Meal Planning with Connie

Lemon Cheesecake Squares

2012-01-27T17:42:00.000-06:00

Lemon Cheesecake Squares

Lemon Cheesecake Squares

These are basically a little different take on chess squares. Easy and yummy!

1 box lemon cake mix

4 eggs

1 stick butter, softened

8-ounce cream cheese

16-ounce box powdered sugar

2 tablespoons lemon juice

Preheat oven to 325 degrees. Coat a 9x13-inch baking dish with cooking spray.

Combine cake mix, 1 egg and butter to form a dough.

Set aside 1 cup of dough mixture.

Pat remaining dough into prepared pan.

Mix together cream cheese, 3 eggs, powdered sugar and lemon juice, and pour over dough.

Sprinkle reserved dough over cream cheese mixture.

Bake for 40 to 45 minutes.

Cool completely and, cut into squares.

Gussied Up Ranch Dip

2012-01-18T16:37:00.001-06:00

Gussied Up Ranch Dip

I have been making this dip for years. It is not an overstatement to say that my kids love this dip! I can’t believe I’ve not posted it before! It’s so quick and easy! We like it best served with Wavy Lays, but it is good with corn chips and veggie sticks too! This dip also makes an excellent topping for baked potatoes!

Note: This can be made with fat-free sour cream and cheese, but you may need to add a bit of milk before serving, as the fat-free cheese tends to absorb moisture from the sour cream.

Gussied Up Ranch Dip

1 (16-ounce) container sour cream

1 (1-ounce) package dry ranch dressing mix

1 can, jar or packet of real bacon bits

1 cup shredded cheddar cheese

Combine sour cream and ranch dressing mix until smooth.

Stir in the bacon bits and cheddar cheese, reserving a bit of the bacon and cheese for garnish, if you like.

Chill well before serving.

Creamy Cheesy Pasta Bake

2012-01-11T16:15:00.000-06:00

Creamy Cheesy Pasta Bake

If you like, double this recipe and bake it in a 9x13-inch baker.

It keeps well for several days and reheats beautifully in the microwave. We love leftovers!

Or, you can double the recipe, eat one now and stick one in the freezer for later!

Creamy Cheesy Pasta Bake

8 ounces uncooked pasta (I like penne.)

1 pound ground beef

1 large can spaghetti sauce

8 ounces cream cheese

2 tablespoons milk

1 tablespoon Italian seasoning

¼ cup grated Parmesan cheese

1 – 1 ½ cups shredded Italian blend cheese

1 small can French fried onions

Preheat oven to 350 degrees.

Coat an 9x9” baker with cooking spray.

Cook pasta according to directions on the package. Drain and set aside.

Brown ground beef; drain.

Add spaghetti sauce to skillet; heat through.

Combine pasta and sauce.

Place cream cheese and milk in a microwave-safe container. Heat and stir until smooth. Add Italian seasoning and Parmesan cheese to cream cheese/milk mixture.

Assemble ingredients in baking dish in this order:

Pasta mixture

Cream cheese mixture

Shredded Italian blend cheese

Bake for about 20 minutes, remove from oven and top with French fried onions.

Return to oven for about 5 minutes. Watch carefully, as these onions tend to burn easily.

Creamy Cheese and Bacon Vermicelli

2012-01-03T18:31:00.001-06:00

Creamy Cheese and Bacon Vermicelli

Creamy Cheese and Bacon Vermicelli

I found this on the back of the pasta box. It was super easy and yummy! It could be lighten by using low-fat or no-fat cream cheese and milk, sautéing onions in water or broth, and reducing the amount of bacon.

8 ounces vermicelli

1/4 cup sliced green onion

1 tablespoon margarine or 1 tablespoon butter

1 cup milk

4 ounces cream cheese , cubed

3 tablespoons chopped fresh parsley

1/4 teaspoon black pepper

1/4 teaspoon salt (optional)

6 slices bacon , cooked crisply, crumbled

grated parmesan cheese

Directions:

Cook vermicelli according to package directions. Drain, cover and set aside.

In small saucepan, sauté green onions in margarine or butter.

Add milk, cream cheese, parsley, and seasonings.

Cook, stirring constantly over low heat until smooth and cheese is melted.

Add cooked pasta to pan; toss with cream cheese mixture and bacon.

Sprinkle with Parmesan cheese.

Note: If sauce is too thick, add a bit of milk.

New Year's Dip

2012-01-01T12:51:00.001-06:00

New Year’s Dip

"You are never too old to set another goal or to dream a new dream."

~C.S. Lewis, Author

New Year’s Dip

I wanted a dish that would incorporate black-eyed peas and greens for a New Year's dish this morning for our Sunday school fellowship time. I threw this together with items I had on hand. It was well received by the class. I thought it turned our pretty good too! Please play around with the ingredients and find a combination that you like best! Happy New Year to all!!!

4 ounces softened cream cheese

½ cup mayonnaise

½ packet dry ranch dressing

½ shredded cheddar cheese

3 – 4 green onions, chopped (The onion tops were my greens!)

1 can black-eyed peas, drained and rinsed

1 can Mexicorn, drained

1 can Rotel tomatoes, slightly drained

1 cup sausage, browned and drained

Tortilla chips

Preheat oven to 350 degrees.

Coat a small baking dish with cooking spray.

Combine cream cheese, mayo, dry ranch mix and cheese.

Add drained veggies and sausage, stirring gently until well combined.

Bake for about 20 minutes or until hot and bubbly.

Serve with chips.

Pantry Granola

2011-04-25T15:43:00.002-05:00

My sweet friend, Rachel, recently bless us with a delicious bag of homemade granola! It was wonderful and disappeared quickly. I decided to try my hand at making a batch, using items from my pantry. We thought it turned out great. Granola keeps really well in an airtight container. It makes a great gift and is yummy sprinkled over yogurt, ice cream or eaten with milk like cereal. It's great by the handful too!

Pantry Granola

This time of year, we are all needing little gifts for the various teachers in our kids' lives. This granola makes a great happy! Spoon into a plastic freezer bag, a clear jar (For safety reasons, use a plastic jar, if a child is delivering gift!) or cover the oats container with pretty paper and use it.
I found this cute canning tag HERE. I thought it worked fine for the granola too!

Pantry Granola

Tip from Rachel: To insure granola browns evenly, pull the granola from the edges of the pan toward the middle when you stir the granola because the edges tend to brown more quickly.

1/4 cup butter

1/4 cup honey

3/4 cup firmly packed brown sugar

1 (18-ounce) container regular rolled oats

1 cup raw nuts (coarsely chopped pecans or walnuts, sunflower seeds or sliver almonds - or a combination!)

1 cup dried fruit (cranberries, raisins, apricots, apples, peaches - or a combination!)

Preheat oven to 300 degrees.

In a large stock pot, melt butter.

Add honey and brown sugar to melted butter, stirring until well combined.

Add oats to butter mixture, stirring well to completely coat oats and nuts.

Spread on cookie sheet(s) and place in oven, baking for 10 minutes.

Stir well; add pecans and bake 10 minutes longer.
Stir well; add dried fruit and return to oven for about 5 minutes.

Note: You may decrease or increase baking time depending on how crunchy or chewy your family prefers their granola. We like ours crunchy, so that’s what you’ll get if you follow these directions. The granola will seem a bit moist, when you first remove it from the over, but it will get crunchy as it cools.

Bacon Crisps

2011-04-20T13:04:00.010-05:00

Larry and I attended Off Square Book’s Thacker Mountain Radio production last week, where Martha Hall Foose read from her new cookbook, A Southerly Course. Martha’s first cookbook, Screen Doors & Sweet Tea, garnered her a James Beard Award! Both books are delightful reads, as Martha includes tales about her family and our beloved state of Mississippi, along with, of course, great recipes and gorgeous photos. If you haven’t obtained copies of Martha’s cookbooks yet, I highly recommend you do so. Autographed copies are available at Square/Off Square Books in Oxford. For those of you familiar with our area, Martha, a French culinary school trained pastry chef, opened the Bottle Tree Bakery in Oxford and the Mockingbird Bakery in Greenwood. Martha's other credentials include being a former executive chef of the Greenwood Viking Cooking School and serving as the food stylist for the movie The Help, which is based on the novel of the same name. Congratualtions to Martha! We Mississippians love to see one of our own do well!

One of the things I love best about Martha Hall Foose is that even with her long list of accomplishments and credentials, she’s not above including a two-ingredient recipe, like the one below, in her cookbook! To learn more about Martha Hall Foose, including information on her book tour schedule, visit:
http://www.marthafoose.com/

Bacon Crisps

Bet you can't eat just one!

I made these for Sunday school this past Sunday. We decided that this recipe is a keeper! According to my calculations, each Bacon Crisp contains 2 grams of fat.
Be sure you have friends to share these with! They're addictive!
Along with the original recipe idea, I've included a couple of variations of the recipe I found!
Enjoy!

Bacon Crisps (or Bacon Crackers - whichever name you like best!)

1 sleeve Club Crackers

1 pound thin sliced bacon

Preheat the oven to 250 degrees.

Cut each slice of bacon crosswise into three pieces

Wrap each cracker tightly with a strip of bacon.

Place the wrapped crackers on a broiler rack on a baking sheet.

Place baking sheet in the oven and bake for 1½ hours, or until the bacon is done. (No need to turn.)

Serve hot or at room temperature.

Note: You can also bake at 350 degrees for 40 minutes, if you're in a hurry!

Variation One: Prepare crackers as directed above and sprinkle with brown sugar after placing on baking rack. Bake as directed.

Variation Two: Spoon a teaspoon of Parmesan cheese onto each cracker before wrapping with bacon. Proceed as directed.

Taco Casserole

2011-04-18T23:04:00.004-05:00

This is another of my at-least-it's-better-than-going-through-the-drive-thru recipes.

For a more healthful dish, choose reduced-fat soup, 2% cheese and fat free sour cream!

Taco Casserole

This colorful dish is yummy garnished with a dollop of sour cream!

Taco Casserole

For a larger group, double this recipe and bake in a 9x13.

2 cups cooked, chopped chicken (from your freezer, rotisserie or canned)

1 can cream of chicken soup

1 cup salsa

1 can Southwestern Style Mexicorn

2 cups shredded Mexican cheese blend

6 corn tortillas

sour cream

Preheat oven to 350 degrees. Coat a 9x9 baking dish with cooking spray.

Combine first 4 ingredients; set aside.

Cut each tortilla into 4 wedges.

Layer half of tortilla wedges in prepared pan.

Top tortillas with half of chicken mixture.

Sprinkle with half of the cheese.

Repeat layers.

Cover tightly with foil and bake until hot and bubbly, about 30 minutes.

Serve with a dollop of sour cream.

Variation:

Substitute 1 pound of browned ground beef for chicken and a can of cream of mushroom soup for the cream of chicken soup.

Ground Beef Stroganoff

2011-04-12T19:52:00.003-05:00

This is one of those super quick dishes that I make when time is really tight. My kids do love it and often request it! If time permits, I am going to try to share some of my "this-is-at-least-better-than-running-through-the-drive-through recipes" over the next few weeks, since that is about the only kind of cooking that is happening at our house right now!

Ground Beef Stroganoff

Ground Beef Stroganoff

Serve with a green veggie or salad and drop biscuits or Texas Toast.

1 pound ground beef

1 small onion, chopped (optional)

2 packets brown gravy mix

1 can (14.5-ounces) beef broth

1 can drained mushrooms (optional)

½ cup sour cream

Sauté ground beef and onion until meat is done and onions are tender; drain well.

Add brown gravy packets and beef broth.

Bring to a boil; add mushrooms.

Lower heat to simmer, and add sour cream.

Serve over hot noodles or rice

This is also good spooned into baked potatoes and sprinkled with shredded cheese!

White Texas Sheet Cake

2011-04-10T19:54:00.005-05:00

This cake is easy to make, and all the ingredients can usually be found in my pantry and fridge.
It was well liked by the Sunday School Crew!

Larry and the kids loved it too!

White Texas Sheet Cake

White Texas Sheet Cake

For a nice change, substitute almond extract for the vanilla.

Cake ingredients:

1 cup butter

1 cup water

2 cups all-purpose flour

2 cups white sugar

2 eggs

½ cup sour cream

1 teaspoon vanilla extract

½ teaspoon salt

1 teaspoon baking soda

Icing ingredients:

½ cup butter

¼ cup milk

4½ cups confectioners' sugar

½ teaspoon vanilla extract

1 cup chopped nuts (optional, but good!)

Preheat oven to 375 degrees. Coat a jelly roll pan (10½x15½ x1-inch) with cooking spray.

Combine flour, sugar, soda, and salt. Set aside.

In a large saucepan, bring 1cup butter and water to a boil. Remove from heat.

Combine eggs, sour cream and vanilla. Add to butter mixture. Mix well.

Add flour mixture to butter/egg mixture. Mix well.

Pour batter into prepared pan. (Batter will be thin.)

Bake for 20 to 22 minutes, or until cake is golden brown and tests done.

Icing:

Combine ½ cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in confectioner’s sugar and 1 teaspoon vanilla extract.

Stir in chopped nuts.

Spread icing over warm cake.

Skillet Cookie

2011-04-07T23:13:00.004-05:00

Chocolate doesn't make the world go 'round,
but it sure does make the trip worthwhile!

I gave Gail’s Skillet Cookie recipe from the blog hop a try tonight. We have all been trying to eat more healthfully. This is the first “real” dessert I have made for just our family in about a month. It was a great choice! So, so easy and so, so good! All the needed ingredients were right in there in my pantry! My family loved it!! Definitely a keeper!

