and HEeeeeeere’s Winter – full blast!

Yes, I live in Michigan and yes, we get the cold weather BUT – in mid-November? NO! I can remember Thanksgiving celebrations many years ago when we would get a light dusting of snow but 4-6 INCHES 2 weeks BEFORE Thanksgiving? NO!!! Yes, I read in our local paper a few days ago that we ‘might’ get an Arctic blast but really – 4-6 INCHES? It started during the night and is still coming down. I remembered to call a snow plow removal guy this morning to get signed up – that much snow will definitely bury our driveway. I don’t have anywhere to go today but my sons might. Ah, the fun . . . sigh.

Managed to start another baby blanket using the Star Stitch (same stitch was in one of the blanket photos from the last post.) It’s an easy stitch and, this time, I just decided to go with white and a blues/white variegated yarn, in stripes – looks nice so far (and this pattern goes rather quickly).

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

Pumpkin Spiced Snickerdoodles

1 3/4 C. (white whole wheat) flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 C. sugar
1/4 C. butter, softened
1 T. honey
1 tsp. vanilla
1 large egg
3 T. sugar
1 T. pumpkin pie spice

Preheat oven 375 degrees F.
Spray 2 baking sheets with
nonstick cooking spray. In medium
bowl combine flour, baking soda &
cream of tartar, stirring with a whisk.
In large bowl combine 1 C. sugar & butter;
using elec. mixer on medium speed, beat
until well blended. Add honey, vanilla &
egg – beat well. Gradually add flour
mixture to sugar mixture; beating
until just combined. Cover & chill
10 minutes.
In medium bowl combine 3 T. sugar with
pumpkin pie spice, stirring with a whisk
to combine. With moist hands, shape
dough into 42 (1-inch) balls. Roll balls
in sugar/pumpkin mixture & place
2 inches apart on baking sheets. Slightly
flatten with a fork.
Bake 5-7 minutes (cookies will be
slightly soft). Cool on sheets 2 minutes
then remove from pans & cool completely
in wire racks. Makes 42 cookies

(recipe: skinny taste.com)
————————–

Crockpot Turkey Breast w/Gravy

1 1/2 T. unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled/chopped
1 rib celery, chopped
6 cloves garlic, peeled/crushed
1/3 C. flour
2 C. chicken broth
1 C. water
1/4 C. dry white wine (can use water)
2 T. fresh sage
2 bay leaves
1 (5 lb) turkey breast, bone in/skin on
(removed later), trimmed of fat
salt/pepper

In a 12-inch skillet over medium-high
heat, melt butter. Add onion, carrot,
celery & garlic – cook 8-10  minutes until
onion is soft. Stir in flour; cook until
golden brown, about 2 minutes. Stir in
1 C. broth & scrape up any browned bits
on bottom of pan – smooth out any lumps
& pour into crockpot. Add remaining
broth, water, wine, sage & bay leaves to
crockpot. Season turkey with salt/pepper &
place skin-side-up in crockpot. Cover & cook
on Low 5-7 hours (until turkey reaches
165 degrees F. with an instant-read
thermometer). Transfer turkey to a cutting
board & tent loosely with foil – let it rest
20 minutes. Let liquid in crockpot set 5
minutes then remove the fat from surface
using a large spoon. Strain liquid into saucepan;
discard celery & bay leaves. Simmer until
thickened, about 15 minutes. Season with
salt/pepper, to taste. Discard skin & carve
turkey – serve with gravy. Serves 10

(recipe: skinnytaste.com)
————————–

Easy Garlic/Cheddar Biscuits

2 T. butter, melted
2 cloves garlic, minced
2 T. fresh chopped parsley
2 C. Bisquick baking mix
3.5 oz. shredded sharp Cheddar
cheese
2/3 C. milk

Preheat oven 400 degrees F.
Line a cookie sheet with parchment
paper. In small frying pan melt butter;
add half garlic & saute on Low heat
1 minute. Remove from heat; add
parsley. In large bowl combine Bisquick
mix, Chedd. cheese & remaining garlic.
Stir in milk & mix (do not over mix).
Drop batter by heaping Tablespoons
onto prepared sheet. Bake 10 minutes.
Brush or drizzle tops with melted
butter. Bake 5 more minutes until
lightly browned on bottoms.
Makes 14 servings

(recipe: skinnytaste.com)
—————————-
Brussels Sprouts Gratin

16 oz. brussels sprouts, trimmed of
outer leaves/sliced in half
1/4 tsp. kosher salt
black pepper, to taste
1/2 T. butter
1/3 C. chopped shallots
2 T. flour
3/4 C. milk
1/4 tsp. kosher salt
1 tsp. fresh thyme
1 T. grated Parmesan cheese
2 oz. grated Gruyere cheese, divided

Preheat oven 400 degrees F.
Spray a 8 X 12″ gratin or casserole
dish with nonstick cooking spray. Add
brussels sprouts & season with salt/
pepper. Spray more cooking spray
over sprouts & place in lower third
of oven. Bake 15 minutes, toss &
bake an additional 10 minutes.
MEANWHILE =
Heat a medium nonstick pan over
medium heat. Add butter & melt; add
shallots – cook until softened, 4-5 minutes.
Sprinkle flour over shallots  & whisk 1-2
minutes (making a roux). Add milk & stir
with a wooden spoon until roux is
incorporated into milk. Cook over medium-
low heat 4 minutes, stirring until sauce thickens.
Add fresh thyme, Parm. & half grated Gruyere
into sauce – stir until cheese melts & is
incorporated into sauce. Pour over brussels
sprouts & top with remaining cheese. Bake
15 minutes until top is lightly browned &
bubbly. Serves 6

