and so we begin with HOLIDAY RECIPES!

My inbox in chock-ful of holiday recipes – where to start? Which ones to keep? Oh my – it’s a job! If you’ve been reading my blog for any amount of time you know that I love to find ‘interesting’ recipes from all sorts of various sites. I try to remember, every once in awhile, to make note here that these are NOT my recipes, and I note the site at the bottom of the recipe where I found said recipe. Since we have Thanksgiving in our sights very soon, I thought I’d try to start posting recipes that might help you in your choices for what to cook/serve for YOUR holiday meal.

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

Crockpot Turkey Breast & Gravy

2 tsp. dried parsley flakes
1 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. paprika
1/2 tsp. black pepper
2 medium onions, chopped
3 medium carrots, cut into
1/2″ slices
3 ribs celery, coarsely chopped
1 bone-in turkey breast (6-7 lb),
skin removed
1/4 C. flour
1/2 C. water

Mix first 5 ingredients in a bowl.
Place vegetables in bottom of
crockpot; top with turkey. Rub
turkey with seasoning mixture
from bowl. Cover & cook on Low
5-6 hours until temp. of turkey
(using a thermometer) reads
at least 170 degrees F. Remove
from crockpot; let stand, covered,
15 minutes before slicing.
Serves 12

Gravy:
Strain cooking juices into a small
saucepan. Mix flour & water until
smooth; stir into cooking juices &
bring to a boil. Cook & stir until
thickened, 1-2 minutes.

(recipe: tasteofhome.com)
——————————–

Crockpot Turkey Breast
(brined then cooked)

9 lb. turkey breast, thawed
1/2 C. kosher salt
1/2 C. sugar
10 oz. soy sauce
1/2 C. Worchestershire sauce
2 tsp. dried celery seed
2 T. poultry seasoning

In a large stock pot dissolve
salt & sugar in warm water.
Add soy & Worc. sauce, celery
seed & poultry seasoning. Place
thawed turkey breast in pot &
cover with water – refrigerate
24 hours.
Remove turkey from brine &
rinse off with water. Place turkey
breast in crockpot; cover & cook
on Low until internal temperature
reaches 165 degrees F (about
8 hours). Makes 8
servings

NOTE: poster said that after
brining & rinsing breast, she rubbed
the breast with poultry seasoning
before placing in crockpot.

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

Carrots Au Gratin

2 C. carrots, peeled/thinly
sliced
1/4 C. minced onions
1/2 C. water
1/4 C. plus 3 T. butter,
divided
1/4 C. flour
1 1/2 C. milk
1/3 C. shredded Cheddar cheese
1 T. dried parsley
2 C. butter crackers (like Ritz),
crushed

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook
carrots & onions in water until
tender; drain. Add 1/4 C. butter
& flour – stir in milk. Cook & stir
until thickened. Remove from
heat; add cheese & parsley –
stir well then pour into prepared
dish. Mix remaining butter &
crushed crackers together –
sprinkle on top of dish & bake 20
minutes. Serves 4

(recipe: gooseberrypatch.com)
———————————
Roasted Sweet Potatoes

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

Preheat oven 375 degrees F.
On a sheet tray sprayed with
nonstick cooking spray lay out
potatoes in a single layer. Drizzle
oil, honey, cinnamon, salt/pepper
over potatoes. Roast 25-30 minutes
until tender. * When you remove
them & transfer to a serving
platter, drizzle more olive oil over
them.

*Poster said she likes to roast them
a little longer so check them & poke
with a fork to see if they’re done.

(recipe: all-my-recipes.com)
———————————–

Layered Sweet Potato Casserole

5-6 sweet potatoes
1/2 C. (1 stick) margarine
3/4 C. brown sugar

Preheat oven 375 degrees F.
Place sweet potatoes in stock pot
filled with enough water to cover;
heat to boiling & cook about 15
minutes (test with a fork). They need
to be done but not mushy). Drain &
allow to cool. Peel sweet potatoes,
being careful to leave as much flesh
as possible. Slice into 1/2 inch slices
& place slices in bottom of a 2 qt.
baking dish, enough to cover bottom.
(you will be making 3 layers, total)
Cut margarine into 1/2 T. slices &
place 5-6 pats over sweet potatoes.
Sprinkle 1/4 C. brown sugar over
margarine & repeat layers twice more,
ending with brown sugar on top.
Bake 40 minutes; remove from oven &
allow to cool 10 minutes before serving.

(recipe: mostlyhomemademom.com)
——————————

(my son does Brie every year for an appetizer)

Maple/Bacon baked Brie

8 slices bacon, chopped
1/4 C. maple syrup
1 sheet puff pastry, defrosted
1 wheel Brie cheese (unwrapped)
1 egg mixed with 1 T. water (egg wash)
2 T. pecans, chopped

crackers, small slices ‘party breads’
for dipping

Preheat oven 400 degrees F.
In small skillet over medium heat
cook bacon until crisp – 8 minutes.
Drain; add maple syrup to skillet
& stir until combined. On a parch-
ment lined baking sheet, roll out
puff pastry. Place Brie on top & top
with all but 1-2 T. maple/bacon
mixture. Fold up each corner of
puff pastry, brushing each fold
corner with egg wash. Top with
pecans & remaining maple/bacon
mixture. Bake until puff pastry
is golden (cover with foil if getting
too dark). Serve immediately
with dippers.

(recipe: delish.com)
—————————–
Baked Brie w/Cherry Preserves

1 sheet puff pastry, defrosted
1 (7 oz) wheel Brie cheese, unwrapped
1/4 C. cherry preserves
egg wash (1 egg mixed with 1 T.
water)

Preheat oven 400 degrees F.
Cut puff pastry into 8-inch square.
Place Brie in center of pastry &
top with cherry preserves. Fold
up corners of pastry, sealing at
top & brush with egg wash.
Bake 20-25 minutes until pastry
is golden brown & cheese is melted.
(if top of pastry starts browning
too much, cover with foil)

(recipe: delish.com)
————————————-

Crockpot Mint Hot Chocolate

2 (11.8 oz, ea) bags milk chocolate
chips
1/4 C. unsweetened cocoa powder
1/4 C. sugar
1 T. vanilla
2 tsp. mint extract
1 gallon whole milk
marshmallows – for serving

Place all ingredients (except marsh-
mallows) in crockpot – stir. Cover &
cook on High 2 – 2 1/2 hours, stirring
occasionally. Serve with marshmallows.
Serves 10

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

Pumpkin Pie “Bites”

1 tube crescent roll dough

Filling:
3/4 C. pumpkin puree, squeezed
in paper towels to drain moisture
2 oz. cream cheese, softened
2 T. brown sugar
2 T. granulated sugar
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. allspice
1 egg yolk
1/2 tsp. vanilla

Coating:
1 T. unsalted butter, melted
1/2 C. granulated sugar
1/2 tsp. cinnamon

Icing:
1/3 C. powdered sugar
2 tsp. milk (or more to reach
desired consistency)

Preheat oven 375 degrees F.
Line a baking sheet with cooking
parchment paper.
In medium bowl mix cream cheese,
gran. sugar & brown sugar until
well combined. Add pumpkin puree,
cinnamon, ginger, nutmeg & allspice.
Add egg yolk & vanilla – mix until
smooth. Unroll crescent dough &
separate into 4 rectangles, sealing
perforations between 2 triangles
with your fingers. Cut each rectangle
in half to make 8 total squares.
Scoop 2 T. filling into center of each
dough square – pinch corners of
dough around filling & roll gently to
make a well-sealed ball.

In a pie pan or plate mix Coating:
1/2 C. sugar & 1/2 tsp.
cinnamon – brush each ball with
melted butter then roll evenly in
cinn/sugar mixture.

Set each ‘bite’, seal-side down,
on prepared sheet 2 inches apart.
Bake 11-15 minutes until golden brown.

While bites are baking prepare Icing:
In small bowl mix powdered sugar &
1 tsp. milk – until you reach desired
thickness (add more milk, if needed).
Drizzle over bites & serve immediately.

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

I will have lots more holiday recipes coming –
this is just the beginning. Yesterday I chatted
with our oldest son (the chef) to kind of get
an idea of what we’re doing for our holiday
dinner. He decided that he wants to ‘pare
down’ this year (last year was a bit ‘over the
top’). He’s cooking the turkey & doing a baked
brie appetizer. Other grandma switched gears
on me: I guess she’s not doing the cold sides,
but is doing sweet potatoes & some sort of
pretzel appetizer? I’m sticking with ‘the
usual/tried & true’: garlic mashed potatoes,
green bean casserole, (thinking of going with
croissants this year), and some sort of desserts.
I know we won’t go away hungry!

Had an easy babysitting yesterday: 1:30 –
around 3:45! He’s 8 months old now, has
3 teeth, is standing & attempting to stand
without holding onto something – lots of
standing & rocking back & forth plus lots
of “Dadada!” I haven’t seen him in 2 weeks
so we had fun playing. Older grandson (11)
almost brought me to tears; I was getting
my shoes on to go home and he said:
“You’re not leaving now, Grandma, are
you?” I said “Well, it’s time to go” and
he ran & gave me a huge hug and said:
“But I haven’t seen you in a LONG time
and I miss you!” WOW! It’s the little
things like that in life that make you
just want to pause time and savor it –
it doesn’t get any sweeter than that.

Make SURE you take time for those
things in your life that are IMPORTANT-
life is short . . . savor the moments!

Hugs;

Pammie

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Halloween, 2017

WE HAD TRICK OR TREATERS!

Surprise! In my last blog entry I explained that we NEVER get beggars at our house because we live on a main road (speed 45 MPH) so when the time comes, we just turn off our lights & chill until trick or treating hour is over. Last night, while happily playing a solitaire game on my computer, I hear my cell phone. I answer, only to hear my oldest son say: “Mom, come open the door!” I go to the door and this is what I found! They said that since my grandson is too young for Halloween, they decided to just go visit the grandparents, for fun! Baby was super grumpy – he’s getting a top tooth in, but after a bit of goofing on my part, he was back to his usual happy self – even let out a few very loud “Dadada’s! It was a very nice surprise!

