and it’s FRIDAY . . . AGAIN!

It’s a lovely Spring day out – lots of sunshine, 58 degrees F.  – MY kind of day! We started out the morning Skyping with oldest son & our 2 grandsons, that was fun. Just got off the phone with another long-time friend (it’s her 77th birthday). Today is a day that just demands me to say: WE ARE SO BLESSED! I’m 71 3/4ths, my husband is 69; we’re in fairly good health – the friend I just talked with is in poor health and it grieves me to hear all she’s gone through. I’m SO grateful we can take things to the Lord for prayer; another blessing!

Our governor just extended the stay-at-home order to extend to May 25th (actually, it’s not yet official, but it’s coming.) I guess there are several law suits against her for doing this – not only the ‘regular’ people, but those in office here in Michigan are DONE with the stay at home thing. It’s now been over 6 weeks since I’ve been in any store. (I got to ‘escape the house’ today for a few minutes; drove to the local bank – the drive through, and deposited some checks. It was nice to just DRIVE my car and be OUTSIDE!) Food-wise we’re doing fine, am planning on making chili tonight (that should last us 3-4 days). Hearing about the lack of chicken in the stores and reading about the chicken processing plants being closed – scary stuff but I know we’ll make it through this! Hope you are all doing well – in good health. I’m scrounging around for new books to read (actually, digging through my old ones) and still knitting. My days are simple: eat/knit/read/play on computer – Facebook, recipes, etc., some tv in the evenings. I’ve been watching a few free movies on Xfinity/Comcast. I watched the 2017 version of “Murder on the Orient Express” (with Johnny Depp, Michelle Pfeiffer, Dame Judith Dench) – it was ‘ok’ – haven’t seen (or read) the other versions. I thought this one was rather ‘dark’ – as I said, it was ‘ok’.

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

Crushed Pineapple Sour Cream Pie

1 (9 inch) baked pie crust
1 (8 oz) can crushed pineapple with
juice
1 (3.5 oz0 pkg. instant vanilla pudding mix
2 T. granulated sugar
1 C. sour cream
–
Optional garnish: sweetened coconut flakes
=
In large bowl using elec. mixer, combine
pineapple, dry pudding mix & sugar –
mix in sour cream & beat on Low 2 minutes.
Pour mixture into prepared pie shell & chill
before serving. Can top with sweetened coconut
flakes as a garnish.

(recipe: allrecipes.com)
—————————-

Mini Quiches – 3 Ways

3 refrigerated pie crusts
3 eggs
1/2 C. heavy cream
1/4 tsp. salt
1/8 tsp. black pepper
=
Fillings:
(each makes enough to fill
8 muffin cups)
=
Greek:
1/2 C. cooked spinach, excess water
removed, coarsely chopped
1/4 C. roasted red bell peppers,
finely chopped
3 T. feta cheese, crumbled
1 tsp. fresh dill,  minced

Ham & Cheese:
1/4 C. cooked ham, diced
1/4 C. Swiss cheese, shredded
1 T. fresh parsley, minced

Bacon:
1/4 C. cooked bacon, crumbled
1/3 C. Cheddar cheese, shredded
2 T. green onions, sliced
=
Preheat oven 375 degrees F.
Spray 24 mini muffin cups with
nonstick cooking spray
Unroll pie crusts & lay them on
a flat surface. Using a 3 inch
cookie cutter – cut 12 circles out
of each crust (or you could use
the edge of a floured drinking glass)
Press each circle of crust into the
muffin cups.
In a medium bowl, whisk eggs, cream,
salt/pepper.

Greek Mini Quiches:
Divide spinach, roasted peppers,
feta cheese & dill between 8 muffin cups

Ham & Cheese Mini Quiches:
Divide ham, cheese & parsley
between 8 muffin cups

Bacon Mini Quiches:
Divide bacon, cheese & green
onions between 8 muffin cups.

Pour egg mixture into each cup so
that cups are 3/4ths full.
Bake 20-25 minutes until tops are
browned. Use a spatula to lift the
quiches out of the pans.
Serve immediately.
Makes 24 mini quiches.

(recipe: dinneratthezoo.com)
—————————————
Bacon/Potato/Corn Chowder

1/2 bacon, chopped
1/4 C. chopped onion
1 1/2 lb. Yukon Gold potatoes
(about 5 medium) peeled/cubed
1 (14 3/4 oz) can cream-style corn
1 (12 oz) can evaporated milk
1/4 tsp. salt
1/4 tsp. black pepper
–
Place potatoes in large saucepan;
cover with water & bring to boil
over high heat. Reduce heat to
medium; cook, uncovered 10-
15 minutes until tender; drain,
reserving 1 C. potato water.

In large skillet cook bacon over
medium heat until crisp, stirring
occasionally. Remove with slotted
spoon; drain on paper towels. (reserve
1 1/2 tsp. bacon drippings in pan). Add
onion; cook & stir over medium-high
heat until tender.
Add corn, milk, salt/pepper, potatoes &
reserved potato water to saucepan; heat
through. Stir in bacon & onion.
Serves 6

(recipe: tasteofhome.com)
———————-

Crockpot Taco Lasagna

1 lb. ground beef
1 oz. pkt. taco seasoning
8 burrito-sized flour tortillas
1 (8 oz) pkg. cream cheese, softened/
divided
2 1/2 C. shredded Cheddar cheese, divided
1 (15 oz) can tomato sauce, divided
=
Optional toppings:
grated or shredded Cheddar cheese
chopped tomatoes
chopped green peppers
sliced black olives
sour cream
hot sauce
=
Brown gr. beef in skillet over medium-
high heat; drain. Add taco seasoning &
cook accordg. to pkt. directions.
Lightly spray insides of crockpot with
nonstick cooking spray.
Spread 1/4th of cream cheese
on tortillas.
Place 2 tortillas in crockpot so that
they cover the bottom & come up the
sides some. Top with 1/4th of taco
meat, 1/4th of cheese & 1/4th of
tomato sauce – repeat layers three
more times. Cover & cook on Low 3-5
hours. Serve with your favorite taco
toppings. Serves 8

NOTE: Make sure your cream cheese is
softened so it’s easier to spread.

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

Cream Cheese Sausage-Stuffed Biscuits

1 lb. ground pork sausage
1 (8 oz) pkg. cream cheese, softened to
room temp.
1 packet dry Ranch dressing mix/seasoning
2 C. shredded Pepper Jack cheese
2 (6 oz, ea) tubes refrigerated buttermilk
biscuits
=
Preheat oven 375 degrees F.
Spray 6 muffin tins with nonstick
cooking spray.
In large skillet over medium heat cook
& crumble sausage until cooked; drain.
In large bowl combine cooked sausage,
softened cream cheese, dry ranch seasoning
& shredded Pepper Jack. Place 1 biscuit
in bottom of each muffin tin – spread them
out to make sure they fully cover the bottom.
Evenly scoop sausage mixture on top of each
biscuit. Bake about 12-15 minutes until
biscuits are done & turn golden brown.
Makes 6

(recipe: thecountrycook.net)
—————————–
Crispy Baked Chicken Thighs

8 bone-in chicken thighs
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. chili pepper
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. paprika
–
Preheat oven 350 degrees F.
Line a rimmed baking sheet with foil &
spray with nonstick cooking spray. Place
all spices in a small container with lid –
cover & shake until thoroughly mixed –
sprinkle over chicken thighs. Bake about
1 hour – you can test by inserting a
thermometer near the bone – it should
read 165 degrees F.

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

Crockpot Oreo Lava Cake

2 C. flour
1 C. sugar
12 T. baking cocoa, divided
4 tsp. baking powder
1 tsp. salt
1 C. milk
4 T. oil
2 tsp. vanilla
12 Oreo cookies, crumbled/divided
1 1/2 C. brown sugar, packed
3 C. hot water
=
Garnishes:
Ice Cream
Crumbled Oreo cookies
=
Spray insides of crockpot
with nonstick cooking spray.
In a large bowl combine flour,
sugar, 4 T. cocoa, baking powder &
salt. Add milk, oil & vanilla – stir.
Fold in crushed Oreo’s & pour
batter into crockpot – spread
evenly. In separate bowl combine
brown sugar & 8 T. cocoa; stir
in hot water & pour mixture
evenly over batter – DO NOT STIR.
Cover & cook on High 1 1/2 – 2 hours
until a toothpick inserted into center
comes out clean. Turn off crockpot &
remove lid. Let cake stand 30-40
minutes.
Serve cake in bowls, add optional
crumbled Oreo garnish then spoon
‘chocolate lava’ from bottom of
crockpot over cake. Top with ice cream.
Serves 12

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

Homemade Pay Day Candy Bars

3 C. salted peanuts
2 C. peanut butter chips
2 C. miniature marshmallows
1 (14 oz) can sweetened condensed milk
3 T. unsalted butter
1/2 tsp. vanilla
–
Spray a 9 X 13″ baking dish with
nonstick cooking spray (or line
with parchment paper)
In large saucepan melt butter & peanut
butter chips over medium heat until
smooth. Stir in sweet’d cond’ milk,
vanilla & marshmallows- stirring
until smooth & incorporated.
Spread half of peanuts in bottom
of prepared dish – pour cond’d milk
mixture over peanuts then sprinkle
remaining peanuts on top.
Cut into bars

(recipe: forenglishs.com)

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

I hope you are all well and adjusting

to all this ‘virus’ stuff.

 

Hugs;

Pammie

 

and then there’s today –

Yes, folks, we have exactly the above today. (I’m just grateful that most of the snow we had on the ground melted yesterday!). How do you know when you’re loved? When your dear, sweet husband drives you in his Jeep to you 9:30 a.m. eye doctor appointment IN A SNOWSTORM! It was snowy, slippery (truck in front of us almost did a 360 spinout turning a corner) and very dangerous – thank heavens I have a husband who is a GOOD DRIVER! Not only was he very safely driving – we actually got there exactly on time! Oh, and he also ordered my favorite pizza: Veggie Deep Dish from Jet’s, so I don’t have to cook, since my eyes are dialated! The snow has slowed down some, roads are still nasty – SO glad I don’t have anywhere to go tonight or tomorrow. (Just guessing, I’d say we got about 1 1/2 inches); temperature is now 17 degrees F. (with a wind chill of -2 degrees F. – BRrrrrrrr!). (So glad I have my knitting to keep me busy!)

