Merry Christmas!

Wishing you a quiet inner peace for Christmas as you celebrate all of God's very best for you and your family. Christmas blessings...

Chunky Chocolate Pecan Pie Bars

This recipe is for those who love pecan pie and chocolate, but don't have a lot of time, or the desire, to make a pie. The recipe goes together quickly and tastes so rich, you will hardly miss the pie-shape on your plate. Blessings...

Recipe:

Crust:
1-1/2 cups unbleached flour
1/2 cup butter, softened
1/4 cup packed brown sugar

Filling:
3 eggs
3/4 cup light corn syrup
3/4 cup sugar
2 tbsps. butter, melted
1 tsp. vanilla extract
1 pkg. (11-12 oz.) dark chocolate chunks (or semisweet, if you prefer)
1-1/2 cups coarsely chopped pecans

1. To prepare crust, beat flour, butter and brown sugar in a mixing bowl until crumbly. Press into greased 13 x 9-inch baking pan. Bake in a 350 degree oven for 12-15 minutes or until lightly browned.
2. In mixing bowl, beat eggs, corn syrup, sugar, butter and vanilla until combined.
3. Stir in chocolate and nuts. Pour evenly over baked crust. Bake for 25-30 minutes or until set.
4. Cool in pan on wire rack. Cut into bars.

Yield: 36 bars

Pat-In-Pan Pie Crust

If you are like many of the people that I have talked with who love a good piece of pie, but really struggles with making the crust, this recipe might be a good solution for you. The crust is a no-roll crust that is literally patted into the pan; I would call it a no-fail crust. The only drawback is that you can not make a double-crust pie, but the crust is very tender and good for a single-crust pie and I would think much cheaper than a premade or packaged crust. I used this recipe before I found the other recipe that I have posted on the blog, that one is whipped up quickly in the food processor. I would recommend either recipe, but the pat-in-pan is faster and for those who do not like to roll out the crust, this one is a keeper. This recipe comes from Marcia Adam's book "Cooking from Quilt Country", one of my favorites. Christmas-pie-making blessings...

Recipe:

1-1/2 cups plus 3 tbsps. flour
1-1/2 tsps. sugar
1/2 tsp. salt
1/2 cup vegetable oil
3 tbsps. cold milk

1. Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
2. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.
3. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges.
4. Pie shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.

Yield: 1 9-inch pie crust

Beer Bread-2

I have been making the same beer bread recipe for years, which is posted on the blog, but when I saw this recipe in a recent spice catalog I knew I had to give it a try to compare. I'm sure glad I did! This recipe is a keeper, and even a little better than the other recipe. The thing we really like about this bread is that melted butter is poured over the top of the loaf before baking to make a wonderful rich, crunchy topping. The butter also seeps down around the loaf, making it rich and delicious. So much so, that we didn't feel the need for more butter when we enjoyed the bread with our Beef Barley Soup, recipe posted on 12/11/12. I hope you might try this recipe soon for your family, blessings...

Recipe:

3 cups unbleached flour
1/4 cup sugar
1-1/2 tbsps. baking powder
1-1/2 tsps. salt
1 12-oz. bottle of beer, room temperature
1/4 cup butter, melted for topping

1. Preheat oven to 375 degrees if using a metal loaf pan and 350 degrees if using a glass pan. Lightly grease 5 x 9-inch loaf pan.
2. In a large mixing bowl, combine the flour, sugar, baking powder and salt; stir to mix well. Add the beer and mix thoroughly.
3. Pour the batter into prepared pan. Pour the melted butter over the top. Bake for 45-55 minutes or until bread tests done when a toothpick inserted in the center comes out clean.
4. Cool in pan on wire rack for 10 minutes; remove from pan and cool slightly before slicing.

Yield: 12 slices

Hearty Beef Barley Soup

This soup recipe is another one of our favorites. It is indeed a hearty soup, and a complete meal with bread and maybe a salad. The recipe doesn't make a large batch, it only serves four, but could easily be doubled for a larger family. I have another recipe for this soup in an Amish cookbook that serves twelve, which I cut down for six, so I could also post that recipe at some point in time. I love the combination of tender beef chunks and barley in this recipe, and it is ready to serve within an hour.

The bread is a new Beer Bread recipe that I just tried. It is excellent, and I will post it later this week, blessings...

Recipe:

1 lb. boneless beef sirloin, or tri-tip steak, also called culotte steak in my market. The tri-tip steak is very tender and juicy.
2 cups fresh sliced mushrooms
1/4 tsp. garlic powder
3-1/2 cups beef broth or more
2 medium carrots, sliced
1/4 tsp. dried thyme
black pepper to taste
1/2 cup quick-cooking barley
2 tbsps. minced parsley

1. In a large saucepan, brown beef until juices evaporate, stirring often. (Add a little oil if needed) If there is a lot of juice, and the beef is brown, just add the mushrooms and garlic and continue cooking.
2. Add broth, carrots, thyme and pepper. Bring to a boil. Stir in barley.
3. Cover and cook over low heat for 20 minutes or until barley is tender. Stir in parsley.

Yield: 4 servings

Turkey Potato Pie

When the Thanksgiving weekend is done and if there is leftover turkey stored in the freezer, this casserole is an easy dinner fix. This recipe is similar to a turkey pot pie in that the turkey and vegetables are combined in a creamy sauce, but it is easier because the casserole is topped with a wonderful combination of mashed potatoes and cheddar cheese instead of the pie crust. A simple dinner salad completes your meal, unless of coarse, dessert is in order. For us, this is always the case, even if it is nothing more than a cookie or two. Blessings...

Recipe:

8 oz. fresh mushrooms, cleaned and sliced
1/4 cup chopped onion
3 tbsps. butter
1/4 cup flour
1/4 tsp. dried tarragon
1/4 tsp. pepper
1 cup chicken broth
1/2 cup milk
2 cups chopped cooked  turkey
1 10-1/2 oz. pkg. frozen mixed vegetables, thawed and drained
2 cups shredded sharp cheddar cheese
2 cups hot mashed potatoes (mashed with butter and milk)

1. Cook and stir mushrooms and onion in butter over medium heat for 3 minutes.
2. Stir in flour, tarragon and pepper.
3. Gradually add broth and milk; cook, stirring constantly until mixture thickens and boils.
4. Reduce heat to low; stir in turkey, vegetables and 1 cup of the cheese, simmer 5 minutes.
5. Stir 3/4 cup cheese into hot mashed potatoes.
6. Spoon hot turkey mixture into a 1-1/2 qt. casserole dish; top with potatoes. Sprinkle with remaining 1/4 cup cheese.
7. Bake in a 350 degree oven for 25-30 minutes or until hot and bubbly.

Serves: 5-6

Cranberry Pecan Muffins

If you haven't guessed by now, I love cranberries and it doesn't matter what time of the year it is, but it is especially true during the holiday season. I clipped this recipe out of a Family Circle Magazine years ago and it is probably my favorite cranberry muffin.
The cranberry and lemon flavor is bright and zesty; perfect for breakfast or snack. Blessings...

Recipe:

1-1/2 cups coarsely chopped cranberries
1-1/4 cups sugar, divided
3 cups sifted unbleached flour
4-1/2 tsps. baking powder
1/2 tsp. salt
1/2 cup vegetable shortening
1 cup chopped pecans
2 tsps. grated lemon rind
2 eggs
1 cup milk

1. In a small bowl, combine the chopped cranberries and 1/4 cup sugar. Stir and set aside.
2. In a large bowl, stir together flour, baking powder, salt and remaining 1 cup sugar. Cut in shortening with a pastry blender until mixture is crumbly. Stir in pecans and lemon rind.
3. In a small bowl, beat eggs until light; stir in milk.
4. Add liquid all at once to flour mixture, stirring just until moist with a spoon. Stir in cranberry mixture.
5. Spoon batter into greased medium-size muffin pan cups, filling each 2/3 full.
6. Bake in a 400 degree oven for 18-20 minutes or until muffins test done with a toothpick. Be careful to not over bake as they will get very crumbly. Cool on wire racks or serve warm from the oven.