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

Apple Pie Bread Bowl
(appetizer)

1 bakery round loaf of bread
5 assorted apples (Gr. Smith, Honey
Crisp, Gala) peeled/sliced
2 T. lemon juice
1/4 C. granulated sugar
1/4 C. brown sugar
1/2 tsp. cinnamon
pinch salt
1 T. unsalted butter, melted
sugar, for sprinkling top
caramel syrup, warmed,
for serving

Preheat oven 375 degrees F.
Slice top off bread, hollow out
insides, creating a bowl (reserve
carved out bread for dipping)
In large bowl mix apples, lemon
juice, sugar, cinnamon & salt until
well combined. Transfer to inside
of bread bowl, making sure to fully
stuff it. Place top of bread back on;
brush bread all over with butter &
sprinkle with sugar. Wrap loosely
in foil & bake 1 hour until mixture is
tender & bread is golden. Drizzle
with caramel & serve. Serves 6-8

(recipe: delish.com)
——————————–
Tuscan White Bean Chicken Soup
(crockpot)

2 (15 oz., ea) cans cannellini beans,
drained/rinsed
1 (15 oz) can diced tomatoes, reserve
juices
1 (32 oz) box chicken or vegetable broth
1 1/2 C. carrots, diced
1 1/2 C. celery, diced
1 C. yellow onion, diced
4 boneless, skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 sprig rosemary
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. red pepper flakes
kosher salt/black pepper, to taste

Parmesan cheese, grated – optional
garnish

Place chicken, carrots, celery, onion &
garlic in crockpot. Add cannelini beans &
diced tomatoes (with juices); pour in
chicken broth. Season generously with
salt/pepper then add bay leaves,
rosemary sprig, oregano, thyme, basil &
red pepper flakes. Stir well then cover &
cook on High 3-4 hours or Low 6-8 hours
until chicken is thoroughly cooked. Using
2 forks, remove chicken to a plate &
shred – return chicken to pot & stir.
Serve hot, garnished with Parmesan
cheese, if desired. Serves 8

Optional: Place all ingredients (uncooked)
into a large resealable plastic gallon-sized
bag; squeeze out all remaining air & freeze
for up to 6 months before cooking.

(recipe: 12tomatoes.com)
—————————————–

Smoked Sausage/Potato Casserole

3 C. potatoes peeled/cut into cubes when
cool (approx 1 lb)
4 T. butter
4 T. flour
2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
1/2 lb. Velveeta cheese, diced
1/2 C. sharp Cheddar cheese, shredded
1 lb. skinless smoked sausage
1/8 tsp. paprika

Preheat oven 350 degrees F.
Cut sausage in half, lengthwise then
chop into 1/2 inch ‘half-moon’ cuts.
Cook in skillet about 15 minutes,
turning frequently to slightly brown.
Place cooked/diced potatoes in a
2-qt. casserole dish. Add cooked meat
& gently mix. In a sauce pan, over
medium heat add all remaining
ingredients (except Chedd. cheese &
paprika) – heat until warm, melted &
smooth. (Use a whisk & stir constantly).
Pour sauce over potatoes & meat;
sprinkle shredded sharp cheese on
top then sprinkle paprika evenly
over top. Bake 35-45 minutes.

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

Buffalo Chicken Rollups

2 (8 oz, ea) pkgs. cream cheese,
softened
1 (1 oz) pkt. ranch seasoning mix
1/2 C. wing sauce
1 1/2 C. shredded, roasted chicken
(OR) 2 (5 oz, ea) cans canned
chicken, drained
1 C. shredded Cheddar cheese
1 C. chopped green onion
6 (10 inch) flour tortillas

Ranch salad dressing, for dipping

Using stand mixer or in large bowl
using elec. mixer, mix cream cheese &
ranch seasoning until well combined.
Mix in wing sauce then use a rubber
spatula to stir in chicken, cheese &
green onions. Spread mixture evenly
onto tortillas. Roll up tortillas &
refrigerate 3 hours. Slice into rounds
& serve with bowl of ranch dressing
for dipping. Refrigerate any leftovers.
Makes approx. 60 rollups

(recipe: mymagazine)
————————————

Asian Apple Slaw

1/2 C. mayonnaise
1 tsp. soy sauce
2 tsp. sugar
1 tsp. apple cider vinegar
1/2 T. grated fresh ginger (or
1/2 tsp. ground ginger)
1 (16 oz) bag coleslaw mix
2 green onions, chopped
1 Granny Smith apple, cut into
thin strips

In large bowl combine mayo,
soy sauce, sugar, vinegar &
ginger. Stir in remaining
ingredients & chill 1 hour.
Serves 8

(recipe: hellmanns.com)
———————————-

Caramel Apple Cheese Ball

2 (8 oz, ea) blocks cream cheese,
softened
1/4 C. caramel sauce, + more for topping
1 T. lemon juice
1/2 tsp. cinnamon
pinch of salt
1 C. shredded Cheddar cheese
1 C. Granny Smith apple, finely
chopped
2 C. pecans, toasted/chopped
=
crackers, for serving

In large bowl with elec. mixer, beat
cream cheese with caramel, lemon
juice, cinnamon & pinch salt until
combined. Fold in cheese & apples;
transfer to a sheet of plastic wrap &
shape into a ball. Freeze until firm,
30 minutes.
To plate:
Add chopped pecans to a plate.
Roll cheese ball in nuts, then transfer
to a serving platter. Drizzle with more
caramel & sprinkle with more salt,
if desired. Serve with crackers.
Serves 8-10

(recipe: delish.com)
———————————–

Crockpot Spicy Kielbasa Jalapeno Dip

1 lb. kielbasa sausage, diced small
16 oz. cream cheese
1/3 C. mayonnaise
1/3 C. apricot preserves
1/4 C. fresh seeded/chopped
jalapeno pepper
2 T. hot sauce

Optional dippers:
chips/corn chips
crackers
sliced crusty bread

In medium skillet brown diced
sausage over medium-high heat,
stirring occasionally until browned;
add to crockpot with remaining
ingredients – stir to combine. Cover
& cook on Low 2-3 hours. Serve
with chips, crackers or slices of
crusty bread. Serves 8

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

Pumpkin Cream Cheese Muffins

Cream Cheese Filling:
8 oz. cream cheese, softened
1 egg
4 T. sugar
1/8 tsp. salt
1 1/2 C. mini chocolate chips

Muffins:
1 1/4 C. pumpkin puree
3/4 C. sugar
1/2 C. vegetable oil
2 eggs
1 1/2 C. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Preheat oven 350 degrees F.
Line 24 muffin tins with paper
liners.

Cream Cheese Filling:
Beat cream cheese, egg, sugar &
salt together in large bowl using
elec. mixer. Stir in chocolate
chips.

Muffins:
Beat eggs, sugar, pumpkin puree &
oil until smooth using elec. mixer.
In separate bowl, mix flour, baking
soda, baking powder, salt & pumpkin
pie spice – mix into pumpkin batter.
Divide batter between muffin cups.
Use a small spatula or back of a spoon
to make an indent in middle of each
muffin batter. Add a scoop of the cream
cheese mixture to center of each one.
Bake 17-21 minutes until a toothpick
inserted into pumpkin part of muffin
comes out clean. Makes 24

(recipe: thegunnysack.com)

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

Had to go out today for a few errands and BOY –
it’s CHILLY out there! 37 degrees F. is NOT the
temperature I was expecting – time to get out
my heavier jacket (before finally dragging out
my VERY heavy winter coat). Brrrrrrrr!

Gas prices jumped a bit lately from $2.49/9
to $2.69/9 – guess it’s to be expected, eh?

Hope you stay warm & cosy – enjoy your day!

Hugs;

Pammie

Another “Hurry up & wait” day

Another issue of my special needs group’s newsletter is due to be mailed IMMEDIATELY but . . . I’ve been awaiting final approval of the date for our group Christmas dinner. Apparently, the lady in the church office who would be giving us final approval is NOT IN today so I’m sorta freaking out a bit. The lady that does the printing is OUT & they need to be mailed ASAP. To make a long story short(er) finally got the call the printing lady is IN: After a quick revise on the event listing in the newsletter, I’m off to pick up the printed copies; church office closes at 4 p.m. and it’s 3:26 (picked them up, they’re folded & in envelopes – just waiting for traffic to clear a little in front of my house & they will be trecked to the Post Office to mail. SIGH!)

LOTS of yummy sounding recipes coming in – hard to chose which ones to share!

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

Caramel-Apple Cheesecake Dip

1 (8 oz) pkg. cream cheese, softened
to room temp.
1/2 C. caramel sauce, warmed
1/2 C. chopped pecans
3-4 sliced apples, for serving

On a serving plate pour caramel
over softened cream cheese block.
Top with chopped nuts & serve
with apples. Serves 6

NOTE: to keep apple slices from
browning, dip in lemon juice before
serving. (they will not taste like lemon)

(recipe: delish.com)
——————————

Crockpot Spaghetti Squash & Cheese

2 spaghetti squash – washed
1 C. chicken broth
salt/pepper, to taste
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1/3 C. heavy cream

Pour broth in crockpot. Cut squash
in halves; scoop out seeds with a
spoon (discard seeds); pierce halves
with a knife 5-6 times. Salt & pepper
insides & place, cut sides down, in
broth. Cook on High 4 hours. Carefully
remove halves & cool a few minutes.
Holding halves with a thick kitchen
towel, scoop out squash. (throw away
outer skin) Return scooped out portion
to crockpot. Add cheeses & stir well.
Cover & cook on High 5-10 minutes until
cheese melts. Stir in heavy cream & taste/
adjust seasonings, if needed. Serves 12

NOTE: this is a very cheesy dish – if you
don’t want it as cheesy, you may want to
reduce the amount at the end.

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

Butternut Squash & Sausage Soup

1 large butternut squash (4 – 4 1/2 lb.)
1 medium onion, chopped
1 medium tart apple, peeled/coarsely
chopped
2 tsp. olive oil
6 cloves garlic, minced
2 tsp. dried thyme
1/2 tsp. black pepper
1/2 tsp. dried marjoram
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
6 C. chicken broth
4 fully cooked Italian sausage
links, chopped
4 large carrots, chopped
2/3 C. plain Greek yogurt
4 tsp. minced fresh sage
1 tsp. cider vinegar

Optional toppings:
Corn bread croutons
plain yogurt

Preheat oven 400 degrees F.
Cut squash in half lengthwise;
discard seeds. Place squash,
cut side down, in 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Bake, uncovered,
45-60 minutes until tender. Cool
slightly; scoop out pulp.

In a Dutch oven, cook onion &
apple in oil until tender. Add
garlic; cook 1 minute longer. Stir
in seasonings; cook until fragrant,
about 10 seconds. Add broth &
squash; bring to boil. Reduce heat;
simmer, uncovered, 15-20 minutes
to allow flavors to blend. Cool
slightly. Place mixture in a blender,
in batches; cover & blend until
smooth. Return pureed mixture to
pan; stir in sausage & carrots –
bring to boil. Reduce heat; cover &
simmer 15-20 minutes until carrots
are tender.

Just before serving, stir in 2/3 C. yogurt,
sage & vinegar. Serve topped with
croutons and/or yogurt if desired.
Serves 8 (3 1/4 quarts).

(recipe: tasteofhome.com)
———————————

Bacon/Cheddar Potato Cakes

6 slices bacon
4 C. cold, leftover mashed potatoes
2 eggs
2-3 cloves garlic, grated or finely
chopped
6-8 green onions, finely sliced
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1 C. shredded Cheddar cheese

Place bacon in large, deep skillet
over medium-high heat; cook
bacon, turning occasionally, until
evenly browned & crisp, about
10 minutes. Remove to paper
towel-lined plate; crumble. Leave
drippings in skillet & add garlic &
green onions – saute 1-2 minutes
until slightly soft; drain. Mix mashed
potatoes, eggs, onion powder, salt/
pepper in a bowl. Stir in crumbled
bacon, cheese & sauted garlic/onion.
Form mixture into 8 patties. Heat
bacon drippings over medium-high
heat & pan-fry patties until crisp
on each side, about 4 minutes per
side. Drain on paper towels & serve.
Makes 8 patties.

