and here we are!

Today is promising to be a lovely day – expected 75 degrees F. YES! Oldest son & husband will be working on finishing up building the base for a new shed in our yard. (we will need it shortly as we are having our garage & porch taken down and new ones built) – should be perfect weather for it! (the shed arrived 2 days ago in boxes so they will have the ‘fun’ of assembling that, too). Glad my only duties are keeping our 3-yr old grandson busy and making sandwiches.

Last night the leaders of my special needs group got together for a dinner/meeting – I had a GREAT time! The food was very tasty (brats & peppers, a great tossed salad, cheesy potatoes, etc). It was SO nice to see these ladies again and just enjoy their company. We collectively came to the conclusion that we might never meet again in our group – the way the Covid thing is going. Our ‘kids’ are not into staying 6 feet apart, let alone wearing masks. Yes, the church has agreed to kind of give us the entire wing to isolate us from the rest of the people attending on a Wednesday night (IF and when they go back) but the problem, for us, is deeper than that. For a ‘starter’ idea of when we ‘might’ go back we all said January – but we will just have to wait and see.

I’m doing better at getting around – still using the walker (I’m actually hating the sound of it when I push it) – pretty lame, eh? Still don’t feel strong enough to go to a cane but I’m going to continue to try. My surgeon said that I could be like some of his patients who go from a walker to JUST WALKING, skipping the can altogether! We’ll see . . .

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

Pumpkin Crunch Cake

1 (15 oz) can canned pumpkin
1 (12 oz) can evaporated milk
3 large eggs
1 1/2 C. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 C. chopped pecans
1 C. butter, melted
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan
with nonstick cooking spray.
In large bowl whisk pumpkin, evap
milk, eggs, sugar, cinnamon & salt –
pour into prepared dish. Sprinkle
dry cake mix on top & top with
chopped nuts. Evenly pour melted
butter all over top. Bake 50-55
minutes. Serves 12

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

Broccoli Carrot Salad

1 1/2 lb. broccoli cut into bite-sized
florets* (poster also peeled & shredded
the stems)
1/2 C. thinly sliced red onion
1 C. shredded carrot (about 2 carrots)
1/2 C. dried cranberries
1/4 C. sundried tomatoes, chopped
(packed in oil)
1/2 C. mayonnaise
1/4 C. apple cider vinegar
2 T. maple syrup
1 T. spiced brown mustard
1 tsp. kosher salt

Candied Nuts:
1 1/2 C. walnut pieces
1/4 C. soy sauce
1/4 C. maple syrup
1 1/2 tsp. smoked paprika
=
In large bowl toss broccoli, onion,
carrot, cranberries & sun-dried tomatoes.
In small bowl whisk mayo, vinegar, 2 T. maple
syrup, mustard & kosher salt. Pour wet
mixture over broccoli mixture & toss.
Cover & refrigerate one hour, tossing after
30 minutes.
=
Nut topping:
Line a sheet tray with parchment paper.
In a medium saucepan place nuts, soy
sauce, syrup & paprika – heat & toss over
medium heat until pieces get sticky &
liquid evaporates, about 3-5 minutes.
Do not over-cook – or have the heat too
high or they will scorch. Pour nuts onto
parchment & let cool. Do not touch this
mixture with your fingers – nuts are very
hot.

To serve:
Toss salad one more time & portion into
bowls topped with candied nuts.
Serves 4

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

Fruity Chicken Salad

1 1/2 lb. chicken tenders
(32 oz) chicken stock
3/4 C. mayonnaise
2 T. finely minced celery
2 tsp. dry Ranch Salad dressing mix
1/2 tsp. ground black pepper
1/2 tsp. salt
3/4 C. red seedless grapes, cut in half
1/2 C. chopped pecans
1/2 to 3/4 C. Fuji apple, seeded/chopped
=
(optional: washed lettuce leaves – as bed
for salad on a plate/bread to make
sandwiches with salad
=
In large pot place chicken tenders & stock.
Heat over medium 15-20 minutes until chicken
is fully cooked; shred chicken.
In medium bowl place celery, dry Ranch mix,
mayo, salt/pepper – blend well. Add shredded
chicken & mix thoroughly. Serve on a bed of
lettuce or in a sandwich. Serves 4
NOTE: Salad tastes better if prepared a few
hours ahead & refrigerated.

(recipe: copykat.com)
———————————

Crockpot Zucchini Bars

4 large eggs, beaten
2 C. zucchini, peeled/shredded
1 C. oil
2 C. sugar
1/2 tsp. baking soda
2 1/2 C. flour
1/2 C. chopped pecans
2 tsp. cinnamon
=
Frosting:

8 oz. cream cheese, softened
2 1/2 C. powdered sugar
1/4 C. butter, softened (1/2 stick)
1/4 C. chopped pecans
==
Lightly spray insides of crockpot
with nonstick cooking spray – dust
with flour.
In medium bowl mix together
all ingredients & pour into crockpot.
Place a couple paper towels tightly
under lid & close lid. Cook on High
2 hours (turning your insert halfway
through cooking time if your crockpot
does not cook evenly.) Remove insert
& place on a heat-safe surface to cool;
approx. 30 minutes before frosting bars.
Serves 12

Frosting:
In medium bowl mix all ingredients
(except nuts) – spread on top of cooled
bars. Sprinkle nuts on top.

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

Jalapeno Popper Chicken Casserole

2 C. cooked, diced chicken
8 oz. cream cheese
1 (16 oz) box bow tie pasta
2 C. Monterrey Jack cheese, shredded
1 C. Cheddar cheese, shredded
1 C. water
1 C. milk
1 fresh jalapeno – seeded/diced
1/2 C. bread crumbs
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Boil pasta to al dente.
In a large saucepot melt cream
cheese with water & milk. Add
cheeses, stir to melt. Add cooked/
drained pasta & diced jalapenos
(save a few for topping). Mix in
chicken & pour into prepared dish.
Top with bread crumbs & jalapenos.
Cover with foil & bake 20 minutes.
Uncover & bake an additional 10
minutes. Serves 6

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

Grilled Parmesan Potatoes

1 sheet (about 18″ X 12″ of
heavy-duty aluminum foil –
spray with nonstick cooking spray
==========
1 lb. small red potatoes, cut
into 1/2″ cubes
1/4 C. chopped green onion
2 tsp. vegetable oil
1 T. Parmesan cheese, grated
(poster adds a lot more – so,
to taste)
1 tsp. dried oregano
1/2 tsp. garlic salt (or, to taste)
1/4 tsp. black pepper, (or
to taste)
=
Place potatoes in large bowl; add
onions & oil – toss to coat. Spoon
into center of foil. In a small bowl
combine Parm. cheese, oregano,
garlic salt & pepper – sprinkle over
potato mixture. Fold foil into a pouch
& seal tightly.
Place packet on grill over medium-hot
heat 20-30 minutes until potatoes
are tender. Open foil carefully to allow
steam to escape. Serves 4

(recipe: tasteofhome.com)
—————————

Caramel Apple Crisp Cheesecake
Overnight recipe
(requires springform pan)

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

Cheesecake:
16 oz. (2 pkgs) cream cheese,
softened
2 T. corn starch
1/4 C. brown sugar
1/4 C. granulated sugar
1/8 tsp. ground ginger
2 tsp. vanilla
1/2 tsp. cinnamon

Apple Crisp Topping:
1/4 C. flour
1/4 C. rolled oats
1/4 C. brown sugar
1/2 tsp. cinnamon
2 T. coconut oil
2 medium to large apples, peeled/
thinly sliced

Caramel ice cream topping
—
Preheat oven 350 degrees F.
In large bowl combine crust
ingredients together & press
into bottom of a 9 or 10″ spring-
form pan. Bake 5 minutes – remove
from oven to cool.

Cheesecake:
In large bowl using elec. mixer blend
cream cheese, brown sugar, gran. sugar,
cinnamon, ginger, cornstarch & vanilla –
once well combined pour on top of crust.

Apple layer:
Arrange thinly sliced apples on top of
cheesecake in a single layer. Top with
Apple Crisp topping & bake 40-50
minutes. Cool 15 minutes. Refrigerate
overnight. Drizzle top with caramel.

(recipe: Land Cooking – FB)

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

Hope you are all well and in great spirits during
this ‘change to Fall’ weather. I’m still plodding
along knitting the same 2 baby blankets. (I could
kick myself: the last yarn buying trip before
surgery there was 1 thing I wanted to buy: a
skein of yellow sport-weight yarn to be used
in crocheting granny squares into a baby blanket.)
I use yellow for the centers of the squares then
the various baby yarns I’ve accumulated for the
rest of each square. Looking for that one YELLOW
yarn produced a very pale yellow skein I must have
got on sale – NOT what I wanted at all! (I guess you
could ‘excuse’ me because just before I went to
check out I spotted a small CLEARANCE section
of yarns and ended up buying about 7 various colored skeins, on sale…my mind totally went out the window on
that bright yellow sport-weight yarn I wanted –
sigh.) Oh well- life goes on, right?

Try to stay well and remember to find something
each day that makes you smile or remember a
good memory – life is very short – enjoy it while
you can.

Hugs;

Pammie

Happy Sunday!

Hello! It’s been awhile since I posted – went to post-op visit with surgeon on Tuesday. He says I’m doing above & beyond what’s expected at this time and I don’t have to do Physical Therapy! YAY! Still walking with a walker (makes me feel like a really old lady!) and slowly getting my strength back. I guess I’m a bit ‘hurry up and go’ – I want to get back to my much more active life but #1: I can’t drive #2: I can’t walk on any uneven surfaces (that cuts out going to my knit group in the park – sigh) so really trying to FORCE myself to use  more energy. My husband has been really excellent watching over me, helping me get dressed (you never know the ‘fun’ until you can’t BEND DOWN to pull up your underwear!), fixing me meals, etc. (He even got a little upset the other day b/c I decided to do something for myself; he said: “I could have done that FOR you!” (Ooops – gotta remember he WANTS do do things for me; so used to be independent!). Next surgeon visit is in 2 weeks; he said I can start with a cane whenever I feel ready . . . NOT YET! Actual hip/leg pain? Very little – the stitches ‘itch’, just have to remember to move the way I was told & not try any fancy ‘sideways’ bending – too painful plus it can pull my interior stitches. I’m getting there – SLOWLY!