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

Hot Fudge Pudding Cake

1 C. sugar
1/2 C. cocoa powder
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
4 T. butter, melted
1 large egg yolk
2 tsp. vanilla
1/2 C. semisweet chocolate chips
1 C. boiling water
–
vanilla ice cream
–
Preheat oven 350 degrees F.
Spray an 8 X 8″ square baking pan
with nonstick cooking spray. Whisk
1/2 C. sugar with 1/4 C. cocoa powder.
In another large bowl whisk flour,
remaining 1/2 C. sugar, remaining 1/4 C.
cocoa, baking powder & salt. Whisk milk,
butter, egg yolk & vanilla in another medium
bowl until smooth. Stir milk mixture into
flour mixture until just combined; fold in
chocolate chips (batter will be stiff). Using
a rubber spatula, scrape batter into prepared
pan & spread into corners. Sprinkle reserved
cocoa & sugar mixture evenly over top then
gently pour boiling water over cocoa – DO
NOT STIR. Bake until top of cake is cracked,
sauce is bubbling & a toothpick inserted
into cakey area comes out mostly clean,
about 22-24 minutes. Cool on rack for at
least 10 minutes. Serve warm (with vanilla
ice cream, if desired.)

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

Crockpot White Bean Chicken Chili  

3/4 lb. boneless skinless chicken
breasts, cut into 1 1/4″ pieces
1/4 tsp. salt
1/4 tsp. pepper
2 T. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded/
chopped
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 (15 oz, ea) cans cannellini
beans (white beans) drained/
rinsed – divided
2 1/2 C. chicken broth, divided
1 1/2 C. shredded Cheddar cheese
–
Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro
–
In large skillet heat 1 T. oil over
medium-high heat. Sprinkle
chicken with salt/pepper & saute
until browned – place in crockpot.
In same skillet heat remaining oil
& saute onion until tender. Add
jalapeno, garlic, oregano & cumin-
cook & stir 2 minutes & add to
crockpot. In a bowl mash 1 C. of
beans & stir in 1/2 C. broth; add
mashed bean mixture & rest of
beans to crockpot. Cover & cook
on Low until chicken is tender,
3 to 3 1/2 hours. Stir before
serving. Serve as is or with
desired toppings. Serves 6

NOTE: This chili can also be
frozen. Cool chili first & place
in freezer containers. To use:
partially thaw in refrigerator
overnight. Heat through in a
saucepan, stirring occasionally
& adding a little broth or water
if necessary.

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

Crescent Breakfast Tart

1 tube crescent roll dough
6 eggs
2/3 C. shredded Monterey
Jack cheese
4 sliced cooked bacon
kosher salt
ground black pepper
1 T. chopped chives (garnish)
–
Preheat oven 400 degrees F.
Line a medium baking dish with
parchment paper. Place dough on
sheet & pinch seams together. Fold
edges of dough in to create a crust.
Crack eggs onto dough & sprinkle
with cheese. Place bacon on top &
season with salt/pepper. Carefully
transfer sheet to oven & bake until
crust is golden and egg whites are
set – 10-15 minutes. Garnish top
with chives & slice into squares.
Serve warm. Serves 4-6

(recipe: delish.com)
——————————

French Onion Soup Casserole

2-3 T. butter or margarine
3 large sweet onions (or 4 medium
white or yellow), sliced
2 C. shredded Swiss cheese (8 oz)
black pepper, to taste
1 can cream of chicken soup, undiluted*
2/3 C. milk
1 tsp. soy sauce
8 + slices French bread
–
Preheat oven 350 degrees F.
Melt butter in a saute pan over
medium heat; add onions & brown
until clear. In shallow 2 qt. casserole
dish, layer onions, 2/3 of cheese & pepper,
to taste. In a sauce pan, heat soup, milk
& soy sauce, stirring to blend. Pour mixture
into casserole & stir gently to mix. Top with
bread slices & bake 15 minutes (uncovered).
After that baking time bread should be toasted.
Push bread slices under the sauce & top with
remaining cheese. Place back in oven & bake
15 minutes more.

(recipe: americantimesfood.com)
——————————–
Crockpot Banana Bread
(for crockpots with removable
insert ONLY)

1 1/2 C. mashed, very ripe bananas
(about 4)
3/4 C. sugar
1/3 C. butter, melted
1 tsp. vanilla
3 eggs
2 2/3 C. Bisquick (baking mix)
–
Spray insides of crockpot with
nonstick cooking spray. Line
bottom of crockpot with cooking
parchment paper & spray again.
In large bowl mix bananas, sugar,
melted butter, vanilla & eggs until well
blended; stir in Bisquick until
well blended – pour into crockpot.
Place a folded, clean dish towel
over the top of the crockpot then
place lid on crockpot. (this prevents
condensation from dripping onto
bread.) Cook on High 1 hour.
Carefully remove crockpot insert,
leaving the cover on – rotate the
insert 180 degrees & replace in
crockpot & continue cooking on
High 1 hour to 1 1/2 hours until a
toothpick inserted into center of
bread comes out with moist
crumbs. Remove crockpot insert
to a cooling rack; uncover & let
stand 15 minutes. Remove bread
from insert to cooling rack.
Peel off parchment paper & cool
completely – about 1 hour.

(recipe: lifemadedelicious.ca)
————————–

Ham & Tater Tot Casserole

4 C. cooked, chopped ham
4 eggs
3 T. milk
1/2 tsp. garlic powder (optional)
1/2 tsp. black pepper
1 tsp. salt
1 C. shredded Cheddar cheese (or
your choice)
1/2 C. chopped green onions (or
regular)
Tater tots (about one half of a
32 oz. bag – or enough to cover
top of dish)
—
Preheat oven 400 degrees F.
Spray a 9 X 9″ baking dish with
nonstick cooking spray. Spread
ham on bottom of dish. In a
bowl whisk eggs, milk, garlic
powder, black pepper & salt –
pour over ham. Sprinkle top
with cheese & gr. onions. Layer
tater tots on top & bake 35
minutes or until tots are brown.
Serves 6

Note: you can also sprinkle extra
cheese on top the last 5 minutes
of baking time.

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

1-Pot Sausage Penne Pasta

1 lb. Italian sausage, cut into
bite-sized pieces
1 lb. penne pasta
2 C. chicken broth
1 (24 oz) jar tomato basil
spaghetti sauce
1 C. milk
1 1/2 C. shredded mozzarella
cheese
fresh basil, optional garnish
–
In large pan over medium-high
heat cook sausage until browned,
stirring often. Add broth, spag.
sauce & milk; stir to combine.
Add pasta & stir – bring to boil &
cook, stirring often, 6-8 minutes
until pasta is al dente. Remove from
heat & stir in cheese until melted.
Garnish with basil, if desired.
Serve immediately.

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

Caramel Apple Muffins

2 C. flour
3/4 C. sugar
2 1/2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. butter, melted
1 egg, beaten
1 1/2 tsp. vanilla
1/2 C. apple, cored/peeled/
finely diced
12 caramels, unwrapped/diced
–
Preheat oven 350 degrees F.
Line 12 muffin tins with paper
liners. Combine flour, sugar,
cinnamon, baking powder &
salt in large bowl. In another
large bowl mix milk, butter, egg &
vanilla. Add flour mixture to
wet mixture & stir just until
blended. Stir in apples & caramels;
divide batter evenly between
muffin cups. Bake 25 minutes
until tops spring back when
lightly pressed. Serve warm;
makes 12

(recipe: gooseberrypatch.com)

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

Ended up ordering new frames & lens today (the
ones I’m wearing are 3 years old); had the discussion
(because of my age) of having cataract surgery (I’ve
been stalling this one for a good 3 years now) – my
doctor said: “Don’t worry – you’ll let me know when
you’re ready.” For now, I’d rather still wear my glasses,
thank you. (grin) Bottom line: even WITH the surgery,
I would still have to wear glasses to see up close – sigh.

Stay warm & healthy, my friends – SPRING is coming
(maybe not soon, but it’s coming!)

Hugs;

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

 

Doing the “Happy Dance”!

Yesterday was my yearly visit to my OB/GYN and another GREAT report – so far it’s NO CANCER from my Radiologist and ALL CLEAR from my GYN so I’m DOING THE HAPPY DANCE!  Thank You, Lord for another year of good health!

Tuesday evening was my knit/crochet group’s Movie night and 6 ladies showed up (not a big group but it was OK); we had a great dinner and watched the first few episodes of “Downton Abbey” (great series AND I’ve just learned they will be making a DOWNTON ABBEY MOVIE next year! YAY!

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

Apple Pie Bars

Bottom crust:

1 1/2 C. flour
1 1/2 T. sugar
1/2 C. shortening
1/4 tsp. salt
1/2 tsp. baking powder
2 egg yolks, beaten
4 T. water

Filling:
8 apples, peeled/cored/cut
into thin wedges
2 T. lemon juice
2 T. flour
1 3/4 C. sugar
1/2 tsp. ground cinnamon
2 T. butter
–
Topping:
1 C. flour
1 tsp. ground cinnamon
2/3 C. brown sugar
2/3 C. butter
–
Preheat oven 350 degrees F.
Spray a 10 X 15″ baking dish
with nonstick cooking spray.
In large bowl combine flour,
sugar, salt & baking powder.
Cut in shortening until mixture
resembles coarse crumbs. In
small bowl mix egg yolks &
water together then mix into
flour mixture until it forms a
ball. Roll out on floured surface
to make a rectangle and press
into bottom of prepared pan.
Combine apples, lemon juice,
2 T. flour, sugar & cinnamon in
large bowl – pour apple mixture
onto crust in dish. Dot apples
with 2 T. butter. In medium bowl
combine 1 C. flour, 1 tsp. cinnamon,
2/3 C. brown sugar. Cut in butter
until crumbly – sprinkle over apples.
Bake 60 minutes until topping is
golden brown.

(recipe: all-my-recipes.com)
——————————-

Spiced Orzo with Spinach

1 (8 oz) pkg. orzo (rice)
1 1/2 T. olive oil
1 onion, finely chopped
2 cloves garlic, minced fine
1 tsp. ground coriander
1/2 tsp. ground cumin
pinch cayenne (optional)
6 oz. baby spinach leaves-
washed but not dried
4 T. chopped cilantro or parsley
salt/ground black pepper, to taste
–
Bring large pan of salted water to boil.
Add orzo & cook until tender, per pkg.
directions. Heat oil in large saucepan
over medium heat. Add onion & cook,
stirring often, about 3 minutes until
softened. Stir in garlic, coriander, cumin
& cayenne (if using) cook 1 more minute.
Stir spinach into saucepan. Cook, stirring
often, 3 minutes, just until wilted. Drain
orzo well, shaking off any excess water.
Add orzo to spinach & mix well. Stir in
cilantro & season with salt/pepper. Transfer
to a serving bowl & serve hot or cooled.
Serves 6

NOTE: Dish can be prepared & refrigerated
up to 1 day & served cold. If mixture is too
solid, toss with more olive oil.

