Trying to get this fixed

Not exactly sure WHY – but it’s back to working – YAY!

 

Pumpkin Dump Cake

1 box spice cake mix
1 (15 oz) can pumpkin
2 eggs

Optional topping: whipped cream
=
Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
cooking spray. In medium bowl
combine all ingredients using an
elec. mixer on medium speed
until combined. Spread mixture
into prepared pan & bake 25-30
minutes until a toothpick inserted
into center comes out clean. Cool
completely & serve with whipped
cream, if desired. Serves 15

(recipe: spendwithpennies.com)
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Roasted Garlic & Parmesan
Mashed Potatoes

6 large potatoes
1 head of garlic
olive oil
kosher salt
1/4 C. sour cream
1/4 C. milk
1/2 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Cut about 1/3 off top of garlic head;
drizzle some olive oil over the garlic &
sprinkle with kosher salt. Top with
another drizzle of olive oil & wrap in
foil – place directly on oven rack for
30 minutes.

Meanwhile –
Rinse potatoes & place in pot; cover
with water. Bring to boil & cook about
30 minutes. Stick a fork in largest potato
to see if it’s done (fork should slide easily
into potato – if not, cook another 10
minutes). Drain & let cool slightly. Peel
potatoes (MUCH easier to peel after
they are cooked) – cut into chunks. Squeeze
roasted garlic from head onto the potatoes;
add sour cream, milk & Parm. cheese – beat
until well combined. Add milk, a splash at
a time, until potatoes have reached desired
consistency/creaminess. Place potatoes in
a 2 qt. baking dish & bake 15 minutes until
heated through.

(recipe: mostlyhomemademom.com)
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Cheesy Potato Skins

4 potatoes, baked/halved
1/2 C. shredded Cheddar cheese
1/2 C. shredded mozzarella cheese
2 green onions, chopped
4 tsp. bacon bits

Heat broiler
Place potatoes on an ungreased
baking sheet; sprinkle tops with
cheese. Top with onions & bacon.
Place under broiler until cheese
melts. Serves 4-6

(recipe: gooseberrypatch.com)
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Crab Stuffed Mushrooms

24 white button mushrooms, cleaned
& stems removed
2 T. onion, finely chopped
2 T. red bell pepper, finely chopped
1/2 lb. crab claw meat
1 C. Gruyere cheese, shredded
1/4 tsp. garlic powder
1 tsp. Old Bay seasoning
salt/pepper, to taste
3 T. seasoned panko breadcrumbs

Preheat oven 350 degrees F.
Line a baking sheet with foil.
In bowl combine onion, bell pepper,
1/2 C. Gruyere cheese, garlic powder
& Old Bay -stir to combine. Add crab
meat & gently toss until well mixed –
salt/pepper, to taste. Spoon crab
mixture into mushroom caps & place
on baking sheet. Sprinkle tops with
remaining Gruyere cheese & seasoned
panko breadcrumbs. Bake 20-30 minutes
until mushrooms are cooked through.
Once cooked, remove from oven &
serve immediately.  Makes 24 stuffed
mushroom caps.

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

Cranberry Raisin Pie

1 C. sugar
2 C. fresh or frozen cranberries
1 1/2 C. raisins
1 C. water, divided
1 C. orange juice
1 tsp. vanilla
1/4 tsp. salt
1 cinnamon stick
2 T. cornstarch
1 T. butter
2 (9 inch, ea) pie dough rounds
(pre-made is fine – poster used
Pillsbury)
1 egg, beaten

Topping: coarse, sparkling sugar
(optional)

In medium saucepan place sugar,
cranberries, raisins, 3/4 C. water,
orange juice, vanilla, salt & the
cinnamon stick – bring to boil then
lower temp. to simmer – cook 5
minutes. In a small bowl mix
remaining 1/4 C. water with the
cornstarch & add to the hot filling.
Cook 1 minute until thick; remove
from heat & stir in butter. Cool to
at least room temperature – remove
cinnamon stick & discard.