Yield: 1 dozen
Note: 2 cups whole fresh cranberries will result in the 1-1/2 cups chopped called for in the recipe.

Peyton and Snowball Cookies

Our son and his family, along with my Mom and my brother, came to our home for Thanksgiving this year. Saturday evening, after a dinner of pizza, our son and daughter-in-love went to a hockey game leaving our grandchildren with us. We were thrilled with the opportunity of having one-on-one time with them. My three year-old granddaughter loves to help in the kitchen and since we aren't together nearly often enough, I wasn't going to let this opportunity pass by. We headed to the kitchen as soon as the baby was settled, and began our project. Peyton called these cookies Snowball Cookies. You and I know them as Russian Teacakes or Mexican Wedding Cakes. The recipe is simple, but so messy, so for her to call them snowballs fit in with the "snow", powdered sugar, that was everywhere. After we were done and the cookies were cooled, I let Peyton choose a cookie tin from my collection so we could make a gift for her parents. I then got out some Christmas note cards and she chose one to sign for them. She was so excited about the gift we made for Mommy and Daddy, and Grandma was thrilled to have had the opportunity to make a Thanksgiving memory with her granddaughter. Blessings...

Recipe: 

1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla extract
2-1/4 cups unbleached flour
1/4 tsp. salt
3/4 cup finely chopped pecans
additional powdered sugar for dipping

1. In a large mixer bowl, beat together butter, sugar and vanilla.
2. While mixer is running on low speed, slowly add flour and salt; mix until completely blended. Stir in nuts.
3. Heat oven to 400 degrees.
4. Shape dough into 1-inch balls. Place about 1-inch apart on ungreased baking sheet. These cookies do not spread while baking.
5. Bake 10 to 12 minutes or until set but not brown.
6. Roll cookies in powdered sugar while hot, cool completely on wire racks. When cookies are cool, roll again in powdered sugar.

Yield: about 40 cookies

Chunky Apple Spice Cake with Vanilla Butter Sauce

A few weeks back I was thumbing through an old Taste of Home Cooking School Magazine and I came upon this apple cake recipe. The recipe  sounded so good for a Fall meal with the apples, pumpkin pie spice and allspice baked into an easy single layer cake and then topped with a warm, buttery, vanilla sauce. Thankfully, my family agreed as I made it for our Thanksgiving Eve meal together. We added the whipped cream and made it even a bit better, in our opinions. Our three year-old granddaughter agreed, which touched this grandma's heart. You know how little ones can be picky? Well, there was none of that with ham and apple cake for this meal. Blessings...

Recipe:  

1/2 cup butter, softened
1 cup packed light brown sugar
2 eggs
2 tsps. vanilla extract
1 cup unbleached flour
1 tbsp. pumpkin pie spice
1 tsp. ground allspice
1/2 tsp. salt
2 cups peeled and chopped Granny Smith or Gala apples (I used Galas)
1/2 cup chopped walnuts (I used pecans)
Whipped cream, if desired

Vanilla Butter Sauce:

1/2 cup butter
1/2 cup heavy whipping cream
1 cup packed light brown sugar
2 tbsps. vanilla extract

1. In a mixing bowl, beat butter and brown sugar on medium speed for 5 minutes. Beat in eggs and vanilla just until blended. Set aside.
2. Combine flour, pumpkin pie spice, allspice and salt in another bowl. Gradually add to sugar mixture, beating until well blended. Stir in apples and nuts.
3. Pour into a greased 9-inch square baking pan. Bake in a 350 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack for 10 minutes.

To prepare sauce:

1. Combine butter, whipping cream and brown sugar in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer 10 minutes or until slightly thickened.
2. Remove from heat; stir in vanilla.
3. Serve cake warm with sauce and whipped cream. Yummy!

Serves: 9

Pork and Lentil Cassoulet

This is a very hearty and easy recipe for the slow cooker that I adapted from a Better Homes and Gardens recipe.

Recipe:

1 lb. pork shoulder (I use inexpensive pork shoulder steak)
1 cup chopped onion
2 small, or 1 large, cloves garlic, minced
2 tsps. olive oil
2-1/2 cups beef broth
1 14 1/2-oz. can diced tomatoes
2 cups chopped carrots
2  ribs celery, thinly sliced
3/4 cup lentils, rinsed and picked over
1-1/2 tsps. Bouquet Garni
1/2 - 1 tsp. salt
fresh ground pepper

1. Trim fat from pork and cut into 1-inch cubes. In a large nonstick skillet brown pork in olive oil. Add to slow cooker.
2. Add onion and garlic to skillet and cook for 1 minute; add to slow cooker.
3. Add broth, undrained tomatoes, carrots, celery, lentils, Bouquet Garni, salt and pepper to slow cooker. Stir well; cover and cook on high heat for 4-1/2 to 5-1/2 hours (8 hours or more if cooking on low setting).
Check carrots, celery and lentils for tenderness.

Yield: 6 servings
Note: I serve this cassoulet over rice

Happy Thanksgiving

Happy Thanksgiving to each and every one of you! I pray that your celebration will be filled with wonderful times of memory making with your loved ones, and of course, good food. In the crazy busyness of the day, remember people come first. No one will notice the dust on the tables or crumbs on the floor, but they will remember whether or not they felt welcomed, loved and cared for. Blessings...

Pumpkin Pie - a Great Tradition

Pumpkin pie is a favorite tradition in our family for Thanksgiving dinner. This is so much so, that one year when I didn't make one, my son let me know that it wasn't Thanksgiving without pumpkin pie. I made a Chocolate Silk pie that year, which my daughter-in-law was really happy about because she isn't crazy about pumpkin. I learned a bunch that year! My husband's favorite is mince pie, but I'll save that for another time.

This year I decided to try cooking a pie pumpkin to see how it compared to the stuff in the can. My husband and I really liked the flavor. The texture is a tiny bit softer, but still very good. You can see from the picture that it certainly looks good. The big issue is the time involved in prepping a fresh pumpkin versus opening a can. I would do it again, if time allowed. The test is going to be what my son thinks of his pie when dessert is served on Thanksgiving.

This favorite recipe comes from Marlene Sorosky's cookbook entitled, "Season's Greetings". Blessings...

Recipe:

1 9-inch deep-dish pie crust or 10-inch pie crust
3 large eggs
2 cups canned pumpkin
1/2 cup golden brown sugar, packed
1/2 cup sugar
1 tsp. ground cinnamon
1/2 tsp. powdered ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1-1/4 cups evaporated milk (from a 12-oz. can)
1 cup whipping cream whipped with 2 tbsps. powdered sugar, if desired.

1. Preheat the oven to 350 degrees. Place a rack in the lower third of the oven.
2. In a large mixing bowl fitted with a paddle attachment, beat eggs for a minute.
3. Add the pumpkin, sugars and spices and beat until mixed well. Scrape sides of bowl down and mix a bit more. Gently mix in the evaporated milk.
4. Pour the mixture into the prepared shell. Bake for 60-70 minutes or until a table knife inserted in the center comes out clean. Cool on a wire rack.

Tip: Check the pie crust after 45 minutes to make sure that it doesn't get too brown. If it is browning too much, cover the crust with foil or a crust protector. The one I have is aluminum and is a life saver.
Tip: If you need a pie crust recipe, check the labels for Marlene Sorosky's recipe. I've been using this recipe for years with very good luck.

Chocolate Chunk Cookies

My husband is always looking for new chocolate recipes for me to prepare and with that thought in mind, he discovered this recipe in the AAA VIA magazine for Idaho. This particular issue is the November and December 2012 issue and the recipe comes from the Pearl Bakery in Portland, Oregon.
This recipe is a little more work than the traditional Toll House cookie recipe, but it is really worth the extra effort. We think the addition of fresh orange zest with the chocolate chunks makes this recipe a keeper. When the cookies are warmed in the microwave for 15 seconds they are so rich and gooey; a real taste treat for the family. Blessings...

