A little late posting here . . . sorry

Been a bit busy with babysitting, knitting and FINALLY getting up the courage to schedule an appointment with a orthopedic surgeon to get my right hip replaced. I’ve had problems with my hips for many years but just recently it’s gotten MUCH worse to the point where I’m missing sleep. At the recommendation of a friend I saw the surgeon Tuesday. After x-rays he agreed surgery would be the best treatment. I’m now schedule for August 19th!!! YAY! A little scary but happy to finally get this done. (I’ll be getting the newer type hip surgery:  Anterior Approach which is much less invasive, less painful and quicker recovery – Win-Win!).

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

Apple Pie Bread

1 box yellow cake mix
1 C. self-rising flour
1 can apple pie filling, mashed
4 eggs, slightly beaten
1 medium chopped apple

1 T. cinnamon
4 T. sugar
=
Preheat oven 325 degrees F.
Spray 2 loaf pans with nonstick
cooking spray.
In large bowl whisk together all
dry ingredients; mix in wet
ingredients & fold in apples. Pour
batter into prepared pans & sprinkle
tops with sugar & cinnamon.
Bake 35-45 minutes. Makes 2 loaves

(recipe: 1strecipes.com)
———————————

Pimiento Cheese Mac Salad

1 (16 oz) box macaroni noodles
1 (12 oz) pkg. pimiento cheese
1/2 C. mayonnaise
1 1/2 C. cooked/diced ham
1/2 C. diced green onion
salt/pepper, to taste

Cook macaroni accordg. to pkg.
directions; drain & rinse under
cold water. Drain well & pour into
a large bowl. Stir in pimiento
cheese, mayo, diced ham,
green onion, salt/pepper – mix well
taste & adjust seasonings to taste.
Chill 1 hour before serving.
Serves 8

(recipe: thecountrycook.net.)
——————————-
Gazpacho (cold summer soup)

1 long English cucumber (about 12 oz),
halved lengthwise & seeded, cut into
large dice (about 2 C.) don’t have to peel
2 red bell peppers, cored/seeded, cut
into large dice, about 3 C.
4 plum tomatoes, large dice, 2 C.
1 small red onion diced, (1 C.)
3 cloves garlic, minced fine (about 2 T.)
3 C. tomato juice
1/4 C. white wine vinegar
1/4 C. extra virgin olive oil
1/2 tsp. kosher salt
1 tsp. ground black pepper

Sour cream – garnish
=
In food processor pulse cucumber
until coarsely chopped (do not
over-process – you want some
texture) Pour into a very large bowl.
Repeat for each vegetable, one veg
at a time – pour into bowl w/cucumber.
Add garlic, tomato juice, vinegar,
olive oil, salt/pepper to bowl – mix well.
Remove about 3 C. & pour into food
processor – process until pureed – pour
this bowl & mix again. *
Chill a few hours before serving.
When ready to serve, spoon into a soup
bowl & dollop sour cream on top (if
desired). Serves 6-8

*You can leave your gazpacho chunky
if you like.

(recipe: afamilyfeast.com)
—————————–

Greek Cucumber Salad

2 C. cherry or grape tomatoes,
sliced in half
3 cucumbers, peeled/chopped
1/2 red onion, sliced
1/4 C. olive oil
1 T. lemon juice (fresh or bottled)
1 tsp. dried oregano
salt/black pepper, to taste
1 C. crumbed Feta cheese
=
In large bowl combine tomatoes,
cucumber & onion, Add oil, lemon
juice, oregano, salt/pepper – stir
well to combine. Cover & refrigerate
several hours for flavors to mingle.
Before serving, top with Feta.

(recipe: tasteofhome.com)
———————–

Deli-style Crab Salad

1 lb. imitation crab meat, flaked
1/2 C. celery, finely chopped
4 T. red onion, finely chopped
1 T. fresh dill, chopped
2 tsp. fresh lemon juice
1/2 C. mayonnaise
1/2 tsp. paprika
salt/pepper, to taste

Optional garnish: chopped dill
=
In large bowl combine crab, celery,
onion, dill, paprika, salt/pepper – stir
to combine well. Add mayo & lemon
juice; stir to combine well. Cover &
refrigerate up to 1 hour before serving.
Garnish with more chopped dill, if desired
Serves 4-5

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

Crockpot Cilantro/Lime Chicken

3 boneless skinless chicken breasts;
can use frozen
1 (15 oz) can tomato sauce
1 bunch cilantro torn apart
1 lime
1 T. chili powder
1 T. ground cumin
garlic salt, or powder – to taste
salt/black pepper – to taste
=
Cooked rice to serve 6
=
Place chicken in crockpot; place
in seasonings including cilantro.
Squeeze juice from lime. Pour
tomato sauce on top. Cover &
cook on Low 6-8 hours (or) High
3-4 hours.*
Remove chicken & shred – return
to crockpot & stir into sauce.
Serve over cooked rice – top with
some fresh cilantro. Serves 6

*If you need to cook longer than 8
hours, add 1/2 soup can water

NOTE: This can be served in warm
corn tortillas

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

Bundt Pan Roast Chicken & Potatoes
(10-Cup nonstick Bundt pan)

READ recipe before preparing for
refrigerated times

1 whole chicken (3 1/2 – 4 lbs)
2 tsp. herbes de Provence
kosher salt/ground black pepper
5 T. unsalted butter (4 at room temp,
1 melted) plus more melted for pan
1 1/2 lb. Yukon Gold potatoes, cut into
1/2 inch cubes
4 cloves garlic, 3 smashed/1 finely grated
zest of 1 lemon/ juice of half
1/2 tsp. paprika
1 T. roughly chopped fresh Italian
flat-leaf parsley
=
Rub chicken all over, including
cavity, with 1 tsp. herbes de
Provence, 1 T. salt & 1/4 tsp. pepper.
Refrigerate at least 2 hours, up to
overnight. Bring chicken to room
temp 30 minutes before cooking.
=
Preheat oven 425 degrees F.
Arrange oven rack to lower third
of oven.
Butter sides & bottom of bundt
pan. Cover the tube hole in middle
of pan with 6″ piece of foil. Place
potatoes in bottom of pan with
3 smashed garlic cloves, 1/2 tsp.
salt & few grinds pepper. Toss with
1 T. melted butter & roast 20 minutes.

In small bowl mix lemon zest, paprika,
remaining 4 T. butter, 1 tsp. herbes de
Provence & grated garlic. Pat chicken dry
& spread a little of butter mixture under
skin of breasts & thighs. Rub the rest all
over the chicken – sprinkle with a little more
salt/pepper. Place chicken over foil-covered
tube of bundt pan so that chicken is sitting
upright on top of potatoes.
Cook 50-55 minutes until an instant-read
thermometer inserted into thickest part of
chicken reads at least 165 degrees F.
Transfer chicken to a cutting board & let
rest 10 minutes before carving.

Transfer potatoes using a slotted spoon, to
a serving dish. Strain liquid in pan into a
small saucepan & heat until just warmed
through. Squeeze in lemon juice & stir in
parsley; pour liquid over carved chicken &
serve with potatoes on the side.
Serves 4

(recipe: foodnetwork.com)
———————————

Orange Cheesecake Bars

Crust:
2 C. flour
1 C. sugar
1 C. unsalted butter, softened

Filling:
2 (8 oz ea) pkgs. cream cheese, softened
1/4 C. sugar
2 eggs
1 tsp. vanilla
1 (20 oz) can mandarin oranges, drained

Topping:
2 C. unsweetened, shredded coconut
2 T. butter, melted
=
Preheat oven 350 degrees F.
Combine all crust ingredients &
press into 9 X 13″ baking dish.
Bake 20 minutes until golden
brown – cool completely.

In large bowl using elec. mixer,
beat cream cheese until smooth.
Add sugar, eggs & vanilla – mix well.
Fold in mandarin oranges & spread
evenly over cooled crust.

In medium bowl combine coconut &
melted butter – sprinkle over top of
filling. Cover with foil & bake 20
minutes. Remove foil & bake another
20 minutes until top is brown. Cool
& slice. Serves 12

(recipe: thebutteredhome.com)

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

Knit-wise I’ve finished most of my projects;
working on crocheting a border on a simple
baby blanket. Almost done with the ‘charity’
fancy mohair/silk shawl – need to knit the bottom
border (will photo when done). Decided to start
another baby blanket yesterday (we’re talking
‘attempting’ on less than 4 hours sleep – while
babysitting . . . sigh). Was doing (I thought) very
well – had a good foot knit when the circular
cable separated from the needles (My fault –
I had said I would tighten them LATER then
forgot). That little ‘fun’ thing made a huge
mess I will have to correct later today – ripping
out a good 4-6 rows, at least – sigh. This one
will be a lime green/white – love the yarn!
It’s called Ice Cream Yarn – I knit another
baby blanket with it in a bright pink/white.

Weather-wise we’re in the 80’s most days &
sunny. We really NEED rain but have only had
a few light rains during the night – not enough
to help the grass/flowers/and peoples gardens!

Gas prices sitting at $2.09/9 = been that way for
about 2 weeks now – that’s OK. (as my husband
would say: “better than FOUR DOLLARS a gallon!”
He thinks I’m nuts constantly watching the gas
fluctuations).

Hope you’ve been staying healthy and are able
to enjoy part of this summer NO MATTER WHAT
we’re going through. My knit group has been meeting
in a local park every Tuesday evening and we’re all
happy with that. I told them if we have to, when the
weather turns cold, we could go to ZOOM meetings.
Can’t wait for this virus to be GONE!!!

Hugs;

Pammie

My New ‘Normal’ is slowly coming together!

This past Saturday was National Knit in Public Day – above is me (bundled in a heavy sweatshirt jacket, using my knitting project to keep my knees warm!) It was a ‘balmy’ 63 degrees, sunny with a very strong wind. We had 18 ladies in attendance which made me happy! The general consensus was: we were having such a good time – why not do this regularly? I just finished officially scheduling our “Panera” knit group meeting for tomorrow 4-6/7 p.m. in the above park! (Panera is still at 50% capacity seating and 6′ distancing of people so it would not work for 18+ of us to try to cram in there at this time). I’m looking forward to scheduling events again! Slowly but surely my ‘new normal’ is coming into view. The ‘fun’ thing about this ‘new normal’ for my knit group is: we are now incorporating BOTH of my knit groups together!

One of the ladies in my groups began a new project for those who wanted to participate. It seems a friend gave her 2 very large garbage bags full of very expensive yarns with the stipulation that said yarns would be used to create items which could be sold to benefit CHARITIES. These are yarns I’m not familiar with – various strange textures, weights, etc. My friend divided the yarns up into projects, with a pattern (should you need one) for various items to knit/crochet. I was timid at first, choosing 2 bags. Saturday she brought the remainder of the yarns (altogether she created 44 project bags!). I now have 4 bags: one I’m working on in various shades of browns/tans/rust – it’s eventually going to be a cowl. I think the yarns are ugly but that’s just me: one is Alpaca – reminds me of knitting with dog hair! Another will be fingerless gloves – these are in a bright teal with white top & bottom; the other 2 bags are currently without an ‘idea of what to make out of them’. My friend has asked that we complete the projects by December so I’ve got time. (and I thought I was going a bit over my normal number of projects with 2 baby blankets & some baby booties! Now I’m at 2 baby blankets, knitting baby headbands for the Sept. Vet’s baby shower, baby booties and ‘the bags’!) Oh well – keeps me busy & out of trouble, right?

The ‘build a new garage’ project is still in the works; we’re awaiting a quote from another builder, not exactly sure when he’s coming over – that’s 2 builders/2 quotes – we’ll see where this goes.

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

(DISCLAIMER: the recipes I feature on this blog are not my recipes – see the recipe sites listed under each recipe)

Apple Pie w/ Peanut Butter Crumble

1 (9 inch) unbaked pie shell (poster
used Pillsbury frozen pie crust)
1 C. sour cream
1/2 C. sugar, divided (3/4 & 1/4)
2 tsp. vanlla
4 C. apples, peeled/sliced (or chopped)
Poster used 5 small Red Delicious but
you can use any baking apple)
1 C. rolled oats (can use quick cooking oats)
1 1/2 tsp. cinnamon
1 C. peanut butter ( poster used extra
crunchy – you can use regular if you like)
2 T. butter or margarine, softened
=
Preheat oven 350 degrees F.
In large bowl whisk sour cream, 1/4 C.
sugar, eggs, 1/4 C. flour & vanilla. fold
in apples – toss to coat then pour into
pie shell. In a bowl mix oats, 3/4 C. flour,
1/4 C. sugar & cinnamon.
Either in microwave or on stovetop,
melt peanut butter & butter together
until smooth. Add to oat mixture &
sprinkle over apples.
Bake 50-55 minutes until golden brown
& center is set. Serves 6

NOTE:  Leftover pie should be refrigerated

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

Crockpot BBQ Country-style
Pork Ribs

5 lb. country-style pork ribs
1 C. chopped celery
2 C. chopped onions
1/2 C. chopped green bell pepper
1 C. ketchup
1/2 C. yellow mustard
1 C. BBQ sauce
1 C. water
3 T. dark cider vinegar
2 T. Worcestershire sauce
1 T. brown sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. garlic salt
1 (14.5 oz) can diced tomatoes
=
Suggested serving sides:
cooked white rice to serve 6
baked beans to serve 6
cole slaw
toasted garlic bread
=
Place ribs in large deep pot – cover
with water & boil 20-30  minutes to
decrease fat.

In a large bowl mix all other ingredients
& stir to mix well.
Place pork in crockpot, adding sauce as
you go, until you get about an inch from
top of crockpo. Use as much sauce as you
can (it will be needed later to put over rice)
Mix all well. Cover & cook on High about
5 hours. (You can keep it longer on Low
to keep it hot) Serves 6

(recipe: food.com)
———————————-

Tomato Salad

5 C. tomatoes, cut into 1″ pieces
1 C. bocconcini (mozzarella balls)
1/4 C. red onion thinly sliced
1/3 C. small basil leaves
1/4 C. olive oil
1 1/2 T. red wine vinegar
1/4 tsp. sugar
1/4 tsp. dried oregano
1/4 tsp. fresh minced garlic
salt/black pepper, to taste

Place tomatoes, mozz. balls, red
onion & basil in large bowl. In a
small bowl whisk olive oil, red
wine vinegar, sugar, oregano, garlic,
salt/pepper (to taste). Pour dressing
over tomato mixture & gently toss
to coat evenly. Serve immediately
or cover & refrigerate up to 2 hours.
Serves 6

(recipe: dinneratthezoo.com)
————————

Bruschetta Chicken
(Grill recipe)

4 thin-cut boneless skinless
chicken breasts
1/4 C. olive oil
2 T. lemon juice
1 tsp. salt
1 tsp. Italian seasoning*
1/2 tsp. black pepper
4 slices mozzarella cheese
2 T. balsamic glaze

Topping:
1 1/2 C. tomatoes, diced
1/2 tsp. garlic, finely minced
1 T. olive oil
1/4 C. thinly sliced basil leaves
salt/black pepper, to taste
2 T. red onion, minced
=
In large bowl or ziplock bag mix olive
oil, lemon juice, salt, Ital. seasoning &
black pepper. Place chicken in bag &
marinate at least 30 minutes or up to
4 hours.
====
Preheat grill or grill pan to medium high.
Remove chicken from bag (discard bag).
Place chicken on grill. Cook 4-5 minutes
on each side (or until fully cooked).
Place mozz. cheese slices on top of chicken;
cover grill & cook until cheese melts, 2-3
minutes.
(While chicken is cooking prepare topping)
Topping:
In medium bowl combine tomatoes, garlic,
olive oil, red onion, basil, salt/pepper – let
stand 10 minutes. Spoon bruschetta
mixture over chicken. Drizzle with balsamic
glaze & serve. Serves 4

*If you don’t have Italian seasoning:
Mix 1 tsp. garlic powder, 1 tsp. dried oregano,
& 1 tsp. dried basil

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

Lemon Garlic Smashed Potatoes

6 medium potatoes (Yukon Gold or
Carisma)
3 T. melted butter (or 2 T. olive oil)
4 cloves garlic, crushed (or 2 if you
like a milder flavor)
2 tsp. dried oregano, divided
salt/black pepper, to taste
(optional: 1/2 tsp. semolina –
for crispy potatoes)
=
Preheat oven to Broil (or grill
to medium-high (about 200 degrees F/
400 degrees F)
Place potatoes in large pot of salted
water; cook, covered 30-35 until
fork-tender; drain well. Lightly spray
a large baking sheet or tray with nonstick
cooking spray. Arrange potatoes on sheet &
use a potato masher to lightly flatten the
potatoes in one piece (don’t mash too hard).
In a small bowl mix butter, lemon juice &
garlic – pour over each potato. Sprinkle tops
with half of oregano, salt/pepper. Lightly
spray with cooking spray & sprinkle tops
with semolina, if using.
Broil or grill until golden & crispy, about
15 minutes. Remove from oven, sprinkle
tops with remaining oregano.
To serve: season with a little extra salt &
pepper, serve immediately.
Serves 6

NOTE: For even crispier potatoes, remove
from oven half way through cooking;
spray with a little extra cooking spray &
continue broiling/grilling until golden
brown.

(recipe: cafedelites.com)
————————————

Southwest Chicken Coleslaw

2 C. cooked/chopped chicken
2 C. coleslaw mix
1/2 C. shredded Cheddar cheese
1 C. grape or cherry tomatoes,
quartered
1 1/2 T. fresh lime juice
1/2 C. buttermilk Ranch salad dressing
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. black pepper
1/2 tsp. sugar
=
In large bowl add chicken, coleslaw,
cheese & tomatoes. In smaller bowl
mix lime juice, ranch dressing, chili
powder, cumin, pepper & sugar until
combined – pour over coleslaw mix &
stir to combine. Refrigerate at least
one hour prior to serving.
Serves 6-8

NOTE: Also great served on a
spinach or tomato tortilla as a wrap

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

Orange Meringue Pie

1 (9 inch) unbaked pie crust
3/4 c. sugar
1/3 C. cornstarch
1 pinch salt
1 C. orange juice
1/2 C. lemon juice
1/4 C. water
4 eggs, separated
4 T. butter or margarine, cut into
pieces
2 tsp. grated orange zest
1/2 C. diced orange segments
1/2 C. sugar
1/4 tsp. cream of tartar
=
Preheat oven 400 degrees F.
Line unbaked pastry crust with
foil & a layer of pie weights or
dried beans. Bake in preheated
oven until edge of crust is golden,
about 10 minutes. Carefully
remove foil & weights; bake
about 5 minutes more.
In small saucepan stir 3/4 C. sugar,
1/3 C. cornstarch & salt. Mix in
orange & lemon juices & water.
Whisk in egg yolks. Cook over
medium heat, stirring frequently,
until thick & bubbly, about 5 minutes.
Remove from heat & stir in butter
& orange zest. (If desired, stir in
orange segments) Pour into pie
crust; cover with plastic wrap & set
aside to cool.
==
(When pie has cooled to room temp)
Preheat oven to 350 degrees F.
Preparing Meringue:
In large glass or metal bowl
beat egg whites until foamy.
Gradually add 1/2 C. sugar &
cream of tartar, continuing to
beat until stiff peaks form. Lift
beater or whisk straight up – the
egg whites should form a sharp
peak that holds it’s shape. Spread
meringue over pie, making sure
it completely covers the filling &
meets the edges of the pie crust.
Bake in preheated oven until
meringue topping is golden
brown, about 15 minutes.

(recipe: Facebook)

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

Our weather has been kind of ‘iffy’ – one day sunny
& in the 60’s, next in the 70/80’s. Today it’s supposed
to have a High of 76 degrees F. tomorrow High of 86!
Thurs. high of 90, Friday high of 92! WOW!

Gas prices jumped a bit lately to $2.04/9; not a big
jump.

Hope you have a GREAT day – stay healthy!

Hugs;

Pammie

PS: You can’t really see it very good – but the project on my lap is the White/Pink Chevron baby blanket – I’m very close to being done with it.

Holiday Weekend Coming Up!

Hope you are having a good day – any plans for this coming holiday weekend? For us, it’s ‘business as usual’ – we don’t really do anything special. Our weather here in Michigan is heating up – it’s supposed to be in the 80’s for 3-4 days (after which comes more rain). Am currently working on the two baby blankets; here are the two I just finished:

           Crocheted ‘flower’ squares using up bits of baby yarns

 

        Knit blanket similar to “Feather & Fan” but without all the ‘holes’

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

Easy 3-Ingredient Lemon Crumble Bars

1 box yellow cake mix
1 stick salted butter (1/2 C.) softened
to room temp.
1 (22 oz) can lemon pie filling

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray
In large bowl combine softened
butter with dry cake mix; mix until
crumbly. Set aside 1/2 C. mixture
for topping.
Press rest of mixture into bottom of
prepared pan – spread out evenly
& pack it down using your fingers.
Spoon lemon pie filling onto crust &
smooth out. Sprinkle reserved crumb
mixture on top of pie filling.
Bake 20-25 minutes.
Top will start to turn a very light golden
brown. Slice & serve. Serves 12

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

Crockpot German Potato Salad

4 C. potatoes, peeled/cubed
6 slices bacon, cooked crisp/crumbled
PLUS 2 T. drippings reserved
3/4 C. onion, chopped
1 (10.75 oz) can cream of chicken soup
1/4 C. water
2 T. cider vinegar
1/2 tsp. sugar
black pepper/dried parsley – to taste
Garnish: chopped fresh parsley
=
Place cubed potatoes in large pot
with water to cover & boil over
medium heat until tender; drain &
cool.
Saute onions in reserved bacon
drippings in skillet over medium-high
heat until tender. In a large bowl mix
soup, water, cider vinegar, sugar &
pepper. Add bacon & onion – mix well.
Pour cooked/cooled potatoes & parsley
in bowl & mix well & place in crockpot.
Cover & cook on Low 4 hours.
Garnish with fresh parsley, if desired.
Serve warm. Serves 4

