Meal Plan Monday

The holiday season is here, along with it all the hustle and bustle that make meal planning a real challenge.  We will be eating from the fridge and pantry this week, trying to finish up leftovers and clearing the shelves to make space for Christmas cooking and baking ingredients.  
If I cook anything new, I'll post the recipe!

Be sure to check out all the great meal plans at  
Meal Plan Monday!

I pray you all have a wonderful week, as we begin in earnest to prepare for the celebrating of Christ's birth!

Many blessing and happy cookin' ~ Connie

Ham and Hash Browns Au Gratin

It is the first Sunday of Advent.

We began our Christmas season with these beautiful verses from Luke this morning and will decorate our sanctuary, as a body of believers, with our annual Hanging of the Green ceremony tonight, all in celebration of the birth of our Lord and Savior,
Jesus Christ.

Luke 1:30-35

30But the angel said to her, "Do not be afraid, Mary, you have found favor with God. 31You will be with child and give birth to a son, and you are to give him the name Jesus. 32He will be great and will be called the Son of the Most High. The Lord God will give him the throne of his father David, 33and he will reign over the house of Jacob forever; his kingdom will never end."
 34"How will this be," Mary asked the angel, "since I am a virgin?"
 35The angel answered, "The Holy Spirit will come upon you, and the power of the Most High will overshadow you. So the holy one to be born will be called the Son of God. 36Even Elizabeth your relative is going to have a child in her old age, and she who was said to be barren is in her sixth month. 37For nothing is impossible with God."
 38"I am the Lord's servant," Mary answered. "May it be to me as you have said." Then the angel left her.

I made this casserole for Sunday school today.  It received many compliments!  I made it with some of our leftover Honey Baked Ham, which Leigh and Brendan brought for our Thanksgiving gathering. Yummy!

Ham and Hash Browns Au Gratin

Ham and Hash Browns Au Gratin

2 cups chopped ham

1 (32 ounce) bag frozen hash brown potatoes

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded sharp cheddar cheese

4 ounces softened cream cheese

1/2 cup milk

salt, to taste

pepper, to taste (I use white pepper.)

1 cup shredded sharp cheddar cheese

paprika

Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.

Melt butter; add flour, whisking until smooth.  Gradually add 2 cups of milk.  Whisk until thickened.  Add 2 cups of cheddar and cream cheese.  Stir until smooth. Combine cheese sauce, potatoes, and ham.  Add 1/2 cup of milk.  Stir until smooth. Add salt and pepper. Spoon into prepared baking dish, cover tightly with foil, and bake for about 50 minutes.  Remove from oven.  Sprinkle with 1 cup of cheddar cheese and paprika.  Return to oven long enough to melt cheese.

Favorite Holiday Recipes

I thought I'd share some of my family's favorite holiday dishes this week.

Best wishes for a wonderful Thanksgiving to all! 

 

Traditional Southern Cornbread Dressing with Gravy

You will need about 4 chicken breast and 7 cups of broth for both the dressing and gravy.
 
1 cup finely chopped celery
1 cup finely chopped onion
3 tablespoons butter
4 cups crumbled cornbread
2 cups dry bread crumbs
3 1/2 cups chicken stock
3 eggs
1 cup milk
2 teaspoons salt
1/2 teaspoon black pepper
poultry seasoning and/or sage to taste
2 cups chopped, cooked chicken

Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.
Sauté celery and onion in butter; set aside.
Mix cornbread and bread crumbs with the stock.
Beat eggs slightly, add milk, salt and pepper. Stir egg mixture into bread mixture.
Add celery, onion, seasonings and chicken to mixture. Mix well.
Spoon into baking dish. Bake for 45 -60 minutes.

Gravy

3 tablespoons of butter
3 tablespoons flour
3 cups of broth
½ cup chopped, cooked chicken (We prefer this to giblets.)
1 hardboiled egg

In saucepan, melt butter and add flour. Whisk until well blended and smooth. Add broth and simmer until thick. Add chicken and egg. Heat through and serve hot.


Baked Cranberry Sauce

1 (12- ounce) bag fresh cranberries
1 1/4 cups sugar
1/4 cup orange juice

Preheat the oven to 350 degrees F.

Combine the cranberries, sugar, and orange juice in a small baking dish and cover with foil. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar.  Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Spoon into serving bowl and refrigerate until ready to serve.  I usually make this a day or two before our meal.

English Pea Casserole

3 cans Le Sueur English peas, drained
2 tablespoons butter
½ cup finely chopped onion
2 tablespoons flour
1 cup milk
1 teaspoon mustard
1 teaspoon sugar
½ cup mayonnaise
1 cup shredded cheddar cheese
Durkee Fried Onions or additional shredded cheese for topping

Preheat oven to 350 degrees. Coat a casserole dish with cooking spray.

In a sauce pan, sauté onion in butter until tender.  Add flour and whisk until smooth.  Slowly add milk.  Cook over medium heat until thickened.  Add mustard, sugar, mayonnaise and cheese.  Stir until cheese is melted.  Gently add drained peas.
Spoon into prepared pan. Top with Durkee onions or shredded cheese.  Bake until hot and bubbly, about 15 - 20 minutes.


