Saturday

Happy “day after Black Friday” and two days after Thanksgiving! Don’t know about your house but we still have lots of leftovers which means I DON’T HAVE TO COOK! YAY!

Found more recipes to share with you –

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Ok – it seems the ‘cut/paste’ is turning into miniscule print AGAIN! UGH! Will see what I can do about this. About the only way I can post right now is just type them into the post.

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Caramel Apple Dessert Dip

1 (8 oz) block cream cheese, softened

1/3 C. sugar

1 (16 oz) jar caramel dip or thick caramel sauce

1/2 C. toffee bits

Place cream cheese in medium bowl &

beat using elec. mixer until smooth & creamy.

Add sugar & beat until thoroughly combined.

Spread mixture evenly in a 3-Cup serving dish.

Pour caramel/dip sauce over cream cheese &

spread evenly; top with toffee bits. Serve

with fresh sliced apples. Serves 8

 

(recipe: dinneratthezoo.com)


Crockpot Acorn Squash Soup

2 medium acorn squash cut into wedges/seeded

1 small yellow onion, finely diced

1 (32 oz) can vegetable broth

1 clove garlic, minced

1 T. fresy thyme leaves

1 T. fresh rosemary leaves

salt/pepper, to taste

Place wedges of squash into a 6 qt.

or larger crockpot. Add broth, onion,

garlic, thyme & rosemary. Cover & cook

on Low 4-6 hours until squash is tender.

Remove & place on a plate until cool

to the touch. Using a spoon, scoop out

the flesh from skin & place flesh back

in crockpot. Cover & cook an additional

20-30 minutes on Low until squash is

warmed back up. In small batches,

puree squash in a blender, being

careful while blending hot liquids.

Serves 6

 

(recipe: crockpotladies.com)


Thanksgiving in a Blanket

1 tube refrigerated crescent rolls

3/4 C. shredded, cooked turkey

3/4 C. prepared stuffing

3/4 C. prepared mashed potatoes

1 C. cranberry sauce

1/4 C. prepared gravy, warmed

Preheat oven 375 degrees F.

Line a large baking sheet with parchment

paper. On lightly floured surface, roll out

crescent rolls. Top with mashed potatoes,

turkey, stuffing & cranberry sauce (you

want small amounts of each). Roll up

& transfer to prepared baking sheet.

Bake 12-15 minutes until golden brown.

Serve with gravy, for dunking. Makes 8

 

(recipe: delish.com)


Thanksgiving Nachos

1 bag Ruffles potato chips

1 C. Gouda cheese, shredded

1 C. cooked, shredded turkey

1 1/2 C. leftover stuffing

1 Can cranberry sauce

1/2 C. turkey gravy

Preheat oven 375 degrees F.

Spread potato chips on a parchment

lined baking sheet. Top with half of

the cheese, turkey & stuffing. Top

with more chips & remaining cheese/

turkey/stuffing. Bake 8-10 minutes

until cheese has melted. Top with

dollops of cranberry sauce & garnish

with a drizzle of turkey gravy.

Serves 6

(recipe: delish.com)


No Bake Cranberry Cream Pie

2 (8 oz, ea) pkgs. cream cheese, softened

1 (14.5 oz) can whole berry cranberry sauce

1 (12 oz) tub Cool Whip, thawed (or 1 1/2 C.

heavy whipping cream, whipped)

1 pre-made 9″ graham cracker pie crust

Place softened cream cheese in a stand

mixer with paddle attachment & beat

until smooth & fluffy, about 1 minute.

Remove cranberry sauce to a microwaveable

bowl; chop it up slightly using a fork &

microwave on Low setting 30 seconds to

1 minute (you want it softened up &

starting to break down but not melted).

Add this to cream cheese & beat until

smooth, scraping down sides of bowl

a few times. Remove bowl from mixer

& fold in Cool Whip then pour into

pie crust, smooth the top into a mound.

Freeze 6-8 hours or overnight.

Serves 8

(recipe: afamilyfeast.com)


Well, it seems we’ve had a small reprieve-
our weather is WARMER with light rain
which is melting the snow that was on
the ground! 

(Ok, this is weird – NOW the print size
WORKS! Not complaining, mind you!)
We’re supposed to get temps. in the
40’s today & tomorrow then back to
mid-30’s & snow (less than an inch)
for Sunday night & Monday. Oh well –
can’t complain – it IS Winter now!

Have you noticed the gas prices?
Ours dropped to an unheard of
$2.39/9 lately! WOW! I only needed
a quarter tank but gladly filled it up
with those prices! (Who knows how
long we’ll have that blessing!?)

Hope you are all well, happily enjoying
whatever you are doing this Saturday.

Hugs;

Pammie

Oooooooops! Forgot (for two days now) to
post these:

Baby blanket # 1 for Crisis Pregnancy Mobile Unit

This is the blanket made from the (already knit) middle square my friend
gave me many years ago. She gave me 6 knit squares she’d worked on as
test knits – she was trying out various patterns for a sweater & didn’t know
what to do with the ‘practice squares’ so she gave them to me. I used up
some of my extra baby yarns & just crocheted the border. I sent her a photo
of it & she said she wished she had more squares so she could see what
else I’d come up with to make out of them!

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Git ‘er DONE day!

It’s in the low 30’s today and snowing – yuck (good thing: it’s small flakes – so far). Since today I didn’t have an exact agenda, I decided it was another of my GET THINGS DONE days! Started out by finishing the cream scarf (1 skein):

Next it was “MAKE THE FRINGE!” (a tedious job I really dislike – but I got it done!)

(these are the poor, pitiful scarves – I sewed some knit squares I found together to make 2 kids scarves – for the homeless, as well as the cream one above).

Next it was work on the boot toppers a bit; am half done with the first one (noticed, while knitting, that I’d dropped a stitch about 4 rows below so that was ‘fun’ trying to rip out the rows and then figure out just WHAT row I was on at that time – think it’s all good now).  Am thinking of starting another scarf today – found some really soft teal yarn that would make a nice kid’s scarf – we’ll see.

In the crockpot is a nice beef roast with potatoes & carrots (and a pkg. of dry onion soup mix – makes a great flavor) so dinner is ‘on the way’ – leaves me more time to do other things! (LOVE my crockpot!!!)

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Layered Pumpkin Lush
(dessert)

Crust:
2 C. flour
2/3 C. butter, softened
3/4 C. pecans, chopped

Cream Cheese Layer:
8 oz. cream cheese, softened
1 C. powdered sugar
1 C. Cool Whip, thawed

Pumpkin Layer:
2 1/2 C. milk
3 small boxes white chocolate instant
pudding mix
1 (15 oz.) can pumpkin
1 C. Cool Whip, thawed
1 tsp. pumpkin pie spice

Whipped Cream Topping:
1 C. Cool Whip, thawed
1/2 C. pecans, chopped

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In medium bowl combine flour,
butter & 3/4 C. pecans – press into
bottom of prepared pan. Bake 15
minutes – allow to cool completely.

In medium bowl mix cream cheese &
powdered sugar; add 1 C. Cool Whip
& spread on top of cooled crust. In
large bowl mix milk, pudding mixes,
pumpkin, 1 C. Cool Whip & pumpkin
pie spice until smooth – spread on top
of cream cheese layer.

Spread another cup of Cool Whip on top
& sprinkle with remaining pecans. Chill
at least 3 hours until set. Serves 12

(recipe: norinesnext.com)
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Scalloped Corn

4 T. unsalted butter
3 large eggs
1 1/2 C. Half & Half
1 T. sugar
2 (14 oz, ea) pkgs. frozen corn
(about 5 C.) thawed
1 1/2 C. coarsely crushed butter
crackers (like Ritz or Toll House)
1 C. shredded white Cheddar
cheese (about 2 oz)
kosher salt

Place oven rack in top third of
oven.
Preheat oven 325 degrees F.
Spray a 2 qt. oval baking dish with
1 T. butter. In large bowl whisk
eggs and Half & Half together.
Add sugar, corn, 1/2 C. crushed
crackers, 1/2 C. Cheddar cheese &
1 tsp. salt. Pour mixture into
prepared dish, spreading to make
an even layer. Bake, uncovered,
utnil edges are set but center is
still wet, about 35 minutes. Melt
remaining 3 T. butter in small
dish in microwave (about 30 seconds).
Mix butter into remaining 1 C. crushed
crackers until evenly moistened –
sprinkle remaining cheese & buttered
crackers over corn. Continue baking
utnil edges are brown & top is set and
golden, 20-25 minutes more. Remove
from oven & let stand 5 minutes
before serving. Serves 10-12

(recipe: foodnetwork.com)
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Company Chicken Casserole

4 boneless skinless chicken breasts
1 C. chicken broth
2 cloves garlic, minced
2 wedges onion
4 C. Herb stuffing mix (dry)
1/2 C. butter
1 can cream of chicken soup
1 pint sour cream
8 oz. frozen broccoli florets/cuts,
thawed (optional)

In a skillet place chicken breasts,
broth, garlic & onion over medium-
high heat – bring to boil. Turn down
heat to medium & simmer, covered,
15-20 minutes. Remove chicken &
shred with 2 forks. Reserve the broth.
In a 9 X 13″ baking dish melt butter.
Mix all ingredients together (including
chicken) & place in pan. Bake until
golden brown. Serves 8

(recipe: allmyrecipes.com)
—————————-

Oven-Baked Philly Cheesesteak
Sandwiches

1/2 lb. ribeye steak
1 T. Worcestershire sauce
kosher salt/black pepper
2 T. unsalted butter
1 green bell pepper, seeded/
sliced (or diced)
1/2 yellow onion, sliced
12 slices Provolone cheese,
each cut in half

6 Hoagie sandwich buns, sliced
in half

Preheat oven 400 degrees F.
Add butter to a cast iron skillet
& heat to medium high.
Place steak in a pan or bowl with
Wors. sauce, salt/pepper – stir to
coat & let marinate while prepping
veggies & while the pan is getting hot.
Add steak to hot pan & brown well
without moving 3-5 minutes until a
good crust forms. Flip & cook 3-5 minutes
until a similar crust forms – remove steak
from pan & add veggies. Slice steak
while veggies are cooking (2-3 minutes) –
remove pan from heat. Cut a ‘well’ into
6 hoagie rolls & add 2 pieces to bottom
of each bun. Add some steak, veggies &
top with 2 additional cheese half-slices.
Place sandwich halves in a baking pan
& bake 15 minutes until cheese browns.
Makes 6 sandwiches

(recipe: dinnerthendessert.com)
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Crockpot Sweet Potato Soup

3 lb. sweet potatoes, peeled/cut
into 1″ cubes (about 8 C.)
2 T. butter
1 T. Worcestershire sauce
1 tsp. dried minced onion
1 tsp. dried celery flakes
(optional)
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried thyme
1/8 tsp. ground chipotle pepper*
6 C. chicken broth

Optional toppings:
sour cream
roasted pumpkin seeds

In 4-5 qt. crockpot combine all
ingredients except optional
toppings. Cover & cook on Low
5-6 hours until potatoes are tender.
Using a blender, cool soup slightly
then puree in batches; return soup
to crockpot & heat through. If
desired top with optional toppings.
Serves 8 (2 1/2 quarts)

Freezer option:
Freeze cooled soup in freezer
containers. To use: partially thaw in
fridge overnight. Heat through in a
saucepan, stirring occasionally &
adding a little broth or water if
necessary.

