Happy Wet/Gloomy Sunday!

Looking at our local weather forecast, we’re in for 4 days of gloomy/wet weather; today it’s 56 degrees F. – not very warm. Yesterday was very nice – lots of sun; husband mowed the lawn. Don’t know about you, but I function MUCH better if there’s SUN – it just gives me energy and the  will to DO things (especially with this ‘stay at home’ thing going on).

Finished crocheting the squares for another baby blanket; sewed them together earlier. Now all that’s left is crocheting a border and it’s done. Sometimes I really need an EASY project to off-set other knitting work. I’m still working on two knit blankets; don’t know why but sometimes I get it in my head that I NEED to knit more challenging patterns, hence the two blankets that are not finished yet. One is about 3/4ths done, the other is a long way from it!

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No-Bake Scotcheroos (cookies)

1 C. light corn syrup
1 C. granulated sugar
1 C. (creamy or chunky) peanut butter
6 C. crispy rice cereal (or Special K cereal)
1 C. semi-sweet chocolate chips
1 C. butterscotch chips

Grease or spray a 9 X 13″ baking dish.
In large saucepan over medium heat, cook
corn syrup & sugar just until it comes to
a boil, stirring occasionally. Remove from
heat; stir in peanut butter; stir until blended.
Add cereal, stir until evenly coated & pour
into prepared pan – pat into place.*
In small saucepan over Low heat (or on
medium heat in microwave) melt chocolate &
butterscotch chips, stirring until melted. Spread
evenly over cereal. Cool at least 30 minutes
until firm. (can refrigerate to speed up process).
Cut into bars.

*Post suggested spraying the back of a metal
spatula then pressing down on the cereal to
make it firm.

(recipe: thebetterbaker.blogspot.com)
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Ham, Cheese & Tomato Quiche

1 (9 inch) uncooked frozen pie crust
2 T. flour
1 C. evaporated milk
3 eggs
1/2 C. shredded Cheddar cheese
1 fresh medium sized tomato,
chopped
1/4 C. onion, chopped
1 C. cooked ham, chopped
1/8 tsp. thyme
1/4 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg

Preheat oven 375 degrees F.
Pierce unbaked pie shell several
times with a fork. Add ham, tomato,
cheese & onion to shell. In a bowl
whisk flour, eggs, milk, salt/pepper &
spices until smooth – pour over
ingredients in shell. Bake 50-55
minutes.

(recipe: thesouthernladycooks.com)
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Stuffed Pepper Soup
(stove or crockpot )

1 1/2 – 2 lb. lean ground beef
3 large green peppers, seeded/
chopped
1 large onion, chopped
4 oz. fresh button mushrooms,
cleaned/chopped
1 (32 oz) carton beef broth
2 (10 3/4 oz, ea) cans tomato soup,
undiluted
1 (28 oz) can petite diced tomatoes,
undrained
4 shakes Worcestershire sauce
2 tsp. Italian seasoning
1/2 tsp. black pepper
=
1 1/2 C. cooked rice

In large soup pot brown/crumble beef
with green peppers, onion & mushrooms
until beef is no longer pink; drain. Stir in
broth, tomato soup, tomatoes & Worc.
sauce – bring to boil. Cover & reduce heat
to simmer at least 30 minutes, stirring
occasionally. Add Ital. seasoning, pepper &
rice – heat through. Serves 10-12

NOTE: This can be made in a crockpot:
After browning meat, peppers, mushrooms
& onions; drain then transfer to crockpot
along with broth, soup, tomatoes, Wors.
sauce, Ital. seasoning & pepper. Cover &
cook on Low 4-6 hours (or High 2-3 hours).
About 30 minutes before serving, add cooked
rice so that it has enough time to heat through.

This recipe can also be FROZEN! Store in
airtight freezer-safe ziplock bag or freeable
container. Allow to thaw overnight in fridge
before reheating on stovetop or microwave.

(recipe: lovebakesgoodcakes.com)
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Pork Chop Supreme

4 boneless pork chops
4 thinly sliced medium potatoes
1 envelope Lipton onion soup mix
1 can cream of mushroom soup
1/4 C. milk
salt/pepper, to taste

Preheat oven 350 degrees F.
Spray medium-sized casserole
dish with nonstick cooking spray.
Brown chops in a skillet in 1/4 C. oil;
drain. Slice potatoes into prepared
dish in even layer. Place chops on top.
In a small bowl combine dry soup mix,
cream of mush. soup & milk – stir well &
pour over top of chops. Bake 1 hour.