Recipe:

1 cup unsalted butter, room temperature
1-1/2 cups packed dark brown sugar
Zest of 1 orange, finely grated, about 2 tsps.
1 large egg
2 tsps. vanilla extract
3 cups unbleached all-purpose flour
1/4 tsp. baking soda
1 tsp. salt
1 cup pecan halves, lightly toasted (I broke them into smaller pieces after toasting)
2 cups semisweet or bittersweet chocolate chunks

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and orange zest on medium speed until light and fluffy, about two minutes.
2. Beat in the egg and vanilla until thoroughly combined.
3. In a separate bowl, mix the flour, baking soda and salt. Add this mixture to the creamed butter and sugar. Blend on low speed until thoroughly mixed, stopping to scrape down the sides of the bowl once or twice, as needed. The batter will be stiff.
4. Use a large spoon to stir in the pecans and chocolate chunks.
5. Divide the dough into 1/4-cup measurements. Space the dough about 2 inches apart on ungreased cookie sheets and flatten them slightly. Chill for 15 minutes. (The chilling helps prevent flat cookies.)
6. Preheat the oven to 350 degrees. Bake the cookies until they just start to turn golden brown and are still a little soft in the center, 15 - 20 minutes. Let sit on the cookie sheet for a minute or two, then remove them to wire racks to cool.

Serves: 21 (they are large cookies and I figured them to be 295 calories each. A dessert per cookie!)

Cranberry Cobbler

With Thanksgiving coming, fresh cranberries are now in the market in abundance. These tart little berries make for a wonderful dessert when they are cooked with other fruit, brown sugar and spices, and then are topped with a biscuit and served warm with vanilla ice cream. A perfect Fall dessert! Blessings...

Recipe:

1-1/2 cups fresh or frozen cranberries
1 can (20 oz.) pineapple tidbits, drained
1 cup frozen blueberries
1 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 cups biscuit/baking mix
1/2 cup milk
Sugar

1. Combine first 6 ingredients in a mixing bowl. Pour into an 8 x 8-inch baking dish.
2. In another bowl, combine the biscuit mix and milk. Drop 6 spoonfuls of dough on top of fruit. Lightly sprinkle with sugar, if desired.
3. Bake in a 350 degree oven for 45 minutes or until dough is golden brown and no longer "doughy" on the bottom. Serve warm with vanilla ice cream. Yummy!

Serves: 6

Porcupine Meatballs

This recipe for meatballs is one of my favorites. As the meatballs simmer and cook in the tomato sauce, the rice pokes out of the meatballs like porcupine needles, hence the name. Why not try this easy skillet meal for your family soon, it just may become one of your favorites, as well. Blessings...

Recipe:

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
    1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. garlic powder
    1 lb. lean ground beef
      oil for browning
    1 can (15 oz.) tomato sauce
    1 cup water
    2 tbsps. brown sugar
    2 tsps. Worcestershire sauce

1. In a bowl, combine the first 7 ingredients. Add beef and mix well. Shape into 1-1/2-inch balls.
2. In a large skillet, brown meatballs in oil; drain.
3. Combine sauce ingredients; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Yield: 4-6 servings

Zesty Buttered Peas

If you are like me, and are always on the lookout for new recipes for vegetables, this one might be helpful. This recipe takes a package of frozen peas and turns them into a very nice side dish with the addition of some onion, celery and savory. Savory is an herb that isn't very well known, but I think it is worth getting familiar with. I love it.
I hope you will give this recipe a try for your next meal. Blessings...

Recipe:

2 tbsps. butter
1  pkg. (10 ozs.) frozen peas, thawed
1 cup sliced celery
1/2 cup chopped onion
1 tbsp. minced fresh savory or 1-1/2 tsps. dried savory
1/2 tsp. salt

Melt butter in a heavy saucepan; add the next five ingredients. Cover and cook over medium heat for 6-8 minutes or until vegetables are tender.

Yield: 6 servings

Pork Chops Ole'

Recipes that go together in a casserole dish and then are popped in the oven for an hour or so, are so easy on the cook, especially at the end of a busy day. These tender pork chops on a bed of Mexican-style rice only need a salad or vegetable to complete the meal.

When you gather at the table for the evening meal with your family, these ancient words from Proverbs 25:11 are still fitting: "A right word spoken is like apples of gold in settings of silver". Kind words and polite conversation are still excellent for the strength of the family and the health of the body. Blessings...

Recipe:

6 loin pork chops (1/2 inch thick)
oil for browning
Seasoned salt and pepper to taste
3/4 cup uncooked long grain rice
1-1/2 cups water
1 can (8 oz.) tomato sauce
2 tbsps. taco seasoning mix, about 1/2 pkg.
1/2 cup shredded medium cheddar cheese

1. In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
2. Grease a 13 x 9-inch baking dish. Combine rice, water, tomato sauce and taco seasoning in baking dish.
3. Arrange chops on rice.
4. Cover and bake in a 350 degree oven for 1 hour or until pork chops are tender.
5. Uncover and sprinkle with cheese; place in oven for a minute or two to melt cheese.

Serves: 6
Note: I've substituted 1 cup salsa for the tomato sauce and omitted the taco seasoning with very good success.

Apple Pecan Pancakes

We love pancakes in our home. I have several very good recipes that I use on a regular basis, all of which include some wonderful ingredients such as chocolate chips and blueberries. This recipe was adapted from a Taste of Home recipe and is the only one that I make that has apples and cinnamon in it. The combination is perfect for a weekend breakfast in the fall. Making pancakes from scratch takes a little longer than making them from a mix, but the variety of ingredients is fun, especially for children. The wonderful fragrance will bring your hungry family to the kitchen, if they are not already there helping.

Blessings...

Recipe:

1/2 cup unbleached all-purpose flour

1/2 cup whole wheat flour

2 tbsps. brown sugar

2 tsps. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

3/4 cup plus 2 tbsps. milk

2 eggs, separated

1 tsp. vanilla extract

1/2 cup finely chopped peeled apple

1/2 cup finely chopped pecans

1. In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon.

2. In a measuring cup, combine milk, egg yolks and vanilla; stir into flour mixture. Add apple and pecans.

3. In a clean bowl, beat egg whites until stiff peaks form; fold into batter.

4. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden brown. Cook until the second side is golden brown.

Yield: 12 or 13 pancakes

Note: I've substituted dried cranberries for the apples.

Grandma's Dishes and some Family Memories

These lovely dishes belonged to my paternal grandmother. My cousin asked me if I would like to have a few pieces for memories sake, but I could not even remember my grandmother's dishes, so I asked her if she would send me a picture. Bless her heart, she simply boxed them up and sent them to me. This lovely gift arrived at my door a few months after my father's death this past spring. Her thoughtfulness touched me deeply, especially because of the timing in my life.

I spoke with my mom about grandma as a cook because I honestly could not remember having meals at my grandparent's home. I remember going regularly for visits, but not for meals. I had always remembered my mom telling me that my grandma was not a cook. She simply did not enjoy the kitchen. Mom shared some family history with me that helped me better understand my mom as a young bride of 17 just starting out.

One of the things that Mom readily recalled was the fact that Friday was Chef Boyardee spaghetti night and that this was what my father new of spaghetti. (My thought was, yuk!). So when Mom found a recipe for the real thing from scratch and put it in front of him one evening for dinner, my father's words were, "what's this?" and wasn't very happy with his new bride. This kind of response happened a great deal in my parents lives. Mom said that one of the things she heard often was, "this isn't how my mom made this". These are words that will take the heart right out of a young brides desire to cook.

There were a few other things that Mom remembered, but I won't bore you with those tidbits. The thing that is most important to me is that my mom loves to cook and is one of the best cooks in the world. She is a fighter and did not quit trying. She taught me that simple food that tastes good is what matters, that there is no place for snobbery or status in the kitchen, or at the table, and to make sure that there is plenty of food on the table. I still make some of the things that were a part of my childhood and that I learned to make while working with Mom in the kitchen. I have many happy memories of those days, and I can tell you that my father was my mom's greatest fans. Blessings...

Oatmeal Carmelitas

This yummy recipe has been posted everywhere and has been added to many cookbooks. The original recipe was a Pillsbury Bake-Off winner in 1967, the year I entered high school. Oh, my goodness, that was a long time ago, but the recipe has stood the test of time. It is wonderful. The crust is buttery-rich and the filling is made simple with caramel ice cream topping, chopped pecans and chocolate chips. It's a great go-to recipe when you need something to please a crowd or the family. Blessings...