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

Pumpkin Mac & Cheese with
Roasted Veggies
(possibly overnight recipe,
depends on whether you use
a fresh pumpkin, or canned)

1 pumpkin (about 28 oz) OR
1 (15 oz) can pumpkin puree
1 (16 oz) pkg. cauliflower florets,
cut into 1″ pieces
1 (16 oz) pkg. Brussels sprouts,
quartered
1 1/2 tsp. olive oil
3/4 tsp. kosher salt
1 (12 oz) pkg. rotini pasta
1 1/2 T. butter
1/4 C. onion, minced
2 T. flour
1 1/2 C. milk
2/3 C. chicken or vegetable broth
5 oz. grated sharp Cheddar cheese
4 oz. fresh grated Gouda cheese
2 T. fresh grated Parmesan cheese
kosher salt/black pepper, to taste
pinch nutmeg

Preheat oven 400 degrees F.
Line 2 large baking sheets with foil;
spray with nonstick cooking spray. Toss
cauliflower & Brussels sprouts with
olive oil/season with salt & spread in
even layer on prepared sheets.

NOTE:
if you are roasting the pumpkin yourself:
cut top off pumpkin (like you were carving
a jack-o-lantern); cut pumpkin into quarters.
Scoop out seeds (can save to roast, if desired).
Rinse & lay out quarters on a baking sheet to
dry overnight. Place dried pumpkin on sheet
pan & roast with other veggies 35-37 minutes,
stirring veggies & rotating pans halfway
through cooking time until veggies are soft &
have begun to brown around edges & pumpkin
is soft if pierced with a knife. Remove from oven;
when cool enough to handle, remove pumpkin
from skin (discard skin) & place pumpkin in a
food processor. Puree until smooth, adding
water by the tablespoon if needed, until smooth.
While veggies are roasting, bring large pot of salted
water to boil & cook pasta accordg. to pkg. directions,
omitting salt – drain. Over medium heat melt butter;
add onion & cook on Low 2 minutes. Add flour &
cook 1 more minute until flour is golden & well
combined. Add milk & broth; whisk, raising heat to
medium-high until boiling; cook about 4-5 minutes
until thickened slightly. Season with 3/4 tsp. salt,
nutmeg & pepper. Once it begins to thicken, stir in
pumpkin puree & cook until heated through, about
2 minutes. Remove from heat; add cheeses – mix
well until melted. Add cooked pasta & stir well.
Fold in roasted veggies. Serves 8

(recipe: skinnytaste.com)
———————————-
One-Skillet Steak

1/3 C. flour
1 tsp. salt
1/2 tsp. black pepper
1 1/2 lb. beef cubed steak
3 T. vegetable oil
1/3 C. mayonnaise
2 T. balsamic vinegar
1 T. Dijon-style mustard

In a shallow dish combine flour,
salt/pepper – mix well. Completely
coat cubed steak with mixture. In
large skillet heat oil over medium-
high heat – saute steaks 6-8 minutes
turning once, until juices run clear.
Place steaks on a covered serving
platter. Drain excess liquid from
skillet & reduce heat to Low. In small
bowl whisk mayonnaise, vinegar &
mustard; add to skillet. Return steaks
to skillet – completely coat steaks
with mayonnaise mixture. Cook
3-4 minutes until heated through.
Serves 4

(recipe: mrfood.com)
———————————-

Crockpot Fresh Breakfast Bake

12 large eggs
3/4 C. canned evaporated milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 1/2 C. Cheddar cheese, shredded
1 1/2 C. mozzarella cheese, shredded
2 lb. potatoes, thinly sliced (poster uses
Russets & doesn’t peel them)
1 1/2 lb. breakfast sausage (pork or
turkey, cooked/drained/crumbled)
1 medium yellow onion, chopped
1/2 C. green onions, sliced

Serving Options:
Parmesan cheese
Paprika

Spray insides of crockpot with
nonstick spray. In medium bowl mix
eggs, evap. milk, red pepper flakes,
salt/pepper, 1 C. of each cheese.
Place half of sliced potatoes in
bottom of crockpot. Spread half
of cooked sausage on top; sprinkle
half of onion then half of remaining
cheeses on top – repeat layers:
potatoes, sausage, onion, cheeses.
Carefully pour egg mixture over
all making sure the top all gets
covered. Sprinkle green onions on
top. Cover & cook on Low 5-6
hours or High 3 hours until eggs
are set. Sprinkle top of cooked
casserole with (optional) Parmesan
cheese and/or paprika before
serving. Serves 8

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

Pumpkin Pie Dippers

1/2 C. pumpkin puree
1/4 C. sugar
1 tsp. pumpkin pie spice
2 (store bought) pie crusts
egg wash, for dough (1 egg
mixed with 1 T. water)
2 T. cinnamon sugar

caramel sauce, warmed in
microwave, for dipping

Preheat oven 425 degrees F.
Pumpkin Pie mixture:
In medium bowl mix puree,
sugar & pie spice. On a floured
work surface, roll out one pie
crust. Spread pumpkin mixture
all over, leaving 1/4 inch border.
Top with second pie crust &
brush all over with egg wash;
sprinkle with cinnamon sugar.
Using a pizza or pastry cutter,
slice into ‘fries’ then transfer
to a parchment-paper lined
baking sheet. Bake 15 minutes
until golden. Serve with warm
caramel sauce for dipping.
Serves 6-8

(recipe: delish.com)

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

Our weather is chilly, rainy/windy & 41 degrees F.
(with the sun occasionally popping out – go figure!)
Tomorrow night is halloween – because we live on
a major road, we don’t get any ‘beggars’ – that’s
OK. When our sons were younger I’d buy each of
them a bag of their favorite candy bars and we’d
be done with it (this was after they were too grown
to trick-or-treat). Since they’re all now ‘out of the
house’, I just get a small bag for husband & I (hey,
we like chocolate, too!).

Hope you have a warm, safe day!

Hugs;

Pammie

Last GORGEOUS Sunday – probably

Our weather is gorgeous – 71 degrees F., sunny with a slight breeze; it’s supposed to start getting colder as of tomorrow, so I’m hoping to soak up some of the last of the Fall SUN while I can. The leaves are turning colors, lots of great apples available to eat/bake with, cider (yum!) it’s a great season (except for the fact that we KNOW that dreaded “S” word is in the offing . . . snow). Being that I live in the Great Lakes, we never quite know when Fall ends & Winter begins . . . could be months away or as quickly as next week!

The other grandma posted a photo on Facebook so I just had to share:

This is our oldest son, his girlfriend & their (really cute) son – he just turned 8 months. He’s working on tooth #3, still crawling & pulling himself up on everything (couches/chairs, etc.). The “Dadada” & “Mamama” stopped for now – he’s just a very HAPPY baby! Still babysitting one day a week for about 6 (sometimes more) hours & I’m happy with that schedule – just enough to enjoy him but also just enough to kinda wear me out, too.

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

LOTS of great recipes to share:

Pumpkin Ice Cream

4 bananas, mashed
1 C. pumpkin puree
1/3 C. honey
1 1/2 tsp. pumpkin pie spice

Blend all ingredients together,
place in 8 X 8″ or 9 X 9″ pan &
freeze.

(recipe: facebook)
—————————
Turkey Sausage Soup w/fresh
Vegetables

1 (19.5 oz) pkg. Italian turkey
sausage links, casings removed
3 large tomatoes, chopped
1 (15 oz) can garbanzo beans
or chickpeas, drained/rinsed
3 medium carrots, thinly sliced
1 1/2 C. fresh green beans,
cut into 1 inch pieces
1 medium zucchini, quartered
lengthwise & sliced
1 large sweet red or green
pepper, seeded/chopped
8 green onions, chopped
4 C. chicken stock
1 (12 oz) can tomato paste
1/2 tsp. seasoned salt
1/3 C. minced fresh basil

In large skillet cook sausage over
medium heat 8-10  minutes until
no longer pink; break into crumbles
& drain. Transfer to crockpot. Add
tomatoes, beans, carrots, green
beans, zucchini, pepper & green
onions. In large bowl whisk stock,
tomato paste & salt; pour over
veggies in crockpot. Cover & cook
on Low 6-8 hours until vegetables
are tender. Just before serving stir
in basil. Serves 10 (3 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 stock if necessary.

(recipe: tasteofhome.com)
——————————–

Amish Butternut Squash
Casserole

2 1/2 lb. butternut squash
2 carrots
1 C. rolled oats (uncooked)
12 oz. green peas
1 T. butter
2 eggs, beaten frothy
pinch salt
5 T. cinnamon-sugar
1/2 T. vanilla

Preheat oven 350 degrees F.
Boil squash & carrots together
until carrots are tender – cool.
Slide skin off carrots, being
careful with squash, remove
seeds & peel. Blend carrots &
squash together – do not over
blend, preserving some texture.
Add cinnamon sugar & salt,
frothy eggs to carrot mixture.
Spray an 8″ loaf pan with nonstick
cooking spray. Mix about 1/2 C.
oatmeal into carrot mixture; sprinkle
some of oatmeal into pan to coat the
cooking spray. Gently fold in peas;
pour mixture into prepared pan.
Sprinkle remaining oatmeal on top
& dot with butter. Bake 30-40
minutes until brown on top.
Once baked it can be served
immediately or frozen for later
use.

(recipe: recipelion.com)
—————————–
Homemade Beer Cheese Dip

1 (8 oz) pkg. cream cheese, room
temp.
1 C. shredded sharp Cheddar cheese
1/4 red onion, finely diced
3 green onions, finely chopped
1 pkt. dry Ranch salad dressing mix
1/2 C. beer (any beer works, poster
used dark stout)
1/2 C. cooked, chopped bacon
fresh ground black pepper, to taste

Mix all ingredients in large bowl;
refrigerate overnight for best results

(recipe: recipelion.com)
———————————
Pumpkin Zucchini Bread

Bread:
1 C. granulated sugar
1 C. light brown sugar, packed
2/3 C. canola oil
4 large eggs
2 1/2 C. flour
1 tsp. baking soda
2 tsp. baking powder
1 T. cinnamon
1/2 tsp. ground cloves
1 tsp. ground ginger
3/4 tsp. ground nutmeg
1 (15 oz) can pure pumpkin
2 C. grated zucchini

Frosting:
4 oz. cream cheese, softened
2 C. powdered sugar
1 tsp. cinnamon
2-4 T. milk

Preheat oven 350 degrees F.
Spray two 9-inch loaf pans
with nonstick cooking spray.
Line bottom of pans with
parchment paper. In large
bowl combine sugar, oil &
eggs until blended. Add flour,
baking soda, baking powder,
cinnamon, cloves, ginger, nutmeg
& canned pumpkin – mix until
just blended. Fold in shredded
zucchini. Divide batter evenly
between loaf pans. Bake 60-70
minutes until a toothpick inserted
in center of loaf comes out clean.
Remove from oven & cool 5 minutes
in pan. Remove from pan & cool
completely on wire rack.

Frosting:
Beat cream cheese with powdered
sugar, cinnamon & milk. Add more or
less milk for desired consistency.
Spread over cooled bread.
Makes 2 loaves

(recipe: shugarysweets.com)
—————————————

Spinach/Bacon Mac & Cheese

3 C. medium pasta shells, uncooked
1 (6 oz) pkg. baby spinach leaves
4 slices bacon, chopped
2 T. flour
2 C. milk
2 C. shredded sharp Cheddar cheese,
divided
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Spray 1 1/2 qt. casserole with
nonstick cooking spray.
Cook pasta in large saucepan accordg. to
pkg. directions omitting salt; add spinach
to boiling water for last minute. Cook &
stir bacon in large saucepan until crisp.
Remove bacon with slotted spoon from
pan, reserving drippings. Add flour to
drippings; cook & stir 1 minute or until
bubbly. Gradually stir in milk – bring to
boil, stirring constantly, cook & stir
3-5 minutes until thickened. Add 1C.
Cheddar & Parmesan to saucepan; cook &
stir 2-3 minutes until melted. Add pasta
mixture & bacon; mix well then spoon
to prepared casserole dish. Top with
remaining Cheddar & bake 20 minutes
until heated through. Serves 6
(about 1 C. each)

(recipe: kraftrecipes.com)
—————————–

Cheddar/Tomato Dumplings
(fluffy dumplings in a rich
tomato-based sauce, fresh herbs
& gooey cheese.)

2 T. finely chopped onion
1 T. finely chopped green bell
pepper
2 T. vegetable oil
1 C. flour
1 (28 oz) can whole, peeled tomatoes
(or two 14.5 oz ea. cans)
1 T. minced celery leaves
1 tsp. sugar
salt/black pepper, to taste

Dumplings:
1 C. flour
2 tsp. baking powder
1/2 tsp. salt
2 T. shortening
1/2 C. shredded Cheddar cheese
1/2 C. milk

IN large skillet saute onions & bell
pepper in oil until tender. Add 2 T.
flour; stir well. Gradually blend in
whole tomatoes, breaking up with
a spoon. Add celery leaves, sugar,
salt/pepper & bring to boil over
medium heat. Cook & stir 2 minutes.
Reduce heat; cover & simmer 5
minutes.
Dumplings
Combine flour, baking powder & salt
in a bowl; cut in shortening until
crumbly. Add cheese; stir in milk
just until moistened. Drop by
tablespoon onto simmering
tomato sauce. Cover & simmer 20
minutes until a toothpick inserted
into center of a dumpling comes
out clean (Do not lift cover while
simmering).
Serves 6

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

Crustless Pumpkin Pie

4 eggs, beaten
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
1 1/2 C. sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 (18.5 oz) box yellow cake mix
1 C. chopped pecans or walnuts
1 C. butter, melted

Optional:
whipped cream
Cool Whip
chopped nuts
cinnamon

Preheat oven 350 degrees F.
In large bowl combine eggs,
pumpkin, evap. milk, sugar,
spice & salt – mix well & pour
into ungreased 9 X 13 baking
dish. Sprinkle dry cake mix & nuts
on top. Drizzle top with melted
butter (do not stir). Bake 45
minutes – 1 hour, testing for
doneness with a toothpick.
Serve with optional toppings.
Serves 8-10

(recipe: gooseberrypatch.com)

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

Enjoy your day!

Hugs;

Pammie

Thoughts on a Thursday –

It’s a lovely Fall day – sun shining, slight breeze, mid 60’s – a great day to get out and DO things! I used my day wisely and got several ‘outside’ things done, items brought in the porch, etc. Am also, slowly, getting the next special needs group newsletter assembled; this takes time, mostly for getting dates confirmed with others in charge. (keeps me out of trouble, right?)

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

Turtle Cookie Bars

Crust:
2 C. flour
1 C. firmly packed brown sugar
1/2 C. butter, softened

Second Layer:
1 C. pecan halves or chopped
pecans
2/3 C. butter
1/2 C. firmly packed brown sugar
1 C. milk chocolate morsels

Preheat oven 350 degrees F.
Combine first 3 ingredients in large
bowl; beat at medium speed using
elec. mixer until blended. Pat mixture
firmly into an ungreased 9 X 13 pan.
Arrange pecans over crust. Combine
2/3 C. butter & 1/2 C. brown sugar in
a saucepan – bring to boil over medium-
high heat, stirring constantly. Cook 3
minutes, stirring constantly. Pour mixture
over pecans & bake 15-17 minutes until
golden & bubbly. Remove from oven;
sprinkle with chocolate morsels. Let
stand 2-3 minutes until slightly melted.
Gently swirl chocolate with a knife,
leaving some morsels whole (do not
spread). Let cool on wire rack at room
temperature until chocolate is set then
cut into squares.

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

Parmesan-roasted Sheet
Pan Dinner

1 1/2 lb. baby gold potatoes, cut
into bite-sized pieces
4 T. butter, melted/divided
2 tsp. garlic powder, divided
1/4 C. Parmesan cheese, grated
1/4 C. Italian breadcrumbs
1 tsp. salt, divided
1/2 tsp. pepper, divided
1 lb. Brussels sprouts, trimmed/
halved
12 oz. kielbasa sausage, cut into
rounds
1/2 tsp. dried parsley

extra Parmesan cheese for topping

Preheat oven 400 degrees F.
Lightly spray a 13″ X 18″ baking sheet
with nonstick cooking spray. In large
bowl combine potatoes, 2 T. butter
(melted), 1 tsp. garlic powder, 1/2 tsp.
salt, 1/2 tsp. black pepper, Parm. cheese
& bread crumbs – mix until potatoes are
coated. Spread potatoes in even layer
in baking sheet. Combine Brussels
sprouts, 1 T. melted butter, 1/2 tsp. garlic
powder, 1/2 tsp. salt & 1/4 tsp. pepper
in bowl & toss to coat. Spread in even
layer on baking sheet. Combine sausage,
1 T. melted butter, 1/2 tsp. garlic powder
& 1/2 tsp. dried parsley in bowl & toss
to coat. Sprinkle mixture over potatoes &
Brussels sprouts in pan. Bake 25 minutes;
stir mixture & continue cooking an additional
20-25 minutes until potatoes are golden
brown. Top with additional Parm. cheese.
Serves 4-6

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

Crockpot Chicken & Rice Soup

6 C. chicken stock
1 C. uncooked rice (white/brown or wild)
5 cloves garlic, minced
1 large onion, diced
3 carrots, peeled/diced into 1/4″thick
rounds
2 parsnips, peeled/diced into 1/4″ thick
rounds
3 stalks celery, diced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
2 bay leaves
1 1/2 lb. boneless skinless chicken breasts
1/4 C. corn starch
1 lb. whole bella mushrooms, thinly sliced
2 T. chopped fresh parsley

Place in crockpot: chicken stock, garlic,
onion, carrots, parsnips, celery, thyme,
rosemary & bay leaves – stir. Place on
top chicken breasts. Cover & cook on
Low 6 hours. Remove chicken from
crockpot & shred using 2 forks. Reove
1/2 C. of soup broth into a small bowl
& whisk in corn starch until smooth. Stir
cornstarch mixture back into crockpot
along with shredded chicken & mush-
rooms. Cover & cook on Low 30 more
minutes. Remove bay leaves (& discard);
serve soup immediately, garnished with
chopped parsley, if desired.  Makes
6 large servings.

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

Swamp Dip
(I know – weird name, but it
sounds yummy!) Named by
the Univ. of Fla. “Gators”
football team

1 (10 oz) box frozen chopped
spinach, thawed
1/2 C. (jarred) drained/chopped
roasted red bell peppers
1 (8 oz) tub sour cream
1 C. mayonnaise
2 T. finely chopped yellow onion
2 T. lemon juice
1 pkt. dry vegetable soup mix
pepper, to taste
dash ground red pepper, optional

Suggested dippers:
tortilla chips, pita chips or bagel
chips

Thaw spinach completely; squeeze
dry in paper towels – transfer to
large bowl. Add red peppers, sour
cream, mayonnaise, onion, lemon
juice, veg. soup mix, pepper &
grnd. red pepper – mix well.
Refrigerate at least 30 minutes
before serving. Serve with tortilla
chunks, pita chips or bagel chips.

(recipe: recipelion.com)
——————————

4-minute Spicy Garlic Shrimp

2 T. olive oil
4 cloves garlic, crushed
1/2 to 1 tsp. crushed red pepper flakes
24 jumbo shrimp, peeled/deveined,
tails left on
2 tsp. grill or steak seasoning blend (like
Montreal Steak seasoning by McCormick)
1 lemon, zested & juiced
1/4 C. chopped parsley leaves

Heat large skillet over medium-high heat.
Add oil, garlic, pepper flakes & shrimp –
season with grill seasoning or salt/pepper &
cook shrimp 3 minutes until just pink. Toss
with lemon zest & juice. Sprinkle chopped
parsley on top & pour onto serving platter
or in large bowl (leave garlic in pan).

Seafood tip: Unless you live somewhere that you can
get freshly-caught fish that’s never been frozen, buy
your shrimp in the frozen section of your store. Most
seafood at the seafood counter has already been frozen
and there’s no way to tell how long it’s been sitting in
the case after being thawed. If you thaw your own you
can control how long until it’s cooked. Thaw shrimp in
a colander while running cold water over it continuously
until it’s completely thawed.

(recipe: thewickednoodle.com)
——————————————

Chili Mac Casserole

1 C. uncooked elbow macaroni
2 lb. ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can diced tomatoes,
undrained
1 (16 oz) can kidney beans,
drained/rinsed
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chilies
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. black pepper
2 C. shredded Mexican cheese
blend
thinly sliced green onions,
optional garnish

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish
with nonstick cooking spray.
Cook macaroni accordg. to pkg.
directions. In large nonstick skillet
cook beef, onion & garlic over
medium heat until meat is no longer
pink; drain. Stir in tomatoes, beans,
tomato paste, chilies & seasonings.
Drain cooked macaroni & add to
mixture in skillet. Transfer mixture
to prepared pan. Cover with foil
& bake 25-30 minutes until bubbly.
Remove foil; sprinkle top with cheese
& bake 5-8 minutes more until cheese
is melted. Top with sliced green
onions, if desired. Serves 10

(recipe: tasteofhome.com)
——————————

Crockpot Pumpkin Pecan Bread
Pudding

8 C. day-old bread cubes
1/2 C. toasted pecans, chopped
1/2 C. cinnamon chips (like choc. chips)
4 eggs
1 C. canned pumpkin
1 C. Half & Half
1/2 C. brown sugar, packed
1/2 C. butter, melted
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves

Optional:
vanilla ice cream
caramel ice cream topping

Spray insides of crockpot with
nonstick cooking spray & place
bread crumbs in bottom with
cinnamon chips & chopped
pecans. In large bowl whisk
eggs, pumpkin, Half & Half,
brown sugar, melted butter,
vanilla, cinnamon, nutmeg,
ginger & cloves – pour over
bread & stir to coat. Cover &
cook on Low 3-4 hours until
a knife inserted into center
comes out clean. Serve warm
topped with vanilla ice cream &
caramel ice cream topping, if
desired. Serves 8

(recipe: thegunnysack.com)

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

Today is one of my ‘easy’ days – no babysitting,
nothing in particular to get done (that I haven’t
already done). Babysitting is getting a ‘little’
easier – he’s very mobile with the crawling but
pretty much stays by me & plays (You’ll usually
find me sitting on the couch). He’s working on
another tooth (#3) so drooling is the ‘norm’ but
he’s such a happy baby (see below 7 1/2 months)

He loves to pull himself up on the
side of the couch and then breathe
heavily at me (photo is the face I
see regularly)! For awhile a few weeks
ago he was saying “Dada” & one day
“Mamama” but now he’s given that
up – it’s OK, it will come.

