Another beautiful Saturday!

It seems so strange the way the days are flying by. I’m sure, once our ‘quarantine’ is lifted, we will wonder just how we survived without going bonkers (for those of you who haven’t been working through this). It’s a sunny/balmy 66 degrees F. Yesterday I decided I really needed to find another baby blanket pattern – as if knitting 2 wasn’t enough . . . bumped into a pattern that I’d done many years ago. This time I decided to change it up a bit; I’m starting with white and a federal blue then will see where this goes. I don’t think I have enough blue to complete the blanket so am thinking of changing it up by using various colors, interspersed with white – we’ll see. The fuzzy pink/white blanket is almost done; the multi-colored/scalloped blanket has a long way to go.

In the ‘kinda bored’ area, I decided we needed to spice up dinner so I made a Taco Salad the other night. (ordering groceries through Kroger-they didn’t have 1,000 Island salad dressing so I went with Catalina – DON’T DO THAT! TOO SWEET!) Needless to say, it’s all gone – sweet or not! Last night I made a Meat & Potato Pie (basically it’s a big meatloaf made in a 9 X 13″ baking pan, topped with mashed potatoes & shredded Cheddar Cheese (melted); it’s one of my husband’s favorite meals. I still have to roast the turkey – it’s been my ‘staple quarantine’ food since this started. I kind of felt like I knew that I had that in the freezer so we wouldn’t totally run out of meat! (fowl, to be more specific). I don’t know about your area, but here meat/chicken especially/hamburger are pretty scarce in the stores. I tried ordering Pork Chops from Kroger last time since they were advertised on sale that week but didn’t get them in my order. According to the calendar for my state
Michigan; our Stay-At-Home Order expires June 12th. Am REALLY hoping this will be the END of the ‘can’t go out no matter what’ if you’re considered in the older age group/diabetic, etc. I try not to complain, but there’s only SO MUCH you can try to convince yourself you’re not totally BORED!

A few days ago my oldest son & his 2 sons (ages 14 & 3) showed up at our house to cut down some trees in our yard & take out part of a chain-link fence. I knew SON was coming but didn’t expect our grandsons (well – the 3 yr old, anyway). We’ve seen son & older grandson at a distance since this started but have not been close to the 3 yr old. Let’s just say the 3 yr old is VERY ADVENTUROUS (to say the least). I ended up bringing him in the house & watching various DVD’s with him to keep him amused – it was a VERY LONG afternoon! (wrote on the calendar the date just in case I end up sick in 2 weeks – sure hope not!) Husband was outside helping do the work; the yard looks great.

I also found out lately that two events I take part in every year will still be held: our County Historical Society’s Ice Cream Social end of July (where I wear my costume & my ladies & I knit/crochet outside under a sycamore tree for the day – this year it’s going to be 2 days; they will be celebrating the BiCentennial for the County. Our end of September knit/crochet donations for the Detroit Veterans Hospital Baby Shower is also a ‘go’, but they will have to do a ‘drive in/pick up’ for the ladies, rather than a sit-down shower/party. I will have to work out the details of how the lady in charge of Women’s Affairs will pick up our donations, but that will be at a later date (maybe we’ll have to do a parking lot pick-up, too!).

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

Crockpot Raspberry/
Chocolate Lava Cake
(using 2 1/2 qt. crockpot)

1/2 C. butter, sliced
2 (1 oz, ea) squares unsweetened
baking chocolate
2 eggs, beaten
3/4 C. sugar
1/3 C. seedless raspberry jam,
divided
6 tsp. seedless raspberry jam,
divided
1 tsp. vanilla
3/4 C. flour
1/4 tsp. baking powder
=
Optional garnishes:
fresh raspberries
ice cream
whipped cream
=
Spray insides of crockpot
with nonstick cooking spray.
In a saucepan on Low heat,
melt butter & chocolate. Remove
from heat & stir in sugar, 1/3 C.
jam, vanilla & eggs. Add flour
& baking powder – combine
well & pour into crockpot.
Dot top with remaining
teaspoonfuls of jam evenly.
Cover & cook on High 2-3 hours
until cake is set (it will be a
spoonable consistency)
Serve warm with fresh raspberries
& ice cream or whipped cream.
Serves 6

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

Parmesan-Roasted Carrot Fries

2 lb. carrots, peeled/sliced into
1/4″ thick ‘fries’
1 T. oil
salt/pepper, to taste
1 C. Parmigiano-reggiano (Parmesan)
cheese, grated
=
Preheat oven 425 degrees F.
In a large bowl gently toss carrots in
oil, salt/pepper – sprinkle on cheese;
mix to coat. Spread in single layer on
a parchment paper-lined baking sheet.
Roast 16-20 minutes, mixing halfway
through. Serves 6

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

Brown Sugar Baked Beans

10 slices bacon, halved
1 yellow onion, finely diced
1/2 green bell pepper, finely diced
(54 oz) pork & beans
4 T. ketchup
1/4 C. molasses
2/3 C. brown sugar
1/4 C. cider vinegar
2 tsp. dry mustard
–
Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook bacon about half way done;
drain on paper towel.
Place oven rack to lower-middle rack
position. In deep skillet heat about
2 T. bacon grease (or butter)over medium
heat. Add diced onion & green pepper –
saute about 5 minutes until softened.
Add remaining ingredients & stir to
combine – simmer about 1 minute.
Pour beans in bottom of prepared dish;
lay semi-cooked bacon on top. Bake
2-3 hours (depending on your desired
consistency). Let beans stand 5
minutes before serving.

(recipe: allrecipes.com)
—————————-
Sheet Pan Panko Shrimp

1 1/2 lb. jumbo (10/15 count)
Wild American shrimp, preferably
Gulf Shrimp, peeled/deveiend
zest of 1 lemon (reserve juice)
3 cloves garlic, minced
2 T. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. Creole or Cajun seasoning
1/4 tsp. Old Bay seasoning
1/8 tsp. red pepper flakes
1/2 tsp. paprika
2/3 C. panko breadcrumbs
3 T. unsalted butter, melted
2 T. grated Parmesan cheese
1/8 tsp. black pepper
1/2 T. dried parsley flakes, plus
more for garnish
–
Preheat oven 400 degrees F.
Line a rimmed baking sheet with
foil & spray with nonstick cooking
spray (or brush lightly with olive oil)
Pat shrimp dry using paper towels &
place in large bowl. Toss with
remaining olive oil, salt/pepper, Cajun
seasoning, Old Bay, pepper flakes &
paprika. Add lemon zest & garlic,
spread on prepared pan in single layer.

In separate bowl mix panko crumbs,
butter, cheese, black pepper & parsley –
sprinkle half over shrimp & press lightly;
repeat with remaining crumbs. Bake 10-12
minutes (depending on size of shrimp)
until shrimp are cooked through &
crumbs are lightly browned. Squeeze
lemon juice on top & sprinkle with
parsley before serving. Serves 4

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

Cucumber Cream Cheese Spread
(overnight recipe)

1/2 cucumber, peeled, cut into chunks
3 green onions, sliced thinly
1 (8 oz) pkg. cream cheese, softened
1 tsp. Worcestershire sauce
1/8 tsp. salt
—
Dippers: crackers, toasted bagels
==
Cut off roots from gr. onion; place
onions in food processor – add
cucumber. Pulse until coarsely
chopped (do not over process – you
want chunks not water). Add cream
cheese, Worc. sauce & salt – Cover &
pulse until smooth; transfer to a
medium bowl. Cover & refrigerate
overnight for flavors to blend.
(this recipe NEEDS to be refrigerated
overnight before eating).
Serves 4

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

Lemon Orzo Pasta Salad

2 C. orzo pasta
1 C. grape tomatoes, quartered
1 C. diced cucumber
5 T. olive oil
1 lemon
2 T. chopped parsley
1/2 tsp. dried oregano (optional)
salt/pepper, to taste
–
Cook pasta until tender (about 10
minutes) – do not over cook or it
will become mushy. Rinse with cold
water & drain. Zest lemon to get
1 T. lemon zest. Juice the lemon to
get 2 tsp. lemon juice.
In large bowl mix parsley, tomatoes,
cucumbers, lemon zest. Mix in oil
& seasonings; stir in drained pasta &
combine. Serve immediately or chill,
covered. Serves 8

NOTE: refrigerate leftovers for up to
5 days

(recipe: noplatelikehome.com)
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Red Beet Eggs

12 hard boiled eggs, shelled
2 cans sliced or whole beets
2 C. beet juice from cans (add
water to make 2 C., if needed)
2 C. white vinegar (equal to
amount of beet juice/water)
1/4 C. sugar
–
In a saucepan heat beet juice/
water to very hot but not boiling.
Add sugar & vinegar – stir & allow
to cool a little.
In a large gallon glass jar add eggs
& beets; pour liquid over beets &
refrigerate for at least 4 days.

(recipe: myproductivebackyard.com)
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Crockpot Bacon Cheddar Potatoes

1 (12 oz) pkg. bacon, cooked crisp/
crumbled
6 potatoes, peeled, thinly sliced
1 onion, thinly sliced
3 C. shredded Cheddar cheese
Optional garnish: chopped green onion
=
Line crockpot with aluminum foil so
that it will be able to fold together
over top of potatoes. Spread half of
crumbled bacon evenly on bottom
of crockpot – cover with half sliced
onions. Top with half of potatoes;
repeat layers. Fold foil to create
a packet over potatoes. Cover &
cook on Low 4-6 hours.
ONE half hour before serving:
add cheese & stir gently. Cover &
heat through. Just before serving
top with chopped green onion,
if using. Serves 6

(recipe: recipesthatcrock.com)
————————-
Crockpot Easy Peach Crumble

9 C. frozen peaches & any juice
in the bag, thawed
3/4 C. brown sugar, packed
1 1/2 T. cornstarch
1 T. lemon juice
1 tsp. almond extract
1 tsp. vanilla
1 C. old fashioned oats
1/4 C. flour
1/4 C. sugar
1 tsp. cinnamon
1/4 tsp. salt
1/2 C. cold butter, cubed
=
Spray insides of crockpot
with nonstick cooking spray.
In a bowl mix peaches, 1/2 C.
brown sugar, cornstarch, lemon
juice & extracts; add to crockpot.
In another bowl mix remaining
ingredients using 2 forks or a
pastry cutter until crumbles form.
Sprinkle crumbles over top of
peaches. Cover & cook on High
90 minutes. Serves 8

(recipe: recipesthatcrock.com)

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

Hope you are all in good health & enjoying this weather!

Hugs;

Pammie

Friday Summer Recipes

This week we are under an Extreme Heat Warning and today is no exception: supposed to get to 93 degrees with 50% chance of thunderstorms this evening – with the heat, we will NEED the rain! AND, it seems, it’s getting hotter tomorrow with 96 for the high – SO glad we have air conditioning!

Babysitting today for about 5 hours so lots of knitting, reading my book and maybe doing a few word-search puzzles.

Yesterday’s dinner with two very dear friends went very well – we were at Big Boy for THREE hours (chatting, of course!). We hadn’t been together like that for at least 5 years so it was a very nice time of catching up.

on left, me; then Sue who was the original leader of my special needs group (she retired about 10 years ago) then Lois (on right) took over. Such a nice time of ‘remembering’ – we’ve been friends for 35 years – sweet memories!

===========

Easy Blueberry Cream Pie

4 oz. cream cheese, softened
1/2 C. sour cream
1/4 C. sugar
1 1/2 C. Cool Whip, thawed
1 graham cracker pie crust
2 C. fresh blueberries, divided
–
In medium bowl using elec. mixer,
beat cream cheese, sour cream &
sugar until well blended; fold in
Cool Whip. Spoon half of mixture
into pie crust & top with 1 C.
blueberries. Spread remaining cream
cheese mixture on top & smooth out.
Scatter top with remaining blueberries.
Cover pie with plastic wrap & refrigerate
at least 5 hours.
Makes 1 pie

(recipe:  food.com)
———————–

Broiled Tomato/Mozzarella Melts

Tomatoes*
fresh sliced mozzarella cheese
fresh basil, torn (or dried basil)
kosher or table salt
–
Preheat broiler to 500 degrees F.
Slice tomatoes into thick slices; if using
smaller tomatoes, just slice in half. Place
on a rimmed baking sheet & sprinkle
tops with salt. Place under broiler 3-5
minutes (or 500 degrees F. oven 5-7
minutes). Remove from oven & top
with slices of cheese & basil. Return
to oven 2-4 more minutes until cheese
is fully melted. Serve warm.