(recipe: 07recipes.com)
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Teriyaki Chicken Casserole

3/4 C. soy sauce
1/2 C. water
1/4 C. brown sugar
1/2 tsp. ground ginger
1/2 tsp. minced garlic
2 T. cornstarch + 2 T. water
2 small boneless, skinless
chicken breasts
1 (12 oz) bag stir-fry vegetables

3 C. cooked brown or white rice
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In small
saucepan combine soy sauce,
1/2 C. water, brown sugar, ginger &
garlic. Cover & bring to boil over medium
heat. Remove lid & cook 1 minute
once boiling. In small dish stir
cornstarch & water until smooth.
Once sauce in saucepan is boiling,
add cornstarch mixture & stir to
combine. Cook until sauce starts to
thicken then remove from heat.
Place chicken breasts in prepared
dish. Pour 1 C. sauce on top.
Bake 35 minutes until cooked through.
Remove from oven & shred chicken
into a dish using 2 forks.
Steam or cook stir-fry veggies according
to pkg. directions.
Add cooked veggies & rice to dish with
chicken. Add most of remaining sauce,
reserving a bit to drizzle over top when
serving. Gently toss everything together
in dish until combined. Return to oven
& cook 15 minutes. Remove from oven
& let stand 5 minutes before serving.
Drizzle each serving with remaining
sauce.

(recipe: allrecipes.com)
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Sloppy Joe Casserole

1 1/2 lb. ground beef, cooked; drained.
1 (15.5 oz) can sloppy joe sauce
2 c. shredded Cheddar cheese
2 C. Bisquick baking mix
2 large eggs, lightly beaten
1 C. milk
1 T. sesame seeds (optional)

Preheat oven 400 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet brown beef over
medium heat; drain & stir in  sloppy
joe sauce. Pour into prepared dish &
sprinkle top with cheese.
In large bowl combine Bisquick mix,
eggs & milk just until blended – pour
over cheese & sprinkle with sesame
seeds. Bake 25 minutes until golden
brown. Serves 8

(recipe: tasteofhome.com)
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Crockpot Turtle Brownies

1 (18.5 oz) box brownie mix PREPARED
(but not baked)
1 (10.5 oz) bag mini marshmallows
1 (11 oz) bag caramels, unwrapped &
cut in half
1 C. chopped pecans
=
Spray insides of crockpot with
nonstick cooking spray.
Mix marshmallows & caramel halves
to brownie batter – stir until all
ingredients are mixed throughout
the entire batter.
Spoon batter into crockpot &
spread evenly across bottom.
Cover & cook on Low 4-6 hours.
Serves 10-12

(recipe: recipesthatcrock.com)
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Boston Cream Bundt Cake

1 box yellow cake mix
3 eggs
1 C. water
1/2 C. cooking oil
2 C. chocolate chips
1/2 C. heavy cream
2 (3.5 oz, ea) vanilla pudding
snack cups
8 tsp. whipping cream
8 marashino cherries

Preheat oven 350 degrees F.
Spray & flour a Bundt cake pan.
In large bowl using elec. mixer,
mix dry cake mix, eggs, water &
oil until well blended (about 1
minute on Low) – pour into prepared
pan. Bake 25-35 minutes. NOTE:
When top of cake starts to firm up,
insert a toothpick in middle of cake;
as soon as it comes out clean, remove
cake (be sure not to over cook or it
will be dry). Remove from oven & let
cool at least 10 minutes.
=
When cake is baking, add choc. chips
to a large microwaveable bowl &
microwave 1 minute – stir until chips
are evenly melted – continue in 15-
second increments until all chips are
completely melted & smooth. Add
heavy cream to choc. & stir. (IF cream
is cold, you will need to re-heat the
choc. with the cream to melt it again-
microwave in 15-second increments,
stirring in between until chocolate is
smooth & creamy.
=
When cake is cooled & still in pan, poke
holes close together along the middle of
the cake forming a circle. Fill a piping bag
(or a ziplock sandwich bag with bottom
corner snipped to make a piping bag)
with vanilla pudding. Squeeze pudding
into poked holes in cake until full.
Loosen edges of cake from pan using a
small spatula. Place a serving plate on top
of bundt pan, invert cake with plate,
so that cake is now on the plate – out of
the pan. Pour the melted choc. chips
mixture over top of cake so that it drips
down the sides & middle evenly. (Make
sure cake has cooled or chocolate may
melt & become too thin).
Add 8 dollops of whipped cream to top of
cake, spacing evenly apart (going from top
to bottom, side to side, helps space them).
Blot maraschino cherries with a paper towel
then place them on top of each dollop of
whipped cream. Serves 8-12

