A chilly but dry Saturday – YAY! (they have been predicting more rain so really glad that’s not the case now. Drove to & from my special needs group last night in POURING rain – dark – no fun/couldn’t see the road lines!)

Zucchini Quiche

4 medium zucchini, sliced thin
(unpeeled)
1 medium onion, diced
2 eggs
2 egg whites
1/3 C. vegetable oil
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/4 C. parsley flakes
1 C. Bisquick (pancake mix)
=
Preheat oven 350 degrees F.
Spray a 9″ pie plate with
nonstick cooking spray.

In a large bowl mix oregano, basil,
garlic powder & parsley flakes. In a
bowl beat eggs & whites until
lemon colored. Add oil, eggs,
mixed seasonings & mix well. Add
pancake mix – mix well & stir in
zucchini & onion. Pour into
prepared pie plate.
Bake 1 hour, until brown.
Serves 6

(recipe: mydailymoment.com)
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Crockpot Creamy Italian Chicken & Pasta

4 boneless skinless chicken breasts
salt/pepper, to taste
1 (.7 oz) pkt. Italian Salad Dressing mix
2 (21.5 oz, ea) cans cream of chicken soup
1 (8 oz) pkg. cream cheese, softened
=
Cooked rotini pasta to serve 4
=
Place chicken in crockpot & season with
salt/pepper. In a bowl using an elec. mixer,
add salad dressing mix, 2 cans soup &
cream cheese – mix until incorporated.
Slather mixture over chicken.
Cover & cook on Low 3-4 hours until
chicken is fully cooked & tender.
(serve over cooked pasta)
Serves 4

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

Pumpkin Corn Muffins

1 1/4 C. flour
1 C. corn meal
1/3 C. granulated sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/4 C. canned pumpkin
1/3 C. milk
1/4 C. vegetable oil
=
Preheat oven 375 degrees F.
Spray 12 muffin tin cups with
nonstick cooking spray.
In large bowl mix flour, corn meal, sugar,
baking powder & salt. In another bowl
beat eggs, pumpkin, milk & oil until well
mixed. Add wet ingredients to dry
ingredients & stir just to combine. Spoon
into prepared muffin cups.
Bake 25-30 minutes until a toothpick
inserted into center of muffins comes
out clean. Serve warm.
Makes 12

NOTE: If you want to make mini muffins,
scoop batter into 24 mini muffin cups &
bake 18-20 minutes.
Corn bread:
Mix batter & pour into a greased 9 X 9″
loaf pan. Bake 30-35 minutes.

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

Cheesy Potato Casserole

3 lb. russet potatoes, peeled/cut
into 1-inch pieces (about 9 small potatoes)
1 T. plus 2 tsp. kosher salt, divided
6 large egg yolks, room temp
1 C. heavy cream, room temp.
1/4 C. unsalted butter, melted
8 oz. white Cheddar cheese, shredded,
about 2 C.
2 oz. Parmesan cheese, grated (about 1/2 C.)
1/2 tsp. ground white pepper
=
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In Dutch oven place potatoes & cover with
water with 1 inch over top of potatoes.
Bring to boil over High heat; cook potatoes
until they can be pierced easily with a knife,
about 15 minutes; remove from heat.
Drain well & return potatoes to Dutch oven.
Mash potatoes using a potato masher until
very smooth. Stir in egg yolks one-at-a-time.
Stir in cream, butter, both cheeses, white
pepper & remaining 2 tsp. salt until smooth.
(cheese might not melt completely).
Transfer mixture to prepared dish & let
cool to room temp – about 1 hour.

(while potatoes are still soft) Smooth top
of dish with a spatula. Cover with foil & chill
until ready to bake – up to 1 day ahead.

Bake:
Preheat oven 350 degrees F.
Remove casserole from fridge while oven
preheats. Bake, covered, about 45 minutes
until heated through. Uncover – bake 15
minutes.
Increase oven to Broil on High – broil
until topping is browned, 3-4 minutes.
Serves 12

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

The Great Pumpkin Chili

3 lb. ground beef
3 (14.5 oz, ea) cans diced tomatoes
2 (15 oz, ea) cans kidney beans, drained/
rinsed
1 (15 oz) can pumpkin
2 green peppers, seeded/chopped
2 onions, chopped
2 T. chili powder
2 T. honey
1/4 tsp. cayenne pepper
1 tsp. salt
=
In large pot over medium heat, brown
meat, stirring to crumble – drain. Stir
in remaining ingredients & reduce heat
to Low. Simmer, covered, 1-2 hours, adding
water as necessary.
Serves 12

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

Pan-fried Pork Chops

4 bone-in rib pork chops (between 3/4 &
1 inch thick) OR 4 center-cut pork chops,
about 3/4 inch thick

1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (ground red pepper)
1 c. flour
3 slices bacon, chopped
1/2 C. vegetable oil
=
In a bowl combine garlic powder, paprika,
salt/pepper & cayenne.

Place flour in a shallow dish/pan (like a pie plate).
Pat chops dry with paper towels. Cut 2 slits about
2 inches apart through the fat at the edge of each
chop. (this prevents chops from curling up). Season
both sides of chops with spice mixture then dredge
chops lightly in flour (do not discard flour).
Transfer chops to a plate & let rest 10 minutes.

Cook chopped bacon in large nonstick skillet over
medium heat until fat renders & bacon is crisp,
about 8 minutes. Transfer bacon to a paper towel-
lined plate. Do not wipe out the pan.

Add oil to the bacon fat in pan & heat over medium-
high heat until just smoking. Return chops to the
flour dish & turn to coat. Cook until well browned,
3-4 minutes per side. Serves 4

(recipe: food.com)
—————————–

Baked Salmon in Foil

2 lb. salmon filets (about 1 lb ea);
pin bones removed, skin on or off
1/3 C. brown sugar, lightly packed
5 T. salted butter, melted
2 T. lemon juice (about 1/2 large lemon)
1 1/2 T. Dijon mustard
1 1/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. salt
1/2 tsp. dried thyme
2 lemons, sliced
=
Optional garnish: fresh parsley, chopped
==
Preheat oven 400 degrees F.
Place each filet on a large sheet pf heavy-duty
aluminum foil (large enough
to enclose each salmon). Bring to room
temperature before baking.

In small bowl combine brown sugar, melted butter,
lemon juice, Dijon mustard, garlic & onion powders, salt &
dried thyme – whisk together until completely combined.
Pour mixture evenly over both filets & top with lemon slices.
Fold edges of foil to enclose each piece of salmon (if you need,
use another sheet of foil to wrap the salmon).Place salmon on a
sheet pan.
Bake 15-20 minutes until salmon is 145 degrees F. at it’s thickest
part (salmon that is thicker or larger will take longer to cook).
145 degrees F. is for well done salmon. For medium to mediun-
rare salmon you want between 125 degrees F. & 135 degrees F.

Remove from heat & let rest 5 minutes.
Garnish with fresh minced parsley (optional)
Serves 6

(recipe: momontimeout.com)
————————————-
Italian Zucchini Bread

2 C. flour
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. oregano (OR) Italian seasoning
1/2 tsp. garlic powder
1 tsp. dried minced onion flakes
1 C. buttermilk*
1 stick butter (8 T. or 1/2 C.), melted
2 eggs
1 C. shredded zucchini, unpeeled
1 C. shredded mozzarella cheese
–
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with nonstick
cooking spray.
In a large bowl whisk flour, sugar, baking
soda, baking powder, salt, oregano,
garlic powder & onion flakes. Add
buttermilk, melted butter & eggs – stir
together using a spoon. Fold in
zucchini & mozz. cheese. Pour batter
into prepared pan – smooth top.
Bake 55-60 minutes until center tests
done (when a toothpick inserted into
center of loaf comes out clean). Remove
from heat & let cool 10-12 minutes then
remove from pan & cool on wire rack.
Makes 1 loaf.

*If you don’t have buttermilk:
In a 1-cup measuring cup add 1 T. lemon
juice or vinegar. Pour in enough milk to
reach the 1-cup mark. Stir with a fork &
let stand 5 minutes. Now you have “soured/
buttermilk”.

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

Pumpkin 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
=
Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
waxed (or parchment) paper.

Cake:
In a large bowl combine pumpkin, evap.
milk, sugar, eggs, cinnamon, nutmeg &
vanilla – pour into prepared pan.
Sprinkle dry cake mix over top & spoon
melted butter over dry cake mix.

Bake 50-60 minutes until golden brown.
Let stand 10 minutes then flip dessert
over & out of pan onto a serving plate/dish
or into another 9 X 13″ pan.
Carefully remove waxed/parch. paper – discard
paper.
Let cake cool completely then refrigerate.

Topping:
In a large bowl whisk pudding mix with 1 C. milk
for 2 minutes. Let set in fridge about 5 minutes
to thicken. Carefully fold in Cool Whip to combine.
Spread over top of dessert. Keep refrigerated until
ready to serve.
Serves 15

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

Have a great day!

Hugs;

Pammie

and a happy WET/GLOOMY Friday to you, too!

Looking at our weather forecast for the days ahead, it would be great . . . if you were a DUCK! Just when I thought the 50’s was chilly – in a few days we will be dropping down to the 40’s! Oh well – we all know Winter is coming and, here in Michigan, sometimes we get the cold weather earlier than other states but WE’RE TOUGH – we’ve been through this before . . . right???

Breakfast Casserole with Zucchini

2 C. milk
8 eggs
1 1/2 tsp. ground mustard
1/2 tsp. salt
1 lb. breakfast sausage, cooked/drained
(can substitute cooked bacon or ham)
2 1/2 C. bread, cubed
1 1/2 C. shredded Cheddar cheese
1 C. shredded zucchini (do not drain
after shredding)
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In a bowl whisk eggs, milk, ground mustard
& salt. Stir in cooked sausage, bread cubes,
cheese & zucchini – pour into prepared dish.
Bake 50-55 minutes until golden brown &
cooked through in center. Serves 8

(recipe: theseoldcookbooks.com)
————————————

Pumpkin Magic Bars

Crust:

1/2 C. unsalted butter
1/3 C. light brown sugar, packed
1 C. flour
1/2 tsp. pumpkin pie spice
pinch fine sea salt

Topping:

1 C. canned pumpkin pie filling
1 (11 oz) pkg. butterscotch chips
1 C. toffee bits
2 C. chopped pecans
1 (14 oz) can sweetened condensed milk
=
Preheat oven 350 degrees F.
Line a 11 X 7″ baking dish with foil &
spray with nonstick cooking spray.

In large bowl cream butter & brown sugar
until light & fluffy, about 2 minutes. Add
flour, pumpkin pie spice & salt – mix until
combined with no dry patches. Press
mixture into bottom of prepared dish &
bake 15 minutes until it no longer looks
raw & is lightly browned.

Spread pumpkin pie filling on top. Layer
butterscotch chips then toffee bits then
pecans on top. pour sweeten’d cond’
milk on top.
Bake 30-35 minutes until browned on top.
Let bars cool completely in pan.

Once cooled, cut into 15 bars. Store left-
overs in fridge.