Enjoy your day;

Hugs;

Pammie

Welcome, Monday!

It’s been a quiet weekend, not much going on (which is a GOOD thing!). Waiting for youngest son to come over and FINALLY enjoy his Dairy Queen Peanut Butter Cup ice cream cake! He’s busy and it’s been in our freezer since his birthday beginning of AUGUST!!! (fear not – it’s not freezer burned).

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

Caramel Apple Dip

1 (8 oz) block cream cheese, softened
1/3 C. sugar
1 (16 oz) container caramel dip or
thick caramel sauce
1/2 C. toffee bits

Sliced apples, for dipping

Place cream cheese in medium bowl &
beat with elec. mixer until smooth &
creamy. Add sugar & beat until thoroughly
combined. Spread mixture in an even layer
in a 3-cup serving dish. Pour caramel dip/
sauce over cream cheese mixture – spread
in even layer. Top with toffee bits & serve
with sliced apples. Serves 8

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

Creamy Tomato Tortellini Soup

4 (14.5 oz, ea) cans Italian stewed
tomatoes
4 T. flour
4 T. butter, melted
2 tsp. salt
pepper
1/2 tsp. baking soda
2 C. Half & Half
1 C. chicken broth
12-24 oz. pkg. tortellini

Place tomatoes in a blender;
add flour, butter, salt & a dash
or two pepper – blend until
very smooth. Pour mixture into
a large soup pot & bring to
boil over medium-high heat
while stirring. Reduce heat &
cook 2-3 minutes. Bring large
pot of water to a boil; add a
little salt & cook tortellini
so that tortellini are easy to
bite through, 2-3 minutes. Drain
pasta in colander & rinse under
cold water. Add Half & Half and
baking soda to pot with soup; stir
to combine. (it will froth up a bit)
Allow soup to cook & thicken,
stirring occasionally, about 8-10
minutes. Warm 1 cup chicken
broth in microwave & add to soup,
stirring to combine. Add tortellini
just before serving.
Serves 6-8

NOTE: If soup gets too thick add a
little more chicken broth.

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

Cider-glazed Chicken

3 T. unsalted butter, divided
4 bone-in, skin-on chicken thighs
3/4 C. apple cider & 1 T. , divided
1 T. Dijon mustard
2 tsp. chopped fresh sage
3 apples, cored/thinly sliced
salt/pepper, to taste

Preheat oven 375 degrees F.
In large OVEN-SAFE skillet melt 1 1/2
T. butterover medium heat; season
chicken generously with salt/pepper.
Cook,skin-side down, until golden, about
8 minutes. Turn chicken, add cider &
place pan in oven – roast 20 minutes.
Remove chicken to a plate. Whisk mustard
& sage into cider drippings in pan – season
to taste with salt/pepper; pour sauce over
chicken.

While chicken is cooking:
In another skillet, cook apples in remaining
butter over medium-high heat 5 minutes.
Add remaining tablespoon apple cider, turn
heat to High & cook 1-2 minutes more. Season
with salt & serve alongside the chicken.
Serves 4

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

Homemade Pumpkin Pie Spice

3 T. ground cinnamon
2 tsp. ground ginger
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves

Place all ingredients in small jar &
shake to combine. Use as you
would for store-bought pumpkin
pie spice. Store with tight lid, in
cool, dark pantry for up to 6 months.

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

Cracker Barrel Mashed Potatoes

6 large potatoes, peeled/cubed/boiled
1 (8 oz) can evaporated milk
1 stick margarine
salt/pepper, to taste

After potatoes are boiled & drained,
add margarine – a slice or two at a
time, to pot until all is melted – mix
well. Using an elec. mixer, whip
potatoes while adding a little
evap. milk at a time until creamy.
Season with salt/pepper. Serves 4

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

Crockpot Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans,
drained/rinsed
1 (15.5 oz) can kidney beans,
drained/rinsed
1 (8 oz) can tomato sauce
1 (10 oz) pkg. frozen corn kernels
2 (10 oz, ea) cans diced tomatoes
with chilies
1 (4 oz) can chopped green chili
peppers, chopped
1 pkt. taco seasoning mix
1 T. cumin
1 T. chili powder
3 boneless, skinless chicken breasts
1/4 C. chopped fresh cilantro

Combine beans, onion, chili peppers,
corn, tomato sauce, diced tomato,
cumin, chili powder & taco seasoning
in crockpot – mix well. Nestle chicken
into mixture in crockpot to completely
cover. Cover & cook on Low 8-10 hours
or High 4-6 hours.
One half hour before serving:
remove chicken & shred – return to
crockpot & stir in. Top with fresh
cilantro. Serves 10

(recipe: skinnytaste.com)
—————————–

Cheese & Pumpkin-filled
Manicotti

1 (8 oz) pkg. manicotti shells
1 (15 oz) tub ricotta cheese
2 C. shredded mozzarella cheese,
divided
1 C. canned pumpkin
1/4 C. grated Parmesan cheese
2 large egg yolks
1/4 tsp. ground nutmeg
1 (24 oz) jar garlic spaghetti sauce,
divided

Preheat oven 350 degrees F.
Cook manicotti shells accordg.
to pkg. directions for al dente;
drain. In large bowl mix ricotta
cheese, 1 C. mozzarella cheese,
pumpkin, Parm. cheese, egg
yolks & nutmeg; spoon into
manicotti. Spray 9 X 13″ baking
pan with nonstick cooking spray
& spread 1 C. spaghetti sauce
into bottom of pan-spread out.
Top sauce with stuffed manicotti.
Pour remaining spaghetti sauce
over top & sprinkle with remaining
cheese. Bake, covered, 25-30
minutes until cheese is melted.
Serves 7

(recipe: tasteofhome.com)
———————————

Fruit & Yogurt Muffins

2 1/4 C. flour
2/3 C. brown sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
2 eggs
1/4 C. butter, melted
3/4 C. vanilla yogurt (or
your favorite flavor)
1 tsp. vanilla
1 C. dried fruit, your choice

Topping:
1/4 C. flour
1/4 C. brown sugar
1/2 C. old fashioned oats
1/2 tsp. ground cinnamon
2 T. butter, softened

Muffins:
Preheat oven 400 degrees F.
Spray a 12-count muffin tin with
nonstick cooking spray OR line
with cupcake papers. In bowl
whisk flour, baking powder &
salt. In another bowl beat sugar &
eggs. Add in melted butter, vanilla,
yogurt & milk – beat until just
combined – do not over mix.
Fold in dried fruit & spoon batter
into prepared cups.

Topping:
Combine all topping ingredients &
sprinkle on top of muffins. Press
lightly into dough. Bake 15-18
minutes until lightly brown.
Makes 12 muffins

(recipe: ourtableforseven.com)

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

Our weather is still holding out nicely: still
in the 70’s during the day (occasional rain)
but still really Fall-like. Lots of colorful leaves
on the trees and ground – makes you want to
go for the cider, doughnuts, caramel apples,
all things pumpkin, etc.

Hope you’re having a GREAT day!

Hugs;

Pammie

There are days – yawn…

Yep, that’s me this morning! Yesterday I got a phone call from oldest son asking if I could babysit 3:30 – around 10:30 p.m. as he was going to cover a bartender shift at his hotel for an employee – Sure…Ok. I don’t mind spending time with my very busy 7 mo. old grandson EXCEPT the little stinker does NOT like to take a nap! He took about a 40 minute nap somewhere around 4 something and then was UP until TEN P.M. just before his Dad got home (11:45p.m.). That makes for one VERY LONG day/evening for me – I was totally exhausted. Got home & went right to bed – TO bed, not to SLEEP – got about 3 hours sleep when my alarm went off to get up for church. Husband heard the alarm & said his neck was really stiff & sore, what did I think about skipping church today…2 seconds later I was back to SLEEP – slept until 11 a.m.! Yes, I was tired! (am planning on going to choir practice 4:45 & then evening church so all wasn’t lost). OH! The OTHER thing – when his dad got home he woke up while getting his diaper changed and then was TOTALLY AWAKE when I left! UGH! That kid!!! (didn’t text to ask how long he was up after that…not my problem!)

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Cinnamon Doughnut Muffins

1 3/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3/4 C. sugar
1/3 C. canola oil
1 large egg, lightly beaten
3/4 C. milk
10 tsp. seedless strawberry
(or your favorite flavor) jam

Topping:
1/4 c. butter, melted
1/3 C. sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
In large bowl combine flour,
baking powder, salt, nutmeg
& cinnamon. In small bowl
combine sugar, oil, egg & milk;
stir into dry ingredients just
until moistened. Line muffin
cups with paper liners & fill each
cup half full of batter; place 1
tsp. jam on top & cover jam
with enough batter to fill
muffin cups 3/4ths full.
Bake 20-25 minutes until a
toothpick inserted into center
comes out clean. Place melted
butter in small bowl; combine
sugar & cinnamon in another
bowl. Immediately after removing
muffins from oven dip tops in
butter then into cinnamon-sugar.
Serve warm. Makes 10 standard-
sized muffins

(recipe: tasteofhome.com)
——————————–
Crockpot Chicken Tortilla Soup

1/2 C. diced white onion
1/2 C. diced red bell pepper
1 C. frozen whole kernel corn
1 (15 oz) can black beans, drained/
rinsed
1 1/4 lb. boneless skinless chicken
breasts
1 (4 oz) can mild green chilies
1 (8 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes,
undrained
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
6 C. chicken broth
1 tsp. kosher salt
2 T. cilantro leaves, chopped

1 C. tortilla strips

Toppings:
sour cream
chopped avocado
sliced black olives
shredded Cheddar cheese

Place onion, bell pepper, corn,
black beans, chicken, chilies,
tomato sauce, tomatoes, chili
powder, cumin, garlic powder,
chicken broth & salt into crockpot-
stir to combine. Cover & cook on
Low 6-8 hours or High 3-4 hours.
Remove chicken from crockpot,
shred using 2 forks & return meat
to crockpot. Stir in chopped cilantro
& ladle into bowls. Top with tortilla
strips & any toppings you might
like. Serve immediately.
Serves 4

NOTE: there is no mention in the
recipe of HOW they did the tortilla
strips, but by the photo it looks like
they might have cut flour tortillas into
strips, sprayed a sheet pan with non-
stick spray & put them on the sheet
& baked them for a few minutes to
crisp them up then topped the soup
with them.
(recipe: dinneratthezoo.com)
——————————-

