Thanksgiving Week

 

Hello!

While looking through Pinterest 

(which I should not do.) I came 

across this recipe that would be 

great for an addition to your 

Thanksgiving table. I am going

to try this one!

Thanksgiving Southern Fried 

Apples with Pecans

Prep Time 5 mins    Cook Time  

10 mins      Total time 20 mins

5 apples -cored, peeled and 

sliced

4 T butter

2 T granulated white sugar

2 T light brown sugar

1/2 T lemon juice

Salt to taste

1 tsp ground cinnamon

1/4 c pecan pieces

1.  Prepare apples

2.  Melt down butter in skillet 

on medium heat, this should 

only take a few minutes.

3. Add apples, sugars, lemon, 

salt, pecans and cinnamon on 

top of apples.

4. Stir apples. As you stir, the 

sugars will break down and 

become syrupy liquid.

5. Keep coating and stirring 

the apples on med-high heat 

for approx  6 minutes.

6. If the liquid is evaporating 

too quickly or starting to burn 

down, you can adjust the temp 

to med-med low.

7. After 6 minutes, put a lid on 

the skillet and let the apples finish 

sautéing on med-low heat for approx 

6 minutes or until theyare crisp tender. 

A knife should cut through an apple but 

not be mushy. If need be, cook a little 

longer.

Serve hot for breakfast or as a side 

dish.

Looking forward to trying this one.

~Keep on Dreaming~

Fun Fall Recipe

Hello, I hope everyone is doing well!

We took a short trip Sunday to our local

Cider Mill. We picked up some apples, a

yellow pumpkin and some candy corn.

Later that day I was able to get to one of 

my favorite Antique store. It is in an old

school so a lot of the rooms are used by 

different vendors. One of the things I 

collect are the Gooseberry Hardback 

Cookbooks. One of  the vendors had 

five for sale, the one I picked up was 

Country Quick and Easy. As I was 

looking through it, I found a 

"quick" and short recipe for:

Carmel Apple-Dip

8 oz. pkg, cream cheese,

softened

1/4 C honey

1/2 C caramel ice cream topping

1/4 tsp. cinnamon

3 to 4 green apples*, cored and 

sliced.

In a medium serving bowl, combine 

cream cheese, honey, caramel topping 

and cinnamon; beat until smooth. Store 

in refrigerator until chilled. Serve with 

apple slices.

Makes 2 cups

*I would use different apples, green apples

are not my fave.

Enjoy!

~Keep on Dreaming~

Fall Treats

Today I have a couple of easy Fall 
recipes for you.

Fall Dip

1 16 oz  tub of Cool Whip (thawed)
1 5 oz  box of Vanilla Pudding
**DRY MIX ONLY**
1 15 oz can of Pumpkin
1 tsp Pumpkin Pie Spice

In a large bowl, mix together 
pudding mix, pumpkin, and 
pie spice.
Fold into the Cool Whip.
Chill until served.


Serve with Graham Crackers-
plain or Cinnamon, apple slices, 
vanilla wafers or your choice.


Pumpkin Muffins

1 box of cake mix
White, Yellow or Spice
1 15 oz  can of Pumpkin
Cinnamon--optional

No water, eggs or oil

Mix together, pour into muffin 
cups.

Bake  at 350 for 20- 30 minutes.

**A coworker of mine made these
and Mr. Ken said mine was really 
good!

Enjoy the taste of the season!


~Keep on Dreaming~

Tried Something New

 

Happy Memorial Day to you and yours.
Thank you to all who have served and
are serving to keep us safe.

We had a year-end breakfast at school
last Friday. We were asked to bring a
breakfast treat, so of course I hit up
Pinterest and found this delicious
recipe.

Baked Oatmeal with Apples, Raisins
and Pecans
Serves 6  Gluten Free

What you need:

1/2 c  Raisins
2  baking Apples--tart yet sweet
cut inch 1/2 chunks (approx. 2 cups)
2  large eggs
2 c Rolled oats, old fashioned
1 tsp Baking Powder
3/4 c light Brown Sugar
2 tsp Cinnamon
1/2 tsp Salt
1 tsp Vanilla Extract
1 c Walnuts OR Pecans-- divided
4 T unsalted Butter--melted
2 c milk


Preheat oven to 325.
Grease 8 or 9 inch baking dish
with butter.

In a medium bowl, combine the
oats, brown sugar, 1/2 cup of
nuts, raisins, baking power,
cinnamon and salt. Mix well.