Skillet Cookie on McCarty Pottery

(We simply must talk about McCarty Pottery one day very soon!)

Although I love the way the cookie looked in my cast iron skillet, I turned mine out onto a platter to serve. I wanted to see how easily it would come out of the pan. It practically slid out! Perfect! I think this will make a great dessert to take to folks. Who wouldn’t love to receive one of these giant chocolate chip cookies? Patting this dough into the skillet was much easier and quicker that scooping out individual cookies.

I did reduce the cooking time to 30 minutes in my convection oven. I thought it was just right - crispy around the edges and chewy in the middle. Yum! We didn’t have the ice cream, but a warm slice of this big cookie would be wonderful topped with a big scoop of vanilla ice cream, drizzled with chocolate syrup and sprinkled with chopped nuts!

I may add some chopped pecans to the dough next time! We Southerners do love us some pecans in our chocolate chip cookies!

For you cookie/cake decorators, this would work great for decorating with confectioner's icing! What a neat birthday happy this would make!

Oh my, how the time does flies! I didn't mean to rattle on this long! Gail has a whole series of skillet recipes on her blog, Faithfulness Farm. (Isn't that a wonderful name for a blog?!)
I can’t wait to try more of her recipes! Be sure to hop over to Gail's site! Have fun!

Skillet Cookie

Skillet Cookie

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

3/4 cup (1-1/2 sticks) butter, softened (Gail uses unsalted, but y’all know I use salted!)

3/4 cup packed light brown sugar

1/2 cup sugar

1 large egg

1 teaspoon pure vanilla extract (Gail uses 2 teaspoons of vanilla.)

1-1/2 cups mixed milk and semisweet chocolate chips

Preheat the oven to 350 degrees. Coat a 10-inch skillet well with cooking spray.

In a medium bowl, whisk together the flour, baking soda and salt.

Shake chocolate chips with one tablespoon of flour mixture to coat well. (This will help distribute the chocolate chips more evenly throughout the dough.)

In the bowl of an electric mixer cream butter and sugars until the mixture is light and fluffy, about 2 minutes.

Add egg and vanilla, mixing until they are fully incorporated.

Add flour mixture, and beat until just combined.

Stir in the dusted chocolate chips.

Transfer dough to a 10-inch cast iron skillet, and press to flatten, covering the bottom of the pan.

Bake until the edges are brown and top is golden, 30 – 40 minutes.

Transfer to a wire rack to cool, 15 to 20 minutes.

Cut into wedges and serve with a scoop of vanilla ice cream. For extra special treat, drizzle chocolate syrup over cookie wedge and ice cream and sprinkle with chopped nuts! Yum!!

Great Cookie Recipes from Gooseberry Patch

2011-04-06T07:47:00.007-05:00

I received an email invitation to join the Gooseberry Patch Cookie Blog Hop!

Be sure to join the fun by adding a link to your favorite cookie recipe below! Don't all these recipes sound delicious?!

Also, check out the newest release from Gooseberry Patch,
Best-Ever Cookies! Yum!

Peanut Butter Rocky Road Krispies

2011-04-03T11:31:00.001-05:00

This is one of my “pantry creations". I had these four ingredients on hand and decided to try to concoct a little something for us to have during Sunday school fellowship time.

These little candies were a big hit with our class.

Makes a large batch! Plenty to share!

Peanut Butter Rocky Road Krispies

Peanut Butter Rocky Road Krispies

1 (16-ounce) package chocolate candy coating

1 cup crunchy peanut butter

3 cups mini marshmallows

4 cups Rice Krispies

Combine Rice Krispies and marshmallows.

In a separate bowl, melt chocolate coating according to package directions.

Stir peanut butter into melted chocolate coating.

Add Rice Krispies mixture to chocolate mixture.

Stir well to coat Rice Krispies and marshmallows.

Drop by tablespoons onto wax paper.

Cool completely and store in an airtight container.

Tuesday's Tip: Great Recipe using Leftovers/Best Microwaved Baked Potatoes

2011-03-28T21:53:00.008-05:00

This recipe is great for those nights when time is really short! It is also a great way to use leftover meat! You'll just need to add desired amount of your favorite barbecue sauce.
You can make the barbecue from left over chicken or pork or beef roasts. You can also use a commercially prepared container of meat, such as Lloyd’s or Corky’s. Picking up 1½ pounds of meat from your favorite bbq joint is another great option!

Zapping your potatoes in the microwave will help this meal to come together quickly. Here is my favorite way to make baked potatoes in the microwave:

Best Microwaved Baked Potatoes

Begin by setting your regular oven to 450 degrees. (You're going to bake the potatoes for few minutes in your regular oven after microwaving to help crisp the potato skins!)
While oven is heating, wash and scrub baking potatoes well. (Russets work best for baking!)
With a fork, pierce the skins of the potatoes in several places. This will allow steam to escape and prevent the potatoes from exploding in your microwave.
Place pierced potatoes in microwave oven.
Microwave on high. Turning potatoes over halfway through cooking time.
Depending on the size of the potatoes and your microwave's power level:
One potato will take 6 - 8 minutes
Two potatoes will take 8 - 10 minutes
Three potatoes will take 10 - 12 minutes
Four potatoes will take 12 - 15 minutes
You can test for doneness by giving the potatoes a gentle squeeze or piecing with a fork.
Using an oven mitt, remove potatoes from your microwave oven and place them directly on the rack of your preheated, regular oven.
Bake for 5 – 10 minutes in regular oven to help crisp the potato skins a bit.

Barbecue-Stuffed Baked Potatoes

Barbecue-Stuffed Baked Potatoes

4 baked potatoes

butter (optional)

1½ cups shredded barbecue meat (beef, pork or chicken)

½ cup sour cream

2 green onions, finely chopped

½ cup shredded cheddar cheese

Open potatoes with a knife and fluff with a fork. Add a pat of butter, if you like.

Top each potato evenly with bbq meat, sour cream , cheese, and onions.

Nilla Wafer Cake

2011-03-27T16:27:00.002-05:00

If you google Vanilla Wafer Cake, you'll find links to about a million recipes for this cake.

I decided to try this one, as it was the predominant recipe.

Nilla Wafer Cake

Nilla Wafer Cake

This dessert is very moist and dense! Although it doesn't make a really large cake, because it is so rich, it goes a long way!

6 eggs

1 cup Baker's sweetened, flaked coconut (bagged or canned)

½ cup milk

1 cup butter, melted (optional - I didn't add this to mine.)

1 (12-ounce) box Nilla Wafers, coarsely crushed

2 cups sugar

1 cup chopped pecans

Preheat oven to 350 degrees. Coat a Bundt pan with baking spray, such as Baker’s Secret.

Beat eggs well in a large bowl.

Add all the other ingredients to the beaten eggs.

Pour mixture into prepared pan.

Bake for 50 - 60 minutes or until toothpick inserted in center comes out clean.

Tuesday's Tip: Easy Cornbread Dressing Recipe and Tips

2011-03-21T22:16:00.007-05:00

Weeknight Cornbread Dressing

Southerners love cornbread dressing. Unfortunately, it is becoming more and more of a "holidays only" dish. This wasn’t true in the not-so-distant past. Large pans of this moist, dense dish could be found on Southern tables year round. My mom could have a steaming pan of dressing on the table before you could say scat! In the past, there was more of a tendency not to let any food go to waste. Because all Southern kitchens had leftover cornbread and biscuits, making dressing was the solution for making use of these leftovers. When I was growing up, there were very few days we didn’t make a pone of cornbread. This tradition has also faded from many of our kitchens. In too many homes, cornbread is no longer "our daily bread". Thus, there is a lack of leftover cornbread that needs using.

Leftover cornbread and biscuits freeze really well. I keep a large zippered bag for each in my freezer and add leftovers, as we have them. Biscuits or cornbread should be at room temp before added to the bags in the freezer. Just set frozen cornbread and biscuits on the counter to thaw.

A combination of corn and wheat based breads makes the best dressing. Biscuits is one choice for wheat bread. Slices of white bread, which we call “loaf bread” down here, can be used too. Again, freeze that aging sandwich bread in zippered bags to be used for dressing. A can of cream soup can also be the source of wheat.

The texture of dressing is a very personal preference. Experiment until you find the texture your family likes best. Dressing texture is determined largely by these four things:

- - The water content of the breads used (I prefer using dryer, day old bread.)

- - How finely the bread is crumbled

- - The proportion of corn-based bread to wheat-based bread

- -The amount of broth and eggs used

Good, from-scratch cornbread dressing is still one of those dishes I am trying to master!

Here is a tasty, simple recipe for making a quick pan of semi-homemade dressing:

Weeknight Cornbread Dressing with Turkey Gravy,

Ocean Spray Whole Cranberry Sauce and Allen's Italian Green Beans.

Weeknight Cornbread Dressing

Bake the cornbread the night before, while you’re tidying your kitchen. It will not only provide a jump start on making this dish, but the day old cornbread will provide a better texture for the dressing too!

This is a wonderful side dish for thick slices of roasted turkey or rotisserie chicken from the deli.

Adding a couple of cups of cooked, chopped chicken to this recipe creates a delicious entrée!

Prepare a couple of packets of turkey gravy to spoon over dressing, if you like. I substitute broth for the water called for on the gravy packet. Of course, you could use jarred gravy.

Another quick choice for gravy is to thin a can of cream of chicken or cream of celery soup to desired consistency with chicken broth. Add a teaspoon or so of poultry seasoning. Heat and serve over dressing.

For a complete meal, pop open a can of Ocean Spray Whole Cranberry Sauce and a heat can of Le Sueur Sweet Peas with a pat of butter. Or, saute a piece of chopped bacon just until it starts to release its fat. Add a can Allen's Italian Green Beans, a splash of vinegar and a teaspoonful of sugar. Simmer while making the dressing and until liquid has evaporated.

2 (6-ounce) packets corn bread mix

2 eggs, beaten

3 cans (or about 6 cups) chicken broth

1 can cream of celery or chicken soup

2 teaspoons poultry seasoning

½ teaspoon onion powder

2 teaspoons dried sage

salt and pepper to taste

Prepare the dry corn bread mix according to package directions; cool and crumble.

(This is about 8 cups of loosely packed cornbread. Leftover cornbread works great for this!)

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

In a large bowl, combine crumbled corn bread, eggs, broth, soup and seasonings; mix well.

Spoon mixture into prepared dish and bake for 30 minutes.

*Mixture can be divided into two 8x8-inch pans. Bake one. Cover the other well with plastic wrap, pushing the wrap down onto mixture to “seal” out the air. Cover the whole dish with foil, label and pop into the freeze. Keeps well frozen for about 3 month.

Sausage Roll Breakfast Casserole

2011-03-20T11:39:00.002-05:00

For behold, the winter is past,

The rain is over and gone.

'The flowers have already appeared in the land;

The time has arrived for pruning the vines,

And the voice of the turtledove has been heard in our land.

'The fig tree has ripened its figs,

And the vines in blossom have given forth their fragrance. "

Song 2:11-13a

It is absolutely beautiful here in Pontotoc today!

The yellow bells are blooming. The birds are chirping.

The air is crisp and clear!

Oh, the wonder of God's handiwork!

I made this breakfast casserole for Sunday school fellowship time. It got good reviews!

Sausage Roll Breakfast Casserole

Sausage Roll Breakfast Casserole

This casserole is a fun, quick breakfast casserole to make!

1 package sausage-stuffed rolls (such as Sister Schubert’s), thawed

8 large eggs

1 teaspoon dry mustard

1 teaspoon salt

½ teaspoon white or black pepper

dash of cayenne peppper

4 cups whole milk or half-and-half

2 cups sharp cheddar cheese, grated

Coat a 9x13-inch baking dish with cooking spray.

Slice each roll into thirds, cutting across sausage.

In a large mixing bowl, whisk eggs until light and frothy.

Add mustard, salt, peppers, and milk; whisk well.

Arrange half of cut rolls into prepared casserole.

Sprinkle with half of the grated cheese.

Arrange the other half of cut rolls into prepared casserole.

Sprinkle with remaining cheese.

Pour egg mixture over all.

Cover tightly with foil; chill for several hours or overnight.

When ready to cook, preheat oven to 325 degrees.

Remove foil and bake casserole 45 – 50 minutes, or until center is set and casserole is golden brown.

Pesto Pinwheels

2011-03-16T23:26:00.002-05:00

Here’s a fun appetizer that is great for celebrating St. Patrick’s Day!

Pesto Pinwheels

You can a few chopped roasted red peppers, chopped pimentos, or a handful of finely chopped sundried tomatoes to the cream cheese/pesto mixture. This is especially festive at Christmas!
A bit of cooked, chopped chicken and shredded Parmesan cheese is good in these too!

2 tablespoons of pesto

1 (8-ounce) package of cream cheese, softened

1 jar of roasted red peppers or pimentos

4-6 flour tortillas

Combine pesto and cream cheese

Spread about 3 or 4 tablespoons of pesto mixture on each tortilla.

Roll up each tortilla into a tube shape.

Wrap each roll individually with plastic wrap and refrigerate for an hour or two*.

To serve, cut each tortilla roll into 1 to 1-1/2 inch pieces.

*This recipe can be made up to two days in advance. Prepare rolls and refrigerate until serving time. Remove from fridge, slice and serve.

These freeze really well. Slice and lay in a single layer on a parchment-lined cookie sheet. Cover with plastic wrap. Stick in freezer until frozen. Remove frozen pinwheels from cookie sheet and place in a zippered bag. Place back in freezer until ready to use. When ready to use, place pinwheels in a single layer on a platter and place in the fridge to thaw.

