Ah, the fun . . . and confusion!

Just got a phone call from the garage/porch builder company; apparently they are sending a truck with the trusses to our house on Monday. That would be OK EXCEPT they haven’t even poured the cement for the floors (garage & porch)! I guess the carpenters are coming Tuesday – again – does anyone at that company talk to each other? My husband asked them to have the owner call us – too weird! (Oh, and the other ‘fun’ thing? We have NO idea just where they are going to PUT said trusses – our yard is VERY small! Guess that will be THEIR problem, right? Crazy! They’ve done a good job thus far EXCEPT in the area of communicating with us on WHEN they’re coming! We’ve waited from last Friday to today, thinking they would come on the days when we didn’t have any rain, but no . . . sigh.

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

Pumpkin Spice French Toast

4 large eggs
1 C. whole milk
3/4 C. canned pumpkin puree
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1/4 tsp. kosher salt
1 loaf brioche bread, cut into 1″ thick
slices
1/4 C. unsalted butter, divided
=
1/4 C. maple syrup
1 T. powdered sugar (for dusting tops)
=
Heat large skillet over medium heat;
melt 1 1/2 T. butter in it.
In large bowl whisk eggs, milk, pumpkin
puree, pumpkin spice, vanilla & salt.
Dip 1 slice of bread into egg mixture;
allow to soak at least 10 seconds.
Working in batches, add slices to skillet
1-2 at a time & cook until evenly golden
brown, about 2-3 minutes per side – repeat
with rest of bread & butter.
Serve immediately with maple syrup &
dust tops with powdered sugar. Serves 5

(recipe: yummly.com)
—————————–

Skillet Squash

4 medium yellow and/or zucchini
squash*
2 T. bacon drippings/butter or cooking
oil, divided
1 C. chopped onion
2 tsp. light brown sugar, (optional)
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 T. butter
=
Rinse & slice squash about 1/4″ thick.
In a skillet heat 1 T. bacon drippings/oil
over medium-high heat – saute onions
until lightly browned. Use a slotted spoon
to remove to a plate. Add remaining bacon
drippings/oil to skillet, brown sugar, squash,
salt/pepper – cook, stirring several times,
until browned. Return onions to skillet to
warm through. Gently stir in butter until
melted. Taste & adjust salt/pepper. Serve
immediately. Serves 4

*Squash may also be cubed or shredded.

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

Grilled Squash

3 large summer squash (yellow or green)
2 T. olive oil
1 tsp. kosher salt
1/4 tsp. black pepper
1 tsp. each: dried/minced rosemary, basil
& parsley
=
Preheat grill to High.
Cut squash lengthwise into thick strips.
In large bowl combine oil, salt, pepper &
herbs; toss squash slices with oil. Grill
squash slices 3-4 minutes per side; serve
immediately. Serves 4-6

(recipe: deepsouthdish.com)
—————————————

Cheesy Spinach-stuffed Chicken Breasts

4 boneless skinless chicken breasts or
cutlets
6 oz. cream cheese, softened
2 C. chopped (raw) spinach
1/2 tsp. minced garlic
1/3 C. grated Parmesan cheese
1/2 C. grated Mozzarella cheese
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1/4 tsp. kosher salt

Breading:
1/3 C. flour*
1/3 C. grated Parmesan cheese
1/2 tsp. dried parsley
1/2 tsp. kosher salt
1/8 tsp. onion powder
1/8 tsp. garlic powder
2 eggs
2 T. olive oil (for frying)
=
Optional sauce for serving:
marinara or Alfredo sauce
=
Combine cream cheese, spinach, garlic,
Parm & mozz. cheeses, pepper, nutmeg
& salt in medium bowl – mix well. Trim
chicken of any visible fat or membranes.
If they are really large you can cut them in
half lengthwise & use two of them for four
cutlets, once flattened. Place a layer of plastic
wrap on a cutting board. Top with one piece
of chicken then another layer of wrap. Pound
chicken flat using a meat mallet (starting at
one edge & working around then the center
until it’s about twice the size of when you
started, being careful not to pound so thin
that it breaks.) – repeat with remaining chicken.
Spoon 1/4 of filling mixture into middle of a
cutlet & roll edges up around it; turn over &
squeeze using your hands until sealed into an
oval shape. Place, seam sides down, on a
cookie sheet – repeat with rest of chicken/
filling. Chill stuffed chicken for 15 minutes.
Beat eggs in a medium bowl. Combine other
breading ingredients (except olive oil) into
a different bowl & stir.
Heat oil in a medium nonstick saute pan.
–
Preheat oven 375 degrees F.
–
Dip chilled stuffed chicken into egg then breading
mix & cook in saute pan until golden brown on all
sides. Transfer browned chicken to a baking pan.
Bake 18-22 minutes until a thermometer reads
165 degrees F. in center of chicken. Serve with
optional marinara or Alfredo sauce. Serves 4

*This recipe was originally a KETO recipe –
that recipe called for 1/3 C. superfine almond
flour for the breading (I substituted regular flour)

(recipe: ibreatheimhungry.com)
———————————————

Crockpot Chili Cheese Casserole

2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 (15 oz) can tomato sauce
(30 oz)chili with beans-
(2) 4 oz, each cans, drained
2 (4 oz, ea) cans mushrooms, drained,
(optional)
–
12 (6 inch Fajita size) flour tortillas
3 C. shredded cheese (your choice)
1 (2.25 oz) can sliced olives, optional
6 oz. beef broth
–
Spray insides of crockpot with
nonstick cooking spray.
In skillet brown gr. beef  with onion &
garlic; drain. Combine with tomato
sauce, chili & mushrooms.
Layer bottom of crockpot with
four tortillas.
Place 1/3 of beef mixture on tortillas;
place 1 C. cheese on top of meat;
repeat layers 2 times (3 layers total).
Top with olives & drizzle beef broth on
top of casserole. Cover & cook on High
1 1/2 – 3 hours. Serves 8

NOTE: a 9 X 13″ crockpot is not required
for this recipe. An oval or round crockpot
will work fine – you can make more layers
if needed.

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

Wisconsin Cheddar Cheese Soup

1/4 C. butter or margarine
1/4 C. flour
2 1/2 C. milk
1 C. beer or water
2 tsp. Worcestershire sauce
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 C. sharp Cheddar cheese, shredded
=
Optional: garlic or herbed croutons
=
In large saucepan over medium heat melt
butter. Stir in flour until smooth; cook
1 minute, stirring constantly. Stir in milk,
beer (water), Worc. sauce, mustard, salt &
pepper. Bring to boil, stirring frequently.
Reduce heat; simmer 10 minutes, stirring
frequently. Stir in cheese until melted &
serve. Serves 4

(recipe: sargento.com)
————————————–

Pumpkin Pull-Apart Bread

Bread:

1 large egg
1 C.  pure pumpkin puree
1 C. gran. sugar, divided
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 (16.3 oz) tube Pillsbury GRANDS
flaky layers biscuits

Cream Cheese Glaze:

4 oz. cream cheese, room temp.
1/2 C. powdered sugar
2-3 T. milk
=
Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray on bottom & sides.
In a bowl beat egg; add pumpkin
puree, 1/2 C. sugar & vanilla. In
another bowl mix remaining sugar
& pumpkin pie spice. Separate
biscuits in half (lengthwise) &
coat with sugar mixture, coating
all sides. Spread pumpkin mixture
on each slice of biscuits & stack in
loaf pan carefully. Bake 40-45
minutes until golden brown. Allow
to cool completely.

Once bread is cooled, prepare glaze.
Using an elec. mixer, mix cream cheese
& powdered sugar until smooth. Add 2
T. milk & mix again. (if too thick, add a
little more milk until you can drizzle
the glaze.) Using a spoon, drizzle glaze
over cooled bread. Makes 1 loaf

(recipe: thecountrycook.com)
=======================

Have a great day!

Hugs;

Pammie

Getting back to my ‘new’ normal!

Today the ‘garage’ guys didn’t come so I decided it was (more than) time for me to test out my driving abilities! (Haven’t driven since beginning of Sept.) Went to the library to pick up several books I had on hold, got gas for van & went to local drug store to pick up a few ‘groceries’ – it was a GOOD trip! Not too tired when I got home & my dear husband carried the groceries in & washed/wiped them off. (Don’t know about your state/location, but here in Michigan it is highly recommended that we wash with soap or use disinfectant wipes on any bottled/canned/boxed groceries – to prevent the spread of Covid.