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

Spiced Pumpkin Seeds

1 C. pumpkin seeds (raw/hulled)
1 tsp. olive or vegetable oil
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. sea salt
1 pinch cayenne pepper (optional)
=
Preheat oven 350 degrees F.
Line a rimmed baking sheet with
parchment paper & spray with
nonstick cooking spray. (NOTE:
this recipe will spread over a half-sheet
pan so plan accordingly if you’re thinking
of doubling it as a party recipe).

In a bowl combine pumpkin seeds, oil,
chili powder, cumin, salt & cayenne
pepper – mix well. Spread seeds in a
single layer on prepared sheet.
Roast 20-25 minutes, stirring
occasionally until golden brown at
the edges. (NOTE: seeds may start to
make a popping sound after a few
minutes in oven – it’s ok).

Immediately slide the parchment
paper with seeds off baking sheet
to cool. If you have any leftover spiced
seeds, store in an airtight container.

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

Spinach-stuffed Chicken Breasts

1 1/2 C. water
6 T. (Kraft) Italian Roasted Red pepper salad
dressing, divided
1 (10 oz) pkg. spinach leaves, stems removed/
chopped
1 (6 oz) pkg. stuffing mix for chicken
1/4 C. coarsely chopped roasted red peppers
6 small boneless skinless chicken breasts
(1 1/2 lb), pounded to 1/4 inch thickness*
1/2 C. shredded mozzarella cheese
=
Preheat oven 350 degrees F.
In large skillet over medium-high heat, bring
water & 2 T. dressing to a boil. Stir in spinach,
stuffing mix & peppers – cover. Remove from
heat & let stand 5 minutes. Spread mixture
onto pounded chicken breasts. Roll up each
breast, starting at one short end, then place
them seam-sides down, into a 9 X 13″ baking
dish. Brush with remaining salad dressing.

Bake 35 minutes (or until chicken is done-
reaching 165 degrees F. internal temperature
on a food thermometer).
Top with cheese & return to oven 5 minutes
until cheese melts.
Serves 6

*How to pound chicken breasts:
Place 2 chicken breasts in a large freezer-
weight ziplock bag – seal bag & pound
chicken with the side of a heavy can,
rolling pin or meat mallet until chicken
is 1/4 inch thick. Remove chicken from bag;
repeat with remaining chicken breasts

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

Crockpot Creamy Chicken Mushroom
Soup

1/4 C. unsalted butter
1 small yellow onion, finely diced
1/2 C. flour
32 oz. sliced white mushrooms
6 medium carrots peeled/diced
5 C. chicken broth
2 C. cooked chicken, cubed or
shredded
1/4 tsp. dried thyme
1/4 tsp. dried tarragon
3 C. Half & Half
kosher salt/ground black pepper,
to taste
=
In a medium skillet over medium-
high heat, melt butter; add onions
& saute about 5 minutes. Add flour
& mix well; continue cooking, while
stirring constantly for 2 minutes.
Add mixture to crockpot along with
mushrooms, carrots, chicken broth,
cooked chicken, thyme & tarrage –
stir to combine.
Cover & cook over Low 6 hours.
Stir in Half & Half; cover & cook an
additional 30 minutes. Taste &
adjust salt/pepper, as needed.
Serves 8

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

Pumpkin Pancakes with Apple Cider Syrup

Pancakes:

2 eggs
1 C. milk
1/2 C. pumpkin (canned)
1/4 C. oil
1 3/4 C. pancake mix (any brand works)
1 1/2 tsp. pumpkin pie spice

Syrup:

1/2 C. sugar
1 T. cornstarch
1/4 tsp. pumpkin pie spice
1 C. apple cider
1/4 C. butter
=
In large bowl beat eggs well. Add milk,
pumpkin & oil – mix until well combined.
Whisk in pancake mix & spices until smooth.
(if it seems too thick you can add a little
more milk).

Heat a griddle to 350 degrees F. & lightly oil.
Cook pancakes on one side until bubbles form
on top – flip & cook another 1-2 minutes on
other side until both sides are slightly golden
brown. Makes 12 pancakes

Apple Cider Syrup:

In a saucepan mix sugar, cornstarch & spice. Add
apple cider & cook over medium heat until
mixture boils. Turn heat to Low & allow syrup
to simmer for several minutes until it starts to
thicken. Add butter, 1 T. at a time, stirring untl
completely melted. Remove from heat & pour
over pancakes.

(recipe: butterwithasideofbread.com)
————————

Muffin Tin Apple Cider Donut “Holes”
(Makes 48)
2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
3/4 C. light brown sugar
1 egg
2 T. butter, melted
1/2 C. buttermilk
1/2 C. apple cider
2 T. applesauce
1 tsp. vanilla

Cinnamon Sugar Topping:
1/2 C. granulated sugar
1 1/2 tsp. cinnamon
=
Preheat oven 350 degrees F.
Spray 48 mini muffin cups with
nonstick cooking spray.

In medium bowl combine flour,
baking powder, baking soda,
cinnamon & salt – mix well.

In a large bowl combine brown
sugar, egg & butter – whisk until
smooth. Add  buttermilk, apple
cider, applesauce & vanilla – mix
well. Add flour mixture & whisk
just to combine. Spoon into
prepared muffin cups, filling
three-quarters full.
Bake 8-11 minutes until a toothpick
inserted into center comes out clean.
Let cool 5 minutes then remove to
a wire rack.

Topping:
In a bowl mix ingredients for topping.
While donuts are still warm, toss in
topping until evenly coated. Serve
warm.

(recipe: mrfood.com)
————————————-

Enjoy your day!

Hugs;

Pammie

Slowly getting colder –

Looking at the weather forecast for this week – highest ANY day is 59 degrees; mostly cloudy/rainy (and, in my opinion – YUCKY!) BUT I digress – we have a warm house and warm clothes so I shouldn’t complain – right?

Crockpot Chocolate Cinnamon Latte Cake

1 (16.25 oz) box white cake mix
(poster used Betty Crocker Super Moist)
1/3 C. unsweetened cocoa
1/2 tsp. cinnamon
1/2 C. butter, melted
1 1/4 C. strong hot brewed coffee
3 large eggs
1 (12 oz) can evaporated milk
1 (10 oz) pkg. dark chocolate morsels
=
sweetened whipped cream or coffee
ice cream – suggested toppings
=
Line bottom & sides of a 6-qt. crockpot
with foil, allowing 2-3 inches to extend
over sides. Lightly spray foil with nonstick
cooking spray.
In large bowl whisk cake mix & next
6 ingredients. Pour half of batter into
crockpot & sprinkle with morsels – top
with remaining batter.

Cover & cook on High 1 1/2 hours until set.

Remove lid; let stand 30 minutes. Lift cake
from crockpot using foil sides as handles.
Serve warm with whipped cream or ice
cream. Serves 10

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

Bacon-Potato Corn Chowder

1/2 lb. bacon, chopped
1/4 C. chopped onion
1 1/2 lb. Yukon Gold potatoes (about
5 medium), peeled/cubed
1 (14 3/4 oz) can cream-style corn
1 (12 oz) can evaporated milk
1/4 tsp. salt
1/4 tsp. black pepper
=
In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove with slotted spoon to a plate
covered in paper towels (discard bacon
drippings – reserve 1 1/2 tsp. in pan).
Add onion to skillet; cook, stirring over
medium-high heat until tender.

Place potatoes in large saucepan; cover
with water. Bring to a boil over High heat.
Reduce heat to medium; cook, uncovered,
10-15 minutes until tender. Drain, reserving
1 C. potato water. Add corn, milk, salt/pepper,
potatoes & reserved potato water to saucepan;
heat through. Stir in bacon & onion.
Serves 6

(recipe: tasteofhome.com)
—————————-

Apple-glazed Stuffed Pork Chops

3 C. seasoned stuffing cubes
1 medium Granny Smith apple, peeled/
diced
1 rib celery, diced
1/3 C. raisins
2 1/2 C. apple juice, divided
1/4 C. butter, melted
4 center-cut pork rib chops (1 1/2 inches
thick, 2 oz. ea)*
1/2 tsp. salt
1/4 tsp. ground black pepper
1/3 C. packed brown sugar
=
Preheat oven 350 degrees F.
Place a wire rack in a roasting pan
& spray with nonstick cooking spray.
Place first 4 ingredients in large bowl;
add 3/4 C. apple juice & melted butter –
toss until combined.

Cut a pock in each pork chop by slicing
horizontally to the bone. Fill each chop
with about 1/2 C. stuffing. Sprinkle chops
with salt/pepper. Add 1 1/2 C. apple juice to
pan. Cover tightly with foil.
Bake 35-45 minutes until a thermometer
inserted into pork reads at least 145 degrees F.

Spray a 8-inch baking dish with nonstick
cooking spray.
Place remaining stuffing in baking dish &
bake, covered, 20-25 minutes until
heated through.

Glaze:
In a small saucepan place brown sugar &
remaining 1/4 C. apple juice – bring to a
boil, stirring to dissolve sugar. Reduce
heat; simmer, uncovered, until mixture
is reduced by half, about 5 minutes.

To serve: brush chops with glaze &
serve with additional stuffing.
Serves 4

*Bone-in pork loin chops may be used
but rib chops will give you more room to
make a pocket.

(recipe: tasteofhome.com)
——————————

Zucchini, Squash & Corn Casserole

1 1/2 lb. yellow squash, cut into 1/4″
thick slices
1 1/2 lb. zucchini, cut into 1/4″ thick
slices
1/4 C. butter, divided
2 C. diced sweet onion
2 cloves garlic, minced
3 C. fresh corn kernels
1 1/2 C. (6 oz) shredded white
Cheddar cheese
1/2 C. sour cream
1/2 C. mayonnaise
2 large eggs, lightly beaten
2 tsp. ground black pepper
1 tsp. salt
1 1/2 C. soft, fresh breadcrumbs, divided
1 C. grated Asiago cheese,  divided
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In a Dutch oven over medium-high
heat, place squash & zucchini along with
enough water to cover. Bring to boil 5
minutes until crisp-tender. Drain, gently
press between paper towels.

In a skillet melt 2 T. butter over medium-high
heat. Add onion – saute 10 minutes until
tender. Add garlic – saute 2 minutes.

Mix squash, onion mixture, corn & next 6
ingredients plus 1/2 C. breadcrumbs/1/2 C.
Asiago cheese until blended – spoon into
prepared dish.

In a small saucepan melt 2 T. butter – stir
in 1 C. breadcrumbs & 1/2 C. Asiago cheese –
sprinkle over casserole.

Bake 45-50 minutes until golden brown & set.
Let stand 15 minutes before serving.
Serves 8-10

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

Pineapple Casserole

2 (20 oz, ea) cans pineapple chunks
in juice, drained (reserve 6 T. juice)
1/3 C. sugar
5 T. flour
1 C. shredded Cheddar cheese
1/4 C. butter, melted
1 sleeve butter crackers, crushed
(like Ritz)
=
Preheat oven 350 degrees F.
Spray a 8 X 8″ casserole dish with
nonstick cooking spray.
In medium bowl combine sugar, flour &
reserved pineapple juice. Add pineapple
chunks & toss well to combine. Spoon
mixture into prepared casserole dish &
top with shredded cheese.