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

Ham & Cheese Macaroni Salad

2 C. uncooked elbow macaroni
2 T. white vinegar
2 C. cooked, chopped ham
1 (12 oz) pkg. frozen peas, thawed
1 (8 oz) block mild or medium Cheddar
cheese, cut into small cubes
1/2 C. very finely chopped onion

Dressing:
1 C. mayonnaise
1 T. white vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. black pepper
=
Cook macaroni accordg. to pkg.
directions; drain well & place in
a large bowl. Toss with 2 T. vinegar.
Stir in cubed cheese, ham, peas &
onion. Set aside to let noodles
absorb the vinegar.
Prepare dressing in a small bowl;
whisk mayo, 1 T. vinegar, sugar,
salt & pepper & pour over macaroni
mixture – stir until well combined.
Cover & chill at least 1 hour before
serving.
(OR) chill overnight to allow flavors
to fully meld. Serves 10-12

(recipe: thekitchenismyplayground.com)
————————
Hot Turkey & Cheese Party Rolls

1 (8 oz) tube crescent roll dough
12-16 slices sliced turkey
12 slices Colby Jack cheese
1 stick butter (1/2 C.) melted
1/4 tsp. garlic powder
2 T. chopped parsley
1 tsp. Poppy seeds

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick cooking spray.
Roll out dough & cut into 4 rectangular
shapes – press seams together. On
each rectangle place 3-4 slices turkey,
top with cheese slices & press
together seam gently (you will have
4 rolls at this point). Slice each roll
into 3 pieces (total 12 rolls) – place
in prepared pan. In small bowl combine
melted butter, garlic powder & parsley –
brush over tops of rolls & sprinkle with
poppy seeds. Bake 12-15 minutes until
just starting to turn brown. Makes 12

(recipe: passionforsavings.com)
—————————

Applebee’s Oriental Chicken Salad

1 (24 oz) bag breaded chicken breast
chunks (fully cooked)
6 C. chopped romaine lettuce
3 C. shredded cabbage
1 C. shredded carrots
3 green onions, chopped
1 (2 oz) pkt. slivered almonds
1 (11 oz) can mandarin oranges,
well drained
1/3 C. crunchy rice or chow mein
noodles

Dressing:

1 C. mayonnaise
1/4 C. rice wine vinegar
6 T. honey
3 tsp. Dijon mustard
1/4 tsp. sesame oil

Preheat oven 425 degrees F.
Place chicken chunks on a foil-
lined baking sheet (or spray with
nonstick cooking spray). Cook
15-20 minutes. While chicken is
cooking, prepare salad:

In large bowl combine chopped romaine
& shredded cabbage. Toss in shredded
carrots, green onions & slivered almonds.
Top with mandarin oranges & crunchy
rice noodles/chow mein noodles.

Dressing:
In a bowl whisk all dressing ingredients.

Once chicken is cooked, remove from oven
& add to prepared salad. Pour dressing
over top (or you can keep dressing on side)
Serves 6

NOTE: Sesame oil is very strong in flavor –
do not overdo it

(recipe: thecountrycook.net)
—————————-
Sloppy Joe Bake

1/2 T. cooking oil
1 medium onion, chopped
1/2 medium green bell pepper,
chopped
1 rib celery, chopped
1 large clove garlic, chopped
1 lb. ground beef
1 T. Worcestershire sauce
1 tsp. hot sauce (or to taste) optional
1 (15 oz) can tomato sauce
1/4 C. ketchup
salt/pepper, to taste
3 C. grated cheese, divided
4 hamburger buns
4 T. butter, melted

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet heat oil over medium
heat. Add onion, bell pepper & celery-
cook until softened but not brown. Add
gr. beef & garlic – cook until meat is no
longer pink, breaking up into chunks.
Drain & stir in Worc. sauce, hot sauce,
tomato sauce & ketchup. Simmer 15
minutes or until mixture begins to
thicken. Add salt & pepper, to taste.
Spoon into prepared dish; sprinkle
2 C. cheese all over top. Butter the
buns & place on top, cut sides up.
Sprinkle tops of rolls with remaining
cheese. Bake 20-25 minutes until
browned on top. Serves 4-6

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

Chocolate Chip Peanut Butter Pie

Crust:
3/4 C. graham cracker crumbs
1/4 C. granulated sugar
2 T. brown sugar
4 T. melted butter

Filling:
1 1/2 C. heavy cream
8 oz cream cheese, softened
3/4 C. granulated sugar
1 C. creamy peanut butter
1 T. vanilla
1 C. mini chocolate chips

Crust:
In large bowl combine graham
cracker crumbs, gran. sugar,
brown sugar & melted butter –
press mixture into a 9″ pie plate,
covering bottom completely &
pushing crumbs about 1-2 inches
up sides of plate. Place in freezer
while making filling.

Filling:
Whip heavy cream until it holds
stiff peaks – refrigerate while making
rest of filling.
In large bowl using elec. mixer beat
cream cheese until smooth. Add sugar
& mix until blended. Add peanut
butter & vanilla; mix well. (scrape sides
of bowl to insure ingredients are fully
blended). Fold whipped cream into
peanut butter mixture, blending well.
Fold in choc. chips until evenly
distributed through filling – pour
filling into prepared crust & place
into freezer until firm.
=
NOTE: If serving pie more than half-hour
after freezing, store in freezer. Thaw 20
minutes before serving for a frozen, ice
cream-like consistency.

IF you are having trouble cleanly removing
pie crust from pie plate, submerge the
very bottom of the dish in some hot tap
water – about 1/2 inch, in your sink to
loosen crust, being careful not to get
water in pie itself. (OR) thaw longer in
fridge for a gooey, soft pie.
Serves 8-10

(recipe: afamilyfeast.com)

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

Hope you are all staying healthy!

Hugs;

Pammie

Happy Wet/Gloomy Sunday!

Looking at our local weather forecast, we’re in for 4 days of gloomy/wet weather; today it’s 56 degrees F. – not very warm. Yesterday was very nice – lots of sun; husband mowed the lawn. Don’t know about you, but I function MUCH better if there’s SUN – it just gives me energy and the  will to DO things (especially with this ‘stay at home’ thing going on).

Finished crocheting the squares for another baby blanket; sewed them together earlier. Now all that’s left is crocheting a border and it’s done. Sometimes I really need an EASY project to off-set other knitting work. I’m still working on two knit blankets; don’t know why but sometimes I get it in my head that I NEED to knit more challenging patterns, hence the two blankets that are not finished yet. One is about 3/4ths done, the other is a long way from it!

