and then there’s today –

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

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

Hot Fudge Pudding Cake

1 C. sugar
1/2 C. cocoa powder
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
4 T. butter, melted
1 large egg yolk
2 tsp. vanilla
1/2 C. semisweet chocolate chips
1 C. boiling water

vanilla ice cream

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

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

Crockpot White Bean Chicken Chili  

3/4 lb. boneless skinless chicken
breasts, cut into 1 1/4″ pieces
1/4 tsp. salt
1/4 tsp. pepper
2 T. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded/
chopped
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 (15 oz, ea) cans cannellini
beans (white beans) drained/
rinsed – divided
2 1/2 C. chicken broth, divided
1 1/2 C. shredded Cheddar cheese

Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

In large skillet heat 1 T. oil over
medium-high heat. Sprinkle
chicken with salt/pepper & saute
until browned – place in crockpot.
In same skillet heat remaining oil
& saute onion until tender. Add
jalapeno, garlic, oregano & cumin-
cook & stir 2 minutes & add to
crockpot. In a bowl mash 1 C. of
beans & stir in 1/2 C. broth; add
mashed bean mixture & rest of
beans to crockpot. Cover & cook
on Low until chicken is tender,
3 to 3 1/2 hours. Stir before
serving. Serve as is or with
desired toppings. Serves 6

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

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

Crescent Breakfast Tart

1 tube crescent roll dough
6 eggs
2/3 C. shredded Monterey
Jack cheese
4 sliced cooked bacon
kosher salt
ground black pepper
1 T. chopped chives (garnish)

Preheat oven 400 degrees F.
Line a medium baking dish with
parchment paper. Place dough on
sheet & pinch seams together. Fold
edges of dough in to create a crust.
Crack eggs onto dough & sprinkle
with cheese. Place bacon on top &
season with salt/pepper. Carefully
transfer sheet to oven & bake until
crust is golden and egg whites are
set – 10-15 minutes. Garnish top
with chives & slice into squares.
Serve warm. Serves 4-6

(recipe: delish.com)
——————————

French Onion Soup Casserole

2-3 T. butter or margarine
3 large sweet onions (or 4 medium
white or yellow), sliced
2 C. shredded Swiss cheese (8 oz)
black pepper, to taste
1 can cream of chicken soup, undiluted*
2/3 C. milk
1 tsp. soy sauce
8 + slices French bread

Preheat oven 350 degrees F.
Melt butter in a saute pan over
medium heat; add onions & brown
until clear. In shallow 2 qt. casserole
dish, layer onions, 2/3 of cheese & pepper,
to taste. In a sauce pan, heat soup, milk
& soy sauce, stirring to blend. Pour mixture
into casserole & stir gently to mix. Top with
bread slices & bake 15 minutes (uncovered).
After that baking time bread should be toasted.
Push bread slices under the sauce & top with
remaining cheese. Place back in oven & bake
15 minutes more.

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

1 1/2 C. mashed, very ripe bananas
(about 4)
3/4 C. sugar
1/3 C. butter, melted
1 tsp. vanilla
3 eggs
2 2/3 C. Bisquick (baking mix)

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

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

Ham & Tater Tot Casserole

4 C. cooked, chopped ham
4 eggs
3 T. milk
1/2 tsp. garlic powder (optional)
1/2 tsp. black pepper
1 tsp. salt
1 C. shredded Cheddar cheese (or
your choice)
1/2 C. chopped green onions (or
regular)
Tater tots (about one half of a
32 oz. bag – or enough to cover
top of dish)

Preheat oven 400 degrees F.
Spray a 9 X 9″ baking dish with
nonstick cooking spray. Spread
ham on bottom of dish. In a
bowl whisk eggs, milk, garlic
powder, black pepper & salt –
pour over ham. Sprinkle top
with cheese & gr. onions. Layer
tater tots on top & bake 35
minutes or until tots are brown.
Serves 6

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

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

1-Pot Sausage Penne Pasta

1 lb. Italian sausage, cut into
bite-sized pieces
1 lb. penne pasta
2 C. chicken broth
1 (24 oz) jar tomato basil
spaghetti sauce
1 C. milk
1 1/2 C. shredded mozzarella
cheese
fresh basil, optional garnish

In large pan over medium-high
heat cook sausage until browned,
stirring often. Add broth, spag.
sauce & milk; stir to combine.
Add pasta & stir – bring to boil &
cook, stirring often, 6-8 minutes
until pasta is al dente. Remove from
heat & stir in cheese until melted.
Garnish with basil, if desired.
Serve immediately.

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

Caramel Apple Muffins

2 C. flour
3/4 C. sugar
2 1/2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. butter, melted
1 egg, beaten
1 1/2 tsp. vanilla
1/2 C. apple, cored/peeled/
finely diced
12 caramels, unwrapped/diced

Preheat oven 350 degrees F.
Line 12 muffin tins with paper
liners. Combine flour, sugar,
cinnamon, baking powder &
salt in large bowl. In another
large bowl mix milk, butter, egg &
vanilla. Add flour mixture to
wet mixture & stir just until
blended. Stir in apples & caramels;
divide batter evenly between
muffin cups. Bake 25 minutes
until tops spring back when
lightly pressed. Serve warm;
makes 12

(recipe: gooseberrypatch.com)

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

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

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

Hugs;

Pammie

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A HUGE PRAISE is in order!

For the past 4-5 days I have been experiencing pain in my right leg (specifically my varicose veins-I have never had pain there before now). Have been watching it carefully, reading up on blood clots, Deep Vein Thrombosis, etc. – when the pain today moved UP my leg, I began to worry so took a trip to the Emergency Room. Four hours later and a very long ultrasound it turns out I have a small self-dissolving blood clot in a superfluous vein (not a main vein). No medications or surgery needed – it will take care of itself. THANK YOU, LORD! (Ibuprofen for pain). Many things went through my mind during the waiting/testing: upcoming events that I want/need to attend, possible surgery and it’s after effects, changes in my life style, etc. I also learned that varicose veins are hereditary – I didn’t know that! My mom used to say she had varicose veins but her’s were just spider veins (I have lots of those, too).

Just wanted to report I’m extremely glad to still be here and able to be with the people I love, do the things I love doing and serving my family and the Lord.

Hugs;

Pammie

 

Published in: on December 4, 2017 at 3:37 pm  Comments (4)  
Tags:

A little bit of this ‘n that . . .

Today is another of those ‘lots of things going on’ days – example: just got off the phone with our local newspaper’s Delivery department. I’m usually not one to complain but sometimes ya just gotta! Felt bad calling in AGAIN but this makes 5 times in 2 weeks they’ve screwed up our newspaper delivery! I’ve called it in, they say “We’ll send you out a copy of the missed paper TOMORROW!” OK!!! Never comes – finally today was kind of the ‘last straw’ – Yes, I got a ‘paper’ – this one was the Community News section TWICE – also all the ‘ads’ for various stores – no REAL PAPER; no front page or sports section – just 2 copies of the Community News & lots of goofy ad/flyers! UGH! Spoke to a very nice gentleman who gave me $$$ credit for 5 missed papers, looked over my account AND said he’s submitting it to the District Manager to request I get a NEW carrier! YAY! FINALLY vindication! We’ll see how this goes. We’ve been receiving this paper since the 1970’s so I’m no newbie.