Corn Casserole

1 can creamed corn
2 cans Mexi-corn
1 onion, chopped
salt and pepper, to taste
2/3 cup milk
1 egg, beaten
1 cup cracker crumbs
1 cup shredded cheddar cheese
1/4 cup butter -- melted

Combine all ingredients in order given; mix well. Pour into greased 2-quart ovenproof casserole. Bake at 350° for 1 hour.


Loaded Mashed Potatoes

6 large potatoes
2 to 3 cloves of peeled garlic
1 teaspoon salt
4 tablespoons butter
8 ounces cream cheese, softened
½ - 1 cup milk (depending on preferred consistency)
1 cup shredded cheddar cheese
4 pieces of bacon, cooked and crumbles

Preheat oven to 325F degrees. Coat a casserole dish with cooking spray.

Peel potatoes and cut into cubes. Place potatoes, salt and peeled garlic in a boiler. Cover with water. Boil potatoes 15 minutes, or until done. Drain and transfer potatoes into a large mixing bowl.  Mash to desired texture. Add butter, cream cheese and milk. Spoon into baking dish.  Bake for about 20 minutes. Remove from oven and top with shredded cheese and crumbled bacon. Return to oven long enough to melt cheese.


Sweet Potato Casserole

4 cups mashed sweet potatoes (Can use 2 - 16-ounce cans)
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Preheat oven to 350 degrees.  Coat a casserole dish with cooking spray.

Combine first 6 ingredients. Spoon into prepared baking dish.
Combine topping ingredients and sprinkle over top of sweet potato mixture. Bake at 350° for 30 to 40 minutes, until hot and browned.


Stuffed Eggs

6 eggs
2 tablespoons mayonnaise (This is approximate - use more or less according to your taste.)
1 tablespoon pickle relish
Paprika for garnish

Place eggs in a pot; cover with water. Bring the water to a full boil; put lid on pot and turn burner off. Allow eggs to sit in hot water for about 15 minutes; remove from water and peel under cold, running water.
Cut eggs in half, lengthwise.
Remove the egg yolks and mash them with a fork in a small mixing bowl.
Mix in the mayonnaise and relish. Spoon mixture into the egg shells and sprinkle with paprika.

Apple-Blueberry Crunch

We had a great Thanksgiving worship service and special time of giving thanks in Sunday school this morning. It was a very meaningful way for us to begin our Thanksgiving celebration!!

The focal passages for Brother Ken's sermon was 
Psalm 100:1-5

Psalm 100
A psalm. For giving thanks.

 1 Shout for joy to the LORD, all the earth.
 2 Worship the LORD with gladness;
       come before him with joyful songs.
 3 Know that the LORD is God.
       It is he who made us, and we are his
       we are his people, the sheep of his pasture.
 4 Enter his gates with thanksgiving
       and his courts with praise;
       give thanks to him and praise his name.
 5 For the LORD is good and his love endures forever;
       his faithfulness continues through all generations.

We all have so much for which to be thankful.  I pray that you all have a wonderful time of thanksgiving with family and friends this holiday!

Apple-Blueberry Crunch

 

I made this for Sunday school this morning.  It is easy, easy, easy - and yummy, yummy, yummy! 

Great for brunch or as a dessert!

Apple-Blueberry Crunch

1 can (21-ounce size) apple pie filling
1 package (14-ounce size) frozen blueberries
1 cup sugar, divided
1 package (18.25-ounce size) white cake mix
1/2 cup butter or margarine, melted
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees.  Coat a 9x13 baking pan with cooking spray.
Run a knife through the opened can of apple pie filling a few times to chop apples into smaller chunks. Spread apple pie filling on bottom of prepared pan. Toss together frozen blueberries and 3/4 cup sugar, and spoon over apple pie filling. Sprinkle cake mix evenly over fruit, and drizzle with melted butter. Sprinkle with chopped nuts and remaining 1/4 cup sugar.
Bake for 45 to 50 minutes or until golden and bubbly.
Drizzle with glaze. (optional - can serve with whipped topping or ice cream)

Glaze:

Whisk together until smooth:

1 tablespoon melted butter
1 cup powdered sugar
1 - 2 tablespoons milk

The November Winners Are...

Hannah, Samantha and Angela

Congratulations to all!!

Thanks to everyone who signed up! And, thanks again to Susan for providing these neat cookbooks!!

In lieu of doing a drawing in December, I am making a donation to our local food pantry!

Be sure to check out our January giveaway!!

This & That Thursday/Weigh-In/Recipe: Cake Mix Cookie Bars

15 by the 15th

Connie

This week: 2 lbs.!!

Total Lost: 12.5 lbs.!!

I only have about 3 weeks left to reach my goal.  With all the holiday eating I will do between now and then, I am afraid it's going to be very, very close! Keep your fingers crossed for me!!

If you're like me, there be lots of last minute needs for a little happy or dish to carry or send to a holiday function. Here's a recipe that is great for a quick little something sweet!

These are tasty little bars, especially for the time and effort expended.  Experiment with different flavors of cake mix and baking chips to find the combination your family likes best!

This is the time of year to stock your pantry with cake mixes, baking chips, powdered sugar, brown sugar, etc., as most grocery stores have really great sales on these items for the holidays. Be sure to check the expiration dates and purchase the ones with the longest shelf-life. 