Recipe:

Crust
2 cups unbleached all-purpose flour
2 cups quick-cooking dry oatmeal
1-1/2 cups firmly packed light brown sugar
1 tsp. baking soda
1/2 tsp. salt
1-1/4 cups butter, softened
Filling
1 (12.5-oz.) jar caramel ice cream topping (1 cup)
3 tbsps. flour
1 (6-oz.) pkg. semisweet chocolate chips (1 cup)
1/2 cup chopped nuts (I like pecans)

1. Grease a 13 x 9- inch pan. Set aside.
2. In a large bowl, blend all crust ingredients on low speed until crumbly. Measure out 4 cups and place in baking pan; press the crumbs to make the bottom crust.
3. Bake in a 350 degree oven for 10 minutes.
4. While crust is baking, in a small bowl combine the ice cream topping and the 3 tbsps. flour. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
5. Return to the oven for an additional 18 to 22 minutes or until golden brown. Cool completely on a wire rack.
6. Refrigerate for 1 to 2 hours until filling is set. Cut into bars.

Yield: 36 bars
200 calories each, 1 gm. fiber

Beefy Taco Dip

This recipe is another one with Mexican flair. It's easy to throw together and would work well as an accompaniment to a meal or along side other snacks while relaxing and watching your favorite sports team. It's a wonderfully filling and satisfying dip. I've served it with fruit and cookies as a lunch or light dinner. Have a great weekend. Blessings...

Recipe: 

1/2 lb. ground beef
1-1/2 tsps. chili powder
1 cup chunky salsa
4 ounces light cream cheese, cut into 1-inch cubes
1/2 cup shredded Cheddar cheese or Mexican blend cheese
Chopped fresh tomatoes, sliced green onions and sliced ripe olives, opitional
Tortilla chips

In a skillet, cook beef with chili powder until no longer pink; drain. Add salsa, cream cheese and cheese.
Heat until cheese melts. Top with tomatoes, onions and olives if desired. Serve warm with tortilla chips.

Yield:  4 - 6 servings

Sweet Spinach Salad

This recipe for spinach salad is one of my absolute favorites. The recipe comes from one of my "Taste of Home" cookbooks and I have been making it for several years with great success. Many spinach salads have the addition of oranges of one type or another, but not with a dressing that is also orange in flavor. When my granddaughters were here visiting I found that using a sweeter dressing in combination with fruits, nuts and greens, dinner was a much more pleasant time. If you have family members that aren't crazy about the color green on their plates, you might try this recipe. Blessings...

Recipe:

3 tbsps. orange juice concentrate
2 tbsps. sugar
2 tbsps. cider vinegar
1-1/2 tsps. minced onion
1/4 tsp. salt
1/2 cup vegetable oil
1-1/2 tsps. poppy seeds
1 pkg. (10 ounces) fresh baby spinach, picked over
1 can (15 ounces) mandarin oranges, drained
2/3 cup slivered almonds, toasted

1. In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt.
2. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Refrigerate dressing for about an hour or until chilled.
3. In a large salad bowl, combine the spinach, oranges and almonds. Drizzle with as much dressing as needed.

Serves: 6
Note: I use "Almond Accents" brand Butter Toffee Glazed flavored sliced almonds. We love them in salads.

Salsa Rice

This simple recipe is quickly prepared in the microwave and has all of the wonderful flavor that cumin and salsa have to offer. The addition of fresh squash makes for an interesting change of pace and a little extra nutrition in this twist on Spanish rice. Blessings...

Recipe:

1 cup chicken or beef broth
1 tsp. butter
1/4 tsp. ground cumin
1/8 tsp. salt
1 cup uncooked instant brown rice
1/4 cup salsa
1 medium zucchini or yellow summer squash, diced

Combine all ingredients in a microwave safe bowl; cover and cook on high power for about 10 minutes or until liquid is absorbed and squash is fork tender. Stir and serve.

Serves: 4
Note: The cooking time will vary if you use instant white rice and if squash is not added. If you make these changes, cook according to package directions because white rice cooks faster and squash adds extra moisture.

Serving Suggestions: Serve with Easy Chicken and Cheese Enchiladas, Southwest Tortilla Stack, Turkey Taco Bake or Burrito Pie. Click on the casserole label for any one of these tasty recipes.

Chocolate Fondue-2

Fondue is the perfect dessert to serve after your family meal or to any
gathering of friends and family. Because it is Fall, I'm thinking football again because I know it is huge this time of year all over America. My
family loves the game, and food is always a big part of game day. I
was raised on the game by my father, who absolutely loved the game.
He believed in the San Francisco Forty Niners when there was
nothing to believe in and my mom, son and daughter-in-law are avid
fans of today's team. I couldn't tell you what kind of team they are, I stopped watching when Joe Montana walked off the field. Oh, well. This post is for you dad, you would have loved this fondue while you watched your guys. Blessings to all...

Recipe:

1 12-ounce pkg. semisweet chocolate chips
3/4 cup half-and-half
1-2 tbsps. brandy or 2 tsps. instant coffee

1. In a heavy saucepan, melt chocolate and cream over low heat, stirring until smooth.
2. Remove from heat and stir in brandy or instant coffee. Pour into fondue pot to keep warm.

Dippers: apple and banana slices, orange segments, cut up pineapple, fresh strawberries, chunks of pound cake, cubes of angel food cake and maybe for kids, marshmallows.

Note: I have a very easy recipe posted for pound cake, if you would like to make your own rather than buying one.
Note: You can also substitute 1-2 tsps. orange extract for the brandy. Be sure to taste the fondue after adding 1 tsp. as you don't want to add so much that it is overwhelming.

Slow Cooker Barbecue Beef

Fall is here, and the gathering of friends and family around the T.V. for football is a national pass time, as well as all the snacking that goes along with a three to four hour game. Barbecue beef sandwiches are a favorite with the tender and mildly spiced beef on a hamburger bun. Great for game day or anytime. Blessings...

Recipe:

1 boneless beef sirloin tip roast (about 3 pounds), cut into large chunks

3 celery ribs, chopped

1 large onion, chopped (about 1 cup)

1 medium green pepper, chopped

1 cup ketchup

1 can (6 ounces) tomato paste

1/2 cup packed light brown sugar

1/4 cup apple cider vinegar

3 tbsps. chili powder

2 tbsps. fresh lemon juice

2 tbsps. molasses

2 tsps. salt

2 tsps. Worcestershire sauce

1 tsp. ground mustard

hamburger buns or sandwich rolls

1. Place the beef in a 5-qt. slow cooker. Add the celery, onion and green pepper.

2. In a bowl, combine the sauce ingredients and whisk until smooth. Pour over beef and vegetables.

3. Cover and cook on low for 8 - 9 hours or until meat is tender.

4. Skim fat from cooking juices if necessary. Shred beef and serve.

Note: If your serving the beef for a party, prepare the recipe in advance and refrigerate. Return the beef to the slow cooker and reheat on low setting for a few hours. When the meat is hot, turn down to warm setting for your party.

Zucchini Chocolate Chip Muffins

I received a great deal of zucchini and summer squash from a neighbor this summer and since there are only two of us, I was scrambling for ways to use it up. We've been through so much unemployment over the years that I've learned how to use just about anything that comes into my kitchen. My mom taught me the old adage of "waste-not, want-not", so food does not go into the garbage in our home, except on rare occasions. Since my hubby isn't a big fan of squash, muffins, breads and soups are a great way of using them up. This is another recipe that makes very good use of zucchini, and the chocolate chips add extra flavor. Blessings...