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

Blackberry Crescent Roll Bars

2 (8 oz, ea) tubes refrigerated
crescent rolls
2 C. fresh or frozen blackberries
1/2 C. granulated sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 (8 oz) can pineapple tidbits,
drained
2 T. milk
1 egg
–
Preheat oven 350 degrees F.
Unroll 1 tube rolls & place in
bottom of a 9 X 13″ baking dish,
pressing seams together to form
a solid dough. In a bowl combine
sugar, blackberries, vanilla, cinnamon,
milk & egg – mix with a spoon &
spread over dough. Sprinkle drained
pineapple over mixture. Cover dish
with other roll dough & press seams
to make top crust.
Bake about 30 minutes until brown on
top. Remove from oven & let cool
completely. (drizzle top with
optional glaze, if desired)
Serves about 8

Optional Glaze:
1 C. powdered sugar
3-4 T. milk
1 tsp. vanilla
–
Place sugar in bowl & whisk in
milk & vanilla until smooth.
(you can add less or more milk or
sugar to get consistency you want).
Makes 1 C. glaze

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

Garlic Shrimp Pasta

1 lb. medium shrimp, deveined/
tails removed
1 lb. spaghetti noodles
6-8 cloves garlic, minced
1/4 C. butter
olive oil
Italian seasoning, to taste
red pepper flakes, to taste
salt, to taste
ground black pepper
—
Boil pasta noodles accordg. to
pkg directions until tender – save
1 C. pasta water for later.*
Wash shrimp; drain pasta. In a
skillet over medium heat melt
butter; add shrimp & simmer
until shrimp are a little pink & start
to curl. Add garlic & cook 5-7
minutes. Add 2-3 drizzles of oil;
continue to stir until shrimp are
pink & curled. Add cooked, drained
pasta. Add seasonings & add in
just enough pasta water until mixture
isn’t swimming in liquid but not
dry either (start adding 1/4 C. to start).
Keep tossing all ingredients in skillet
until all are incorporated. Serve hot.

*poster said she adds some oil, salt &
fresh herbs to her boiling pasta

(recipe: 77delicious.com)
————————————–

Crockpot Campfire Potatoes

5 medium potatoes, sliced
1/2 C. butter (1 stick)
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp oregano
1/2 tsp. garlic, minced (1 large clove)
1 C. white onion, sliced (1 small)
1/2 C. Parmesan cheese, shredded
1 C. Cheddar cheese, shredded
–
Spray insides of crockpot with
nonstick cooking spray.
In large bowl mix butter, Worc. sauce,
salt/pepper, oregano & garlic. Add
potatoes, cheeses & onion – mix until
potatoes are coated. Pour into prepared
crockpot, spread out in even layer.
Cover & cook on High 4 hours without
opening lid during cooking time.
Serves 6

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

Crockpot Cheeseburger Meatloaf

2 lb. ground beef
3/4 C. Italian bread crumbs
1/4 C. dried minced onions
2 large eggs, beaten
1 1/2 tsp. salt
1 1/2 tsp. black pepper
2 C. shredded Cheddar cheese
=
Your favorite cheeseburger toppings
=
In large bowl mix all ingredients
except cheese & toppings. On a
sheet of lightly greased waxed paper
press out ground beef into a large
rectangle. Sprinkle cheese on top,
leaving a 3/4″ border all the way
around. Starting at short end, roll
up like a jelly roll & pinch each end
to seal. Place in crockpot & press
into a meatloaf shape. Cover & cook
on Low 4-6 hours (or High 2-3 hours).
Serve with desired cheeseburger
toppings. Serves 6

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

Grilled Chicken w/Mustard & Maple
Glaze

4 boneless skinless chicken breasts
salt/black pepper, to taste
1/4 C. maple syrup
2 T. prepared yellow mustard
1 tsp. apple cider vinegr
1 tsp. soy sauce
–
Preheat grill to medium-high heat.
NOTE: to make sure chicken cooks
quickly, it should be thin. If chicken
breasts are thick, butterfly them by
cutting them in half. Season both
sides of chicken with salt/pepper.
In a bowl combine maple syrup, mustard,
vinegar & soy sauce – divide into 2 bowls
(one for cooking, one for serving).
Cook chicken on one side about 6
minutes; flip & cook an additional 6
minutes. Baste chicken with glaze then
flip again & glaze – continue cooking until
chicken is done. (when a meat thermometer
inserted in chicken reads 165 degrees F. and
juices run clear).
Serve with remaining glaze.

(recipe: aroundmyfamilytable.com)
————————————
Spaghetti Squash Tetrazzini

2 to 2 1/4 lb. spaghetti squash
1 C. water

Filling:
1 T. butter
8 oz. crimini mushrooms, sliced
1/4 C. chopped onion
8 oz. chopped/cooked ham or cooked
turkey/chicken
2 T. dry white wine or sherry

Sauce:
1 1/2 C.  milk
1 C. Half & Half
3 T. butter
3 T. flour
salt/pepper, to taste

Finishing:
1 C. Parmesan cheese
2 T. butter, melted
1/4 tsp. grated nutmeg
salt/pepper, to taste
1 C. soft bread crumbs
–
Preheat oven 350 degrees F.
Carefully cut squash in half lengthwise
& scoop out seeds. Place, flesh sides
down, in glass casserole dish & pour
water over it. Cover tightly with foil
& bake 40 minutes.

(while squash is baking: heat 1 T.
butter in large nonstick skillet – saute
onions until they begin to brown. Add
mushrooms & cook until soft; stir in
wine & chopped meat. Cook until meat
is fairly dry. Remove contents to a dish;
Melt 3 T. butter in empty skillet – whisk
flour into butter. Quickly add cold Half &
Half & cold milk – season to taste with
salt/pepper. Cook, stirring, over medium-
low heat until sauce thickens.
(squash)
Allow to cool enough to handle. Using a
fork, rake the cooked flesh inside, pulling
it into spaghetti-like strands – place them in
a bowl. Stir melted butter, Parm cheese,
nutmeg, cooked mushrooms/meat &
salt/pepper (if needed).
Spray a 9 X 13″ baking dish with nonstick
cooking spay. Stir sauce into squash mixture &
toss until squash is mixed in & coated – pour
into prepared dish. Sprinkle top with bread
crumbs.
Bake, uncovered, 30 minutes – until crumbs
are golden & casserole is bubbly.
Serves 6-8

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

Caramel Apple Oat Bars

1 1/2 C. quick oats
1 1/2 C. flour
3/4 C. brown sugar
1/2 tsp. salt
3/4 tsp. baking soda
3/4 C. butter, melted
30 caramel squares, unwrapped
1 T. milk
2 C. tart baking apples, peeled/
chopped
1/2 C. chopped pecans or walnuts,
optional
–
Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
parchment paper or lightly spray
with nonstick cooking spray.
In a medium bowl combine oats,
flour, brown sugar, salt & baking
soda; stir in butter until crumbly.
Press a little more than half of
mixture into bottom of prepared
pan & bake 8 minutes.
In a microwave-safe container on
High, melt caramels & milk in 30-
second intervals, stirring in between.
Remove pan from oven & sprinkle top
with apples & nuts; drizzle caramel
mixture over top.
Crumble remaining oat mixture over top
of caramel & bake an additional 20-22
minutes until top is lightly browned.
Let cool completely before cutting
into bars.

(recipe: momontimeout.com)

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

Our weather has been in the 70’s with light
rains at night/sunny in the day. I’ve started
getting back to knitting again; finished off
the fancy blue baby blanket (gladly!). Still
have the pink ‘self-patterning’ blanket about
half done. Started another last night – simple
4 row pattern/multi green/yellow/white yarn.
(I pitched the crocheted blanket idea – the yarn
was donated to me – white/multi baby colors but
with a tiny silver ‘thread’ running through it –
that thread made the yarn VERY SCRATCHY! Am
planning on donating it to a thrift store – no wonder
it was ‘donated’ to me!)

I saw a really good free movie on Xfinity/Comcast:
(2012) “The Illusionist” with Ed Norton & Jessica
Biel. I’m not one for ‘magic’ but this one has a very
impelling plot, great effects, good acting – I REALLY
liked it! (trying to watch a little TV; sitting on a couch
is uncomfortable as it’s a little low for me to get up
from).

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

Hugs;

Pammie

The day before –

Today is the day before my hip replacement surgery and I’m in a happy, peaceful place. The surgery is definitely needed. This afternoon one of my pastors and his wife have asked to meet to pray with me so my husband suggested we all go to Culver’s for lunch! That ought to be fun. Yesterday was my drive-through Covid 19 test – I LUCKED OUT! I didn’t have to have the ‘clean out your brain’ one – mine was just a mild ‘swab the inside of your nose’ test – no problems, didn’t hurt (we actually went out to lunch after! My husband is spoiling me – he knows I like to go out to eat.) Later today two of my three sons have texted that they’ll stop by ‘just to see Mom’ so that will be nice, too! There is a Christian Hymn titled “It Is Well With My Soul” by Horatio Spafford – the words fit perfectly how I’m feeling.

