Simple Rocky Road Candy

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 Reese's 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. Blessings...

Recipe:

1 pkg. (12 oz.) semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
2 Tbsp. butter
1 pkg. (10 1/2 oz.) miniature marshmallows
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 marshmallows 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.

Coconut Brownies

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.

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

Creating Kitchen Memories at Thanksgiving

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

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. Blessings...

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

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 ginger ale

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 about 10 minutes or until almost all of the berries have burst and the sauce has thickened. I smash any remaining whole berries with the back of a spoon because we aren't crazy about the, "blast of sour" from the fresh berries.
4. Remove pan from the heat and set aside to cool slightly. Stir in soda and pour into a serving bowl. Cool completely.

Yield: 2-1/2 cups
1/4 cup = 98 calories
1 gm. fiber

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.
Note: 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.

An Easy Recipe for Mud Pie

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

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

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

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

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

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. Blessings...

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.

The recipe for the Rocky Road Candy is posted on 12/16/2011.

Italian Sausage Stew

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

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". 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 or 1 whole egg  (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

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

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.

Traditional Banana Nut Bread

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 tsp. 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

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.

Easy Orange Juice Muffins

These muffins are so easy to make that children could help get breakfast on thetable on the weekend. The plus to the ease of this recipe is using a biscuit/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 biscuit/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

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. Blessings...

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.

Yield: about 8 servings

Berry Pie

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

Cuernavaca Casserole

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. Blessings...

Recipe:

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.

Yield: 6 - 8 servings

Our Granddaughters Visit

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.

Good Manners

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

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

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!

Marshmallow Fruit Dip

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. Blessings...

Recipe:

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

1. Blend cream cheese and marshmallow cream together until well blended.
2. 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

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

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

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?

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...?