These pinwheels can be served hot too! Preheat oven to 350 degrees. Place slices cut side down on a parchment paper-lined baking sheet. Bake for about 3 - 5minutes, until cheese is melted and tortillas are lightly browned. If frozen, increase baking time to 10 – 12 minutes.

Tuesday's Tip: Cute St. Patrick's Day Cupcakes/Use Gel Food Coloring for Intensity

2011-03-15T21:26:00.007-05:00

Rainbow Cupcakes

I came across these cute Rainbow Cupscakes on Lindsey Mendenhall’s blog, The Bakery Box.

Lindsey has established a little tradition of baking these delightful cupcakes for her children for St. Patrick’s Day. Every “little leprechaun” I know would certainly feel like they had found a pot of gold, if they were served one of these colorful treats. How clever to tie in the rainbow theme for this celebration! On a table filled with treats of only shades of green, these pretty, multicolored cupcakes would surely stand out! They sound yummy too! Not only are these perfect for celebrating St. Paddy’s Day, I think they’d be wonderful for birthdays and school parties!

Sugaree’s, a local bakery, makes a rainbow cake, which puts me in mind of Lindsey’s cupcakes. Lindsey’s recipe would work well for this. Just divide the cake batter evenly into five bowls and add desired shade of food coloring. (You might need to use 2 boxes of cake mix to create this many layers.) Bake and ice with Lindsey’s Cream Cheese Icing. Adding candy sprinkles around the edge, as Sugaree’s does, is a fun touch! If you're not a baker, just have Sugaree's ship you one!

See how pretty and intense the colors are!

Lindsey shared a great tip for getting this nice intense color you see in her cupcakes. Use gel food coloring, not liquid! I don’t use a lot of food coloring, but when MC and her friends get in the kitchen, they love to experiment! One of their favorite ingredients to use is food coloring! Over the years, they have created everything from rainbow pancakes to rainbow sugar cookies. MC is never satisfied with the intensity of her colors. I’ll have to get her some gel food coloring!

Hop over to Lindsey’s post for some great tips on baking these cute cupcakes and the best places to get all the necessary supplies, including the gel food coloring and fondant!

Many thanks to Lindsey for allowing me to share her recipes, tips and photos!

Blueberry-Banana Pound Cake

2011-03-13T20:09:00.004-05:00

I took this cake to Sunday School this morning! It got really good reviews! It's yummy with a steaming cup of coffee!

Blueberry-Banana Pound Cake

Blueberry-Banana Pound Cake

This is cake is yummy and moist! The combination of blueberries and bananas is really nice! You can add a 1/2 chopped pecans, if you like!

3 very ripe bananas

1 (18 1/2 oz.) yellow cake mix

1 (3 1/2 oz.) vanilla instant pudding mix

4 eggs

1 cup sour cream

1/3 cup oil

1 cup fresh or frozen blueberries (Don't thaw berries. Add them while still frozen.)

Preheat oven to 350 degrees. Coat a tube or Bundt pan with baking spray, such as Baker’s Secret.

Slice bananas into mixer bowl; beat bananas until fairly smooth.

Add remaining ingredients and blend on low, until well combined.

Increase speed to medium and beat 2 minutes.

Very gently stir in blueberries by hand.

Pour into prepared pan.

Bake for one hour, or until a toothpick inserted into cake comes out clean.

You'll find a ton of other great sweet recipes linked to Lisa's Sweet as Sugar Cookies blog!

Yummy Low-fat Potato-Corn Chowder

2011-03-09T09:03:00.003-06:00

Yummy Low-fat Potato-Corn Chowder

This soup is really, really good, especially to be so low fat. If you want to make this dish “full octane”, sauté the onions in three tablespoons butter and use full fat dairy products.

3 cups potatoes, peeled and cubed

½ onion, diced

1 can fat free chicken broth

3 tablespoons flour

1¼ cup fat free milk (or fat free half-and-half or fat free evaporated milk), divided

1 can cream style corn

1/2 cup shredded reduced fat cheddar cheese (optional)

salt and pepper, to taste

Garnish:

Shredded low fat cheese

Bacon bits

Chopped green onions

Coat the bottom of a large pot with cooking spray. Add onion and sauté until tender.

Add broth and potatoes to pot.

Bring to a boil. Reduce heat and cover and simmer for 15-18 minutes or until potatoes are tender.

Whisk together flour and a ¼ cup of the milk until smooth; stir into potato mixture.

Add the remaining milk and corn.

Cook and stir until thickened.

Remove from the heat and add cheese, stirring until melted.

Add salt and pepper to taste.

Garnish with suggested ingredients, if desired.

Tuesday's Tip: Use Cookie Dough Scoops to Fill Muffin Cups

2011-03-07T22:02:00.002-06:00

Miniature Bacon Cheddar Muffins

Miniature muffins are a great way to have “just a bite” of something tasty. I love mini muffins, but I used to hate filling all those little holes with batter. Finally, I discovered that my smallest cookie dough scoop is the perfect size for filling the cups of my mini muffin tins. Using the scoop is quick, easy and produces uniform-sized muffins! Guess what?! Large cookie dough/ice cream scoops are great for scooping batter into standard size muffin tins! As much as I like the ease using a scoop to fill tins brings, what I really like best is the uniformity that is produced!

Using a cookie dough scoop makes quick and easy work of filling muffin tins.

A nice uniformity is also achieved!

My scoop made quick work of making a batch of my Bacon Cheddar Muffins for Sunday school this past week!

Chicken Pesto Quesadillas

2011-03-06T22:08:00.001-06:00

This one of our favorite quick meals!

Chicken Pesto Quesadillas

and Super Easy Caesar Salad

Chicken Pesto Quesadillas

An electric skillet works great for cooking these quesadillas!

1 (3.5-oz.) jar pesto

4 (8-inch) tortillas

2 cups cooked, shredded chicken (homemade, canned or rotisserie)

1 (8-ounce) package shredded Italian cheese blend

Olive oil

Spread 1 – 2 tablespoons of pesto onto each tortilla.

Sprinkle about a ¼ cup chicken onto half of each tortilla.

Sprinkle ¼ cup cheese over chicken.

Fold each tortilla in half.

Brush both sides of each folded tortilla with olive oil.

Garnish:

Sour cream

Preheat oven to about 200 degrees. (You may need to cook these in batches, and you can keep the first batch warm in the oven while cooking the remaining quesadillas.)

Heat a large nonstick skillet or an electric skillet on medium-high heat.

Cook quesadillas for 2 minutes on each side or until browned and crusty.

Remove to a cutting board, and cut each quesadilla into 3 wedges.

Serve with a dollop of sour cream!

Linked to: Tasty Tuesday!

Tuesday's Tip: Tex-Mex Sloppy Joes/Tasty Ideas for Adding Variety to Sloppy Joes

2011-03-01T14:12:00.005-06:00

Logan loves Sloppy Joes and would eat them everyday!
I have tried to come up with a few ways to use this meat mixture that will offer a bit of variety.

Here are couple of ways to serve Sloppy Joes that I have previously shared:

Traditional Sloppy Joes on a Bun

Sloppy Joe Pizza

Here are a few other ideas:

Use Sloppy Joe meat as a topping for baked potatoes. Sprinkle with cheese, chopped green onions and a dollop of sour cream.

Use Sloppy Joe meat as a topping for nacho. Spoon meat over tortilla chips, sprinkle with shredded cheese and zap in the microwave for a few seconds.

Spoon Sloppy Joe meat onto a tortilla, sprinkle with shredded cheese, add a dollop of sour cream, and roll up.

Spoon Sloppy Joe meat into a taco shell. Serve with lettuce, chopped tomatoes, shredded cheese and sour cream.

Add an 8-ounce can of tomato sauce to Sloppy Joe meat and ladle over hot pasta. Serve with French bread and a salad.

Get creative with your Sloppy Joe recipe. Here is a Tex-Mex version that our family really likes. It can also be used with the ideas above:

Tex-Mex Sloppy Joes

Tex-Mex Sloppy Joes

1 - 1½ pounds lean ground beef

½ - 1 cup bottled salsa

1 cup ketchup

½ cup bottled barbecue sauce

1 tablespoon Worcestershire sauce

frozen garlic Texas toast (or make your own)

1 cup shredded Mexican blend cheese

Garnish:

sour cream

pickled jalapeño peppers

Sauté ground beef in a large skillet until done; drain well.

Return meat to skillet and add salsa, ketchup, barbeque sauce and Worcestershire sauce.

Simmer for 10 minutes.

While meat mixture simmers, prepare Texas toast according to package directions.
Serve beef mixture over toast; sprinkle with cheese.

Serve with sour cream and pickled jalapeño peppers.

A cookie bar by any other name would taste as sweet...Magic Cookie Bars/Seven Layer Bars/Hello Dolly Bars

2011-02-28T08:09:00.005-06:00

These bars are another blast for the past. Back in the day, one rarely attended any finger food function where a platter of Magic Cookie Bars wasn’t amongst the offerings!

These treats have a couple of other aliases. One is Seven Layer Bars, as they contain seven layers, if you use all the ingredients on the list - butter, graham cracker crumbs, coconut, chocolate chips, butterscotch chips, nuts, and condensed milk. Because we all tend to tweak recipes to fit our family’s taste, many variations of these bars immerged. Omitting an ingredient, such as the coconut or using only one flavor of chips, reduces the number of layers, making Seven Layer Bars no longer the best choice of names for these treats! Thus, the bars also became known as Hello Dolly Bars and Magic Cookie Bars.

Whatever you choose to call them, these bars are yummy and easy to make! Larry said his mom made these often when he was growing up! They're one of his favorites! These bars keep really, really well, when stored in an air tight container!

Here is the “vintage” recipe along with a newer version, which uses a brownie mix for the crust. Enjoy!

Magic Cookie Bars

Magic Cookie Bars (a.k.a. Hello Dolly Bars and Seven Layer Bars)

For a twist, try different flavors of graham cracker crumbs. Vanilla wafer crumbs can be substituted for the graham cracker crumbs!

1½ cups graham cracker crumbs

½ cup butter, melted

1 (14-ounce) can sweetened condensed milk

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

1 cup flaked coconut

1 cup chopped nuts

Preheat oven to 350 degrees.

Melt butter in a 9x13-inch inch pan.

Sprinkle cracker crumbs over melted butter.

Press crumb mixture into the bottom of the prepared pan.

Layer evenly the coconut, chocolate chips, and nuts.

Pour condensed milk over top.

Bake at 350 degrees for 25 - 30 minutes.

Cool slightly and run a knife around edges of pan while bars still warm.

Let cool completely in pan.

Cut into bars.

Magic Brownie Bars

Magic Brownie Bars

½ cup butter, melted

1 (approximately 20-ounce) box brownie mix

1 cup shredded coconut

1 cup butterscotch chips

1 cup semi-sweet chocolate chips

1 cup chopped pecans

1 (14-ounce) can sweetened condensed milk

Preheat oven 350.

Melt butter in a 9x13-inch inch pan.

Sprinkle brownie mix over melted butter.

Top with coconut, butterscotch chips, chocolate chips and pecans.

Drizzle with sweetened condensed milk.

Bake about 30 minutes or until edges are bubbly.

Remove from oven and cool slightly.

Run a knife around edges of pan while bars still warm.

Cool thoroughly before cutting into bars.

Tuesday's Tip: Making Good Use of Aging Fruit

2011-02-22T14:37:00.008-06:00

But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control; against such things there is no law.

—Galatians 5:22-23

There was a great segment on The Early Show this morning! Erica Hill spoke with Sarah Humphreys, of Real Simple magazine, about out-of-the-box uses for lemons. My favorite use was using a lemon as a party pick disposer. Watch the segment here, New Uses for Lemons, for clever ideas on using lemons for everything from a non-toxic strain remover for cutting boards and laundry to helping keep your brown sugar soft.

Lemons are one of the four fruits that we keep on hand at our house, along with grapes, apples, and bananas.

Grapes, apples and lemons have great “staying power” and keep in the fridge a good, long while! Most of the time I buy apples and lemons by the bag, as they are usually less expensive this way. Generally, we eat most of the bag of fruit before it ruins. However, it seems we never quite eat it all.

I shared with you the cute and clever Homemade Potpourri Kit I received from a couple of students at Christmas. This gave me a great idea for using those apples and lemons I usually end up tossing or running through the food disposer to help freshen the drain.

Homemade Kitchen Simmer

When apples and lemons are on their last leg, I now simmer them with a cinnamon stick and a few cloves on my stovetop and enjoy the nice aroma. I set a timer when I do this, so that I don’t forget to keep an eye on the water level. Even on simmer, the liquid will evaporate over a few hours’ time. When you’re finished simmering this homemade potpourri, run it through your disposer along with a few ice cubes! Your drain will be freshened and your disposer blades sharpened at the same time!

The only problem I have encountered with making this homemade kitchen simmer is that it sure "throws a hankerin’ on ye" for some hot apple pie!

Although bananas have a fairly limited “shelf life”, they are very easily frozen and used for banana bread and other baked goods calling for mashed bananas! Just pop the bananas, peel and all, into a zippered freezer baggie. When ready to use, remove amount needed for recipe from bag, peel and mash! That’s it!

Frozen bananas also work great for smoothies! Plain, old frozen bananas slices make a great snack, especially on a warm summer afternoon! Just peel, slice, and freeze in a single layer on a wax paper-lined cookie sheet. Pop frozen slices into a zippered freezer bag. When ready to enjoy, remove the desired amount of slices from the baggie. For an extra special treat, drizzle frozen banana slices with a bit of chocolate syrup!

Grapes freeze well! As a matter of fact, frozen grapes are one of MC's all-time favorite snacks. When she was small, I bought large bags of grapes solely for the purpose of freezing them for her and her friend, Anna. After a long afternoon of swinging and bike riding, they would plop down of the back steps with that big bag of frozen grapes and eat their fill! What a sweet memory!

You want to freeze grapes while they're still fairly fresh. Many times I end up freezing grapes when I've bought a bunch and realize we're going to be out of town or out of pocket and the grapes are probably going to go uneaten. I also freeze grapes when they're on sale - a great treat at a great price!

To freeze grapes, rinse and allow to air dry. Place them in a single layer on a cookie sheet and freeze. Transfer frozen grapes to a large zippered freezer bag. Or, for "individual servings", place frozen grapes in zippered snack size bags, and then place the small bags into one large zippered freezer bag. Frozen grapes are the perfect grab-n-go snack!
Word of Caution: Don't serve frozen grapes to very small children, as they could pose a choking hazard!

Mocha Bars

2011-02-13T21:50:00.003-06:00

I made Mocha Bars for Sunday School this week! We all thought they were yummy!

Mocha Bars

The tasty combination of chocolate and coffee give these moist little bars their name! Serve them with a hot cup of Joe for breakfast, dessert or as an afternoon snack!

1½ cups baking mix

1 cup packed brown sugar

½ teaspoon ground cinnamon

2 tablespoons instant coffee granules

1 cup chocolate chips

1 cup coarsely chopped pecans

½ cup water

2 tablespoons melted butter

1 egg

Glaze:

1 cup powdered sugar

1 tablespoon melted butter

1 to 2 tablespoons cold brewed coffee or milk

Heat oven to 350°F. Coat a13x9-inch pan with a baking spray, such as Baker’s Secret.

In medium bowl, combine first four ingredients until well blended. Make a well, and add wet ingredients. Stir just until moistened.

Spread batter into prepared pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

In small bowl, mix glaze ingredients until smooth and thin enough to drizzle.

Drizzle or spread glaze over warm bars.

Tuesday's Tip: Easy Valentine's Day Dessert: Cherry or Strawberry Cheesecake Pie

2011-02-07T23:33:00.001-06:00

Valentine's Day is just around the corner! Show the special people in your life a little love with something from your kitchen! Below is one of those oldie-but-goodie easy recipes, Cherry (or Strawberry) Cheesecake Pie! Larry loves this pie! It has been a good while since I have made it.

Maybe I'll whip one up next Monday!

For an extra special presentation, print Valentine's gift cards for your homemade goodies here!

Cherry (or Strawberry) Cheesecake Pie

1 (9-inch) homemade* or prepared graham cracker crust

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (21-ounce) can cherry (or strawberry) pie filling, chilled

½ cup lemon juice

1 teaspoon vanilla extract

With an electric mixer, beat cream cheese until fluffy.

Add condensed milk and mix thoroughly.

Add lemon juice and vanilla.

Pour filling into crust and chill for 2 hours.

Top with cherry or strawberry pie filling before serving.

Refrigerate leftovers.

*Graham Cracker Crust

1½ cups finely ground graham cracker crumbs

1/3 cup granulated sugar

6 tablespoons butter, melted

Combine crumbs, sugar and melted butter until well blended .

Press mixture into a 9-inch pie plate.

Chill for about an hour and fill.

If you prefer a baked crust:

After pressing mixture into pie plate, bake at 375 degrees for 7 minutes.

Cool and fill.

Chili-Cheese Sausage Squares

2011-02-06T11:48:00.005-06:00

Brother Ken is sharing a series of sermons from
1 John. This is a wonderful book! Here was my favorite verse from today's message:

1 John 3a

See what great love the Father has lavished on us, that we should be called children of God!

And that is what we are!

How incredible! God has shown Christians His great love in allowing us to be called “his children” and that is not just what we are called,
but what we are!

I carried these to Sunday School today. I hadn't made these little squares in ages!
I really forgot how good they are!

Chili-Cheese Sausage Squares

These squares are very moist and tasty! You can omit the green chilies, if you like! We like them both ways! Although these are great for breakfast, they make a great appetizer for anytime of day!

1½ cups baking mix

1 cup milk

4 tablespoons mayonnaise, divided

1 pound pork sausage, browned and drained

1 egg

2 cups grated sharp cheddar cheese

1 (4-ounce) can chopped green chilies

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

Combine baking mix with milk and 2 tablespoons of the mayonnaise; pour into prepared dish. Batter will be relatively thin.

Sprinkle sausage over batter.

Beat egg with remaining mayonnaise, cheese and chilies.

Spread over sausage.

Bake for about 20 – 25 minutes, or until done and golden brown.

Cut into squares and serve.

Fiesta Cornmeal Biscuit Casserole

2011-02-04T07:02:00.000-06:00

Fiesta Cornmeal Biscuit Casserole

Yum!

Fiesta Cornmeal Biscuit Casserole

We like this served with a dollop of sour cream!

1½ pounds ground beef

1 packet taco-seasoning mix

1 (8-ounce) can tomato sauce

1 (16-ounce) can kidney beans, un-drained

1 (11-ounce) can Mexicorn, drained

2 cups shredded cheddar cheese, divided

Cornmeal Biscuits (recipe below)

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

In a large skillet, sauté ground beef until done; drain.

Add taco-seasoning mix according to package directions, except use the ¾ cup water.

Add the kidney beans and corn; bring to boiling.

Meanwhile, make Cornmeal Biscuits.

Spoon hot meat mixture into prepared baking dish and top with 1½ cups of the cheese.

Place biscuits on top of hot mixture and bake for 20 minutes or until biscuits are done.

Sprinkle with remaining ½ cup of cheese.

Let stand for 5 minutes.

Cornmeal Biscuits

1½ cups baking mix

½ cup yellow cornmeal (I use ½ cup of Jiffy Corn Muffin Mix.)

½ cup milk

Combine baking mix and cornmeal in a mixing bowl.

Make a well and add milk, stirring just until dry ingredients are moistened.

Knead about 20 times on a floured surface.

Roll or pat out about ½ -inch thick and cut with a 2-inch biscuit cutter.

Place on top of casserole.

Buttery Biscuits

2011-02-03T11:54:00.002-06:00

My blogging buddy, Mub, asked about substituting butter for the shortening in my Square Biscuits recipe from Tuesday. Mub hails from “up North” and now lives way over in the Netherlands. So, bless her heart, I am sure she has no idea how much controversy this innocent question can spark amongst a group of Southern cooks!

You may ask, is there really a big difference in using one fat over the over? In a word, yes. It is all about texture versus flavor.

Shortening = tender, crisp and dense biscuits

Butter = flaky, flavorful and light biscuits

What accounts for the difference in texture? Water!

Butter is about 17% water. Shortening contains no water.

So, what did a little water ever hurt?

The more water there is in dough, the more active gluten created. The more gluten present in dough, the tougher the dough.

Again, it is really a trade off:

Butter = Flavor

Shortening = Tenderness

There are generally four camps in the Butter vs. Shortening in Biscuits Debate:

Camp One: These folks wouldn’t dream of getting butter anywhere near their biscuit dough. They love the tender texture that shortening provides. Most will concede to brushing a little melted butter over their biscuits after baking.

Camp Two: This group is all about flavor! They’ll take that unbeatable buttery flavor over texture any day of the week!

Camp Three: These folks are the peacemakers. They’ll use half butter and half shortening in their dough, trying to have the best of both worlds. Alternatively, they will use butter flavored shortening, again looking for that perfect compromise.

Camp Four: These folks use butter or shortening depending on their mood. As I never met a biscuit I didn’t like, I fall into this camp!

Here’s my simple recipe for Buttery Biscuits:

Buttery Biscuits

Buttery Biscuits

You can play around with the amount of butter in this recipe, which calls for a whole stick. You can reduce it by half and still have a decent biscuit.

2 cups self-rising flour

½ cup butter, cut into thin cubes

¾ cup buttermilk, milk, cream or half and half

melted butter

Preheat oven to 450 degrees. Lightly coat a baking sheet with cooking spray.

Measure flour into bowl.

Cut butter into flour until it resembles coarse crumbs.

Make a well in the center of dry mixture and add milk all at once.

Using a fork, stir just until moistened.

Turn the dough out onto a lightly floured surface.

Knead the dough by gently folding and pressing dough for 4 -5 strokes or until dough is nearly smooth.

Pat or roll dough to 1/2 -inch thickness.

*Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.

Place biscuits on prepared baking sheet.

Bake for 10-12 minutes or until golden brown.

Remove from oven and brush with melted butter.

*Or, cut into squares.

Tuesday's Tip: Breakfast for Supper/Weeknight Square Biscuits

2011-01-31T23:08:00.001-06:00

Our family, like many other Southern clans, enjoys having breakfast for supper. We usually do this once a week, especially during the winter months. I rarely cook a full breakfast during normal breakfast hours, so we all look forward to eating these dishes at night.

There are several benefits to the breakfast-at-night meal. Not only are these foods tasty, they are generally fairly economic and easy to prepare. We keep it simple. Most nights Larry makes omelets, and I make a pan of Weeknight Square Biscuits, which we enjoy with a bit of butter alongside our omelets and as “dessert” with jelly or syrup.

My Weeknight Square Biscuits are quick and easy to make. There's no rolling or cutting out required! And, there's no leftover dough scraps!

Pat dough into a square on lightly floured surface.

Use a large spatula to lift dough into prepared pan.

Cut dough into squares.

Brush hot biscuits with melted butter!

Weeknight Square Biscuits

The secret to baking light, fluffy biscuits is to not over work the dough. Once the liquid is combined with the flour, stir just until dough comes together.

2 cups self-rising flour

1/3 cup shortening

1 cup (approximately) milk or buttermilk

Preheat the oven to 400 degrees. Coat an 8x8-inch baking pan with cooking spray.

Measure flour into a bowl.

Cut shortening into flour. (I usually start with a fork, move to a pastry cutter and finish by rubbing the flour mixture through my hands a few times. You are trying to achieve a texture much like cornmeal.)

Once shortening is cut in, form a well in the middle of the flour mixture and add the milk.

Use a fork to gently combine the flour and milk, working dough as little as possible.

Lightly sprinkle work surface with all-purpose flour.

Place dough on floured work surface and knead 3 -4 times.

Pat kneaded dough into a ½-inch thick square.

Using a large spatula, lift dough into prepared pan, and gently pat dough so that it covers the bottom of the pan.

Cut the dough into even squares. (I cut mine into 9 squares.)

Pop pan into preheated oven and bake for 10-12 minutes.

Remove from oven and brush with melted butter.

Run a knife back through the cutlines.

Enjoy!

Blue Cheese Chicken Mac-n-Cheese

2011-01-30T22:33:00.001-06:00

blue cheese n. A semisoft cheese made of cow's milk and having a greenish-blue mold and strong flavor.

Also called bleu cheese.

Blue Cheese Chicken Mac-n-Cheese

Blue Cheese Chicken Mac-n-Cheese

For a great side dish, just omit the chicken!

1 (8-ounce) package macaroni noodles

2 tablespoons butter

2 tablespoons flour

1¾ cups milk

2 cups sharp cheddar cheese, shredded

1 (4-ounce) package crumbled blue cheese

kosher salt and freshly ground pepper, to taste

2 cups shredded, cooked chicken

½ cup panko bread crumbs

2 tablespoons butter, melted

Preheat oven to 375 degrees. Coat a 2-quart baking dish with cooking spray.

Cook noodles according to package directions.

While noodles are cooking, melt 2 tablespoons of butter in a sauce pan over medium heat.

Whisk in flour and cook, stirring constantly, for 1-2 minutes.

Slowly add milk; cook, stirring frequently, until mixture thickens.

Add cheeses, stirring until cheese is melted.

Season cheese sauce with salt and pepper to taste.

Gently combine the pasta, shredded chicken and cheese sauce and spoon into baking dish.

Toss breadcrumbs with melted butter and sprinkle over top of noodle mixture.

Bake for 20-25 minutes or until the cheese is bubbly and the topping is golden brown.

Simply Marvelous Cookie Bars

2011-01-26T23:13:00.002-06:00

This recipe is one that my blogging buddy, Emily, posted on her blog, Marvelous Recipes, a couple of weeks back. When I saw it, I knew I had to give it a try! Emily is a genius at coming up with recipes that use ingredients that most of us keep on hand. So it is with Simply Marvelous Cookie Bars. I found all the needed ingredients right in my fridge and pantry! You'll find tons of yummy, easy recipes on Emily's blog. Be sure to click over and pay her a visit!

Simply Marvelous Cookie Bars

Simply Marvelous Cookie Bars

These easy-to-make bars have nice chewy texture, and the combination of chocolate and toffee is deletable!

1 (14-ounce) can sweetened condensed milk

1 egg, slightly beaten

1 (18.25 oz.) box yellow cake mix

1 cup chopped walnuts or pecans

1 (12 oz.) package semisweet chocolate chips

1/2 of an 8-ounce package Heath Bits ‘O Brickle

Preheat oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray.

In a large mixer bowl, stir together the sweetened condensed milk and egg until well blended.

Stir in the cake mix (dry) and chopped nuts; spread mixture in bottom of prepared pan.

Sprinkle with the chocolate chips and Bits ‘O Brickle.

