Time Change FALL BACK

The time Falls back an hour on  Sunday, November 5th!

This month we need to reset and prepare.

CHANGE THOSE BATTERIES in your carbon monoxide and smoke detectors!

Label your batteries to help remember when you did it last!

CHANGE THOSE  FURNACE FILTER

Brrrr Pass the Veggie Soup!

Ingredients

  • 1 (14 ounces) can chicken broth
  • 1 (11.5 ounces) can tomato-vegetable juice cocktail
  • 1 cup water
  • 1 large potato, diced
  • 2 carrots, sliced
  • 2 stalks celery, diced
  • 1 (14.5 ounces) can diced tomatoes
  • 1 cup chopped fresh green beans
  • 1 cup corn kernels
  • salt and pepper to taste
  • Creole seasoning to taste

INSTRUCTIONS

  1. In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender
RECIPE COURTESY OF ALLRECIPES.COM

Halloween Mummy Hot dogs

INGREDIENTS

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
  • 2 1/2 slices American cheese, quartered (2.5 oz)
  • 10 large hot dogs
  • Cooking spray
  • Mustard or ketchup, if desired

INSTRUCTIONS

  1. Heat oven to 375°F.
  2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  3. With a knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
  4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”
    Recipe courtesy of bettycrocker.com

 

Mom’s Peanut Butter Fudge

INGREDIENTS

  • 3 cups white sugar
  • 3/4 cup margarine
  • 2/3 cup evaporated milk
  • 1 Cup Peanut Butter
  • 1 (7 ounces) jar marshmallow creme
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Grease a 9×13-inch pan.
  2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
  3. Remove from heat. Beat in marshmallow creme and vanilla extract. Add 1 cup of peanut butter then mix well. Transfer fudge to the prepared pan and let cool before cutting into squares.

Baked Chicken Alfredo

Ingredients

  • 1 (16 ounces) package uncooked penne pasta
  • 1 (22 ounces) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo)
  • 3 cups chicken stock
  • 2 cups diced  cooked chicken
  • 2 teaspoons minced garlic
  • 2 cups shredded mozzarella (or Italian blend) cheese
  • Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
  3. Uncover; stir. At this point, you should check the pasta to make sure that it is al dente (firm but just about finished cooking). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  4. Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
  5. Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

Recipe credit to theseasonedmom.com

Ashtabula County Covered Bridge Festival

The Ashtabula County Covered Bridge Festival is held the 2nd weekend in October.

There are 19 bridges in all. The shortest and the longest in the USA.

Ashtabula County Covered Bridge Festival will be celebrating its 34th Annual Festival to be held October 14th and 15th, located on East Jefferson Street from Chestnut Street going East to the Railroad tracks.

Festival Highlights

  • Official Souvenirs
  • Crafts
  • Entertainment
  • Demonstrations
  • Quilt Show
  • Contests
  • Parade
  • Great Food
  • Free admission

CLICK HERE FOR THE SCHEDULE OF EVENTS

Stuffed Zucchini

INGREDIENTS

  • 2 Tomatoes
  • 1 small onion
  • 2-3 Zucchini
  •  1 pound ground beef
  • 1 1/2 cup cooked rice
  • 4 oz feta
  • 2 tbsp butter
  • shredded Gouda
  • Taco seasoning
  • Salt and Pepper to Taste

INSTRUCTIONS

  1. Preheat oven to 350
  2. Wash zucchini and cut into two long halves and scoop the inside out with a spoon.
  3. Put zucchini halves on baking sheet add salt and pepper.
  4. Set the scooped out zucchini aside.
  5. cook rice set aside.
  6. Cook hamburger meat add taco seasoning, set aside.
  7. In a pot melt butter, peel and cut tomatoes add them to the pot.
  8. Add scooped out zucchini and salt and pepper to taste.
  9. Mash it all up and cook until soft.   
  10. Cut up feta in small cubes.
  11. Add hamburger meat, rice, and feta to pot- this will be your filling.
  12. Fill zucchini and top with Gouda cheese.
  13. Bake at 350 degrees until zucchinis are soft( about 25 minutes)