*Chipotle pepper adds a touch of
smoky heat but can be omitted

TIPS/OPTIONS:
You can substitute 1 medium chopped
onion & 2 ribs celery instead of dried

If you prefer FRESH herbs: use 3/4 tsp
minced fresh thyme in place of dried

The potatoes will be tender in 5-6 hours
but they can be cooked longer since they
eventually will be pureed.

(recipe: tasteofhome.com)
———————————–
Chocolate Cookie Pudding

1 (6 oz) box instant chocolate pudding mix
2 C. cold milk
3 oz. cream cheese, softened
8 oz. Cool Whip, thawed
2 C. crushed (Oreos) chocolate sandwich
cookies, crushed/divided
3/4 C. chopped pecans

Place pudding mix & milk in a bowl &
whisk 2 minutes. Cover & refrigerate
5-10 minutes to thicken. In separate
bowl combine cream cheese & Cool
Whip – blend well. Cover the bottom of
a 8-Cup bowl with 1 C. crushed cookies.
Spread half of cream cheese mixture on
top, followed by half of pecans. Spread
all of the pudding on top of pecans.
Spread nuts with remaining cream
cheese & top with remaining cookies &
nuts. Cover & refrigerate until ready to
serve. Serves 6

(recipe: ourtableforseven.com)
====================

Tomorrow is another ‘all-day’ babysitting so
I’ll be able to (maybe) finish the crocheted
knitted square/blanket I mentioned in the
last blog post. Hope the weather ‘holds’ &
doesn’t get nasty – not looking forward to
driving in lots of snow.

Stay WARM, SAFE and have a GREAT
DAY!!!

Hugs;

Pammie

Winter is DEFINITELY here!

We’ve had snow now TWICE, each time around an inch – first time it melted right away but now? Nope. It’s a ‘balmy’ 25 degrees F. out there – got out my heavy winter jacket & also zipped my winter liner in my Sunday trench coat. Gloves & scarves out – I’m ready . . . I think.

New surprise – our local gas prices are down to $2.49/9! Can’t remember when I’ve seen anything below $2.59/9 so this is great (except when it hit $2.59/9 Sunday I filled up – so hope it stays that low for awhile!).

Went to my library knit group this morning and we were all chatting about how many Christmas gifts we’re creating. I thought I was good on that one (none!) but the other day I got to thinking about middle son’s new girlfriend (she’s not only naturally gorgeous but she’s got this ADORABLE personality – I loved her immediately!) – so guess who’s knitting a pair of oatmeal-colored cabled boot toppers now . . . hehehe. Still have the two red scarves to make red/white fringe for; still working on the two baby blankets and then I got the idea to knit another ‘quick’ scarf, so there’s that as well (good thing with that – it’s just a 1-skein wonder and I’m almost done with it – homeless/kids scarf). Yes, I know – I’m ‘nuts’ but I get bored just knitting one thing so I let my creativeness kind of wander a bit .

Went shopping at Meijer the other day SPECIFICALLY because they have (Meijer brand) young turkeys on sale for $. 37 a lb – got home after $100 – something purchases only to realize I totally forgot about the turkey! Good thing their sale is still on – got a 13.5 lb. turkey for $5.00! With my oldest (the chef) doing all holiday dinners at HIS house (and he buys the meats) this one will be perfect for just husband, middle son & me. I learned, last year from Oldest son’s girlfriend’s Mother, to prepared another dinner THE DAY AFTER for just us – that way we have lots of leftovers! WIN/WIN! I babysat my sweet 1 1/2 yr old grandson all day yesterday after they got back from a week’s vacation to Myrtlebeach S.C. Since he & his family are SO BUSY lately I tried to make a ‘bargain’ with him: Middle son works until 8 p.m., other grandparents won’t be able to come but for around an hour, our youngest won’t be coming – could we please SKIP the dinner this year & just focus on Christmas dinner? NOPE – he’s the chef & he’s COOKING! Oh well . . .

My sweet grandson 1 1/2 yrs old

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Crockpot Pumpkin Dump Cake

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
4 large eggs
1 1/2 C. sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 (18.25 oz) box yellow cake mix
1/2 C. butter, melted
1 C. chopped pecans (optional)

In bowl mix pumpkin, evap. milk,
eggs, sugar, pumpkin pie spice & salt-
pour into bottom of crockpot & spread
evenly. Evenly sprinkle dry cake mix
on top. Pour melted butter evenly over
top of dry cake mix then sprinkle top
with chopped pecans (if using).
Cover & cook on High 2 hours.
Serves 10

(recipe: crockpotladies.com)
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Roasted Sweet Potato Wedges

3 sweet potatoes (medium, scrubbed
clean)
2 T. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. chili powder

Preheat oven 450 degrees F.
Cut sweet potatoes in half then
cut each half into 4 equal sized
wedges. Arrange wedges on a
rimmed baking sheet & drizzle
with olive oil. Sprinkle with
salt, pepper & chili powder –
toss to coat well with oil &
seasonings. Roast about 25
minutes until potatoes are
browned, crispy on the outside
& fork-tender on the inside.
Remove from oven & serve.
Serves 6

(recipe: addapinch.com)
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Easy Roasted Acorn Squash

1 acorn squash (medium, about 1 lb)
1 T. unsalted butter, cut into 4 pieces,
room temp.
salt/pepper
2 tsp. dark brown sugar (or packed light)

Preheat oven 400 degrees F.
Place oven rack in middle of oven.
Cut squash in half lengthwise & scrape
out seeds (using a spoon). Cut a small
slice off the rounded side of each half
to help them lie flat. Using your fingers,
butter each half with 1 piece butter then
season generously with salt/pepper. Divide
sugar & remaining butter pieces evenly
among the 2 squash halves. Place halves,
cut sides up, on a baking sheet. Bake
45 minutes to 1 hour. Serves 2

(recipe: chowhound.com)
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Stuffing w/Sausage, Cranberries & Apple

8-10 C. bread, cubed*
1 lb. breakfast sausage
1 onion, diced
1 C. celery, chopped
1 1/2 T. fresh rosemary, chopped
1 1/2 T. fresh sage, chopped
2 tsp. fresh thyme, chopped
salt/pepper, to taste
1 Granny Smith apple, chopped
1 C. dried cranberries
1-2 eggs, lightly beaten
1/3 C. fresh parsley, chopped
2 1/2 to 3 1/2 C. turkey or chicken
stock (or broth)
8 T. butter, melted/divided

Preheat oven 350 degrees F.
Place cubed bread in large baking sheet
& bake 5-10 minutes until dried out. In
large skillet brown sausage – remove
from skillet, leaving 1 T. of grease in
skillet. Add onion, celery, rosemary,
sage, thyme, salt/pepper to skillet &
cook over medium heat, stirring
frequently, until onions are translucent.
Place dried bread crumbs in very large
bowl. Add sausage, onion/herb mixture
apple, cranberries, eggs, 2 C. stock/broth
& 4 T. melted butter – mix until combined.
Spray 9 X 13″ baking pan with nonstick
cooking spray. Place stuffing mixture into
pan & press down lightly. Cover with foil
& bake 45 minutes. Remove stuffing from
oven & remove foil. Check consistency of
stuffing – add additional stock as needed &
drizzle with remaining 4 T. melted butter.
Return stuffing to oven, uncovered, &
continue baking 15-25 minutes until
stuffing is lightly browned on top. Top with
additional fresh herbs, if desired, & serve
immediately. Serves 12

*Suggested breads to use: Ciabatta, Sourdough,
French

(recipes: momontimeout.com)
———————————————

(I thought this one sounded interesting for a

savory side dish)

Mushroom & Leek Bread Pudding

6 C. (1/2 inch diced) bread cubes
from a rustic country loaf, crusts
removed
2 T. olive oil
1 T. unsalted butter
2 oz. pancetta*, small dice
4 C. sliced leeks, white & light
green parts (4 leeks)
1 1/2 lb. cremini mushrooms,
stems trimmed & 1/4″ sliced
1 T. chopped fresh taragon
1/4 C. medium or dry sherry
kosher salt/ground black pepper
1/3 C. minced fresh flat-leaf parsley
4 extra large eggs
1 1/2 C. heavy cream
1 C. chicken stock
1 1/2 C. grated Gruyere cheese
(6 oz), divided

Preheat oven 350 degrees F.
Spread bread cubes on a sheet pan
& bake 15-20 minutes until lightly
browned. Heat oil & butter in a large
saute pan over medium heat. Add
pancetta & cook 5 minutes, until
starting to brown. Stir in leeks &
cook over medium heat 8-10 minutes
until leeks are tender. Stir in mush-
rooms, tarragon, sherry, 1 T. salt &
1 1/2 tsp. pepper – cook 10-12
minutes until  most of liquid evaporates
stirring occasionally. Turn off heat;
stir in parsley. In large bowl whisk eggs,
cream, chicken stock & 1 C. Gruyere.
Add bread cubes & mushroom mixture,
stirring well to combine. Allow to stand
at room temperature for 30 minutes to
allow bread to absorb the liquid. Stir
well & pour into a 2 1/2 to 3 qt. dish.
Sprinkle top with remaining cheese &
bake 45-50 minutes until top is browned
& custard is set. Serve hot.
Serves 8-10

*Pancetta is an Italian bacon

(recipe: foodnetwork.com)
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Crockpot Salsa Verde Chicken

3 lb. boneless skinless chicken breasts
(about 4)
1 (16 oz) jar salsa verde (mild)
1/2 C. water

Place chicken in crockpot; pour
salsa & water over top. Cover &
cook on Low 4 hours (thawed chicken)
to 8 hr. (frozen).
Remove lid; using tongs, move chicken
to a cutting board & shred then stir
back into crockpot. Serves 10

NOTE: Can be used in tacos, burritos,
quesadillas, over cooked rice, in salads
or plain.

(recipe: 365daysofcrockpot.com)
———————————-
Raspberry Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & dry pudding –
stir until completely mixed together.
Fold in Cool Whip & raspberries (Raspberries
will soften while salad sets). Add marsh-
mallows & mix together. Cover & refrigerate
30  minutes (this will allow the raspberries
to soften). Fold salad with a spoon several
times after removing from fridge – raspberry
juice will spread throughout the salad.
Serves 15

(recipe: sugar-n-spicegals.com)
====================

Am still working at lowering my blood sugar
levels before reporting back to the doctor in
mid-December. I’ve mostly been cutting out
lots of carbohydrates/sugars and substituting
LOTS of water and vegetables. I’ve gone from
185 to 176.4* and the last time I tested my
blood in the morning it was 101!!! I don’t
remember EVER having a morning number
that low! YAY!!! Really hoping that my total
A1C (that’s the total of your blood numbers
for 3 months) comes back lower – that’s my
whole goal. Yes, it will make the holidays
more difficult eating-wise, but if I just stick
to what I started I should be OK – we’ll see!

