It’s been a quiet week . . .

Our weather has been GREAT (for me, at least) – it’s been in the 40’s, clear (a little rain) and NO SNOW! YAY! Managed to get a tiny bit of Christmas shopping done yesterday – like years past, I’m just ‘not feelin’ it. The older I get the more I would be content with just one small tree & no extra decorations (guess that’s because I’m the one doing all the dragging down, setting up, etc. of all the ‘stuff’). Anyway, am TRYING to ‘get in the mood’. I had originally planned on knitting some cotton spa cloths for several people but that kind of went by the wayside. Working on the 2 baby blankets & started another crocheted granny square one.

Like many people in our ‘older’ years, we once again needed to go over our Medicaid details with our provider. I’m sure you’ve all heard the commercials about making sure you sign up BEFORE Dec. 7th! (trying to make this a short story). We got our call Weds. evening – both my husband & I wanted to adjust our plans a bit. We got a very helpful, nice young lady; both of us were on house phones so she could speak to us. Almost done with husband’s plan and her computer screen froze. She promised to call us back quickly. No call – that evening, entire next day – finally we get a call at about 11:15 pm – yes, it was her. It seems that not only HER screen but the entire program locked up! To sum it up, we spent the next 45 minutes frantically rushing through all of both plans – my husband & I both on a house phone and on our own computers – CRAZY! She was very patient and kept asking if the final details reached our computers – NO. At the last minutes she had to do a phone/verbal confirmation for my plan but we got it done – YAY! Today I just now turned on my computer (about 6:30 p.m.) and 12 confirmation emails arrived! TOO funny! Well, at least NOW both my husband & I are covered with plans that work better for us AND save us a little $$$.

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Cinnamon Roll Poke Cake

Cake:
1 box vanilla or white cake mix plus
ingredients to make cake (eggs, oil, water)

Filling:
1 (14 oz) can sweetened condensed milk
4 T. melted, salted butter
1/2 C. brown sugar, packed
2 tsp. cinnamon

Frosting:
4 oz. cream cheese, softened/room temp.
1/3 C. butter, softened/room temp
2 C. powdered sugar
1 tsp. vanilla
1 T. heavy cream or milk
=
Cake:
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake mix accordg. to pkg. directions &
pour into prepared dish. Bake accordg.
to directions. After baking, allow to cool.
Using the end of a wooden spoon, poke
holes (in about 1-inch intervals) into top
of cooled cake.

Filling:
In small bowl whisk sweetnd cond. milk,
melted butter, brown sugar & cinnamon.
Pour filling into holes in cake & spread it
out using a butter knife or back of a spoon.

Frosting:
In medium bowl, mix cream cheese & butter
using an elec. mixer. Slowly mix in powdered
sugar, vanilla & milk (or heavy cream); mix
until smooth – spread onto cake. Sprinkle some
cinnamon sugar on top of frosting then
refrigerate cake 1 hour to allow cakes filling
to set. Serves 9

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

Warm, Layered Black Bean Dip

2 (15 oz., ea.) cans black beans, drained/
rinsed
1/4 tsp. ancho chili powder (or just regular
chili powder)
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. salt
3 poblano peppers roasted – (see note below)
1/3 C. cilantro leaves, packed
1 T. olive oil
1/3 C. corn, drained
1/3 C. diced tomato
4 oz. queso cheese, shredded/divided
=
Suggested dippers:
Corn chips, bruschetta, tortillas
=
Preheat oven 400 degrees F.
In a saucepan over medium heat, heat
beans. Add chili powder, cumin, salt/pepper –
combine well. When beans have warmed, mash
them. Add 1/4 C. (or more) of the shredded
cheese – mix well. If needed, add some of the
bean juice for a smooth consistency. Using a
food processor, place cilantro, peppers & 1 T.
olive oil – process until smooth; spread
mixture in bottom of an oven-safe dish.
Spread cilantro/pepper mixture over bean
mixture. Add tomato & corn then remaining
cheese. Bake 10-15 minutes until cheese
melts & begins to brown. Serve with dippers.
Serves 4

NOTE:  peppers – if not roasting peppers, make
sure you seed them before using – unless you
want it spicy.

(recipe: yummly.com)
——————————

Crispy Cheese & Bacon Potatoes

1/2 lb. bacon, cooked crisp/crumbled,
reserve 2-3 T. bacon grease
3 Russet potatoes (extra large, peeled/
chopped into 1/2 – 3/4″ pieces – about
6 C. worth)
1 tsp. kosher salt
3/4 tsp. ground black pepper
1 1/2 C. shredded Cheddar cheese (or
Mexican blend)
3 green onions, sliced thin

Preheat oven 400 degrees F.
Place reserved bacon grease on a sheet
pan. Place potatoes on pan & toss with
tongs to thoroughly coat. Sprinkle with
salt/pepper & spread potatoes out in
single layer. Bake 20  minutes; stir well &
bake an additional 20 minutes. Stir again,
making sure none of potatoes are sticking
to the tray. Bake another 15 minutes. Remove
from oven, stir again & sprinkle generously
with shredded cheese & crumbled bacon.
Return tray to oven & bake 2-3 minutes until
cheese has melted. Top with sliced green
onions just before serving. Serves 6

(recipe: barefeetinthekitchen.com)
———————————

Crockpot Stuffed Pepper Soup

1 lb. extra lean ground beef
1 C. onion, diced
1 (14.5 oz) can diced tomatoes with
basil, oregano, garlic
2 C. green peppers (and/or red peppers)
chopped
1 (15 oz) can tomato sauce
3 C. beef broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 C. cooked rice*

Brown beef & onions in skillet over
medium heat; drain & place in crockpot.
Add tomatoes (& juice) and rest of
ingredients. Cover & cook on Low
6-8 hours. Serves 8

*poster adds the rice before cooking;
some people like to add it at the end of
cooking.

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

Crockpot Lasagna

1 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (29 oz) can tomato sauce
1 C. water
1 (6 oz) can tomato paste
1 tsp. salt
1 tsp. dried oregano
1 (8 oz) pkg. no-cook lasagna noodles
4 C. mozzarella cheese, shredded
1 1/2 C. 4% cottage cheese
1/2 C. grated Parmesan cheese

In skillet cook beef & onion over
medium heat until meat is no longer
pink. Add garlic, cook 1 minute; drain.
Stir in tomato sauce, water, tomato
paste, salt & oregano. Spread 1/4th
of this mixture into ungreased crockpot.
Arrange 1/3 of noodles over sauce, breaking
to fit if necessary. Combine cheeses; spoon
1/3 of mixture over noodles – repeat layers
twice & top with remaining meat sauce.
Cover & cook on Low 4-5 hours until noodles
are tender. Serves 8

(recipe: tasteofhome.com)
———————

Chili Skillet

1 lb ground beef
1 C. chopped onion
1/2 C. chopped green pepper
1 clove garlic, minced
1 (16 oz) can kidney beans, drained/
rinsed
1 C. tomato juice
1/2 C. water
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 C. uncooked long grain rice
1 C. canned or frozen corn
1/2 C sliced ripe olives
1 C. shredded Cheddar or Monterey
Jack cheese
thinly sliced green onions (optional)

In large skillet over medium heat cook
beef, onion, pepper & garlic until meat
is no longer pink; drain. Add next 7
ingredients; simmer, covered, until
rice is tender, about 25 minutes.
Stir in corn & olives; cover & cook 5
minutes. Sprinkle with cheese; cook,
covered, until cheese is melted, about
5 minutes. If desired, top with green
onions. Serves 4

(recipe: tasteofhome.com)
———————–

Lemon Cream Cheese Bars

2 (8 oz, ea) tubes refrigerated crescent
roll dough, divided
2 lemons, zested/juiced/divided
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. granulated sugar
2 T. butter, melted
3 T. granulated sugar

Preheat oven 350 degrees F. Line the
bottom of a 9 X 13″ baking dish with foil*
& spray with nonstick cooking spray. Press
1 tube dough into bottom of prepared
pan, stretching to the edges. In a bowl mix
the zest of 1 1/2 lemons & juice from 2 lemons.
Using an elec. mixer, beat cream cheese &
1/2 C. sugar into lemon zest mixture until
smooth & creamy – spread over crescent
roll dough layer. Unroll 2nd can of dough &
layer over cream cheese mixture, gently
stretching dough to edges. Brush melted
butter over dough layer. In a bowl mix
remaining lemon zest & 3 T. sugar – sprinkle
over butter. Bake about 30 minutes until
top is golden brown. Allow to cool about
20 minutes. Lift dessert from baking dish
using foil & transfer to a cutting board.
Cut into squares, leaving on foil. Return
dessert to baking dish & refrigerate until
chilled, at least 1 hour. Makes 24

*Allow foil to drap over edges of pan,
making foil ‘handles’

(recipe: allrecipes.com)
——————————

Microwave Peanut Brittle

1 C. granulated sugar
1/2 C. light corn syrup
dash salt
1 to 1 1/2 C. shelled raw peanuts
(can use regular or pecans)
1 T. butter or margarine
1 1/2 tsp. baking soda
1 tsp. vanilla

Spray a baking sheet generously
with nonstick cooking spray. In a
3-qt. microwaveable bowl combine
sugar, corn syrup & salt; stir in nuts.
Microwave on High 9-10 minutes
until light brown (be sure to watch-
microwaves vary).
Stir twice while cooking (very hot –
be very careful not to get burned)
Stir in remaining ingredients – mixture
should be light & foamy. Quickly spread
as thin as possible onto prepared baking
sheet. Let cool & break into pieces.
Makes about 1 lb. brittle

(recipe: thesouthernladycooks.com)

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

Our ‘midwest’ weather is about to change &
get MUCH colder by Weds it’s supposed to be
a HIGH of 22! (good thing is – we might get a
little rain but it says 30% chance of snow
Weds – here in Michigan, that’s nothing!).

Hope you are all staying healthy & warm;

Enjoy your day!

Pammie

a little late but I’m still around!

Thanksgiving went well – husband just informed me we are now down to “just turkey” – his ‘afternoon snack’ just wiped out the mashed potatoes, gravy, green bean casserole and wild rice stuffing! Looks like there will be turkey pot pie in the very near future at our house!

Hope you all had a great holiday; I’m still not quite into the ‘holiday’ spirit – I’m not a big fan of decorating so have to kind of push myself into the ‘getting ready for Christmas’ theme. I’ve managed to order 2 Christmas presents – pretty pathetic, eh? I also ordered (through Groupon) a 4-person pass for my oldest son & his family to visit one of our local ‘treasures’: the Christmas Walk at Meadowbrook Hall/Estate in Rochester, Michigan. This is a gorgeous estate which originally belonged to the Dodge (as in motor car) family and the local florists decorate most of the house and estate with beautiful scenes, Christmas trees, wreaths, etc. When my sons were younger we did the tour of the estate and it is well worth it. (also found a DVD of some Gilbert & Sullivan operas my husband loves and doesn’t have) – that’s it . . . I’m just not overflowing with gift ideas this year! How about you?