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

No-Bake Scotcheroos (cookies)

1 C. light corn syrup
1 C. granulated sugar
1 C. (creamy or chunky) peanut butter
6 C. crispy rice cereal (or Special K cereal)
1 C. semi-sweet chocolate chips
1 C. butterscotch chips

Grease or spray a 9 X 13″ baking dish.
In large saucepan over medium heat, cook
corn syrup & sugar just until it comes to
a boil, stirring occasionally. Remove from
heat; stir in peanut butter; stir until blended.
Add cereal, stir until evenly coated & pour
into prepared pan – pat into place.*
In small saucepan over Low heat (or on
medium heat in microwave) melt chocolate &
butterscotch chips, stirring until melted. Spread
evenly over cereal. Cool at least 30 minutes
until firm. (can refrigerate to speed up process).
Cut into bars.

*Post suggested spraying the back of a metal
spatula then pressing down on the cereal to
make it firm.

(recipe: thebetterbaker.blogspot.com)
—————————

Ham, Cheese & Tomato Quiche

1 (9 inch) uncooked frozen pie crust
2 T. flour
1 C. evaporated milk
3 eggs
1/2 C. shredded Cheddar cheese
1 fresh medium sized tomato,
chopped
1/4 C. onion, chopped
1 C. cooked ham, chopped
1/8 tsp. thyme
1/4 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg

Preheat oven 375 degrees F.
Pierce unbaked pie shell several
times with a fork. Add ham, tomato,
cheese & onion to shell. In a bowl
whisk flour, eggs, milk, salt/pepper &
spices until smooth – pour over
ingredients in shell. Bake 50-55
minutes.

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

Stuffed Pepper Soup
(stove or crockpot )

1 1/2 – 2 lb. lean ground beef
3 large green peppers, seeded/
chopped
1 large onion, chopped
4 oz. fresh button mushrooms,
cleaned/chopped
1 (32 oz) carton beef broth
2 (10 3/4 oz, ea) cans tomato soup,
undiluted
1 (28 oz) can petite diced tomatoes,
undrained
4 shakes Worcestershire sauce
2 tsp. Italian seasoning
1/2 tsp. black pepper
=
1 1/2 C. cooked rice

In large soup pot brown/crumble beef
with green peppers, onion & mushrooms
until beef is no longer pink; drain. Stir in
broth, tomato soup, tomatoes & Worc.
sauce – bring to boil. Cover & reduce heat
to simmer at least 30 minutes, stirring
occasionally. Add Ital. seasoning, pepper &
rice – heat through. Serves 10-12

NOTE: This can be made in a crockpot:
After browning meat, peppers, mushrooms
& onions; drain then transfer to crockpot
along with broth, soup, tomatoes, Wors.
sauce, Ital. seasoning & pepper. Cover &
cook on Low 4-6 hours (or High 2-3 hours).
About 30 minutes before serving, add cooked
rice so that it has enough time to heat through.

This recipe can also be FROZEN! Store in
airtight freezer-safe ziplock bag or freeable
container. Allow to thaw overnight in fridge
before reheating on stovetop or microwave.

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

Pork Chop Supreme

4 boneless pork chops
4 thinly sliced medium potatoes
1 envelope Lipton onion soup mix
1 can cream of mushroom soup
1/4 C. milk
salt/pepper, to taste

Preheat oven 350 degrees F.
Spray medium-sized casserole
dish with nonstick cooking spray.
Brown chops in a skillet in 1/4 C. oil;
drain. Slice potatoes into prepared
dish in even layer. Place chops on top.
In a small bowl combine dry soup mix,
cream of mush. soup & milk – stir well &
pour over top of chops. Bake 1 hour.

(recipe: 07recipes.com)
———————–
Teriyaki Chicken Casserole

3/4 C. soy sauce
1/2 C. water
1/4 C. brown sugar
1/2 tsp. ground ginger
1/2 tsp. minced garlic
2 T. cornstarch + 2 T. water
2 small boneless, skinless
chicken breasts
1 (12 oz) bag stir-fry vegetables

3 C. cooked brown or white rice
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In small
saucepan combine soy sauce,
1/2 C. water, brown sugar, ginger &
garlic. Cover & bring to boil over medium
heat. Remove lid & cook 1 minute
once boiling. In small dish stir
cornstarch & water until smooth.
Once sauce in saucepan is boiling,
add cornstarch mixture & stir to
combine. Cook until sauce starts to
thicken then remove from heat.
Place chicken breasts in prepared
dish. Pour 1 C. sauce on top.
Bake 35 minutes until cooked through.
Remove from oven & shred chicken
into a dish using 2 forks.
Steam or cook stir-fry veggies according
to pkg. directions.
Add cooked veggies & rice to dish with
chicken. Add most of remaining sauce,
reserving a bit to drizzle over top when
serving. Gently toss everything together
in dish until combined. Return to oven
& cook 15 minutes. Remove from oven
& let stand 5 minutes before serving.
Drizzle each serving with remaining
sauce.

(recipe: allrecipes.com)
——————————–
Sloppy Joe Casserole

1 1/2 lb. ground beef, cooked; drained.
1 (15.5 oz) can sloppy joe sauce
2 c. shredded Cheddar cheese
2 C. Bisquick baking mix
2 large eggs, lightly beaten
1 C. milk
1 T. sesame seeds (optional)

Preheat oven 400 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet brown beef over
medium heat; drain & stir in  sloppy
joe sauce. Pour into prepared dish &
sprinkle top with cheese.
In large bowl combine Bisquick mix,
eggs & milk just until blended – pour
over cheese & sprinkle with sesame
seeds. Bake 25 minutes until golden
brown. Serves 8

(recipe: tasteofhome.com)
——————–

Crockpot Turtle Brownies

1 (18.5 oz) box brownie mix PREPARED
(but not baked)
1 (10.5 oz) bag mini marshmallows
1 (11 oz) bag caramels, unwrapped &
cut in half
1 C. chopped pecans
=
Spray insides of crockpot with
nonstick cooking spray.
Mix marshmallows & caramel halves
to brownie batter – stir until all
ingredients are mixed throughout
the entire batter.
Spoon batter into crockpot &
spread evenly across bottom.
Cover & cook on Low 4-6 hours.
Serves 10-12

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

Boston Cream Bundt Cake

1 box yellow cake mix
3 eggs
1 C. water
1/2 C. cooking oil
2 C. chocolate chips
1/2 C. heavy cream
2 (3.5 oz, ea) vanilla pudding
snack cups
8 tsp. whipping cream
8 marashino cherries

Preheat oven 350 degrees F.
Spray & flour a Bundt cake pan.
In large bowl using elec. mixer,
mix dry cake mix, eggs, water &
oil until well blended (about 1
minute on Low) – pour into prepared
pan. Bake 25-35 minutes. NOTE:
When top of cake starts to firm up,
insert a toothpick in middle of cake;
as soon as it comes out clean, remove
cake (be sure not to over cook or it
will be dry). Remove from oven & let
cool at least 10 minutes.
=
When cake is baking, add choc. chips
to a large microwaveable bowl &
microwave 1 minute – stir until chips
are evenly melted – continue in 15-
second increments until all chips are
completely melted & smooth. Add
heavy cream to choc. & stir. (IF cream
is cold, you will need to re-heat the
choc. with the cream to melt it again-
microwave in 15-second increments,
stirring in between until chocolate is
smooth & creamy.
=
When cake is cooled & still in pan, poke
holes close together along the middle of
the cake forming a circle. Fill a piping bag
(or a ziplock sandwich bag with bottom
corner snipped to make a piping bag)
with vanilla pudding. Squeeze pudding
into poked holes in cake until full.
Loosen edges of cake from pan using a
small spatula. Place a serving plate on top
of bundt pan, invert cake with plate,
so that cake is now on the plate – out of
the pan. Pour the melted choc. chips
mixture over top of cake so that it drips
down the sides & middle evenly. (Make
sure cake has cooled or chocolate may
melt & become too thin).
Add 8 dollops of whipped cream to top of
cake, spacing evenly apart (going from top
to bottom, side to side, helps space them).
Blot maraschino cherries with a paper towel
then place them on top of each dollop of
whipped cream. Serves 8-12