Recipe: 

1-1/4 cups unbleached all-purpose flour
1/4 cup wheat bran (or additional flour)
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. apple pie spice or ground cinnamon (we think the apple pie spice is the best)
2 egg whites (or 1 whole egg)
1/4 cup vegetable oil
1/4 cup natural applesauce
1/4 cup 1% milk
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
1 cup shredded zucchini
1/2 cup mini semisweet chocolate chips
1/4 cup chopped pecans

1. In a bowl, combine first six ingredients.
2. In another bowl, combine egg whites, oil, applesauce, milk, lemon juice and vanilla; mix well and stir into dry ingredients just until moistened.
3. Stir in zucchini, chocolate chips and pecans.
4. Fill greased or paper-lined muffin cups. Bake in a 350 degree oven for 20 - 25 minutes or until muffins test done with a toothpick. Cool on wire rack.

Yield:  12
Note: Do not finely shred zucchini as this will produce too much moisture and cause the muffins to be heavy.
207 calories per muffin made with bran and egg whites.
1.6 gms. fiber

Butterfinger Cookies

These yummy cookies are made with Butterfinger candy bars and peanut butter, to everyone's delight that has ever tasted them. The original recipe was in  Bon Appetit Magazine years ago and became one of our family's all-time favorites. They are worth every minute in the kitchen, blessings...

Recipe: 

1/2 cup butter, softened
3/4 cup sugar
2/3 cup packed light brown sugar
2 egg whites
1-1/4 cups peanut butter, smooth or chunky
1-1/2 tsps. vanilla extract
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
5 Butterfinger candy bars (2.1 ounces each), coarsely chopped

1. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla.
2. In another bowl, combine flour, baking soda and salt; add to creamed mixture and mix well.
3. Stir in candy bars.
4. Shape into 1-1/2-inch balls; place on greased or parchment lined baking sheets. Flatten dough slightly with fingers.
5. Bake in a 350 degree oven for 10 - 12 minutes or until golden brown. Cookies have a dry appearance when done. Cool the cookies on the cookie sheet for about 5 minutes for easier removal. Remove to wire racks to cool completely.

Yield: about 4 dozen
Tip: Use a large, heavy knife to chop the candy bars into 1/2-inch pieces. Use the knife or a scrapper to pick up all the pieces off your cutting board and add to the bowl. The cookies are very tender because of all the fat in them,with so little flour, but as you can see from the picture, the recipe works great.

Bruschetta Chicken Skillet

I made this dish last week after clipping the recipe out of our local paper. The fresh basil and the Mozzarella cheese add wonderful flavor to chicken breasts, tomatoes and rice. With the addition of a salad, dinner is ready. Blessings...

Recipe: 

1/4 cup zesty Italian salad dressing
4 small boneless skinless chicken breast halves
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked
1 cup shredded low-moisture part-skim Mozzarella cheese
1 large tomato, chopped
2 tbsps. chopped fresh basil

1. Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic, cover. Cook 10 minutes, or until chicken is done (turning after 5 minutes.) Remove chicken from skillet; cover to keep warm.
2. Add canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 minutes.
3. Combine cheese, fresh tomato and basil in a bowl.
4. When rice is tender, return chicken to skillet; top with the cheese mixture. Cook, covered, 5 minutes or until chicken is heated through and cheese is melted.

Serves: 4
Note: This recipe provides enough rice to easily use 6 chicken breasts. We have had leftover rice with two additional meals this week.

Chocolate-Chip Zucchini Bread

Zucchini isn't always a favorite food, especially for children, but this recipe may just change some minds in your family. Because zucchini doesn't have much flavor, what you taste in this bread is chocolate and more chocolate. The zucchini adds moisture, texture, and a little vegetable to the bread and if you have an abundance from your garden, or a neighbor's garden, this recipe helps to use it up in a delicious way. Blessings...

Recipe:

3 eggs
1 cup vegetable oil
2 cups sugar
1 tbsp. vanilla extract
2 cups shredded peeled zucchini (about 2 medium)
1 cup whole wheat flour
1-1/2 cups unbleached flour
1/2 cup unsweetened baking cocoa
1 cup semisweet chocolate chips
1 tsp. salt
1 tsp. baking soda
1 tsp. apple pie spice or ground cinnamon
1/4 tsp. baking powder

1. In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini.
2. Combine dry ingredients in another bowl; add to zucchini mixture and mix well. Stir in chocolate chips.
3. Grease and flour two 8 x 4-inch loaf pans; add batter and bake in a 350 degree oven for 50 - 60 minutes or until bread tests done with a toothpick. Remove from pans and cool on a wire rack.

Yield: 2 loaves, 12 slices per loaf
Calories per slice: 258
Fiber per slice: 2 grams

Peach Cheesecake Squares

This recipe is a wonderful way to use fresh peaches that are still in abundance in the markets. Peaches are combined with nutmeg and cream cheese to make a dessert that is not actually a cheesecake but sure comes in as a close second, with a lot less work. The dessert is rich, simple to put together, and will last in the refrigerator for up to a week. At least it did in our house with only two of us, but if your family enjoys it as much as we did, it may not last long at all. Blessings...

Recipe:

4 cups sliced ripe peaches, about 4 large peaches
4 tsps. sugar
1 tsp. ground nutmeg
2 1/4 cups all-purpose flour
1 1/2 cups powdered sugar
1 cup butter, cold
1 pkg. (8 oz.) low-fat cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 egg
2 tsp. vanilla extract

1. Peel peaches and slice thinly into a large bowl. Combine the 4 tsps. sugar and nutmeg and toss it with the peaches. Set aside to juice.
2. In a large bowl, combine the flour and powdered sugar. Cut in the butter until the mixture is crumbly and rather dry. Reserve 2 cups of the mixture for the topping. Press the remaining mixture into the bottom of an ungreased 9 x 13 pan. Bake the crust in a 350 degree oven for 15 minutes.
3. While the crust is baking, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and the vanilla. Mix well.
4. After the crust has baked the 15 minutes, remove from the oven and carefully spoon the peaches over the crust in an even layer. Drizzle with any peach juice that has collected.
5. Pour the cream cheese mixture evenly over the crust smoothing it out with a spatula. Sprinkle with the reserved crust mixture and return to the oven for another 30 - 35 minutes or until the peaches are tender when pierced with a fork and the crumb topping is a golden brown. Cool completely on a wire rack. Store leftovers in the refrigerator.

Yield: 12 servings

I'll Be Away

I'll be away for awhile because of surgery, so to those who visit regularly, there won't be any new recipes for a bit. I'll be back at my "post" as soon as I can. I greatly appreciate you, blessings...

Salsa Chicken Salad

Main dish salads are great for hot summer days. This recipe takes a little bit more time to prepare because of the time involved in washing and chopping the fresh cilantro, but if you love cilantro as much as I do, you won't mind. The dried cilantro just doesn't have the wonderful fresh flavor needed for a cold salad. A few members of the family working together will make short order of the preparations. We enjoyed cold slices of cantaloupe alongside our salad, with Chocolate Raspberry Squares, posted on 8/27/12, for dessert. Yummy!

Recipe:

1 tbsp. olive oil
1 tsp. salt
1-1/2 cups instant brown rice
1-1/2 cups water
2 cups cooked cubed chicken
2 garlic cloves, minced or 1/2 tsp. garlic powder
1/4 cup mayonnaise, light is fine
1/2 cup salsa or picante sauce
1/2 cup coarsely chopped fresh cilantro
1 tsp. fresh lime juice
1 can (16 oz.) black beans, rinsed and drained
6 green onions, including tops, chopped (about 1/2 cup)
3 tbsps. canned diced green chilies
salt and pepper to taste

1. Combine olive oil, salt, rice and water in a microwave safe bowl. Cover and cook on high power for 10 minutes, or until rice is tender. Remove from microwave and let sit to steam for 5 minutes. Uncover and refrigerate for 2 hours.
2. Combine rice, chicken, beans, green onion and chilies in a salad bowl.
3. Combine garlic or garlic powder, mayonnaise, salsa, lime juice and cilantro in a small bowl; stir into salad. Cover and refrigerate for 1 hour to blend flavors. Taste and add salt, pepper and more lime juice, if needed.

Yield: 6 cups
4.4 grams fiber per cup

A Recipe for "A Happy Marriage"

I found this very clever "recipe" in an ad some time back. These words of wisdom, done in a very sweet way, are very appropriate to marriage at any time. Blessings...