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

Cinnamon Brown Sugar Banana Bread

1 C. packed brown sugar, divided
2 tsp. cinnamon, divided
1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 1/3 C. mashed fully rip bananas (about 3)
1/2 C. mayonnaise
1 tsp. vanilla
=
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray & dust
with flour.
In small bowl mix 2 T. sugar &
1 tsp. cinnamon – set aside.
In another bowl combine flour,
baking soda & salt. In a large
bowl using a whisk,beat egg, bananas,
mayo & vanilla with remaining sugar
& cinnamon. Add flour mixture &
stir just until moistened – pour into
prepared pan. Sprinkle top with
reserved sugar/cinn. mixture.
Bake 1 hour (until a toothpick
inserted into center comes out
clean.) Cool in pan 10 minutes
then remove to cool completely
on a wire rack. Makes 1 loaf

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

Sausage/Spinach Crustless Quiche

1/2 lb. pork sausage
3 C. chopped fresh spinach
1 (4 oz) can chopped mushrooms,
drained
1 C. shredded Mozzarella cheese
1/2 C. chopped green or regular
onion
5 eggs
1/2 C. milk
1/2 C. sour cream
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. salt
=
Preheat oven 400 degrees F.
Spray a 10 inch pie plate
with nonstick cooking spray.
Cook sausage until no longer
pink; drain. In large bowl toss
sausage with chopped spinach,
onions, mushrooms & 1/2 C.
cheese. Place mixture in
prepared pie plate. In same
bowl whisk eggs, milk, sour
cream, garlic powder, pepper/
salt – pour over mixture in plate.
Sprinkle top with rest of cheese.
Bake 40-45 minutes until center
is set & top is browned.
Serves 6-8

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

Refrigerator Pickles

1 lb. small cucumbers, sliced
into long evenly cut spears
1 small sweet onion, thinly
sliced
2-4 fresh dill weed sprigs
1/2 C. apple cider vinegar
1/2 C. white vinegar
1/2 C. water
1/4 C. granulated sugar
2 cloves garlic, minced
1 1/2 tsp. salt
1/4 tsp. whole peppercorns
1/2 tsp. crushed red pepper
1/2 tsp. mustard seeds
1/4 tsp. ground tumeric
==
2 wide-mouth pint canning jars
with lids, washed thoroughly in
warm soapy water, rinsed well &
dried
==
Evenly pack jars with cucumbers,
dill sprigs & onions, leaving about
a 1/2 inch space at top of jars (be
sure to pack them as tightly as you
can).
In a small saucepan over high heat
bring to a boil: both vinegars, water,
sugar, garlic, salt & all other seasonings.
Reduce heat & allow to simmer until
salt & sugar dissolve. Cool brine to
warm & fill jars, keeping the 1/2 inch
space at top of jars. Place lids on top
of jars & screw them on so they are
sealed very tightly. Allow jars to cool
to room temp.
Place jars in fridge for 24 hours. They
will improve with flavor over time but
will be ready to eat within a day.

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

Marinated Salad

1 (16 oz) can cut green beans,
drained
1 (15.5 oz) can garbanzo beans
(chick peas), drained
1 (14 oz) can artichoke hearts,
drained/quartered
1 (5.75 oz) can large pitted black
olives, drained
1 (4 oz) can mushroom stems &
pieces, drained
1 (8 oz) bottle Italian salad dressing
–
In large bowl combine all ingredients;
mix well. Cover & chill 1 hour. Stir,
then re-cover & chill at least an
additional hour or until completely
chilled. Serves 6

(recipe: mrfood.com)
——————————-

Yellow Squash Cassserole

2 lb. yellow squash (about 4 C.),
sliced
1/2 large onion, chopped
1 sleeve of Ritz crackers (about 35),
crushed
1 C. Cheddar cheese, shredded
2 eggs
3/4 C. milk
1/2 C. butter, melted
salt/pepper, to taste
–
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Lightly steam squash & onion in
a steamer basket about 5 minutes;
drain. In medium bowl combine
cracker crumbs & cheese. In large
bowl add drained squash & onion –
gently fold in 1/2 cracker/cheese
mixture. In a small bowl whisk
egg & milk then add to squash
mixture. Melt 1/2 C. butter &
add to squash mixture; season with
salt/pepper. Spread mixture in prepared
baking dish. Top with remaining
crackers & pour remaining butter
on top. Bake 25 minutes until
lightly browned.

(recipe: mama’s favorite recipes – FB)
——————————

Italian Chicken Scampi

6 oz. dry spaghetti or angel hair pasta
1 lb. chicken, cut into small pieces
2 T. lemon juice, divided
salt/pepper, to taste
1/3 C. butter
1 T. minced fresh garlic
3/4 C. white wine (if you don’t
have wine, use chicken broth)
1/4 C. chicken broth
1 tsp. flour
chopped chives – optional garnish
–
Prepare pasta to al dente accordg. to
pkg. directions.
Sprinkle chicken with 1 T. lemon juice &
a little salt & pepper.
Spray a large nonstick skillet with cooking
spray & heat over medium heat. Add
chicken pieces & cook about 4 minutes
per side, until done. Remove to a plate.
Wipe pan with a paper towel & coat with
additional cooking spray. Melt butter in
pan; add salt, pepper & garlic – cook 1
minute, stirring occasionally. Stir in wine,
chicken broth & remaining 1 T. lemon
juice – cook over medium-high heat
until it starts to boil. Turn down heat to
medium & continue cooking 2-3 minutes
until mixture is reduced to about 3/4 C.
Add flour & whisk to combine. Saute over
medium heat 1 minute; mix in cooked
chicken & saute until heated through.
=
For Each Serving:
 Divide 3/4 C. past onto each plate.
Spoon about 1 C. chicken mixture with
sauce on top of pasta & garnish with
chopped chives, if using.
Serves 4

(recipe: 77delicious.com)
——————————–

Crockpot Creamy Garlic/Parmesan
Chicken

2 lb. boneless skinless chicken tenders
8 oz. cream cheese
5 cloves garlic, minced
1 C. fresh grated Parmesan cheese
salt, to taste
=
Place tenders in bottom of crockpot.
In medium bowl mix remaining
ingredients & spread over chicken
evenly. Cover & cook on Low 2-3 hours
(or High 1 to 1 1/2 hours).
Remove chicken & shred using 2 forks.
Use a whisk to mix all cooking juices
together. Return chicken to crockpot
& stir until all chicken is coated.
Serves 6

NOTE: Poster showed this recipe
served in tortillas

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

Blueberry Lemon Upside Down Cake

4 C. fresh or frozen unsweetened
blueberries, thawed
1/2 C. sugar
2 C. miniature marshmallows
1 box yellow cake mix
(regular size)
1/2 tsp. grated lemon zest
–
1 (8 oz) tub Cool Whip, thawed
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Layer blueberries, sugar &
marshmallows in dish.
Prepare cake batter accordg.
to pkg. directions, adding
lemon zest before mixing
batter – pour over marshmallows
in dish. Bake 35-40 minutes until
a toothpick inserted into center
comes out clean. Cool 10 minutes
before inverting onto a serving
plate. Serve warm with Cool Whip.
Serves 12

(recipe: tasteofhome.com)

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

I’m guessing it will be awhile until I’m
able to post here. Looking forward to
being able to walk without pain and
FINALLY getting my energy back to
be more active.

Hope you are in good health and enjoying
our weather!

Hugs;

Pammie

A little late posting here . . . sorry

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

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

Apple Pie Bread

1 box yellow cake mix
1 C. self-rising flour
1 can apple pie filling, mashed
4 eggs, slightly beaten
1 medium chopped apple
–
1 T. cinnamon
4 T. sugar
=
Preheat oven 325 degrees F.
Spray 2 loaf pans with nonstick
cooking spray.
In large bowl whisk together all
dry ingredients; mix in wet
ingredients & fold in apples. Pour
batter into prepared pans & sprinkle
tops with sugar & cinnamon.
Bake 35-45 minutes. Makes 2 loaves

(recipe: 1strecipes.com)
———————————

Pimiento Cheese Mac Salad

1 (16 oz) box macaroni noodles
1 (12 oz) pkg. pimiento cheese
1/2 C. mayonnaise
1 1/2 C. cooked/diced ham
1/2 C. diced green onion
salt/pepper, to taste
–
Cook macaroni accordg. to pkg.
directions; drain & rinse under
cold water. Drain well & pour into
a large bowl. Stir in pimiento
cheese, mayo, diced ham,
green onion, salt/pepper – mix well
taste & adjust seasonings to taste.
Chill 1 hour before serving.
Serves 8

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

1 long English cucumber (about 12 oz),
halved lengthwise & seeded, cut into
large dice (about 2 C.) don’t have to peel
2 red bell peppers, cored/seeded, cut
into large dice, about 3 C.
4 plum tomatoes, large dice, 2 C.
1 small red onion diced, (1 C.)
3 cloves garlic, minced fine (about 2 T.)
3 C. tomato juice
1/4 C. white wine vinegar
1/4 C. extra virgin olive oil
1/2 tsp. kosher salt
1 tsp. ground black pepper
–
Sour cream – garnish
=
In food processor pulse cucumber
until coarsely chopped (do not
over-process – you want some
texture) Pour into a very large bowl.
Repeat for each vegetable, one veg
at a time – pour into bowl w/cucumber.
Add garlic, tomato juice, vinegar,
olive oil, salt/pepper to bowl – mix well.
Remove about 3 C. & pour into food
processor – process until pureed – pour
this bowl & mix again. *
Chill a few hours before serving.
When ready to serve, spoon into a soup
bowl & dollop sour cream on top (if
desired). Serves 6-8

*You can leave your gazpacho chunky
if you like.

