. Stir in potatoes, chicken stock, diced
tomatoes, oregano & bay leaves. Simmer over
Low heat 20 minutes, stirring occasionally. Stir
in kidney beans & chicken; continue to simmer
about 15 more minutes until chicken & beans
are heated through. Adjust salt, as needed.
Serves 4-6

Cornbread Casserole

1 T. olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 T. tomato paste
1 lb. ground beef
1 T. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
kosher salt
ground black pepper
1 (15 oz) can kidney beans, drained/
1 (28 oz) can crushed tomatoes
2 boxes Jiffy Mix cornbread muffin mix
1 C. frozen corn
1 C. sour cream
4 T. butter, melted
2 large eggs

sour cream
shredded Cheddar cheese
sliced green onions
Preheat oven 400 degrees F.
In a large pot over medium heat, heat
oil. Add onion – cook 5 minutes; stir in
garlic & cook 1 minute more. Add tomato
paste, stirring to combine. Add gr. beef &
cook until no longer pink; drain. Add chili
powder, cumin & oregano – season with
salt/pepper to taste. Add kidney beans &
crushed tomatoes – bring to boil then reduce
heat & simmer 20 minutes.
Meanwhile – make cornbread:
In medium bowl stir corn muffin mix, corn,
sour cream melted butter & eggs until
combined. Pour chili mixture into a
9 X 13″ baking dish & top with cornbread
batter – spread evenly. Bake 20-25 minutes
until a toothpick inserted into center of
cornbread comes out clean. Serve with
suggested toppings. Serves 8


Crockpot Sweet Dijon Chicken

12 chicken thighs, boneless*
1 tsp. salt
1 tsp. black pepper
1 C. maple syrup
1/4 C. Dijon mustard
(to serve with)
1 bundle fresh asparagus
6 C. cooked white rice

Place chicken in bottom of crockpot-
season with salt/pepper. In small bowl
stir maple syrup & Dijon mustard – pour
over chicken. Cover & cook on Low 8
hours or until tender.
When chicken is cooked, place on a
foil lined cookie sheet. Trim asparagus &
place on sheet. Spoon mustard/maple
mixture over chicken & asparagus.
Broil 10 minutes until chicken browns &
asparagus is tender. Serve over rice.
Serves 6

*You can substitute chicken breasts
for thighs


Pumpkin Mashed Potatoes

3 T. olive oil
1/4 lb. prosciutto, diced into 1″
1 C. onions, diced
2 T. fresh garlic, minced
3 T. fresh sage, chopped
*2 1/2 lb. skin-on yellow or red
(or mixed) potatoes, diced 1/2″
1 tsp. kosher salt
1 tsp. gr. black pepper
1/2 C. water
1 (15 oz) can pumpkin puree (not
pie filling)
4 T. butter
3 T. maple syrup
2 T. milk/cream/sour cream (whatever
you have)

In large skillet heat oil over medium heat.
Once hot, add prosciutto – cook few minutes
on both sides to crisp -remove to paper towels;
chop into smaller pieces.
Keep fat in skillet hot & add onions & garlic –
cook 2 minutes. Add sage, potatoes, salt/pepper
& water. Cover & bring to a simmer. Lower heat
to medium-low & cook 15 minutes until tender.
Check to make sure water has not all evaporated-
add a little more if needed. Remove from heat &
use a potato masher – mash potatoes coarsely.
(there should be some chunks). Add pumpkin,
butter, maple syrup & dairy – heat over medium
heat until hot. Taste & adjust seasonings. Remove
to a serving bowl & sprinkle with cooked prosciutto.
Serves 8

* If you want a smoother, creamier dish-choose
Russet or Yukon Gold potatoes.


Roasted Broccoli with Garlic

1 bunch broccoli (about 1 lb), cut
into bite-sized florets
3 T. olive oil
1/2 C. fresh garlic cloves (more or
less – to taste)
salt/gr. black pepper, to taste

Preheat oven 450 degrees F.
Trim garlic cloves & cut into half or
thirds (if they’re especially large)
In medium bowl toss broccoli with
olive oil, garlic, salt & bl. pepper –
spread broccoli & garlic on a baking
sheet in single layer. Roast about
20 minutes until broccoli is bright
green & edges are starting to brown
slightly. Do not let garlic get too
brown or it will start to taste bitter.
Serve hot. serves 4

(recipe: Foodnetwork)

Pumpkin Spice Cookies

1 box (regular size) yellow cake mix
1/2 C. quick-cooking oats
2 to 2 1/2 tsp. pumpkin pie spice
1 (15 oz) can solid-pack pumpkin
1 large egg
2 T. canola oil

3 C. powdered sugar
1 tsp. grated orange zest
3-4 T. orange juice

Preheat oven 350 degrees F.
Spray baking sheets with nonstick
cooking spray. In medium bowl mix
dry cake mix, oats & pie spice. In
another bowl beat pumpkin, egg &
oil – stir into dry ingredients just until
moistened. Drop by 2 T. onto sheets &
flatten with back of a spoon. Bake 18-20
minutes until edges are golden brown.
Cool on wire rack.
In medium bowl combine powdered
sugar, orange zest & enough orange
juice to achieve desired consistency.
Spread over cooled cookies.
Makes about 2 1/2 dozen


Hope you’re in good health & enjoying this

Fall weather!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: