The Heart of the Home...a "recipe" for Connecting with Family and Friends

Chocolate Chunk Bar Cookies

2012-01-30T15:39:00.001-07:00

My family loves chocolate, especially my husband, so I'm always looking for new recipes to try. This recipe is very similar to chocolate chip cookies, but much faster to prepare because they are baked in a 9" x 13" pan, a real time saver. I also trimmed them down from the original recipe by using only egg whites, and dark chocolate chunks instead of semisweet chips. We think they are still plenty sweet and they are only 111 calories per cookie. This makes for a very reasonable dessert, if you can stop at only two! A bit of a challenge for us...blessings.

Recipe:

1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
3 egg whites
2 tsps. vanilla extract
1 cup unbleached white flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
2 cups (10 oz. pkg.) dark chocolate chunks

1. Cream butter and sugars together in a large mixing bowl. Add egg whites and vanilla; mix well.
2. In a separate bowl stir together dry ingredients.
3. Add dry ingredients to creamed mixture; mix well.
4. Stir in chocolate chunks using a spoon.
5. Scrape mixture into a well-greased 9" x 13" pan and smooth out.
6. Bake in a preheated 350 degree oven for 25 - 30 minutes or until cookies are golden brown and a toothpick comes out clean.
7. Cool completely before cutting.

24 cookies: 167 calories each, 2 gms. fiber
36 cookies: 111 calories each, 1.3 gms fiber

Fast Chicken Rice Soup

2012-01-26T15:19:00.001-07:00

This recipe for chicken or turkey soup is wonderful, and takes very little time to prepare because everything goes into the pot without the need of sauteing. Omitting this step gets dinner on the table much quicker, and with far fewer calories. An added blessing at the end of a busy day when the family is tired and hungry. Blessings...

Recipe:

8 cups chicken broth
3 celery ribs, sliced
1/2 cup finely chopped onion
1/2 tsp. poultry seasoning
dash of black pepper
2 cups cubed cooked chicken or turkey
1 cup uncooked instant brown rice

1. In a large saucepan, combine broth, celery, onion, pepper and poultry seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until celery is tender.
2. Add chicken or turkey, and rice; cover and set aside for 5 minutes. Stir and taste to make sure the meat is heated through and the rice is tender. Yummy!

Serves 6

Simple Rocky Road Candy

2011-12-16T16:06:00.000-07:00

If you have never tried your hand at candy making, I would encourage you to try this recipe. It is a very easy preparation, tastes wonderful and is a classic "one-bowl" recipe. The easiest kind! Many candy recipes require a great deal of time standing at the stove stirring a syrup for the base of the candy, not this one.

The second candy pictured is the Reeses Candy recipe I posted earlier, please check the "labels" under candy to find it. Have a wonderful weekend as you, like me, will probably be doing lots of Christmas preparations with your family. Enjoy your time...

Recipe:

1 pkg. (12 oz.) semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
2 Tbsps. butter
1 pkg. (10 1/2 oz.) miniature marshmellows
2 cups dry-roasted peanuts

1. In a large microwave safe bowl, combine chocolate chips, butter and sweetened condensed milk. ( or melt in a double boiler). Microwave on high for one minute and stir. If mixture is not smooth, continue to microwave for another 30 seconds or more, as needed.
2. Add marshmellows and peanuts; stir to combine.
3. Turn mixture into a buttered 9" x 13" pan and smooth top. Refrigerate for a few hours until chocolate is set. Cut into 36 squares and store in an air-tight container at room temperature.

Easy Cream Cheese Spread for Bagels

2011-12-14T16:19:00.000-07:00

Bagels are wonderful for an easy breakfast, served with fruit and tea, or coffee, it's a quick and nourishing breakfast. I don't spend the money on prepared cream cheese spreads, but prefer to make my own. I think home preparations of just about anything is usually better, if for no other reason then the fact of enjoying the process of creating something that might be a new favorite for friends and family, or just might save some money. I hope you might try this spread the next time you serve bagels on your breakfast or brunch table. Blessings...

Recipe:

4 oz. low-fat cream cheese, softened
3 tbsps. sweet orange marmalade or jam of choice
1 tbsp. finely chopped pecans

Beat cream cheese with an electric mixer until light and fluffy. Add jam and continue beating until well mixed. Taste to see if there is enough jam for your taste. Stir in pecans. Spread on toasted bagels, enjoy!

Makes enough spread for 3 - 4 bagels. Double recipe if you are serving more people.

Coconut Brownies

2011-12-08T15:14:00.001-07:00

Everyone seems to love chocolate, and if you share goodies with friends and family during the Christmas season, these brownies would be a good addition to the plate. They are very different from other brownies with the addition of a layer of coconut on top of a brownie base that comes from a box. Then wonderful chocolate chunks and nuts on top of the coconut layer. This is an easy recipe and the resulting brownies are moist and delicious. Blessings...

Recipe:

1 pkg. (19 - 21 oz.) fudge brownie mix (not supreme)
1 pkg. (10 oz.) sweetened flaked coconut
1 pkg. (11.5 oz.) dark chocolate chunks
1 can (14 oz.) sweetened condensed milk
1 cup chopped pecans

1. Preheat oven to 350 degrees
2. Prepare brownie mix according to pkg directions
3. Pour into greased 9" x 13" pan. Bake for 16 - 18 minutes.
4. Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over all.
5. Sprinkle with pecans. Bake another 20 - 23 minutes longer.
6. Cool completely on a wire rack.

Tip: If you like sweeter chocolate, use semi-sweet chocolate chunks.
Recipe serves 24 bars

Creating Kitchen Memories at Thanksgiving

2011-12-06T16:06:00.001-07:00

When our son, daughter-in-law, granddaughter and my mom were here for Thanksgiving we did lots of cooking and eating, as I am sure most families did. One of my favorite moments was when our two-year-old granddaughter helped me make waffles for breakfast Friday morning. The waffles we made are the same recipe that I have already posted, so I won't repeat it here, but I did want to share how wonderful it is to spend time in the kitchen with even the youngest in our families. They love to help and to be included. My granddaughter now knows exactly where to go to get my step-stool so she can help. I measure and she helps to pour the ingredients into the bowl. There was one little mishap. She is fast, and she picked up an egg and cracked it before I knew what was happening. She actually squished it in her hand, so there was a little egg to clean up from the floor and the face of the dishwasher.

So while my mom cooked sausage and my daughter-in-law set the table, my granddaughter and I got waffles ready. When it came time to eat our creation, she cleaned her plate. It is absolutely amazing how much better things taste when we help in the preparation, no matter what our age. We created another kitchen memory together, one that will always warm our hearts. This time together will be an encouragement for her of how very important she is in our family and in our lives. The kitchen is a great place to build relationships with our families and our friends. Have a wonderful week...

Easy Turkey Noodle Soup

2011-12-01T15:52:00.001-07:00

One of the best parts of all the cooking for a big Thanksgiving or Christmas feast is the leftovers. We love leftover turkey in soups, casseroles, salads, or sandwiches. I don't like the task of cutting the meat off the turkey carcass, but I love having ready to use, premeasured packages of cubed turkey in the freezer. It is well worth the time to have the work done in advance of the need. Especially during the busy Christmas season.

Recipe:

4 1/2 cups chicken broth
pepper to taste
3/4 cup thinly sliced carrot
2/3 cup thinly sliced celery
3/4 cup uncooked medium egg noodles
1 cup cubed cooked turkey or chicken

1. Combine broth, pepper, carrot and celery in saucepan. Bring to a boil; lower heat to simmer for about 5 minutes or until vegetables just begin to get tender.
2. Add noodles and turkey, or chicken, and return broth to a boil. Cook until noodles are tender, about 5 minutes more. Be careful to not overcook and turn the noodles to mush.

Serves 4
95 calories per cup of soup

Sparkling Cranberry Sauce

2011-11-29T15:49:00.001-07:00

My husband and I thought we were going to be alone for Thanksgiving, so our neighbors invited us to join them. We were so grateful for the invitation. Then last Monday morning I received a phone call from our son in which he told me that his wife, my mom, and he wanted to come for the holiday, if they could work out the details. I spoke with my mom Tuesday morning and found out that they would be arriving Thanksgiving morning. We were thrilled, but I had nothing purchased for a turkey dinner since we were not going to be home, so I did the "Christmas with the Krank's" thing Tuesday and Wednesday evenings to get all the things needed. I got one of the last fresh turkeys in the market. My goodness things were picked over! I did have cranberries in the freezer from last year so I was able to make cranberry sauce Tuesday afternoon and I got my pie crusts made and in the refrigerator to be filled the next day.

If you have never made fresh cranberry sauce, and only know the sauce from a can, I would highly recommend trying fresh. This recipe is very easy to do and only takes about half-an-hour start to finish. Our family, including our two-year-old granddaughter, loves the stuff. Maybe your family will as well. Blessings...

Recipe:

3/4 cup water
1 cup sugar
1 12-ounce pkg. fresh cranberries, rinsed and picked over
1/4 cup lemon-lime soda or more as needed, if the sauce is too thick

1. Bring water and sugar to a boil in a saucepan.
2. Add cranberries and bring back to a boil; lower heat to simmer.
3. Simmer sauce for 10 - 15 minutes or until almost all of the berries have burst and the sauce has thickened.
4. Remove pan from the heat and set aside to cool slightly. Stir in soda and pour into a serving bowl. Cool completely.

Tip: Cranberries splatter when they are cooking down, so be sure to use a saucepan a little larger than the mixture. You will have less clean up.
Tip: The traditional recipe does not have soda in it. That recipe is the one my mom has been making for years and is just as simple. It is simply 1 cup water and 1 cup sugar. Everything else is done the same.

Cranberry - Apple Crisp

2011-11-21T15:33:00.001-07:00

Cranberries are a favorite for our family at this time of year. Like with many families, our Thanksgiving or Christmas table always has something made with cranberries on the menu. It simply would not be a holiday meal without them.

This easy to make crisp only takes about 30 minutes to put together and about 40 minutes to bake, so it would work great for a weekday meal, as well. I created this variation of an old favorite using Honeycrisp or Gala apples because they are sweeter than the traditional cooking apples, but don't cook down to mush. As a result, less sugar can be used. I also love the addition of apple pie spice in place of the traditional cinnamon. Blessings...

Recipe:

2 cups fresh or frozen thawed cranberries, rinsed and picked over
3 cups unpeeled, cored and coarsely chopped Honeycrisp or Gala apples
1/2 cup granulated sugar

Topping:

1 1/2 cups dry oatmeal, not instant
1/3 cup dark brown sugar, packed
1/3 cup flour
1 1/4 tsps. apple pie spice
1/3 cup butter, melted

1. Preheat oven to 350 degrees
2. In an 8" x 8" ungreased baking pan, combine cranberries, apples and granulated sugar. Set aside while preparing topping.
3. Combine topping ingredients in a medium - sized bowl.
4. Stir filling ingredients again to make sure the sugar is dissolved. Sprinkle topping evenly over filling and gently press down.
5. Bake for 40 - 45 minutes or until topping is golden brown and apples are fork - tender. Cool on wire rack. Serve warm, plain or with vanilla ice cream.

6 servings = 347 calories without ice cream
8 servings = 260 calories without ice cream

Slow Cooker Makes Dinner so Easy

2011-11-14T15:36:00.001-07:00

I love using my slow cooker anytime of the year, but it is especially helpful during the busy holiday season. Even though there are only two of us at home now, I still use my slow cooker often just because the day can get away from me, and the first thing I know it's dinner time. This recipe for potato soup is very different from most recipes I've read or made in that it has spinach and ham in it, and then at serving time a sprinkling of Swiss cheese tops it off. This recipe comes from Mable Hoffman's book, "Crockery Cookery", one of my favorite cookbooks. Blessings...

Recipe:

4 cups peeled, chopped potatoes (about 4 medium)
1 cup chopped onion
1 cup chopped ham
4 cups chicken broth
1 tsp. dry mustard
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 (9-oz.) pkg. frozen chopped spinach, thawed and well drained
1 cup shredded Swiss cheese

1. In a slow cooker, combine first 7 ingredients. Cover and cook on low for 7 - 8 hours or until potatoes are soft.
2. Turn control to high. Add drained spinach and heat through, about 20 minutes.
3. Serve hot soup with cheese sprinkled on top.

Yield: 7 3/4 cups
110 calories per cup without cheese

An Easy Recipe for Mud Pie

2011-10-31T16:32:00.000-06:00

My husband and I recently had to make a week-long emergency trip to Modesto, Ca. because my father is in critical health. During this week there was a great deal of family time, hospitals, meetings with doctors, and all of the emotions that go along with this kind of family crisis. But, in the midst of all of this, I had some very special time with a niece that means a great deal to me because she is the only daughter of my now dead sister. Our niece spent a great deal of time with our family when she was growing up, and as a result, she and I spent a great deal of time together in the kitchen making memories together. One of her special memories was Mud Pie, so when she and I needed to plan and make an evening meal together because my mom was at work, we decided on Orange Chicken (see labels), mashed potatoes, salad and her old favorite, Mud Pie.

I did not make the long version that I use to make because of the constraints of time and energy. But, the quick version that I was able to throw together in a few minutes was very good, and she, and the rest of our family, loved it. Blessings...

Recipe:

1 chocolate cookie crust
1 half gallon coffee ice cream
1 large jar hot fudge topping
1 cup whipping cream
1 tsp. vanilla
1 tbsp. powdered sugar, or to taste
chopped nuts of choice

1. Fill cookie crust with all of the ice cream, smoothing surface. Cover with plastic wrap and return to freezer until ready to serve.
2. Whip cream with vanilla extract and powdered sugar until stiff peaks form.
3. Cut pie into 6 - 8 pieces
4. Top each serving with hot fudge sauce, chopped nuts and whipping cream.

A Surprise Visit

2011-10-19T15:48:00.000-06:00

This past weekend we had the most wonderful little "package" show up on our doorstep after dinner. Our son and I spoke Friday morning, so I knew he was going hunting in Oregon over the weekend. He asked me if we would be home to receive a package sometime on Saturday, to which I replied positively. Little did I know that the package that he was talking about was our precious little granddaughter! What a blessing.

Sunday morning I made this quiche recipe that I'm sharing today. This recipe is one that I have been making since our son was a little boy and our family always enjoys. After breakfast I had a very special little kitchen memory created for myself by putting my footstool up to the counter for my granddaughter to stand on so she could help with dishes. She is two-years-old and got very serious about helping grandma by drying dishes. Drying a wooden spoon is a very serious task and a "picture" I will always treasure. My husband and I are very blessed...

Recipe:

Pastry for a 9" One-crust pie
1/2 pound bacon, crisply fried and crumbled
1 cup shredded natural Swiss cheese
1/3 cup minced onion (I've also used green onion with good results)
4 eggs
1 cup whipping cream
1 cup half-and-half cream (I use fat-free with good results, a few less calories)
Salt if needed, be careful because of the bacon
1/4 tsp. sugar
1/8 tsp. cayenne red pepper

1. Prepare pastry
2. Sprinkle bacon, cheese and onion in pastry-lined pie pan.
3. Combine remaining ingredients with a fork and pour mixture into pie pan.
4. Bake quiche in a 425 degree oven for 15 minutes. Reduce temperature to 300 degrees and continue baking for an additional 20 - 30 minutes or until table knife inserted 1 inch from edge comes out clean. Let stand for 10 minutes before cutting into wedges.

Serves 6 - 8

An Easy Poundcake for Fondue

2011-10-18T15:52:00.000-06:00

Today I thought I would follow-up my last two posts for fondue with a very easy pound cake recipe to serve with the chocolate fondue. This cake is not only easy to prepare, it is also easy on the budget. Purchasing desserts can be very costly, so whenever possible it's nice to throw together something at home, especially if it means time spent in the kitchen with family.

Recipe:

2 cups flour
1 cup sugar
3 tsps. baking powder
1 tsp. salt
3/4 cup milk
1/4 cup shortening
1/4 cup butter, softened
2 eggs
1 tsp. vanilla

1. Grease and flour a 9x5x3 inch loaf pan, set aside.
2. Measure all the ingredients into a large mixer bowl. Blend 1/2 minute on low speed, scrape bowl. Beat 3 minutes on high speed; scrape bowl to make sure all the ingredients are blended well.
3. Pour into prepared pan.
4. Bake in a 350 degree oven for 60 - 70 minutes, or until wooden pick inserted in the center comes out clean.
5. Let cake sit in pan for 5 minutes on a wire rack, then remove to cool completely before cutting into cubes for fondue, or simply slice and enjoy plain.

Tip: For ease in removing a loaf cake or bread from a pan, run a table knife around the inside edge of the pan. Then carefully slide a pancake turner under the cake and gently lift to loosen all the way around the cake. Turn the cake out onto the wire rack to cool.