On another GREAT NEWS note: I have a HUGE PRAISE THE LORD! report. I have to see my general doctor every 3 months (due to being a previous cancer patient). Three months ago they took blood & the report came back with high red blood cells; Dr. said “Drink lots of water & we’ll check it again in 3 months, it could be a fluke in the test.” Went, again, last Thurs. – they drew blood (I get the results via email) – this time it showed high/elevated WHITE blood cell counts! This got me worried because the doctor mentioned that I might have to go back to the cancer doctor – sometimes after receiving radiation, the body will go a little wacky and the bone marrow starts OVER-producing red blood cells. The mention of going back to the cancer center kind of freaked me out – it’s been 5 1/2 YEARS since I’ve been cancer-free s0 you can understand my worry. (YES, I prayed about this BIG TIME!). My doctor said: “When you get the test results email, call the office & leave a message to have me review your labs.” I did that – Friday, Monday, Tuesday – only to hear he’s on vacation until NEXT FRIDAY! UGH! Today I got a call from another doctor covering his patients and she reviewed the labs & said EVERYTHING IS NORMAL! (I said: “But what about those 3 HIGHs in the white blood cells part?”) She said that was .1 % elevated – no big deal – could be caused by allergies. YAY! What a relief!!! For a few days now I’ve had thoughts of what it was like when I went through the cancer treatments – not a pleasant thing – makes you start to REALLY realize just how precious EVERY DAY is – especially with your family. TREASURE your families – make sure they KNOW you love and care for them – we only have THIS TIME to do that, tomorrow is not a given thing.

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

Lemon-Blueberry Cake

1 (18 oz.) box vanilla cake mix
plus ingredients to prepare cake
juice & zest of 1 1/2 lemons,
divided plus more zest for garnish
1 3/4 C. fresh blueberries, divided
3 T. flour

Frosting:
1 C. (2 sticks) butter, softened
2 1/2 to 3 C. powdered sugar
1/4 C. heavy cream
1 tsp. vanilla
pinch kosher salt
2 thin slices lemon, for topping

Preheat oven 350 degrees F.
Spray three 9 inch cake pans
with nonstick cooking spray &
line with parchment paper. Prepare
cake mix accordg. to pkg. directions;
stir in juice & zest of 1 lemon. In
small bowl toss 1 C. blueberries &
flour until completely coated (to
keep blueberries from sticking).
Gently fold blueberries into batter.
Divide batter evenly among pans
& bake 18-20 minutes until a
toothpick inserted into centers
comes out clean. Let cake cool in
pans 10 minutes then invert onto
wire rack & cool completely.

Frosting:

In large bowl using elec. mixer
beat butter & 2 1/2 C. powdered
sugar. Add remaining lemon juice
& zest & heavy cream – beat until
combined then beat in vanilla &
salt. (add remaining 1/2 C.
powdered sugar if desired for
texture & flavor).
Place a dab of frosting on a cake
plate (to keep cake in place). Place
one cake layer on plate & top with
frosting – repeat with next 2 layers –
frost sides of cake. Garnish top
with remaining blueberries, lemon
slices & zest. Serves 8-10

(recipe: delish.com)
———————————–

Honey Balsamic Grilled Chicken
&  Summer Veggies

1 1/2 lb. boneless skinless
chicken cutlets, sliced thin
3 T. pesto
1 clove garlic, crushed
1/4 tsp. crushed red pepper flakes
juice from 1/2 lime
2 T. olive oil
3 T. balsamic vinegar
1 T. honey
kosher salt
1 lb. (bunch) asparagus, ends
removed
2 medium zucchini, sliced 1/4″
thick
1 red bell pepper, seeded/sliced
into strips
olive oil cooking spray

Marinate chicken with pesto, garlic,
red pepper flakes, lime juice &
1/2 tsp. salt at least 1 hour or
overnight. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.

Heat grill to medium-high heat – make
sure grates are clean & well-oiled to
prevent sticking.

Place veggies on 1 large grill tray or
2 smaller trays (or cook in batches).
spray with olive oil cooking spray,
season with salt/pepper & cook-
turning constantly until edges are
browned, about 6-8 minutes.
Remove from grill. Cook chicken
4-5 minutes on each side until
grill marks appear & chicken is
cooked through. Transfer to
platter with veggies & pour
balsamic dressing over all.
Serves 6

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

Greek Hummus-stuffed Mini
Peppers
(appetizers)

12 assorted mini sweet peppers
(orange, red, yellow)
1/2 C. plain hummus
1/4 C. crumbled Feta cheese
1/4 C. chopped cucumbers
2 tsp. chopped chives

Cut off tops of peppers; remove
& discard seeds. Combine
remaining ingredients in a bowl
& stuff ingredients into peppers.
Serve. Makes 4 servings

(recipe: Kraft.com)
———————————-
Capellini Caprese (salad)

1/2 lb. capellini pasta, uncooked
1/2 C. (Kraft) Tuscan Italian salad
dressing
1 onion, finely chopped
2 cloves garlic, minced
3 C. halved grape tomatoes
1 C. shredded mozzarella
1/3 C. fresh basil, thinly sliced

Cook pasta as directed on pkg,
omitting salt. Heat salad dressing
in large nonstick skillet on medium-
high heat. Add onions & garlic; cook
& stir 2 minutes. Add tomatoes; cook
5 minutes until heated through,
stirring occasionally. Drain pasta; add
to tomato mixture & mix lightly. Sprinkle
with cheese & basil – serve.
Serves 4 (1 1/2 C. each)

(recipe: Kraft.com)
——————————-

(Grill) Foil-Pan Grilled Sea Food
& Rice

3/4 C. (Kraft) sun-dried Tomato
vinaigrette salad dressing
1/2 C. chopped onion
1 (28 oz) can diced tomatoes,
undrained
1 (14.5 oz) can chicken broth
1 1/2 C. long-grain white rice,
uncooked
1 C. loosely packed fresh
parsley
3 cloves garlic
zest of 1 lemon
1 lb. cod fillets, cut into
1-inch chunks
1 lb. uncooked deveined/
peeled medium shrimp
1/3 C. grated Parmesan cheese

Heat grill to medium heat.
Combine salad dressing & onions
in deep 9 X 13″ disposable foil
pan; place on grill grate. Cook &
stir 4 minutes until onions are
crisp-tender. Stir in tomatoes, broth
& rice – bring to boil. Cover pan with
foil; reduce heat to Low. Close grill
lid & grill 20 minutes until almost
all liquid is absorbed, stirring every
5 minutes. In food processor, place
parsley, garlic & lemon zest – pulse
until just blended. Add cod to rice
mixture & cook 5 minutes. Stir in
shrimp – cook 4-6 minutes until cod
flakes easily with fork, shrimp turn
pink & rice is tender. Remove from
grill – stir in parsley mixture & top
with cheese. Serve warm.
Serves 8, 1 C. each

(recipe: Kraft.com)
———————————–

3-ingredient S’Mores Cookie
Bites

6 graham cracker sheets*
6 large marshmallows
12 Hershey’s Kisses, unwrapped

Heat broiler & place oven rack
on lowest level

Break graham cracker sheets in
half; cut each half into a circle
using a 2 to 2 1/2 inch round
metal cookie cutter. Using
clean scissors, cut each
marshmallow into 2 halves.
Place graham circles in center
of large baking sheet, about
1/2 inch apart. Centering them
on the sheet allows even broiling.
Top each circle with a marshmallow,
cut sides down. Place under broiler
& watch very closely – toast until
golden, rotating pan. Once golden
immediately remove from oven
& gently press one Hershey’s
Kiss into center of each toasted
marshmallow. Serve warm.
Makes 12

*Poster says you can also substitute
Saltines or Ritz crackers for grahams.