This will serve as many as you have
tomatoes for. Poster says she allows
two slices per person.

*Tomatoes: If using Roma, slice in half
down center. If using Garden tomatoes,
slice into thick 1/2 – 3/4 inch slices.

(recipe: southernplate.com)
—————————
Summertime Garden Skillet

1-2 lb. ground beef
2 large garden tomatoes
1-2 yellow squash, sliced
1-2 bell peppers, hcopped
1 onion, chopped
1 T. dried parsley flakes
1 tsp. Kosher salt
1/4 tsp. black pepper
=
Hot cooked noodles (OR)
hot, cooked rice
=
Turn oven to Broil.
Line a baking sheet with foil & place (whole)
tomatoes on sheet; broil tomatoes  5-8
minutes. In large skillet over medium-high
heat, cook ground beef & onion until fully
browned (about 10 minutes); drain. Remove
tomatoes from oven & set aside to cool
slightly. Once cooled, carefully peel skins off
& slice into large wedges. Add tomatoes to
gr. beef mixture & cook, over medium-high
heat, while you stir & chop them up, being
careful not to squirt hot juice on yourself.
Add salt, parsley, black pepper – stir well
& cook 10 minutes. Add squash & bell
pepper; stir well & cook until squash
is lightly translucent & pepper is just
tender, about 10 more minutes. Serve
over hot, cooked macaroni noodles or
cooked rice.

(recipe: southernplate.com)
—————————
Roasted Red Potato Salad

2 lb. red potatoes, cut into
1-inch cubes
1 medium onion, chopped
4 large hard-boiled eggs, sliced
6 strips bacon, cooked/crumbled
1 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
paprika & minced fresh parsley,
optional garnish
–
Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ pan with nonstick
cooking spray & place cubed potatoes
in pan. Bake, uncovered, 25-30 minutes
until golden brown & tender, stirring
occasionally. Cool 15 minutes.
Transfer to a large bowl; add onion,
eggs, bacon, mayo, salt/pepper & toss
to coat. Cover & refrigerate several
hours or overnight. Sprinkle top with
paprika and/or parsley, if desired
Serves 8

(recipe: tasteofhome.com)
—————————–
Tuna Noodle Casserole

3 C. wide egg noodles (about 5 oz)
1/4 C. unsalted butter
1 C. chopped celery
1 red bell pepper, chopped
1/2 onion, diced
1/4 C. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/4 C. whole milk
2 T. Dijon mustard
12 oz. water-packed tuna, drained
1/2 C. frozen peas, thawed
4 oz. shredded Cheddar cheese

Topping:
1/2 C. Panko bread crumbs
1/4 C. grated Parmesan cheese
1 T. smoked paprika
1 T. chopped parsley
1 T. butter, melted
–
Preheat oven 375 degrees F.
Lightly spray a 2-quart baking dish
with nonstick cooking spray. Cook
noodles accordg. to pkg. directions,
removing when al dente; drain.
In large skillet over medium heat
melt butter. Add celery, bell pepper &
onion-cook until onion is translucent,
stirring frequently. Stir in flour, salt/pepper
slowly add milk & cook, stirring constantly,
until thick & bubbly. Stir in Dijon mustard.
Add tuna, peas, noodles & cheese & fold
into sauce. Pour mixture into prepared dish.

Topping:
In small bowl combine Panko, Parm. cheese,
paprika, parsley & melted butter – sprinkle
over top of caserole. Bake 25-30 minutes
uncovered, until heated through & golden
brown on top. Let stand a few minutes
before serving. Serves 10

NOTE: Can be made ahead.
Prepare as directed but stop before
adding Panko topping. Cover & refrigerate;
preheat oven – sprinkle on topping & bake.
You will need an additional 5-10 minutes
to cooking time.

Freezing before cooking:
Assemble casserole as directed. Wrap in
plastic wrap & foil. Let defrost fully in
fridge overnight then follow directions
to bake. Pull from fridge before you
preheat oven so casserole isn’t quite
as cold. Add an extra 5-10 minutes to
cooking time to compensate for it being
cold.

Freezing after Cooking: Let casserole cool
completely; wrap in plastic wrap then foil
to make sure it’s sealed well. Defrost fully
then warm as desired.

(recipe: momontimeout.com)
———————————-
Crockpot Beef & Beer

1 to 1 1/2 lb. beef stew meat
1 medium onion, peeled, cut into
rings
2 T. cooking oil
1 (4 oz) can mushrooms, drained
(optional)
1 C. either chicken or beef broth
1 C. beer
2 tsp. brown sugar
1 bay leaf
1/4 tsp. thyme
1/4 tsp. black pepper
1/2 tsp. salt
1 T. red wine vinegar
1/4 tsp. dried parsley
==
Optional garnish: chopped green onions
==
Cooked egg noodles or rice to
serve 6

============
NOTE: If you want the gravy thicker,
thicken with a little cornstarch in a
saucepan with some of the gravy –
cook, stirring until thickened – pour
back into crockpot & stir into gravy.
Brown stew meat & onions in oil
in a skillet then pour into crockpot.
Whisk mushrooms, broth, beer, brown
sugar, thyme, black pepper/salt, vinegar &
parsley – pour into crockpot. Add bay leaf.
Cover & cook on Low 5-6 hours (or High
2-3 hours). Remove bay leaf & discard.
Serve over cooked noodles or rice.
Makes about 6 servings.

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

I plan on making this next recipe for
our Sunday School class picnic next
month – it sounds both easy & refreshing!

Frozen Lemonade Pie

14 oz. sweetened condensed milk
6 oz. frozen lemonade concentrate,
thawed/undiluted
12 oz. Cool Whip, thawed
2 (9 inch, ea) graham cracker pie
crusts
–
In large bowl mix sweeten’d cond. milk &
frozen lemonade concentrate. Fold in
Cool Whip slowly, keeping as much air
in the mixture as possible – spoon into
crusts. Freeze until firm (2 hours minimum).
Remove from freezer half an hour before
serving (to allow pie to thaw to a creamy
state).
Makes 2 pies

(recipe: food.com)

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

Hope you have a great
day – remember to stay cool
& HYDRATED! ie: DRINK LOTS
OF WATER!!!

Hugs;

Pammie

Getting closer …

Just got home from grocery shopping at Kroger – even made sure I got there early (9: 15 a.m.) and still ended up with many aisles crowded with not so happy-to-be-there customers. Oh well, hopefully I’m done with all that – bought more than I expected but I know it will all be used – eventually. They had those little Clementine oranges (“Cuties”) on sale for $2.99 a bag so I grabbed some (not on my list) and a few other things – Yep, I’m an impulse buyer!

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

Apple Walnut Crumb Pie

1 (9 inch) frozen pie crust
1 (21 oz) can apple pie filling
1 C. flour
1/2 C. firmly packed light
brown sugar
1/2 C. mayonnaise
1 C. chopped walnuts
–
Preheat oven 350 degrees F.
Arrange pie crust on a baking
sheet. Evenly spread apple
pie filing into crust. Combine
flour & brown sugar in a medium
bowl. Stir in mayonnaise using a
fork until mixture is the size of
coarse crumbs. Stir in walnuts &
evenly sprinkle mixture over apples.
Bake 45 minutes until golden brown
& bubbling. Cool slightly on wire
rack. Serve warm or room temp.
Serves 6

(recipe: hellmanns.com)
————————————-

Crockpot Wild Rice Stuffing

2 T. olive oil
1 small yellow onion, diced
2 ribs celery, finely sliced
1 (16 oz) pkg. fresh mushrooms,
sliced (cremini, baby bella, etc.)
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 1/2 C. RICE MIX (uncooked
brown & wild, rinsed & drained)
5 1/2 C. chicken broth
2/3 C. dried cranberries
1 T. chopped fresh sage
1 T. chopped fresh thyme
1/2 C. slivered almonds, toasted
–
In large skillet heat oil over medium;
add onions & celery – cook, stirring
occasionally, until onion is softened &
lightly brown, about 8 minutes. Increase
heat to medium-high; add mushrooms &
cook, stirring often, about 6 minutes, until
mushrooms are soft & most of liquid has
evaporated. Stir in salt/pepper – remove
from heat. In 3-4 qt crockpot stir together
wild rice blend & sauteed vegetables.
Carefully pour in broth; gently stir. Cover
& cook on Low 5-6 hours or High 2-3
hours, until rice is tender. Turn off
crockpot; stir in cranberries, sage &
thyme. Taste & adjust seasonings.
Cover & let stand 10  minutes. Just
before serving, sprinkle toasted
almonds on top. Serve warm.
Serves 8

NOTE: Can be made ahead:
Saute celery/onions/mushrooms up
to 2 days in advance & store in fridge.
Add all ingredients to crockpot just
before cooking.

(recipe: wellplated.com)
————————————
Crockpot Spicy Queso Dip

1 jalapeno pepper, seeded/ribs
removed, chopped fine
1/2 poblano pepper, seeded/ribs
removed, chopped fine
1 shallot, peeled/chopped fine
2 cloves garlic, minced fine
8 oz. sharp Cheddar cheese, shredded
4 oz. Gouda cheese, shredded
4 oz. cubed cream cheese
1 T. cornstarch & 1 T. water
1 1/2 C. Half & Half
–
chips, for dipping
–
Place cheeses & cream cheese in
crockpot. Mix cornstarch with 1 T.
water & add to crockpot; pour in
Half & Half. Cover & cook on High
2 hours, stirring every 20-30
minutes until fully melted & warm.
Serve with chips for dipping.
Serves 8

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

Crockpot Sausage Breakfast
Casserole

1 (26-32 oz) pkg. frozen shredded
hash brown potatoes
1 pkg. (Jimmy Dean) Hearty
Original sausage crumbles
2 C. (8 oz) shredded mozzarella
cheese
1/2 C. (2 oz) shredded Parmesan
cheese
1/2 C. sun dried tomatoes (packed in
oil) drained/ sliced*
6 green onions, sliced
12 eggs
1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
–
Spray insides of crockpot with
nonstick cooking spray. Layer half
of potatoes on bottom. Top with
half of sausage, both cheeses,
sun dried tomatoes & green onions;
repeat layers. In large bowl beat
eggs, milk, salt/pepper using a
wire whisk until well blended;
pour evenly over mixture in crockpot.
Cover & cook on Low 8 hours or
High 4 hours until eggs are set.

*you can substitute 1 C. fresh chopped
tomatoes for sun dried, if desired

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

Crockpot Fruit Compote

1 (1 lb) bag frozen mixed fruit*
1 (14.5 oz) can mandarin oranges,
drained
1/2 C. raisins
1/2 C. maraschino cherries, drained
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 C. brown sugar
1/2 stick butter (4 T), melted
1 (21 oz) can cherry pie filling
–
Place all fruit in bottom of crockpot.
Combine cinnamon, nutmeg, brown
sugar, melted butter & pie filling in
a bowl – pour over fruit. Cover & cook
on High 2-3 hours, stirring a couple
times during cooking. Makes about
5 C. fruit.

*Poster said the bag she bought had
pineapple, strawberries, peaches &
mango)

NOTE: Poster said this is really good
when served with or on pound cake.
You can also add nuts. Keeps well
for a few days if refrigerated

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

Crockpot Citrus & Herb
Turkey Breast

1 (6-7 lb.) bone-in turkey breast,
skin intact
2 oranges, quartered
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 T. olive oil
1 T. chopped fresh thyme
1 T. chopped fresh rosemary
salt/pepper, to taste
1 C. chicken broth
–
Rinse turkey breast & pat dry.
Place quartered oranges & fresh
herb sprigs in bottom of crockpot.
Drizzle olive oil over turkey breast
& sprinkle with chopped fresh herbs,
salt/pepper – rub into skin & place
in crockpot. Pour broth around
turkey. Cover & cook on Low 5-7
hours until turkey reaches 165 degrees F.
food thermometer. Remove turkey from
crockpot & tent with foil 20 minutes.

To brown skin:
Place turkey on a cookie sheet &
place under broiler 3-5 minutes until
golden brown, then tent with foil.
Slice & serve.

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

Jalapeno-Buttermilk-Cornbread
Stuffing

3 C. cornbread, dried out & cubed
(store bought or homemade)
1 onion, diced
1 stalk celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded,
finely chopped
2 cloves garlic, minced
1/2 C. chicken stock
2 T. olive oil or butter
salt/ground black pepper, to taste
cilantro, optional garnish
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat olive
oil in large skillet over medium heat &
saute onions, celery, bell peppers &
jalapenos until softened, about 12
minutes. During last few minutes of
cooking, add minced garlic, stirring
frequently to prevent burning. Stir
in cubed cornbread & chicken stock;
mix until liquid is completely absorbed
by bread & vegetables; season with
salt/pepper. Pour mixture into baking
dish & bake 20-25 minutes until
browned, crispy & cooked through.
(bread should be crisp but still moist).
Garnish with cilantro (if using) &
serve immediately. Makes approx. 4 C.

(recipe: 12tomatoes.com)
——————————-

Mozzarella-stuffed Garlic Knots

1 (13 oz) tube refrigerated pizza crust
3/4 lb. mozzarella, shredded
2 T. Parmesan & Romano cheese, grated
3 T. salted butter
3 cloves garlic, minced
1/3 C. fresh parsley, chopped
–
Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. Unroll pizza dough &
cut into 10 equal portions. Press down
the center of each pizza dough strip to
create a well for the cheese. Sprinkle
some mozzarella cheese down center
length of each strip; pinch edges together
to form a mozzarella-filled roll – repeat
with rest of dough then mold each strip
into a knot. Bake 15-20 minutes until
golden brown. Combine butter, garlic,
parsley, Parm/Rom. cheese in a saucepan
& saute on medium-high heat until butter
is melted. Toss each baked ‘knot’ into
butter mixture & serve while hot.
Makes 10 knots

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

Cool Whip Frosting

1 (4 oz) box instant pudding
mix, dry (any flavor)
1/4 C. powdered sugar
1 C. milk
1 (8 oz) tub Cool Whip, thawed
–
In large bowl combine pudding mix,
powdered sugar & milk; mix at Low
speed until blended. Let mixture
stand 3 minutes then fold in thawed
Cool Whip. Frost & keep refrigerated

(recipe: Facebook)
——————————-

Caramel Apple Sheet Cake

2 C. flour plus 2 T. flour
2 c. sugar
1 tsp. cinnamon
1/2 C. butter
1 C. water
1/2 C. shortening
1/2 C. buttermilk
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 C. peeled/chopped green apples
–
Frosting:
1/2 C. butter
6 T. milk
3 1/2 C. powdered sugar
1/2 tsp. vanilla
1/8 C. caramel ice cream topping
–
Preheat oven 400 degrees F.
Spray 15 X 13″ baking dish with
nonstick spray. In large bowl mix
flour, sugar & cinnamon – stir to
combine. In medium saucepan
combine butter, water & shortening;
bring to boil. After mixture reaches
boil, add it to the flour mixture & stir
to combine. Add buttermilk, then
baking soda, eggs, vanilla – in that
order, mixing in between each
addition. Stir in apples & pour into
prepared dish. Bake 20 minutes. Let
cool 10-15 minutes.
While cake is cooling prepare frosting:
Combine butter & milk in medium
bowl; microwave until butter is melted.
Add powdered sugar, vanilla & caramel
sauce & stir until smooth. Pour frosting
evenly over cooled cake.

(recipe: chef-in-training.com)

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

Today is my BUSY day – grocery shopping, home a
bit to rest (& write this blog) then babysitting 8 1/2
month old grandson 1:30 – (hopefully around 3:30/4pm).
Home again to eat/rest then at 5:45 off to Knit/Crochet
night until around 9 p.m. (Glad I’m still healthy enough
to keep up this pace – but I know that I’m pretty
‘free’ tomorrow, no big things to do. Ran into
three people at the grocery store so that ‘chatting’
added almost an hour to my shop time. First person
is the Great Grandma to my oldest grandson & I
haven’t seen her for a good 6+ months (She’s close
to 90 & still in great health – still bowls!), then as
I turned around to re-group my brain on what else
I needed there stood a homeschooling friend/Mom
whom I hadn’t seen for a good 10+ years! More
chatting, then on with shopping. Just about ready
to go up to check out when I look up & see one of
my knitting ladies, so . . .  again, more chatting!
It was a fun & busy morning, for sure!

Weather-wise, it’s sunny & 47 degrees (didn’t need
my hat, scarf & gloves – yay!).

Have a great day!

Hugs;

Pammie

One Day closer to Holiday

As promised, here are more Thanksgiving recipe ideas:

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

Pumpkin Rice Pudding

1 1/2 C. cooked rice
2 C. milk
2 eggs
3/4 C. pumpkin puree
1/2 C. sugar
1/4 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. vanilla
–
Preheat oven 350 degrees F.
In bowl, whisk milk, eggs & pumpkin
until combined. Whisk in sugar, salt,
pumpkie pie spice, cinnamon & vanilla
until combined. Stir in cooked rice &
transfer to glass baking dish. Bake
1 hour 15 minutes until custard is
set.

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

Creamy Broccoli/Bacon Bake

6 C. small broccoli florets
2 carrots, sliced
1 (8 oz) tub cream cheese spread
(Kraft Philadelphia)
2 T. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 C. (Kraft) Triple Cheddar
Cheese (with a touch of Philadelphia)
4 slices bacon, cooked/ crumbled
–
Preheat oven 425 degrees F.
In large saucepan of boiling water
add broccoli & carrots; cook 2-3
minutes until crisp-tender. Drain,
reserving 1/4 C. cooking water.
Mix next 3 ingredients until blended.
Return cooked vegetables to saucepan.
Add cream cheese mixture & onions,
stir until evenly coated with sauce,
adding reserved cooking water if
necessary for desired consistency.
Spray a 2 qt. casserole dish with
nonstick cooking spray & spoon
mixture into dish. Top with shredded
cheese & bacon. Cover & bake 25
minutes until heated through,
uncovering for last 5 minutes.
Serves 8 (1/2 C. each)

(recipe: Kraft recipes)
————————————

Crockpot Glazed Carrots

2 lb. carrots, peeled/sliced into
1/2″ pieces
1/4 C. butter, melted
1/3 C. brown sugar
1/2 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 T. chopped parsley
–
Place carrots in crockpot. In
small bowl whisk butter, brown
sugar, salt, cinnamon & nutmeg –
pour over carrots & toss to coat.
Cover & cook on High 3 hours
until carrots are tender.

NOTE: If you’d like to thicken
the glaze, remove cover & cook
on High an additional 15 minutes.
Sprinkle parsley on top & serve.
Serves 8

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

Hot Spinach Apple Salad

6 strips bacon, diced
1/4 C. cider vinegar
3 T. brown sugar
9 C. fresh baby spinach
2 unpeeled large red apples,
thinly sliced
1 medium red onion, chopped
(about 3/4 C.)
–
In large skillet cook bacon until
crisp. Remove to paper towels,
drain grease – reserving 2 T.
In same skillet combine vinegar,
brown sugar & reserved grease –
bring to boil; cook & stir until
sugar is dissolved. Cool slightly.
In a serving bowl combine spinach,
apples, onion & bacon. Drizzle
with warm dressing; toss to coat.
Serve immediately. Serves 10

(recipe: tasteofhome.com)
——————————–

Creamy Grape Salad

4 C. each green & red seedless
grapes, halved
2 C. fresh pineapple chunks
1/2 C. slivered almonds, toasted
4 oz. (half of 8 oz pkg) cream cheese
1/2 C. sour cream
1/4 C. packed brown sugar
–
In large bowl combine fruit & nuts.
Microwave cream cheese in micro-
waveable bowl on High 20-30
seconds until softened; whisk
until creamy. Add sour cream &
sugar; mix well. Add cream cheese
mixture to fruit – mix lightly.
Serves 12 (1/2 C. each)

(recipe: Kraftrecipes)
———————————–

Roasted Butternut Tossed Salad

4 C. cubed/peeled butternut
squash (about 1 lb)
1 large onion, chopped
1 T. honey
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (6 oz) pkg. fresh baby spinach
2 C. coarsely chopped iceberg
lettuce
1/2 C. shredded Cheddar cheese
6 T. poppy seed salad dressing,
divided
1/2 C. seasoned stuffing cubes
1/2 C. dried cranberries
1/4 C. slivered almonds, toasted
4 strips bacon, cooked/crumbled
–
Preheat oven 400 degrees F.
In large bowl toss squash & onion
with honey, salt, garlic powder &
pepper – transfer to 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Bake 20-25 minutes
until vegetables are tender, stirring
once. Cool slightly.
In another bowl, combine spinach,
lettuce, cheese & squash mixture.
Just before serving, drizzle with 4T.
dressing & toss to coat. Divide
salad among 8 plates; top with
stuffing cubes, cranberries, almonds
& bacon. Drizzle with remaining
dressing. Serves 8

To toast nuts: 
Preheat oven 350 degrees F.
Place nuts in shallow baking pan
& roast 5-10 minutes (OR) cook
in a skillet over low heat until
lightly browned, stirring
occasionally

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

4 strips bacon, diced
4 ribs celery, chopped
1 medium onion, chopped
1 lb. fresh mushrooms, chopped
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. black pepper
1 (16 oz) pkg. corn bread stuffing
1/2 C. chopped celery leaves
2 T. minced fresh parsley
4 large eggs, lightly beaten
2 1/2 C. chicken broth
1 T. butter
–
Preheat oven 350 degrees F.
In large skillet cook bacon until
crisp; remove to paper towels.
Drain grease-reserving 2 T.
Saute celery & onion in drippings
until tender. Add mushrooms, sage,
salt/pepper – cook & stir 5 minutes.
Remove from heat; stir in stuffing,
celery leaves, parsley & bacon.
Combine eggs & broth; stir into
stuffing mixture. Spray a 9 X 13″
baking dish with nonstick cooking
spray & spread mixture into pan.
(dish will be FULL). Dot with butter;
cover & bake 30 minutes (and
stuffing temperature reaches
165 degrees F.). Uncover & bake
10 minutes longer until lightly
browned. Makes 13 cups.

NOTE: Stuffing may be baked in
one 16-18 lb. turkey (OR) three
5-7 lb. roasting chickens.

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

Apple Pecan Cake (w/Caramel
Glaze)

1 1/2 C. cooking oil
2 C. sugar
4 eggs
3 C. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
3 1/2 C. Granny Smith apples (3-4),
peeled/chopped
1 C. chopped pecans

Caramel Glaze:
3/4 C. butter (1 1/2 sticks)
1 C. light brown sugar
1/4 C. milk
1 tsp. vanilla
–
Preheat oven 325 degrees F.
Generously grease & flour a
tube (or Bundt) pan (OR)
you can use two loaf pans.
In large bowl mix oil, sugar & eggs;
mix until creamy. In another medium
bowl whisk flour, baking soda, cinnamon
& salt – add dry to wet ingredients &
mix well. Add vanilla – mix well. Stir in
apples & nuts – pour into prepared pan.
Bake 1 hour – at about 50 minutes use
a toothpick inserted near center – if it
comes out clean, cake is done.

Glaze:
In small pan melt butter over
Low heat. Stir in sugar & milk;
bring to boil over Low heat – then
reduce to a simmer, stirring
constantly. Let boil 10 minutes,
continue stirring. Remove from
heat – stir in vanilla & let cool.
Once glaze has cooled a bit,
pour over top of cake.

(recipe: allrecipes.com)

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

Enjoy!

Pammie

and there is JOY

Yesterday found my husband and I at another funeral – two in less than a week. This one was for my choir director at the church we both attended for 16 years. She was 87, her husband had preceded her in death a good 10+ years ago; she has had dementia for at least 5+ years and I haven’t seen her since her husband’s funeral. Two funerals – two celebrations of a life WELL-LIVED! Both of the funerals were filled with JOY! Singing, many memories shared – I’m SO glad we went! Both of the ladies who died were Christians, so we know that they are at peace with the Lord. During the funeral yesterday the pastor asked for a show of hands of how many people in the service were touched in some way, musically, by my deceased friend – at least 30 people raised their hands. She was a very talented lady (played organ/piano, directed choirs, ensembles, hand bells, taught choir for 30+ years in the Pontiac school system) – she was well loved & remembered. Along with all the memories was the re-connecting with people we haven’t seen in a good 20 years! On one of the photo memory boards was (I believe) the only photo ever taken of that church choir – to get to see some of those very people all these years later was such a JOY! Pictures were taken, lifes adventures caught up – one of the ladies I’ve known since high school but haven’t seen in so many years – JOY! Yes, some funerals are very sad affairs, and rightly so – but these two were CELEBRATIONS! I hope that when it’s my time to go, people have a JOYOUS time remembering the friendships, the stories, etc.  A LIFE WELL-LIVED, AS UNTO THE LORD.

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

 Pumpkin Dip

1 (8 oz) pkg. cream cheese,
softened
2 C. powdered sugar
1 (10 oz) jar pumpkin butter*
–
Suggested dippers:
sliced apples
graham cracker sticks
‘Nilla wafers
ginger snap cookies
–
Using elec. mixer, beat cream
cheese & sugar on medium speed
until smooth. Add pumpkin butter
& mix well. Place in a serving bowl
& chill at least 8 hours.

*can substitute 1 small can
pumpkin, 1 tsp. cinnamon &
1/2 tsp. ground ginger

(recipe: aroundmyfamilytable.com)
——————————
Pumpkin Dump Cake

1 small can pumpkin (not pumpkin
pie filling)
1 (12 oz) can evaporated milk (or
coconut milk)
2 eggs
1 C. sugar
3 tsp. pumpkin pie spice
1 box yellow cake mix
1 C. whole pecans
3/4 C. melted butter
–
Garnish: whipped cream or
Cool Whip
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick cooking spray. In large
bowl combine pumpkin, evap.
milk, eggs, sugar & pumpkin
pie spice – mix until well blended.
Pour mixture into prepared pan.
Evenly sprinkle (dry) cake mix
over top of batter & sprinkle
pecans on top. Pour melted
butter over top of mixture.
Bake 50 minutes. Check for
doneness by inserting a knife
or toothpick into center – when
removed, toothpick should come
out fairly clean. Allow cake to cool
before cutting. Serve warm, room
temp. or cold.

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

Tomato-basil Tortellini Soup

1 (28 oz) can crushed tomatoes
1 (16 oz) pkg. refrigerated cheese
tortellini
4 C. chicken or vegetable stock
1 C. heavy cream
1 C. yellow onion, finely chopped
1/3 C. fresh basil, chopped plus
extra for garnish (if desired)
4 cloves garlic, minced
1 carrot, peeled/diced
2 T. olive oil
1/4 tsp. red pepper flakes
kosher salt/black pepper, to taste
Parmesan cheese, grated – garnish
–
Heat 2 T. olive oil in large pot or
Dutch oven over medium-high
heat; add onion & carrot. Saute
10-12 minutes, stirring frequently,
until onions are translucent – season
generously with salt/pepper. Add
minced garlic – cook 1-2 minutes then
add 1/3 C. basil, chicken stock,
canned tomatoes & red pepper flakes.
Stir well & bring to boil; reduce heat to
Low & simmer 20 minutes until
thickened – taste & adjust seasoning.
Add tortellini & let simmer 15-20
minutes more until pasta is al dente.
Pour in heavy cream & Parm. cheese
(if using) – stir together. Transfer
to serving bowls & serve hot, garnished
with more Parm. cheese & fresh basil.
Serves 6

(recipe: 12tomatoes.com)
————————————

Crockpot Chili

2 lb. lean ground beef
2 (16 oz, ea) cans kidney beans,
drained/rinsed
2 (14.5 oz, ea) cans diced
tomatoes, undrained
1 (8 oz) can tomato sauce
2 medium onions, chopped
1 green pepper, seeded/chopped
2 cloves garlic, minced
2 T. chili powder
1 tsp. salt
1 tsp. black pepper
–
Optional garnishes:
shredded Cheddar cheese
thinly sliced green onions
–
In large skillet cook beef over
medium heat until no longer
pink; drain & transfer to crockpot.
Add next 9 ingredients. Cover &
cook on Low 8-10 hours. Top
with desired garnishes. Serves 10
(2 1/2 quarts)

(recipe: tasteofhome.com)
——————————

Crescent Roll Taco Pizza

1 lb. ground beef
1 pkt. dry taco seasoning mix
2 (8 oz, ea) tubes crescent rolls
1 (16 oz) can refried beans
2-3 C. shredded Cheddar cheese
(or Mexican blend)
1/2 C. chopped tomatoes
1/4 C. sliced bacon olives
4 chopped green onions
–
Preheat oven 375 degrees F.
In skillet brown ground beef; drain.
Following pkg. directions, add taco
seasoning to beef. Place unrolled
crescent rolls into rectangles in a
11 1/2″ X 16 1/2″ jelly roll pan (or
cookie sheet). Press dough on bottom
& 1/2 inch up sides to form a crust;
bake 11-13 minutes. Place refried
beans in microwaveable bowl &
microwave 1 minute – spread over
baked crust. Add beef mixture &
spread evenly; sprinkle with cheese,
tomatoes, black olives & green onion.
Bake 3-6 minutes more & serve hot.

(recipe: 1krecipes.com)
————————————

Sausage-stuffed Small
Pumpkins

2 C. water
1 C. uncooked brown rice
2 tsp. chicken bouillon granules
1/2 tsp. curry powder
1 lb. bulk Italian sausage
4 C. fresh mushrooms, sliced
1 small onion, chopped
2 shallots, minced
1 clove garlic minced
5 T. dried currants
1/4 C. chicken broth
1 tsp. poultry seasoning
1/2 tsp. rubbed sage
1/4 tsp. dried majoram
1/2 tsp. garlic powder
–
In large saucepan bring water,
rice, bouillon & curry powder
to boil; reduce heat, cover &
simmer 45-50 minutes until
tender. In large skillet cook
sausage over medium heat
until no longer pink; drain.
In same skillet saute mush-
rooms, onion, shallots 3-5
minutes until tender. Add
garlic, cook 1 minute longer.
Reduce heat, add currants,
broth, poultry seasoning,
sage & marjoram. Return
sausage to pan; cook &
stir 5-7 minutes until liquid
is absorbed. Remove from
heat; stir in rice.
Preheat oven 350 degrees F.
Wash pumpkins; cut a 3 inch
circle around each stem –
remove tops & set aside. Remove
& discard loose fibers; save seeds
for another use (if desired). Prick
inside of each pumpkin with a
fork; sprinkle insides with salt &
garlic powder. Stuff with sausage
mixture & replace tops. Place
pumpkins in a 9 X 13″ baking
pan. Add 1/2 inch of water
to pan. Bake, uncovered, 30
minutes. Cover loosely with foil;
bake 45-50 minutes longer until
tender. Cut each baked pumpkin
into four wedges to serve.
Serves 8

(recipe: tasteofhome.com)
—————————-

Glazed Kielbasa Bites
(appetizers)

2 (13 oz, ea) pkgs. kielbasa
1 (20 oz) can pineapple chunks,
drained (reserve 1 T. juice)
3 T. teriyaki sauce
1 T. cocktail sauce (or chili sauce)
1 T. honey
–
Preheat oven 425 degrees F.
Slice kielbasa into 1-inch pieces.
Place kielbasa & pineapple chunks
in a 9 X 9″ baking dish. In a bowl
whisk reserved pineapple juice, teriyaki
sauce, cocktail sauce & honey; pour
over kielbasa & pineapple; stir well.
Bake, uncovered, 20 minutes stirring
once during baking. Once finished
cooking, carefully take toothpicks &
skewer 1 slice kielbasa & 1 pineapple
chunk – place on a serving plate.
Makes 30 servings

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

Maple-glazed Pumpkin
Coffee Cake

2 C. flour
1 C. sugar
3 tsp. baking powder
1 tsp. salt
1 egg
1/3 C. butter
1/2 C. milk
1 C. pumpkin puree
2 tsp. pumpkin pie spice
–
Streusel topping:
1/2 C. chopped walnuts
1/4 C. flour
1/2 C. brown sugar
1/2 tsp. cinnamon
1/4 C. butter
–
Glaze:
1 C. powdered sugar
2 T. milk
1/2 tsp. maple flavoring
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl mix flour, sugar, baking
powder, salt, egg, butter, milk,
pumpkin & pumpkin pie spice;
pour into prepared pan.

Streusel topping:

Combine all streusel ingredients
in a bowl then sprinkle evenly
over batter. Bake 40-45 minutes.

Maple glaze:
Mix glaze ingredients & drizzle
over top of coffee cake.

(recipe: thegunnysack.com)

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

There are times when it seems like my days
all blend into one big calendar of ‘gotta do’s’ –
you know, those days when you’re almost not
sure of what DAY it is because EVERY day is
filled with places to go/things to do! Finally,
today I get a ‘do nothing special’ day  – YAY!
I’ve been rushing around getting things done,
going where I was needed but today I’m still
in my jammies with my coffee, just perusing
the ‘net and relaxing. Our weather has finally
turned to FALL/MICHIGAN/Halloween weather-
as I well remember my childhood trick-or-treating
experiences – it was ALWAYS cold, gloomy &
rainy – don’t remember many that weren’t! We
went from 60’s/70’s weather to ‘you’re lucky if
we hit the 60’s!’ I woke up yesterday & looked
at the outside thermometer and it was reading
39 degrees F.!!! Noooooooooo – say it isn’t so!
(I even heard tell of us getting the “S” word
in the next 10 days! UGH!) Oh well – ya live in
a Northern State – what do you expect, right?

Hope you are staying nice & warm and are
able, sometime during your day, to take
a few minutes to relax & let your body
and mind REST – if only for a few minutes.
It helps Soooooo much!

Hugs;

Pammie

 

Lots more recipes!

Another sunny day – temps almost to 46 degrees F. which is a GOOD thing! Today is a ‘mixed bag’ – finished the blue & brown baby blanket for my friend (I’ll photo later, probably after I knit a hat & booties to go with it); baked 2 loaves of Banana Nut Bread (the really easy kind using cake mix), did a load of laundry, spent a considerable amount of time attempting to locate a photo from 2005 of my brother & I. It took me awhile to realize that the reason why I can’t seem to find it on a disc is because that was before I had a digital camera! That means that NOW I have to try to locate negatives – oh, brother. I’ve looked (& cleaned out a small cupboard) & looked (cleaned out all the drawers in my desk AND the miscellaneous box next to the desk) and looked (dragged down at least 4 bags of varying sizes full of little photo/negative envelopes from upstairs) but – nope – can go back before 1994, but not find 2005! My house is such a rabbit warren that WHO KNOWS where they could be? Oh well – I’ll just keep looking.

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

Enchilada Chicken Wings

Cilantro Dip:
1 C. sour cream
1 C. cilantro, loosely packed
2 cloves garlic, grated
salt
–
Wings:
2 1/2 lb. chicken wings, separated
at joint, tips removed
2 tsp. taco seasoning mix (Old El Paso)
oil, for frying
1 (10 oz) can enchilada sauce
–
Dip:
Combine sour cream, cilantro & garlic
in small food processor or blender;
process until smooth. Season with
salt, refrigerate until serving.

Wings:
Preheat oven to ‘warm’ setting & place
a cooling rack on top of a baking sheet.
Heat large, heavy skillet with about 1 inch
oil, to 350 degrees F. Sprinkle taco
seasoning on both sides of wings. Working
in 2 batches, add wings to oil & fry until
cooked through, about 5 minutes on each
side. Use tongs to transfer cooked wings
to cooling rack & place in oven to keep
warm. Once wings are cooked, toss in
bowl with enchilada sauce; stir to coat.
Serve immediately with cilantro dip.
Serves 4

(recipe: tasteandtellblog.com)
——————————————–
Zucchini Pizza Bites

1 T. olive oil
2 zucchini cut into 1/4″ thick rounds
kosher salt
fresh ground black pepper
marinara sauce
pepperoni slices (optional)
shredded mozzarella or provolone
cheese
fresh chopped parsley
–
Preheat broiler to 500 degrees F.
In a large skillet over medium-high heat,
heat oil. Working in batches, cook
zucchini slices about 1-2 minutes per
side until golden brown; season with
salt/pepper & place on a foil-lined
baking sheet. Top each slice with a
dollop of marinara sauce, 1 slice
pepperoni (if using) and sprinkle
tops with cheese. Broil until cheese
melts, 1-2 minutes; remove from
oven & garnish with parsley.

