"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.


Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Sunday, December 28, 2008

Hearty Split Pea Soup

I received this wonderful cookbook as a Christmas present from a dear friend. I love soups and I love Taste of Home magazines and cookbooks!
This book is full of wonderful soups, chilies, chowders and mixes. I will be sharing quite a few especially during this cold winter weather.
This split pea soup is so wonderful. (the soup is a pretty green, I just do not take pictures well...sorry.{: ) It will warm you up on the coldest of days!
1 bag (1 pound) dry split peas
8 cups water
2 medium potatoes, peeled and diced
2 large onions, chopped
2 medium carrots, chopped
2 cups cooked ham
1/2 cup chopped celery
5 tsps. chicken bouillon granules
1 tsp. dried marjoram
1 tsp. poultry seasoning
1 tsp. rubbed sage
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. salt
In a dutch oven or soup kettle, combine all ingredients; bring to a boil. Reduce heat and simmer for 1-1/2 hours or until peas and vegetables are tender. Enjoy!


Wednesday, December 17, 2008

Frozen Fruitcake Salad


This is the most wonderful tasting salad! So easy to make and perfect for the holiday dinner.

1 cup dairy sour cream.........1/2 of 8 oz. carton of frozen whipped topping, thawed
1/2 cup sugar.........................2 tbsp. lemon juice
1 tsp. vanilla............................1 15 1/2 oz can crushed pineapple, drained
2 med. bananas, sliced..........1 cup marchino cherries chopped
In mixing bowl blend together sour cream, whipped topping, sugar, lemon juice, and vanilla. Fold in fruits. Turn into a 4 1/2 cup ring mold. Freeze overnight or for several hours. Let stand 10 minutes before serving. Enjoy!

Sunday, December 7, 2008

Some really flavorful beans

I've noticed I have put a lot of recipes using beans on this blog. Red beans are a main staple in our diet. I was raised on cornbread and beans and just about everyone else I know. This recipe for beans is just wonderful. The beans are full of flavor and go great with a backyard barbecue or an oven roast. One thing I always keep on stock in my pantry are packages of beans of course, but also, bacon grease, (drippings poured off of cooked bacon), chicken broth, and onions. The whole bacon grease thing might sound horrible to some, but for those of us who have had granny, auntie, and mom cook with it, and then cook with it ourselves, know the value of it. It is wonderful to flavor beans, blackeyed peas and even potato salad. I keep mine stored in a canning jar with the lid.
Chicken broth also adds extra flavor. For these beans you will need
1 pound bag of dry pinto beans
1 large onion chopped in large chunks
1 large can chicken broth or two regular cans
1 jalapeno pepper sliced with seeds( can be left out if you don't like spicy beans)
1/2 tsp. salt
bacon grease
Sort and wash beans. Place in large pot and pour chicken broth into beans. Water can be added to make sure there is enough to cover beans in liquid. Heat beans to boiling and reduce to simmer and cover. Cook for about and hour and then add a large heaping tablespoon bacon grease, along with chopped onion and pepper. Make sure beans do not run dry. Add water if needed. Cook for another hour or until beans are tender. Enjoy!

Sunday, November 23, 2008

Sweet Potato Casserole, perfect for Thanksgiving


Happy Thanksgiving! I was able to help serve Thanksgiving lunch at our church last week. One of the dishes was this wonderful sweet potato Casserole. The lady who made it, graciously gave me the recipe. Enjoy!


1 1/2 pounds sweet potatoes...............1/2 cup sugar

1/2 cup milk.......................................1 beaten egg

1 tsp. vanilla


TOPPING

1 cup brown sugar

1/3 cup flour

2 tbs. butter

1/2 cup pecan pieces


Cook cubed potatoes until tender. Combine potatoes, sugar, milk, egg, and vanilla, with wooden spoon stir to break up potatoes. Put mixture into a greased 2 quart baking dish.

Combine brown sugar and flour, cut in butter until mixture is like coarse crumbs. Stir in pecan pieces and sprinkle mixture over potatoes. Bake uncovered 350.F degrees for 25 minutes or until set. Enjoy!

Thursday, November 13, 2008

Banana Crumb Muffins

This is one of the best muffin recipes ever. The topping makes it. Very moist and oh so good!

1 1/2 cups flour.....................1 tsp. baking soda

1 tsp. baking powder..............1/2 tsp. salt

3 large ripe bananas, mashed.....3/4 cup sugar

1 egg, lightly beaten..............1/3 cup melted butter

Topping

1/3 cup packed brown sugar........1 tbs. flour

1/8 tsp. cinnamon...........1 tbs. butter

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg, and butter, mix well. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin tins three fourths full. Combine the first three topping ingredients, cut in butter until crumbly. Sprinkle over muffins. Bake at 375.F for 18 to 20 minutes until test done. Cool in pan for 10 minutes before removing. Enjoy!