Coconut-Curry Carrot Salad

1/3 C. mayonnaise
1/3 C. coconut milk
1/2 tsp. curry powder
1/4 tsp. salt
1/8 tsp. ground cayenne pepper
1 lb. carrots, shredded
1/3 C. sliced almonds, toasted
1/3 C. golden raisins
2 T. sweetened, flaked coconut,
toasted

Combine mayonnaise, coconut milk,
curry powder, salt & cayenne in
large bowl. Add remaining ingredients
& toss to coat. Serves 4

(recipe: hellmanns.com)
———————————-

Sesame Chicken Salad


1/3 C. mayonnaise
1 T. soy sauce
1/8 tsp. ground ginger
1 1/3 C. cooked, cubed chicken breast
1/2 C. chopped fresh snow peas
1 small sweet red onion, chopped
1 T. sesame seeds, toasted
4 lettuce leaves
1 T. chopped cashews

In small bowl, combine mayonnaise, soy
sauce & ginger; stir in chicken, peas, pepper&
sesame seeds. Serve over lettuce leaves;
sprinkle tops with cashews. Serves 2

(recipe: moms2moms.com)
———————————-

Zesty Italian Chicken Salad
(grill)

1/2 C. zesty Italian salad dressing, divided
1 lb. boneless, skinless chicken breasts
1 lb. fresh asparagus spears, cut into
2 inch lengths, blanched
1 red pepper, cut into thin strips
1/2 C. thinly sliced red onions
1 (6 oz) pkg. baby spinach leaves
1/2 C. cashews

Pour 1/4 C. dressing over chicken in shallow
glass dish; turn chicken to evenly coat both
sides of each breast. Refrigerate 30 minutes
to marinade. Heat grill to medium heat. Remove
chicken from marinade, discard marinade. Grill
chicken 6-8 minutes on each side or until done
(165 degrees F.); cut into strips. Place chicken &
vegetables on spinach-covered platter; sprinkle
with nuts & drizzle with remaining dressing.
Serves 4 (2 1/2 C. each)

(recipe: Kraft foods)
—————————————-

Sausage Gravy & Biscuits

1 (16.3 oz) tub Pillsbury Grands!
refrigerated biscuits

12 oz. bulk pork sausage
1/3 C. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
3 C. milk

Preheat oven 350 degrees F.
Bake biscuits accordg. to pkg.
directions on tube. In large skillet
crumble sausage & cook over
medium-high heat until browned
& no longer pink, stirring frequently.
Using wire whisk, stir in flour, salt/
pepper then gradually stir in milk.
Cook, whisking constantly, until
mixture thickens. Split baked,
warm biscuits & place on serving
plates. Serve sausage mixture
over split biscuits. Serves 8

(recipe: pillsbury.com)
———————————

Arugula & Green Apple Salad

2 limes
3 T. mayonnaise
1 T. olive oil
1 T. water
2 tsp. firmly packed light
brown sugar
4 C. arugula or baby spinach
leaves
1 medium Granny Smith apple,
cored/thinly sliced
1/3 C. pine nuts, toasted
1/2 C. Parmesan cheese, grated
or shaved

In a bowl grate rind of 1 lime to measure
1 tsp. zest then squeeze juice from
both limes. Combine mayonnaise,
olive oil, water, lime juice, lime zest &
brown sugar. Arrange arugula on a
serving platter; top with apple slices &
pine nuts. Drizzle with lime dressing &
garnish with Parmesan cheese.
Serves 4

(recipe: hellmanns.com)
————————————
Apple Crisp Pizza

Pastry for single crust pie (9 inches)
2/3 C. sugar
3 T. flour
1 tsp. cinnamon
4 medium apples (Gala, Fiji,
Braeburn, Empire), peeled/
diced 1/4 inch pieces

Topping:
1/2 C. flour
1/3 C. packed brown sugar
1/2 C. old fashioned rolled oats
1 tsp. cinnamon
1/4 C. salted butter, softened

Drizzle:
1/2 C. caramel ice cream topping

ice cream, for serving with pizza,
if desired
=
Preheat oven 350 degrees F.
Roll pastry to fit a 12″ pizza pan;
fold under edges to give the pizza
a bit of a raised crust. Combine sugar,
flour & cinnamon in medium bowl.
Add peeled/diced apples & toss to
coat. Arrange apples in single layer
over pie crust to completely cover it.

Topping:
Combine flour, brown sugar, oats,
cinnamon & butter in a bowl; mix
well. Sprinkle evenly over apples.
Bake 35-40 minutes until apples are
tender. Remove from oven &
immediately drizzle caramel topping
over pizza. Cut into slices & serve
warm (with ice cream, if desired).
Makes 12 slices.

(recipe: easyrecipesly.com)

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

Our weather is beautiful for Fall in
Michigan – the sun is shining & it’s almost
70 degrees F.; lots of colorful leaves on
the trees & ground. THIS is the time of
year I love (before we get the cold) when
apples are in season and it’s a lovely day
to take a walk.

Gas prices are dropping slightly now to
$2.39/9 (thanks to one of my readers
who mentioned that would happen
fairly soon!).

Hope you are having a LOVELY day!

Hugs;

Pammie

 

Halfway through the week already!

 

So glad for days like today when I can de-stress a little & relax. Yesterday was a ‘treadmill’ day – constantly running! Started out the day at 10 a.m. babysitting my now VERY MOBILE 7 month old grandson – did that until around 5:30 p.m.(yep – 7 1/2 hours – ugh!). Left their house to rush to Panera for my Knit/Crochet group meeting. Got to Panera and realized I was not only tired but super hungry so ordered a bowl of their Broccoli-Cheddar soup & plain iced tea – that did the trick to revive me for the rest of the evening. It was a super happy night, 20 ladies & 2 young girls joined me – let’s just say, at times, the noise levels were REALLY LOUD with chatting & laughter but we all had a great time so it was worth it.

Baby grandson is now VERY mobile, crawling & pulling himself up on everything. I was reading a book while watching him play and all of a sudden I hear this loud breathing – he had pulled himself up beside my knees and was grinning from ear to ear, super excited at his achievement! Yep – it was like that ALL DAY – pull up (me worrying he’ll fall straight backwards & crack his head on the floor), me gently lowering him back down to a sitting position…2 minutes later, right back up breathing heavily & grinning  – what a baby! I was kind of wondering why I don’t exactly remember being quite so overwhelmed with my three boys when they were that age and then it dawned on me-I used a PLAY PEN to corral them. Yes, they got to crawl & explore but NOT ALL THE TIME! Whew – he’s certainly giving this grandma a run for her money!

Almost forgot to post: here are the latest baby blankets finally finished -both are probably going to Crisis Pregnancy Center

 

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No-Bake Pumpkin Oatmeal Cookies

1 1/2 C. sugar
1/2 C. butter (1 stick/8 T.)
1/2 C. evaporated milk (can
also use whole milk)
1 tsp. vanilla
3/4 C. 100% pure pumpkin puree
2 1/2 C. quick-cooking oats, uncooked
1 1/2 tsp. pumpkin pie spice*

Cover a sheet pan or cookie sheet
with waxed paper.
Combine sugar, butter & milk in a
saucepan on stove. Bring to hard,
rolling boil & boil 1 minute, stirring
to make sure ingredients do not
stick. Remove from heat; stir in
vanilla, pumpkin pie spice & pumpkin
until mixture is melted & smooth.
Fold in oats & drop by spoonfuls onto
waxed paper. Let cool in refrigerator
several hours. Makes about 24 cookies.
Store in air-tight container in fridge.

*Pumpkin Pie Spice
3 T. ground cinnamon
2 tsp. ground ginger
1 1/2 tsp. allspice
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves

Mix ingredients together in small
bowl.

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

Summer Tomato Gratin

3 large ripe tomatoes, cored/
sliced 1/2 inch thick
3 T. olive oil
salt/black pepper
1/4 C. roughly chopped basil
3 cloves garlic, very finely chopped
1 C. coarse, fresh sourdough bread crumbs
1/3 C. finely grated Parmesan cheese

Preheat oven 500 degrees F.
Place oven rack in center position.
Brush a large, shallow gratin dish
or earthenware casserole with a
little olive oil.

Place sliced tomatoes between 2
paper towels & let stand 45 minutes
to 1 hour.

Arrange tomato slices slightly overlapping
in prepared dish. Season lightly with
salt/pepper & scatter half of basil on top.
In small skillet, heat garlic in olive oil
about 45 seconds until aroma is released.
Remove from heat; stir in bread crumbs &
add a touch more salt/pepper. Scatter
mixture on top of tomatoes & top with
Parmesan cheese. Bake 15 minutes until
crumbs are golden brown. If desired, let
stand up to 1 hour. Reheat in low oven
5-10 minutes before serving.
Serves 5-6

(recipe: cookstr.com)
———————————

Bacon Cheddar Chicken & Potatoes

1/4 C. ranch salad dressing
6 large bone-in chicken thighs,
skin & visible fat removed
4 slices bacon
1 1/2 lb. Red potatoes (about 5),
cut into 1 inch chunks
1 onion, cut into 1/2 inch chunks
1 C. (Kraft) shredded Triple-Cheddar
cheese (with a touch of Philadelphia)
2 T. chopped fresh parsley

In shallow pan pour dressing over
chicken & refrigerate 30 minutes.

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook bacon in large skillet on
medium heat until crisp; remove
bacon from skillet, reserving 1 T.
drippings in skillet – drain bacon
on paper towels. Add potatoes &
onions to skillet – cook 5 minutes,
stirring occasionally then remove
from heat. Crumble bacon & add
to skillet, mix lightly then spoon
into prepared dish. Remove
chicken from marinade; discard
marinade. Place chicken in pan
over potato mixture. Bake
55 minutes to 1 hour until
potatoes are tender & chicken
is done (165 degrees F.) Top
with cheese & parsley.
Serves 6

(recipe: kraftrecipes.com)
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White Bean & Tomato Salad

1 (15 oz) can cannellini beans, drained &
rinsed
1 (14.5 oz) can (Hunts) diced tomatoes
with basil, garlic & oregano, undrained
1 C. sliced celery
1/4 C. loosely packed chopped fresh
Italian (flat leaf) parsley
1 T. balsamic vinegar
1/8 tsp. ground black pepper

Stir together all ingredients in medium
bowl. Serves 4 (about 3/4 C. each)

(recipe: readyseteat)
——————————

Cabbage-Apple Slaw

1/2 large head cabbage (or 1 1/2 bags
coleslaw mix)
2 large carrots, grated (omit if using bag mix)
1-2 apples, washed/cored/cut into chunks
1/3 C. golden raisins
1/4 C. craisins (optional)
3/4 C. mayonnaise (not light)
1/4 C. cider vinegar
2-3 T. sugar
3 tsp. celery seed

Wash & chop cabbage (if not using bag mix);
place in large bowl. Add carrots, apples,
raisins, craisins. In separate bowl, mix mayo,
vinegar & sugar until sugar dissolves.*
When dressing is mixed well, add celery seed.
Pour dressing over cabbage mixture & toss to
combine. Chill at least 1 hour.

*If you like the dressing more tart, add vinegar,
one tablespoon at a time; if you like it sweet, add
more sugar.