Cake Mix Cookie Bars

Cake Mix Cookie Bars

1 pkg. yellow cake mix
1/3 cup oil
1 cup chocolate chips
1 cup chopped pecans
2 tablespoons sugar
2 eggs

Mix all ingredients well.  Mixture will be stiff. Spread in a 9 x 13 inch pan. Bake at 350 degrees for 12 to 15 minutes or until it starts to come away from the edges of the pan.
Cool and cut into squares. 

I received this from a friend.  I thought some of you might enjoy reading it:


    A few years ago a group of salesmen went to a regional sales convention in Chicago. They had assured their wives that they would be home in plenty of time for Friday night's dinner. In their rush, with tickets and briefcases, one of these salesmen inadvertently kicked over a table which held a display of apples. Apples flew everywhere. Without stopping or looking back, they all managed to reach the plane in time for their nearly missed boarding.  ALL BUT ONE !!! He paused, took a deep breath, and experienced a twinge of compassion for the girl whose apple stand had been overturned.  
    He told his buddies to go on without him, waved good-bye, told one of them to call his wife when they arrived at their home destination and explain his taking a later flight. Then he returned to the terminal where the apples were all over the terminal floor.  
    He was glad he did.  
    The 16 year old girl was totally blind! She was softly crying, tears running down her cheeks in frustration, and at the same time helplessly groping for her spilled produce as the crowd swirled about her, no one stopping and no one to care for her plight.  
    The salesman knelt on the floor with her, gathered up the apples, put them back on the table and helped organize her display. As he did this, he noticed that many of them had become battered and bruised; these he set aside in another basket.  
    When he had finished, he pulled out his wallet and said to the girl, 'Here, please take this $40 for the damage we did. Are you okay?' She nodded through her tears. He continued on with, 'I hope we didn't spoil your day too badly.'  
    As the salesman started to walk away, the bewildered blind girl called out to him, 'Mister.......' He paused and turned to look back into those blind eyes. She continued, 'Are you Jesus?' 
    He stopped in mid-stride, and he wondered. Then slowly he made his way to catch the later flight with that question burning and bouncing about in his soul: 'Are you Jesus?' Do people mistake you for Jesus?
That's our Destiny, is it not? To be so much like Jesus that people cannot tell the difference as we live and interact with a world that is blind to His love, life and grace.  
    If we claim to know Him, we should live, walk and act as He would.
Knowing Him is more than simply quoting Scripture and going to church. It's actually living the Word as life unfolds day to day.  
    You are the apple of His eye even though we, too, have been bruised by a fall. He stopped what He was doing and picked you and me up on a hill called Calvary and paid in full for our damaged fruit. 

Drawing tonight!!!

November Giveaways:

We have three of these sets to give away!!!

Susan has provided us with three Little Book of Holiday Appetizers published by Oxmoor House, the publishers of Southern Living books

I am slipping each of these into a cute fall potholder!

There will be three winners!

Drawing will be on November 19th at 6:00 p.m. (CST)

This will allow time for delivery to our winners before Thanksgiving!

To enter, email me at:

mealplanwithconnie@att.net

Good luck to all!!!

 

Dessert of the Week: Frosted Peanut Butter Brownies

These are yummy and rich - almost fudge-like.  These can be cut into very small squares, making these a great choice for large gatherings or to share. This is a Southern Living recipe that I've made easier by using the brownie mix. I use Betty Crocker's Triple Chunk Brownie Mix.

My kids LOVE these! 

Frosted Peanut Butter Brownies

Frosted Peanut Butter Brownies

Preheat oven to 350 degrees.  Coat a jelly roll pan with cooking spray.

2 (21.2 ounce) boxes of brownie mix

Dump both boxes of brownie mix into a large bowl.  Double the ingredients called for on the back on one box and mix according to package directions. Pour into prepared jelly roll pan and bake for about 15 to 20 minutes.

OR - make brownies from scratch -

Brownies from Scratch:

Preheat oven to 350 degrees.  Coat a jelly roll pan with cooking spray.

1 cup butter
1/3 cup cocoa
2 cups sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla
1 (18 ounce) jar chunky peanut butter

Cook 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring often.
Remove from heat, and cool slightly.
Combine sugar, flour, and salt in a large mixing bowl.
Add chocolate mixture, and beat at medium speed with an electric mixer until blended.
Add eggs and vanilla, beating until blended.
Spread mixture into prepared jellyroll pan.
Bake for about 20 minutes.

Peanut Butter Layer

Spoon peanut butter into a microwave-safe dish.  Microwave for 1 minute on high.  Stir and until smooth and spread over warm brownies.

Chill 30 minutes.

Frosting:

½ cup butter
1/3 cup milk
10 large marshmallows
1/4 cup cocoa
1 (16 ounce) box powdered sugar

Cook butter, milk, and marshmallows in a large saucepan over medium heat, stirring often, until marshmallows melt.
Remove from heat.
Whisk in cocoa; gradually add powdered sugar, stirring until smooth.
Spread over peanut butter layer, and chill 20 minutes.
Cut into squares.

Cheesy Hash Brown Chicken Bake

This was a big hit with Larry and the kids.   
I think a bit of onion or onion powder would be good in this dish. 

