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.

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Butter Pecan Layer Cake

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

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

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

Butternut Squash Panzanella Salad

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

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

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

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

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

(recipe: tasteofhome.com)
——————————–

Roasted Honey Sweet Potatoes

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

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

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

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

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

(recipe: tasteofhome.com)
—————————

Crockpot Holiday Ham

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

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

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

Crockpot Sausage Dressing/Stuffing

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

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

(recipe: tasteofhome.com)
————————

Bacon Cheese Ring
(appetizer dip)

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

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

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

NOTE: another tester used Pepper Jack
instead of mozzarella

(recipe: cdkitchen.com)
—————————

Cranberry Swirl Cheesecake

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

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

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

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

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

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

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

(recipe: skinnytaste.com)

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

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

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

Stay warm & healthy;

Hugs;

Pammie

and HEeeeeeere’s Winter – full blast!

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

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

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

Pumpkin Spiced Snickerdoodles

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

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

(recipe: skinny taste.com)
————————–

Crockpot Turkey Breast w/Gravy

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

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

(recipe: skinnytaste.com)
————————–

Easy Garlic/Cheddar Biscuits

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

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

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

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

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

(recipe: skinnytaste.com)
—————————-

Carrot Ginger Soup

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

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

(recipe: skinnytaste.com)
——————————

Paprika Chicken Thighs w/Rice

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

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

Crockpot Autumn Apple-Pecan Dressing

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

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

(recipe: gooseberrypatch.com)


Skinny Apple Cobbler

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

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

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

(recipe: skinnytaste.com)

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

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

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

Stay warm & healthy;

Hugs;

Pammie

A little drive in the country

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

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

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

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

Magic Pumpkin Layer Cake

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

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

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

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

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

Chicken & Summer Squash
(crockpot)

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

hot cooked rice or pasta to
serve 8

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

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

Crustless Spinach, Onion, Feta Quiche

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

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

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

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

Crockpot Cinnamon Roll Casserole

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

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

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

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

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

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

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

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

Bacon/Cheddar/Beer Cheese Dip

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

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

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

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

(recipe: gooseberrypatch.com)

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

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

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

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

Hugs;

Pammie

FINALLY – we have a garbage service!

 

We live in a Township – our township officials recently decided to go to ONE company to handle ALL of our township. They held a bid – 3 companies entered, one was chosen. (Our old company was not chosen and decided to get really nasty with it’s customers: they sent us all notices that come the end of October we would have to find a new service – no exceptions). Great . . . to make this short I have spent the past THREE WEEKS attempting to contact the new company – by phone, on line, & by emails – CRAZY POOR service! By phone you get a recording, on line you get to the page where you sign up & the page FREEZES! by email they sent me an immediate reply saying they would call me – nothing . . . nothing for THREE WEEKS! Today husband & I went at it again and FINALLY got through – our first day will be this Friday. UGH! Before this new change it was not unusual for FIVE DIFFERENT COMPANIES to drive their trucks through the neighborhood behind me – EVERY DAY! Talk about wrecking the roads! We’ll see where this goes.

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

(I have to preface the following recipe – one of my friends in our Sunday School class made this recently & it’s REALLY TASTY!)

Pumpkin Dump Cake

1 (29 oz) can pumpkin puree
3 eggs
1/2 C. brown sugar
1/2 C. granulated sugar
1 (12 oz) can evaporated milk
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 box cake mix (yellow, white or spice)
1/2 C. coarsely chopped pecans
1/2 C. melted butter

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. In large bowl combine
pumpkin, eggs, brown sugar, gran. sugar &
milk. Stir in cinnamon, ginger, cloves & pour
into prepared pan. Sprinkle dry cake mix
evenly over top then sprinkle pecans over
dry cake mix. Drizzle melted butter over all.
Bake 50-60 minutes until edges are lightly
browned. Allow to cool.
Serves 12