*I should add I haven’t been doing any
exercise – I KNOW that if I did, it would
be lower – just been too lazy.

Hope you’re having a GREAT day!

Hugs;

Pammie

 

Yep, It’s MICHIGAN!

(Just saw this on Facebook – sure wish the sign was a precursor to how long the snow will stay… just sayin’) Woke up to a heavy coating of snow on the ground/cars/trees/bushes but the roads are (wet) clear so that’s good. It’s 33 degrees F. out (perfect snow temp.) and, looking at the forecast, we’ll be seeing snow today and tomorrow with temps. in the 30’s for days . . . oh joy…sigh. (If you’ve known me or read my blog for awhile you KNOW I don’t like winter – I TOLERATE it – time to drag out the heavy winter coat, gloves, scarf, etc. My oldest son is in South Carolina right now so I texted him a photo of the snow; his reply was: “SAVE it for us when we get home!” (he loves snow/skiing, snow boarding, etc.)

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

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 pumpkin
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 two 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 medium bowl whisk pumpkin,
brown sugar, granulated sugar, applesauce
(or oil), eggs & vanilla. Stir wet ingredients
into dry ingredients, mixing just until
moistened & combined. Fold in cranberries
& pecans, reserving a small amount of nuts
for topping, if desired. Pour half of batter
into each prepared loaf pan & bake 50-55
minutes or until a toothpick inserted into
center of loaf comes out clean. Cool for
10 minutes in pan before removing to a
wire rack to cool completely. Makes 2 loaves.

(recipe: momontimeout.com)
————————————–
Melting Sweet Potatoes

4 T. unsalted butter, cut into pieces
2 tsp. chopped fresh sage
2 tsp. chopped fresh thyme
2 lb. sweet potatoes, sliced 1″ thick
kosher salt/black pepper
1 1/2 C. chicken broth
honey, for drizzling

Preheat oven 475 degrees F.
Place butter, sage & thyme in a large
microwave-safe bowl. Microwave in
30-second intervals until butter is
melted, about 1 minute. Add potatoes,
1 1/2 tsp. salt & generous amount of
pepper – toss together. Place potatoes in
a 9 X 13″ metal baking dish in a single
layer (glass should not be used at this
temperature). Bake until potatoes are
a deep golden brown on bottom, about
15 minutes. Flip & continue baking until
a deep, golden brown on second side,
another 15 minutes. Pour in chicken
broth & continue to bake until potatoes
are soft & liquid is almost completely
reduce, about 15 minutes more. Transfer
to a serving platter, season with more
salt/pepper & drizzle with honey.
Serves 4

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

Simple Crockpot Potato Soup

1 bag frozen hash brown potatoes
2 (14 oz, ea) cans chicken broth
1 can cream of chicken soup
1/2 C. chopped onion
1/3 tsp. black pepper
8 oz. block cream cheese, cut into
chunks
=
Optional toppings:
chopped green onion
shredded Cheddar cheese
cooked/crumbled bacon
=
Combine frozen hash browns, chicken broth,
soup, chopped onion & pepper in crockpot.
Cover & cook on Low 5 hours. Stir in cream
cheese; cook 30 minutes, stirring occasionally.
Top with optional toppings.

(recipe: hisugarplum.com)
——————————

Easy Pork Chops w/Sweet Sour Glaze

4 (8 oz) pork chops, bone in, 3/4 to 1″ thick
salt/black pepper, to taste
2 T. unsalted butter

Glaze:
1/4 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
pinch crushed red pepper flakes (optional)
salt/black pepper, to taste

Preheat oven 400 degrees F.
Season chops with salt/pepper. In large
skillet melt butter over medium-high
heat; add chops & sear both sides until
golden brown, 2-3  minutes. Place chops
in oven & roast until completely cooked
through, 8-10 minutes (internal temp.
140 degrees F.)*

Glaze:
Combine balsamic vinegar, honey, garlic,
oregano, basil, thyme & red pepper flakes in
small saucepan over medium heat – season
with salt/pepper, to taste. Bring to boil; reduce
heat & simmer until slightly thickened, about
5 minutes.
Serve chops immediately with glaze.
Serves 4

*Cooking times may vary depending on size
& thickness of chops

(recipe: damndelicious.net)
——————————

Favorite Company Casserole

1 (6 oz) pkg. wild rice, cooked
3 C. frozen chopped broccoli, thawed
1 1/2 C. cooked, cubed chicken
1 C. cubed, cooked ham
1 C. shredded Cheddar cheese
1 (4 1/2 oz) jar sliced mushrooms,
drained
1 C. mayonnaise
1 tsp. prepared mustard
1/2 to 1 tsp. curry powder
1 (10 3/4 oz) can cream of mushroom
soup, undiluted
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Spray a 2 qt baking dish with nonstick
cooking spray & layer the first 6
ingredients in order listed in dish.
In a bowl combine mayonnaise,
mustard, curry & soup & spread
over top. Sprinkle top with Parm.
cheese & bake, uncovered, 45-60
minutes until top is light golden
brown. Serves 8

(recipe: tasteofhome.com)
—————————

Sauteed Carrots

2 lb. carrots, peeled
1 tsp. kosher salt
1/4 tsp. ground black pepper
2 T. unsalted butter
1 1/2 T. chopped fresh dill or
flat-leaf parsley

Cut carrots diagonally into 1/4″
slices; you should have about
6 C. carrots. Place carrots, 1/3 C.
water, salt/pepper in a large
10-12 inch) saute pan – bring to
boil. Cover & cook over medium-
low heat 7-8 minutes until carrots
are just cooked through. Add butter
& saute another minute, until water
evaporates & carrots are coated with
butter. Turn off heat, toss with dill
or parsley; sprinkle with salt/pepper &
serve. Serves 6

(recipe: foodnetwork.com)
——————————–

Crockpot Blueberry Cake

1 (7 oz) pkg. Blueberry muffin mix,
divided
1/4 C. milk
1 egg
1/8 tsp. cinnamon
1/3 C. packed brown sugar
1/3 C. butter, softened

Set aside 1/3 C. muffin mix.
Spray insides of crockpot with
nonstick cooking spray. In a bowl
stir together remaining muffin mix,
milk, egg & cinnamon – pour into
crockpot & spread evenly. In another
bowl add reserved muffin mix, brown
sugar & softened butter – cut together
until mixed thoroughly & crumbly –
spread over batter in crockpot. Cover
top of crockpot with 6-8 paper towels,
place lid & cook on High 1 to 1 1/2 hours.
When cake is done, turn off crockpot & let
stand 10 minutes. Loosen edges of cake
with a knife & serve.

(recipe: recipesthatcrock.com)

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

After several days of fiddling about with
various knitting patterns I FINALLY found one
that works for a child’s scarf (most didn’t
show the pattern using cream colored yarn) –
frustrating. Still working on the 2 baby blankets;
that will be a project for awhile, neither are
close to half-way done yet.

Hope you are all staying WARM & COSY (&
SAFE!).

Enjoy your day;

Hugs;

Pammie

Happy First of November!

It’s a chilly (45 degrees F.), rainy, gloomy day out there BUT it IS the first of November, so I’m not too surprised. Today will find me, very soon, going to the Post Office to deliver our 50 special needs group newsletters to be mailed off. My ‘kids’ really count on getting their newsletters so I have to be ‘on time’. Other than a quick stop at the grocery store, I’m home & ‘off’ for the day. Dinner will be a pork stir fry & rice – that’s all ready to prepare later.

Monday found me visiting my doctor’s office for an ’emergency’ visit – (like most women) – a bladder infection (sorry if this is Too Much Information). I knew the reason: I don’t drink enough liquids. Now on an antibiotic and feeling much better BUT, since it was a unscheduled visit, I agreed to take ANY of the other doctors in the practice. The lady doctor I got was very nice/very informative; during the visit she asked me if I knew what my recent blood sugar number was. (I’m Type 2 diabetic, no meds). I replied: 6.5 – she followed that up with “No, you’re 7.3!” I totally freaked! Last test done was May and the results I got from the hospital email said 6.5. (to explain – 6.5 is not real good, but it still keeps me off of being put on meds – 7.3, on the other hand, would mean meds – NOW!) I’ve been diagnosed diabetic for a good 8 years and have managed to keep my blood sugar numbers in the range that didn’t require medicines to regulate them for me . . . until now. My next regular doctor check up is second week in December so now I’m on a SUPER HUGE rush to get my numbers down before then. What does that mean? It means I put myself on another self-made diet . . . believe me, it’s no fun: very little to no carbohydrates (pasta, potatoes, rice, breads, cereals – all the good stuff) and more veggies & proteins. My weight has crept up a bit (was 185 at doctors) so this will also help reduce that number. I KNOW I’ve been really reckless with my diet, eating just about anything I liked (including late night chips & onion dip or ice cream. . . a ‘no-no’). Time to start over – again. I have a luncheon to go to this Saturday – looks like a SALAD is in my future! So – to wrap this up, MORE WATER & VEGGIES, NO ‘junk food’.

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

Caramel Apple Cobbler

1 box yellow cake mix
2 cans apple pie filling
1 jar caramel sauce
1 stick butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Pour
pie filling into dish & spread
out. Top with dry cake mix then
drizzle caramel sauce over top.
Pour melted butter on top &
bake 45 minutes.

(recipe: Mike Suddaby-Facebook)
———————————

Turkey Pumpkin Chili

1 large yellow onion, diced (about 2 C)
1 medium bell pepper, seeded/diced
6 cloves garlic, minced (or 3/4 tsp. garlic
powder)
1 1/3 lb. ground turkey or chicken
1 (15 oz) can white beans, drained/rinsed
1 (28 oz) can diced tomatoes with liquid
1/4 C. tomato paste, no salt added
1 (14 oz) can pumpkin puree
1 C. chicken or vegetable broth
2 T. chili powder
1 T. unsweetened cocoa powder
1 1/2 tsp. cinnamon (or 1 T. pumpkin
pie spice)
2 1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper (optional)
4 C. baby spinach leaves

Toppings:
chopped avocado
sour cream
plain Greek yogurt
chopped cilantro
salsa
=
Liberally spray a large pot or Dutch
oven with nonstick cooking spray &
warm over medium-high heat. Add
onion & bell pepper; saute, stirring
occasionally, 7 minutes until onion
softens. Add garlic, stir & cook until
fragrant, about 30 seconds. Add
ground meat – using a spatula or
large spoon, break up meat as it
cooks – cook 6-7  minutes, until
fully cooked. Add beans, diced
tomatoes, tomato paste, pumpkin
puree, broth, chili powder, cocoa
powder, cinnamon, cumin, black
pepper (& optional cayenne pepper)
stir. Reduce heat & simmer 20-30
minutes, stirring occasionally.
Just before serving add spinach &
mix thoroughly. Serve with suggested
toppings. Serves 6

(recipe: skinnytaste.com)
——————————–

Corn Fritters

1 (29 oz) can sweet yellow corn, drained
2 green onions, chopped
1/4 C. chopped cilantro
1 T. lime juice
3/4 C. flour
1 tsp. baking powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
2 large eggs
1/4 C. milk
1 1/2 C. colby-jack cheese, shredded

Garnish: sour cream

Drain corn & dry with paper towels; place in a bowl
with green onions, cilantro & lime juice – toss to
combine. In another bowl mix flour, baking powder &
spices. Add dry mix to corn mixture & toss until all
coated. Whisk eggs & milk together & add to bowl
of corn along with cheese – mix until combined
evenly. Drizzle some oil in bottom of large pan &
heat to medium-high. Using a large cookie scoop
or 1/4 C. measuring cup, scoop mixture into pan
(you can probably fit 3 in pan if large enough). Cook
about 30 seconds then lightly press flat. Cook 2-3
minutes on one side then flip & cook another 2-3
minutes – repeat with remaining batter & any
additional oil, as needed. Remove fritters from
pan to a paper towel-lined plate. Sprinkle with
additional salt/pepper, if desired. Serve garnished
with sour cream. Serves 6

(recipe: realhousemoms.com)
——————————–
Crockpot Cheesy Sausage
Spinach Dip

1 lb. ground sausage, cooked/drained
8 oz. cream cheese, softened
8 oz. sour cream
1 can diced tomatoes & chilies
1 C. shredded Cheddar cheese
5 oz. pkg. frozen spinach – thawed/
drained
1/2 tsp. garlic powder

Combine all ingredients in 3-4 qt.
crockpot. Cover & cook on Low
2 hours, stirring occasionally.