Cheesy Hash Brown Chicken Bake
 

Cheesy Hash Brown Chicken Bake

1 can cream of chicken soup*

1 cup sour cream

1/4 cup milk

2 cups cooked, chopped chicken

4 cup frozen, shredded hash brown potatoes, thawed

2 cups shredded cheddar cheese

2 cups crushed potato chips

Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.

Combine soup, sour cream, milk, chicken and cheese.  Remove and reserve one cup of soup mixture.  Mix remaining mixture with hash brown potatoes.Spread hash brown mixture into prepared pan.  Spread reserved soup mixture over hash brown mixture.  Cove tightly with foil and bake for about 30 minutes.  Remove foil and sprinkle with crushed potato chips. Return to oven uncovered and bake for about 15 minutes longer.

*I made my own by whisking together 2 tablespoons of flour, 3/4 cup of chicken broth and 3/4 cup of milk until thickened.  You can a bit of butter, too.

Bar-B-Que Green Beans

These are a favorite of Dude and Larry's.  

This is one of those dishes that tastes much better than it looks!

 Bar-B-Que Green Beans

Bar-B-Que Green Beans

2 cans French-style green beans, drained
4 strips bacon, diced (This can be pre-cooked or raw.)
1/2 med. onion, diced
1/2 c. brown sugar
1/2 c. ketchup
1 tbsp. Worcestershire sauce (optional)

Preheat over to 300 degrees.

Combine all ingredients. Place in sprayed casserole dish. Bake uncovered 1 -2 hours, stirring occasionally.
Or, if time is limited:

Bake 25 to 30 minutes at 350 degrees.

Meal Plan for November 16th - 22nd

 November Giveaways!!!

Drawing this Thursday!!!

We have three of these sets to give away!!!

Susan has provided us with three Little Book of Holiday Appetizers published by Oxmoor House, the publishers of Southern Living books

I am slipping each of these into a cute fall potholder!

There will be three winners!

Drawing will be on November 19th at 6:00 p.m. (CST)

This will allow time for delivery to our winners before Thanksgiving!

To enter, email me at:

mealplanwithconnie@att.net

Good luck to all!!!

  Thanksgiving

By Ralph Waldo Emerson

For each new morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything Thy goodness sends.

Monday - Cheesy Chicken Bake, Bar-B-Que Green Beans, and "Biscuit" Rolls

Cheesy Hash Brown Chicken Bake

1 can cream of chicken soup

1 cup sour cream

1/4 cup milk

2 cups cooked, chopped chicken

4 cup frozen, shredded hash brown potatoes, thawed

2 cups shredded cheddar cheese

2 cups crushed potato chips

Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.

Combine soup, sour cream, milk, chicken and cheese.  Remove and reserve one cup of soup mixture.  Mix remaining mixture with hash brown potatoes.Spread hash brown mixture into prepared pan.  Spread reserved soup mixture over hash brown mixture.  Cove tightly with foil and bake for about 30 minutes.  Remove foil and sprinkle with crushed potato chips. Return to oven uncovered and bake for about 15 minutes longer.

Bar-B-Que Green Beans

2 cans French-style green beans, drained
4 strips bacon, diced (This can be pre-cooked or raw.)
1/2 med. onion, diced
1/2 c. brown sugar
1/2 c. ketchup
1 tbsp. Worcestershire sauce (optional)

Preheat over to 300 degrees.

Combine all ingredients. Place in sprayed casserole dish. Bake uncovered 1 -2 hours, stirring occasionally.

Or, if time is limited:

Bake 25 to 30 minutes at 350 degrees.

"Biscuit" Rolls

My kids love these!

I buy the cheap, store-brand butter-flavored canned biscuits. Depending on the size of your family, you can use the 5-count or 10-count rolls of biscuits.

Preheat oven to 375 degrees.

Melt 2 tablespoons butter.

Spray muffin pan with cooking spray. Place a refrigerated biscuit into each muffin cup. Spoon melted butter over each biscuit. Bake for about 10 minutes.

Tuesday - Chicken Pizza Rollups

Chicken Pizza Rollups

1 can Pillsbury refrigerated pizza dough
1 cup ranch salad dressing
2 cups chopped chicken
2 cups shredded pizza blend cheese
pizza sauce and/or additional ranch dressing for dipping

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
Unroll dough and shape into a rectangle.
Combine ranch dressing and chicken.
Spread chicken mixture over dough.
Sprinkle with cheese.
Starting at long end roll dough in a jellyroll fashion.
Slice roll into 1-inch pieces and place on prepared baking sheet.
Bake for 20-22 minutes or until golden brown.
Serve with pizza sauce and/or additional ranch dressing.

Wednesday - Leftovers Buffet

Thursday - Sausage Gravy and Biscuits, scrambled eggs and fresh fruit
 
Sausage Gravy and Biscuits

1 pound sausage roll
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
Cooked biscuits

Cook sausage in large skillet over medium heat until browned. Stir in flour until smooth. Gradually add milk. Cook until thick and bubbly. Season with salt and pepper. Serve over biscuits.

Friday - Eat out!!!

Saturday - Leftovers Buffet or Family Favorite

Bacon Cheddar Muffins

I made these for Sunday school this morning.  
They are quite tasty!