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

Chocolate-Peanut Butter Sheet Cake

2 C. flour
2 C. sugar
1 tsp. baking soda
1 C. water
1/2 C. butter, cubed
1/2 C. creamy peanut butter
1/4 C. baking cocoa
3 large eggs
1/2 C. sour cream
2 tsp. vanilla

Frosting:
3 C. powdered sugar
1/2 C. creamy peanut butter
1/2 C. milk
1/2 tsp. vanilla
1/2 C. chopped salted (or unsalted)
peanuts
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray. In large bowl
whisk flour, sugar, baking soda &
salt. In a small saucepan combine
water, butter, peanut butter &
cocoa; bring to a boil, stirring
occasionally; add to flour mixture,
stirring just until moistened. In
small bowl whisk eggs, sour cream &
vanilla until blended; add to flour
mixture, whisking constantly; pour
into prepared pan. Bake 25-30 minutes
until a toothpick inserted into center
comes out clean.
Frosting:
(While cake bakes) In large bowl
beat powdered sugar, peanut butter
milk & vanilla until smooth. Remove
cake from oven & place on wire rack.
Immediately spread frosting on cake &
top with peanuts. Cool completely.
Serves 15

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

Fried Chicken Nuggets

2 boneless, skinless chicken breasts
1 C. ice water
1 egg
1/4 tsp. baking soda
1 tsp. Kosher salt
1/4 tsp. pepper
1 C. flour (plus another handful)
canola or peanut oil, for frying
–
Preheat oven 375 degrees F.
Get ice water ready.
Heat oil(a few inches) in large skillet
to 375 degrees F. Cut chicken into
1″ pieces & pat dry using paper towels;
toss chicken with a handful of flour.
In large bowl whisk egg & ice water
together. Add 3/4 C. flour, salt, pepper
& baking soda; stir until almost all
of flour is incorporated. Add another
1/4 c. flour & ONLY stir 2-3 times. Dip
each chicken piece in batter, tap it
against side of bowl to remove any
excess batter & place in oil. Fry until
pieces are golden brown; transfer
to a cooling rack or paper towels.
Lightly salt (optional)

(recipe: souschefs.blogspot.in)
——————————————-
Bacon-Tater Snacks

2 C. tater tots, frozen & thawed
to room temp
1 oz. sharp Cheddar cheese, cut
into 1/4″ squares
4 slices bacon, quartered
1/4 C. brown sugar
1 T. chopped fresh parsley
–
Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. Starting with a bacon piece,
lay one tater tot in center of bacon,
top with cheese & roll up; secure
with a toothpick. Roll tots in brown
sugar & place tots, seam
sides down, on prepared sheet.
Bake 20-25 minutes, turning once
halfway through baking time. Garish
tots with parsley (if using) & serve
immediately.

(recipe: homemadesimple.com)
—————————————-
30-Minute Buffalo Chicken Salad
Sliders

3/4 C. mayonnaise
1/4 C. sour cream
2 T. hot sauce
1 tsp. garlic powder
1/2 tsp. salt
3 C. cooked, diced chicken
3/4 C. celery, diced
1/2 C. sweet onion, diced
–
8 dinner rolls, split (poster
used potato dinner rolls)
–
In large bowl combine mayo,
sour cream, hot sauce & seasonings
until well mixed. Stir in chicken,
celery & onion; mix well. Fill
rolls with chicken mixture.
Makes 8

(recipe: gooseberrypatch.typepad.
com)
————————————-
Crockpot Spinach Dip

1 (20 oz) pkg. frozen spinach
1 (8 oz) pkg. cream cheese, cubed
2 C. Parmesan cheese, grated
1 pkt. dry onion soup/dip mix
1 tsp. Worcestershire sauce
1 C. sour cream
4 garlic cloves, minced
–
Dippers;
tortilla chips, slices of a
baguette or cut fresh
vegetables
–
Place frozen spinach in a
colander; run warm water
over spinach until it thaws.
Using a few thick paper towels,
thoroughly blot water off the
spinach; place spinach in bottom
of crockpot. Add cream cheese
cubes, Parm. cheese, dry onion
soup mix, Worc. sauce, sour cream
& minced garlic to crockpot; stir a
bit. Cover & cook on High 90 minutes
to 2 hours; stir until creamy. Serve
with tortilla chips, slices of a
baguette or cut fresh vegetables.
Serves 10-15 servings

(recipe: 365daysofcrockpot.com)
—————————————
Bacon-Horseradish Dip

8 slices bacon, cooked/crumbled
1 T. canola oil (or 1 T. bacon fat)
1 small onion, finely chopped
1 1/2 tsp. minced garlic
1 (3 oz) pkg. cream cheese, softened
1 C. sour cream
1 T. prepared horseradish
1 1/4 tsp. stone ground mustard
1/2 tsp. fresh ground pepper
1/4 tsp. salt
–
Cook onion & garlic in 1 T. bacon fat
(or oil); cooking over medium heat
3-4 minutes. Place mixture in a bowl
with bacon. Stir in cream cheese, sour
cream, horseradish, mustard, pepper/
salt until well blended. Refrigerate
at least 2 hours to blend flavors.
Serve chilled or at room temp (dip
spreads easily at room temp).

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

Easy Blender Chocolate Mousse

1 (12 oz) pkg. semi-sweet chocolate
chips
1/2 C. granulated sugar
3 large eggs
1 C. milk, scalded
–
whipping cream or Cool Whip,
for topping
–
Add choc. chips, sugar & eggs to a
blender; pulse about 30 seconds
until ingredients are mixed & choc.
chips are cut into smaller pieces. Pour
in scalding hot milk & blend on medium
speed until mixture is very smooth &
choc. chips have melted completely.
Pour into small serving glasses &
chill until firm. Top with whipped
cream or Cool Whip for serving.
Recipe filled 10 small dessert
glasses.

(recipe: afamilyfeast.com)

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

A little earlier this house was filled with
lots of (in good fun) teasing/yelling/
groaning as two of my sons and one
of their friends were practicing to go
to a “Super Smash Brothers” tournament.
The guys are all in their 20’s and were
having a great time attempting to beat
each other before heading off to the
gaming. I told them “You head out like
Warriors and return as Winners!” (I
hope). I love hearing them have a good
time together – you never get too old
to enjoy the sounds of laughter in
the house!

Hope you’re enjoying your day!

Hugs;

Pammie

Good Friday

As I promised, here’s another day of recipe ideas to, perhaps, help you with your Easter dinner preparations.

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

Carrot Bake

(like a corn casserole,
but using carrots!)

3 (4 oz, ea) jars carrot baby food
1 stick butter, melted
3 eggs
1 C. flour
1 C. packed light brown sugar
1 T. lemon juice
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
–
Preheat oven 350 degrees F.
Spray a 8″ square baking dish with
nonstick spray. In large bowl, combine
carrots & butter; mix well. Add
remaining ingredients; mix until
well blended then pour into pan.
Bake 35-40 minutes until a toothpick
inserted into center comes out clean.
Serves 6

(recipe: mrfood.com)
———————————

Holy Cannoli “Cups”!

Cups:
flour (for dusting surface)
2 refrigerated pie crusts
1/2 c. gran. sugar
1 T. cinnamon

Filling:
2 (16 oz, ea) containers ricotta cheese
2 C. prepared whipped cream
1 C. confectioners sugar
1/2 C. gran. sugar
1 1/2 T. almond extract
juice of 2 lemons
–
1 C. toppings (small choc. chips,
toasted nuts, sprinkles, etc)
–
Preheat oven 425 degrees F.
In large bowl cream all filling
ingredients (except toppings).
Place mixed filling ingredients
into a large plastic ziplock bag &
refrigerate.
Shells:
Place unrolled pie crusts on a
floured surface. Sprinkle sugar &
cinnamon on top, lightly patting it
down into shells. Cut out circles
using a 2 or 3″ cookie cutter,
depending on the size of your muffin
tins; set aside. Press pie rounds into
greased muffin tins.
Bake 10 minutes until cups are golden
brown; remove & allow to cool. Cut a
bottom corner from the filling bag &
use bag to ‘pipe’ filling into each
cup. Sprinkle cups with your choice
of toppings. Serve immediately (so
they don’t get soggy). Serves 6-8

NOTE: Keep filling & cups separate until
ready to fill.

(recipe: pgeveryday.com)

Portside Cheese Dip

2 (8 oz, ea) pkgs. cream cheese,
softened
3-4 oz. Cheddar cheese spread,
(in refrigerated section)
6-8 oz. sharp Cheddar cheese,
finely shredded
1/4 C. milk
1/4 C. Parmesan cheese
3/4 tsp. garlic powder
3/4 tsp. Worcestershire sauce
–
Mix all ingredients together in order
listed, until smooth. Refrigerate until
hard. Serve with warm soft breadsticks,
club crackers or whatever dippers you
choose. Serves 8

NOTE: there was a correction on the
posting: also add some Tabasco sauce
and beef bouillon mixed in a little
warm water.

(recipe: from a restaurant in Marquette,
MI)
——————————————-

Eclair Cake

2 (3.4 oz, ea) pkg. vanilla instant
pudding mix, dry
3 1/2 C. milk
12 oz. Cool Whip, thawed
2 (14.4 oz, ea) pkgs. graham crackers
–
Frosting:
3 T. butter
3 T. milk
3 T. cocoa
1 C. powdered sugar
–
Blend milk & vanilla pudding mix about
2 minutes; fold in Cool Whip. Layer
graham crackers to cover entire bottom
of a 9″ X 13″ pan (you may need to cut/
shape them to fit). Pour half of pudding
mixture on top & level. Place another layer
of graham crackers to cover entire surface.
Pour second half of pudding mixture on top
& level. Place final layer of graham crackers
on top bumpy sides down, cut to shape to
avoid pits & cracks.
Frosting:
Microwave butter & milk just enough so they
melt together (do not boil). Add cocoa &
powdered sugar; blend together. (This will
be a runnier frosting/glaze). Pour over top of
graham crackers & smooth out. Refrigerate
overnight.

Note: Poster says she usually doubles the frosting
recipe.

(recipe: chef-in-training.com)
————————————–

Cheddar/Bacon/Ranch Pinwheels
(appetizer)

2 (8 oz, ea) pkgs. cream cheese, softened
1 C. mild Cheddar cheese, shredded
1/2 C. cooked bacon, crumbled (about
5 slices)
1/2 tsp. parsley flakes
1/2 tsp. dill weed
1/2 tsp. garlic powder
1/4 tsp. onion powder
salt/pepper, to taste
5 (10 inch) flour tortillas
–
Add all ingredients (except tortillas)
to large bowl; use elec. mixer to combine
on Low, until creamy. Season with salt/
pepper. Divide mixture between tortillas
& spread evenly to coat each tortilla.
Tightly roll up tortillas & wrap in plastic
wrap; refrigerate 2 hours or overnight.
When ready to serve, remove from wrap,
cut off ends & slice into pinwheels.
Makes 50 pinwheels.

NOTE: Can be frozen. Place slices on baking
sheet lined with parchment paper. Place in
freezer until frozen; transfer to a freezer-safe
container or freezer bag. To thaw, place
desired amount of pinwheels on counter for
about 30 minutes before serving.

(recipe: motherthyme.com)
———————————

Easy-Cheesy Ranch Rolls

2 (1 lb., ea) loaves frozen bread dough,
thawed
1 C. grated Parmesan cheese
1/2 C. melted butter
1 envelope Ranch salad dressing mix (dry)
1 finely chopped onion
–
Divide dough into 18 portions; shape each
portion into a ball. Combine Parm. cheese,
butter & dry dressing in a bowl. Roll each
ball in mixture then place on two greased
9″ square baking pans. Sprinkle tops with
chopped onion; let rise to double size.
Preheat oven 350 degrees F.
Bake rolls 25 minutes or until golden brown.
Remove from pans; serve warm. Makes 18 rolls.

(recipe: russie-Marys Recipe Exchange)
—————————————

Bunch of Crunch Candy
(crockpot)

2 lb. white melting chocolate or
vanilla candy coating
1 1/2 C. creamy peanut butter
1/2 tsp. almond extract
4 C. corn flake cereal
4 C. crispy rice cereal
4 C. mini marshmallows
–
Break chocolate into small chunks;
place in crockpot. Cover & cook on
High 1 hour. Stir in peanut butter &
almond extract until smooth. Combine
cereals & marshmallows in a huge
bowl. Stir dry mixture into chocolate
mixture in small batches until well
coated. Drop Tablespoonfuls of mixture
onto waxed paper; leave to set. Store
at room temp. in air tight container.

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

Apple Fritter Pancake-Rings

1 C. pancake mix (the kind you
just add water)
sliced apples, sliced to make
‘rings’ (removing core)
powdered sugar
cinnamon
oil, for frying
–
Prepare pancake mix. Heat oil in large,
deep skillet. Place powdered sugar in
shallow dish and cinnamon in another
shallow dish. Dip cut apples into pancake
mix & fry in oil, 2-3 minutes per side.
When cooked, roll in powdered sugar and
sprinkle tops with cinnamon.

(recipe: allfood.recipes)
==========================

Yesterday, after getting our taxes
done, we stopped to visit my dear
friend Mary (Momma on her blog).
She & I have been friends since
1969; as you can see we like to
goof around together, as well as
‘attempt’ to look semi-normal:

 

Mary took a photo of my husband & I
when we visited her – here’s HER
photo of us, yesterday- we were just

about ready to go out the
door & drive home.

 

==========================
It’s a beautiful day out there today,
52 degrees F., sun shining, slight
breeze – looks like a perfect Spring
day!

Hope you have a blessed day; today
is the remembrance of Christ’s
crucifixion – but then, three days
later – HE ROSE!

Hugs;

Pammie

More Recipes!

(couldn’t resist – he’s so cute!)

Our weather is still cooperating – today it’s in the 50’s! Made a few trips (post office, drug store & grocery) – upon coming out of the grocery store it was POURING! (It was really windy & hard rain last night – strange weather!). Glad I’ve got my running down for today – more to come in the next few days. Since I really don’t have any big/great news to share, I really didn’t think I needed to post UNTIL I read the length of the Thanksgiving recipes I’d already accumulated (for you!). Here’s more on the Holiday Recipe Hit Parade:

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

Layered Pumpkin Dessert Bars

25 ginger snaps, finely crushed,
about 1 1/3 C.
1/4 C. butter, melted
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. sugar
1 1/2 C. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 (3.4 oz.,ea) pkgs. vanilla instant
pudding mix
2 C. cold milk
1 (8 oz ) tub Cool Whip, thawed,
divided
1/2 C. chopped nuts
–
Preheat oven 350 degrees F.
Mix cookie crumbs & butter; press into
bottom of 9 X 13 baking dish. Bake 10
minutes. Beat cream cheese & sugar
with elec. mixer until well blended. Add
pumpkin & spices; mix well. Add eggs,
1 at a time, beat on Low speed after each
just until blended; pour over crust. Bake
30 minutes or until center is almost set.
Cool 1 hour. Beat pudding mixes & milk
in medium bowl with whisk 2 minutes.
Stir in 1 C. Cool Whip; spread over dessert.
Cover with remaining Cool Whip. Refrigerate
3 hours or until firm; sprinkle top with nuts
before serving. Makes 16 bars.

NOTE: do not add nuts early, as they will
become soft.

(recipe: Kraft foods)
————————————–
Caramelized Pumpkin Soup

2 small pumpkins, about 3 lb
2 C. vegetable broth
2 sweet red peppers
1 1/2 T. olive oil
1 medium Spanish onion
1 T. cayenne pepper
1 tsp. red pepper flakes
1 T. cinnamon
salt & pepper, to taste
–
Preheat oven 400 degrees F.
Line a baking sheet with aluminum
foil. Cut top off pumpkins & slice in
half; scoop out seeds & membranes.
Brush insides & outsides of halves
with 1 T. olive oil. Cut each half into 1
inch slices. Slice red pepper into 1/4″
slices. Add slices of pumpkin & pepper
to baking sheet & sprinkle with coarse
sea salt & black pepper. Roast pumpkin
& peppers on middle rack 30 minutes;
flipping half way through. Allow to cool
slightly; set peppers aside. Remove skin
from pumpkin & mash flesh; set aside.
In pan on medium-high heat, add 1/2 T.
olive oil & red pepper flakes. Cut onion
in 1/8″ slices & add to pan. Lower heat
to medium & cook onion 10 minutes
until caramelized. In large saucepan add
onion, peppers, pumpkin, vegetable
stock, 1 T. cayenne & cinnamon; blend
all ingredients using an immersion
blender (or, in batches, in a blender).
Heat soup through & simmer 5 minutes.
Add more vegetable stock for thinner
soup. Adjust salt & pepper to taste.
Serve soup & sprinkle with remaining
cayenne, if desired.

(recipe: thelatinkitchen.com)
————————————

Party Carrots

2 lb. carrots, sliced
2 tsp. chicken bouillon granules
8 oz. Velveeta cheese, cubed
2 T. butter
1 (8 oz) pkg. cream cheese, cubed
4 green onions, sliced
1/4 tsp. salt
1/4 tsp. pepper
–
Preheat oven 350 degrees F.
Place 1 inch water in a large
saucepan; add carrots & bouillon;
bring to boil. Reduce heat, cover &
simmer 7-9 minutes or until crisp-
tender. In another large saucepan,
combine Velveeta & butter; cook &
stir over low heat until melted. Add
cream cheese, onions, salt/pepper;
cook & stir until cream cheese is
melted. Drain carrots; stir in cheese
sauce. Transfer to greased, shallow
2 qt. baking dish. Cover & bake
20-25 minutes until bubbly. Serves 8

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

Cranberry Cornmeal Dressing

3 C. chicken broth, divided
1/2 C. yellow cornmeal
1/2 tsp. salt
1/2 tsp. white pepper
1/2 lb. Italian turkey sausage
links, casings removed
1 large onion, diced
1 large fennel bulb, diced
(about 1 C.)
1 garlic clove, minced
1 egg yolk, beaten
4 C. soft French or Italian bread
crumbs
3/4 C. dried cranberries
2 T. minced fresh parsley
1 T. balsamic vinegar
1 tsp. minced fresh sage
1 tsp. minced fresh savory
1/4 tsp. ground nutmeg
–
Preheat oven 350 degrees F.
In small bowl whisk 1 C. broth,
cornmeal, salt/pepper until smooth.
In large saucepan, bring remaining
broth to boil; add cornmeal
mixture, stirring constantly. Return
to boil; cook & stir 3 minutes until
thickened. Remove from heat & set
aside.
Crumble sausage into large nonstick
skillet; add onion & fennel. Cook
over medium heat until sausage is no
longer pink. Add garlic; cook 1 minute
longer; drain. Stir in egg yolk & corn-
meal mixture. Add bread crumbs,
cranberries, parsley, vinegar, sage,
savory & nutmeg. Transfer to a
greased 1 1/2 qt. baking dish. Cover
& bake 40-45 minutes or until a
thermometer reads 160 degrees F.
Makes 8 servings.

(recipe: tasteofhome.com)
—————————–
Pineapple-Sweet Potato Bake

6 large sweet potatoes (about
4 1/2 lb.)
1 (20 oz) can pineapple chunks
1 C. sugar
2 T. cornstarch
1/2 C. butter, cubed
16 maraschino cherries
ground cinnamon
–
Preheat oven 350 degrees F.
Place sweet potatoes in Dutch
oven or large kettle; cover with
water & bring to boil. Reduce heat,
cover & simmer 30-45 minutes until
tender. Drain & cool slightly. Peel &
cut each potato lengthwise into
quarters; cut each quarter into 2-3
wedges. Place in greased 9 X 13 pan.
Drain pineapple, reserving juice. Sprinkle
pineapple over potatoes. In saucepan,
combine sugar & cornstarch; stir in
reserved juice  & blend. Add butter &
bring to boil. Cook & stir 2 minutes until
thickened. Pour over potatoes &
pineapple; top with cherries. Sprinkle
with cinnamon & bake, uncovered,
30-35 minutes or until heated through.
Serves 8

(recipe: tasteofhome.com)
————————————
Green Beans with Almond Butter

1 1/2 lb. fresh green beans, trimmed
3 T. butter, softened
2 tsp. lemon juice
1/2 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. garlic powder
dash pepper
1/4 C. slivered almonds, toasted &
finely chopped
–
Place beans in large saucepan; cover
with water & bring to boil. Cook,
uncovered, 8-10 minutes or until
crisp-tender. In small bowl combine
butter, lemon juice & peel, salt, garlic
powder & pepper. Stir in almonds.
Drain beans & return to pan. Add
almond butter & toss to coat.
Serves 6

(recipe: tasteofhome.com)
—————————–
Roasted Butternut Squash Tossed
Salad

4 C. cubed/peeled butternut squash,
about 1 lb.
1 large onion, chopped
1 T. honey
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (6 oz) pkg. fresh baby spinach
2 C. coarsely chopped iceburg lettuce
1/2 C. Cheddar cheese, shredded
6 T. poppy seed salad dressing, divided
1/2 C. seasoned stuffing cubes
1/2 C. dried cranberries
1/4 C. slivered almonds, toasted*
4 strips bacon, cooked/crumbled
–
Preheat oven 400 degrees F.
In large bowl toss squash & onion with
honey, salt, garlic powder & pepper.
Transfer to a 15 X 10X 1″ baking pan
sprayed with nonstick spray. Bake
20-25 minutes until vegetables are
tender, stirring once; cool slightly.
In another bowl combine spinach,
lettuce, cheese & squash mixture.
Just before serving drizzle with 4 T.
dressing; toss to coat. Divide salad
among 8 plates; top with stuffing cubes,
cranberries, almonds & bacon. Drizzle
with remaining dressing. Makes 8
servings.

*To toast almonds:
Preheat oven 350 degrees F.
Spread nuts on a 15 x 10 x 1 baking
pan. Bake 5-10 minutes until lightly
browned, stirring occasionally. OR-
spread in a dry nonstick skillet &
heat over low heat until lightly
browned, stirring occasionally.

(recipe: tasteofhome.com)
———————————

Pecan Pie Bars for a Crowd

6 C. flour
1 1/2 C. sugar
1 tsp. salt
2 C. cold butter, cubed

Filling:
8 eggs
3 C. sugar
3 C. corn syrup
1/2 C. butter, melted
3 tsp. vanilla
5 C. chopped pecans
–
Preheat oven 350 degrees F.
In large bowl combine flour, sugar &
salt. Cut in butter until crumbly. Press
onto bottom & up sides of two greased
15 X 10 X 1″ baking pans. Bake 18-22
minutes until crust edges are beginning
to brown & bottom is set.
Filling:
Combine eggs, sugar, corn syrup, butter
& vanilla in large bowl; stir in pecans &
pour over crust. Bake 25-30 minutes
longer until edges are firm & center is
almost set. Cool on wire racks. Cut into
bars. Refrigerate until serving.
Makes 6-8 dozen.

(recipe: tasteofhome.com)
———————————

Mushroom/Onion/Sage Stuffing

10-12 C. dried bread crumbs (or 16-18 oz.
loaf rustic white bread)
6 T. unsalted butter (additional 2 T., melted)
4 C. fresh mushrooms, quartered
1 lb. yellow onions, diced
4 large stalks celery, diced
3 large cloves garlic, minced
1/4 C. finely chopped fresh sage leaves
leaves from 2 stalks thyme
2 large eggs, beaten
2 1/2 C. chicken or vegetable stock
1 tsp. poultry seasoning
1 tsp. salt
fresh ground black pepper
–
Preheat oven 375 degrees F.
Butter a 9 X 13 baking dish. Rinse &
pat dry onions. Heat butter in large
pan; add mushrooms, onions, celery,
garlic & cook until soft, stirring
frequently. Add sage & thyme, season
with salt/pepper; cook 3 minutes then
remove from heat. Beat eggs with
chicken stock & season with salt/pepper,
poultry seasoning. In large bowl combine
bread crumbs & egg mixture; add cooked
vegetables & herbs. Pour into prepared
dish; drizzle with melted butter. Cover &
bake 30 minutes. Uncover & bake an
additional 15-20 minutes or until top
is browned. Cool 10 minutes before
serving. Serves 6-8

(recipe: 12tomatoes.com)
————————————-
Pumpkin Pie Dip

1 (8 oz) pkg. cream cheese, softened
2 C. confectioners sugar
1 C. canned pumpkin
1/2 C. sour cream
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger
–
gingersnap cookies, for dipping
–
In large bowl beat cream cheese &
confectioners sugar until smooth.
Beat in pumpkin, sour cream,
cinnamon, pumpkin pie spice &
ginger until blended. Serve with
gingersnaps. Makes 4 Cups

(recipe: tasteofhome.com)
—————————–
That should be enough for today –
I’m SURE there will be more to
follow in the days ahead. How are
you coming on your holiday
preparations? Think I’m pretty close
to done with the groceries – few
more things to pick up in the next
few days, but close to being done
(Yay!)

We got a big shock Sunday – our
Sunday School teacher (a wonderful
man) Friday, was loading up his truck
with Christmas decorations with hopes
of driving to church to decorate our
classroom when he fell – (not sure if
he was on a ladder or not) but his
face directly hit the top of a small
propane tank (the thin metal rim)
which did severe damage to his
face, both jaws, dislocated his
shoulder & broke his collarbone.
He is now in the hospital, but will
be coming home tomorrow to
recooperate. There are several
oral surgeries in the future, but
he has to heal some for 6 weeks
before they can do anything. You
just never know when life will
change – in an instant. If you are
a praying person, please pray for
Rick. Thanks.