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

Parmesan-crusted Squash

1 Delicata (or Acorn) squash, about
14 oz, washed/dried
1 T. olive oil
1 clove garlic, crushed
1/4 tsp. kosher salt
black pepper, to taste
1/4 C. fresh grated Parmesan
2 T. finely chopped parsley
1 tsp. finely chopped fresh thyme
1/2 tsp. lemon zest

Preheat oven 425 degrees F.
Line a large baking sheet with
parchment then lightly spray
with nonstick cooking spray.
Slice squash in half length-wise
& scoop out seeds using a spoon.
Slice squash halves into 1/4 inch
thick slices (half circles) & place
in a large bowl. In small bowl
combine Parmesan, parsley,
thyme & lemon zest. Drizzle
olive oil, garlic, salt/pepper over
squash slices & toss well to coat.
Lay coated slices flat on prepared
baking sheets & pour Parm. mixture
over slices. Bake until soft & golden
brown on edges, about 25 minutes.
Serves 2

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

Southwest Black Bean Salad

1 (15.5 oz) can black beans,
drained/rinsed
1 (9 oz) can corn (or frozen &
thawed)
1 medium tomato, chopped
1/3 C. red onion, chopped
1 scallion, chopped
juice of 1 1/2 – 2 limes
1 T. olive oil
2 T. fresh minced cilantro (or
more, to taste)
salt/pepper
1 medium avocado, diced
1 diced jalapeno pepper (seeded),
(Optional)

In large bowl combine beans, corn,
tomato, onion, scallion, cilantro,
salt/pepper. Squeeze lime juice
to taste & stir in olive oil. Mix well &
marinate in fridge 30 minutes. Add
avocado just before serving.
Makes about 6 1/2 C.
(serves 13)

(recipe: skinnytaste.com)
—————————-

Crockpot Pizza Casserole

2 lb. ground turkey or beef
1 T. dried onion (or 1/4 C. fresh
chopped
1 (20 oz) jar spaghetti sauce
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 (8 oz) pkg. wide egg noodles
1 C. shredded Mozzarella cheese
1 C. shredded Cheddar cheese
6-8 slices pepperoni

Prepare egg noodles accordg. to
pkg. directions; drain. Brown
ground meet in large, deep skillet-
cook until no longer pink (drain).
Add spaghetti sauce, garlic &
oregano – mix well. Spray insides
of crockpot with nonstick cooking
spray. Spoon about 2 C. meat
mixture on bottom; spoon about
1 C. noodles on top of meat. Add
a layer of mozzarella & Cheddar
cheeses & repeat layers. Top
with pepperoni slices*. Cover &
cook on High 1 to 1 1/2 hours
until cheese melts. Serves 6-8

*You can also layer the pepperoni
between other ingredients (OR)
just omit if you don’t like it.

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

Spiced Zucchini Bars

2 C. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, beaten
1 C. oil
2 C. sugar
1 tsp. vanilla
1 tsp. lemon juice
1 C. raisins
2 C. grated zucchini
3/4 C. chopped nuts
1 (16 oz) tub cream cheese frosting

Preheat oven 325 degrees F.
Grease & flour a 15 X 10″ jelly
roll pan. In large bowl combine
flour, baking soda, salt & cinnamon.
In separate bowl whisk together
eggs, oil, sugar, vanilla & lemon
juice. Gradually add flour mixture
to egg mixture. Fold in remaining
ingredients (except frosting) &
pour into prepared pan. Bake 25-35
minutes until lightly golden. Cool
completely & spread with frosting.
Cut into bars. Makes 3 dozen.

(recipe: gooseberrypatch.com)

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

Our weather has finally cooled down a bit,
rained a tiny bit this morning but it’s sunny
& 75 right now. Supposed to be in the 60’s
for the rest of the week.

I was shocked last night when driving home
from Knit Night – earlier in the day gas prices
were $2.26/9 – by 9 p.m. they were up to
$2.59/9! Not sure exactly why, just glad I
still have a half tank before I need to worry
about it.

Enjoy your day!

Hugs;

Pammie

Monday Morning Musings

The sun IS shining – it’s going to be a High 80’s day and I’m glad – I LOVE this last little bit of Summer weather before the (dreaded) Fall/Winter cold & snow. Today, so far, is open-ended – no particular plans for the day (which is nice). I’m guessing I’ll get the text later today to babysit my little grandson tomorrow, so that makes today all the sweeter. (Don’t get me wrong – I love my grandson & spending time with him BUT…I’m not getting any younger and lifting a 22 lb. baby is quite a feat for me so I don’t do it very much if I can avoid it. I have taken to getting down on the floor to change diapers to prevent the ‘carrying’ – works for me.)

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

Fantastic Cake

1 box dark chocolate fudge
cake mix & ingredients to prepare
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 (8 oz) tub Cool Whip, thawed
1 (8 oz) Heath milk chocolate toffee
bits

Prepare & bake cake as directed on
pkg. for 9 X 13″ pan; cool completely.
Using a drinking straw, poke holes close
together all over top of cake. Slowly
pour condensed milk over top, filling
in the holes. Repeat using caramel
topping. Spread Cool Whip on top &
sprinkle top with toffee bits. Chill
several hours or overnight before
serving.

(recipe: FB)
————————————

Cowboy Cornbread Trifle

1 box cornbread mix (Jiffy), prepared
accordg. to pkg. directions
2 medium jalapeno peppers, seeded/
minced
1/2 medium yellow onion, chopped
1 bell pepper, seeded/chopped
1 lb. thick sliced bacon, cooked/chopped
into bits
1 1/2 C. mayonnaise
1 C. Ranch salad dressing
1 (28 oz) can diced tomatoes, drained
2 (16 oz, ea) cans beans (pinto, kidney
or black – drained/rinsed)
2 (16 oz, ea) cans whole kernel corn,
drained
2 C. shredded Cheddar cheese
1 small bunch green onions, thinly
sliced
salt/pepper, to taste

Cut baked cornbread into 1-inch chunks.
Toss tomatoes, onion, bell pepper, beans,
jalapenos & corn together in large bowl
to make a salsa. In another bowl combine
mayonnaise & ranch dressing – add salt/
pepper, to taste.

Building Trifle:
In large (preferably clear) bowl place
one layer of cornbread bits. Top with a
layer of salsa; shredded cheese, mayo
mixture & diced bacon – repeat layers.
Garnish top with sliced green onions &
any remaining cheese & bacon.
Refrigerate at least 1 hour before
serving. Serves 8-10

(recipe: 12tomatoes.com)
—————————————

Bacon Cheese Puffs
(appetizers)

1/2 C. milk
1 egg, lightly beaten
2 C. grated cheese (sharp Cheddar
works best)
2 medium onions, finely chopped
3 slices bacon, finely chopped
1 C. self-rising flour
1 tsp. French or grainy mustard

Preheat oven 350 degrees F.
Lightly spray a cookie sheet
with nonstick cooking spray.
In large bowl combine egg & milk;
stir in remaining ingredients. Drop
batter by rounded teaspoon onto
prepared sheet & bake until golden
brown, about 20 minutes. Cool
on wire racks.

(recipe: allrecipes.com)
———————————
Cheddar Ranch Pasta Salad
(refrigerate overnight)

1 box pasta shells, cooked/rinsed
in cold water
4 oz. mild Cheddar cheese cubes*
1/3 C. diced red onion
1 packet Ranch salad dressing mix
10 oz. peas (frozen or canned/drained)-
if using frozen, thaw before using
1/2 C. sour cream
1/3 C. mayonnaise

Cook pasta according to pkg. directions,
rinse in cold water. Add all ingredients
to large bowl & chill overnight.

*Poster cuts cubes into quarters
NOTE: if you like more ranch flavor
you can use two dressing mix packets

(recipe: thesouthernladycooks.com)
——————————-
Sweet Macaroni/Ham Salad

2 C. elbow macaroni, cooked
al-dente (accordg. to pkg. directions)
4 hard boiled eggs, peeled/chopped
1/2 C. chopped onion
1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped green pepper
2 C. cooked, chopped ham

Dressing:
1 to 1 1/2 C. mayonnaise or
Miracle Whip
3 T. sugar
1 T. white vinegar
2 T. sweet pickle relish
1/2 tsp. salt
1/2 tsp. black pepper
2 T. yellow mustard
1 tsp. celery seed

Combine all salad ingredients
in large bowl & toss to  mix.
Combine dressing ingredients
& pour over salad, mix well.
Refrigerate 3-4 hours before
serving. Serves 8-10

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

Crockpot Chicken & Zucchini

3 lb. boneless, skinless chicken
breasts
2 T. garlic, minced
2 small yellow onions, chopped
1 tsp. onion powder
2 whole zucchini, sliced
24 oz. spaghetti sauce (1 jar)
2 T. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, chopped
2 C. Parmesan cheese, shredded
(can also use Swiss, Cheddar or
mozzarella)

cooked pasta of your choice
to serve 8

Spray insides of crockpot with
nonstick spray. In large bowl mix
all spices, spaghetti sauce, onions,
garlic & sliced zucchini. Place
chicken breasts in crockpot & pour
vegetables over top. Spread
chopped green onions over top.
Cover & cook on Low 6-8 hours or
High 5 hours. Once cooked, cover
mixture with cheese of your
choice & let it stand until cheese
melts.
Serve with cooked pasta, if desired,
or just ‘as is’. Serves 8

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

Pumpkin Spice Cream Cheese
Muffins

1 egg
1/4 C. brown sugar
1/3 C. unsweetened apple sauce
1 C. pumpkin puree (not pie filling)
1 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 T. pumpkin spice

Cream Cheese Topping:
4 oz. cream cheese, softened
1 T. sugar
1 egg white
1/2 T. milk
1 tsp. vanilla

Preheat oven 375 degrees F.
Spray 12 muffin cups with nonstick
spray (or use paper liners)
In small bowl beat cream cheese, 1 T.
gran. sugar, egg white, milk & vanilla
2 minutes. In another bowl beat egg
& brown sugar. Add pumpkin puree &
apple sauce – mix well then stir in flour,
baking soda, baking powder & pumpkin
spice – pour mixture into 12 muffin cups.
Top each with 1 T. cream cheese mixture.
Use a toothpick to swirl cream cheese
into muffin batter. Bake 18-20 minutes.
Makes 12 muffins

(recipe: drizzlemeskinny.com)

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

Have been working on the new mint
green baby afghan; originally I wrote
that it didn’t have a name BUT…after
working up about 2 inches of the pattern
it sunk in: I’ve done this before! This is
actually the Plume Pattern that I’ve
made two other afghans in. It’s a pretty
pattern and not too difficult; I was
hoping for something NEW that I’d
never knit before but…found this on
a slip of paper I’d written out and just
kept going. Oh well – it will work! Almost
done with the white & striped blanket
(will show a photo soon); this is another
charity knit and I’m happy it turned out
nicely. This one was done using up some
pretty tiny/fuzzy yarns I was given years
ago (kind of hated to use them because they’re

now discontinued & I haven’t been able to
locate something similar). Oh well –
it was given to me to USE, so that’s what I’m
doing!