In another bowl break eggs then
whisk together; then whisk in the
milk and vanilla until combined.

Add the milk mixture to the oat
mixture, along with the melted
butter.

Scatter the apples evenly on the
bottom of the greased dish. Pour
the oatmeal mixture over the top
and spread evenly. Sprinkle
remaining nuts on top. Bake for
40-45 minutes until top is golden
brown and the nuts are set.
Serve warm or at room temp.

This went over well and Mr. Ken
had the leftovers.
This is a great dish for those of us
who do not traditional oatmeal.

Holidays are coming, family will
be around--make this for a breakfast
buffet. Enjoy!



~Keep on Dreaming~
 

Most Delicious for a Cold Winter Day

It's time for: Sunday Savor

I have a warm recipe today
so pull up a chair and relax.

This is a great "comfort food" 
recipe.

Tator Tot Casserole

1 lb ground beef
2 cans  Cream of Mushroom 
Soup
1 bag of  Tator  Tots
Milk
Seasonings of Choice
Dried Parsley

Brown and drain the ground beef
set aside.
In a medium bowl mix your soup 
with 1 1/2 cans of milk (more if 
needed), your seasonings and 
parsley.
Pour in your tator tots to coat with 
the milk/soup mix and seasonings.
Add your ground beef and mix 
thoroughly so everything is coated.

Spray a casserole dish with nonstick 
spray and pour your mixture in it. 
Bake uncovered in a preheated oven 
for 15 minutes then cover for the last 
15 to 20 minutes of cooking or until it 
is bubbly. 
**Times vary so check your bag for oven 
temp and length for times for the tots to 
cook.

Serve with a veggie or salad and warm 
bread.

Enjoy!!


~Keep on Dreaming~

I Had No Idea

Did you know that today is
National Chocolate Cake Day?
I had no idea until I read my 
email this afternoon.

This is not an official holiday and
no one really knows who created
the day but we can be happy they 
did!

*The first boxed cake mix was 
created by a company called
O Duff and Sons in the late
1920's.
*The first "just add water"
Betty Crocker  cake 
mixes came out in 1947.

In honor of this most 
delicious day I have a
recipe for you.

Slow Cooker Chocolate
Lava Cake

Cake                                               

1 Box of Betty Crocker Super           
Moist Chocolate Fudge Cake            
Mix                                                      
1 1/4 C milk                                         
1/2 C vegetable oil                           
3 eggs

Topping

1 Box (4 serv) Instant Chocolate 
Pudding Mix
2 C milk
1 bag  (12 oz.) Milk Chocolate Chips

Spray a 6 Qt. Slow cooker with cooking 
spray.
In a large bowl, beat the cake ingredients 
with an electric mixer as directed on the 
box. Pour into the slow cooker.

In a medium bowl, beat the pudding mix 
and the milk with a whisk as directed on 
the box. Pour over the cake batter--DO 
NOT STIR. Sprinkle with the chocolate 
chips.

Cover and cook on low for 2 hrs 30 minutes 
to 3 hrs or until the cake is set and the 
pudding is beginning to bubble out of the 
cake.

*To prevent burning the edges of the cake,
line the cooker with cooking parchment
paper.

Check the Betty Crocker website for reviews
of this recipe. Some had success and some
had trouble with it. Just giving you a head's
up in case there are problems. 

~Keep on Dreaming~

Super Simple

I have a real quick recipe
for you.

Refrigerator Pickles

3  nice size cucumbers-
peeled and sliced

1 C  Sugar/Splenda

1/2 C  Vinegar

1 C  Water

Mix together the sugar/
splenda and the liquid
ingredients--well.

Add the cucumbers, seal
and place in the fridge--
2 hrs. These will be gone
in no time so you won't
need to worry about them
going bad.  :)

Enjoy!

~Keep on Dreaming~


PS. Feeling a bit under the
weather, so vacation posts
have been moved to next
week.

Easy Peasy

Is it still cold where you are?
Do you need something to fill
your tummy. Well, I have the
perfect recipe for you.

Skillet Noodle Lasagna

8  oz. wide noodles
1  lb. ground beef or sausage
1   Jar of sauce (your choice)
8-12 oz. Shredded Mozzerella
Cheese
Any add ins of your choice


Cook the meat and drain, set
aside. Wipe out skillet.
Cook your noodles and drain.
On low heat mix the meat, noodles, 
sauce and some of the cheese in the
skillet. Let flavors blend then turn temp
on low.
Sprinkle the rest of the cheese on top of
mixture, cover with a lid and let the
cheese melt. As cheese melts check the sides
for dryness or hardness. Pull slightly away
from sides if need be.