(recipe: cookstr.com)
————————————

Three Cheese Campfire Potatoes

3 large potatoes, peeled/ cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 C. bacon pieces (usually in a

jar or bag near salad dressing)

1/2 C. shredded mozzarella cheese

1/2 C. shredded cheddar cheese
==
In a double thick heavy-duty foil
(about 18 in. square),
slice up butter. Add chopped potatoes,
onion, salt, and pepper.Fold foil around
potato mixture and seal tightly. Grill,
covered, over medium heat for 15-18
minutes on each side or until potatoes
are tender. Carefully open foil. Sprinkle
bacon & cheeses over potato mixture.
Grill 3-5 minutes longer or until cheese
is melted. Open foil carefully to allow
steam to escape.
Serves 4-6

(recipe: Taste of Home mag)
————————————

Buttermilk Slaw

1 1/2 C. Miracle Whip
1 C. cultured buttermilk*
2 T. granulated sugar
1 T. fresh lemon juice
1 tsp. hot pepper sauce
1/2 tsp. salt
10 C. coarsely shredded red or
green cabbage
–
Whisk together Miracle Whip, buttermilk,
sugar, lemon juice, hot pepper sauce & salt.
Add cabbage – mix well. Cover & refrigerate
for at least 2 hours or overnight if you like a
more tender slaw. Adjust seasonings, toss
well & serve.

*You can also make butter milk:
Pour 1 T. lemon juice or vinegar in a 1 Cup
measuring cup. Pour milk into measuring
cup until it reaches the 1 C. mark. Stir
mixture and let stand 5 minutes; mix well
and use as buttermilk.

(recipe: Rhonda G-Marys Recipe Exchange)
————————————–
3-Ingredient Chicken & Gravy
(crockpot)

4-6 boneless skinless chicken
thighs (frozen is OK)
1 packet onion soup mix (dry)
1 (13.75 oz) can cream of
mushroom soup
–
Cooked rice, noodles or
mashed potatoes for 4
–
Place chicken in bottom of
crockpot & sprinkle soup mix
on top. Spoon mushroom soup
over chicken. Cover & cook on
Low 4-6 hours. Remove lid,
shred chicken then serve over
cooked rice, noodles or mashed
potatoes. Serves 4

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

Bacon-wrapped Egg Muffins

12 strips bacon, cut in half
9 large eggs
1/2 C. whole milk
1 (10 oz) can Ro*Tel tomatoes &
green chilies, drained
1 C. shredded Cheddar cheese
1 tsp. salt
1 tsp. ground black pepper
1 T. chopped chives
–
(using a 12-cup muffin tin)
Preheat oven 375 degrees F.
Spray insides tins with
nonstick cooking spray. Mold
2 slices of bacon around insides
of each muffin tin to form a
ring. In large bowl whisk eggs &
milk until completely combined.
Fold in Ro*Tel, cheese, salt/pepper
& evenly pour into muffin tins. Bake
35-40 minutes until top of eggs are
brown & bacon is cooked through.
Serve hot & garnish with chopped
chives. Makes 12

(recipe: readyseteat.com)
——————————–

Jalapeno Corn Bread Pudding

5 eggs
1/2 C. unsalted butter, melted
1/2 C. unsalted butter, softened
1 1/4 C. sour cream
1 T. baking powder
1 tsp. kosher salt
1 1/2 C. flour
1 C. yellow cornmeal
2 C. frozen whole kernel corn
1 jalapeno pepper, seeded/diced
2 T. molasses
3 T. green onions, sliced
–
Preheat oven 350 degrees F.
In large bowl whisk eggs, melted
butter, sour cream, baking powder &
salt. Mix in flour & cornmeal then
fold in corn kernels & diced jalapeno
until combined. Spray the inside of a
10″ cast iron skillet with nonstick
cooking spray. Pour batter into skillet
& bake 30-35  minutes until it becomes
firm in the center.

While cornbread is baking, add softened
butter & molasses to medium bowl &
whisk together.

Once cornbread is done cooking, evenly
spread molasses/butter over top & garnish
with sliced green onions. Serve warm
Serves 12

(recipe: readyseteat.com)
——————————–

Buttery Chocolate/Caramel
Crunch Bars

2 C. flour
1 3/4 C. quick cooking oats
1 1/2 C. brown sugar, packed
1 tsp. baking soda
1 C. butter, melted
–
1 1/2 C. semi sweet chocolate
chunks
1 c. milk chocolate chips
–
1 (14 oz) pkg. caramels,
unwrapped
1/3 C. milk
–
Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil then spray with nonstick
spray. In large bowl combine flour,
oats, brown sugar & baking soda;
stir in butter until well mixed. Press
half of mixture into prepared pan;
top with chocolate. Place milk &
caramels in a large microwave-
safe bowl & microwave at 70%
powder until smooth (about 3-4
minutes) stirring as needed until
fully melted. Pour mixture over
chocolate & crust. Sprinkle
remaining oat mixture over top
gently pressing to stick. Bake
20-25 minutes. Cool completely
before cutting.

NOTE: store in air tight container
to keep fresh.

(recipe: recipepatch.com)

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

Our weather is still holding at “Great Fall
Weather” – in the 70’s during the day,
drops to the 60’s in the evening, sunny
with a slight breeze and lots of colorful
fall leaves on the trees & ground.

Hope you are having a GREAT week!

Hugs;

Pammie

Anybody got yarn? (and other happenings)

Yesterday at church a friend gave me 3 boxes and 3 big bags full of yarn – she was helping her friend get rid of her mom’s stuff. Not a great photo (I accidentally deleted the good one) but you get the idea. There is one huge bag full of SETS of yarn – like 9-12 big skeins of BRIGHT ORANGE (have no idea what you’d make with that) – I took enough to make 2-3 baby blankets and some scarves; the rest will go to the Knit group January 17th for our Yarn Swap. In amidst the yarns I found a kind of neat scarf – it wasn’t finished (not exactly sure what the creator’s “method” was for doing it – TONS of ends sticking out and LOOPS! Crazy! Took me awhile to get it together & finish it (had a good photo of ‘before’ too, but deleted it…ooops). Here’s the finished product – it will make a nice man’s scarf for the homeless: (it’s folded up in photo)

Sunday was our choir’s Christmas program and I was very happy to be able to participate – you see, Saturday night after practice (around 8:30 p.m.) I walked out of church, being VERY careful of where/how I was walking when my feet went totally out from under me and I fell flat on my back. Never before have I experienced having the wind knocked out of me – that’s scary! I couldn’t breathe! My friend saw the whole thing and was yelling across the parking lot: “Pam! ARE YOU OK?”  I couldn’t speak OR breathe – my brain kept saying: “Roll OVER, you IDIOT! Suck in some air!” so I did – took a few minutes but was able to sit up. Two guys from choir came over to help me stand, one walked me to the car. My first thought was: “OH NO! My scoliosis! WHAT did just do to my back!?” but it was OK – two days later I’m still a little stiff & sore; apparently I also hit my elbow as it’s a little sore BUT NOTHING’S BROKEN! PRAISE THE LORD! It was one of those freak things: I had boots on, I was VERY careful how I was walking – I remember thinking: “OK – TINY, BABY…steps – OOOOOOOooooo, falling – this is gonna hurt when I hit!” My friend was freaking out – she thought I had a concussion – I hit my head, but not hard at all. AH, the FUN of getting older, eh? Another friend in my Sunday School class (same age as me) fell last week & broke her leg; she thought it was her knee, but her husband said: “No, you broke your tibia!” (bone that runs from kneecap to foot, in front). Been taking it easy since after church yesterday – nothing on my agenda, per se, until tomorrow night’s Knit/Crochet night. The second tree is still not up, nor the lights but if that’s all we have – it’s STILL OK!

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

Peppermint Delight

1 (15.5 oz) pkg. Oreo cookies,
crushed
1/2 C. butter, melted
1 gallon Peppermint ice cream,
slightly softened
1 (12 oz) tub Cool Whip,
thawed
1 (11 3/4 oz) jar hot fudge ice
cream topping, warmed
crushed peppermint candies
–
In large bowl combine cookie
crumbs & butter; press into an
ungreased 9 X 13″ baking dish.
Spread softened ice cream
over crust; top with Cool
Whip. Cover & freeze until
solid. (May be frozen up to
2 months).
Just before serving, drizzle top
with hot fudge topping &
sprinkle with crushed candies.
Serves 12-15

(recipe: tasteofhome.com)
————————————–
Chocolate-Peppermint Striped
Delight

45 vanilla wafers, finely crushed
(about 1 1/2 C.)
1/4 C. butter, melted
1/2 C. sugar, divided
1 (8 oz) pkg. cream cheese,
softened
3 C. plus 2 T. cold milk, divided
1/4 C. finely crushed candy canes
1 (12 oz) tub Cool Whip, thawed,
divided
2 (3.9 oz, ea) pkgs. chocolate
instant pudding mix
1/4 C. coarsely crushed candy
canes
–
Combine wafer crumbs, butter &
2 T. sugar; press onto bottom of
9 X 13″ baking dish; refrigerate
until ready to use.
Beat cream cheese, remaining
sugar and 2 T. milk in medium
bowl until blended. Stir in
finely crushed candy canes. Add
1 1/4 C. Cool Whip; mix well then
spread over crust. Beat pudding
mixes & remaining milk with
whisk 2 minutes; pour over
cream cheese layer. Let stand
5 minutes until thickened. Cover
with remaining Cool Whip.
Refrigerate 4 hours. Top with
coarsely crushed candy canes
just before serving.
Serves 24

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

Prosciutto Pizza Rolls

(appetizers)

1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 tsp. white vinegar
1 tsp. dried basil
1 tsp. garlic powder
1/8 tsp. black pepper
2 tsp. dried oregano, divided
2 T. olive oil, divided
1 (16 oz) pkg. ready-to-bake
pizza dough
3 oz. prosciutto
1 C. shredded mozzarella
cheese
1 C. chopped, fresh basil
–
Preheat oven 425 degrees F.
Spray baking sheet with nonstick
spray. In small bowl mix tomato
sauce, paste, vinegar, basil, garlic,
pepper, 1 tsp. oregano & 2 tsp.
olive oil to make pizza sauce.
Roll out pizza dough to 14″ X 8 1/2″
inch rectangle. Spread 1/2 C. of
sauce evenly over dough, reserving
remaining sauce for dipping. Lay out
prosciutto on top & sprinkle evenly
with cheese & basil. Using a pizza
cutter, cut dough in half down
length. Next, cut each half into
8 even strips. Roll each strip
carefully & place on baking sheet
seam-sides down. Brush tops
with remaining olive oil & sprinkle
tops with remaining oregano.
Bake 12 minutes until golden
brown. Serves 12