(recipe: mightymrs.com)

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

I don’t know about your state and the restrictions with
the virus – here in Michigan there have been a few
changes to the ‘stay at home’ order. Outside
construction can resume and golf courses are now
open – 1 person/family per cart. My oldest son &
family were very happy to get out yesterday (when it
was nice & sunny) and take advantage of that. We
still have the ‘must wear a face mask’ in any store;
no eating IN at any restaurants yet, no hair cut places
open. I’m really missing our friends at church; can’t
imagine what church will be like when this is all over.
I’ve chatted with several friends about this; also
saw an article in our local paper recently about some
Catholic churches which will be opening. No hymnal
usage, only sing a few familiar hymns, no choir, no
passing the offering plate (will have a ‘donation box’
somewhere for that), no hand-shaking/hugging, etc.,
social distancing rules (stay 6 feet apart in the pews,
families together, NO childrens nurseries, childrens
church, etc. It will CERTAINLY BE STRANGE! One of
my friends from choir noted that our church is mostly
older people (that’s true) and probably most of them
will NOT be returning once the church opens again,
just simply due to fear. She mentioned one of our
pastors saying we might have to go to two services,
because our church would probably not hold everyone
if we had to do the 6 feet distancing – we’ll see.
These are scary times we’re living in – there is NO MORE
NORMAL as we were used to.

Hope you are all coping with these changes and are
able to stay safe & healthy. Keep your chin up – there
WILL be an end to this – eventually!

Hugs;

Pammie

Another BEAUTIFUL SUNNY Day!

Here we are into March and it’s been GORGEOUS! Bright, sunny days – I even wore my lighter jacket today; delivered more knit & crocheted baby blankets to Crossroads Pregnancy Center. Just checked the NOAH weather service – it’s 43 degrees F. BUT I probably shouldn’t have looked further – it seems we’re in for up to 50% chance of snow tonight/tomorrow . . . sigh – BUT no more predicted for rest of week so that’s good.

I’m still working on two projects and thought I’d post the pictures. Both are VERY close to being finished. The first is a forest green knit scarf for my friend (who will be the next leader of our special needs group) – her birthday was 1 1/2 weeks ago and I’m really getting antsy to get it done to give to her.

This is the yarn I used to ‘substitute’ for the teal blue I originally ordered/planned on using. The pattern is difficult (probably Intermediate Knitter) – 10 rows; each row requires a LOT of concentration & counting so by the time I’ve knit 10 rows I’m ready for a break!

This is the Zig Zag stitch I mentioned several posts ago. It’s done in mint green. I’ve decided that because, this too, is rather difficult/challenging, I’m going to keep it for a baby shower gift instead of donating it. This is another pattern I probably won’t EVER knit again! Looks pretty (like the above scarf) but really wears me out working on it. (sorry for the complaining . . . )

=========

Mounds Candy Bar Brownies

1 (9 X 13″ size) pan of brownies
prepared
5 1/3 C. shredded coconut
1 (14 oz) can sweetened condensed milk
1 1/2 C. powdered sugar
1 container chocolate frosting

Prepare brownies & allow to cool
completely. Using elec. mixer – in
large bowl combine coconut, sweeten’d
cond. milk & powdered sugar until all
ingredients are incorporated – spread
over cooled brownies. Remove lid &
foil seal from frosting container – place
container in microwave & microwave
10 seconds until frosting is pourable.
Pour frosting over coconut mixture &
allow to cool & set up.

(recipe: famousamericanfoods.com)
——————————

Crockpot Navy Bean/Vegetable Soup

4 medium carrots, thinly sliced
2 ribs celery, chopped
1 medium onion, chopped
2 C. cubed, fully-cooked ham
1 1/2 C. dried navy beans
1 envelope (Knorr) vegetable recipe mix
1 envelope onion soup mix
1 bay leaf
1/2 tsp. black pepper
8 C. water

In 5 qt. crockpot, combine first 9
ingredients; stir in water. Cover &
cook on Low 9-10 hours, until beans
are tender. Discard bay leaf.
Serves 12 (3 qts)

(recipe: tasteofhome.com)
——————————

(Cracker Barrel’s) Hashbrown
Casserole Copycat

2 lb. frozen hash browns
1/2 C. margarine or butter, melted
1 (10 1/4 oz) can cream of chicken soup
1 pint sour cream
1/2 C. chopped onion
2 C. Cheddar cheese, grated
1 tsp. salt
1/4 tsp. black pepper

Preheat oven 350 degrees F.
Spray 11 X 14″ baking dish with
nonstick cooking spray. Mix all
ingredients in large bowl & place
in prepared pan. Bake 45 minutes
until brown on top.

(recipe: day2dayrecipes.com)
——————————-

Fajita Chicken

4 boneless skinless chicken breasts
2 T. olive oil
2 T. dry taco seasoning
1 1/2 bell peppers, thinly sliced
1 small red onion, thinly sliced
1/2 C. shredded Mexican cheese

chopped cilantro – for serving
=
Preheat oven 450 degrees F.
Spray a baking sheet with nonstick
cooking spray.
Cut horizontal slices across top of
each chicken breast, stopping 1/4″
from bottom (don’t cut all the way
through). Coat chicken with olive oil
& rub taco seasoning into the meat.
Tuck peppers & onion into each slice
in chicken then place on prepared sheet.
Bake 15 minutes, remove & top with
cheese. Bake about 5 minutes more until
cheese is melted & chicken is cooked
through. Serves 4

(recipe: 12tomatoes.com)
—————————–

Crockpot Chicken Tortellini Soup

1 onion, diced
3 medium carrots, peeled/halved &
sliced
3 stalks celery, sliced
1 lb. boneless skinless chicken breasts
1 tsp. minced garlic
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 tsp. dried parsley
6 C. chicken broth
1 (9 oz) pkg. cheese tortellini
(optional: chopped fresh parsley
for garnish)
=
Place onions, carrots, celery, chicken,
garlic, salt/pepper, thyme, parsley &
broth in crockpot. Cover & cook on High
3-4 hours (or 6-8 hrs. on Low). Remove
chicken & shred using 2 forks; return
meat to soup. Add tortellini & cook
10-15 minutes until they are puffy & heated
through. Serve garnished with parsley, if
desired. Serves 4

(recipe: dinneratthezoo.com)
———————

Kielbasa/Veggie Sheet Pan Dinner

1 lb. baby red potatoes, halved or
quartered
2 C. petite baby carrots
1 bunch asparagus
1/2 large yellow onion, thinly sliced
1 (13 oz) pkg. pork kielbasa, sliced
into rounds
1 T. minced garlic
1/4 C. olive oil separated: 2 T. &
1 T.)
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. paprika
1/2 tsp. onion powder
salt/cracked black pepper

