A little late but still tasty!

Sorry I’m a little late in posting all these ‘leftovers’ recipes – I don’t have a good excuse, either! Like you (probably) we’re still working our way through all the food leftovers. My husband is happily ‘creating’ all sorts of food combinations for his eating pleasures, using the leftovers. I got up this morning & looked in the fridge: “Let’s see: Do I want: cheesecake, pumpkin pie, homemade apple pie?” Nope – closed the fridge & just drank my coffee. I think we have, probably, one more day of ‘most of’ the leftovers then I’ll have to cook again. (I have either Potatoes O’Brian or chili on the board for the next meals here). I like to make meals that will serve for more than one sitting; especially since my 31 yr old. son drops by frequently to ‘raid the fridge’.

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

Amish Cinnamon Bread

(no kneading)

Bread:
1 C. (2 sticks) butter, softened
2C. granulated sugar
2 large eggs
2 tsp. vanilla
2 C. buttermilk*
4 C. flour
2 tsp. baking soda

Cinnamon-Sugar Topping:
2/3 C. granulated sugar
2 tsp. cinnamon
=
Preheat oven 350 degrees F.
Lightly spray two 9 X 5″ loaf pans
=
In large bowl cream butter, sugar,
eggs & vanilla using elec. mixer.
Using a rubber spatula, add buttermilk,
flour & baking soda just until combined.

In small bowl combine topping ingredients –
mix well.

Divide half batter between the 2 loaf pans.
Evenly sprinkle 3/4ths of cinnamon/sugar
mixture over tops of both pans. Spread
remaining batter evenly over tops of both
pans. Using a butter knife, cut a few swirls
through the batter in both pans.
Bake 45 minutes (until a toothpick inserted
into centers comes out clean).
Cool in pans 20 minutes then remove to
wire rack to cool completely.
Makes 2 loaves

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

Leftover Stuffin’ Muffins

3 C. leftover (precooked) stuffing/
dressing
1 C. chopped cooked turkey or ham
1/4 lb. frozen spinach; thawed/squeezed
dry
6 large eggs
2 T. milk or cream
1/4 tsp. salt
fresh cracked pepper
=
Preheat oven 375 degrees F.
Spray liberally a 12-cup muffin tin
with nonstick cooking spray.
In a large bowl add stuffing, turkey &
spinach – stir lightly to combine without
breaking up stuffing too much. Divide
mixture between muffin cups. Leave
stuffing loosely packed in cups so that
the egg mixture can fill in the empty
spaces.
In a medium bowl whisk eggs, milk,
salt/pepper – divide mixture between
all 12 muffin cups, filling each about
1/2 – 3/4ths full. (this will expand during
cooking – try not to over fill)
Bake 25-30 minutes until lightly golden
brown & crispy on top. Allow muffins to
cool slightly then run a knife around edges
to loosen & remove each muffin.

NOTE: Feel free to get creative with add-ins:
roasted vegetables, cheese or other meats

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

Leftover Turkey Chili

2 T. vegetable oil
1 medium onion, diced
1 green bell pepper, diced
1 small jalapeno pepper, seeded/
minced
2 cloves garlic
1/4 C. chili powder
1 T. ground cumin
1 T. dried oregano
kosher salt/black pepper,
to taste
3-4 C. leftover cooked turkey
meat, chopped (or pulled into
3/4″ pieces)
1 (28 oz) can fire-roasted diced
tomatoes
2 C. chicken broth
2 (15 oz, ea) cans pinto beans,
drained/rinsed SEE NOTE
=
For serving:
Leftover mashed potatoes
or cooked rice (for 8)
Sour cream, chopped scallions
=
In large pot or Dutch oven heat
oil over medium heat. Add onion
& bell pepper; cook, stirring occasionally,
about 6 minutes. Stir in jalapeno & garlic;
cook about 1 minute. Stir in chili powder,
cumin, oregano, 12/ tsp. salt & few grinds
black pepper. Add turkey; stir until well
coated in spices. Pour in tomatoes & broth;
scrape up any spices that may have stuck
to bottom of pan. Bring to simmer on
medium-low heat; cook, uncovered, about
1 hour until liquid has reduced by a few
inches & chili has thickened.
NOTE: Drain & rinse 1 can of beans; leave
bean liquid in second can – add all beans plus
bean liquid from second can to pot & heat
until beans are warmed through, about
10 minutes. Season to taste (salt/pepper).
Serve in bowls over mashed potatoes or
rice with a dollop of sour cream & a sprinkle
of chopped scallions. Serves 8

(recipe: foodnetwork.com)
——————————

Turkey Hash with
Country Gravy

1/2 lb. hot Italian sausage,
casings removed
1/2 C. frozen chopped onions
1/2 C. frozen chopped green
pepper
2 T. chopped pimentos
2 T. canola oil
2 C. leftover stuffing
2 eggs
2 C. cooked, diced turkey
=
For Serving:
leftover gravy
milk
6 poached eggs
=
Heat large skillet over medium-
high heat; crumble sausage in
skillet. Add onions, peppers &
pimentos: cook 6-8 minutes until
sausage is just cooked through,
stirring often to break up sausage.
Transfer to a large bowl. Clean pan
& heat oil.
Add stuffing, eggs & turkey to the
bowl – stir to combine. Add mixture
to heated skillet & press down with
spatula until bottom of skillet is covered
with hash. Brown 5-7 minutes untouched.
Use a spatula to flip hash over & cook
another 5-7 minutes.
In a saucepan over medium heat, heat
gravy – as it heats up whisk in enough milk
to thin to desired consistency. Serve hash
topped with a poached egg & warmed
gravy. Serves 6

(recipe: foodnetwork.com)
———————-

Roast Butternut Squash with
Turkey Stuffing
(with this recipe you could use
cooked turkey & stuffing leftovers)
2 butternut squash
1 T. olive oil
1 lb. lean ground turkey
1 T. butter
1 C. yellow onion, diced
1 C. celery, diced
1 Granny Smith apple, diced
1 tsp. poultry seasoning
1/2 tsp. salt & pepper
6 oz. cubed cornbread stuffing mix
1/2 – 3/4 C. chicken broth
2 eggs
Parmesan cheese
=
Preheat oven 375 degrees F.
Spray a large baking dish with
nonstick cooking spray (or line
with foil). Halve squash lengthwise;
remove seeds & strings. Arrange
squash, cut sides up, in dish & brush
lightly with olive oil. Cover with foil &
bake 45 minutes to 1 hour, until tender.
Remove from oven, cool before handling.
Scoop out most of the flesh (be careful
not to puncture the outside skin/flesh –
you will be using them as ‘boats’).

Stuffing:
Heat a large skillet over medium-high
heat; cook turkey about 8-10 minutes,
breaking it up with a wooden spoon.
Remove from skillet; wipe down skillet
with a paper towel. Add butter to skillet
& cook onion, celery & apple until tender.
In large bowl, add turkey, veggies, cornbread
stuffing, scooped out squash, broth & eggs –
mix until well incorporated.
Place stuffing into hollowed out squash skin;
top with generous amounts of Parmesan
cheese. Bake, uncovered, until stuffing is
cooked through & cheese has melted,
15-20 minutes.

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

Leftover Turkey Salad

4 C. cooked/chopped turkey
1/2 C. mayonnaise
2 tsp. Dijon mustard
1 T. lemon juice
2 tsp. sugar
1/2 C. finely diced celery
1/4 C. sliced scallions
2 tsp. chopped fresh dill
=
In large bowl combine all
ingredients; stir until well
combined. Taste & adjust
salt/pepper. Serve immediately
or refrigerate, covered, until
ready to serve. Serves 6

(recipe: justataste.com)
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Easy Leftover Turkey Stroganoff

1 clove garlic, minced
3 T. olive oil
1 C. sliced mushrooms
3 C. turkey gravy
1 tsp. black pepper
1/2 C. sour cream
4 C. leftover diced or shredded
cooked turkey
=
Cooked egg noodles to serve 4
=
In a skillet saute garlic & mushrooms
in olive oil for several minutes. Add
rest of ingredients except turkey; simmer
5 minutes. Add turkey; simmer until
turkey is well heated. Serve over cooked
egg noodles. Serve 4

(recipe: rockrecipes.com)
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Hamburger Supreme Casserole

1 lb. ground beef
1/2 C. chopped onion
1 (10.5 oz) can cream of mushroom soup
1/2 C. milk
1/2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground thyme
1 (4 oz) can sliced mushrooms
2 C. uncooked macaroni pasta
8 oz. sharp Cheddar cheese, grated or
shredded
–
Preheat oven 350 degrees F.
Spray a 2 qt. casserole dish with
nonstick cooking spray.
In a skillet brown meat, onion & garlic
until tender (& meat is no longer pink);
drain. Cook macaroni according to pkg.
directions & drain. Stir soup, milk,
seasonings & mushrooms into meat
mixture. Layer half of meat mixture,
macaroni & cheese in casserole dish.
Repeat with meat & macaroni (save last
half of cheese).
Bake, uncovered, 20 minutes. Sprinkle
top with remaining cheese & bake until
cheese melts. Serves 6-8

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

Crockpot Strawberry Cream Dump Cake

4 C. strawberries, cut into quarters
(can use frozen)
1/4 C. flour
1 3/4 C. sugar, divided
1 box white cake mix
8 oz. cream cheese
1 stick butter, sliced
=
Spray insides of crockpot with
nonstick cooking spray.
In large bowl mix strawberries, flour
& 1 C. sugar; pour into crockpot.
In another bowl mix cream cheese &
remaining sugar – spoon on top of
strawberries. Sprinkle dry cake mix
on top & top with pats of butter.
Place a few paper towels under lid
of crockpot (to absorb any moisture).
Cover & cook on High 2-3 hours.
Serves 8

(recipe: recipesthatcrock.com)

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

Hope you all had a nice Thanksgiving and are able
to enjoy this ‘last Hurrah’ of weather before the
real cold/snow hits. Here in (good old cold) Michigan
it’s 40 degrees & sunny. Looking at the forecast for
this coming week it’s ‘not so good’ – Monday 80%
chance of rain & snow, temp 36 degrees F. (snow
accumulation of about 1 inch . . . that’s not too bad).
Tuesday another inch predicted (oh joy). The rest of
the week it ‘warms up’ to 40 degrees F. Oh well – we
KNEW it was coming!

Try to stay: SAFE – WARM – HEALTHY!

Hugs;

Pammie

ONE MORE DAY!

Hope you are well-into getting ready for the Thanksgiving holiday. I realize, this year, things are changing; last night was one of my knit group Zoom meetings and the conversation revolved around just where people were celebrating. Very few of my ladies are going to another house/place; most are ‘hunkering down’ at home with their family. (I’ve mentioned before we’re going to my oldest son’s house-he’s the chef; We (husband & I) have been around his entire family during Covid so we think we’re ‘good’ on the sharing germs thing.

LOTS of holiday recipes to share; I’ve been trying to post more frequently JUST to share these (they all sound so good!)