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

Mini Zucchini Pizza appetizers

1 large zucchini (about 11 oz),
cut into 1/4 inch slices/rounds
1/8 tsp. salt
1/8 tsp. pepper
1/3 C. pizza sauce
3/4 C. shredded mozzarella
cheese
1/2 C. miniature pepperoni slices
minced fresh basil

Preheat broiler. Spray a baking
sheet with nonstick cooking spray
& arrange zucchini rounds in single
layer on sheet. Broil 3-4 inches
from heat just until crisp-tender,
1-2 minutes per side. Sprinkle
tops with salt/pepper & top with
sauce, cheese & pepperoni. Broil
until cheese melts, about 1 minute.
Sprinkle tops with basil & serve.
Makes about 24 rounds.

(recipe: tasteofhome.com)
———————————–
Easy Homemade (no churn)
Ice Cream

2 C. heavy whipping cream
1 (14 oz) can sweetened condensed
milk
food coloring, if desired
1 C. fresh raspberries, pureed or
mashed
1 T. vanilla

Combine sweetened cond. milk &
vanilla in large bowl; stir in pureed
fruit & food coloring (if using). In
another bowl using an elec. mixer
on medium-high speed, whip heavy
cream until stiff peaks form. (Do
NOT use Cool Whip). Fold whipped
cream into berry/milk mixture &
pour into a 9 X 5″ loaf pan or 2 qt.
freezer container. Cover & freeze
4-6 hours until firm.
Serves 6

(recipe: thebakingchocolatess.com)

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

In light of all that’s been happening
health-scare wise, today I called two
of my close lady friends (we’ve all
known each other since High School
and all go to the same church) and
got together a “Ladies Out” lunch
date next week. We’ve been saying
we need to do this again but never
quite got it organized – well, now
that’s in the works! I need to realize
TIME/LIFE IS SHORT – SEIZE THE DAY!
or, in Latin: Carpe diem:


A shortened version of the original Latin phrase
Carpe diem quam minimum credula postero”
meaning “seize the day, trusting as little as
possible in the future
.”

Our weather is back in the high 70’s,
sunny & breezy; time to take my
knitting outside!

Hope you are enjoying this lovely
summer weather – it won’t be around
for much longer (unless it stays
warm through September – I wish!)

Hugs;

Pammie

Blessings – always welcome

Cold, rainy & gloomy today – High 40 degrees F. Well, it’s now Spring so guess we’ll just have to adjust – right?

On that note husband & I had to make a trip to the drug store to pick up some prescriptions. One of his prescriptions (a week ago) was deliberately left there. Why, you ask? Because when they told me it would cost $500.00 I chose to wait. After husband spoke to pharmacist about his particular drug insurance, today when we went back to pick his 2 and my 3 prescriptions the total for his was $00.00 and total of all costs for purchases (including a large bag of chips & two 2-liter bottles of pop) came to $21.00! THANK YOU, LORD! I will definitely take that blessing! I was really dreading us having that high of a bill every three months (Yes, I know that some of you might have that high a cost). So very grateful we didn’t. WHEW!

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

Luscious Layered Lemon Dessert

Crust:
1 C. flour
1/2 C. very finely chopped pecans
1/4 C. butter, melted

Layers:
8 oz. cream cheese
2 1/2 C. Cool Whip, thawed
2 small pkgs instant lemon pudding
mix
1 T. lemon juice (optional)
3 C. milk
1 C. powdered sugar
3 T. finely chopped pecans (garnish)

Preheat oven 350 degrees F.
Combine crust ingredients until
well blended & crumbly; press into
bottom of 9 X 13″ baking dish & bake
15 minutes. Cool completely.
Layers:
Using elec. mixer, mix cream cheese &
powdered sugar until smooth & creamy.
Fold in 1 C. Cool Whip & spread over
cooled crust. NOTE: If your crust pulls
apart – it might be because your pecans
are a little coarse. Just work slowly; you
may have to use your fingertips to spread
cream cheese layer as best you can. Whisk
together pudding mixes & milk; add lemon
juice & stir until thick – spread over cream
cheese layer. Spoon remaining Cool Whip
over pudding & sprinkle top with a dusting
of chopped pecans. Refrigerate 4 hours
before serving.

NOTE: Poster says this recipe is even better
the next day – she often prepares 2 just for
this reason!

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

Melt-in-your-mouth Chicken

4 boneless, skinless chicken breasts
1/2 C. Parmesan cheese
1 C. (plain) Greek yogurt
1 tsp. garlic powder
1 1/2 tsp. seasoning salt
1/2 tsp. black pepper

Preheat oven 375 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. Combine Parmesan,
yogurt, garlic powder, salt/pepper
& spread over chicken. Bake 35
minutes until chicken is done.
Serves 4

(recipe: normalcooking.com)
———————————

Beef & Spinach Baked Rotini

1 1/2 lb. ground beef
1 (1 lb, 8 oz) jar Ragu Chunky
Tomato/Garlic/Onion sauce
1 (6 oz) bag fresh spinach
2 C. water
1 C. ricotta cheese (about 8 oz)
2 T. grated Parmesan cheese
1 (12 oz) pkg. rotini pasta, uncooked
3/4 C. mozzarella cheese (about 3 oz)

Preheat oven 400 degrees F.
Brown ground beef in large skillet
over medium-high heat; drain. Place
spinach in a skillet with 2 T. water &
cook (wilt) until soft. Combine sauce
& water in a large bowl; stir in cooked
beef, ricotta, spinach, Parmesan &
uncooked rotini. Spray a 9 X 13″ baking
dish with nonstick spray & pour mixture
into dish – spread evenly. Cover tightly
with foil & bake 55 minutes. Remove
foil & sprinkle top with mozzarella
cheese. Bake, uncovered, an additional
5 minutes until cheese melts. Let stand
5 minutes before serving.