Bacon Cheddar Muffins

Bacon Cheddar Muffins

2 cups Bisquick
2/3 cup milk
1/4 cup butter
1 egg
1 cup finely shredded sharp cheddar cheese
8 bacon strips, cooked and crumbled

Preheat oven to 375 degrees. Coat a muffin pan with cooking spray.

Combine the Bisquick, cheese and bacon.  Add milk, butter and egg just until moistened. 
Fill muffin cups three-fourths full.
Bake until golden brown, about 15 to 20 minutes.
Makes about a dozen muffins.

Brown Sugar Bundt Cake

I bumped into a friend yesterday who said she has shared this recipe many times, since I gave it to her a few months back.  I posted it some time ago, but it is kind of "lost" amongst a meal plan. 
So, here it is again!

Also, Larry took some of the Georgia Cornbread Cake to work, and he has brought home rave review each day.  The title doesn't really do this dessert justice. It is really good and has remained very moist! My original link to this post to the American Profile article didn't work, but I think I have it fixed.  Thanks for the heads up, susieloulou!!
 

Brown Sugar Bundt Cake

Brown Sugar Bundt Cake

1 (18 ounce) box yellow cake mix, divided use
1 (3 1/2 ounce) box instant vanilla flavor pudding and pie filling
1 cup brown sugar 
4 eggs
1 cup vegetable oil
1 cup water
1 cup chopped pecans, coated with reserved cake mix

Glaze ingredients:

1 cup confectioner’s sugar
1 tablespoon melted butter
1 tablespoon milk

Spray a Bundt pan well, and sprinkle pan with granulated sugar.

Preheat oven to 350 degrees.

Pour dry cake mix, reserving about 3 tablespoons of the mix in the
plastic cake mix bag, into the large mixing bowl of your electric
mixer.  Combine dry cake mix, pudding mix and brown sugar with
the mixer for about a minute.

Combine eggs, oil and water.  Gradually add the wet ingredients
To the dry ingredients beating on medium speed until
well mixed, about 2-3 minutes.

Pour the chopped pecans into the bag with the reserved dry cake
mix. Shake well to coat nuts.  Add coated nuts to cake batter and
mix well, about one minute.  (Coating the nuts helps to distribute
them evenly throughout the cake.)

Pour batter evenly into prepared Bundt pan, and bake for 1 hour or
until cake tester comes out clean.

Place Bundt pan on wire rack, and cool 15 minutes.

Invert cake onto serving platter.  Let cool.

Whisk together all glaze ingredients until smooth.  Drizzle over
cake.

Can be stored covered at room temperature.

More great recipes at Foodie Friday!

This & That Thursday/Weigh-in/Cranberry Recipes

15 by the 15th

Connie

This week: 1.5 lbs.!!

Total Lost: 10.5 lbs.!!

It is nice to be 2/3rds of the way to my goal, but I still have 4.5 pounds to go and a lot of holiday eating between now and December 15th! Please keep your fingers crossed for me!!

It's not too late to join us in losing a few pounds before the holidays.
Leave a comment or send me an email at:

mealplanwithconnie@att.net

You can weigh-in any day you like. My weigh-in day will be Thursdays. Or, plan to join us after the holidays!!


Can y'all believe it's only 2 weeks until Thanksgiving!!  
This year has surely flown, hasn't it?!

Let the people give thanks to you, O God.
Let all the people give thanks to you.
Psalm 67:5

I would be most content if my children grew up to be the kind of people who think decorating consists mostly of building enough bookshelves.
~ Anna Quindlen

The holidays are upon us, and it’s time for two of my favorite activities, cooking and eating!  Some of my most treasured recipes are ones I’ve gathered from friends and relations at holiday get-togethers through the years.  Like most families, we have some long-standing food traditions when it comes to our holiday meals, and the festivities just wouldn’t be the same without these dishes.  However, I always try to throw in at least one or two new dishes each year, just to keep things interesting! Many of these new recipes often contain cranberries.

Several years ago, our family fell in love with a book entitled Cranberry Thanksgiving by Harry and Wende Devlin.  The Devlins eventually wrote an entire series about Maggie, Grandmother and Mr. Whiskers and their adventures of living in a small town in Massachusetts, which is cranberry-growing country.  Each book ends with a recipe containing cranberries.  Through the years we tried them all and developed a love for cranberries. Cranberry Thanksgiving and several other books in this series are available at the Pontotoc County Library. Be sure to check these out and enjoy them during the holidays with your little ones!

Cranberries are a cousin of the blueberry.  These tart, red berries, which are mainly cultivated in the northern United States and southern Canada, have long been valued for their ability to help prevent and treat illnesses. Proponents of this berry’s healthfulness claim that cranberries are good for everything from urinary tract infections to lowering your cholesterol and possibly even preventing certain types of cancer.

Fresh cranberries contain the highest levels of beneficial nutrients and are generally available from October through December, making them the perfect addition to holiday meals. Most Southern families cannot imagine their Thanksgiving table without a pan of cornbread dressing and an accompanying dish of cranberry relish.