Bake for 25 to 30 minutes.

Cool before cutting.

Makes 24 cookie bars.

Get more great sweet recipes at the Sweet As Sugar Cookies Linky Party:

Mac-n-Cheese Soup

2011-01-26T08:39:00.000-06:00

Rotini is a short (about 1½ inches), corkscrew-shaped pasta. Its name derives from the Italian word for twists. These tight twists help rotinin cling to sauces at bit better than some other pasta varieties.

Mac-n-Cheese Soup

Mac-n-Cheese Soup

We actually prefer this with rotini noodles, which are a bit firmer than macaroni. If using macaroni, be careful not to overcook the noodles, or they will become mushy.

1 (13 3/4 ounce) cans reduced-sodium chicken broth

1 cup elbow macaroni

¼ - ½ cup finely chopped or grated onions

3 tablespoons butter

3 tablespoons flour

1 teaspoon mustard powder

2½ cups milk

1½ cups shredded sharp cheddar cheese

Garnishes:

Shredded cheese

Cooked and crumbled bacon

Chopped green onions or chives

Bring chicken broth to boil in 2-quart saucepan.

Add macaroni; boil 7 minutes, stirring occasionally.

While macaroni is cooking, sauté onion in butter in a 3-quart saucepan until tender, about 3 minutes.

Whisk flour into onion mixture.

Gradually add milk to flour mixture, stirring constantly until thickened.

Add cheese; stir until smooth and cheese is melted.

Add macaroni; stir well.

Ladle into bowls and top with garnishes of choice.

Yummy served with Texas cheese toast.

Tuesday's Tip: Cocoa/Mocha Mix

2011-01-24T22:06:00.007-06:00

Gifts from the kitchen are a real treat! Everyone's time is so limited. I truly feel special when someone makes something homemade for me! This year I want to try to share a neat gift idea from the kitchen on the week of the 25^theach month. The holidays are always so busy, and I don’t always get to share a lot of ideas during that time. We’ll see how it goes…

My friend, Donna, brought this big container of cocoa mix to our house just as it began to snow one afternoon a couple of weeks back. What a treat! We made cups of this delicious beverage immediately. Donna probably hadn’t even gotten out of the drive when we started! I do believe this is the best cocoa mix I’ve ever tasted. Yummy! Donna got the recipe from a mutual, sweet friend of ours, Jennifer. I just love how a great recipe gets shared from friend to friend to friend!

A container of this mix makes a perfect gift for Christmas, Valentines, Hostess Happy, or National Hot Cocoa Day, which is celebrated each year on December 12th!

Hot chocolate was invented by the Swiss, who first thought to shave a bar of chocolate and mix it with hot milk. Cocoa powder was invented by the Dutch. Many thanks to our Scandinavian friends for sharing their delectable inventions with the rest of us!

More than 2,000 years ago, the enjoyment of chocolate began as a spiced, cold beverage, which was consumed by the Olmecs, Mayas and Aztecs.

“The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink (cocoa) permits a man to walk for a whole day without food.”

~Montezuma - Aztec Emperor (c. 1480-1520)

For a really cute gift, tie a measuring scoop and/or small whisk onto the container with a pretty ribbon. For an extra special presentation, you could nestle a container of this cocoa mix in a basket with a couple of mugs, a bag of mini marshmallows, a measuring scoop, and a small whisk!

Our Cocoa Mix is going fast!!!

Cocoa Mix

This mix makes a great mocha drink, too. Just substitute fresh, hot coffee for the water!

1 pound (3½ cups) powdered sugar

12 ounce container (2 cups) coffee creamer

1 pound (3½ cups) Nestle Quik instant mix

1 box (1 pound 6 ounce) powdered milk

Mix all ingredients together well.

Use approximately 1/2 cup with hot water to make cocoa.

Attach a card with these instructions:

Cocoa/Mocha Mix

Combine 1/2 cup mix with one cup hot water or coffee.
Enjoy!

Chocolate Chip Peanut Butter Cookies Bars

2011-01-23T18:32:00.005-06:00

When I opened my fridge Saturday afternoon to see what I could find to make for Sunday school this week, I found two rolls peanut butter cookie dough that were very near their “use by date.” Doing a quick Google search for a recipe that would work with ingredients I had on hand, I found this one on Pillsbury’s site. With a little tweaking to accommodate the ingredients I had in the pantry, I came up with Chocolate Chip Peanut Butter Cookie Bars!

Don't be afraid to play around with recipes! You never know what delight dish you might create. Even if you flop, as I so often do, you'll learn something from trying - even if it is just what not to do!

It's like peanut butter and chocolate. Each is great, but they're better together.

~ Richard Whitehead

Chocolate Chip Peanut Butter Cookies Bars

Chocolate Chip Peanut Butter Cookies Bars

Cut into small squares. As you can image, these are very rich.

1 jar (18-ounce) peanut butter
1/2 cups powdered sugar
1 teaspoon vanilla extract
2 rolls (16.5 oz) refrigerated peanut butter cookie dough
1 bag (12-ounce) milk chocolate chips

Heat oven to 350 degrees. Lightly coat 9x13-inch baking dish with cooking spray.
In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended.
Crumble one roll of the cookie dough into prepared baking pan.
Press dough evenly in bottom of pan.
Press peanut butter mixture evenly over dough.
Sprinkle with chocolate chips.
Crumble and evenly sprinkle remaining roll of cookie dough over peanut butter mixture and press lightly.
Bake 25 to 30 minutes or until golden brown and firm to the touch.
Cool completely before cutting into squares.

Get more great sweet recipes at the Sweet As Sugar Cookies Linky Party:

Tamale Soup

2011-01-21T07:37:00.002-06:00

“A year of snow, a year of plenty.”

~French Proverb

This has ended up being “Soup Week.” It is certainly soup weather! We got a bit more snow and ice last night. Much like people who feel they bring on a rain by washing their cars, we have decided we brought on this unusually snowy, icy weather for our area by getting MC a puppy for Christmas. It sure is cold taking a doggie out in the inclement weather! Big bowls of hot soup have been perfect for warming us up!

Tamale Soup

Tamale Soup

I have made this soup for years, tweaking it from time to time as my kids’ taste developed and different tomato products came onto the market. This is my latest version!

Ingredients:

1 pound ground chuck, browned and drained

2 cans Mexicorn, drained

1 can beef broth

1 packet taco seasoning (or 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon salt)

2 (15-ounce) cans tomato sauce for chili

2 (15-ounce) cans beans, drained (kidney beans, pintos, black beans - all of one or a combination)

1 (24-ounce) box frozen beef tamales (See note.)

Garnish:

shredded cheese, sour cream, chopped green onions

Combine all ingredients, except tamales.

Simmer until flavors are blended.

20 minutes before serving, remove tamales from the freezer and allow to thaw just a bit, about 10 minutes. Cut the tamales into one-inch pieces and add to soup. Simmer about 10 minutes.

Ladle into bowls, and top with garnishes of choice.

Serve with tortilla or corn chips.

NOTE: If frozen tamales are not available, you can use canned. Drain, remove paper, and slice into one-inch pieces. Right before serving, add canned tamales to the soup and just heat through. Stir gently. Canned tamales will fall apart easily in this recipe.

Julie's Taco Soup

2011-01-19T22:55:00.005-06:00

“A blessed thing it is for any man or woman to have a friend, one human soul whom we can trust utterly, who knows the best and worst of us, and who loves us in spite of all our faults.”

~ Charles Kingsley

“There is nothing like a plate or a bowl of hot soup, it's wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day at the office or the shop, rain or snow in the streets, or bad news in the papers.”

~ Louis P. De Gouy

My dear friend, Julie, fed my kids several times over the past few months, while my dad and Larry were recuperating. Julie is a great cook, and the kids really enjoy getting to visit with her! While they love everything she makes, I do believe this is their favorite. MC even asked me one day – “Can you eat Taco Soup for breakfast?”

I know there are tons of recipes out there for Taco Soup. The first time I heard of Taco Soup was more than twenty years ago, when my friend Mrs. Frances got the recipe from a relative out in Texas. She passed it on to her daughter-in-law, Judy, who passed it on to me! That is my favorite thing about recipes! I think a recipe is the best gift you can give or receive! And, it’s free!!

This recipe is one Julie created. It is a great choice for those who aren’t crazy about chunks of tomatoes in their soup. This would include my kids – and Julie! Using tomato juice is the perfect solution – all the flavor, without the chunks!

Julie’s Taco Soup

Julie’s Taco Soup

I have included Julie’s tips! I love cooking notes!

1 quart of tomato juice

1 package taco seasoning

1 package ranch dip mix

1 can dark red kidney beans

1 can black beans

1 can white shoe peg corn

1 can other corn (Sometimes I use Mexicorn, and sometimes I get this new kind called chipolte corn.)

1 pound browned ground beef ( I probably don't always use a whole pound, just kind of put in till it looks right.)

It doesn't have to be cooked long, but it does seem to have more flavor if it simmers several hours.

When I serve it, I usually serve it over corn chips and put a spoon of sour cream and shredded cheese on top.

Tuesday's Tip: All shook up - over flour shakers!

2011-01-18T15:27:00.004-06:00

Elijah and the Widow at Zarephath

Some time later the brook dried up because there had been no rain in the land. Then the word of the LORD came to him: “Go at once to Zarephath in the region of Sidon and stay there. I have directed a widow there to supply you with food.” So he went to Zarephath. When he came to the town gate, a widow was there gathering sticks. He called to her and asked, “Would you bring me a little water in a jar so I may have a drink?” As she was going to get it, he called, “And bring me, please, a piece of bread.”

“As surely as the LORD your God lives,” she replied, “I don’t have any bread—only a handful of flour in a jar and a little olive oil in a jug. I am gathering a few sticks to take home and make a meal for myself and my son, that we may eat it—and die.”

Elijah said to her, “Don’t be afraid. Go home and do as you have said. But first make a small loaf of bread for me from what you have and bring it to me, and then make something for yourself and your son. For this is what the LORD, the God of Israel, says: ‘The jar of flour will not be used up and the jug of oil will not run dry until the day the LORD sends rain on the land.’”

She went away and did as Elijah had told her. So there was food every day for Elijah and for the woman and her family. 16 For the jar of flour was not used up and the jug of oil did not run dry, in keeping with the word of the LORD spoken by Elijah.

1 Kings 17:7-16

This is one of my favorite stories from the Bible. What a testimony to God’s willingness to use people! What a testament to His faithfulness!

Flour Shakers!

I love my handy dandy Pampered Chef shaker for sprinkling flour onto the surface where I roll out dough for biscuits, pie crusts, rolls, etc. These shakers are widely available. If possible, get one with a cover, like the one from PC. This seal helps keep the flour fresher longer!

If you don’t have a shaker, make one using an emptied spice bottle. Be sure to wash it and air it out really well to eliminate any remaining flavor from the spice.

Another trick is one your grandmother may have used. Past generations were great recyclers! You will need a jar with a metal lid. Jam-size jars work great! With a nail and hammer, carefully punch holes in the metal lid. (If you “talk sweet to him,” your hubby might just do this for you!) Fill jar with flour, screw on the lid and shake away!

To me, the best substitute for a flour shaker is a plain, ol’ tea strainer. It works great! Simply spoon a bit of flour into the strainer and shake! Honestly, because of its convenient location near my work surface, I grab my strainer as often as I do my shaker!

If you don’t work with dough often, store your shaker in the fridge to keep the flour fresher longer, or just don’t place a lot of flour in the shaker, so that it gets used while the flour is still at its best.

Also, only use all-purpose flour for sprinkling on your work surface, even if your dough is made with self-rising flour. The leavening agents in self-rising flour can leave a chalky, bitter film on your baked goods.

Happy shaking! Happy baking!

Celebration Village Chicken and Wild Rice Soup

2011-01-17T21:03:00.004-06:00

For you were called to freedom, brothers. Only do not use your freedom as an opportunity for the flesh, but through love serve one another. For the whole law is fulfilled in one word: “You shall love your neighbor as yourself."

Galatians 5:13-14

Our Sunday School lesson this week was on serving others. Doesn't the verse above do a wonderful job of reminding Christians of God's calling upon our lives? How humbling to think that the God of all creation wants to use me to bestow His blessings upon others! Astounding! Opportunities abound if I am only alert and faithful!

All that remains of our nice snow from last week are a handful of half-melted snowmen scattered around town. It was fun while it lasted, and our family had no injuries this time, much unlike the mishap we experienced during our bout with frozen precipitation back in December, when Larry fell, broke three ribs and punctured his lung, which landed him in the hospital for a couple of days. Poor guy! For those who may not be familiar with Dixie weather in the winter, we rarely get a pretty snow, but we do generally experience a freeze over or two each winter. Thankfully, these icy conditions are usually short lived, but we are accident riddled while it is on the ground – especially from falls occurring on paved areas such as steps, sidewalks and parking lots. I thought you guys might enjoy this little group of photos I took last week:

How to Triple the Value of Your Dust Pan...

Take an ordinary Dollar Tree dust pan and place it on the laundry room floor.

Let one of your kids step on it and break it.

Let hubby use a dollar's worth of duct tape repairing its inside and...

two dollar's worth of duct tape repairing its outside...

Value Tripled!!!

Real value of a duct tape-repaired dust pan, which is now sturdy enough to be used as sidewalk clearing equipment by a Southern woman who doesn't want any more broken bones at her house...

PRICELESS!!!