(recipe: dearcrissy.com)
———————————

8-Can Taco Soup

1 (15 oz) can black beans,
drained/rinsed
1 (15 oz) can pinto beans,
drained/rinsed
1 (14.5 oz) can diced tomatoes,
drained
1 (15 1/4 oz) can sweet corn,
drained (whole kernel)
1 (12.5 oz) can chicken breasts,
drained
1 (10 3/4 oz) can cream of
chicken soup
1 (10 oz. can green enchilada sauce
1 (14 oz) can chicken broth
1 (1 1/4 oz) packet taco seasoning

Garnishes:
corn chips
grated Cheddar cheese

Place all ingredients in large pot;
heat until warm, stirring occasionally.
Serve with tortilla chips & grated
cheese on top of each bowl, if desired.
Serves 7

(recipe: food.com)
—————————-

Chive & Onion Hash Brown Potatoes

1 1/2 C. Half & Half
1 (8 oz) tub spreadable
chive & onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. black pepper
2 (20 oz, ea) pkgs. refrigerated
shredded hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed

Preheat oven 375 degrees F.
In Dutch oven combine first 5
ingredients; cook & stir over
medium heat until blended; stir
in potatoes. Spray a 9 X 13″
baking dish with nonstick spray &
layer 1/3 of mixture & 2/3 C.
Swiss cheese in pan. Sprinkle
with 1 T. chives & repeat layers.
Top with remaining hash brown
mixture & cheese; dot with butter.
Cover with foil & bake 35 minutes.
Remove foil & bake 10-20 minutes
longer until edges begin to brown &
potatoes are heated through. Let
stand 10 minutes before serving.
Sprinkle top with remaining chives &
serve. Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)
——————————–

Southwest Cornbread Casserole

Cornbread layer:
1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. buttermilk*
1/2 tsp. baking soda
1 C. flour
1 C. cornmeal
1/2 tsp. salt

Meat mixture:
1 lb. ground beef
2 cloves garlic, minced
1/2 onion, chopped
5-6 mini bell peppers, chopped
salt/pepper
3 T. taco seasoning
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes,
undrained
1 (15 oz) can black beans, drained/
rinsed
1 C. salsa
2 C. Mexican-blend shredded cheese
chopped cilantro – optional

Preheat oven 400 degrees F.
Place oven rack in center of oven
In medium bowl beat 1/2 C. melted
butter & 1/2 C. sugar; blend in 2
eggs & beat to combine. Pour 1
C. buttermilk into a 2 Cup glass
measuring cup. Add 1/2 tsp. baking
soda & stir to combine – add this to
butter/sugar mixture & stir to combine.
In separate bowl mix 1 C. flour, 1 C.
cornmeal & 1/2 tsp. salt – fold into
wet ingredients (do not over mix)
Spray 9 X 13″ baking dish with nonstick
spray & spread cornbread batter evenly
in pan. Bake 12-15 minutes until top
is set & slightly firm. (it should almost
be baked completely – make sure it’s
just about done before moving to next
step).  While cornbread is baking, heat
a large, deep skillet over medium-high
heat. Add ground beef, minced garlic,
onion & chopped bell peppers – sprinkle
with salt/pepper & 3 T. taco seasoning
mix – stir & cook until beef is cooked
through & no longer pink. Add enchilada
sauce, diced tomatoes, black beans &salsa
to skillet & stir to blend. Allow to simmer
& cook on Low heat 5 minutes. Carefully
pour mixture on top of corn bread. Sprinkle
top with shredded cheese & bake 5-8
minutes until cheese melts. Sprinkle top
with chopped cilantro, if using.
Serves 7-8

*If you don’t have buttermilk –
place 1 T. lemon juice or vinegar
in a 2 Cup measuring cup & fill up
rest of cup with milk (to reach
1 cup). Stir & let stand 5 minutes-
now you have buttermilk!

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

Lofthouse Soft Frosted Cookies

Cookies:
3 C. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 C. (1 stick) butter, softened
1 C. sugar
1 tsp. vanilla
3/4 C. sour cream
1 egg

Frosting:
1/2 C. (1 stick) butter, softened
2 C. powdered sugar
1 tsp. vanilla
3 T. milk

In bowl whisk flour, baking soda &
baking powder. In another bowl beat
butter & sugar until fluffy; add egg,
vanilla & sour cream – mix until
combined. Gradually add in flour
mixture & beat until just combined.
(dough will be soft & sticky). Wrap
dough in plastic wrap & refrigerate
1-2 hours until firm.

Preheat oven 350 degrees F.
Line cookie sheets with parchment
paper or mats. Scoop dough by
tablespoons (approx. 2 T. per cookie)
& roll into a ball – place on sheet.
Lightly press down on each ball to
flatten just a bit – repeat with remaining
dough. Bake 10-12 minutes.

Let cookies rest on sheets a few minutes
before removing to wire rack to completely
cool before frosting.
Beat frosting ingredients until fully
combined & fluffy; frost cooled cookies
Makes approx. 18 cookies

(recipe: ourtableforseven.com)
=====================

Not much going on around here, tonight
is my special needs group’s Gym Night –
we have an activity-filled 1 1/2 hours
along with a special snack. The group
loves it as it gives them a chance to
mingle/interact without just the usual
sit-down Bible study (both are good,
this is just a little more loosely
structured – Fun Night).

Hope you’re having a good week;

Hugs;

Pammie

FINALLY!

pam-kolt-2-days-old-feb-27-2017

After waiting 2 days, I finally got to hold him! Days were hectic and I am not one to impose myself on others, but last night oldest son texted me the baby was up & active, did I want to come over & hold him? OF COURSE! Picture is a little blurry (son was trying to use my camera and the flash had been shut off, plus baby was fussing a bit – at first). I had a great time just chatting with his parents and holding him while he slept – for THREE hours! Both parents kept saying they’ve never seen him so relaxed – told them it’s the Grandma Touch. Many years ago, at another church nursery, I was always the person they gave the fussy babies to – don’t know what I did/do, but it seems to work. I had a great time!

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

Cappuccino Magic Cake

6 T. unsalted butter
3 large eggs, room temp,
separated
3/4 C. granulated sugar
1 tsp. cinnamon (more for serving)
1/8 tsp. salt
1 1/2 C. milk
5 tsp. instant expresso powder
1 tsp. vanilla
1/2 tsp. cream of tartar

powdered sugar, for dusting
whipped cream/Cool Whip,
for serving

Preheat oven 325 degrees F.
Place oven rack in center of oven.
Line a 8 X 8″ baking pan with a
12 X 8″ piece of parchment paper,
leaving an overhang on 2 sides.
Melt butter in small microwave-
safe bowl, about 1 minute. Brush
parchment paper with some of
butter; flip paper over & press
back into pan – brush other side
& sides of the pan with butter.
Whisk egg yolks & sugar
vigorously in large bowl until
pale, creamy & thick (1-2 minutes)
Pour in remaining butter & whisk
until incorporated. Add flour,
cinnamon & salt; mixing until
completely combined. Heat milk
in microwaveable bowl or
measuring cup until warm, 1
minute. Whisk espresso powder &
vanilla into milk until completely
dissolved. Slowly add milk mixture
to egg yolk mixture, whisking
constantly until well combined
(batter will be thin). Beat egg
whites & cream of tartar in another
bowl using elec. mixer on medium
speed until stiff peaks form, about
2 minutes. Scrape whites into yolk
mixture, gently breaking them up
a little with a whisk. Using a whisk,
gently stir & fold mixture a few times
to coat the whites with liquid while
keeping as much volume as possible
(batter will not totally come together).
Pour batter into prepared pan & gently
smooth top with a spatula. Bake until
top is browned & puffed & cake is
mostly set with a slight jiggle in the
center, about 1 hour. Let cake cool
completely in pan, about 2 hours.

To Serve:
Dust top of cake with some powdered
sugar & a little cinnamon. Run a small
spatula or thin knife around edges of
pan to loosen. Use parchment paper
overhang to lift cake from pan – place
on a cutting board & cut cake into
9 squares – serve topped with whipped
cream or Cool Whip. Makes 9 servings.