(recipe: allrecipes.com)
———————————-

Cheesy 1-Pan Zucchini Taco Skillet

2 zucchini squash, coarsely chopped
1/2 large onion, coarsely chopped
1 C. corn (fresh, frozen or canned)-
drain if using canned
1 C. black beans, drained/rinsed
1 lb. gr. beef (or turkey)
1 T. ground cumin
1 T. chili powder
1/2 tsp. garlic powder
1/2 tsp. paprika
salt/pepper, to taste
1/2 C. plain tomato or
enchilada sauce
1 tsp. olive oil
1/2 tsp. salt
1/8 tsp. black pepper
1 C. grated cheese (poster used Cheddar &
Pepper Jack, combined)
=
Additional optional toppings:
chopped green onion
diced tomatoes
chopped or sliced jalapeno peppers
sour cream
Greek yogurt
fresh cilantro
salsa
guacamole
crushed tortilla chips
pico de gallo
======
Heat a 9/10 or 11 inch cast iron skillet to
medium-high heat with a drizzle of olive
oil in bottom. Brown meat until cooked &
not pink; drain & crumble. Season with
cumin, chili powder, garlic powder, paprika,
salt/pepper. Add tom/ench. sauce & mix
well. Transfer to a bowl & keep warm.
Add 1 tsp. oil to skillet & heat. Add
onion & saute 3-4 minutes until edges are
golden. Add corn & cook until tender (this
will take longer if fresh/frozen). Add zucchini
& continue cooking 3-4 minutes until softened
but al dente. Reduce heat to Low & top with
taco meat & black beans; sprinkle with 1 C.
cheese (or more, if desired). Cover until cheese
melts. Spoon into bowls & top with optional
toppings, if desired. Serves 4

(recipe: peasandcrayons.com)
————————————

Potato Leek Soup

1 C. Vidalia onions, chopped
5 C. leeks, chopped (white only)
& cleaned of sand
1 C. celery, chopped
1/2 C. celery leaves, chopped
2 T. fresh garlic, minced
1 1/2 lb. yellow potatoes (like Yukon
Gold) peeled/diced
1 lb. Russet potatoes, peeled/diced
2 qts. chicken (or vegetable) broth
2 bay leaves
4 thyme sprigs
1 tsp. sea salt (depending on how
salty your broth is)
1/2 tsp. white pepper
1 C. heavy cream

chopped chives – garnish
=
In a 4-5 qt. stock pot melt butter
over medium heat; add onions, leeks,
celery & leaves – saute 10 minutes
until soft. Add garlic – cook 2 more
minutes. Add both potatoes & stock;
increase heat. Tie bay leavs & fresh
thyme together with butcher’s twine;
add to pot along with salt/pepper. Bring
to boil then lower to simmer – simmer
15-20 minutes until potatoes are tender.
Remove thyme/bay leaves – discard.
Puree soup (in small batches) in a blender
(or use an immersion blender). Stir in
cream & taste to adjust salt/pepper, if
needed. Serve topped with chopped
fresh chives. Serves 10

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

Crockpot Beef & Noodles

1 (2 lb) beef chuck roast
2 (10.5 oz, ea) cans cream of mushroom
with roasted garlic soup
1 pkt. dry onion soup mix
1 (12 oz) pkg. egg noodles

sour cream – garnish

Place roast, soups & dry soup mix in
crockpot. Cover & cook on High 5 hours
or 7-8 hours on Low. Shred beef. Cook
egg noodles accordg. to pkg. directions;
drain & add to roast & gravy. Serve with
sour cream. Serves 6-8

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

5-Ingredient Mexican Brown Rice

1 1/2 C. corn (frozen or fresh)
1 (15 oz) can black beans, drained/
rinsed
3 C. whole grain brown rice (or
Minute Ready to Serve Rice or
other quick-cooking rice)
1 T. chili powder
1 C. salsa (jarred or homemade)

Optional garnish: fresh cilantro
and/or diced avocado
=
Preheat large skillet over medium heat.
Add corn & black beans – cook until
corn is tender, about 3 minutes. Add
rice & chili powder, stir to combine.
Cook, stirring constantly, about 3
minutes. Stir in salsa & cook until
everything is combined & warmed
through, about 2 minutes. Remove from
heat & let cool 5-10 minutes then garnish
with optional garnish & serve.
Makes 6 (1 C. each) servings

Can be used as a main entre, or with tacos,
enchiladas or fajitas or as a vegetarian
burrito filling

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

Make-ahead Biscuits & Gravy
(overnight recipe)

1 lb. bulk pork sausage
1/4 C. flour
3 C. milk
1 1/2 tsp. black pepper
1 tsp. paprika
1/4 tsp. chili powder
2 1/4 C. Bisquick baking mix
1/2 C. sour cream
1/4 C. butter, melted

Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet cook sausage over
medium heat until no longer pink,
6-8 minutes, breaking into crumbles.
Remove sausage using slotted soon,
discard grease but reserve 1/4 C. in
skillet. Stir in flour until blended &
cook, stirring, until golden brown,
1-2 minutes – do not burn. Gradually
whisk in milk & bring to boil, stirring
constantly. Cook & stir until thickened,
2-3 minutes. Stir in sausage, pepper,
paprika & chili powder – pour into
prepared dish & cool completely.
In large bowl mix Bisquick, sour cream
& melted butter until moistened. Turn
onto a lightly floured surface & knead
gently 8-10 times. Pat or roll dough into
a 3/4 inch thickness. Cut using a floured
2 1/2 inch biscuit cutter & place biscuits
over gravy. Refrigerate, covered, overnight.
=
Preheat oven 400 degrees F.
Remove dish from fridge while oven heats.
Bake, uncovered, until gravy is heated
through & biscuits are golden: 22 -25
minutes. Serves 10

Freezer Option:
After biscuits/gravy are read to place
in fridge, cover & freeze. To use: partially
thaw in fridge overnight. Remove 30
minutes before baking & bake as directed
above, increasing time as needed until
gravy is heated through & biscuits are
golden brown.

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

Stovetop Rice Pudding

1 1/2 C. cooked rice
1 1/2 C. whole milk
1/4 to 1/3 C. granulated sugar (to taste)
1/4 tsp. kosher salt
1 large gg, beaten
1/2 tsp. cinnamon
1/4 tsp. grated nutmeg
1/3 C. golden raisins
1 T. unsalted butter
1/2 tsp. vanilla

In a pan combine rice, 1 C. milk,
sugar & salt – cook over medium
heat until thick & creamy, 10-15
minutes. Beat egg into remaining
1/2 C. milk & slowly add to rice
mixture, stirring constantly. Add
cinnamon, nutmeg & raisins; cook
over medium heat about 5 minutes
longer, stirring constantly. Remove
from heat & stir in butter & vanilla.
Spoon into dessert cups or ramekins.
May be served hot, at room temp.
or chilled.
Serves about 4

(recipe: deepsouthdish.com)

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

This week is shaping up nicely – just found out I
have the ENTIRE week off babysitting! One of my
friends asked me last week if she’d taken me out
for my birthday lunch (my birthday was in June).
I actually didn’t remember so we’re going out
tomorrow! YAY! It’s always nice to have a little
‘extra perk’ you didn’t expect.

Our weather is now in the 40’s & 50’s – typical
Fall here in Michigan. Evenings are dipping down
into the 30’s (with some 20’s – UGH!). Weds.
looks like it’s a 30% chance of rain/snow changing
to showers with a high of 42; oh well, it’s going to
be getting really cold pretty soon, so guess 42 isn’t
so bad, right?

Hope you are all in good health and enjoying the
last of the gorgeous fall leaves falling. Think I’ll
drag out my winter clothes today & pack away
‘Summer’ – it’s about time!

Hugs;

Pammie

 

and now . . . a new Month!

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

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

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

 Nothing like characters from Toy Story 2!

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

Crockpot Pumpkin/Cinnamon Roll
Casserole

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

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

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

Panera Autumn Squash Soup

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

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

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

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

Serve soup topped with toasted pumpkin seeds.
Serves 6

(recipe: delish.com)
———————————–

Chicken, Spinach & Artichoke Taquitos
(appetizer)

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

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

(recipe: delish.com)
——————————

Crispy Parmesan Roasted Potatoes

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

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

(recipe: yummly.com)
———————————

Dump & Bake Chicken Cordon Bleu

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

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

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

Caramel Apple Dump Cake
Oven & Crockpot recipe

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

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

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

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

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

Enjoy your day!

Hugs;

Pammie

It’s Saturday already!

Well, you KNOW when Fall is officially here when you wake up to FROST outside! It was supposed to get down to 35 degrees F. last night – not sure if it did, but it must have been cold! (I dread when we get into the 30’s because it usually means, here in Michigan, that SNOW is very close).

It’s been a busy eventful week (too much to go into details) but I was so busy I couldn’t even babysit – no free days! Went to a funeral home for an acquaintance yesterday, had 2 doctor visits (both for well check ups – I’m doing great!). Dinner tonight will be chili – it’s getting cold, time to warm up the insides!

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

Apple Cider Donut Cake

1/2 C. butter, melted
1 C. brown sugar
3/4 C. granulated sugar
4 eggs
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 C. flour
1 C. apple cider

Topping:
1 T. granulated sugar
1 T. ground cinnamon

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray. In large bowl mix
melted butter & sugar; add rest
of ingredients & using elec, mixer,
mix until fully blended. (mixture
will be runny until all mixed).
Pour evenly into prepared pan &
bake 35-38 minutes. Cool 10
minutes then remove from pan.
Mix topping ingredients together &
sprinkle on top of warm cake.