Chocolate Fondue for Very Easy Entertaining

2011-10-13T15:11:00.000-06:00

This recipe is wonderful and so easy, that like the Cheddar Fondue recipe in my last post, children can join in the preparation. The recipe has only a few ingredients that are easily combined to make a rich, chocolaty fondue that coats cake cubes and pieces of fruit beautifully. This isn't a recipe that my granddaughters and I made, we had too many other desserts going on, but it is a dessert they would have loved. Like their grandfather, they just never thought they had enough chocolate. Blessings...

Recipe:

2 cups semisweet chocolate chips (12 oz. pkg.)
1 can (14 oz.) sweetened condensed milk
1 jar (7 oz.) marshmallow creme
1/2 cup low-fat milk ( I use 1% with good results)
1 tsp. vanilla
Pieces of fruit such as banana, strawberries, and pineapple and pound cake cubes.

1. In a medium saucepan, heat the first five ingredients just until melted: whisk until smooth.
2. Transfer to a fondue pot or small crock pot to keep warm.

Yield: 4 cups

An Easy Fondue Recipe to Make With Children

2011-10-10T16:04:00.002-06:00

While our granddaughters were visiting with us this past July, we spent a great deal of time creating memories together in the kitchen. This fondue was one of their favorite meals, and I love the ease of preparation when involving children. The twins were 10 years of age at that time, so they did very well with supervised time around the stove and with knives. We cut bread cubes, red potatoes and broccoli. We cooked the veggies until tender in boiling water and served them piping hot. I also had some sausage that I sliced and warmed through for dipping. What a fun meal for kids to help prepare, not to mention the wonderful time we had visiting as we worked, and then ate together. Our meal times with them were so special and the conversation created lasting memories for all of us. Blessings...

Recipe:

1/4 cup butter
1/4 cup flour
1/2 tsp. salt
freshly ground black pepper, to taste
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
1-1/2 cups low-fat milk
2 cups (8 oz.) shredded medium cheddar cheese
Bread cubes, ham cubes, sausage pieces, red potatoes, broccoli florets, mushrooms, and anything else to your liking.

1. In a saucepan, melt butter; stir in flour, salt, pepper, mustard and Worcestershire sauce until smooth.
2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat. Add cheese; cook and stir until melted.
4. Transfer to a fondue pot or slow cooker; keep warm .

Yield: 2-1/2 cups

A Recipe for Homemade "Reeses" Candy

2011-10-07T15:50:00.002-06:00

This recipe for an old favorite has been around for years. It is easy to prepare and delicious. Kids love it! As a matter of fact, I got this recipe from a friend in Santa Cruz when we were working in the kitchen together for Vacation Bible School. Our boys were about 10 years old, mine is now 40 and still loves this candy. You will be surprised at how much this candy tastes like the original peanut butter cups. Have a great weekend...

Recipe:

2 sticks butter, melted
2 cups graham cracker crumbs
1 lb. powdered sugar
1-1/2 cups peanut butter
1 12-oz. bag semi-sweet chocolate chips

1. Mix butter, cracker crumbs and powdered sugar. ( I use my Cuisinart )
2. Add peanut butter and mix until well-combined.
3. Press mixture into a 9" x 13" pan.
4. Melt chocolate chips and spread over candy.
5. Refrigerate candy for about 30 minutes to set chocolate. Cut into small pieces and return to refrigerator for another hour or until chocolate is firm.
6. Remove candy from pan and store in a tightly sealed container. Store at room temperature.

Italian Sausage Stew

2011-10-06T16:04:00.000-06:00

This is a very easy stew recipe to prepare, and the results are well worth the effort. I found that it took about 1 hour to prepare start to finish. The stew is very flavorful with the Italian sausage and the variety of veggies. If you don't have the veggies on hand that I have listed, use what you have. I love recipes like this that can be adapted as needed. Keeps life so simple, blessings...

Recipe:

1 tbsp. olive oil
10 - 16 oz. sweet Italian chicken sausage, sliced
1 cup onion, chopped
1-1/2 cups chopped carrot
2 tsps. minced garlic (2 cloves)
2 cans (14 oz. each) chicken broth
2 cups chopped red-skinned potatoes, 1" pieces
1/2 cup dried lentils, rinsed
1 bay leaf
2 tsps. dried oregano, crushed
1-1/3 cups frozen green beans, thawed and drained

1. In a large saucepan, saute' sausage in olive oil until lightly browned. Add onion and garlic and continue cooking just until veggies are lightly browned, stirring often.
2. Add broth, carrots, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat for 20 minutes, or until lentils are soft.
3. Stir in green beans and cook another 5 minutes. Remove bay leaf.

Yield: 7 cups if using 10 oz. sausage
173 calories per cup
5 grams fiber per cup

Tip: I had 10 oz. of leftover sausage in my freezer to use, which worked great for our needs. Use whatever amount that works best for your needs.

Cranberry White Chocolate Scones

2011-09-28T16:02:00.000-06:00

This past Sunday we were invited to our neighbors home for dinner with their family. When I asked what I could contribute to the meal, my friend said "nothing". Well, if I don't contribute to the meal, I take along a hostess gift to let the hostess know how very thankful we are for her thoughtfulness in inviting us. This "family" time is especially meaningful to my husband and I because we are so far away from our family. It is wonderful to connect with others over a meal.

This recipe is my version of a recipe that I got out of a "Taste of Home Cooking School" magazine years ago. I love, love scones with tea in the morning. I hope you might as well. Blessings...

Recipe:

1-3/4 cups flour
1/4 cup wheat germ or wheat bran
1 tbsp. sugar
2 tsps. baking powder
1/2 tsp. salt
1/4 cup cold butter
2/3 cup fat-free plain yogurt
1/4 cup egg substitute (see recipe for homemade that I have posted)
1/2 cup sweetened dried cranberries
1/2 cup white chocolate chips
2 tsps. orange zest
Sugar crystals for sprinkling on tops

1. In a large bowl, combine dry ingredients
2. Cut in butter with a pastry blender until mixture resembles coarse crumbs
3. Combine yogurt and egg substitute and add to dry mixture; stir in remaining ingredients except sugar crystals. Mix just until combined.
4. Turn dough onto a lightly floured surface; knead 8 - 10 times. Pat dough out to a 9" circle. Sprinkle with additional sugar or sugar crystals.
5. Cut into 8 wedges and place on a greased baking sheet. Bake in a 425 degree oven for 15 - 18 minutes or until golden brown. (I always cut one open a little to make sure they are done.)

Yield: 8 scones
2 grams fiber each

Kitchen Memories

2011-09-27T15:50:00.001-06:00

As I was looking for a particular measuring spoon the other day, I was reminded of all the different people I have had in the kitchen helping over the years. Some of my fondest memories will always be those that involve my nieces and granddaughters. My one niece, the daughter of my brother, and I, have only baked together one time. My first born niece, the daughter of my only sister, and I, spent hours in the kitchen together as she was growing up. My granddaughters and I just began this past summer; the twins while they were here visiting, and our littlest two-year old while we were visiting them in May. Our littlest one likes to push the buttons on the microwave to get it started or get something out of the cabinets, at her level, if needed. She loves to help and it was an absolute joy to have some time with her building our relationship.

The most important part of the time spent working together in the kitchen is creating the relationship, not the recipe. The connections with these precious little girls while we stirred, chopped, measured and talked with one another is what matters in the long run. Memories are built, bonds are created, and often conversations are started that will have lasting meaning in every life involved. The niece that is the daughter of my sister, is now 36 years old with six children of her own. She lives across the country from me so we don't see one another often, but we talk on the phone regularly. Since my sister is now dead, the relationship that my niece and I have is of great importance to both of us.

We never know how we might impact another life just by being available. Time spent working on a recipe together can create lasting memories and build a lasting relationship. The investment of our time into other lives is never wasted, and may be of far greater significance then we could ever imagine.

Frozen Fruit Salad

2011-09-22T15:50:00.000-06:00

This salad is easy, inexpensive, very refreshing and is made with ingredients that are often on hand. This is another recipe that I have made for years with great success. Banana is a favorite of most children so serving it along side macaroni and cheese or hamburgers keeps the meal simple, but nutrition is not sacrificed since this has fruit, fruit juice and yogurt in it. It is very similar to a fruit ice. Enjoy!

Recipe:

2 ripe bananas

3/4 cup pineapple juice

2 tbsps. lemon juice

1 cup orange juice

1/2 cup fruit flavored yogurt to compliment the other flavors.

1 can (11 oz.) mandarin orange segments, undrained

sugar to taste, if needed

1. Combine the bananas, pineapple juice and lemon juice in a blender container; cover and whirl 1 minute on low speed until smooth.

2. Add remaining ingredients and whirl 30 seconds more. Taste to see if you think a bit of sugar is needed.

3. Pour into a 9x9x2-inch pan and freeze for about 4 hours, or until firm.

4. Remove pan from freezer and let sit for 5 minutes before cutting into squares.

Yield: 9 servings or more

Tip: Plain fat-free yogurt can be used in place of the fruit-flavored yogurt, but you will need to add 2 - 4 tbsps. sugar.

Also, pineapple-orange juice can be used in place of the two separate juices, keep the measurements the same as written.

Tip: This recipe can easily be cut in half and a 9x5-inch loaf pan can be used.

Fall is in the Air and Baking is More Fun

2011-09-20T16:31:00.001-06:00

This morning was the first time in a very long time that I heard a quail call. Last year the sound of the quail "talking" with one another was a routine sound, but not this year, for some reason. I've heard other people say the same thing. Also, the geese are in flight in the early morning, a sure sign that temperatures are falling at night. I love it. As the weather begins to cool it is a lot easier to think about turning the oven on to bake something for family or friends.

Yesterday I got out an old Better Homes and Gardens recipe for Banana Nut Bread that I haven't made since my son was young. This recipe differs from the other banana bread that I have posted in that this one is very traditional in flavor. If you do not like your banana bread spicy, this one will be pleasing to you and your family. This recipe is also very easy to make and keeps well in the freezer. Blessings...

Banana Nut Bread:

2 cups flour
2 tsps. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening
1/2 cup sugar
2 eggs
1 tsp. orange zest
1 cup mashed ripe banana
2 tbsp. milk
1/2 cup chopped pecans or walnuts

1. Stir together the dry ingredients
2. In a large mixing bowl, cream together the shortening and sugar till light and fluffy.
3. Add the eggs and zest; beat well.
4. Combine the banana and the milk.
5. Add the banana mixture alternately to the creamed mixture with the dry ingredients, beginning and ending with the dry ingredients, beating just until smooth. Stir in the nuts.
6. Turn mixture into a greased 9x5x3-inch loaf pan.
7. Bake at 350 degrees for 45 - 55 minutes. Test with a toothpick. Cool on a wire rack for 5 minutes before removing from pan to cool completely.

Yield: 1 loaf, 16 slices
175 calories per slice
1 gram fiber each

Salad with Orange Vinaigrette

2011-09-15T15:58:00.001-06:00

This easy and delicious salad recipe is great for everyday meal planning. It can be easily doubled for larger families, or for those times when you have invited friends or extended family in for a meal. The vinaigrette is easily put together with ingredients that are usually in the kitchen, and the salad makings can be changed to fit the taste of your family and friends. The vinaigrette is slightly sweet, and with fruit and nuts added, children will love it. Enjoy!

Vinaigrette:

3 tbsps. olive oil
1 tbsp. sugar
1 tbsp. red wine vinegar
2 tsps. orange juice concentrate
1/8 tsp. salt
Pinch of freshly ground pepper

Combine these ingredients in a jar with a tight-fitting lid; shake well.

Salad:

4 cups salad greens of your choice. (We love a combination of fresh spinach and romaine)
Honey Roasted or Butter Toffee Glazed slivered almonds
Dried cranberries or well-drained mandarin orange segments
2 or 3 green onions, thinly sliced, or thinly sliced red onion to taste

Tear salad greens into bit-sized pieces into a salad bowl. Sprinkle almonds, cranberries and/or oranges, and onion to your liking over greens. Add some of the vinaigrette and toss. Taste to see if the salad has enough dressing for your taste. Adjust as needed.

A Wonderful Breakfast, Brunch or Tea Recipe

2011-09-14T15:04:00.008-06:00

Oh, this recipe is yummy! These chocolate scones are simple to make, but do take a little time to prepare, so preparing them in advance is a good idea. They also freeze very well. The original recipe comes from the "Better Homes and Gardens" website. A site I really like and have gotten several good recipes from. I do hope you will try this recipe soon, blessings...

Double Chocolate Scones:

2 cups flour
1/3 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
2 tsps. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1/2 cup butter or margarine
1 egg yolk
1 cup plain fat-free yogurt
1/2 cup miniature semisweet chocolate chips

1. In a large bowl stir together the dry ingredients.
2. Using a pastry blender, cut in the butter or margarine till mixture resembles coarse crumbs.
3. Combine the egg yolk and yogurt with a fork; add to the dry ingredients. Add chocolate chips and stir mixture till moistened.
4. On a lightly floured surface, gently knead dough 10 to 12 strokes or till dough is nearly smooth. Roll or pat dough into a 9" circle; cut into 10 wedges. Place wedges 1" apart on an ungreased baking sheet.
5. Bake in a 375 degree oven for 15 - 18 minutes or until bottoms are lightly browned.
( I slice one open to check the interior)
6. Remove from baking sheet and cool on a wire rack, or serve warm.

I sprinkled the tops of the unbaked scones with sugar crystals, but the original recipe called for powdered sugar glaze. We spread raspberry jam on our scones, yummy. If you would like to use the glaze, be sure to cool the scones for about 5 minutes before drizzling the glaze on.

Glaze: In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 1 tbsp. melted butter or margarine, 1 tsp. milk, and 1 tsp. vanilla. Add more milk, 1/4 tsp. at a time, till glaze is of a drizzling consistency.

Scones are 289 calories apiece with glaze, 1 gm. fiber each.

Easy Orange Juice Muffins

2011-09-08T15:50:00.003-06:00

These muffins are so easy to make that children could help get breakfast on the table on the weekend. The plus to the ease of this recipe is the Bisquick baking mix. I've been making this recipe for years when time is short and I want to do something simple. A real help on busy days.

The orange flavor is very mild and nicely enhanced by the sugar and spice mixture that is sprinkled on the tops of the muffins before baking. Another real benefit is that they are low in calories and fat. We love them served with orange marmalade. Blessings...

Recipe:

2 cups Bisquick baking mix
2 tbsps. sugar
1 egg
1 tsp. grated orange zest
2/3 cup orange juice

Topping:
2 tbsps. sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg

1. Heat oven to 400 degrees. Grease muffin tin.
2. Mix first 5 ingredients; beat vigorously 30 seconds. Fill muffin cups 2/3 full.
3. Combine topping ingredients and sprinkle each muffin with about 1/2 tsp sugar mixture.
4. Bake for 10 - 12 minutes or until muffins test done with a toothpick. Remove to wire rack to cool or serve warm with honey butter or marmalade.

Yield: 12
97 calories each

Sparkling Lemonade Punch

2011-09-01T14:41:00.000-06:00

This recipe is for those who want something easy to prepare, kid and adult friendly, and very refreshing. Our granddaughters loved this drink and asked me to prepare it regularly when they were visiting. With summer heat still with us, this easy drink is great for those who might want something other than soda. It's as easy as two ingredients; now that is simple and inexpensive. Enjoy!

Recipe:

1- 2 Liter bottle of 7-up
1- 12 oz. can of pink lemonade, thawed

Pour lemonade into large bowl. Slowly add 7-up; stir to combine.
Ladle lemonade over ice in tall glasses.

Serves about 8

Berry Pie

2011-08-31T16:36:00.001-06:00

The dessert I served for our dinner Saturday evening is a variation on a pie recipe I got out of my 2000 "Taste of Home Annual Recipes" cookbook. The original recipe comes from The Elsah Landing Restaurant in Illinois and is called "Ozark Mountain Berry Pie". It is wonderful! My variation is simply to cut down some on the lemon juice and use thawed, frozen berries, rather than fresh. I also had some leftover pie crust in the freezer, but didn't have enough for a two-crust pie, so I made it a deep-dish pie this time. It worked out just fine and saved me precious time.

Some of the thawed, frozen berries cook down and get soupy, but the flavor is wonderful and in these leaner times a bit more practical. We ate the pie warmed up a bit in the microwave with French vanilla ice cream on the side. This is comfort food at it's best. Blessings...

Ozark Mountain Berry Pie:

1-1/2 cups sugar
4 tablespoons plus 1-1/2 teaspoons cornstarch
3/4 cup cold water (include juice from the drained thawed berries)
2 tablespoons lemon juice
1- 16 oz. pkg. frozen mixed berries, thawed
2 cups frozen blueberries, thawed
pastry for double-crust 9" pie

1. In a saucepan, combine sugar and cornstarch.
2. Drain juice from berries and combine with water to make 3/4 cup. Stir liquid and lemon juice into sugar until smooth.
3. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool.
4. For deep-dish pie, I used an 8" x 8" Pyrex baking dish. Pour the berry filling into the pan and cover with crust. I brush my crusts with milk and sprinkle with sugar crystals. It looks pretty when done. Be sure to cut through the crust with a knife to make slits for venting the hot steam. If you are making a double-crust pie, line the pie pan with the bottom pastry. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
5. Cover edges loosely with foil. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees. Remove foil; bake 40 - 50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely. You may need to re-cover the pie with foil if it starts to brown too much.

