Sunday and WEIRD weather!

December 2nd and it’s not just raining – it’s HAILING! The temperature is unusually warm today (56), gloomy foggy/rainy but then we get THUNDER AND HAIL! WEIRD! There IS snow predicted for Thursday but no accumulations mentioned (YAY – let’s hope it stays that way!).

Slowly but surely dragging down the Christmas decorations – I’ve never been one for really getting ‘into’ decorating but if I don’t I hear it from my sons, so . . . . sigh.

Gas prices are STILL at $2.29/9 – GREAT!

Today is also “Computer improvements are driving me NUTS’ Day! The other day when I turned my computer on I get this little “hold on for some updates to Thunderbird’ (my email server). Little did I know at the time, they DIDN’T ASK me if I WANTED them, they just automatically installed them! First things first, all my emails became DOUBLE SPACED! Took my dear husband about 20 minutes to discover just WHY that happened and then how to reverse it. Today I went to send an email to my cousin in Iowa (we email every Sunday) and, just as I’m hitting “SEND” I see on the screen NOT SEND but “SEND LATER”! UGH – more ‘stuff’! Took both of us about 10 minutes to find the ‘alternate setting’ that got rid of that, also (also explains why said cousin never replied to an email I sent a few days ago!) UGH! TECHNOLOGY SUCKS!

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Cream Cheese Mints

1 (8 oz) pkg. cream cheese, softened
3 T. butter, softened
7-8 C. powdered sugar (start with 7,
reserve 1 C. for dipping later)
4-6 drops peppermint oil
(food coloring, if desired)

In large bowl place cream cheese, butter
& peppermint oil – using elec. mixer,
beat until fluffy. Add 7 C. powdered
sugar & beat again until dough is like
in consistency. It will seem stiff & dry at
first but after a minute or two it will
come together. (you can add coloring
at this point, if desired.) (If it’s too dry
to form balls after you’re done mixing,
add 1 T. milk & mix again.) Form into
small 1 inch balls & place on waxed paper.
Roll each ball in powdered sugar &
flatten slightly with your fingertip/
a fork/back of a spoon/bottom of a
glass or a tiny
seasonal pastry stamp. Allow mints
to dry a few hours before storing. If
they will be eaten in a day or two, you
can leave them out in an airtight
container – for longer storage, place
in fridge. Makes about 80 1-inch mints.

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

Crockpot Cheesy Ranch Potatoes

1 pkg. shredded hash browns (poster
used Ore Ida)
2 c. shredded Cheddar cheese (medium)
1 can cream of chicken soup
1 C. sour cream
1 pkt. dry Ranch salad dressing mix
1 stick butter, melted (1/2 C.)
3 C. corn flakes
1 pkg. French’s fried onions

Spray insides of crockpot with nonstick
cooking spray (or use a crockpot liner).
Pour in hash browns & use a fork or spoon
to break up any large chunks of frozen
potatoes that may be stuck together. Mix
in shredded cheese & evenly distribute
through potatoes. In separate bowl whisk
soup, sour cream & dry Ranch mix – pour
over potatoes & mix evenly throughout.
Add half of French onions & stir. Melt
butter & drizzle half of it over the potatoes
& mix in. In separate bowl crush up corn
flakes & remaining French onions*. Mix
remaining melted butter (about 1/4 C.)
in with crushed corn flakes & fried onions –
spread over top of hash browns. Cover &
cook on High 4 hours (or Low 6-8 hours).
Serves 4-6

*Poster uses a wire whisk or you can place
them in a ziplock bag & crush them that way

(recipe: sugar-n-spicegals.com)
—————————————–

Apple Juice Grilled Chicken
(can be overnight recipe)

1 C. apple juice
1/4 C. canola oil
1/4 C. packed brown sugar
1/4 C. soy sauce
3 T. fresh lemon juice
3 cloves garlic, minced
6 boneless skinless chicken breasts

Place chicken breasts in a shallow
pan. Whisk together apple juice, oil, brown
sugar, soy sauce, lemon juice & garlic in
medium bowl – pour over chicken in pan
& refrigerate 1 hour or overnight.
Remove chicken from marinade & grill until
done, 12-15 minutes.

(recipe: yummly.com)
——————————–

Ritz Cracker Oven-fried Chicken

1 C. sour cream (not low fat)
1 sleeve Ritz crackers, crushed
3-4 chicken breasts

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
Place crushed crackers in a shallow
bowl (or pie plate). Place sour cream
in a shallow bowl or plate. Pat chicken
dry with paper towel & roll in sour
cream then roll each chicken breast
in cracker crumbs & place on baking
sheet. Bake 30 minutes, turn over &
bake 20-30 minutes more until
lightly browned.

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

 Asparagus-stuffed Chicken

4 boneless skinless chicken breasts
(about 1 lb)
1 tsp. dried oregano
1/2 tsp. garlic powder
kosher salt/ground black pepper
4 slices mozzarella cheese
zest of 1 lemon
pinch red pepper flakes
1 bunch asparagus, woody ends
removed
2 T. olive oil (for pan)
lemon wedges (for serving)
1/4 C. grated Parmesan, garnish

Preheat oven 400 degrees F.
In medium bowl toss asparagus with
1 T. olive oil, lemon zest & red pepper
flakes. On clean work surface, cut a
pocket into each breast, stuff each
with mozz. cheese & asparagus.
Season chicken all over with oregano,
salt/pepper – secure with wooden
toothpicks. In large (oven proof) skillet
over medium-high heat, read remaining
1 T. olive oil; add chicken & cook about
5 minutes until seared & golden on bottom.
Flip chicken & cook second side about 5
minutes until golden. Transfer skillet
to oven & bake until chicken is cooked
through, 10-15 minutes more. Squeeze
lemon juice over cooked chicken & garnish
with Parm. cheese. Serves 4

(recipe: delish.com)
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Mississippi Sin Dip

24 oz. cream cheese, softened
1/2 C. mayonnaise
8 oz. chopped green chilies
2 C. Cheddar cheese, shredded
1 (16 oz) tub sour cream
12 oz. deli honey ham, very finely
chopped

corn chips, or crackers for dipping

Preheat oven 250 degrees F.
Mix all ingredients together &
pour into greased 9 X 13″ baking
dish. Bake 30 minutes until bubbly.
Serves 20

(recipe: 1krecipes.com)
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Crockpot Meaty Split Pea Soup

1 C. dried split peas
4 C. water
2/3 C. chopped onion
4 potatoes, peeled/cut into
pieces
1/2 C. chopped celery
1 (13 oz) pkg. beef smoked
sausage, cut into pieces
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried marjoram
1/2 C. milk
1/2 C. sharp Cheddar cheese,
shredded

Wash peas & drain – place in
crockpot with all other ingredients.*
Cover & cook on High 4 hours or
Low 7 hours until potatoes are done.
Makes about 2 quarts soup.

*Poster said you can either add
cheese with other ingredients or
sprinkle over soup, once cooked, into
bowls

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

5-Minute Fantasy Bars

1 (12 oz) bag semi-sweet chocolate chips
1 (11 oz) bag butterscotch chips
1 C. creamy peanut butter
1 (10.5 oz) bag mini marshmallows

Line a 9 x 13″ baking dish with nonstick
foil. In large microwave-safe container*
add choc. & butterscotch chips & peanut
butter. Microwave on High in 30-second
intervals, stirring in between until chips
are fully melted, peanut butter is incor-
porated & mixture is smooth. Stir in
marshmallows until fully coated. Pour
mixture into prepared pan & refrigerate
until set, about 2 hours. Cut into bars.
Store leftovers in airtight container.
Makes 24 bars.

*Poster uses an 8-Cup Pyrex measuring
cup.
NOTE: If you’d like the bars to be thicker
use a 9″ square pan & allow an extra
30 minutes for bars to set up

(recipe: momontimeout.com)

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

Did a 6-hour babysitting yesterday (kind of an emergency – both oldest
son AND his girlfriend had to work & neither knew about it ahead of
time! Son had scheduled an employee meeting months in advance
for his kitchen staff & expected his girlfriend would be off – oh well,
that’s why there’s grandmas!). During said time I managed to
finish one of two scarves for the needy: both are child’s size.
Almost done with #2 , should be able to finish that one in maybe
1 1/2 hours.

#1 (left) #2 (right – almost finished)

Hope you have a GREAT day!

Hugs;

Pammie

PS: Now the sun is out and no rain/hail! Go figure!

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End of the month – can you believe it?

It’s a gray, lazy 32 degrees F. day – not a lot planned. We had a very light dusting of snow yesterday (not enough to even worry about). Finished a knit cowl (for homeless) and the last of three spa cloths for oldest son’s girlfriend for Christmas. Her gift will be another 1-hour ‘Float Session’ at a local spa (got her that last year for her birthday and she loved it-you’re basically floating in warm water with 100 lb. of epsom salts which causes you to float – it’s a private room with adjustable lighting (colored or not), your choice of music (or not) – very relaxing. I’m down to finishing knitting the ‘block/bricks-looking’ scarf (for the homeless) and the peach baby blanket (about 70% done with that). There is a very nice young married lady in our choir that is expecting sometime in the summer – that blanket (if she’s having a girl) will go to her. Not exactly sure what next project will be; maybe another scarf.  Got word today that I’m needed babysitting tomorrow 11 a.m. – 5/6; oldest son has an employee meeting then has to do inventory for his kitchen (he’s the Exec. Chef at his hotel) – looks like I might be finishing that scarf!

=========

No Bake Peanut Butter Bars

Peanut Butter Layer:

1 C. butter, melted
3 3/4 C. powdered sugar
1 1/2 C. creamy peanut butter
1 1/2 C. graham cracker crumbs

Topping:

2 C. milk chocolate chips, melted
1 1/2 C. creamy peanut butter

Mix together ingredients for peanut
butter layer & press into a 9 X 13″ baking
dish. Refrigerate 1 hour before adding
second layer.

In a microwaveable bowl stir together chips &
peanut butter. Microwave 1 minute – stir until
melted & smooth (repeat if necessary until all
chips are melted). – smooth over first layer &
refrigerate 2 hours before slicing.
Store in air-tight container – poster puts
waxed paper between the layers when
storing so they don’t stick. (depending on
the time of year, you might need to store
them in the fridge.)

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

Crockpot Bacon Swiss Chicken

3 slices bacon, cooked crisp/crumbled &
drippings reserved
6 boneless skinless chicken breasts
1 (4 oz) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese

Pour reserved bacon grease in a skillet &
heat over medium heat. Place chicken
breasts in warmed grease & cook 3-5
minutes until slightly golden, turning
once. Spray insides of crockpot with
nonstick cooking spray & place chicken
in crockpot; cover with mushrooms.
Pour soup in skillet & warm through then
pour over chicken. Cover & cook on Low 4-5
hours. (check with meat thermometer
to know when chicken is done). Place
a slice of Swiss cheese on top of each
chicken breast, sprinkle with cooked
bacon. Turn heat up to High; cover &
cook 10-15 minutes more until cheese
is melted. Serves 6

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

Ham & Potato/Corn Chowder

3 T. oil or butter
1 onion, diced
2 carrots, chopped
2 stalks celery, diced
2 cloves garlic, chopped
1 tsp. thyme
1/4 C. flour
2 C. ham or chicken broth
2 C. milk
1 1/2 lb. potatoes, diced small
(optional peeled)
8 oz. ham, diced
1 C. corn
salt/pepper, to taste

In large saucepan over medium-high
heat heat oil; add onions, carrots &
celery – cook until tender, 8-10 minutes.
Mix in garlic, thyme & flour – cook until
flour is lightly browned, 2-3 minutes.
Slowly stir in broth, deglazing pan as you
go. Add milk & potatoes, bring to boil
then reduce & simmer until potatoes are
tender, 10-12 minutes. Add ham & corn;
cook until heated – season with salt/pepper.
Serves 6

Options:
4 strips bacon, cooked/crumbled. Use
bacon grease to cook veggies instead of oil –
crumble bacon as garnish

Replace potatoes with cauliflower

Fry ham until slightly crisp on outside
before adding to soup

(recipe: closetcooking.com)
———————————–
Baked Shrimp Scampi

1 1/2 lb. uncooked medium shrimp,
peeled/deveined
1/4 C. zesty Italian salad dressing
4 cloves garlic, minced
1/2 lb. linguine, uncooked
1/3 C. Classico Traditional Basil Pesto
sauce & spread, divided
1 C. cherry tomatoes, cut in half
6 oz. cream cheese, cubed
1/4 C. tightly packed fresh parsley,
minced
1/4 C. shredded Parmesan cheese

Preheat oven 375 degrees F.
Cover a rimmed baking sheet with
foil & spray with nonstick cooking spray.
Toss shrimp with dressing & garlic; spread
onto sheet & bake 15-20 minutes until
shrimp turn pink.
Cook pasta as directed on pkg, omitting salt.
Drain pasta, reserving 3/4 C. cooking water.
Heat 1 T. pesto sauce in large skillet over
medium heat. Add tomatoes & cook 2
minutes, stirring frequently. Add cream
cheese & cook, stirring, 2-3 minutes until
cream cheese is completely melted. Add
reserved cooking water & remaining pesto
sauce – mix well. Add pasta – cook & stir
3  minutes until heated through. Spoon
pasta mixture onto a platter & top with
shrimp, parsley & Parmesan cheese.
Serves 8

(recipe: Kraftrecipes)
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Greek Feta & Tomato Dip

2 C. grape tomatoes, chopped
4 green onions, chopped
olive oil
Feta cheese
2-3 tsp. All Purpose Greek Seasoning

Crusty Artisan bread – thin loaf

Drizzle olive oil on bottom of a
serving platter. Sprinkle tomatoes &
green onions over top of oil. Sprinkle
Feta cheese over tomatoes & onions.
Sprinkle 2-3 tsp. All Purpose Greek
seasoning over top*. Toss mixture
together. Serve immediately with
dip. Makes 5-6 servings

*You can find this at WalMart in the
spice aisle

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

Dirty Rice

2 C. long grain white rice
4 C. chicken broth
2 T. olive oil
1 lb. smoked sausage, sliced
1 green bell pepper, seeded/diced
1 onion, diced
1 stalk celery, chopped
1-2 T. creole seasoning
1/2 tsp. red pepper flakes
parsley – optional garnish

In large pot add rice & chicken broth –
bring to boil. Reduce heat to Low &
simmer, covered, 15-20 minutes until
liquid is absorbed. In saute pan add
olive oil & smoked sausage, cook until
browned. Add pepper, onion & celery –
cook until tender. Once rice is done,
stir into sausage/veggie mixture. Sprinkle
with creole seasoning & red pepper flakes;
stir until combined. Garnish with chopped
parsley, if desired. Serves 8

(recipe: realhousemoms.com)
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Coconut Cream Poke Cake

1 (18.25 oz) box white cake mix
1 (14 oz) can cream of coconut
1 (14 oz) can sweetened condensed
milk
1 (16 oz) tub Cool Whip, thawed
1 (8 oz) pkg. flaked coconut

Prepare & bake white cake accordg.
to pkg. directions. Remove cake
from oven – while still hot, using
a utility fork (or wooden spoon
handle) poke holes all over top of
cake. In a small bowl mix cream of
coconut & sweetened cond. milk
together – pour over top of cake.
Let cake cool completely then frost
with Cool Whip & sprinkle top with
flaked coconut. Keep cake
refrigerated.

(recipe: allrecipes.com)

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

Hope you’re having a good day –
stay warm & healthy (if you can!).

Hugs;

Pammie

PS: Gotta add: Not exactly sure just ‘why’ but my

blog site is working fine again! YAY! SO nice to

be able to ‘cut/paste’ the recipes from my

files directly onto site WITHOUT having to

type them – AGAIN! YAY!

Saturday

Happy “day after Black Friday” and two days after Thanksgiving! Don’t know about your house but we still have lots of leftovers which means I DON’T HAVE TO COOK! YAY!

Found more recipes to share with you –

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

Ok – it seems the ‘cut/paste’ is turning into miniscule print AGAIN! UGH! Will see what I can do about this. About the only way I can post right now is just type them into the post.

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Caramel Apple Dessert Dip

1 (8 oz) block cream cheese, softened

1/3 C. sugar

1 (16 oz) jar caramel dip or thick caramel sauce

1/2 C. toffee bits

Place cream cheese in medium bowl &

beat using elec. mixer until smooth & creamy.

Add sugar & beat until thoroughly combined.

Spread mixture evenly in a 3-Cup serving dish.

Pour caramel/dip sauce over cream cheese &

spread evenly; top with toffee bits. Serve

with fresh sliced apples. Serves 8

 

(recipe: dinneratthezoo.com)


Crockpot Acorn Squash Soup

2 medium acorn squash cut into wedges/seeded

1 small yellow onion, finely diced

1 (32 oz) can vegetable broth

1 clove garlic, minced

1 T. fresy thyme leaves

1 T. fresh rosemary leaves

salt/pepper, to taste

Place wedges of squash into a 6 qt.

or larger crockpot. Add broth, onion,

garlic, thyme & rosemary. Cover & cook

on Low 4-6 hours until squash is tender.

Remove & place on a plate until cool

to the touch. Using a spoon, scoop out

the flesh from skin & place flesh back

in crockpot. Cover & cook an additional

20-30 minutes on Low until squash is

warmed back up. In small batches,

puree squash in a blender, being

careful while blending hot liquids.

Serves 6

 

(recipe: crockpotladies.com)


Thanksgiving in a Blanket

1 tube refrigerated crescent rolls

3/4 C. shredded, cooked turkey

3/4 C. prepared stuffing

3/4 C. prepared mashed potatoes

1 C. cranberry sauce

1/4 C. prepared gravy, warmed

Preheat oven 375 degrees F.

Line a large baking sheet with parchment

paper. On lightly floured surface, roll out

crescent rolls. Top with mashed potatoes,

turkey, stuffing & cranberry sauce (you

want small amounts of each). Roll up

& transfer to prepared baking sheet.

Bake 12-15 minutes until golden brown.

Serve with gravy, for dunking. Makes 8

 

(recipe: delish.com)


Thanksgiving Nachos

1 bag Ruffles potato chips

1 C. Gouda cheese, shredded

1 C. cooked, shredded turkey

1 1/2 C. leftover stuffing

1 Can cranberry sauce

1/2 C. turkey gravy

Preheat oven 375 degrees F.

Spread potato chips on a parchment

lined baking sheet. Top with half of

the cheese, turkey & stuffing. Top

with more chips & remaining cheese/

turkey/stuffing. Bake 8-10 minutes

until cheese has melted. Top with

dollops of cranberry sauce & garnish

with a drizzle of turkey gravy.

Serves 6

(recipe: delish.com)


No Bake Cranberry Cream Pie

2 (8 oz, ea) pkgs. cream cheese, softened

1 (14.5 oz) can whole berry cranberry sauce

1 (12 oz) tub Cool Whip, thawed (or 1 1/2 C.

heavy whipping cream, whipped)

1 pre-made 9″ graham cracker pie crust

Place softened cream cheese in a stand

mixer with paddle attachment & beat

until smooth & fluffy, about 1 minute.

Remove cranberry sauce to a microwaveable

bowl; chop it up slightly using a fork &

microwave on Low setting 30 seconds to

1 minute (you want it softened up &

starting to break down but not melted).

Add this to cream cheese & beat until

smooth, scraping down sides of bowl

a few times. Remove bowl from mixer

& fold in Cool Whip then pour into

pie crust, smooth the top into a mound.

Freeze 6-8 hours or overnight.

Serves 8

(recipe: afamilyfeast.com)


Well, it seems we’ve had a small reprieve-
our weather is WARMER with light rain
which is melting the snow that was on
the ground! 

(Ok, this is weird – NOW the print size
WORKS! Not complaining, mind you!)
We’re supposed to get temps. in the
40’s today & tomorrow then back to
mid-30’s & snow (less than an inch)
for Sunday night & Monday. Oh well –
can’t complain – it IS Winter now!

Have you noticed the gas prices?
Ours dropped to an unheard of
$2.39/9 lately! WOW! I only needed
a quarter tank but gladly filled it up
with those prices! (Who knows how
long we’ll have that blessing!?)

Hope you are all well, happily enjoying
whatever you are doing this Saturday.

Hugs;

Pammie

Oooooooops! Forgot (for two days now) to
post these:

Baby blanket # 1 for Crisis Pregnancy Mobile Unit

This is the blanket made from the (already knit) middle square my friend
gave me many years ago. She gave me 6 knit squares she’d worked on as
test knits – she was trying out various patterns for a sweater & didn’t know
what to do with the ‘practice squares’ so she gave them to me. I used up
some of my extra baby yarns & just crocheted the border. I sent her a photo
of it & she said she wished she had more squares so she could see what
else I’d come up with to make out of them!

Starting “The List”

As the days draw closer to Thanksgiving I’ve started thinking about Christmas gifts – not an easy task. I’ve been cruising Amazon & managed to order a few things but some of the people on my list are rather difficult to buy gifts for – they either HAVE everything they want OR they are so brand-specific it gets ‘muddy’ trying to come up with something they’ll like – WITHOUT RESORTING TO JUST GIVING A GIFT CARD! Know what I mean? Yes, I ‘could’ knit/crochet something but that, in itself, takes time. Am thinking about knitting more spa cloths for oldest son’s girlfriend (did that last year & she really liked them) but, again, TIME crunch! How are YOU doing on you list? Started yet? I noticed in my email “In” box that two gifts I ordered have arrived – YAY – it’s a start! Baby grandson is another one that’s hard to buy for: other grandma practically buys out the store when it comes to his gifts. I’m not one to compete with anyone, just want to get him something – am thinking of going clothes, simply because he has TOO MANY toys already! (He’s only 1 1/2 and she’s already bought him tons of toys for 4 & 5 year olds! His closet is FULL of toys he’s never even played with yet, not counting his room floor is covered with toys that were too old for him – like puzzles – the pieces are scattered everywhere – he’s TOO YOUNG! UGH! (Ah, the plight of a grandma . . . sigh).

Babysat yesterday for 9 long hours – managed to finish TWO baby blankets – YAY! Am looking at starting a new scarf with a pattern I haven’t done in a good 10 years+ – the pattern is either called: “Ball Band” or “Mosaic” – uses two yarns together to make what looks (to me) like bricks:

Not the best photo but you get the idea. I remember I was really struggling with how to knit this pattern when a good (expert knitter) friend said: “Here – it’s EASY – you just do this!” and she was right. Now remembering that 10+ years later resulted in me checking videos on YouTube but once I saw it done, it’s a snap! Think it would make a nice scarf pattern (although it takes awhile to knit – we’ll see).

LOTS OF HOLIDAY RECIPES!!! GOTTA SHARE!

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Upside-down Cranberry Pecan
Cinnamon Rolls

1 (13.9 oz) tube Pillsbury cinnamon
rolls (with icing) any flavor (poster
liked the orange ones best)
1/2 C. dried cranberries
1/4 C. light or dark brown sugar
1/4 C. chopped pecans
4 T. butter, melted

Preheat oven 375 degrees F.
In small bowl stir together brown
sugar & butter – spread in bottom of
a ungreased* 9″ cake pan – sprinkle
top with cranberries & pecans. Open
rolls & arrange in pan over cranberries/
nuts. Bake 20-25 minutes until lightly
browned on top. Remove from oven &
turn upside-down onto a large serving
plate – do not remove pan. Let stand
5 minutes before removing pan. Place
cinnamon roll icing in a plastic bag &
knead until warm & pliable. Cut corner
off bag – drizzle over rolls.

*you don’t need to grease pan BUT it
does need to be nonstick

(recipe: southernplate.com)
———————————

Turkey Meatloaf

3 C. chopped yellow onions
(2 large)
2 T. olive oil
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. fresh thyme leaves
or (1/2 tsp. dried)
1/3 C. Worcestershire sauce
3/4 C. chicken stock

1 1/2 tsp. tomato paste
5 lb. ground turkey breast
1 1/2 C. plain dry bread crumbs
3 extra-large eggs, beaten
3/4 C. ketchup

Preheat oven 325 degrees F.
In medium pan over medium-low
heat, cook onions, olive oil, salt/pepper &
thyme, about 15 minutes. Add Worc. sauce,
chicken stock & tomato paste – mix well &
allow to cool to room temp. In large bowl
combine ground turkey, bread crumbs, eggs
& onion – mix well & shape into a rectangular
loaf on an ungreased sheet pan; spread ketchup
evenly over top. Bake 1 1/2 hours until internal
temp. reads 160 degrees F. & meatloaf is cooked
through (Placing a pan of hot water in oven
under the meatloaf will prevent the top from
cracking). Serve hot, at room temp. or cold in
a sandwich. Serves 8-10

(recipe: foodnetwork.com)
————————-

Bacon-wrapped Green Beans

1 lb. fresh green beans
10-12 slices thick-cut bacon
(poster used regular bacon)
2 T. butter
1 T. brown sugar
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Wash &
thoroughly dry beans then season
with salt/pepper. Bundle together
5-8 beans (depends on size of beans &
amount of beans you got for one lb.)
Using a slice of bacon, wrap it around
the center of the beans to hold them
together – lay them seam-sides down,
in baking dish – repeat with remaining
beans & bacon. Heat a small saucepan
over Low heat; add butter, brown
sugar & garlic – whisk until butter melts.
Using a pastry brush, brush mixture over
top of each bundle. Cover with foil &
bake 35 minutes. Remove foil; bake
10-15 minutes longer (NOTE: poster
said it took more like 25 minutes for her
to get the bacon somewhat crisp – she
still ended up putting them under the
broiler to crisp up the bacon).
Poster noted it made 10-12 bundles

NOTE: Poster noted that the beans are
cooking in bacon fat – next time she
plans on cooking them in a roasting pan
& using a wire rack so that the beans still
get the juices of the bacon but the majority
of the fats will drip down into pan.

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

3-Ingredient Cranberry Salad

2 (15 oz, ea) cans whole cranberries in
sauce
2 (14 oz, ea) cans mandarin oranges,
drained
1 C. chopped walnuts

Mix ingredients together – Makes
about 8 servings

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

Roasted Sweet Potatoes w/
Honey & Cinnamon

4 sweet potatoes, peeled/cut into
1″ cubes
1/4 C. olive oil, plus more for
drizzling
1/4 C. honey
2 tsp. cinnamon
salt/black pepper

Preheat oven 375 degrees F.
Lay sweet potatoes out in a single
layer on a roasting tray. Drizzle oil,
honey, cinnamon, salt/pepper over
potatoes. Roast 25-30 minutes until
tender. Remove from oven & transfer
to a serving platter. Drizzle with more
olive oil. Serves 4

(recipe: foodnetwork.com)
————————–

Maple Crockpot Ham

4-6 lb. fully cooked bone-in ham
1/2 C. maple syrup
1/2 C. unsweetened applesauce
1/2 tsp. ground cinnamon

Lightly spray insides of crockpot
with nonstick cooking spray. Remove
ham from pkg & discard any flavoring
packet. Check end of bone for a
plastic cap (if present, discard). Using
a sharp knife, score skin & fat of ham
about 1/8 inch deep by making cuts
about every 2 inches all the way across
the ham (this allows flavor to more easily
penetrate into the ham while cooking) –
place ham in crockpot. Cover & cook
3-4 hours on High (or 5-6 hours on Low)
until meat is tender in internal temp.
reaches 140 degrees F. Baste once with
juices in crockpot. (do not baste repeatedly
as removing the lid from the crockpot drops
the temperature & increases cooking time.)
Remove ham to a serving platter or cutting
board. Tent with foil to keep warm & allow
it to rest 10-15 minutes before slicing.
If desired, drizzle a tiny bit of warm maple
syrup over ham slices for an added touch
of maple.

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

Lovin’ Onions Casserole

1 T. butter
7 onions, coarsely chopped (about
7 C.)
1/2 C. self-rising flour
1/2 tsp. salt
1 1/4 C. (5 oz) shredded Cheddar
cheese, divided
1 1/4 C. (5 oz) shredded Monterey Jack
cheese, divided
1 T. jarred jalapeno peppers, drained/
chopped (optional)

Preheat oven 350 degrees F.
Spray 1 1/2 qt. casserole dish with
nonstick cooking spray. In large
skillet over medium-high heat, melt
butter – add onions & saute about
10 minutes until softened. In medium
bowl combine flour, salt/pepper. Add
1 C. of each cheese; mix well. Add
jalapeno peppers (if using) & cooked
onions – mix well & pour into prepared
dish. Combine remaining cheese &
sprinkle evenly over top. Bake 30
minutes until cheese is melted &
bubbly. Serves 8

(recipe: mrfood.com)
——————————-

Eggs Benedict Casserole
(1 hour or overnight)

1 (12 oz) pkg. English muffins,
cut into 1-inch chunks
1 (6 oz) pkg. Canadian bacon,
cut into 1/2 inch pieces
1 1/2 C. shredded Muenster
cheese
8 eggs
1 1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
1 (.9 oz) pkt. hollandaise sauce
mix, prepared accordg. to pkg.
directions
1 T. chopped chives

Spray a 3-quart casserole dish
with nonstick cooking spray. Layer
half the muffin pieces, half bacon
& half cheese in dish – repeat
layers one more time.
In medium bowl whisk eggs, milk, salt/
pepper – evenly pour over casserole &
cover with foil. Refrigerate at least
1 hour or overnight.

Preheat oven 375 degrees F.
Bake casserole (foil covered) 30 minutes.
Remove foil & bake 20-25 minutes until
eggs are set. Warm hollandaise sauce in
small saucepan & drizzle over casserole.
Sprinkle top with chives & serve
immediately. Serves 6

(recipe: mrfood.com)
———————————

Pecan Pie

1 (9 inch) pie crust (homemade or
store-bought) chilled
1 C. brown sugar
1 C. corn syrup
1/4 C. unsalted butter
2 tsp. cornstarch
1 T. water
1 tsp. vanilla
1/2 tsp. cinnamon
4 large eggs
1 1/4 C. chopped pecans

Preheat oven 350 degrees F.
On floured surface roll out chilled
pie crust using a floured rolling pin.
Lightly flour the inside of a 9-inch
pie pan then transfer pie dough to
pie pan. Lightly flour inside of the
dough, fold over the edges &
refrigerate while you make the
filling.

Filling:
In medium saucepan melt sugar,
corn syrup & butter until sugar is
no longer grainy. Dissolve cornstarch
in water & whisk into sugar mixture.
Remove mixture from heat & stir in
vanilla & cinnamon. In medium bowl
whisk eggs then whisk 2-3 T. of sugar/
corn syrup mixture into the eggs. Whisk
egg mixture into remaining sugar/corn
syrup mixture. Spread pecans in bottom
of pie dough then pour filling mixture
over top. Bake 50-60 minutes, place a
piece of foil (or a pie shield) over top
after about 30 minutes to prevent the
crust from burning. Allow pie to cool
& set at room temp. at least 4 hours
before serving.

NOTE:
Store pie at room temp. 1-2 days or in
fridge up to 4 days. Baked & cooled
pecan pie can be wrapped tightly &
frozen for up to 2 months. Thaw in
fridge overnight before serving.

(recipe: realhousemoms.com)

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

Weather-wise we’re doing pretty good –
temps in the mid-30’s/cloudy (gloomy) &
80% chance of snow (but only less than
1/2 inch possible). Rest of the week it’s mid-
30’s & tiny chance of snow Monday but the
week looks pretty clear (of snow) so that’s
a good thing for those who might be traveling.

Our Thanksgiving dinner is slowly getting whittled
down to (maybe) 7  – that means cooking smaller
amounts of side dishes (which is good). Still not
exactly sure ‘what’ side dishes but will probably
be the ‘same old/same old’ (Green Bean Casserole,
Wild Rice stuffing, Husband’s Garlic Mashed
potatoes and ??? desserts. It’s getting harder to
fathom all the carbs due to me trying my hardest
to lower my blood sugar levels AND/lose weight
(good thing: as of yesterday I’m down 10 lbs.) and
sugar #’s are good – now just have to keep it up.

Hope your Holiday plans (if you’ve started) are
going well. Stay WARM and safe – try to do something
today (even if it’s something little) for yourself:
Take a nap, read a book, have a cup of your favorite
hot beverage – SOMETHING!

Enjoy your day!

Hugs;

Pammie

Git ‘er DONE day!

It’s in the low 30’s today and snowing – yuck (good thing: it’s small flakes – so far). Since today I didn’t have an exact agenda, I decided it was another of my GET THINGS DONE days! Started out by finishing the cream scarf (1 skein):

Next it was “MAKE THE FRINGE!” (a tedious job I really dislike – but I got it done!)

(these are the poor, pitiful scarves – I sewed some knit squares I found together to make 2 kids scarves – for the homeless, as well as the cream one above).

Next it was work on the boot toppers a bit; am half done with the first one (noticed, while knitting, that I’d dropped a stitch about 4 rows below so that was ‘fun’ trying to rip out the rows and then figure out just WHAT row I was on at that time – think it’s all good now).  Am thinking of starting another scarf today – found some really soft teal yarn that would make a nice kid’s scarf – we’ll see.

In the crockpot is a nice beef roast with potatoes & carrots (and a pkg. of dry onion soup mix – makes a great flavor) so dinner is ‘on the way’ – leaves me more time to do other things! (LOVE my crockpot!!!)

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

Layered Pumpkin Lush
(dessert)

Crust:
2 C. flour
2/3 C. butter, softened
3/4 C. pecans, chopped

Cream Cheese Layer:
8 oz. cream cheese, softened
1 C. powdered sugar
1 C. Cool Whip, thawed

Pumpkin Layer:
2 1/2 C. milk
3 small boxes white chocolate instant
pudding mix
1 (15 oz.) can pumpkin
1 C. Cool Whip, thawed
1 tsp. pumpkin pie spice

Whipped Cream Topping:
1 C. Cool Whip, thawed
1/2 C. pecans, chopped

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In medium bowl combine flour,
butter & 3/4 C. pecans – press into
bottom of prepared pan. Bake 15
minutes – allow to cool completely.

In medium bowl mix cream cheese &
powdered sugar; add 1 C. Cool Whip
& spread on top of cooled crust. In
large bowl mix milk, pudding mixes,
pumpkin, 1 C. Cool Whip & pumpkin
pie spice until smooth – spread on top
of cream cheese layer.

Spread another cup of Cool Whip on top
& sprinkle with remaining pecans. Chill
at least 3 hours until set. Serves 12

(recipe: norinesnext.com)
————————————

Scalloped Corn

4 T. unsalted butter
3 large eggs
1 1/2 C. Half & Half
1 T. sugar
2 (14 oz, ea) pkgs. frozen corn
(about 5 C.) thawed
1 1/2 C. coarsely crushed butter
crackers (like Ritz or Toll House)
1 C. shredded white Cheddar
cheese (about 2 oz)
kosher salt

Place oven rack in top third of
oven.
Preheat oven 325 degrees F.
Spray a 2 qt. oval baking dish with
1 T. butter. In large bowl whisk
eggs and Half & Half together.
Add sugar, corn, 1/2 C. crushed
crackers, 1/2 C. Cheddar cheese &
1 tsp. salt. Pour mixture into
prepared dish, spreading to make
an even layer. Bake, uncovered,
utnil edges are set but center is
still wet, about 35 minutes. Melt
remaining 3 T. butter in small
dish in microwave (about 30 seconds).
Mix butter into remaining 1 C. crushed
crackers until evenly moistened –
sprinkle remaining cheese & buttered
crackers over corn. Continue baking
utnil edges are brown & top is set and
golden, 20-25 minutes more. Remove
from oven & let stand 5 minutes
before serving. Serves 10-12

(recipe: foodnetwork.com)
——————————

Company Chicken Casserole

4 boneless skinless chicken breasts
1 C. chicken broth
2 cloves garlic, minced
2 wedges onion
4 C. Herb stuffing mix (dry)
1/2 C. butter
1 can cream of chicken soup
1 pint sour cream
8 oz. frozen broccoli florets/cuts,
thawed (optional)

In a skillet place chicken breasts,
broth, garlic & onion over medium-
high heat – bring to boil. Turn down
heat to medium & simmer, covered,
15-20 minutes. Remove chicken &
shred with 2 forks. Reserve the broth.
In a 9 X 13″ baking dish melt butter.
Mix all ingredients together (including
chicken) & place in pan. Bake until
golden brown. Serves 8

(recipe: allmyrecipes.com)
—————————-

Oven-Baked Philly Cheesesteak
Sandwiches

1/2 lb. ribeye steak
1 T. Worcestershire sauce
kosher salt/black pepper
2 T. unsalted butter
1 green bell pepper, seeded/
sliced (or diced)
1/2 yellow onion, sliced
12 slices Provolone cheese,
each cut in half

6 Hoagie sandwich buns, sliced
in half

Preheat oven 400 degrees F.
Add butter to a cast iron skillet
& heat to medium high.
Place steak in a pan or bowl with
Wors. sauce, salt/pepper – stir to
coat & let marinate while prepping
veggies & while the pan is getting hot.
Add steak to hot pan & brown well
without moving 3-5 minutes until a
good crust forms. Flip & cook 3-5 minutes
until a similar crust forms – remove steak
from pan & add veggies. Slice steak
while veggies are cooking (2-3 minutes) –
remove pan from heat. Cut a ‘well’ into
6 hoagie rolls & add 2 pieces to bottom
of each bun. Add some steak, veggies &
top with 2 additional cheese half-slices.
Place sandwich halves in a baking pan
& bake 15 minutes until cheese browns.
Makes 6 sandwiches

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

Crockpot Sweet Potato Soup

3 lb. sweet potatoes, peeled/cut
into 1″ cubes (about 8 C.)
2 T. butter
1 T. Worcestershire sauce
1 tsp. dried minced onion
1 tsp. dried celery flakes
(optional)
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried thyme
1/8 tsp. ground chipotle pepper*
6 C. chicken broth

Optional toppings:
sour cream
roasted pumpkin seeds

In 4-5 qt. crockpot combine all
ingredients except optional
toppings. Cover & cook on Low
5-6 hours until potatoes are tender.
Using a blender, cool soup slightly
then puree in batches; return soup
to crockpot & heat through. If
desired top with optional toppings.
Serves 8 (2 1/2 quarts)

Freezer option:
Freeze cooled soup in freezer
containers. To use: partially thaw in
fridge overnight. Heat through in a
saucepan, stirring occasionally &
adding a little broth or water if
necessary.