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

Cranberry-glazed Meatballs

2 (2 lb, ea) bags cocktail meatballs
(1-inch in size)
1 (16 oz.) can Ocean Spray jellied
cranberry sauce (the JELLY stuff in
the can)
1 (12 oz) bottle chili sauce
1 tsp. ground cumin
1/4 tsp. cayenne pepper
=
In large saucepan combine cranberry
sauce, chili sauce, cumin & cayenne; cook
over medium heat, whisking occasionally,
until cranberry sauce is melted & smooth.
Add meatballs; stir gently to coat. Cook,
over medium-low heat, stirring occasionally,
30 minutes until meatballs are heated
through. Place in a chafing dish or crockpot
to keep warm. Serves 25

(recipe: food.com)
—————————-

Broccoli Casserole

1 (32 oz) pkg. frozen broccoli cuts,
cooked accordg. to pkg directions
1/2 C. butter or marg, (8 T.), melted
1 1/2 sleeves of Ritz (or other butter
crackers), crumbled – can use more
if desired
1/2 – 3/4 of a (32 oz) pkg. Velveeta
cheese, cut into chunks*
1/2 tsp. salt
1/4 tsp. black pepper
=
Preheat oven 375 degrees F.
Spray a 2 qt. casserole dish
with nonstick cooking spray.
Cook broccoli accordg. to pkg.
directions.
NOTE: poster cooks hers in a
microwave-save bowl covered
with plastic wrap then adds
1/2 the melted butter, salt/
pepper, & Velveeta chunks – stir
to melt. Add rest of melted butter
to cracker crumbs.
Pour half of broccoli in prepared
dish; add a layer of buttered crumbs,
rest of broccoli to dish topped with
rest of buttered crumbs.
Bake 15-20 minutes until top is browned.
Serves 8-10

*Some people don’t like using Velveeta –
you can replace it with any other cheese
you choose.

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

Stuffed Turkey Breast w/
Cranberry Stuffing

1 large boneless turkey breast
half with skin (about 2 1/2 lb)
1 1/4 tsp. kosher salt
6-8 pieces cooking twine
1 tsp. salted butter, softened

Stuffing:
5 oz. whole wheat French bread,
cut into small cubes (stale bread
works best)
1/2 T. butter
1/2 medium onion, minced
1 large stalk celery, minced
4 fresh sage leaves, minced
1/4 C. chopped parsley
1/2 tsp. poultry seasoning
1/4 tsp. kosher salt & black
pepper, to taste
1 large egg, beaten
3/4 C. chicken broth
2 T. dried cranberries, chopped

Gravy:
2 C. turkey or chicken broth
2 leaves fresh sage
3/4 tsp. poultry seasoning
1/4 C. flour
kosher salt/black pepper, to taste
=
Stuffing:
(If using fresh bread, preheat oven
250 degrees -place bread cubes on
large baking sheet & bake 30 minutes
stirring halfway through until bread is
completely firm.

In large, deep nonstick skillet melt butter
over medium heat; add onion, celery, parsley,
sage, poultry seasoning, 1/4 tsp. salt & pepper;
saute on medium Low until soft, about 8-10
minutes. Remove from heat & let cool a few
minutes then transfer to large bowl; add
toasted bread cubes & cranberries – add broth
& mix well.

Turn oven heat to 375 degrees F.

Turkey Breast:
Remove skin from breast (set aside & keeping
in one piece – reserve for later). Trim any fat &
remove tenderloin. Place on cutting board &
cut open (butterfly it). Cover breast with plastic
wrap & pound it out to about 1/4″ thickness
into a rectangular shape. Season both sides
with salt. Spread stuffing onto pounded turkey,
leaving a 3/4″ border all around edges. Roll it,
jelly-roll style, & top with the skin. Cut twine long
enough to tie up breast using 4-6 pieces of twine.
Place breast in a baking pan & spread butter on
top. Cover pan tightly with heavy-duty foil.
Cook in center of oven about 45-55 minutes,
until internal temperature in center of stuffing
reads 165 degrees F. Uncover foil then broil
on High 5-7 minutes until skin is golden. Allow
to cool 5 minutes.

Gravy:
In a saucepan combine all gravy ingredients
along with any pan drippings; bring to a
simmer, whisking well, over medium-high
heat. Cover & simmer over Low heat 8-10
minutes until thickened. (discard herbs)
Cut twine from breast & slice into 12 slices.
Serve with gravy. Serves 6

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

Crockpot Bacon Horseradish Dip

3 (8 oz, ea) pkgs. cream cheese, softened
1 (12 oz) pkg. shredded Cheddar cheese
1 C. Half & Half
1/3 C. green onion, chopped
3 cloves garlic, minced
3 T. prepared horseradish
1 T. Worcestershire sauce
1/2 tsp. black pepper
12 slices bacon, cooked crisp/crumbled
=
Bagel chips or assorted crackers for dippers
=
Place all ingredients (except bacon &
dippers) in crockpot. Cover & cook on
Low 4-5 hours (or High 2 to 2 1/2 hrs),
stirring once halfway through cooking
time.
Just before serving, stir in bacon. Serve
with suggested dippers. Makes 7-8 Cups

(recipe: gooseberrypatch.com)
——————————————

Lemon Lush Cake/Dessert

1 1/4 C. flour
3/4 C. butter
1/4 C. pecans (extra for topping)
8 oz. cream cheese, softened
2 (8 oz, ea) tubs Cool Whip, thawed
1 C. powdered sugar
4 small (3.4 oz, ea) boxes Lemon
instant pudding mix
5 C. milk
=
Preheat oven 350 degrees F.

First Layer: (crust)
In bowl cut butter into flour;
mix well & add pecans. Pat into
bottom of 9 X 13″ baking dish;
bake 20 minutes until golden
brown. Let cool completely

Second Layer:
In large bowl whip softened cream
cheese & powdered sugar. Fold in
half of Cool Whip (1 tub) & spread
over crust.

Third Layer:
In a bowl combine lemon pudding
mix & milk; beat until thick; spread
over cream cheese layer.

Fourth Layer:
Spoon & swirl remaining Cool Whip
on top – sprinkle top with pecans.
Refrigerate until ready to serve.

(recipe: FB – Mama’s Favorite Recipes)
————————————-

Butternut Squash & Apple Soup

2 T. unsalted butter
2 T. olive oil
4 C. chopped yellow onions
(3 large)
2 T. mild curry powder
5 lb. butternut squash (2 large)
1 1/2 lb. sweet apples like McIntosh
(4 apples)
2 tsp. kosher salt
1/2 tsp. ground black pepper
2 C. water
2 c. good apple cider or juice
–
In large stockpot warm butter,
oil, onions & curry powder, uncovered,
over Low heat 15-20 minutes until
onions are tender. Stir occasionally,
scraping bottom of pot.
Peel squash, cut in half & remove seeds.
Cut into chunks. Peel/core & quarter
apples & cut into chunks.
Add squash, apples, salt/pepper & 2 C.
water to pot. Bring to boil; cover & cook
over Low heat 30-40 minutes until
squash & apples are very soft. Process
soup through a blender or food processor
in small batches until pureed. Place soup
back in pot & add apple cider or juice
plus enough water to make soup the
consistency you like. It should be slightly
sweet & quite thick. Check & adjust
salt/pepper; serve hot. Makes 3 1/2 quarts.

(recipe: foodnetwork.com)
———————————

The Best Ambrosia Salad

1 (8 oz) tub Cool Whip, thawed
1/2 C. sour cream
1 (11 oz) can mandarin oranges, drained
1 (20 oz) can crushed pineapple, drained
1 (10 oz) jar maraschino cherries, drained,
halved & patted dry
1 C. sweetened coconut flakes
2 C. minimarshmallows
3/4 C. chopped nuts (pecans, walnuts,
cashews, optional)
=
In large serving bowl fold sour cream into
Cool Whip. Fold in remaining ingredients,
making sure pineapple, oranges & cherries
have been properly drained. Serve
immediately or refrigerate until serving.
Serves 12

(recipe: momontimeout.com)
======================

Hoping you have a WONDERFUL holiday!

Stay safe & healthy!

Hugs;

Pammie

Having a GREAT day!

Just got my results from my mammogram – this makes NINE years cancer free! Like my little lady above, I’m happily DANCING! For the past (now) Nine years I’ve used my blog to remind all of you ladies to MAKE SURE YOU HAVE A MAMMOGRAM EVERY YEAR! It can save your life – IT DID MINE! My two very small tumors, which were pressed up against my rib cage and almost ‘invisible’ were detected by mammogram. PLEASE, do yourself a favor and have that done once a year. It’s uncomfortable but necessary!

Just got home from my 10th visit to my physical therapy session – I can honestly say that it’s making a difference in how I can move my (surgery) leg/hip. I plan on asking my surgeon at my next visit to extend the PT for another 12 visits; hopefully by then I will be able to fully walk without a cane or walker. (I did GREAT at Kroger the other day – my husband kept asking if I needed to rest on the shopping cart or use my cane and I JOYFULLY rejected his offers and HAPPILY walked all over the store! It’s coming!

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

Maple Pecan Pie

1 1/2 C. pecan halves
4 large eggs
1 T. butter, melted
3/4 C. pure maple syrup
1 tsp. vanilla
3/4 C. light brown sugar, packed
2 T. minute tapioca*
1/4 tsp. salt
1 9-inch unbaked pie shell/crust
–
Preheat oven 250 degrees F.
Spread pecans on a baking sheet & place
in oven until lightly toasted, about
10 minutes.
=
Preheat oven 350 degrees F.
In large bowl whisk eggs until just blended.
Add butter, syrup & vanilla – stir to combine.
Combine brown sugar, tapioca & salt in a
medium bowl. Add tapioca mixture to egg &
mix well. Arrange toasted pecans in bottom of
pie shell. Pour flour/egg mixture on top of nuts.
Let pie stand until pecans have risen to the top.
Bake 45 minutes.
Remove pie from oven & place on wire rack
to cool. Serve at room temperature
Serves 6-8
Store leftovers in fridge up to 4 days.

* poster uses minute tapioca to make the
pie fairly firm without altering the taste.
NOTE: you could make recipe without the
tapioca but the filling will probably be a
little less firm (per poster)

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

Pomegranate Cranberry Sauce

1 C. sugar
1/2 C. water
1/2 C. pomegranate juice
4 C. fresh cranberries
1 C. pomegranate arils (the little ‘seeds’)
plus more for garnish
2 T. orange-flavored Triple Sec liqueur
(OR) 2 T. orange juice concentrate
1 tsp. grated orange zest
=
In large saucepan over high heat combine
sugar, water & pomegranate juice – bring to
boil, stir until sugar dissolves. Add cranberries;
cook, stirring occasionally, until they pop open.
Remove saucepan from heat; stir in pomegranate
arils, liqueur (OR) orange juice & orange zest.
Chill until ready to serve.
Just before serving, place in a serving dish &
garnish top with additional pomegranate arils.
Refrigerate any leftovers. Serves 6

(recipe: kroger flyer)
——————————–

Crab Rangoon Dip

2 C. crab meat
2 (8 oz, ea) pkgs. cream cheese*
1/2 C. sour cream
4 green onions, chopped
1 1/2 tsp. Worcestershire sauce
2 T. powdered sugar
1/2 tsp. garlic powder
1/2 tsp. lemon juice
===
*Soften cream cheese in microwave
about 1 minute.
=
Preheat oven 350 degrees F.
In large bowl mix all ingredients
together. Spray a casserole dish
with nonstick cooking spray.
Mix all dip ingredients together
in large bowl; spread into
prepared baking dish.
Bake 30 minutes.
Serve hot

(recipe: FB – Norris City Old Timers
Recipes)

Crockpot Cream Cheese French Toast
(overnight recipe)

1 loaf French bread cut into cubes
6 eggs, beaten
2 C. milk
1 1/2 tsp. cinnamon
1 T. vanilla
=
1 large egg
8 oz. cream cheese, softened
1/4 C. sugar
1 tsp. vanilla
=
Optional topping:
pancake syrup
=
Place bread cubes in a extra large bowl.
In another bowl add 6 beaten eggs, milk,
vanilla & cinnamon – mix until well blended.
Pour egg mixture over bread cubes; stir/toss
until well coated. Cover & refrigerate at least
4 hours or overnight.
=
Spray insides of crockpot with nonstick
cooking spray; pour refrigerated bread
cubes into crockpot.
In a bowl mix remaining egg, cream cheese,
vanilla & sugar until well blended – pour evenly
over contents in crockpot.
Cover & cook on Low 4 hours (or High 2 hrs),
turning your insert halfway through cooking
time if your crockpot does not cook evenly.
Remove lid 15-30 minutes before end of
cooking time.
Serve hot or topped with pancake syrup,
if desired. Serves 8