Serves: 6 - 8

An Easy and Tasty Mexican Casserole

2011-08-30T16:18:00.002-06:00

This past Saturday my husband and I spent a very nice evening with a young couple that we do not know well, but wanted to, so we invited them to dinner. We had such a good time getting better acquainted over some easy, but very good food. This recipe has been in my recipe file for years, but I don't make it much anymore because it makes way too much for the two of us. It is perfect when serving four or more, which is why I use to make it often when our boys were young. Kids love this dish with the layers of tortilla chips, chicken and cheese.

I made the casserole the day before our dinner and found that this worked very well. This was the first time that I had done this, and the mistake I made was in overheating the casserole. The tortilla chips on the bottom got rather tough. I loved it this way, but others may not, so don't let time get away from you as I did! If I were to do it all over again, I would heat the casserole in a 325 degree oven for about 30 minutes, remove it from the oven and use a spoon to go down through the layers so it might heat more quickly. Return the casserole to the oven and give it another 15 minutes. Check it again to see how hot the center is. If you don't make the recipe in advance, follow my directions as written below.

I served refried beans topped with jack cheese along side and my friend brought a salad. Dessert was a berry pie, which I will share tomorrow. Yummy. I hope you might try this very easy and tasty recipe soon for your family and friends. Blessings to you...

Recipe: Cuernavaca Casserole

1/2 cup finely chopped onion
2 tablespoons butter
2 cans (8 oz. each) tomato sauce
1 can (4 oz.) diced green chilies ( I use mild)
2 teaspoons leaf oregano
1 teaspoon salt
1 pkg. (8 oz.) tortilla chips
8 oz. Monterey Jack cheese, cut into 1/2" cubes
3 cups chunked, skinned and boned, cooked chicken
1 cup sour cream
1/2 cup grated medium cheddar cheese

1. Butter a large round casserole, 1-1/2 to 3 quarts in size.
2. Saute' onion in 2 tablespoons butter until transparent. Add tomato sauce, chilies, oregano and salt. Stir to combine. Simmer, uncovered for 10 minutes; remove from heat.
3. Layer in casserole in order, half the following: tortilla chips, lightly crushed, Jack cheese, chicken and sauce. Repeat with remaining half of the ingredients.
4. Bake in a 325 degree oven for 20 minutes.
5. Spread sour cream on top, wreath with the grated cheddar cheese. Return to oven for about 10 minutes or until the cheese is melted and the sour cream is heated through.
Serve immediately.

Serves: 6 - 8

Our Granddaughters Visit

2011-08-26T16:31:00.000-06:00

My husband and I had the wonderful gift of two of our granddaughters coming for a visit this summer. These two little girls live in Tenn. and were so brave to fly across the country on their own. We will forever be thankful for this time with them.

While they were here, we wanted them to meet some of our friends. We had our neighbors over for dinner so the girls could get acquainted with some of the people in our lives. The girls and I then invited the mother and daughter over for lunch that week. We made two pots of soup and some brownies, yum! We had such a good time.

During this time we went to the Lavender Festival, something I had never done before. We cut lots of lavender and had our house smelling very fragrant, then the girls took the dried flowers and made sachets to take home. We also tried some lavender ice cream while at the festival. This isn't a treat I would ever spend $2.50 for a 1/4 cup on again. But, it was nice to try something very different.

Much more to every one's liking was our two trips to Miss Ellie's Cakes for cupcakes. Oh, my goodness, what a treat these things are! These beautiful cupcakes were also $2.50 each, and what a special deal they were. Well worth every cent. Miss Ellie's is a very welcoming place and the gentleman who waited on us is the daddy to Miss Ellie. This is a lovely family owned business that serves families well. Our granddaughters loved going.

We did so much more over the almost three weeks they were here, but mostly we cooked and baked together. We spent wonderful time together in the kitchen relating with one another and building our relationships. I love them dearly and can't wait until we get to do it all over again.

Copper Pennies

2011-05-27T16:26:00.000-06:00

This recipe is wonderful for a large group, thinking of our holiday weekend starting tomorrow. But it also keeps very well in the refrigerator for a long period of time if it is made for a single family, or small group, and there are leftovers. We love marinated vegetables and this recipe is pleasing to children because it has the right amount of sweetness to offset the vinegar. Have a great weekend.

Recipe:

2 lbs. carrots, pared and sliced thin
1 green pepper, diced
1 bunch green onions, chopped
1 cup sugar
1 can tomato soup
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 cup salad oil (I use canola)
3/4 cup apple cider vinegar

1. Cook carrots just until crisp-tender. Cool.
2. Place vegetables in a bowl.
3. Simmer soup, sugar, and remaining ingredients in a saucepan until thoroughly blended. Pour over vegetables. Cover and chill.
4. Keeps indefinitely in the refrigerator in a tightly-covered container. Also freezes well.

Good Manners

2011-05-25T16:23:00.000-06:00

My husband and I returned from a trip to California last week. We were gone ten days and connecting with friends and family presented itself in many forms. I do not think that most of us even think of how much we can impact the lives of those around us, for good or bad, we just do because we are in relationships.

How we respond to the people we invite into our homes is very important, but how we respond to people in public places is also a form of connecting and relationship building. Do we offer a kind word or a smile? Do we act interested in the people who are sitting at the table with us even if they aren't our best friend or closest family member? There were times when I felt very uncomfortable and left out, and I had to make the effort to be kind and keep going. Good manners, being kind, and showing an interest in other people are very important social graces that must not be forgotten. Reach out to others with a kind word and a smile. Be a blessing in the life of another.

"Manners are a sensitive awareness of the feelings of others. If you have that awareness, you have good manners, no matter what fork you use." Emily Post

An Easy Dinner Salad Recipe

2011-04-27T15:58:00.000-06:00

Here is a very easy and simple dinner salad recipe that I threw together last evening with great success. I made the salads in individual serving bowls because my husband is on a weight loss program. This is the only way I can really count the calories for him and help to keep him on track. But, if I didn't have to do it this way, I would throw everything together in one big bowl. The recipe is easy to adjust with what you have on hand, so the sky is the limit. It would be a great side dish for a crowd because it can grow depending on the number that you need to feed. I love salads like this, I hope you will as well. Blessings...

Recipe:
4 cups torn romaine lettuce
2 sliced green onions
3 ripe strawberries, sliced into bite-sized pieces
1/2 orange, segments chopped
1/4 avocado, chopped
3-4 tablespoons poppy seed dressing

Divide ingredients into two bowls and top with dressing.

Recipe can be multiplied to fit your families need, this quantity served two with only meat served along side.

Tip: I purchased Ken's Steak House Lite Poppy Seed Dressing for the first time last week and we really liked it. So, if you don't have a favorite, you might try this brand.

Easter and an Invitation to New Friendships

2011-04-25T15:58:00.000-06:00

Easter, for my husband and I, was going to be a quiet dinner after church, and a few phone calls with loved ones. But, a neighbor with a tender heart changed our plans on Saturday afternoon.

While I was at the market my husband called to ask if I would like to go to our neighbors home for Easter dinner. Well, this was a very unusual turn of events for us. It seems our neighbor came to the door to invite us to their family meal, which was going to be a potluck involving many people. Two of the people were the son and daughter-in-law of our neighbors, who are new attenders at the same church we attend, so this was going to be a great opportunity to get to know them better, as well. I said that I would love to go.

Then, of course, my next thought was, "what do I plan to take at this late date". Stacy didn't ask us to bring anything, but when my husband went to their home to give our acceptance he asked what we could bring and called me back. I was buying produce at that moment so the thought of a fruit salad sounded like a good idea. Fruit is always a good idea for a potluck.

We had such a wonderful time with this family. A very special blessing in it for us was the fact that many of our neighbors family members also live in the same subdivision, so we were meeting other neighbors.

Our hearts were really touched by this wonderful act of kindness. Inviting others into our home for meals has been a cornerstone of our marriage and home, especially as ministry, with very little reciprocation. We have found that people tend to be afraid to extend an invitation to anyone but very close friends and family. We people like to stay safe. But, how many opportunities for new relationships do we miss by staying safe? It was wonderful to be on the receiving end this time. Have a blessed day!

An Easy Recipe for a Potluck

2011-04-21T15:12:00.000-06:00

A few days ago my husband called me from work to ask about something I might be able to prepare for a potluck the next day. My first thought was, "Oh, dear" and then I told him I would quickly check through my recipes to see what I might be able to easily prepare and would then get back to him. I remembered a clipping I had in my recipe stash for a fruit dip that I was able to find. My goodness this was an old recipe. A coupon on the back of it was dated 2003! I am very glad I had kept it stuck away because it was wonderful and so easy to prepare. My husband said it got rave reviews, so you might want to give it a try. It would be perfect for Easter if you have a large gathering to prepare for, but it also saves very well in the refrigerator if there are leftovers. My kind of deal.

Recipe:

1 8-ounce package low-fat cream cheese, room temperature
1 7-ounce jar marshmallow cream
Fresh fruit ( I used strawberries)

Blend cream cheese and marshmallow cream together until well blended.
Cover and refrigerate until serving time
Yield: 1 3/4 cups

Tip: Since I had to prepare this recipe for my husbands lunch the following day, I had to wash the berries the evening before. When washing strawberries in advance of use, don't remove stems. The berries stay fresher and the stem end also serves as a "handle" for easy eating.

Rinse the berries lightly and dry on paper towels. I then placed them on my serving tray surrounding the plastic container of dip. I covered everything with plastic wrap and put away in the fridge. My husband took an old serving spoon, that if lost, was no big deal. Don't ever assume that folks know not to "double dip". If there is a spoon readily available there are no challenges. Being prepared is so important to the care of people and any needs that might come up.

New Friendships

2011-04-19T15:00:00.001-06:00

A few years ago when my husband and I were doing a ministry to help new people connect in our then place of worship, we met a couple new to us. That summer another friend and I went out to Angela's home to pick vegetables one evening after dinner. When I say we went out, I mean we went "out" on an adventure to find Angela's home. She lives way out in the country from us city girls. She grows vegetables and herbs, her husband raises beef, they home school, and probably much more that I am not even aware of. I share this with you as a way of introduction to Angela's blog, http://www.reluctantfarmwife.com/. I would encourage a visit to this blog to read what a reluctant farm wife has to share about life and it's ups and downs. Angela is a godly woman with a story to tell, and I think she does it very well. She has been a very real encouragement to me many times.
Blessings...

Homemade Egg Substitute

2011-04-18T16:15:00.001-06:00

One of the ingredients needed in my last recipe post was egg substitute, which can be very easily made with egg whites and instant nonfat dry milk powder. I have found that having dry milk powder in my pantry can be very helpful, especially in trying economic times. I also have to have it for my Chai recipe, which I make regularly for myself and to give as gifts.

Recipe:
3 egg whites
2 tbsps. instant nonfat dry milk powder
1 tsp. water

Place the ingredients in a small bowl and whip with a fork until combined.

Yield: 1/2 cup or the equivalent of two whole eggs
81 calories
I have used egg substitute in many recipes with great success, and it really helps with calorie counting and weight loss.

Easy Turkey Spaghetti Pie

2011-04-14T15:24:00.000-06:00

This recipe, with a bird of another feather in mind today, is very easy, fast, and I think, quite good when it comes to everyday fare. I made adjustments to the original recipe with my husbands weight loss plan in mind. I must confess, my dear hubby is a meat-and-potatoes guy, and this kind of recipe is not of his first choosing. But, I am in control of his calorie count and the kitchen, and he is losing weight!! So he smiles and eats with a grateful heart. Now that's a grateful attitude. Blessings...

Recipe:

1# ground turkey breast
1 cup thinly sliced celery
1 tsp. toasted granulated onion or onion powder
1 8-ounce can tomato sauce
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
Salt and pepper to taste
6 ounces spaghetti
1/4 cup egg substitute or 1 whole egg
1 tbsp. whipped butter or reduced-fat margarine
1 tbsp. grated Parmesan cheese
1 tsp. dried parsley flakes
1/2 cup 2% or part-skim shredded mozzarella cheese, divided

1. In a large skillet, cook turkey and celery over medium heat until meat is no longer pink. Sprinkle with salt, pepper and onion powder.
2. Stir in tomato sauce, basil and Italian seasoning. Reduce heat to low; simmer, uncovered, for 15 - 20 minutes. (cover skillet if mixture begins to look too dry.)
3. Cook spaghetti according to package directions; drain. In a bowl, combine spaghetti, egg substitute or whole egg, butter, Parmesan cheese and parsley.
4. Lightly coat a 9" pie dish with a bit of whipped butter or margarine. Form a crust with the spaghetti mixture.
5. Stir 1/4 cup of the mozzarella cheese into the turkey mixture; spoon into crust. Cover and bake at 350 degrees for 30 minutes.
6. Uncover and sprinkle with remaining mozzarella cheese. Place back in the oven to melt cheese, about 5 minutes. Cut into wedges and serve.

Serves 6 - 8
Per 6 servings: 265 calories using Smart Taste pasta, egg substitute and low-fat cheese
Per 8 servings: 199 calories " " " " " " " " "

Tip: Smart Taste spaghetti has lower calories and higher fiber content than other brands.
Tip: Whipped butter is butter with air whipped into it for a lower calorie count, but real butter all the same. I use it often.
Tip: Recipe can be made ahead and refrigerated until needed. One hour before serving, preheat oven to 350 degrees and bake covered pie for 50 minutes. Uncover and check to make sure it's heated through before sprinkling with mozzarella. Bake an additional 15 minutes, if needed.

Visiting Ducks...a Recipe for What?

2011-04-13T14:35:00.000-06:00

We have had a pair of Mallards visiting us lately, and I am not very happy about it. I say this only in light of the mess that comes along with ducks. But, what does one do? We have two ponds and we put food out for the dove and quail at the pond in the backyard. Today Gus and Gertie, yes I named them, found the backyard. I know. It was only a matter of time before they would fly over the backyard, instead of right into the front yard, and they would find the cracked corn they so love. I shew them away only to have them return when I turn my back. They don't seem to understand that I love to see them when I go for my walks, but then they are a good safe distance from my yard.

So this pair of Mallards has been a recipe for creating more patience, and then even more patience. They just keep coming back for more of our kindness! My sincere hope is that when they are done nesting, they don't return with their family. We should start seeing ducklings along the ditch in early May, which, by the way, is when we will be going away for a week. Oh my, what might we be coming home to...?

Good Friends and Wonderful Meals

2010-05-13T06:59:00.001-06:00

Years ago, when our family lived in Santa Cruz, CA., we had the wonderful blessing of having Marv and Sally as part of our lives. Marv was not only a very special "much older" friend, but he was also our family doctor. This man helped to save my life emotionally many times, not to mention his other gifts as a physician in our families lives, especially with two little boys.

Sally was a dear and special friend to this new bride. She was instrumental in the formation of my love of inviting new friends into our home. We spent many hours with Marv and Sally over wonderful food and wine. Sally was an exceptional cook, and very relaxed in the kitchen. We have since lost touch with Marv and Sally, they having moved away from Santa Cruz and us making a move back to Modesto, and then to Idaho. I still think of them fondly as they were a gift from God in our lives at that time.

This recipe is one Sally prepared for us one Friday evening as we all sat on their deck overlooking the bay. In Santa Cruz we could go down to the wharf and get fresh salmon that still smelled of the sea, oh what a blessing! The recipe will seem odd, but is very safe and tastes absolutely wonderful. We first had the dish about 25 years ago and I still make it regularly, so I can attest to the safety.

Fish Marinade:

This recipe makes enough for 1 lb. of salmon fillet
1/2 cup butter, melted and cooled slightly
1 tablespoon minced parsley
2 tablespoons fresh lemon juice, room temperature
1-1/2 tablespoons soy sauce, room temperature

1. Combine fresh lemon juice and soy sauce and allow to come to room temperature, if cold.
2. When ready to marinate fish, melt butter in a glass bowl in the microwave that will hold the pound of fish. Add the parsley, room temperature lemon juice and soy sauce. Stir to combine.
3. Rinse fish and pat dry. Add to marinade, pushing the fish down so it is covered with the marinade. Cover the bowl with plastic wrap and marinate for 2 - 3 hours at room temperature in a cool kitchen.
4. Place the salmon on the grill skin side down and cook over hot coals for about 12 minutes per one inch of flesh. Turn once during cooking time. Be careful to not overcook and dry the flesh out. The timing is completely dependent on how hot the fire is

Tip: The layer of gray colored stuff laying on the flesh is fat. I think the salmon tastes better if that is removed. Just gently scrape it off with a table knife.

