There is no doubt in my mind that fall is here! I think we may have an early winter coming soon also. Do you want to know how I know all the above? It is because of the actions of “Grouchy Bear.”

There is no doubt in my mind that fall is here! I think we may have an early winter coming soon also. Do you want to know how I know all the above? It is because of the actions of “Grouchy Bear.”

He is sleeping two naps a day, and his snoring is louder than his growling. He is in a terrible mood and keeps trying to sneak out and get biscuits and gravy. How am I ever going to make it through another winter with this man?

While looking through my cookbooks, I found one that is recipes for two people. That is perfect for us. If you have four, then you just double the recipe.

 
Spicy raisin oatmeal

1 1/2 cups cold water

1/4 cup raisins

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup quick-cooking rolled oats

Combine water, raisins, salt, cinnamon and nutmeg in saucepan. Bring to boiling and slowly stir in rolled oats, making sure water continues to boil. Reduce heat and cook one minute, stirring occasionally. Turn off heat, cover oatmeal and let stand 5 minutes. Stir hot with sugar and light cream or milk. Makes 2 servings.


Strawberry starter

Rinse, hull and half fresh strawberries. Spoon into sherbert dishes. Combine 1⁄2 cup strawberry-flavored yogurt, 2 tablespoons sugar and a few drops of red food coloring. Drizzle over berries.


Peanut butter parfaits

1 cup brown sugar

1/3 cup milk

1/4 cup light corn syrup

1 tablespoon butter or margarine

1/4 cup peanut butter

Vanilla ice cream

Peanuts or crushed peanut brittle (optional)

In medium saucepan, combine brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar dissolves and butter melts. Remove from heat. Add peanut butter; beat smooth with rotary beater and cool. In parfait glasses, alternate layers of vanilla ice cream and peanut butter sauce, beginning and ending with ice cream. Garnish parfait with peanuts or crushed peanut brittle if desired. Makes 4 servings.

 
Quick cranberry ice

1 8-ounce can jellied cranberry sauce

1 or 2 drops red food coloring

1/2 cup lemon-lime carbonated drink

Turn cranberry sauce and food coloring into mixer bowl; beat until smooth. Slowly pour in lemon-lime beverage. Mix gently. Pour into small refrigerator tray; cover and freeze until firm. Remove from freezer and break mixture into chunks. Turn into chilled mixer bowl and beat until fluffy. Return to tray. Cover and freeze. Spoon into sherbert glasses. Makes 4 servings.


Cheeseburger chowder

1/4 pound ground beef

1/4 chopped onion

2 tablespoons chopped green pepper

1 11-ounce can condensed Cheddar cheese soup

1 soup can milk (1 1/4 cups)

Dash Worcestershire sauce

In small skillet or sauce pan, cook beef, onion and green pepper until meal is lightly browned. Blend in remaining ingredients; simmer about 5 minutes. Makes 2 servings.



Now you have some of the recipes I have tried in the past week. They were meant to give the Bear some peace, but he just keeps on growling. Anyone interested in renting out a room for a winter?

See you next week.