All kidding aside, the snow was fun and gave all of us an opportunity to slow down for a few days, enjoy our families, and minister to others. Just as the snow began to fall, our sweet friend Donna came to our door with a huge bowl of hot soup and a large container of yummy hot cocoa mix! What a blessing! This is a great soup recipe! We all loved it! Donna said this is the soup that is served at Celebration Village, a local charitable event for an area hospice facility, Sanctuary Hospice House. This facility is a haven for hurting patients and their families! We are blessed to have it in our area. Donna was kind enough to share the recipes for both the soup and cocoa mix. Donna is a blessing to our family, our church and our community! She has a true servant's heart! Here is the soup recipe:

Celebration Village Chicken and Wild Rice Soup 

Celebration Village Chicken and Wild Rice Soup

1 small onion, chopped
1 cup shredded carrots
5 cups water
1 package Uncle Ben's Wild Rice (fast cooking kind)
1 (10-ounce) package frozen chopped broccoli
2 cups chopped cooked chicken
1/2 pound Velveeta cheese, cubed
1 (10-ounce) can cream of chicken soup
Sauté onion and carrots in a lightly greased Dutch oven for 5 minutes.
Add water, seasoning packets from rice, broccoli, and chicken.
Bring to a boil and stir in rice.
Reduce heat, cover and cook for 5 minutes.
Add cheese and soup, stirring constantly until cheese melts.
Sticks easily, so be careful!
Freezes well.
Makes 10 cups.

Sausage Ranch Squares

2011-01-13T21:09:00.001-06:00

Sausage Ranch Squares

Sausage Ranch Squares

I made these for Sunday school last Sunday. I created them with things I had in the fridge. I thought they were pretty good! Everyone said they really liked them!

1 tube refrigerated pizza dough

1 pound ground sausage, browned and drained

½ cup ranch salad dressing

2 cups grated pizza blend cheese

Preheat oven to 400 degrees. Coat an 15x10-inch pan with cooking spray.

Press dough into prepared pan.

Combine sausage and ranch dressing. Spread over dough.

Sprinkle with cheese.

Bake until golden brown, about 10 minutes.

Cut into squares.

Tuesday's Tip: When life hands you snow, make snow ice cream!

2011-01-11T07:40:00.006-06:00

He says to the snow, 'Fall on the earth,' and to the rain shower, 'Be a mighty downpour.'
Job 37:6

Although we rarely get to build the "real" thing, we ingenious Southerners won't go without! We still manage to find ways to have snowmen in our yards!

This is our "Frosty the Bird Feeder," with real snow on the ground!

Here in the sunny South, we rarely get the kind of snow we received on Sunday. Because our snows are "here today and gone tomorrow," we are all crazy about a good snow down here! We know Northerners laugh at us for the way we take on over a few flakes, and that people who live in the snowy regions get just as tired of the snow by winter's end as we do of summer's heat and humidity here. But honestly, we just can't help ourselves! We're crazy for a bit of snow!

Christmas was made extra special this year in our neck of the woods, because we woke to thin blanket of beautiful, white powder. According to the local news station, it was the first white Christmas in our area since the 60's. Our kids have always wanted a white Christmas, and even as teenagers, they were thrilled to finally get one!!

To have a second snow fall - and one of more than 6-inches! - only a couple of weeks later was truly a treat! Schools and businesses closed. Families broke out the sleds. Snow ice cream was made. Fun was had by all!!

Snow Ice Cream

Snow Ice Cream

With this very simple recipe you can quickly make a big bowl of yummy vanilla or chocolate snow ice cream. We usually just make vanilla and let the chocolate lovers add the syrup to their individual servings. My kids call this - "a gift from God - literally!" If there are any leftovers, spoon into a plastic container and pop it into the freezer to enjoy another day!

8 cups clean snow

1 (14-ounce) can sweetened condensed milk

¼ - ½ cup chocolate syrup, if making chocolate snow ice cream

Place snow in a large bowl.

Pour condensed milk over snow.

Add chocolate syrup, if using.

Mix to combine.

Spoon into bowls and serve immediately.

Tuesday's Tips: Freezing Cranberries/Using Christmas Cards to Pray

2011-01-03T22:56:00.000-06:00

With the close of the holidays, cranberries can be had for a song right now! It is a great time to buy a few bags and freeze them. Freezing cranberries is super easy and allows us to enjoy our cranberry recipes throughout the year! Not many (if any!) of our small grocery stores here in the rural South have the freezer space available to stock frozen cranberries. Luckily, dried cranberries are readily available, but they don’t work well for all recipes. Frozen cranberries can be easily substituted for fresh cranberries in many, if not most, instances. Here’s an easy, convenient way to keep some on hand:

Dump cranberries in a colander and wash well, removing any damaged or blemished berries.

Pour washed cranberries onto trays lined with paper towels and allow to dry completely. Roll them around from time to time and change the paper toweling, if necessary. It is important that the berries be dry before freezing. Water on the berries will crystallize when frozen and damage the berries. It may also cause the berries to clump together.

Line cookie sheets with foil, spread washed and dried berries onto the foil-lined pans and pop into the freezer.

When berries are completely frozen, roll the foil into a funnel shape and pour berries into a labeled zippered bag. Berries will be individually frozen and easy to measure!

Receiving Christmas cards from friends, family, neighbors and acquaintances is one of my favorite things about the holidays! A great way to enjoy your Christmas cards year round, and to minister to the folks who send cards to you, is to put the cards in a basket and place it near your Bible. Each day during your prayer time, take the card on top and pray for the family who sent the card to you. After praying, place that card at the back of the stack, leaving the next card for the next day. Depending of the number of cards you receive, you should be able to pray for each family several times throughout the year!

Happy New Year!!!

2011-01-01T22:38:00.004-06:00

I hope you all had a wonderful Christmas season! Ours was quite eventful - but fun! I look forward to sharing more in the coming days.

Can you believe we have entered a new year?! I find the old adage - "The older you get, the faster time flies!" to be so true!

There is a poster with this poem and a painting of Nadine Stair in the ladies’ room at Square Books in Oxford, MS. I take time to read it each time I am there, which, at my age, is almost every time I am in the store! It reminds me to not take myself – and life – quite so seriously. I am reminded for my need to trust God more – especially with the small things of life!

IF I HAD MY LIFE TO LIVE OVER

I'd dare to make more mistakes next time.

I'd relax, I would limber up.

I would be sillier than I have been this trip.

I would take fewer things seriously.

I would take more chances.

I would climb more mountains and swim more rivers.

I would eat more ice cream and less beans.

I would perhaps have more actual troubles,

but I'd have fewer imaginary ones.

You see, I'm one of those people who live

sensibly and sanely hour after hour,

day after day.

Oh, I've had my moments,

And if I had it to do over again,

I'd have more of them.

In fact, I'd try to have nothing else.

Just moments, one after another,

instead of living so many years ahead of each day.

I've been one of those people who never goes anywhere

without a thermometer, a hot water bottle, a raincoat

and a parachute.

If I had to do it again, I would travel lighter than I have.

If I had my life to live over,

I would start going barefoot earlier in the spring

and stay that way later in the fall.

I would go to more dances.

I would ride more merry-go-rounds.

I would pick more daisies.

Nadine Stair,

85 years old

I came across this quote this week and found it thought provoking:

God did not give us a "Rewind" button for our lives. He only gave us "Pause" and "Forward" buttons.

Isaiah 40:8 says – “The grass withers and the flowers fade, but the word of our God stands forever."

I know that there are times when I simply need to “pause” and allow God to speak to me and to minister to my needs through His word. In His time, He will move me “forward” and accomplish His will for my life. I wish I was quicker to recognize those times I need to pause, rather than trying to trudge forward in my own power.

As we close a chapter of our lives with the passing of 2010 and open a new one with the start of 2011, let us be reminded and encouraged that God has a plan for each new day, week, year, decade and lifetime.

Jeremiah 29:11

For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future.

Let us rejoice in the hope of our salvation:

2 Corinthians 5:17

Therefore, if anyone is in Christ, he is a new creation; old things have passed away; behold, all things have become new.

And, let us continue to grow in the wisdom, knowledge and grace of our Lord, Jesus Christ, and to tirelessly strive to be more like Him each day:

Philippians 3:13-14

No, dear brothers and sisters, I am still not all I should be, but I am focusing all my energies on this one thing: Forgetting the past and looking forward to what lies ahead, I strain to reach the end of the race and receive the prize for which God, through Christ Jesus, is calling us up to heaven.

Happy New Year!

Homemade Christmas Potpourri Kit

2010-12-13T02:07:00.007-06:00

Christmas Potpourri Kit

On Friday, I received this neat potpourri kit from two sweet, little brothers, who are in one of my classes. I thought it was a very clever gift and am looking forward to simmering it on my stovetop! I thought some of you might be looking for a good gift idea for your children’s church helpers or school teachers. Be sure to let the kids help put it together!

A cute tag and ribbon complete the kit!

Kit contents:

one small orange
one small apple
two cinnamon sticks
a handful of fresh cranberries
a few whole cloves (1 - 2 teaspoons)

It was all contained in a sheet of cellophane, tied with a pretty ribbon and had the following directions tied to the bag:

Christmas Potpourri

Slice orange and apple.
Combine all ingredients in a pot and cover with water.
Bring to a light boil and simmer on low.
Enjoy the warm scents of the season!
Merry Christmas!
Boys’ Names (I folded this portion of the tag under for privacy.)

Clever, cute, and enjoyable!

Mrs. Kat’s Wassail

2010-12-10T02:26:00.002-06:00

Mrs. Kat’s Wassail

Mrs. Kat’s Wassail

Christmas simply wouldn’t be Christmas without a batch or two or three of Larry’s mom’s wassail. It is so good! We have been asked for this recipe dozens of times. Larry usually makes it, not me. He has it down to a science. He prepared his first batch of the season to share with co-workers today. Christmastime is here!

1 gallon apple cider

1 large can unsweetened pineapple juice

1 large can unsweetened orange juice

1½ cups sugar

2 sticks cinnamon

juice of 2 lemons

Combine all ingredients. Never boil only simmer...

Bacon Cheddar Cheese Ball

2010-12-09T04:21:00.000-06:00

Bacon Cheddar Cheese Ball

Bacon Cheddar Cheese Ball

Tis the season for appetizers! I took this cheese ball to a church finger food fellowship last Sunday night. We all thought it was really good!

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package buttermilk Ranch dressing mix
½ cup “real” bacon bits
1/2 cup shredded sharp Cheddar cheese
4 green onions, chopped
chopped pecans

Combine cream cheese and ranch dressing mix in a bowl until smooth.
Add the bacon, cheese and green onions, stirring until well combined.
Shape mixture into a ball and roll in the chopped pecans.
Refrigerate for several hours or overnight.
Serve with crackers.

Green Beans with a Twist

2010-12-07T06:31:00.000-06:00

Green Beans with a Twist

Green Beans with a Twist

A simple, yummy way to prepare green beans! You could use canned or frozen green beans, but I do think fresh is best. The dish looks really festive with the bacon sprinkled on top!

4 bacon strips, chopped

1 package (32-ounces) fresh green beans

2 tablespoons butter

1 envelope ranch salad dressing mix

In a large pan (I use my cast iron Dutch oven), sauté bacon until crisp. Remove from pan with a slotted spoon and drain.

Add butter and beans to bacon drippings. Sauté beans about 10 minutes. Reduce heat and simmer until beans reach desired tenderness.

Sprinkle beans with dressing mix; toss to coat.

Just before serving, sprinkle with bacon.

Artichoke Dressing

2010-12-06T10:25:00.003-06:00

Artichoke Dressing

If you like artichokes, you’re going to “hug my neck” for this recipe! I got the recipe from friend from Louisiana, and we love it! She uses the microwave to prepare hers. I bake mine in the oven. Either method produces a delectable dish! It can be served as a side dish or as an appetizer spread. If using as an appetizer, serve with crackers. Recipe doubles easily and heats over really well. I almost like it better the second day!

1 can artichokes in water (not marinated)

1 cup dry Italian bread crumbs

½ cup olive oil

½ cup parmesan cheese

1-2 teaspoon minced garlic

1 egg

½ - 1 teaspoon salt

Process artichokes, water and egg in blender or food processor, until desired consistency is reached. I like to have some of the artichokes still in little pieces.

Combine artichoke mixture with all other ingredients.

Microwave directions:

Cook in microwave 7 minutes mixing after first 3 minutes.

For more servings, double or triple all ingredients and time in microwave.

Traditional baking method:

Bake at 350 degrees for 30 minutes.

Little Smokies and Apple Sauce

2010-12-05T15:00:00.003-06:00

Little Smokies and Apple Sauce

Little Smokies and Apple Sauce

This dish is full of flavor and so easy to make. They were a hit at Sunday School and at home!  

2 pounds Little Smokies  Sausages

1 cup applesauce  

2/3 cup brown sugar  

1 small white onion, finely chopped

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

In a large bowl, combine applesauce, brown sugar and onion.

Add sausages to sauce and toss to coat.

Pour into prepared dish.

Bake, uncovered, for about 45 minutes, stirring once.

This recipe can also be made in the Crockpot. Cook on low heat for 3 hours.

Lemon Brownies

2010-12-02T05:08:00.000-06:00

Lemon Brownies

These bars have the texture of traditional chocolate brownies, but they have an intense lemon flavor. Zest the lemon and add a bit of the zest to the glaze, if you like!

1 (18-ounce) box lemon cake mix

1 (3-ounce) package lemon gelatin

1/2 cup cooking oil

3 eggs

1 cup powdered sugar

Juice of one lemon

Preheat oven to 325 degrees. Coat a 9x13-inch pan with cooking spray.

