I love Pumpkin! Look at all these pumpkin recipes!

Again, these recipes were found on FB and I do not know who to credit. I will credit if someone shares that information. I do provide links when there are links. I am saving here so that I can find them again.

Chewy Chocolate Chip Oatmeal Breakfast Cookies
Perfect Pumpkin Roll
Strawberry Ghosts

Pumpkin Dump Cake
Ingredients
1 15 oz can Pumpkin Puree...
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup...

2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Carrot Zucchini Bread Bars

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey...
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts or raisins (opt)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting:

1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest

1 - Preheat oven to 350 degrees . In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
2 -In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
3 - Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4 - Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5 - Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.

 

Pumpkin Cheesecake Pie

You Will Need:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar...
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

 

Pumpkin Whoopie Pies with Cream Cheese Filling
Makes 12-14
 

3 cups All Purpose Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
 

Nieman Marcus Brownies...
Hold everything...these are just TOO GOOD!

Neiman Marcus Brownies
1 box yellow cake mix
3 eggs...
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

 

Chocolate Pumpkin Slow Cooker Cake! THIS IS SO GOOD!

3.9 oz package JELL-O Chocolate Fudge Instant Pudding
15.25 oz package chocolate cake mix
29 oz can of real pumpkin (un-spiced)
1 stick of butter, melted...
cooking spray
COOL WHIP for topping
dash of cinnamon

SPRAY inside of slow cooker with cooking spray.

SPREAD pumpkin evenly on bottom of slow cooker.

MIX JELL-O Pudding and cake mix together in a separate bowl.

SPREAD JELL-O and cake mixture evenly over pumpkin in crock pot; drizzle melted butter over top.

SPRINKLE a dash of cinnamon across top.

COOK on high for 3 hours. Serve with COOL WHIP on top and enjoy.

Best darn Brownies:
Lunchroom Ladies 50 year old recipe.
1 c butter
1/2 c cocoa
2 c flour
2 c sugar...

4 eggs
4 tsp vanilla
1 c chopped nuts
Pour in 9x13 pan, bake 20-25 mins on 350.
Check at 20 mins
**Icing*
1/4 c softened butter
¼ c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt
Mix all together & frost as desired.

 

How To Make Fairies In A Jar

This is something everyone will love! Just imagine the look on your childs face when they see this.

FAIRIES IN A JAR DIRECTIONS:
1. Cut a glow stick and shake the contents into a jar....
2. Add diamond glitter
3. Seal the top
4. Shake hard

This is something they will never forget so its worth a little work on this one

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened...
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

BAKED CHEESE BALLS

Cut up string cheese,
Dip in skim milk, then Italian bread crumbs.
Bake at 425 for 7-10 minutes.
Yummy Dipped in Marinara Sauce

ONE HOUR YEAST ROLLS

1 cup of warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.
 
Pumpkin Better Than Sex Cake
•1 box yellow cake mix
•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
•1 – 14 oz. can sweetened condensed milk
•1 – 8 oz. tub cool whip...
•½ bag Heath Bits
•Caramel Sundae Sauce

Instructions
1.In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2.Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3.Remove cake from oven and let cool for about 10 minutes after baking.
4.Using the end of a wooden spoon to poke holes all over the top of the cake.
5.Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6.Refrigerate for 30 minutes.
7.Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8.Refrigerate for 3-4 hours, or overnight.
 

Old Fashioned Custard Pie

1 unbaked pie shell (I use Marie Callendar's deep dish)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt...
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve. southern momma.

 

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents...
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

 

 

HO HO Cake

Box of Chocolate Fudge cake mix and fix it just like the box and put it in 2 round pans and Bake. While cake is baking mix 1/2 cups sugar, 2/3 cup shortening, 1/3 cup milk, 1 teaspoon vanilla, 1/4 teaspoon salt, 1 teaspoon water,and 1 cup powder sugar. Mix ALL ...but powder sugar. When all is mixed then add powder sugar. Put this mixture in the fridge until cakes are cool. And then spread on top of one of the cakes all the way to the edge. Place other cake on top and ice the whole cake with Chocolate fudge icing. I use the Store bought kind.

 

Pumpkin Pie Fudge

Ingredients
3 cups sugar
3/4 cup unsalted butter, melted...
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract

Instructions
Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

Marshmallow Witches 
Ingredients1/2 cup vanilla frosting, divided36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

Directions
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. 