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

Tuscan Chicken Soup

2 T. olive oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, roughly chopped
1 russet potato, peeled/diced
6 C. chicken stock
1 (16 oz) can diced tomatoes
2 T. oregano
2 bay leaves
1 (16 oz) can kidney beans, drained/rinsed
1 1/2 C. chicken cooked/chopped
salt, to taste

In large pot heat oil; add onions, carrots, celery &
garlic – saute 5 minutes until just beginning to
soften. Stir in potatoes, chicken stock, diced
tomatoes, oregano & bay leaves. Simmer over
Low heat 20 minutes, stirring occasionally. Stir
in kidney beans & chicken; continue to simmer
about 15 more minutes until chicken & beans
are heated through. Adjust salt, as needed.
Serves 4-6

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

Chili:
1 T. olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 T. tomato paste
1 lb. ground beef
1 T. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
kosher salt
ground black pepper
1 (15 oz) can kidney beans, drained/
rinsed
1 (28 oz) can crushed tomatoes
=
Cornbread:
2 boxes Jiffy Mix cornbread muffin mix
1 C. frozen corn
1 C. sour cream
4 T. butter, melted
2 large eggs

Topping:
sour cream
shredded Cheddar cheese
sliced green onions
=
Preheat oven 400 degrees F.
In a large pot over medium heat, heat
oil. Add onion – cook 5 minutes; stir in
garlic & cook 1 minute more. Add tomato
paste, stirring to combine. Add gr. beef &
cook until no longer pink; drain. Add chili
powder, cumin & oregano – season with
salt/pepper to taste. Add kidney beans &
crushed tomatoes – bring to boil then reduce
heat & simmer 20 minutes.
Meanwhile – make cornbread:
In medium bowl stir corn muffin mix, corn,
sour cream melted butter & eggs until
combined. Pour chili mixture into a
9 X 13″ baking dish & top with cornbread
batter – spread evenly. Bake 20-25 minutes
until a toothpick inserted into center of
cornbread comes out clean. Serve with
suggested toppings. Serves 8

(recipe: delish.com)
—————————-

Crockpot Sweet Dijon Chicken

12 chicken thighs, boneless*
1 tsp. salt
1 tsp. black pepper
1 C. maple syrup
1/4 C. Dijon mustard
=
(to serve with)
1 bundle fresh asparagus
6 C. cooked white rice

Place chicken in bottom of crockpot-
season with salt/pepper. In small bowl
stir maple syrup & Dijon mustard – pour
over chicken. Cover & cook on Low 8
hours or until tender.
When chicken is cooked, place on a
foil lined cookie sheet. Trim asparagus &
place on sheet. Spoon mustard/maple
mixture over chicken & asparagus.
Broil 10 minutes until chicken browns &
asparagus is tender. Serve over rice.
Serves 6

*You can substitute chicken breasts
for thighs

(recipe: tasteofhome.com)
———————-

Pumpkin Mashed Potatoes

3 T. olive oil
1/4 lb. prosciutto, diced into 1″
pieces
1 C. onions, diced
2 T. fresh garlic, minced
3 T. fresh sage, chopped
*2 1/2 lb. skin-on yellow or red
(or mixed) potatoes, diced 1/2″
1 tsp. kosher salt
1 tsp. gr. black pepper
1/2 C. water
1 (15 oz) can pumpkin puree (not
pie filling)
4 T. butter
3 T. maple syrup
2 T. milk/cream/sour cream (whatever
you have)

In large skillet heat oil over medium heat.
Once hot, add prosciutto – cook few minutes
on both sides to crisp -remove to paper towels;
chop into smaller pieces.
Keep fat in skillet hot & add onions & garlic –
cook 2 minutes. Add sage, potatoes, salt/pepper
& water. Cover & bring to a simmer. Lower heat
to medium-low & cook 15 minutes until tender.
Check to make sure water has not all evaporated-
add a little more if needed. Remove from heat &
use a potato masher – mash potatoes coarsely.
(there should be some chunks). Add pumpkin,
butter, maple syrup & dairy – heat over medium
heat until hot. Taste & adjust seasonings. Remove
to a serving bowl & sprinkle with cooked prosciutto.
Serves 8

* If you want a smoother, creamier dish-choose
Russet or Yukon Gold potatoes.