Chocolate Chip Scones

2010-05-07T21:18:00.001-06:00

These scones are a wonderfully tender and chocolaty addition for brunch or tea. They are easy to put together and store beautifully in the freezer if there are leftovers. (The recipe for the
chocolate muffins in this picture is on the post dated
4/15/10.)

Recipe:

2 cups unbleached all-purpose flour
1 cup whole wheat flour (or 1 more cup of the all-purpose flour)
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
3/4 cup cold butter
3/4 cup mini chocolate chips
1 teaspoon orange zest
1/2 cup low-fat buttermilk
1/2 cup fat-free half-and-half
2 teaspoons milk for brushing tops
1/4 teaspoon cinnamon
2 tablespoons sugar

1. In a large bowl, combine first 6 ingredients.
2. Using a pastry blender, cut butter into the dry ingredients until it resembles coarse cornmeal; stir in the chocolate chips and orange zest.
3. Add the buttermilk and half-and-half cream to the bowl. Stir the mixture until the dough cleans the sides of the bowl and begins to stay together. Gather the dough together in a ball and turn out onto a lightly floured cloth or board.
4. Roll or pat into a 1/2-inch-thick circle. Use a 2-1/2 inch biscuit cutter and cut into individual scones. Gather scraps and repeat until dough is used up.
5. Place on lightly greased cookie sheets about 1-1/2 inches apart.
6. Combine cinnamon and sugar in a small bowl or cup
7. Brush tops of scones with milk and sprinkle with cinnamon-sugar mixture.
8. Bake in a 425 oven for about 12 minutes or until tops are lightly browned. Serve warm or cool on racks for later use.

Makes 18 or 19 scones

A Few More Tips for the Kitchen

2010-05-05T16:52:00.002-06:00

1. Over the years I have read many tips on how to peel and chop an onion without tears, and none have worked for me. One day I noticed that when I was cutting up a piece of left-over onion that had been in the refrigerator, there were no tears. So now I cut the ends off the onion and peel it and store it in a plastic bag overnight for easy chopping the next day. I only do this as I need onion for a recipe, one at a time.

2. I often use fresh parsley, and I have found a way to make the job of prepping it for use much easier. Use kitchen shears to remove the leaves from the stems and place the leaves in a lettuce spinner. Rinse under cold water and spin as you would lettuce. When it looks like you have gotten rid of most of the water, place the leaves on a long piece of paper towel, I use 2 pieces, and gently roll up. Gently, but firmly, press to get the last of the water off the leaves. I use a mini chopper, or large knife, to finely chop what I need at the moment and store the rest in a tupperware container made for this purpose. Of course, this also works for other leafy herbs.

3. My last thought is so simple as to seem ridiculous, but I actually read a cookbook author who said to throw out the pineapple juice left over from draining the canned pineapple. Don't do that! Strain the juice and add it to your orange juice container to make pineapple-orange juice for breakfast, or use it in place of the cold water needed for gelatin. I also have used it in sweet and sour dishes. It just takes a little planning ahead, if possible. Of course, you can simply drink the juice, too!
Have a great day...

Hawaiian Coleslaw From my Past

2010-04-29T06:42:00.012-06:00

Years ago when I was a single young woman, I received this recipe from a friend in order to prepare it for a dinner party at my church. I remember making the salad for the dinner, but I have not made the dish since that time. So one evening when I needed a salad for dinner, and I was going through the refrigerator to see what was available, I found that I had the ingredients needed to make the recipe. Much to my delight, my husband and I loved the salad.
I have many coleslaw recipes that we like, but this one has definitely become a favorite. The actual recipe calls for a whole head of cabbage, which would be great for a large gathering, but way too much for two, or even a family, and the salad would not save for a long period of time. I was able to save the leftovers for us for our meal the next day, but the color did drain out of the cherries (I used up some candied cherries left-over from Christmas baking. I do not know if this would happen with maraschino cherries). The flavor was not impacted, the salad just didn't look quite as pretty. I will give the recipe as written for me and then give a smaller version. Basically what I did was to go by what looked about right for us, so please gauge by those measurements for the size of your family. The recipe is well worth it.

Recipe:
1 head cabbage, shredded
1 16-ounce can crushed pineapple in juice, undrained
3-1/2 tablespoons mayonnaise
1/2 cup red maraschino cherries, halved

1. Place cabbage in large salad bowl.
2. Spoon pineapple, with some juice, into cabbage. Add mayo and stir to combine the ingredients well. Save extra juice in case you might want to add more at serving time. Chill salad for about an hour.
3. At serving time, add cherries and more pineapple juice if the salad is not moist enough for your taste.

Serves 8

Salad for two:
1 cup shredded cabbage
2 soup spoons (approx) pineapple
1-1/2 teaspoons mayo
2 tablespoons cherries.

These measurements are approximate. I just made sure the salad was moist and flavorful.

Weekends are for Waffles

2010-04-23T06:31:00.002-06:00

Weekends are for waffles or pancakes in our house. Weekdays we are up at 3:45 a.m. and cold cereal is the routine breakfast, so we look forward to our more relaxed weekends for breakfasts of waffles, pancakes, coffee cakes, etc. These are some of our favorite foods and a great time for inviting friends or family to join us, especially Sunday after church. Usually people aren't running off to the kids sporting events on Sunday, and the marketing is done, so it's a great time to slow down and get re-connected with our friends and family before we get back on the treadmill on Monday. Have a great weekend...

Recipe:

2 eggs
2 cups low-fat buttermilk
1-1/2 cups unbleached all-purpose flour
1/2 cup unprocessed wheat bran
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1/4 cup plus 2 tablespoons shortening
chopped pecans

1. Beat eggs; beat in remaining ingredients, except pecans, with an electric beater until smooth.
2. Pour batter onto the hot waffle iron being careful to not over fill. Sprinkle with chopped pecans. Cook according to manufacturers directions.

Recipe makes about 3 9"x 9" waffles
Tip: Wheat germ or whole wheat flour can be used in place of the wheat bran.

Ham and Pea Salad

2010-04-19T15:30:00.002-06:00

Making a main dish salad is a simple way of getting the family meal on the table in short order. Salads work great for lunch, dinner or tea as long as there is enough variety for the larger appetites that may be involved. This recipe is very easy to put together, and the salad keeps well in the refrigerator for two to three days, so it can easily be prepared in advance. Serving bread and a variety of salads for a meal is a fun way of gathering together a group of friends and family for a casual time together.

Recipe:

1 pkg. (10-12 ounces)frozen petite peas, thawed and drained on paper towels
1/2 cup medium Cheddar cheese, cubed
1/4 cup onion, finely diced
1 cup fully cooked ham, cubed
2 tablespoons mayonnaise
2 tablespoons low-fat sour cream
1/2 teaspoon regular yellow sandwich mustard
1/2 teaspoon milk
1/8 teaspoon shallot salt

1. Combine first 4 ingredients in a serving bowl.
2. In a small bowl, whisk together dressing ingredients and stir into salad. Chill for about an hour and serve.

Double Fudge Muffins

2010-04-15T07:27:00.007-06:00

Oh, these muffins are wonderful. This recipe goes back to one of my old Bon Appetit magazines, 25 years ago to be exact. The writer of the recipe called it a dessert muffin, but we don't think that way in our family. A muffin is for breakfast or brunch in our house, but these are rich and are saved for special times. This recipe is easy, but does take a little longer to make than most muffin recipes. I serve them with fruit, some form of eggs, and a breakfast meat for a terrific Saturday or Sunday brunch.
Recipe:

5 ounces semisweet chocolate chips (if you don't have a scale, this is a scant cup, or just between 3/4 cup and 1 cup.)
2 ounces unsweetened baking chocolate (2 squares)
1/3 cup butter
3/4 cup low-fat sour cream
2/3 cup firmly packed brown sugar
1/4 cup light corn syrup
1 large egg, room temp.
1-1/4 teaspoons vanilla
1-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

1. Preheat oven to 400 degrees. Generously grease 16 2-1/2" muffin cups or line with foil baking cups.
2. Melt first 3 ingredients together in a double boiler set over barely simmering water. Stir until smooth. Remove chocolate from over water to cool slightly.
3. Whisk the sugar into the chocolate. Add sour cream, corn syrup, egg and vanilla and whisk until combined.
4. Mix dry ingredients together in a large bowl. Mix in the chocolate chips.
5. Make a well in the center of the dry ingredients. Add chocolate mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
6. Spoon batter into prepared cups, filling each 3/4 full.
7. Bake muffins until tester inserted in center comes out moist and almost clean, about 20 minutes. Cool 5 minutes. Remove from pan and serve warm.

Serves 16
Tip: If you don't have a double boiler, the chocolate and butter can be melted in the microwave. Be careful to heat and stir slowly so as not to burn the chocolate. Also, the foil baking cups work so much better than greasing the muffin pan. Much less mess and the muffins to not stick to the cups with this recipe.

Ham and Pineapple Salad

2010-04-12T15:19:00.005-06:00

I was very traditional for Easter this year and made a ham dinner for my husband and I, which means we have a lot of leftover ham. Thankfully, we love ham and I have many uses for it in recipes. This salad is a new one that I made for our supper Sunday evening, with great success. It is very easy and fast to put together, except the time it takes to cut up the fresh pineapple. Canned pineapple chunks would probably work just fine, but the flavor may not be as vibrant. The fresh pineapple and ham combination was wonderful. The recipe is written for two servings, but the list of ingredients is so simple that it would be very easy to multiply for a larger group of people.

This salad would make a great tea or lunch dish served with dinner rolls and a vegetable salad. As you can see in the photo, I served it with a Fruit-and-Cabbage salad. This particular salad was in the post dated 3/29/10. If you don't have left-over ham and would like to try the dish, a packaged ham steak would be a very easy substitute with out the bother of baking a whole ham.

Recipe:

1 cup fresh pineapple cubes
1 cup cubed fully cooked ham
1 tablespoon chopped green pepper
1/2 cup chopped celery
1/4 cup mayonnaise
1/2 teaspoon prepared mustard

1. In a salad bowl, combine the pineapple, ham, green pepper and celery.
2. Combine the mayonnaise and mustard in a measuring cup. Pour over salad ingredients and stir to coat.

Serves 2
Tip: I used low-fat mayonnaise successfully for the dish.

Party Rice and Noodles

2010-04-06T15:26:00.004-06:00

Easter came way too fast for me last week, and as a result, I didn't get all the recipes posted that I wanted to. So I will post this recipe now because it goes so well with the Orange Chicken recipe that I posted as a possibility for Easter dinner. Actually, I have served this casserole with many different chicken dishes over the years with terrific results. It is a very easy recipe to prepare and a very nice change from packaged rice side dishes.

Recipe:

1 cup uncooked long grain white rice
4 tablespoons butter
1/2 cup onion, minced
1/4 lb. mushrooms, sliced
1 13-3/4 ounce can chicken broth
1/4 cup water
1/2 teaspoon salt
1 heaping cup egg noodles

1. Preheat oven to 350 degrees
2. In a 10" skillet over medium heat, brown rice, stirring frequently so it doesn't burn.
3. Put rice in a 1-1/2 qt. casserole
4. In the skillet over low heat now melt the butter; add onion and mushrooms and cook until onion is tender, stirring occasionally.
5. Stir in chicken broth, water and salt; heat to boiling.
6. Stir hot broth mixture and the uncooked noodles into rice in the casserole; cover and bake 30-35 minutes until rice and noodles are tender and liquid is absorbed. Stir to combine and serve.

Serves 6

Baked Orange Chicken

2010-03-31T15:26:00.005-06:00

This orange chicken recipe is very easy and helps to stretch your grocery dollars if you are inviting friends and family in for Easter dinner. There is no doubt that chicken is much cheaper to serve to a group than the traditional Easter ham. My brother and sister-in-law do chicken barbecue every year for Easter and ask the rest of the family to bring all the side dishes and desserts. This is just one of the many ways to make it as easy as possible on the host family when it come to important holiday meals. The priority is the gathering of the family, and not what is served, so keep it as simple as possible. Blessings...

Recipe:

2 2-1/2 to 3-pound frying chickens or equivalent pieces
2 eggs
1/3 cup orange juice
1 cup fine dry bread crumbs
1 teaspoon salt
1 teaspoon paprika
1 teaspoon orange zest (finely shredded peel)
6 tablespoons butter

1. Use a fork to beat together the eggs and orange juice in a bowl.
2. Mix the bread crumbs, salt, paprika and zest in a pie plate.
3. Melt the butter in a 10" x 15" jelly roll pan, or similar large baking pan, in a 400 degree oven. Watch carefully so it doesn't burn. Remove pan from oven.
4. Dip chicken pieces in egg mixture, then in crumb mixture, then turn in butter to coat; arrange skin side down (don't crowd).
5. Bake at 400 degrees for 30 minutes. Turn chicken and bake for another 30 minutes. Cover with foil the last 10 minutes if the chicken is browning too quickly.

Serves 6-8 depending on appetites.

Fruit-and-Cabbage Salad

2010-03-29T15:32:00.004-06:00

In the last post, I shared a recipe for coleslaw that is very good and lower in calories. This coleslaw-type salad is the opposite. I use this recipe for special occasions because it is higher in calories and full of fat. It is delicious! One of those favorite recipes for favorite times, such as Easter. This recipe would work well for either dinner or brunch.

Recipe:

2 oranges, peeled and chopped
2 apples, cored and chopped
2 cups cabbage, finely shredded
1 cup seedless grapes, cut in half if large
1/2 cup whipping cream
1 tablespoon sugar
1 tablespoon fresh lemon juice
1/2 cup mayonnaise

1. Put fruit and cabbage in serving bowl
2. Beat whipping cream in chilled bowl until stiff
3. Fold whipped cream, sugar, and lemon juice into mayonnaise. Stir into fruit

Serves 6

Note: The second salad pictured is the Ham and Pineapple Salad posted on 4/12/10

Pineapple Coleslaw

2010-03-26T16:03:00.004-06:00

With Easter coming in a week, I thought I would share a few recipes over the next few days that would work for Easter dinner. This coleslaw is one of my husbands favorites because of the addition of pineapple to the cabbage. The coleslaw would be terrific along side just about any main dish or meat. We love it with ham or corned beef. Children like it because it is sweeter than the traditional coleslaw with dressings that tend to be a little too tangy for young appetites.

Recipe:

2 cups chopped cabbage or coleslaw mix
1 cup unsweetened crushed pineapple, drained
1/3 cup shredded carrot
1/4 teaspoon celery seed
1/3 cup mayonnaise

1. Combine cabbage, pineapple and carrot in a salad bowl.
2. Whisk together celery seed and mayonnaise and stir into salad. Serve chilled

Serves 4-5

Tip: To lower the calories, I use have low-fat mayonnaise and half fat-free plain yogurt in place of regular mayonnaise.

Cranberry Wheat Muffins

2010-03-25T15:23:00.004-06:00

This recipe for wheat muffins is one that I have been working on for a while. Muffins made with wheat bran or whole wheat flour can be a little tricky because the recipe can easily turn out to be dry and crumbly, which is exactly what you don't want, but whole grains are so good for us that it is worth the effort to make them. This recipe turned out a good muffin that we enjoyed for breakfast last week. The one thing that you might want to do is to add more chopped cranberries for more flavor. Also, do check the baking time at 12 minutes as these muffins bake fast and you for sure don't want to over bake them. Over baking really drys out baked products.

Recipe:

1 egg or 1/4 cup egg substitute
1 cup low-fat buttermilk
1/4 cup butter, melted
1/8 cup packed brown sugar
1-1/2 cups unbleached white flour
1/2 cup unprocessed wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/3 cup dried sweetened cranberries (like Craisens) larger pieces cut in half

1. Heat oven to 400 degrees. Grease a medium sized 12-cup muffin pan.
2. Beat together egg, butter and buttermilk in a medium size bowl; stir in brown sugar until sugar is dissolved.
3. In another bowl combine dry ingredients and cranberries.
4. Add dry ingredients to liquid mixture and mix just until combined. Evenly distribute batter into muffin cups.
5. Bake 12-15 minutes or until muffins test done with a toothpick.
6. Remove immediately to a wire rack to cool.

123 calories each made with whole egg
120 calories each made with egg substitute
1.8 grams fiber each

Peaches 'N Pudding Crisp

2010-03-22T15:13:00.008-06:00

This recipe for peach crisp is so good and very simple to make. It only takes about 15 minutes to put together because canned peaches are used rather than fresh, so precious time is saved by not having to peel fresh peaches, but the flavor is still wonderful. The topping is unusual in that it has a package of cook-and-serve pudding added in addition to the usual flour and oatmeal. Whether I serve it to guests, or just for my husband and I, I always warm it up a little in the microwave and top it with a little vanilla ice cream. Yummy!

1 29-oz or 2 16-oz cans good quality sliced canned peaches, reserve 1/4 cup syrup
1 tablespoon pudding mix

Combine the peaches, syrup and 1 tbsp. pudding mix in an 8" x 8" baking dish.