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

Swiss Cheese Chicken Casserole

3-4 boneless chicken breasts*
8-10 slices Swiss cheese
1 (10 oz) can cream of chicken soup
1/4 C. plain Greek yogurt
1 (6 oz) box prepared stuffing mix (or
you can also use seasoned stuffing cubes)
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Lay chicken breasts flat
on bottom of dish; lay cheese slices on
top of chicken. In small bowl mix soup
with Greek yogurt until combined &
spread on top of cheese slices. Sprinkle
top of cheese with dry stuffing mix &
pour melted butter on top of all. Bake
30-40 minutes until chicken is cooked
through. (baking time may vary depending
on size of chicken). Serves 6-8

*Chicken should be enough to nearly
fill bottom of 9 X 13″ baking pan

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

Broccoli/Cheese Soup
(Copycat-Panera Bread)

1 T. melted butter
1/2 medium onion, chopped
1/4 C. butter, melted
1/4 C. flour
2 C. Half & Half
2 C. chicken stock
1/2 lb. fresh broccoli, chopped
into bite-sized pieces
1 C. carrot, julienned/grated
1/4 tsp. nutmeg
8 oz. grated sharp Cheddar cheese
salt/pepper, to taste
2 C. whole milk

In small pan saute onion in butter.Cook
melted butter & flour, using a whisk,
over medium heat 3-5 minutes until
you see a noticeable golden brown color
in pan. Slowly add chicken stock & whisk
to combine – simmer contents, covered,
20 minutes, stirring occasionally over
medium heat. Add broccoli, carrots &
sauteed onions; stir & add milk and Half
& Half. Cover & cook over Low heat 20-25
minutes but do not bring to a boil (may
cause milk to curdle). Add salt/pepper &
nutmeg. Continue cooking soup
on Low heat & slowly add grated cheese,
a handful at a time – stir to avoid clumps.
Once all cheese has been added & melted,
remove from heat & serve immediately.
Refrigerate any leftovers, after cooling, in
airtight container up to 5 days in fridge.
Serves 4

NOTE: You can puree half the soup in a
blender if you like.

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

Easy Pumpkin Pull-Apart Loaf

3/4 C. pumpkin puree (not pumpkin
pie mix)
1/2 C. sugar, divided
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits
(homestyle or buttermilk, not flaky)
1 tsp. cinnamon

Glaze:
1/2 C. powdered sugar
1 tsp. cinnamon
3 T. heavy whipping cream (or milk)

Preheat oven 350 degrees F.
Spray a 8 X 4″ or 9 X 5″ loaf pan with
nonstick cooking spray (for best
results, use the kind with flour). Stir
together pumpkin puree, 1/4 C. gran.
sugar, vanilla, pumpkin pie spice & egg
in a bowl. Open the can of biscuits & slice
each one in half horizontally. In small
bowl stir together remaining 1/4 C. gran.
sugar & 1 tsp. cinnamon. Coat each slice
of raw biscuit dough with cinn/sugar mix.
Lay one slice of dough flat in loaf pan –
spread some pumpkin mixture on top,
then place another biscuit piece on top.
Add more pumpkin mixture & continue
stacking, spreading & layering until you’re
out of biscuits & pumpkin. Bake about
18-24 minutes until top is golden & center
is cooked through. Cool before glazing.
NOTE: the center should not be raw but
will be moist & gooey. If the top starts
to brown too fast, cover with foil &
reduce oven temp. to 325 degrees F.

To make glaze;
Whisk powdered sugar, cinnamon &
heavy whipping cream until a smooth
sauce forms – drizzle over top of loaf.
Makes 1 loaf.
Store loosely covered up to 2 days

(recipe: crazyforcrust.com)

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

I’m almost half-way done with both baby
blankets (one is pink/white/mint green &
a light tan, the other is all peach). Also
started a ‘homeless’ men’s scarf in shades
of gray; had lots of various gray yarns so
I put them together – it’s ‘ok’ – will be a
warm scarf for someone. Now is the time
of year when I start knitting scarves – not
my favorite thing (kind of boring) BUT
they use up my yarns, so it’s a good thing.

Hope you are all WARM, in good health
and able to enjoy the Fall weather &
colors. Our neighbor’s Fire Bush is
resplendent in bright reds – really pretty.
Please remember: this Saturday/Sunday
is the TIME CHANGE – move your clocks
BACK ONE HOUR!
(gives you an extra
hour to sleep in!).

Hugs;

Pammie

Happy Saturday!

Well, Fall is now here – it’s in the high 40’s & mid-50’s this coming weekend/week. Leaves are falling off the trees in droves and it was on the weather forecast last night for a frost – yep, cold times are coming soon.

Today is a ‘free’ day for me – that means I don’t have anything specific I have to do. That also means I usually FIND things to do, like run the dishwasher, mop floors, catch up a few rows (at least) on each knit project. Speaking of that, I’m about 4 inches from finishing the ‘pinks’ baby blanket (will post photo when I’m done), mid-way on a chocolate brown (homeless) scarf and started another baby blanket yesterday in pale shades of rose, white, chocolate ice cream brown (looks pretty, doesn’t sound so good when I describe it). Also decided to try a recipe I’ve wanted to try for years: Blackbean Quinoa Salad. The recipe is my friend, Laura’s – she used to make it regularly for our Knit/Crochet Movie Night. I really like it – it’s kind of addicting – makes you want more. (The one problem with quinoa – it fills you up quickly – if you drink lots of water with it you feel like you’ve just eaten an elephant!). Great STUFF! We’re having that with broiled salmon; my husband makes a grumpy face whenever I mention trying quinoa, so he’ll be having a baked potato (he doesn’t like to, as he calls it, “experiment” with his food.)

===========

Black Bean/Quinoa Salad

1 C. (dry) Quinoa
1 can black beans, rinsed/drained
1 can whole kernel corn
1 green pepper, diced
1 small onion, diced

Dressing:
Equal parts:
olive oil
lemon juice
yellow mustard
salt & pepper

Start out with a few Tablespoons
of each & increase to 1/4 C. of each,
depending on how dry you like it

Cook quinoa in 2 C. water accordg.
to pkg. directions. Drain (or make sure
water has cooked out). Place in bowl
with remaining ingredients; pour
dressing over top & mix well.

Tastes best if refrigerated several hours.

(recipe: my friend Laura)


Pumpkin Pecan Baked Oatmeal

3 C. old-fashioned oats
2 tsp. baking powder
1 T. pumpkin pie spice
1 tsp. salt
1 C. firmly packed light brown sugar
1/2 C. milk
1 C. canned pumpkin
1 tsp. vanilla
2 eggs
1 C. chopped pecans

Preheat oven 350 degrees F.
Lightly spray a 8 X 8″ baking pan
with nonstick cooking spray. In
large bowl combine oats, baking
powder, pie spice & salt. In another
bowl combine brown sugar, milk,
pumpkin, vanilla & eggs – mix well.
Stir wet mixture into dry just enough
to get it moistened. Fold in pecans,
reserving 1 T. for top. Pour mixture
into prepared pan & sprinkle top
with reserved pecans. Bake 35-40
minutes until golden brown & set.
Serves 4-6

(recipe: southernbite.com)
————————————–
Beer Cheese Dip

1 (8 oz) pkg. cream cheese, softened
1/4 C. Ranch salad dressing
1/4 C. beer
1 C. shredded Cheddar cheese
2 green onions, chopped

Beat cream cheese, dressing & beer
in medium bowl using elec. mixer
until blended. Stir in cheese & onions;
refrigerate several hours or until
chilled. Makes 15 servings (2 T. each)

(recipe: kraftrecipes)
——————————

Chicken/Zucchini/Tomato Bake

3 C. crusty rustic bread, cubed
1/4 C. olive oil
1/2 tsp. kosher salt
few grinds black pepper
1 T. olive oil
1 1/2 lb. boneless skinless chicken
breasts cut into 2″ pieces
3 medium zucchini, cut into 2″ cubes,
about 2 1/2 lb.
1 (10 oz) pkg. cherry or grape tomatoes
1 C. jarred piquante peppers, drained-
mild or hot
2 T. fresh garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. kosher salt
few grinds black pepper
1/2 C. grated Parmesan cheese
2 T. fresh basil, coarsely chopped-
do not chop ahead

Preheat oven 425 degrees F.
Place fresh bread cubes in a food
processor & pulse until bread is reduced
to a large crumb (it’s ok if there are a
few large pieces – don’t get the crumbs
too smal). Toss crumbs in a bowl with
1/4 C. olive oil, salt & pepper – lay out
on a sheet tray & bake about 20
minutes, flipping once during baking &
remove when pieces are slightly golden &
crispy. In large skillet heat 1 T. oil over high
heat; once oil is shimmering & starting to
smoke, add chicken pieces & sear on both
sides, about 3 minutes, total. (they will
still be raw in center). Place chicken in a
large bowl with zucchini, tomatoes, peppers,
garlic, basil, oregano, salt/pepper & Parm.
cheese – toss to combine. Pour mixture into
a 9 X 9″ casserole dish & bake, uncovered,
20 minutes. Remove pan, chop basil & top
casserole along with toasted bread crumbs.
Bake just until zucchini is cooked through,
about 5 more minutes. If zucchini still
needs more time, consider covering with
foil so bread crumbs don’t get too dark.
Serves 6-8

NOTE: Zucchini & tomatoes will give up
liquid while baking. To serve, use a slotted
spoon & avoid serving the liquid.