Secure a hat to each witch with a dab of frosting. Yield: 1 dozen

Skinny Pumpkin Cream Cheese Bars• 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin 
• 3/4 Cup water• 1/2 teaspoon cinnamon 
• 1 8oz pkg. reduced fat cream cheese
• -few tablespoons of water, to be mixed with cream cheese

I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit.

In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.

In a 9x13 pyrex dish- sprayed with PAM- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” - to blend it a bit.

Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

More Recipes from Facebook

NO BAKE PUMPKIN CHEESECAKE

For the crust
1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted
...

2 tablespoons sugar
2 tablespoons brown sugar
For the filling
1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 1-ounce package cheesecake-flavored instant pudding mix
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.
Add the melted butter, sugar and brown sugar and pulse until combined.
Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
Add the sweetened condensed milk and mix again until well combined.
Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
Allow the mixture to sit in the refrigerator for about an hour to firm up.
Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
Garnish with additional whipped topping if desired.

MAKE ONE COOKIE!

1 tbsp butter melted
1 tbsp white sugar
1 tbsp brown sugar
3 drops of vanilla ...
pinch of salt
1 egg yolk
1/4 cup flour
2 tbsp chocolate chips

MICROWAVE 40-60 SEC IN A CUP OR BOWL
Viola! Single serving deep dish chocolate chip cookie!

Peanut Butter Potato Candy

1/4 cup unseasoned mashed potatoes
2 tablespoons milk
1 teaspoon vanilla extract
1 pinch salt...
1 (16 ounce) package confectioners' sugar
1 tablespoon confectioners' sugar for dusting
1/3 cup peanut butter, or as needed

Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners' sugar on a cutting board or waxed paper.

Roll dough into a large rectangular shape on prepared surface. Spread enough peanut butter on top layer of dough to cover. Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

MINI FALL PUMPKIN PIE CROISSANTS

These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon ...

of this luscious cream cheese pumpkin pie filling:

4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.

Festive Reindeer cookies ~snowflake~
Easy to make.....

3/4 cup peanut butter

 1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies.

 

APPLE PIE BITES
1 tube Crescent rolls
1 Slice apple per triangle
1 Tbsp. Melted Butter...
Cinnamon & sugar

Preheat Oven to 350˚
1. Roll out the dough on a greased cookie sheet, brush with butter and sprinkle Brown Sugar and Cinnamon in individual pieces of dough.
2. Roll up an apple slice in the dough forming a crescent, brush with melted butter and top with cinnamon. Repeat for others.
3. Bake for 12-15 Mins at 350˚.
4. Remove from Oven, filling will be hot! Serve alone or with a dollop of Vanilla Ice Cream

 

 

Gobble Gobble Turkey Mix

Leising is My Maiden Name

I was looking on Facebook and I found this information. I thought it was interesting, but since my German is poor, I used a translator online and this is what was translated.

It is still pretty cool, even if it is hard to read.

Leising is a part of the town Beilngries in the upper Bavarian district of eichstã¤tt.
The location
is located in the southeast of the Gemeindesitzes Beilngries in the altmã¼hl Valley on the main road from 2230.
History
Leising was found a tomb of the Hallstatt period.
1180 WILL BE "Luzigin" (= Sippensiedlung the Luzo) (also: "Leuzigin") first mentioned in a document, as Gozwin Grogling and Burkhard of the Cistercian abbey of Berchtesgaden be donated goods. In order to 1183, inaugurated the Eichstatter Bishop Otto a church in "Luzingen".  In addition to the bishop were - in the later Middle Ages - the Landgrave of Leuchtenberg with two Fischgutern and up to the middle of the 15. Century the monastery Kastl Claudius.) Here, while the Berchtesgaden possession by this time no longer shines. And after came after all property in the possession of the bishop. At the end of the 18th century. Century, the place seven households, all of which the taxable goods) belonging Hirschberg. The place was a member of the Ehehaft Irfersdorf.
In the course of the secularization in 1802 came the lower prince-bishopric, Leising in Kastenamt Beilngries belonged to the Grand Duke, to Archduke Ferdinand III of Tuscany and to the Kingdom of Bavaria in 1806. Until then, have been a municipality together with Pfenninghof Kottingworth, Kottingworther mill in 1809, to a Steuerdistrikt Pfenninghof Leising and, from 1811 onwards to a Ruralgemeinde joined together. In 1810 belonged to this Community with the capital Oberdonaukreis eichstã¤tt and Regenkreis and the capital from 1817 to Regensburg. From 1838 the District Beilngries was part of the circle and with him Leising Ansbach Middle Franconia with the capital.

