Surprising what one can get done when you have the radio on and can still listen to a game on the radio or TV. One night I had two radios on, the TV and I read a book. Talk about multi-tasking. The volumes were just enough so if I heard something interesting I could turn it up for the excitement. When E/E and MCC each had games on Saturday afternoon, I did go to the E/E game but as it was drizzle all afternoon I stayed in the car and switched the radio stations back and forth. I wasn’t the only spectator that watched and listened in the comfort of their car. Regardless, for this time of the year, we certainly have had pleasant weather for the post season games. On Thursday evening Leah called to find out what radio station she could stream to listen to the E/E game. I then called Ruth, Mark and James so they also could tune on their computers. Ruth often listens to KJOE in the morning as she is on her way to school and I know she had the game on as she knew E/E would be playing in Rochester, on Friday, shortly after the game was concluded.
The roses are still blooming and I hear the lawn mowers every now and then. It would not be unusual to snow in early November and we certainly appreciate the nice weather. The sunrise is beautiful as well as the sunsets of late. Back to regular time and it certainly is dark early in the evening.
My latest sewing project has been to make a cape a child can have on while in a car seat. Apparently you are not supposed to dress them in snow suits as the car seat belts do not provide enough support with the suits on. The pattern is a cape and hood that goes over the car seat. Three layers of fleece and it appears to be very warm. I made a few adjustments to the pattern and it looks like it will work.
Everything Stuffing
1/2 pound bulk Italian sausage
4 cups seasoned stuffing cubes
1 1/2 cups crushed corn bread
1/2 cup chopped toasted chestnuts or pecans
1/2 cup minced fresh parsley
l tablespoon minced fresh sage or l teaspoon rubbed sage
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups sliced baby portobello mushrooms fresh shiitake mushrooms
1 package (5 ounce) sliced or pecans
1/2 cup minced fresh parsley
l large onion, chopped
l medium apple, peeled and chopped
l celery rib, chopped
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
Cook sausage over medium heat until no longer pink. Drain. Transfer to a large bowl. Stir in the stuffing cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.
In same skillet, 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.
Sweet Holiday Carrots
8 medium carrots, sliced
1/2 cup water
l can (8 ounces) crushed pineapple, undrained
1/2 cup chopped peeled tart apple
1/2 cup dried cranberries
1/3 cup honey
l tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon butter, melted
l tablespoon all-purpose flour
l/2 teaspoon cinnamon
1/2 cup chopped walnuts, toasted
Place carrots and water in a large saucepan. Bring to a boil; reduce heat. Cover and simmer 5 minutes. Add pineapple, apple, cranberries, honey, lemon juice and salt; cook 3-4 minutes or until carrots are crisp-tender, stirring occasionally. Combine butter, flour and cinnamon; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Sprinkle with walnuts before serving
Pumpkin Cheesecake Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
l teaspoon salt
l teaspoon cinnamon
l can (15 ounces) solid-pack pumpkin
1 1/2 cup canola oil
Cream Cheese Filling:
l package (8 ounces) cream cheese, softened
1/2 cup sugar
l egg
l tablespoon all-purpose flour
4 eggs
Praline Topping:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream
In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
For filling: beat the cream cheese sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
For the topping, in a small bowl, combine the pecans, brown sugar and sour cream; spoon over batter. Bake at 400º for 15-18 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