Pumpkin Mug Cake for One

3 T. flour
3 T. light brown sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. pumpkin pie spice
1 T. unsalted butter, melted*
1 large egg, lightly beaten
1 T. heavy cream**
1/4 C. canned pure pumpking (not
pie filling)
1/4 tsp. vanilla
=
In a 10 oz. microwave-safe mug
whisk flour, sugar, baking powder, salt &
pumpkin pie spice. Mix in butter, milk,
pumpkin, egg & vanilla until combined.
Microwave 3 minutes, checking half-
way through. After 3 minutes, poke
with a toothpick to make sure it’s fully
cooked (if toothpick comes out clean,
it’s cooked).
NOTE: cake will rise over mug slightly while
cooking – it will deflate when done cooking.
Let stand to cool. Top with powdered sugar,
& a swirl of whipped cream or Cool Whip,
& a sprinkle of pumpkin pie spice, if desired.
Serves 1

*if you only have salted butter you can
use that, just omit the salt in the recipe

**Heavy cream is strongly recommended in
this recipe but you can use whole milk if
that is all you have.

(recipe: thecountrycook.net)
——————————–

Greek Chicken

6-8 bone-in chicken thighs (about 2 lb)
1 1/2 lb. baby red potatoes (halved)
1/4 C. lemon juice
1/3 C. olive oil
1 T. dried oregano
2 tsp. garlic powder
1 tsp. dried dill
1 tsp. coarse salt
1/2 tsp. black pepper
1 lemon, thinly sliced
2 T. chopped parsley (garnish)
=
Preheat oven 400 degrees F.
Line a large half-sheet pan
with parchment paper. In
medium bowl whisk oil, seasonings
& lemon juice until well combined.
Add salt/pepper, to taste. Toss
diced potatoes in about half the
dressing – transfer potatoes to
baking sheet – pour remaining
dressing over chicken thighs &
toss to coat well. Arrange chicken
on baking sheet with potatoes &
top chicken with lemon slices.
Bake 40-45 minutes (stirring
halfway through) until internal
temperature of chicken is 165 degrees F.
Garnish chicken & potatoes with
chopped parsley, if desired. Serve with
a lemon wedge. Serves 4

NOTE:
= Chicken thighs can be marinated for
up to 2 hours for more intense flavor

=For crisper potatoes & chicken
place under broiler for several minutes.

(amomontimeout.com)
——————————–

Stuffed Acorn Squash

4 medium acorn squash, cut in
half horizontally & seeds removed
1 C. cooked brown jasmine rice
6 oz. sweet Italian sausage meat
1 C. baby spinach
pinch red pepper flakes
1/4 C. roasted pine nuts (or soy nuts)
1/4 C. grated Parmesan cheese
2 T. water
salt/pepper, to taste
=
Preheat oven 425 degrees F.
Line a baking sheet with parchment
paper. Brush cut sides of squash with
oil & place, cut sides down, on sheet.
Bake 30 minutes until squash is just
tender (do not overcook). Remove
from oven but keep oven on)

Brown sausage in a large skillet over
medium heat until no pink remains.
Add spinach, red pepper flakes &
water; cook until spinach is wilted.
Remove from heat & add rice, cheese &
pine nuts – add salt/pepper, to taste.
Divide rice mixture evenly between
squash halves. Return to oven &
bake 10 minutes until heated through
Serves 4

(recipe: bakeatmidnite.com)
————————————

Garlic & Herb Spaghetti Squash

1 large spaghetti squash, (or 2 medium0
butter
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
fresh parsley, chopped (optional)
fresh basil, chopped (optional)
–
Preheat oven 425 degrees F.
Using a sharp knife, pierce squash
in several random spots. Place it in
microwave for 3 minutes (makes
the skin much easier to cut). Carefully
remove from microwave; using a sharp
knife, cut both ends of squash off. Slice
squash in 2 long halves (cut horizontally)
& using a spoon, scoop out the seeds.
Line a large baking sheet with parchment
paper & place squash halves, cut sides
down, onto sheet. Bake 30-40 minutes
until squash is soft when pierced with a
fork. Carefully remove pan from oven &
turn each half over (peel sides down). Bake
an additional 15 minutes until insides are
soft & easily shreddable with a fork.
Remove pan from oven – using a fork, fluff
insides of squash. Add a little butter to both
squash halves & sprinkle remaining seasonings
over top; toss to combine. Serves 2

(recipe: jamiecooksitup.net)
———————————

Cheesy Bread Pulls
(appetizer)

1 (1 lb) loaf sourdough bread
1 (8 oz) pkg. (Kraft) big slice mild
Cheddar cheese slices*
6 slices cooked/crumbed bacon
1/4 C. butter, melted
2 T. Zesty Italian salad dressing
1 green onion, thinly sliced
2 cloves garlic, minced
–
Preheat oven 350 degrees F.
Use a serrated knife to make vertical
cuts 1 inch apart in top of bread, being
careful to not cut through to bottom
of loaf. Turn bread 1/4 turn & repeat
cuts (making a crosshatch pattern on top)
Cut each cheese slice into thirds. Press
cheese cuts & bacon into bread slices;
place loaf on a large sheet of aluminum foil.
In a bowl mix remaining ingredients until
blended; drizzle over top of bread. Wrap
bread with foil & place on a baking sheet.
Bake 25 minutes until heated through,
unwrap bread after 15 minutes baking
time. Makes 24

*you can also use (Kraft) big slice Pepper
Jack cheese

-substitute: 1 (4 oz) can, drained, of
chopped green chilies for bacon

-substitute: 2 T. chopped fresh cilantro
for green onions

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

Broccoli/Chicken/Rice Soup

4 C. whole milk
2 (14.5 oz, ea) cans chicken broth
1 envelope Ranch salad dressing mix
2 C. fresh broccoli florets
1/2 lb. Velveeta cheese, cubed
3 C. cooked rice
2 C. cooked, cubed chicken
=
In a Dutch oven or large pot combine
milk, broth & dressing mix – bring to boil.
Add broccoli; cook, uncovered, until
tender, 3-5 minutes. Stir in Velveeta until
melted. Add rice & chicken, heat through,
stirring occasionally. Serves 6

(recipe: tasteofhome.com)
——————————–

Crockpot Homestyle Pork Chops

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
7 boneless pork chops
2 T. oil
1 (10.5 oz) can chicken broth
—
Spray insides of crockpot with
nonstick cooking spray.
In a bowl mix flour, mustard,
salt & garlic powder – lightly
coat chops in flour mixture (save
remaining mixture for later).
In a skillet pour oil & brown chops
over medium-high heat on both sides.
With remaining flour mixture, mix
broth & pour into crockpot. Place
browned chops on top.
Cover & cook on High 2 1/2 hours.
Serves 6-8

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

Pumpkin Bars

1 2/3 C. sugar
1 C. canola oil
1 (15 oz) can solid-pack pumpkin
2 C. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Icing:
 6 oz. cream cheese, softened
2 C. powdered sugar
1/4 C. butter, softened
1 tsp. vanilla
1-2 T. whole milk
=
Preheat oven 350 degrees F.
In a large bowl beat eggs, sugar,
oil & pumpkin until well blended.
In another bowl combine flour,
cinnamon, baking powder, baking
soda & salt; gradually add to
pumpkin mixture – mix well &
pour into an ungreased 15X10X1:
baking pan. Bake 25-30 minutes until
set. Cool completely.

Icing:
In a bowl using elec. mixer, beat
cream cheese, powdered sugar, butter
& vanilla. Add enough milk to achieve
spreading consistency – spread on top
of bars. Store leftovers in fridge.
Makes 2 dozen

(recipe: tasteofhome.com)

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

Once again, stay safe/healthy & try to enjoy this FALL!

Hugs;

Pammie

Still waiting . . .

Well, it’s Tuesday and we’re STILL waiting for the garage/porch people to come and start pouring the floors for them. Oh well – looking at the weather report for today they’re saying 30% chance of rain then SNOW! WHAT??? Yes, I DO live in Michigan, land of the COLD WEATHER but this early? Sure hope not! Today will be a rather crazy day – waiting for the AAA/Safelight guy to come and replace my minivan windshield (huge crack right in middle from a big tree branch falling on it). At 1:30 (to 8/9 p.m.) we’re getting our 3 1/2 yr old grandson – guess I’m displaying signs of being able to babysit again (their house has about 8 steps up to bathroom so they figured I would be better off at MY house – we’ll see. He’s a good little guy but VERY ACTIVE! Also later this afternoon is my Knit/Crochet Zoom Meeting (4-6/7 p.m.). Can’t WAIT to try to monitor him AND the 12+ ladies on screen while trying to maintain my composure! Ought to be ‘interesting’, to say the least!