In a small bowl combine cracker crumbs &
butter – sprinkle over top of casserole
evenly.
Bake 30 minutes until bubbly.
Serves 6

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

Crockpot Whole BBQ Chicken

1 (4 lb) whole roasting chicken
1-2 packets BBQ chicken dry rub
1 small onion, sliced
1 bottle your favorite BBQ sauce
=
Remove chicken from pkg., remove
any parts inside chicken (like neck,
gizzard, liver, heart*). Rinse whole
chicken well & place on paper towels
to dry – pat outside of chicken dry, also.
Place sliced onion in bottom of crockpot;
sprinkle dry rub all over outside of
chicken & rub it in good (sprinkle some
of rub inside chicken as well.) Place
chicken on top of onions (no other
liquids needed.)
Cover & cook on Low 8 hours. When
chicken is cooked pour half the bottle
of BBQ sauce on outside of chicken &
spread out. Cover & let set on Low
another 15 minutes. Serves 4

*discard or cook & use, if desired

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

No-Bake Caramel Pretzel ‘Crack” Bars

1 (11.5 oz) bag Hershey’s Milk chocolate chips
1 (11 oz) bag Kraft caramel bits
1/2 C. Reese’s Peanut butter chips
8 oz bag mini twist pretzels
=
Line a cookie sheet with parchment paper.
In a small microwaveable bowl, add choc. chips
(reserve about 1/4 C. for later). Melt in microwave
20 second intervals until melted then spread onto
parchment paper (on cookie sheet). Place pretzels
on top of chocolate (they can overlap) before chocolate
cools.

Place caramel bits in a microwaveable bowl with 2 T.
water – heat in microwave 1 1/2 to 2 minutes until
melted. Once melted, drizzle & spread over pretzels;
let cool.

In another microwaveable bowl place reserved 1/4 C.
choc. chips & melt – drizzle over cooled caramel – repeat
with peanut butter chips (melt/drizzle).
Let bars cool completely.

(recipe: myincrediblerecipes.com)

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

Have a HAPPY TUESDAY!

Hugs;

Pammie

It’s SATURDAY – again!

Slightly chilly (51 degrees F.) but sunny & breezy – a very nice Fall Day. (My knit ladies will, possibly, be in the park knitting 12-2 p.m. but I won’t be joining them – babysitting AGAIN, 8:30 – 5/7 p.m.). Working on several new projects: after MANY starts & ripping outs, I’m finally on my way with a knit Chevron blanket – it will be in 3 colors: mint green, mild yellow & white, in 3 inch strips. I also started a charity scarf in what’s called: Ballband Pattern. This is one of those “looks complicated but isn’t’ pattern.

Frosted Apple Cider Cookies

Cookies:

4 C. flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. vanilla
1/2 C. unsalted butter – softened
1/2 C. vegetable shortening
2 C. sugar
2 eggs
2 C. applesauce
1 C. chopped pecans (optional)

Apple Cider Frosting:

1 C. brown sugar, packed
1/2 C. milk
4 T. butter
1 1/2 packets spiced apple cider
instant drink mix
1/4 tsp. salt
2 1/4 C. powdered sugar
=
Preheat oven 375 degrees F.
Spray a cookie sheet with
nonstick cooking spray.

In large bowl cream butter, vanilla,
shortening & sugar using an elec.
mixer about 5 minutes until light &
fluffy. Add eggs & applesauce-mix
to combine.
Slowly add dry ingredients & mix just
until incorporated.
Using a medium scoop, drop spoonfuls
of batter onto prepared sheet.
Bake 8-10 minutes until edges of cookies
just start to brown. Transfer to a wire
rack to cool.

Frosting:

In a pot over medium heat, combine
brown sugar & milk – stir constantly
until mixture comes to a boil, then remove
from heat. Stir in butter, spiced apple
cider drink mix & salt. Add powdered sugar
& beat with elec. mixer until smooth.
If frosting seems too thin, add a bit more
powdered sugar.

Use about 1 T. frosting for each cookie (frosting
will firm as it cools, so work quickly to frost the
cookies). Top with chopped pecans before
frosting sets up. Makes 24 cookies

(recipe: 12tomatoes.com)
—————————-

Crockpot Butternut Squash Soup

6 C. diced butternut squash (40 frozen or
a 2.5 – 3 lb. butternut squash peeled/cubed)
2 C. diced sweet potatoes (10 oz. frozen or
1 sweet potato, peeled/cubed)
1 small sweet onion, diced
1 clove garlic, minced
1 T. paprika
1 tsp. dried oregano
1/2 tsp. dried thyme
1 (32 oz) carton vegetable stock or broth
3/4 tsp. alt
1/4 tsp. black pepper
=
Place all ingredients in crockpot & stir well.
Cover & cook on High 3-4 hours (or Low 5-6
hours)
Use an immersion blender or food processor
to puree the soup (in batches). Blend until
silky smooth. If soup is too thick, add a bit of
water or additional broth.
Serve warm with croutons, crackers, feta cheese
or your desired topping.
Serves 6

Leftovers can be stored in fridge for up to 3 days.
To freeze, place in an airtight container for up
to 3 months.

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

Turkey Chili

2 C. chopped zucchini
1 tsp. olive oil
1 C. onion, chopped
2 C. celery, chopped
1 C. bell peppers, seeded/chopped
2 tsp. garlic, chopped
16 oz cooked/chopped turkey
1 1/2 T. chili powder
1 tsp. cumin
2 C. diced canned tomatoes (no salt)
4 C. kidney beans, drained/rinsed
2 C. vegetable broth
1 tsp. brown sugar
=
Preheat oven 475 degrees F.
Spray a glass baking dish with
nonstick cooking spray & arrange
zucchini in a single layer in dish.
Roast 8-10 minutes until slightly
tender & lightly browned.
(while zucchini is roasting):
In a Dutch oven or soup pot, add
oil & onions – saute over low heat
until onions are browned. Add celery
& peppers – continue to saute. Add
garlic, turkey, chili powder & cumin –
cover & simmer about 5 minutes.
Stir in  tomatoes, kidney beans, veg.
broth, brown sugar & roasted
zucchini.  Cover & simmer 15 minutes.
Serve immediately. Serves 8

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

Bacon & Cheddar Zucchini Bread

3 eggs
1 T. sugar
1/2 C. oil
1 C. zucchini, shredded
1 C. cooked/chopped bacon (cooled)
1 C. grated Cheddar cheese
6 T. milk
1 1/2 C. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch salt
1 tsp. black pepper
=
Preheat oven 325 degrees F.
Spray a loaf pan with
nonstick cooking spray.

In a large bowl using elec. mixer, add
eggs, sugar & oil – beat 5 minutes. Turn
off mixer – using a wooden spoon, add
zucchini, bacon & cheese – combine well.
Add milk – mix in.
In another large bowl combine flour, baking
soda & baking powder, salt & pepper mix
well then slowly mix into wet ingredients –
combine well. Pour into prepared loaf pan.
Bake 1 hour 20 minutes. Test using a toothpick
inserted into center of loaf – if it comes out
clean, it’s fully baked. Allow to cool on
a wire rack.

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

Quick Sweet ‘n Sour Pork Stir Fry

1 lb. boneless pork loin (or tenderloin),
cut into 1/2 inch pieces
3 C. snow peas, cut in half
2 carrots, thinly sliced
2 green onions, cut into 1/2 inch pieces
1/2 T. balsamic vinegar
3 cloves garlic, finely minced
3 T. oil
pinch salt
pinch sugar
1 T. sesame seeds (optional)

Sauce:

2 T. balsamic vinegar
1 T. soy sauce
3 T. ketchup
1 T. cornstarch
1/3 C. water
=
In a small bowl toss pork with 1/2 T.
balsamic vinegar & pinch of salt.

In another bowl mix all sauce
ingredients.

In a large heavy skillet heat 2 T. oil over
medium-high heat. Add pork & stir fry
until pork is browned/cooked through,
about 5 minutes. Remove pork to a plate.
Add remaining oil to pan; add garlic, pinch
of sugar & carrots. Stir fry about 3 minutes
until carrots are crisp-tender. Add green
onion & stir fry 2 minutes. Add pork back
to pan with snow peas & sauce – cook 3
minutes. Top with sesame seeds before
serving, if desired. Serves 4

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

Cheesy Baked Red Potatoes with Bacon

1/2 C. ranch salad dressing
1/2 C. shredded Cheddar cheese
1/4 C. real bacon (poster used Oscar Mayer
real bacon bits) (OR 4 slices bacon, cooked/
crumbled)
2 lb. small red potatoes (about 9), quartered
1 T. chopped fresh parsley
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In a large bowl mix first 3 ingredients.
Add potatoes  – mix lightly & pour into
prepared baking dish – smooth evenly.
Cover with foil.
Bake 55 minutes until potatoes are tender,
uncovering after 40 minutes. Sprinkle top
with parsley before serving. Serves 8

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

Honey Roasted Carrots

1 1/2 lb. carrots, peeled/cut all the
same size
2 T. olive oil
3 T. honey
1 T. brown sugar
salt/black pepper
=
Preheat oven 425 degrees F.
In a bowl combine honey & brown sugar –
microwave 15 seconds-enough to melt
the honey.
Coat carrots with olive oil, salt/pepper –
add in honey mixture & toss to evenly coat.
Spread in even layer on a rimmed baking
sheet.
Bake 15 minutes.
Remove tray from oven & keep oven door
closed to retain heat. Using tongs, turn
carrots over & return to oven for another
30 minutes until they start to caramelize.

(recipe: brieflybuzz.com)

---

Crockpot Apple & Pear Crisp

4 C. peeled/sliced apples (Granny
Smith and McIntosh)
2 semi-firm pears, cored/cut into eigths
1 C. granulated sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. kosher salt
2 T. fresh lemon juice
1 C. regular oats
2 T. flour
1 C. sliced almonds, toasted
1/4 C. firmly packed light brown sugar
1/4 tsp. ground ginger
1/2 C. melted butter
=
LIghtly spray insides of crockpot with
nonstick cooking spray.
Place fruit in bottom – toss with gran.
sugar, cinnamon, ginger, salt & fresh
lemon juice.

In a bowl stir oats & remaining ingredients –
spoon over apple mixture.
Cover & cook on High 3-4 hours.
Serves 6

(recipe: southernliving.com)
———————————

Hope you’re having a great day –

Hugs;

Pammie

Glazed Pumpkin Scones

2 1/2 C. flour
1/4 C. brown sugar, packed
1 T. baking powder
1 1/2 – 2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 C. butter
3/4 C. canned pumpkin
1/2 C. milk
=
Easy Vanilla Glaze:

1/2 C. powdered sugar
1/2 tsp. vanilla
1-2 T. hot water
pumpkin pie spice (dusted on top,
if desired)
==
Preheat oven 425 degrees F.
Line a baking sheet with parchment
paper.

In large bowl combine flour, brown sugar,
baking powder, cinnamon, salt & cloves.
Cut in butter using a pastry blender (or
2 knives) until mixture is crumbly.