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

Parmesan Roasted Broccoli

6-7 C. fresh broccoli florets
3-4 T. olive oil
1/4 C. Italian-style breadcrumbs
1/2 C. shredded Parmesan cheese
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
=
Preheat oven 425 degrees F.
Line a baking sheet with foil & spray
with nonstick cooking spray.
In a large zip-lock bag, combine
broccoli & olive oil – shake to coat.
Add breadcrumbs, Parm. cheese,
garlic powder, salt/pepper & shake
to coat. Using your hands, rub the
bag & help the coating to stick to
the broccoli. Spread broccoli in an
even layer on sheet, picking up any
coating that’s on the bottom & spreading
it over the broccoli as needed.
Bake 12 minutes; stir & flip broccoli.
Bake an additional 10-15 minutes until
crisp-tender. Serves 6

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

Butternut Squash Bread Pudding

3 lb. (1 medium) butternut squash*
2 red onions (medium) about 1 C. chopped
per onion
2 T. olive oil (for squash)
3 T. light brown sugar, packed
1 tsp. ground coriander
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt (for squash)
1/4 tsp. black pepper (for squash)
8 large eggs
3 C. whole milk
3/4 tsp. salt (for pudding)
1 lb. sourdough bread, crusty
3 C. Swiss cheese, shredded (12 oz)
1/3 C. flat-leaf parsley, chopped
–
Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish and 2
sheet pans with nonstick
cooking spray.
Peel squash; halve lengthwise & scoop out
seeds. Cut squash into 1/2″ cubes – transfer
to a large bowl; add onions. Add olive oil,
brown sugar, coriander, cinnamon, allspice,
salt/pepper to squash mixture & toss well
to combine – transfer to prepared sheet pans.
Bake squash on upper-middle & lower-middle
racks of oven 15 minutes. Stir then switch
pan positions in oven & continue 10 minutes
until tender. (check to see if squash is done)
Remove from oven.

In a large bowl whisk eggs, milk, salt/pepper until
well combined. Cut bread into 3/4″ pieces –

NOTE: a 1lb. loaf of sourdough bread should
make 10 cups of bread pieces
(You might need to use 2 bowls here) Add squash
mixture, bread, cheese & parsley to bowl with
egg mixture – toss well to combine & transfer to
prepared 9 X 13″ dish.
Reduce oven temp to 400 degrees F.
Bake pudding on middle rack of oven 50-55 minutes
until top is golden brown & egg mixture has set.
(check to see if it’s done then remove from oven
& let stand 10 minutes before serving.
Serves 10

*For a shortcut – Buy 6 C. peeled/cubed butternut
squash instead of using whole squash (usually sold
in freezer vegetable section)

(recipe: yummly.com)
———————————–

Orange-Cranberry Muffins

1/3 C. brown sugar
1/2 C. orange juice
1 tsp. orange zest
1 egg
1 tsp. vanilla
1/4 C. applesauce
1 1/3 C. flour
2 tsp. baking powder
1/2 tsp. cinnamon
1 C. cranberries, fresh or
frozen, chopped
–
Glaze:

1/4 C. powdered sugar
1-2 tsp. orange juice
orange zest-for topping
–
Preheat oven 350 degrees F.
Combine flour, baking powder
& cinnamon in a bowl. In another
large bowl combine brown sugar,
orange juice, orange zest, egg,
vanilla & applesauce – mix well
then stir in flour mixture until
well incorporated. Fold in
chopped cranberries. Spray a
muffin tin with nonstick spray
(or use paper liners). Divide
batter into tins (POSTER got
9 muffins using about 6 T.
per muffin tin). Bake 12-15
minutes until a toothpick
inserted into centers comes
out clean. Allow to cool a little.

Glaze:
Combine powdered sugar &
orange juice, adding juice a
little at a time until you get
the consistency you want –
spoon over tops of semi-cooled
muffins & sprinkle tops with
orange zest, if desired.

(recipe: hoosierhomemade.com)
=================

Our weather is now in the low 40’s, a bit cloudy
but the snow is melting (YAY!). Tuesday night is
predicted 70% chance of rain/snow but Thanks-
giving day is going to be a high of 50, so that’s good.

Hoping you are all in good health and staying safe;
we’re almost ‘down to the wire’ on Thanksgiving
food buying/preparations – hope you are doing good
with all that!

Hugs;

Pammie

---

---

and some days are just CRAZY!

The day started out OK and then I decided to ask my husband if he could figure out why my regular email server (Thunderbird) was acting up (had been for 3 days now). To put it mildly, he spend almost 3 hours only to say that he had NO IDEA why it was doing that! (He’s really good at being a computer IT guy so if he can’t figure it out – well . . . .). Long story short: ALL of my email lists are on that – my knit group addresses, crockpot group, special needs group, etc. Come Monday I will need to send out a reminder email to my knit group letting them know there will be a Knit Zoom meeting Tuesday. Again, to shorten this story, I just spent a good hour + learning how to add contacts to my ‘other’ server (AT&T). I don’t use that one, for me it’s only there as a backup. I DIDN’T figure out how to incorporate all of those (40+) email addresses into one LIST. Gonna be FUN come Monday attempting to NOT forget anyone in that email, for sure! UGH!

On a good note, the garage/porch builders are almost done! In the past few days they have put up all the shingles, fascia board, hung the porch doors, put in insulation & plaster board/”mudded” it. Monday the electrician comes to finish hooking up all the wiring. We heard that the big garage door is at the ‘garage door store’, so that should be going in soon, too. Lots of work, lots of noise, lots of us adjusting just WHERE we can come into our house (through the garage, through one of the 2 doors, OR – if desperate, through our front door!). Crazy times!

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

Pecan Cheesecake Squares

Shortbread Layer:
1 1/2 C. flour
3/4 C. firmly packed light
brown sugar
1/2 C. softened butter
1/2 C. finely chopped pecans

Cheesecake Layer:
2 (8 oz, ea) pkgs. cream cheese,
softened
1/2 C. sugar
1/2 C. milk
2 tsp. vanilla

Pecan Pie Layer:
3/4 C. dark brown sugar,
firmly packed
1/2 C. light corn syrup
1/3 C. melted butter, slightly cooled,
not too warm
3 large eggs, lightly beaten
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 C. pecans, whole, chopped or
in pieces
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.

Shortbread Layer:
In medium bowl combine flour &
3/4 C. brown sugar. Using a pastry
blender (or 2 forks) cut in butter until
mixture resembles coarse crumbs; stir
in 1/2 C. pecans. Press mixture evenly
on bottom of prepared pan. Bake 10
minutes; remove from oven & cool
slightly (about 10 minutes).

Cheesecake Layer:
In bowl using elec. mixer, place
cream cheese & beat at medium
speed until smooth; beat in sugar.
Add milk & 2 tsp. vanilla -beat until
combined. Pour mixture over cooled
shortbread layer. Bake 15 minutes;
remove from oven & cool slightly,
about 10 minutes.

Pecan Pie Layer:
In medium bowl combine remaining
3/4 C. brown sugar, corn syrup & melted
butter. Stir in 1 1/2 C. pecans; pour mixture
over cooled cheesecake layer. Bake 35-40
minutes until center is set & layer is a rich
brown color.

(recipe: readowding.com)
——————————-

Garlic/Onion Cheddar Cheese Ball

8 oz. cream cheese, softened
1/2 tsp. garlic salt
3 green onion stalks, diced
1 C. Cheddar cheese, shredded
1/8 C. chopped pecans
=
Crackers, for dipping
=
Make sure cream cheese is soft
so you can stir it (if needed, soften
in microwave).
In a bowl mix cream cheese, garlic salt,
onions & Ched. cheese until combined.
Refrigerate until cream cheese gets hard.
Place a piece of plastic wrap on counter;
place hardened cheese on top & roll into
shape of a ball, making sure you roll the
nuts to cover the ball.
Serve immediately or refrigerate 1 hour
until ready to eat. Serve with crackers

(recipe: eatingonadime.com)
——————————

Cheesy Bacon/Yellow Squash Casserole

4-5 small to medium yellow squash, unpeeled
sliced into round pieces
4 slices bacon, cooked crisp/drained/crumbled
(SAVE drippings)
1/3 C. olive oil
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil (or 1 1/2 tsp. fresh, chopped)
1/2 tsp. dried parsley (or 1 1/2 tsp. fresh chopped)
1/2 tsp.  minced garlic
2 tsp. sugar
1 T. bacon drippings
1/4 C. chopped onion (poster used purple, but
you can use white/yellow or green onions)
1 C. CHEEZ-IT’s white Cheddar flavor – crushed
(or can use Ritz or regular Cheez-it’s, crushed)
=
Preheat oven 350 degrees F.
Spray a 2-3 qt. casserole dish with
nonstick cooking spray.
In a bowl whisk olive oil, black pepper,
salt, basil, parsley, garlic, sugar, bacon
drippings & chopped onion. Place squash
slices in a large bowl & pour olive oil mixture
over – toss to coat all squash. Spread a layer
of coated squash in prepared baking dish.
Sprinkle half of cracker crumbs on top, half
crumbled bacon & half shredded cheese –
repeat. Cover with foil & bake 50-55 minutes
until squash is cooked. Serves 6-8

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

Crockpot Cheesy Scalloped Potatoes

6 C. potatoes, peeled/thinly sliced
1/4 C. onion, finely chopped
5 T. butter, divided
2 T. flour
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/8 tsp. black pepper
3 C. milk
2 C. shredded Cheddar cheese
1/2 C. Italian bread crumbs
=
In a saucepan add 3 T. butter &
melt over medium-low heat. Add
flour, mustard. Worc. sauce & pepper –
stir well. Add milk: stir & cook on medium
until it comes to a boil.
While milk is heating combine potatoes &
onion in crockpot.
(keep stirring milk occasionally).
Once milk reaches a boil, reduce heat to
medium-low. Cook milk mixture, stirring
frequently, until it thickens & is bubbly.
Add Ched. cheese & stir until cheese melts.
Pour cheese mixture over potatoes &
stir well.
Cover & cook on Low 5 1/2 to 6 1/2 hours
or High 2 1/2 – 3 1/2 hours.
It’s done when potatoes are tender.
Melt remaining 2 T. butter & combine
with Ital. bread crumbs – sprinkle evenly
over potatoes.
Cook, uncovered, an additional 30 minutes.
Serves 6-8

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

Wild Rice & Mushroom Soup

1 lb. baby portobello mushrooms,
chopped
2 T. olive oil
2 (6 oz, ea) pkgs. long grain & wild
rice mix (like Rice-a-Roni)
1 (32 oz) carton beef broth
1/2 C. water
2 C. heavy whipping cream
–
In Dutch oven saute mushrooms in
oil until tender. Add rice, contents of
both seasoning packets, broth & water-
bring to boil. Reduce heat; cover &
simmer 25 minutes. Add cream & heat
through. Makes 2 qts; serves 8

(recipe: tasteofhome.com)
————————-

Chicken & Rice Casserole

3 C. diced rotisserie chicken (or
any chicken)
1 (10.5 oz) can chicken soup
3 C. cooked rice
1/2 C. sliced or slivered almonds
1/2 C. mayonnaise (or plain Greek
yogurt)
3/4 C. diced celery
1/2 C. crushed corn flakes*
2 T. butter, melted
salt/pepper, to taste
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a
large bowl combine all ingredients
then pour into prepared dish.
Sprinkle crushed corn flakes over
top of casserole. Drizzle melted
butter over top.
Bake 30-40 minutes until heated
through. Serves 6-8

*can substitute crushed Ritz crackers
or crushed potato chips

(recipe: momontimeout.com)
—————————

Apple-Cranberry Crumb Bars

1/2 C. butter
1 (2 layer size) yellow cake mix
2 eggs, divided
1 tsp. cinnamon
2 (8 oz, ea) pkgs. cream cheese,
softened
1/2 C. sugar
2 Gala apples, peeled/chopped
1 C. fresh or frozen cranberries
=
Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil with ends of foil extending
over the sides (as handles). In
large microwave-safe bowl,
microwave butter on High 1- 1 1/2
minutes until melted. Add dry
cake mix, 1 egg & cinnamon. Using
an elec. mixer, mix until blended.
Press 2/3rds of mixture onto bottom
of prepared pan.
In another bowl using elec. mixer,
beat cream cheese & sugar until
blended; add remaining egg & mix
well – spread over crust & top with
apples & cranberries. Pinch small
pieces of remaining dough between
your fingers & press lightly into cream
cheese layer.
Bake 45-50 minutes until center is almost
set. Cool completely then refrigerate for
1 hour. Use foil ‘handles’ to lift dessert
from pan before cutting into bars.
Keep leftovers refrigerated.
Makes  32 bars

(recipe: myfoodandfamily.com)

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

Our weather has been crisp & clear/sunny; today it’s 43 degrees F. Looking at the weather for tomorrow – not so good: 34 degrees & 80% chance of rain/snow! UGH! (Oh well – it’s Michigan – that’s what Michigan does around this time of year!)