(recipe: skinnytaste.com)
—————————-

Carrot Ginger Soup

1 T. unsalted butter
1 large white onion, chopped
3 C. vegetable broth
1 lb. peeled baby carrots
1 T. grated fresh ginger
1/4 C. sour cream
kosher salt
white pepper, to taste

Optional garnish:
2 T. fresh micro greens or chives
=
In large pot or Dutch oven melt
butter over medium heat; add
onions & cook, stirring often,
until onions are soft, 5-6 minutes.
Add broth, carrots & ginger – cover &
bring to boil. Reduce heat & simmer
until carrots are soft, about 30 minutes.
Add sour cream (using an immersion
blender or, in batches, in regular blender);
carefully blend until smooth. Bring soup back
to boil; adjust salt & pepper to taste. Ladle
into 4 bowls, garnish with a little more sour
cream & fresh chives, if desired.
Makes 5 Cups

(recipe: skinnytaste.com)
——————————

Paprika Chicken Thighs w/Rice

6-8 chicken thighs (bone in/skin on)
2 T. olive oil
2 T. butter
1 tsp. salt
1/2 tsp. black pepper
2 T. smoked paprika
1 tsp. garlic powder
pinch cayenne
1/2 C. chopped green onions
1/2 C. chopped sweet green or
red peppers
2 C. chopped baby spinach
1 (14.5 oz) can chicken broth
2 C. heavy cream
2 C. instant white rice
=
Optional garnish: chopped
green onions
=
In large skillet heat butter & olive
oil. In a shallow pan (like a pie plate)
combine salt, pepper, paprika, garlic
powder & cayenne. Roll each chicken
thigh in mixture & brown in skillet on
both sides until skin is cooked & blackened.
Remove thighs from skillet. Add green onion
& peppers to skillet & cook. Add baby spinach &
pour in broth & heavy cream – stir & bring to a
low boil. Add rice & simmer 3-4 minutes. Add
chicken back to skillet. Cover & simmer about
15 minutes. Remove from heat & let stand
5-10 minutes before serving so rice will soak
up liquid. Garnish with chopped green onions,
if desired. Serves 6-8

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

Crockpot Autumn Apple-Pecan Dressing

4 C. soft bread crumbs
1 C. saltine crackers, crushed
1 1/2 C. apples: peeled/cored/chopped
1 C. chopped pecans
1 C. onion, chopped
1 C. celery, chopped
2/3 C. chicken broth
1/4 C. butter, melted
2 eggs, beaten
1/2 tsp. black pepper
1/2 tsp. dried sage

Combine bread crumbs, cracker
crumbs, apples, pecans, onion &
celery in bottom of crockpot. In
a small bowl mix remaining ingredients
until well blended. Pour into crockpot &
toss to coat. Cover & cook on Low 4-5
hours until dressing is puffed & golden
around edges. Serves 12

(recipe: gooseberrypatch.com)


Skinny Apple Cobbler

Apple filling:
2 1/2 lbs. Gala apples, peeled/cored/
sliced 1/4″ thick
1/2 C. honey
2 T. cornstarch
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
pinch salt
2 T. fresh lemon juice
1/2 C. water

Topping:
1/4 C. white whole wheat flour
1/4 C. flour
2 T. granulated sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
2 T. chilled whipped butter
1/3 C. buttermilk
1 T. canola oil
1 tsp. light brown sugar, unpacked

Preheat oven 400 degrees F.
Spray 6 (8 oz) ramekins with
nonstick cooking spray.
In large, heavy pot combine all
apple filling ingredients – simmer
on Low heat 25 minutes, gently
stirring occasionally until apples
are soft. Divide into prepared
ramekins.
In medium bowl whisk flours,
gran. sugar, baking powder, baking
soda & salt. Cut in chilled butter
(MUST be cold), using a pastry
cutter (or 2 knives) until pebble-
sized pieces are formed. In small
bowl combine buttermilk & oil –
mix well. Add to dry mixture & mix
until just moistened, careful not to
over-mix. Spoon batter over apples
in ramekins. Sprinkle tops with
brown sugar & bake 30  minutes until
apples are bubbling & topping is
golden. Let stand 8-10 minutes before
serving. Makes 6

(recipe: skinnytaste.com)

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

Tomorrow night is my knit/crochet group
at Panera. As I posted on Facebook – ‘come
if you’re feeling ‘adventurous’! The weather
report says that it’s supposed to be clear by
tomorrow (no more snow) but I’m not really
sure I trust that report. Right now it’s a ‘balmy’
27 degrees F.; supposed to be a High of 25
tomorrow & no new snow expected until
Wednesday night and that’s just a ‘chance’ of
snow showers – we’ll see.

Glad I got out all my winter clothes – went
from short sleeved tops & jumped straight
into heavy sweatshirts! Oh well – that’s life,
right? Gotta ‘roll with the punches’, or so
they say.

Stay warm & healthy;

Hugs;

Pammie

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