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

Cranberry Apple Crisp

3 C. chopped, peeled tart apples
2 C. fresh or frozen cranberries
1 C. sugar
3 T. flour

Topping:
1 1/2 C. quick-cooking oats
1/2 C. flour
1/2 C. packed brown sugar
1/2 C. butter, melted
1/4 C. chopped pecans

Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray.
In large bowl combine apples,
cranberries, sugar & flour & pour
into prepared dish. In another bowl
mix topping ingredients until crumbly;
sprinkle over top of apple mixture. Bake
50-55 minutes until fruit is tender.
Serves 6-8

(recipe: tasteofhome.com)
—————————-
Easiest Peanut Butter Fudge EVER!

2 C. sugar
1/2 C. milk
1 tsp. vanilla
3/4 C. peanut butter

Spray or grease a sided baking
pan. (recipe did not give size but
photos look like a loaf pan or a
8 X 8″)
In a saucepan bring sugar & milk to
a boil stirring constantly (do not turn
heat on High) Once it comes to a
full rolling boil, boil 2 1/2 minutes then remove
from heat. Stir in peanut butter & vanilla
& pour into prepared pan. Let chill.

(recipe: facebook)
——————————-

Crockpot English Pub Split
Pea Soup

1 meaty ham bone
1 1/3 C. dried green split peas,
rinsed
2 ribs celery, chopped
1 large carrot, chopped
1 sweet onion, chopped
4 C. water
1 (12 oz) bottle light beer
1 T. prepared English mustard
1/2 C. 2% milk
1/4 C. minced fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg

minced fresh parsley, optional garnish

Place ham bone in 4 qt. crockpot. Add
peas, celery, carrot & onion. Combine
water, beer & mustard; pour over veggies.
Cover & cook on High 5-6 hours or until
peas are tender. Remove ham bone from
soup. Cool soup slightly, trim any fat &
remove meat from bone (discard fat & bone).
Cut meat into bite-sized pieces & return to
crockpot. Stir in remaining ingredients. If
desired, top with minced parsley.
Serves 8 (makes 2 qts)

NOTE: For a less chunky soup, puree in batches
in a blender or food processor.

(recipe: tasteofhome.com)
————————

Pumpkin Ginger Soup

1 (3 lb) sugar pumpkin, halved/seeded &
quartered
6 fresh thyme sprigs
1 1/2 T. olive oil
1 tsp. kosher salt
ground black pepper, to taste
1 T. butter
2 large shallots, chopped
3 C. vegetable or chicken broth,
plus more, if needed
1 T. fresh grated ginger
3 fresh sage leaves, chopped
1/8 tsp. fresh nutmeg, plus more
for garnish
1/4 C. plain Greek yogurt

Garnishes:
chopped chives
pepitas (pumpkin seeds) optional

Preheat oven 400 degrees F.
Lightly spray a baking sheet with
nonstick cooking spray. Place pumpkin
& thyme on sheet & drizzle with olive
oil; season with 1/4 tsp. salt & pepper-
gently toss to combine & arrange in a
single layer. Roast 60-65 minutes, stirring
halfway through until pumpkin is fork-
tender. Cool then remove peel. In a large
stockpot or Dutch oven heat butter over
medium heat. Add shallots & cook, stirring
occasionally, 4-5 minutes. Stir in pumpkin,
ginger, broth & sage. Season with 3/4 tsp.
salt & black pepper to taste. Bring to boil
then remove from heat. Puree using an
immersion blender (or regular blender,
in batches being very careful) until
smooth. Add yogurt & blend again.
Pour into 4 bowls & serve immediately
with chives plus more yogurt, pepitas,
chives & ground nutmeg, if desired.
Serves 4

NOTE: Soup can be frozen: Omit yogurt &
garnishes until ready to serve. Portion
cooled soup into ziplock freezer bags &
lay bags flat in single layer in freezer. Transfer
soup bags to refrigerator the night before
reheating then reheat over low heat,
stirring occasionally, until heated through.
Add yogurt & garnishes & serve.

(recipe: skinnytaste.com)
——————–

Sky-high Brunch Bake
(note: using 9-inch springform
pan & substitute)

1 (17.3 oz) pkg. frozen puff
pastry (2 sheets) thawed
6 eggs, beaten/divided (note:
reserve 1 T. eggs for later)
1 C. ricotta cheese
dash hot pepper sauce
2 (10 oz, ea) pkgs. frozen,
chopped spinach, thawed/
well drained
4 slices bacon, cooked/crumbled
1 1/2 C. shredded Cheddar cheese
1 C. chopped red bell peppers

Preheat oven 400 degrees F.
Spray springform pan with nonstick
cooking spray. Unfold pastry sheets &
roll out 1 sheet to an 11 inch square.
Roll out remaining sheet to a 12 inch
square & use to line the bottom & sides
of pan. In large bowl mix all eggs (minus
reserved 1 T. egg) with ricotta, hot sauce
& spinach. Layer half each: bacon, Cheddar,
ricotta mixture & peppers in crust – repeat
layers. Cover with remaining pastry sheet;
fold under edges then tuck inside pan. Brush
pastry with reserved egg & cut steam hole
slits in top crust. Bake 45-55 minutes until
golden brown. Cool 10 minutes. Run a knife
around the edges of the pan to loosen crust
before removing rim. Serves 12

NOTE: can be baked ahead & refrigerated for
several hours or overnight. When ready to serve,
bake, uncovered in 350 degrees F. oven 30-40
minutes until heated through.

If you don’t have a springform pan:
Preheat oven 350 degrees F.
Can be baked in a greased 9 X 13″ pan
instead. Roll out bottom & top pastry
sheets to fit dish. Line dish with foil withthen
ends of foil extending over sides of dish.
Spray with nonstick cooking spray. Bake
35-40 minutes until golden brown. Let
stand 10 minutes then use foil ‘handles’
to life from dish before cutting to serve

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

Sausage Dip

1 1/2 lb. bulk pork sausage
2 1/2 C. chopped fresh mushrooms
2 medium green peppers, chopped
1 large tomato, seeded/chopped
1 medium red onion, chopped
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. onion powder
2 (8 oz, ea) pkgs. cream cheese, cubed
1 C. sour cream

Tortilla chips, for dipping
=
In large skillet over medium heat, cook
sausage until no longer pink; drain. Add
next 8 ingredients & cook until veggies
are tender. Reduce heat to Low; add
cream cheese & sour cream – cook &
stir until cheese is melted & well
blended (do not boil). Serve warm with
tortilla chips. Makes 48 servings (6 C.)

(recipe: tasteofhome.com)
——————————-
Twice-baked Potato Casserole

6 medium russet potatoes
4 T. butter, softened (more for pan)
4 oz. cream cheese, softened
1 C. sour cream
1 1/2 C. whole milk
2 3/4 C. shredded Cheddar cheese, divided
10 slices cooked/crumbled bacon
5 green onions, sliced
3/4 tsp. garlic powder
kosher salt/ground black pepper, to taste

Preheat oven 400 degrees F.
Scrub potatoes then place directly on oven
rack – bake until soft & easily pierced,
1 hour to 1 hr, 15 minutes depending on size.
Remove from oven & let cool slightly. Slice
warm potatoes in half & remove flesh using
a spoon – place flesh in large bowl (discard
skin). Mash flesh & butter, cream cheese, sour
cream & milk – stir to combine until butter &
cream cheese is melted. Fold in 2 C. Cheddar,
3/4 ths of bacon, 3/4ths of green onion &
garlic powder – season with salt/pepper. Brush
a medium baking dish with butter & scoop
potato mixture into dish. Smooth top & sprinkle
remaining 3/4 C. Cheddar on top. Bake about
20 minutes until cheese is melty. Turn oven to
BROIL. Broil about 2 minutes until golden.
Let cool 10 minutes then top with remaining
bacon & green onions. Serves 6

(recipe: delish.com)
———————————-

(You could probably substitute turkey!)

Orange Chicken & Veggie Stir Fry

4 chicken breasts, cut into 2″ cubes
3/4 C. flour
1/4 tsp. salt
2 T. olive oil
5 large carrots, cut up small
1 onion, chopped small
2 bell peppers, cut into strips
6 stalks celery, cut up small
salt/pepper, to taste

Sauce:
3/4 C. fresh orange juice
1/4 C. soy sauce
1/2 tsp. ground ginger
2 tsp. rice vinegar
1/2 C. brown sugar
1/2 tsp. sesame oil
pinch red pepper flakes
2 T. corn starch
1 C. chicken broth

Suggested serving:
Cooked rice to serve 6
====
Heat a large skillet & add 1 T. oil.
In small bowl combine flour & 1/4
tsp. salt – dredge chicken pieces in
mixture until well covered. When oil
is hot, gently place chicken pieces in
skillet & cook until golden all over (about
10 minutes). Remove from pan & place
on a plate. Add 1 more T. oil to hot skillet
& cook veggies over medium-high heat
until crisp-tender – about 10 minutes.
In a medium saucepan add all sauce
ingredients – whisk until well combined &
bring to boil-it should thicken up. When
veggies are cooked add thickened sauce &
chicken to pan – stir well & serve.
Serve over cooked rice – serves 6

(recipe: jamiecooksitup.net)
———————-

Cinnamon Roll Muffins

Muffin Batter:
2 C. flour
1 T. baking powder
1/2 tsp. salt
1/4 C. sugar
3 T. butter, melted
1 C. milk
1 egg

Cinnamon mixture:
3 T. butter, melted
1 C. brown sugar
1 T. cinnamon
dash salt

Frosting Glaze:
1 T. butter, melted
1 T. maple syrup
1 tsp. vanilla
2 T. milk
1 C. powdered sugar
dash salt

Preheat oven 400 degrees F.
Line muffin cups with paper liners
(recipe makes 15 muffins) & spray
liners with nonstick cooking spray.
In medium bowl mix (from muffin batter):
flour, baking powder, salt & sugar – stir
with a fork. In large glass measuring cup
melt 3 T. butter; add 1 C. milk & stir to
combine. Add 1 egg & whisk into mixture-
pour into dry ingredients & stir but not
completely. Do not over mix.