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

Morning Glory Muffins

2 C. grated or shredded carrots
1 C. grated or shredded apple (peeled/cored)
1 stick butter (1/2 C.) softened
3/4 C. granulated sugar
3 eggs
2 tsp. vanilla
2 C. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 C. sweetened coconut flakes
3/4 C. raisins
3/4 C. chopped nuts (walnuts or pecans)
=
Preheat oven 350 degrees F.
Spray a 12-cup muffin tin with
nonstick cooking spray.
In large bowl using elec. mixer, cream
butter, sugar & eggs. Add vanilla, carrots &
apples – continue mixing. In another bowl
whisk flour, baking soda & salt – add to
creamed mixture – continue mixing. Fold in
coconut flakes, raisins & nuts with a spoon.
Fill muffin cups to just below top.
Bake 25-30 minutes. Makes 12 large muffins

(note: you could also soak the raisins in a little
warm water for about 15-20 minutes to plump
them up before using – discard water)

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

Bean & Sausage Soup

1 T. olive oil
1 (12 oz) pkg. fully cooked turkey
sausage, sliced
4 cloves garlic, finely minced
1/2 onion, finely minced
1 (14.5 oz) can cannellini beans,
drained/rinsed
1 (14.5 oz) can chicken broth
1 (14.5 oz can diced tomatoes
1 C. spinach, packed
kosher salt/black pepper, to taste
crushed red pepper flakes (optional)
=
In a large Dutch oven or saucepan over
medium heat, heat oil. Add sausage &
onions, cook about 2-3  minutes until
sausage is browned, stirring occasionally.
Stir in garlic; cook 30 seconds. Add beans,
broth & tomatoes (& their liquid); bring to
a slow boil. Add spinach, season with salt/
pepper. Simmer, stirring occasionally, until
spinach is wilted, 2-3 minutes. Serves 6

(recipe: aroundmyfamilytable.com)
———————————

Crockpot Green Enchilada Chicken Soup

2 1/2 lb. boneless/skinless chicken breasts
or thighs
1 (28 oz) can green enchilada sauce
24 oz. chicken broth
1 C. Half & Half or heavy cream
2 C. Monteray Jack cheese, shredded
4 oz. cream cheese, cubed, room temp
4 oz. green salsa (salsa verde)
hot sauce, optional
salt/pepper, to taste
=
Additional garnishes:
sliced avocado, chopped cilantro,
chopped green onion, sour cream
=
In 6 qt. crockpot add chicken, gr. enchil.
sauce & chicken broth. Cover & cook
on Low 6-8 hours. Remove chicken &
shred; add back to crockpot along with
Mont. Jack cheese, cream cheese, Half &
Half & green salsa. Turn heat to WARM
& stir until cheeses melt. Add hot sauce,
(if using) & additional salsa, to taste.

(recipe: FB)
—————————–

Pepperoni Pizza Monkey Bread

2 tubes (16.3 oz, ea) biscuit dough
1/4 C. melted butter
2 T. olive oil
2 tsp. Italian seasoning
3 cloves garlic, minced
1 (5 oz) pkg. mini pepperoni
2 C. mozzarella cheese, shredded
1/2 C. Parmesan cheese, shredded
=
For Serving: warm marinara sauce
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cut each biscuit into quarters – place
in a large bowl. Drizzle melted butter
& olive oil over top. Sprinkle Ital.
seasoning, garlic, pepperoni, Mozz.
& Parm. cheeses on top – gently mix
until well combined then pour into
prepared pan.
Bake 30-35 minutes until dough is
golden & cheese is bubbly. Remove
from oven & allow to rest 5-7 minutes
before inverting onto a serving platter.
Serve with warm marinara sauce.
Serves 12

(recipe: lovebakesgoodcakes.com)
———————————

Butternut Squash Custard

1 (2-3 lb) medium butternut
squash; peeled/seeded/cubed
1/2 C. flour
1/2 C. sugar
2 C. milk
3 large eggs
2 T. butter, melted
1/8 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
–
Preheat oven 350 degrees F.
Place whole squash in a large
saucepan; cover with water – bring
to boil. Reduce heat; cover & simmer
until tender, 8-10 minutes. Drain.
In large bowl mash squash with
flour & sugar until blended; beat in
milk, eggs & butter – pour into
ungreased 2 1/2 qt. baking dish;
sprinkle top with remaining
ingredients.
Bake 55-65 minutes.
Serves 8

(recipe: tasteofhome.com)
—————————-

Sausage Tortellini Soup

1 lb. Italian sausage
1 onion, chopped
1 clove garlic, crushed
2 (14.5 oz, ea) cans chicken broth
2 (14.5 oz, ea) cans diced tomatoes
(OR) 1 (28 oz) can diced tomatoes
1 (15 oz) can cannellini beans (or)
great northern beans
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. crushed red pepper flakes
1 pkg. Three-Cheese tortellini, cooked/
drained (usually is frozen section at store)
3 T. chopped fresh parsley (garnish)
–
In large saucepan brown sausage; stir in
onion & garlic -cook about 3 minutes;
drain. Stir in chicken broth, diced
tomatoes, beans, oregano, marjoram,
red pepper flakes & pasta – bring to a
boil. Reduce heat & simmer 15-20
minutes. Sprinkle parsley on top of
each serving. Serves 8

(recipe: redgoldtomatoes.com)
—————————

Apple Coleslaw

3 C. chopped cabbage
1 carrot, scraped & shredded
2 apples, unpeeled/chopped (can use
1 red/1 green – poster used Red Delicious)
1/4 – 1/2 C. chopped onion (poster used
purple but you can use white/yellow or
green onions)
1 tsp. celery seed (or 1/2 C. chopped celery)
1/2 C. mayonnaise (or Miracle Whip)
2 T. honey
1 T. sugar
2 tsp. white vinegar
1/8 tsp. black pepper
pinch salt
–
In large bowl combine cabbage, carrot,
apples, onion & celery – toss to mix.
In a small bowl whisk mayonnaise, honey,
sugar, vinegar, pepper & salt – pour over
slaw – mix well with a spoon.
Refrigerate 2-3 hours before serving.
Serves 8 (makes 4 Cups)

NOTE: Poster added you could add red
and/or green peppers, chopped, raisins,
nuts if desired. You can also use lite mayo
and omit sugar or use sugar substitute.

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

Crockpot Zucchini Bars

4 large eggs, beaten
2 C. zucchini, peeled/shredded
1 C. oil
2 C. sugar
1/2 tsp. baking soda
2 1/2 C. flour
1/2 C. chopped pecans
2 tsp. ground cinnamon
=
canned frosting/icing
=
Spray & flour insides of crockpot with
nonstick cooking spray & flour.
In a large bowl mix all ingredients;
pour into prepared crockpot.
Place several paper towels over
opening, tightly, under lid to
absorb any moisture.
Cover & cook on High 2 hours.
(if your crockpot does not cook
evenly, turn crockpot insert halfway
through cooking time).
Remove insert & place on a heat-safe
surface to cool (about 30 minutes)
before icing bars. Serves 12

(recipe: recipesthatcrock.com)

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

Hope you have a GREAT DAY!!!

Hugs;

Pammie

Almost the end of October!

It’s a clear but chilly (43 degrees F.) day; the GOOD NEWS? We finally went back to CHURCH! I was SO happy just to be there, sing praises to the Lord, see people I haven’t seen in SOoooooo long! (had a bulletin in the front of my Bible from the last time we were there – March 8th, 2020). It was SO NICE!