(recipe: afamilyfeast.com)
————————————

Cheesy Crockpot Ziti

2 (24 oz, ea) jars Ragu Six Cheese sauce
(or any sauce you like)
2 (8 oz, ea) cans tomato sauce
15 oz. ricotta cheese
1 (8 oz) container Greek Yogurt cream
cheese
Italian seasoning
1 (1 lb) box uncooked ziti (pasta)
shredded Parmesan cheese

Spray insides of crockpot with
nonstick cooking spray; turn heat
to High. In bowl mix Greek yogurt
cream cheese, ricotta cheese &
about 2 T. Italian seasoning (it will
be a bit lumpy). Spread 2 C. Ragu
sauce on bottom of crockpot then
place 1/3 of uncooked ziti on top.
Drizzle about 1/2 jar tomato sauce
on top of ziti. Dollop 1/3 of cheese
mixture over ziti & lightly spread.
Cover that layer with shredded
Parm. cheese – repeat this 2 more
times: layering pasta/sauce/cheese.
Cover & cook on High 2 1/2 – 3 hours
until pasta is done. Serves 8-10

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

Roasted Acorn Squash Soup
(with Bacon & Pumpkin Seeds)

3 acorn squash
2 T. olive oil, divided
salt, to taste
pepper, to taste
6 cloves garlic, peeled & left whole
3 sliced thick-cut bacon, diced
1 yellow onion, diced
4 C. chicken broth
1/2 tsp. ground ginger
1/4 tsp. ground sage
1/8 tsp. cayenne pepper
1/8 tsp. allspice
1 C. heavy cream
1 T. Worcestershire sauce
1 T. red wine vinegar

(Optional garnishes)
Parmesan cheese, shredded
roasted pumpkin seeds
fresh chopped parsley

Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Slice each squash
length-wise end-to-end; scrape
seeds from each half, discard seeds.
Drizzle 1 T. oil over insides of squash
halves & season with salt/pepper.
Place each half, cut sides down, on
sheet. Wrap garlic in foil & place on
sheet with squash. Roast squash/garlic
1 hour until softened & beginning to
collapse (squash). Remove from oven &
allow to cool. When cool enough to handle,
scrape flesh from squash & place flesh in
large bowl with garlic cloves. Place a Dutch
oven or soup pot over medium-high heat &
add diced bacon – saute until crispy, about
5 minutes; remove from pan & place on
paper towels to drain. Spoon out extra fat,
leaving about 1 T. in pot. Return to heat; add
onion & cook 3 minutes until translucent. Add
broth, a little at a time, scraping up any brown
bits on bottom of pot. Add squash, garlic, ginger,
sage, cayenne & allspice – bring to boil then
simmer 5 minutes. Place soup in a blender, in
batches (or use an immersion blender) – be
careful of hot soup – it can blow the lid off a
blender if filled too full. Stir in cream, Wors.
sauce & vinegar- bring back to a simmer. Add
salt/pepper to taste & serve with your choice
of toppings. Makes 12 servings

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

Cinnamon Apple Crisp

Filling:
6 medium apples (Honey Crisp or Gala),
peeled/sliced 1/4 inch thick
1 small (1.5 oz) box raisins
3/4 tsp. cinnamon
1 tsp. fresh lemon juice
1 T. cornstarch
1/4 C. honey

Topping:
1 C. quick oats
3 T. brown sugar ( not packed)
1 tsp. cinnamon
2 1/2 T. butter, melted

Heat oven 350 degrees F.
In large bowl combine apples, raisins,
cinnamon, honey & lemon juice – sprinkle
with cornstarch & toss until fruit is coated.
Place in ungreased baking dish – cover with
foil & bake 15 minutes. Remove from oven.
Mix topping ingredients & sprinkle over
fruit. Bake 1 hour until topping is golden
brown & fruit is tender. Serves 8

(recipe: www.skinnytaste.com)

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

Tomorrow I have Sunday School snack duty;
after church my SS class is going to have a
class dinner. Our teacher asked me to just
bring ‘something light’ as they are going to
have dinner & desserts later.  Yeah, right –
‘something light’? Not everyone in our
class goes to the dinner (my husband doesn’t
like to hang around after, so we don’t go plus
church gets out around 12, dinner around
12:15 – around 2 p.m. & I have to be back
for choir practice at 4:45 (about 20 minute
drive from our house to church). Choir
practice then evening church means I get
home around 7:20 p.m. – makes for a VERY
long day (easier to just skip the dinner). Anyway –
I digress – ended up buying a lemon Bundt cake,
a Red Velvet cake roll and some powdered
sugar doughnut holes – LIGHT? Guess not BUT
my thinking was: if you only had a small slice
of cake or a few doughnut holes, it wouldn’t be
THAT bad, right? Oh well – whatever is left
over will definitely be eaten at my house, so
no worries!

Hope you’re having a good day!

Hugs;

Pammie

Deliveries all DONE!

Today I delivered the Crisis Pregnancy baby blankets (& some hats, too); that now officially completes my charity knits for awhile. Next up is scarves for the homeless – will start going through my yarn later to begin. I love a challenge and each blanket & scarf is just that: an opportunity to knit something new (to me) – a different pattern or yarn, knowing it will go somewhere to do some good.

==========

Coffee Cream Brownies

3 (1 oz) squares unsweetened
baking chocolate, chopped
1/2 C. plus 2 T. butter, softened/
divided
2 eggs, beaten
1 C. sugar
1 tsp. vanilla
2/3 C. flour
1/4 tsp. baking soda
1 tsp. instant coffee granules
1/3 C. plus 1 T. whipping cream/
divided
1 C. powdered sugar
1 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray. In a
saucepan over low heat, melt
baking chocolate & 1/2 C. butter.
Let cool. In a bowl beat eggs, sugar
& vanilla; stir in chocolate mixture.
Combine flour & baking soda & add
to chocolate mixture – spread into
prepared pan. Bake 25-30 minutes.
Let cool.
In a bowl, stir coffee granules into
1 T. cream until dissolved – beat in
remaining butter & powdered sugar
until creamy; spread over cooled
brownies.
In a saucepan over low heat, stir &
melt chocolate chips & remaining
cream until thickened – spread over
cream layer. Let set & cut into squares.
Makes 1 dozen brownies.

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

Crab Dip Cheeseball

8 oz. cream cheese, room temp.
1/4 C. mayonnaise
1 tsp. Worcestershire sauce
2 tsp. hot sauce
1/4 tsp. garlic salt
1 bunch scallions, diced small/
divided
1 c. shredded mozzarella cheese
1 C. imitation crab, shredded

crackers, for dipping

Using elec. mixer, mix cream cheese,
mayonnaise, Worch. sauce, hot sauce,
garlic salt in a bowl. Mix in 1 T. diced
scallions (reserve the rest), mozz. cheese
& crab. Refrigerate at least 1 hour until
it is firm enough to handle. Once firm,
roll into a ball & coat outsides with
remaining scallions. Serve with crackers
for dipping.

(recipe: www.wineandglue.com)
————————–

Roasted Acorn Squash & Garlic
Mash

2 acorn squash, halved crosswise
& seeded
1 head garlic, wrapped in foil
7 T. unsalted butter, divided
1 leek, diced (white & pale green
parts, only)
1 Gala apple, cored/diced into
1/2″ pieces
salt
1 tsp. freshly chopped thyme

Preheat oven 400 degrees F.
Place squash, cut sides down, in
a glass baking dish. Pour enough
water in dish to fill halfway up
the sides (this helps steam the
squash). Place foil-wrapped garlic
directly on an oven rack. Cook
squash & garlic about 1 hour
until very tender. Cool slightly.
Melt 1 T. butter in a heavy, small
skillet over medium-high heat.
Add leeks & apple – saute until
crisp-tender, about 6 minutes.
Season with salt, to taste. Scoop
the cooled squash flesh into a
large bowl. Using a potato masher,
mash flesh until smooth. Unwrap
garlic & squeeze flesh into squash
puree. Add remaining 6 T. butter &
mash. Stir in thyme & season with
salt, to taste. Place mash in a serving
bowl & top with apple & leek saute.
Serves 4-6

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

Garlic Lemon Baked Tilapia

4 tilapia
kosher salt/black pepper
5 T. butter, melted
2 cloves garlic, minced
1/4 tsp. red pepper flakes
juice & zest from 1/2 lemon
1 lemon, sliced into rounds

Preheat oven 400 degrees F.
Season tilapia with salt/pepper &
place on a small baking sheet. In
small bowl mix butter, garlic, red
pepper flakes, lemon juice &
zest – pour over fish. Place lemon
rounds on top & around tilapia. Bake
10-12 minutes until fork-tender.
Serves 4

(recipe: delish.com)
—————————–
Curried Sweet Potato/Apple Soup

3 medium sweet potatoes
3 T. unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1 (2 inch) piece fresh ginger,
peeled/grated
1/4 tsp. freshly grated nutmeg,
plus more for garnish
1 1/2 tsp. curry powder (poster
uses Madras curry powder)
kosher salt/ground black pepper
2 C. chicken broth
1 1/4 C. chunky applesauce
1 T. olive oil
1 T. apple cider vinegar
1-2 T. chopped fresh cilantro

Preheat oven 425 degrees F.
Peel & dice 2 1/2 sweet potatoes.
Melt 2 T. butter in large pot over
medium heat. Add onion & garlic,
cook until soft, about 5 minutes.
Stir in ginger, nutmeg, 1 1/4 tsp.
curry powder, salt/pepper, to
taste – cook until toasted, 1 more
minute. Add diced sweet potatoes,
chicken broth & 2 C. water to pot.
Cover & bring to boil over medium-
high heat. Reduce heat to medium-
low; stir in applesauce. Simmer,
uncovered, until sweet potatoes
are soft, about 20 minutes.* Puree
the soup, in batches, in a blender
until smooth. Season with salt/
pepper & keep warm.

Peel & thinly slice remaining 1/2
sweet potatoes – toss with olive
oil, salt & pepper, to taste. Spread
in a single layer on a baking sheet
& bake until crisp, 7-10 minutes.
Heat remaining 1 T. butter in a
skillet over medium heat. Add remaining
1/4 tsp. curry powder & cook, stirring,
until browned. Remove from heat & add
vinegar. Top with curry butter, cilantro
& sweet-potato chips. Serves 4

*When blending hot liquid, first let
it cool 5 minutes then transfer to a
blender, filling only half way. Cover
with lid, leaving one corner open.
Cover lid with kitchen towel to catch
any spatters & pulse until smooth.