More Knit or Crochet Pattern Links from the Email

Okay, so it has been awhile since I shared patterns from the email. I think to get this done quickly, I might just alphabetize them. I love getting these in my email, but I think I have been getting about 4 or 5 a day. This morning I woke up and there were 8 emails with patterns!  I couldn't keep up and do work with the kids for school.

4 Needle Mittens
5 Hour Baby Booties
9 Infinity Scarf Patterns
10 Hour Afghan
22 Baby Knitting Patterns - free
31 Knit Hat Patterns Link
50 Minute Mini Purse aka M'lady's MP3 purse
1840 Nightcap
Adorable Snowman & Friend
Aeolian Shawl
Alda Ocean Waves Scarf
Alice's Fingerless Gloves
All Day Beret
Angel Bells
Angel Doll
Angel Pillows
Angel Tree Topper - So very pretty
Anthro Inspired Headband
Apple Hat
Arizona Dusk Scarf
Art Deco Scarf
Autumn Leaves Wreath Crochet
Baby Booties
Baby Monkey Hat
Baby Shells Afghan
Ball Band Toilet Paper Cover
Basic Knitted Beanie
Basic Turban
Basket Weave Hat Pattern
Beany Cap
Bear Claw Afghan
Beard Hat
Bev's Stay on Booties
Blue and White Afghan
Blue Bunny
Bluebird Scarf
Blush Rose Afghan
Bobbles and Leaves Beret
Bostonian Hat and Scarf
Brooke Baby Blanket
Bulky Crochet Winter Socks
Butterfly Beret
Butterfly Stitch Beanie
Catherine Wheel Afghan
Catherine Wheel Tutorial
Celtic Cable Scarf
Checkerboard Lace Scarf
Chinese Waves Bag
Christmas Noel Afghan
Christmas Pinwheel Placemat and Coasters
Christmas Plum Pudding - Hat or labeled as adult beanie
Christmas Scrubbies
Christmas Snowman Stocking
Christmas Tree Cap
Christmas Tree Dishcloth
Chunky Mittens
Circus Scrap Hat
Coffee and Cream Afghan
Color Burst Crochet Afghan
Color Change Scarf - Lace
Colorful Windchime Afghan
Colorful Winter Set for kids
Crayon Colored Afghan
Crazy Monster Eye Slippers
Crochet Baby Shoes
Crochet Butterfly Throw
Crochet Christmas Tree Skirt
Crochet Dolls
Crochet Fall Leaves - really pretty and fun
Crochet Granny Afghan - way cool pattern
Crochet Rainbow Blocks Blanket
Crochet Snowman Family
Crochet Sun Hat
Crocheted Mittens
Crochtopus
Crossed Panel Crochet Afghan
Cute Crochet Book Bag
Cute Snuggly Caterpillars
Daddy's Simply Easy Mittens
Diagonal Bubbles Clutch
Dinner Plate Beret
Dragon Scale Keyhole Scarf
Dragon Skin Wrap
Drawstring Flower Bag
Dream Catcher Baby Blanket
Duck Hat
Ear Warmers
Easy Rolled Brim Hat
Elf Pixie Hat
Embrace the Wave Hat
Fabulous Crochet Slippers
Fall Headband
Falling Leaves Afghan
Fisherman's Scarf Ribbed Pattern
Floppy Brim Hat - grandma hat
Floral Hexagon Bag
Flower Slippers
Flower Striped Drawstring Bag
Foolproof Afghan
Freddy the Froggy
Frog Eye Hat
Fruit Hats for baby
Full Moon Hat and Blanket for Baby
Funky Hat
Garter Stitch Shawl
Geometric Tweed Blanket
Ghost Toy - Boo
GrannyGhan Afghan
Gumdrop Slouchy Hat
Halloween Patterns from Lion Brand
Hand Puppet Scarf
The Happy Hat from Knitting with Schnapps
Harry Potter Beret - from Deathly Hallows movie
Harvest Crochet Scarf
Heel Stitch Hat
Ho Ho Holiday Afghan
Holiday Snowflake Afghan
Holly Slippers
Hooded Scarf
Hoo's So Cute Hat Toddler Girl
Hot Air Balloon Hat
Knit Mitered Shawl 
Icelandic Sunrise Shawl
Iris Knit hat and flower
Irish Hooded Scarf
Jovie The Elf Knock Off hat
Kitty Cat Hat - baby
Knit and Crochet Nature Hat
Knit Snowman Family
Knitted Baby Uggs - Super Cute!
Knitted Carnival Afghan
Lacy Small Shells Afghan
Leaf Scarf Pattern - from Brooke
Link to Loops Knitting
Lollipop Angel Crochet 
Marigold Slouch 
Mesmerizing Messenger Bag from Moogly
Millionaire's Afghan
Mini Knitting Tote
Mittens for All
Monarch Butterfly Hat
Monet Afghan  from Crochet Dude
Mop or Sweeper Cover
Mr. and Mrs. Snowman
Mr. Fluffs Crochet Kitty
Multi Color Granny Slippers - I made the smaller size and had to get creative to make them so they would fit my smallest girl.
Newsboy Peak Cap
Newsboy Hat Crochet
Ombre Hat
One Skein Asymmetry Scarf
Pablo Panda
Passion Summer Shawl
Pine Cones
Popcorn Shawl
Puffin Cabled Hat
Purple Beginner Shawl
Quick, Easy Crochet Hat
Rainbow Afternoon Shawl
Really Fierce Dishcloth
Retro Crochet Hat
Reuseable Duster can be made with tarn (T-shirt yarn)
Roly Poly Santa
Rose Slippers
Rose Twists Afghan
Rustic Ripple Crochet Afghan
Santa Gnome Ornaments
Scalloped Hat
Scandinavian Hat
Scarf and Mittens Combo
Shopping Card Bag aka Millionaire's Bag
Simple (60 minute) Crochet Slippers
Snowman Mug Hug
Southern Cross Afghan 
Springtime Scarf
Starry Night Afghan
Sugar Twist Hat
Summer Day Beach Bag
Super Pink Toddler Hat
'Tis the Season Afghan
Twinkle Tree Ornament
Two Hour Fingerless Gloves 
Vexillo Afghan
Vibrant Flower Scarf
Waltzing Fans Shawl
Warm Boot Slippers
Winter Snowman Dishcloth
Wreath Afghan