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

Breakfast Sausage Cheese Squares

1 (8 oz) tube refrigerated crescent rolls
1 (8 oz) frozen fully cooked breakfast
sausage links, thawed & cut into 1/2″
slices
2 C. Monterey Jack cheese, shredded
4 large eggs
3/4 C. milk
2 T. chopped green pepper
1/2 tsp. salt
1/4 tsp. black pepper
=
Preheat oven 425 degrees F.
Unroll dough; place in ungreased
9 X 13″ baking dish. Press on bottom &
1/2 inch up sides to form a crust. Top
with sausage & cheese. Beat eggs in a
bowl; add remaining ingredients &
carefully pour over cheese.
Bake, uncovered, 20-25 minutes until a
knife inserted into center comes out clean.
Cut into 12 squares

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

Ham & Potato Cheddar Soup
2 C. potatoes, peeled/diced
2 C. chicken broth
1/2 C. carrot, sliced
1/4 C. onion, chopped
1/4 C. butter, cubed
1/4 C. flour
2 C. 2% milk
1/4 to 1/2 tsp. salt
1/4 tsp. black pepper
2 C. sharp Cheddar cheese, shredded
(8 oz)
1 1/2 C. cooked, cubed ham
1 C. corn
=
In large saucepan combine potatoes,
chicken broth, carrot & onion; bring to
boil. Reduce heat; cover & cook 10-15
minutes until potatoes are tender.
In another saucepan melt butter; stir in
flour until smooth. Gradually add milk,
salt/pepper – bring to boil & cook/stir
2 minutes until thickened. Stir mixture
into potato/broth; stir in cheese until
melted. Add ham & corn, heat
through. Serves 6

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

Butternut Squash Soup w/Bacon/Spinach &
White Beans

1 small to medium Butternut squash, peeled/
seeded & cubed
3-5 strips bacon; cooked/chopped, reserve grease
1/2 chopped white onion
1 (14 oz) can white beans, drained/rinsed
1 (14 oz) can roasted whole kernel corn,
drained
1 T. butter
1 T. olive oil
1 T. flour
1 tsp. thyme
1 tsp. oregano
2 T. chopped garlic
1 tsp. rosemary
juice of 1/2 lemon
2 C. vegetable broth
2 C. water
salt/pepper, to taste
2 large handfuls fresh spinach
=
In skillet with reserved bacon
drippings, cook cubed squash & a
pinch of salt/pepper until a little
browned & softened.
In a heavy soup pot, heat oil & butter
with onions & a pinch of salt – cook
until just translucent. Add hers & garlic;
cook 1-2 minutes. Add flour; cook 1 minute.
Add squash & chopped bacon; stir to coat
with flour/herb mixture. Add broths & water;
stir well. Squeeze in juice of 1/2 lemon.
Cover & bring to boil; reduce heat to simmer.
Simmer, uncovered, 15 minutes. Add corn,
beans & spinach – simmer about 5 minutes
longer. Serves 10

(recipe: thebutteredhome.com)
———————————

Crockpot Lasagna

1 (16 oz) box lasagna noodles
16 oz. cottage cheese
2 lb. ground beef, cooked/drained
2 (26 oz, ea) cans or jars spaghetti sauce
2 C. mozzarella cheese, shredded
—
1-2 C. additional mozzerella cheese –
topping before serving (optional)
=
In bowl stir Mozz. & cottage cheeses
together until well combined. Spoon a
layer of sauce in bottom of crockpot & add
about 1/3 cheese mixture on top. Sprinkle
small amount of gr. beef over top of cheese.
Top with a layer of noodles, breaking them
to fit. Be sure to alternate which way the
noodles go with each layer. Top noodles
with another layer of sauce-repeat until
all ingredients are used, ending with sauce.
Cover & cook on Low 6-8 hours (can also
cook on High 2 1/2 – 3 hours). To serve,
top with more mozzarella cheese.

NOTE: This lasagna cuts better if you turn
off the crockpot & let it stand about 15
minutes before serving.

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

Grilled Sweet Potatoes

2 1/2 lb. sweet potatoes, peeled/
cut into 8 wedges each
2 T. olive oil
salt, pepper, to taste

Dressing:
1/4 C. olive oil
3 T. lime juice
2 tsp. honey
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 C. cilantro leaves, coarsely
chopped (plus more for garnish)
salt, pepper, to taste
==
Potatoes:
Bring a pot of salted water to a boil;
add potatoes & cook 7-10 minutes until
just tender.
Preheat an outdoor grill or indoor grill
pan to medium-high heat.
Drain potatoes; drizzle with 2 T. olive
oil & season with salt/pepper – toss
gently to coat. Place potatoes on grill &
cook 3-4 minutes per side (or until
browned).

Dressing:
Place all dressing ingredients in medium
bowl – whisk until well combined. Drizzle
dressing over warm potatoes & serve
immediately; garnish with additional
cilantro, if desired.
Serves 6

(recipe: dinneratthezoo.com)
———————————

Taco Quiche

1 unbaked deep-dish pie shell
(frozen or homemade)
4 eggs
1 c. milk
1 T. flour
1 (15 oz) can chili-ready
tomatoes (undrained)
1 (4 oz) can chopped green
chiles (undrained)
1 tsp. chili powder
1/2 tsp. ground cumin
2 c. grated cheese (poster
uses Fiesta blend)
–
Optional: 1/2 of a jalapeno
pepper, finely minced

Optional garnishes:
sour cream
salsa
chopped fresh cilantro
avocado slices
guacamole
=
Preheat oven 350 degrees F.
Place pie shell on a baking
sheet ( to contain any run-over
while baking). In large bowl
whisk eggs with milk, flour,
chili powder & cumin. Mix in
tomatoes & chiles (with liquid) –
blend well. Mix in cheese & pour
into pie shell – spread evenly.
Bake 40-50 minutes until browned
& a knife tip inserted into center
comes out clean. Remove from oven
& let rest 5-10 minutes before cutting
into wedges. Garnish as desired.
Serves 4-6

Wedges can be refrigerated & reheated
in microwave (without garnishes)

(recipe: seasonalandholidayrecipe
exchange.weebly.com)
——————————

Crockpot Choc. Chip Cookie Cake

2 1/4 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. butter, softened
3/4 C. granulated sugar
3/4 C. packed brown sugar
1 tsp. vanilla
2 large eggs
1 (12 oz) pkg. milk chocolate chips
–
Lightly spray bottom & sides of
crockpot with nonstick cooking spray.
In a bowl mix flour, baking soda &
salt until well combined. In another
bowl beat butter, brown sugar, vanilla
& gran. sugar until well combined.
Beat in eggs, one at a time. Slowly add
flour mixture until well combined. Add choc.
chips & gently stir in . Spread dough across
crockpot  with sides a little higher than the
middle since the sides cook faster. Place
a few paper towels underneath lid-pull
on sides of towels (with lid on) so towels
are snug (keeps condensation from
dripping onto dough).
Cook on High 1 to 1 1/2 hours (if you
have a crockpot with insert, turn insert
halfway through cooking time.)
Once middle of cookie/cake is set flip
cookie/cake onto a cooling rack for
20 minutes before placing on a cutting
board & cutting into bars. Serves 12

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

Pumpking Dump Cake w/
Pudding Topping

1 (15 oz) can pumpkin puree
1 C. evaporated milk
3/4 C. sugar
2 eggs
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 (16.5 oz) box yellow cake mix
1 1/2 sticks butter, melted
1 (3 oz) pkg. (Jell-O) Cheesecake-flavor
Instant Pudding mix
1 C. milk
1 (8 oz) tub Cool Whip, thawed
=
Cake:
Preheat oven 350 degrees F.
Line bottom & sides of a 9 X 13″
baking dish with waxed (or parchment)
paper.
In bowl combine pumpkin puree, evap.
milk, sugar, eggs, cinnamon, nutmeg &
vanilla. Sprinkle dry cake mix over pumpkin;
spoon melted butter over cake mix.
Bake 50-60 minutes until golden brown.
Let stand 10 minutes then flip dessert onto
a serving dish (or in another 9 X 13″ baking dish)
Carefully remove waxed/parchment paper. Let
cool completely then refrigerate.

Topping:
In a bowl whisk pudding mix & 1 C. milk for
2 minutes. Refrigerate about 5 minutes to
thicken. Carefully fold in Cool Whip to
combine-spread over top of dessert.
Serves 15
Refrigerate leftovers

(recipe: myfoodandfamily.com)

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

It’s been nice these past 2 days to have QUIET
at my house – no crews of construction/dump trucks,
back hoes, excavators blocking the drive way. I’m
pretty sure that will all start up again tomorrow.
Friday they did a TON of work from digging HUGE
trenches for the footings, pouring the footings
(cement) then laying 2 tiers of cement block before
finishing just before the rain came. Sure hoping
the ‘no rain’ holds up – we’ll see. (looking at the
forecast there’s a 30% chance of rain tonight &
tomorrow but looks like it clears up Monday
night).

Hope you are all in good health and enjoying
the changing of the Fall colors. Tomorrow starts
my Physical Therapy sessions (3 times a week/
4 weeks) – sure hope this helps me to be able to
walk without any devices (walker/cane).

Hugs;

Pammie

It’s been one CRAZY week so far –

Golly, where to start? Went to surgeon on Tuesday – I can now drive, was given permission to get (Senior enhanced) flu shot AND I convinced him I need Physical Therapy! YAY! I start PT on Monday – 3 times a week/4 weeks then go back to see surgeon. He said the bone/hip joint has healed perfectly so any pain I’m experiencing is muscle – PT should help loosed that up for me.