Place one pie dough round in a 9″
pie plate & press into bottom & up
sides, being sure there are no cracks –
let dough hang over the sides. Pour
cooled filling into crust. Using a brush,
brush water on edges of pie dough &
on the edges of the other pie dough
round. Pick up the other dough & invert
it so the wet edge faces down – place
over pit. Fold edges of top pie crust
under the first (bottom) crust so that
the wet edges adhere together &
press doughs together all the way
around. Squeeze edges of dough
together to make a decorative edge
(flute dough). Place pie in fridge for
at least 1 hour to firm up the crust.
(NOTE: If you skip this step, the edges
will flop down during baking)

Preheat oven 425 degrees F.
Remove pie from fridge. In small dish
mix egg with 1 tsp. water & brush
mixture on top of dough (but not
the edges). Sprinkle the decorative
sugar on top (if using). Using a
paring knife, make 8 slits around
top crust with a small hole in center.
Bake 25-30 minutes until browned.
(If top browns too soon, cover with
foil & continue baking). Cool pie
to room temperature before cutting.

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

Enjoy your day!

Hugs;

Pammie

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Published in: on November 22, 2018 at 1:30 pm  Leave a Comment  

Trying again –

Pumpkin Slab Pie

Prepared pie crust for 2-crust pie

=

1 (15 oz) can 100% pure pumpkin

3/4 C. brown sugar

1 tsp. cinnamon

1 tsp. ground ginger

3/4 tsp. ground nutmeg

1/2 tsp. salt

4 eggs, lightly beaten

1 C. evaporated milk

Whipped cream & pumpkin pie

spice for optional garnish

Preheat oven 400 degrees F.

Line a 15 X 10″ rimmed baking sheet (or

jelly roll pan) with foil; lightly spray with

nonstick cooking spray. Fit both crusts into

bottom & up sides of pan, cutting pieces

& fitting together as needed. Press together

seams well using your fingers. Fit a piece of

foil on top of crust & bake 10 minutes; remove

from oven & remove foil. In a bowl combine

pumpkin, brown sugar, cinnamon, ginger, nutmeg

& salt. Add eggs & beat, using a whisk or fork

until well combined. Add evap. milk – stir just

until combined. Bake 30 minutes until a knife

inserted into center comes out clean. Cool on

a rack. Cover & chill – store in fridge.

At serving time, garnish with whipped cream

& a sprinkling of pumpkin pie spice.

 

(recipe: thekitchenismyplayground.com)


Crockpot Turkey Breast for a Crowd

1 turkey breast (make sure it will fit in

your crockpot)

1 C. chicken or vegetable stock

2 tsp. salt

1 tsp. garlic (minced or ground)

1 tsp. paprika

1 tsp. dried mustard

2 sprigs fresh rosemary

black pepper, to taste

Wash rosemary & remove leaves from stem.

Spice Rub:

In a bowl combine salt, garlic, paprika,

mustard & pepper – mix well. Place turkey

breast in crockpot & rub spices all over

meat including under skin. Add chicken stock &

sprinkle rosemary leaves on top. Cover & cook

on Low about 6 hours (or High close to 4 hours).

Depending on size of turkey breast, this dish

can serve 6-10 people.

 

(recipe: theprofessionalmomproject.com)


Crockpot Sweet Potato Casserole

3-4 lb. sweet potatoes, peeled/diced small

2 C. brown sugar

1/4 C. butter, softened

3 T. water

1 tsp. vanilla

2 tsp. pumpkin pie spice

1 C. mini marshmallows

1/2 C. pecans

Spray insides of crockpot with nonstick

cooking spray; place sweet potatoes in

crockpot. In microwaveable bowl combine

brown sugar, butter, pumpkin pie spice,

vanilla & water – microwave 30 seconds;

stir. Repeat until mixture is well blended

& warmed then pour over potatoes &
mix well. Cover & cook on High 4 hours

until tender. Distribute marshmallows on top

then sprinkle pecans over that. Reduce heat

to Low & heat until marshmallows are melted.

 

(recipe: cincyshopper.com)


Classic Creamed Spinach

1 T. butter

2 (9 oz, ea) pkgs. frozen chopped spinach,

thawed/squeezed dry

1 C. heavy cream

1 C. sour cream

1 tsp. onion powder

1 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. black pepper

IN medium saucepan over medium

heat, melt butter. Add spinach &

stir until heated through. Add

remaining ingredients to spinach &

cook 4-5 minutes until heated

through, stirring occasionally.