(recipe: afamilyfeast.com)
——————————

Roasted Broccoli with Garlic

1 bunch broccoli (about 1 lb), cut
into bite-sized florets
3 T. olive oil
1/2 C. fresh garlic cloves (more or
less – to taste)
salt/gr. black pepper, to taste

Preheat oven 450 degrees F.
Trim garlic cloves & cut into half or
thirds (if they’re especially large)
In medium bowl toss broccoli with
olive oil, garlic, salt & bl. pepper –
spread broccoli & garlic on a baking
sheet in single layer. Roast about
20 minutes until broccoli is bright
green & edges are starting to brown
slightly. Do not let garlic get too
brown or it will start to taste bitter.
Serve hot. serves 4

(recipe: Foodnetwork)
———————————

Pumpkin Spice Cookies

1 box (regular size) yellow cake mix
1/2 C. quick-cooking oats
2 to 2 1/2 tsp. pumpkin pie spice
1 (15 oz) can solid-pack pumpkin
1 large egg
2 T. canola oil

Frosting:
3 C. powdered sugar
1 tsp. grated orange zest
3-4 T. orange juice

Preheat oven 350 degrees F.
Spray baking sheets with nonstick
cooking spray. In medium bowl mix
dry cake mix, oats & pie spice. In
another bowl beat pumpkin, egg &
oil – stir into dry ingredients just until
moistened. Drop by 2 T. onto sheets &
flatten with back of a spoon. Bake 18-20
minutes until edges are golden brown.
Cool on wire rack.
Frosting:
In medium bowl combine powdered
sugar, orange zest & enough orange
juice to achieve desired consistency.
Spread over cooled cookies.
Makes about 2 1/2 dozen

(recipe: tasteofhome.com)
==============

Hope you’re in good health & enjoying this

Fall weather!

 

Hugs;

Pammie

Tuesday

Last night found my husband and myself sitting in the rain in 50 degree weather watching our oldest grandson’s last football game. They won 28 to 0! It was a good (but wet) game – glad we went; almost his entire family (extended as well) attended so he had a good showing of support.

Today found husband & I at our regular doctors for our 3-month check up. I’m diabetic so our dr. insists on the ‘every 3 month’ visit – husband just likes to tag along & bug the doctor. We have a GREAT doctor – great sense of humor, really quick-witted – it’s a joy to go there. Glad to report my weight is doing very well (down to 171) and blood sugars are good, too – yay! We ‘celebrated’ by going out to lunch; I had a taco salad (YUM!)

===========

Sweetened Condensed Milk Pumpkin Bread

3 C. flour
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. (freshly grated) nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 1/2 tsp. baking soda
1 tsp. baking powder
4 eggs, room temp.
4 T. butter, melted
1/4 C. canola oil
1 (14 oz) can sweetened cond. milk
1 (15 oz) can pumpkin puree
3/4 C. sugar
1 tsp. vanilla

Preheat oven 350 degrees F.
Place oven rack in top third of oven.
Grease & flour 2 (8 X 4″) loaf pans
(poster used glass loaf pans)

In large bowl whisk flour, salt, cinnamon,
nutmeg, cloves, ginger, baking soda &
baking powder. In another medium bowl
whisk eggs, butter, oil, sweetnd cond. milk,
canned pumpkin, sugar & vanilla. Whisk
wet ingredients into dry & mix to combine.
Divide batter between prepared pans, evenly.
Bake 45-50 minutes until a toothpick inserted
into center of loaf comes out clean. Do not
over bake. Cool 10 minutes then remove from
pans & cool on wire racks.
Can be eaten warm or when cooled.
Cover & refrigerate leftovers.
Makes 2 loaves

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

Crockpot Brown Rice Mushroom Risotto

1 C. diced onion
2 T. butter
1 clove garlic, minced
8 oz. sliced mushrooms
1 C. long-grain brown rice
1/2 C. broth (or 1/2 C. water & 1/2
tsp. chicken bouillon)
2 C. chicken broth
1 C. water
1/3 C. grated Parmesan cheese
salt/pepper, to taste
1 T. white wine vinegar

Spray insides of crockpot with
nonstick cooking spray.
In a microwave-safe dish stir onion,
butter, garlic, mushrooms, rice &
1/2 C. broth – microwave 4 minutes,
stirring every 90 seconds – pour into
crockpot. Stir in 2 C. broth & water;
cover & cook on High about 3 hours.
Stir in Parm. cheese, salt/pepper, to
taste, & vinegar. Serve immediately.
(Poster says it tastes best served right
away) Serves 6