Beyond relish, cranberries can be used in recipes for appetizers, beverages, salads, entrees,  side dishes, desserts and snacks. The possibilities are endless!  As an added bonus, these berries are not only tasty, but decorative. A clear bowl filled with cranberries, water and a few floating candles makes a stunning and inexpensive holiday centerpiece. You can find an array of ideas for both cooking and decorating with cranberries at http://www.oceanspray.com

Here are a few cranberry recipes that might be new to your family.  I hope you’ll try one or two this holiday season!

Appetizer - Hot Pepper Cranberry Jelly

1 cup canned whole cranberry sauce
1/2 cup apricot fruit spread
2 teaspoons sugar
2 teaspoon cider vinegar
1 teaspoon dried red pepper flakes
1 (8 ounce) block of cream cheese
Crackers

Combine cranberry sauce, fruit spread, sugar, vinegar and pepper flakes in a small saucepan. Cook over medium heat until sugar has dissolved; do not boil. Transfer to a bowl to cool completely. Spoon over softened cream cheese.  Serve with crackers.

Beverage - Cranberry Cider

2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
2 cinnamon sticks
Juice of one lemon

In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks and lemon juice. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. Remove cinnamon sticks with a slotted spoon. Serve hot.

Salad - Broccoli and Cranberry Salad

2 heads broccoli, washed, trimmed and cut into small florets
2 cups shredded co-jack cheese
1 cup dried cranberries
4 -6 slices of cooked, crumbled bacon
1/2 cup toasted, chopped pecans
1/4 cup sugar
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
salt and pepper, to taste

Combine broccoli, cheese, cranberries, bacon bits and pecans.
Combine sugar, mayonnaise, vinegar, salt and pepper; mix well.
Pour dressing over the salad and toss well. Serve immediately.

Entrée - Cranberry Pork Chops

8 pork loin chops, 3/4 inch thick (dredged in a bit of flour, if you like)
2 tablespoons canola oil
salt and pepper, to taste
1 (16 oz.) whole cranberry sauce
1/2 c. barbecue sauce
1/4 c. water
1/4 tsp. cornstarch
2 tablespoons cold water

In skillet, brown chops and season with salt and pepper. Drain excess fat. Combine cranberry sauce, barbecue sauce and ¼ cup of water. Pour over chops. Cover and simmer 1 hour. Remove chops to plate and keep warm. Combine cornstarch and 2 tablespoons water; whisk into sauce in skillet. Cook until thickened. Serve over rice.

Side Dish - Candied Yams with Cranberries

1/2 cup plain flour
1/2 cup brown sugar, packed
1/2 cup dry, quick oats
½ - 1  teaspoon cinnamon
1/3 cup butter
2 (17 ounces) cans yams, drained
2 cups fresh cranberries
1 1/2 cup miniature marshmallows

Preheat oven to 350 degrees.  Coat a 1 ½ quart casserole dish with cooking spray.

Combine flour, sugar, oats and cinnamon; cut in the butter until mixture resembles coarse crumbs. Lightly toss 1 cup of crumb mixture with drained yams and cranberries. Spoon into a 1 1/2 quart casserole.

Sprinkle with remaining crumb mixture. Bake at 350 degrees for 35 minutes. Top with marshmallows and return to oven until marshmallows are lightly browned.  Double this  recipe for a 9x13 pan.

Dessert - Cranberry Upside Down Cake

1 stick of butter
1 cup walnuts or pecans (halves or pieces)
4-5 cup fresh cranberries, washed and dried
2 cups white sugar
1 cup brown sugar
1 box yellow cake mix, plus ingredients to make according to package directions

Preheat oven to 350 degrees. Melt butter and bottom of 9"x13" pan. Sprinkle walnuts over butter. Sprinkle cranberries over nuts. Add white sugar and brown sugar, sprinkling evenly over cranberries.
Prepare cake mix according to directions on the box.  Pour cake batter over everything in pan. Bake at 350 degrees for 40 to 50 minutes.
Let cool 10 minutes, loosen cake from edge and turn upside down on a large serving platter.

Snack - Praline Pecans and Cranberries

3-1/2 cups pecan halves
1/4 cup packed light brown sugar
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
1/4 teaspoon baking soda
1-1/2 cups dried cranberries

Preheat oven to 250 degrees. Cover large baking sheet with heavy-duty foil; set aside.
Coat a 13×9-inch baking pan with cooking spray. Spread pecans in single layer in greased pan.
Combine brown sugar, corn syrup and butter in medium microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave 30 seconds to 1 minute or until boiling rapidly. Very carefully stir in vanilla and baking soda until well blended. Drizzle evenly over pecans; stir until evenly coated.
Bake 1 hour, stirring every 20 minutes with wooden spoon. Immediately transfer mixture to foil-lined baking sheet, spreading pecans evenly with lightly greased spatula. Cool completely.
Break pecans apart. Combine pecans and cranberries in large bowl. Store in airtight container at room temperature up to 2 weeks.

Recipe: Cheesy Ham and Potato Soup

This recipe is really easy and very good! It is the perfect size for our family of four.  Double for larger families or planned leftovers.