Serve immediately. Serves 4

 

(recipe: mrfood.com)


KFC Coleslaw

1/2 C. mayonnaise

1/3 C. sugar

1/4 C. milk

1/4 C. buttermilk

2 1/2 T. lemon juice

1 1/2 T. white vinegar

1/2 tsp. salt

1/8 tsp. black pepper

8 C. finely chopped cabbage*

1/4 C. shredded carrot* (1 medium)

2 T. minced onion

*Make sure cabbage & carrots are

chopped very fine (a little bigger than

a grain of rice). In large bowl combine

mayo, sugar, milk, buttermilk, lemon

juice, vinegar, salt/pepper – beat until

smooth. Add cabbage, carrots & onions-

mix well. Cover & refrigerate at least

2 hours (or overnight). Serves 10-12

(recipe:  1krecipes.com)


Pumpkin Cake

2 C. flour

1 T. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 C. margarine, softened (1 stick)

1 C. firmly packed brown sugar

1/2 C. granulated sugar

3/4 C. canned solid-pack pumpkin

1 egg

1 C. low fat buttermilk

Frosting:

1 (16 oz) tub vanilla butter cream

frosting

Optional topping: chopped nuts

=

Preheat oven 350 degrees F.

Spray 9 X 5″ loaf pan with nonstick

cooking spray. In medium bowl

mix flour, baking powder, salt,

baking soda, cinnamon & nutmeg.

In large bowl using elec. mixer, beat

margarine & sugars on Low speed

until light & fluffy. Add pumpkin &

egg, beat until well blended. Alternately

add flour mixture & buttermilk, beating

until well blended after each addition –

pour into prepared loaf pan. Bake 1 hour

until a wooden toothpick inserted into center

comes out clean. Remove cake from pan

to a wire rack & cool completely. Frost

with frosting & sprinkle with nuts,

if desired. Serves 12

(recipe: readyseteat.com)


Well, that’s it – sorry it’s not in my 

usual format; still don’t know why

I can’t ‘cut & paste’ the recipes like

I used to without them coming out

super tiny & illegible. Will keep working

on the problem. 

Have a GREAT THANKSGIVING!

Hugs;

Pammie

 

Published in: on November 21, 2018 at 3:09 pm  Leave a Comment  

Getting REALLY Close!

Hope your Thanksgiving plans are going well – last night at my regular Knit Night group I suddenly realized I had forgotten 3 items needed for the holiday dinner – what to do? Panera Bread (where we meet) closes at 9 p.m. so the ladies convinced me to go to Kroger (in same parking lot) and just get it done – so I did. (I don’t like going in parking lots at night, but I braved it. I was surprised at how FEW people were there – YAY! There’s NO WAY you’d get me in a grocery store the day BEFORE any holiday! Too CRAZY!).

Today is a kind of ‘free day’ for me (no babysitting – did that yesterday) so I decided I’m going to FINISH the knit boot toppers for middle son’s girlfriend (I HATE knitting cables but I’m half-way done with #2 so maybe I’ll get that done today, then all they need is sewing them up & I’m done! YAY!)

LOTS of recipes to share – where do I start & how many can I cram in a post???

BIG PROBLEM! I ran into this a few days ago & it seems to be staying: I can only post the one recipe below – anything after that comes out in micro-tiny print – not sure what the problem is but will keep trying. I have a TON of great recipes for you!!!

Pammie

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Pumpkin Chocolate Chip Cookies

1 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 C. brown sugar
2 T. butter, softened
1 egg
2 T. pumpkin puree
(not pumpkin pie filling)

1 tsp. vanilla
1 C. chocolate chips

Preheat oven 350 degrees F.
Line flat-rimmed baking sheets
with parchment paper or spray
lightly with nonstick cooking spray.
In a bowl whisk flour, baking soda,
cinnamon & salt. In another bowl
using elec. mixer, beat butter &
sugar until fluffy. Add in egg, vanilla
& pumpkin puree – beat until combined.
Gradually add in flour mixture – mix
until fully combined; fold in choc. chips.
Roll dough into approx. 1 inch sized balls &
place on prepared sheets about 1 inch
apart – flatten slightly. Bake 8-10 minutes.
Let cookies cool 5 minutes before
removing from sheets; cool completely
on wire rack. Makes 18-24 cookies