Add pumpkin & milk – mix just until dough
forms.  Knead dough gently on a floured
surface 10-12 times. Pat dough into a
8-inch circle – cut circle into fourths. Cut
each quarter into thirds – to make 12 wedges.
Place wedges 2 inches apart on prepared
sheet.
Bake 14-16 minutes until lightly golden.
Remove from oven to a cooling rack;
cool slightly.

In small bowl mix together glaze ingredients
& drizzle on scones. Sprinkle tops with a bit
of pumpkin pie spice, if desired. Serve warm.
Makes 12

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

Harvest Chicken & Rice Soup

3 T. salted butter
1 medium onion, diced
3 carrots, peeled, sliced thin
3 stalks celery, diced
1 red pepper, seeded/diced
2 cloves garlic, minced
2 (32 oz, ea) cans chicken stock
5 small purple potatoes, cut into
1 inch cubes (or any small potato)
1 zucchini, cut into 1 inch cubes,
(can substitute yellow squash)
1 ear of corn, cut off cob (can
use 1 can whole kernel corn,
drained)
2 chicken breasts, cut in half
1 C. uncooked white rice (can
use wild rice)
2 bay leaves
ground black pepper, to taste
1 T. fresh squeezed lemon juice (optional)
–
In a skillet saute onion, carrots, celery &
pepper in butter over medium heat 3-5
minutes until onion starts to turn transparent.
Stir in garlic & saute until fragrant. Add
potatoes, zucchini, corn, chicken, rice &
seasonings. Add chicken stock & cover.
Bring to a boil, reduce to a simmer & cook
about 20 minutes until chicken is cooked
through (160 degrees F). Remove chicken
& let rest several minutes. Shred chicken &
return to pot. Squeeze lemon juice over
soup to finish. Serve warm with fresh
parsley to garnish, if desired.
Serves 10

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

Creamy Zucchini/Spinach Pasta Bake

3 C. cavatappi pasta, uncooked
1 onion, chopped
2 zucchini, cut lengthwise in half then
sliced crosswise
1 c. sliced fresh mushrooms
1 (6 oz) pkg. fresh baby spinach leaves
1 (24 oz) jar marinara sauce (poster used
Classico marinara with plum tomatoes &
olive oil pasta sauce)
1 (15 oz) tub ricotta cheese
1 tsp. dried Italian seasoning
1 (8 oz) pkg. (Kraft) shredded mozzarella
cheese with a touch of Philadelphia, divided
=
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Cook pasta accordg. to pkg. directions,
omitting salt.

Cook onions in large nonstick skillet over
medium heat 3-4 minutes until crisp-tender.
Add zucchini & mushrooms, cook 3-4 minutes
until zucchini is crisp-tender, stirring frequently.
Ad half spinach, cook 2-3 minutes until just
wilted – repeat with remaining spinach – remove
from heat.

Drain pasta; add to vegetable mixture in skillet
with pasta sauce, ricotta, Ital. seasoning & 1 C.
mozzarella – mix lightly. Spoon mixture into
prepared baking dish, top with remaining
mozzarella cheese.

Bake 20-25 minutes until heated through &
cheese is melted. Serves 8

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

Crockpot Pumpkin Maple French Toast


1 (16 oz) LOAF cinnamon raisin bread,
cut into bite-sized pieces
4 large eggs, beaten
1 C. Half & Half cream
1/4 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 C. pure maple syrup
1 C. canned pumpkin
3/4 C. brown sugar, packed
1 tsp. vanilla
1/4 C. unsalted butter, cut into cubes
=
Glaze:
2 T. maple syrup
1 T. powdered sugar
=
Spray insides of crockpot with nonstick
cooking spray.
Place cubed bread in crockpot.

In a bowl whisk eggs, Half & Half, nutmeg,
cloves, maple syrup, canned pumpkin,
brown sugar & vanilla – pour over bread
pieces in crockpot – stir well to mix.
Sprinkle cubed butter over top.
Cover & cook 1 hour 15 minutes (or Low
2 hours 30 minutes) until a knife inserted
into center comes out clean.

Glaze:
In small bowl mix 2 T. maple syrup &
1 T. powdered sugar – pour over top
of mixture.
Serves 8

(store any leftovers in fridge.)
(recipe: kitchenfunwithmy3sons.com)
————————————–

Easy Baked Burrito Casserole

1 lb. ground beef
small onion, chopped
1 pkt. dry taco seasoning mix
1 can refried beans
1 can cream of mushroom soup,
undiluted
1/2 C. sour cream
1 pkg. large flour tortillas
2 1/2 C. shredded Mexican-blend
cheese
–
Preheat oven 350 degrees F.
In large skillet cook gr. beef & onion
until beef is no longer pink; drain. Add
taco seasoning & refried beans – heat
through. In a separate bowl, blend
soup with sour cream & spread half
in bottom of a 9 X 13″ baking dish.
Add 1 layer of 3 tortillas on top of
the soup mixture (you will need to
cut or tear tortillas & overlap them).
Spread a layer of gr. beef/onions on
top with about 1 C. cheese – repeat
layers & top with remaining cheese.
Bake 20 minutes until cheese is melted.
Serves 6

(recipe: 1krecipes.com)
————————————

Hearty Pesto/Pasta & Potatoes

1 1/2 lb. small red potatoes, halved
12 oz. uncooked whole grain spiral
pasta
3 C. cut fresh (or frozen) green beans
1 (6.5 oz) jar prepared pesto
1 C. grated Parmigiano-Reggiano cheese
–
Place potatoes in large saucepan; add
water to cover. Bring to boil then reduce
heat. Cook, uncovered, until tender,
8-10 minutes. Drain & transfer to a
large bowl. Cook pasta accordg. to pkg.
directions, adding green beans during
last 5 minutes of cooking time. Drain,
reserving 3/4 C. pasta water & add to
potatoes. Toss with pesto, cheese &
enough pasta water to moisten.
Serves 12

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

Crockpot Ham & Potato Soup

30 oz. frozen diced hash brown potatoes
1 medium onion, diced (poster used
frozen diced)
2 large carrots, peeled/diced
1 stalk celery, diced
1 lb. diced ham
2 tsp. fresh parsley
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
4 C. chicken broth
====
1 C. milk
1/2 C. sour cream
=
Place all ingredients (except milk &
sour cream) in crockpot. Cover &
cook on Low 6 hours (or High 3 hours).
One half hour before serving, stir in
milk & sour cream. Adjust salt/pepper,
to taste.  Serves 6

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

Chocolate Zucchini Cake w/Brown Sugar
Streusel

Cake:
1/2 C. butter (can substitute applesauce)
1/3 C. canola or vegetable oil
1 3/4 C. granulated sugar
2 large eggs
1 tsp. vanilla
1/2 C. buttermilk
2 C. flour
1/2 C. cocoa powder
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 C. shredded zucchini
–
Topping:
1/2 C. sliced almonds
1 C. chocolate chips
1/4 C. packed light brown sugar
–
Preheat oven 325 degrees F.
Lightly grease 9 X 13″ baking dish. In
large bowl using elec. mixer, cream
butter, oil & sugar. Add eggs & vanilla;
mix well. In medium bowl whisk flour,
cocoa powder, baking powder, baking
soda, cinnamon & salt. Add 1/3 of dry
ingredients to batter & mix. Add 1/2 of
buttermilk; mix. Add another 1/3 flour
mixture & mix until combined. Add
remaining buttermilk & mix, followed
by last of dry ingredients – stir to
combine. Stir in shredded zucchini.
Spread batter into prepared pan; sprinkle
top with almonds & chocolate chips.
Sprinkle brown sugar on all over top.
Bake 35-40 minutes until a toothpick
inserted in center comes out with
moist crumbs (do not overbake).
Let cool completely before serving. This
cake tastes best at room temp.

(recipe: melskitchencafe.com)
——————————————

Have a great week!

Hugs;

Pammie

with a little help from my friends –

Just got home from mailing 35 pairs of baby booties & 3 baby hats – for the group that prepares baby burial packages. The nice thing – I knit a large amount of them but then some knitting friends of mine said they, also, had some booties (& hats) so together we made up a nice sized package.

On knitting – tried a rather complicated pattern yesterday and ended up ripping it all out about a foot into it – it just wasn’t coming out how I wanted. I ‘could’ attempt it again with smaller needles but not sure I really want to – it’s a 16 row pattern which requires a LOT of concentration each and every row. There are LOTS more patterns out there, I just have to decide on one.

Here are some of the ‘charity’ hats & a scarf (there is also a matching scarf for the pink multi-striped hat – haven’t pressed it yet – to keep it from curling). They are all adult sized.

KODAK Digital Still Camera

Lemon Blueberry Zucchini Bread
with Lemon Glaze

Bread:

3 large eggs
2 C. sugar
1 C. vegetable or canola oil
2 C. grated zucchini (about 2 medium)
2 tsp. vanilla
zest of 1 large lemon
3 C. flour
1 tsp. salt
1/4 tsp. baking soda
1 C. fresh or frozen blueberries

Glaze:

zest & juice of 1 large lemon
2 T. melted butter
3 C. powdered sugar (or more,
as needed)
=
Preheat oven 350 degrees F.
Spray (or grease) two 9 X 5″ loaf pans.

In large bowl whisk eggs, sugar, oil,
zucchini, vanilla & lemon zest

In another large bowl whisk flour, salt &
baking soda.  Add wet ingredients to dry
& stir just until combined. Do not over mix.
Fold in blueberries & divide batter between
the 2 prepared loaf pans.

Bake 50-60 minutes until edges are golden &
a toothpick inserted into center of loaf
comes out clean. (Note; poster rotates her
pans in oven halfway through baking time)

Remove pans to a wire rack & cool 10
minutes. Run a knife around the edges of
the pans to loosen & remove bread from
pans to cool completely. Do not cool
entirely in pan – bread will stick as it cools.

Glaze:

 In medium bowl whisk glaze ingredients – add
any additional powdered sugar as needed to
achieve desired consistency – it should be thick
enough that it doesn’t run off the bread –
pour glaze over loaves. Cut & serve
Serves 10

(recipe: thegoldlininggirl.com)
————————————

Parmesan-Ranch Baked Zucchini Coins
(appetizers)
1/4 C. grated Parmesan cheese
2 C. zucchini (see below)
1/3 C. Hidden Valley Ranch salad dressing
–
Preheat oven 475 degrees F.
Cut zucchini into 1 inch slices & spread
with ranch dressing on both sides – lay on
a cookie sheet & sprinkle with Parm. cheese.
Bake 10 minutes until tops are lightly browned.
Serves 6

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

Baked Crispy Chicken
(marinate 2 hours or overnight)
1 egg slightly beaten
5 T. cider vinegar
1 T. Worcestershire sauce
2 tsp. hot pepper sauce
1 1/2 tsp. onion salt
1/2 tsp. celery salt
1 (3-4 lb) chicken, cut into 8 pieces
2 T. butter
1 1/2 C. instant mashed potato flakes
=
In small bowl combine egg, vinegar, Worc.
sauce, hot sauce, onion & celery salts.

Place chicken pieces in a large bowl &
pour vinegar mixture over it – cover &
marinate 2 hours or overnight in fridge,
turning chicken several times.

Preheat oven 400 degrees.

Melt butter in a large shallow baking dish
in oven.