Serve with a tossed salad and bread. Enjoy!!


~Keep on Dreaming~

This and That

HELLO from snowy eastern Kansas
aka The Kansas City metro area.
We are now in day 3 of the snow
and cold. Tomorow I will be back
at school but not the kids--it's
conference day. Our kids have not
been at school since Monday. Next
Monday ought to be fun!!!

Since it has been cold we have been
eating"warm foods." Last night I made
Hashbrown Casserole. It is similar to
"Mr. Dell's Hasbrown Casserole" except
I added ground beef and muchroom soup.
It is usually a side dish and I wanted more
of a main dish. If you want my recipe
version let me know or you can Google
the original recipe.

Last Sunday was "the big game"
and as you know we had friends
over. Above we had nibbles set
out in the living room. Top right
corner: Peanuts, bottom right:
M & M's (a tradition), left bottom:
dry roasted peanuts, and top left:
Poppycock. Outside of the tray
we have copper covered chocolate
footballs.

I also made Trisha Yearwood's
Sausage Cheese Balls for more
nibbles. I will admit they are not
as easy as she made them look.
If I make these again, I will
start on them earlier. They are
as good as she said they were
though!

For "the main event" we had
a potato bar. I set up my new
3 crock warming station with
Rotel cheese, ground beef mix-
ture and ham chunks. This gave
each of a choice of toppings
for our potato.

This would be my creation:
a mexican potato. Ground
beef, cheese sauce, lettuce
and salsa. I think we had a
hit!

For the 4th year in a row! The
Winner AGAIN! Nancy's predicted 
score was the closest to the final
game score.
I am presenting her with the Super
Bowl Medal.

She will have this till next year's
game and hopefully SOMEONE
else will win the medal!
Background info: Nancy does not
follow football like her husband, Mr
Ken and myself. I personally think
she does follow it but is not letting
on how much she really knows!  :)


~Keep on Dreaming~

A Little Treat

image: Heidi Powell


School is looming on
the horizon (AAAAA)
this recipe is perfect
for breakfast, snack
or a lunch dessert.

A super recipe for
those that are gluten
free and/or watching
their sugar intake.

Peanut Butter Fudge Bars

1  16 oz. jar  Natural
Creamy Peanut Butter
1 1/4 C  Natural Honey
2 C   Natural Whey
Protein Powder
3C  Gluten Free Oats
(Trader Joe's)

Heat peanut butter in the
microwave for 90 seconds.
Add honey and stir.
Mix in the protein powder.
Combine oats with the mix.
Spread evenly in a 9 x 13
pan and place in the fridge
for an hour.
Cut in 1 1/2 inch squares
and ENJOY!

Per Serving-- 110 cals,
3 fat gr, 12.5 carbs and
5.5 protein grams


We had these on 4th of
July at a friends house.
Nancy (Acorn Cottage)
made these.
They are from Heidi
Powell who is a trainer
on Extreme Makeover
Weight Loss Edition.


~Keep on Dreaming~

Tasty Morsels

These my friends
are the most delish
morsels you will
taste in awhile!
Our hostess made
them for the party
we went to last night.

Mini Lasagna Cups

24  Wonton Wrappers
2 C  Marinara Sauce
1 lb. Meat of your
choice-cooked and
drained
1  15 oz. carton of
Ricotta Cheese
1 1/2 C Shredded
Mozzarella Cheese
1/2 C  Shredded
Parmesan Cheese
1 tsp  Basil
1/2 tsp  Dry Oregano

Preheat oven to 350.
Spray a 12 cup muffin
tin with non-stick
spray and set aside.
In a medium bowl mix
the ricotta, 1 cup of
the mozzarella, the
basil and the oregano.
Lay a wonton wrapper
in the bottom of each
muffin cup, pressing
down and into the
sides of each cup.
Place 1 T of  the
cheese mix in each
cup, top with 1 T
of meat and 1 T of
sauce.
Press another wrapper
skin down into each
cup and repeat the
layers.
Top with remaining
cheeses.
Bake for 15 minutes
until bubbly, the
cheese has melted
and the sides are
slightly browned.

If you make these,
let me know!
They are yummy.
So many varieties
can be made.
Mexican, Greek, etc.

~Keep on Dreaming~