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

Published in: on November 21, 2018 at 2:36 pm  Leave a Comment  

In a quiet mood –

It’s been a very emotional week here; have you ever had a time where you almost feel lost because life throws you curve balls? That’s been me this past week; I guess I didn’t realize just how deeply the death of my special needs friend would hit me. Yesterday was his funeral and there were, probably 50-60 people there. It was long but filled with lots of great memories, laughs and remembrances of his spirit. I will always remember his pure heart and GREAT smile – he touched many. As his dad described him: “He was a 3 1/2 year old in a 43 year old body.”

I know I haven’t posted in awhile – this new internet General Data Protection Regulation ‘thing’ about permissions has got me in a funk. I ENJOY posting recipes for people to enjoy and I can’t really wrap my head around ‘Should I continue or not?” I don’t SELL anything or ask for any PERSONAL data on my blog; I do, however, use other people’s recipes BUT I do list their sources. We’ll see –

In my knitting realm – I managed to goof up (and fix, AGAIN) two of my afghans. It’s taken me a few days to actually FACE the fixing part – like I said earlier, my brain has been in a funk. I’m really hoping this new week coming is better than this past one. One of my good friends who is also a missionary told me yesterday that THREE of her friends have died this past week (that’s when you re-think just how sad YOU are when you know what they are facing). She left the memorial dinner to attend a second funeral – I’ve been praying for her – for strength. She is a very strong woman emotionally and spiritually but we all need the help of the Lord to get us through the difficult times.

Hope I haven’t brought you down, emotionally, with this blog, but I felt I should explain a bit about why I haven’t posted.

It’s a NEW month! I’m going to practice: Carpe Diem (that’s Latin for “Seize the Day” – there are things I need to get doing: making a new sign for our Knit Group display for Log Cabin Day coming up June 24th, starting to format the next special needs group newsletter due end of June – stuff like that.

Hoping you have a great day! Sometimes days need to be taken a little bit at a time – cherish your loved ones and let them know that they mean something to you.

Hugs;

Pammie

Published in: on June 2, 2018 at 9:36 am  Comments (1)  

Tuesday

Sorry for the lapse in writing – still trying to wrap my head around this new GDPR thing for the internet; as far as I can ascertain, it applies to those who are members of the EU (European Union) and those who are asking you to give information to their site, like email addresses, or those who are selling things & require your information. There is also another portion which ‘might’ pertain to me and other bloggers: I’m confused about this – it involves getting permission from anyone which you post things from, like recipes. I only use sites that are public – blogs that post recipes, Facebook recipe posts, Kraft, etc. One would assume that since they are PUBLICLY posting recipes you would be able to copy them. I am not requesting any monies from this nor do I receive any monies from my blog. Sorry if this seems confusing – IT IS, to me! It makes me very wary of posting any recipes except those I, personally, have created. Any ideas/comments?

Also, this week I received notice that another of my special needs students passed away. He was (that we all thought) in good health but he had a seizure followed by several heart attacks and died. His family was able to donate his organs and FIVE people are the recipients of them – FIVE people he personally blessed, even in his death. The funeral is Friday – he will be greatly missed; he loved coming to what he called: “Church” (our group). You never know how long or short your connection with others will be; he was 43 (I thought, maybe, in his 30’s but he was very child-like so he looked much younger).

Hope you are having a good week;

Hugs;

Pammie

Published in: on May 29, 2018 at 5:29 pm  Comments (1)  

Happy Easter, everyone!

Published in: on March 31, 2018 at 8:28 pm  Leave a Comment  

Best wishes of the New Year! Stay safe & enjoy!

Hugs;

Pammie

Published in: on December 31, 2017 at 2:43 pm  Comments (1)  

Merry Christmas!!!

Published in: on December 25, 2017 at 9:07 am  Leave a Comment  

Thanksgiving Day

Hugs;

Pammie

Published in: on November 23, 2017 at 9:25 am  Leave a Comment  

snoopy-happy-valentines-day

Published in: on February 14, 2017 at 11:54 am  Comments (1)