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

Mongolian Shrimp & Broccoli

3 T. soy sauce
2 cloves garlic, grated
1 ginger, grated
3 T. brown sugar
1/2 tsp. ground black pepper
1 1/2 lb. shrimp without tails,
peeled/deveined
salt
1/3 C. cornstarch
canola oil
1 large head broccoli, cut into
florets

Cooked rice to serve 4

In small bowl combine soy sauce,
garlic, ginger, brown sugar & pepper.
In medium bowl season shrimp with
salt & mix with cornstarch until well
coated. In large skillet over medium-
high heat, add 1 T. oil & cook broccoli
until tender, 2 minutes. Add soy sauce
mixture & cook 1 minute. Add shrimp
& stir until cooked through & broccoli
is slightly charred. Serve immediately.
Serves 4

(recipe: delish.com)
————————————–
Skinny Texas Cheese Fries

4-5 medium Yukon Gold or Russet
potatoes
2 T. olive oil
1/2 tsp. chili powder
1/2 tsp. seasoned salt
1/2 tsp. smoked paprika
1 tsp. garlic salt
salt
1/2 C. Cheddar cheese, grated
1 T. bacon, cooked/crumbled
1 T. cilantro, chopped
1 T. green onions, chopped

Preheat oven 400 degrees F.
Wash potatoes; slice into 1/2 inch
strips. Lay potato strips face down
in 2 piles; slice each pile into 1/2
inch strips. Place them in a bowl
& drizzle 2 T. olive oil over top.
In small bowl combine chili powder,
seasoned salt, paprika & garlic –
sprinkle seasoning over top of
potatoes & toss, using tongs,
making sure all slices get covered
with seasoning. Generously spray
2 large cookie sheets with nonstick
spray. Lay potatoes out evenly, making
sure none overlap. Bake 25 minutes.
Test with a fork to be sure they are
soft in centers. Remove from oven &
sprinkle tops with salt. Using a spatula,
place all fries into a deep 9 X 9″ casserole
dish (or deep dish pie plate). Sprinkle
with Cheddar cheese & bacon crumbles.
Place pan in oven & allow cheese to melt,
2-3 minutes. sprinkle top with chopped
cilantro & green onions & serve.
Serves 6

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

Crockpot Anything Goes Sausage Soup
(cooks for 9-10 hours)

1 lb. bulk pork sausage
4 C. water
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1 (10 3/4 oz) can condensed
Cheddar cheese soup, undiluted
5 medium red potatoes, cubed
4 C. chopped cabbage
3 large carrots, thinly sliced
4 celery ribs, chopped
1 medium zucchini, chopped
1 large onion, chopped
5 chicken bouillon cubes
1 T. dried parsley flakes
3/4 tsp. pepper
1 (12 oz) can evaporated milk

In large skillet cook sausage over
medium heat until no longer pink;
drain & transfer to 6 qt. crockpot.
Stir in water & soups until blended.
Add vegetables, bouillon, parsley
& pepper. Cover & cook on Low
9-10 hours until vegetables are
tender. Stir in milk, cover & cook
30 minutes longer.
Serves 15 (4 qts)

(recipe: tasteofhome.com)
——————————-

Homemade Guacamole

2 ripe Haas avocados
4 T. minced red onion
1 tsp. (or more) hot sauce
2 T. minced cilantro
1 tsp. lime juice
1 T. lemon juice
1/2 tsp. salt
few grinds black pepper
1/2 of a ripe tomato, seeded/
skinned & diced

Crackers or chips, for dipping

Run a knife around outside of
avocados from top to bottom &
back to top. Cut down to it; using
a twisting motion, twist avocado
halves apart. Tap pit with the edge
of a knife so that knife partially
goes into pit – turn knife & pit will
come out. (be careful not to swing
too hard & hit your hand). Run a
soup spoon between avocado pulp
& skin – place pulp in a medium
bowl; mash slightly with a fork,
leaving large chunks.
Add all other ingredients (except
tomato); adjust seasoning as needed.
When ready to serve, sprinkle
diced tomato on top. Makes 2 Cups

NOTE: If, after preparing the guacamole,

when ready to serve, place the PIT in the

middle of the guacamole – it will keep it from

turning brown.


(recipe: afamilyfeast.com)
—————————–

30 Minute Chicken Cordon Bleu Pasta
(uses rotisserie chicken & oven-proof
skillet)

1 (12 oz) pkg. bowtie pasta
2 T. butter
1 C. chicken broth
2 C. Half & Half
2 (10 oz, ea) cans cream of chicken soup
1 tsp. honey mustard
1/4 tsp. onion powder
salt/pepper, to taste
3 T. sour cream
2 C. cooked rotisserie chicken, chopped
2 C. deli ham, chopped (or leftover ham)
8 slices Swiss cheese
1 1/4 C. Italian Panko bread crumbs*

Cook pasta accordg. to pkg. directions. Heat
butter in medium skillet over medium-high
heat. Add chicken broth, Half & Half & both
cans soup – whisk to combine. Add honey
mustard, onion powder & salt/pepper – stir
& bring to simmer, stirring occasionally. Allow
to simmer 4-5 minutes until slightly thickened.
Add chopped chicken, ham & sour cream to
skillet then drained/cooked pasta – stir together.
Lay slices of Swiss cheese on top of mixture then
sprinkle bread crumbs on top.
Turn on broiler
Place under broiler & cook until golden brown –
just a few minutes; watch so you don’t burn it.
Remove from oven & allow to cool a little before
serving. Serves 6-8

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

Crockpot Mexican Beer Chicken

6-8 bone-in/skin on chicken thighs
1 bottle dark (Mexican) beer
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
salt/pepper

Mix all seasonings in a small bowl;
sprinkle each thigh with blend & place
in crockpot. Pour in beer*. Cover &
cook:
Frozen: 4-6 hours on High or 8-10 on Low
Thawed: 3-4 hours on High or 7-8 on low

*Poster said she pours the beer down the
side of the crockpot so as not to wash all
the seasonings off the chicken.

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

Sugar Cookie Apple Crisp

2 T. butter, melted/cooled
1/4 C. brown sugar, packed
1 tsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. allspice
1 pinch nutmeg
pinch salt
6 medium apples, peeled/
cored/chopped into bite-
sized chunks
1 (14 oz) pkg. refrigerated
sugar cookie dough, broken
into chunks
1/2 C. rolled oats

Preheat oven 375 degrees F.
Spray 9 X 9″ casserole or
deep-dish baking dish with
nonstick spray. In large bowl
combine butter, sugar, lemon
juice, cinnamon, allspice,
nutmeg & salt. Add apples &
toss to coat. Scrape sides of
bowl with spatula & transfer
to prepared dish. Using a food
processor (or blender), add
cookie dough & oats – pulse
several times until mixture
resembles coarse, wet sand.
Use your hands to sprinkle
mixture on top of apples.
Bake 20-25 minutes until
topping is lightly browned
& apples bubble. Let cool
slightly before serving.
Serves 6

(recipe: food.com)
===================

Our weather has been a bit goofy – if you
read the weather reports we’re supposed to
be getting COLD weather, but each day it keeps
getting warmer (for example: woke up & it was
35 degrees F. – a few hours later it’s almost 55!)
I can definitely take this weather but having
grown up in good old Michigan, I KNOW we will
probably get some snow before or during Easter –
wouldn’t be the first time.