(recipe: readyseteat.com)
————————————
Sausage-Cheddar Balls
(appetizers)

1 lb. mild country sausage
2 c. shredded sharp Cheddar
cheese
1 1/2 C. Bisquick mix
–
Preheat oven 375 degrees F.
Combine sausage & cheese in large
bowl; blend in Bisquick with hands
until well mixed. Roll mixture into
1 inch balls & place on ungreased
baking sheet. Bake 10-15 minutes
until golden brown. Serve warm
or at room temperature. Serves 20

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

Crockpot Cube Steak & Gravy

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
6-8 pieces cube steak
2 T. oil
2 C. beef broth
–
Mix flour, dry mustard, salt/
pepper & garlic powder in ziplock
bag. Add cube steak, zip bag &
toss bag to coat all meat. (Reserve
excess flour mixture for later step)
Heat oil in a skillet (or browning
crockpot). Brown cube steak on all
sides but do not cook through. Mix
any excess flour with broth & pour
into crockpot. Add steak & cook on
High 90 minutes – 2 1/2 hours until
steaks are fork-tender & sauce has
thickened. Serves 4-6

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

Baked Orange Chicken

Chicken:
3-4 boneless skinless chicken breasts
salt/pepper, to taste
1 1/2 C. cornstarch
3 eggs, beaten
1/4 C. canola oil

Sauce:
2/3 C. brown sugar
2/3 C. orange juice
1/4 C. soy sauce
2 tsp. sriracha sauce
3 T. white vinegar
3 T. apple cider vinegar
1 tsp. garlic salt
1 tsp. cornstarch
–
Cooked rice for 4-6
–
Preheat oven 325 degrees F.
Cut chicken into bite-sized pieces &
season with salt/pepper. In separate
bowls, place cornstarch & slightly
beaten eggs. Dip chicken in cornstarch
then into egg mixture. Heat oil in large
skillet over medium-high heat & cook
chicken until lightly browned. Spray a
9 X 13″ baking dish with nonstick spray
& place chicken in dish. In medium bowl
whisk brown sugar, orange juice, srirach,
apple cider vinegar, white vinegar, soy
sauce, garlic salt & cornstarch – pour
over chicken. Bake 1 hour. Serves 4-6

(Note: serve over rice, if desired)

(recipe: sixsistersstuff.com)
—————————————

Caramelized Onion Mashed Potatoes

8 medium russet potatoes, peeled/
chopped into 1″ pieces
2 large onions, chopped
6 T. butter
1/2 C. sour cream

Place 2 T. butter & chopped onions
in large skillet over medium-low heat;
cook slowly, stirring occasionally until
golden in color & fragrant. Add quartered
potatoes to large pot of boiling salted
water; cover & turn heat to Low. Cook
about 10 minutes, until fork-tender. Drain
& add to large bowl with sour cream, onions
& rest of butter. Mash using potato masher
or elec. mixer until desired consistency.

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

Cream of Turkey soup

1/2 C. butter (1 stick)
1 C. diced onions
1 C. diced leeks (white part only)
1 C. diced celery
1 C. diced carrots
1 C. new red potatoes, peeled/diced
1/4 C. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried sage
1 tsp. dry thyme
1/4 C. dry white wine or water
5 C. turkey stock
4 C. cooked, diced turkey meat
1/4 C. Half & Half or light cream
–
In large pot melt butter & add onions,
leeks, celery, carrots & potatoes. Saute
over medium high heat 5-10 minutes
until almost tender. Reduce to medium &
add flour, salt/pepper, sage & thyme – cook
5 minutes, stirring with wooden spoon &
being careful the mixture does not stick.
Add wine (or water) & scrape up any
browned bits from bottom of pan. Add
stock, bring to boil & reduce to simmer.
Cook 10-15 minutes until vegetables are
tender & soft. Remove several batches
of soup to a blender & puree – add back
to pot. Add turkey & heat to hot; add
cream & serve. Serves 6-8

(recipe: afamilyfeast.com)
———————————-
White Chocolate Fudge

3 (4 oz, ea) pkgs. white chocolate,
broken into pieces
3/4 C. canned sweetened condensed
milk
1 C. almonds, coarsely chopped
1/2 C. dried cranberries
1 T. orange zest
–
Line 8 X 8″ baking pan with foil,
extending ends over sides. Microwave
chocolate & milk in microwaveable
bowl on High 2-3 minutes until
chocolate is almost melted; stir until
chocolate is completely melted &
mixture is well blended. Add
remaining ingredients; mix well.
Spread mixture on bottom of
prepared pan & refrigerate 2
hours until firm. Using foil handles,
remove fudge from pan & cut into
squares. Makes 24 servings

(recipe: kraftrecipes.com)
————————————-
Chocolate-Marshmallow
Clusters

1 1/2 pkgs (4 oz, ea) semi-sweet
chocolate, broken into small
pieces
3 C. miniature marshmallows
–
Spray a baking sheet with
nonstick spray. Melt chocolate
as directed on pkg. Place
marshmallows in large bowl &
pour melted chocolate over; toss
until evenly coated. Drop rounded
tablespoons of mixture into 24
mounds on prepared sheet.
Refrigerate 1 hour until firm.

(recipe: kraftrecipes.com
==================

I’m still trying to figure out the
‘sides’/foods for Christmas dinner –
so far not so much luck. (I do better
if I don’t think someone is double-
guessing my choices . . . sigh). I know
it will all be great and there will be
more than enough to feed all nine
of us so I shouldn’t worry…just me,
I guess.

Our weather has been getting
much colder BUT no snow (so far); it’s
a ‘balmy’ 15 with a wind chill that
makes it feel like 3 degrees F above
zero – fun! The sun is out, the roads
are clear so for those who want to
go out, it’s great driving weather!
I’m going to wait another day or so
before venturing far – still a little
achy and don’t want to ‘push it’.

Hope you all stay SAFE and WARM;

Hugs;

Pammie

PS: Noticed gas prices went up a tiny bit,
from $2.19/9 to $2.21/9 – not too
bad considering we’re into the last
week of HOLIDAY shopping, etc.

Hangin’ with the OWLS and other things –

First, since the cute Snoopy clipart showed up, just had to post it. Our weather temperatures have drastically changed since this time last week – woke up to 32 degrees F. (Yes, here in Michigan that CAN be the exact temperature when we get that dreaded “S” word – snow). If we had pumpkins I could have said there was definitely FROST on those pumpkins! It’s sunny, breezy and now up to 43 balmy degrees so I can’t complain too much. First thing found me getting out to return library books (found out they were closed for Veteran’s Day – which was YESTERDAY! UGH!) Oh well – was able to use the ‘side of the building’ return slot, so at least they won’t be over-due! Made a quick trek to Tim Horton’s for husband’s favorite coffee pods and tried out their ‘special: small hot cocoa for $1.00’ – it was good. Next was a quick trip to the grocery store where I found myself being seduced by two items: fresh broccoli and some really nice looking pork chops on sale; yes, dinner very soon will be broiled BBQ pork chops, baked potatoes & broccoli with cheese sauce – YUM! Tonight’s dinner will be Potato Soup – haven’t made it in awhile and, with the cold temperatures, it just seemed to be the ‘thing’ to make!

–

I have some GREAT NEWS! Just got the results back from my doctor’s visit on Tuesday for a chest x-ray and ultrasound of my abdomen. When I went to see my oncologist last week (cancer doctor) he requested I get these tests done – just as a preventative, last thing after being Five Years Cancer Free. To put it mildly, it made me feel a little unsettled – if I’m now cancer-free, WHY these tests? Oh well, being the good little patient I am, I had them done. Results: ALL GOOD- ALL CLEAR! YAY! Thank You, Lord!

–

To fill you in on the OWL story: I think I mentioned in a few posts back that I wanted to knit a baby hat for our unborn grandson – his Momma decorated his room in all owl designs so I felt a little owl hat would go good with the baby blanket. Searching for just the right pattern took some time, as did the knitting of the hat & attempting to make the face ‘cute’. When I showed my friend (the leader of my special needs group) the photo of the baby hat she immediately said: “Can you make an adult one for my daughter in Colorado? She LOVES owls!” (Normally I would NOT go for any requests like that but since she is one of my closest friends, I said “I’ll try”. Let’s just say, with researching a pattern that would fit the hat I had in mind took me almost 2 days (hence why I haven’t been writing here). Lots of really cute patterns – some in other languages (Russian/Chinese, etc.) – let’s just say I skipped those. Some I couldn’t figure out how to extract the cute owl pattern from the rest of the pattern – UGH! FINALLY I found a dishcloth pattern that fit my needs & immediately set to knitting up a test ‘swatch’. (another hour at least). Started on the hat late afternoon yesterday (lots of math figuring, to make sure the pattern would fit exactly in the middle of the hat, etc.) Worked on it a good 2 hours then put it down when I noticed that I didn’t like the way I’d done a few rows (time to rip them back – I gave up on that last night). Got up early this morning and set to ripping out 4 1/2 rows (92 stitches per row) until I was finally back where I wanted to be. Long story – I still have about 1 – 1  1/2 hours left of knitting then it will be done. I will post a photo of both the baby owl had and the adult one soon. Some days I just don’t FEEL like knitting any more . . . sigh.