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

Mushroom-stuffed Pork Chops
GRILL

2 tsp. olive oil
2 T. thinly sliced green onions
1 (8 oz) pkg. fresh mushrooms, coarsely
chopped
2 tsp. snipped fresh rosemary (or 2 tsp.
oregano)
1/8 tsp. salt
1/8 tsp. black pepper
4 boneless pork chops, cut 1″ thick
2 tsp. Worcestershire sauce

Stuffing:
In large skillet heat oil over medium
heat. Add green onion – cook 1 minute.
Stir in mushrooms, rosemary, salt/
pepper – cook & stir 2-3 minutes until
mushrooms are tender. Remove from
heat.
Trim fat from chops. Cut a slit (a ‘pocket’)
in each chop by cutting from fat side almost
to, but not through, the opposite side. Spoon
stuffing into pockets in chops (if necessary,
secure with wooden toothpicks). Brush chops
with Worc. sauce; season chops lightly with
additional salt/pepper. Grill chops on rack of
an uncovered grill directly over medium heat
about 20 minutes until juices run clear, turning
once halfway through cooking time.
Remove toothpicks & serve. Serves 4

(recipe: food.com)
——————————-

(Low Carb) Sheet Pan Chicken Teriyaki

2 lb. boneless skinless chicken breasts
cut into bite-sized pieces
2-3 C. broccoli florets
2-3 C. cauliflower florets
2 green onions, diced

Sauce:
1/2 C. teriyaki sauce
2 T. honey
1 tsp. sriracha sauce
=
Preheat oven 375 degrees F.
Spray a large, rimmed baking sheet
with nonstick cooking spray.
In small bowl stir together sauce
ingredients. Place chicken & veggies
on baking sheet & drizzle with all
of the sauce – toss to coat. Bake about
30 minutes, stirring halfway through
cooking time) until chicken is no
longer pink in center & veggies are
cooked to your desired doneness.

(recipe: southernplate.com)
—————————-
Enchilada Dip

1 (8 oz) pkg. cream cheese, softened
1 (7 oz) can chopped green chiles,
undrained
1 tsp. garlic powder
1/4 tsp. chili powder
1 1/2 C. Mexican-style (Kraft) finely
shredded Four Cheese, divided
1/2 lb. boneless, skinless chicken
breasts, cooked/finely shredded
=
Crackers or baked pita triangles, for dipping
=
Preheat oven 350 degrees F.
In medium bowl using elec. mixer
beat cream cheese, chiles, seasonings
& 1 C. shredded cheese. Stir in
chicken & spread on bottom of a
9-inch oven-proof plate.
Bake 20-25 minutes until dip is heated
through. Sprinkle top with remaining
cheese & let stand 10 minutes.
Serves 18

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

Crockpot Minestrone Soup

1/4 C. Zesty Italian salad dressing
1 C. onion, chopped
1/2 C. celery, sliced
1/2 C. carrot – peeled/sliced
1 (14.5 oz) can diced tomatoes
1 (15.5 oz) can kidney beans, drained/
rinsed
2 (14 oz, ea) cans vegetable broth
3 C. water
1 tsp. Italian seasoning
1 1/2 to 2 C. small shell pasta, uncooked

Optional: 1 lb. ground mild sausage,
browned/drained
==
Optional topping:
fresh grated Parmesan cheese (or 4-cheese
Italian blend)
=
Place all ingredients (except uncooked
pasta & topping)
in crockpot – stir. Cover & cook on Low
8 hours (or High 4 hours).
Place uncooked pasta into crockpot;
stir, cover & cook on High 30 minutes
longer (it’s done when pasta is tender).
Sprinkle with fresh grated Parmesan
or 4-cheese Italian blend cheese, if desired.
Serves 6

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

Pumpkin Pie Squares

1 C. flour
1/2 C. quick-cooking oats
1/2 C. packed brown sugar
1/2 C. cold butter

Filling:

2 (15 oz, ea) cans solid-pack pumpkin
2 (12 oz. ea) cans evaporated milk
4 large eggs
1 1/2 C. sugar
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. salt

Topping:

1/2 C. packed brown sugar
1/2 C. chopped pecans
2 T. butter, softened

Optional topping:
Sweet whipped cream (OR)
Cool Whip (thawed)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl combine flour, oats
& brown sugar – cut in butter until
mixture is crumbly. Pour batter into
prepared pan & bake 20 minutes
until golden brown.
Beat filling ingredients until smooth;
pour over crust & bake 45 minutes.
Combine topping ingredients &
sprinkle over filling. Bake 15-20
minutes until a knife inserted into
center comes out clean. Cool, then
refrigerate until serving. If desired,
serve with optional toppings.
Makes 20

(recipe: tasteofhome.com)

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

Things are going good here – don’t remember if I mentioned
one of my special needs girls asked if I would knit her a scarf;
she wanted either orange or purple. I found 2 colors of purple
at the yarn swap and have tried numerous times to make it
work (changed needles, changed yarns, changed patterns)
only to get VERY frustrated. Seems the one ‘yarn’ I picked up
is actually cotton & merino wool (more like a very soft dish-
cloth yarn) – just didn’t like the feel of it when knitting and
it didn’t show off the pattern well, either. Finally I went to
Meijers store and bought 2 large skeins of a really nice sort-
of grape colored yarn – what a difference! I have already knit
up MORE than all the other attempts in the past with this.
I think she’ll like the scarf when done – will ask her tomorrow
if she thinks she might like fringe on it. Sometimes ya just have
to go with your instincts – I would have driven myself crazy
trying my hardest to make that other yarn work.

Hope you’re having a good day!

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

 

Happy Saturday!

For a Fall day, it’s beautiful outside! The sun is shining, leaves are ‘doing their thing’ (read that – falling) and it’s 42 degrees F. (BRrrrrrrrrr! – supposed to be a HIGH of 50 – hehehe, that’s not very warm!) Nevertheless, I’m happy – it’s a FREE day for me (that means – nothing particular planned to do or go to) so I slept in, knit another pair of premie baby booties using a really nice yarn that was donated and am now writing to you. Sometimes it’s hard to NOT go online and order a new yarn when I find one (like the one I just used – really soft, nice ‘feel’, handles well, etc.) but I already have SO MUCH YARN I really have to restrain myself. (she said, knowing she just put in another order for more yarn! I was at JoAnn Fabrics the other day and spotted a (new to me) really pretty yarn in lots of really nice colors that would make great baby blankets. I, at that time, restrained myself by thinking: I’ll order it on line, maybe get a better price. It was $4.99 a skein & would take 3 to make a blanket – for me, that’s a bit expensive. Well, long story short – I went on line & found that Michaels is selling same thing for $1 less per skein, so I caved. It’s a 2-color mixture – white and a really pretty pink (also comes in lots of other ‘white and’ variations). We’ll see how this knits up before I go & order other colors! You can just say it’s my ‘obsession’ if you like . . . grin.

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

Apple Pumpkin Muffins

2 1/2 C. flour
2 C. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 eggs
1 C. canned (solid-pack) pumpkin
1/2 C. vegetable oil
2 C. peeled/finely chopped tart apples

Preheat oven 350 degrees F.
Spray (or paper-line) 18 muffin tins
with nonstick cooking spray. In large
bowl combine first 7 ingredients. In
small bowl combine eggs, pumpkin &
oil – stir into dry ingredients just until
moistened – fold in apples. Fill tins
2/3 rds full. Bake 30-35 minutes until
muffins test done. Cool 10 minutes
before removing from tin. Makes 18

(recipe: tasteofhome.com)
——————————-

Crustless Mini Quiches

6 large eggs
1/2 C. milk
1/2 C. diced tomatoes
1/2 C. diced green chiles
1/4 tsp. black pepper
1/2 C. shredded Cheddar cheese
5 slices bacon (thick cut) -cooked
crisp/crumbled

Preheat oven 400 degrees F.
In large bowl whisk eggs & milk until
eggs are broken up – stir in rest of
ingredients. Spray a 12 cup MINI
metal cupcake tin with nonstick
cooking spray. Pour mixture into
tins, filling 3/4ths of the way, each.
Bake 17 minutes until a knife inserted
in centers comes out clean.
Makes 12

(recipe: myfoodandfamily.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)
———————————
Tuna Noodle Casserole

1 (10.5 oz) can cream of mushroom
soup*
1/2 C. milk
2 T. chopped pimiento (optional)
1 C. frozen green peas
2 (5 oz, ea) cans tuna in water, drained
4 oz. (about 2 C.) medium egg noodles,
cooked/drained
2 T. plain dry bread crumbs
1 T. butter, melted