Place potato flakes in a shallow dish (pie plate)
& roll chicken pieces in flakes until well coated;
place, skin-sides down, in dish into melted butter.
Bake 30 minutes. Turn pieces & bake 25-30
minutes more until cooked through. Serves 4

(recipe: mrfood.com)
———————————-

Zucchini Cheese Casserole

4 T. butter, divided
6 small zucchini, chopped (about
7 C.)
1 large onion, chopped
1 1/2 C. crushed Rice Chex cereal
1 C. shredded Colby-Monterey Jack
cheese
2 large eggs, lightly beaten
1 tsp. salt
1/4 tsp. black pepper
=
Preheat oven 350 degrees F.
Spray a 8 X 8″ square baking dish
with nonstick cooking spray.

In large skillet over medium-high heat
melt 2 T. butter; add zucchini & onion.
Cook & stir 10-12 minutes until crisp-
tender; transfer to a bowl to cool sligthly.

Place cereal in a glass bowl. Place
remaining butter in a microwave-safe
bowl/dish & melt – drizzle over cereal &
toss to coat.

Stir cheese, eggs, salt/pepper into zucchini
mixture & pour into prepared dish. Sprinkle
top with cereal mixture.

Bake, uncovered, 25-30 minutes until heated
through. Let stand 10 minutes before serving.
Serves 6

(recipe: tasteofhome.com)
——————————–

Crockpot Chicken Stew w/Pumpkin &
Wild Rice

1 T. canola oil
6 boneless skinless chicken thighs (about
1 3/4 lb)
1 C. chopped celery
1 C. chopped yellow onion
2 T. chopped garlic (about 5 cloves)
1/3 C. flour
4 C. chicken broth
4 C. (about 19 oz) sugar pumpkin or
butternut squash, cut into 1-inch cubes
1/2 C. uncooked wild rice
2 tsp. kosher salt
1 C. Half & Half cream
1/4 C. coarsely chopped fresh flat-leaf parsley
2 T. chopped fresh tarragon
1 T. fresh thyme leaves
=
In a large skillet over medium-high heat, heat
oil. Add chicken – cook about 5 minutes, until
well browned. Turn chicken over & cook 2
minutes then place in 5-6 qt. crockpot. Add
celery, onion & garlic to skillet. Cook, stirring
often, about 4 minutes until starting to soften.
Add flour to skillet & cook, stirring constantly,
1 minute. Add broth – bring to a boil & cook,
stirring constantly, about 1 minute, until
chickened. Transfer mixture to crockpot.
Add pumpkin, rice & salt.

Cover & cook on Low about 3 hours until
rice, chicken & vegetables are tender.
Stir in Half & Half, parsley, tarragon & thyme
leaves – serve.
Serves 6

(recipe: myrecipes.com)
————————————

Rustic Veggie Casserole

1 medium red onion, chopped
1 medium eggplant, cut into 1/4″
cubes
1 medium red bell pepper, seeded/
chopped
3 medium cloves garlic, minced
1 (28 oz) can diced tomatoes, drained
1 T. fresh thyme leaves
1/2 tsp. salt
1/2 tsp. black pepper
1 C. shredded mozzarella cheese
1/2 C. shredded Parmesan cheese
=
Preheat oven 400 degrees F.

In a skillet over medium heat, saute onions,
bell pepper & eggplant in olive oil until
onions are translucent & veggies are soft.
Add garlic – cook about 3 minutes. Add
drained tomatoes, thyme, salt/pepper – cook
until sauce thickens, about 10 minutes.
Spread mixture evenly in 9 X 13″ baking dish.
Top with  mozz. & Parm. cheeses.
Bake 15 minutes until cheese is bubbly.
Cool 5 minutes before serving.
Serves 4

(recipe: 12tomatoes.com)
——————————
Cider Dijon Pork Chops

4 boneless pork chops
3 cloves garlic minced
1-2 sprigs fresh rosemary, minced
3/4 C. apple cider
1/3 C. heavy cream
2 T. butter
1 T. Dijon mustard
kosher salt/ground black pepper,
to taste
=
In large skillet heat butter over medium-
high heat. Add garlic & rosemary – cook
1-2 minutes.
Season chops generously with salt/pepper.
Sear on both sides until browned – remove
to a plate.
Pour apple cider into skillet & cook 1-2
minutes to deglaze. Stir in mustard &
heavy cream. Reduce heat to medium-low,
cook 5 minutes until slightly thickened.
Return chops to skillet, making sure both
sides of chops are coated with sauce.
Serve hot. Serves 4

(recipe: 12tomatoes.com)
—————————————

Crockpot Apple Butter

4 lb. cooking apples, peeled/sliced
1/2 C. apple cider vinegar
3 C. granulated sugar
1 C. firmly packed brown sugar
1 tsp. ground nutmeg
=
Place sliced apples & vinegar in a
4 qt. crockpot.
Cover & cook on High 6 hours.
Stir in sugars & nutmeg. Reduce
heat to Low & cook, covered,
4 hours.
Cool. Store in fridge up to 1 week.
Makes 6 Cups

(recipe: myrecipes.com)
———————————–

Apple Pumpkin Bread
(can be made into muffins also,
see below)
2 1/2 C. flour
2 C. granulated sugar
1 T. pumpkin pie spice
1/2 tsp. salt
1 tsp. baking soda
2 eggs, lightly beaten
1 C. canned pumpkin
1/2 C. vegetable oil
2 C. apples, peeled/cored/chopped
(Honeycrisp & Fuji apples work best –
poster used 2 medium)

Streusel Topping:

2 T. flour
1/4 C. sugar
1/2 tsp. cinnamon
4 T. cold butter
=
Preheat oven 350 degrees F.
Spray 2 loaf pans with nonstick
cooking spray.

In a bowl mix flour, sugar, pumpkin
pie spice, salt & baking soda.

In another bowl mix eggs, pumpkin & oil
until well blended.

Add wet ingredients to dry & mix just
until combined. Gently fold in chopped
apples. Divide batter among baking pans.


Streusel Topping:
In a bowl mix flour, cinnamon & sugar
together then cut in butter until mixture
is crumbly. (poster uses a knife & fork
to cut in butter) Can use a pastry cutter,
also.
Sprinkle streusel over tops of both
pans.
Bake 55-60 minutes until a toothpick
inserted into center of dough comes
out clean. Let cool in pans 20-30
minutes before removing to cool on
wire racks. Makes 2 loaves

MUFFINS:
Mix dough & divide into 24 regular
sized muffin tins. Bake 350 degrees
35-40 minutes. Makes 24 muffins

(recipe: butterwithasideof bread.com)

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

Our weather has changed quite a bit – no surprise, it’s MICHIGAN! It’s ‘falling leaves, chilly temperatures, rainy’ FALL. I’m thinking my knit group’s time ‘knitting in the park’ has almost come to an end – we’ll see. Thursday is RAIN & high of 62 degrees F; Saturday is high of 53 so not exactly the kind of weather you want to spend 2-3 hours in, sitting & knitting/crocheting.

Hope you are all enjoying this Fall weather!

Hugs;

Pammie

A BUSY Wednesday

I just ‘skinned by’ on avoiding babysitting today – whew! Oldest son (Ex. Chef) just started his new job yesterday. Same place he’s been working as a line cook during covid but now it will be HIS kitchen. For the next 2 weeks he’ll be working some horrendous hours so babysitting will be crazy. He texted me at 8:30 last night asking if I could do 8:30 a.m. – 8 p.m. today – then he added: “Do you have your special needs group tomorrow?” YES – so I guess other grandparents are watching him (I get him Friday 3-8 p.m. – not so bad.) TWELVE and a half HOURS? So glad I’m not doing THAT today!

Anyway, just got home from Library knit group – that’s always fun. We average about 12 -14 ladies, for 2 hours. Lots of sharing, chatting & LAUGHTER! I’m so glad to be a part of that group. Almost finished with a men’s charity hat I started 2 days ago – perhaps I’ll take some photos today of current projects – we’ll see. Dinner tonight is Brats on Buns – tomorrow will be Chicken Pot Pie (homemade) – I usually make a 9 X 13″ pan – enough to cover several dinners.

Apple Cream Cheese Bundt Cake
with Caramel-Pecan Topping

Cream Cheese Filling:
1 (8 oz) pkg. cream cheese, softened
1/4 C. butter, softened
1/2 C. sugar
1 large egg
2 T. flour
1 tsp. vanilla

Apple Cake:
1 C. finely chopped pecans
3 C. flour
1 C. granulated sugar
1 C. firmly packed light brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 large eggs, lightly beaten
3/4 C. canola oil
3/4 C. applesauce
1 tsp. vanilla
3 C. peeled, finely chopped apples
(about 1 1/2 lb)

Caramel Pecan Topping:
1/2 C. firmly packed light brown sugar
1/4 C. butter
3 T. milk
1 tsp. vanilla
1 C. powdered sugar
1 C. pecan halves (garnish)
=
Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick cooking
spray then lightly flour pan.

Filling:
Beat first 3 ingredients using elec. mixer
on medium speed until smooth. Add egg,
flour & vanilla – beat just until blended.

Batter:
Place pecans on a sheet tray and bake
8-10 minutes (350 degrees F.) until toasted
& fragrant, stirring halfway through.

In a large bowl stir 3 C. flour & next 7
ingredients. Stir in eggs & next 3
ingredients, stirring just until dry ingredients
are moistened; stir in apples & pecans.

Spoon 2/3rds of apple mixture into prepared
Bundt pan. Spoon Cream Cheese filling over top,
leaving a 1 inch border around edges of pan.
Using a butter knife, swirl filling through apple
mixture; spoon remaining apple mixture over
Cream Cheese filling..

Bake 1 hour to 1 hour 15 minutes until a long
wooden pick (skewer) inserted in center of
cake batter comes out clean. Cool cake in pan
on a wire rack 15 minutes. Remove cake
from pan to a wire rack & cool completely
(about 2 hours).
=
Prepare Frosting:
In a 2 qt saucepan add 1/2 C. brown sugar, 1/4 C.
butter & 3 T. milk – bring to a boil over medium
heat, whisking constantly. Boil 1 minute, whisking
constantly. Remove from heat; stir in vanilla.
Gradually whisk in powdered sugar until smooth.
Stir gently 3-5 minutes until mixture begins to
cool & thickens slightly. Pour immediately over
cooled cake. Garnish top with pecans.
Makes 1 cake

(recipe: Easy Family Recipes and tips – FB)
———————————

Fried Green Tomatoes

1 egg, lightly beaten
4 T. flour, divided
1/2 C. buttermilk
1/2 C. cornmeal
1 tsp. salt
1/2 tsp. black pepper
3 green tomatoes, cut into 1/3 inch slices
vegetable oil – for frying
=
In a large cast iron or deep skillet, heat
oil to the depth of 1/4 to 1/2 inch –
heat to 375 degrees F.

Place a dish covered in paper towels
ready to use after frying.

(1) In a pie plate or shallow dish place 1/4 C. flour

(2) In a second  pie plate or shallow dish mix egg &
buttermilk.

(3) In another pie plate or shallow dish mix
flour, cornmeal, salt & pepper.