(recipe: afamilyfeast.com)
—————————–

Greek Cucumber Salad

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

(recipe: tasteofhome.com)
———————–

Deli-style Crab Salad

1 lb. imitation crab meat, flaked
1/2 C. celery, finely chopped
4 T. red onion, finely chopped
1 T. fresh dill, chopped
2 tsp. fresh lemon juice
1/2 C. mayonnaise
1/2 tsp. paprika
salt/pepper, to taste
–
Optional garnish: chopped dill
=
In large bowl combine crab, celery,
onion, dill, paprika, salt/pepper – stir
to combine well. Add mayo & lemon
juice; stir to combine well. Cover &
refrigerate up to 1 hour before serving.
Garnish with more chopped dill, if desired
Serves 4-5

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

Crockpot Cilantro/Lime Chicken

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

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

NOTE: This can be served in warm
corn tortillas

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

Bundt Pan Roast Chicken & Potatoes
(10-Cup nonstick Bundt pan)
–
READ recipe before preparing for
refrigerated times

1 whole chicken (3 1/2 – 4 lbs)
2 tsp. herbes de Provence
kosher salt/ground black pepper
5 T. unsalted butter (4 at room temp,
1 melted) plus more melted for pan
1 1/2 lb. Yukon Gold potatoes, cut into
1/2 inch cubes
4 cloves garlic, 3 smashed/1 finely grated
zest of 1 lemon/ juice of half
1/2 tsp. paprika
1 T. roughly chopped fresh Italian
flat-leaf parsley
=
Rub chicken all over, including
cavity, with 1 tsp. herbes de
Provence, 1 T. salt & 1/4 tsp. pepper.
Refrigerate at least 2 hours, up to
overnight. Bring chicken to room
temp 30 minutes before cooking.
=
Preheat oven 425 degrees F.
Arrange oven rack to lower third
of oven.
Butter sides & bottom of bundt
pan. Cover the tube hole in middle
of pan with 6″ piece of foil. Place
potatoes in bottom of pan with
3 smashed garlic cloves, 1/2 tsp.
salt & few grinds pepper. Toss with
1 T. melted butter & roast 20 minutes.
–
In small bowl mix lemon zest, paprika,
remaining 4 T. butter, 1 tsp. herbes de
Provence & grated garlic. Pat chicken dry
& spread a little of butter mixture under
skin of breasts & thighs. Rub the rest all
over the chicken – sprinkle with a little more
salt/pepper. Place chicken over foil-covered
tube of bundt pan so that chicken is sitting
upright on top of potatoes.
Cook 50-55 minutes until an instant-read
thermometer inserted into thickest part of
chicken reads at least 165 degrees F.
Transfer chicken to a cutting board & let
rest 10 minutes before carving.
–
Transfer potatoes using a slotted spoon, to
a serving dish. Strain liquid in pan into a
small saucepan & heat until just warmed
through. Squeeze in lemon juice & stir in
parsley; pour liquid over carved chicken &
serve with potatoes on the side.
Serves 4

(recipe: foodnetwork.com)
———————————

Orange Cheesecake Bars

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

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

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

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

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

(recipe: thebutteredhome.com)

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

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

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

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

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

Hugs;

Pammie

Just what you need – in the nick of time!

Cinnamon Sugar Pecans

1 egg white
2 tsp. water
2 tsp. vanilla
1 lb. pecan halves
1 C. sugar
1/2 – 1 T. cinnamon
1/2 tsp. salt
–
Preheat oven 250 degrees F.
Spray a baking sheet with nonstick
cooking spray. In a large ziplock bag
mix sugar, cinnamon & salt. In a large
bowl whisk egg white, water & vanilla
until frothy (you can use a fork or
elec. mixer – either works fine.) Place
pecans in bowl & stir to combine, coating
each nut in egg white mixture – pour nuts
into ziplock bag. Seal & shake to fully coat
in cinn/sugar mixture. Spread out in a
single layer on prepared sheet & bake
1 hour, stirring every 20  minutes.

(recipe: delishrecipes.net)
————————-

Eggs Benedict Bake
(refrigerated several hours or
overnight before baking)

3/4 lb. Canadian bacon
6 croissant rolls, cut into 1/2″ cubes
2 C. 2% milk
3 green onions, chopped
1 tsp. onion powder
1 tsp. ground mustard
1 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. paprika
1 envelope Bearnaise sauce mix
–
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Place half of bacon in dish &
layer with croissants & remaining bacon. In
large bowl whisk eggs, milk, green onions,
onion powder, mustard, tarragon, salt/pepper
until blended – pour over top. Sprinkle with
paprika & refrigerate, covered, several hours
or overnight.
=
Preheat oven 375 degrees F.
Remove casserole from fridge while oven heats.
Bake, covered, 30 minutes. Bake, uncovered,
15-20 minutes longer until a knife inserted into
center comes out clean. Let stand 5-10 minutes
before serving. Serves 12

Prepare Bearnaise sauce accordg. to pkg.
directions – serve with casserole

(recipe: tasteofhome.com)
———————-
Cranberry Cream Cheese French Toast
(refrigerated overnight before baking)

12 C. cubed French bread (about 12 oz)
2 (8 oz, ea) pkgs. cream cheese, cubed
1 (14 oz) can whole-berry cranberry sauce
12 large eggs, lightly beaten
2 C. 2% milk
1/3 C. maple syrup
2 tsp. cinnamon
dash ground nutmeg
–
additional maple syrup, for serving
=
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Arrange half of
bread in single layer in dish; top with
cream cheese cubes & spoonfuls of
cranberry sauce – top with remaining
bread.
In large bowl whisk eggs, milk, 1/3 C. syrup,
cinnamon & nutmeg, until blended – pour
over casserole. Refrigerate, covered,
overnight.
=
Remove casserole from fridge 30 minutes
before baking
–
Preheat oven 350 degrees F.
Bake, uncovered, 50-60 minutes until a
knife inserted into center comes out clean.
Let stand 10 minutes before serving. Serve
with additional maple syrup, if desired.
Serves 12

(recipe: tasteofhome.com)
————————–

Sausage/Crescent Roll Casserole

1 lb. bulk pork sausage (can also use spicy
or mild, as you like)
1 (8 oz) tube refrigerated crescent rolls
2 C. shredded mozzarella cheese
8 large eggs
2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
–
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Drain. Unroll crescent dough into
prepared pan – seal seams & perforations.
Sprinkle with cooked sausage & cheese.
In large bowl whisk eggs, milk, salt/pepper &
pour over ingredients in dish. Bake,
uncovered, 35-40  minutes until a knife
inserted into center comes out clean. Let
stand 5-10 minutes before slicing.
Serves 12

Make ahead:
Refrigerate unbaked casserole, covered, several
hours or overnight. To use:
Preheat oven 375 degrees F.
Remove casserole from fridge while oven heats.
Bake as directed, increasing time as necessary until
a knife inserted in center comes out clean. Let
stand 5-10 minutes before slicing.

(recipe: tasteofhome.com)
————————————
Cheesy Stuffing Cups

1/4 C. butter
3/4 C. chopped celery
1 1/2 C. water
1 (6 oz) box stuffing mix for chicken
1/3 C. dried cranberries
1/4 C. coarsely chopped walnuts
1 1/2 C. shredded Cheddar cheese,
divided
1 egg, beaten
–
Optional: 1 C. sliced fresh mushrooms,
added to melted butter in skillet with
celery
==

Preheat oven 350 degrees F.
Spray 8 muffin cups with nonstick
cooking spray.
In large skillet over medium heat melt
butter. Add celery & cook, stirring, 5
minutes until crisp-tender. Stir in water &
bring to boil. Remove from heat & stir
in stuffing mix, cranberries & nuts. Add
1 C. cheese & egg – mix lightly. Spoon
mixture into prepared muffin cups,
mounding stuffing as necessary to
fill cups. Sprinkle tops with remaining
cheese. Bake 10 minutes until cups
are heated through & cheese is melted.
Makes 8

NOTE: If you don’t have muffin pans –
you can spoon stuffing into 8 muffin
pan liners, place them on a baking
sheet & bake as directed.

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

Crockpot Apple/Pecan Dump Cake

40 oz. canned apple pie filling
1 box yellow cake mix
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 1/2 C. chopped pecans
3/4 C. unsalted butter, melted
–
Spray insides of crockpot with nonstick
cooking spray. Spread pie filling in bottom
of crockpot. In small bowl mix spices &
sprinkle on top of pie filling. Sprinkle dry
cake mix evenly over top. Drop melted
butter, in spoonfuls, over top-you want this
to cover the top of the dry mix. Sprinkle
pecans on top, evenly. Cover & cook on
High 1 1/2 – 2 hours.
Serves 12

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

Crockpot Hot Fudge Turtle Brownies

1 (18.4 oz) box fudge brownie mix
2/3 C. mini semi-sweet chocolate chips
2/3 C. oil
2 eggs, beaten
1/4 C. water
1 (11 oz) pkg. caramel baking bits
1/3 C. whipping cream
3/4 C. chopped pecans
1 (12 oz) jar hot fudge sauce
3/4 C. hot water
–
Spray insides of a 6 Qt. crockpot with
nonstick cooking spray.
In large bowl combine dry brownie mix,
choc. chips, oil, eggs & water – whisk just
until combined – do not over mix. Pour
mixture into crockpot & spread evenly.
In a microwave-safe bowl combine caramel
chips & cream. Microwave on High, stirring
after every 30-seconds until caramel is
completely melted. Stir in pecans & pour
over brownies in crockpot – use a knife to
swirl in caramel. In small bowl whisk hot
fudge sauce & hot water until smooth –
drizzle over caramel mixture. Cover & cook
on High 3 – 3 1/2 hours until brownies are
set around edges. Serves 10

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

Smoked Salmon Dip

8 oz. cream cheese, softened
1/2 C. sour cream
1 T. fresh lemon juice (or, to taste)
5 oz. smoked salmon, chopped fine
1 1/2 T. minced fresh chives
1 T. minced fresh dill
white pepper
=
cut up fresh veggies and/or
crackers for dipping
=
In food processor blend cream cheese,
sour cream & lemon juice until smooth.
Add salmon, chives, dill & pepper – blend
until combined well. Place on a serving
plate or bowl.
Serve with cut fresh veggies and/or crackers
as dippers.
Makes 2 Cups

(recipe: food.com)
—————————–

Baked Brie Phyllo Cups
with Craisins & Walnuts
(appetizer)

3 oz. light brie, skin removed,
cut into 15 half-inch cubes
4 T. craisins (dried cranberries)
4 T. chopped walnuts or pecans
2 T. honey
15 mini Phyllo shells (Athens company)
=
Preheat oven 325 degrees F.
In a bowl combine craisins, nuts &
honey – mix well. Arrange mini shells
on a baking sheet. Fill shells with 1
cube cheese per shell. Top with sticky
craisin/nut mixture & bake 5-7 minutes
until cheese melts. Serve immediately.
Makes 15

(recipe: skinnytaste.com)

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

I stayed home from church today because
my husband said I don’t need to infect more
people with my cold. Actually, today is the
first day I’m feeling like my ‘old’ self! Took
a shower & got CLOTHES on (not jammies)
and I’m improving! YAY!