We were also able to get a lot of little things done that day: went to our local Township office to do an Absentee ballot vote – first time for that (actually, my husband thinks we DID get them in the mail, but they were lost – hey, it got us out of the house!) Returned library books and went out to lunch to what is fast becoming my favorite BURGER place! Small local bar/restaurant but they make the BEST burgers! (I like their Western Burger – $11.99 but more than enough for that meal & dinner later!) Convinced husband he would like it, also, so he tried it & agreed. It’s a HUGE burger in itself, nice thick pattie with Cheddar cheese, 4 big slabs of thick bacon (I give mine to my husband, not exactly fond of bacon), lettuce/tomato and these ‘frizzled’ onions (think onion shavings battered & deep fried – really onion-y & CRISPY!). They also have ‘house chips’ which are wonderful; I’m a person who really loves over-cooked potato chips (you know – those dark brown ones most people don’t like?) – their house chips are big sliced potatoes that they deep fry to dark brown – YUM!!! Let’s just say I’m in HOG HEAVEN when I have one of their meals!

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

Pumpkin Snickerdoodles

1 3/4 C. 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 using a whisk,
combine flour, baking soda &
cream of tartar.
In large bowl using elec. mixer,
cream 1 C. sugar & butter on
medium speed until well blended.
Add honey, vanilla & egg – beat
well. Gradually add flour mixture
to sugar mixture, beating just
until combined. Cover & chill 10
minutes.
=
In medium bowl combine 3 T. sugar
with pumpkin pie spice, stirring
with a whisk until combined.
With wet hands: shape dough into
42 (1 inch) balls. Roll balls in sugar/
spice mixture & place on sheets
2 inches apart. Slightly flatten
tops with a fork.
Bake 5-7 minutes (cookies will be
slightly soft). Cool on sheets 2 minutes.
Remove from sheets; cool completely
on wire racks. Makes 42

(recipe: skinnytaste.com)
———————————

Sweet Potatoes & Ham Soup

2 C. sweet potato, peeled/cubed/
cooked to mash
1-2 T. bacon grease
1/2 T. butter
salt/pepper, to taste
red pepper flakes, to taste
1-2 T. flour
4 C. vegetable broth
1 T. Half & Half cream
1/2 C. grated Cheddar cheese
2 C. ham, cooked/cubed or sliced
=
In heavy soup pot, melt butter & bacon
grease. Add salt/pepper & red pepper
flakes – stir. Sprinkle flour & stir to make
a past. Cook at medium to high about 1
minute. Add sweet potatoes; stir to coat.
Heat through & slowly add veg. broth –
whisk until it is almost as thick as you want
it. Add ham & heat through as it thickens.
When it is almost as thick as you want it,
add cheese & a splash of Half & Half.
Lower heat to simmer until cheese melts.
Serves 8

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

Baked Sweet & Sour Chicken

4 boneless, skinless chicken breasts,
cut into 1″ chunks
1 (16 oz) bottle French or Catalina salad dressing
1 C. apricot preserves
1 pkt. dry onion soup  mix
1 (15.75 oz) can pineapple chunks, drained
2 green peppers, chopped
=
Cooked rice to serve 4
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl combine salad dressing,
apricot preserves & dry soup mix;
mix then add chicken chunks – mix well;
pour into prepared dish.
Bake, uncovered, 45 minutes.
Remove from oven & stir in drained
pineapple & chopped gr. pepper –
stir &cook 15 minutes longer.
Remove from oven & serve over
cooked rice. Serves 4

(recipe: thecountrycook.net)
———————————-

Crockpot Pumpkin Butter

4 C. pumpkin puree
1 C. granulated sugar
2 C. brown sugar
1 T. pumpkin pie spice
=
Place all ingredients in crockpot;
mix well to combine.
Cover & cook on High 2 hours, stirring
once or twice after first hour to prevent
scorching. Remove lid & continue to
cook on high 2-3 more hours until
pumpkin butter has reached desired
consistency. Stir frequently to allow
steam to escape.
Transfer to jars – let cool before
refrigerating.

(recipe: momontimeout.com)
———————-

Crockpot Sausage/Sauerkraut & Potatoes

2 (14 oz.) cans sauerkraut, undrained (or)
one 2 lb. bag)*
5-6 potatoes, peeled/cut into large chunks
1 C. water
1 lb. Polish sausage, cut into chunks (can
use smoked sausage)
1 tsp. caraway seeds
1 bay leaf
1/4 tsp. black pepper
–
Place sauerkraut & potatoes in crockpot;
add spices & water. Place sausage on top
& cook on High 4 hours (or Low 6 hours)
until potatoes are done. Serves 6-8

*If you like less salt, rinse sauerkraut before
using/drain

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

Spicy Sauteed Green Beans
(also called Firecracker Green Beans)
1 lb. fresh green beans, washed,
ends removed
4 slices bacon, cooked crisp (reserve
grease – about 2 T.)
1/2 large onion, chopped
1/2 C. chopped red bell pepper
1/2 jalapeno-seeded/ribs removed/
finely chopped
2 cloves garlic, finely minced
1 C. chicken broth
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
ground black pepper, to taste
=
Drain cooked bacon on paper towels.
Add onion, bell pepper & jalapeno
to skillet with bacon grease – cook
over medium heat until onions are
soft & starting to caramelize. Add garlic-
cook 1 minute. Add green beans; cook
until beans turn bright green (about 1
minute). Add chicken broth, red pepper
flakes, salt & pepper. Reduce heat to Low;
cover, leaving lid slightly cracked to allow
steam to escape. Cook until liquid
evaporates & beans are fairly soft but
still crisp, 10-15 minutes.
Roughly chop cooked bacon & sprinkle
on top of beans before serving.
Serves 4

(recipe: aroundmyfamilytable.com)
———————————

Marshmallow Pumpkin Pie

about 25 gingersnap cookies,
crushed (approx. 8 oz)
4 T. unsalted butter, melted
1 (10.5 oz) pkg. miniature white
marshmallows
1 C. canned pure pumpkin puree
1 1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
1 (8 oz) tub Cool Whip, thawed
–
Preheat oven 350 degrees F.
Lightly spray 9 inch springform pan
with nonstick cooking spray.
In medium bowl stir crushed cookies &
melted butter until thoroughly
combined. Press mixture into bottom &
about 1 inch up sides of prepared pan.
Bake 8 minutes; remove from oven &
cool completely.
In large nonstick pan over Low heat
stir marshmallows, pumpkin puree &
pie spice. Melt marshmallows while
continually stirring until mixture is
smooth. Remove from heat & cool to
room temperature. Stir in vanilla & fold
in Cool Whip until no streaks remain.
Spoon mixture into cooled crust &
spread out evenly. Chill at least
3 hours, or overnight.
=
Before serving top with additional
Cool Whip and gingersnap cookie
crumbs, if desired. Makes 1 pie

(recipe: mybakingaddiction.com)

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

Along with all the other ‘fun’ things to do, as we got in my van
to drive to the surgeons Tuesday my husband noticed that a huge branch
had fallen on my windshield & totally cracked it top to bottom!
Lovely! Later today ‘Safelight Auto Glass’ is coming to replace that. Also
garage people ‘were’ coming to dig trenches for the garage/porch
footings today (it’s been raining & the ‘hole’ from old garage is one big
muddy/soupy mess); they just called – now they’re coming tomorrow!
It’s been one of those: “Don’t hold your breath – there’s more stuff
coming!” weeks.

Almost finished with butterfly blanket – today I have to crochet the
border – it’s all sewn together so should be done today! (will post
photo later). Just found a pattern for starting a new blanket; I have
a big skein of apricot yarn that’s been ‘calling’ me – we’ll see where
this goes. It won’t be a fancy/complicated pattern – I’m ready for a
“medium” knit.

As I said earlier – it’s been chilly/gloomy/rainy these past few days.
Typical Fall in Michigan; right now it’s 47 degrees F. (rain expected
until Saturday, and then 50% chance of showers Sunday.)

Hope you are all doing well and are in good health.

Hugs;

Pammie

Mid-October Musings

Here we are already half-way through October – can you believe it? It seems like we just got into September, at least to me! (Of course, part of my lack of days/memory is due to the hip surgery – but who’s counting that?) The past few days have been really cool in the mornings – in the 3o’s! When I see those temperatures I know that, at least for Michigan, that’s SNOW temps! YIKES! The leaves are falling, beautiful Fall colors everywhere: oranges in the leaves/pumpkins, reds in the apples & leaves, golds also in leaves & apples – it’s a gorgeous site for the eyes.

=======

DISCLAIMER: Every once in awhile I feel the need to insert that the recipes I post on my site are not (unless noted) MY recipes – I place the location/site I found them at the bottom of each recipe.