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

Crockpot Bacon-wrapped
Apple BBQ Chicken

2 small boneless skinless
chicken breasts
4 slices bacon
1/2 C. BBQ sauce
2 large apples, peeled/cut
into small pieces
2 T. lemon juice

Wrap each chicken breast in
2 slices bacon & place in crockpot.
Mix BBQ sauce, apples & lemon
juice in small bowl & pour over
chicken. Cover & cook on Low
8 hours. Serves 2

(recipe: www.closetcooking.com)
—————————————

Stuffed Chicken Thighs

1 (16 oz) pkg. mild bulk breakfast sausage
1/4 C. chopped fresh parsley
2 T. minced onion
8 strips bacon
8 boneless skinless chicken thighs
1 T. honey

Preheat oven 400 degrees F.
Line a large baking sheet with parchment
paper or foil. In large bowl mix sausage,
parsley & minced onion – divide into 8
equal portions & shape each into a log
no longer than the length of the chicken
where the bone was. Open chicken out –
place a log in center of each thigh where
bone was & fold chicken around it. Wrap
each thigh in one strip bacon, seam side
under the chicken; place on prepared
pan & brush each thigh with honey.
Bake 35 minutes until cooked through
& bacon is golden brown & crispy. Let
chicken rest 10 minutes before serving.
Serves 8

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

Caramel Brown Sugar Bundt Cake

Cake:
1 3/4 C. brown sugar
2 1/2 C. flour
2 tsp. baking soda
1/4 tsp. salt
5 oz. evaporated milk
1 c. plain Greek yogurt
1/2 C. (1 stick) butter, melted
1 tsp. ground cinnamon
1 tsp. vanilla
2 eggs

Topping:
2 T. brown sugar
1 tsp. cinnamon
1/4 – 1/2 C. caramel sauce, jarred

Preheat oven 350 degrees F.
Spray 12″ Bundt or tube pan with nonstick
cooking spray. In small bowl mix (topping)
brown sugar & cinnamon – sprinkle mixture
on bottom of pan. Turn pan around to coat
bottom & shake pan lightly to remove any
excess. In another bowl whisk flour, baking
soda, salt & cinnamon. In another bowl beat
(cake) brown sugar & melted butter – add
eggs & vanilla – beat until combined. Add
evaporated milk & yogurt; beat until mixed.
Gradually add in flour mixture & beat until
fully combined – pour batter evenly into pan.
Bake 40-45 minutes until a toothpick inserted
into center comes out clean. Let cake stand
20-30 minutes before removing from pan.
Once cake is completely cooled, turn out
onto a serving plate & drizzle top with
desired amount of caramel sauce.
Makes 10-12 slices.

(recipe: ourtableforseven.com)

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

Today’s weather is definitely FALL –
while driving to deliver the blankets
my trusty car thermometer was reading
FIFTY degrees F. – Brrrrrrrrrrr! Also add to
that: rainy/overcast – CHILLY! I just switched
out my summer sandals for heavier/closed-in
shoes (with socks) – Baby, it’s getting COLD!
Looking at next week, for Monday the high is
expected to be 79 (with showers) and 81 Tuesday –
that’s promising! I’m the person that always hopes/
looks for “Indian Summer” – here in the North we
usually have one or more days of that – a very brief
insert of unusually warm weather (usually after our
first frost) which immediately follows with really
cold weather & winter.

I’ve been babysitting more that my usual ‘one day
a week’ lately – as I’ve explained, the other Grandma
usually gets him (1 1/2 yrs. now) most of the time
(and loves it). Since I’m already a seasoned Grandma
(and former Day Care provider and Foster parent of
infants & toddlers for years) – it’s fun to see my
grandson, but spending hours & hours listening to
NICK, JR. TV gets ‘mind numbing’! On the good side,
I managed to knit a newborn & a premie baby hat
yesterday for today’s delivery. Went to their house
yesterday at 10:30 a.m. (hoping to get off around
2/2:30) – well, let’s just say I ordered a pizza to pick
up at 6:15p.m. on my way home. Was hoping for
a lighter week next week, but was asked to sit
Mon & Tues (apparently other Grandma now is
having the REST of her wood floors sanded/re-
finished . . . SIGH!!!) Oh well, am hoping for a
reprieve soon and back to my old ‘one-day-a-
week’ sitting – we’ll see.

Hope you are in good health and beginning
to enjoy the upcoming Fall ‘fun’ things, like:
Pumpkin everything, crunchy leaves as you
walk, a brisk air as you go outside, seeing the
leaves changing colors, CIDER & DONUTS!

Hugs;

Pammie

Mid-Week Musings

Slowly but surely Fall is creeping into my area – the temperatures are getting a little colder in the evenings, BUT – day time temps are still in the low to mid 70’s, so I’m happy. I love all the Fall ‘stuff’ – leaves turning, brisk air, pumpkin-flavored everything, just don’t want to be reminded that WINTER is coming!

I should also mention: our internet went ‘down’ last week for 2 days; came ‘up’ again for a total of maybe an hour then was down again for another 2 days! LOVELY! Husband was NOT happy – last time out, they STILL didn’t know what caused it to happen twice!

This is a busy week for me, every day (& some evenings) has something to go to or do; can’t complain, I’d probably be bored if I didn’t have things to do, right? The other grandma is back so I didn’t babysit all last week (that was strange – no calls/texts so I kept waiting for the other ‘shoe’ to fall but it never happened). I decided I’d catch this week in the ‘bud’ by texting my crazy schedule, so I’m only babysitting Friday, starting at 6:45 (and probably until 4/5, so I’ll need my sleep!).

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

I’m going to be a little crazy here and post LOTS of SUMMER recipes – there’s SO many I still want to share with you!

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries, washed/hulled/
sliced 1/4 inch thick
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese, room
temp.
1 (14 oz) can sweetened condensed
milk
2 (3.4 oz, ea) pkgs. instant cheesecake
flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided

Spray bottom of 9 X 13″ baking pan
with nonstick cooking spray & line
bottom with graham crackers. In a
bowl combine cream cheese & sweetened
condensed milk – beat using elec. mixer
until smooth & creamy. Add pudding mixes
and milk – mix on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half of
cream cheese mixture over graham
crackers & smooth evenly. Arrange a
single layer of sliced strawberries over
cream cheese mixture. Top strawberries
with another layer of graham crackers/
cover with remaining cream cheese
mixture. Top with another layer of
strawberries. Cover & refrigerate
6-8 hours. When serving, top with
remaining Cool Whip. Crush remaining
graham crackers & sprinkle crumbs over
the top.

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

Stuffed Tomatoes
(baked or grilled)

6 large, ripe tomatoes

Stuffing:
4 C. fresh soft bread crumbs
1 medium onion, finely minced
2 cloves garlic, finely minced
1/4 C. grated Parmesan or Romano
cheese
1/4 C. chopped fresh parsley
1 (4 oz) stick butter
1 tsp. salt (or to taste)
1/2 tsp. black pepper (or to taste)

Preheat oven 400 degrees F.
(NOTE: if you are putting them on
the grill – preheat grill to HIGH heat)
Cut tops off tomatoes at the stem end
then scoop out seeds & spines. (can use
a melon baller for this). Place hollowed-
out tomatoes, cut sides down on a paper
towel-lined plate.

Stuffing:
Place bread crumbs in large bowl & melt
butter in a skillet over medium-high heat.
Add onion & garlic – cook until onion is
just soft, about 3 minutes; add to bread
crumbs. Add cheese, parsley, salt/pepper &
mix well. Fill each tomato cavity with mixture
letting it mound up on top. Bake or grill
5-10 minutes until tomato is just beginning
to get soft. If you want more browning on
top – place under a broiler for 1-2 minutes.
Serves 6

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

Zucchini Gratin

6 T. (3/4 stick) unsalted butter,
plus extra for topping
1 lb. yellow onions, cut in half &
sliced (3 large)
2 lb. zucchini, sliced 1/4 inch thick
(4 zucchini)
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 tsp. ground nutmeg
2 T. flour
1 C. hot milk
3/4 C. fresh bread crumbs
3/4 C. grated Gruyere cheese

Preheat oven 400 degrees F.
Spray a 8 X 10″ baking dish
with nonstick cooking spray.
Melt butter in very large (12 inch)
saute pan & cook onions over Low
heat 20 minutes until tender but not
browned. Add zucchini; cook, covered,
10 minutes until tender. Add salt/pepper &
nutmeg – cook, uncovered, 5 minutes –
stir in flour. Add hot milk & cook over Low
heat a few minutes until it makes a sauce.
Pour into prepared dish. Combine bread
crumbs & Gruyere cheese – sprinkle on
top of casserole – dot with 1 T. butter cut
into small bits. Bake 20 minutes until
bubbly & browned. Serves 6

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

Skinny Quinoa Veggie Dip

2 (15 oz, ea) cans black beans, drained/
rinsed
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 2/3 C. water, divided
salt/pepper, to taste
2/3 C. quinoa, rinsed*
5 T. lime juice, divided
2 medium ripe avocados, peeled/
coarsely chopped
2 T. plus 3/4 C. sour cream, divided
1/4 C. minced fresh cilantro
3 plum tomatoes, chopped
3/4 C. peeled/seeded/finely chopped
cucumber
3/4 C. finely chopped zucchini
1/4 C. finely chopped red onion
cucumber slices

In food processor pulse beans, cumin,
paprika, cayenne & 1/3 C. water until
smooth – add salt/pepper, to taste.
In small saucepan cook quinoa with
remaining 1 1/3 C. water accordg.
to pkg. directions. Fluff with a fork;
sprinkle with 2 T. lime juice.
Mash avocados, 2 T. sour cream, cilantro
& remaining lime juice.

In a 2 1/2 qt. dish, layer:
bean mixture
quinoa
avocado mixture
remaining sour cream
tomatoes
chopped cucumber,
zucchini
onion

Serve immediately with cucumber
slices for dipping, or refrigerate.
Serves 32

*look for quinoa in the cereal, rice
or organic food aisle

(recipe: tasteofhome.com)
——————————-

Garden Bow Tie Salad

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
4 C. fresh broccoli florets
3 C. fresh cauliflowerets
1 small red onion, finely chopped
2 pkgs. Italian salad dressing mix
4 1/2 C. uncooked bow tie pasta
1/4 C. olive oil
1/4 C. red wine vinegar
3/4 tsp. salt
1/2 tsp. black pepper

Wash first 5 ingredients but do not dry-
chop & transfer to large bowl. Add
remaining vegetables – sprinkle with
dry dressing mix – toss to coat. Cook
pasta accordg. to pkg. directions. Drain;
rinse with cold water & add to vegetable
mixture. In small bowl whisk remaining
ingredients & add to salad – toss to coat.
Serves 24 (3/4 C. each)

(recipe: tasteofhome.com)
——————————-

“Johnsonville Brats” Hot Tub

1 (2.85 oz) pkg. Johnsonville Original
Bratwurst Party pack
1 aluminum foil baking pan (11 X 9 X
2 3/4 inches)
2-3 (12 oz, ea) cans beer
2 T. butter
1 large yellow or white onion, sliced
12 brat buns

Cook brats on a gas or charcoal grill
accordg. to pkg. directions. When cooked,
remove from grill & place in foil pan – place
pan on grill, add beer, butter & onions.
Over medium heat, on a covered grill, allow
brats to simmer in beer & onions. Serve each
brat with onions on a bun. Makes 12 servings

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

German Potato Salad

5 strips bacon
3/4 C. chopped onion
2 T. flour
2/3 C. cider vinegar
1 1/3 C. water
1/4 C. sugar
1 tsp. salt
1/4 tsp. black pepper
6 C. peeled/sliced/cooked
potatoes

in large skillet fry bacon until crisp;
remove to paper towel-lined plate.
Drain all but 2 T. of bacon drippings;
cook onion in drippings until tender.
Stir in flour & blend well. Add vinegar &
water; cook & stir until bubbly &
slightly thick. Add sugar & stir until it
dissolves.Gently stir crumbled bacon &
potatoes into mixture. Serve warm.
Serves 6-8