Cinnamon mixture:
Melt butter in small bowl; add brown
sugar, cinnamon & dash salt – stir to combine.
Fold half of cinn. mixture into batter & stir
just until no streaks of flour. Fill muffin
cups a little more than half full. Sprinkle
remaining cinnamon mixture over top of
each muffin. Bake 12-15 minutes until a
toothpick inserted into center of muffin
comes out clean. Allow muffins to rest
in tin 5 minutes then transfer to a wire
rack to cool. (glaze will go on warm muffins)

Glaze:
In small bowl combine melted butter,
maple syrup, vanilla, milk, powdered
sugar & salt – whisk until smooth & glossy.
Drizzle over warm muffins.
Makes 15 muffins

(recipe: jamiecooksitup.net)

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

About 2 weeks ago I was getting a bit bored with
just working on the two baby blankets and came
up with the idea of crocheting some of my various
baby yarns into a granny-square baby afghan. I
found a crochet pattern which made a slightly
different granny square than I was used to, so I
went with that. It went very quickly so that I’m
considering making another one! It was fun
and the supplies didn’t take up a lot of room in
my knit bag. Here’s the blanket:

We’ve been lucky recently with our weather – after our 8 1/2 inches of snow about 2 weeks ago, it’s all melted and now it’s just cold and wet (raining – but it’s not turning into the white stuff – YAY!) Our forecast calls for highs in the 30’s all week and some rain so I really don’t mind that at all. You can walk & drive in rain!

Hope you are all in good health;

Hugs;

Pammie

and how are YOU doing?

It’s been a busy week so far – my husband & I attended a retired Telephone Operators luncheon yesterday and I saw someone I haven’t seen in over 35 years! We had a nice chat with old friends then stopped at Crossroads Pregnancy Center to deliver the three baby blankets I featured in the last post – it’s always nice to have someone really appreciate my efforts – they were thrilled. I told them I would be back in about 3 months with more.

I stopped at Kroger after my library knit group today and they are in FULL SWING with all the Thanksgiving food stuffs. Honestly, I’m not at all ready for this holiday – just don’t seem to be in ‘the mood’ but that doesn’t count, right? The day WILL go on and I WILL cook food & bring it to my oldest son’s house for that day. I’m getting LOTS of holiday recipes coming in so I knew I had to post soon.

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

Butter Pecan Layer Cake

2 2/3 C. chopped pecans
1 1/4 C. butter, softened/divided
2 C. sugar
4 large eggs, room temp.
2 tsp. vanilla
3 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. whole milk

Frosting:
1 C. butter, softened
8 to 8 1/2 C. powdered sugar
1 (5 oz) can evaporated milk
2 tsp. vanilla
=
Preheat oven 350 degrees F.
Grease & flour three 9″ round baking
pans.
Place pecans & 1/4 C. butter in a separate
baking pan & bake 10-15 minutes until toasted,
stirring frequently.
In large bowl cream sugar & remaining until
light & fluffy. Add 1 egg at a time, beating well
after each addition; stir in vanilla. Combine
flour, baking powder & salt; add to creamed
mixture alternately with milk, beating well
after each addition. Stir in 1 1/3 C. toasted
pecans. Pour mixture into prepared pans & bake
25-30 minutes until a toothpick inserted into
center comes out clean. Cool 10 minutes before
removing from pans to wire racks to cool
completely.
=
Frosting:
In a large bowl cream butter & powdered sugar;
add milk & vanilla – beat until smooth. Stir in
remaining toasted pecans. Spread frosting
between layers & on top & sides of cake.
Serves 16

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

Butternut Squash Panzanella Salad

6 C. cubed day-old French bread
(bite-sized cubes)
3 T. olive oil
1/2 tsp. chili powder
1/4 tsp. salt

Salad:
4 C. peeled/cubed butternut
squash (1 1/2″ cubes)
1 1/2 C. sliced fresh mushrooms
1/2 C. olive oil, divided
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
6 C. fresh argula or fresh baby
spinach
6 T. sherry vinegar
3 shallots, thinly sliced
1/2 C. salted, roasted almonds
6 T. crumbed goat cheese

Preheat oven 400 degrees F.
Toss bread cubes with oil, chili
powder & salt – spread evenly on
ungreased 15 X 10 X 1″ baking sheet.
Bake about 5 minutes until golden
brown. Transfer to a large bowl & cool.

Spray another 15 X 10 X 1″ baking sheet
with nonstick cooking spray.
In another large bowl combine squash &
mushrooms. Add 2 T. oil, 1/4 tsp. salt &
1/4 tsp. pepper – toss to coat. Transfer
to sprayed sheet & toast until tender,
20-25 minutes, stirring occasionally.

Add arugula & squash mixture to toasted
bread. In small bowl whisk vinegar, shallots
& remaining oil, salt/pepper – drizzle over
salad; toss gently to combine. Top with
almonds & goat cheese. Serve immediately.
Serves 8

(recipe: tasteofhome.com)
——————————–

Roasted Honey Sweet Potatoes

6 medium sweet potatoes, peeled/
cut into 1-inch cubes
1/3 C. honey
1/4 C. olive oil
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. black pepper

Spray a 15 X 10 X 1″ rimmed baking
sheet with nonstick cooking spray.
Preheat oven 375 degrees F. Place
potatoes in large bowl. In another
bowl whisk honey, oil, salt, cinnamon
& pepper – add to potatoes; toss to coat.
Transfer to prepared baking sheet & roast
45-50 minutes until tender, stirring once.
Serves 12

(recipe: tasteofhome.com)
———————————
Fresh Ginger Carrot Salad

2 (8 oz, ea) cans unsweetened crushed
pineapple, undrained
3 1/2 C. shredded carrots
1 C. raisins
3/4 C. sweetened shredded coconut
1/2 C. chopped walnut
1 1/2 C. plain yogurt
2 tsp. minced fresh gingerroot.

Drain crushed pineapple, reserving
3 T. juice. In bowl combine pineapple,
carrots, raisins, coconut & walnuts. In
another bowl combine yogurt, ginger &
reserved pineapple juice – pour over
carrot mixture & toss gently to coat.
Refrigerate at least 1 hour before
serving. Serves 6

(recipe: tasteofhome.com)
—————————

Crockpot Holiday Ham

7 lb. cooked, bone-in ham (or spiral
cooked ham)
1 C. brown sugar
2 C. pineapple juice
1/2 C. maple syrup

Place ham in large crockpot, flat
side down. Rub brown sugar all
over sides of ham then drizzle
with juice & syrup. Cover & cook
on Low 4-6 hours. Serves 12

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

Crockpot Sausage Dressing/Stuffing

7 C. seasoned stuffing cubes or croutons
1 medium tart apple, chopped
1/3 C. chopped pecans
1 1/2 tsp. rubbed sage
1/2 tsp. black pepper
1/2 lb. reduced-fat bulk pork sausage
1 large onion, chopped
2 ribs celery, chopped
1 (14.5 oz) can chicken broth
2 T. butter, melted

Spray insides of crockpot with
nonstick cooking spray.
In large skillet cook & crumble sausage
with onion & celery over medium-high
heat until sausage is no longer pink.,
4-5 minutes; drain. In large bowl combine
first 5 ingedients then mix with stuffing.
Stir in broth & butter – place in crockpot.
Cover & cook on Low 3-4 hours until
apple is tender, stirring once.
Serves 12

(recipe: tasteofhome.com)
————————

Bacon Cheese Ring
(appetizer dip)

3 C. shredded Cheddar cheese
1/2 C. shredded Mozzarella cheese
1/2 C. mayonnaise
1 C. cream cheese, softened
1/2 C. bacon bits
1/2 C. chopped green onions
1 (16 oz) jar strawberry preserves
1/4 C. pecan pieces

Butter crackers, for dipping
=
In large bowl mix shredded cheeses.
Add gr. onions & bacon bits – mix in
softened cream cheese & mayo. Be
sure not to make mixture too creamy or
it may not hold it’s form.

Spray a serving plate with nonstick cooking
spray. Sprinkle edges with pecan pieces –
place cheese mixture in center into a
ball-shape. Top with strawberry preserves.
Serve with butter crackers. Serves 12

NOTE: another tester used Pepper Jack
instead of mozzarella

(recipe: cdkitchen.com)
—————————

Cranberry Swirl Cheesecake

Sauce:
3/4 C. fresh cranberries
1/4 C. sugar
1/4 C. water
1/2 tsp. fresh orange zest

Crust:
3 oz. gingersnap crumbs (from 12
gingersnap cookies)
1 oz. pecans, crushed
1 1/2 T. light butter, melted

Cheesecake:
8 oz cream cheese
1/4 C. sugar
1/2 tsp. vanilla
1 (6 oz) tub plain Greek yogurt
2 egg whites
2 T. fresh lemon juice
1 T. flour

Preheat oven 350 degrees F.
Place oven rack in middle of oven
Line a 8 X 8″ baking pan with waxed
paper, leaving a 2-inch overhang on
all sides.

Sauce:
In small saucepan combine cranberries,
sugar, water & orange zest. Cook until
cranberries begin to burst & mixture
turns soupy, 6-7 minutes. Remove from
heat; allow to cool.

Crust:
In small bowl combine gingersnap
crumbs, crushed pecans & light butter.
Stir to  moisten crumbs then pour into
prepared baking pan. Spread in an even
layer, using bottom of a drinking glass
to help ensure the crust is even.

Cheesecake:
In medium bowl using elec. mixer,
beat cream cheese, sugar & vanilla
until smooth. Add yogurt, egg whites,
lemon juice & flour, mixing until just
combined. Pour mixture into pan over
crust & smooth with a spatula. Add
cooled cranberry mixture to a food
processor – puree until smooth (if
mixture is too thick, add 1/2 T. water).
Use a spoon to drop sauce over cheesecake
then swirl sauce with a butter knife.
Bake 25 minutes.
Allow to cool to room temp. & refrigerate
several hours to get well chilled. Once
chilled, cut into squares. Serves 9

(recipe: skinnytaste.com)

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

Because I had fun crocheting the last baby blanket AND
because I have so many small balls/skeins of baby yarn
I decided to try a (new to me) FLOWER granny square
& make a blanket out of leftover yarn. It’s going well
but because the squares are only 4 inches I will need
48 to complete the blanket (and then crochet an edge
around it). With that project, now I’m up to 3 baby
blankets and the baby booties – keeps me busy & out
of trouble!

Hope you are well and into the Fall/Thanksgiving
preparations. Weather-wise we have been blessed
with slightly warmer temperatures which have VERY
NICELY melted a LOT of the 8 1/2 inches of snow we
got last week. Roads & sidewalks are clear, driving is
great – walking is great and I’m happy! I don’t mind
a bit chilly – it’s the icy/mounded snow I worry about.

Stay warm & healthy;

Hugs;

Pammie

and HEeeeeeere’s Winter – full blast!