Topping:

2/3 cup flour
1/2 cup oatmeal
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 small package vanilla cook and serve pudding, reserve 1 tbsp. for peach mixture.
1/2 cup butter, melted

Combine the topping ingredients using an electric mixer until well blended and crumbly. Sprinkle topping over peaches. Bake in a preheated 350 degree oven for about 30 minutes or until topping is golden brown and peach mixture is bubbly.

Tip: Canned peaches in juice can be used in place of the heavy syrup without needing to add more sugar to the dish.

Pecan Pie Bars, Tea, and Friendship

2010-03-18T15:03:00.008-06:00

If you like pecan pie, you will love these bars. I received this recipe from my sister-in-law, Nancy, in Ohio. They are made easy by starting with a cake mix for the cookie base. So if you, like I, have a special tea buddy or two, why not extend an invitation to them and serve these wonderful cookies with pleasant conversation and tea. I would love to be able to serve them to Nancy, who is a very special tea buddy that I haven't been able to have tea with for years. Blessings...

Recipe:

1/2 cup plus 2 tablespoons butter
1 pkg. (18.25 oz.) yellow cake mix
1/2 cup all-purpose flour
1 egg
1-1/4 cups packed light brown sugar
2/3 cup light corn syrup
2/3 cup whipping cream
2 teaspoons vanilla extract
1 lb. pecan pieces

1. Preheat oven to 350 degrees. Grease 9"x13" baking pan
2. Melt 1/2 cup butter. At medium speed beat cake mix with flour, melted butter and egg until dough forms. Press dough into bottom and 1" up sides of the pan.
3. Bake 20 minutes or just until base starts to brown; cool on rack 10 minutes.
4. In a 1-quart saucepan over medium heat combine sugar and corn syrup. Bring to boil, stirring to dissolve sugar; boil 1 minute. Remove from heat; stir in cream and remaining butter.
5. Over low heat cook mixture 3 minutes; do not stir. Remove from heat; stir in vanilla, then pecans. Pour over crust.
6. Bake 20-25 minutes or until filling is set, being careful not to over bake. Cool on rack for 1 hour.
7. Cut into bars and let cool completely.

Makes 18 large bars or 36 more average size bars

Seasoned Coating Mix for Chicken

2010-03-11T16:26:00.007-07:00

This tasty seasoned mix is very fast to put together with ingredients that are usually on the pantry shell. The recipe makes enough for 4 small, or 2-3 larger chickens, so plenty if you are going to have a house full of people. I have found that chicken is usually a good meal when it comes to serving guests because very few people dislike it, and it combines well with a large variety of side dishes and salads.

Recipe:

2 cups fine dry bread crumbs
2 teaspoons paprika
1-1/2 teaspoons salt
1-1/2 teaspoons poultry seasoning
1 teaspoon onion salt
1 teaspoon garlic salt
1/2 teaspoon pepper

Mix all ingredients and store in an airtight container. Figure 1/2 cup for a 2-1/2 to 3-pound fryer. (I have found that the average fryer is more like 3-4 pounds anymore.)

Directions for use:
Melt 4 tablespoons butter in a 15-1/2 x 10-1/2 inch jelly roll pan in a 375 degree oven. Watch carefully so butter doesn't burn. (If you prefer, simply brush the pan with 1-2 tablespoons of oil, but I think the butter gives much better flavor.) Shake chicken, a few pieces at a time, in coating mix in a plastic or paper bag until coated. Place pieces skin side down in the pan and cook uncovered for 30 minutes. Turn pieces and continue cooking for another 15-30 minutes or until chicken tests done. If the chicken begins to brown too much, cover it with foil so it doesn't burn.

Tip: For lower calorie chicken, I remove the skin and as much fat as possible and still have gotten good results with this coating mix. You will have to be a little more careful when turning the chicken so the coating doesn't come off.
Tip: This mix would work well for gift giving. Put it in a pretty jar with directions for using on an attached label.

Fresh Cranberry Salad

2010-03-09T14:19:00.005-07:00

I know it is way past the Thanksgiving and Christmas holiday season, in fact Easter is just right around the corner, but for me, anytime is a good time for cranberries. I love these tart little berries, and thankfully, so does my husband. So not too long ago I pulled out this recipe to serve along side a chicken dish. If you don't have fresh frozen cranberries on hand, please do keep this recipe in mind as the holiday time comes around later this year. It is very simple to prepare and very good. I like to serve it to guests because it combines gelatin with fresh cranberries for a sweeter salad. This is nice for guests who don't care for the tartness of fresh berries in conserves and relishes.

Recipe:

2 cups water
3/4 cup sugar
3 cups cranberries, rinsed and picked over
1 package (6 ounces) raspberry gelatin or your favorite flavor
1 can (8-1/4 ounces)crushed pineapple in juice
1/2 cup chopped pecans

Heat water and sugar to boiling in a 2-quart saucepan; boil 1 minute. Add cranberries. Heat to boiling; boil 5 minutes. Stir in gelatin until dissolved. Stir in pineapple (with juice) and pecans.
Pour into a 6-cup mold or a 8"x 8" pan. Refrigerate until firm, about 6 hours. Unmold on salad greens such as red leaf lettuce or cut the pan of gelatin into 9 servings.

Serves 9
Tips: For a sweeter salad, use crushed pineapple in syrup.
Celery, or other kinds of nuts, make good additions in place of the pecans.

Minestrone Soup Revisited

2010-03-03T15:52:00.006-07:00

I recently remade the minestrone soup recipe that I posted on Dec.17, 2009 because a friend who made the soup had some challenges with it that I had not remembered having. This does not speak to the issue of her cooking abilities, but rather how long it had been since I had made the recipe. So, I needed to check myself, and as a consequence, I have made some adjustments to the recipe. One change I made was at her suggestion, and that was to use Italian sausage. It was wonderful! Thank you Cindy.

This recipe would be terrific for a gathering of friends and family because it can serve up to 12 people. Serve it with a crusty bread, a salad, and of course, dessert. My dear husband is a real trooper and has probably eaten this soup 5-6 times over the last week-and-a-half. Thank you, honey...

Recipe:
1 lb. sweet Italian sausage
1 lb. 7% ground beef
1 cup chopped onion
2 cloves garlic, finely minced or 2 tsps. bottled minced garlic
1 can (28 ounces) diced tomatoes, with juice
1 can (15 ounces) kidney beans, drained and rinsed
1 can (16 ounces) whole kernel corn, with liquid
1 cup sliced celery
2 cups shredded cabbage
2 cups sliced zucchini
8 cups beef broth
1/2 cup red wine or broth
1 teaspoon Italian seasoning
a few grinds black pepper
1 cup uncooked elbow macaroni

1. Cook and stir sausage, ground beef, onion and garlic in a large soup kettle until meat is no longer pink. Drain off fat. (I use a turkey baster to do this).
2. Stir in next 10 ingredients and heat to boiling; reduce heat. Cover and simmer for 5 minutes.
3. Add macaroni, stir the soup and recover. Cook for approximately 5 minutes longer. Test vegetables with a fork to make sure they are tender and check the macaroni to make sure it is tender.

Tip: the macaroni will continue to cook in the hot broth if the soup sits for very long. If the soup isn't going to be eaten right away, separate it into smaller batches in storage containers and refrigerate.

Chocolate Chip Pound Cake

2010-03-02T15:14:00.008-07:00

This pound cake isn't really a pound cake because it doesn't have a pound of butter in it, but it does have a wonderful dense texture and terrific flavor. Another bonus is that it is very easy to make and it freezes beautifully if you would like to make it in advance to have on hand. Because of the firm texture of this kind of loaf cake, it slices easily and makes a great dessert along with a scoop of ice cream.
Recipe:

1-3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup butter, softened
1-1/2 cups sugar
3 large eggs, separated, at room temperature
2/3 cup sour cream
1 teaspoon vanilla extract
1 cup miniature chocolate chips

1. Preheat oven to 325 degrees. Butter and flour a 9"x5" loaf pan. Set aside.
2. Mix together the flour and baking soda. Set aside.
3. In a large mixing bowl, cream the butter and sugar until fluffy, about 3 minutes. Add the egg yolks and beat well.
4. Add one third of the flour mixture and beat to incorporate, then add half of the sour cream and beat again. Repeat with another 1/3 of the flour mixture and the remaining sour cream. Mix in final 1/3 of the flour and make sure all is fully incorporated. Mix in vanilla.
5. Beat egg whites until very stiff, then fold into the batter with an over-and-under motion. Gently stir in the chocolate chips. Pour into the prepared pan and smooth the surface.
6. Bake on the center rack of the oven for about 1 hour 20 minutes, or until golden on top and a cake tester comes out clean.
7. Let cake cool in the pan on a rack. It can be stored in an airtight container or frozen (indefinitely).
Serves 12

Is Inviting Guests for Dinner Difficult for You?

2010-02-22T15:32:00.003-07:00

Inviting people into our home was very difficult for me in the early years of my marriage. I took every aspect of having guests into our home very seriously, way too seriously, actually. I usually made enemies of my family in the process of cleaning and cooking. I'm sure the message they got was that company was far more important than they were and they needed to leave me alone so I could accomplish my agenda. By the time our guests arrived I was absolutely shot and had a very difficult time enjoying myself. The only thing I could see by the time dinner was on the table was all the work that still remained after everyone went home. This is not fun.

It is so much better to serve a very simple meal in a tidy house, and be relaxed and enjoy a wonderful time with your friends and family than to be stressed out and miserable because everything had to be perfect. God's word speaks clearly to the issue of sharing our lives with people and building relationships, not about lavish meals and perfect decor. I have had women tell me that they would not have company in their homes because the furniture was old and they were not good cooks. Building relationships is so much more than the shape of our furniture and what is on the table. As long as we are loving and welcoming, our guests will be so glad they were invited. Blessings in your endeavors...

Maple Syrup Sweet Potatoes

2010-02-18T15:41:00.003-07:00

My family loves sweet potatoes any time of the year. This recipe is an easy one to prepare on a weekday for the family, or can easily be made in advance and reheated if you wanted to serve it when inviting guests on the weekend. The potatoes are mashed in the pan, the rest of the ingredients are stirred in, and the dish is ready to serve.

Recipe:

2-1/4 cups mashed Red Garnet sweet potatoes (approx. 1-1/2 lbs.)
2 tablespoons butter
2 teaspoons packed dark brown sugar
1/4 teaspoon nutmeg
2 tablespoons pure maple syrup or to taste
dash ground white pepper
Salt to taste

1. Boil peeled and cubed potatoes in lightly salted water until they are fork tender. Drain and mash.
2. Add butter, sugar, nutmeg, syrup and white pepper. Mix well and taste. Adjust seasoning to taste.

Serves 4-5

Slow Cooker Beef Roast

2010-02-17T14:38:00.007-07:00

This recipe has been around for years. My mom prepared beef this way when I was a child, but she used the oven. The slow cooker is such a wonderful tool on a busy day, that even with only two of us, I use mine regularly. I served this dish last evening with mashed potatoes, a mashed yam dish, and a salad.

Recipe:
1 3-4 lb. boneless beef roast, remove as much fat as possible
1 can (10-3/4 ounce) 98% fat-free cream of mushroom soup, undiluted
1 envelope onion soup mix (from a 2.75 oz. pkg.)
1 tablespoon bottled steak sauce such as A-1

1. After trimming fat from roast, place in a slow cooker. Combine soup, soup mix and steak sauce in a small bowl with a whisk. Pour over roast. Cook on low setting for about 6 or 7 hours.
2. When the meat is done, remove to a platter and cover to keep warm. Turn heat to high.
3. Whisk gravy to see how thick it is. If you want a thicker gravy, combine a little flour and water in a shaker jar. Shake until smooth. Check to see how thick the mixture is. (You want to use about a 2 parts water to 1 part flour ratio.)
4. As you whisk the gravy, slowly add a little thickener until the desired thickness is achieved.

Serves: 6

Pork and Black Bean Chili

2010-02-15T14:36:00.005-07:00

This chili recipe is made easy with the use of a slow cooker. I've also used the recipe as a burrito filling with the addition of cooked rice, sour cream and flour tortillas. If you were to invite guests in, the use of a slow cooker makes meal preparation so much easier, and the recipe can easily be doubled to feed more people. Making burritos also really stretches this dish to feed more people.

Recipe:

1 pound boneless pork, cut into 1/2" cubes
2 (16-oz.) cans black beans, rinsed and drained
1 cup chopped red pepper
1 cup tomato, peeled, seeded and chopped
1/2 cup diced onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes, optional
2 teaspoons chili powder or 1 teaspoon chili 3000
1/2 teaspoon salt
1 (8-oz.) can tomato sauce
sour cream, flour tortillas, cooked rice and chopped fresh cilantro, to taste.

Combine the first 11 ingredients in a slow cooker. Cover and cook on low heat for about 8 hours. Stir the chili and taste. Serve as chili in bowls with cilantro sprinkled over top.

To serve as burritos, place about 1/2 cup of the slightly drained mixture on a flour tortilla with some rice. Top with sour cream and cilantro.

Recipe serves 4-5 as chili

Tip: Chili 3000 is a product I order from Penzeys spices at www.penzeys.com

Grandma's Sugar Cookies

2010-02-12T15:49:00.006-07:00

Making these sugar cookies has been one of my families traditions since my childhood. My mom, sister and I made these cookies every year at Christmas. After the cookies were cool, we would all sit at the kitchen table to frost and decorate them. The last time I made these cookies was Christmas 2008 when I invited my friend, Jacquie, and her two daughters over to join in the fun. What a mess, but what fun and memory making for all of us. Since I wasn't home for Christmas this past year I didn't make the cookies, so I decided to make Valentine cookies. Of coarse, you don't have to frost and decorate the cookies, but then in my opinion, you will be missing a great joy.
The other cookies pictured are the "Candied Fruit Cookies" from an earlier post. They are a wonderful butter cookie

Recipe:
1/2 cup shortening
1/4 cup butter, softened
1 cup sugar
1 cup sour cream
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
4 cups flour, plus additional for rolling

1. Cream sugar, shortening and butter together in a large mixing bowl. Add egg, sour cream and vanilla and mix well.
2. In a separate bowl, mix dry ingredients together. On low speed, gradually add dry ingredients. Do not make dough too stiff.
3. On a lightly floured surface, roll out about 1/4 of the dough to 1/8" thickness. Cut into desired shapes and place on lightly greased cookie sheets or use parchment paper.
4. Bake in preheated 400 degree oven for 8-10 minutes. Do not let the cookies brown. They should give to slight pressure when touched. Cool on wire racks.
5. Repeat with remaining dough and reuse scraps. Be careful not to overwork the dough or it will get tough.

Frosting:
1/2 cup shortening, not butter as it is too soft for setting
4 cups confectioners' sugar
2 teaspoons vanilla
3-4 tablespoons milk, or more as needed
pinch of salt

1. In bowl of electric mixer, combine shortening and 1 cup of the sugar. Add the vanilla, salt and 1 tablespoon of milk. Mix well.
2. With mixer on low speed, continue adding sugar alternately with milk until sugar is used up and frosting is a good spreading consistency. Beat on medium-high speed until light and fluffy.

Whole Wheat Bread

2010-02-11T14:21:00.008-07:00

There is something so wonderful about the aroma of yeast bread baking, and then to cut into the bread and enjoy it spread with butter. Oh my goodness, this is surely the meaning of comfort food. If you have never attempted a yeast bread, I would encourage you to give this one a try. Yeast breads are very forgiving. By this I mean that unlike a pie crust, which can get very tough with handling, a yeast bread loves to be "beaten up". The kneading process is great for getting rid of frustrations, if done by hand rather than in a mixer.

Recipe:

5 cups unbleached all-purpose flour
2 packages active dry yeast
2-3/4 cups water
1/2 cup packed brown sugar, divided
1/4 cup butter, melted
1 tablespoon salt
3 cups whole wheat flour

1. Proof the yeast. Heat the water to 115-120 degrees in a small saucepan. Remove the pan from heat and sprinkle the yeast over the water. Add 1 tablespoon of the brown sugar and stir; let set while the yeast grows. The yeast will get bubbly and grow on the sugar if the yeast is good. If it does not, you have used old yeast, the water was either too cool and the yeast was not activated, or the water was too hot and the yeast was killed.
2. While the yeast is proofing, put 4 cups of the unbleached flour, the remaining sugar and the salt in a large mixing bowl.
3. When yeast is nice and bubbly add it to the mixing bowl along with the melted butter. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
4. If you have a large stand mixer such as a Kitchenaid, you can continue with your mixer. If you do not, you will have to use the good old-fashioned way and stir with a wooded spoon. Gradually add the 3 cups of whole wheat flour to the bowl and mix on the "kneading" speed for your mixer, usually #2. Knead until all the flour is incorporated. If the dough is falling off the dough hook, continue adding the unbleached flour, a bit at a time, until the dough becomes a ball and is no longer sticking to the mixing bowl. Turn the mixer off, and check the dough by touching it. If it feels smooth and elastic, and does not feel sticky, it is ready to rise. (If you are mixing the dough with a wooden spoon, stir in the whole wheat flour and enough of the unbleached flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead till smooth and elastic, 10-12 minutes. You will be adding a little more flour as you work the flour into the bread dough by way of the kneading process.)
5. Shape the dough into a ball. Place the dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double, about 1 hour. (This could take longer)
6. When dough is double in size, punch it down and turn it out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes.
7. While the dough is resting, grease two 8-1/2"x4-1/2" loaf pans. Shape the dough into two loaves and place in the pans. Cover and let rise in a warm place until almost double, about 45 minutes.
8. Bake in a preheated 375 degree oven for 40-45 minutes. Check for browning at 25 minutes and cover with foil if the bread is already getting well browned.
9. At 35 minutes remove the loaves from the oven and check to see if they are done by "knocking" on the tops. If the loaves sound hollow they are done, if not continue to bake another 5 minutes and repeat testing. Remove the bread from the pans and cool on wire racks.