========

French Toast Casserole
(oven recipe – 4 hours or overnight)

1 loaf French bread, cut into cubes*
6 eggs
2 C. milk
1 1/2 tsp. cinnamon
1/4 C. butter, softened
1/2 C. brown sugar, packed
1/2 tsp. vanilla
=
Place bread cubes in a VERY large bowl.
In another bowl beat eggs, milk, vanilla &
cinnamon until well blended. Pour egg
mixture over bread cubes – stir/toss until
all bread is well coated. Cover & refrigerate
at least 4 hours or overnight
=
Mix together butter & brown sugar; cover &
refrigerate.
Preheat oven 400 degrees F.
Spray a 9 x 13″ baking dish with
nonstick cooking spray. Pour coated
bread in dish; crumble butter mixture on top.
Cook 25 minutes, turning halfway through (if
your oven doesn’t cook evenly). Let cool about
5-10 minutes before serving. Serves 8*make sure you use FRENCH bread (not regular
sandwich bread)
(recipe: recipesthatcrock.com)
————————————-

Sausage/Spinach/Tortellini Soup

1 (10-14 oz) pkg. frozen cheese tortellini
1 lb. smoked sausage, cut into rounds
1/2 tsp. red pepper flakes
1 medium onion, chopped
1 T. minced garlic
6 C. chicken broth
3 T. butter
3 T. flour
1/2 tsp. salt
1 tsp. black pepper
1 C. milk
2 medium potatoes, peeled/
diced small
2 C. fresh baby spinach
=
In a skillet saute onion & sausage
about 5 minutes until onions are soft
& sausage is slightly browned. Remove
from skillet. Place butter in skillet; add
flour, red pepper, salt/pepper, garlic – cook
1 minute. Slowly drizzle in milk & simmer
until it thickens. Add sausage/onions and
potatoes to skillet; stir to coat well with
gravy. Simmer 1-2 minutes until heated
through. Slowly add in broth & tortellini;
stir well. Cover with lid, heat on medium-
low, cook 10-15 minutes until potatoes
are soft. Stir in spinach; mix well.
Serves 12

(recipe: thebutteredhome.com)
————————————

Crockpot Pumpkin Butter

30 oz. canned pumpkin puree
(or homemade pumpkin puree)
3 C. brown sugar, tightly packed
1 T. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. ground nutmeg
3/4 C. lemon juice
=
In 6-qt or larger crockpot combine
all ingredients – stir well to mix in
spices & brown sugar. Cover & cook
on Low 6-8 hours, stirring every
1-2 hours to prevent sticking. As it
cooks, it will thicken* The pumpkin
butter is done when it mounds up on
a spoon & does not run off spoon.
Spoon finished pumpkin butter into
clean half pint canning jars or plastic
food storage containers. Store in
freezer up to 1 year for optimal flavor.
Makes 38 servings

*If using fresh-you may need to cook it
longer as there is usually more water
content in fresh pumpkin puree than in
canned.

(recipe: crockpotladies.com)
———————————

Crockpot Unstuffed Cabbage Casserole

2 lb. ground beef
salt/pepper, to taste
4 C. shredded cabbage
6 green onions, chopped
1 T. minced garlic
2 T. bacon fat (or butter)
3 C. marinara sauce
8 oz. cream cheese, cut into cubes
–
Press ground beef into bottom
of 6 qt. crockpot; salt/pepper
the meat.
(Optional Step)
 In a skillet heat
bacon fat/butter & saute cabbage,
onion, garlic, season with salt/pepper.
Add cabbage mixture to top of beef
layer.
NOTE: if you are rushed on time,
skip this step & add cabbage, onion,
seasonings directly to gr. beef (omit
bacon fat/butter).
Pour marinara evenly on top. Cover &
cook on Low 6-8 hours (or High 4).
Add cream cheese & stir into sauce.
Serves 4-6

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

Honey Cream Cheese Biscuits

2 3/4 C. flour
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 oz. cream cheese, chilled/cut
into 1/2-inch pieces
1 C. buttermilk

Honey-butter:
1 C. butter
1/4 C. honey
=
Preheat oven 450 degrees F.
Line a baking sheet with parchment
paper.
In large bowl whisk flour, baking powder,
baking soda & salt. Using a pastry blender
(or two knives) cut in butter & cream cheese
until mixture resembles coarse crumbs. Stir
in buttermilk until just combined.
Turn dough out onto a lightly floured surface;
knead until dough just comes together (do
not overwork the dough).
Roll dough out into an 8″ circle – cut out using
a 2-inch biscuit cutter. Place biscuits on
prepared sheet then re-roll any leftover dough
& cut out more biscuits, if desired.
Bake 10-15 minutes until lightly golden brown.
–
Melt 1 C. butter & stir honey in until well
combined. Brush baked biscuits with honey
butter then return to oven for 5 more minutes.
Let cool on wire rack 5 minutes before serving.

(recipe: 12tomatoes.com)
——————————

Homemade Southern Squash Casserole

6 medium yellow squash (about 2 1/2 – 3 lb),
sliced
1 medium onion, diced
1 C. water
1/4 C. mayonnaise
1/4 C. sour cream
2 eggs, beaten
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1 C. crushed butter crackers (like
Ritz), divided
1 C. shredded Cheddar cheese
3 T. butter, melted
–
Preheat oven 375 degrees F.
Spray 3 qt. casserole dish with
nonstick cooking spray. Place
squash, onion & water in a pan on
stove over medium heat. Cover &
simmer 8-10 minutes until squash &
onion are tender; drain. Add mayo,
sour cream, eggs, sugar, salt/pepper to
a large bowl & stir to combine. Fold in 1/4 C.
cracker crumbs, shredded cheese & drained
squash/onions – spoon into prepared dish &
level top. Sprinkle top with remaining
cracker crumbs. Drizzle melted butter on top.
Bake 30 minutes until cooked through & top
is golden brown & bubbly. Cool 10
minutes before serving. Serves 8

(recipe: my homemaderoots.com)
————————————-

Apple Crisp Pizza

pastry for single-crust pie (9 inch)
2/3 C. sugar
3 T. flour
1 tsp. cinnamon
4 medium apples (Gala, Fuji, Braeburn,
Empire) peeled/diced into 1/4″ pieces

Topping:

1/2 C. flour
1/3 C. packed brown sugar
1/2 C. old-fashioned rolled oats
1 tsp. cinnamon
1/4 C. salted butter, softened

Drizzle:

1/2 C. caramel (ice cream) topping
=
Ice cream (optional)
=
Preheat oven 350 degrees F.
Roll pastry to fit a 12″ pizza pan; fold
under edges to give the  pizza a bit of
a raised crust. In medium bowl combine
sugar, flour & cinnamon. Add apples &
toss – arrange in a single layer over crust
to completely cover it.

Topping:
In a bowl combine flour, brown sugar,
oats, cinnamon & butter; mix well &
sprinkle evenly over apples.
Bake 35-40 minutes until apples are
tender. Remove from oven &
immediately drizzle caramel topping.
Cut into slices & serve warm with
ice cream, if desired. Makes 12 servings.

(recipe: FB)
==========================

I’m about 3/4ths done with creating the butterfly
baby blanket squares; still have to make the antennae,
sew the butterflies to the squares, crochet about 14
more plain white squares then sew them all together.
I might crochet a border when that’s done – thinking
of rows of pink, blue, green interspersed with white
just to tie in the butterfly colors – we’ll see when I get
that far.

Hope you are having a good week; try to stay healthy
& safe. My next surgeon appointment is this coming
Tuesday – we’ll see if he OK’s me to drive again. Sure
seems strange that I haven’t driven in 8 weeks now!
(only because the surgery was on my right leg).

Hugs;

Pammie

Another gorgeous Fall day!

Hope you are enjoying this Fall weather; today it’s supposed to get up to around 64 degrees F.; it’s sunny and a bit windy – great day for a walk – lots of beautiful leaves on trees AND on the ground.

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

Praline Crunch (snack)

8 C. Crispix cereal
2 C. pecan halves
1/2 C. brown sugar, packed
1/2 C. corn syrup
1/2 C. butter
1 tsp. vanilla
1/2 tsp. baking soda
=
Preheat oven 250 degrees F.
In large (not plastic) bowl combine cereal
& pecans.In medium saucepan over
medium-high heat, combine brown sugar,
corn syrup & butter – bring to boil, stirring
occasionally.
Remove from heat & stir in vanilla & baking
soda; pour over cereal mixture, tossing to
coat evenly. Pour mixture into a 9 X 13″
baking dish. Bake 1 hour, stirring every
20 minutes. Pour onto waxed or parchment
paper to cool. Break into pieces.
Makes 10 cups

(recipe: 77delicious.com)
————————————-

Pumpkin Fritters

2 C. flour
2 tsp. double-acting baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice*
1/4 C. brown sugar
2 large eggs
2 T. butter or marg, melted
2 tsp. vanilla
3/4 C. buttermilk**
3/4 C. 100% pumpkin (not pumpkin
pie mix)
1 C. oil (poster used canola)
=
powdered sugar for tops
=
Place some paper towels on a
plate for draining fritters
In large bowl whisk flour, spices,
baking powder, salt & brown sugar.
Add eggs, butter, vanilla, buttermilk &
pumpkin – mix well with a spoon.
Heat oil in large skillet until sizzling.
(poster uses an ice cream scoop to
dip batter into oil). Fry to golden
brown on one side; turn & cook
other side. Remove with a slotted
spoon & place on prepared paper
towel-covered plate. Sprinkle tops
with powdered sugar while still warm.
Makes about 1 1/2 dozen (depending
on the size you make them).