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

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

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

Pumpkin Spiced Snickerdoodles

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

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

(recipe: skinny taste.com)
————————–

Crockpot Turkey Breast w/Gravy

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

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

(recipe: skinnytaste.com)
————————–

Easy Garlic/Cheddar Biscuits

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

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

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

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

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

(recipe: skinnytaste.com)
—————————-

Carrot Ginger Soup

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

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

(recipe: skinnytaste.com)
——————————

Paprika Chicken Thighs w/Rice

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

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

Crockpot Autumn Apple-Pecan Dressing

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

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

(recipe: gooseberrypatch.com)


Skinny Apple Cobbler

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

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

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

(recipe: skinnytaste.com)

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

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

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

Stay warm & healthy;

Hugs;

Pammie

A little drive in the country

Today I ‘attempted’ to deliver the three baby blankets to my new charity: Crossroads Center in Auburn Hills, MI. It’s about a 20 minute drive – beautiful day, I found it without much trouble EXCEPT the one thing I forgot to do: check their hours! Yep – closed Friday, Saturday, Sunday! Oh well – it was a nice little drive in the ‘country’. Here are the blankets:

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

Some really tasty-sounding recipes are coming in so I wanted to share.

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

Magic Pumpkin Layer Cake

1 box yellow or white cake mix
(plus ingredients to make cake)
1 (30 oz) can pumpkin pie filling mix
1 (12 oz) can evaporated milk
2 eggs
1 (3.5 oz) box instant vanilla pudding mix
2 tsp. pumpkin pie spice, divided
1 C. cold milk
1 (8 oz) tub Cool Whip, thawed

Optional topping/decoration:
mini cinnamon chips
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Prepare cake mix accordg.
to pkg. directions & pour into prepared
pan.
In a bowl mix pumpkin pie mix, eggs,
evap. milk & 1 tsp. pumpkin pie spice –
stir well & pour slowly onto cake batter
over entire cake. Bake 50-60 minutes.
(Cake will look a bit darker than what you’re
used to – that’s OK). Cool cake completely
(at least a couple hours)

Once cake is cooled, prepare topping:
Topping:
In a bowl combine instant pudding mix with
1 tsp. pumpkie pie spice; pour in cold milk &
whisk until pudding  begins to thicken. Gently
fold in Cool Whip & spread over cooled cake.
(sprinkle optional topping on top)
Serves 12

NOTE: You can serve this immediately but
poster recommends refrigerating at least
1 hour before serving.

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

Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

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

Crustless Spinach, Onion, Feta Quiche

1 medium onion, diced
6 oz. baby spinach
3 large eggs*
1/2 C. flour
1/2 tsp. baking powder
pinch cayenne pepper
1 1/3 C. milk
1/2 C. feta cheese

Preheat oven 350 degrees F.
Lightly spray (using nonstick
cooking spray) a 10 inch quiche/
tart pan (or pie plate). In medium
skillet cook onion with a bit of
vegetable oil (or cooking spray)
over medium-high heat until
translucent & tender. Add spinach
& cook until spinach wilts. Set
aside to cool for a few minutes.
In large bowl whisk eggs, flour &
baking powder. Whisk in milk then
stir in spinach mixture – pour into
prepared dish & top with feta cheese.
Bake 25 minutes until center is set
& outside edge is golden brown. Let
stand 5 minutes then slice & serve.
Serves 6

*NOTE: original recipe called for
2 eggs & 1/2 C. Egg Beaters (liquid
substitute)

(recipe: myskinnypoints.com)
———————————

Crockpot Cinnamon Roll Casserole

1 (12.4 oz) can refrigerated
cinnamon roll dough
1/2 C. whipping cream
4 eggs
2 tsp. vanilla
3 T. maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
(sugar icing – optional, often
included in dough container)

Remove dough from can; cut
each piece into quarters. In large
bowl combine whipping cream,
eggs, vanilla, maple syrup, cinnamon
& nutmeg; whisk until smooth.
Place three-fourths of quartered
pieces in bottom of 4-quart crockpot.
Pour cream mixture on top & layer
remaining pieces on top. Cover &
cook on High 1 hour 45 minutes. If
your dough came with icing, drizzle
over warm casserole before serving.
Serves 4-6

NOTE: For a more festive flavor: omit
nutmeg & mix zest of 1 clementine
orange with 1 T. granulated sugar –
sprinkle over top of casserole instead
of using icing.

(recipe: cooktopcove.com)
————————————

Eggplant & Tomato Sauce (or
can be used on pasta)

1 medium eggplant, cut into 1/2
inch cubes
4 cloves garlic, smashed & chopped
2 T. olive oil
1 (28 oz) can plum tomatoes, do
not drain)
salt/black pepper, to taste
chopped basil or parsley – optional
garnish

Heat oil in large, deep skillet over
medium-high heat. When hot, saute
garlic in oil. Add eggplant & cook
about 3 minutes, until it begins to
soften. Coarsely chop the tomatoes &
add to skillet along with juices. Season
with salt/pepper & simmer, uncovered,
15-20 minutes. Add chopped herbs,
if using & serve over your favorite
(cooked) pasta. Serves 4 (3/4 C. sauce
each)

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

Bacon/Cheddar/Beer Cheese Dip

8 oz. cream cheese, room temp.
2 C. (8 oz) shredded Cheddar cheese
1/2 C. sour cream
1/2 C. beer
3/4 C. bacon bits
1 C. cooked yellow corn
3 T. diced jalapenos
1/3 C. salsa
=
green onion, sliced
limes – optional, for serving
cilantro – optional, for serving
=
In a large saucepan add cream
cheese, Cheddar cheese, sour cream &
beer over medium heat. Heat, stirring
regularly, until fully melted & smooth.
Add bacon bits, corn, jalapenos & salsa –
stir until well combined. Remove from
heat & pour into a serving bowl. Garnish
with green onions, limes, cilantro &
any other additional garnishes. Serve
warm.

(recipe: yummly.com)
—————————-
Peanut Butter French Toast

2 T. butter
4 slices white bread
1/2 C. creamy peanut butter
2 T. grape jelly
3 eggs, beaten
1/4 C. milk

(optional garnish: powdered sugar)
=
In a nonstick skillet over medium
heat melt butter.
Make 2 sandwiches with bread,
peanut butter & jelly. In a bowl
whisk eggs & milk. Dip each sandwich
into egg mixture & place in hot pan.
Cook sandwiches on each side (about
2-3 minutes per side) until golden.
Serve sprinkled with powdered sugar.
Serves 2

(recipe: gooseberrypatch.com)

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

Our weather has definitely kicked in to high
gear – it was 33 degrees F. when I got up today
and now it’s a ‘balmy’ 34! Light dusting of snow
on the ground but a beautiful clear blue sky so
even if it’s cold, it’s nice. (meaning: can be
tolerated with warm clothes/jacket/gloves).

This ‘no-babysitting’ week has felt strange (don’t
get me wrong – I’m not complaining, just commenting).
I was supposed to go out to lunch with a friend on Monday
but she cancelled. Tuesday was a kind of non-day – just
grocery shopping. Wed. Knit Group & special needs
group, yesterday – nada . . . just made my family’s
favorite dinner: Meat & Potato Pie (it’s basically just
a meatloaf in a 9 X 13″ pan frosted with mashed
potatoes then topped with Cheddar cheese – put it
under the broiler to melt the cheese – they love it.
Today – not much planned, either! Sure feels weird
with NO PLANNED things to do! I’m kind of tossing
around making another baby blanket with either
6 or 7″ squares using up a lot of baby yarns – we’ll
see. Problem with that is: the yarns are various
‘weights’ – some are baby weight, some are worsted
but that’s a problem for me to figure out, right?

Hope you’re having a GREAT day! Remember to
look outside & enjoy a little of God’s creations!

Hugs;

Pammie

and now . . . a new Month!

Along with the change of months came our first SNOW! Yes, it’s Michigan (land of the “You never KNOW when you’re going to get SNOW!). Woke up yesterday with a light dusting and temperatures in the 30’s – Brrrrrrrr! Babysat at 8:30 a.m. so had to scrape off car windshield for the first time this season – sigh. Today it’s on & off – gloomy then sunny, slight wind & 45 degrees F. Looking at the forecast for later on today – 60% chance of snowfall & rain – oh, goodie…

With all the babysitting yesterday (8:30 – 6 something p.m.) I got a lot of knitting done! Still working on my special needs girl’s scarf (about 3/4ths done), about the same amount done on a crocheted baby blanket and working on the new blanket with the new (super favorite) yarn.

Also wanted to add a Halloween photo from my oldest son & his family (minus older grandson):

 Nothing like characters from Toy Story 2!

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

Crockpot Pumpkin/Cinnamon Roll
Casserole

1 (21 oz) can pumpkin
2 tubes refrigerated cinnamon rolls
(12 oz, ea) Reserve icing
1 T. pumpkin pie spice

Spray insides of crockpot with
nonstick cooking spray. Cut cinnamon
rolls into fourths – place a single layer
on bottom of crockpot (reserve icing).
Spoon pumpkin over top then sprinkle
top with pumpkin pie spice. Continue
layering rolls then spice).
Cover & cook on Low 2 1/2 – 3 hours until
sides are golden brown & rolls are set. Drizzle
icing over top & serve warm.
Serves 8-10

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

Panera Autumn Squash Soup

2 T. olive oil
1 (2 lb) butternut squash, peeled/seeded &
cut into 1″ cubes
2 medium carrots, peeled/chopped
2 large shallots, chopped
kosher salt/ground black pepper, to taste
2 cloves garlic, minced
1 T. brown sugar, packed
2 tsp. ground ginger
1 tsp. curry powder
4 C. vegetable broth
1 C. apple juice
1 C. water
1/2 C. pumpkin puree
2 T. cream cheese, softened
heavy cream – optional

Topping:
1 T. olive oil
1/2 C. toasted pumpkin seeds
1/2 tsp. chili powder
kosher salt

Soup:
In large pot over medium heat heat oil.
Add squash, carrots & shallots – season
with salt/pepper. Cook, stirring occasionaly,
until beginning to soften, about 5 minutes.
Stir in garlic, br. sugar, ginger & curry powder –
cook until vegetables are beginning to caramlize,
about 2 more minutes. Pour in broth, apple
juice & water – bring to boil then reduce to a
simmer – cook until vegetables are soft, about
10 minutes.
In small bowl whisk together pumpkin puree &
cream cheese until well mixed – pour into pot
& stir to combine. Using an immersion blender,
puree soup until smooth (Can use a regular
blender, in batches, being very careful of hot
soup). Season with salt/pepper – stir in desired
amount of heavy cream, if using.