Take two happy people - one male and one female - and separate them from their parents. Add the following ingredients in generous proportions:
  Love
  Acceptance
  Respect
  Communication
  Patience
  Kindness
  Gentleness
  Self-Control
  Commitment
  Faith
  Hope
  Truth
Mix together, then thoroughly sift in daily life. Strain out jealousy, arrogance, selfishness, provocation and accounting of wrongs. Bake in the trials and tribulations of life for 50 years, then celebrate when golden.

Chocolate Raspberry Bars

These chocolate-raspberry bars are a wonderful way to satisfy the sweet tooth. The raspberry layer is sandwiched between a layer that resembles buttery cookie and a cream cheese-white chocolate layer that is then topped off by the semisweet chocolate. This is another favorite recipe that comes from an older "Taste of Home" cookbook. Blessings...

Recipe:

1 cup flour
1/4 cup powdered sugar
1/2 cup cold butter
Filling:
1/2 cup seedless raspberry jam
4 ounces cream cheese, softened (low-fat is fine)
2 tbsps. milk
1 cup (6 ounces) white chocolate chips, melted
Glaze:
3/4 cup semisweet chocolate chips
2 tbsps. shortening

1. In a bowl, combine flour and powdered sugar; cut in butter until crumbly. Press into an ungreased 9-inch square baking pan. Bake in a 375 degree oven for 15 - 18 minutes or until golden brown.
2. Spread jam over warm crust.
3. In a small bowl, beat cream cheese and milk until smooth. Add melted white chocolate; beat until smooth. Spread carefully over jam layer. Cool completely.
4. Chill until set, about 1 hour.
5. For glaze, melt chocolate chips and shortening over low heat stirring constantly. Spread over filling. Chill for 10 minutes. Cut into bars and chill for another hour. Store in the refrigerator.

Yield: 24 bars

Parmesan Zucchini

This time of year zucchini is prolific and the cost has finally come down below $1.00 per pound, in fact, I was able to purchase some last week for $.50 per pound. This is a good vegetable side dish on a busy day and it compliments just about any main course. The Parmesan cheese, garlic salt and marjoram dress up a rather bland vegetable that is quickly cooked under the broiler. Blessings...

Recipe: 

1 small zucchini per person
olive oil
garlic salt
freshly ground black pepper
ground marjoram
freshly grated Parmesan cheese

1. Wash the zucchini, cut off ends and cut in-half lengthwise. Lay cut sides up on broiler pan.
2. Brush with olive oil using a small pastry brush. Sprinkle lightly with garlic salt, marjoram and a dash of pepper.
3. Broil with tops about 4 inches from heat for 6 minutes. Pierce with a fork to see how tender the zucchini is. If not tender enough for your taste, broil another minute or two, and check again.
4. Sprinkle with cheese and broil another minute. Be careful that the cheese doesn't burn.

Chicken Waldorf Salad

This recipe takes the classic Waldorf Salad and turns it into a main dish for a hot summer day. The combination of chicken and fruit is wonderful with the crystallized ginger, a different twist for salad in our home. I did make the original salad without the addition of the ginger and it was very good, the ginger just gives it a new flavor. I do hope you might give it a try for your family, blessings...

Recipe:   

2 cups chopped, cooked chicken
1 cup diced celery
1 cup grapes, halved
1 can (11 oz.) Mandarin oranges, drained
1 cup diced apple
1/4 cup broken pecans, toasted
1/2 cup plain yogurt
1/2 cup mayonnaise (light is fine)
2 tsps. honey
1 tsp. fresh lemon juice
2 tsps. brandy
1 tbsp. minced crystallized ginger (opt.)

1. Toss together chicken, fruit and pecans.
2. Whisk together dressing ingredients.
3. Gently stir dressing into chicken and fruit; serve immediately.

Note: Toast the pecans in a small frying pan over low heat for about 10 - 15 minutes, stirring often. Watch carefully so they don't burn. Let cool before adding to salad. Toasting the nuts brings out the flavor, so it is well worth the effort.
Note: If you have leftovers, they taste fine, but you will need to drain off the extra moisture that comes from the fruit juices.

Serves: 4

Stuffed Baked Potatoes

Recently a friend came for a very short visit, a meal, and a nights rest before flying back to California and his job. It was wonderful to have some one-on-one time with him. I served one of my husband's favorite chicken dishes, "Baked Orange Chicken", which is posted on 3/31/2010, if you would like to check it out, along with a Caesar Salad, this recipe for Stuffed Baked Potatoes and a Blueberry Crisp. It's such a blessing to open our homes to others for a visit, a meal, or maybe even a nights stay as they are on their way to another destination. Being available isn't always easy, but it is sure worth the effort. Blessings...

Recipe: 

3 large baking potatoes
3 tbsps. butter
1 cup shredded sharp Cheddar cheese
1/3 cup sour cream, or more to taste
1 1/2 tbsps. chopped chives
salt and freshly ground pepper, to taste
5 bacon slices, fried crisp and crumbled

1. Preheat the oven to 400 degrees. Wash and scrub the potatoes and prick once with a knife. Bake until potatoes are tender, about 1 hour and 15 minutes.
2. Let the potatoes cool a bit and then carefully cut them in half lengthwise and scoop the centers into a bowl.
3. Add the butter and mash until smooth. Fold in the cheese, sour cream, chives, and bacon. Taste, and add salt and pepper to taste.
4. Mound the mixture back into the potato shells and bake for another 15 minutes, or until they are heated through.

Serves: 6
Note: I don't spend the extra money for chives, but instead I finely chop the small green stems of green onions. I think it works just fine. I also used real bacon bits from a jar as a time saver. Do whatever works, the fellowship over the meal is the important thing.

Lasagna, a Favorite Meal

In a recent post I spoke of making lasagna for friends who came to stay with us for a few days. This is a favorite meal for family and friends, and especially when there is going to be a houseful of people, because I can make the sauce in advance and freeze it. The recipe goes together very quickly once the sauce is made, but if you would rather use a purchased sauce, of course, it is even faster. I would just encourage adding ground beef to the purchased sauce to make the dish more hearty and filling for a crowd. If you would like to use my pasta sauce recipe you will find it posted on 2/20/2015. Blessings...

Recipe:

1 recipe pasta sauce or 6 cups purchased sauce
12 sheets Barilla no-boil lasagna (don't use the whole pkg.)
1 lb. mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

1. Spread 1 cup of the sauce in a 9 x 13-inch baking pan.
2. Layer 4 sheets of uncooked pasta, some sauce, mozzarella and Parmesan cheese. Repeat layers ending with sauce and cheese.
3. Bake lasagna covered tightly with foil for 50 - 60 minutes in a 375 degree oven. Uncover and bake an additional 5 minutes. Let rest for 5 - 10 minutes before cutting.

Serves:  12

Note: If meatless sauce is purchased, cook, crumble and drain 1 pound of ground beef or Italian sausage to add to the sauce.
The no-boil pasta works great, just make sure that each layer of pasta is covered with sauce so the pasta cooks through. Covering tightly with foil causes steam to aid in the cooking. I will never use the old kind of lasagna noodles again.

Avocado and Tomato Salad

On our recent vacation to visit family, our niece made this wonderful salad for a family barbecue hosted by our son and daughter-in-law. The salad has the wonderful full flavor of fresh tomatoes and avocado that the San Joaquin Valley is known for in the summer. We enjoyed the salad along with hot dogs, beans, watermelon, chips and a wonderful birthday cake Mom made for our great-niece. This wonderful gathering of our family will be a time I will always remember fondly. Blessings...

Recipe:   

6 slices bacon, fried crisp and crumbled
2 tbsps. vegetable oil
1 tbsp. apple cider vinegar
1/2 tsp. salt
1/8 tsp. pepper
3 drops red pepper sauce
2 medium avocados, cubed
2 medium tomatoes, cut into 1/2-inch pieces
1 small onion, chopped or 3 green onions, thinly sliced

1. Mix oil, vinegar, salt, pepper and red pepper sauce; pour over avocados. Toss.
2. Stir in bacon, tomatoes and onion.
3. Cover and refrigerate for about 2 hours.