Preheat oven 400 degrees F.
Line a rimmed sheet pan with foil.
In small bowl mix basil, thyme, oregano,
paprika, onion powder, salt/pepper. Place
potatoes & carrots on sheet & drizzle with
2 T. olive oil. Sprinkle half of dry herbs over
top & toss until evenly coated. Bake 20 minutes.
Remove from oven & slide potatoes/carrots to
one end of sheet pan. Add asparagus, onion &
kielbasa slices to sheet. Drizzle with 1 T. olive
oil, remaining dry herbs & garlic – toss to coat.
Spread all ingredients evenly around baking sheet.
Bake 10-15 minutes until veggies are softened &
roasted. Serve warm. Serves 4

(recipe: 12tomatoes.com)
————————-

Jalapeno Popper Chicken Chili

1 1/4 to 1 1/2 lb. boneless skinless
chicken thighs
water
5 slices bacon
1 small onion, diced
5 jalapeno peppers, minced (seeded &
ribs removed)
3 cloves garlic, minced
salt/black pepper, to taste
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. ground coriander
1 (14-15 oz) can diced tomatoes
1 (14 – 15 oz) can white beans, like
cannellini
1/2 C. frozen corn
8 oz. cream cheese, cubed
1/3 C. minced cilantro

shredded Cheddar cheese, for serving

Place chicken thighs in a pan with a lid; cover
with water & simmer, covered, until cooked
through. Reserve cooking water & set chicken
aside to cool – cut into bite-sized pieces.
In large soup pot, cook bacon until crisp. Remove &
set aside on a paper towel-lined plate to drain.
Pour out bacon grease, leaving a couple teaspoons
in the pot. With heat on medium, add onion,
jalapenos & garlic to pot. Cook, stirring often,
until they begin to soften; stir in chili powder,
cumin, coriander & some salt/pepper – cook
1 more minute. Pour tomatoes & about 1 C.
of chicken poaching liquid into pot. Add corn,
beans & chicken – bring to low boil. Reduce heat
to a simmer & cook, stirring occasionally, about
15 minutes. Stir in cream cheese – continue to
stir until cream cheese is melted & thoroughly
mixed. Taste for seasoning & adjust salt/pepper,
if needed. If chili is too thick, add a bit more
poaching liquid. Crumble bacon into chili &
stir in cilantro – top with shredded Cheddar
cheese & serve.

(recipe: savorymomentsblog.blogspot.com)
—————————————

Caramelized Brown Butter Cake

1 1/4 C. (3 sticks) unsalted butter
1/2 C. milk
5 large eggs
2 C. flour
2 1/2 tsp. baking powder
1 1/2 C. sugar
1/2 tsp. salt
1/2 tsp. vanilla

In heavy skillet on Low heat melt
butter until it begins to foam – stir
about 5 minutes until golden brown &
smells nutty. Transfer to a large heat-
proof bowl & allow to cool in fridge
until solid, about half hour. Once solid
remove from fridge & set aside to bring
back to room temp.
Preheat oven 350 degrees F.
Place oven rack on lower middle section
of oven. Butter a non-stick 8 X 4.5″ loaf
pan & dust with powdered sugar. Whisk
browned butter until it becomes creamy,
then add sugar & continue whisking 3-5
minutes until well combined. Whisk in
eggs, one at a time, making sure each is
thoroughly combined before adding the
next. In separate bowl combine flour,
salt & baking powder; slowly whisk flour
mixture into creamed butter until well
combined. Slowly whisk in milk & vanilla;
continue to whisk until smooth; transfer
batter to prepared loaf pan & bake 30
minutes. Remove from oven, loosely cover
with foil & continue baking 20-25 minutes
longer. Allow cake to cool in pan 10-15
minutes then transfer, upside down, onto
a serving platter. Serves 8-10

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

It’s been a pretty relaxing week so far – haven’t been
asked to babysit (not sure why but am not checking).
I’m attempting to put a little variety in our meals lately –
now that I’m actually only cooking for TWO! (youngest
son really doesn’t eat ‘dinner’ – he’s in & out – usually
makes two peanut butter & jelly sandwiches & he’s good).
Tonight is baked salmon with spinach/4-cheese risotto.
I’m glad my husband doesn’t mind my ‘experimenting’ –
as long as I don’t try too many ‘exotic’ things!

Hope you’re having a GREAT day!

Hugs;

Pammie

PS: Gas prices have dropped! It’s $1.94/9 for regular! WOW!

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 $$$.

===========

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

It’s Friday already! Wow!

It’s another brisk (52 degrees F) clear day – sun shining, a slight breeze to blow around all the leaves that are either falling or already on the ground. I managed to get out early & do a few errands, come home & paint some of the ‘little houses’ that I put out on our window ledge during the summer and now am on the computer.

Tonight is my special needs group’s Harvest Party so dinner will have to be something quick & easy. My middle son the other day asked when we could have Nachos again for dinner so that’s what’s on the menu at my house tonight! The good thing is: they like them AND there will be enough for another meal tomorrow! YAY! Next up will be a Meat & Potato Pie (my husband’s favorite).

I have been blessed this week with NO BABYSITTING! The two days I could be available, the baby’s Mom was off and now SO AM I! Can’t say I’ve done anything really ‘extra’ with my time but: we did have my knit group’s Yarn Swap Tuesday evening and I actually think this was THE LARGEST batch of donated yarn EVER! (I started the group in Sept., 2007). Everyone took what they wanted (I kept 4 small skeins of baby yarn) – I took 4 HUGE bags of yarn the next day to the Library Knit group & they took what they wanted. We STILL donated 4 BIG  bags of yarn to Children’s Village where they teach young people to knit & crochet.

I’m currently working on 3 blankets, two knit & one crochet plus starting a scarf for one of my special needs students. Lots of knitting being done lately.

Monday last we went to my oldest grandson’s football game and they won 14 to 6; froze my little ‘whatevers’ some and the last game is this coming Monday night. One more ‘freeze’ and we’re done for the season! It was cute – my baby grandson kept getting into the excitement of the crowd by standing up and yelling:
“Go Big Brudder – GO! WIN!” The people around us were laughing because he was doing that no matter WHO was winning but it was cute.

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

Caramel-Pecan Pumpkin Pull-Aparts
(overnight recipe)

1/4 C. butter, cubed
1 C. chopped pecans
3/4 C. packed brown sugar
1/2 C. heavy whipping cream
1/4 C. honey

Dough:
1 (1/4 oz) pkg. active dry yeast
1/4 C. warm water (110-115 degrees F.)
2 1/4 to 2 1/2 C. flour
1/4 C. sugar
1 tsp. pumpkin pie spice
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 C. cold butter, cubed
1/2 C. solid-pack pumpkin
1/2 C. buttermilk
1 tsp. vanilla

Spray a 9″ square baking dish
with nonstick cooking spray.
In small saucepan melt butter over
medium heat. Add pecans; cook & stir
2-3 minutes until pecans are fragrant.
Stir in brown sugar, cream & honey –
cook & stir until sugar is dissolved &
mixture begins to darken. Pour batter
into prepared pan. In small bowl
dissolve dry yeast in warm water. In
large bowl, whisk 2 1/4 C. flour, sugar,
pie spice, salt, baking soda, baking
powder & cinnamon – cut in butter
utnil crumbly. Add pumpkin, buttermilk,
vanilla & yeast mixture – mix well.
Turn dough onto a floured surface
& knead gently 8-10 times, adding
additional flour if needed. Roll dough
into a 9″ square. Cut into 16 squares &
arrange over pecan mixture in pan.
Cover with plastic wrap & refrigerate
overnight.
=
Remove pan from fridge 30 minutes
before baking.