Topping:
Preheat oven 350 degrees F.
On a medium baking sheet toss pumpkin seeds
with oil & chili powder – season with salt. Bake,
shaking pan halfway through baking time, until
seeds are crunchy & golden, about 10 minutes.
Let cool completely.

Serve soup topped with toasted pumpkin seeds.
Serves 6

(recipe: delish.com)
———————————–

Chicken, Spinach & Artichoke Taquitos
(appetizer)

1 1/2 C. cooked/shredded chicken
1 (8 oz) cream cheese, room temp.
1 (14 oz) can artichoke hearts
1 (10 oz) pkg. frozen chopped spinach,
thawed/drained/squeezed dry
1 tsp. chili powder
kosher salt/ground black pepper, to taste
18 small corn tortillas
2 1/2 C. shredded Monterey Jack cheese

olive oil – for brushing
salsa – for dipping
sour cream – for serving
=
Preheat oven 425 degrees F.
Spray large baking sheet with nonstick
cooking spray. In large bowl combine
chicken, cream cheese, artichokees,
spinach & chili powder – season with
salt/pepper. Place tortillas on a micro-
wave safe plate & cover with a damp
paper towel. Microwave 30 seconds,
or until warm & pliable. Spread about
1/4 C. filling on one end of tortilla then
sprinkle a little cheese next to filling.
Roll up tightly & place, seam sides down,
on baking sheet – repeat with remaining
filling, cheese & tortillas.
Brush taquitos with oil & bake until
crispy & golden, flipping halfway
through cooking time 15-20 minutes.
Serve with salsa & sour cream for dipping.
Makes 18 taquitos

(recipe: delish.com)
——————————

Crispy Parmesan Roasted Potatoes

4 C. baby red potatoes, skins on,
cut into 1″ cubes
3 T. olive oil
1/2 tsp. garlic salt
1/2 tsp. sea salt
1 tsp. black pepper
1/2 tsp. paprika
4 T. freshly grated Parmesan cheese,
divided

Preheat oven 425 degrees F.
Line a baking pan with parchment
paper. In large bowl combine chopped
potatoes with oil, garlic salt, sea salt,
pepper, paprika & 2 T. Parm. cheese –
mix well to ensure each potato is
evenly coated – transfer mixture to
prepared baking sheet, moving
potatoes around until they are one
even layer. Bake 15 minutes. Remove
from oven & mix. Bake another 25-
30 minutes, mixing every 10 minutes
until potatoes are soft in middles but
crispy on outsides. Remove from oven &
sprinkle last 2 T. Parm. cheese on before
serving. Makes about 8 servings.

(recipe: yummly.com)
———————————

Dump & Bake Chicken Cordon Bleu

1 (22 oz) jar Alfredo sauce (about 2 1/2 C.)
2 C. chicken broth
1 C. white wine (or substitute with an
additional 1 C. chicken broth)
1 (16 oz) pkg. uncooked rotini pasta
1 C. grated Swiss cheese, divided
1 C. cooked, diced chicken
1 C. cooked, diced ham
1/4 C. breadcrumbs combined with:
1 T. melted butter
optional garnish: chopped fresh parsley

Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. In large bowl whisk
Alfredo sauce, chicken broth & wine
until completely smooth. Stir in uncooked
pasta, 1/2 C. cheese, chicken & ham. Cover
tightly with foil & bake 40 minutes.
Remove dish from oven & stir – check pasta
to make sure it’s al dente (firm but just about
finished cooking). If it’s still too hard, cover
dish & return to oven until it’s al dente.
Once pasta is al dente & sauce has thickened,
sprinkle remaining 1/2 C. cheese on top &
sprinkle with buttered breadcrumbs. Bake,
uncovered, 5 more minutes until cheese is
melted & breadcrumbs are golden brown.
Garnish with parsley, if desired. Serves 6-8

(recipe: theseasonedmom.com)
——————————

Caramel Apple Dump Cake
Oven & Crockpot recipe

1 box yellow cake mix
2 (21 oz, ea) cans apple pie filling
1/2 C. caramel sauce or topping
2 sticks butter, melted, or sliced

OVEN:
Preheat oven 350 degrees F.
Spoon both cans of pie filling into
bottom of 9 X 13″ baking dish &
spread evenly. Pour caramel evenly
over top; sprinkle dry cake mix
evenly over top. Place thinly sliced
pats of butter evenly on top (or
drizzle melted butter on top).
Bake 50-60 minutes.
Serves 12

Serve with a scoop of vanilla ice cream!
===
Crockpot:
Spray insides of crockpot with
nonstick cooking spray. Layer ingredients
the same as above. Cover, placing a layer
of paper towels between edges of crockpot
top & lid (not touching cake) to catch any
water droplets that may form on lid).
Cook on High 2 hours (or) Low 4 hours
Serves 12

(recipe: soulfullymade.com)
===================

Hope things are going well for you and you’re
in GOOD health! Now is the time to get out
the warmer clothes, cocoa mix and warm
slippers.

Enjoy your day!

Hugs;

Pammie

Bye-Bye Summer – sure wish you would stay longer!

It’s sunny out today which is a plus but looking over the weather report for our area, the ‘high’s’ aren’t what I’d call high – in low 60’s all this coming week – sigh. Yes, I KNOW that Fall follows Summer but every year I really dread it because what comes next is NOT NICE! I’ve lived in good old Michigan all my life and STILL can’t say I really like cold weather/snow/sleet/ice, etc.

Today is a kind of ‘off’ day for me, at least NOW, anyway – have to go to a funeral visitation in a few hours for one of my ‘original’ special needs students – original because she was with the group when they first started back in Fall, 1990.

The past two days were rough – babysitting my 2 1/2 hr old grandson from 7:30 a.m. – around 7/7:30 both days. Let’s just say I got a LOT of knitting done! Am halfway through a blue/green/white baby blanket and 1/4th done with the new pattern (white/pink/mint green/yellow/baby blue. Also knit up more baby booties – we now have 21 pairs done for the next donation (I usually donate them when we get to around 50 prs). We originally started donating booties Feb. 22 of this year and have given 414 pairs (not counting the current 21). I am SO proud of my ladies who give of themselves when I ask for their help – they are go generous.

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

Pumpkin Coffee Cake

Cake:
1/2 C. unsalted butter (1 stick)
3/4 C. granulated sugar
3 large eggs, room temp
1 tsp. vanilla
1 C. sour cream
2 C. flour
1 tsp. baking soda
1 tsp. baking powder

Filling:
1 (15 oz) can pumpkin
1/2 C. granulated sugar
1 large egg
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

Topping:
5 T. unsalted butter, cold,
cut into cubes
1/2 C. brown sugar
1/3 C. flour
1 tsp. cinnamon
1/2 C. finely chopped pecans
pinch salt
powdered sugar – for dusting

Place oven rack in center of oven
Preheat oven 325 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl cream butter & sugar
together until light & fluffy then add
eggs, one-at-a-time, mixing each egg
in completely before adding the next.
Stir in vanilla & sour cream then sift
dry ingredients on top of wet ingredients
& fold to combine.

In separate bowl, stir pumpkin, sugar, egg,
cinnamon, ginger & nutmeg until completely
combined.

In a third bowl, use a fork to combine butter with
sugar, flour, cinnamon, pecans & salt until butter
is incorporated & mixture is crumbly. Spread
batter evenly in bottom of prepared dish &
sprinkle about 1/4th of pecan crumble on top.
Spread pumpkin mixture over batter & smooth
into an even layer. Use a butter knife to gently
swirl the pumpkin mixture together with batter.
Sprinkle remaining pecan mixture evenly over
top. Bake 50-60 minutes, just until firm in center.
Remove to a rack to cool slightly. Sprinkle top
with just a bit of powdered sugar then slice
& serve. Serves 16

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

Creamy Chicken & Corn Soup

1/4 C. zesty Italian salad dressing
1 C. chopped onion
1 jalapeno pepper, finely chopped
4 oz. cream cheese, cubed
1 (14.5 oz) can chicken broth
1 Sazan Adobo seasoning with saffron
1 (14.7 oz) can cream-style corn
1 C. shredded, cooked chicken
1 T. chopped fresh parsley

In medium saucepan heat salad dressing
on medium-high heat. Add onions & peppers;
cook 5 minutes until crisp-tender, stirring
frequently. Add cream cheese & cook 5
minutes until cream cheese is completely
melted & mixture is well blended, stirring
constantly. Add broth & Adobo seasoning;
stir until blended. Stir in corn & chicken;
simmer on medium-low heat 10 minutes
until heated through, stirring occasionally.
Sprinkle top with parsley when serving,
if desired. Serves 4

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

Jalapeno/Cheddar Cheese Beer Bread

1 stick (8 T) unsalted butter, melted
2 3/4 C. self-rising flour, sifted
2 T. sugar
3/4 C. shredded Cheddar cheese
1 (12 oz) can or bottle lager, pilsner
or IPA-style beer, room temp
1 C. sliced pickled jalapenos

Preheat oven 375 degrees F.
Brush a 8 X 4 X 2 1/2″ loaf pan
with some of the melted butter.
Whisk flour, sugar & 1/2 C. cheese
in large bowl. Pour beer into a
medium bowl – add half the
remaining melted butter & whisk
together (it will get foamy). Pour
beer/butter mixture into flour
mixture & fold until just combined.
(it’s ok if there are lumps). Batter
will be relatively thick & shaggy.
Transfer to prepared loaf pan & pat
out into an even layer. Pour remaining
melted butter over batter & top with
remaining cheese & Jalapeno slices.
Bake1 hour to 1 hr 5 minutes (until
golden brown & an instant-read
thermometer inserted into center
registers 190 degrees F.)
Let loaf cool in pan on a rack for
about 15 minutes. Invert bread out
of pan & eat warm or room temp.
Makes 1 loaf

COOKS NOTE:  When measuring flour
we spoon it into a dry measuring cup
& level off the excess. Scooping
directly from the bag compacts the
flour & results in dry baked goods.

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

Sausage Manicotti

1 lb. uncooked bulk pork sausage
2 C. cottage cheese
1 (8 oz) box manicotti shells
1 (24 oz) jar marinara sauce
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick
cooking spray.
In large bowl combine sausage &
cottage cheese – stuff into uncooked
manicotti shells & place prepared
pan – top with marinara sauce.
Cover & bake 55-60 minutes until
a thermometer inserted into the
center of a shell reads 160 degrees F.
Uncover; sprinkle top with mozz.
cheese & bake 8-10 minutes longer
until cheese is melted. Let stand
5 minutes before serving. Serves 7

Freezing option:
Transfer individual portions
of cooled manicotti to freezer containers &
freeze. To use: partially thaw in fridge
overnight. Transfer to a microwave-safe
dish & microwave on High, stirring
occasionally & adding a little spaghetti
sauce, if necessary.