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

No-Bake Marshmallow
Pumpkin Pie

1 (10 oz) pkg. large marshmallows
1 C. canned pumpkin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 C. Cool Whip, thawed
1 (9 inch) graham cracker
pie crust
–
additional Cool Whip, for topping
–
In large saucepan combine first
6 ingredients; cook & stir over
medium heat 8-10 minutes until
marshmallows are melted; remove
from heat & cool to room temp.
Fold in Cool Whip & spoon into
crust. Refrigerate 3 hours until set.
Serve with additional Cool Whip
for topping, if desired. Makes 8
servings

(recipe: tasteofhome.com)
——————————

Southern Green Beans w/Bacon

4 strips thick-cut bacon
2 lb. fresh green beans, trimmed
3 C. water
3 C. chicken broth
1/2 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 tsp. black pepper
4 T. butter, unsalted
1/3 C. sliced almonds
–
Cook bacon in large Dutch oven
until crisp; drain on paper towels &
cut into pieces. Reserve bacon
grease-add beans, water, broth,
garlic powder, seasoning salt/
pepper to pot & bring to a boil.
Simmer 20-30 minutes until beans
are tender. Drain beans into a
strainer & return to pot on stove.
Add butter & almonds; cook over
medium heat, swirling pot, until
butter becomes golden brown &
gives off a nutty aroma. Stir beans
& bacon into butter & heat through,
making sure to coat everything with
butter. Serve warm. Serves 6-8

(recipe: iwashyoudry.com)
———————————

Pepper Jack Scalloped Potatoes

6 large russet potatoes, peeled/
rinsed/dried/sliced 1/4″ or
thinner
1/4 C. unsalted butter
1 small onion, chopped fine
1/4 C. flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/4 C. milk
1 1/4 C. Half & Half
2 1/4 C. Pepper Jack cheese,
freshly grated
–
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick spray. In medium pan,
saute onion in butter over medium
heat until softened. Add flour & stir
to incorporate well. Slowly add milk &
cream; whisk together – season with
salt/pepper. Continue stirring until
mixture is bubbly & thickened; remove
from heat & add 1 1/4 C. Pepper Jack
cheese – stir until creamy. Evenly layer
half of sliced potatoes in prepared dish;
pour half of sauce onto potatoes & spread
evenly using back of a spoon. Evenly layer
remaining potatoes & cover with remaining
sauce, evenly. Sprinkle top with remaining
1 C. cheese. Bake, uncovered, 45-55 minutes
until a fork easily pierces the potato slices.
(cooking time will depend on thickness of
potato slices).
Remove from oven & cool 10 minutes
before serving. Serves 6

(recipe: cozycountryliving.com)
————————————

Sweet Potato Casserole

2 lb. sweet potatoes, cleaned
4 T. melted butter
1/4 C. milk
1/2 C. packed brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 egg

Topping:
1/2 C. packed brown sugar
1/2 C. flour
4 T. melted butter
1/2 C. chopped pecans
–
Preheat oven 350 degrees F.
Line a sheet pan with foil &
spray with nonstick spray. Prick
potatoes with a fork & place on
pan. Bake until tender, 45 minutes-
1 hour. When potatoes are cool
enough to handle, cut them open,
scoop out insides & place potato
insides in a large bowl. Add 4 T.
butter, milk, brown sugar, spices
& egg to bowl. Use a potato masher
or food processor to mash/blend
until mostly smooth. Spray a 9 X 9″
pan or 2 qt. baking dish with nonstick
spray. Discard skins or use for another
recipe.
Spread sweet potato  mixture into
pan evenly. In another bowl, mix brown
sugar, flour, melted butter & pecans,
until crumbly. Sprinkle on top of potatoes
& bake 25-30 minutes until topping has
lightly browned. Serve immediately
Serves 6

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

Bacon Cheeseburger Pie

1 T. olive oil
1 white onion, diced
2 cloves garlic, minced
1 lb. ground beef
salt/pepper
1 T. Worcestershire sauce
2 T. chopped dill pickles
1 tsp. pickle juice
1 T. yellow or Dijon mustard
1 refrigerated pie crust
1 C. milk
1 large egg
1 C. shredded Cheddar cheese
8 strips bacon
–
Preheat oven 350 degrees F.
In large skillet over medium heat
heat oil. Add onion & cook until
tender. Add garlic & cook 1 minute.
Add ground beef; cook until no
longer pink, 5-7 minutes; drain &
remove from heat. Season with
salt/pepper, Worc., dill pickles,
pickle juice & mustard – stir to
combine. Line a pie plate with
refrigerated pie crust & transfer
beef mixture to crust. In small bowl
whisk milk & egg; pour over beef &
top with Cheddar. Make a bacon
lattice by placing 4 strips of bacon
on top of the pie. Flip 2 back & place
1 slice on top, then flip back the
2 slices & flip up the other 2,
creating a ‘weave’. Cover crust
with foil & bake 35 minutes. If
bacon needs to be cooked more,
place under broiler 3-5 minutes.
Let cool 10 minutes then serve.
Serves 4

(recipe: delish.com)
————————————-

Grandma’s Lasagna

1 lb. ground beef
1 (28 oz) jar spaghetti sauce
1 (14.5 oz) can Italian-style diced
tomatoes
1/4 tsp. salt
1 (10 oz) pkg. frozen chopped
broccoli, thawed/well-drained
1 (15 oz) tub ricotta cheese
1/4 C. grated Parmesan cheese
1 egg
10 uncooked lasagna noodles
1 1/2 C. (6 oz) shredded mozzarella
cheese
–
Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large skillet
brown beef over medium heat
8-10  minutes until no pink
remains, crumbling meat as it
cooks; drain. Add spaghetti
sauce, tomatoes & salt; stir
until well blended. In medium
bowl combine broccoli, ricotta
& Parmesan cheeses; mix in egg.
Spread 2 C. sauce mixture over
bottom of prepared dish. Press
4 uncooked noodles lengthwise
over sauce & place 1 noodle
crosswise across each end of
dish, completely covering
sauce mixture. Spread
ricotta mixture evenly over noodles
then sprinkle with 1 C. mozzarella
cheese. Top with 1 1/2 C. sauce then
arrange remaining noodles over
sauce, pressing lightly into sauce.
Spread remaining sauce over top.
Bake 55 minutes until noodles
are tender. Remove from oven &
sprinkle with remaining 1/2 C.
mozzarella; cover with foil & let
stand 10 minutes. Cut & serve.
Serves 6

(recipe: mrfood.com)
—————————————

Beef Barley Soup

1 T. butter
1 medium carrot, chopped
1 rib celery, chopped
1/2 C. chopped onion
4 C. beef broth
4 C. water
2 C. chopped, cooked roast beef
1 (14.5 oz) can diced tomatoes,
undrained
1 C. quick-cooking barley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
1/2 C. frozen peas
–
In 6 qt. stockpot, heat butter over
medium-high heat; saute carrot,
celery & onion until tender, 4-5
minutes. Add broth, water, beef,
tomatoes, barley & seasonings;
bring to boil. Reduce heat &
simmer, covered, 20 minutes,
stirring occasionally. Add beef
& peas, heat through, about
5 minutes. Serves 8 (3 qts)

(recipe: tasteofhome.com)
———————————

Crockpot Gingerbread
Pudding Cake

1/2 C. molasses
1 C. water
1/4 C. butter, softened
1/4 C. sugar
1 large egg white
1 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 C. chopped pecans
6 T. brown sugar
3/4 C. hot water
2/3 C. butter, melted
–
Cool Whip (thawed), whipping
cream optional toppings
–
Spray insides of crockpot
with nonstick spray.
Mix molasses & 1 C. water. In a
bowl cream softened butter & sugar
until light & fluffy; beat in egg
white & vanilla. In another bowl whisk
together flour, baking soda, salt &
spices; add to creamed mixture
alternately with  molasses mixture,
beating well after each addition;
fold in pecans. Pour mixture into
prepared crockpot & sprinkle top
with brown sugar. Mix hot water &
melted butter; pour over batter (DO
NOT STIR). Cover & cook on High
until a toothpick inserted into center
comes out clean (2 to 2 1/2 hours).
Turn off crockpot, let stand 15 minutes.
If desired serve with optional
toppings. Serves 8

(recipe: tasteofhome.com)

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

Well, that’s all the excitement around here lately –
hope you are able to enjoy this Fall weather AND
stay nice & warm!

Hugs;

Pammie

PS: Forgot to mention: gas prices around
here have dropped to $1.99/9 – WOW!

FINALLY! FIVE YEARS – YAY!!!

Today I am officially FIVE YEARS CANCER FREE!

THANK YOU, LORD!!!

While chatting with my Oncologist (cancer doctor) I said: “So – see you in a year?” He said: “No, you’re done!” WOW! (I will still have to see my Radiologist, probably once a year, not sure yet, but for the most part, I’m done with all the doctors! YAY!)

Today was supposed to be in the 50’s but it’s 69 degrees F. sunny and gorgeous! What a great way to celebrate MY DAY! I stopped at the Salvation Army store near the cancer center and bought 5 paperbacks – they have used books for sale: .50 cents paperback/$1.00 hardbacks – more murder/mysteries for me!

Lots of Fall/Thanksgiving recipes comin’ in so here ya go:

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

Pumpkin Pie Cupcakes

2/3 C. flour
1 (15 oz) can pumpkin puree
3/4 C. sugar
2 large eggs
1 tsp. vanilla
3/4 C. evaporated milk
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
–
Whipped cream – topping
–
Preheat oven 350 degrees F.
Line a 12-cup muffin tin with paper
liners. In a bowl, whisk flour, baking
powder, baking soda, salt & pumpkin
pie spice. In large bowl whisk pumpkin
puree, sugar, eggs, vanilla & evap.
milk until well combined. Add dry
ingredients to wet & whisk until no
streaks of flour remain & batter is
smooth. Fill each muffin cup with
approx. 1/3 C. batter. Bake 20 minutes
& let cool 20 minutes. Remove cupcakes
from tin & chill in fridge 30 minutes. Top
with whipped cream & sprinkle tops
with more pumpkin pie spice or cinnamon
before serving. Makes 12.

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

Overnight Apple French Toast

1 C. brown sugar, packed
1/2 C. butter
2 T. light corn syrup
4 Granny Smith apples, peeled/
cored/sliced 1/4 inch thick
3 eggs
1 C. milk
1 tsp. vanilla
9 slices day-old French bread
1 C. applesauce
1 (10 oz) jar apple jelly
1/2 tsp. cinnamon
1/8 tsp. ground cloves
–
Combine brown sugar, butter &
corn syrup in small saucepan;
cook over Low heat until thick.
Pour into ungreased 9 X 13″
baking dish. Arrange sliced apples
on top of syrup. Beat eggs, milk
& vanilla in shallow dish. Dip
bread slices in egg mixture &
arrange over apple slices. Cover
& refrigerate overnight. Uncover
& remove 30 minutes before baking.
Preheat oven 350 degrees F.
Bake 35-40 minutes until top of
bread is browned. Combine
remaining ingredients in a saucepan
& cook over medium heat until
jelly is melted. Serve toast with
apple slices on top & spoon the
warm sauce over the apples.
Serves 6-8

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

30-Minute Garlic Roasted Chicken

2 T. olive oil
4 skin-on, boneless chicken breasts
(about 1 1/2 lb)
salt/ground black pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread,
grilled or toasted
2 T. white wine vinegar
–
Preheat oven 425 degrees F.
Heat oil in large ovenproof skillet
over medium-high heat. Season
chicken with salt/pepper & cook,
skin-sides down, until browned,
5 minutes. Separate the heads of
garlic into cloves but do not peel.
Flip chicken, add garlic & rosemary
to skillet & transfer to oven. Roast
until chicken is cooked through but
still moist, 15-20 minutes. Place
bread on a platter & top each
sliced with a chicken breast. Add
vinegar to skillet & scrape any
browned bits with a wooden spoon.
Add 3 T. water & simmer until sauce
thickens slightly, about 2 minutes.
Pour sauce & garlic over chicken/
bread. You can squeeze the garlic
out of the skin & spread on chicken
or bread. Serves 4