Dredge tomato slices in remaining 1/4 C.
flour, dip into egg mixture then dredge
in cornmeal mixture. In batches, in hot oil
drop tomatoes & cook 2 minutes on each
side or until golden brown. Place cooked
tomatoes on prepared paper towel-covered
plate. Sprinkle hot tomatoes with salt.
Serves 4-6

(recipe: southernliving.com)
————————

Grilled Chicken & Zucchini Wraps

4 boneless skinless chicken breasts
4-6 zucchini, sliced lengthwise into
1/4 inch slices
1/2 C. Ranch salad dressing, divided
8 (10 inch) flour tortillas
8 leaves lettuce
(garnish: shredded Cheddar cheese)
=
Brush chicken & zucchini with olive oil;
sprinkle with salt/pepper to taste. Grill
chicken over medium-high heat 5 minutes.
Turn chicken over; add zucchini to grill &
grill 5 minutes longer until chicken juices
run clear & zucchini is tender. Remove
from grill – slice chicken into strips.

For each wrap:
Spread 1 T. Ranch dressing in center of
a tortilla. Top with a lettuce leaf, 1/2 C.
chicken & 3-4 slices zucchini. Sprinkle
with cheese & roll up (use toothpicks
to hold together, if needed)
Serves 8

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

Bacon-Jalapeno Cheese Bombs
(appetizers)

1 (16 oz) pkg. bacon
1 (16 oz) pkg. refrigerated biscuit dough
(8 large biscuits per pkg)
6 oz. mozzarella cheese, cut into 16
small pieces
3 large jalapeno peppers, seeded/
minced
=
Preheat oven 400 degrees F.
Line a baking sheet with parchment paper.

In large skillet cook bacon over medium heat
until crispy. Remove bacon to a paper towel-
lined plate to drain. Dice or crumble.

Split each biscuit in half to make 16 flat discs.
Divide cheese into 16 equal portions.

One biscuit at a time: add a chunk of cheese &
about 1/2 tsp. bacon & jalapeno to dough. Wrap
ends around to create a ball. BE SURE to fully
seal dough so cheese doesn’t seep out.

Once all balls are formed, dip the top of each
ball in any remaining bacon & jalapenos. Place
on prepared sheet with bacon-dipped side up.

Bake 10-15 minutes until golden brown. Serve
immediately. Makes 16

(reciep: realhousemoms.com)
———————————–

Crockpot Pepper Steak

2 lb. beef strips (top sirloin or round
steak) cut into 1/2 inch strips
1 green/1 red bell pepper, seeded, sliced
into thick strips
1 white onion, sliced

Sauce:

1/2 C. water
2 beef bouillon cubes
3 T. soy sauce
1 tsp. Worcestershire sauce
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/2 tsp. black pepper
2 tsp. brown sugar (can also use honey
or granulated sugar)
1 T. cornstarch
1/4 tsp. red pepper flakes, optional
=
Cooked white or brown rice or quinoa
 to serve 6
=
In a small microwaveable bowl add water &
beef bouillon cubes; microwave 30 seconds –
mix until dissolved. Add soy sauce, Worc. sauce,
ginger, garlic powder, pepper, brown sugar &
cornstarch – whisk until smooth. (add red pepper
flakes now, if using). Pour mixture into crockpot.

Add beef, bell peppers & onion over sauce.
Cover & cook on Low 5 hours. Serve over
cooked rice or quinoa.
Serves 6

NOTE: Poster also added sliced mushrooms.
Refrigerate leftovers for up to 3 days or freeze
for up to 3 months.

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

Creamy Parmesan Potatoes & Peas

8 red potatoes, scrubbed/cubed (about 3/4″
cubes)
16 oz. frozen peas
1/4 C. butter
1/4 C. flour
1 C. milk
1 T. onion powder
1/2 C. Parmesan cheese, grated
salt/black pepper, to taste
=
Fill a medium saucepan 3/4ths full with water;
add about 2 tsp. salt & bring to boil – add
frozen peas. Once water again is boiling, add
potatoes. Reduce heat to medium & boil about
15 minutes until potatoes are fork-tender but
not falling apart. (check after 12 minutes)
Drain.

In same saucepan, melt butter; add onion
powder & flour & quickly begin whisking in
the milk as it thickens, adding milk, a little
at a time. Allow to heat & mixture to thicken
before adding more milk until all milk is used.
Keep whisking until mixture is smooth & creamy.
Add a bit more milk if it gets too thick. Add in
Parm. cheese – whisk gently until cheese is mixed
in & melted.
Add potatoes & peas back to saucepan & stir
gently to combine. Serve with additional
Parm. cheese sprinkled on top.
Serves 8

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

Cinnamon Marble Fudge

3 C. granulated sugar
3/4 C. butter (1 1/2 sticks)
5 oz. (about 2/3 C.) evaporated milk
1 C. white chocolate chips
1 1/4 C. semi-sweet chocolate chips
1 (7 oz) jar marshmallow creme
(usually found in the baking aisle)
1 tsp. vanilla
1 tsp. cinnamon (plus additional for
sprinkling)
=
Line a 8 X 8″ or 9 X 9″ baking pan
with parchment paper or foil –
spray with nonstick cooking spray.

Assemble all ingredients & measure
everything so it’s all ready to go.
Have a 4-cup measuring cup ready
(to split mixture later to get marble effect).

In a medium saucepan heat sugar, butter &
milk to a ‘full rolling boil’ – so that the boil
continues even when you stir. Once it begins
to boil, set timer for 4 minutes 30 seconds.*

Remove pot from heat & add in marshmallow
creme. (it’s very sticky – you can spray a rubber
spatula with nonstick spray to help). Stir into
butter/sugar/milk mixture until it all melts.

Add vanilla.

Once marshmallow has melted & is smooth, pour
out 2 1/2 C. into the 4-C. measuring cup – set aside.

Quickly add vanilla & chocolate chips to one batch &
the semi-sweet chips to the other.

To the semi-sweet mixture: add 1 rounded teaspoon
of cinnamon..

To Vanilla mixture: add a pinch or 2 of salt.

Stir each separately until smooth & blended
YOU WILL HAVE TO WORK QUICKLY as the fudge
starts to set up (having another person help stir
is useful).

Once both mixtures have melted & are smooth, drop
large spoonfuls of mixture onto prepared pan.

Once you’ve used up all the chocolate – take a knife
& quickly run lines through mixture to swirl the
2 flavors together a bit.

Sprinkle top with additional cinnamon.
Let stand until firm then cut into 1″ squares.
Makes 30 squares

*You can use a candy thermometer & boil until
it reaches 234 degrees F but poster says setting
a timer works, as well.

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

Hope you’re having a good day!

Hugs;

Pammie

New week!

Looking at our forecast for this week, it seems we will be enjoying 70’s weather almost all through the week, with intermittent rain (Saturday 69 degrees, but hey – it’s been nice so far . . . )

Finishing up some knitting projects – will post a photo soon. Just finished a hat & scarf pair using Dazzleaire yarn (circa the 1970’s!) in various pinks (need to lightly steam the scarf to prevent curling). Started a mens black, grey & off-white hat. Still working on white with variegated pink/green scallops baby blanket. I’m trying to do some ‘charity’ hat/scarf knitting now (while the muse hits me).

Crockpot Apple Cinnamon Cream
Cheese Squares

2 (7 oz. ea) box apple cinnamon muffin mix,
prepared
8 oz. cream cheese, cut into 12 cubes
3 T. powdered sugar
=
Spray insides of crockpot with
nonstick cooking spray. Pour prepared
muffin mix batter into crockpot. Place
cream cheese cubes evenly into batter.
Place 6-8 paper towels over opening of
crockpot, under lid & place lid (towels
will absorb any excess moisture).

Cover & cook on High 2-4 hours.
Remove lid & sprinkle top with
powdered sugar. Cut into 12 squares
& serve warm.

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

Apple Cider-glazed Chicken Thighs

2 cloves garlic, smashed
1 C. apple cider (or unfiltered apple juice)
1 (2 inch) sprig fresh rosemary
1/4 tsp. Dijon mustard
2 lb. bone-in/skin on chicken thighs (4-6)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 tsp. vegetable oil
2 T. unsalted butter
=
Preheat oven 350 degrees F.
Arrange oven rack in middle of oven

In a small saucepan add smashed garlic,
apple cider, rosemary & Dijon mustard.
Over medium-high heat stir & bring to a boil,
uncovered, until reduced to 1/4 C. (15-20
minutes).

Pat dry chicken with paper towels & season
with salt & pepper.

In a large skillet over medium-high heat, heat
veg. oil until it shimmers. Place chicken, skin
sides down, & cook undisturbed 8-10 minutes
until the skin is browned & chicken releases
easily from pan (adjust heat of skin begins
to burn).

Transfer skillet to oven & bake 5 minutes. Spoon
some of the glaze in pan back over the chicken.
Continue baking until chicken reaches an
internal temperature of 165 degrees F. on a
cooking thermometer, 5-7 minutes more.
Turn oven to Broil – broil until skin is dark
golden brown & sauce is bubbling, 1-2 minutes.
Serves 4

NOTE: The glaze can be made & refrigerated up
to 3 days before use

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

Cheesy Rice & Tomatoes

1 T. zesty Italian salad dressing
2 T. chopped onion
1 C. instant white rice, uncooked
1 1/4 C. chicken broth
1 plum tomato, chopped *
1 oz. cream cheese
2 T. shredded Parmesan cheese
1 T. chopped fresh parsley
=
In a small saucepan over medium
heat, heat salad dressing. Add onions –
cook & stir 3 minutes until tender. Stir
in rice, broth & tomatoes & bring to
a boil. Reduce heat to Low & simmer
3 minutes.
Add cheeses & parsley; stir until blended.
Remove from heat; let stand, covered,
5 minutes before serving.
Serves 2

*you can substitute 1/2 C. frozen peas
for the tomato

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

Cheesy Rice & Tomatoes

1 T. zesty Italian salad dressing
2 T. chopped onion
1 C. instant white rice, uncooked
1 1/4 C. chicken broth
1 plum tomato, chopped *
1 oz. cream cheese
2 T. shredded Parmesan cheese
1 T. chopped fresh parsley
=
In a small saucepan over medium
heat, heat salad dressing. Add onions –
cook & stir 3 minutes until tender. Stir
in rice, broth & tomatoes & bring to
a boil. Reduce heat to Low & simmer
3 minutes.
Add cheeses & parsley; stir until blended.
Remove from heat; let stand, covered,
5 minutes before serving.
Serves 2

*you can substitute 1/2 C. frozen peas
for the tomato

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

Crockpot Italian Breakfast Casserole

1 T. butter (or bacon grease)
1/2 lb. Provolone cheese, thinly
sliced/divided
10 eggs, beaten
salt/black pepper, to taste
1 1/4 C. heavy whipping cream
1 tsp. minced garlic
1 (14.5 oz) can artichokes, drained/
chopped
1 (15 oz) jar roasted red peppers,
drained/chopped
1/4 lb. Prosciutto or cooked ham/bacon,
chopped
1 C. marinara sauce
=
Spray insides of crockpot with
nonstick cooking spray.