(recipe: tasteofhome.com)
———————————

Crockpot Meatloaf

2 lb. ground beef
2 C. oats or cracker crumbs
2 eggs
1 large onion (or 2 small), diced
1 tsp. salt
1/2 tsp. black pepper
1 C. ketchup (plus extra for topping)
=
In a large bowl mix all ingredients
together well. Spray insides of
crockpot with nonstick cooking spray.
Press ground beef mixture into crockpot,
and make a groove down the middle. Top
with as little or much ketchup as you
desire. Cover & cook on Low 4-6 hours.
Serves 8

NOTE: Poster said she doubles the recipe.
To prepare the recipe as written, she uses
a 5-6 qt. crockpot (or to HALVE the recipe,
she uses a 2.5 or 3 qt. crockpot).

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

Crockpot Pork Chop Stuffing

1-2 lb. pork chops
1 (10.75 oz) can cream of mushroom soup
1 (6 oz) box (Stove Top) stuffing mix
2 C. chicken broth*
=
In a bowl mix dry stuffing & broth
together. Place chops in bottom of
crockpot & pour soup over chops –
spread evenly. Once stuffing has
absorbed all broth, spread stuffing
evenly on top. Cover & cook on Low
4-6 hours. Serves 4

*If you like drier stuffing, reduce broth
to at least 1 1/2 C.

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

Honey Roasted Almonds

4 C. whole raw almonds
1/4 C. honey
1/4 C. granulated sugar
1 1/2 tsp. fine sea salt
1/2 C. granulated sugar (for
dusting)
1/2 tsp. dried spice (such as:
cinnamon, cumin, chili powder,
etc) – optional
=
Place 2 oven racks as close to center of
oven as possible.
Preheat oven 325 degrees F.
Line 2 rimmed baking sheets with
parchment paper – divide almonds into
2 portions then spread evenly between
both baking sheets. Toast in oven 10 minutes.
(while almonds roast):
In a small saucepan add honey & sugar over
medium heat & bring to boil. Let mixture
bubble 2 minutes then remove from heat.

Remove almonds from oven (but leave oven
temp. at 325 degrees F.). Transfer roasted
almonds to a large bowl then pour in honey
mixture – stir to coat almonds evenly, working
quickly to avoid it from setting up.
Transfer nuts back to parchment-lined baking
sheets then spread into a thin layer, separating
nuts to avoid clumping. Return to oven & bake
15 minutes. Remove from oven & cool
completely.

Once almonds are completely cool but slightly
tacky, break up any clumps that are stuck
together. In a large bowl stir fine sea salt &
additional 1/2 C. of granulated sugar along with
any spices you might like. Add honey-roasted
almonds to the bowl then toss until completely
coated. Makes 8 servings
Store any leftovers in a tightly sealed container
for several weeks.

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

Red Velvet Crinkle Cookies

2 C. flour
2 T. unsweetened cocoa powder
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 C. (1 stick) unsalted margarine*
3/4 C. gran. sugar
2 large eggs
2 tsp. vanilla
1 T. red food coloring

1/4 C. powdered sugar

Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In medium bowl whisk flour,
cocoa powder, baking powder, baking
soda & salt. In another large bowl
using elec. mixer, beat margarine &
sugar together until light & fluffy. Add
eggs, one at a time, beating after each
addition then add vanilla & food
coloring. Add dry ingredients & mix
until just combined.

Place powdered sugar in a shallow
plate or pie tin.

Roll about 1 T. dough into a ball then
roll in powdered sugar – repeat with
rest of dough then re-roll each ball in
powdered sugar again. Arrange balls
about 1 inch apart on prepared sheets
& bake 10-12 minutes until cookies
have flattened & set in middle. Let cool
on trays 5 minutes then transfer to wire
rack to cool completely. Makes 2 dozen.

*Poster used Country Crock baking
sticks

(recipe: delish.com)

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

Hope you’re having a good day;

Hugs;

Pammie

PS: Almost forgot!

Monday my husband & I went to see the
Downton Abbey movie and thoroughly
enjoyed it! I think, even if you didn’t follow
the TV show, you would be able to follow
the movie just fine. Just seeing the costumes,
scenery, pomp & circumstance (of the King’s
visit) is enough let alone following the on-
going stories of each character. If you haven’t
gone – GO! (Now I can’t wait to see IF they
will offer it on DVD for sale – probably next
year . . . sure hope so!)

Changes

Yesterday I was thinking about how things/events change in our lives. Sometimes it’s things we kind of expect to go on forever. I don’t remember if I’ve mentioned this before but recently the lady who used to receive the baby blankets for Crisis Pregnancy Center’s Mobile Unit is selling her house and moving out of state. That presented a problem for me – where would I donate all the baby blankets I knit (besides to Detroit Veteran’s Hospital’s Baby Shower which is only once a year)? I prayed on it and finally located Crossroads Pregnancy Center in Auburn Hills, MI. (I had called a few other organizations who didn’t seem the least bit interested – but when I got the rejection response I decided to ask if they had any suggestions for other places and the lady mentioned Crossroads). I have been SUPER HAPPY for days now – the lady I spoke to was VERY happy; she said; ‘We would LOVE it – our ladies LOVE those things!” That’s all I needed to hear! Their location is fairly close to the church my special needs group meets at, so I kind of know where I’m going. That response got me going looking for a new pattern to knit – new ‘place’, new project! I found a pattern I had only ‘test knit’ once; it’s called “Two-color Star Stitch” and I’ve been happily knitting on it since yesterday. I chose to make it in white, pale pink, mint green, pale yellow and medium blue (stripes of each color). The pattern is VERY easy so I’m really happy it’s coming together so nicely. (I also chose those colors because I can use up some of the baby yarn from other projects). I should also mention I texted the Crisis Preg. Lady (the one who’s moving) and her response was great: “Oh, I’m SO GLAD! I can’t say enough about how great they are!” That made me feel like it’s an answer to prayer – the blankets are going to an organization that supports LIFE.

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

Blueberry Biscuits

2 C. flour
2 tsp. baking powder
2 tsp. sugar
4 T. butter or marg. (1/2 stick)
3/4 C. buttermilk
1 egg
1 C. fresh blueberries (or can use frozen)

Preheat oven 425 degrees F.
Spray a baking sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder & sugar using a whisk.
Cut in butter pieces. In a separate
bowl beat egg & milk – add dry
ingredients & mix with a spoon; fold
in blueberries & turn out onto a floured
surface. Pat dough to about 1/2 inch thick
using your hands. Cut out biscuits using
a biscuit cutter (or a buttered drinking
glass) – place on prepared sheet with
biscuits touching. Bake 15-20 minutes
until biscuits are brown on top.
Makes about 12 biscuits

Can be glazed:
1 C. powdered sugar
4-5 T. milk

In a small bowl whisk milk & sugar
until consistency to drizzle over biscuits.

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

Stuffed Pepper Soup

2 lb. ground beef
6 C. water
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes,
undrained
2 C. chopped green peppers
1/4 C. packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. black pepper
2 C. cooked long-grain rice
chopped fresh parsley, optional garnish

In a Dutch oven over medium heat, cook
& stir beef until no longer pink; drain. Stir
in next 8 ingredients & bring to boil. Reduce
heat; simmer, uncovered, until peppers are
tender, about 30 minutes. Add cooked rice;
simmer, uncovered, 10 minutes. Add chopped
parsley, if desired. Serves 8 (makes 2 qts)

(recipe: tasteofhome.com)
——————————–

Mexican Stuffed Shells

1 C. mild taco sauce
1 C. mild salsa
2 tsp. vegetable oil
1 1/2 lb. lean ground beef
3/4 C. onion, finely diced
1 packet dry taco seasoning mix
1 (12 oz) box jumbo shell pasta,
cooked accordg. to pkg. directions
2 C. shredded cheese (poster used
a blend of Cheddar & Monterey Jack)
2 T. chopped cilantro

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Place taco sauce & salsa
in a bowl & stir to combine-spread in an
even layer in bottom of prepared pan.
Heat vegetable oil in large pan over medium
heat; add onion & cook 3-4 minutes until
translucent. Add gr. beef & taco seasoning –
cook, breaking up meat into small pieces.
Cook 5-6 minutes until beef is cooked
through. Fill pasta shells with beef mixture &
place in prepared pan on top of sauce. Sprinkle
cheese on top. Bake , uncovered, 20 minutes
until cheese is melted & sauce is bubbly.
Sprinkle top with chopped cilantro & serve.
Serves 6

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

Baked Parmesan Zucchini Fries

2 medium zucchini
1/2 C. flour (optional)
2 eggs, lightly beaten
1/2 C. Panko bread crumbs
1/4 C. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning

Preheat oven 425 degrees F.
Line a baking sheet with foil & spray
with nonstick cooking spray. In
a small bowl combine bread crumbs,
Parm. cheese, salt/pepper, paprika,
garlic powder & Ital. seasoning.
Cut off ends of zucchini; cut zucchini
in half then cut into 1/2 inch wide
strips (or wedges). Coat zucchini with flour
(if desired). Dip strips in beaten egg &
shake off excess. Dredge zucchini in bread
crumb mixture & place on prepared sheet-
repeat with rest of ‘fries’. Spray top of
‘fries’ with nonstick cooking spray &
bake 22-25 minutes until golden brown
& crisp. Turn over halfway through baking
time. Serves 4

(recipe: momontimeout.com)
———————-
Mexican Sausage Balls
(appetizer)

1 lb. pork sausage
2 C. Bisquick baking mix
2 C. shredded Mexican cheese
4 oz. cream cheese, softened
1 (4 oz) jar green chilies, drained
1 tsp. cumin
1/2 tsp. smoked paprika

Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray.
In large bowl mix all ingredients
together & shape into walnut-sized
balls. Place on baking sheet & cook
25-30 minutes. Makes 6 servings

Salsa Verde Dipping Sauce:

1 C. sour cream
4 T. salsa verde

Mix sauce ingredients together &
serve in a bowl with sausage balls

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

Pimento/Cream Cheese Appetizer Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded Sharp Cheddar cheese
1 (4 oz) jar pimientos, well-drained
3 green onions, chopped
2 T. finely chopped seeded jalapeno
peppers
=
crackers, for dipping
=
In large bowl mix all ingredients until
well blended. Serve with crackers for
dipping. Makes 16 servings

NOTE: Can be made ahead & refrigerated
up to 24 hours before serving

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

No-Bake Apple Yum-Yum

1 1/2 C. cinnamon graham cracker crumbs
6 T. salted butter, melted
1 (8 oz) block cream cheese, softened
1/2 C. plus 3 T. granulated sugar, divided
2 C. heavy whipping cream (1 pint) NOTE:
you can use Cool Whip defrosted instead)
1/2 tsp. vanilla
1 (21 oz) can apple pie filling (open can &
use a knife to slice apples in the can)

In medium bowl combine melted butter &
graham crumbs. (NOTE: set aside 2 T. crumbs for
topping). Spread rest of crumbs in a 9 X 9″ baking
pan – push down crumbs to make a flat layer. Combine
cream cheese with 1/2 C. sugar using an elec. mixer.
In another bowl combine heavy whipping cream, 3 T.
sugar & vanilla – using an elec. mixer, whip until stiff
peaks form. (skip this step if using Cool Whip). Combine
cream cheese mixture with whpd. cream, by hand,
until well combined. Spread half of mixture evenly
over crust. Evenly spread cut apple filling over whpd.
cream layer. Top with remaining cream cheese/whipd
cream mixture & spread evenly. Top with reserved
graham crumbs. Refrigerate a few hours or overnight
before slicing & serving. Serves 8

NOTE: to up the cinnamon level add about 1 tsp. cinnamon
to graham cracker crumbs (OR) if you can’t find cinnamon
graham crackers

(recipe: thecountrycook.net)

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

Hope you have a GREAT DAY!