Combine dry cake mix, dry gelatin powder, oil and eggs.

Spread batter into prepared pan.

Bake for 25 to 30 minutes or until done.

Make a glaze by whisking together powdered sugar and lemon juice until smooth.

Spoon glaze all over warm cake.

Cool and cut into squares.

Peanut Butter Candy Cookie Cups

2010-11-22T21:49:00.008-06:00

I have enjoyed this pretty display all fall. Larry and MC made it for me, and it has been a bright spot in our yard. Larry cut out the wooden pumpkins, and MC painted them. Larry even added a light for nighttime viewing! It’s hard to believe we’ll be dismantling it in a couple of days, as we decorate for Christmas!

Happy Thanksgiving to you all!!
God bless ~ Connie

O Lord that lends me life,

Lend me a heart replete with thankfulness.

~William Shakespeare

"Give thanks to the LORD, for he is good; his love endures forever."

Psalm 107:1

Peanut Butter Cookie Candy Cups

Peanut Butter Candy Cookie Cups

Although these are yummy at anytime of the year, I think they have a pretty "fallish" look to them. Kids love these!

1 (16.5-oz.) package refrigerated peanut butter cookie dough

24 bite-size Snickers, Milky Ways, or Reese’s Peanut Butter Cups

Reese’s Pieces (about 100)

Preheat oven to 350 degrees. Lightly coat miniature muffin pan with cooking spray.

Shape cookie dough into 24 balls, and place in pan. (See illustration below.)

Bake 10 - 15 minutes or until edges are lightly browned.

While still in pan, press 1 piece of candy into each cookie cup.

Return to the oven just long enough to soften candy.

Add Reese’s pieces. I lightly press mine into softened candy.

Here is how I cut my dough so that my "dough balls" are approximately the same size, helping to ensure even baking:

Cut dough in half.

Cut halves in half. This, of course, means the dough roll is now cut into fourths.

Cut each fourth into 3 slices, creating 12 slices of dough.

Cut each of the 12 slices in half.

Roll dough into balls and place in prepared pan.

I try to make sure each cookie cup contains Reese's Pieces of all three colors.

Coconut Pecan Brownies

2010-11-21T12:17:00.005-06:00

Coconut Pecan Brownies

These bars are really moist and rich!

Research tells us fourteen out of any ten individuals likes chocolate.
~Sandra Boynton

Coconut Pecan Brownies

I made these for Sunday School this morning. Everyone said they really liked them. This recipe is a simple way to dress up up a box of brownie mix.

1 box (19.5-ounce) package brownie mix

½ cup vegetable oil

¼ cup water

2 large eggs

1 (15-ounce) can coconut pecan frosting

1 (8 ounce) container sour cream

½ cup chopped pecans

½ cup miniature semi-sweet chocolate chips

Preheat oven to 350 degrees. Coat a 13 x 9-inch baking pan with cooking spray.

In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Fold in frosting and sour cream until well combined.

Spread batter in prepared pan.

Sprinkle pecans and chocolate chips evenly over top.

Bake 30 minutes or until done.

Cool completely and cut into bars.

Creamy Pasta Casserole

2010-11-16T22:31:00.005-06:00

Creamy Pasta Casserole

I wouldn't exactly call it 'cooking,' but I can make noodles.
That means I can boil water, put the pasta in and wait until it's done.
~Devon Werkheiser

There is a simple and yummy recipe, Spaghetti a la Philly, found inside the Kraft Philadelphia Cream Cheese box right now. The addition of cream cheese provides a nice little change to regular, old spaghetti. Here is a link to the recipe on their website:

http://recipes.kraftrecipes.com/Spaghetti-A-La-Philly-recipe

I tweaked it just a bit to suit our tastes. Here is my take on it:

Creamy Pasta Casserole

1 bag (12-ounces) penne pasta
1 pound lean ground beef
1 jar (24-ounce) spaghetti sauce
4 ounces cream cheese, cubed
1 cup shredded cheese of choice (cheddar, mozzarella, Italian blend)

Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with cooking spray.
Cook pasta as directed on package.
While pasta cooks, brown meat in large skillet; drain.
Return meat to skillet and stir in sauce and cream cheese.
Cook over low heat 3 - 5 minutes or until sauce is well blended and heated through.
Drain pasta and add to sauce, tossing lightly to combine.
Spoon into prepared baking dish, sprinkle with cheese, pop into oven and bake until cheese is melted, about 3 - 5 minutes.

Peanut Butter Chocolate Chip Cheese Ball

2010-11-16T07:36:00.003-06:00

Peanut Butter Chocolate Chip Cheese Ball

Peanut butter [is] the pâté of childhood.”

~Florence Fabricant

Peanut Butter Chocolate Chip Cheese Ball

I made this for Sunday School, and everyone seemed to enjoy it. My kids loved it, proclaiming it – “awesome!” It is a soft and a bit messy to work with but worth it! Double the recipe and keep one in the freezer to have on hand when needed!

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

¾ cup creamy or chunky peanut butter

3 tablespoons packed dark brown sugar

1½ cups (9 ounces) milk chocolate morsels or milk chocolate and peanut butter morsels

Graham cracker sticks and apple slices

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until well blended.

Spoon onto a bowl lined with a large piece of plastic wrap; bring up all four corners and twist tightly, forming a ball shape.

Freeze for a couple of hours or until firm enough to keep its shape.

Place morsels in flat dish, such as a plate or pie dish.

Remove plastic wrap from cheese ball and roll in morsels to completely cover, pressing morsels into cheese ball if necessary.

Place cheese ball on serving dish; cover and freeze for 2 hours or until almost firm. This can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.

Serve with graham cracker sticks and apple slices.

Cookies and Cream Cake

2010-11-10T09:23:00.004-06:00

Cookies and Cream Cake

It won't last long!

Oreo: A confection consisting of a white cream filling sandwiched between two chocolate cookies. The word Oreo comes from a Greek word meaning “appetizing.”

Cookies and Cream Cake

My kids love this cake! It is fun to make and eat! If you don’t want to spend the extra time making a layer cake, just dump the batter into a 9x13-inch pan, bake for about 25 - 30 minutes, throw on the icing, and sprinkle with crushed Oreos. If time is really tight, use a canned icing. Your kids will still love it! As you can see, my icing job is far from perfect, but my family still thought it was pretty and yummy!!

1 package (18-1/4 ounces) white cake mix

1-1/4 cups water

1/3 cup canola oil

3 eggs

1 cup coarsely crushed cream-filled chocolate sandwich cookies (I used 12 Oreos.)

Icing:

1/2 cup butter, softened (You can use shortening, if you prefer.)

4 cups confectioners' sugar

¼ cup milk

1 teaspoon vanilla extract

Garnish:

More cream-filled chocolate sandwich cookies

In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies.

Pour into two greased and floured 9-in. round baking pans.

Bake at 350° until a toothpick inserted near the center comes out clean, about 25 – 30 minutes.

Cool in pans for 10 minutes before removing to wire racks to cool completely.

For icing:

Beat the butter, sugar, milk and vanilla in a large bowl until smooth.

Spread icing between layers and over top and sides of cake.

Garnish:

Decorate the top and sides of cake with more whole or chopped cookies, if desired.

Get creative with it!

Cheesy Pesto Pizza

2010-11-09T06:51:00.004-06:00

This pizza is one of our absolute favorites, and it is so, so easy to make!

We love the frozen, prebaked pizza crusts available from Sam’s. They have a nice flavor and crisp texture, especially if baked on a pizza stone. You ask for them at the checkout counter, and they get them for you from the back. They also have frozen pizza dough balls. We personally prefer the taste and ease of use of the frozen, prebaked crusts. At less than a dollar a crust, they’re a bargain! You will need a fair amount of freezer space to store them. A great idea is to split the box with a friend! We go through them so fast, storage isn’t an issue for us!

Cheesy Pesto Pizza

"You better cut the pizza in four pieces, because I'm not hungry enough to eat six."

~ Yogi Berra

Cheesy Pesto Pizza

Chopped grilled chicken is a nice addition to this pizza!

1 large Sam’s pre-baked pizza crust, thawed (Use a Boboli crust, if you prefer.)

½ cup jarred pesto (Use more or less to suit your taste. I use Classico Traditional Basil Pesto.)

1 (5-ounce) container shredded Parmesan, Asagio and Romano cheese blend
1 cup shredded mozzarella cheese

1 cup shredded Gouda

Preheat oven and baking stone to 450 degrees.

Place crust on a pizza pan or baking sheet that you can slide it off of and onto the pizza stone heating in the oven, after you've added the toppings.

Brush pesto sauce over pizza crust.

Sprinkle on the Parmesan, Asagio and Romano cheese blend.

Top with mozzarella and Gouda.

Carefully slide pizza onto the preheated stone in the oven.

Bake 10 to 15 minutes, until cheeses are melted and crust is golden.

Sausage Balls and Christmas Thoughts...

2010-11-08T07:36:00.004-06:00

Donna blessed us with a yummy batch of sausage balls yesterday at Sunday School! They were wonderful! Donna is a terrific cook and a sweet, sweet friend! Thank you for ministering to us, Donna!

Here is a link to my sausage ball recipe on this blog:
http://mealplanningwithconnie.blogspot.com/2009/08/recipe-sausage-balls.html

This is great time to start preparing these for the freezer! You'll be so glad you have a few batches of these on hand when you need to prepare something quickly for the upcoming holiday festivities!

Can y'all believe it is only 46 days 'til Christmas?! Where has this year gone?!

Christmas is not as much about opening our presents as opening our hearts. ~Janice Maeditere

We will all have lots of opportunities for ministering in the next few weeks. Preparations are well underway at our church for our annual Feeding of the 5000, where we provide a holiday meal for the needy and homebound.

Next Sunday, we will bring our Operation Christmas Child shoeboxes to church to be sent to the area distribution center. From there, these little packages will be distributed to children all around the world. I am afraid I am a bit melancholy about the shoeboxes this year. It has been a longstanding tradition for us to go as a family one night in early November and purchase the items for one girl and one boy Christmas shoebox. With Logan being a senior this year and headed to college next fall, I am thinking this may be the last year we do this as a family unit. So many changes!

Our kids were always big into playing dress up, and the bulk of Santa's gifts usually consisted of fun costumes. Many Christmas mornings were spent with our kids role playing their favorite characters! I was reminded of this when we rented Toy Story 3 over the weekend. The kids are still teasing me about crying during a good portion of the movie. Andy's leaving for college in this animated film hit too close to home! Throughout the movie, my mind's eye kept seeing our own costumed, little Buzz Lightyear chasing our sweet Jessie, with red wig always askew, around the living room before climbing to the top of his Little Tikes castle wall and hurling himself from the top, as he screamed - "To infinity... and beyond!"

As we begin to make preparations for this holiday season, I pray that we will all take time to enjoy the small things. They really are the things that make the sweetest memories. I pray that in the middle of all the hubbub, we will not forget why we are celebrating. As fun as it was for us to watch Logan throw himself towards "infinity," it has been so much more important that we have watched him prepare for eternity. As delightful as it was to play dress up with them, how much more important it has been that we have tried to point them to God, who clothed himself in a body of flesh and come to dwell among us! Now, that is reason to celebrate!

Pecan Chewies

2010-11-05T07:07:00.012-05:00

This recipe is one I have from my mother.

She had the habit on jotting recipes on yellow legal paper.

I will forever associate those pads with my mom and cooking!

Many of her recipes call for oleo. I always have to smile when I see this term. Several years back, a group of us were looking through some recipes and came across one calling for oleo. Not being "from around here," one of the friends asked with a quizzical look, "What in the world is oleo?!" Of course, it gave the rest of us a good laugh. I don't know of a person who was raised in the South during the 50's, 60's and 70's who doesn't know that oleo is margarine!
I grew up on Parkay and Blue Bonnet!

What is the difference in butter and oleo?
Butter is made from dairy cream. United States law requires that butter contain at least 80 percent butterfat, which is derived from milk products.

Margarine is a nondairy product containing at least 80 percent fat, which is generally derived from plant oils - such as corn or soybeans.

Until 1952, the law required that margarine producers use the name "oleomargarine" to describe their product. Since that time, the terms "margarine" and “oleo” have been interchangeable. In our area, "butter", "oleo", and "margarine" were all used interchangeably. If you meant authentic butter, you called it "real butter."

I was laughing with my friend, Julie, in Sunday School just a couple of week ago about using butter vs. margarine. Although we grew up on oleo, we are both dyed-in-the-wool users of the "real stuff" now. There's just no substitute for the taste of real butter!

Pecan Chewies

Pecan Chewies

After baking, these can be dusted with powder sugar, if you like!

1 stick oleo (I used a stick of salted butter.)

1 box light brown sugar

3 eggs, well beaten (room tepterature)

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 cup chopped pecans

1 teaspoon vanilla

Melt oleo (butter) over low heat.

Stir in brown sugar; mix well.

Stir in eggs.

Sift baking powder into flour; add to sugar mixture. Mix well.

Fold in nuts.

Pour into a greased 9x13 pan.

Bake at 300 degrees for 45 minutes. (In my oven, it took only about 40 minutes.)

Fruity Coffee Cake

2010-10-31T15:48:00.001-05:00

Fruity Coffee Cake

But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control; against such things there is no law.
—Galatians 5:22-23

Fruity Coffee Cake

I made this using peach pie filling this morning for Sunday School. We thought it was pretty good!