Hope you are all in good health and staying safe;

Hugs;

Pammie

Everyday something new!

A little earlier today was more of my Physical Therapy; I’m almost 3/4ths through with my original order: 4 weeks, 3 days per week. Now, each time I go they add MORE exercises . . . today was the BICYCLE! I’ve watched other people on them & they didn’t look too stressful/bad, so I said: OK. Let’s just say 10 minutes on that AFTER all my other exercises left me with RUBBER LEGS! I burned 26 calories (according to the machine’s screen) and told the therapist “Don’t mind me if I crawl out of here”…let’s just say it was quite the workout! (NOT looking forward to going back tomorrow for MORE!)

The workmen are here finishing up the siding on the garage; they also hung one of the porch doors. We still have 1 garage door, 1 porch door, electrical/lighting, isolation in porch & part of garage, the big garage door & equipment for making it an electric garage door and hanging the other porch door. (I’m told they had to re-order 1 door – that was 3 weeks ago). It’s looking better each day. Our weather has been ‘typical Michigan’ – we woke up to SNOW on the ground & 31 degrees F. yesterday (fortunately it melted and today we’re at 40 degrees F.) It’s actually supposed to get up to 56 in the next day or so – that’s good!

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

Caramel Apple Cinnamon Roll Lasagna

(I’m thinking of making this for Thanksgiving)

2 tubes refrigerated cinnamon rolls
4 large apples: peeled/diced (Granny
Smith or Golden Delicious)
1/2 C. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 T. cornstarch
1/4 – 1/3 C. caramel sauce (or salted
caramel sauce)
=
Preheat oven 375 degrees F.
Spray 8 X 8″ baking dish with
nonstick cooking spray.
In a large bowl stir diced apples, sugar,
cornstarch, cinnamon & nutmeg – to
to coat evenly.
Cut cinn. rolls into 1/4 inch slices then
roll out on floured work surface until thin.
Dust rolls with flour b/c they are too sticky
& will fall apart when rolling out. (you can
dust your hands with flour & press the rolls
to think out if you find that easier).
Arrange first layer of flattened rolls on bottom
& sides of prepared dish – press with your
hands to seal them well. Spread half of apples
mixture on dough & drizzle 2-3 T. caramel sauce
on top. Cover with another layer of flattened
cinn. rolls. Spread remaining apple mixture &
drizzle again with caramel sauce. Cover with
remaining flattened cinnamon rolls.
Cover with foil & bake 30 minutes. Remove
foil & bake 10-15 minutes until top is golden
brown.
Cool at least 30 minutes then drizzle top with
icing that came with the rolls. Slice & serve

(recipe: allrecipes.com – FB)
—————————————–

Swiss Cheese Potatoes

8 large potatoes, peeled/cubed,
about 4 lb. 1 1/2 tsp. salt, divided
2 C. chopped celery
3/4 C. chopped onion
1 1/2 C. shredded Swiss cheese, divided
2/3 C. 2% milk
3 T. butter
1/4 tsp. black pepper
=
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Place potatoes in a Dutch oven; add 1 tsp.
salt & add water to cover potatoes; bring
to boil. Reduce heat; cook, uncovered,
10 minutes. Add celery & onion; cook until
vegetables are tender, 10-15 minutes. Drain
& transfer to a large bowl.
Mash mixture, gradually adding 3/4 C. cheese,
milk, butter, pepper & remaining salt. Transfer
mixture to prepared dish & sprinkle top with
remaining cheese. Turn on oven broiler – broil
3-4 inches from heat until cheese is lightly
browned, 5-8 minutes. Serves 12

(recipe: tasteofhome.com)
———————————-
Acorn Squash w/Sausage & Rice
Stuffing

2 C. uncooked brown rice
1 1/2 C. chicken or vegetable stock
1 1/2 C. water
2 T. butter
1/2 tsp. kosher salt
3 large acorn squash*
5 T. olive oil, divided
1 C. sweet onion, diced medium
1 T. fresh sage, chopped fine (or
1/2 T. dried)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
pinch red pepper flakes
1 lb. sweet Italian sausage, casings
removed
1 C. fresh or frozen cranberries
1 1/2 C. fresh kale leaves, chopped fine
2 T. water
1/2 C. fresh grated Parm. cheese (more
for topping)
=
Preheat oven 425 degrees F.
In medium pan add rice, stock, water,
butter & salt – bring to boil. Lower to
light simmer; cover & cook until tender.
(depending on type of brown rice you use,
timing will vary from 35-50 minutes – follow
pkg. directions). Once cooked remove cover
& fluff with a fork.
Cut squash across center horizontally – remove
seeds. Remove stem; if needed trim so that
squash sits flat.
Line a sheet tray with foil & brush foil with
1 T. olive oil.
Use 2 T. oil & brush cut edges & insides of
squash halves. Place on sheet, cut sides down.
Bake 30-40 minutes until tender; invert.
Leave oven temp. at 425 degrees F.
=
(While squash & rice are cooking):
In large saucepan add rest of olive oil,
onions, sage, salt/pepper & pepper flakes –
cook on medium heat 3 minutes. Add
sausage – break into small pieces while
browning. Once sausage is cooked, add
cranberries, kale & water – cook 5 minutes
until kale has wilted. Remove from heat &
stir in all of cooked rice & 1/2 C. Parm. cheese.
Replace foil on pan with a new sheet & place
the (6) acorn squash halves, cut sides up on
sheet. Divide rice filling between halves,
making a mound in the middle  (note: poster
used a large ice cream scoop to do this).
Sprinkle a little Parm. cheese on top of
each & bake 10-15 minutes until filling is
hot & just starts to brown on top. Serve
immediately. Serves 6

*Try to pick a squash that is short & squat
instead of long & pointy

(recipe: afamilyfeast.com)
———————————–
Hot Spinach & Artichoke Dip

1 C. thawed, chopped frozen spinach
1 1/2 C. thawed, chopped frozen
artichoke hearts
6 oz. cream cheese
1/4 C. sour cream
1/4 C. mayonnaise
1/3 C. grated Parmesan
1/2 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. garlic powder
=
In a saucepan with 1 C. water, boil
spinach & artichoke hearts until
tender; drain. In a large microwave-safe
dish/bowl, heat cream cheese 1 minute
until hot & soft. Stir in rest of ingredients
& serve hot.

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

Cranberry Salsa

12 oz. fresh cranberries
1/2 C. sliced green onions
1/3 C. chopped cilantro
1 jalapeno, minced/seeded
1/2 C. sugar (or more, to taste)
1 T. lime or lemon juice
pinch kosher salt
12 oz. cream cheese, softened
=
Place cranberries, gr. onions, cilantro
& jalapeno in a food processor or
blender; pulse until finely chopped
but make sure not to puree. Place in
a bowl & stir in sugar, lime juice & salt.
Store in covered container & refrigerate
at least 2 hours, or overnight.
–
When ready to serve, spread cream
cheese on a plate or in a shallow 9″
pie pan. Drain any excess liquid from
salsa & place on top of cream cheese.
Top with a sprig of cilantro, if desired.
Serve with crackers or tortilla chips
for dipping. Serves 16

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

Make-ahead Unstuffed Shells

4 C. medium pasta shells, uncooked
1 lb. ground beef
1 (24 oz) jar (Classico) tomato & basil
pasta sauce
1 (8 oz) tub (Philadelphia) cream cheese
spread
1/3 C. chopped fresh basil
1/4 C. grated Parmesan cheese
2 T. milk
1/2 tsp. dried Italian seasoning
1 1/2 C. shredded mozzarella cheese
=
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Cook pasta accordg. to pkg. directions,
omitting salt. Brown meat in large skillet;
drain. Stir in pasta sauce & simmer on
medium heat 2 minutes – remove from
heat. Drain pasta; mix cream cheese spread,
basil, Parm. cheese, milk & Ital. seasoning
in a large bowl until blended – stir in pasta.
Spread half of meat sauce on bottom of
prepared baking dish & cover with layers
of pasta mixture & remaining meat sauce.
Sprinkle top with mozzarella. Cover with
foil & refrigerate up to 24 hours. Serves 6
=
To bake:
Preheat oven 375 degrees F.
Bake casserole, covered, 40-45 minutes
until heated through, uncovering after
30 minutes.

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

Crockpot Pumpkin & Cream Custard

1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
3/4 C. brown sugar
1/2 C. flour
1/4 tsp. salt
1/2 tsp. baking powder
2 eggs, beaten
2 T. butter, melted
2 tsp. pumpkin pie spice
8 oz. cream cheese, softened.
=
Whipped cream, for topping
=
Lightly spray insides of crockpot
with nonstick cooking spray.
In large bowl combine all
ingredients (except whipped cream)
& pour into crockpot.
Cover & cook on Low 2-4 hours,
(rotating insert halfway through if your
crockpot does not cook evenly)
Serves 12

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

We finally solved the Thanksgiving conundrum: Our state:
(Michigan) Governor just issued another edict which takes
effect Today: this hereby closes all eat-in restaurants, pools/
gyms/bowling places, theaters. It also restricts how many people can
assemble together (ie: Thanksgiving) to 2-family gatherings.
My family’s tradition has been that we gather at my older
son’s house (the chef) for dinner on any given holiday. He
asked us to join them and, this year/covid situation, my
husband said NO. I was surprised, son was hurt – after a
conversation with our family doctor yesterday (for a every-
3-month telemed Dr. visit) husband agreed. YAY! Now my
problem is: trying to figure out just what to cook! So far,
after chatting with husband, looks like it’s going to be the
‘same old stuff’ . . . mashed potatoes, wild rice stuffing/casserole,
green bean casserole, some sort of rolls, & dessert. Son makes
a turkey (& more), usually grills asparagus (YUM!). This time
the other grandparents are coming & they usually do the
appetizers. How is YOUR state of affairs Covid-wise? I talked
my husband into us going to our favorite restaurant yesterday
for lunch(last day we could ‘dine in’): they make the BEST hamburgers, so we did. This current ‘edict’ is supposed to only be in effect for 3 weeks
but, having gone this route before, I’m pretty much SURE
we will be ‘restricted’ for a good 2-3 months – we’ll see.
(I’m just glad the physical therapy places are still open –
I asked, yesterday, and they said they’ve been open during
all of Covid – so March to now). I have 4 more visits to go.