Managed to visit a few garage sales over
the weekend and score a few deals: one
sale had lots of women’s tops in my size
(think I bought 6). Yesterday I stopped at
the local Farmer’s Market where they
were holding their annual Community
Garage Sale; bought 5 nice, ripe tomatoes,
one huge green pepper and got 2 FREE
paperback books! (total spent: $4.50 for
the veggies!).  They had tons of various
items for sale but nothing interested me –
oh well, it’s all about the ADVENTURE,
right?

Hope you’re having a GREAT day!

Hugs;

Pammie

Babysitting … almost 7 months now!

And THIS is what happens when I don’t get to babysit for almost 2 1/2 weeks! He’s got 2 bottom teeth now, crawls a lot, pulls himself to a stand AND says: “Da-da!” I had a happy/fun sitting yesterday (it was NOT as long as the last time: 10 1/2 hours!). This time I was there 4 hrs 15 minutes AND he took a nap from 11:25 a.m. – 2:05! SCORE! He’s also grabbing at the babygate & shaking it; believe me, I was extra vigilant at the safety issues. I know at his last pediatrician’s visit they said he was in the 95 percentile in height & weight – this boy is really striving to break all the baby standards!

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Jamaican Banana Bread

2 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 C. granulated sugar
1/4 C. butter, softened
2 large eggs
1 1/2 C. mashed ripe banana,
(about 3)
1/4 C. plain yogurt*
3 T. apple cider (or dark rum)
1/2 tsp. vanilla
1/2 C. flaked sweetened
coconut
1/2 C. powdered sugar
1 1/2 T. fresh lime or lemon
juice

Preheat oven 350 degrees F.
Spray 9 X 5″ loaf pan with nonstick
cooking spray. Place flour, baking
soda & salt in large bowl – whisk
to combine. In another large bowl
add gran. sugar & butter – beat using
elec. mixer on medium speed until well
blended. Add eggs, 1 at a time, beating
well after each addition. Add banana,
yogurt, cider & vanilla – beat until
blended. Add flour mixture; beat at
Low speed until just moistened. Stir
in 1/2 C. coconut & spoon batter into
prepared loaf pan. Sprinkle top with
1 T. coconut. Bake 1 hour until a
wooden toothpick inserted into center
of loaf comes out clean. Cool in pan
10 minutes on a wire rack; them remove
loaf from pan. Combine powdered sugar &
juice, stir with a whisk & drizzle over top
of warm bread. Cool completely on wire
rack before slicing. Makes 1 loaf.

*or pina colada flavored yogurt, if you
can find it!

(recipe: easyrecipesly.com)
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Crispy Onion Chicken

4 boneless, skinless chicken breasts
3/4 C. honey mustard
2 C. French’s French fried onions,
crushed

Preheat oven 375 degrees F.
Line a baking dish with foil &
spray with nonstick cooking spray.
Dip each chicken breast in honey-
mustard then coat in crushed
French fried onions. Place in
prepared dish & bake 30-35
minutes until cooked through.
Serves 4

(recipe: sixsistersstuff.com)
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Garlic Roasted Potatoes

3 lb. small red or white potatoes
1/4 C. good olive oil
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
2 T. minced garlic (6 cloves)
2 T. minced fresh parsley

Preheat oven 400 degrees F.
Cut potatoes in half or quarters;
place in a bowl with olive oil,
salt/pepper & garlic – toss until
potatoes are well coated. Transfer
to a sheet pan & spread out in a
layer. Roast 45 minutes to 1 hour
until browned & crisp. Flip twice
using a spatula during cooking
time in order to ensure even
browning. Remove from oven,
toss with parsley, season to
taste with salt/pepper & serve hot.
Serves 8

(recipe: foodnetwork.com)
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Honey Cornbread

1 T. butter, softened
1 C. cornmeal
1 C. flour
1 T. baking powder
1/4 C. sugar
1 tsp. salt
1 C. buttermilk*
2 eggs
4 T. butter, melted
1/4 C. honey

Preheat oven 400 degrees F.
Use softened butter to grease a 9 or 10″
square baking pan (or cast iron skillet).
In large bowl mix cornmeal, flour, baking
powder, sugar & salt. Make a well in middle
of dry mixture & add buttermilk, eggs, butter
& honey – stir until just combined – do not
over mix! Pour batter into prepared pan.
Bake 20-25 minutes until golden brown.
Cool at least 10 minutes before cutting.
Serves 10

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar into
a 1 or 2-Cup measuring cup. Pour in
milk to reach the 1-cup measure &
stir using a fork. Let stand 5 minutes
and you have buttermilk!

(recipe: dinneratthezoo.com)
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Zucchini Fries

2-3 medium zucchini, unpeeled
1 C. flour
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. Worcestershire sauce
1 egg
3/4 C. milk
1 C. cooking oil

Heat 1 C. cooking oil in a large
skillet (or fryer) – oil needs
to be very hot for this recipe.
Mix all ingredients in bowl (except
oil). Cut ends off zucchini, cut in
half then into strips (like French
fries) or can cut into chunks. Dip
several pieces of zucchini into flour
mixture. Add zucchini to hot oil &
fry on each side until golden brown.
Remove & drain on a paper towel-
lined plate. Makes a large plate
of fried zucchini.

(recipe: thesouthernladycooks.com)
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Zucchini Beef Skillet

1 lb. ground beef
1 medium onion, chopped
1 green pepper, chopped
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chili powder
2 fresh tomatoes, peeled/chopped
1 1/2 C. fresh or frozen corn kernels
2 T. pimiento
1 T. dried parsley
5 C. unpeeled thinly sliced zucchini
(can use yellow squash or a mixture
of both)
1 pkg. onion soup mix
3/4 C. water

Brown ground beef, onion & green
pepper in large skillet; drain. Add
remaining ingredients – cover &
simmer 15-20 minutes until
vegetables are tender. Serves 8-10

(recipe: thesouthernladycooks.com)
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Crab Alfredo

1 (12 oz) pkg. linguine pasta
3 T. butter
3 cloves garlic, minced
3 T. flour
1 C. heavy cream
1 C. chicken broth
1 1/2 C. freshly grated Parmesan
cheese, plus more for garnish
1 T. Old Bay seasoning, more
for sprinkling
kosher salt/fresh ground black pepper
2 T. fresh chopped parsley, more for
garnish
1 lb. lump crab meat
juice of 1/2 lemon

In large pot of salted boiling water,
cook linguine accordg. to pkg.
directions for al dente; drain &
return to pot. In large skillet over
medium heat, melt butter. Add garlic &
cook 1 minute then add flour & stir
until golden. Pour in heavy cream &
chicken broth; simmer until thick,
3 minutes. Add Parmesan & let
melt, 2 minutes. Season with Old Bay,
salt/pepper. Stir in parsley & crab
meat – toss until coated then add
linguine & toss until fully combined.
Garnish with Old Bay, parsley &
Parmesan cheese – squeeze with
lemon. Serves 4

(recipe: delish.com)
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Smokehouse Almond/Apple/
Spinach Salad

Salad:
1 (12 oz) pkg. fresh spinach
1 1/2 C. shredded mozzarella cheese
1 large Golden Delicious apple, sliced
1 large Gala apple, sliced
2 C. shredded, cooked chicken (can
use rotisserie)
1/2 red onion, sliced
3/4 C. (Blue Diamond) Smokehouse
whole almonds

Creamy Poppy Seed Dressing
1/3 C. apple cider vinegar
3/4 C. sugar
1 tsp. salt
6 T. mayonnaise
1 tsp. honey mustard
3 T. orange juice
1/4 tsp. onion powder
6 T. vegetable or canola oil
1 T. poppy seeds

In large serving bowl layer all
salad ingredients.
Dressing:
Place all dressing ingredients
(except oil & poppy seeds) in blender;
blend until smooth. Add oil, a little
at a time, until completely incorporated.
Add poppy seeds & stir to combine.
Toss salad & pour dressing over top.
Toss to combine & serve immediately
Serves 7

(recipe: jamiecooksitup.net)
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Crockpot Carrot Cake w/ Cream
Cheese Frosting
(uses 7 qt. or larger crockpot,
in which a loaf pan will fit)

Cake:
2/3 C. flour
1/2 C. sugar
1 tsp. baking soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. freshly grated ginger
1/4 tsp. salt
1/3 C. vegetable oil
2 eggs
1 (8 oz.) can crushed pineapple
with juice
1/2 C. golden raisins
1 C. chopped pecans or walnuts
(optional)
1 C. carrot, finely grated

Cream Cheese Frosting:

4 oz. cream cheese, softened
1 C. powdered sugar
1/2 tsp. vanilla

Cake:
In small bowl combine flour,
sugar, baking soda, baking powder,
spices, ginger & salt; whisk to mix
fully. In large bowl combine oil,
eggs, pineapple, raisins, nuts &
carrot – whisk to combine well. Add
dry ingredients to wet ingredients &
mix by hand using a spoon or rubber
spatula until well mixed. Spray a loaf
pan  with nonstick spray (or use
butter & flour). Pour batter into
prepared pan & place in bottom of
7 qt. crockpot. Cover top opening of
crockpot with paper towels (double
layer or a thin kitchen towel, making
sure towel is not touching cake). Cover
with lid & cook on High 3-4 hours until
a toothpick inserted into center of cake
comes out clean. Remove pan from
crockpot & let cool in pan on wire
rack 5 minutes. Invert cake onto a
cooling rack & let cool completely
before frosting.

Frosting:

Using elec. mixer, whip cream cheese until
fluffy. Add powdered sugar, a little at a time,
scraping down sides of bowl as needed. Mix
in vanilla. Once cake is cooled, frost with
frosting.
Serves 8

(recipe: crockpotladies.com)

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Right now I’m waiting for my Apple Crisp to
finish baking; a church friend gave me a bag
of apples Sunday & they had to be used up
quickly. I’ve noticed, now that all of our boys
are officially moved out, that husband & I
don’t eat as much – hence leftovers last a
LOT longer than before. Made Pork Cube
Steaks, corn-on-the-cob & big tossed salad
for dinner . . . there’s enough for dinner for
both of us tonight, also! Seems funny learning
how to cook for just TWO people! (The apple
crisp is a small one – apples only made a
8 X 8″ pan, so I don’t see that lasting very
long around here!).

Hope you are all in good health & enjoying
the last of the Summer weather. I’m still
(as I do every year) rooting for Indian
Summer. For those of you who don’t know
what I’m talking about, here in Michigan
we are ‘usually’ gifted with a short period
of days (sometimes almost a week) of
un-seasonably warm weather (like it
would be in July – in the high 80’s) before
we get really cold Fall weather. Indian
Summer also usually comes after we’ve
had a short period of cooler temperatures;
maybe you can see why I always really
HOPE we’ll get that last little bit of WARM
before the cold sets in. It’s been nice the
past few days, lows of 60’s/high of mid-
80’s with a brief period of drizzle yesterday.

Gas Prices: I’ve been wondering if the recent
hurricanes would affect the gas prices; for a
short few days prices went up about 10 cents
a gallon to the $2.59/9 range but now they’re
back down to $2.33/9 per gallon.

Enjoy your day!

Hugs;

Pammie