Nothing much new going on (except the baby, of
course) – gas prices keep fluctuating between
$2.19/9 and $2.29/9 – not sure just why but as
long as they stay in that range, we’re good.

Tonight is Knit/Crochet night – still working on
both baby blankets – slowly plodding along.

Have a GREAT day!

Hugs;

Pammie

 

and we have another GRANDSON!

kolt-taylor-feb-25

Kolt Brian  20 inches, almost 8 lbs. & Mommy

kolt-kris-feb-25

Kolt & Daddy (our son)

It was a crazy/hectic Friday to Saturday for us but finally he’s born & in good health. They are (hopefully) going home sometime this afternoon. Not much to report – with all the things going on at the hospital, I didn’t get to hold him YET – but I will, when he’s home. My son says the baby has big feet! Of course, being OUR baby – he’s cute (don’t all grandparents say that?)

Will report more later – going to take a well-deserved nap!

Hugs;

Pammie

Published in: on February 26, 2017 at 1:38 pm  Comments (4)  
Tags: ,

Hangin’ with the OWLS and other things –

12400652_1117889684928453_5945853418847015406_n

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

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

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

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

No-Bake Marshmallow
Pumpkin Pie

1 (10 oz) pkg. large marshmallows
1 C. canned pumpkin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 C. Cool Whip, thawed
1 (9 inch) graham cracker
pie crust

additional Cool Whip, for topping

In large saucepan combine first
6 ingredients; cook & stir over
medium heat 8-10 minutes until
marshmallows are melted; remove
from heat & cool to room temp.
Fold in Cool Whip & spoon into
crust. Refrigerate 3 hours until set.
Serve with additional Cool Whip
for topping, if desired. Makes 8
servings

(recipe: tasteofhome.com)
——————————

Southern Green Beans w/Bacon

4 strips thick-cut bacon
2 lb. fresh green beans, trimmed
3 C. water
3 C. chicken broth
1/2 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 tsp. black pepper
4 T. butter, unsalted
1/3 C. sliced almonds

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

(recipe: iwashyoudry.com)
———————————

Pepper Jack Scalloped Potatoes

6 large russet potatoes, peeled/
rinsed/dried/sliced 1/4″ or
thinner
1/4 C. unsalted butter
1 small onion, chopped fine
1/4 C. flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/4 C. milk
1 1/4 C. Half & Half
2 1/4 C. Pepper Jack cheese,
freshly grated

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

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

Sweet Potato Casserole

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

Topping:
1/2 C. packed brown sugar
1/2 C. flour
4 T. melted butter
1/2 C. chopped pecans

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

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

Bacon Cheeseburger Pie

1 T. olive oil
1 white onion, diced
2 cloves garlic, minced
1 lb. ground beef
salt/pepper
1 T. Worcestershire sauce
2 T. chopped dill pickles
1 tsp. pickle juice
1 T. yellow or Dijon mustard
1 refrigerated pie crust
1 C. milk
1 large egg
1 C. shredded Cheddar cheese
8 strips bacon

Preheat oven 350 degrees F.
In large skillet over medium heat
heat oil. Add onion & cook until
tender. Add garlic & cook 1 minute.
Add ground beef; cook until no
longer pink, 5-7 minutes; drain &
remove from heat. Season with
salt/pepper, Worc., dill pickles,
pickle juice & mustard – stir to
combine. Line a pie plate with
refrigerated pie crust & transfer
beef mixture to crust. In small bowl
whisk milk & egg; pour over beef &
top with Cheddar. Make a bacon
lattice
by placing 4 strips of bacon
on top of the pie. Flip 2 back & place
1 slice on top, then flip back the
2 slices & flip up the other 2,
creating a ‘weave’. Cover crust
with foil & bake 35 minutes. If
bacon needs to be cooked more,
place under broiler 3-5 minutes.
Let cool 10 minutes then serve.
Serves 4

(recipe: delish.com)
————————————-

Grandma’s Lasagna

1 lb. ground beef
1 (28 oz) jar spaghetti sauce
1 (14.5 oz) can Italian-style diced
tomatoes
1/4 tsp. salt
1 (10 oz) pkg. frozen chopped
broccoli, thawed/well-drained
1 (15 oz) tub ricotta cheese
1/4 C. grated Parmesan cheese
1 egg
10 uncooked lasagna noodles
1 1/2 C. (6 oz) shredded mozzarella
cheese

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

(recipe: mrfood.com)
—————————————

Beef Barley Soup

1 T. butter
1 medium carrot, chopped
1 rib celery, chopped
1/2 C. chopped onion
4 C. beef broth
4 C. water
2 C. chopped, cooked roast beef
1 (14.5 oz) can diced tomatoes,
undrained
1 C. quick-cooking barley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
1/2 C. frozen peas

In 6 qt. stockpot, heat butter over
medium-high heat; saute carrot,
celery & onion until tender, 4-5
minutes. Add broth, water, beef,
tomatoes, barley & seasonings;
bring to boil. Reduce heat &
simmer, covered, 20 minutes,
stirring occasionally. Add beef
& peas, heat through, about
5 minutes. Serves 8 (3 qts)

(recipe: tasteofhome.com)
———————————

Crockpot Gingerbread
Pudding Cake

1/2 C. molasses
1 C. water
1/4 C. butter, softened
1/4 C. sugar
1 large egg white
1 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 C. chopped pecans
6 T. brown sugar
3/4 C. hot water
2/3 C. butter, melted

Cool Whip (thawed), whipping
cream optional toppings

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

(recipe: tasteofhome.com)

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

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

Hugs;

Pammie

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

I have a GREAT Husband!

SICK CAR

After all the car troubles yesterday (and it wouldn’t start at all), we gave it another ‘go’ today (without all the cold/rain). He calmly cleaned off the battery cables, filled the water reservoirs, etc. and we hooked my van up to his Jeep to get it started. Fast forward about 1/2 hour: my car held a charge – YAY!. I took it on a good, long ‘run’, about 4-5 miles, easy and it ran fine. Shut it off, started it up again – Yay, we have Running CAR again! Thank You, Lord AND HUSBAND! He said we’ll give it a few hours and try to start it again, just to make sure. He’s thinking that somehow I accidentally left on an overhead light which would have drained the battery. I vaguely remember fiddling with the brightness switch on the way home Wednesday because the dashboard lights didn’t seem quite as bright as I thought they should be – must have been ‘that’. Ah, LIFE – it’s good if you don’t let it get to you!

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

Fudgy Pumpkin Brownies

1 (family size) box brownie mix
2 C. fresh pumpkin puree (or
a 15 oz. can pumpkin puree)
1 tsp. pumpkin pie spice
1/3 C. chocolate chips

Preheat oven 350 degrees F.
Spray 8 X 8″ baking pan with
nonstick spray. Combine
brownie mix, choc. chips &
1 1/2 C. pumpkin puree in a
bowl. In separate bowl mix
1/2 C. remaining pumpkin
puree & pumpkin pie spice.
Spread 3/4 ths of brownie mix
in pan; spread pumpkin puree
mixture on top then top with
remaining brownie mix. Using
a knife, gently swirl top layer
so it gets mixed up with puree.
Bake 30-35 minutes until a
toothpick inserted into center
comes out clean.