Try to stay safe & healthy!

Hugs;

Pammie

and another new week begins!

It’s finally sunny, breezy & 40 degrees F. (a bit ‘nippy’ for a light jacket). Just got home from physical therapy and I’m beginning to notice it IS helping –
YAY! The past few days, weather-wise, have been a bit ‘different’: it was gray, cloudy, rainy and VERY windy! We had wind warnings Saturday through last night – some places lost power (some for a good 12+ hours!). We were fortunate – we heard it but it didn’t affect us.

Babysat our 3 1/2 yr old grandson yesterday for a few hours. I find his vocabulary amazing. He was playing with some Fisher Price “Little Tykes” toys (from the 80’s); I hear him say: “Ooooo – impressive! Do you have any super powers?” (what 3 yr old uses Impressive!?). Later he says to his toys: “Oh, no! I’ve lost my vehicle!” (again – what???). While he & I sat down to eat some macaroni & cheese he turns to me and says: “So – how was your day?” (in a voice a little old grandma would use!) Cracked me up!!! I decided, for this grandson, because he has SO MUCH TV stimulus ALL THE TIME, that when he was here he could play with toys with the TV OFF! (I told my husband I think I finally discovered the reason for why, after babysitting him at HIS house – before Covid – I would come home so totally exhausted! I’m not used to constant TV noise – especially NOISY KIDS CARTOONS! I felt much better yesterday after he left – no TV NOISE! He was content playing with toys from the ’80’s and using his IMAGINATION!!! YAY – a WIN for this grandma!

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

No-Bake Pumpkin Cheesecake Truffles

1 (8 oz) pkg. cream cheese, softened
1/2 C. graham cracker crumbs
1/4 C. powdered sugar
1 tsp. pumpkin pie spice, divided
2 (4 oz, ea) pkgs. Bakers bittersweet baking
chocolate, broken into small pieces
=
Cover a baking sheet with parchment
paper.
In large bowl using elec. mixer, beat
cream cheese until creamy. Add graham
cracker crumbs, sugar & 3/4 tsp.
pumpkin pie spice – mix well. Scoop
mixture into 22 (1-inch) balls, using about
1 T. cream cheese mixture for each ball.
Place on covered sheet & freeze 10 minutes.
According to pkg. directions on baking
chocolate: melt chocolate as directed.Dip
balls, 1 at a time, into melted chocolate,
turning to evenly coat each – place on
baking sheet & sprinkle tops with remaining
pumpkin pie spice. Refrigerate 1 hour or until
firm. Makes 22 balls.
NOTE: If necessary, re-roll each partially
frozen ball into a round ball before dipping
in melted chocolate. Since the balls will
soften quickly at room temp, remove them
from freezer in small batches before dipping
in chocolate.

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

Sausage/Hashbrown Bites
(appetizers)

1 lb. ground breakfast sausage, uncooked
8 oz. cream cheese, softened
1 1/2 C. Bisquick baking mix
1 1/2 C. Cheddar cheese, shredded
4 C. shredded, frozen hashbrowns
=
Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. In medium bowl combine
sausage, cream cheese, Bisquick, Cheddar
cheese & hashbrowns – mix until well
combined. Divide into 1 1/2 inch balls
& place on prepared sheet. Bake 20-25
minutes until cooked through & browned.

(recipe: readowding.com)
——————————–

Crispy Parmesan Roasted Chicken

1 tsp. minced fresh thyme plus 3
large sprigs
1 tsp. minced fresh rosemary plus
2 large sprigs
kosher salt/black pepper
1 lemon, cut into 4 wedges
1 medium onion cut into 6 wedges
1 head garlic, cut in half crosswise
through center
2 medium carrots, thinly sliced
one 3 1/2 to 4 lb. whole chicken
2 T. olive oil
1/3 C. grated Parmesan cheese
–
In small bowl combine minced thyme,
minced rosemary, 1 T. salt & 1/4 tsp. black pepper.
Scatter herb sprigs, lemon & onion wedges, garlic
& carrots in 9 X 13″ baking dish. Pat chicken dry
using paper towels & cut (using poultry shears)
along both sides of backbone to remove it. Open
chicken breast-side-up & press firmly in center
of breast to flatten it. Sprinkle salt mixture over
both sides of chicken & place chicken on top
of herbs in dish, tucking wing tips under. **
(see below)
=
Preheat oven 425 degrees F.
Drizzle chicken with olive oil & sprinkle all
over with Parmesan. Roast until an instant-
read thermometer inserted into a thigh reaches
165 degrees F., about 45 minutes. Remove from
oven & let chicken rest 15 minutes before carving.
Serve on a platter with carrots, lemon, onion &
garlic. Serves 4

**Recipe calls for letting RAW chicken rest on
counter for an hour before cooking in oven at
this stage. This is a FOOD NETWORK recipe but
I question this idea. (personally, I would cook
chicken & not let it ‘rest’ 1 hour)

(recipe: foodnetwork.com)
—————————————

Crockpot Steak & Potatoes Beef Stew

1-2 lb. stew meat
1/2 red onion, cut into bite-sized pieces
3 Yukon Gold potatoes, cut into bite-sized pieces
1 tsp. minced garlic
1/2 C. A1 steak sauce (or any brown
steak sauce)
4 C. beef stock (poster used 1 carton)
1 T. steak seasoning
=
Place onions & potatoes in crockpot; top
with meat. Season with garlic, steak
seasoning. Pour A1 & beef stock over all;
stir to combine. Cover & cook on Low 6-8
hours. Serves 6

(recipe: eatingonadime.com)
——————————

Beet Salad

Salad:
6 C. mixed spring greens
1 1/2 lb. beets (red, yellow or a
combination of both – look for small
to medium-sized beets)
1 avocado, peeled/pitted & sliced
1/2 C. feta cheese, crumbled
1/2 C. pecans, coarsely chopped

Dressing:
1/2 C. olive oil
3 T. balsamic vinegar
1 T. honey
2 tsp. Dijon mustard
salt/pepper to taste
=
Preheat oven 400 degrees F.
Scrub beets clean; trim stems &
root ends. Tear off a large sheet
of foil & place 2-3 beets of same color
on sheet. Wrap beets tightly in foil;
repeat with any remaining beets. (be
sure to separate red beets from yellow)
Place foil packets on a sheet pan & bake
1 hour (or until beets are tender).
Unwrap beets & let cool 10-15 minutes. Use
a paper towel to gently rub off skins from beets.
Cut beets into 1-inch pieces; cool completely.
–
In large bowl place mixed greens, beets, avocado,
feta cheese & pecans.
In small bowl whisk together dressing until
smooth. Drizzle dressing over beet mixture; gently
toss to coat & serve immediately. Serves 6

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

Easy Dutch Crumble Apple Pie Bars

Shortbread Crust:
1 stick unsalted butter, room temp.
1/4 C. granulated sugar
1 tsp. vnailla
1 C. flour
1/4 tsp. salt

Dutch Apple filling:
3 large Granny Smith apples, peeled/
cored/thinly sliced (3 1/2 C.)*
3 T. granulated sugar
2 T. flour
1 1/2 tsp. cinnamon
1/4 tsp. ground nutmeg

Crumble Topping:
1 C. light brown sugar
3/4 C. flour
6 T. butter, softened
=
Preheat oven 300 degrees F.
Spray an 8 X 8″ baking dish with
nonstick cooking spray.
Crust:
Using a food processor pulse 1 stick butter,
1/4 C. sugar, vanilla, flour & salt -press
evenly into prepared baking dish.
NOTE: can also use a mixer: Mix
butter, sugar & vanilla until creamy,
then add flour & salt – mix until combined.
 Bake 15 minutes.

Filling:
In large bowl toss apples with cinnamon &
sugar until evenly coated; combine with
rest of filling ingredients.

Topping:
In medium bowl combine brown sugar,
flour & butter – mix until crumbly.
=
Increase oven temp. to 350 degrees F.
Place apple mixture evenly over crust;
sprinkle with crumb topping. Bake
30-35 minutes until a toothpick inserted
in center comes out clean.
Let cool 2 hours then refrigerate 2 hours.
Serve; store leftovers in an airtight
container. Serves 9

(recipe: thebakingchocolatess.com)

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

This is the ‘other’ granny square blanket I mentioned in the last post. I like crocheting the squares because it uses up small bits of yarn and still makes a nice looking blanket.

Hope you are all in good health and making plans for your holiday.

Hugs;

Pammie

and then the weather CHANGED!

After our lovely 3 days of 70 degree weather, we’re now into the ‘getting chilly’ days. Today we’re at 43 degrees F. (with a High of 44!) Woke up to a foggy & slightly drizzly day – that has cleared up. Our garage/porch project is moving right along! Yesterday they poured the cement for both porch, garage and outside of both porch doors. Today they’re back hammering on the soffits for the gutters; the shingles got delivered yesterday also. It’s finally coming together! (They’re still waiting on the location of one of the porch doors – sigh).

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

LOTS of holiday/Fall recipes coming in (hope I don’t bore you with all the pumpkin recipes!)

Pumpkin Roll Bars

6T. unsalted butter, melted
1 1/2 C. sugar
2 large eggs
1 (15 oz) can pumpkin (not pie filling)
1/4 C. water
2 C. flour
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Cream Cheese Filling:
8 oz. cream cheese, softened
1/4 C. sugar
1/2 tsp. vanilla
1 large egg
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray (OR) line
with foil.
In a large bowl using elec. mixer on medium
speed, beat butter & sugar until smooth.
Beat in eggs, pumpkin, vanilla & water
until well blended. In another bowl sift
flour, cinnamon, cloves, ginger, nutmeg,
baking soda/baking powder & salt: add
dry ingredients to pumpkin mixture &
combine until well blended. Spread about
2/3rds of batter evenly into prepared pan.
–
Filling:
In a medium bowl using elec. mixer on medium
speed, beat cream cheese, 1 egg, 1/4 C. sugar &
1/2 tsp. vanilla until smooth. Spread mixture evenly
over pumpkin batter. Dollop remaining pumpkin
batter over cream cheese & spread as evenly as
possible. Use a table knife to swirl cream cheese &
top layer of pumpkin batter.
Bake 30-35 minutes until center springs back when
touched. Cool completely in pan then cut into bars.
Makes 20 bars

(recipe: yummly.com)
——————————-

Smothered Chicken Florentine

4 boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 T. olive oil
1/2 C. prepared spinach dip (see
note)
4 slices Swiss cheese
paprika, for sprinkling
–
Evenly sprinkle chicken with salt/
pepper & garlic powder. In large
skillet over medium heat, heat oil.
Saute chicken 10-15 minutes, turning,
until no pink remains. Evenly top
each breast with spinach dip, 1 slice
cheese & sprinkle tops with paprika.
Cover & cook 2-3 minutes longer
until cheese melts. Serves 4

NOTE: You can find prepared spinach
dip in the refrigerated cheese aisle

(recipe: mrfood.com)
————————–

‘Too Good to Stop’ Spread

8 oz. cream cheese, softened
8 oz. pkg. crumbled feta cheese, softened
1/2 C. kalamata olives in oil, drained/coarsely
chopped
2 T. balsamic vinegar
1/2 C. sun-dried tomatoes in oil, drained/
coarsely chopped & 1 T. oil reserved
10 fresh basil leaves, thinly sliced/divided
=
Garlic toast, Bruschetta slices or flavored
crackers, for serving spread
=
In medium bowl blend cheeses; add vinegar.
Stir in olives, tomatoes, reserved oil from
tomatoes & half the basil. Line a small bowl
with plastic wrap; sprinkle with remaining basil.
Pack cheese mixture into prepared bowl.
Cover with plastic wrap & refrigerate 1 hour.
–
At serving time: Remove top piece of plastic
wrap. Invert bowl onto a serving plate & peel
off remaining plastic wrap. Serve with small
slices of garlic toast, bruschetta or flavored
crackers. Serves 8-10