In large bowl mix eggs, salt/pepper,
garlic, cream. Stir in artichokes, peppers
& prosciutto.
(reserve enough cheese to cover top
of casserole) Chop remaining cheese
& stir into mixture – pour into crockpot.

Cover & cook on High 1-2 hours until
eggs are set. Top with cheese & drizzle
marinara sauce over top & cover until
cheese melts. Slice & serve.
Serves 8

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

Sauteed Zucchini

3 medium zucchini, cut in half-moons
2 T. salted butter
1 T. olive oil
2 tsp. minced garlic
1/2 tsp. crushed red pepper flakes (more
or less to your taste)
salt/pepper, to taste
=
In a stainless steel or cast iron (not a non-
stick) pan over medium-high heat, melt
butter & olive oil. Add zucchini when butter
mixture is hot & zucchini sizzles when it
touches the pan. Cook, stirring occasionally,
until zucchini is lightly browned & tender.
Stir in garlic, crushed red pepper, salt/pepper
& cook about 30 seconds until fragrant.
Serve immediately. Serves 4

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

No-Bake Marshmallow Pumpkin Pie

2 C. pecan shortbread cookies, finely crushed
1/3 C. butter, melted
1 (15 oz) can pumpkin
1 (7 oz) jar Marshmallow Creme/Fluff
12 oz. Cool Whip, thawed/divided
1/4 tsp. pumpkin pie spice
=
In a bowl mix cookie crumbs & butter;
press onto bottom & up sides of a
9-inch pie plate. Refrigerate.

In a large bowl using elec. mixer, beat
pumpkin, pie spice & marshmallow
creme until blended. Gently fold in
2 C. Cool Whip – pour into refrigerated
crust. Spread rest of Cool Whip on
top & smooth out.
Freeze 4 hours (or until firm).
Remove from freezer & thaw 30 minutes
in refrigerator before serving.
Serves 10

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

Enjoy your day!

Hugs;

Pammie

It’s chilly & rainy here, going grocery shopping a little later then babysit the grandson for a few hours. Been working on several knitting projects: still working on white/multi-pinks baby blanket (about 1/2 done), started a scarf (shades of pink) for needy & a dark cranberry hat (will do a scarf for that, too) for needy. After those (or maybe before) I want to start a chevron baby blanket in white, yellow & lime green. Plan on working on more needy hats/scarves soon.

Pumpkin Bundt Cake w/Caramel Glaze

Cake:

1 1/2 C. canola, vegetable or coconut oil
2 C. granulated sugar
4 large eggs
1 (15 oz) can pumpkin puree
1 tsp. vanilla
1 tsp. ground nutmeg
1 tsp. salt
1 T. cinnamon
3 C. flour
2 tsp. baking soda
2 tsp. baking powder
1/3 C. chopped walnuts

Caramel Glaze:

1/4 C. butter
1/2 C. brown sugar
1/3 C. heavy whipping cream
3/4 C. powdered sugar
=
Preheat oven 350 degrees F.
Spray a Bundt cake pan with
nonstick cooking spray.

In large bowl combine oil, sugar,
eggs, pumpkin & spices. Add in dry
ingredients & mix well until smooth.
Add 1/2 C. chopped walnuts & stir
to combine – pour batter into prepared
baking dish.

Bake 1 hour, checking at 45 minutes and
every 5 minutes thereafter for darkening.
If cake looks too dark, cover loosely with
foil until a toothpick inserted into cake
comes out clean. Cool in pan at least
20 minutes. Overturn cake onto a serving
plate or platter.

Caramel Glaze:

In a small saucepan combine butter, brown
sugar & whipping cream – bring to a boil &
boil about 3 minutes. Whisk in powdered
sugar. Boil, whisking constantly, 2 minutes.
Remove from heat & let stand 10 minutes
to cool.
Whisk mixture just before pouring onto
cake. Top cake with remaining 3 T. chopped
walnuts. Serves 12

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

Grilled Steak Kabobs
(marinade time: 1 hour or
up to 8 hours)
Marinade:

1/3 C. balsamic vinegar
1/4 C. soy sauce
3 T. Worcestershire sauce
2 T. olive oil
2 T. fresh rosemary, finely chopped (or)
2 tsp. dried
3 cloves garlic, minced
2 tsp. Dijon mustard
1 tsp. black pepper
1/4 tsp. onion powder
====
Skewers: If using wooden ones, soak them
in water for about 1/2 hour before using
so that they won’t burn while on the grill
======
Kabobs:

1 lb. top sirloin, cut into 1 inch pieces
8 oz. mushrooms, cleaned/halved
2 bell peppers, seeded, cut into 1 inch
pieces (can use different colors)
1-2 T. olive oil
salt/black pepper, to taste
chopped fresh parsley, optional garnish
=
In a small bowl or glass measuring cup,
whisk all marinade ingredients. Place
steak pieces in a large ziplock bag – pour
marinade over steak & refrigerate at least
1 hour (up to 8 hours).
=
Heat grill to medium-high heat
Remove steak from bag & discard excess
marinade.

Thread steak & veggies (seasoned with
salt/pepper) on skewers, alternating
between different types of veggies &
the steak.

Place kabobs on hot grill & cook 3-5 minutes
per side, turning as needed to make sure all
sides are evenly cooked.
Remove from grill & serve immediately.
Serves 4

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

Chicken Enchilada Rice Bake

2 T. olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 T. taco or fajita seasoning
1 (14.5 oz) can chopped tomatoes
with green chilies
1 C. converted long-grain white rice
2 C. shredded rotisserie chicken,
skin removed
2 C. shredded Mexican cheese blend
(about 8 oz)
1/2 C. fresh cilantro, roughtly
chopped (plus more for topping)
kosher salt
6 corn tortillas, cut into quarters
–
sour cream
pickled jalapeno peppers
=
In large ovenproof skillet heat oil
over medium-high heat. Add onion;
cook about 2 minutes until slightly
softened. Add garlic & taco seasoning;
cook, stirring occasionally, about 1 minute.
Stir in tomatoes, rice & 3 C. water. Bring
to boil; cover & reduce heat to medium-
low. Cook about 20 minutes until rice
is tender.
=
Preheat broiler
=
Remove skillet from heat & stir in chicken,
1 C. cheese, cilantro & 1/2 tsp. salt. Arrange
tortillas on top to cover – sprinkle with
remaining 1 C. cheese. Broil 2-3 minutes
until cheese melts. Top with sour cream,
pickled jalapenos & more cilantro.
Serves 4

(recipe: tasteofhome.com)
————————-

Black Bean, Corn & Quinoa Bowl

Salad:
2 C. quinoa, cooked accordg. to pkg.
directions
1 (15 oz) can pinto beans, drained/
rinsed
1 (15 oz) can black beans, drained/
rinsed
1 (14.5 oz) can whole kernel corn, drained
1 small red onion, finely diced
1 C. brown rice, cooked
1 small red bell pepper, diced
1 (14.5 oz) can diced tomatoes with
green chilies with lime & cilantro,
drained (Red Gold brand)
1/4 C. fresh cilantro, chopped

Vinaigrette:

3/4 C. extra virgin olive oil
1/3 C. red wine vinegar
1 T. chili powder
2 cloves garlic, minced
salt/black pepper, to taste
1/4 tsp. cayenne pepper
–
In large bowl with a lid mix
all salad ingredients.

In small bowl (or a mason jar) whisk
vinaigrette ingredients until well
blended. Pour vinaigrette over salad
& toss to coat. Cover bowl &
refrigerate at least 2 hours. Stir
again before serving. Serves 6

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

Crockpot Green Enchilada Chicken Soup

2 1/2 lb. boneless skinless chicken breasts
or thighs
1 (28 oz) can green enchilada sauce
1 (24 oz) can chicken broth
1 C. Half & Half or heavy whipping cream
2 C. shredded Monterey Jack cheese
4 oz. cream cheese, cubed – room temp.
4 oz. green salsa (salsa verde)
salt/black pepper – to taste
=
Optional toppings:

sliced avocado, chopped cilantro, chopped
green onion, sour cream, strips of crisp
tortillas
====
Place chicken, enchilada sauce & broth in
crockpot. Cover & cook on Low 6-8 hours.

About 30 minutes before serving: remove
chicken & shred – add back to pot along with
Mont. Jack cheese, cream cheese, Half & Half
& green salsa – stir until cheeses melt. (You can
add more salsa for taste, if desired).
Serve with optional toppings.

(recipe: EasyFamilyRecipes&tips – FB)
——————————–

Enchilada Dip

1 (8 oz.) pkg. cream cheese, softened
1 (7 oz) can chopped green chilies, undrained
1 tsp. garlic powder
1/4 tsp. chili powder
1 1/2 C. (Kraft) finely shredded Mexican-style 4
cheese, divided
1/2 lb. boneless skinless chicken breasts, cooked/
finely chopped
=
Dippers: crackers, corn chips, wheat snack crackers
=
Preheat oven 350 degrees F.
In a small bowl using elec. mixer, beat cream cheese,
chiles, seasonings & 1 C. shredded cheese. Stir in
chicken & spread on bottom of a 9″ pie plate.
Bake 20-25 minutes until dip is heated through.
Sprinkle top with remaining shredded cheese &
let stand 10 minutes.
Serve with dippers
Serves 16 (2 T. each)

NOTE: you can also garnish with chopped
tomatoes & green peppers just before serving

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

Roasted Pumpkin Sage Soup

2 medium (6 lb total) sugar pumpkins
(or pumpkin pie pumpkins)
1 T. butter or olive oil
3/4 C. diced shallots
3 cloves garlic, chopped
4 C. chicken broth
1 T. fresh sage, plus more for garnish
salt/ground black pepper, to taste
–
Optional garnish: sour cream (or
plain Greek yogurt)
=
Preheat oven 400 degrees F.
Using a heavy, sharp knife, cut pumpkins
in half – scoop out seeds. Place pumpkin
halves on a baking sheet & bake 1 to 1 1/2
hours. (When pumpkin is cooked & cool
enough to handle, use a spoon to scoop
out the flesh (should make about 5 C.)

To a large pot or Dutch oven, add butter &
heat to medium heat; add shallots &
saute about 4 minutes until tender. Add
garlic & cook 1 more minute. Add pumpkin
& broth to pot along with sage, salt/pepper –
bring to a boil. Simmer, covered, about 15
minutes.

Place soup in a blender or food processor
until smooth. Garnish with sour cream &
sage. Serves 5

(recipe: skinnytaste.com)
————————–

Pumpkin Spice Poke Cake

1 (15.25 oz) box spice cake mix
1 (15 oz) can pure pumpkin
2 eggs
3/4 C. water
2 (4-serving sizes) pkgs. instant vanilla
pudding mix
1 1/4 tsp. pumpkin pie spice
3 1/2 C. milk
1 (12 oz) tub Cool Whip, thawed
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl using elec. mixer, beat
cake mix, pumpkin, eggs & water
until thoroughly combined – pour
into prepared pan.

Bake 25-30 minutes until a toothpick
inserted into center of cake comes
out clean. Cool in pan.

Using the handle of a wooden spoon,
poke 25-30 holes into top of cake.