4 cups Bisquick baking mix

½ cup sugar

¼ cup butter, melted

3/4 cup milk

1 teaspoon vanilla

3 eggs

1 (21 oz.) can pie filling of choice

Glaze ingredients:

1 cup powdered sugar

1 tablespoon melted butter

2 tablespoons milk

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

Mix all ingredients, except pie filling and glaze ingredients; beat vigorously 30 seconds.

Spread 2/3 of the batter (about 2½ cups) into prepared baking dish.

Spread pie filling over batter, distributing fruit evenly. (Filling may not cover batter completely).

Drop remaining batter by tablespoons onto pie filling.

Bake until light brown, 25 to 30 minutes.

Drizzle with glaze, while warm.

Glaze:

Beat powdered sugar, butter and milk until smooth and of desired consistency.

A little smile for you...

2010-10-28T22:30:00.003-05:00

I received the following ditty from my sweet friend, Susanne.

We all got a kick out of it. I thought some of you might enjoy it, too!

Sad News

Please join me in remembering a great icon of the entertainment community. The Pillsbury Doughboy died

yesterday of a yeast infection and trauma complications from repeated pokes in the belly. He was 71.

Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects,

including Mrs. Butterworth, Hungry Jack, the

California Raisins, Betty Crocker, the Hostess Twinkies, and

Captain Crunch. The grave site was piled high with flours.

Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded.

Doughboy rose quickly in show business, but his later life was filled with turnovers. He was considered a very

smart cookie, but wasted much of his dough on half-baked schemes. Despite being a little flaky at times, he still

was a crusty old man and was considered a positive roll model for millions...

Doughboy is survived by his wife Play Dough, three children: John Dough, Jane Dough and Dosey Dough, plus they had

one in the oven. He is also survived by his elderly father, Pop Tart.

The funeral was held at 3:50 for about 20 minutes.

If this made you smile for even a brief second, please rise to the occasion and take time to pass it on and share that smile with some-one else who may be having a crumby day and kneads a lift!

(I say lets all pop open a can a Pillsbury Crescent Rolls, bake them up hot and fresh, and slather them with butter in honor of the Doughboy!)

Deweese’s Green Bean Casserole

2010-10-28T20:52:00.004-05:00

Favorite Recipes Fridays

"The failure or incomplete success of a recipe oftentimes depends upon some little detail that has been misunderstood or overlooked in the preparation."

'A Book for A Cook', The Pillsbury Co. (1905)

Deweese’s Green Bean Casserole

This was the first green bean casserole I learned to make. It came to me in a large binder of recipes that Larry’s mom and Aunt Jean complied for Larry and me as a wedding gift. This binder has become a treasure to me. When I first received it, I knew very few of the people who had shared all these great recipes with my sweet mother-in-law through the years. After having lived in Pontotoc for more than 20 years, I am blessed now to not only know most of these fine folks, but I have the pleasure of being able to call them my friends - including the sweet lady who shared this green bean casserole recipe!

Many thanks to Donna out at Trent’s for inspiring me to share a few more of my old recipes. I know most folks already have these in their recipe files, but Donna says she loves seeing them and being reminded of them! So here goes -

Here is the recipe as it is in the binder:

5 slices bacon

2 cans beans (French-style)

1 small onion

1 cup cheese

1 can mushroom soup

salt and pepper

dash of red pepper

cracker crumbs ---dot with butter

300 degrees for 30 minutes

That was it – no further directions. I figured it was plenty of directions of a seasoned cooked, but as a new bride I studied over it for a while before deciding how to go at it. This is what I came up with, and it is still how I make it today:

Preheat oven to 300 degrees. Coat a small casserole dish with cooking spray.

Chop bacon and onion and sauté them in a large skillet until bacon is done and onions are tender.

Drain green beans and add to skillet.

Add cheese, soup and seasonings.

Spoon into prepared dish.

Crush one tube of Ritz crackers and sprinkle over green bean mixture.

Dot crackers with several pats of butter.

Bake at 300 degrees for 30 minutes or until bubbly and crackers are golden brown.

Collard Greens with Bacon

2010-10-25T16:42:00.002-05:00

Collard Greens with Bacon and Mini Corn Muffin

Collard Greens with Bacon

I love greens and cook them in several different ways. This recipe is one of our favorites. It is easy and delicious! You can use any large pot, but a cast iron pot does give greens a special Southern flavor!

6 strips bacon, chopped

1 small onion, chopped

2 garlic cloves, minced

2 tablespoons sugar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Several dashes hot sauce

¼ cup apple-cider vinegar

2 pound bag triple-washed, trimmed collard greens

1 (14-ounce ) can chicken broth

Cook bacon in a cast iron Dutch oven (or other large pan) until it just begins to brown a bit around the edges. Don’t over cook.

Add the onions and sauté until tender and are just starting to brown.

Add the garlic, salt, pepper, sugar and hot sauce, cooking until the garlic becomes fragrant, about a minute.

Add the vinegar and scrape up any browned bits from the bottom of the pot.

Add the chicken broth and bring to a low boil.

Add the collard greens a few at a time, adding more as greens wilt until all are added to pan.

Reduce the temperature to medium-low.

Cover and cook, stirring occasionally, until the collard greens reach desired doneness.

(When using this recipe, I usually simmer ours an hour or so, but it really is a matter of preference to how tender you prefer your greens.)

Add additional amounts of salt, pepper, vinegar and hot sauce, to taste.

Serve with hot cornbread!

Applesauce Breakfast Cake

2010-10-17T11:02:00.006-05:00

Keep me as the apple of your eye, hide me under the shadow of thy wings.

Psalm 17:8

Applesauce Breakfast Cake

This little cake was well received in Sunday School this morning. It was a snap to put together and had a nice, moist texture. I will add the photo when I find my cord. Unfortunately, it is still missing!

Topping:

1/2 cup firmly packed brown sugar

2 tablespoons butter

½ teaspoon cinnamon

½ cup chopped pecans

Cake:

2 cups self-rising flour

1 cup sugar
½ teaspoon cinnamon

½ cup chopped pecans

2 eggs

1/2 cup cooking oil

1 cup applesauce

1 teaspoon vanilla

Optional Glaze:

1¼ cups confectioners' sugar
1 tablespoon melted butter

3 tablespoons milk or apple juice

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

Make topping by mixing together the brown sugar, butter and cinnamon. Stir in nuts and set aside.

For cake, whisk together flour and sugar. Stir in nuts, tossing to coat well.

Add well-beaten eggs, applesauce, oil and vanilla; mix well.

Pour batter into prepared pan.

Sprinkle topping over batter.

Bake for 20-25 minutes, until done.

Remove from oven.

For an extra special treat, drizzle cake with a glaze made by combining glaze ingredients.

Ground Beef Noodle Casserole

2010-10-12T09:24:00.006-05:00

My sweet friend, Susan, recently prepared and delivered a delicious meal to our family! The food was so yummy and was a real blessing to us during a very difficult time! The Ground Beef Noodle Casserole was a big hit with everyone at our house! It traveled and refrigerated really well. All I had to do at suppertime was pop the casserole into the oven and heat it up! Susan brought it in a disposable pan, leaving me with no need to return a dish! How thoughtful! Along with the entrée, Susan provided a crisp bagged salad, Pepperidge Farm Five Cheese Bread (our favorite Texas Toast!) and her yummy Rice Krispies Candy, that she also thoughtfully remembered us loving! Everything was delicious and provided a much needed and appreciated break from the kitchen! More importantly, Susan's kind deed provided us with a sweet memory of her love for our family!

"Friends are the most important ingredient in this recipe of life."

~ Unknown

Ground Beef Noodle Casserole

Susan was kind enough to share her delicious casserole recipe and note her adjustments to it. Whether you make this to share with a friend or for your own family’s supper, it is sure to be a hit!

1 pound ground beef

1 bell pepper (don't use in mine)

1 onion (don't use in mine)

1 can tomato soup

1 5-ounce package medium egg noodles

1 can cream of mushroom soup

1/2 tsp salt (added to noodles while cooking)

1 lb. grated cheddar cheese (I don't measure, I just sprinkle some)

Top with Parmesan Cheese (I use a couple packs from pizza hut)

Brown meat with 2 teaspoons oil, bell pepper and onion. (I omit the oil, onion, and bell pepper).

Cook noodles according to package directions.

Layer in casserole dish starting with noodles, meat, cheddar cheese; repeat .

Combine soups and 1/2 cup of water; pour over layers of noodles, meat and cheese.

Bake at 350 degrees for 45 minutes. Sprinkle top with Parmesan cheese and bake 15 minutes longer. (Not much Parmesan cheese).

Nutty Candy Squares

2010-10-10T14:45:00.001-05:00

HAPPY FALL, Y’ALL!!

Can you believe we’re already well into October?!
The past few months have been very busy, crazy ones for our family. We have dealt with some very stressful and difficult situations, but we’ve also had some fun and wonderful events and opportunities, as well. All have eaten away at the hours, days, weeks, months – and almost another year!

Thank you for all your prayers and concerns for my dad. He is recovering well from his surgery and will not have to have treatments! God is good!!

I have missed sharing recipes and visiting with my blogging friends. Time remains very tight with us, as I am sure it does for everyone. I do hope to try to catch up on you guys and to get back to swapping a few recipes with you, too!

Many blessings to you all and many thanks for your kindness and concern ~ Connie

This quote was in our Sunday School book this morning. It really spoke to me.

I thought I'd share it with you guys:

"The solution to sin is not to impose an ever-stricter code of behavior. It is to know God."

~ Philip Yancey

Nutty Candy Squares

(After all these weeks, I can't seem to find my camera cord to upload my photo. I'll add it when I find my cord!)

I made this candy using vanilla flavored candy coating and Planters mixed nuts for Sunday School this morning. Several folks said it reminded them of a Zero candy bar!

1 1/2 lbs. vanilla or chocolate flavored candy coating

1 (14 oz.) can sweetened condensed milk

3 cups coarsely chopped salted, roasted nuts

In heavy saucepan over low heat melt candy coating with sweetened condensed milk.

Remove from heat; stir in nuts.

Spread evenly into wax paper-lined 15 x 10-inch jelly pan.

Chill 2 hours or until firm. (If time permits, you can just allow to harden at room temperature.)

Turn onto cutting board, peel off wax paper and cut into squares.

Store tightly covered at room temperature.

Sandwich Ideas...

2010-07-26T13:23:00.009-05:00

Hello to all! I hope you’re all enjoying these last few days of summer break!

Thanks to all those who shared recipe ideas for the peanut butter and graham cracker cake recipe I am trying to locate. They all sound delicious! None are the recipe I am looking for, but I look forward to trying these versions! I appreciate your taking the time to share them with me! If any of you come across another version, I'd still love to have the one my mom used to make. I wish I could remember more about it. More info might be helpful in locating the recipe!

My dad goes to the surgeon on Wednesday. Your continued prayers are greatly appreciated.

A few months back, I shared a recipe of my friend Wayne’s for Peanut Butter and Marshmallow Cream Sandwiches. They were new to our family and have become a favorite around here! I learned that these sandwiches are known as Fluffernutter Sandwiches in some areas. How fun! My family really enjoys these grilled!

Following the post, I received an email from my friend, Susan, about a sandwich her family enjoys! I wanted to share it you all:

Connie
Love the sandwich ideas.... Wanted to give you one of my favorites. It sounds weird but don't knock it till you try it :)
It is a peanut butter and cheese sandwich. You take two pieces of bread. Place a slice of American cheese on one piece of bread and spread peanut butter on the other side. Place the slices (not put together) in the oven to melt both. Then put bread together and enjoy. I grew up on this. My mother found this in some recipe book years ago. Our family is the only family that I know of that eats this. Anytime I mention it no one else seems to have heard of it. American Cheese is the only cheese we have used for this. Don't know what any other would taste like. ~ Susan

I found a grilled version of Susan’s sandwich at allrecipes.com:

Grilled Cheese and Peanut Butter Sandwiches

I thought this allrecipes.com recipe sounded good, too!

Grilled Peanut Butter Cup Sandwiches

I am looking for a recipe...

2010-07-16T15:07:00.002-05:00

Hi to all!

I am looking for a recipe. My internet searches have netted me nothing. Do any of you remember a no-bake, ice box cake that was popular in the 70's made by stacking graham crackers with a peanut butter mixture? My mom used to make this. Thanks for any help you can offer me in locating this recipe.

I appreciate your continued prayers for my dad. He is scheduled for a scan next Tuesday.
God bless ~ Connie

Sausage Crescent Squares

2010-07-11T11:39:00.001-05:00

I have missed sharing recipes with you guys the past few weeks. I will be posting sporadically for a while, due to continued family obligations. I appreciate all your sweet thoughts and prayers.

Sausage Crescent Squares

Sausage Crescent Squares

I made this for Sunday School this morning, and everyone said it was good! The kids ate the leftovers and also gave the dish a thumbs up! This recipe can be assembled the night and placed in the fridge. Just pop it in the oven the next morning!

1 (8-ounce) can crescent rolls
1 pound sausage, browned and drained
2 cups shredded cheese (your choice)
6 eggs
¾ cup milk or half-and-half
¼ teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350 degrees.
Coat a 9x13-inch baking dish with cooking spray.
Press crescent dough into prepared baking dish, pressing firmly to seal perforations. Sprinkle with sausage over dough.
Sprinkle cheese over sausage.
Whisk together milk, eggs, salt, and pepper.
Pour egg mixture over cheese.
Bake for about 25 minutes.

Taking a break...

2010-05-31T16:07:00.002-05:00

I am taking a short break from blogging to meet the needs of my family!
I hope to be back soon!