Hugs;

Pammie

Super Happy!

Last night was Knit/Crochet night and one of our ‘long time’ regulars attended after having been absent for a few weeks. She joined our group about 5-6 years ago just before her marriage; they’ve wanted children for years. She’s been through a lot of procedures/surgeries/infusions, etc. but last night she announced she is FINALLY PREGNANT! SO excited for her! (Of course, the group immediately said: “We’ll have to have a shower!” (she’s not due until my birthday, June 18th, so we have lots of time to prepare.) Immediately I began thinking of what I can knit for her (I’m pretty sure she’ll get several blankets – one lady is already planning on making two ‘blue jean’ quilts for her: one for a girl/one for a boy). I’m (for starters) going to knit her a bunny toy (see below) and some baby blocks:

                                      

I’m sure, as time goes on, I’ll think of other things – this baby is truly going to be SPOILED, as it should be. She told me last night that her doctor gave her a baby site that gives you updates, week-by-week, as to the size/development of the baby – right now it’s the size of a raspberry! How neat! She said the site gives an ‘idea’ of each stage: first it was the size of a poppy seed, then sesame seed, then blueberry and now a raspberry. (and, of course, I added “Eventually a WATERMELON!) Just super happy for them!!!

Re-reading my post (before publishing) brought back the Bible verse I wrote on our birth announcements for each of our sons; remember, I too, was unable to get pregnant (we tried 8 years, then adopted each son). Here is the verse that’s close to my heart:

“For this child I prayed; and the Lord hath given me my petition which I asked of Him.”  I Samuel 1:27

Well, weather-wise we’re still ‘in the clear’ as far as the ‘white stuff’ – last night it rained lightly and was pretty windy, but no snow – yet. Today: 32 degrees F (perfect ‘snow’ temp), and chance of flurries, low 25 degrees F. tonight. My husband reminded me: “FLURRIES aren’t ‘STICKING SNOW” – I tend to forget – so NOT ready for the ‘real deal’, even IF I live in Michigan!

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

Crockpot Pumpkin Butter

1 (15 oz) can pumpkin
1/2 C. apple juice
3/4 C. sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
–
Spray insides of crockpot. In a
bowl combine all ingredients;
pour into crockpot.Cover &
cook on High 4-5 hours, stirring
occasionally until butter is thick
enough to stick to a spoon turned
upside down; or Low 8 hours.
Spoon butter into a jar and allow
to cool completely in refrigerator
before using. It will keep in fridge
up to one week or in freezer up to
6 months.

(recipe: myfridgefood.com)
————————————–
Bacon Chili Corn Chowder

3 slices bacon, chopped into 1/2″ pieces
1 1/2 large yellow onions, diced
1/2 C. scallions, chopped
2-3 T. butter
6 ears corn, shucked/shaved off cob
(5 C.)
1-3 whole Chipotle peppers in Adobo
sauce, diced
1 (4 oz) can diced green chilies
1 (32 oz) can chicken broth
2 C. heavy cream
3 T. cornmeal
salt & pepper, to taste
–
In large pot cook bacon over medium
heat; once cooked add onion – stir &
cook 3-4 minutes. (optional: remove
some of bacon & use for garnish)
After onions start to soften, add butter,
melt, then add corn. Stir & cook 2 minutes.
Add both chilies; stir & cook 1-2 minutes.
Pour in chicken broth; bring to simmer,
then add cream. In a small bowl add
cornmeal with a little water; mix then
pour into soup. Allow to cook & thicken
for 15 minutes. If you want it thicker,
add a little more cornmeal mixed with
water, then let simmer another 10-15
minutes. Serves 8

(recipe: 12tomatoes.com)
———————————-

Ricotta Spinach Lasagna

1 box lasagna noodles
2 T. olive oil
3 T. butter
3 T. flour
1/2 C. onion, diced
2 (10 oz, ea) pkg. frozen spinach,
thawed
2 lb. Ricotta cheese
3 C. milk, gently warmed
1 c. Parmigiano-Reggiano cheese,
grated & divided
salt & pepper, to taste
–
Preheat oven 375 degrees F.
In large skillet cook onion in olive oil
4-5 minutes. Add spinach & season
with salt & pepper, saute 5 minutes;
remove from heat to cool.  Combine
ricotta & 3/4 C. Parm. cheese; season
with salt & pepper. In a saucepan, melt butter
& add flour; cook 2-3 minutes. Add warm
milk & bring to a simmer, whisk sell
so there are no lumps, season with salt &
pepper. When sauce comes to a simmer,
cook an additional 5 minutes. Spray a
9 X 13 pan with nonstick spray. Spread
1/2 C. milk/flour mixture in bottom of pan.
Top with 4 lasagna noodles, 1 C. ricotta
mixture & a sprinkling of Parm. cheese.
Repeat same patter for 3 more layers.
Top layer: Spread remaining sauce &
ricotta mixture, sprinkle with Parm.
cheese & bake 35-40 minutes or
until golden brown & bubbly on top.
Before cutting, let it rest 5 minutes.

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

Oven-baked BBQ Chicken

3 cloves garlic, minced
1/4 C. olive oil
1 tsp. smoked paprika
1 T. lemon juice
salt & pepper
1 1/2 C. your favorite BBQ sauce
–
Cut each chicken breast in half. Place garlic,

olive oil, paprika & lemon juice in a gallon-
sized zip lock bag; add chicken, close bag
securely & turn over several times allowing
chicken to coat. Refrigerate bag 1 hour
(up to 24 hours).

Preheat oven 400 degrees. Spray 9 X 13″
pan with nonstick spray & place chicken
evenly in pan. Sprinkle chicken with salt &
pepper; discard marinade. Cover pan with
foil & bake 40 minutes. Remove foil. There
will be some liquid in bottom of pan;
carefully remove that from pan. Drizzle
BBQ sauce over top of each chicken piece.
Brush sauce around sides so that each
breast is covered. Return to oven, uncovered,
5 minutes longer. Remove from oven, drizzle
more BBQ sauce (if desired) & bake another
10 minutes. (Applying the sauce 2-3 times
will help sauce get sticky.) Serves 6-8

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

Bacon-Pear Salad

1/3 C. vegetable oil
3 T. lemon juice
1 C. (4 oz) shredded Parmesan
cheese, divided
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/4 tsp. salt
1 large head romaine lettuce,
torn
6 slices crisply cooked bacon, crumbled
3 pears, unpeeled & thinly sliced
1/4 C. minced fresh chives
pepper (optional)
–
Blend oil, lemon juice, 1/2 C. cheese,
Wors. sauce, garlic & salt in food
processor or blender for 10 seconds.
Toss lettuce, bacon & dressing in
large bowl & arrange on salad plates.
Top with pear slices, chives & remaining
cheese. Sprinkle with pepper, if desired.
Serves 6

(recipe: facebook)
————————————
 Apple Dumplings

3/4 C. flour
1/4 tsp. salt
1 stick unsalted butter, cut into
cubes & chilled well
1/4 to 1/2 C. ice water
2 large Granny Smith apples,
peeled/cored & cut into eight wedges
each
4 T. unsalted butter
1/2 C. brown sugar
1 tsp. cinnamon
–
vanilla ice cream, for serving
–
Combine flour & salt in large bowl or
food processor. Using pastry blender
or food processor, cut butter into flour/
salt mixture until it resembles coarse
crumbs with several pea-sized pieces
remaining. Mix in water, one tablespoon
at a time, until dough holds together. Turn
out onto a large sheet of plastic wrap; wrap
tightly into a disk & refrigerate at least 15
minutes.
–
Preheat oven 350 degrees F.
Roll dough into a large circle on a floured
surface; cut into 16 wedges. Roll each apple
wedge up in a wedge of dough & arrange in
a 8″ X 8″ baking pan. Melt butter in small
saucepan over medium heat; stir in brown
sugar & cinnamon – drizzle over dumplings.
Bake until dough is lightly browned & apples
are softened, about 25 minutes. Serve warm
with vanilla ice cream, if desired. Makes 16
dumplings.

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

Pasta with Butternut Squash

1 box (Barilla) campanelle pasta
1/3 C. bacon, cut into small pieces
1/4 C. olive oil
1/2 C. onion, chopped
1 lb. butternut squash, peeled/
cubed
1 sprig fresh rosemary
1 1/2 C. chicken broth
salt & pepper, to taste
–
Saute bacon in large skillet over
medium-high heat until crispy; drain
& place bacon on a plate. Heat olive oil
in same skillet; add onions & rosemary-
saute until onions are golden. Add
squash & chicken broth; simmer 10-15
minutes until squash gets soft. Discard
the rosemary. Season with salt & pepper.
Place half of the squash mixture in a
blender & process until smooth. (you can
thin the sauce more by adding more
chicken broth). Return sauce to pan.
Cook pasta accordg. to pkg directions then
toss with sauce. Top cooked mixture
with cooked bacon when serving.
Serves 8

(recipe: barilla.com)
————————————–

Hungarian Goulash
(crockpot)

3 T. vegetable oil
1 lb. fresh mushrooms, sliced
2 medium onions halved & sliced
2 red bell peppers, chopped
3 garlic cloves, finely chopped
1/2 tsp. sea salt
2 lb. lean beef chuck, cut into
1 1/2″ pieces
1/4 C. sweet paprika
3 T. flour
2 tsp. caraway seeds
2 C. beef broth
4 tsp. tomato paste
–
egg noodles, cooked
–
Heat oil in heavy pan over medium
heat; add beef & brown. Stir in
paprika, flour & caraway seeds;
cook 1 minute. Add 1 C. beef broth
then transfer to crockpot. Place
remaining ingredients in crockpot;
cook on Low 8-10 hours or until
beef is tender. Serve over cooked
egg noodles.
If you want it thicker, add 1 tsp.
cold water & 1 tsp. cornstarch
to mixture & bring to a boil.

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

Bacon Jalapeno Deviled Eggs

12 large eggs, hard boiled/peeled
1 C. mayonnaise
1 1/2 tsp. rice vinegar
3/4 tsp. ground mustard
1/2 tsp. sugar
2 jalapenos, seeded/chopped
6 pieces bacon, cooked crisp/crumbled
paprika
–
Slice hard boiled eggs in half, lengthwise.
Remove yolks; place yolks in a bowl. Mash
the yolks with a fork; add mayo, vinegar,
mustard & sugar; stir to combine. Mix in
jalapenos & bacon. Place mixture in a ziplock
bag & cut a small hole in bottom corner of
bag. Using bag as a pastry bag, fill each egg
yolk hole with mixture; sprinkle tops with
paprika. Refrigerate until ready to serve.
Makes 24

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

Pumpkin Pancakes

1 1/4 C. flour
1 1/2 tsp. baking powder
1 1/2 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/8 C. vegetable oil
1 egg, slightly beaten
1 1/2 C. buttermilk (1/8 to
1/4 C. more if needed to keep
batter thinner)
1/3 C pureed pumpkin (or canned)
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
–
syrup
–
In medium bowl add flour, baking
powder, sugar, salt & baking soda;
whisk with a fork to blend. Add
vegetable oil, egg, buttermilk; stir
until mixture is well blended. Add
pumpkin, vanilla & pumpkin pie
spice; stir. Heat frying pan to medium
heat. Oil cooking area slightly & pour
batter on surface in small circles.
(Poster noted she uses 1/2 C. batter
for each pancake). Flip pancake when
you see edges become dry and small
bubbles form & pop on surface. After
flipping, cook another 1-2 minutes.

NOTE: Turning pancakes is much
easier if you spray the spatula with
nonstick spray.

Makes about 9 (4″ – 5″) pancakes.
Serve warm with syrup

(recipe: allfood.recipes)
=====================

Got adventurous last night right before
going to Knit Night and decided I’d tackle
the knit ‘Keyhole Scarf’. I had printed up
about 4-5 different ‘easy’ patterns – still
none of the ‘keyhole’ directions made
much sense to me, but I selected the one
that had the words “EASY/BEGINNER” on
it. So far it’s really ‘easy’ – you just keep
knitting a regular scarf until it’s about
27″ long, then you do the keyhole. I’ve
got about 18″ done so far – am planning
on going on YouTube to watch various
videos on how to do the “Loop Cast On”
(in middle of row) – something I’ve never
done before. Am hoping it works out
really easy – we’ll see. (this would be for
the Historical Society’s winter sale early
in December) – we’ll see how ‘easy’ these
are to knit! (Am still plugging away at the
Broomstick Lace scarf – should have that
finished by end of week. They’re “OK” –
not saying I’m planning on doing another
one any time soon, but I just had to prove
to myself I could remember how to do
it again!