Try to stay warm & HEALTHY!

Big Hugs;

Pammie

PS: I should add it’s 52 degrees F. today! In MICHIGAN!!!

AMAZING!

It’s Saturday already!

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

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

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

Apple Cider Donut Cake

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

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

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

Tuscan Chicken Soup

2 T. olive oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, roughly chopped
1 russet potato, peeled/diced
6 C. chicken stock
1 (16 oz) can diced tomatoes
2 T. oregano
2 bay leaves
1 (16 oz) can kidney beans, drained/rinsed
1 1/2 C. chicken cooked/chopped
salt, to taste
–
In large pot heat oil; add onions, carrots, celery &
garlic – saute 5 minutes until just beginning to
soften. Stir in potatoes, chicken stock, diced
tomatoes, oregano & bay leaves. Simmer over
Low heat 20 minutes, stirring occasionally. Stir
in kidney beans & chicken; continue to simmer
about 15 more minutes until chicken & beans
are heated through. Adjust salt, as needed.
Serves 4-6

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

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

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

(recipe: delish.com)
—————————-

Crockpot Sweet Dijon Chicken

12 chicken thighs, boneless*
1 tsp. salt
1 tsp. black pepper
1 C. maple syrup
1/4 C. Dijon mustard
=
(to serve with)
1 bundle fresh asparagus
6 C. cooked white rice
–
Place chicken in bottom of crockpot-
season with salt/pepper. In small bowl
stir maple syrup & Dijon mustard – pour
over chicken. Cover & cook on Low 8
hours or until tender.
When chicken is cooked, place on a
foil lined cookie sheet. Trim asparagus &
place on sheet. Spoon mustard/maple
mixture over chicken & asparagus.
Broil 10 minutes until chicken browns &
asparagus is tender. Serve over rice.
Serves 6

*You can substitute chicken breasts
for thighs

(recipe: tasteofhome.com)
———————-

Pumpkin Mashed Potatoes

3 T. olive oil
1/4 lb. prosciutto, diced into 1″
pieces
1 C. onions, diced
2 T. fresh garlic, minced
3 T. fresh sage, chopped
*2 1/2 lb. skin-on yellow or red
(or mixed) potatoes, diced 1/2″
1 tsp. kosher salt
1 tsp. gr. black pepper
1/2 C. water
1 (15 oz) can pumpkin puree (not
pie filling)
4 T. butter
3 T. maple syrup
2 T. milk/cream/sour cream (whatever
you have)
–
In large skillet heat oil over medium heat.
Once hot, add prosciutto – cook few minutes
on both sides to crisp -remove to paper towels;
chop into smaller pieces.
Keep fat in skillet hot & add onions & garlic –
cook 2 minutes. Add sage, potatoes, salt/pepper
& water. Cover & bring to a simmer. Lower heat
to medium-low & cook 15 minutes until tender.
Check to make sure water has not all evaporated-
add a little more if needed. Remove from heat &
use a potato masher – mash potatoes coarsely.
(there should be some chunks). Add pumpkin,
butter, maple syrup & dairy – heat over medium
heat until hot. Taste & adjust seasonings. Remove
to a serving bowl & sprinkle with cooked prosciutto.
Serves 8

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

(recipe: afamilyfeast.com)
——————————

Roasted Broccoli with Garlic

1 bunch broccoli (about 1 lb), cut
into bite-sized florets
3 T. olive oil
1/2 C. fresh garlic cloves (more or
less – to taste)
salt/gr. black pepper, to taste
–
Preheat oven 450 degrees F.
Trim garlic cloves & cut into half or
thirds (if they’re especially large)
In medium bowl toss broccoli with
olive oil, garlic, salt & bl. pepper –
spread broccoli & garlic on a baking
sheet in single layer. Roast about
20 minutes until broccoli is bright
green & edges are starting to brown
slightly. Do not let garlic get too
brown or it will start to taste bitter.
Serve hot. serves 4

(recipe: Foodnetwork)
———————————

Pumpkin Spice Cookies

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

Frosting:
3 C. powdered sugar
1 tsp. grated orange zest
3-4 T. orange juice
–
Preheat oven 350 degrees F.
Spray baking sheets with nonstick
cooking spray. In medium bowl mix
dry cake mix, oats & pie spice. In
another bowl beat pumpkin, egg &
oil – stir into dry ingredients just until
moistened. Drop by 2 T. onto sheets &
flatten with back of a spoon. Bake 18-20
minutes until edges are golden brown.
Cool on wire rack.
Frosting:
In medium bowl combine powdered
sugar, orange zest & enough orange
juice to achieve desired consistency.
Spread over cooled cookies.
Makes about 2 1/2 dozen

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

Hope you’re in good health & enjoying this

Fall weather!

 

Hugs;

Pammie

It’s that time of year again –

Another year – that makes 8 cancer-free years! Doing the HAPPY DANCE! Ladies – please get your MAMMOGRAMS! THEY SAVED MY LIVE 8 YEARS AGO!

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

Cinnamon Chocolate Chip Rolls

4 (1/4 oz, ea) pkgs. active dry yeast
2 1/2 C. warm water (110 – 115 degrees F)
3 C. 2% warm milk (110-115 degrees F.)
1/2 C. butter, softened
2 large eggs, room temp.
3/4 C. honey
4 tsp. salt
14 C. flour

Filling:
6 T. butter, softened
2 1/4 C. packed brown sugar
1 (12 oz) pkg. miniature semisweet
chocolate chips
3 tsp. cinnamon

Glaze:
3 C. powdered sugar
6 T. butter, softened
1 tsp. vanilla
6-8 T. whole milk
=
In large bowl dissolve yeast in warm water;
let stand 5 minutes. Add milk, butter, eggs,
honey, salt & 3 C. flour – using elec. mixer,
beat on Low speed 3 minutes. Stir in enough
remaining flour to form a soft dough. Turn
dough onto a floured surface; knead until
smooth & elastic, 6-8 minutes. Place in a
large buttered bowl, turning once. Cover &
let rise in a warm place until dough doubles
in size, about 1 hour.
=
Grease four 9 X 13″ baking dishes with butter.
Punch down dough & turn onto a floured
surface. Divide dough into 4 pieces. Roll
each piece into a 14 X 8″ rectangle & spread
tops of pieces with butter. In a bowl combine
brown sugar, chips & cinnamon – sprinkle over
dough to within 1/2 inch of dough edges –
press mixture into dough. Roll up dough
jelly-roll style, starting with a long side. Pinch
seams to seal. Cut each roll into 12 slices &
place, cut sides down, into greased baking dishes.
=
Preheat oven 350 degrees F.
Cover & let rise until doubled, about 30 minutes.
Bake rolls 25-30 minutes until golden brown.
Cool for 5 minutes then remove from pans to
wire racks to complete cooling.
–
Glaze:
In a large bowl combine powdered sugar, butter,
vanilla & enough milk to reach desired consistency.
Drizzle over warm rolls. Makes 4 dozen

NOTE: Recipe can be halved

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

Mexican Street Corn Salad

32 oz. corn kernels, fresh or frozen
2 C. seedless cucumber, diced
1/4 C. white onion, chopped
1/4 C. red onion, chopped
2 tsp. cilantro, chopped
1 T. chili powder
1/2 C. grated Parmesan (or Cotija)
cheese
1/2 C. crema (see below)
salt/pepper, to taste
–
In large microwaveable bowl place corn
– add 2 T. water; cover & steam in micro-
wave 5 minutes; drain off liquid & allow
to cool. When corn is cool, add all remaining
ingredients – stir to coat. You may add more
crema if you want it saucier. Serves 8

Crema:  1-to-1 mix of mayonnaise & sour cream
mixed with about 1 tsp. fresh lime juice

(recipe: bakeatmidnite.com)
——————————————
Chicken Alfredo Stuffed Shells

1 (12 oz) box jumbo shells pasta,
cooked accordg. to pkg. directions
2 C. cooked, shredded chicken
1 container ricotta cheese
1 1/2 C. shredded mozzarella cheese,
divided
1 C. grated Parmesan cheese, divided
2 tsp. dried Italian seasoning
salt/pepper, to taste
3 T. butter
2 T. flour
2 C. whole milk
1 C. heavy cream
4 slices bacon, cooked/crumbled
1/2 C. diced tomatoes
2 T. chopped parsley
=
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking pan with
nonstick cooking spray. In large bowl
stir chicken, ricotta, 1/2 C. mozz, 1/4 C.
Parm. , Italian seasonings & salt/pepper,
to taste. In large pan over medium heat
melt butter. Whisk in flour & cook 1
minute. Pour in milk & cream – simmer,
whisking constantly, until just thickened.
Add remaining 3/4 C. Parm cheese to
milk mixture along with salt/pepper; stir
until cheese has melted. Spread 1/3 rd
of sauce into bottom of prepared pan.
Spoon chicken filling into shells & arrange
shells in a single layer in pan. Spoon
remaining sauce over top & sprinkle
with 1 C. mozz. cheese. Bake, uncovered,
25 minutes until pasta is bubbly & cheese
has just started to brown. Sprinkle bacon,
tomatoes & parsley on top & serve.
Serves 6

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

Crockpot Chicken Pot Pie

2-3 boneless chicken breasts (frozen),
do not need to thaw
1 can cream of chicken soup
1 C. milk
1/2 onion, chopped
3-4 potatoes, peeled/diced
1 (16 oz) bag frozen mixed vegetables
1/2 C. chopped celery
salt/pepper, to taste
1 tsp. garlic powder
1/4 tsp. poultry seasoning
–
Place all ingredients in crockpot; cover
& cook on low 6-8 hours. Remove chicken &
shred; add back to crockpot & stir to combine.
Serves 8

(NOTE: Poster also baked biscuits & served
1 biscuit on top of each serving.)