Goodbye, Keith Morgan, God Bless You

Over a week ago, my friend's father fell. Due to the fact that he was taking a blood thinning medication, when he fell and hit his head, he started bleeding in his brain. He had emergency surgery and they gave him medicine to help him clot, but this caused him some other problems. He started clotting and had a stroke. Then to clear up the stroke, there was another bleed in his brain. He began to slide down hill and didn't recognize his family and the doctors gave his wife and daughters the bad news that he was not going to better, just worse until he passed. They put him into Hospice on Wednesday and he made it through his son's birthday (on Thursday) and today at about 2 p.m. he left this world to go to be with God and his mother and father.

When I met him, I was in college. His daughter (youngest) and I were working a dig site together and to get there and back we would car pool. It was a very long drive daily and we were both poor, working college students. We are the same age, roughly and we got along well. As our friendship grew, so did my love and respect for her parents.

Her dad was working somewhere, as a scientist (I think), don't hold me to it. I just remember him being so very smart. He also took wedding portraits for his own business. He was on the volunteer fire department for Cold Spring. He had a great smile that touched his eyes and lit up his face.

He loved his family and you could tell it. Just to look at them and you knew they knew they were loved. He cared very deeply for his friends, also. Over one winter, my friend, her sister, another friend and I would have girl's night. We would cook meals together and have some wine and play games and talk or craft and watch Stargate. We loved (and still do love) watching Stargate together. When he and his wife returned from their winter hideout (AZ), we continued and included her parents. We had so much fun. At some point, during that winter, I discovered the Lutheran church and went to church with them. My parents were so angry that they cut me out of a lot of their lives. How dare I leave the Catholic Church and turn my back on all they had taught me. Keith and Angela, loved me and I called them Mom and Dad. When I got married, Keith took the "engagement" photos (we did it a little backwards...we eloped, did engagement photos and then the full life sized wedding). He took our wedding photos and when we had children, they called him grandpa. They loved him like a grandpa and he loved them.