(recipe: foodnetwork.com)
——————————-

Sausage & Wild Rice Casserole

1 box Uncle Ben’s Wild Rice, cooked
accordg. to pkg. directions
1 lb. sausage, cooked/drained
1 can golden mushroom soup
1 1/2 C. mozzarella cheese
–
Preheat oven 350 degrees F.
Mix all ingredients & place in
greased casserole dish. Bake
30 minutes. Serves 6-8

(recipe: eat-drink-smile.com)
——————————-

Crockpot Garlic Parsley Potatoes

1 1/2 lb. new potatoes, washed
1/4 C. olive oil
3-4 cloves garlic, minced
3 T. dried parsley (or fresh
parsley, finely minced)
salt/pepper, to taste
–
Using a vegetable peeler, peel away
ONE strip of peel around middle of
each potato & place in bottom of
crockpot. Drizzle olive oil over top
then sprinkle with garlic & parsley;
toss with a spoon to coat each
potato with oil/seasonings. Cover &
cook on Low 4-6 hours until potatoes
are fork-tender. Serves 4

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

Spiced Harvest Pumpkin Soup

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 ribs celery, finely chopped
3 T. butter
1 medium apple, peeled/shredded
5 cloves garlic, minced
1 (29 oz) can solid-pack pumpkin
1 (14.5 oz) can chicken broth
1/4 C. minced fresh parsley
2 tsp. dried thyme
1 tsp. salt
1 tsp. brown sugar
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. pepper
2 C. milk
1 C. heavy whipping cream
–
salted pumpkin seeds
–
In Dutch oven saute carrots,
onion & celery in butter 4 minutes.
Add apple & garlic; cook 2 minutes
longer until tender. Stir in pumpkin,
broth, parsley & seasonings – bring
to boil. Reduce heat; cover & simmer
20 minutes. Add milk & cream; cool
slightly. Place mixture in a blender &
process in batches until smooth.
Return all to pan & heat through.
Garnish servings with pumpkin seeds.
Serves 10 (2 1/2 quarts)

(recipe: tasteofhome.com)
————————–

Spice Cookies with Pumpkin Dip
(overnight recipe)

1 1/2 C. butter, softened
2 C. sugar
2 large eggs
1/2 C. molasses
4 C. flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
(additional sugar)

Pumpkin Dip:

1 (8 oz) pkg. cream cheese,
softened
2 C. canned pumpkin pie mix
2 C. powdered sugar
1/2 – 1 tsp. ground cinnamon
1/4 – 1/2 tsp. ground ginger
–
Cream butter & sugar until light &
fluffy. Beat in eggs & molasses.
Combine next 6 ingredients; add to
creamed mixture & mix well.
Refrigerate overnight.
–
Preheat oven 375 degrees F.
Shape dough into 1/2 inch balls;
roll in additional sugar & place
(2 inches apart) on ungreased
cookie sheets. Bake until edges
begin to brown, about 6 minutes.
Cool 2 minutes before removing
to a wire rack.

Dip:
Beat cream cheese until smooth;
beat in pumpkin pie mix. Add
powdered sugar, cinnamon & ginger –
mix well. Serve with cookies on the
side. Refrigerate any leftover dip.

Makes about 20 dozen cookies and
3 Cups dip

(recipe: tasteofhome.com)

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

That’s all the good news from here, today.

Hugs;

Pammie

Some days are better than others –

Today we finally have the ‘weather shift’ – it’s 55 degrees F. and pouring rain. I had, a little earlier, planned several quick trips to the drug store, bank, library and grocery store – all that changed when I got in my car and it wouldn’t start. Husband very nicely tried helping, using all the tricks of the trade: check battery, try jump starting my van using his Jeep, cleaning off the battery cables, etc. – nothing. When my van was hooked up to his, it started – but after, nothing. When I got in my car, originally, I noticed a tiny, high-pitched sound – husband heard it in the engine area, but couldn’t define just where it was coming from. It would occasionally stop, then start up again, sort of like ‘something electrical’ was trying to run – crazy stuff. After much trying/attempting, we both agreed to just come in the house & get warm & dry, we were both cold & soaked. He’s all for trying again tomorrow to see if it will be better when it’s not raining – sure hope so! Actually, thank You, Lord, I don’t have anything pressing I need to be going to until Saturday, and if that happens & I still don’t have a car, I’m sure I can get a ride. Sometimes you just don’t know when life’s gonna hit you in the face with something ‘different’! Hoping we can get it running long enough to be able to drive it to the dealership (which is a good 25 minutes away) – we’ll see; more ‘adventures’ tomorrow.

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

Grandma’s Pumpkin Snack Cake

2 C. flour
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
4 eggs, lightly beaten
2 C. granulated sugar
1 C. vegetable oil
1 (15 oz) can pumpkin

Frosting:
3 oz. cream cheese, softened
2 C. powdered sugar
1 tsp. vanilla
1 T. milk
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. In medium bowl
stir flour, salt, cinnamon, baking
powder, baking soda. Using elec.
mixer in another bowl combine
eggs, sugar, oil & pumpkin – mix
then add dry ingredients to wet
mixture & beat at Low speed until
combined & batter is smooth. Spread
batter into pan & bake 30 minutes
until a toothpick inserted into center
comes out clean. Cool cake in pan
completely before frosting.
Beat cream cheese using elec. mixer
until smooth; add in sugar & milk –
mix on Low speed until combined.
Stir in vanilla & mix again; spread
over cooled cake. Dust top lightly
with cinnamon, if desired then
cut into bars.

(recipe: kitchenmeetsgirl.com.)
—————————————

Autumn Soup

2 1/2 C. cubed, peeled butternut
squash
1 large sweet potato, peeled/cubed
3 medium carrots, sliced
1/4 C. thawed orange juice concentrate
3 c. milk
1/4 tsp. salt
1/4 tsp. black pepper
3 T. sour cream
2 T. minced chives
1 T. sesame seeds, toasted
–
Place squash, sweet potato & carrots
in a steamer basket. Place basket in
a large saucepan over 1 inch of water.
Bring to boil; cover & steam 12-16
minutes until tender. Cool slightly then
transfer to food processor. Add OJ
concentrate, cover & process until
smooth. Transfer to large saucepan;
stir in milk, salt/pepper & cook,
stirring, over Low heat until heated
through (do not boil). Top each serving
with 1 1/2 tsp. sour cream, 1 tsp. chives
& 1/2 tsp. sesame seeds. Serves 6

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

Baked Horseradish/Cheddar
Mac & Cheese

3 T. melted unsalted butter
1/2 lb. dry elbow macaroni
1 C. milk
2 large eggs, beaten
1/4 tsp. freshly grated nutmeg
coarse salt/ground black pepper
1 lb. horseradish Cheddar cheese,
grated
–
Preheat oven 350 degrees F.
Lightly coat a 6 qt casserole dish
with 2 T. melted butter. Cook
macaroni accordg. to pkg. directions;
drain well & pour into a bowl. Add
remaining butter & toss to coat. Mix
milk, eggs & nutmeg with salt/pepper
in medium bowl. Add half of cheese
& stir to combine. Spoon half of buttered
macaroni into prepared dish; pour half
of milk mixture over macaroni & toss
to combine. Sprinkle half of remaining
cheese over macaroni; combine
remaining macaroni with remaining milk
mixture. When well combined, pour into
dish – sprinkle remaining cheese on top.
Bake 35 minutes until top is crusty &
golden brown & edges are bubbling.
Serves 6

(recipe: cookstr.com)
————————————-
Crockpot Beer Can Chicken

2 T. smoked paprika
2 tsp. salt
2 tsp. coarse pepper
2 tsp. dried oregano
2 tsp. dried thyme
1 tsp. garlic powder
1 tsp. cayenne pepper
4 (6 inch, ea) strips foil, each
bunched into a ball
1 (16 oz) can beer
1 (6.5 – 7 lb.) whole chicken
–
Mix paprika, salt/pepper,
oregano, thyme, garlic powder
& cayenne in small bowl. Place
foil balls in bottom of crockpot &
pour beer in. Rinse chicken & pat
dry with paper towels. Rub chicken
with seasoning mixture & place
chicken on top of foil balls. Cover &
cook on High 3 hours or Low 5-7
hours. (chicken is well done when
a meat thermometer reads 165
degrees F. in breast, or 175 degrees F.
in thickest part of thigh.)

(recipe: everydaygoodthinking.com)
—————————————

Skillet Stroganoff

1 T. olive oil
1 lb. sirloin, cut into small cubes
or thin strips
salt/pepper
2 T. butter (+ more for noodles)
1 onion, finely chopped
2 C. white button mushrooms,
sliced
2 cloves garlic, minced
1/4 C. white wine
1 T. Worcestershire sauce
1 1/2 C. beef stock
1 tsp. cornstarch
1/4 C. water
1 tsp. Dijon mustard
1/2 C. sour cream
–
cooked egg noodles
–
1/4 C. chopped parsley
–
Heat oil in large skillet over medium-
high heat. Season steak with salt/
pepper & place in skillet in single
layer. Brown on all sides & cook
until medium-rare, about 2-4
minutes. Remove meat to plate to
rest; add butter to skillet. Add
onions & mushrooms; season
with salt/pepper & saute until
onions are soft & mushrooms
tender. Stir in garlic & cook 1
minute. Add wine, Worc. & beef
stock; bring to simmer. Whisk
cornstarch & water; pour into
pan. Reduce heat & add mustard
& sour cream. Stir until evenly
incorporated then add steak
back to pan, tossing to coat meat.
Cook egg noodles according to pkg.
directions; add butter & toss to coat.
Serve over buttered egg noodles &
garnish with chopped parsley.
Serves 6

(recipe: delish.com)
————————————–

Cheese-stuffed Meatballs

4 string cheese packets, cut
cheese into 1″ cubes
1/2 lb. ground beef
1/2 lb. ground pork
1 C. breadcrumbs
1 egg
1/4 C. chopped parsley,
divided
2 cloves garlic minced
1/4 C. Parmesan cheese,
plus more for serving
salt/pepper
1 T. olive oil
1 (15 oz) jar marinara sauce
–
In medium bowl combine beef,
pork, breadcrumbs, eggs, 2 T.
parsley, garlic & Parmesan.
Season to taste with salt/pepper
& stir to combine. Scoop mixture
into small balls (about 2 T.) &
press 1 cube string cheese into
center, sealing meat tightly
around cheese; repeat with
remaining meatball mixture &
cheese. Heat olive oil in large
skillet over medium-high heat.
Add meatballs & cook to brown
on all sides. When meatballs
have developed a nice crust,
remove to a plate & wipe skillet
clean. Return skillet to stove over
medium heat. Pour marinara in
skillet & add meatballs to sauce.
Spoon sauce over meatballs.
Cover pan & simmer 12 minutes
until cooked through. Serve warm
& garnish with parsley & Parmesan.
Serves 4-6