Serves:  4 to 6

Vacation Week

Just a note to those of you who so faithfully keep an eye on my blog. My hubby and I will be going "home" to visit family and friends for a week, then the week of our return we have some very dear friends stopping by for a visit, so that will be a busy week. I will be back to my "post" as soon as I can. I appreciate you, blessings...

Sausage Gravy for Biscuits

This excellent gravy recipe comes from one of my favorite cookbooks by Marcia Adams, "Cooking from Quilt Country". She worked long and hard at gathering some wonderful Amish recipes and compiled them in two beautiful books. The Amish people are committed to family, and a very important part of their day is mealtime together. This recipe sold me on biscuits and gravy, a dish I never intended to try, but am so glad I did. This meal works great on the weekend when there is a little more time to relax and enjoy a slower pace. I hope your family enjoys the dish as much as mine. Blessings...

Recipe:

1 pound sage-flavored bulk sausage, as lean as possible (I've also used plain sausage)
2 tbsps. finely minced onion
6 tbsps. flour
4 cups milk (I use 1%)
1/4 tsp. grated nutmeg, rounded
1/4 tsp. poultry seasoning, rounded
Dash of Worcestershire sauce
Dash of Tabasco
18 large hot Buttermilk Biscuits or biscuits of your choice

1. Crumble the sausage into a large saucepan, and saute' over medium-low heat, breaking the meat into small pieces while it cooks; do not allow it to brown or get crisp.
2. When the  meat is about three-quarters cooked, add the onion and cook until the onion is transparent.
3. Drain off all but 2 tbsps. of the meat drippings - you don't have to be too precise about this. Stir in the flour with a whisk, and cook over medium-low heat for 6 - 7 minutes, or until the flour turns golden and bubbles up.
4. Pour in the milk all at once, and add the seasonings. Cook and whisk until the mixture thickens.

Serve over biscuits. This is a meal in itself, so I usually only serve fruit along side.

Tip: I cut the recipe in half for my husband and I and it will make two meals easily. For the seasoning, I use 1/4 level tsp. nutmeg and poultry seasoning. I do use the dash of Worcestershire sauce and Tabasco. This has worked great for me.

Buttermilk Biscuits

This recipe for buttermilk biscuits comes from a wonderful cookbook entitled "America the Beautiful Cookbook" written by Phillip Stephen Schulz. I've used many different recipes for buttermilk biscuits, but I think this one is my favorite because it is not only simple, but I like the fact that the biscuits are baked in a pan rather than baked on a cookie sheet. As a result, the biscuits are very large and high, and they are perfect with sausage gravy for a weekend breakfast. Of course, the biscuits are also wonderful spread with butter and a favorite jam, or honey, for dinner. We absolutely love them, and I think you and your family will, too. Blessings...

Recipe:

4 cups all-purpose flour
2 tbsps. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. plus 1 tsp. sugar
2/3 cup cold unsalted butter
1-1/2 cups buttermilk

1. Preheat the oven to 450 degrees.
2. Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Cut in the chilled butter until the texture of coarse crumbs. Stir in the buttermilk to form a soft dough.
3. Transfer the dough to a lightly floured board. Knead briefly and roll out to about 1-1/4 inches thick. (For this step, I simply pat the dough into a round and make sure it is 1-1/4 inches thick by measuring it.)
4. Cut into 3-inch rounds and arrange with sides touching in a greased 9-inch square pan. Brush the tops with 1/4 cup melted butter, if you like. (I don't do this step because of the extra calories.)
5. Bake the biscuits for about 25 minutes.

Makes 9 biscuits
Tip: If you don't have a large enough biscuit cutter, use a drinking glass that measures 3-inches across the top. Works great!

California Beef Salad

This is a wonderful recipe for those times when there is leftover beef in the fridge. Whenever we barbecue beef I plan on this salad to use up leftovers. It isn't a pretty sight, hence no picture, but it is a hearty main dish salad that is very tasty and satisfying. Blessings...

Recipe:

1/4 cup red wine vinegar
1/4 cup water
2 tbsps. fresh lemon juice
2 tbsps. sugar
1/4 tsp. dillweed
1/2 tsp. salt
1/4 tsp. garlic powder
freshly ground pepper to taste
3 cups leftover cold beef, cut into strips
1 small onion, thinly sliced
1 head romaine lettuce
1 cup sour cream, lite is fine

1. In a small saucepan, simmer the first 8 ingredients for 15 minutes. Cool.
2. Combine marinade with the beef and onion and chill overnight. Drain, reserving marinade.
3. Tear the lettuce into a large salad bowl. Top with the beef and onion.
4. Combine the sour cream with the reserved marinade and whisk until smooth.
5. Toss the dressing with the lettuce and beef and serve.

Serves 6

Lemon Tea Bread

This wonderful bread is almost like a cake because of the syrup that is brushed over the bread when it comes right out of the oven. The bread then sits in the pan for an hour to absorb all the wonderful added flavor. It's yummy for breakfast, tea, or as a snack. Blessings...

Recipe:

1 cup sugar
1/3 cup butter, melted
1/4 cup fresh lemon juice
2 eggs
1 cup unbleached white flour
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. salt
1/2 cup milk
2 tsps. freshly grated lemon zest
1/2 cup finely chopped pecans

Syrup:

1/2 cup powdered sugar
1/4 cup fresh lemon juice

1. Combine sugar, butter and lemon juice in a mixing bowl.
2. Beat in eggs, 1 at a time, until smooth.
3. Stir together dry ingredients in a separate bowl and add alternately with the milk, beginning and ending with the dry ingredients. Four additions of flour to 3 additions of milk.
4. Add lemon zest and pecans.
5. Pour into a buttered 8" x 4" loaf pan and bake in a 350 degree oven for 1 hour or until toothpick inserted in the center comes out clean. Remove to a wire rack.
6. While bread is baking, dissolve powdered sugar in lemon juice in a small saucepan over low heat. Set aside.
7. Use a long-tined meat fork, if you have one, to pierce the entire top of the bread so the lemon syrup penetrates the entire surface. If you don't have a meat fork you can use a sharp knife, it just takes a little more time. I prefer to brush the syrup on the loaf with a pastry brush because I think it covers more evenly, but you can spoon the syrup over, as well.
8. Cool the bread in the pan for 1 hour. Remove by running a table knife around the edge of the bread to loosen it from the pan and turn out onto the rack to cool completely. If the bread is sticking, put a pancake turner under each end of the loaf to further loosen and it will turn right out.
9. When the bread is cool, wrap it in foil and set aside for 24 hours before cutting.

Frozen Fruit Cups

This recipe is wonderful with large groups or children in mind because the salad is frozen and served in individual plastic cups. The original recipe was written to serve 20 people so I made some adjustments and cut it down to serve about 11. The cups will last for weeks stored in plastic freezer bags or plastic containers. The fruit cups are a wonderful addition to a meal or great for a summer snack. Have a wonderful weekend with your family, blessings...

Recipe:

1 can (20 oz.) crushed pineapple, undrained
1 pkg. (10 oz.) frozen sweetened strawberries, thawed
1 can (11 oz.) mandarin oranges, undrained
1 can (6 oz.) frozen orange juice concentrate, thawed
3 oz. thawed pink lemonade concentrate
3 firm bananas, cubed

1. In a large bowl, combine all of the ingredients.
2. Pour into foil-lined muffin cups or individual plastic beverage cups. Freeze until solid.
3. Remove from the freezer about 30 - 45 minutes before serving. Adjust the time as you determine how solid you want the fruit for serving.

Note: If you use the foil cupcake papers, you will want to serve them in some form of a serving glass for easier eating. Two filled cupcake liners is about 6 oz. fruit salad.

Red Beans and Rice

This is a wonderfully easy slow-cooker version of a traditional favorite from the Southern part of the United States. Because all but the bell pepper and onion are already cooked in this recipe, the dish cooks on low heat for about 4 hours and dinner is ready, except for the side dishes, such as rice and salad. I use Minute Brown Rice, which cooks quickly in the microwave, as my rice of choice. The texture of the rice is firm and holds up beautifully under the bean and sausage mixture. I would encourage the use of your slow-cooker in the summer months because it does not heat the kitchen up like the oven does, and dinner is simple. Blessings...