*Chipotle pepper adds a touch of
smoky heat but can be omitted

TIPS/OPTIONS:
You can substitute 1 medium chopped
onion & 2 ribs celery instead of dried

If you prefer FRESH herbs: use 3/4 tsp
minced fresh thyme in place of dried

The potatoes will be tender in 5-6 hours
but they can be cooked longer since they
eventually will be pureed.

(recipe: tasteofhome.com)
———————————–
Chocolate Cookie Pudding

1 (6 oz) box instant chocolate pudding mix
2 C. cold milk
3 oz. cream cheese, softened
8 oz. Cool Whip, thawed
2 C. crushed (Oreos) chocolate sandwich
cookies, crushed/divided
3/4 C. chopped pecans

Place pudding mix & milk in a bowl &
whisk 2 minutes. Cover & refrigerate
5-10 minutes to thicken. In separate
bowl combine cream cheese & Cool
Whip – blend well. Cover the bottom of
a 8-Cup bowl with 1 C. crushed cookies.
Spread half of cream cheese mixture on
top, followed by half of pecans. Spread
all of the pudding on top of pecans.
Spread nuts with remaining cream
cheese & top with remaining cookies &
nuts. Cover & refrigerate until ready to
serve. Serves 6

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

Tomorrow is another ‘all-day’ babysitting so
I’ll be able to (maybe) finish the crocheted
knitted square/blanket I mentioned in the
last blog post. Hope the weather ‘holds’ &
doesn’t get nasty – not looking forward to
driving in lots of snow.

Stay WARM, SAFE and have a GREAT
DAY!!!

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

 

Yep, It’s MICHIGAN!

(Just saw this on Facebook – sure wish the sign was a precursor to how long the snow will stay… just sayin’) Woke up to a heavy coating of snow on the ground/cars/trees/bushes but the roads are (wet) clear so that’s good. It’s 33 degrees F. out (perfect snow temp.) and, looking at the forecast, we’ll be seeing snow today and tomorrow with temps. in the 30’s for days . . . oh joy…sigh. (If you’ve known me or read my blog for awhile you KNOW I don’t like winter – I TOLERATE it – time to drag out the heavy winter coat, gloves, scarf, etc. My oldest son is in South Carolina right now so I texted him a photo of the snow; his reply was: “SAVE it for us when we get home!” (he loves snow/skiing, snow boarding, etc.)

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

Cranberry/Pecan Pumpkin Bread

3 C. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
4 tsp. pumpkin pie spice
2 C. canned pumpkin (not pumpkin
pie filling)
2/3 C. brown sugar
2/3 C. granulated sugar
1 C. applesauce (OR) canola oil
3 eggs, room temp.
1 T. vanilla
1 C. dried cranberries
1 C. chopped pecans, toasted

Preheat oven 350 degrees F.
Spray two 8 X 4″ loaf pans with nonstick
cooking spray & line with parchment
paper. In large bowl whisk flour, salt,
baking powder, baking soda & pumpkin
pie spice. In medium bowl whisk pumpkin,
brown sugar, granulated sugar, applesauce
(or oil), eggs & vanilla. Stir wet ingredients
into dry ingredients, mixing just until
moistened & combined. Fold in cranberries
& pecans, reserving a small amount of nuts
for topping, if desired. Pour half of batter
into each prepared loaf pan & bake 50-55
minutes or until a toothpick inserted into
center of loaf comes out clean. Cool for
10 minutes in pan before removing to a
wire rack to cool completely. Makes 2 loaves.

(recipe: momontimeout.com)
————————————–
Melting Sweet Potatoes

4 T. unsalted butter, cut into pieces
2 tsp. chopped fresh sage
2 tsp. chopped fresh thyme
2 lb. sweet potatoes, sliced 1″ thick
kosher salt/black pepper
1 1/2 C. chicken broth
honey, for drizzling

Preheat oven 475 degrees F.
Place butter, sage & thyme in a large
microwave-safe bowl. Microwave in
30-second intervals until butter is
melted, about 1 minute. Add potatoes,
1 1/2 tsp. salt & generous amount of
pepper – toss together. Place potatoes in
a 9 X 13″ metal baking dish in a single
layer (glass should not be used at this
temperature). Bake until potatoes are
a deep golden brown on bottom, about
15 minutes. Flip & continue baking until
a deep, golden brown on second side,
another 15 minutes. Pour in chicken
broth & continue to bake until potatoes
are soft & liquid is almost completely
reduce, about 15 minutes more. Transfer
to a serving platter, season with more
salt/pepper & drizzle with honey.
Serves 4

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

Simple Crockpot Potato Soup

1 bag frozen hash brown potatoes
2 (14 oz, ea) cans chicken broth
1 can cream of chicken soup
1/2 C. chopped onion
1/3 tsp. black pepper
8 oz. block cream cheese, cut into
chunks
=
Optional toppings:
chopped green onion
shredded Cheddar cheese
cooked/crumbled bacon
=
Combine frozen hash browns, chicken broth,
soup, chopped onion & pepper in crockpot.
Cover & cook on Low 5 hours. Stir in cream
cheese; cook 30 minutes, stirring occasionally.
Top with optional toppings.

(recipe: hisugarplum.com)
——————————

Easy Pork Chops w/Sweet Sour Glaze

4 (8 oz) pork chops, bone in, 3/4 to 1″ thick
salt/black pepper, to taste
2 T. unsalted butter

Glaze:
1/4 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
pinch crushed red pepper flakes (optional)
salt/black pepper, to taste

Preheat oven 400 degrees F.
Season chops with salt/pepper. In large
skillet melt butter over medium-high
heat; add chops & sear both sides until
golden brown, 2-3  minutes. Place chops
in oven & roast until completely cooked
through, 8-10 minutes (internal temp.
140 degrees F.)*

Glaze:
Combine balsamic vinegar, honey, garlic,
oregano, basil, thyme & red pepper flakes in
small saucepan over medium heat – season
with salt/pepper, to taste. Bring to boil; reduce
heat & simmer until slightly thickened, about
5 minutes.
Serve chops immediately with glaze.
Serves 4

*Cooking times may vary depending on size
& thickness of chops

(recipe: damndelicious.net)
——————————

Favorite Company Casserole

1 (6 oz) pkg. wild rice, cooked
3 C. frozen chopped broccoli, thawed
1 1/2 C. cooked, cubed chicken
1 C. cubed, cooked ham
1 C. shredded Cheddar cheese
1 (4 1/2 oz) jar sliced mushrooms,
drained
1 C. mayonnaise
1 tsp. prepared mustard
1/2 to 1 tsp. curry powder
1 (10 3/4 oz) can cream of mushroom
soup, undiluted
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Spray a 2 qt baking dish with nonstick
cooking spray & layer the first 6
ingredients in order listed in dish.
In a bowl combine mayonnaise,
mustard, curry & soup & spread
over top. Sprinkle top with Parm.
cheese & bake, uncovered, 45-60
minutes until top is light golden
brown. Serves 8

(recipe: tasteofhome.com)
—————————

Sauteed Carrots

2 lb. carrots, peeled
1 tsp. kosher salt
1/4 tsp. ground black pepper
2 T. unsalted butter
1 1/2 T. chopped fresh dill or
flat-leaf parsley

Cut carrots diagonally into 1/4″
slices; you should have about
6 C. carrots. Place carrots, 1/3 C.
water, salt/pepper in a large
10-12 inch) saute pan – bring to
boil. Cover & cook over medium-
low heat 7-8 minutes until carrots
are just cooked through. Add butter
& saute another minute, until water
evaporates & carrots are coated with
butter. Turn off heat, toss with dill
or parsley; sprinkle with salt/pepper &
serve. Serves 6

(recipe: foodnetwork.com)
——————————–

Crockpot Blueberry Cake

1 (7 oz) pkg. Blueberry muffin mix,
divided
1/4 C. milk
1 egg
1/8 tsp. cinnamon
1/3 C. packed brown sugar
1/3 C. butter, softened

Set aside 1/3 C. muffin mix.
Spray insides of crockpot with
nonstick cooking spray. In a bowl
stir together remaining muffin mix,
milk, egg & cinnamon – pour into
crockpot & spread evenly. In another
bowl add reserved muffin mix, brown
sugar & softened butter – cut together
until mixed thoroughly & crumbly –
spread over batter in crockpot. Cover
top of crockpot with 6-8 paper towels,
place lid & cook on High 1 to 1 1/2 hours.
When cake is done, turn off crockpot & let
stand 10 minutes. Loosen edges of cake
with a knife & serve.

(recipe: recipesthatcrock.com)

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

After several days of fiddling about with
various knitting patterns I FINALLY found one
that works for a child’s scarf (most didn’t
show the pattern using cream colored yarn) –
frustrating. Still working on the 2 baby blankets;
that will be a project for awhile, neither are
close to half-way done yet.

Hope you are all staying WARM & COSY (&
SAFE!).

Enjoy your day;

Hugs;

Pammie

Happy First of November!

It’s a chilly (45 degrees F.), rainy, gloomy day out there BUT it IS the first of November, so I’m not too surprised. Today will find me, very soon, going to the Post Office to deliver our 50 special needs group newsletters to be mailed off. My ‘kids’ really count on getting their newsletters so I have to be ‘on time’. Other than a quick stop at the grocery store, I’m home & ‘off’ for the day. Dinner will be a pork stir fry & rice – that’s all ready to prepare later.