Tip: To aid the rising process, heat your oven for about 5 minutes on a very low setting. Turn off, and place the loaves in the oven. Some ovens have a proofing setting. The bread will rise much faster doing this.

Easy Raspberry Pork Chops

2010-02-09T14:26:00.005-07:00

I made this dish last week for my husband and I and we really enjoyed it. The flavor is wonderful and the dish is simple and fast. While the meat simmered on the stove and the potatoes cooked in the microwave, I made a salad, and dinner was ready. With thoughts of Valentine's Day this weekend, this would be a terrific meal to serve.

Tomorrow I will post the recipe for the whole wheat bread that I mentioned in my post with the split pea soup. A loaf of warm homemade bread would also be greatly appreciated with this meal and would surely say, "I love you" to your family and friends.

Recipe:
4 boneless pork loin chops (about 5 ounces each)
canola oil for frying
1/4 cup cider vinegar
1/4 cup seedless raspberry jam
1 tablespoon prepared mustard

1. In a large skillet over medium heat, brown pork chops in oil on both sides.
2. While meat is frying, whisk vinegar, jam and mustard in a small bowl.
3. Add liquid to skillet. Reduce heat; cover and simmer for 10-15 minutes or until the meat juices run clear. I used an instant read thermometer. Be careful to not overcook and dry out the meat. Remove the pork and cover to keep warm.
4. Cook the sauce over medium-high heat to reduce by half and thicken. Stir occasionally and keep an eye on the sauce so it doesn't burn. Spoon the sauce over the pork chops and serve.

A Super Snack

2010-02-05T14:13:00.005-07:00

If you are having some friends in on Sunday for the big football game, this dip recipe would be an easy addition to all the festive food being shared. It takes five minutes to put in a saucepan and heat up, then keep it warm in a slow cooker or a fondue pot for the afternoon. Here's to your favorite team!

Recipe:
1 15-ounce can chili con carne with beans
1 8-ounce package low-fat cream cheese
Frito's dip chips (the scoop size)

Heat the chili and cream cheese together in a small saucepan over low heat. Stir so the cheese melts and the mixture combines. Mash to coarse consistency for dipping. Excellent and so easy.

Split Pea Soup

2010-02-04T14:30:00.009-07:00

I love soup, and thankfully my husband never says a word about what is served for dinner. He does, however, often offer his own suggestions and I listen and do my best to please him. So you might say we work together. He definitely is a meat and potatoes man, but split pea soup is one of his favorites, so we have it often. This recipe is easy and I make it even easier by putting the ingredients in the slow cooker early in the day. We love Irish soda bread with pea soup, but this last time I made whole wheat yeast bread. It was so good. I'll share the recipe next time.

Recipe:

1 lb. bag dried split peas
8 cups water
1 lb. ham hocks or 1 ham bone
1/2 cup finely chopped onion
1 cup finely chopped celery
1 tablespoon minced fresh parsley
dash black pepper
1 cup thinly sliced carrots
salt, if needed

Rinse peas and pick over. Place all the ingredients in the slow cooker and stir. Cover and cook on low about 7 hours.

Remove ham or ham hocks from soup and cut the meat off the bone. Cut into bite sized pieces. Return the meat to the slow cooker and taste for saltiness, add salt if needed. You may want to add a little more pepper and if the soup is too thick for your liking, thin it with a little milk.

Tip:
If you don't want to use a slow cooker, place the peas and water in a soup kettle, and bring to a boil. Boil for 2 minutes. Remove from the heat, cover and set aside for 1 hour.

Add remaining ingredients except carrots and salt. Bring pot back to a boil, lower heat and cover to simmer for about 1-1/2 hours. Add carrots and continue to simmer, covered, for another 30-60 minutes.

Remove meat from the bone, taste for saltiness, and serve.

Serves 6-8 (one cup servings)

A Few Easy Tips for the Kitchen

2010-02-02T14:35:00.004-07:00

Over the years I've used many good ideas and tips from friends, my mom, magazines, and some I've simply discovered because of a need at the moment.

1. A great way to save a little money is this idea from my friend, Jacquie, via her mother-in-law. Don't throw out the liner bags that cereals and crackers come in inside boxes. Empty out the crumbs, cut the end of the bag off and then cut the bag open. Wipe the bag off and use in the microwave in place of wax paper. The only thing that I have noticed is that moisture will accumulate on the paper, so you won't want to let your cooked item sit covered for long.

2. Something new for me last year was to use chopped garlic from a bottle. Again, this came from Jacquie. When they were packing to move across the country, and she had to clean out her pantry and refrigerator, she offered me the bottled garlic. I had never used the stuff. I am sold on the ease of going to a bottle rather than chopping my own garlic. Especially because with only my husband and I to cook for daily, I was forever throwing out bad garlic. If you haven't tried it, I would encourage you to.

3. My last tip for today concerns recipes and notes. I've found that a very helpful thing for me to do is to "star" the recipe title in the index of my cookbooks and magazines of those recipes that we favored. I use one "star" if the recipe was repeatable and two "stars" if it was wonderful. The two stared recipes are the ones that I then like to use when serving guests or to take to potlucks, etc. I also make notes if I changed anything or if I did something in the preparation that is different from the original recipe. This is a life saver if I haven't made the recipe in awhile.

Candied Fruit Cookies

2010-01-27T16:15:00.005-07:00

We have had two major computer crashes in the last month and I can't think of a better way to combat the frustration than to bake cookies! So, if there is any leftover candied fruit in your pantry from the holidays, why not give these cookies a try? They are easy and delicious. I've not tried any other kind of fruit, but I would think that chopped dried apricots or craisens would work as well.
The picture above also shows frosted sugar cookies for which I will post the recipe at a later time.

Recipe:
1 cup powdered sugar
1 cup butter, softened
1 egg
2-1/4 cups flour
1/4 teaspoon cream of tartar
1 cup chopped candied fruit
1/2 cup chopped pecans

Beat powdered sugar, butter and egg in a large mixing bowl until light and fluffy. Mix in flour and cream of tartar until well blended. Add fruit and nuts.

Divide dough into halves. Shape each half into a roll 1-1/2 inches in diameter and wrap in plastic wrap. Refrigerate for 4 hours or more.

Heat oven to 375 degrees. Cut rolls into 1/8-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Bake until set, about 8 minutes. Immediately remove from cookie sheet to wire racks to cool.

Yield: about 6 dozen cookies.

Easy Cran-Raspberry Spinach Salad

2010-01-15T14:10:00.005-07:00

Here's another very easy salad recipe for one of those busy weekday evenings when everyone's hungry and you need something fast.

Recipe:
1 6-ounce package fresh baby spinach or the amount needed for your family
1/4 cup dried cranberries, more or less to your taste
1/4 cup broken pecan pieces, more or less to your taste
Raspberry Pecan Fat-Free Salad Dressing or your favorite

Tear spinach leaves into bite-size pieces, if desired. (I prefer to do this because I don't like spinach stems hanging out of my mouth.)
Add desired amount of cranberries and pecans and toss salad with dressing. Adding other kinds of lettuce to the spinach also makes for a wonderful variation.

Packaged honey glazed almond slices or candied pecans also work great, and drained mandarin orange slices in place of the cranberries are a nice addition.

Pumpkin Muffins

2010-01-13T14:22:00.004-07:00

I love pumpkin in just about any form and these muffins are one of my favorite ways to use up pumpkin leftover from making a pie. This is my variation of a "Betty Crocker" recipe that I have used for years.

Recipe:

1 egg white (1/4 cup)
1/2 cup 1% milk
1/2 cup pure pumpkin, not pie mix
1/2 cup mini chocolate chips
1/4 cup butter, melted
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons apple pie spice

1. In a large mixing bowl, whisk egg white, milk, pumpkin, chocolate chips, and butter together.
2. In a separate bowl combine dry ingredients and add to wet ingredients all at once. Stir just until combined.
3. Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. Fill muffin cups 2/3 full.
4. Bake for 15-20 minutes, or until toothpick inserted in the center of a muffin comes out clean.

172 calories per muffin
1.7 grams fiber each
Tip:
Leftover pumpkin can be frozen for a future use. If, when you want to use the remaining thawed pumpkin, you find that you are lacking all that you need for your recipe, boiled, mashed carrots can be substituted. I have found that I can substitute up to 1/4 cup mashed carrots very successfully.

Pinto Bean Soup

2010-01-09T14:33:00.005-07:00

In these challenging economic days soup meals can be a terrific help to the budget, and soup is enjoyed by almost everyone. In fact, I can't honestly remember anyone ever saying, "no, thank you" to a dinner invitation because soup was being served. I usually serve salad, bread and dessert when I'm serving guests, but for just my family, I will serve salad or bread, not both, but always dessert, even if it is only fruit. Flour tortillas or French bread go great with this recipe.

It is so important to remember to connect with friends and family during challenging times, even times of unemployment, because we draw strength from others and we can be an encouragement to someone who may be hurting. I remember many meals shared with others during the days my husband and I were going through difficult financial times due to unemployment. And we ate this soup often, in fact, once when we had guests share this soup with us, my friend asked for the recipe for her recipe file. Won't you share a bowl of warm soup and a kind word with someone today? You will be rewarded for your kindness...

Recipe:
1 cup dry pinto beans
8 cups water
1 tablespoon salt
pepper to taste
1/4 teaspoon oregano leaves
1 cup chopped onion
1-6 ounce can tomato paste
grated medium cheddar cheese

About 5 hours before serving:
1. Rinse beans. In a soup kettle over high heat, heat beans, water, salt and pepper to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
2. Stir in oregano, onions and tomato paste; heat to boiling. Reduce heat to low; cover and simmer for 1-1/2 hours or until beans are tender, stirring often so beans don't stick.
3. Remove kettle from heat, uncover, and let soup cool for 1-2 hours.
4. Using a blender or food prosessor, puree soup in small batches and return mixture to a soup pot. Reheat and serve with grated cheddar cheese sprinkled on top.

Serves 5 or 6
108 calories per cup without cheese

Easy Broccoli Salad

2010-01-07T15:32:00.002-07:00

When you find that you have some leftover fresh broccoli in the frige, here's an idea that you and your family might enjoy for a fast broccoli salad:

Chop the broccoli into bite-size pieces and place in a bowl. I had about 2 cups. Add a Roma tomato, chopped into bite-size pieces, and some sliced black olives. I had about 1/4 cup leftover from another use. You may also want to add some chopped onion. Dress the salad with an Italian salad dressing, cover, and refrigerate for about 30 minutes to blend flavors.

Another way that I have used leftover fresh broccoli, again 2 cups, in a salad is to make it Asian by adding 1/2 cup drained pineapple tidbits, 1 tablespoon finely sliced green onion, and 1 teaspoon sesame seed, lightly toasted. Add Asian salad dressing to taste and serve.

Adjust ingredients and amounts to what you have on hand and to what you like. Be creative!

Tip: To toast sesame seeds place seeds in a small frying pan. Watch carefully as you heat them over low heat for a few minutes. Turn them using a spatula so they don't burn. This will take about 5 minutes. Toasting the seeds makes them wonderfully fragrant

Christmas Vacation to California

2010-01-05T15:24:00.002-07:00

My husband and I went to California for Christmas so that we could be with family and friends, of course, but especially to celebrate with our newest family member, baby Peyton. She will be 1 year on Jan. 29 and we knew that we could not go at that time, so this trip worked out perfectly for us. We had a wonderful time. What a joy she is, and how very special to be able to spend her first Christmas with her. She sent me home with a special gift, a "bug" that became a sinus infection, so now you know the two reasons why I haven't posted anything since before Christmas! We spent every minute possible with the people we love and ate, ate, ate...

I hope this new year is especially kind to you and your family and that you find many reasons to gather often with those you know and love. Blessings...

Beef Minestrone Soup

2009-12-17T15:48:00.006-07:00

This minestrone soup is my favorite. It's different from the first recipe I posted in that it is made with ground beef and a different variety of vegetables. It's just so thick and savory, and a great soup for these cold days of December. The recipe serves a crowd if you might be opening your home for a gathering of friends and family during the holidays.

2 lbs. lean ground beef (7% fat)
1 cup chopped onion
2 cloves garlic, finely minced
1 can (28 ounces) diced tomatoes
1 can (15 ounces) kidney beans, rinsed and drained
1 can (16 ounces) whole kernal corn with liquid
1 cup celery, sliced
2 cups shredded cabbage
2 cups zucchini, sliced (about 2 small zucchini)
1 cup uncooked elbow macaroni
3 cups beef broth or more
1/2 cup red wine or beef broth
1-1/2 teaspoons salt or to taste
1 to 1-1/2 teaspoons Italian seasoning

1. Cook and stir ground beef, onion and garlic in Dutch oven or soup kettle until beef is brown and onion is golden. Do not brown garlic or it will get bitter.
2. Stir in remaining ingredients except macaroni.
3. Heat to boiling; reduce heat. Cover and simmer for about 5 minutes. Add macaroni and cook for another 5 minutes or until vegetables and macaroni are tender.

Serves 12
232 calories per 1-1/4 cup serving

Oatmeal Raisen Muffins

2009-12-15T15:08:00.009-07:00

We love muffins served with a cup of tea and fruit for breakfast. These are a nice change from cereal, but you still get some of the whole grains so necessary for health. I like them with the honey butter recipe that I will also post, but certainly regular butter is wonderful.

Recipe:

1 cup quick-cooking oats
1-1/4 cups low-fat buttermilk
1 egg
1/2 cup packed light brown sugar
1/3 cup vegetable oil
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped pecans

1. In a small bowl, combine oats and buttermilk.
2. In a large mixing bowl, combine the egg, brown sugar and oil using a fork; stir in the oat mixture.
3. Combine the dry ingredients; stir into the batter just until moistened. Fold in the raisens and nuts.
4. Fill greased or paper-lined muffin cups 3/4 full.
5. Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield:1 dozen
2.6 grams fiber each
These muffins are pictured on the "Chai Tea" post.

Honey Butter
1/2 cup butter, room temperature
2 teaspoons milk
1-1/2 tablespoons honey or to taste
Beat butter until creamy. Add milk and honey and beat on high speed for about 10 minutes or until light and fluffy.

Minestrone Soup

2009-12-12T07:38:00.002-07:00

My friend Cindy is in need of taking a minestrone soup to her families Christmas celebration, so I am going to share two recipes. This original recipe was made with ground turkey and hot turkey sausage, which I don't care for, so I made a change to my favorite, sweet Italian sausage. Next week I will share a recipe that is made with ground beef. Both recipes are very good, so give them a try and see what you think.

Recipe:
2/3 cup chopped onion
3/4 lb. ground sweet Italian sausage
1/2 cup minced fresh parsley or 4 tsps. dried
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (14-1/2 ounces each) Italian stewed tomatoes
6 cups chicken broth
1 celery rib, sliced
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 cup uncooked elbow macaroni
1 tablespoon Balsamic vinegar
salt and pepper to taste

Directions:

1. In a large soup kettle over medium heat, cook sausage and onion until meat is crumbly and onion is golden brown.
2. Add spices, tomatoes, broth, celery and mixed vegetables. Stir to combine; cover and simmer on low heat for about 5 minutes.
3. Add beans, macaroni and vinegar; simmer until macaroni is tender, about another 5 minutes.
4. Taste and add salt and pepper if desired.

Yield: about 4 quarts

Chai Tea Mix

2009-12-10T14:52:00.006-07:00

I love chai tea, so I was buying the canned mix in the store in order to make it at home. The mix was costing me about $5.00 for a 10 ounce can, which didn't last long! Rather than give up this morning treat, I started looking for recipes. The recipe I tried was far to sweet for my taste, it didn't have enough tea flavor and it was boring when it came to the spice flavors. I really like the flavors in my finished product. I hope you do, as well.

This mix would make a great, and economical gift packaged in a pretty container for someone on your Christmas list.