(recipe: mightymrs.com)

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I don’t know about your state and the restrictions with
the virus – here in Michigan there have been a few
changes to the ‘stay at home’ order. Outside
construction can resume and golf courses are now
open – 1 person/family per cart. My oldest son &
family were very happy to get out yesterday (when it
was nice & sunny) and take advantage of that. We
still have the ‘must wear a face mask’ in any store;
no eating IN at any restaurants yet, no hair cut places
open. I’m really missing our friends at church; can’t
imagine what church will be like when this is all over.
I’ve chatted with several friends about this; also
saw an article in our local paper recently about some
Catholic churches which will be opening. No hymnal
usage, only sing a few familiar hymns, no choir, no
passing the offering plate (will have a ‘donation box’
somewhere for that), no hand-shaking/hugging, etc.,
social distancing rules (stay 6 feet apart in the pews,
families together, NO childrens nurseries, childrens
church, etc. It will CERTAINLY BE STRANGE! One of
my friends from choir noted that our church is mostly
older people (that’s true) and probably most of them
will NOT be returning once the church opens again,
just simply due to fear. She mentioned one of our
pastors saying we might have to go to two services,
because our church would probably not hold everyone
if we had to do the 6 feet distancing – we’ll see.
These are scary times we’re living in – there is NO MORE
NORMAL as we were used to.

Hope you are all coping with these changes and are
able to stay safe & healthy. Keep your chin up – there
WILL be an end to this – eventually!

Hugs;

Pammie

A little drive in the country

Today I ‘attempted’ to deliver the three baby blankets to my new charity: Crossroads Center in Auburn Hills, MI. It’s about a 20 minute drive – beautiful day, I found it without much trouble EXCEPT the one thing I forgot to do: check their hours! Yep – closed Friday, Saturday, Sunday! Oh well – it was a nice little drive in the ‘country’. Here are the blankets:

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Some really tasty-sounding recipes are coming in so I wanted to share.

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Magic Pumpkin Layer Cake

1 box yellow or white cake mix
(plus ingredients to make cake)
1 (30 oz) can pumpkin pie filling mix
1 (12 oz) can evaporated milk
2 eggs
1 (3.5 oz) box instant vanilla pudding mix
2 tsp. pumpkin pie spice, divided
1 C. cold milk
1 (8 oz) tub Cool Whip, thawed

Optional topping/decoration:
mini cinnamon chips
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Prepare cake mix accordg.
to pkg. directions & pour into prepared
pan.
In a bowl mix pumpkin pie mix, eggs,
evap. milk & 1 tsp. pumpkin pie spice –
stir well & pour slowly onto cake batter
over entire cake. Bake 50-60 minutes.
(Cake will look a bit darker than what you’re
used to – that’s OK). Cool cake completely
(at least a couple hours)

Once cake is cooled, prepare topping:
Topping:
In a bowl combine instant pudding mix with
1 tsp. pumpkie pie spice; pour in cold milk &
whisk until pudding  begins to thicken. Gently
fold in Cool Whip & spread over cooled cake.
(sprinkle optional topping on top)
Serves 12

NOTE: You can serve this immediately but
poster recommends refrigerating at least
1 hour before serving.

(recipe: thecountrycook.net)
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Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

(recipe: crockpotladies.com)
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Crustless Spinach, Onion, Feta Quiche

1 medium onion, diced
6 oz. baby spinach
3 large eggs*
1/2 C. flour
1/2 tsp. baking powder
pinch cayenne pepper
1 1/3 C. milk
1/2 C. feta cheese

Preheat oven 350 degrees F.
Lightly spray (using nonstick
cooking spray) a 10 inch quiche/
tart pan (or pie plate). In medium
skillet cook onion with a bit of
vegetable oil (or cooking spray)
over medium-high heat until
translucent & tender. Add spinach
& cook until spinach wilts. Set
aside to cool for a few minutes.
In large bowl whisk eggs, flour &
baking powder. Whisk in milk then
stir in spinach mixture – pour into
prepared dish & top with feta cheese.
Bake 25 minutes until center is set
& outside edge is golden brown. Let
stand 5 minutes then slice & serve.
Serves 6

*NOTE: original recipe called for
2 eggs & 1/2 C. Egg Beaters (liquid
substitute)