Recipe:

1 lb. fully-cooked smoked sausage, of choice, cut into 1/2" slices and then each slice cut in half to make 2 pieces for easier eating.
2 cans (15 oz. each) small red beans, drained and rinsed
1 green bell pepper, chopped (about 1 cup)
1 tsp. Cajun seasoning
2 cans (15 oz. each) peeled diced tomatoes in juice
1 cup chopped onion
cooked rice

1. Combine all the ingredients, except rice, in a slow-cooker. Cover and cook on low heat for about 4 hours.
2. Cook rice. To serve, spoon bean mixture over rice

Yield: 6 - 8 servings
Note: I drain off a little of the juice from the tomatoes so the dish isn't too "soupy".
Also, I use mild turkey or chicken kielbasa for lower calories with very good results. This is good rib- sticking comfort food!

1/2 cup bean mixture equals 113 calories
3.7 grams fiber

Grilled Caesar Chicken Breasts

One of my goals with this blog is to do the recipe search and testing for you, which also includes the results of my almost 50 years of cooking and multitude of recipes I'm already familiar with, to make your life a little easier. In that endeavor, a few weeks back I went to the Taste of Home website and did some browsing. I was a subscriber to the Taste of Home magazine for years, so I know they have some wonderful recipes. I found this reader contributed recipe for chicken breasts that is so easy and very tasty. The marinade goes together in minutes, and if you have boned and skinned chicken breasts on hand, even more of the work is cut out. I found that there is plenty of marinade for 6 chicken breasts, even though the recipe is written for 4. I'll leave that up to your discretion. Blessings...

Recipe:

1/2 cup creamy Caesar salad dressing
3 tbsps. olive oil
3 tbsps. Dijon mustard
6 garlic cloves, minced (I used 2 tsps. minced dried garlic with good results, if you don't have time to chop the fresh garlic)
4 - 6 boneless skinless chicken breast halves (5 ozs. each)

1. Whisk together the marinade ingredients and pour into a resealable plastic bag. (I did this extra step to make sure the oil was well incorporated with the rest of the ingredients for even flavor).
2. Add chicken breasts; seal bag and turn to coat.
3. Refrigerate for 8 hours or overnight, turning every few hours.
4. Drain and discard marinade. Grill chicken on oiled grill, covered, over medium heat or broil 4" from the heat for  6 - 8 minutes per side. Instant read thermometer should read 170 degrees.

Yield: 4 - 6 servings
1 chicken breast half equals 262 calories

Tip: Place the bag with the chicken and marinade in a baking dish just in case the bag might leak. It is better to be safe than sorry.

Caramel - Pecan Cheesecake Pie

The recipe for this yummy and very easy pie comes from my niece via a recipe group. The pie tastes like a creamy pecan pie, but without all the guess work as to whether or not the filling is set because the pecan mixture is made with caramel ice cream topping. The caramel-pecan mixture is wonderful and so worth the calories. I do hope you will give this recipe a try soon, blessings for a wonderful weekend.

Recipe:

1 8-oz. pkg. cream cheese (I used low-fat)
1/2 cup sugar
4 eggs
1 tsp. vanilla extract
1 unbaked 9" deep-dish pie shell
1-1/2 cups chopped pecans
1 cup caramel ice cream topping (11.75 oz.)

1. Beat together cream cheese, 1 egg, sugar and vanilla in a medium sized bowl.
2. Spread mixture in the pie shell; sprinkle with the pecans.
3. In another bowl, whisk together 3 remaining eggs and caramel topping. Pour over pecans.
4. Bake in a 375 degree oven for 35 - 40 minutes. You may need to cover the crust with foil after 20 minutes so the crust doesn't get too dark.
5. Cool on wire rack for 1 hour; refrigerate for 4 hours or overnight.

Serves 8

Berry Swirl Cheesecake Pie

Cheesecake is such a wonderful dessert, but it can be a very time consuming and involved project for a busy schedule. This recipe is a great solution for those who want the flavor of the cheesecake without all the work. There are many versions of cheesecake pie to choose from, but the thing that I really like about this one is the added simplicity of using a good quality jam for the burst of flavor rather than higher calorie additions. If you and your family like cheesecake, this one is worth a try. Blessings...

Recipe:

Pastry for a single-crust 9" pie
2 pkgs. (8 ozs. each) low-fat cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla extract
2 eggs
3 tbsps. good quality jam (I use triple berry)
Whipped topping or sweetened whipped cream

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350 degrees.
2. In a mixing bowl, beat the cream cheese, sugar and vanilla until smooth.
3. Add the eggs, beating on low speed just until combined.
4. Pour into pastry shell. Drizzle the jam over the filling. Cut through the filling with a knife to swirl the jam.
5. Bake the pie for 25 - 30 minutes or until center is almost set.
6. Cool on a wire rack for 1 hour. Refrigerate overnight to blend flavors.
7. Top with whipped topping or whipped cream, if desired.

Serves 6 - 8

Tip: If you want to pipe sweetened whipped cream on your pie, here is an easy way to do it. Snip a bottom corner off a sandwich bag. A cut of about 1/2" should give you a good sized piping edge. Fill the bag with the whipped cream and gently squeeze the whipped cream around the outer edge of the pie. Also, if you add a teaspoon of white corn syrup to the heavy cream along with the confectioners sugar and vanilla, the whipped cream will be more stable and hold its shape on the pie. I use 1 cup of heavy cream, whipped stiff, for the piping.

Banana Pudding

When my family gathered together for Dad's funeral in February, my Mom made a wonderful dessert for one of our meals. I remembered the dessert this morning while I was out walking, and a few tears came. Then I remembered that Sunday is Father's Day, and the reason for the tears.

This is a dessert that I had heard my Mom talk about, but that I had never tasted. The recipe comes from Paula Deen, one of my Moms favorite cookbook authors, and is called, "Not Yo' Mama's Banana Pudding". This is unlike any banana pudding I had ever tasted, and I am hooked for life. The recipe is very easy and would be a great addition to a Father's Day gathering. I know, if my Dad were here, he would absolutely love it. Blessings...

Recipe:

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-oz.) box instant French vanilla pudding
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream.

1. Line the bottom of a 13" x 9" x 2" dish with 1 bag of cookies and layer bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Serves 12

Fresh Berry Sundaes

This past weekend my market was running an ad for fresh raspberries for $1.25 a basket. Well, I was in hog-heaven and bought four baskets for hubby and I to enjoy. In Idaho, these little beauties are usually $2.99 - $3.99 for a 6-oz. basket, so I'm careful about when I purchase them. When I got home, I washed and sugared the berries, mixing them very gently and left them to sit and create their own juices while I prepared our dinner.

To serve, I spooned about 3/4 cup berries over 2 scoops of French Vanilla Ice Cream and topped with whipped cream. Yummy!

I think other berries, or maybe fresh sliced peaches would also be very good. A wonderful fruit dessert, almost guilt-free, right? Blessings...

Asian Cucumber Salad

When I was growing up my Mom regularly made a cucumber salad during the hot summer months. My Dad always grew Lemon cucumbers in the garden, and they were absolutely delicious marinated in a mild vinaigrette for dinner. Our family loved them. I can no longer get the Lemon cucumbers, but I have continued making the salad with the typical cucumbers found in the produce section of my market.

I found this version of the recipe with an Asian twist in our local newspaper and we really liked the change in flavor. Using the rice vinegar makes for a milder marinade with the cucumbers and I added sesame seed oil to make the flavor even more Asian. Blessings...

Recipe:

1 cucumber (about 9" long), peeled and thinly sliced
3 green onions, thinly sliced
1-1/2 tbsps. sugar
1/4 tsp. Kosher salt
3 tbsps. rice vinegar
1/8 tsp. sesame seed oil

1. Combine sugar, salt, vinegar and oil in a medium bowl; set aside while you prep the vegetables so the sugar and salt dissolve.
2. Whisk the dressing and add the vegetables; stir to combine.
3. Cover and refrigerate overnight for the best flavor.

Yield: 1-1/2 cups