Hope your day is going well and you’re
inside, warm & toasty (that is – IF you’re
in a colder climate!) Tonight is my special
needs group’s Music/Birthday night – those
always go by really fast: I play piano/they sing,
we switch to prayer requests (which means
I & others go around the room with paper
& pen recording their individual request),
we do a general prayer for the requests, then
a quick prayer for the snacks, serve said snacks
and it’s time to go home! Don’t have a lot
planned for the day – just knitting, constructing
a homemade chicken pot pie, then off to my
group!

Hugs;

Pammie

Great Time Yesterday!

(we were at a sports bar – hence the ‘decorations’)

This is just part of the people at the “All Operator Reunion” – some of the people I & my husband worked with at Michigan Bell/AT&T (I’m second row far left/rust colored shirt & glasses, my husband is top row -right end, only guy!). I would guess we had something like 30 people there – nice lunch, great company. You’ve heard me mention my dear friend Mary/Momma before – she was my boss for many years when we both worked all nights (and then, later, when we both transferred to a different office) – she came (a good 1 1/2 hour drive from her house) – here she’s chatting with another friend – she’s on the left:

We’ve been friends for 45 years now – (my husband is in the background in this photo – just noticed!). We all had a nice time catching up – can’t wait for next year’s reunion!

Saturday also found me with the other knit group, helping out. They had collected 300+ knit/crocheted hats/scarves/mittens for the four homeless/warming shelters in our area and some of her group gathered together to put little tags on each item and also to wind yarn into balls. It was a fun time for me getting to meet more of her group (they only meet for 2 hours once a month). The time flew by, we got everything done in 1 1/2 hours! So many nice/lovely hand made items – very nice to see all the work done. I’ve started another scarf for them, this time it’s a thinner white fuzzy yarn done in a very simple pattern. Also working on some bigger baby hats – there was only one tiny baby hat in her collection, so I thought I could ‘beef that up’ a little and make some more. It’s a great group with a great mission: keeping the homeless warm this winter!

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

Crockpot Pumpkin Pie Dump Cake

1 C. granulated sugar
2 (15 oz, ea) cans pumpkin puree
1 T. pumpkin pie spice
1/2 tsp. salt
1 (18.25 oz) box white or yellow cake mix
1/2 C. butter
cinnamon
–
vanilla ice cream
–

Combine sugar, pumpkin, pumpkin pie spice
& salt in bottom of crockpot; stir. In separate
bowl combine cake mix (dry) & butter. Using a
fork or pastry blender, cut butter into cake mix
until butter is pea-sized & cake mix is crumbly.
Sprinkle mixture on top of pumpkin puree in
crockpot. Sprinkle cinnamon on top & place a
double layer of paper towels on top of crockpot
(Under lid). Put lid on & make sure it is secure.
(Paper towels will prevent condensation from
dripping onto cake). Cook on Low 3-4 hours or
High 90 minutes – 2 hours. Remove lid & turn
on Warm. Let set on Warm 20-30 minutes then
serve with vanilla ice cream. Makes 8-10
servings.

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

Green Bean/Corn Casserole

1 (10 3/4 oz) can cream of celery soup
1 C. sour cream
1 C. shredded Cheddar cheese
1/2 c. finely chopped onion
2 (14.5 oz, ea) cans French style
green beans
2 C. thawed frozen corn
1/4 C. crushed cheese crackers
butter flavored spray
–
Preheat oven 350 degrees F.
In large bowl combine soup, sour
cream, cheese & onion; mix in
corn & beans. Transfer to 2 qt.
baking dish sprayed with nonstick
spray. Cover & bake 25 minutes.
Uncover & sprinkle crushed crackers
around outside edges of pan; spritz
crackers with butter flavored spray;
bake 15 minutes more. Serves 8

(recipe: julieseatsandtreats.com)
———————————

Sweet & Sour Sesame Chicken

10 oz. raw boneless skinless chicken
breast, cut into nuggets
1/8 tsp. salt
1/8 tsp. black pepper
1 egg
1/4 C. flour
1/4 C. chicken broth
1 T. cornstarch
2 T. pancake syrup
2 T. rice vinegar
1 T. ketchup
1/2 T. soy sauce
1/2 tsp. sesame oil
1/2 tsp. crushed garlic
1 tsp. sesame seeds
2 T. thinly sliced scallions
(red pepper flakes – optional)
–
Preheat oven 375 degrees F.
Spray a baking sheet with nonstick spray.
Place chicken in large bowl; season with
salt & pepper; add egg, mix well to coat.
Pour flour in a wide bowl. One at a time,
add nuggets to egg mixture; shake to
remove excess then dip into flour –
coating thoroughly. Evenly lay nuggets
on baking sheet. Bake 10 minutes until
chicken is cooked through.

Sauce:
Combine broth with cornstarch in a nonstick
skillet; whisk to dissolve. Heat pan to Medium-
Low; add syrup, vinegar, ketchup, soy sauce,
sesame oil & garlic; mix well. Cook & stir until
thick enough to coat a spoon, 2-3 minutes.
Remove skillet from heat; add chicken & toss
to coat. Plate chicken & sprinkle with sesame
seeds & scallions. (and red pepper flakes, if using).
Makes 2 servings.

(recipe: allfood.recipes)
————————————-

Garlic Shrimp Tortellini Toss

1 (19 oz) frozen cheese tortellini,
thawed
1 1/2 C. peas
2 T. olive oil
1 lb. uncooked medium shrimp,
peeled/deveined
3 garlic cloves, minced
1/2 tsp. salt
1/2/ tsp. dried thyme
1/4 tsp. pepper
–
Prepare tortellini accordg to pkg.
directions. During last 5 minutes
of cooking, add peas; drain. While
tortellini is cooking, heat olive
oil in large skillet over medium-
high heat. Add shrimp; cook 2
minutes. Add garlic & cook
another 2 minutes until shrimp
turn pink. Add tortellini mixture
to skillet; stir in seasonings &
toss to coat. Serves 4

(recipe: julieseatsandtreats.com)
——————————

Bacon-Double Cheese Dip
(crockpot)

8 slices bacon, chopped/cooked
crispy
2 (8 oz, ea) cream cheese, softened
1 C. mayonnaise or Plain Greek yogurt
2 (8 oz, ea) pkgs. shredded cheese
(your choice, poster used Swiss &
sharp Cheddar)
2 green onions, finely chopped
–
Beat together cream cheese &
mayonnaise (or yogurt). Stir in
shredded cheeses; add remaining
ingredients, reserving a little bit
of bacon for topping. Cover &
cook on Low 3 hours until hot &
smooth. Garnish with reserved
bacon. Serve with chips and/or
crackers. Serves 10-12

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

Crockpot Pepper Steak

1 to 1 1/2 lb. beef round steak, cut into
bite sized pieces
1/3 C. flour
1/4 tsp. pepper
1 onion, sliced
1 green and/or red bell pepper, clied
1 (14.5 oz) can Red Gold diced tomatoes
1 (4 oz) can sliced mushrooms, drained
3 T. soy sauce
–
Hot, cooked rice (recipe serves 4-6)
–
Place meat in crockpot & sprinkle with
flour & pepper. Stir well to coat then add
rest of ingredients (except rice). Cover &
cook on High 1 hour. Reduce heat to Low
& continue cooking another 8 hours.
Serve over hot rice. Serves 4-6

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

Poor Man’s Philly Beef & Cheese
Sandwiches

2 lb. ground beef
2 pkgs. onion soup mix
1 T. Worcestershire sauce
2 T. butter
1 onion, sliced
8 small sweet peppers or
2 large bell peppers, sliced
salt
6 slices provolone cheese
8 crusty dinner rolls
–
Cook ground beef in large skillet;
drain grease. Add onion soup mix,
Worsc. sauce & stir. In another deep
skillet over medium-high heat. Add
2 T. butter, dash salt & peppers; cook
until golden & wilted, stirring
occasionally. Once meat has browned,
take 6 slices provolone cheese & lay
over top of meat. Turn off heat & cover
with lid; once cheese has melted, remove
pan from stove. Slice buns in half & spoon
some of the cheese/meat mixture onto the
buns; cover with some sauteed peppers/
onions mixture & serve. Makes 8 sandwiches.

(recipe: Jamiecooksitup.net)
———————————————

Sauerkraut/Potato Casserole

8-10 medium potatoes
1 large bag or can sauerkraut, drained
2 cans cream of mushroom soup
1 C. sour cream
1 can sausage links
–
Preheat oven 350 degrees F.
Cook potatoes, then peel & slice medium
thick. Place a layer of potatoes in bottom
of 9 X 13 pan. Slice sausage into 1/4 – 1/2
inch thickness. Place half in single layer
over potatoes. Mix together sauerkraut,
soup & sour cream; spread half over
potatoes/sausages. Repeat with another
layer of potatoes/sausages & kraut
mixture. Bake 30-40 minutes, until hot.
Serves 4-6

(recipe: recipelion.com)
———————————

CREAMY NEW ORLEANS PRALINES

3 cups sugar…
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 tsp baking soda
1 tsp vanilla extract
1 quart pecans

Combine sugar, buttermilk, corn syrup and salt
in a very large pan (it will foam considerably when
soda is added), and bring to a nice rolling boil.
Add soda, stir and cook until soft-ball is formed when
dropped in cold water. Then remove from heat and
add vanilla. Beat until color changes and candy thickens.
Stir in pecans. Drop by teaspoons onto greased cookie
sheet. (DO IT FAST before the candy hardens).

(recipe: Facebook)
———————————————

Rustic Tuscan Soup

1 loaf Italian bread (18 inch) cut into
1″ pieces
1 T. olive oil
1/2 C. grated Parmesan cheese,
divided
1 tsp. crushed red pepper
8 slices bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 (15 oz, ea) cans cannellini beans,
rinsed
2 (14.5 oz., ea) cans diced tomatoes,
undrained
2 (14.5 oz ea) cans chicken broth
6 C. loosely packed fresh chopped kale
–
Preheat oven 400 degrees F.
Spread bread onto baking sheet; drizzle
cut sides with oil; sprinkle with 1 T. Parm.
cheese & crushed pepper; bake 10 minutes.
Cook & stir bacon in large saucepan on
medium heat until crisp. Remove bacon
from pan with slotted spoon; drain on
paper towels. Discard all but 1 T. bacon
drippings from pan; add onions & cook,
stirring, 5 minutes or until crisp-tender.
Return bacon to pan along with beans,
tomatoes, broth & 1/4 C. remaining cheese;
stir. Simmer on medium-low heat 20 minutes,
stirring occasionally. Add kale & cook 10
minutes longer. Serve soup topped with
Italian bread croutons & remaining cheese.
Makes 10 (1 C.) servings.

(recipe: Kraft foods)
—————————————–

3 Ingredient Peach Cobbler
(crockpot)

6 large peaches, peeled & sliced
1 box white cake mix (unprepared)
1/2 C. (1 stick) butter, softened
–
Place sliced peaches in bottom of
crockpot. Cut butter into cake mix
with a pastry blender until crumbly;
sprinkle over peaches. Place a paper
towel (or dish towel) over top of
crockpot & place lid on top. Cook on
High 2-3 hours or Low 4 hours. Remove
towel & serve.

Great with vanilla ice cream!
Makes 8 servings

(recipe: 365daysofcrockpot.com)
===========================

Our gas prices (happily) are staying the same:
$2.99/9 – YAY!

Our weather has turned a typical Michigan
Fall – clear and about 45 degrees F. right now
at 2:30 p.m. When we left for church this
morning at around 8:40 a.m. it was a ‘balmy’
29 degrees! I’ve heard, from friends, that it
actually snowed a bit on Halloween – I wouldn’t
know, we don’t ‘go out’ and because we live on
a major highway, there are no trick or treaters, so
we both just read or watched tv (totally oblivious
to any ‘white stuff’ that might have fallen from
the sky – must have been very little because it
was gone by morning – YAY!

Stay warm, enjoy your day –

Hugs;

Pammie

PS: This is now my 1,001 st post! (WordPress keeps track for me)