Monday found me visiting my doctor’s office for an ’emergency’ visit – (like most women) – a bladder infection (sorry if this is Too Much Information). I knew the reason: I don’t drink enough liquids. Now on an antibiotic and feeling much better BUT, since it was a unscheduled visit, I agreed to take ANY of the other doctors in the practice. The lady doctor I got was very nice/very informative; during the visit she asked me if I knew what my recent blood sugar number was. (I’m Type 2 diabetic, no meds). I replied: 6.5 – she followed that up with “No, you’re 7.3!” I totally freaked! Last test done was May and the results I got from the hospital email said 6.5. (to explain – 6.5 is not real good, but it still keeps me off of being put on meds – 7.3, on the other hand, would mean meds – NOW!) I’ve been diagnosed diabetic for a good 8 years and have managed to keep my blood sugar numbers in the range that didn’t require medicines to regulate them for me . . . until now. My next regular doctor check up is second week in December so now I’m on a SUPER HUGE rush to get my numbers down before then. What does that mean? It means I put myself on another self-made diet . . . believe me, it’s no fun: very little to no carbohydrates (pasta, potatoes, rice, breads, cereals – all the good stuff) and more veggies & proteins. My weight has crept up a bit (was 185 at doctors) so this will also help reduce that number. I KNOW I’ve been really reckless with my diet, eating just about anything I liked (including late night chips & onion dip or ice cream. . . a ‘no-no’). Time to start over – again. I have a luncheon to go to this Saturday – looks like a SALAD is in my future! So – to wrap this up, MORE WATER & VEGGIES, NO ‘junk food’.

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

Caramel Apple Cobbler

1 box yellow cake mix
2 cans apple pie filling
1 jar caramel sauce
1 stick butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Pour
pie filling into dish & spread
out. Top with dry cake mix then
drizzle caramel sauce over top.
Pour melted butter on top &
bake 45 minutes.

(recipe: Mike Suddaby-Facebook)
———————————

Turkey Pumpkin Chili

1 large yellow onion, diced (about 2 C)
1 medium bell pepper, seeded/diced
6 cloves garlic, minced (or 3/4 tsp. garlic
powder)
1 1/3 lb. ground turkey or chicken
1 (15 oz) can white beans, drained/rinsed
1 (28 oz) can diced tomatoes with liquid
1/4 C. tomato paste, no salt added
1 (14 oz) can pumpkin puree
1 C. chicken or vegetable broth
2 T. chili powder
1 T. unsweetened cocoa powder
1 1/2 tsp. cinnamon (or 1 T. pumpkin
pie spice)
2 1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper (optional)
4 C. baby spinach leaves

Toppings:
chopped avocado
sour cream
plain Greek yogurt
chopped cilantro
salsa
=
Liberally spray a large pot or Dutch
oven with nonstick cooking spray &
warm over medium-high heat. Add
onion & bell pepper; saute, stirring
occasionally, 7 minutes until onion
softens. Add garlic, stir & cook until
fragrant, about 30 seconds. Add
ground meat – using a spatula or
large spoon, break up meat as it
cooks – cook 6-7  minutes, until
fully cooked. Add beans, diced
tomatoes, tomato paste, pumpkin
puree, broth, chili powder, cocoa
powder, cinnamon, cumin, black
pepper (& optional cayenne pepper)
stir. Reduce heat & simmer 20-30
minutes, stirring occasionally.
Just before serving add spinach &
mix thoroughly. Serve with suggested
toppings. Serves 6

(recipe: skinnytaste.com)
——————————–

Corn Fritters

1 (29 oz) can sweet yellow corn, drained
2 green onions, chopped
1/4 C. chopped cilantro
1 T. lime juice
3/4 C. flour
1 tsp. baking powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
2 large eggs
1/4 C. milk
1 1/2 C. colby-jack cheese, shredded

Garnish: sour cream

Drain corn & dry with paper towels; place in a bowl
with green onions, cilantro & lime juice – toss to
combine. In another bowl mix flour, baking powder &
spices. Add dry mix to corn mixture & toss until all
coated. Whisk eggs & milk together & add to bowl
of corn along with cheese – mix until combined
evenly. Drizzle some oil in bottom of large pan &
heat to medium-high. Using a large cookie scoop
or 1/4 C. measuring cup, scoop mixture into pan
(you can probably fit 3 in pan if large enough). Cook
about 30 seconds then lightly press flat. Cook 2-3
minutes on one side then flip & cook another 2-3
minutes – repeat with remaining batter & any
additional oil, as needed. Remove fritters from
pan to a paper towel-lined plate. Sprinkle with
additional salt/pepper, if desired. Serve garnished
with sour cream. Serves 6

(recipe: realhousemoms.com)
——————————–
Crockpot Cheesy Sausage
Spinach Dip

1 lb. ground sausage, cooked/drained
8 oz. cream cheese, softened
8 oz. sour cream
1 can diced tomatoes & chilies
1 C. shredded Cheddar cheese
5 oz. pkg. frozen spinach – thawed/
drained
1/2 tsp. garlic powder

Combine all ingredients in 3-4 qt.
crockpot. Cover & cook on Low
2 hours, stirring occasionally.

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

Swiss Cheese Chicken Casserole

3-4 boneless chicken breasts*
8-10 slices Swiss cheese
1 (10 oz) can cream of chicken soup
1/4 C. plain Greek yogurt
1 (6 oz) box prepared stuffing mix (or
you can also use seasoned stuffing cubes)
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Lay chicken breasts flat
on bottom of dish; lay cheese slices on
top of chicken. In small bowl mix soup
with Greek yogurt until combined &
spread on top of cheese slices. Sprinkle
top of cheese with dry stuffing mix &
pour melted butter on top of all. Bake
30-40 minutes until chicken is cooked
through. (baking time may vary depending
on size of chicken). Serves 6-8

*Chicken should be enough to nearly
fill bottom of 9 X 13″ baking pan

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

Broccoli/Cheese Soup
(Copycat-Panera Bread)

1 T. melted butter
1/2 medium onion, chopped
1/4 C. butter, melted
1/4 C. flour
2 C. Half & Half
2 C. chicken stock
1/2 lb. fresh broccoli, chopped
into bite-sized pieces
1 C. carrot, julienned/grated
1/4 tsp. nutmeg
8 oz. grated sharp Cheddar cheese
salt/pepper, to taste
2 C. whole milk

In small pan saute onion in butter.Cook
melted butter & flour, using a whisk,
over medium heat 3-5 minutes until
you see a noticeable golden brown color
in pan. Slowly add chicken stock & whisk
to combine – simmer contents, covered,
20 minutes, stirring occasionally over
medium heat. Add broccoli, carrots &
sauteed onions; stir & add milk and Half
& Half. Cover & cook over Low heat 20-25
minutes but do not bring to a boil (may
cause milk to curdle). Add salt/pepper &
nutmeg. Continue cooking soup
on Low heat & slowly add grated cheese,
a handful at a time – stir to avoid clumps.
Once all cheese has been added & melted,
remove from heat & serve immediately.
Refrigerate any leftovers, after cooling, in
airtight container up to 5 days in fridge.
Serves 4

NOTE: You can puree half the soup in a
blender if you like.

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

Easy Pumpkin Pull-Apart Loaf

3/4 C. pumpkin puree (not pumpkin
pie mix)
1/2 C. sugar, divided
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits
(homestyle or buttermilk, not flaky)
1 tsp. cinnamon

Glaze:
1/2 C. powdered sugar
1 tsp. cinnamon
3 T. heavy whipping cream (or milk)

Preheat oven 350 degrees F.
Spray a 8 X 4″ or 9 X 5″ loaf pan with
nonstick cooking spray (for best
results, use the kind with flour). Stir
together pumpkin puree, 1/4 C. gran.
sugar, vanilla, pumpkin pie spice & egg
in a bowl. Open the can of biscuits & slice
each one in half horizontally. In small
bowl stir together remaining 1/4 C. gran.
sugar & 1 tsp. cinnamon. Coat each slice
of raw biscuit dough with cinn/sugar mix.
Lay one slice of dough flat in loaf pan –
spread some pumpkin mixture on top,
then place another biscuit piece on top.
Add more pumpkin mixture & continue
stacking, spreading & layering until you’re
out of biscuits & pumpkin. Bake about
18-24 minutes until top is golden & center
is cooked through. Cool before glazing.
NOTE: the center should not be raw but
will be moist & gooey. If the top starts
to brown too fast, cover with foil &
reduce oven temp. to 325 degrees F.

To make glaze;
Whisk powdered sugar, cinnamon &
heavy whipping cream until a smooth
sauce forms – drizzle over top of loaf.
Makes 1 loaf.
Store loosely covered up to 2 days

(recipe: crazyforcrust.com)

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

I’m almost half-way done with both baby
blankets (one is pink/white/mint green &
a light tan, the other is all peach). Also
started a ‘homeless’ men’s scarf in shades
of gray; had lots of various gray yarns so
I put them together – it’s ‘ok’ – will be a
warm scarf for someone. Now is the time
of year when I start knitting scarves – not
my favorite thing (kind of boring) BUT
they use up my yarns, so it’s a good thing.

Hope you are all WARM, in good health
and able to enjoy the Fall weather &
colors. Our neighbor’s Fire Bush is
resplendent in bright reds – really pretty.
Please remember: this Saturday/Sunday
is the TIME CHANGE – move your clocks
BACK ONE HOUR!
(gives you an extra
hour to sleep in!).

Hugs;

Pammie

Happy Saturday!

Well, Fall is now here – it’s in the high 40’s & mid-50’s this coming weekend/week. Leaves are falling off the trees in droves and it was on the weather forecast last night for a frost – yep, cold times are coming soon.