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

Salisbury Steak Deluxe

1 (10 3/4 oz) can cream of mushroom
soup, undiluted
1 T. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. prepared horseradish
1 large egg
1/4 C. dry bread crumbs
1/4 C. finely chopped onion
1/2 tsp. salt
dash black pepper
1 1/2 lb. ground beef
1-2 T. canola oil
1/2 C. water
2 T. chopped fresh parsley (garnish)
=
In small bowl combine soup, mustard,
Wors. sauce & horseradish. In another
bowl lightly beat egg. Add bread crumbs,
onion, salt/pepper & 1/4 C. soup mixture.
Crumble beef over mixture & mix well –
shape into 6 patties.
In large skillet add oil & heat. Brown
patties; drain. Combine remaining soup
mixture with water; pour over patties.
Cover & cook over Low heat until meat
is no longer pink (& a thermometer reads
160 degrees F.) 10-15 minutes. Remove
patties to a serving platter; serve sauce
over meat & garnish with parsley.
Serves 6

(recipe: tasteofhome.com)
————————-

Apple Cider Cupcakes &
Brown Sugar/Cinnamon Frosting

Cupcakes:
2 eggs
1 2/3 C. flour
1 C. apple cider
2/3 C. sugar
1/2 C. unsalted butter, softened
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla

Frosting:
1 C. butter, softened
3 C. powdered sugar
1/2 C. light brown sugar
1 tsp. cinnamon
2 T. milk
1 tsp. vanilla
=
Cupcakes
(makes 15-17)

Preheat oven 350 degrees F.
Line cupcake tin with paper (or foil) liners.
In large bowl using elec. mixer cream butter &
sugar. Add eggs & vanilla – mix until fully
incorporated. Whisk all dry ingredients in a
separate bowl. Add apple cider & dry ingred.,
alternating between the two, slowly incorporating
them into butter/sugar/egg mixture. Fill cupcake
liners 2/3rds full. Bake 17-19 minutes (until a
toothpick or skewer inserted into center comes
out clean). Let cool completely before frosting.

Frosting:
In a large bowl using elec. mixer whip butter,
brown sugar, cinnamon & vanilla until light &
fluffy. Gradually add powdered sugar – mix
until incorporated. Add milk until you reach
desired consistency (more for a thinner frosting).
Transfer to a ziplock bag (snip off a bottom corner
to use as a piping bag) – (OR) using a piping bag.
Frost each cupcake once cooled.
Cupcakes will stay fresh at room temp. in an
airtight container for 5 days.

(recipe: wishesndishes.com)

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

Our weather is gorgeous – sunny (some clouds earlier)
and 70! I know Fall is coming but I’m enjoying EVERY SUMMER-
LIKE DAY while I can.

Hope you have a great day!

Hugs;

Pammie

and sometimes we get sick –

Not sure exactly why but I think I had a bout of food poisoning Weds. – really rough (won’t go into details). The strange thing about it was/is – my balance is now ‘off’ a little – slightly dizzy. It’s doing a little better today – was really blessed to learn I don’t have to babysit today so that will give me one more day to rest, drink lots of water & recover. (on the bright side: lost 2 1/2 lbs. so now I’m down to 168.4). Tomorrow is the Historical Society’s Ice Cream Social and I’m DETERMINED to go! (we’ll see, at this point), really don’t want to disappoint the other knit group ladies who come because I really pushed it!)

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

Triple-Berry Punch Bowl Cake
(overnight recipe)

1 prepared Angel Food Cake (14 oz)
1 (16 oz) tub sour cream
1 (8 oz) tub Cool Whip, thawed
1 (5 1/2 oz.) can evaporated milk
3/4 C. powdered sugar
1 1/2 C. thinly sliced fresh strawberries
1 1/2 C. fresh blueberries
1 C. fresh raspberries
3 T. chopped pecans (optional)
–
Set aside a few berries to use as a
garnish on top of cake.
–
Hull strawberries, rinse all berries & drain.
In large bowl combine sour cream, Cool
Whip, evap. milk & powdered sugar –
stir to combine & until smooth. Using a
serrated knife or your fingers – cut or tear
angel food cake into small pieces. Add
cake pieces to sour cream mixture & mix
well. Draw an X across the top of the cake
mixture in bowl by dragging a spoon across
top (you are roughly dividing the mixture
into fourths – you will be using 1/4th of
cake mixture for each layer of cake.)
Place 1/4th cake mixture into bottom of
a glass punch bowl (or other large glass
bowl). Top cake layer evenly with sliced
strawberries. Spread 1/4th of cake mixture
on top & sprinkle cake evenly with fresh
blueberries. Spread 1/4th of cake mixture
on top & sprinkle evenly with fresh
raspberries. Top with remaining 1/4th
of cake mixture. Sprinkle top with chopped
pecans & garnish with reserved berries.
Cover with plastic wrap & refrigerate
overnight.

(recipe: thekitchenismyplayground.com)
————————————

Sour Cream Cucumbers

1/2 C. sugar
3 T. white vinegar
1 T. sugar
pepper, to taste
4 medium cucumbers, (peeled if
desired) thinly sliced
1 small sweet onion, thinly sliced,
separated into rings
–
In large bowl whisk sour cream,
vinegar, sugar & pepper until blended,
Add cucumbers & onions – toss to coat.
Cover & refrigerate at least 4 hours.
Serve with a slotted spoon. Serves 8

Variation:
Cucumbers with Dill

Omit first 4 ingredients from above
recipe. Mix 3/4 C. white vinegar, 1/3 C.
snipped fresh dill, 1/3 C. sugar & 3/4 tsp.
black pepper – stir into sliced cucumbers.

NOTE: Most grocery store cucumbers are
coated with protective wax to prolong
freshness – they should be peeled before
eating. English cucumbers are wrapped in
plastic & don’t need to be peeled.

(recipe: tasteofhome.com)
—————————-

Grandma’s Shrimp Salad

1 1/2 lb. elbow macaroni
2 C. Miracle Whip
2 bundles green onions, diced
8 oz. canned shrimp, drained
salt/pepper, to taste
–
Prepare macaroni accordg. to pkg. directions;
drain & run cold water over to cool pasta;
drain. Place cooled macaroni in a serving dish.
In a bowl mix Mir. Whip, diced onions, shrimp.
Add salt/pepper, to taste & mix in. Mix into
cooled pasta. Cover & refrigerate. Can be
served warm or cold. (Poster chills salad 1
hour before serving).

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

Simple Chicken/Spinach Alfredo

1 (8 oz) pkg. uncooked fettuccine pasta
noodles
1 lb. skinless boneless chicken breast
halves, cut into strips
1 T. olive oil
2 cloves garlic, minced
1 (14.5 oz) jar (Prego) homestyle
Alfredo sauce
6 oz. fresh baby spinach (about 6 C.)
1/2 T. Parmesan cheese
–
Cook & drain fettuccine pasta accordg.
to pkg. directions. While past is cooking:
season chicken as desired & heat oil in
a 12-inch skillet over medium-high heat.
Add chicken & cook until browned &
cooked through, stirring occasionally.
Add garlic & cook/stir 1 minute. Stir
in sauce & heat to a boil. Add spinach
& cook just until spinach wilts. Add
cooked pasta to skillet & toss to coat.
Season to taste & sprinkle with cheese-
serve hot. Serves 4

(recipe; campbells.com)
—————————-

Crockpot BBQ Beer Chicken

3-5 lb. roasting chicken
1/4 C. BBQ seasoning (plus more for
sprinkling on top)
1 (12 oz) beer (or non-alcoholic beer)
–
Lightly spray insides of crockpot with
nonstick cooking spray. Gently lift skin of
chicken & generously rub BBQ seasoning
under skin & on top of skin-place in crockpot
& pour beer over top. Sprinkle extra bbq
seasoning on any areas where beer washed
seasoning away. Cover & cook on Low 8 hours.
Place chicken in a broiler-safe dish & broil
chicken 2-5 minutes watching VERY closely
to crisp up skin & not burn it.
Serves 6

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

BBQ Roasted Potatoes

3 lb. red potatoes, cut into 1″ pieces
1/4 C. vegetable oil
4 tsp. chili powder
4 tsp. brown sugar
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. paprika
1 tsp. salt
black pepper
dried parsley – garnish
–
Preheat oven 400 degrees F.
Spray a large baking sheet with
nonstick cooking spray. In large
bowl combine potatoes & oil –
toss to coat. In a small bowl mix
brown sugar & all seasonings (except
pepper & parsley) – sprinkle over
potatoes. Stir & mix well – transfer
to prepared pan & sprinkle with
black pepper. Bake 45-60 minutes,
stirring every 15 minutes until
potatoes are fork-tender. Garnish
with parsley before serving.

(recipe: everydaymomsmeals.blogspot.com)
——————–

Blueberry Kuchen

1 1/2 C. flour
3/4 C. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon zest
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 C. whole milk
1/4 C. butter, melted
1 large egg, beaten
1 tsp. vanilla
2 C. fresh or frozen blueberries

Topping:
3/4 C. sugar
1/2 C. flour
1/4 C. butter, melted
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray. In a
bowl combine first 6 ingredients. Add
milk, butter, egg & vanilla – beat 2
minutes until well blended. Pour into
prepared dish & sprinkle top with
blueberries. In a bowl combine sugar &
flour. Add butter & toss with a fork until
crumbly – sprinkle over top of blueberries.
Bake 40 minutes until lightly browned.
Serves 12

(recipe: tasteofhome.com)

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

Hope you’re doing well.

Hugs;

Pammie

Winter is DEFINITELY here!