 

Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup

4 cups peeled, diced potatoes
1/3 cup finely chopped onion (optional)
1 (5 ounce) can chopped lean ham (or 1 cup of chopped ham)
2 cups chicken broth
1 cup water
Salt and pepper to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (more if you like)

Combine the potatoes, onion, ham, broth and water in a stockpot. Bring to a boil. Reduce heat to medium and cook until potatoes are tender, about 10 to 15 minutes. Add salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour until dissolved and smooth. Slowly stir in milk. Continue whisking over medium heat until thick, 4 to 5 minutes. Add cheese.  Stir until melted. Add the milk mixture to potato mixture and heat through.

To lighten this recipe, I:


-rinsed the ham with hot water to remove as much fat as possible
-omitted the butter
-used 1 cup of fat-free half-and-half and 1 cup of skim milk for the milk

-used 2% cheese

Dessert of the Week: Georgia Cornbread Cake

I clipped this recipe several years ago from one of those little magazine inserts that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web!  Enjoy!

Article found here:

http://www.americanprofile.com/article/5133.html

Georgia Cornbread Cake
by Stella T. Thompson

"I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it."

1 cup sugar
1 cup brown sugar
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, chopped very fine

Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.

Tips From Our Test Kitchen: Serve with a dollop of whipped cream on top. This cake is perfect for potluck suppers or to pack in lunchboxes.

Review and Recipe: Easy Pizza Noodle Bake

This is yummy, y'all!!  It is the perfect size for our family, but it can be easily doubled and baked in a 9x13 for larger families or planned leftovers.  I love that you don't have to boil the noodles - just dump them in the pan dry.  Do be sure to spray the baking dish well with cooking spray.  You can use any noodles you like.  The recipe calls for egg noodles. We like mini lasagna noodles. Just use what you have on hand.
  You can also use spaghetti sauce instead of the pizza sauce if you like.  Or, make your own easy pizza sauce by combining:

2 - 8 ounce cans tomato sauce
1 tablespoon dried Italian seasonings
1/2 tsp Garlic salt
1 teaspoon sugar (optional)
 

Easy Pizza Noodle Bake 

Easy Pizza Noodle Bake

3 c. uncooked wide egg noodles
1 lb. ground beef, browned
1 (16 oz.) jar pizza sauce
1 c. water
3/4 tsp. salt
Dash of pepper
1 teaspoon sugar (optional)
"Toppings" of choice - pepperoni, Canadian Bacon, green peppers, onions, mushrooms, etc.  These are optional.  You can just top with cheese!

8 oz. Mozzarella cheese, shredded

Put uncooked noodles in bottom of 8 x 8 inch pan that‘s been coated with cooking spray. Mix next 6 ingredients together. Pour over noodles.  Add toppings*, if using. Cover with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake 10 minutes longer. Remove from oven and sprinkle with cheese.  Return to oven long enough to melt cheese. 

*I use turkey pepperonis and Canadian bacon.  I add these when I add the cheese.  I think peppers and onions and the like would need the full baking time to be tender. 

More great recipes at Tempt My Tummy and Tasty Tuesday!

Review and Recipe: Chicken with Mushroom Cream Sauce

 This was really, really good.  It was quick and easy to prepare, too.  

Everyone gave it a thumbs up!

Chicken with Mushroom Cream Sauce

Chicken with Mushroom Cream Sauce

4 chicken breasts, pounded thin
1 tablespoon canola oil
3 tablespoons butter, divided
1 cup chicken broth, divided
2 tablespoons flour
Salt and pepper to taste
1 cup (8 ounces) sour cream
1 pound fresh mushrooms, sliced
Hot cooked rice

In a large skillet over medium-high heat, cook chicken breast in oil and 2 tablespoons butter until golden brown and no pink remains; drain. Remove and keep warm.
In the same skillet, combine 3/4 cup chicken broth and flour; whisk until smooth.  Stir in sour cream, salt and pepper; heat through.
Meanwhile, in another skillet, combine the remaining butter, chicken broth and mushrooms; cook for 10 minutes or until liquid has evaporated.Combine the cream sauce and sauteed mushrooms.

Serve chicken breasts over rice; top with mushroom cream sauce.

To lighten this dish I...
eliminated the butter and oil and used cooking spray
used fat-free sour cream

Meal Plan for November - 9th - 15th

The two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food, and the diet books tell you how not to eat any of it. --Andy Rooney 

Not what we say about our blessings, but how we use them, 

is the true measure of our thanksgiving.
--WT Purkiser 

Meal Plan for 
November 9th - 15th

Monday - Chicken with Mushroom Cream Sauce, Parmesan-Bacon Romaine Salad and Crescent Rolls

Chicken with Mushroom Cream Sauce
4 chicken breasts, pounded thin
1 tablespoon canola oil
3 tablespoons butter, divided
1 cup chicken broth, divided
2 tablespoons flour
Salt and pepper to taste
1 cup (8 ounces) sour cream
1 pound fresh mushrooms, sliced
Hot cooked rice

In a large skillet over medium-high heat, cook chicken breast in oil and 2 tablespoons butter until golden brown and no pink remains; drain. Remove and keep warm.
In the same skillet, combine 3/4 cup chicken broth and flour; whisk until smooth.  Stir in sour cream, salt and pepper; heat through.
Meanwhile, in another skillet, combine the remaining butter, chicken broth and mushrooms; cook for 10 minutes or until liquid has evaporated.Combine the cream sauce and sauteed mushrooms.

Serve chicken breasts over rice; top with mushroom cream sauce.