In large bowl whisk pudding mix,
pumpkin pie spice & milk until slightly
thickened – pour into holes in cake
& spread evenly over top of cake.
Spread Cool Whip on top.
Cover & refrigerate at least 4 hours
or until ready to serve. Serves 15

NOTE: You can also garnish the top of
the cake with candy pumpkin decorations
or candy corn.

(recipe: mrfood.com)

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

Have a NICE day!

Hugs;

Pammie

It’s been a very busy week/weekend – sorry I haven’t posted lately. Saturday’s Yarn Swap went VERY well – lots of people came: lots of yarn/books/patterns/needles/hooks, etc. to browse through – I was ‘good’ – only took 4 skeins of lovely maroon yarn to make scarves/hats for the needy, 2 very small balls of baby yarn – that’s IT! We had SO MUCH yarn left over we were able to donate 3 huge garbage bags of yarn to 3 charity groups which either teach teens to knit/crochet or they knit/crochet items for the needy. It feels good to give back!

Our weather is getting more ‘fall like’ – leaves are falling, temps. are dropping a little, lots of intermittent rain. That means my knit group won’t be meeting in the park soon – hence, starting tomorrow we will be back at our old ‘haunt’: Panera Bread – the ladies are super excited! I’m hoping that we gain back some of those we lost during Covid – those who chose not to meet with us in the park (when we were socially distanced and after) – we’ll see. (To fill in better: before Covid we were averaging 21-25 ladies every other week – now we’re lucky to have more than 9, either on Zoom or in the park!).

Since some of you probably still have warm weather, I’ll try to include several grill/summer recipes before switching to Fall/Winter/cold weather recipes.

Apple Pie Bread Pudding

8 C. bread, cubed*
3 medium apples, peeled/cored/chopped
4 eggs
1 C. vanilla yogurt
1 C. milk
2 tsp. cinnamon, divided
1/2 tsp. nutmeg
1/2 C. sugar plus 2 T.
1/2 raisins
=
Sauce:

1 C. unsalted butter
1 C. heavy cream
1 C. brown sugar
=
Optional: vanilla ice cream,
for serving
===
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl whisk yogurt, milk, eggs, 1 tsp.
cinnamon, nutmeg & 1/2 C. sugar. Stir in
apples & raisins then gently fold in bread
cubes – pour into prepared pan.

In a small bowl mix 2 T. sugar & 1 tsp. cinnamon –
sprinkle on top of pudding.
Bake 30-40 minutes until puffed & golden brown.

Sauce:
In a heavy saucepan over medium-low heat,
stir butter, heavy cream & brown sugar – bring
to a boil. Reduce heat to Low; simmer until sauce
thickens, about 5 minutes. Pour over bread
pudding to serve. (optional: top with vanilla
ice cream).

*If you can, leave bread cubes out for a few hours
so they get dry. If not, just place on a baking sheet
& bake 350 degrees F. for 10-15 minutes until they
are dry but not toasted

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

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)
———————————————

Parmesan-roasted Broccoli

1/4 C. mayonnaise
1 clove garlic, minced
3 T. grated Parmesan cheese, divided
6 C. small broccoli florets
=
Preheat oven 425 degrees F.
Spray a rimmed baking sheet
with nonstick cooking spray.
In a large bowl mix mayo, garlic & 2 T.
Parm. until blended; gently mix in broccoli.
Place broccoli on prepared sheet tray.
Bake 17-20 minutes until broccoli is tender &
lightly browned. Sprinkle tops with remaining
cheese. Serves 4

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

Grilled Scallops
(marinate time: 15 minutes
or up to 2 hours)
1 1/4 lb. large sea scallops
1/4 C. olive oil
2 T. lemon juice
1 tsp. kosher salt
1/4 tsp. black pepper
1 tsp. Italian seasoning
2 tsp. minced garlic
1 T. chopped parsley
=
lemon wedges – for serving
===
In a large ziplock bag place olive oil,
lemon juice, salt/pepper, Ital. seasoning &
garlic – stir to combine. Add scallops to bag &
toss to coat evenly. Seal bag & refrigerate
at least 15 minutes or up to 2 hours (you
don’t want to marinate for longer than that,
as the acid in the lemon juice will start to
cook the scallops).

Heat outdoor grill (or indoor grill pan) to
medium-high heat.

Thread scallops onto skewers (OR if you
have very large scallops you can put them
directly on the grill)

Place skewers (or loose scallops) on grill.
Cook 1-2 minutes on each side or until
scallops are firm & opaque. Sprinkle with
parsley & serve with lemon wedges.
Serves 4

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

Bacon Zucchini Pie

1 9″ pie crust
4 slices bacon
1/2 C. chopped red onion
4 C. thinly sliced zucchini
3 eggs
1 T. dried or fresh parsley
1 T. dried or fresh basil
1/2 tsp. smoked paprika
2 C. shredded mozzarella cheese
black pepper, to taste
=
Preheat oven 400 degrees F.
In a skillet cook bacon over
medium heat; remove
to paper towels. Add zucchini &
onion, cook & stir until tender,
about 3-4 minutes. Cool slightly.

In large bowl whisk eggs & seasoning
until blended, pour into zucchini mixture
along with cheese – mix well & pour into
pie crust.
Bake 30-35 minutes until center comes
out clean (a toothpick inserted into center
comes out clean). Serves 4

NOTE: Poster added extra zucchini slices
on top of pie before baking

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

Garlic Butter Shrimp & Corn Sheet
Pan Dinner

4 ears corn, shucked/kernels removed
1 bulb fennel, cored/thinly sliced plus
1/4 C. fennel fronds
1 T. olive oil
kosher salt
1/2 tsp. crushed red pepper flakes
6 T. unsalted butter, melted
4 cloves garlic, minced
zest of 1 lemon plus wedges for serving
1 1/4 lbs large, peeled/deveined shrimp,
tails removed
1 pint cherry tomatoes (about 10 oz)
1/2 C. crumbed Feta cheese
1/2 C. lightly packed fresh basil leaves, torn
=
Preheat oven to ‘broil’
Line a rimmed sheet pan with foil.

Toss corn, fennel, olive oil, 1/2 tsp. salt &
1/4 tsp. red pepper flakes on prepared sheet
until evenly coated & combined. Spread in an
even layer. Broil until crisp-tender & starting
to brown in spots, tossing halfway through
cooking time – about 8  minutes. Remove from
oven.

In medium bowl stir melted butter, garlic, lemon
zest, 1/4 tsp. salt & remaining 1/4 tsp. red pepper
flakes until combined. Add shrimp & tomatoes -toss
to combine. Spread on top of corn/fennel in sheet
pan & broil until shrimp are opaque throughout &
tomatoes start to burst, about 6 minutes.
Top with reserved fennel fronds, feta & basil.
Serve with lemon wedges for squeezing.
Serve 4

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

Crockpot & OVEN Apple Butter BBQ Spareribs

4 lb. pork spareribs
salt/black pepper, to taste
1 (16 oz) jar apple butter
1 (18 oz) bottle BBQ sauce
1 onion, quartered
=
Preheat oven 350 degrees F.
Sprinkle ribs with salt/pepper &
place on rimmed baking sheets.
Bake 30 minutes – drain.

In a bowl blend apple butter &
BBQ sauce.

Slice ribs into serving-sized pieces &
place in crockpot; top with onion
quarteres & drizzle sauce mix all
over.
Cover & cook on Low 8 hours.
Serves 4-6

(recipe: gooseberrypatch.com)
——————————
Crockpot Green Enchilada Chicken Soup

2 1/2 lb. boneless skinless chicken breasts
or thighs
1 (28 oz) can green enchilada sauce
1 (24 oz) can chicken broth
1 C. Half & Half or heavy whipping cream
2 C. shredded Monterey Jack cheese
4 oz. cream cheese, cubed – room temp.
4 oz. green salsa (salsa verde)
salt/black pepper – to taste
=
Optional toppings:

sliced avocado, chopped cilantro, chopped
green onion, sour cream, strips of crisp
tortillas
====
Place chicken, enchilada sauce & broth in
crockpot. Cover & cook on Low 6-8 hours.

About 30 minutes before serving: remove
chicken & shred – add back to pot along with
Mont. Jack cheese, cream cheese, Half & Half
& green salsa – stir until cheeses melt. (You can
add more salsa for taste, if desired).
Serve with optional toppings.

(recipe: EasyFamilyRecipes&tips – FB)
——————————–

Dorito Casserole

1 T. butter
1 medium yellow onion, diced
1 clove garlic, minced
1 (10.5 oz) can cream of chicken soup
1 C. sour cream
2 C. Mexican cheese blend, shredded
1 T. taco seasoning (1 packet)
3 C. cooked, shredded or chopped chicken*
1 (10 oz) can Rotel tomatoes
4 oz. diced green chiles
1 (15 oz) can black beans, drained/rinsed
1 (15 oz) can whole kernel corn, drained
1 (14.5 oz) bag Nacho Cheese Doritos (1 party-size bag)
fresh parsley, finely chopped – garnish
=
Sour cream for serving
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray
Melt butter in small skillet over medium
heat. Add onions – cook 4-5 minutes until
softened. Add garlic – cook 1 minute. Remove
from heat.

In a large bowl add soup, sour cream, 1 C. cheese
& taco seasoning – stir to combine. Add chopped
chicken, Rotel tomatoes, green chiles, black
beans, corn, onions & garlic – stir to evenly combine.

Using your hands, crush Doritos a bit – you don’t
want tiny crumbs – just medium-sized pieces. Spread
half of crushed Doritos in bottom of prepared dish.
Spoon chicken mixture over chips & spread evenly.
Bake 20 minutes; remove from oven. Top with
remaining Doritos in even layer then sprinkle top
with cheese. Bake 5 minutes until cheese melts.
Sprinkle top with chopped parsley. Top with a
dollop of sour cream. Serves 6

*Poster used 1 rotisserie chicken, skin removed.
You could also use 2 boneless skinless cooked/
shredded chicken breasts

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

Pecan Pie Brownies

1 box brownie mix (for 9 X 13″ pan)
plus ingredients listed on box

Pecan Pie Filling:

1 C. sugar
1 1/2 C. light corn syrup
4 eggs
1/4 C. unsalted butter
1 1/2 tsp. vanilla
2 C. pecans, roughly chopped
=
Preheat oven accordg. to brownie
directions.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a small saucepan whisk sugar,
corn syrup, eggs, butter & vanilla. Heat
over medium-high heat – cook,
stirring continuously.

Mix brownie mix accordg. to pkg. directions
& pour into prepared pan. Bake 20 minutes*

Filling should thicken enough to coat a spoon
(about 15 minutes). Stir pecans into mixture &
continue to cook 2-3 minutes until mixture
reaches the consistency of runny oatmeal.
(you want it to be loose enough to pour
over brownies but not liquid).

When brownies have finished pre-baking, remove
from oven & pour pecan filling over them,
spreading it out to cover brownies completely.

Place back in oven & bake 25-30 minutes until
filling only jiggles slightly in middle when you
move the pan. Remove from oven & let
cool to room temperature before cutting.

(recipe: Mama’sFavoriteRecipes – FB)
—————————

Hope this is the start of a GREAT week ahead!

Hugs;

Pammie