We’ve had snow now TWICE, each time around an inch – first time it melted right away but now? Nope. It’s a ‘balmy’ 25 degrees F. out there – got out my heavy winter jacket & also zipped my winter liner in my Sunday trench coat. Gloves & scarves out – I’m ready . . . I think.

New surprise – our local gas prices are down to $2.49/9! Can’t remember when I’ve seen anything below $2.59/9 so this is great (except when it hit $2.59/9 Sunday I filled up – so hope it stays that low for awhile!).

Went to my library knit group this morning and we were all chatting about how many Christmas gifts we’re creating. I thought I was good on that one (none!) but the other day I got to thinking about middle son’s new girlfriend (she’s not only naturally gorgeous but she’s got this ADORABLE personality – I loved her immediately!) – so guess who’s knitting a pair of oatmeal-colored cabled boot toppers now . . . hehehe. Still have the two red scarves to make red/white fringe for; still working on the two baby blankets and then I got the idea to knit another ‘quick’ scarf, so there’s that as well (good thing with that – it’s just a 1-skein wonder and I’m almost done with it – homeless/kids scarf). Yes, I know – I’m ‘nuts’ but I get bored just knitting one thing so I let my creativeness kind of wander a bit .

Went shopping at Meijer the other day SPECIFICALLY because they have (Meijer brand) young turkeys on sale for $. 37 a lb – got home after $100 – something purchases only to realize I totally forgot about the turkey! Good thing their sale is still on – got a 13.5 lb. turkey for $5.00! With my oldest (the chef) doing all holiday dinners at HIS house (and he buys the meats) this one will be perfect for just husband, middle son & me. I learned, last year from Oldest son’s girlfriend’s Mother, to prepared another dinner THE DAY AFTER for just us – that way we have lots of leftovers! WIN/WIN! I babysat my sweet 1 1/2 yr old grandson all day yesterday after they got back from a week’s vacation to Myrtlebeach S.C. Since he & his family are SO BUSY lately I tried to make a ‘bargain’ with him: Middle son works until 8 p.m., other grandparents won’t be able to come but for around an hour, our youngest won’t be coming – could we please SKIP the dinner this year & just focus on Christmas dinner? NOPE – he’s the chef & he’s COOKING! Oh well . . .

My sweet grandson 1 1/2 yrs old

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

Crockpot Pumpkin Dump Cake

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
4 large eggs
1 1/2 C. sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 (18.25 oz) box yellow cake mix
1/2 C. butter, melted
1 C. chopped pecans (optional)
–
In bowl mix pumpkin, evap. milk,
eggs, sugar, pumpkin pie spice & salt-
pour into bottom of crockpot & spread
evenly. Evenly sprinkle dry cake mix
on top. Pour melted butter evenly over
top of dry cake mix then sprinkle top
with chopped pecans (if using).
Cover & cook on High 2 hours.
Serves 10

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

Roasted Sweet Potato Wedges

3 sweet potatoes (medium, scrubbed
clean)
2 T. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. chili powder
–
Preheat oven 450 degrees F.
Cut sweet potatoes in half then
cut each half into 4 equal sized
wedges. Arrange wedges on a
rimmed baking sheet & drizzle
with olive oil. Sprinkle with
salt, pepper & chili powder –
toss to coat well with oil &
seasonings. Roast about 25
minutes until potatoes are
browned, crispy on the outside
& fork-tender on the inside.
Remove from oven & serve.
Serves 6

(recipe: addapinch.com)
——————————–

Easy Roasted Acorn Squash

1 acorn squash (medium, about 1 lb)
1 T. unsalted butter, cut into 4 pieces,
room temp.
salt/pepper
2 tsp. dark brown sugar (or packed light)
–
Preheat oven 400 degrees F.
Place oven rack in middle of oven.
Cut squash in half lengthwise & scrape
out seeds (using a spoon). Cut a small
slice off the rounded side of each half
to help them lie flat. Using your fingers,
butter each half with 1 piece butter then
season generously with salt/pepper. Divide
sugar & remaining butter pieces evenly
among the 2 squash halves. Place halves,
cut sides up, on a baking sheet. Bake
45 minutes to 1 hour. Serves 2

(recipe: chowhound.com)
————————————-
Stuffing w/Sausage, Cranberries & Apple

8-10 C. bread, cubed*
1 lb. breakfast sausage
1 onion, diced
1 C. celery, chopped
1 1/2 T. fresh rosemary, chopped
1 1/2 T. fresh sage, chopped
2 tsp. fresh thyme, chopped
salt/pepper, to taste
1 Granny Smith apple, chopped
1 C. dried cranberries
1-2 eggs, lightly beaten
1/3 C. fresh parsley, chopped
2 1/2 to 3 1/2 C. turkey or chicken
stock (or broth)
8 T. butter, melted/divided
–
Preheat oven 350 degrees F.
Place cubed bread in large baking sheet
& bake 5-10 minutes until dried out. In
large skillet brown sausage – remove
from skillet, leaving 1 T. of grease in
skillet. Add onion, celery, rosemary,
sage, thyme, salt/pepper to skillet &
cook over medium heat, stirring
frequently, until onions are translucent.
Place dried bread crumbs in very large
bowl. Add sausage, onion/herb mixture
apple, cranberries, eggs, 2 C. stock/broth
& 4 T. melted butter – mix until combined.
Spray 9 X 13″ baking pan with nonstick
cooking spray. Place stuffing mixture into
pan & press down lightly. Cover with foil
& bake 45 minutes. Remove stuffing from
oven & remove foil. Check consistency of
stuffing – add additional stock as needed &
drizzle with remaining 4 T. melted butter.
Return stuffing to oven, uncovered, &
continue baking 15-25 minutes until
stuffing is lightly browned on top. Top with
additional fresh herbs, if desired, & serve
immediately. Serves 12

*Suggested breads to use: Ciabatta, Sourdough,
French

(recipes: momontimeout.com)
———————————————

(I thought this one sounded interesting for a

savory side dish)

Mushroom & Leek Bread Pudding

6 C. (1/2 inch diced) bread cubes
from a rustic country loaf, crusts
removed
2 T. olive oil
1 T. unsalted butter
2 oz. pancetta*, small dice
4 C. sliced leeks, white & light
green parts (4 leeks)
1 1/2 lb. cremini mushrooms,
stems trimmed & 1/4″ sliced
1 T. chopped fresh taragon
1/4 C. medium or dry sherry
kosher salt/ground black pepper
1/3 C. minced fresh flat-leaf parsley
4 extra large eggs
1 1/2 C. heavy cream
1 C. chicken stock
1 1/2 C. grated Gruyere cheese
(6 oz), divided
–
Preheat oven 350 degrees F.
Spread bread cubes on a sheet pan
& bake 15-20 minutes until lightly
browned. Heat oil & butter in a large
saute pan over medium heat. Add
pancetta & cook 5 minutes, until
starting to brown. Stir in leeks &
cook over medium heat 8-10 minutes
until leeks are tender. Stir in mush-
rooms, tarragon, sherry, 1 T. salt &
1 1/2 tsp. pepper – cook 10-12
minutes until  most of liquid evaporates
stirring occasionally. Turn off heat;
stir in parsley. In large bowl whisk eggs,
cream, chicken stock & 1 C. Gruyere.
Add bread cubes & mushroom mixture,
stirring well to combine. Allow to stand
at room temperature for 30 minutes to
allow bread to absorb the liquid. Stir
well & pour into a 2 1/2 to 3 qt. dish.
Sprinkle top with remaining cheese &
bake 45-50 minutes until top is browned
& custard is set. Serve hot.
Serves 8-10

*Pancetta is an Italian bacon

(recipe: foodnetwork.com)
—————————

Crockpot Salsa Verde Chicken

3 lb. boneless skinless chicken breasts
(about 4)
1 (16 oz) jar salsa verde (mild)
1/2 C. water
–
Place chicken in crockpot; pour
salsa & water over top. Cover &
cook on Low 4 hours (thawed chicken)
to 8 hr. (frozen).
Remove lid; using tongs, move chicken
to a cutting board & shred then stir
back into crockpot. Serves 10

NOTE: Can be used in tacos, burritos,
quesadillas, over cooked rice, in salads
or plain.

(recipe: 365daysofcrockpot.com)
———————————-
Raspberry Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries
–
In large bowl mix yogurt & dry pudding –
stir until completely mixed together.
Fold in Cool Whip & raspberries (Raspberries
will soften while salad sets). Add marsh-
mallows & mix together. Cover & refrigerate
30  minutes (this will allow the raspberries
to soften). Fold salad with a spoon several
times after removing from fridge – raspberry
juice will spread throughout the salad.
Serves 15

(recipe: sugar-n-spicegals.com)
====================

Am still working at lowering my blood sugar
levels before reporting back to the doctor in
mid-December. I’ve mostly been cutting out
lots of carbohydrates/sugars and substituting
LOTS of water and vegetables. I’ve gone from
185 to 176.4* and the last time I tested my
blood in the morning it was 101!!! I don’t
remember EVER having a morning number
that low! YAY!!! Really hoping that my total
A1C (that’s the total of your blood numbers
for 3 months) comes back lower – that’s my
whole goal. Yes, it will make the holidays
more difficult eating-wise, but if I just stick
to what I started I should be OK – we’ll see!

*I should add I haven’t been doing any
exercise – I KNOW that if I did, it would
be lower – just been too lazy.

Hope you’re having a GREAT day!

Hugs;

Pammie

 

Thursday

Our weather is quickly moving to WINTER: days are in the high 30’s, dreary and sometimes wet. I finally switched from my light Spring/early Fall jacket to a warmer one (with gloves in the pockets – steering wheels get really cold!) so I’m slowly moving towards that next season (the dreaded Winter/Snow…sigh).