*Pumpkin Pie Spice mix:
(Makes 1 tsp. spice mix)

1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. allspice
1/8 tsp. ground nutmeg
–
Mix together well
=
**If you don’t have buttermilk:
In a 1-cup measuring cup add 1 T.
vinegar or lemon juice. Pour milk
in cup to 3/4 C. mark & stir with
a fork. Let stand 5 minutes & now
you have ‘soured/buttermilk’.

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

Beef & Cheese Chimichangas

1 lb. ground beef
1 (16 oz) can refried beans
1/2 C. finely chopped onion
3 (8 oz, ea) cans tomato sauce, divided
2 tsp. chili powder
1 tsp. minced garlic
1/2 tsp. ground cumin
12 (10 inch) flour tortillas, warmed
1 (4 oz) can chopped green chilies
1 (4 oz) can chopped jalapeno peppers
1 1/2 C. shredded Cheddar cheese
–
oil for deep-fat frying
–
In large skillet cook gr. beef over medium
heat until no longer pink; drain. Stir in beans,
onion, 1/2 C. tomato sauce, chili powder,
garlic & cumin. Spoon about 1/3 C. mixture
off-center on each tortilla. Fold edge nearest
filling up & over (to cover). Fold in both sides
& roll up. Fasten with toothpicks.
In a large saucepan, combine chilies, peppers &
remaining tomato sauce – heat through.
In a deep skillet, heat 1 inch of oil to 375 degrees F.
Fry chimichangas for 1/12 -2 minutes on each
side or, until browned. Drain on paper towels.
Sprinkle tops with cheese when serving.
Serve with sauce. Makes 12

(recipe: 77delicious.com)
—————————————–

Crockpot Smothered Chicken
with Bacon

8 slices bacon cut into 1″ pieces
2 onions, cut lengthwise in half
then sliced crosswise
1/3 C. flour
1/2 tsp. black pepper
1 1/4 C. chicken broth
8 bone-in, skinless chicken thighs (2 1/2 lb)
4 C. egg noodles, uncooked
1 (7.5 oz) tub Philadelphia cream cheese spread
2 T. milk
1/2 tsp. garlic powder
2 T. chopped fresh parsley (garnish)
=
In large skillet over medium heat cook
bacon until crisp; remove from skillet
using slotted spoon; drain on paper
towels. Drain all but 2 T. drippings; add
onions & cook 15-18 minutes until golden
brown, stirring occasionally. Add flour,
pepper & half bacon to skillet for last
minute – whisk in broth until blended
(mixture will be thick).
Place chicken in crockpot, cover with
onion mixture. Cover & cook on Low
4-5 hours (or High 2-3 hours).
About 15 minutes before ready to serve,
cook noodles accordg. to pkg. directions,
omitting salt. Drain noodles & place on
a serving platter. Top with chicken, keeping
‘gravy’ in crockpot. Mix cream cheese spread,
milk & garlic powder until blended – add to
‘gravy’ in crockpot; mix well & spoon over
chicken. Top with parsley & remaining
bacon.

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

Old World Peasant Soup

2 T. olive oil
1 onion, finely chopped
1 carrot, peeled/cut in half &
thinly sliced
1 stalk celery, chopped
4 C. chicken broth
2 (15.8 oz, ea) cans cannellini
beans, not drained
1 lb. Kielbasa sausage, thinly sliced
3/4 tsp. garlic powder
1/2 tsp. Italian seasoning
1/4 tsp. black pepper
2 C. fresh spinach
=
In a soup pot, heat oil over
medium-high heat. Saute onion,
carrot & celery 6-8 minutes until
tender. Add remaining ingredients
EXCEPT spinach – bring to a boil.
Reduce heat to Low & simmer
20 minutes. Stir in spinach &
serve. Serves 5

(recipe: mrfood.com)
———————————–

Bacon-wrapped Onion Rings

12 slices red onion
2 tsp. garlic powder
12 slices bacon (raw)
salt, to taste
pepper, to taste
=
Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Wrap each onion slice
with 1 slice bacon being careful to
keep the overlapping to a minimum,
place on baking sheet. Sprinkle each
onion with garlic powder, salt &
pepper.
Bake 15-20 minutes & carefully turn.
Bake on other side 15-25 minutes until
bacon is browned & crispy. Cool & serve.
Makes 12

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

Pumpkin Bread Pudding

6-7 C. crumbled bread (poster
used sourdough)
1 C. hot water
1/4 C. butter, melted
1 tsp. vanilla
1/2 C. brown sugar
1 tsp. ground nutmeg
1/2 tsp. cinnamon
1/2 C. whipping cream
2 eggs
1 C. pure pumpkin
=
Topping:
1/2 C. brown sugar
1/2 tsp. cinnamon
1/2 tsp. allspice
1 C. chopped pecans
=
Preheat oven 350 degrees F.
Spray a 9 X 9″ baking dish or
small casserole dish with
nonstick cooking spray. In a
large bowl place bread; pour
hot water over it.
In a separate bowl combine
remaining ingredients & mix
well with a spoon. Add bread &
mix well; pour into prepared
baking dish.
Combine topping ingredients &
place on top of bread mixture,
evenly.
Bake 35-40 minutes.
Makes 8 servings.

(recipe: thesouthernladycooks.com)
—————————–
Spiced Zucchini Bars

2 C. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, beaten
1 C. oil
2 C. sugar
1 tsp. vanilla
1 tsp. lemon juice
1 C. raisins
2 C. grated zucchini
3/4 C. chopped nuts
=
1 (16 oz) tub cream cheese frosting
=
Preheat oven 325 degrees F.
Spray & flour a 15 X 10″ jelly roll
pan.
In a bowl combine flour, baking
soda, salt & cinnamon.
In a large bowl whisk eggs, oil,
sugar, vanilla & lemon juice. Gradually
add flour mixture to egg mixture. Fold
in remaining ingredients (except
frosting) – pour into prepared pan.
Bake 25-35 minutes until lightly
golden. Cool then spread with
frosting. Cut into bars.
Makes 3 dozen

(recipe: gooseberrypatch.com)
==========================

Have a great day!

Hugs;

Pammie

Slowly getting used to it –

Our weather is getting more FALL-like every day – overcast – big, fluffy clouds, breezes and falling leaves; if you’re a Fall person, this is the perfect weather for you! (trying to figure out how to put clip art on here – managed to do it with the last post but now it’s not working -)

Last night was my first I HOSTED Zoom Knit group meeting; it went well, seven ladies got together ‘on line’ to chat/knit/crochet. This morning was my Library Knit group on Zoom – slowly but surely I’m learning new things! (With this WordPress change, looks like the world has decided that people in their 70’s still need to learn new things!)

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

Chocolate Chunk Zucchini Bread

4 eggs
1/2 C. sugar
1/2 C. brown sugar
1/2 C. butter, melted/cooled
1/2 C. buttermilk
2 tsp. vanilla
2 C. shredded zucchini
1 C. bittersweet chocolate chunks
3 1/2 C. flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
=
Preheat oven 350 degrees F.
Spray two 9 X 5″ loaf pans
with nonstick cooking spray.
Using elec. mixer, in large bowl
beat eggs until frothy. Add sugars,
butter, buttermilk & vanilla – beat
to combine. Using a wooden spoon,
stir in zucchini & chocolate.
In a separate bowl sift flour, baking
soda, baking powder, salt, cinnamon
& nutmeg Add dry mixture to wet
ingredients – stir until just combined.
Pour batter into prepared pans.
Bake 45 minutes to 1 hour, until a
toothpick inserted into center of
loaf comes out clean. Makes 2 loaves

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

Shepherd’s Pie

1 (5 lb) bag potatoes, peeled/chopped
1 1/2 lb. ground beef
salt/pepper, to taste
minced garlic
1/2 C. chopped onions
1/2 C. shredded carrots
–
1 can French-cut green
beans (drained)
1 can beef gravy
1 C. shredded Cheddar cheese
2 T. chopped parsley
–
Mashed potato top
1 stick butter
minced garlic
1 C. milk
salt/pepper
=
Place potatoes in large pot of boiling
water & cook until soft; drain. Add
butter, garlic, milk, salt/pepper – using
an elec. mixer, mix until creamy (add
more milk, if needed).
Cook gr. beef, salt/pepper & garlic
in large skillet until no beef is
longer pink; drain. (NOTE: poster
adds onions & carrots about half way
through browning, covering pan to
make onions & carrots soft).