(recipe: delish.com)
——————————–

Mini Eclair Bites

2 C. graham cracker crumbs
1/2 C. powdered sugar
1 1/2 sticks margarine, melted
1 (4-serving size) pkgs. instant
FRENCH vanilla pudding mix
1 1/4 C. milk
2 C. Cool Whip, thawed
3/4 C. chocolate frosting
(the kind that comes in a plastic
cup)
–
Preheat oven 350 degrees F.
Line 18 mini-muffin cups with paper
liners. In medium bowl combine
graham crumbs, sugar & butter – mix
well. Evenly press mixture into liners
using your fingers – press over bottom
& up sides of liners. Bake 5 minutes
until crust begins to brown – remove
from oven & cool completely.
In medium bowl whisk pudding mix &
milk. Fold in Cool Whip & place in a
zip-lock bag. Seal bag & snip off one
corner of bag (you’re using the bag
as a pastry bag for piping). Fill the
crusts with mixture evenly.
In small microwave-safe bowl heat
frosting 10-15 seconds & stir until
smooth & pourable. Place frosting in
another ziplock bag, snip corner &
top pudding mixture with a dollop
of frosting. Refrigerate 4 hours until
ready to serve. Makes 18

(recipe: mrfood.com)

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

I was talking with my husband about just
how advantageous this car-event was;
any other day we probably would be
needing groceries but actually we’re doing
well. I made a big batch of the spicy black
bean/chicken soup last night so there’s
leftovers.  We’re in good shape and I’m
thankful. I ‘was’ going to go to the library
because I was kind of ‘out’ of books to
read, but I’m sure I’ll be just fine – if I
look around here enough, I’m pretty sure
I could find one I haven’t read yet and
you KNOW there’s always knitting – hehehe.

Hope you are warm, dry and cozy wherever
you are. Sometimes little things like this
happen to heighten our awareness of just
how blessed we truly are!

Hugs;

Pammie

Enjoying the quite/rest – for now . . .

After the past crazy/hectic week I’m definitely enjoying the semi-rest/quiet. Yesterday went OK – early on…church/change clothes, grandson’s football game EXCEPT – the team that played before his went over time – WAY over time which put his team way over, also. I’m sitting there looking at my watch (choir practice starts at 4:45 p.m. a good 20-25 minutes away from where I am)…time is getting VERY close to 4 p.m. and there’s still the FOURTH quarter to go! By this time I’m pretty exhausted – it’s semi-warm out but directly in front of us is the team’s cheer leaders. We’re talking 7-9 year olds (I’m guessing here) – screaming & yelling the ENTIRE game – UGH! I’m sorry – I’m not one for seeing little girls dolled up like the show “Toddlers & Tiaras” (make up, outfits that are not really for little girls, etc.) so all I want to do is watch the FOOTBALL game. Finally I make the decision to just stay for the end of the game and chuck choir practice/evening church/church business meeting and then go home. Got home & took a 1 1/2 hour NAP – I was whipped!

Today is the ‘annual’ (both sides) Mammogram – you know the drill, ladies: this is where I get up on my soapbox and urge you STRONGLY to go get your Mammograms. Bottom line: if I hadn’t done that five years ago who knows what would have happened – I’m quickly approaching the 5-year mark for being breast cancer FREE-YES, a routine mammogram caught the 3 tumors. They were very small and very close to my rib wall (in fact, had the first surgery not come back with what they call a ‘dirty margin’ – means there might be more cancer cells in the area – I might be still carrying cancer in my body.) I praise the LORD that my 5 year anniversary is quickly coming up – not sure, exactly, when the oncologist (my main cancer doctor) declares me Cancer Free – it could be December or January – I’ll have to find out then. I do know, looking back, it was 4 days ago 5 years ago that I had my first cancer surgery (then another one 2 weeks later). MAMMOGRAMS CAN SAVE LIVES! Please go get yours – we want to see you around to enjoy your life!

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

Layered Peanut Butter Dessert Dip

1 C. creamy peanut butter
1/2 C. Marshmallow creme (Kraft)
1/2 C. Cool Whip, thawed
1/4 C. coconut, toasted
1 oz. semi-sweet chocolate, melted/
cooled
2 T. cocktail peanuts
–
Optional ‘dippers’:
sliced fruit, vanilla cookies, graham
crackers
–
Spread peanut butter onto bottom of
8 inch pie plate. Mix marshmallow
creme & Cool Whip until blended;
spread over peanut butter. Top with
remaining ingredients.
Makes 16 (2 T. ea) servings

(recipe: Kraft recipes)
———————————

Crockpot Balsamic Chicken & Carrots

4 bone-in skin-on chicken thighs
1 lb. carrots, washed/peeled
2 T. butter
1/4 C. balsamic vinegar
1/4 C. honey
1/2 tsp. sea salt
1/2 tsp. dried cilantro
1 tsp. jarred minced garlic
pinch red pepper flakes
–
Melt butter in skillet over medium-high
heat. Add chicken, skin sides down, &
let brown 5-6 minutes until golden
brown. Flip & brown 2-3 minutes on
other side. Whisk vinegar, honey,
salt, cilantro, garlic & red pepper flakes
together. Place chicken & whole carrots
in crockpot – pour balsamic mixture
over top. Cover & cook on High 3-4
hours or Low 6-8 hours. Serves 4

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

Baked Steak with Gravy

1 C. flour
1/8 tsp. salt
1/8 tsp. pepper
6-8 beef cube steaks
1 tsp. butter
2 (10 3/4 oz, ea) cans golden
mushroom soup
2 1/2 C. water
1 (4 oz) can sliced mushrooms,
drained
–
Preheat oven 325 degrees F.
Mix flour, salt & pepper in a
shallow pie pan. Dredge steaks in
mixture. Melt butter in a skillet
over medium heat; add steaks &
brown on both sides. Arrange
steaks in a lightly greased 9 X 13″
baking dish. Combine soup, water
& mushrooms – pour over steaks.
Cover with foil & bake 45-50
minutes. Remove foil, bake an
additional 15 minutes. Serves 6-8

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

Country Potato Bake

1 lb. pkg. frozen shredded
hash browns
1 (10 3/4 oz) can cream of chicken
soup
1 C. sour cream
1/4 C. margarine, melted
1 C. shredded Cheddar cheese
6 slices bacon, cooked crisp/crumbled
1 (2.8 oz) can French-fried onions
–
Preheat oven 350 degrees F.
Spread hashbrowns evenly in lightly
sprayed 9 X 13″ baking dish. Mix
soup, sour cream & marg. together
& pour over top. Sprinkle top with
cheese, bacon & onions. Cover with
foil & bake 45 minutes. Serves 12

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

Three-Bean Salad

1 (16 oz) can green beans, drained
1 (16 oz) can yellow beans, drained
1 (16 oz) can kidney beans rinsed/
drained
1 onion, sliced
3/4 C. sugar
2/3 C. vinegar
1/3 C. oil
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano
–
Mix beans & onion together in
bowl. Combine remaining ingredients
in a saucepan & heat until sugar
dissolves – pour over beans.
Refrigerate at least 12 hours prior
to serving. Serves 12

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

Zippy Zucchini Pasta

1 (7 oz) pkg. angel hair pasta or
thin spaghetti
2 small zucchini, cut into
1/4″ pieces
2 cloves garlic, minced
3 T. olive oil
1 (14.5 oz) can Mexican diced
tomatoes, undrained
1/4 C. minced fresh parsley
1 tsp. dried oregano
1/8 – 1/2 tsp. crushed red pepper
flakes
–
Cook pasta accordg. to pkg.
directions. In large skillet saute
zucchini & garlic in oil until
zucchini is crisp-tender. Add
tomatoes, parsley, oregano & pepper
flakes; heat through. Drain pasta,
serve with zucchini mixture.
Serves 3

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

Amish Apple Dessert

1 C. flour
1 tsp. baking powder
1/8 tsp. salt
1 1/4 C. milk (divided into 1/2 C.
and 3/4 C.)
5-6 C. peeled/cored/sliced apples
(about 10) place in water with a
little lemon juice to prevent browning)
3/4 C. granulated sugar
1 tsp. cinnamon
2 eggs
–
Preheat oven 400 degrees F.
Spray a 8 X 8″, or 9 X 9″ baking
dish with nonstick spray. Mix flour,
baking powder, salt & 1/2 C. milk
in small bowl. (dough will be quite
soft). Take half of dough & roll out
onto a flour-dusted surface until it
is the size of the bottom of the
pan you are using. Carefully transfer
dough to pan – use your fingers to
form dough to cover bottom of pan.
Whisk eggs & 3/4 C. milk. Drain apples
& place them evenly over dough in pan –
sprinkle with cinnamon & 3/4 C. sugar.
Roll out remaining dough large enough
to mostly cover apples in pan. Pour
egg/milk mixture over apples. Carefully
place rolled dough on top – you do not
need to seal it to edges. Bake 45 minutes
until apples are soft & custard is set.

(recipe: notquiteamishliving.com)
=========================

Haven’t received my ‘driving times’ for this week
yet (grandson transport). All is well with oldest
son & his girlfriend (after her roll-over car
accident) – she’s still a little bruised, but she &
baby are fine. Middle son is settling into his new
job as front desk clerk at Hilton – he said it’s either
really slow or really hectic but he’s getting used to
it. Other than that, this week is looking up –
tomorrow is knit/crochet night, Weds. is my
usual special needs group and coming up Saturday
is a Moms-to-Moms sale! I’ve never been to one
before but I’m told they are very ‘grandma’
friendly – I’m looking for some good prices on
a used Pack ‘n Play, maybe a changing table and
a high chair – we’ll see what happens (I’m
EXCITED! BABY shopping – YAY!)

Have a GREAT week!

Hugs;

Pammie

PS: We’re almost into Fall weather – I had to wear
long pants and a sweater this morning – it was really
CHILLY! 68 degrees F. ; supposed to warm up into the
70’s later today – YAY!

Finishing up!