Today is a ‘free’ day for me – that means I don’t have anything specific I have to do. That also means I usually FIND things to do, like run the dishwasher, mop floors, catch up a few rows (at least) on each knit project. Speaking of that, I’m about 4 inches from finishing the ‘pinks’ baby blanket (will post photo when I’m done), mid-way on a chocolate brown (homeless) scarf and started another baby blanket yesterday in pale shades of rose, white, chocolate ice cream brown (looks pretty, doesn’t sound so good when I describe it). Also decided to try a recipe I’ve wanted to try for years: Blackbean Quinoa Salad. The recipe is my friend, Laura’s – she used to make it regularly for our Knit/Crochet Movie Night. I really like it – it’s kind of addicting – makes you want more. (The one problem with quinoa – it fills you up quickly – if you drink lots of water with it you feel like you’ve just eaten an elephant!). Great STUFF! We’re having that with broiled salmon; my husband makes a grumpy face whenever I mention trying quinoa, so he’ll be having a baked potato (he doesn’t like to, as he calls it, “experiment” with his food.)

===========

Black Bean/Quinoa Salad

1 C. (dry) Quinoa
1 can black beans, rinsed/drained
1 can whole kernel corn
1 green pepper, diced
1 small onion, diced

Dressing:
Equal parts:
olive oil
lemon juice
yellow mustard
salt & pepper

Start out with a few Tablespoons
of each & increase to 1/4 C. of each,
depending on how dry you like it

Cook quinoa in 2 C. water accordg.
to pkg. directions. Drain (or make sure
water has cooked out). Place in bowl
with remaining ingredients; pour
dressing over top & mix well.

Tastes best if refrigerated several hours.

(recipe: my friend Laura)


Pumpkin Pecan Baked Oatmeal

3 C. old-fashioned oats
2 tsp. baking powder
1 T. pumpkin pie spice
1 tsp. salt
1 C. firmly packed light brown sugar
1/2 C. milk
1 C. canned pumpkin
1 tsp. vanilla
2 eggs
1 C. chopped pecans

Preheat oven 350 degrees F.
Lightly spray a 8 X 8″ baking pan
with nonstick cooking spray. In
large bowl combine oats, baking
powder, pie spice & salt. In another
bowl combine brown sugar, milk,
pumpkin, vanilla & eggs – mix well.
Stir wet mixture into dry just enough
to get it moistened. Fold in pecans,
reserving 1 T. for top. Pour mixture
into prepared pan & sprinkle top
with reserved pecans. Bake 35-40
minutes until golden brown & set.
Serves 4-6

(recipe: southernbite.com)
————————————–
Beer Cheese Dip

1 (8 oz) pkg. cream cheese, softened
1/4 C. Ranch salad dressing
1/4 C. beer
1 C. shredded Cheddar cheese
2 green onions, chopped

Beat cream cheese, dressing & beer
in medium bowl using elec. mixer
until blended. Stir in cheese & onions;
refrigerate several hours or until
chilled. Makes 15 servings (2 T. each)

(recipe: kraftrecipes)
——————————

Chicken/Zucchini/Tomato Bake

3 C. crusty rustic bread, cubed
1/4 C. olive oil
1/2 tsp. kosher salt
few grinds black pepper
1 T. olive oil
1 1/2 lb. boneless skinless chicken
breasts cut into 2″ pieces
3 medium zucchini, cut into 2″ cubes,
about 2 1/2 lb.
1 (10 oz) pkg. cherry or grape tomatoes
1 C. jarred piquante peppers, drained-
mild or hot
2 T. fresh garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. kosher salt
few grinds black pepper
1/2 C. grated Parmesan cheese
2 T. fresh basil, coarsely chopped-
do not chop ahead

Preheat oven 425 degrees F.
Place fresh bread cubes in a food
processor & pulse until bread is reduced
to a large crumb (it’s ok if there are a
few large pieces – don’t get the crumbs
too smal). Toss crumbs in a bowl with
1/4 C. olive oil, salt & pepper – lay out
on a sheet tray & bake about 20
minutes, flipping once during baking &
remove when pieces are slightly golden &
crispy. In large skillet heat 1 T. oil over high
heat; once oil is shimmering & starting to
smoke, add chicken pieces & sear on both
sides, about 3 minutes, total. (they will
still be raw in center). Place chicken in a
large bowl with zucchini, tomatoes, peppers,
garlic, basil, oregano, salt/pepper & Parm.
cheese – toss to combine. Pour mixture into
a 9 X 9″ casserole dish & bake, uncovered,
20 minutes. Remove pan, chop basil & top
casserole along with toasted bread crumbs.
Bake just until zucchini is cooked through,
about 5 more minutes. If zucchini still
needs more time, consider covering with
foil so bread crumbs don’t get too dark.
Serves 6-8

NOTE: Zucchini & tomatoes will give up
liquid while baking. To serve, use a slotted
spoon & avoid serving the liquid.

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

Cheesy Crockpot Ziti

2 (24 oz, ea) jars Ragu Six Cheese sauce
(or any sauce you like)
2 (8 oz, ea) cans tomato sauce
15 oz. ricotta cheese
1 (8 oz) container Greek Yogurt cream
cheese
Italian seasoning
1 (1 lb) box uncooked ziti (pasta)
shredded Parmesan cheese

Spray insides of crockpot with
nonstick cooking spray; turn heat
to High. In bowl mix Greek yogurt
cream cheese, ricotta cheese &
about 2 T. Italian seasoning (it will
be a bit lumpy). Spread 2 C. Ragu
sauce on bottom of crockpot then
place 1/3 of uncooked ziti on top.
Drizzle about 1/2 jar tomato sauce
on top of ziti. Dollop 1/3 of cheese
mixture over ziti & lightly spread.
Cover that layer with shredded
Parm. cheese – repeat this 2 more
times: layering pasta/sauce/cheese.
Cover & cook on High 2 1/2 – 3 hours
until pasta is done. Serves 8-10

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

Roasted Acorn Squash Soup
(with Bacon & Pumpkin Seeds)

3 acorn squash
2 T. olive oil, divided
salt, to taste
pepper, to taste
6 cloves garlic, peeled & left whole
3 sliced thick-cut bacon, diced
1 yellow onion, diced
4 C. chicken broth
1/2 tsp. ground ginger
1/4 tsp. ground sage
1/8 tsp. cayenne pepper
1/8 tsp. allspice
1 C. heavy cream
1 T. Worcestershire sauce
1 T. red wine vinegar

(Optional garnishes)
Parmesan cheese, shredded
roasted pumpkin seeds
fresh chopped parsley

Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Slice each squash
length-wise end-to-end; scrape
seeds from each half, discard seeds.
Drizzle 1 T. oil over insides of squash
halves & season with salt/pepper.
Place each half, cut sides down, on
sheet. Wrap garlic in foil & place on
sheet with squash. Roast squash/garlic
1 hour until softened & beginning to
collapse (squash). Remove from oven &
allow to cool. When cool enough to handle,
scrape flesh from squash & place flesh in
large bowl with garlic cloves. Place a Dutch
oven or soup pot over medium-high heat &
add diced bacon – saute until crispy, about
5 minutes; remove from pan & place on
paper towels to drain. Spoon out extra fat,
leaving about 1 T. in pot. Return to heat; add
onion & cook 3 minutes until translucent. Add
broth, a little at a time, scraping up any brown
bits on bottom of pot. Add squash, garlic, ginger,
sage, cayenne & allspice – bring to boil then
simmer 5 minutes. Place soup in a blender, in
batches (or use an immersion blender) – be
careful of hot soup – it can blow the lid off a
blender if filled too full. Stir in cream, Wors.
sauce & vinegar- bring back to a simmer. Add
salt/pepper to taste & serve with your choice
of toppings. Makes 12 servings

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

Cinnamon Apple Crisp

Filling:
6 medium apples (Honey Crisp or Gala),
peeled/sliced 1/4 inch thick
1 small (1.5 oz) box raisins
3/4 tsp. cinnamon
1 tsp. fresh lemon juice
1 T. cornstarch
1/4 C. honey

Topping:
1 C. quick oats
3 T. brown sugar ( not packed)
1 tsp. cinnamon
2 1/2 T. butter, melted

Heat oven 350 degrees F.
In large bowl combine apples, raisins,
cinnamon, honey & lemon juice – sprinkle
with cornstarch & toss until fruit is coated.
Place in ungreased baking dish – cover with
foil & bake 15 minutes. Remove from oven.
Mix topping ingredients & sprinkle over
fruit. Bake 1 hour until topping is golden
brown & fruit is tender. Serves 8

(recipe: www.skinnytaste.com)

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

Tomorrow I have Sunday School snack duty;
after church my SS class is going to have a
class dinner. Our teacher asked me to just
bring ‘something light’ as they are going to
have dinner & desserts later.  Yeah, right –
‘something light’? Not everyone in our
class goes to the dinner (my husband doesn’t
like to hang around after, so we don’t go plus
church gets out around 12, dinner around
12:15 – around 2 p.m. & I have to be back
for choir practice at 4:45 (about 20 minute
drive from our house to church). Choir
practice then evening church means I get
home around 7:20 p.m. – makes for a VERY
long day (easier to just skip the dinner). Anyway –
I digress – ended up buying a lemon Bundt cake,
a Red Velvet cake roll and some powdered
sugar doughnut holes – LIGHT? Guess not BUT
my thinking was: if you only had a small slice
of cake or a few doughnut holes, it wouldn’t be
THAT bad, right? Oh well – whatever is left
over will definitely be eaten at my house, so
no worries!

Hope you’re having a good day!

Hugs;

Pammie

Deliveries all DONE!

Today I delivered the Crisis Pregnancy baby blankets (& some hats, too); that now officially completes my charity knits for awhile. Next up is scarves for the homeless – will start going through my yarn later to begin. I love a challenge and each blanket & scarf is just that: an opportunity to knit something new (to me) – a different pattern or yarn, knowing it will go somewhere to do some good.