(recipe: gooseberrypatch.com)
——————————

Crockpot Brown Sugar Picnic Ham
(before preparing, make sure your
ham will fit in your crockpot)
1 (5 lb) cured picnic ham (bone in)
3/4 C. plus 2 T. pineapple juice
2 C. brown sugar, divided
12 whole cloves
=
Pour 3/4 C. pineapple juice in 6 qt.
or larger crockpot. Add 1 1/2 C.
brown sugar – mix until all sugar
is moistened. Place ham, fat side down,
in crockpot. Using a sharp knife, score
ham about 1/4 inch deep all over top
of ham. Pour 2 T. pineapple juice carefully
over top of ham to moisten it. Rub
remaining 1/2 C. brown sugar on top of
ham. Poke the whole cloves into the cut
sections of the ham. Cover & cook on
Low 8-9 hours (or High 4-5 hours)
basting the ham 2-3 times with the
liquid in the crockpot. Cook ham
until internal temperature of ham
reaches 145 degrees F. on an instant
read meat thermometer.
=
Carefully remove ham from crockpot &
place on a platter. Tent the ham loosely
with foil & allow to rest 10-15 minutes
before slicing. Remove cloves before
eating. Serves 15

NOTE: Sauce/Gravy:
To make a gravy/sauce: pour off liquid
in crockpot into a large glass liquid
measuring cup; skim off any excess fat
that rises to top; pour into a saucepan
over medium heat. Whisk in 1/2 tsp.
cornstarch per 1 C. of liquid & cook
while whisking until liquid comes to a
simmer & thickens. (about 5-7 minutes)

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

Sweet Potato-crusted Spinach Quiche

1 T. olive oil
2 large sweet potatoes, sliced
1 garlic clove
frozen spinach, thawed
1 onion
4 eggs
3/4 C. milk
1/4 C. shredded Cheddar cheese
–
Preheat oven 350 degrees F.
In a skillet heat olive oil; saute onion &
garlic. Cook thawed spinach in pan with
onion & garlic 10 minutes. Line a pie plate
with the sliced potatoes. Place plate in oven
15 minutes (to get potatoes cooked a little).
In a bowl mix eggs & milk.
Top potatoes with spinach mixture & pour
egg/milk mixture on top. Add cheese.
Bake 25 minutes. Serves 6-8
———————————

Hash Brown Casserole
(also known as: cheesy potatoes or
‘funeral potatoes’)

1 (10.5 oz) can cream of mushroom soup,
undiluted
8 oz. sour cream
1/2 C. butter, melted
1 (30 oz) pkg. frozen, shredded hash
brown potatoes (about 7 1/2 C.), thawed
1/2 C. chopped onion
2 C. shredded Cheddar cheese (about 8 oz)
1/8 tsp. black pepper
1/2 C. crushed corn flakes
–
Preheat oven 350 degrees F.
Spray a shallow 3 qt. baking dish
with nonstick cooking spray.
In large bowl mix soup, butter, potatoes,
onion & cheese – season with pepper &
pour into prepared pan. Sprinkle top evenly
with corn flakes. Bake 45 minutes until
mixture is hot & bubbling. Serves 8

(recipe: campbells.com)
—————————–

Sausage/Spinach/Tortellini Soup
(Serves 2)

1/2 lb. bulk Italian sausage
1 small onion, thinly sliced
1 clove garlic, minced
1 (14.5 oz) can chicken broth
1/2 C. water
1 1/2 C. fresh spinach, torn
3/4 C. refrigerated cheese tortellini
2 T. shredded Parmesan cheese
(optional) crushed red pepper flakes
–
In small saucepan cook sausage over
medium heat until no longer pink; drain.
Add onion – cook & stir until tender. Add
garlic; cook 1 minute longer. Stir in broth &
water; bring to boil. Reduce heat, simmer,
uncovered 10 minutes. Return to boil.
Reduce heat; add spinach & tortellini.
Cook until tortellini is tender, 7-9 minutes.
Sprinkle with cheese & serve (top with
red pepper flakes, if desired.) Serves 2

(recipe: tasteofhome.com)
—————————–

Gooey Butter Spice Cake

1 (15 oz) box spice cake mix
3 large eggs, divided
1 C. (2 sticks) salted butter,
divided/ melted individually
1 (8 oz) pkg. cream cheese, softened
1 tsp. vanilla
1/4 tsp. cinnamon
2 C. powdered sugar
–
extra powdered sugar for sprinkling
top of cake
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
mix cake mix with 1 egg & 1 stick
melted butter. Press mixture into
bottom of dish & slightly up sides.
In another bowl beat cream cheese
until smooth. Add eggs, vanilla,
cinnamon & remaining melted 1
stick butter – beat until well blended.
Mix in powdered sugar; continue to
mix until incorporated – spread on
top of cake mix batter.
Bake about 30 minutes until center
is set but slightly gooey. Remove from
oven & let cool.
Sprinkle top with powdered sugar.
Serves 12

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

Apple Cider Doughnut Cake
can also be made into mini muffins
Cake:
1 box yellow cake mix
3/4 C. apple cider
1/4 C. water
1/2 C. apple sauce
3 eggs
1 T. brown sugar
1 tsp. vanilla
1/8 C. cinnamon (depending on how
much cinnamon you prefer)
1/4 C. granulated sugar
1/4 C. melted butter
–
Dipping Glaze:
1 C. powdered sugar
1/4 C. apple cider
=
Preheat oven 350 degrees F.
Spray insides of a Bundt pan with
nonstick cooking spray.
In large bowl beat dry cake mix, apple
cider, apple sauce, water, & eggs – add
in brown sugar & vanilla – mix well &
pour into prepared pan. Bake 45 minutes.
Test with a toothpick inserted into center
of cake – it it comes out clean, it’s done.
Remove from oven & cool on wire rack
20 minutes.

Glaze:
While cake is cooking:
In small bowl add powdered sugar &
apple cider – whisk to desired consistency.
In separate bowl mix cinnamon & sugar.
Once cake has cooled – brush entire surface
of cake with melted butter. *Rub cinn/sugar
mixture all over until evenly coated. Serve
with Apple Cider Glaze – or drizzle on top
of cake. Serves 12

NOTE: Poster said: *when adding cinn/sugar
& butter she brushed butter onto cake & let
stand 1 minute. You want it to be slightly wet
so it holds the sugar but not so much that
it’s absorbed into cake.
=
Mini-Muffins:
Follow above instructions but pour batter
into well greased mini muffin pans. Fill just
short of top of muffin cup top. Bake 350
degrees 14 minutes. Check for doneness using
a toothpick. Let cool about 15 minutes; take a
sharp knife to loosen edges & remove to a
wire rack. Brush tops with melted butter then
dip (generously) into cinn/sugar mixture.

(recipe: princesspinkygirl.com)

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

I haven’t talked to my oldest son (the chef) yet about
Thanksgiving. Our family has been ‘together’ through
Covid so we’re not worried about ‘social distancing’
per se. We’ll see how this turns out.

My husband & I were thrilled a few weeks ago to finally
be able to return to worship IN our church. We just got
word that our Senior Pastor and the Pastor’s Assistant
BOTH came down with Covid; my husband said we’re
not going back for awhile – we’ll see on that one, too.

I’m still knitting baby blankets; about half done with
both the peach and the white/yellow/green blankets.
I sewed together the varigated granny squares – just
have to crochet a border and that one will be done
(about an hour project). I NEED to drive to the pregnancy
center to deliver all the blankets, just haven’t got around
to it yet.

Still doing physical therapy 3 times a week; the hip feels
less stiff (it’s still somewhat stiff when I first get up and
just before bed). The therapist is working on that.

Hope you are all in good health; stay safe!

Hugs;

Pammie

LOVING this weather!

Here in Michigan (land of ‘mostly cold’) it’s been in the 70’s for 3 days now! Saturday found 17 of my knit group ladies joining together in the park to knit from 2-5! It was great to be together (Yes, most of us are on Zoom every week, but this was actually together! with social distancing, of course). Today is the ‘shingles & concrete’ day for our building project. The carpenters finished putting up shingles, putting in the new porch windows and, they tell me, the concrete truck is coming around 3 p.m. to pour the floors for the garage & porch. (Not sure just yet when they will be doing the parts outside of the garage & porch ( 4 foot walk from back porch door, 6 foot walk in front of porch & garage) – we’ll see! I’m SO ready for all the hammering and ‘figuring just where to park our cars’ in the driveway will finally be done. They matched the color of the shingles perfectly! (our house roof was done about 3 years ago and this build is NOT by the same company so I was VERY pleased to see how they did the match!)

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

Cranberry Orange Shortbread Cookies
(refrigerate 2 hrs or up to 72 hrs before
baking)
1/2 C. dried cranberries (craisins)
3/4 C. sugar, divided
2 1/2 C. flour (spooned & leveled,
not scooped)
1 C. butter, cubed/cold
1 tsp. almond extract
zest of 1 orange
1-2 T. fresh orange juice (optional)
–
additional sugar to coat cookies
before baking, if desired
=
Line a baking sheet with parchment
paper.
In a food processor, combine cranberries
& 1/4 C. sugar – process until cranberries
are broken down into smaller pieces.
In a large bowl combine flour & remaining
sugar. Using a pastry cutter (or 2 forks) cut
in butter to flour mixture (you want very
fine crumbs). Stir in extract, cranberries &
sugar mixture, orange zest & orange juice.
Using your hands, knead dough until it
comes together & forms a ball. Work
dough until it comes together (if dough
is still crumbly, add orange juice, 1 T. at
a time until it comes together.
Shape dough into a log about 2 inches
in diameter & wrap in plastic wrap.
Refrigerate 2 hours (or up to 72 hours)
=
Preheat oven 325 degrees F.
Cut slices of dough about 1/4 inch thick.
If you want cookies lightly coated in
sugar:
Place about a 1/2 C. sugar in a bowl:
coat cookie slices in sugar & place
on baking sheet. (You can bake them
without the sugar coating also).
Bake 12-15 minutes just until cookies
are set. DO NOT over bake. (poster
removes hers at 12 minutes)
Let cookies cool for several minutes
on sheet before removing to rack
to cool completely. Store in airtight
container for 3 days (or freeze up
to 3 months.) Makes about 30
cookies.

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

Southern Vidalia Onion Casserole

Filling:

4 large Vidalia onions*, chopped
2 T. unsalted butter
3 eggs
1 (5 oz) can evaporated milk
1 C. crushed Ritz (or butter)
crackers
1 1/2 C. (6 oz) shredded Cheddar
cheese
1/2 tsp. salt
1/8 tsp. black pepper

Crumb Topping:

1 C. crushed Ritz (or butter)
crackers
3 T. unsalted butter, melted
==
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.

In a saucepan add onions &
water to just cover onions. Bring
to boil; reduce heat & simmer
8 minutes – drain well.
Toss warm onions with 2 T.
butter.
(While onions cook):
In large bowl beat eggs & evap.
milk. Add warm/cooked onions,
cracker crumbs, shredded cheese,
salt/pepper – stir to combine &
place in prepared dish – spread
evenly.
Crumb Topping:

In small bowl combine
topping ingredients & sprinkle
evenly over top of casserole.
Bake 45 minutes until set in
middle & golden brown.
Serves 8-10

*You can use other varieties
of sweet onions like Walla Walla
or Texas Spring. If you desire a
stronger onion flavor, regular
yellow onions will work.