Chai Tea Mix:
3 cups nonfat dry milk powder
1-1/4 cups sugar or more, to taste
1-1/2 cups unsweetened instant tea, regular or decaf
3/4 cup vanilla powdered nondairy creamer
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon ground anise

Place all the ingredients in the work bowl of a food processor; cover and process for about 5 minutes. Remove lid and scrape down sides of work bowl. Replace lid and process for about 5 minutes more or until the mixture is a very fine powder. Store mix in an airtight container for up to 6 months.

To prepare one serving, place 3 level tablespoons in a small mug and add 3/4 cup boiling water; stir well. If your mugs are large like mine are, you will need another tablespoon of the mix for good flavor.

32.7 calories per tablespoon

Vegetarian Lentil Soup

2009-12-08T15:07:00.004-07:00

A week ago or so, a friend and I were talking about ham bones, pork hocks and lentil soup recipes. She didn't know where to find some of these ingredients in the market, and since that day I have talked with others who also didn't know about these kinds of ingredients, their uses, and locations in a market. It seems that with our economy in shambles more and more women are looking for ways to cut costs in the kitchen, but aren't real sure about some of the ways to accomplish this goal. Since my husband and I experienced our first unemployment over 30 years ago, I learned early how to cook on a very lean budget, and I have been doing so ever since.

This soup is one of many recipes I have that uses lentils and is one of my husbands favorites. I will share other recipes over the next few weeks so that there will be a variety available to you. Also, ham hocks, salt pork, and ham bones are generally available in the meat section of the market near the hams, rather than the fresh pork.

Recipe:
1 cup chopped onion
1 cup diced green or red pepper
1 cup sliced celery
1 lb. lentils, rinsed
1 can (16 oz.) diced tomatoes, undrained
2 cups peeled sliced carrots
1 tablespoon salt
8 cups water
2-4 tablespoons olive oil
Preparation:
1. Heat olive oil in a dutch oven or soup kettle over low heat. Add onion, pepper, and celery, and saute' until soft. Watch carefully so the onion does not burn.
2. Add lentils, tomatoes, carrots, salt and water.
3. Bring soup to a boil over medium-high heat, reduce heat to low; cover and simmer for about 1 hour. Stir soup on occasion so it does not stick.
4. Check soup for doneness by tasting some lentils for softness, and pierce a piece of celery and a carrot with a fork to make sure they are very tender. Also, the soup will get very thick as the lentils cook and soften, so you might want to add a little more water as it cooks. Continue cooking the soup until these ingredients are very tender, up to another hour depending on your stove.
Tip: I have found that if you do not add the pepper the taste is not hampered. Sometimes peppers are just too costly or I simply don't have them on hand, so I omit them.
Also, lentils can be found with the dried beans
Yield: about 3 quarts

Very Easy Pie Crust

2009-12-04T14:30:00.007-07:00

The other day I posted a recipe for a quiche and failed to give the recipe for the pie crust. This recipe is made in a food processor or a bowl with a pastry blender. Either way is easy, and the crust comes out good every time. If you are afraid of making a pie crust and always buy your crusts, try this one. I think you will be pleased.

Pastry:

1 1/4 cups all-purpose flour, plus extra for rolling
1/4 teaspoon salt
1 cube cold butter, cut into pieces
2 tablespoons Crisco
3 to 5 tablespoons ice water

1. Place the flour and salt in a food processor fitted with the metal blade or in a mixing bowl.
2. Add the butter and shortening and pulse 6 to 8 times in the food processor or mix with a pastry blender or two forks until pieces are the size of peas.
3. Add 3 tablespoons of the ice water and mix until the flour is moistened. If the dough is too crumbly, add additional water a little at a time until the dough holds together. Do not continue mixing until a ball forms, but rather place the dough on a piece of plastic wrap and gently form a ball. Now flatten the ball into a disk and wrap in the plastic wrap.
4. Refrigerate the dough until cold enough to roll.
5. When the dough is cold and firm, unwrap it and roll it out on a floured pastry cloth, turning the dough 1/4 turn until the pastry is a few inches larger than your pie plate or quiche dish. An easy way to judge this is to gently lay the dish on top of the pastry to see how much overlay you have.
You must make sure that you have enough overlay to fill the pie plate without stretching the pastry and then be able to crimp the edge.
6. When your crust is large enough, gently fold it into fourths and lay it in your pie plate with the point in the center of the plate. Now unfold the pastry and gently smooth it over the plate and up the sides. Use a knife to cut away all but about 1 inch of the crust that overhangs the plate. This remaining pastry can be rewrapped in plastic wrap, placed in a freezer bag and frozen for another use.
7. Using your thumb and index finger, crimp the edge of the pastry in a decorative fashion. The crust is now ready to be filled with a filling that needs to be baked.

Prebaked Piecrust:

1. Follow all the steps as above in preparing your crust.
2. In order to prebake the pastry for a pie that is going to be filled with a cooked or chilled filling, or for a quiche, line the pastry with a piece of foil that overlaps the pan and then place pie weights ontop of the foil. Place the prepared crust on a cookie sheet and bake in a preheated 425 degree oven for about 15 minutes.
3. Remove pastry from the oven. Carefully remove the pie weights and the foil and set aside.
4. Prick the crust all over with a fork and return to the oven for about 3 more minutes or until a very light golden brown. Watch carefully as the crust will burn quickly at this point.

Tips:
1. Raw beans can be used as pie weights but then can only be used for this purpose from then on. 2. Cutting a piece of foil into a circle makes the job so much easier. I then fold it into fourths and put it away in a plastic bag until the next time it is needed.
3. Because of the butter in the pastry, if it crumbles and lands on the bottom of your oven it will make a mess, hence the cookie sheet.
4. I save all my leftover pieces of pastry until I have enough for another pie crust, a pot pie or a quiche. Because of the butter, the crust does not get tough like most recipes do.

Mama's Quiche

2009-12-02T06:50:00.009-07:00

We had a wonderful Thanksgiving! I hope you did as well. Our son, Troy, his wife, Kim, and their baby, Peyton, came to visit for the week. It was so wonderful to have this time to get to know the newest member of our family better. Peyton is our fourth granddaughter, and what a blessing she is.

On Friday morning I needed something for breakfast and remembered this quiche recipe. I didn't have all the ingredients so I needed to improvise with what I did have. The quiche turned out very good and was very easy to put together. It helped that I had left-over pie crust in the freezer to use. This recipe is an adaptation of "Mama's Quiche" from my San Francisco a' la Carte cookbook. A terrific cookbook.

Recipe:

1 egg

4 teaspoons all-purpose white flour

1/2 cup mayonnaise

1/2 cup fat-free 1/2 and 1/2

10 ounces medium cheddar cheese, shredded

1 4-ounce can diced green chili peppers ( I used mild)

1 tablespoon finely minced onion

1 prebaked 9" piecrust shell

Preheat oven to 350 degrees. Beat egg with a wire whisk, blend in the flour, and then blend in mayonnaise. Add the 1/2 and 1/2 and blend well. Fold in the cheese, chilies, and onion. Spread the mixture evenly into pie shell and bake for 45 minutes, or until a knife inserted into the center of the pie comes out clean.

Serves 4 to 6

Note: I have not tried this recipe with "lite" mayonnaise, so I do not know if it would work.

Low-Fat Chicken or Turkey Divan

2009-11-09T15:25:00.008-07:00

This past Saturday night we had a Newcomer's Dinner in our home. This is a ministry that my husband and I really enjoy doing for the new people that are attending our church. The recipe I'm sharing here is one that I pasted on to a friend so that she could make it and bring it to our dinner. I "trimmed down" the original version of this dish when I was helping my husband lose weight last year. Everyone enjoyed my variation, I hope you do as well.

Recipe:
1 1/4 lbs. chopped fresh broccoli, cooked or 2 - 10 oz. pkgs. frozen broccoli, cooked. (broccoli must be well-drained)
3 cups chopped cooked chicken or turkey
1 can (10-3/4 oz.) low-fat condensed cream of chicken soup, undiluted
1 cup chicken broth
1/4 cup low-fat (lite) mayonnaise
1/4 cup plain fat-free yogurt
1/8 teaspoon powdered mustard
1/8 teaspoon onion powder
1/4 teaspoon garlic powder
fresh ground black pepper to taste
1 cup low-fat shredded medium cheddar cheese

1. Arrange broccoli in a 9" x 13" baking pan; sprinkle chicken or turkey evenly over broccoli.
2. Put all remaining ingredients, except cheese, in a medium size bowl. Using a wire whisk, gently whisk until mixture is smooth and well combined.
3. Pour mixture evenly over broccoli and poultry; sprinkle with the cheese.
4. Cover casserole with foil and bake in a preheated 350 degree oven for 30 minutes. Uncover and bake an additional 10-15 minutes or until sauce is hot and bubbly.

Tip: When using frozen cooked broccoli, squeeze out extra moisture by wrapping in paper toweling and pressing gently. Extra moisture always cooks out of broccoli.

Sweet and Spicy Chicken

2009-11-03T15:03:00.005-07:00

This recipe is a very good and easy meal to prepare when you are short on time. Why not bring the children in to help as you visit about the days events?

1 lb. boneless skinless chicken breast, cut into 1/2" cubes
3 tablespoons taco seasoning
a little vegetable oil for frying
1 jar (11 oz.) chunky salsa
1/2 cup peach or apricot jam
hot cooked rice

Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat. In a skillet, brown chicken in oil.

Combine the salsa and jam; stir into skillet and bring the mixture to a boil. Reduce heat; cover and simmer for 2 - 3 minutes or until meat is cooked through.

Serve over rice.

Recipe serves 4

Quick Red Beans and Sausage

2009-02-23T16:00:00.005-07:00

This dish is fast, simple and tasty. I love to serve it over instant brown rice with a green salad to go along side.

Recipe:
1 garlic clove, minced
3/4 cup green pepper or celery, diced
1/2 cup chopped onion
1 tablespoon olive oil
2 cans (15-1/2 ounces each) red beans, rinsed and drained
1/2 pound smoked turkey sausage, sliced
3/4 cup canned diced tomato
3/4 cup water
1 teaspoon Cajun seasoning
1/8 teaspoon hot pepper sauce
Hot cooked rice

Directions:
In a saucepan, saute garlic, green pepper or celery, and onion in oil until tender, about 5 minutes.
Add the next 6 ingredients; bring to a boil. Reduce heat; cook for 5-7 minutes or until the sausage is heated through. Serve over rice.
Recipe serves 6
Yield: 5-1/2 cups, 206 calories per cup without rice

Gathering with Friends

2009-02-12T14:48:00.007-07:00

A few weeks ago, on Super Bowl Sunday, our small group bible study decided to have an afternoon of food and games together. Each of us brought a snack food to share, and either watched the "big game" or played table games together. The cheering seemed to be equal in both locations of the house! What a great way to relax and build relationships with friends or family. This kind of relationship-building is so valuable when many people are feeling more and more disconnected in our society.

Below is the recipe for the cookies I shared, which is very fast to put together, and delicious. Enjoy!

Sour Cream Cranberry Bars

1 cup butter, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1-1/2 cups plus 2 tablespoons flour, divided use
2 cups dried cranberries
2/3 cup sour cream
1/3 cup plain yogurt (or more sour cream)
3/4 cup sugar
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract

1. In a mixing bowl, cream butter and brown sugar.
2. Combine oats and 1-1/2 cups flour; add to creamed mixture until blended. Set aside 1-1/2 cups for topping.
3. Press remaining crumb mixture into an ungreased 13" x 9" baking pan. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire rack.
4. Meanwhile, in another bowl combine the sour cream, yogurt, sugar, egg, lemon zest, vanilla and remaining flour with an electric mixer until blended. Stir in cranberries and pour evenly over crust.
5. Sprinkle with reserved crumb mixture and return to oven for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

Yield: 3 dozen cookies

An Afternoon with Friends

2009-02-09T15:00:00.006-07:00

This past weekend seven friends and I got together for lunch and a game of scrabble in my home. I called this time together a "Scrabble Luncheon". I asked each friend to contribute a small part of the lunch menu and I provided the condiments and a hot beverage. I have provided the recipe for the hot beverage, which has been a favorite for years. This Christmas punch is delicious and makes the kitchen smell so welcoming.

We had deli meat and cheese on croissants, fruit, and cookies. So easy to do and so appreciated by each one of the ladies. This was a great time of fellowship, laughter, and just plain being lazy on a Saturday afternoon! I get great pleasure from opening my home to others in order to give them a break from the everyday work and stress of life. I think this is so important in this crazy world of ours. Blessings...

Hot Christmas Punch:
2-1/2 cups cranberry juice
1 cup orange juice
1 cup water
1/3 cup sugar
2 cinnamon sticks, broken
2 quartered orange slices
1/8 teaspoon nutmeg
2 teaspoons instant tea

In a 2 quart saucepan, combine the first 7 ingredients. Heat just to boiling; cover and reduce heat to simmer for 5 minutes. Stir in instant tea. Serve hot. Serves 6

Tip: recipe can easily be doubled. Serves 9-12

The Gift of Welcome

2009-02-04T15:38:00.004-07:00

"You can share your heart and life with others, even if the meal is simple and the setting is humble. The most important gift of welcome simply says I care, I love you, and I have prepared a place for you."

The Woman's Study Bible, Second Edition

New King James Version, Page 1636

A Thoughtful Gift

2009-02-04T14:16:00.008-07:00

Oh, the joy of chocolate! These chocolates would be a great hostess gift to take if you were invited to someone's home for a meal or time of fellowship. Hostess gifts are a wonderful way of saying, "thank you for inviting us into your home". When we offer a little gift to the hostess for her thoughtfulness we are acknowledging all of her hard work and time in preparing for us. It is a very thoughtful thing to do.

Easy Chocolates:

1 (12 oz.) package semi-sweet chocolate chips

3/4 cup sweetened condensed milk

1 teaspoon almond extract, or other flavor of your choice

dash of salt

1/3 cup finely diced maraschino cherries

finely ground pecans to roll chocolates in, about 1 cup.

1. Place chocolate chips and sweetened condensed milk in a microwave safe bowl; microwave on HIGH for 1 minute. Stir to combine and microwave for another 30 to 60 seconds, or until melted. Stir until the mixture is smooth. Be careful not to burn chocolate.

2. Add extract, salt and cherries and stir well. Refrigerate for about 30 minutes until mixture is firm enough to roll into balls.

3. Form mixture in 1" balls and roll in pecans. Store in an airtight container at room temperture.

Tip: You don't have to use cherries. If you choose to add extract only, you may want to roll the chocolate in coconut, or chocolate sprinkles, or something else.

Tip: Please don't refrigerate chocolate unless it is made with a dairy product such as cream cheese or whipping cream. The flavor of chocolate is greatly diminished by being chilled.

Quick Macaroni Chili

2009-01-29T14:03:00.008-07:00

If you like chili, but don't have the time to prepare it, and don't want to open a can of chili, here's a good alternative. This is a skillet meal that goes together very quickly. Just add a salad and maybe some corn, and dinner is prepared. This type of recipe is wonderful for getting children involved in the meal prep, or for beginning cooks.

Recipe: Serves 6

12 ounces ground beef
3/4 cup chopped onions
1 clove garlic, minced
1 (15.5 oz. can) kidney beans, rinsed and drained
1 (8 oz.) can tomato sauce
1 (8 oz.) can chopped tomatoes with juice
3/4 cup elbow macaroni
1/4 cup water
2 teaspoons chili powder
1 teaspoon cumin
1/3 cup shredded cheddar cheese, if desired

1. In a large skillet, cook the beef, onion and garlic until juices are evaporated.
2. Stir in remaining ingredients, except cheese, and bring to a boil. Reduce heat to low, cover and simmer for about 10 minutes.
3. Stir well, cover and simmer for 10 minutes more or until macaroni is tender. Sprinkle with cheese if desired, and serve.

Incredibly Tender Beef Stew

2009-01-07T16:22:00.015-07:00

This stew recipe is so good, and a little unusual in that it has brewed coffee in it. The coffee acts as a meat tenderizer, with excellent results. We love it, especially on these very cold days of winter. I cut the recipe in half for my husband and I and we can get two meals out of it. This is another wonderful dish from Marcia Adams book, "New Recipes from Quilt Country". Enjoy!

1 cup all-purpose flour

1-1/2 teaspoons salt

1/2 teaspoon black pepper

3 tablespoons minced fresh thyme, or 1 teaspoon dried

3 pounds lean chuck roast, trimmed of fat, cut into 1-inch cubes

3 tablespoons vegetable oil

5 cups canned beef broth

1 cup strong brewed coffee

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon sugar

3 tablespoons ketchup

6 medium potatoes, peeled and quartered

2 medium onions, quartered (I use only one)

6 medium carrots, peeled and quartered

1/2 cup peas, fresh or frozen

Minced fresh thyme, if desired

1. Place the flour, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the thyme in a paper bag and shake to blend. Add the beef, a few pieces at a time, and shake to coat. In a large stockpot, heat the oil over medium-high heat. Add the beef to the stockpot and brown each piece on all sides; don't overcrowd the pan or the meat won't brown properly. Work in batches if necessary.