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

Crockpot Pizza Sloppy Joes

1 lb. ground beef
1/2 C. onion, chopped
1 pkg. pepperoni, cut into 1/4’s
(1/2 C. – more or less-your choice)
1/2 tsp. basil
1/4 tsp. oregano
1 jar pizza sauce
hamburger rolls, for serving

Place ground beef & onion in
crockpot & cook on High 2 hours
(drain grease).* Add pizza sauce,
pepperoni quarters & spices –
stir. Cover & cook on Low 4-6
hours; serve on rolls.

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

Pumpkin Risotto

1 C. Arborio rice
1 C. canned pumpkin puree
1 tsp. olive oil
3/4 lb. onion, finely chopped
1/2 C. dry white wine
4 C. vegetable stock or broth
1 large clove garlic, minced
5-6 T. grated Parmesan cheese
salt/pepper/nutmeg, to taste

Pour veg. stock in a pan & heat
to simmer. On another burner,
warm a large non-stick pot until
it’s hot – reduce heat to medium-
hot & add olive oil; saute onion &
garlic. Once onion begins to look
slightly yellow, stir in rice & coat it
with mixture. Add wine & let wine
finishes evaporating. Gently pour
1 C. warm stock into pot & reduce
heat to simmer, along with a pinch
of nutmeg. Stir frequently as rice
absorbs the liquid. Continue by
adding another cup of stock, stirring,
until rice is tender but not falling apart
or overly sticky. (If you have any stock
left at this time, leave it aside. If you
need more, warm it & add). Reduce
heat so pot is no longer simmering but
merely warm. Taste rice & mix in
pumpkin, cheese, salt/pepper until
flavor you want is achieved. Serve
immediately. Serves 2-3
————————————

Grilled Cheese & Tomato Soup Bake

3 T. butter, softened
1 (1 lb) French bread, cut into 1/2″
slices (about 22 slices)
2 1/2 C. shredded Cheddar cheese,
divided
1 (10 3/4 oz) can tomato soup
1/2 C. milk

Preheat oven 425 degrees F.
Lightly spread butter on one side of
bread slices & place on baking sheet.
Bake 5-7 minutes, turn over & bake
another 5 minutes until lightly toasted.
Arrange half the slices in 9 X 13″ baking
dish in a single layer. Sprinkle bread with
1 1/2 C. cheese & top with remaining
bread slices. In medium bowl combine
soup & milk; evenly pour over bread. Bake
20 minutes; remove from oven & sprinkle
with remaining cheese. Bake 10 more
minutes until heated through. Serves 5

(recipe: mrfood.com)
———————————

Cheesy One-Pot Pumpkin Pasta

12 oz. pasta noodles (elbow/farfalle or
penne)
1 small onion, diced
3 cloves garlic, minced
1 C. pumpkin puree (not pumpkin
pie filling)
4 C. vegetable broth
1/4 tsp. red pepper flakes
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground nutmeg
2 T. butter
4 oz. cream cheese, room temp,
cut into cubes
parsley, for garnish

In stockpot or deep-sided skillet,
add noodles, onion, garlic, broth,
pumpkin puree, red pepper flakes,
salt/pepper & nutmeg – stir to blend.
Cook on medium-high heat – bring to
boil then cover, reducing heat to
simmer 10 minutes. Uncover, stir,
cover & simmer 2-4 more minutes
until pasta is al dente. Add butter &
cream cheese cubes; stir constantly,
until cheese is melted & mixed in.
Serve topped with parsley, if desired.
Add salt/pepper, to taste.

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

Layered Ham & Cheese Potato Bake

5 potatoes, peeled
2 tsp. salt
1 tsp. pepper
8-10 slices ham
7-8 slices mozzarella cheese
5 slices bacon, cooked/crumbled
1/4 C. parsley, chopped
2 C. shredded mozzarella cheese
1 C. heavy cream
2 eggs

Preheat oven 350 degrees F.
Slice potatoes into 1/4″ thick slices.
Season slices with salt/pepper, tossing
to make sure they’re coated evenly.
Press a layer of potatoes evenly into
bottom of greased, square baking pan.
Place half of ham slices evenly on top,
then sliced cheese. Next, layer of potatoes,
remaining ham & sliced cheese. Sprinkle
bacon & parsley evenly on top & then
one final layer of potatoes. Sprinkle
shredded cheese on top; press it into
an even layer. In small bowl mix heavy
cream & eggs – pour on top of mixture.
Bake 40 minutes until cheese is deep
golden brown. Cool slightly then slice.
Serves 4-5

(recipe: buzzfeed.com)
———————————————

Caramel Apple Cobbler

1 (15.25 oz) box yellow cake mix
2 (21 oz, ea) cans apple pie filling
1 T. cinnamon
1 C. butter, melted
1/4 C. caramel ice cream topping

Preheat oven 350 degrees F.
Pour pie filling in bottom of greased
8 X 11″ casserole pan or 2 1/2 qt.
casserole dish. Sprinkle cinnamon over
top of pie filling & top with caramel
ice cream topping. Pour dry cake mix
over filling, then pour melted butter
on top of cake mix. Bake 50-60
minutes. Serves 12

(recipe: julieseatsandtreats.com)

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

It’s nice now that the rain stopped, that
we’re back to Fall weather: leaves changing/
falling, over-cast days but 50 degrees out
today (NO rain!). I noticed, on my battery-
charging drive, that our local Clark station
has gas at $2.09/9 (another 10 cents a
gallon drop – yay!).

Dinner tonight will be Pierogies &
Polish sausage – since it’s getting
chilly out, time for warmer meals.
There’s lots of harvest/pumpkin/
Fall recipes coming in – hope they
help you plan your dinners!

Hugs;

Pammie

Some days are better than others –

rainy-day-background-open-colourful-umbrellas-weather-31795428

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

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

Grandma’s Pumpkin Snack Cake

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

Frosting:
3 oz. cream cheese, softened
2 C. powdered sugar
1 tsp. vanilla
1 T. milk

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

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

Autumn Soup

2 1/2 C. cubed, peeled butternut
squash
1 large sweet potato, peeled/cubed
3 medium carrots, sliced
1/4 C. thawed orange juice concentrate
3 c. milk
1/4 tsp. salt
1/4 tsp. black pepper
3 T. sour cream
2 T. minced chives
1 T. sesame seeds, toasted

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

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

Baked Horseradish/Cheddar
Mac & Cheese

3 T. melted unsalted butter
1/2 lb. dry elbow macaroni
1 C. milk
2 large eggs, beaten
1/4 tsp. freshly grated nutmeg
coarse salt/ground black pepper
1 lb. horseradish Cheddar cheese,
grated

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

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

2 T. smoked paprika
2 tsp. salt
2 tsp. coarse pepper
2 tsp. dried oregano
2 tsp. dried thyme
1 tsp. garlic powder
1 tsp. cayenne pepper
4 (6 inch, ea) strips foil, each
bunched into a ball
1 (16 oz) can beer
1 (6.5 – 7 lb.) whole chicken

Mix paprika, salt/pepper,
oregano, thyme, garlic powder
& cayenne in small bowl. Place
foil balls in bottom of crockpot &
pour beer in. Rinse chicken & pat
dry with paper towels. Rub chicken
with seasoning mixture & place
chicken on top of foil balls. Cover &
cook on High 3 hours or Low 5-7
hours. (chicken is well done when
a meat thermometer reads 165
degrees F. in breast, or 175 degrees F.
in thickest part of thigh.)