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

Fried Cabbage Casserole

1 medium head cabbage, chopped
4 T. butter
1/2 lb. bacon cut into small pieces
1/4 C. mayonnaise
1 can cream of celery soup, undiluted
1/4 C. milk
1 C. shredded Cheddar cheese
1/2 C. French fried onions
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In a dutch oven, fry bacon in butter
until brown & crispy – drain &
remove from pan. Place cabbage in
bacon grease; cover & cook over low
to medium heat 20 minutes, stirring
halfway through cooking time.
Turn of heat. Stir in bacon, mayo,
milk & soup – mix well. Pour into
prepared dish. Sprinkle top with
cheese & Fr. fried onions.
Bake 45-60 minutes until onions
are browned & cheese is melted.
Serves 10

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

Sweet Potatoes w/Maple-Horseradish
Butter

2 lb. sweet potatoes (about 3 medium)
peeled/cut into 1-inch chunks
1/4 C. pure maple syrup
1/4 C. chicken broth
2 T. unsalted butter
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 C. loosely packed flat-leaf
parsley leaves, chopped
1 T. prepared horseradish
=
Preheat oven 400 degrees F.
Place sweet potato chunks in 3-qt.
casserole dish in even layer. In
small saucepan bring maple syrup
to gentle boil over medium-high
heat. Boil 1 minute, add broth. Let
it come to a boil then cook 1 minute
more. Turn off heat & whisk in
butter. Pour mixture over potatoes
& sprinkle with salt/pepper. Cover
dish with foil & place in oven about
30 minutes until potatoes are tender.
Remove foil & continue cooking until
sauce is reduced to a glaze, 10-15
minutes. Add parsley, horseradish &
1/4 tsp. salt – stir to coat potatoes.
Serve hot. Serves 4

(recipe: foodnetwork.com)
————————-

Honey Baked Chicken

1/3 C. butter, melted
1/3 C. honey
2 T. prepared mustard
1 tsp. salt
1 tsp. curry powder
3 lb. chicken (legs, thighs or any
combination of chicken with skin &
bone still attached)
–
Preheat oven 350 degrees F.
In small bowl whisk butter, honey,
mustard, salt & curry.
Arrange chicken in a baking dish &
pour sauce over top.
Bake 1 hr 15 minutes, basting
chicken with sauce every 15 minutes.
Serves 5

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

Crockpot Turkey Breast w/Gravy

6 lb. whole turkey breast (with bones)
1 1/2 C. water
3 T. olive oil
1 whole onion, peeled
1 T. butter
5 dashes smoked paprika (or
non-smoked)
2 dashes black pepper
1/2 tsp. garlic powder
=
Turkey Gravy
2 C. turkey drippings from
crockpot
4 T. butter
4 T. flour
2 dashes black pepper
salt, to taste
===
In 7, 8 qt. or larger crockpot, pour
in water. Remove bag from chest
cavity (you can use ‘innerds’ or
discard – your choice) Add whole peeled
onion to chest cavity & place breast on it’s
side in crockpot. Sprinkle with pepper
& garlic powder; pour olive oil on top
of skin. Cover & cook on High 4 hours.
=
Cooked breast should register 165 degrees F.
on a meat thermometer inserted into breast
as far down as it will go. Remove breast from
crockpot & place in a baking dish.
You should have about 2 cups drippings – if
not, add some water until you have 2 C.
–
Remove top rack from your oven.
Heat oven broiler to 500 degrees F.
Rub about 1 T. butter onto skin of turkey
just to coat it a bit for browning; sprinkle
paprika on skin. Place dish on lowest oven
rack so breast is at least 4-5 inches away
from heat – broil 5 minutes. (the skin will
sizzle a bit – that’s ok – do not let it blacken
too much). Remove from oven & let rest
10 minutes before cutting.

Gravy:
In medium saucepan over medium-high
heat, add butter & flour – stir to form a
roux (a paste). When butter has melted,
add the 2 C. turkey drippings – stir about
30 seconds to one minute. Turn off heat
when it’s heated through & serve with
turkey. Serves 8
Store leftover turkey in fridge for up to
5 days (or in freezer for up to 6  months)

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

Iced Pumpkin Cookies

Cookies:

1/2 C. unsalted butter, room temp.
1 1/4 C. sugar
3/4 C. pumpkin puree, canned
2 egg whites
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt

Icing:

1 stick unsalted butter, room temp.
8 oz. cream cheese, room temp.
2 C. powdered sugar
1 tsp. vanilla
1 pinch salt
=
Preheat oven 325 degrees F.
Lightly spray a baking sheet
with nonstick cooking spray.
Cookies:
In medium bowl cream butter &
sugar together; mix in pumpkin
puree then stir in egg whites &
vanilla.
In a separate bowl combine flour,
baking soda, baking powder, cinnamon,
nutmeg, cloves & salt.
Thoroughly combine wet & dry
ingredients until a dough forms.
Scoop heaping Tablespoon of dough
onto baking sheet,
2 inches apart. Bake 12-15 minutes.
Cool completely.

Icing:

In a large bowl cream butter &
cream cheese together until smooth.
Mix in powdered sugar, vanilla & salt.
Spread cream cheese frosting over cooled
cookies. Makes 24 cookies

(recipe: everydaydishes.com)

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

Hope you are all in good health and able to enjoy this weather!

Hugs;

Pammie

Moving right along . . .

It’s a beautiful fall day – clear, sunny & 57 degrees F. We’re supposed to get up to 70 degrees F. by next Monday – WOW! The past few days have found us getting up early – the carpenters are here and pounding their little hearts out. Almost all of the walls are up for the porch & garage; they said they’re putting up the trusses today. Just guessing, but we ‘might’ actually have a garage/porch soon. (they did notify us they’re having lots of trouble locating enough siding in a color that would go well with our red brick house – sigh. Some of the ‘blow backs’ of Covid – it’s slowed down all production/transporation, etc. of products).

I’ve started physical therapy – 2 days down; prescription is 3 times a week for 4 weeks (then more, if needed). I’m a little sore (but then I expected that when they’re manipulating muscles in ways they haven’t moved in awhile.) I am also noticing a little more mobility in the right leg/hip; I still have a slight ‘hitch’ when I first start walking but it’s getting better, slowly. I told them my goal is to walk WITHOUT any devices (cane/walker) – I want to get back to my old self/life. I also have 4 exercises to do for every day I don’t have therapy – they are relatively easy so I don’t mind doing them.

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

Cranberry Pecan Pumpkin Bread

3 C. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
4 tsp. pumpkin pie spice
2 C. canned pumpkin (not
pie filling)
2/3 C. brown sugar
2/3 C. granulated sugar
1 C. applesauce OR canola oil
3 eggs, room temp.
1 T. vanilla
1 C. dried cranberries
1 C. chopped pecans, toasted
=
Preheat oven 350 degrees F.
Spray 2 (8 X 4″) loaf pans with
nonstick cooking spray & line
with parchment paper.
In large bowl whisk flour, salt,
baking powder/baking soda &
pumpkin pie spice. In a medium
bowl whisk pumpkin, brown sugar,
gran. sugar, applesauce/oil, eggs &
vanilla. Stir wet ingredients into
dry, mixing just until moistened &
combined. Fold in cranberries &
pecans (reserve a small amount of
nuts for topping, if desired).
Pour half of batter into each loaf
pan. Bake 50-55 minutes until a
toothpick inserted into center of
loaf comes out clean.
Cool 10 minutes in pan before
removing to wire rack to cool
completely. Makes 2 loaves.

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

Buttery Sweet Potato Slices

3 lb. sweet potatoes or yams,
peeled/sliced cross-wise into
1/4″ thick rounds
1 orange, thinly sliced into rounds
1 C. unsalted butter, (2 sticks)
1 C. light brown sugar, packed
3 cinnamon sticks
1/2 tsp. ground nutmeg
1 tsp. kosher salt
=
Preheat oven 350 degrees F.
In ungreased 2-qt. baking dish, place
sweet potato slices, overlapping slightly
& covering the bottom of the dish.
In a saucepan, melt butter over Low
heat; stir in brown sugar, cinnamon,
nutmeg & salt; cook until sugar is
dissolved then add orange slices.
Pour mixture over potatoes, covering
the entire surface.
Cover dish tightly with foil.
Bake 40 minutes until sweet potatoes
are tender when pierced with a fork.
Remove foil & bake 20-25 minutes
longer until top is golden brown.
Let stand 15 minutes before serving.
Serves 6

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

Creamy Parmesan Spinach Bake

3 (9 oz, ea) pkgs. fresh baby spinach
1 small red onion, chopped
1 T. butter
1 (8 oz) pkg. cream cheese, cubed
1 C. sour cream
1/2 C. Half & Half cream
1/3 C. plus 3 T. grated Parmesan
cheese, divided
3 cloves garlic, minced
1/8 tsp. black pepper
2 (14 oz, ea) cans water-packed
artichoke hearts, rinsed/drained &
chopped
1 T. snipped fresh dill
1/4 tsp. seasoned salt
8 butter-flavored crackers (like Ritz),
coarsely crushed
=
Preheat oven 350 degrees F.
Place half of spinach in a steamer
basket; place in a large saucepan over
1 inch water – bring to boil. Cover &
steam 3-4 minutes just until wilted;
transfer to a large bowl & repeat with
remaining spinach.
In large saucepan saute onion in butter
until tender; reduce heat to Low. Stir
in cream cheese, sour cream, Half &
Half, 1/3 C. Parm. cheese, garlic & pepper.
Cook & stir until cream cheese is melted.
Stir in artichokes, dill, salt & spinach.
Transfer mixture to an ungreased 2 qt
baking dish. Sprinkle top with crushed
crackers & remaining Parm. cheese.
Bake, uncovered, 20-25 minutes until
edges are bubbly.
Serves 12 (1/2 C. each)

(recipe: tasteofhome.com)
——————————

Crockpot Pumpkin Chili

1 lb. ground beef
3 medium bell peppers, diced (poster
uses red, yellow & green)
1 medium yellow onion, diced
1 (15 oz) can fire-roasted diced
tomatoes with juice
1 (15 oz) can black beans, drained/rinsed
1 (15 oz) can pumpkin puree
1 T. taco seasoning mix
1 tsp. pumpkin pie spice
2 1/2 C. water
=
Optional toppings:
grated cheese, sour cream, diced
green onions
=
In a skillet brown gr. beef; drain &
place in crockpot. Add all remaining
ingredients – stir to combine. Cover &
cook on High 3-4 hours or Low 4-5
hours. Serves 6
When serving, top with your favorite
chili toppings.
——————————-

Crockpot Chili Cheese Tater Tot
Casserole

2 lb. ground beef
4 cloves garlic, minced
1 (1 oz) pkt. taco seasoning mix
1 (10.5 oz) can Cheddar cheese soup
1 (15 oz) can refried beans
2 C. shredded Cheddar cheese
1 (32 oz) pkg. frozen tater tots
2 C. Chili Cheese Fritos
=
In skillet brown gr. beef & garlic; drain
& pour into crockpot. Mix in Ched. chz
soup (undiluted), refried beans & taco
seasoning mix – stir until well combined &
spread evenly – top all ingredients with
shredded cheese. Spread frozen tater
tots evenly on top. Cover & cook on
Low 4-5 hours (or High 2 to 2 1/2 hrs)

IF you are serving the entire casserole:
cover with 2 C. chili cheese Fritos.
If you will NOT be serving the entire
casserole at one time, top each
serving with some chili cheese Fritos,
individually.
Serves 10

NOTE: If you are using an oven-safe crock
insert, place under broiler on High for
approximately 90 seconds to brown the
cheese

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

Cheesecake-stuffed Chocolate Cupcakes

Cupcakes:
2 C. semisweet chocolate chips, divided
1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. sugar
1/3 C. vegetable oil
1 large egg
1 tsp. vanilla
1 C. water

Filling:
6 oz. cream cheese, room temp.
1/4 C. sugar
1 large egg
1/8 tsp. salt
=
Cupcakes:
Preheat oven 350 degrees F.
Line 2 standard muffin tins with 16
paper liners.
=
Place 1/2 C. choc. chips in small
microwave-safe bowl – microwave
on High 45 seconds; stir until smooth.
(if not completely melted, return for
10 second intervals until smooth –
let cool.