==========

Coffee Cream Brownies

3 (1 oz) squares unsweetened
baking chocolate, chopped
1/2 C. plus 2 T. butter, softened/
divided
2 eggs, beaten
1 C. sugar
1 tsp. vanilla
2/3 C. flour
1/4 tsp. baking soda
1 tsp. instant coffee granules
1/3 C. plus 1 T. whipping cream/
divided
1 C. powdered sugar
1 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray. In a
saucepan over low heat, melt
baking chocolate & 1/2 C. butter.
Let cool. In a bowl beat eggs, sugar
& vanilla; stir in chocolate mixture.
Combine flour & baking soda & add
to chocolate mixture – spread into
prepared pan. Bake 25-30 minutes.
Let cool.
In a bowl, stir coffee granules into
1 T. cream until dissolved – beat in
remaining butter & powdered sugar
until creamy; spread over cooled
brownies.
In a saucepan over low heat, stir &
melt chocolate chips & remaining
cream until thickened – spread over
cream layer. Let set & cut into squares.
Makes 1 dozen brownies.

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

Crab Dip Cheeseball

8 oz. cream cheese, room temp.
1/4 C. mayonnaise
1 tsp. Worcestershire sauce
2 tsp. hot sauce
1/4 tsp. garlic salt
1 bunch scallions, diced small/
divided
1 c. shredded mozzarella cheese
1 C. imitation crab, shredded

crackers, for dipping

Using elec. mixer, mix cream cheese,
mayonnaise, Worch. sauce, hot sauce,
garlic salt in a bowl. Mix in 1 T. diced
scallions (reserve the rest), mozz. cheese
& crab. Refrigerate at least 1 hour until
it is firm enough to handle. Once firm,
roll into a ball & coat outsides with
remaining scallions. Serve with crackers
for dipping.

(recipe: www.wineandglue.com)
————————–

Roasted Acorn Squash & Garlic
Mash

2 acorn squash, halved crosswise
& seeded
1 head garlic, wrapped in foil
7 T. unsalted butter, divided
1 leek, diced (white & pale green
parts, only)
1 Gala apple, cored/diced into
1/2″ pieces
salt
1 tsp. freshly chopped thyme

Preheat oven 400 degrees F.
Place squash, cut sides down, in
a glass baking dish. Pour enough
water in dish to fill halfway up
the sides (this helps steam the
squash). Place foil-wrapped garlic
directly on an oven rack. Cook
squash & garlic about 1 hour
until very tender. Cool slightly.
Melt 1 T. butter in a heavy, small
skillet over medium-high heat.
Add leeks & apple – saute until
crisp-tender, about 6 minutes.
Season with salt, to taste. Scoop
the cooled squash flesh into a
large bowl. Using a potato masher,
mash flesh until smooth. Unwrap
garlic & squeeze flesh into squash
puree. Add remaining 6 T. butter &
mash. Stir in thyme & season with
salt, to taste. Place mash in a serving
bowl & top with apple & leek saute.
Serves 4-6

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

Garlic Lemon Baked Tilapia

4 tilapia
kosher salt/black pepper
5 T. butter, melted
2 cloves garlic, minced
1/4 tsp. red pepper flakes
juice & zest from 1/2 lemon
1 lemon, sliced into rounds

Preheat oven 400 degrees F.
Season tilapia with salt/pepper &
place on a small baking sheet. In
small bowl mix butter, garlic, red
pepper flakes, lemon juice &
zest – pour over fish. Place lemon
rounds on top & around tilapia. Bake
10-12 minutes until fork-tender.
Serves 4

(recipe: delish.com)
—————————–
Curried Sweet Potato/Apple Soup

3 medium sweet potatoes
3 T. unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1 (2 inch) piece fresh ginger,
peeled/grated
1/4 tsp. freshly grated nutmeg,
plus more for garnish
1 1/2 tsp. curry powder (poster
uses Madras curry powder)
kosher salt/ground black pepper
2 C. chicken broth
1 1/4 C. chunky applesauce
1 T. olive oil
1 T. apple cider vinegar
1-2 T. chopped fresh cilantro

Preheat oven 425 degrees F.
Peel & dice 2 1/2 sweet potatoes.
Melt 2 T. butter in large pot over
medium heat. Add onion & garlic,
cook until soft, about 5 minutes.
Stir in ginger, nutmeg, 1 1/4 tsp.
curry powder, salt/pepper, to
taste – cook until toasted, 1 more
minute. Add diced sweet potatoes,
chicken broth & 2 C. water to pot.
Cover & bring to boil over medium-
high heat. Reduce heat to medium-
low; stir in applesauce. Simmer,
uncovered, until sweet potatoes
are soft, about 20 minutes.* Puree
the soup, in batches, in a blender
until smooth. Season with salt/
pepper & keep warm.

Peel & thinly slice remaining 1/2
sweet potatoes – toss with olive
oil, salt & pepper, to taste. Spread
in a single layer on a baking sheet
& bake until crisp, 7-10 minutes.
Heat remaining 1 T. butter in a
skillet over medium heat. Add remaining
1/4 tsp. curry powder & cook, stirring,
until browned. Remove from heat & add
vinegar. Top with curry butter, cilantro
& sweet-potato chips. Serves 4

*When blending hot liquid, first let
it cool 5 minutes then transfer to a
blender, filling only half way. Cover
with lid, leaving one corner open.
Cover lid with kitchen towel to catch
any spatters & pulse until smooth.

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

Crockpot Bacon-wrapped
Apple BBQ Chicken

2 small boneless skinless
chicken breasts
4 slices bacon
1/2 C. BBQ sauce
2 large apples, peeled/cut
into small pieces
2 T. lemon juice

Wrap each chicken breast in
2 slices bacon & place in crockpot.
Mix BBQ sauce, apples & lemon
juice in small bowl & pour over
chicken. Cover & cook on Low
8 hours. Serves 2

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

Stuffed Chicken Thighs

1 (16 oz) pkg. mild bulk breakfast sausage
1/4 C. chopped fresh parsley
2 T. minced onion
8 strips bacon
8 boneless skinless chicken thighs
1 T. honey

Preheat oven 400 degrees F.
Line a large baking sheet with parchment
paper or foil. In large bowl mix sausage,
parsley & minced onion – divide into 8
equal portions & shape each into a log
no longer than the length of the chicken
where the bone was. Open chicken out –
place a log in center of each thigh where
bone was & fold chicken around it. Wrap
each thigh in one strip bacon, seam side
under the chicken; place on prepared
pan & brush each thigh with honey.
Bake 35 minutes until cooked through
& bacon is golden brown & crispy. Let
chicken rest 10 minutes before serving.
Serves 8

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

Caramel Brown Sugar Bundt Cake

Cake:
1 3/4 C. brown sugar
2 1/2 C. flour
2 tsp. baking soda
1/4 tsp. salt
5 oz. evaporated milk
1 c. plain Greek yogurt
1/2 C. (1 stick) butter, melted
1 tsp. ground cinnamon
1 tsp. vanilla
2 eggs

Topping:
2 T. brown sugar
1 tsp. cinnamon
1/4 – 1/2 C. caramel sauce, jarred

Preheat oven 350 degrees F.
Spray 12″ Bundt or tube pan with nonstick
cooking spray. In small bowl mix (topping)
brown sugar & cinnamon – sprinkle mixture
on bottom of pan. Turn pan around to coat
bottom & shake pan lightly to remove any
excess. In another bowl whisk flour, baking
soda, salt & cinnamon. In another bowl beat
(cake) brown sugar & melted butter – add
eggs & vanilla – beat until combined. Add
evaporated milk & yogurt; beat until mixed.
Gradually add in flour mixture & beat until
fully combined – pour batter evenly into pan.
Bake 40-45 minutes until a toothpick inserted
into center comes out clean. Let cake stand
20-30 minutes before removing from pan.
Once cake is completely cooled, turn out
onto a serving plate & drizzle top with
desired amount of caramel sauce.
Makes 10-12 slices.

(recipe: ourtableforseven.com)

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

Today’s weather is definitely FALL –
while driving to deliver the blankets
my trusty car thermometer was reading
FIFTY degrees F. – Brrrrrrrrrrr! Also add to
that: rainy/overcast – CHILLY! I just switched
out my summer sandals for heavier/closed-in
shoes (with socks) – Baby, it’s getting COLD!
Looking at next week, for Monday the high is
expected to be 79 (with showers) and 81 Tuesday –
that’s promising! I’m the person that always hopes/
looks for “Indian Summer” – here in the North we
usually have one or more days of that – a very brief
insert of unusually warm weather (usually after our
first frost) which immediately follows with really
cold weather & winter.

I’ve been babysitting more that my usual ‘one day
a week’ lately – as I’ve explained, the other Grandma
usually gets him (1 1/2 yrs. now) most of the time
(and loves it). Since I’m already a seasoned Grandma
(and former Day Care provider and Foster parent of
infants & toddlers for years) – it’s fun to see my
grandson, but spending hours & hours listening to
NICK, JR. TV gets ‘mind numbing’! On the good side,
I managed to knit a newborn & a premie baby hat
yesterday for today’s delivery. Went to their house
yesterday at 10:30 a.m. (hoping to get off around
2/2:30) – well, let’s just say I ordered a pizza to pick
up at 6:15p.m. on my way home. Was hoping for
a lighter week next week, but was asked to sit
Mon & Tues (apparently other Grandma now is
having the REST of her wood floors sanded/re-
finished . . . SIGH!!!) Oh well, am hoping for a
reprieve soon and back to my old ‘one-day-a-
week’ sitting – we’ll see.

Hope you are in good health and beginning
to enjoy the upcoming Fall ‘fun’ things, like:
Pumpkin everything, crunchy leaves as you
walk, a brisk air as you go outside, seeing the
leaves changing colors, CIDER & DONUTS!

Hugs;

Pammie