He will always be a part of my life and I will miss him.

Countdown to Christmas

111 Days to Christmas!

Just Saying!

If you are creating Christmas presents, time to get working!

More recipes and pattern links from Facebook

Christmas Prezels Recipe
Ingredients:
Small Pretzels
Hershey’s Kisses (unwrapped)...
m&ms
Directions:
Top each pretzel with a Hershey’s Kiss, and place in a preheated 200ºF oven for 10 minutes. Remove and immediately press an m&m into the top of each kiss. Let cool completely!

Hookin' on Hump Day Moogly Links

Unopened can of sweetened condensed milk + 3 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel!

Diamonds and Shells Afghan

Pumpkin Bread with Pumpkin Butter Cream

Ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder...
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Directions:
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…

PUMPKIN BUTTER CREAM FROSTING

1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

 

Squash Croquettes

Nutrition Facts per Serving: Calories – 100, Total Fat – 5.5g, Sodium – 15mg, Total Carbohydrates – 11.1g, Protein – 2.7g

Looking for a simple side dish to use garden-fresh yellow squash? Try this straight forward versio...n of fried squash.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Difficulty Rating: Easy

Ingredients
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
½ cup plus 1 tablespoon all-purpose flour
vegetable oil

Instructions
1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
2. In a skillet, heat ½-inch oil over medium-high heat.
3. Drop batter by tablespoonfuls into oil.
4. Cook about 3 minutes per side or until golden brown, turning once.
5. Drain croquettes on paper towels.

 

Crochet Baby Toys on Moogly

 

 No - Bake Granolas

2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey
1/2 C brown sugar...
1/2 tsp salt
1/2 tsp vanilla

Mix -In variations listed below

1. In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2. Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan. If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan.

 

Skinny Pumpkin Cream Cheese Bars
• 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin
• 3/4 Cup water
• 1/2 teaspoon cinnamon ...
• 1 8oz pkg. reduced fat cream cheese
• -few tablespoons of water, to be mixed with cream cheese

I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit.

In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.

In a 9x13 pyrex dish- sprayed with PAM- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” - to blend it a bit.

Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

1 2...0 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

More FO's

So on Monday, I get a text message from one of my middle daughter's friend's mother. She wants to invite DD2 to a birthday party for her daughter and she doesn't have our address. So I give her the address and Esther starts saying what she wants me to make for her friend for her friend's birthday present.

Now this is a daunting task, as we also started E-schooling (or homeschooling). The first week has been very hard adjustment for all of us. We have learned some things and we are adjusting to the changes. We did go on 2 field trips and did a lot of hours of schooling.

So we bought some yarn to make a frilly scarf for DD2's friend.

It is a really simple scarf. You just buy the yarn and separate it and knit in the top loops. But it is a very frustrating knit. But I love my daughter and love this young lady, so I made it for her. My daughter chose the colors, because her friend likes blue.

 

Then, I made several scrunchies for DD2's friend. Some in blue, some in black light (color of Red Heart Super Saver Yarn), and Day Glo (another color from Red Heart). The colors are fun and I bought them for use for my girls, but hey, she is one of mine, too.

2 in blue  2 in Black Light

 3 in Day Glo (looks like Sherbert to me).

 

To make a scrunchie: take a rubber band meant for holding hair and sc all the way around and make it tight! Join and then put 3 dcs in each sc. Do an invisible join. You have a gorgeous scruchie!

 

Then, I made her the Winter Slouch, using the Black Light and Turquoise. They matched perfectly. I started making hats with this pattern last year. A friend (from high school) contacted me and asked if I would make this hat for a friend of hers, going through chemo. Of course, I said, "yes." She gave me the yarn and I made the hat. Her friend loved it (I had enough that I was able to make 2) and some fingerless mitts. I love this pattern. It is so very simple and easy to make. It only needs about 5 -8 hours depending on what you are doing.

 

 This is a top view of the hat.

 This is DD3 modeling the hat for me. Front view.

 Side view.

I think I will be making several more of these to give as gifts this year.

 

Abbreviations: sc - single crochet, dc - double crochet.