2. When the meat is browned, add the stock, coffee, Worcestershire, paprika, sugar, ketchup, and remaining salt and pepper; stir to combine. Add the potatoes, onions, and carrots. Reduce the heat to low, cover, and simmer for 2 hours. Add the peas and continue cooking for 15 to 30 minutes or longer until the meat is very tender. (If a thicker stew is desired, thicken the mixture with 1 tablespoon cornstarch dissolved in 3 tablespoons of water.) Garnish with fresh thyme, if desired.

Serves 6

Curried Cranberry Chicken Salad

2009-01-02T16:09:00.008-07:00

Chicken or turkey salads of all kinds are easily made with the leftovers from holiday meals, making for a fast and easy dinner. Be sure to clean the meat off the turkey carcass, cut it up into bite-sized pieces and put it into freezer bags in 1 and 2 cup measurements for future meals. Doing this advance prep work makes for ease in getting a casserole, soup or salad on the table at the end of a busy day.

Salad ingredients:
3/4 cup lowfat mayonnaise
2 teaspoons lime juice
3/4 teaspoon curry powder
2 cups cubed cooked chicken or turkey
2 cups diced apple
1/3 cup sweetened dried cranberries
3/4 cup thinly sliced celery
1/4 cup chopped pecans, lightly toasted
2 tablespoons thinly sliced green onion

In a large bowl, combine mayonnaise, lime juice and curry powder. Stir in all of the remaining ingredients. Cover and chill. This salad is best served within 8 hours.

Serves: 4 to 6

Easy and fast dinner

2008-12-19T15:39:00.005-07:00

The holiday season is so wonderful and so busy, hence why I have not posted anything in a month. This drives me nuts, but I refuse to allow these circumstances to control my life. So last evening after I got home from a full day of errands and marketing, and had a sick and hungry hubby waiting for me when I walked in the door, I needed to think fast about dinner. I thought about the left-over ham I had in the frige and what I could put together quickly. I chopped up a cup of the ham and set it aside. Next, I micro-cooked instant brown rice to serve two, and when it was done, I set it aside to steam. Then I pulled a package of frozen Asian style veggies in an orange-sesame sauce out of the freezer and micro-cooked it according to package directions. While it sat the required 1 minute, I warmed the cup of ham in the microwave for a minute. I poured the veggies into a serving bowl and stirred in the ham. We had the veggie-ham mixture over the brown rice. This concoction was a very reasonable dinner for two very tired and hungry people during the crazy Christmas season. Merry Christmas to you!!!

Taverns or homemade Sloppy Joes

2008-11-18T14:40:00.005-07:00

We are coming into such a busy time of the year when every wife and mom appreciates fast and easy meals. These sandwiches are terrific. I usually serve carrot sticks and fruit, and sometimes chips, along side. My family likes this homemade version of sloppy joes much better than the stuff that comes from a can.
Recipe:

2/3 cup ketchup
2/3 cup water
1/4 cup chopped onion
1 lb. lean ground beef (7%)
salt to taste
1-1/2 teaspoons prepared mustard (sandwich mustard)
1 teaspoon chili powder
hamburger buns

Fry ground beef in a large skillet, crumbling it as it cooks. When the meat is cooked through, add the remaining ingredients and stir to combine. Bring to a boil, lower heat and simmer uncovered for 10 to 15 minutes to blend flavors. Serve on buns.
Serves 4-6 depending on appetites

Chicken and Green Bean Casserole

2008-11-04T15:20:00.010-07:00

My brothers, sister, and I were raised on a casserole called "Deep Dish Hamburger Pie" that was very popular back in the 1950's, 60's and 70's. The recipe was originally in the Better Homes and Gardens Cookbook. This was one of the first casseroles that I learned how to make as a child growing up in the 60's, and the kids in our family loved it.

The recipe that I am sharing here is a variation of this hamburger dish that my husband and I actually like much better. It is simple and fast to put together on a busy week night, and only needs a salad to complete the meal.
Recipe:

1-1/2 cups cubed cooked chicken or turkey
1 (10-3/4 oz.) can 98% fat free mushroom soup
1 (14.5 oz) can cut green beans, drained (1-3/4 cups)
1/2 cup shredded sharp Cheddar cheese (1-3/4 oz.)
1/3 cup chicken broth
1/2 teaspoon worcestershire sauce
6 servings instant mashed potatoes prepared according to package directions or 3 cups mashed potatoes made with 1 tablespoon butter and low-fat milk. Salt to taste.
1/2 cup french fried onion rings

1. In a 2 quart microwave safe casserole, combine first 6 ingredients. Microwave on high for 3 minutes; stir to blend liquids. Return to microwave and continue cooking on high for another 2-3 minutes or until mixture is hot and bubbly and cheese is melted.
2. Top with mashed potatoes and spread to cover chicken mixture; sprinkle with onion rings.
3. Return casserole to microwave and heat on high for 2-3 minutes until mixture is hot and bubbly.

Serves 4-6
Yield: 7-1/2 cups. One cup equals 211 calories when prepared with instant mashed potatoes.

Praline Peach Pie

2008-10-17T14:36:00.010-06:00

I know the peach season is over, but this wonderful pie can also be made with frozen peaches. I recently shared it with friends and it was a big hit. The recipe comes from one of my favorite cookbooks, "New Recipes from Quilt Country" by Marcia Adams.

You will need pastry for a 1-crust 9" pie. If you don't have a favorite, you might try the one that I have put here as it is very simple.

Pastry:

3/4 cup all-purpose flour

1/8 teaspoon salt

4 tablespoons cold butter, cut into chunks

2-3 tablespoons cold water

1. Mix the first three ingredients in a food processor with a rapid pulsing just until the butter is in pea-sized pieces.

2. Add 2 tablespoon of the water and process just until the dough gathers together in clumps. If it is too dry, add the last tablespoon of water.

3. Gather dough together in a flat round and wrap in plastic wrap. Chill for at least 30 minutes before using. Dough can be left in the refrigerator for up to 24 hours. Be sure to take it out and let it rest at room temp. for a bit before trying to roll it out.

Tip: this can also be done the old-fashioned way with a bowl and a fork. Place the first three ingredients in a bowl. Using a pastry blender, cut the butter into the flour until the size of small peas. Sprinkle the water over and mix lightly with a fork until the dough comes together. Gather the dough and form into the round. Chill as above.

Praline Peach Pie

3/4 cup granulated sugar

3 tablespoons quick-cooking tapioca

4 cups peeled and sliced fresh peaches, or 5 cups partially thawed and still crisp frozen peaches.

1-1/2 teaspoons fresh lemon juice

1/4 teaspoon almond extract

1/4 teaspoon grated lemon zest

Praline Topping

1/3 cup light or dark brown sugar, packed

1/4 cup all-purpose flour

1/2 cup chopped pecans

1/2 teaspoon grated nutmeg (or ground)

1/4 teaspoon salt

3 tablespoons cold butter

1. Preheat oven to 350 degrees. Line a 9" pie pan with the pastry and set aside.

2. In a large mixing bowl, combine the granulated sugar and tapioca. Add the peaches, lemon juice, extract, and lemon zest and let the mixture stand for 10 minutes.

3. Make the topping: In a small bowl, combine the brown sugar, flour, pecans, nutmeg, and salt.

With a pastry blender or fork, cut in the butter until the mixture becomes crumbly. Sprinkle one-third of the topping into the pastry shell and cover with the peach mixture. Sprinkle with the remaining topping.

4. Bake for 45 minutes to 1 hour or until the juices in the middle of the pie begin to bubble. Or when the peaches are tender when tested with a fork. Cool completely on a rack before cutting.

Serves 6

Peach Scones

2008-10-17T14:27:00.010-06:00

Different kinds of breads for breakfast, whether served with fruit and tea on an early workday morning, or along side an egg dish being enjoyed with guests on the weekend, are such a wonderful change of pace. Cereal can get so boring, and I know that breads can really cause the calorie count to increase quickly, but they are so worth it on occasion.

This recipe is fast to put together because it is made with biscuit mix. It is also a little messy because the dough is sticky and has to be kneaded a bit before being formed into scones on a baking sheet. I do hope you won't allow this to keep you from trying the recipe because it really is simple to put together, and the end product is very good.

Recipe:

2-1/2 cups biscuit mix such as Bisquick

1/4 cup sugar, plus 1 tablespoon

1 beaten egg

1/2 cup low-fat peach yogurt, or other flavor to suit your taste

2 tablespoons butter, melted

1. Combine biscuit mix and sugar

2. Stir together egg, yogurt and butter

3. Combine the two just until mixture comes together

4. Scrape dough out of bowl onto smooth work surface. Knead lightly 8-10 times so that dough is well combined.

5. Gather dough up and place on an ungreased baking sheet. Pat into a 6" circle with floured hands. Using a knife dipped in flour, cut into 6 or 8 wedges. You will have to re-dip the knife to keep the dough from sticking.

6. Sprinkle with 1 tablespoon additional sugar

7. Bake in a 425 degree oven for 20-25 minutes, or until done. Cover with foil the last 10 minutes if the scones are browning too quickly.

Makes 8 scones at 228 calories each

Favorite Meat Loaf

2008-10-10T15:31:00.012-06:00

Meatloaf is not generally thought of as a meal fit for company, except maybe for family, but this recipe produces one that could be, in my opinion. The reason I say this, is because this meatloaf is not one of those that is so full of fillers you would not recognize it as a meat dish. The slices are firm textured and don't fall a part into several pieces when cut and placed on the plate.

Like most people, we love a baked potato as part of this meal. To ensure that the potatoes are cooked through, fork-tender, and ready when the meatloaf is ready, push a metal skewer through each potato lengthwise. The metal acts as a conductor for the heat and the potato cooks more evenly. Cook the potatoes along side the meatloaf on the oven rack.

There is always left-over meatloaf for us, which is quickly reheated in the microwave, one minute per side, on high heat, on a covered plate. I do the potatoes in the microwave for the left-over meal. Follow the manufacturers instructions for your oven, or pierce the potato with a knife and wrap in plastic wrap. Place in the microwave, on the turn table, and cook on high heat until cooked through and fork-tender, about 5 minutes in my microwave.

Recipe:

1 lb. ground beef, 4% fat

1/2 cup fine dry bread crumbs

1/4 cup non-fat plain yogurt

1 egg

1-1/2 teaspoons finely minced onion

1/2 teaspoon salt

1/2 teaspoon prime rib seasoning, optional

1/4 cup ketchup

Place all the ingredients in a medium size bowl and mix lightly with your hands just until blended. Do not overmix as this will toughen the meatloaf. Now place the meat in a 5" x 9" loaf pan and shape into a loaf. Bake in a 350 degree oven for 50 minutes. To serve, remove loaf from pan and place on a serving plate. Let meat rest for 10 minutes, covered to keep warm.

Slice into 8 slices. Serves 4-8

117 calories per slice

Tip: This recipe can easily be doubled.

Banana Nut Bread

2008-10-08T14:44:00.014-06:00

I have updated my "older" banana bread recipe to make it a little healthier for breakfast or snacking. Try it and see what you think!

2-1/4 cups all-purpose flour

1/4 cup wheat bran

1/2 cup sugar

1/2 cup brown sugar (not packed)

3-1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1-1/4 cups mashed ripe bananas

1/4 cup 1% milk

3 tablespoons canola oil

1 egg

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup ground pecans, optional

1. Preheat oven to 350 degrees. Grease bottom only of loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches.

2. Mix all ingredients in a large mixing bowl; beat 15 seconds, scrape sides of bowl down with a spatula and beat another 15 seconds until mixed thoroughly. Do not over mix.

3. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 9-inch loaf 60 - 70 minutes, 8-inch loaves 50 - 60 minutes.

4. Cool in pans on wire rack for 10 minutes; remove from pan and cool completely before slicing.

5. Store tightly covered at room temperture for 3 - 4 days, or freeze for longer period of time.

per 9" loaf: 14 slices, 165 calories per slice without nuts, 222 calories per slice with nuts.

Tip: Over-ripe bananas have the best flavor and are easily mashed with a fork. Also, if you don't have the lemon juice and zest, just use one more tablespoon of milk, it works great.

Quick Hamburger Soup

2008-10-06T15:48:00.008-06:00

I have seen many variations of this soup, in fact, my mom has made her version for as long as I can remember. I love my version because it is very fast and easy to make on the busiest of days.

1 lb. 4% ground beef

1/4 teaspoon ground black pepper

1/4 teaspoon basil

1/4 teaspoon oregano

1 envelope dry onion soup mix (from a 2 oz. package)

7 cups water

1-8 oz. can tomato sauce

1 tablespoon soy sauce

1 cup thinly sliced celery

2 cups frozen mixed vegetables

1 cup elbow macaroni

1. Brown meat in a large soup pot.

2. Add spices, soup mix, water, tomato sauce and soy sauce.

3. Bring to a boil, cover and simmer over low heat for 15 minutes.

4. Add celery and frozen vegetables. Bring soup back to a boil, lower heat, cover and simmer for another 15 minutes or until veggies are fork tender.

5. Add elbow macaroni and simmer for 4-5 minutes or until macaroni is tender but firm. Do not overcook as macaroni will fall a part.

Makes 10-1/2 cups at 132 calories per cup.

Tip: When using dried herbs, if you will rub them between your fingers as you add them to the pot, the flavor is released and makes a much better tasting dish.

Turkey Salsa Skillet

2008-10-03T15:39:00.012-06:00

This dish is very easy to prepare and uses ingredients that we usually would have on hand. If you don't have ground turkey, low-fat ground beef can easily be substituted.

3/4 lb. ground turkey
1/4 cup diced onion
1 clove garlic, minced
1 cup instant brown rice
1-16 oz. jar thick and chunky salsa
1/4 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon salsa salad seasoning or chili powder
1-16 oz. can black beans, rinsed and drained
1 cup frozen corn
1 cup water

1. In large skillet, over medium heat, cook turkey, onion and garlic until turkey is no longer pink and onion is transparent.
2. Add remaining ingredients to skillet, stir to combine, and bring to a boil.
3. When mixture comes to a boil, lower the heat, cover, and simmer for 15-20 minutes or until rice and corn are tender.

Tip: 1/4 teaspoon garlic powder can replace the fresh garlic.

Serves 4-6
249 calories per cup using ground turkey

Cinnamon Swirl Quick Bread

2008-10-01T14:46:00.008-06:00

A "quick" bread is so nice to bake because of the ease and simplicity of not needing yeast. This one is great for breakfast with fruit and tea, and the extra loaf freezes beautifully for future needs.

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1/2 cup vegetable oil

2-1/2 cups sugar, divided

2 cups low-fat buttermilk

2 eggs

1 tablespoon ground cinnamon

2 tablespoons finely chopped pecans

1. In a large mixing bowl, combine flour, baking soda and salt.

2. In a small bowl, combine oil and 1-1/2 cups of the sugar.

3. Add buttermilk and eggs to the oil and sugar mixture; mix well.

4. Stir this mixture into the dry ingredients just until moistened.

5. Fill two greased 8" x 4" loaf pans about one-third full.

6. Combine the cinnamon and remaining sugar; sprinkle half over the batter.

7. Top with remaining batter and sprinkle with remaining cinnamon-sugar.

8. Swirl batter with a knife and sprinkle 1 tablespoon nuts over each loaf.

9. Bake in a 350 degree preheated oven for 45-55 minutes or until a toothpick inserted near the center comes out clean.

10. Cool in pans for 10 minutes before removing to a wire rack.

Tip: For ease in removing the bread from the pans, run a bread and butter knife around the perimeter of the pan to loosen, then using a spatula, lift the bread up from the bottom of the pan. Carefully turn the bread out onto the rack to cool completely. Place unused loaf in a freezer bag for storage in the freezer.

Chili

2008-09-19T15:59:00.011-06:00

1 pound very lean ground beef (4%)
1 cup chopped onion
3/4 cup chopped green pepper
1 14-1/2 oz. can diced tomatoes with chilies
1 16-oz. can dark red kidney beans, drained and rinsed
1 8-oz can tomato sauce
1/2 teaspoon salt
1/2 teaspoon salsa salad seasoning, optional
2 teaspoons chili powder
1/8 teaspoon ground allspice
1 bay leaf

In a 4-6 quart soup pan with lid, cook meat, onion and green pepper until meat is lightly browned and vegetables are tender. Stir in the remaining ingredients and bring to a boil; lower heat to low, cover and simmer for 1 hour. Remove the bay leaf and serve.
Makes 6 cups, 208 calories per cup

Tip: I order my spices from Penzeys Spices, which is where I get the Salsa Salad Seasoning. I think it's a wonderful addition to my chili recipe. If you don't know about Penzeys you are missing out on some excellent spices. Go to http://www.penzeys.com/ to order online or to request a catalog.