(recipe: myskinnypoints.com)
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Crockpot Cinnamon Roll Casserole

1 (12.4 oz) can refrigerated
cinnamon roll dough
1/2 C. whipping cream
4 eggs
2 tsp. vanilla
3 T. maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
(sugar icing – optional, often
included in dough container)

Remove dough from can; cut
each piece into quarters. In large
bowl combine whipping cream,
eggs, vanilla, maple syrup, cinnamon
& nutmeg; whisk until smooth.
Place three-fourths of quartered
pieces in bottom of 4-quart crockpot.
Pour cream mixture on top & layer
remaining pieces on top. Cover &
cook on High 1 hour 45 minutes. If
your dough came with icing, drizzle
over warm casserole before serving.
Serves 4-6

NOTE: For a more festive flavor: omit
nutmeg & mix zest of 1 clementine
orange with 1 T. granulated sugar –
sprinkle over top of casserole instead
of using icing.

(recipe: cooktopcove.com)
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Eggplant & Tomato Sauce (or
can be used on pasta)

1 medium eggplant, cut into 1/2
inch cubes
4 cloves garlic, smashed & chopped
2 T. olive oil
1 (28 oz) can plum tomatoes, do
not drain)
salt/black pepper, to taste
chopped basil or parsley – optional
garnish

Heat oil in large, deep skillet over
medium-high heat. When hot, saute
garlic in oil. Add eggplant & cook
about 3 minutes, until it begins to
soften. Coarsely chop the tomatoes &
add to skillet along with juices. Season
with salt/pepper & simmer, uncovered,
15-20 minutes. Add chopped herbs,
if using & serve over your favorite
(cooked) pasta. Serves 4 (3/4 C. sauce
each)

(recipe: skinnytaste.com)
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Bacon/Cheddar/Beer Cheese Dip

8 oz. cream cheese, room temp.
2 C. (8 oz) shredded Cheddar cheese
1/2 C. sour cream
1/2 C. beer
3/4 C. bacon bits
1 C. cooked yellow corn
3 T. diced jalapenos
1/3 C. salsa
=
green onion, sliced
limes – optional, for serving
cilantro – optional, for serving
=
In a large saucepan add cream
cheese, Cheddar cheese, sour cream &
beer over medium heat. Heat, stirring
regularly, until fully melted & smooth.
Add bacon bits, corn, jalapenos & salsa –
stir until well combined. Remove from
heat & pour into a serving bowl. Garnish
with green onions, limes, cilantro &
any other additional garnishes. Serve
warm.

(recipe: yummly.com)
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Peanut Butter French Toast

2 T. butter
4 slices white bread
1/2 C. creamy peanut butter
2 T. grape jelly
3 eggs, beaten
1/4 C. milk

(optional garnish: powdered sugar)
=
In a nonstick skillet over medium
heat melt butter.
Make 2 sandwiches with bread,
peanut butter & jelly. In a bowl
whisk eggs & milk. Dip each sandwich
into egg mixture & place in hot pan.
Cook sandwiches on each side (about
2-3 minutes per side) until golden.
Serve sprinkled with powdered sugar.
Serves 2

(recipe: gooseberrypatch.com)

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Our weather has definitely kicked in to high
gear – it was 33 degrees F. when I got up today
and now it’s a ‘balmy’ 34! Light dusting of snow
on the ground but a beautiful clear blue sky so
even if it’s cold, it’s nice. (meaning: can be
tolerated with warm clothes/jacket/gloves).

This ‘no-babysitting’ week has felt strange (don’t
get me wrong – I’m not complaining, just commenting).
I was supposed to go out to lunch with a friend on Monday
but she cancelled. Tuesday was a kind of non-day – just
grocery shopping. Wed. Knit Group & special needs
group, yesterday – nada . . . just made my family’s
favorite dinner: Meat & Potato Pie (it’s basically just
a meatloaf in a 9 X 13″ pan frosted with mashed
potatoes then topped with Cheddar cheese – put it
under the broiler to melt the cheese – they love it.
Today – not much planned, either! Sure feels weird
with NO PLANNED things to do! I’m kind of tossing
around making another baby blanket with either
6 or 7″ squares using up a lot of baby yarns – we’ll
see. Problem with that is: the yarns are various
‘weights’ – some are baby weight, some are worsted
but that’s a problem for me to figure out, right?

Hope you’re having a GREAT day! Remember to
look outside & enjoy a little of God’s creations!

Hugs;

Pammie