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The frost is on the pumpkin!10/29/2018 There is definitely a chill in the air. Since Pa Lloyd’s hip replacement surgery I have been taking Maggie out for her early morning constitutional which is shortly after 6:30. Its cool out there that time of the morning! Luckily its still kind of dark and since Maggie is afraid of the dark it doesn’t take her long to do her business! Here’s hoping that Pa is back to his usual duties by the time it snows! It’s a little less hectic at our home. Baby Nora Grace is now home, Pa is more mobile and my mother’s memorial service was Saturday. Even Maggie’s flea infestation has subsided. Now its to get ready for Halloween. That’s an event on Woodland Avenue, luckily once again our daughter Mary, Scott and our Grandson Nik are coming to our rescue for the evening!
I was looking for an easy recipe for a dessert and came across this gem in an old cookbook. We liked it, I hope you do too. Norwegian Nut Apple Pie: 3/4 cup sugar 1/2 cup flour 1 tsp. baking powder 1 beaten egg 1 tsp. vanilla 1 1/4 cups chopped peeled apples 1/2 cup chopped walnuts Combine sugar, flour and baking powder, whisk until well mixed. Mix in egg and vanilla, then stir in apples and walnuts. ( batter is stiff) Grease a 8 or 9 inch pie plate and spoon mixture into and spread evenly. Bake 30 minutes at 350 degrees. Cut in wedges and serve with vanilla ice cream or whipped topping. Good warm or cold. Have a great week!
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Saying Goodbye!10/23/2018 My mom, Cary Taylor passed away last week. She would have been 103 in December. Even though we had her much longer than most we are never ready to say goodbye. No more trips to Blue Earth for visits, or to pick her up and bring her to my home for family gatherings. Like most of us, she didn’t like the idea of going to a nursing home. Now she won’t have to. She lived in assisted living, but lately she had periods of confusion so it was time for a move. She will be missed.
Today my recipe comes from the Pioneer Woman, Lee Drummond. I thought it was too easy to be good, but I made it yesterday and we both liked it. A good cold weather soup, hope that you like it too! 7 Can Soup: 1 can chili without beans 1 can diced tomatoes 1 can Rotel tomatoes with green chilies (I used mild) 1 can pinto beans, undrained 1 can kidney beans, undrained 1 can black beans, undrained 1 can corn, undrained 1 small pkg. Velveeta cheese (8 oz.) 1/2 pkg. taco seasoning 1/2 pkg. dry ranch seasoning, salad dressing mix Do not drain any of the ingredients. Just dump them all into a crock pot and heat. I added the cheese after the soup was hot and heated until it was melted. I did add some onion and served it with a dollop of sour cream and corn bread on the side. Have a great week!
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When it rains it pours!10/16/2018 That statement has been true in our Lloyd family the past two weeks! Our new baby great granddaughter Nora has been hospitalized in Sioux Falls for three weeks undergoing surgery. She is doing well but that means I have been taking care of 19 month old Lydia weekdays so her Daddy can work. Pa Lloyd underwent a hip replacement. The day he has surgery my mother fell and fractured her hip, requiring surgery. Almost too much for this old lady to manage, but I can now see the light at the end of the tunnel so I’m back!
Fall is the time for Octoberfest celebrations which makes me think of sauerkraut which brings me to the recipe I am sharing with you today. Pa Lloyd isn’t crazy about sauerkraut but he liked this one. I hope that you do too!! Sauerkraut Pork Roast: 2lbs. pork roast 2 Tablespoons vegetable oil 2 Tablespoons minced onion 2 Tablespoons maple syrup 2 Tablespoons applesauce 2 Tablespoons brown sugar 1-2 lbs. can sauerkraut with juice In Dutch oven heat oil and brown roast on all sides. Combine remaining ingredients. Pour over roast. Cover and bake in oven at 300 degrees for 3-4 hours. I put mine in the crock pot and cooked for 7 hours. Slice roast and spoon drippings over slices. I love sauerkraut with mashed potatoes. Stay warm and have a great week!
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Fall is Here!10/2/2018 It certainly feels like fall. I’m not sure I am ready for the temperatures to be this cool, but I do like this time of year! A young neighbor just brought over a pan of fresh apple crisp from her kitchen for us to enjoy. I can hardly wait to eat it!
Our new precious little great-granddaughter Nora Grace is struggling with a diagnosis of SMA as her older sister did. She has been in the Castle Children’s Hospital at Sanford in Sioux Falls for a week, her third hospitalization in her short four weeks of life. There is a new approved medication that she has been given, so we are hoping for some positive results. This means while her mom Samantha is with her and her dad Justin is working, we are watching Lydia. We love taking care of her. Cooler weather makes me in the dessert and soup mood. Today it’s a dessert recipe. I have no idea where it came from. Butterfinger Lush: Crust: 32 Oreo cookies, crushed 6 Tablespoons melted butter Mix together press in a greased 9x13 pan, refrigerate. First filling: 1- 8 oz. softened cream cheese 3/4 cup peanut butter 1 cup powdered sugar 1 bag mini butter finger candy bars divided, crushed 1- 16 oz. cool whip, divided Beat cream cheese and peanut butter and powdered sugar until fluffy. Fold in 1 1/2 cups cool whip and six crushed Butterfinger candy bars. Pour over crust evenly. Second filling: One box instant chocolate pudding, whisked with two cups whole or 2% milk. Let thicken then pour over cream cheese layer. Spread remaining cool whip over pudding layer then sprinkle with remaining crushed Butterfinger candy bars and chill! Have a great week! |
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