In medium bowl combine flour, baking
soda & salt. In a large bowl vigorously
whisk sugar, oil, egg & vanilla until
well combined. Beat in melted choc.
chips. Gradually add flour mixture
alternatively with water (batter will
be thin).

Filling:
In bowl using elec. mixer, beat cream
cheese, sugar, egg & salt until creamy.
Stir in 1 C. choc. chips.
Fill each muffin cup half full. Spoon a
tablespoon of cream cheese filling over
the batter; spoon remaining batter over
cream cheese filling. Bake 20-25 minutes
until a toothpick inserted into center comes
out clean. While still hot, sprinkle remaining
1/2 C. choc. chips on cupcakes. Let cool
5 minutes until chips are shiny; then spread
to frost. Remove to wire racks to cool
completely. Makes 16

(recipe: handletheheat.com)

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

Yesterday was a productive day; finally finished the butterfly blanket (I decided the second set of wings closest to the blanket needed to be tacked down, so I did that.)

When I first began this blanket I had originally thought the squares without butterflies would be Ok using variegated yarn – when I laid them out, it was too ‘busy’, so I ended up with what you see, above. That left me with 17 crocheted variegated squares so I then knit enough pink, blue, green solid squares to make another blanket – those are ready to sew together soon. We are babysitting my 3 1/2 yr old grandson for the day so, hopefully, I will have some time to start that project.

Chatting with my knit/crochet ladies I discovered that Covid is affecting them more than I would have thought. Quite a few of them are NOT having a Thanksgiving dinner this year. They have decided to just have a small dinner at their house for their immediate family – not going to relatives for dinner OR having anyone ‘in’ for the meal. That is very sad. I am not sure, just yet, what we will be doing but I’m guessing that my oldest son (the chef) will be hosting at his house. We see them weekly so it’s not like we will be worrying about the virus – hopefully. Our family is staying safe & keeping healthy – as much as we can.

Hope your health, safety and plans for the holiday are coming along great.

Hugs;

Pammie

Starting a NEW month!

Here we are at Day 2 of a new month – let’s hope THIS month brings good things! Was very happy to, for the second week now, go back to church. With Covid our church met outside at our pavilion during the warm months. With my hip problems & surgery my family did not attend simply because climbing the ‘hill’ to get to the pavilion was just too much. SO glad to join my friends in worship again – very refreshing!

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

Apple Pie Pancakes

1 C. flour
1 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 C. milk
1 egg
2 T. vegetable oil
1/2 tsp. vanilla
1 C. peeled/finely chopped apples
=
warm maple syrup – for serving
=
In large bowl combine flour,
sugar, baking powder/baking soda,
salt & cinnamon.
In another bowl mix milk, egg, oil
& vanilla until combined. Pour wet
ingredients into dry – mix until
completely combined. Stir in apples
using a spoon.
Heat skillet/griddle to medium-high
heat. Pour 1/3 C. batter onto griddle &
cook until golden brown, turning to
other side – cook about 2 minutes
per side. Serves 4
Serve with warm maple syrup.

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

Crockpot Autumn Wild Rice Soup

6 C. vegetable or chicken stock
1 c. uncooked wild rice
8 oz. baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 lb) sweet potato, peeled/
diced
1 small white onion, diced
1 bay leaf
1 1/2 T. Old Bay seasoning
3 T. butter
1/4 C. flour
1 1/2 C. milk
2 large handfuls kale, rough-chopped
with thick stems removed
kosher salt/black pepper, to taste
=
Combine stock, wild rice, mushrooms,
garlic, carrots, celery, sweet potato, onion,
bay leaf & Old Bay in crockpot – stir to
combine. Cover & cook on High 2-3 hours until
rice is cooked & tender.

During last 10 minutes of cooking time:

In medium saucepan, cook butter over
medium-high heat until melted. Whisk in
flour until combined – cook 1 minute.
Gradually add milk – whisk until combined.
Continue cooking, stirring frequently,
until mixture nearly comes to a simmer &
thickened (it should be very thick).

Add sauce & kale to soup – stir gently
until combined. Taste & season with salt/pepper.
Serve warm. Serves 8
Can be refrigerated for up to 4 days.

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

Loaded Chicken & Potatoes Casserole

1 lb. boneless skinless chicken breasts,
cubed
6-8 medium (skin on) red potatoes cut
into cubes
1/2 C. olive oil
1 tsp. salt
1/2 tsp. black pepper
1 T. paprika
2 T. garlic powder
2 T. hot sauce
2 C. Fiesta-blend cheese*
1 C. cooked/crumbled bacon (about 1/2 lb)
1 C. diced green onion
=
Optional toppings: sour cream or Ranch
salad dressing
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large bowl mix olive oil, salt/
pepper, paprika, garlic powder &
hot sauce. Add cubed potatoes &
chicken – stir to coat. Carefully
scoop potato/chicken mixture into
prepared dish. Bake 55-60 minutes
stirring every 20 minutes, until
cooked through, crispy & browned
on the outside.
Once cooked, remove from oven &
top with cheese, bacon & green onion.
Return to oven – bake 5 minutes more
until cheese is melted. Serves 6-8
Serve with optional toppings.

*Fiesta blend cheese: a mixture
of Monterrey Jack, Cheddar, Queso
Quesadilla & Asadero cheeses.

(recipe: 77delicious.com)
———————————

Sweet Potato/Squash Casserole
2 sweet potatoes
1 butternut squash
1 C. orange juice
1 T. unsalted butter
2 whole cinnamon sticks
=
Preheat oven 375 degrees F.
Cut sweet potatoes in half. Cut
squash in half vertically & scrape
out seeds. Place vegetables, cut
sides up, in a baking pan.
Bake, uncovered, at least 1 1/2 hrs.
until very soft. Scoop potato &
squash out of skins (discard
skins) & combine flesh – mash until
smooth. In small saucepan add
orange juice, butter & cinnamon
sticks; heat, reducing until it’s
about 1/4 C. syrup. (discard
cinn. sticks). Stir syrup into
mashed vegetables. Serves 4

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

Zucchini Garlic Bites
(appetizer)
1 C. zucchini, grated, drained well*
1 egg
1/3 C. breadcrumbs
1/4 C. Parmesan cheese, finely grated
1 clove garlic, grated fine
2 T. fresh chives, chopped
1 T. fresh parsley, chopped
1 tsp. fresh basil, chopped
1 tsp. fresh oregano, chopped
pinch salt/black pepper
=
Optional: marinara sauce, for dipping
=
Preheat oven 400 degrees F.
Lightly spray a baking sheet with
nonstick cooking spray.

*Using a box grater on small holes, grate
zucchini into a clean dish towel. Roll up
towel & twist to wring out moisture.

In medium bowl combine all ingredients –
mix well. In your palm, shape 1 T. mixture
into small balls & place on prepared sheet.
Bake 15-18 minutes until golden. Serve with
marinara sauce for dipping. Makes about 16

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

Stuffed Cabbage Casserole

2 tsp. olive oil, divided
1 lb. ground beef
1 large onion, chopped fine
1 T. finely minced garlic
1/2 tsp. dried thyme
1 tsp. sweet Hungarian paprika
salt/fresh ground black pepper – to taste
1 1/2 heads green cabbage, coarsely
chopped into 1″ pieces
1 (14.5 oz) can petite dice tomatoes
with juice
1 (15 oz) can tomato sauce
1/4 C. water
2 C. cooked brown rice
2 C. mozzarella cheese
–
Preheat oven 350 degrees F.
Spray 9 X 13″ casserole dish
with nonstick cooking spray.
Heat large skillet on medium heat;
cook ground beef until browned &
cooked through – remove from pan.
Add 1 tsp. olive oil to pan along with
chopped onion – cook over medium
heat until onion is translucent &
starting to brown, about 5 minutes.
Add minced garlic, dried thyme & paprika;
cook about 2 minutes. Add diced tomatoes
with juice, tomato sauce & cooked ground
beef. Add water to pan & simmer about
15-20 minutes until slightly thickened.
In large skillet or dutch oven heat remaining
olive oil; add cabbage & cook over medium-
high heat until cabbage is wilted & about half-
cooked, flipping it over several times so it all
wilts & cooks. Season with salt/pepper. When
meat/tomato sauce has cooked, stir in 2 C.
cooked rice & gently combine. In prepared
pan layer half the cabbage, half meat mixture,
remaining cabbage & remaining meat. Cover
tightly with foil & bake 40 minutes until
mixture is just starting to bubble on edges.
Remove foil & sprinkle cheese on top (if using).
Bake, uncovered, 20 minutes until cheese is
melted & starting to slightly brown. Cut into
10 slices & serve hot.

Freezer Note:
Leftovers can be frozen.
To reheat: thaw overnight in fridge then either
microwave until hot or heat in oven in a glass
dish covered with foil.

(recipe: skinnytaste.com)
—————————

Crockpot Baked Apples

6 large apples, peeled/cored/sliced
(poster uses Golden Delicious)
3/4 C. brown sugar
2 T. cornstarch
1 tsp. ground nutmeg
3 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
3 T. butter, melted
1/2 C. orange juice (can use apple
juice or water)
=
In large bowl place sliced apples, brown
sugar, cornstarch, nutmeg, cinnamon,
salt, vanilla, butter & orange juice –
toss to coat & place in 3 qt. crockpot.
Cover & cook on Low 2 1/2 to 3 hours
until apples are soft when pricked
with a fork. Serves about 6

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

Pumpkin Apple Cake
(with nutmeg frosting)

2 1/2 C. flour
2 C. sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. ground cloves
1/2 tsp. ground ginger
2 C. canned pumpkin (not
pumpkin pie mix – just
straight pumpkin)
1 1/2 tsp. vanilla
3 eggs
1 C. canola oil
1 1/2 C. fresh apples, peeled/
grated or shredded
3/4 C. raisins
3/4 C. walnut pieces (optional)
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl using elec. mixer,
combine oil, eggs, sugar, vanilla
& pumpkin – mix well. Add flour,
baking powder, baking soda, salt,
cinnamon, nutmeg, cloves, ginger &
apples – continue mixing. Fold in nuts
& raisins. Pour batter into prepared
pan. Bake 45-50 minutes.
(Cake is good with or without frosting.)

Nutmeg Frosting:
1 (8 oz) pkg. cream cheese, softened
1 stick butter or marg., softened
1 (1 lb) box powdered sugar
4 tsp. bourbon
2 tsp. ground nutmeg
=
Mix all ingredients using elec. mixer
until you reach spreading consistency.
Spread on cooled cake.

NOTE: poster said above frosting
is the same as cream cheese frosting
except with addition of bourbon & nutmeg

(recipe: thesouthernladycooks.com)

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

One thing I forgot to mention – as we came out of church
yesterday we were ‘greeted’ with SNOW! It continued
snowing for a good 2 hours – at times I wasn’t sure if it
was snow or HAIL! When we got home we noticed a light
coating of snow on the grass – it melted later on. Today
it was 29 degrees F. at 7 a.m. – that’s mighty COLD for
this, the beginning of November (at least in Michigan!).
We, in Michigan, are known for our cold temperatures
but I’m not quite ready for snow just yet. I can remember
big snow storms on Thanksgiving – but not this early.
Hope this is not a precursor of things to come weather-
wise!

Stay warm, healthy & try to find something that makes
you smile today!

Hugs;

Pammie