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

Crockpot Pumpkin Spice Cake
(w/cream cheese frosting)

1 box spice cake mix
1 C. pumpkin puree
1/2 C. water
1/3 C. canola oil
4 eggs
1 tsp. pumpkin pie spice

Frosting:

4 oz. cream cheese, softened
1/3 C. butter, softened
1 tsp. vanilla
2 C. powdered sugar
chopped walnuts (optional topping)
caramel ice cream sauce for serving
(optional)
–
Line crockpot with parchment paper
(or crockpot liners). In large bowl beat
cake mix & remaining cake ingredients
until fully combined – spread into
crockpot. Cover & cook on High 1 3/4 to
2 hours until a toothpick inserted into
center of cake comes out clean. Remove
pot from crock & let cake cool 10-15
minutes then remove cake from insert
& cool completely before frosting.
Serves 12-14

Frosting:

Beat frosting ingredients until fully
combined & fluffy – frost cooled cake.
If desired, top cake with chopped nuts &
serve with a drizzle of caramel sauce.

(recipe: ourtableforseven.com)
——————————————

One-Dish Smothered Chicken

4 boneless skinless chicken
breasts (about 2 lb.)
1/4 C. grated Parmesan cheese
1 (6 oz) container plain Greek yogurt
1/2 tsp. garlic powder
3/4 tsp. seasoned salt
1/8 tsp. pepper
2 tsp. Italian-style breadcrumbs
–
Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Place chicken in
dish; season lightly with salt/
pepper. In small bowl combine
Parm. cheese, yogurt, garlic powder,
seasoned salt & pepper. Spread
cheese mixture evenly over
chicken; lightly sprinkle bread-
crumbs over chicken (about 1/2 tsp.
per chicken breast). Bake, uncovered,
45 minutes. Serves 4-6

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

Sausage/Minestrone Soup

1 (16 oz) pkg. smoked sausage,
cut into rounds
1/4 C. butter (4 T.)
1/2 C. seeded/chopped green bell pepper
1 medium onion, chopped
1 C. chopped celery
1 C. chopped carrots
1 (15.25 oz) can black beans, drained/
rinsed (can also use kidney beans/chili
beans or almost any kind of beans)
2 (14.5 oz, ea) cans chicken broth
1 (14.5 oz) can diced tomatoes with
basil, garlic & oregano, undrained
1 tsp. salt
1/2 tsp. black pepper
2 tsp. Worcestershire sauce
1 1/2 C. rotini pasta, uncooked (can
also use macaroni or shells)
–
In a large skillet brown sausage, green
pepper, onion & celery with butter; add
to soup pot along with carrots, beans,
chicken broth, tomatoes, salt/pepper &
Worc. sauce. Bring to boil; cover & turn
down heat to simmer about 30 minutes
until carrots are cooked. Add pasta &
cook another 10-12 minutes until pasta
is tender. Makes about 10-12 servings.

NOTE: Soup keeps well in fridge for
several days & is good reheated

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

2 C. self-rising flour
2 C. buttermilk (can use regular milk)
2 C. shredded Cheddar cheese
1 1/2 tsp. garlic powder
–
Preheat oven 400 degrees F.
In large bowl whisk together flour,
cheese & garlic powder. Stir in milk.
Spray a 12-cup muffin tin with
nonstick cooking spray & fill each
cup. Bake 25-30 minutes.
Makes 12 muffins

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

Creamy Roasted Garlic/Spinach Orzo

1 whole bulb garlic
1 tsp. plus 1 T. olive oil, divided
1 3/4 C. uncooked whole wheat
orzo pasta
2 1/2 C. chicken stock
3 oz. cream cheese, cubed
1 (9 oz) pkg. fresh spinach, trimmed/
chopped
1/4 C. shredded Asiago cheese
1/4 C. milk
1 tsp. (salt-free) garlic pepper
seasoning blend
1/4 tsp. salt
2 T. minced fresh parsley
–
Preheat oven 425 degrees F.
Remove papery outer skin from
garlic bulb but do not peel or
separate the cloves. Cut off top of
garlic bulb, exposing individual
cloves. Drizzle cut cloves top with
1 tsp. olive oil & wrap in foil. Bake
30-35 minutes until cloves are soft.
Unwrap – when cool enough to
handle, squeeze garlic from skins.
In a Dutch oven, heat remaining oil
over medium-high heat. Add pasta &
cook, stirring, 2-3 minutes until lightly
browned. Add stock; bring to boil.
Reduce heat & simmer, covered,
10-12 minutes until pasta is tender
& liquid is absorbed. Stir in cream
cheese until melted; add spinach,
Asiago cheese, milk, seasoning blend,
salt & roasted garlic. Cook & stir until
spinach is wilted then sprinkle with
chopped parsley. Serves 6

(recipe: tasteofhome.com)
———————————

Brussels Sprouts with Bacon

3 lb. medium Brussels Sprouts
2 T. vegetable oil
8 thick slices bacon (about 8 oz),
cut crosswise into 1/2″ strips
2 tsp. apple cider vinegar
1/2 tsp. kosher salt (or more,
as needed)
fresh ground black pepper
–
Bring a large pot of water to boil &
salt water generously. Trim bottom end
of Brussels sprouts, leaving the core
intact – pull off dark outer leaves. Halve
through the core. Add sprouts to water
& cook, uncovered, until tender, about
6 minutes. Drain & rinse under cold
water (you can do this a day ahead).
In very large skillet or stew pot place
oil & bacon. Cook over medium heat,
stirring occasionally, until bacon is
crispy. Remove bacon with a slotted
spoon. Increase heat to medium-high
& add Brussels sprouts. Cook, stirring
occasionally, until brown & edges get
crisp, about 10 minutes. Stir in vinegar,
salt/pepper & bacon. Serve warm.
Serves 8

(recipe: foodnetwork.com)
——————————

Bacon-wrapped Stuffed Chicken
Breast (one pan meal)

4 boneless skinless chicken breasts
2 oz. cream cheese, softened
1/4 C. shredded sharp Cheddar cheese
1/4 C. shredded mozzarella cheese
2 T. finely chopped parsley
1/4 tsp. garlic powder
salt/pepper – to taste
8 slices bacon
1 lb. small new potatoes, halved
(can use regular sized – cut into 1″
pieces)
2 medium zucchini, quartered length-
wise & cut into 1/2 inch pieces
(Optional garnish: chopped parsley)
–
Preheat oven 400 degrees F.
Line a sheet pan with foil & spray with
nonstick cooking spray. Using a small
knife, cut a slit lengthwise partway
across each chicken breast to create a
deep pocket. In small bowl mix cream
cheese, Cheddar & Mozz. cheeses,
parsley & garlic powder – season with
salt/pepper, to taste. Spoon cheese
mixture evenly into pockets in chicken.*
Use toothpicks to seal pockets shut.
Season top of each breast with salt/pepper
then wrap 2 slices bacon around each one;
place on sheet pan. Scatter the potatoes
around chicken – spray potatoes with nonstick
cooking spray & season with salt/pepper.
Bake 20 minutes; remove pan from oven &
add zucchini – season zucchini with salt/pepper
to taste & return pan to oven. Bake an additional
20 minutes. Broil for an additional 3-5 minutes
or until bacon is browned & crispy. Serve
immediately (with garnish, if desired(
Serves 4

*You can place the filling in a plastic bag &
snip the corner to create a makeshift
pastry bag – then squeeze the filling
into the chicken breasts.

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

Caramel-Pecan Pumpkin
Pull-Aparts
(overnight recipe)

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

Dough:
1 (1/4 oz) pkg. active dry yeast
1/4 C. warm water (110 – 115 degrees F.)
2 1/4 to 2 1/2 C. flour
1/4 C. sugar
1 tsp. pumpkin pie spice
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 C. cold butter, cubed
1/2 C. solid-pack pumpkin
1/2 C. buttermilk
1 tsp. vanilla
–
Spray a 9 inch square baking
pan with nonstick cooking spray.
In small saucepan, melt butter over
medium heat; add pecans & cook,
stirring, 2-3 minutes until pecans
are fragrant. Stir in brown sugar, cream
& honey; cook & stir until sugar is
dissolved & mixture begins to darken.
Pour into prepared pan. In small bowl
dissolve dry yeast in warm water. In
large bowl whisk 2 1/2 C. flour, sugar,
pie spice, salt, baking soda & baking
powder, & cinnamon. Cut in butter
until crumbly. Add pumpkin, buttermilk,
vanilla & yeast mixture – mix well.
Turn dough onto a floured surface;
knead gently 8-10 times, adding
additional flour if needed. Roll dough
into a 9 inch square & cut into 16
squares. Arrange squares over pecan
mixture; cover with plastic wrap &
refrigerate overnight.
–
Remove pan from fridge 30 minutes
before baking.
Preheat oven 400 degrees F.
Uncover pan; bake 24-28 minutes
until golden brown. Carefully invert
onto a serving platter & serve warm.
Makes 16

(recipe: tasteofhome.com)

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

It’s hard to believe it’s already Thursday
in my “no babysitting” week; it’s been a
good one so far: Knit/Crochet group had
2 new ladies (total: 24 in attendance!).
Wednesday Library knit group had a good
number of ladies as well as my special needs
group – the weather is getting colder, my
guess is: people are looking for things to do
rather than stay cooped up at home. (Just a
guess – I could be wrong).

Tonight’s dinner will be spaghetti squash served
with tomato sauce with cooked hamburger in it
as well as fresh sauteed mushrooms & Parmesan
cheese – healthy AND tasty! (actually – I saw the
squash at Kroger & thought it would be a nice
change).

I’m still on my ‘restricted’ diet (to reduce my
diabetic A1C numbers; husband & I went out
to lunch today & I had a Greek salad with grilled
chicken on top – YUM! It’s not that I don’t know
how to eat – it’s just that I get lazy (and sometimes
desire the ‘not so good for you’ foods like potato
chips, ice cream, etc.) You get the idea. Weight-
wise I haven’t seen much of a change but I still
have until the second week in December to see
this through, hoping the weight (as well as the
diabetic #) will drop – we’ll see!

Hope you’re having a nice, relaxing (WARM)
day!

Hugs;

Pammie