Some days it seems like you can’t pack any more into doing what needs to be accomplished and then you decide what can wait for another time when things aren’t quite so busy.
Thursday was one of those times but when I was asked if I wanted to go to the musical all else was set aside and I was ready on time. If you didn’t attend one of the three performances you missed a very good high school drama and music. Everyone did their part so well and fit the characters without seeming to just be acting but like this was their everyday life. The singing was awesome and so together with the orchestra. Grandson Paul, although graduated a few years ago from MCC, was able to be a part of the orchestra as the trombone player. Oh yes, the audience was also respectful and no one left during the performance except a very few exceptions between numbers and scene changes. I shall certainly look forward to the next production.
The weather continues to be so unpredictable. I realize it is the start of the winter season but we certainly don’t appreciate the very low temperatures this early in the season. The farmers are gradually getting done although the corn needs drying. Maybe it will freeze-dry now. Hopefully, there will be more warm days ahead. The five inches of snow looks more like last winter and trust it will melt as fast as it came. We don’t want to put up with snowbanks this early.
The family has tried to show me how to use the remote starter on the car and so far a couple of times I have used/needed it, it worked. Who knows maybe I’ll even learn how to text on my phone which happened the other day with just a couple of words to Leah and it was all she needed.
OOPs: Last week’s recipe for pumpkin bars had an error and should read 2 cups confectioner’s sugar in the icing. I hope most of you could figure that out if you tried it. It does say to add the sugar in the directions.
Everything Stuffing
1/2 pound bulk Italian sausage
4 cups seasoned stuffing cubes
1 1/2 cups crushed cornbread stuffing
1/2 cup chopped toasted chestnuts or pecans
1/2 cup minced fresh parsley
1 tablespoon minced fresh sage
or 1 teaspoon rubbed sage
1/8 teaspoon each salt and pepper
1 3/4 cups sliced mushrooms
1 package (5 ounces) sliced shiitake mushrooms
1 large onion, chopped
1 medium apple, peeled and chopped
1 celery rib, chopped
3 tablespoons butter
1 can (14 1/2 ounces) chicken broth
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Stir in the stuffing cubes, cornbread stuffing, chestnuts, parsley, sage, salt, and pepper.
In the same skillet, saute`. Saute’ the mushrooms, onion, apple, and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 4-quart slow cooker. Cover and cook on low for 3 hours. Stirring once. 9 servings
Seasoned Pork Loin Roast
2 teaspoons garlic salt
2 teaspoons garlic-pepper blend
1 boneless rolled pork loin roast (about 5 pounds)
2 teaspoons lemon-pepper seasoning
Basting sauce:
3 cups water
2 tablespoons lemon juice
1 1/2 teaspoons dried minced onion
1/2 teaspoon garlic salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon grated lemon peel
Combine the garlic salt, garlic-pepper, and lemon-pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325º for 1 1/2 to 2 hours or until a thermometer reads 145º.
Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let roast stand 10 minutes before slicing. 18 servings
Gingersnap-Pumpkin Cheesecake Bites
1 cup crushed gingersnap cookies (about 20 cookies)
3 tablespoons butter or margarine, melted
4 oz. cream cheese, softened
1/2 cup powdered sugar
1/3 cup canned pumpkin (not pumpkin pie mix)
1/4 teaspoon pumpkin pie spice
1 1/2 cups frozen (thawed) whipped topping
2 tablespoons finely chopped crystallized ginger
Heat oven to 350º. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix crushed cookies and melted butter. Press about 1 1/2 teaspoons mixture firmly in bottom of each muffin cup. Bake 5 minutes or until set. Cool completely, about 10 minutes.
In a large bowl, beat cream cheese and powdered sugar until smooth. Add pumpkin and pumpkin pie spice; beat on low speed until blended. Fold in 1/2 cup of the whipped topping. Spoon l heaping teaspoon cream cheese mixture into each muffin cup. Freeze at least 3 hours or up to 48 hours.
Remove from freezer 15 minutes before serving. Remove cheesecakes from pans. Top each with 2 teaspoons whipped topping and 1/4 teaspoon ginger. 24 servings