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

Skillet Stroganoff

1 T. olive oil
1 lb. sirloin, cut into small cubes
or thin strips
salt/pepper
2 T. butter (+ more for noodles)
1 onion, finely chopped
2 C. white button mushrooms,
sliced
2 cloves garlic, minced
1/4 C. white wine
1 T. Worcestershire sauce
1 1/2 C. beef stock
1 tsp. cornstarch
1/4 C. water
1 tsp. Dijon mustard
1/2 C. sour cream

cooked egg noodles

1/4 C. chopped parsley

Heat oil in large skillet over medium-
high heat. Season steak with salt/
pepper & place in skillet in single
layer. Brown on all sides & cook
until medium-rare, about 2-4
minutes. Remove meat to plate to
rest; add butter to skillet. Add
onions & mushrooms; season
with salt/pepper & saute until
onions are soft & mushrooms
tender. Stir in garlic & cook 1
minute. Add wine, Worc. & beef
stock; bring to simmer. Whisk
cornstarch & water; pour into
pan. Reduce heat & add mustard
& sour cream. Stir until evenly
incorporated then add steak
back to pan, tossing to coat meat.
Cook egg noodles according to pkg.
directions; add butter & toss to coat.
Serve over buttered egg noodles &
garnish with chopped parsley.
Serves 6

(recipe: delish.com)
————————————–

Cheese-stuffed Meatballs

4 string cheese packets, cut
cheese into 1″ cubes
1/2 lb. ground beef
1/2 lb. ground pork
1 C. breadcrumbs
1 egg
1/4 C. chopped parsley,
divided
2 cloves garlic minced
1/4 C. Parmesan cheese,
plus more for serving
salt/pepper
1 T. olive oil
1 (15 oz) jar marinara sauce

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

(recipe: delish.com)
——————————–

Mini Eclair Bites

2 C. graham cracker crumbs
1/2 C. powdered sugar
1 1/2 sticks margarine, melted
1 (4-serving size) pkgs. instant
FRENCH vanilla pudding mix
1 1/4 C. milk
2 C. Cool Whip, thawed
3/4 C. chocolate frosting
(the kind that comes in a plastic
cup)

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

(recipe: mrfood.com)

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

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

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

Hugs;

Pammie

Enjoying the quite/rest – for now . . .

the-original-hook-needle-club

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

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

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

Layered Peanut Butter Dessert Dip

1 C. creamy peanut butter
1/2 C. Marshmallow creme (Kraft)
1/2 C. Cool Whip, thawed
1/4 C. coconut, toasted
1 oz. semi-sweet chocolate, melted/
cooled
2 T. cocktail peanuts

Optional ‘dippers’:
sliced fruit, vanilla cookies, graham
crackers

Spread peanut butter onto bottom of
8 inch pie plate. Mix marshmallow
creme & Cool Whip until blended;
spread over peanut butter. Top with
remaining ingredients.
Makes 16 (2 T. ea) servings

(recipe: Kraft recipes)
———————————

Crockpot Balsamic Chicken & Carrots

4 bone-in skin-on chicken thighs
1 lb. carrots, washed/peeled
2 T. butter
1/4 C. balsamic vinegar
1/4 C. honey
1/2 tsp. sea salt
1/2 tsp. dried cilantro
1 tsp. jarred minced garlic
pinch red pepper flakes

Melt butter in skillet over medium-high
heat. Add chicken, skin sides down, &
let brown 5-6 minutes until golden
brown. Flip & brown 2-3 minutes on
other side. Whisk vinegar, honey,
salt, cilantro, garlic & red pepper flakes
together. Place chicken & whole carrots
in crockpot – pour balsamic mixture
over top. Cover & cook on High 3-4
hours or Low 6-8 hours. Serves 4

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

Baked Steak with Gravy

1 C. flour
1/8 tsp. salt
1/8 tsp. pepper
6-8 beef cube steaks
1 tsp. butter
2 (10 3/4 oz, ea) cans golden
mushroom soup
2 1/2 C. water
1 (4 oz) can sliced mushrooms,
drained

Preheat oven 325 degrees F.
Mix flour, salt & pepper in a
shallow pie pan. Dredge steaks in
mixture. Melt butter in a skillet
over medium heat; add steaks &
brown on both sides. Arrange
steaks in a lightly greased 9 X 13″
baking dish. Combine soup, water
& mushrooms – pour over steaks.
Cover with foil & bake 45-50
minutes. Remove foil, bake an
additional 15 minutes. Serves 6-8

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

Country Potato Bake

1 lb. pkg. frozen shredded
hash browns
1 (10 3/4 oz) can cream of chicken
soup
1 C. sour cream
1/4 C. margarine, melted
1 C. shredded Cheddar cheese
6 slices bacon, cooked crisp/crumbled
1 (2.8 oz) can French-fried onions

Preheat oven 350 degrees F.
Spread hashbrowns evenly in lightly
sprayed 9 X 13″ baking dish. Mix
soup, sour cream & marg. together
& pour over top. Sprinkle top with
cheese, bacon & onions. Cover with
foil & bake 45 minutes. Serves 12

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

Three-Bean Salad

1 (16 oz) can green beans, drained
1 (16 oz) can yellow beans, drained
1 (16 oz) can kidney beans rinsed/
drained
1 onion, sliced
3/4 C. sugar
2/3 C. vinegar
1/3 C. oil
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano

Mix beans & onion together in
bowl. Combine remaining ingredients
in a saucepan & heat until sugar
dissolves – pour over beans.
Refrigerate at least 12 hours prior
to serving. Serves 12

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

Zippy Zucchini Pasta

1 (7 oz) pkg. angel hair pasta or
thin spaghetti
2 small zucchini, cut into
1/4″ pieces
2 cloves garlic, minced
3 T. olive oil
1 (14.5 oz) can Mexican diced
tomatoes, undrained
1/4 C. minced fresh parsley
1 tsp. dried oregano
1/8 – 1/2 tsp. crushed red pepper
flakes

Cook pasta accordg. to pkg.
directions. In large skillet saute
zucchini & garlic in oil until
zucchini is crisp-tender. Add
tomatoes, parsley, oregano & pepper
flakes; heat through. Drain pasta,
serve with zucchini mixture.
Serves 3

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

Amish Apple Dessert

1 C. flour
1 tsp. baking powder
1/8 tsp. salt
1 1/4 C. milk (divided into 1/2 C.
and 3/4 C.)
5-6 C. peeled/cored/sliced apples
(about 10) place in water with a
little lemon juice to prevent browning)
3/4 C. granulated sugar
1 tsp. cinnamon
2 eggs

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

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

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

Have a GREAT week!

Hugs;

Pammie

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