Hugs;

Pammie

PS: I realize my above comments about LIFE could be

considered controversial but I am a mother of three

ADOPTED sons – I was never able to conceive, so

adoption v/s abortion is a very important subject to me.

Totally Amazing!

Above is the total of knit/crochet/sewn/quilted items donated to Detroit Veterans Hospital’s Baby Shower: 316 items! I was in awe of all the beautifully crafted items from blankets, hats, booties, headbands, mittens, outfits, etc.: the ladies truly outdid our past donations. All of these items came from my knit group as well as our local library knit/crochet group and even some from ladies who knit in another knit group PLUS a donation of 7 quilts from one of our ladie’s churches! I would post all the photos but they are too numerous to do so (23!). It was a boisterous, loud, fun-filled evening. We were even able to donate another 51 pairs of baby booties to the other charity that create burial outfits for babies. I am so proud of my friends!

===========

Peanut Butter Lunch Lady Cookie Bars

2 C. flour
2 C. sugar
2 large eggs, beaten
1 1/2 C. peanut butter, divided
1 1/2 C. (3 sticks) unsalted butter, softened
1/2 C.  milk + 2 T., divided
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
4 C. powdered sugar

Preheat oven 400 degrees F.
Spray a large cookie sheet with
nonstick cooking spray (or line with
parchment paper.) In large bowl mix
all dry ingredients (flour, sugar, baking
soda, salt). In another bowl whisk 1/2 C.
milk, vanilla, eggs. In a saucepan melt
1 C. (2 sticks) butter & 1 C. peanut butter &
bring to boil. Remove from heat & slowly
add dry ingredients followed by milk/egg
mixture – mix until well combined. Pour onto
cookie sheet, spread evenly to edges. Bake
20 minutes until a toothpick inserted into
center comes out clean. Cool completely
before frosting.
=
Frosting:
1 stick butter
1/2 C. peanut butter
2 T. milk
4 C. powdered sugar

In a saucepan bring butter & peanut butter
to a boil. Add milk & slowly mix in powdered
sugar until well combined. Pour frosting over
cake, spreading evenly to edges. Allow to cool
& set before serving.

(recipe: 1krecipes.com)
——————————-

Zucchini Quiche w/Bacon &
Hash Brown Crust

Crust:
3 C. refrigerated or frozen hash
browns, thawed/patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche Filling:

1/2 C. bacon, cooked/crumbled
1 shallot, diced
1 medium zucchini
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 C. shredded cheese (Sharp Cheddar,
Gruyere, Monterey Jack, Dubliner,
Pepper Jack – or a combination of 2
or more)
=
Preheat oven 400 degrees F.
Spray a 9 inch pie plate with nonstick
cooking spray. Grate zucchini onto a
clean kitchen towel & squeeze dry,
removing as much excess liquid as possible.

In medium bowl combine hash browns,
olive oil, butter, salt/pepper – toss to
combine. Press mixture firmly into bottom & up
sides of prepared pie plate, forming a crust.
(Make sure it goes all the way up the sides
b/c it will shrink some while baking)
Bake 20-25 minutes until edges are golden
brown.
REDUCE oven temperature to 350 degrees F.
=
Filling:
Cook bacon in large saute pan over medium-
high heat until crispy, 6-8 minutes on each
side. Remove from skillet & crumble. Remove
all but 1 T. of bacon grease from skillet. Add
diced shallots & saute over medium heat 3-4
minutes until translucent & soft. Add shredded
zucchini – turn heat to High. Season with salt/
pepper & cook 3-5 more minutes, stirring
occasionally. Combine flour, baking powder &
salt in small bowl. In separate bowl, beat eggs
until fluffy (2-3 minutes). Whisk in Greek
yogurt until combined & smooth. Add in
grated cheese, flour mixture, bacon &
zucchini mixture – stir until combined. Pour
filling into hash brown crust & bake 35-40
minutes until center is set, top is puffed &
golden brown and a toothpick inserted into
center comes out clean. Let stand several
minutes before removing from pan & serving.
Can also be eaten at room temperature or
chilled. Serves 8

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

Zucchini Pancakes

2 medium zucchini, about 3/4 lb.
2 T. grated red onion
2 extra-large eggs, lightly beaten
6-8 T. flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
unsalted butter
vegetable oil

Preheat oven 300 degrees F.
Grate zucchini into a bowl using
large grating side of a box grater.
Immediately stir in onion & eggs.
Stir in 6 T. flour, baking powder,
salt & pepper. (if batter gets too
thin from zucchini liquid, add remaining
2 T. flour). Heat a large (10-12 inch)
sauce pan over medium heat &
melt 1/2 T. butter & 1/2 T. veg. oil
in pan. When butter is hot but not
smoking, lower heat to medium-low
& drop heaping soup spoons of
batter into pan. Cook pancakes
about 2 minutes on each side until
browned. Place cooked pancakes
on a sheet pan & keep warm in oven.
Wipe out pan with a dry paper towel;
add more butter & oil to pan &
continue to fry pancakes until all
batter is used. Pancakes can stay
warm in oven up to 30 minutes.
Serve hot. Makes 10 (3 inch) pancakes

(recipe: foodnetwork.com)
—————————-

Crockpot Crustless Pizza
NOTE: poster used a 5-6 qt.
crockpot

2 lb. ground beef
garlic salt, to taste
pepper, to taste
dried minced onion, to taste
1 (14 oz) jar pizza sauce
2 C. shredded pizza-blend cheese
PLUS
your favorite pizza toppings

Spray insides of crockpot with
nonstick cooking spray.
Brown beef & season in a skillet
over medium-high heat; drain. Place
beef & cheese in a bowl & mix to
combine. Evenly spread beef mixture
in crockpot & pour pizza sauce on top –
spread out evenly. Top with pizza cheese &
toppings. Cover & cook on Low around
4 hours. Serves 8-10

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

Roasted Acorn Squash Soup

3 acorn squash
2 T. olive oil, divided
salt, to taste
black pepper, to taste
6 cloves garlic, peeled/left whole
3 slices 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:
shredded Parmesan cheese
roasted pumpkin seeds
fresh parsley, chopped
=
Preheat oven 400 degrees
Spray a baking sheet with nonstick
cooking spray. Slice each squash length-
wise end-to-end; scrape seeds out-
discard seeds. Drizzle 1 T. oil over sqaush &
season to taste with salt/pepper. Place each
half cut-side down on sheet. Wrap garlic in
foil & place on sheet. Roast 1 hour until
softened & beginning to collapse. Remove &
set aside to cool.
When cool enough to handle, scrape flesh
from rinds & add flesh to large bowl along
with garlic cloves. Place a Dutch oven or soup
pot over medium-high heat – add diced bacon &
saute until crispy, about 5 minutes. Remove
bacon from pan & place on paper towel to drain.
Remove bacon fat from pan, 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; simmer 5 minutes. Puree soup in a
blender in small batches (or use immersion blender).
NOTE: If using blender, do not fill blender more than
half full – hot soup can blow the lid off if you put
too much in. Return soup to pot; stir in cream,
Worsch. sauce & vinegar – bring to a simmer. Add
salt/pepper & taste. Serve with your choice of
garnishes. Serves 12

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

Quick Mushroom Chicken Bake

1 1/4 lb. skinless boneless chicken breast
halves
1 tsp. lemon pepper seasoning
1 T. vegetable oil
1 (10.5 oz) can cream of mushroom soup
1 (4 oz) can sliced mushrooms, drained
2/3 C. milk
1/2 C. grated Parmesan cheese
1 clove garlic, crushed
1/8 tsp. black pepper
=
3 C. hot, cooked white rice/pasta or
mashed potatoes
=
Preheat oven 350 degrees F.
Season chicken with lemon pepper.
Heat oil in 10-inch skillet & add chicken.
Cook 10 minutes until well browned on
both sides. Place chicken in a 2-quart
baking dish. Stir soup, mushrooms, milk,
cheese & garlic in a small bowl. Season
with black pepper & pour mixture over
chicken. Bake 30 minutes until chicken
is cooked through. Serve chicken & sauce
with rice. Serves 4

(recipe: campbells.com)
———————————

Cookie Dough Dip

1/2 C. butter, softened
8 oz. cream cheese, softened
2 tsp. milk or cream
1/2 C. brown sugar
1/4 C. powdered sugar
1/2 tsp. vanilla
1 C. mini chocolate chips
plus more for garnish

Dippers:
vanilla wafers
graham crackers
shortbread cookies
pretzel sticks
strawberries

In a mixing bowl using elec.
beaters, place butter & cream
cheese – beat until smooth & creamy.
Add milk & beat until smooth. Add
brown sugar, powdered sugar &
vanilla – beat until smooth. Using
a spatula, fold in choc. chips &
spoon into a serving bowl. Top
with additionaly choc. chips &
serve. Serves 12

(recipe: dinneratthezoo.com)
====================

This is the middle of a VERY busy week; I’m tired/exhausted
but also extremely happy/honored at all that came about
with my knit groups.

Our weather is staying ‘Summer-like’ with temps in the
high 70’s, which is VERY nice.

Hope you have a GREAT ‘rest of the week’!

Hugs;

Pammie

The Ups and Downs in a Day

Today is another ‘wrapping things up’ day – I knit for Crisis Pregnancy Center’s mobile unit and had 6 blankets ready for pick-up/delivery – the lovely lady who meets me to pick them up has been under a lot of pressure/stress lately with selling their house, moving and, recently, the death of her mother. I have been blessed by her, many times – this time she agreed to allow me to donate ‘their’ blankets to the Detroit Vet’s Baby shower coming up next Tuesday. I knew she was really stressed and didn’t want to add to it – this way the blankets go to a good cause.