Today is the last of the ‘getting ready for Christmas’ days; I’m still definitely not up to ‘snuff’ (sort of feel like the fatigue I had while going through radiation) but still managed to get a few things on my list done. Got the “Happy Birthday, Jesus!” cake baked & frosted, wrapped all the presents & did a quick dusting/swiffering of the living & dining rooms (husband was most gracious to do the vacuuming for me yesterday). Went out really early to the dollar store – we were out of paper towels! I chose there because I knew it wouldn’t be as busy/crowded as a grocery or drug store – I was right. Got in & out in about 10 minutes (paper towels, pop, kleenex and 2 sets of ‘ear buds’ for younger sons- they’re always losing them!).  Been mostly doing something, then resting, do another thing, rest more. Finished another book by the two authors I mentioned last post (1 day total read). Since I just finished the book, next on my list is coloring my hair (Yes – it needs it!). Dinner tonight is the last of the meatloaf. I ‘might’ make the cran/raspberry jello later, or I might make it tomorrow – we’ll see. Thank heavens for antibiotics – can’t imagine how ‘rough’ I’d feel if I had let this UTI go for a few more days (say, calling next Monday for an appointment). Really like my OB/GYN – I said to him that I was really glad to get in the day I called. His response: “If you are one of my patients and you are sick or in pain, there is NO reason why you shouldn’t be seen as quickly as possible – we leave openings in our daily schedule just for that.” What a guy!

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

Cherries Jubilee Cheesecake Bars

1 box (Betty Crocker) super moist
cherry chip cake mix
1/2 C. butter or marg, softened
2 (8 oz, ea) pkgs. cream cheese,
softened
1 tub (Betty Crocker) rich & creamy
cherry frosting
3 eggs
–
Preheat oven 325 degrees F.
In large bowl beat dry cake mix &
butter using elec. mixer on Low
speed until crumbly; reserve 1
C. mixture. In bottom of ungreased
9 X 13″ baking dish press remaining
crumbly mixture. Bake about 45
minutes (about 42 minutes for
dark or nonstick pan) until set.
Cool completely. Cover & refrigerate
at least 2 hours until chilled
–
For Bars:
cut into 6 rows by 6 rows. Store
covered in refrigerator. Makes 36
bars.

(recipe: Sara Green – Facebook)
—————————————-

Cheesy Chicken/Bacon & Tater Tot
Bake (crockpot)

1 (32 oz) bag tater tots
3 oz. crumbed, cooked bacon
1 lb. skinless chicken breasts
1 1/2 C. shredded Colby cheese
1 1/2 C. shredded Monterrey jack cheese
3/4 C. milk
salt & pepper
–
Grease insides of crockpot. Layer half of
tater tots on bottom; sprinkle half bacon
on top. Combine the 2 cheeses; sprinkle
1/3 of it over mixture in pot. Sprinkle
chicken with salt & pepper & place in
crockpot. Top with another 1/3 cheeses,
sprinkle with rest of bacon, then top with
tater tots. Top mixture with rest of cheeses.
Pour milk over top. Cook on High 4-5 hours.
(check at around 3 hours for doneness of
chicken).

(recipe: Mary Free-Marys Recipe Exchange)
———————————————–

BBQ’d Bacon-wrapped Mushrooms

1 (8 oz) pkg. large button mushrooms
1 lb. pepper bacon, room temp –
slices cut in half
4 T. BBQ sauce
–
Cut stems off mushrooms; rinse briefly
& dry well with paper towels. Wrap each
mushroom with bacon strip half (use 2
if cap is not completely covered). Bacon
will stick to mushrooms – no need for
toothpicks. In medium saute pan over
medium-high heat, saute wrapped
mushrooms until bacon is golden brown.
As bacon begins to crisp, add BBQ sauce
& toss to coat. Serve immediately.
Serves 6-8

(recipe: food.com)
—————————————–

Warm Bacon Blue Cheese Dip

8 oz. bacon, cut into small
pieces
4 cloves garlic, minced
5 oz. blue cheese, room temp.
8 oz. cream cheese, room temp.
2 T. fresh chives, minced
–
fresh cut veggies for dippers
–
Preheat 375 degrees F.
Cook bacon in heavy bottomed Dutch
oven or pan over medium-high heat
until crisp. Transfer bacon to paper
towel-lined plate to drain. Combine
garlic with blue cheese, cream cheese,
chives & cooked bacon in bowl.
Spray an oven-safe bowl with nonstick
spray & spread dip into bowl. Do not
overfill. Bake 20 minutes until cheese
starts to melt. Serve warm.
Makes 10 servings

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

Peppermint Truffle Bark

2 (11 oz, ea) bags white chocolate chips
1 pkg. peppermint Oreo cookies
4 oz. cream cheese, softened & cubed
–
Place parchment paper on a cookie
sheet. Pour 1 bag white choc. chips in a
microwave safe bowl. Microwave 30
seconds, remove & stir – repeat until
chocolate is melted. Spread melted
chocolate over parchment paper –
refrigerate to solidify. Place Oreos in
a food processor & pulse to fine
crumbs. Place cream cheese cubes in
food processor; pulse until completely
mixed with Oreos. Once white choc.
has hardened, remove from fridge &
gently spread Oreo mixture over
white choc. mixture – refrigerate
1 hour. Melt last bag of white choc.
using method mentioned earlier.
Carefully spread melted white choc.
over top of Oreo mixture – allow to
harden in refrigerator. Remove from
fridge, break into pieces.

(recipe: realhousemoms.com)

—————————————-

Mrs. Claus Casserole

4 C. cooked, diced ham
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium onion, chopped
5 T. butter
6 T. flour
3 C. milk, scalded
1/3 C. chicken stock or broth
1 C. shredded Cheddar cheese,
divided
3/4 C. shredded Parmesan cheese,
divided
1 tsp. mustard powder
1 1/2 tsp. kosher salt
fresh ground black pepper, to taste
1 lb. linguine noodles, broken into
thirds & cooked to al dente
–
Preheat oven 350 degrees F.
In large skillet add 2 T. canola or olive
oil & over medium heat cook onions
until softened. Add peppers & cook
until just tender, 5 minutes. In sauce
pan melt butter on medium-low heat.
Add flour & whisk until smooth, about
3 minutes. Pour in scalded milk & chicken
broth; cook, constantly stirring, until
very thick. Mix in 1/2 C. Cheddar &
1/2 C. Parm. cheese-stir until melted &
creamy. Remove from heat & add mustard
powder, salt & pepper. Combine this sauce
with ham, cooked linguine & vegetables.
Taste & adjust seasoning to taste. Pour
mixture into large casserole dish. Sprinkle
remaining cheeses on top & cook until
warm & bubbling, about 35-45 minutes.
Serves 10-12

To reheat:
Preheat oven 350 degrees F.
Cut casserole into large squares. Pour
about 1/4 -1/2 C. water into seams &
around edges (This allows moisture to
steam the casserole instead of drying it
out). Slices will ‘cook’ themselves back
together & water will evaporate. Cover
with foil & bake at 350 degrees F. until
hot & bubbly.

NOTE: Casserole amount can be halved – or
prepared ingredients & place into two
smaller dishes – freeze one for later.

(recipe: thekitchn.com)
——————————————

Bacon Appetizer Crescents

1 (8 oz) pkg. cream cheese, softened
8 slices bacon, cooked/crumbled
1/3 C. grated Parmesan cheese
1/4 C. finely chopped onions
2 T. chopped fresh parsley
1 T. milk
2 (8 oz, ea) cans refrigerated
crescent dinenr rolls
–
Preheat oven 375 degrees F.
Combine all ingredients (except
rolls). Separate each can of dough
into 8 triangles; cut each triangle
lengthwise in half. Spread cream
cheese mixture onto triangles,
adding about 1 tsp. per roll. Roll
up, starting at short side. Place,
point sides down, on baking sheet.
Bake 12-15 minutes until golden
brown. Serve warm. Makes 16

(recipe: kraft recipes)
———————————–

King Ranch Breakfast Bake
(overnight recipe)

1/2 (16 oz) French bread loaf,
cubed
8 (6 inch) corn tortillas, cut into
1/2 inch strips
2 C. cubed cooked chicken
2 1/2 C. shredded Pepper Jack
cheese, divided
2 T. vegetable oil
1 red bell pepper, chopped
1/2 C. chopped onion
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes,
drained
1 (4 oz) can diced green chiles,
drained
2 tsp. chili powder
1 tsp. salt
10 eggs
1 (10.5 oz) can cream of chicken soup
2 C. milk
–
Spray 9 X 13″ baking dish with nonstick
spray. Place bread cubes, tortilla strips,
chicken & 2 C. cheese in dish; toss until
well blended. In large skillet over medium-
high heat, saute bell pepper, onion & garlic
5-7 minutes until soft. Stir in tomatoes, chiles,
chili powder &salt; cook 5 minutes until heated
through. In large bowl combine eggs, soup &
milk; mix well & pour over bread cubes. Spoon
vegetable mixture on top. Cover & refrigerate
4 hours or overnight.
–
Preheat oven 325 degrees F.
Uncover dish, sprinkle remaining cheese on
top & bake 55-60 minutes until set in center.
Serves 8

(recipe: mrfood.com)

——————————————–

Easy Zesty Cheese Dip

8 oz. Monterey Jack cheese, shredded
8 oz. Pepper Jack cheese, shredded
8 oz. cream cheese, softened
1/3 C. mayonnaise
1/4 tsp. kosher salt
1/4 tsp. white pepper
1/4 tsp. onion powder
1/4 tsp. paprika
–
Doritos chips, any flavor, for dipping
–
Preheat oven 350 degrees F.
Mix all ingredients (except chips) in
a bowl & pour into a 1 qt. baking
dish. Bake, uncovered, 25 minutes;
turn off oven & let mixture sit
5 more minutes. Serve with chips.
Serves 6-8

(recipe: afamilyfeast.com)

——————————————
Ambrosia Salad

2 cans pineapple chunks, drained
2 cans mandarin oranges, drained
2 jars maraschino cherries, drained
1 can coconut flakes
1/2 bag miniature marshmallows
4 oz. sour cream
1 (16 oz) tub Cool Whip, thawed
–
Combine sour cream & Cool Whip
in large bowl. Fold in all other
ingredients; cover & chill at least
2 hours.

(recipe: facebook)
=====================

Since today is Christmas Eve, I’m once
again reminded of just how ‘strange’
our weather is: it’s 52 degrees, clear &
sunny – GREAT WEATHER! You don’t
have to worry about shoveling it,
slipping or skidding in/on it – just
the perfect weather for lots of
people driving/visiting friends &
family. Yes, I will concede – no snow
but as long as I’ve lived in Michigan
(that would be 67 1/2 years now)
we’ve ALWAYS had snow in winter
and I’m pretty sure this year will
not be any different! (If you’re
really counting – we already HAD
12 inches on Thanksgiving!).

Hope all of your plans/preparations/
expectations are falling into place and
you will be (or ARE) having a GREAT
Christmas Eve! Enjoy!!!

Hugs;

Pammie

PS: And I also want to THANK
all of you for being friends and/or
readers of my blog. It’s nice to
know there are REAL people
out there! (hint-hint: I LOVE
getting responses back!)