Preheat oven 400 degrees F.
Uncover pan & bake 24-28 minutes or
until golden brown. Carefully invert onto
a serving platter & serve warm.
Serves 16

(recipe: tasteofhome.com)
—————————

Chicken-Fried Steak w/Sawmilk Gravy

Steaks:
6 pieces cub steak, about 2 lb.
salt/black pepper, to taste
1 C. flour, divided
25 saltine crackers, crushed
1 tsp. seasoned salt
1 tsp. garlic powder
1/4 tsp. cayenne pepper
2 eggs
1/3 C. milk
oil for frying

Gravy:
1/4 C. flour
1 1/2 – 2 C. whole milk
=
Steaks:
If your cube steaks are more than 1/2″
thick, you will need to pound them until
thin*; season lightly with salt/pepper.
On a plate (or pie tin) place 1/2 C. flour.
In a shallow bowl mix remaining 1/2 C. flour,
crushed saltines, seasoned salt, garlic powder &
cayenne pepper. In another shallow bowl whisk
eggs & 1/3 C. milk. Dredge cubed steak in flour
then dip in egg mixture then coat in cracker
mixture – continue process for rest of steaks &
place them on a large baking sheet. In a large
skillet (preferably cast iron) heat about 1/2 inch
vegetable oil or shortening over medium heat.
Cook steaks in 2 batches about 4-5 minutes per
side then remove to a paper towel-lined baking
sheet to drain excess oil.

Gravy:
Once steaks are finished cooking remove excess
oil from pan, leaving about 1/4 C. remaining.
Add 1/4 C. flour to pan; whisk & cook over
medium heat 1 minute. Gradually whisk in milk
& cook until thick. Whisk constantly & season
to taste with salt & black pepper – pour over
steaks when serving.
Serves 6

*Pounding steaks provides additional tenderizing
as well as allowing for more even cooking.

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

Crockpot (low carb) Pizza Soup

1-2 lb. ground sausage, browned/drained
2 C. marinara sauce
1 (14.5 oz) can beef broth
1 C. water
16 oz. cream cheese, cubed
1 (4 oz.) can mushrooms, drained
1 (2.25 oz) can black olives, drained
1 T. Italian seasoning
1 C. mini pepperoni (or chopped regular)

Optional garnish: shredded mozzarella cheese
=
Combine all ingredients (except garnish)
in 6 qt. crockpot. Cover & cook on High 2-3
hours (or Low 4-5 hours), stirring occasionally.
Serve topped with optional garnish, if desired.
Serves 8

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

Crockpot Artichoke Dip

28 oz. canned artichoke hearts,
drained
2 C. shredded Monterey Jack Cheese
16 oz. cream cheese, softened
2/3 C. Half & Half
1/2 C. diced green onions
1 T. diced jalapeno pepper
=
Suggested dippers:
chunks of French bread, cut up fresh
vegetables, pita chips or crackers
=
Place all ingredients in a 3-5 qt. crockpot;
stir to combine. Cover & cook on Low 30
minutes to 1 hour – stirring twice during
cooking time. Dip is done when all cheeses
are melted & gooey.
Turn crockpot to Warm to serve straight
from crockpot (OR) spoon dip into a
serving bowl. Serves 12

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

Mushroom Risotto

18 oz. crimini or Baby Bella mushrooms,
cleaned/quartered
1 T. unsalted butter
1 T. olive oil
pinch salt

Rice Preparation:
2 T. unsalted butter
2 T. olive oil
1 C. onion, diced
1 C. dry Arborio rice
1/3 C. dry white wine (or water)
2 1/2 C. chicken stock
3/4 C. grated Parmesan cheese
salt/pepper, to taste

In medium saute pan melt 1 T. butter &
1 T. olive oil; add mushrooms & saute
over medium-high heat until lightly
browned, stirring frequently. Sprinkle
lightly with a touch of salt; saute another
1 minute. Remove from heat.
Rice:
In medium heavy-bottomed saucepan,
melt butter & olive oil over medium-high
heat. Add onion – saute 5 minutes until onions
are translucent. Add rice, stirring frequently,
2-3 minutes until rice is just starting to turn
lightly golden. Quickly pour in wine & allow
liquid to boil & be absorbed into rice. Pour
1/4 C. chicken stock to rice, stirring constantly.
(If necessary, adjust heat for a medium simmer).
Add more stock, 1/4 C. at a time, adding more
stock as most but not all of liquid has been
absorbed, before adding more stock. Cook
rice & stock approx. 25 minutes until rice is
tender, but not mushy. Turn off heat when
there is still some liquid remaining in rice.
Stir in Parmesan cheese, mushrooms & salt/
pepper – stir to combine completely. Remove
from heat & cover – let stand 5 minutes before
serving. Serves 4-6

NOTE: Risotto may be reheated by adding
some additional chicken stock & stirring to
incorporate stock into risotto.

(recipe: afamilyfeast.com)
————————–

Layered Enchilada Bake

1 lb. ground beef
1 large onion, chopped
2 C. thick & chunky salsa
1 (15.5 oz) can black beans,
drained/rinsed
1/4 C. Zesty Italian salad dressing
2 T. taco seasoning mix
6 (8 inch) flour tortillas
1 C. sour cream
1 (8 oz) pkg. (Kraft) Mexican-style
finely shredded Four Cheese

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium-high heat
brown meat with onions; drain.
Return meat mixture to skillet;
stir in next 4 ingredients. Arrange
3 tortillas in single layer on bottom
of prepared dish. Cover with layers
of half each: meat mixture, sour
cream & cheese – repeat layers.
Cover with foil & bake 40 minutes
until heated through & cheese is
melted, uncovering after 30 minutes.
Let stand 5 minutes before cutting &
serving. Serves 6

(recipe: kraftrecipes.com)
—————————–

Pumpkin Pie Dip
(dessert)

1 (8 oz) pkg. cream cheese, softened
2 C. powdered sugar
1 C. solid-pack pumpkin
1/2 C. sour cream
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger
=
Gingersnap cookies – for dipping
=
In large bowl using elec. mixer, beat
cream cheese & powdered sugar until
smooth. Beat in pumpkin, sour cream &
spices until blended. Transfer to a serving
bowl & serve with gingersnap cookies.
Refrigerate any leftovers.
Makes 4 cups dip

(recipe: tasteofhome.com)
——————————-

Old-fashioned Clove Cookies

1 stick butter (8 T./  1/2 C.) softened
1 C. brown sugar
1 tsp. vanilla
1 egg
1 C. flour
1 tsp. ground cloves
1/2 C. chopped pecans or walnuts

Preheat oven 350 degrees F.
Lightly spray a cookie sheet with
nonstick cooking spray. In large
bowl using elec. mixer, cream butter,
brown sugar, vanilla & egg. In another
bowl whisk flour & ground cloves – add
to creamed mixture. Fold in nuts. Drop
batter by tablespoons onto sheet.
Bake 10-12 minutes. Makes about 2 dozen

(recipe: thesouthernladycooks.com)

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

Hope you’re in good health and enjoying this Fall weather!

Hugs;

Pammie

 

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