Along with that I’ve started knitting for homeless or needy people – mostly scarves. I have 4 done, 1 man’s ‘loomed’ hat and another one almost done. Working on these, I tend to forget that it’s not one of my favorite ‘knits’ – I’ve decided that, sometimes, you just have to go with what’s comfortable for YOU! I will finish these and donate them – maybe, later on in the Fall/Winter I’ll take it up again – maybe . . .

Two of the scarves for donation

The completed baby blankets for Detroit Vets

Getting things together for next week’s Vet’s baby shower – trying to remember all the ‘little things’ like extra ink pens, extra small crochet hooks (to help place the name tags on the items), enough name tags for all the donated items, etc.

Another ‘fun thing’ – this Wednesday morning our Library Knit Group will be having a pot luck! One of our ladies suggested it to the head librarian and she set it up! This is a ‘first’ for us; I’m bringing BBQ’d pork & buns for sandwiches. I know we will be eating well because of all the items listed on the sign up sheet. (In case you wondered, I ‘cheated’ & went to Gordon Food Services for their frozen pulled pork – I’ll cook it before time, mix with Sweet Baby Ray’s Sweet Vidalia onion BBQ sauce & place it in my crockpot to keep warm – that should work!)

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

Peanut Butter Chocolate Eclair Cake

Cake:
1 box chocolate graham crackers
2 (3 1/4 oz, ea) pkgs. instant vanilla
pudding mix
1 C. creamy peanut butter
3 1/2 C. milk
1 (8 oz) tub Cool Whip, thawed

Frosting:
1/2 C. semi-sweet chocolate chips, melted
2 T. butter, melted
2 T. white corn syrup
1/2 C. powdered sugar
2-3 T. milk
==
(optional garnish:
mini peanut butter cups)
=
Cake:

Spray bottom of a 9 X 13″ baking dish
with nonstick cooking spray. Place one
layer of graham crackers on bottom,
breaking to completely cover bottom.
In a medium bowl mix pudding mix,
peanut butter & milk using an elec.
mixer – mix 2 minutes then fold in
Cool Whip. Spread half mixture on
top of first layer of crackers. Place a
second layer of crackers on top &
spoon remaining pudding mix on top.
Finish with third layer of crackers.

Prepare frosting ingredients & spread
on top of last layer of crackers, spreading
all the way to the edges. Refrigerate
overnight (so crackers become soft &
moist).
Optional garnish: mini peanut butter cups
Slice & serve

(recipe: 1krecipes.com)
——————————-
Zucchini Corn Risotto

4 T. butter
3 T. olive oil
1 lb. zucchini, sliced into quarter-inch
slices (cut large slices in half)
3 ears fresh corn, (2-3 C) removed
from cobs
1 C. diced sweet onion (like Vidalia)
1 T. fresh minced garlic
1 C. arborio rice
1/3 C. white wine (poster used Chardonnay)
2 1/2 to 2 3/4 C. chicken stock, hot
1/2 C. heavy cream (heated past room temp.
but not scorching hot)
3/4 C. fresh grated Parmesan cheese
1/4 C. fresh basil, chopped
1/2 tsp. ground black pepper
1/2 tsp. kosher salt (if needed)

In 4-5 qt. heavy-bottomed pan, over medium
to medium-high heat, melt 1 T. butter in 1 T.
olive oil. Once hot, add half the zucchini & cook
without touching – for 2 minutes. Flip pieces over
& cook 2 more minutes then remove to a bowl.
Add another T. each of butter & oil – once hot,
cook second half of zucchini & remove to bowl.
Add another T. butter; once melted, add corn &
saute 2 minutes – place in bowl. Add remaining
butter & oil (once butter melts), add onions &
cook 2 minutes. Add garlic & cook 1 more minute.
Add rice & cook, stirring, 2 minutes. Add wine;
once evaporated, add 1 C. stock & half the cream.
Stir constantly; once the liquid has been absorbed,
ad 1/2 C. stock & remaining cream – stir until that
liquid has been absorbed. Add another 1/2 C. stock
& stir/cook until absorbed. Add another 1/2 C.
stock; once that has been evaporated, remove from
heat & test the rice. If it is cooked – do not add final
quarter C. stock – IF if still has some ‘chew’, stir in
last of the stock.Cover & leave off heat 5 minutes.
After 5 minutes, stir in Parm. cheese, basil & pepper.
Taste & decide if salt is needed. Stir in zucchini &
corn – serve. Serves 8

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

Cherry Tomato Salad

4 C. cherry or grape tomatoes,
halved
2 C. fresh mozzarella balls, halved
1/4 C. red onion, minced
1/4 C. chopped fresh herbs, such as:
parsley, basil, chives, green onions,
oregano
1/4 C. olive oil
1 1/2 T. red wine vinegar
1/4 tsp. sugar
1/4 tsp. dried oregano
1/4 tsp. garlic powder
salt/pepper, to taste

Place tomatoes, mozz. balls, red onion
& herbs in a large bowl. In small bowl
whisk olive oil, red wine vinegar, sugar,
oregano, garlic powder & salt/pepper.
Pour dressing over tomato mixture &
gently toss to coat evenly. Serves 6

(recipe: dinenratthezoo.com)
———————–
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. baby spinach leaves
1 (24 oz) jar (Classico) Marinara with
plum tomatoes & olive oil pasta sauce
1 (15 oz) tub ricotta cheese
1 tsp. dried Italian seasoning
1 (8 oz) pkg. shredded mozzarella
cheese, divided

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Cook pasta as directed on pkg,
omitting salt. In large skillet cook
& stir onions over medium heat
3-4 minutes until crisp-tender. Add
zucchini & mushrooms, cook 3-4
minutes until zucchini is crisp-
tender, stirring frequently. Add
half the spinach; cook 2-3 minutes
until just wilted – repeat with
remaining spinach; remove from
heat.
Drain pasta; add to veg. mixture in
skillet along with pasta sauce, ricotta,
Ital. seasoning & 1 C. mozzarella – mix
lightly. Spoon mixture into prepared
pan & top with remaining mozzarella.
Bake 20-25 minutes until casserole is
heated through & mozzarella is melted.
Serves 12

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

Southern Bacon-fried Cabbage

6 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 large head cabbage, cored/chopped
2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

Cook bacon in large skillet over meidum-
high heat until crisp. Remove bacon to
paper towel-lined plate. Reserve 2 T.
bacon grease & discard rest. In same skillet
with reserved 2 T. grease, cook onion until
soft (about 4 minutes) on medium-high heat.
Add garlic & cook 1 more minute. Stir in
cabbage & continue to cook & stir 4-5 minutes.
Add salt/pepper, onion & garlic powders –
mix well. Reduce heat to Low, cover & allow
to simmer, stirring occasionally, about 30
minutes. Just before serving mix bacon into
cooked cabbage. Serve immediately.
Serves 6

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

Crockpot Meatball Parmesan (low carb)
(makes 24 meatballs)

2 lb. lean ground beef
1/2 C. marinara sauce
2 T. dried minced onion (or freeze-
dried shallots)
2 tsp. minced garlic (or freeze dried)
1 1/2 tsp. Italian seasoning
3/4 C. shredded Parmesan cheese
2 eggs
salt/pepper, to taste

Additional marinara & shredded
mozzarella, to taste
=
Spray crockpot with nonstick cooking
spray. In large bowl mix marinara sauce
with meat, onion, garlic, Parm. cheese,
eggs & seasonings. Form mixture into
24 meatballs & place in crockpot, stacking
lightly, if necessary. Cover & cook on High
2-3 hours until meatballs are cooked through.
Remove meatballs from crockpot & set
aside any you would like to freeze.

To serve:
Toss meatballs in additional marinara &
place over your favorite cooked pasta –
top with cheese.

To freeze:
Place meatballs in a single layer on a
cookie sheet & freeze a few hours then
transfer to a freezer bag.

(recipe: recipesthatcrock.com)
———————————-
Lazy Day Lasagna

1 lb. dry lasagna noodles
1 lb. lean ground beef (or half
beef/half pork), browned/drained
1 (24 oz) jar marinara OR pasta
sauce
2/3 C. water
1 (15 oz.) tub ricotta or cottage
cheese
12 oz. shredded mozzarella
cheese, divided
1 tsp. Italian seasoning
=
Preheat oven 375 degrees F.
Spray 9 X 13″ baking pan with
nonstick cooking spray
Spread 2/3 rds of sauce on
bottom of pan; top with dry
lasagna noodles (you can break
some to fit). Pour remaining sauce
into pan with browned meat (add
water to jar, cover with lid, shake
& pour into skillet) – stir in. Simmer
5 minutes. Scatter about 1/3 of
ricotta cheese on top of noodles in
pan; sprinkle about 3 oz. shredded
mozz. cheese on top & top with
about 1/3rd of meat sauce. Add
another layer noodles & press down
slightly. Repeat with ricotta/mozz.
cheese & meat sauce  – TWO more
times. Top with remaining mozz.
cheese & sprinkle top with Italian
seasoning. Cover tightly with foil &
bake 45 minutes until noodles are
fork-tender. (The additional water &
steam created by covering with foil
will cook the noodles). Remove foil
& bake another 7-8 minutes until
cheese is bubbly. Remove from oven
& let rest at least 15 minute before
serving. Serves 8

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

NO-Bake Cherry Cookies

2 C. sugar
1/2 C. butter, cubed
6 T. 2% milk
3 T. baking cocoa
1 C. peanut butter
1/2 tsp. vanilla
1/4 tsp. almond extract
3 C. quick-cooking oats
1 (10 oz) jar maraschino cherries,
well drained/finely chopped
=
Spread several sheets of waxed
paper on the counter (for later).
In large saucepan combine sugar, butter,
milk & cocoa – bring to boil, stirring
constantly – cook & stir 3 minutes.
Remove from heat; stir in peanut
butter & extracts until blended. Stir
in oats & cherries. Drop by Tablespoonfuls
onto waxed paper. Refrigerate until set.
Makes about 5 1/2 dozen.
Store in air-tight containers.

(recipe: tasteofhome.com)

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

Our weather has been kind of hard to predict
lately – today it’s really chilly (to me, anyway) –
right now it’s 68 degrees F., cloudy and gray. The
strange thing is: this WEDS. it’s supposed to get
up to 84 degrees F! (then showers likely) – sigh.
Looks like Weds. night-Friday is showers &
thunderstorms – oh, great . . . sigh.

Hope you are having a GREAT start to your
week!

Hugs;

Pammie