Preheat oven 400 degrees F.
Stir soup, milk, pimientos (if using), peas,
tuna & noodles into a 1 1/2 qt. casserole
dish. Stir bread crumbs & butter into a
small dish. Bake casserole 20 minutes until
hot & bubbling. Stir tuna mixture & sprinkle
top with bread crumb mixture. Bake 5 more
minutes until top is golden brown.
Serves 4

*a reader of the site recommended using
Campbell’s Garlic Mushroom soup for
added flavor

(recipe: campbells.com)
———————————

Crockpot Saucy Raspberry Chicken

5 chicken leg quarters, skin removed
1/3 C. seedless raspberry
spreadable fruit
3 T. soy sauce
1 tsp. spicy brown mustard
1/4 tsp. black pepper
2 T. cornstarch
2 T. cold water

Place chicken in 3 qt crockpot. In small
bowl combine spreadable fruit, soy sauce,
mustard & pepper – pour over chicken.
Cover & cook on Low 5-6 hours until
meat is tender. Remove chicken to a
serving platter; keep warm. Skim fat
from cooking juices; transfer juices to
a small saucepan & bring to boil. Combine
cornstarch & water until smooth; gradually
stir into pan & bring to boil. Cook & stir
2 minutes until thickened. Serve with
Chicken. Serves 5 (1 leg quarter each)

(recipe: tasteofhome.com)
————————–

Rice Pilaf

1/2 C. uncooked orzo pasta
1 T. olive oil
3 T. butter
1 C. chopped onions
1 C. uncooked long grain white rice
2 large cloves garlic, finely minced
2 bay leaves
1/2 tsp. dried thyme
1/4 tsp. black pepper
3 1/2 C. chicken stock

(optional: chopped fresh parsley – garnish)

Preheat oven 350 degrees F.
In Dutch oven over medium heat, toast raw
orzo DRY, stirring constantly with a wooden
spoon until it turns a light walnut color
(3-4 minutes) – remove to a bowl.
Add olive oil & butter to pan – once butter is
melted, add onions & rice; saute 5 minutes
stirring occasionally until onions are
translucent. If rice starts to get brown, remove
from heat before you proceed to next step.

Add garlic & stir 1 minute; add bay leaves, thyme,
pepper & browned orzo. Add & stir chicken stock.
Be careful – when stock hits the hot pan, it will
bubble up. Stir once, cover & place in oven for
30 minutes untouched. Remove from oven &
discard bay leaves. Fluff rice with a fork & taste –
add salt to taste, if needed. Garnish with chopped
parsley, if using. Makes 5 Cups.

(recipe: afamilyfeast.com)
—————————–

Buttermilk Chocolate Bread

1 C. sugar
1/2 C. butter (or marg), softened
2 eggs
1 C. buttermilk*
1 3/4 C. flour
1/2 C. baking cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 C. chocolate chips
2/3 C. chopped walnuts (or nuts
of your choice)

Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray. In large
bowl combine sugar & butter/marg;
using elec. mixer, blend. Add eggs,
continue mixing. Add buttermilk,
flour, cocoa, baking powder, baking
soda & salt – blend just until all
ingredients are wet. Stir in nuts &
chips & pour into prepared loaf
pan. Bake 55-60 minutes until a
toothpick inserted into center of
loaf comes out clean. Cool 15
minutes before removing from pan.

*If you don’t have buttermilk –
in a 1-Cup measuring cup add 1 T.
lemon juice or vinegar. Pour milk
into cup to reach 1 Cup measure.
Stir & let stand 5 minutes – now
you have (soured) buttermilk!

(recipe: thesouthernladycooks.com)

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

Hope you’re enjoying a relaxing Saturday –
remember to LOOK AROUND at all the Fall
colors/changes/beauty – looking is FREE
AND relaxing!

Hugs;

Pammie

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

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

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

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

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

Pumpkin Coffee Cake

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

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

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

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

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

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

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

Creamy Chicken & Corn Soup

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

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

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

Jalapeno/Cheddar Cheese Beer Bread

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

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

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

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

Sausage Manicotti

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

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

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

(recipe: tasteofhome.com)
———————————

Crockpot Meatloaf

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

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

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

Crockpot Pork Chop Stuffing

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

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

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

Honey Roasted Almonds

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

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

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

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

Red Velvet Crinkle Cookies

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

1/4 C. powdered sugar

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

Place powdered sugar in a shallow
plate or pie tin.

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

*Poster used Country Crock baking
sticks

(recipe: delish.com)

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

Hope you’re having a good day;

Hugs;

Pammie

PS: Almost forgot!

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