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

Creamy Sun-dried Tomato Garlic Shrimp

2 lb. peeled/deveined large shrimp (tail on
or off)
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. Old Bay seasoning
1 (8.5 oz) jar sundried tomatoes (reserve
oil from jar)
3 T. minced garlic
1/2 C. diced white onion
1/2 C. vegetable stock
1 1/2 tsp. Dijon mustard
1 1/2 C. heavy whipping cream
2 C. fresh spinach
1/2 C. fresh grated Parmesan cheese
(basil – for garnish – optional)
=
Serve with: Cooked rice or pasta to
feed 5-6
(OR) with toasted sourdough bread
=
Heat large skillet on medium-high heat –
add 3 T. oil reserved from sun-dried tomatoes
jar. Add shrimp & season with garlic salt, pepper
& Old Bay seasoning. Cook, stirring occasionally,
until shrimp are opaque (about 5 minutes); remove
shrimp from skillet. In same skillet add 2 additional
T. reserved sun-dried tomato oil on medium-high
heat. Add garlic, onion & sun-dried tomatoes -cook
1 minute. Stir in vegetable stock & Dijon mustard,
stir to combine then add in heavy cream; stir until
a creamy sauce forms & comes to a slight boil.
Reduce heat & add Parm. cheese & spinach. Cook &
stir until cheese has melted & spinach has wilted,
about 3 minutes. Add shrimp back to skillet & stir
to combine. Remove from heat, garnish with basil
(if using) & more Parmesan cheese. Serve over
cooked rice, pasta or with warm, toasted sourdough
bread. Serves 5-6

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

Crockpot Peaches ‘n Cream Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
8 oz. cream cheese
1/4 C. sugar

Spray insides of crockpot with
nonstick cooking spray.
In bowl mix cream cheese & sugar
until smooth. Place pie filling in
bottom of crockpot & spread evenly;
top with cream cheese mixture.
Sprinkle dry cake mix over top &
pour melted butter on top.
Place 6-8 paper towels over opening
of crockpot & place on lid (towels
absorb excess moisture). Cook on
High 1-2 hours. Serves 4-6

(recipe: recipesthatcrock.com)

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

I went to the second baby shower last Saturday;
I don’t know about you, but occasionally I tend
to go a little ‘crazy’ – I had originally planned on
giving them a crocheted Granny Square blanket
but the morning of the shower I decided that
wasn’t quite ‘good enough’ – I’ve known the
expectant Dad for many years, he’s almost like
another son to me. At 9:30 a.m. I started knitting
like crazy on the blanket I was working on (Feather
& Fan pattern, several different yarns) and knit
almost continually until 1 p.m. (shower started
at 1:30. I wrapped the blanket with other items
and when it came time to open gifts, I asked
them to please open mine first so I could sew
in all the ‘ends’! They did, I finished it, they
loved it . . . so much so that the expectant Dad
called me that evening to thank me, again, for
the blanket. He said: “I’ve seen you knitting
blankets for years and when I saw you come
through the door with a gift, all I could think
was: ‘I HOPE she knit one for us!’ – Pretty
sweet from a mid-20’s guy these days! I was
thrilled I’d made the decision to finish the
one that was ‘just a little fancier’ than the
original crocheted one. Sometimes you just
have to ‘go with your gut’ – right? Photo below:

Started another blanket, same pattern but
with pink/white/tiny bit of tan/mint green
yarn; I varied the pattern a bit and the ladies
in my Library Knit Group liked it quite a bit
so I guess it’s a good one.

Hope you are all in good spirits and health-
just got my approval for ‘almost’ 7 years
CANCER-FREE (in December) from my
Radiologist, so I’m thanking the LORD for
my good health.

HERE’S MY SOAPBOX MESSAGE:
Ladies – get your mammograms done! Mine
saved my life! A little bit of pain is worth it
compared to a VERY LONG time of going
through radiation/chemo treatments. I
was fortunate to only have 2 surgeries &
radiation, but it’s not a fun thing to do.

Hugs;

Pammie

The Day After! (also called “I survived!”)

Last night was the ‘big event’ for the Detroit Veterans Hospital’s Baby shower donations and the ladies (once again) knocked my socks off! We had a grand total of 133 items! The breakdown: 17 blankets, 47 baby hats, 18 toddler headbands, 24 bibs, 1 sweater & pants, 2 sweater/hat/mittens sets, 2 baby sacks, 19 pr. booties and one (very adorable) knit zebra!  Each year things ‘shake out’ differently – for the most part, we usually have a LOT of blankets and then other items; not this year! I’ve decided I’m going to just stick to headbands & blankets. Here are a few of the photos:

One of our ladies is an expert knitter & she loves to create these hats & booties – there’s a pumpkin set, an eggplant set, a strawberry set & 2 (pink & blue sets) with pea pods attached to the hats. She was having fun this year doing the red/white/blue Star hats.

                Another lady sewed baby bibs using flannel & terry cloth! There’s 14 of them!

                                        my headbands

The VERY adorable zebra is upper left corner (I tried my best to photo him but he’s FLOPPY. She’s another expert knitter & created the sweater sets all ‘out of her head’! WOW!

                    Three of my blankets (not very good lighting)

(There’s a total of 15 photos, so I only included some) I was so proud of all my ladies – there were even a few donated items from OTHER knitters who knew of our project but aren’t in the group!

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

Spiced Zucchini Bars

2 C. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, beaten
1 C. oil
2 C. sugar
1 tsp. vanilla
1 tsp. lemon juice
1 C. raisins
2 C. zucchini, grated
3/4 C. chopped nuts
1 (16 oz) container cream cheese
frosting

Preheat oven 325 degrees F.
Grease & flour a 15 X 10″ jelly roll
pan. In bowl combine flour, baking
soda, salt & cinnamon. In another
bowl whisk eggs, oil, sugar, vanilla &
lemon juice. Gradually add flour
mixture to egg mixture – fold in
remaining ingredients (except
frosting). Pour into prepared pan
& bake 25-35 minutes until lightly
golden. Cool completely then
spread with frosting. Cut into bars.
Makes 3 dozen bars

(recipe: gooseberrypatch.typepad.com)
————————————
Honey Soy Chicken Breasts
(a few hours marinade or overnight)

1/4 C. honey
1/3 c. light soy sauce
1/2 tsp. fresh ground black pepper
4 cloves minced garlic
1 T. finely grated fresh ginger root
4 large chicken breasts, skinless
but not boneless

Stir together all ingredients (EXCEPT
chicken) & pour into a large ziplock
bag. Add chicken & marinate in fridge
a few hours or over night.

Preheat oven 375 degrees F.
Place marinated chicken on a foil-
lined cookie sheet & bake, uncovered,
about 45 minutes until chicken is
fully cooked (using a meat thermometer,
internal temp. of chicken should be 170
& 180 degrees F.). DO NOT throw away
the marinade. While chicken is cooking,
simmer it in a saucepan over low heat
& brush on chicken about every 10
minutes as it cooks. Serves 4

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

Grandma’s Sunday Roast

3 C. beef broth
2-3 lb. beef chuck roast, trimmed of
excess fat
1 tsp. Kosher salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. crushed rosemary
1/2 tsp. smoked paprika
2 lb. red or yellow potatoes, cut
into large chunks
1 lb. fresh green beans, trimmed
1 lb. baby carrots
2 T. Worcestershire sauce
2 T. cornstarch + 2 T. cold water

Press all seasonings (salt/onion powder/
garlic powder/rosemary/paprika) onto all
sides of roast. Pour beef broth into crockpot;
add roast. (You can brown the roast before-
hand – brown each side in 1 T. heated oil
in a skillet for 3 minutes per side).
Cover & cook on Low 4 hours.
Remove lid & add veggies; drizzle with
Worc. sauce – cover & cook 4 hours more
on Low.
Remove lid; scoop meat & veggies onto
large platter & loosely tent with foil.
In small bowl stir cornstarch & cold water
until smooth – stir mixture into juices in
crockpot. Turn heat to High & let thicken;
stirring. (You can also thicken the gravy on
the stove in a pot if you desire).
Serve roast with veggies & gravy.
Serves 6-8

(recipe: 365daysofcrockpot.com)
——————————–

Bacon Ranch Pasta Salad

1 (12 oz) box tri-colored rotini (or any
color)
1 (3.8 oz) can sliced black olives
1 (5.75 oz) can sliced green olives
6 oz. fresh broccoli, chopped
6 oz. fresh cauliflower, chopped
1/4 C. sunflower seeds
1/4 C. (Hormel) real bacon pieces
1 pkt. dry Ranch salad dressing mix
1/2 C. mayonnaise
1/2 C. sour cream
1 C. milk

In medium bowl mix Ranch dressing mix,
sour cream, mayonnaise, milk – whisk
together; cover & let thicken 30 minutes.
Cook pasta; drain & rinse in cold water –
pour into a large bowl. Add olives, broccoli,
cauliflower, sunflower seeds & bacon to
noodles – pour ranch dressing over & toss
to fully coat. Chill 1 hour for flavors to
blend then sprinkle more bacon pieces
on top before serving. Serves 12

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

Last Minute Green Beans

1 (14.5 oz) can diced tomatoes, undrained
2 (14.5 oz, ea) cans green beans, drained
1 onion, chopped
1/2 tsp. salt
1/4 tsp. black pepper

Place drained green beans in medium
saucepot; add onion, tomatoes with
juice, salt/pepper -stir. Bring to slight
boil over medium-high heat. Reduce
heat to Low. Cover & simmer 10-15
minutes.

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

Bacon/Cucumber/Tomato Salad

6 slices bacon
3 C. large cut chopped cucumber
3 C. large cut chopped tomatoes
1 tsp. kosher salt
1/3 C. mayonnaise
1/8 tsp. fresh ground black pepper
1/2 tsp. Creole or Cajun seasoning
1/2 tsp. garlic powder

Cook bacon until crisp; drain on
paper towels – chop when cool
enough to handle, reserve a pinch
for garnish.
Toss cucumber & tomatoes together –
season with salt. Mix together
mayonnaise & seasonings; add to
tomatoes & gently toss. Add remaining
bacon to salad – gently toss, taste &
adjust seasonings. Transfer to a serving
bowl & garnish with a sprinkle of
Creole or Cajun seasoning & reserved
bacon. Serve immediately or refrigerate
1 hour to chill. Serves about 4

NOTE:
Old Fashioned Cracker Salad:

Prepare salad as above omitting
cucumber & adding 1/2 C. chopped
Vidalia onion or 2 large green onions,
sliced. Double mayonnaise amount –
stir in 1 sleeve saltine crackers, coarsely
broken. Mix well, adding additional
mayonnaise if needed to moisten.
Serve immediately or (if refrigerating)
wait to add crackers until just before
serving. Also good with one boiled/
chopped egg added.