Tuesday - Easy Pizza Noodle Bake and garlic bread

Easy Pizza Noodle Bake

3 c. uncooked wide egg noodles
1 lb. ground beef, browned
1 (16 oz.) jar pizza sauce
1 c. water
3/4 tsp. salt
Dash of pepper
1 teaspoon sugar (optional)
"Toppings" of choice - pepperoni, Canadian Bacon, green peppers, onions, mushrooms, etc.  These are optional.  You can just top with cheese!

8 oz. Mozzarella cheese, shredded

Put uncooked noodles in bottom of 8 x 8 inch pan that‘s been coated with cooking spray. Mix next 6 ingredients together. Pour over noodles.  Add toppings, if using. Cover with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake 10 minutes longer. Remove from oven and sprinkle with cheese.  Return to oven long enough to melt cheese.

Wednesday - Leftover Buffet

Thursday - Omelets and Bacon and Grits Soufflé

Larry cooks great omelets.  I am going to cook Bacon and Grits dish to go along with his omelets!

 

Bacon and Grits Soufflé


8 slices bacon
2 cups milk
1-1/4 cups water
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
4 eggs 
1 cup shredded cheese


Preheat oven to 350°F. Grease 1-1/2-quart round casserole or soufflé dish; set aside.

Cook bacon in large skillet until crisp. Remove bacon to paper towels, patting to remove excess fat. Set aside. Reserve 2 tablespoons bacon drippings.

Combine milk, water, grits and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Simmer 2 to 3 minutes or until mixture thickens; stir constantly. Remove from heat; stir in the 2 tablespoons of reserved bacon drippings.

Crumble bacon. Reserve 1/4 cup for garnish. Stir remaining crumbled bacon and cheese into grits.

Beat eggs in medium bowl. Temper eggs by gradually stirring in a small amount of grits mixture into eggs. Stir egg mixture into remaining grits mixture. Pour into prepared dish.

Bake for 30 - 45 minutes or until knife inserted into center comes out clean. Top with reserved 1/4 cup bacon. Garnish with fresh chives. Serve immediately.

Friday - Eat out!!!

Saturday - Leftovers Buffet or Family Favorite

November Giveaways:

We have three of these sets to give away!!!

Susan has provided us with three Little Book of Holiday Appetizers published by Oxmoor House, the publishers of Southern Living books

I am slipping each of these into a cute fall potholder!

There will be three winners!

Drawing will be on November 19th at 6:00 p.m. (CST)

This will allow time for delivery to our winners before Thanksgiving!

To enter, email me at:

mealplanwithconnie@att.net

Good luck to all!!!

Recipe: Betty Crocker Cinnabon Coffee Cake

We're studying the book of James this month in Sunday school. 
Part of our focal passages for the day was James 1:2-4:

 Consider it pure joy, my brothers, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything. 

I am afraid I still have much maturing to do!  
I like this quote from C.S. Lewis:

“If you think of this world as a place intended simply for our happiness, you find it quite intolerable: think of it as a place of training and correction and it’s not so bad.” 

~C.S. Lewis 

 I've always liked this movie quote:
"Life is like a box of chocolates.  You never know what you're gonna get."
~ Forrest Gump's momma

 Betty Crocker Cinnabon Coffee Cake

I made this easy coffee cake for Sunday school this morning.  I have often made Cinnamon Pecan Muffins using this mix and thought I'd try making a Bundt coffee cake.  I thought it turned out well. It was moist and made for a tasty little breakfast. It would work great for dessert, too! 

Betty Crocker Cinnabon Cinnamon Streusel 
Premium Muffin and Quick Bread Mix

I preheated my oven to 350 degrees and coated my Bundt pan with cooking spray.  I "dusted" the Bundt pan with sugar and set it aside.

I used 2 boxes of Betty Crocker Cinnabon Cinnamon Streusel Premium Muffin and Quick Bread Mix and double the ingredients called for when making one box.  I poured half the batter into my Bundt pan and sprinkled both envelopes of dry topping mix (included in the box) over it.  I added the rest of the batter and baked the cake for about an hour.  I spooned the following glaze over the cake:

Whisk together 2 tablespoons of milk, 1 tablespoon melted butter and 1 cup confectioners' sugar.

This mix if often on sale, and there are many times coupons for Betty Crocker Muffin Mixes, too. I try to keep at least a couple of boxes of this mix in my pantry.

Review and Recipe: Breakfast for Supper - Crescent Roll Breakfast Bake

Tasty and easy to make! M.C. loves this dish!!
This is great for when you want a breakfast/brunch casserole and don't want to have to let it sit overnight.

Crescent Roll Breakfast Bake

Crescent Roll Breakfast Bake 

1 can crescent rolls (I used reduced-fat.)
1 pound sausage, browned and drained
2 cups mozzarella cheese (I used Weight Watchers.)
4 eggs (I used 2 eggs and 1/2 cup Egg Beaters.)
1/2 c. milk
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 400 degrees.
Press crescent rolls into the bottom of a 9x13-inch baking pan coated with cooking spray. Sprinkle with cooked sausage.  Top with cheese. Mix eggs, milk, salt and pepper. Pour over other ingredients. Bake for 15 - 20 minutes or until set.