Preheat oven 350 degrees F.
Place meat mixture in bottom of a
9 X 13″ baking dish. Spread gr. beans
on top evenly & spread beef gravy
evenly on top. Add mashed potatoes &
spread out evenly. Top with shredded
cheese & parsley. Bake 25-30 minutes
until cheese is melted & bubbly.

(recipe: 77delicious.com)
—————————————-

Crockpot Apple Butter

6 large apples, peeled/cored/
finely chopped (Honeycrisp, Gala,
Ambrosia)
1/3 C. raw sugar*
1/2 C. light brown sugar, not packed
1 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
=
Place peeled/chopped apples in
crockpot. Top with sugar, brown
sugar, cinnamon, allspice & nutmeg;
mix well. Cover & cook on High
5 hours (or Low 10 hours), stirring
once, halfway through cooking time,
until apples are tender & dark brown.
Uncover & puree using an immersion
blender. Cook on High, uncovered,
2 hours, stirring occasionally, until
thickened. Spoon into jars or containers;
cover & refrigerate.

NOTE: reading comments on original post,
one person used Red Delicious apples &
then put cooked apples in blender after 5
hours (didn’t cook any longer).

*one comment said they left out the
raw sugar & it was sweet enough as is.

(recipe: skinnytaste.com)
————————————

Butternut Squash & Apple Soup

4 T. (1/2 stick) butter
4 C. fresh, cubed butternut squash
3/4 C. chopped onion
2 apples, peeled/cut into 1 inch
chunks
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/8 tsp. black pepper
3 C. chicken broth
1 C. Half & Half
=
In a soup pot over medium heat,
melt butter. Saute squash, onion &
apple 8-10 minutes until squash is
tender.
In small bowl mix cinnamon, nutmeg,
salt/pepper- add spice mixture to the
pot & stir to combine. Add broth &
turn up heat to High – bring to a boil.
Cover & reduce heat to Low; simmer
30 minutes. Carefully pour mixture
into a blender – puree until smooth.
Place mixture back in pot & stir in
Half & Half – heat an additional
5 minutes until heated through.
Serves 6

(recipe: mrfood.com)
——————————-

Crockpot Sweet Potato Casserole

3 C. cooked sweet potatoes
1/2 C. milk
1/2 C. butter, softened
1/3 C. butter, softened
2 large eggs
1/2 C. sugar
1 T. vanilla
1 C. packed brown sugar
1/3 C. flour
1 C. pecan pieces
–
Spray insides of crockpot
with nonstick cooking spray.
In large bowl using elec. mixer
whip cooked sweet potatoes,
sugar, vanilla, milk, 1/2 C. butter &
eggs until light & fluffy; pour into
crockpot. In a small bowl mix
remaining butter, brown sugar, flour
& nuts until crumbly – sprinkle evenly
on top.
Cover & cook on Low 4 hours (or High
2 hours). SEE NOTE BELOW
Let cool 15-20 minutes until topping
has cooled enough to crisp up before
serving. Serves 10

NOTE: If you have a removable crock
AND it is oven safe, you can place it
under the broiler on High for 30-90
seconds until lightly browned. Make
sure to WATCH it so it doesn’t burn.

(recipe: recipesthatcrock.com)
==============================

Have started a new crochet project; not sure where I saw an idea like I’m doing, but I threw together several granny square ideas & came up with a new blanket: It’s a 3-D crocheted Butterfly baby blanket. Had to work at teaching myself how to do the crochet for the butterfly but I’m happy with the way its’ turning out. (and, I’m able to use up a lot of little bits of various baby yarns, as well.)

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

Hope you are all doing well and are in good health.

Enjoy your day!

Pammie

My First Attempt

Here we go – I’ve attempted to contact WordPress to see just what is going on with my blog. I got a ‘automatic’ response with several places to ‘click on & read’ . . . that’s fine IF YOU SPEAK COMPUTER! I’m going to TRY to see what I can do with this now . . . no promises. It’s VERY frustrating to have no access to former photos/clip art – I used it almost every post! Apparently, looking at the two ‘brand new’ comment/posts I put up yesterday, they still have the sort of tan background I originally chose – that’s good. (Trying to find out HOW to access my photos – so far no luck); apparently I can access my ‘computer’ photos but not the amassed photo/clip art collection from previous posts.

Going to try to ‘cut & paste’ some recipes here – let’s see what happens:

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

Zucchini Pancakes

2 medium zucchini (about 3/4 lb)
2 T. grated red onion
2 extra-large eggs, lightly beaten
6-8 T. flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
unsalted butter & vegetable oil
=
Preheat oven 300 degrees F.
Grate zucchini into a bowl using the
large grating side of a box grater.
Immediately stir in onion & eggs.
Stir in 6 T. flour, baking powder,
soda & pepper. (If batter gets
too thin from liquid in zucchini, add
remaining 2 T. flour).
Heat a large 10-12 inch saute/skillet
over medium heat. Melt 1/2 T. butter &
1/2 T. oil in pan. When butter is hot but
not smoking, lower heat to medium-low;
drop heaping spoonfuls of batter into pan.
Cook about 2 minutes on each side, until
browned. Place pancakes on a sheet pan
& keep warm in oven. Wipe out pan using
a dry paper towel. Add more butter & oil
to pan & continue frying pancakes until
all batter is used. Pancakes can stay in warm
oven up to 30 minutes. Serve hot.

(recipe: 77delicious.com)
———————————-

Spinach Artichoke Ravioli Bake

3 T. butter
2 cloves garlic, minced
3 T. flour
2 C. milk (preferably whole)
2 T. cream cheese, softened
1 C. shredded mozzarella cheese,
divided
1/4 C. fresh grated Parmesan
1 (14 oz) can artichoke hearts, chopped
2 C. frozen spinach, defrosted & chopped
juice of 1/2 lemon
1/2 tsp. red pepper flakes (optional)
2 lb. frozen cheese ravioli
kosher salt/ground black pepper
2 T. fresh chopped parsley
=
Preheat oven 375 degrees F.
In large skillet over medium heat, melt
butter. Add garlic & cook about 30 seconds.
Whisk in flour – cook until mixture is bubbling
& golden, 1 minute. Gradually pour in milk,
whisking constantly; bring to a simmer then stir
in cream cheese, 2/3 C. mozz. & 1/4 C. Parm.
Let simmer until sauce thickens slightly, about
2-3 minutes. Fold in artichoke hearts & spinach
then add lemon juice & red pepper flakes (if
using). Season to taste with salt/pepper &
remove from heat. Spread a thin layer of sauce
in bottom of a 9 X 13″ baking dish. Lay ravioli
in a single layer in dish then top with half of
sauce – repeat. Top with remaining cheese &
bake 30 minutes until sauce is bubbling &
ravioli is tender. Garnish with parsley.
Serves 8

NOTE: If you would like the top golden, broil on
high 2-3 minutes.

(recipe: delish.com)
————————

Crockpot Cream Cheese Taco Dip

1 lb. ground beef
16 oz. salsa – your choice
1 pkt. dry taco seasoning mix
2 (8 oz, ea) pkgs. cream cheese, cubed
16 oz. Velveeta processed cheese,
cut into chunks
=
Dippers:
Corn tortilla chips or
Scoops
=
In medium skillet cook ground beef
until no longer pink; drain. Add beef
& remaining ingredients to crockpot.
Cover & cook on Low 2 hours, stirring
occasionally, until cheese is melted.
Turn heat to warm & serve with
tortilla chips. Serves 10

(recipe: crockpotladies.com)
=========================

Well, that works – it’s a start. Looks like I found a new thing to learn about, right?

Hope your day goes well.

Hugs;

Pammie

Oh, I am NOT happy with this!

Apparently WordPress has decided to totally CHANGE people with older set ups, forcing us to go with their NEW set up. I am NOT a computer techie person-hopefully this will not be the end of my blog. Right now I have NO idea how to access older photos/clip art, etc. We’ll see where this goes but if you don’t hear from me – you know what’s happened. Sigh . . . .