(recipe: deepsouthdish.com)
———————————-
Grilled Steak/Potato & Mushroom Kabobs

1 lb. steak cut into 1″ chunks
8 oz. fresh mushrooms
1 lb. small potatoes
1/4 C. olive oil
1/4 C. balsamic vinegar
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried rosemary
1/2 tsp. dried oregano

In a rimmed baking pan add steak chunks &
mushrooms. In a medium bowl whisk oil,
vinegar, garlic, salt/pepper, rosemary &
oregano -pour over steak & mushrooms
in pan. Cover & refrigerate at least 2 hours
=
Meanwhile, boil potatoes in large pot of
salted water until just tender, about 8-10
minutes – drain & cool slightly. Thread
marinated steak chunks, mushrooms &
potatoes, alternating, onto skewers.
Heat grill to medium-high heat. Grill kabobs
10-12 minutes, turning once, until meat is
cooked to desired doneness. Re-season with
salt/pepper & serve immediately.
Serves 6

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

Easy Copycat Thin Mint Cookies

1 C. chocolate (dark, semi-sweet or coating/
confectionery wafers)
3/4 tsp. mint extract
15-18 Ritz crackers

Place a layer of waxed paper on a cookie
sheet.
Melt chocolate of your choice (in micro-
wave or in a saucepan). Add mint extract
to melted chocolate (this might cause
the chocolate to thicken up a bit, depending
on what type of chocolate you use). Dip
crackers in chocolate (poster says she drops
the cracker into the chocolate & flip it around
using a fork – remove carefully using two forks –
Let excess chocolate drip off & place on
prepared waxed paper. Cool & store cookies
in fridge. These cookies are best eaten straight
from the fridge. Makes 15-18 cookies

(recipe: craftcookingmama.com)

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

Our weather has been pretty nice – not too hot;
today it’s hovering around 72 degrees F. & sunny.
Looks like we’ll be having highs from 78 to 82 for
the rest of the week – I LIKE that!

Not much else new; working on another baby blanket
(I know . . . . what ELSE do I knit, right?).

I’m not sure if the ‘other’ grandma is back from their
cabin but (so far) I haven’t been asked to babysit this
week – I’m GOOD with that; can always use the break!
I’ve already texted that the only days I’m free next week
are Wednesday (If needed, otherwise it’s my Library Knit
group 10-12 & my special needs group 6:15-9) and Friday!
We’ll see what shakes out . . .

Have a GREAT day!

Hugs;

Pammie

Beautiful Summer Day!

Today is one of those PERFECT Summer days – 76 degrees F., slight breeze – NO humidity! (we’ve had plenty of really HUMID days here lately). SO nice to just enjoy a great-weather day!  Got some errands done: finished folding/mailing the next issue of my special needs group’s newsletter, ran to the bank, drug store & grocery store – dinner will be a really big meatloaf & baked potatoes (my husband’s favorite food).

Spent some time yesterday organizing the beginning donations for the Detroit Veteran’s Hospital’s Baby Shower coming up in September; the lady who heads the Women Vets department will be joining my group Sept. 11th to pick up all the items. I was pleasantly surprised Tuesday evening when two ladies who have been members of my group for a good many years mentioned that THEY were both knitting items for this event! (In all the years past, they never have – I was SO happy! They are both expert knitters so I can’t wait to see their wares – one is making a sweater & the other is knitting bibs!). Also spent a little time selecting the baby blankets I’ll donate to Crisis Pregnancy Mobile Unit – I do that once a year. The lady in charge of that project works & lives at least an hour away so we both meet half-way in a church parking lot to give the blankets. Right now I’m ONLY working on finishing ONE blue/white/mint green baby blanket – seems strange – ONLY ONE PROJECT but I really want to finish this soon – there are two baby showers coming in the next 3 weeks; I have a cream-colored blanket for a couple from our church who will be adopting an infant sometime close to Christmas (but the church shower is in 1 week). I’ve found a really nice pattern for the ‘next’ baby blanket project but haven’t started it yet – this one will probably be best done in a solid color yarn to be able to appreciate the pattern (it’s 11-rows, so we’ll see . . . I usually only do 4-6 row patterns – easier to memorize).

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

Apple Slab Pie

1 box refrigerated pie crusts, softened
as directed on box
1 C. sugar
3 T. flour
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 1/2 T. lemon juice
9 C. thinly sliced/peeled apples
(9 medium apples)
1 C. powdered sugar
2 T. milk

Preheat oven 450 degrees F.
Remove crusts from pouches; unroll &
stack crusts one on top of the other on a
lightly floured surface. Roll to 17″ X 12″
rectangle. Press crust into a 15″ X 10 X 1″
pan, pressing into corners. Fold extra pastry
crust under, even with edges of pan – crimp
edges. In a large bowl mix sugar, flour,
cinnamon, nutmeg, salt & lemon juice –
stir in apples to coat – spoon mixture into
crust-lined pan. Bake 33-38 minutes or
until crust is golden brown & filling is
bubbling. Cool on a rack 45 minutes.

In a bowl mix powdered sugar & milk until
well blended – drizzle over top of pie. Allow
glaze to set before serving, about 30 minutes.

(recipe: tastyrecipes – Facebook)
———————————

Crockpot Root Beer Baked Beans

2 (28 oz, ea) cans pork & beans
1 small white onion, diced
2 T. mustard
2 T. molasses
1 C. root beer
1/2 C. barbecue sauce
8 slices bacon, sliced/cooked/drained

Place all ingredients except bacon in crockpot –
stir. Sprinkle bacon over top of beans. Cover &
cook on Low 5 hours without opening the lid
during cooking time.
Stir & serve. Serves 10

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

Grilled Chicken/Zucchini Wraps

4 boneless, skinless chicken breasts
4-6 zucchini, sliced lengthwise into 1/4″
thick slices
olive oil
salt/pepper, to taste
1/2 C. Ranch salad dressing, divided
8 (10 inch) whole-grain flour tortillas
8 lettuce leaves

garnish: shredded Cheddar cheese

Brush chicken & zucchini with olive oil;
sprinkle with salt/pepper & grill 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.
Slice chicken into strips & set aside.

For each wrap:
Spread 1 T. salad dressing on a tortilla;
top with a lettuce leaf, 1/2 C. chicken
& 3-4 slices zucchini; sprinkle with
cheese & roll up – secure with toothpicks
if needed. Makes 8 wraps

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

Taco Tomatoes

4 tomatoes
1 T. olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning mix
kosher salt
ground black pepper
2/3 C. shredded Mexican cheese
1/2 C. shredded lettuce
1/2 C. sour cream

In medium skillet over medium heat,
heat oil. Add onion & cook about 5
minutes until tender; add ground beef &
taco seasoning, breaking up meat with
a spoon. Season with salt/pepper & cook
until beef is no longer pink, about 6
minutes; drain fat. Place tomatoes stem-
sides down – cut into 6 wedges – DO NOT
cut all the way through (you will be stuffing
them) – carefully spread open the wedges.
Divide taco meat evenly among tomatoes;
top with cheese, lettuce & sour cream –
serve. Serves 4

(recipe: delish.cooking)
—————————

Mexican Pizza for One

1/2 lb. ground beef (or turkey)
2-3 T. taco seasoning
1/4 – 1/2 C. refried beans
1/4 – 1/2 C. salsa
1/4 – 1/2 C. shredded Taco-blend
cheese
2 (10 inch) flour tortillas

Your choice of toppings:
chopped tomatoes, sliced green
onions, sliced olives, etc.

Preheat oven 350 degrees F.
Line a flat rimmed baking sheet
with foil – lightly spray with nonstick
cooking spray. Brown meat in a skillet
until no longer pink; drain. Add taco
seasoning & combine well. Lay one
tortilla on baking sheet – spread top
with beans, then meat; cover with
another tortilla. Bake 10  minutes.
Remove from oven & spread top of
tortilla with salsa, then cheese & any
other desired toppings. Bake an
additional 5-10 minutes until cheese
is fully melted.

(recipe: yummly.com)
—————————

Chili Cornbread Salad

1 (8.5 oz) pkg. cornbread/muffin mix
(like Jiffy)
1 (4 oz) can chopped green chilies,
undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rubbed sage
1 C. mayonnaise
1 C. (8 oz) sour cream
1 envelope ranch salad dressing mix
(dry)
2 (15 oz, ea) cans pinto beans, drained/
rinsed
2 (15 oz, ea) cans whole kernel corn,
drained
3 medium tomatoes, chopped
1 C. chopped green pepper
1 C. chopped green onions
10 strips bacon, cooked/crumbled
2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray 8″ X 8″ baking pan with
nonstick cooking spray.
Prepare cornbread batter accordg. to
pkg. directions. Stir in chilies, cumin,
oregano & sage – spread into prepared
pan. Bake 20-25 minutes until a toothpick
inserted in center comes out clean. Cool.

In small bowl combine mayo, sour cream &
dressing mix. Crumble half the cooled corn-
bread into a 9″ X 13″ baking dish. Layer with
half of beans, mayo. mixture, corn, tomatoes,
green pepper, onions, bacon & cheese – repeat
layers (dish will be VERY full). Cover & refrigerate
2 hours. Makes 15 servings

NOTE: You can save time by using a prepared
cornbread. You can also add diced jalapeno
pepper, if desired.

(recipe: tasteofhome.com)
—————————————
Crisp Cucumber Salsa

2 C. finely chopped cucumber,
peeled/seeded
1/2 C. finely chopped/seeded tomato
1/4 C. chopped red onion
2 T. minced fresh parsley
1 jalapeno pepper, seeded/chopped
4 1/2 tsp. minced fresh cilantro
1 clove garlic, minced
1/4 C. sour cream
1 1/2 tsp. lemon juice
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt

baked tortilla chips – “SCOOPS”

In small bowl combine first 7
ingredients. In another bowl combine
sour cram, lemon & lime juices, cumin
& seasoned salt – pour over cucumber
mixture & toss gently to coat. Serve
immediately with chips. Makes 2 1/2 C.

(recipe: tasteofhome.com)

————-

Banana Split Fluff Salad

1 (3.4 oz) box instant banana pudding mix
1 (20 oz) can crushed pineapple (do not drain)
1 (8 oz) tub Cool Whip, thawed
1 C. mini marshmallows
1/2 C. finely chopped walnuts plus 2 T.
for garnish
1/2 C. mini chocolate chips
2 ripe bananas, sliced
1 (10 oz) jar maraschino cherries,
halved

Stir together pudding mix & pineapple
until dissolved & thickened. Fold in
Cool Whip; gently stir in marshmallows,
nuts, choc. chips, bananas & cherries.
Refrigerate at least 1 hour before
serving. Makes about 8 C. salad

(recipe: Mike Suddaby-Facebook)


Hope you are all in good health and getting
ready to enjoy the holiday weekend. We
don’t have any special plans for the weekend;
I have to babysit tomorrow – am REALLY hoping
the hours get shortened (for now, I’m supposed
to start at 6:30 A.M.! Ugh! and usually get off
around 4:30 – 6 p.m. LOoooooong DAY!). I did
hear that the other grandparents ‘should’ be
returning from up North next week – YAY!
(They are staying at their cabin because they’re
having the carpets removed & wood flooring
put down plus having their house power washed –
guess there were some complications in the
flooring installation -sure hope it goes smoothly
so I can get back to my ‘old’ schedule of ONE
day a week sitting and for “NORMAL” amounts
of time, say 5-6 hours not 10+  . . . we’ll see.

Hugs;

Pammie