Friday, October 17, 2008

A new cookbook and a wonderful meatloaf recipe!

Once again, I have been given a wonderful new cookbook.
This cookbook is full of wonderful little stories about Trisha's family and about the recipe , with some of the best "home cookin" recipes. My friend, who gave this book to me, told me that out of all of the meatloaves she has made in her time, this has to be the best. I fixed it last week when we had guests, and she was right. It was wonderful.
2 pounds lean ground beef 20 saltine crackers, crumbled
1 large egg, lightly beaten 1/4 cup ketchup
1 tbs. yellow mustard 1 tsp. salt
1/2 tsp. pepper 1 medium onion, chopped
Preheat oven to 350.F
Gently mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper, and onion until blended. Shape the mixture into two loaves and place side by side crosswise in a 9x13x2 inch pan. Bake the loaves for 1 hour, or until they are browned. Transfer to a platter immediately and allow to cool slightly and firm up before slicing. Enjoy!

Tuesday, September 30, 2008

Oatmeal Sugar-Spice Crisps

I have collected recipes from the back of boxes and magazines for many years. I have pasted them all in large spirals. Some of the best dishes and desserts have come from these clippings.

Sorry about the bad quality picture..... these cookies are my husband's favorite and for my daughter, I spread the batter onto a cookie sheet and bake the required minutes. After it cools, I break it up as in granola. It is wonderful either in cookie form or granola form.
3/4 cups flour 1/2 tsp. baking soda
1/4 tsp. salt 1/4 each, cinnamon, ginger and nutmeg
1/2 cup butter, softened 1/2 cup sugar
1/2 cup brown sugar 1 large egg
1/2 tsp. vanilla 1 1/2 cups quick cooking oats
1/2 cup raisins 1/2 cup walnuts, chopped
Cinnamon sugar:
2 tbs. sugar mixed with 1/4 tsp. cinnamon
Heat oven to 350. F. Lightly grease cookie sheet. Mix flour, baking soda, salt, cinnamon, ginger and nutmeg.
Beat butter and sugars in a medium bowl until light and fluffy. Beat in egg, then vanilla.
Gradually stir in flour mixture until blended, then oats, raisins, and walnuts.
Drop rounded teaspoonfuls 2 1/2 inches apart onto prepared pan. Flatten each cookie with bottom of glass that has been buttered and dipped into cinnamon sugar mixture.
Bake 8 to 10 minutes until medium brown. Remove to wire rack, cool, and enjoy!


Saturday, September 20, 2008

Caramel Popcorn

It's that wonderful time of year again! Goodbye summer and hello to pumpkins, hay bales, and wonderful autumn goodies like this wonderful easy to make caramel corn. I got this recipe from a co-worker when I was a very young teacher at a pre-school. It has been a family favorite ever since.
Preheat oven to 250.F
1 cup butter 2 cups brown sugar
1 cup white karo syrup 1 tsp. baking soda
6 quarts popped corn 1/2 tsp. salt
1 1/2 tsp. vanilla
In large pot, melt butter, brown sugar, salt, and karo syrup. Bring to boil. Boil for 5 minutes. Stir constantly. Take off from heat and add baking soda and vanilla. Mix well. Place popped corn on onto large baking sheet. Pour hot mixture over the popped corn and place in oven for 1 hour. Stir every 15 minutes. Pour out onto waxed paper to cool and then place in air tight container.
*Pecans or other nuts are wonderful added to this. Enjoy!

Saturday, September 6, 2008

A cookbook project

A while back, I started writing my own cookbook. Not for publishing, but to be passed down to children and grandchildren. It is a book of family favorites that either one or all likes best and what we cook a lot of.
I buy a lot of journals for writing in. I thought this was a lovely journal. It is quite large. I put it away. When I got the idea for writing the cookbook, I knew this would be perfect for the project!
The pages have such a pretty design. I left a few of the first pages blank for the recipe index.

I then write a little about each recipe.... where I found it, what everyone thought when they tried it, who liked it best and so on. Then I carefully write the recipe. I want to make my hand writing is easy to read. I had hoped to have this finished within the year, but realize it will be an ongoing book to be added to as the years pass. Do any of you have your recipes written down for future generations? Perhaps you have a family cookbook published? I would love to hear.



Sunday, August 17, 2008

Green Chili Pinto Beans

My sweetie and I had gone shopping in a neighboring HEB store this past Friday. They were fire roasting fresh chili peppers ( the kind that rellenos are made from). To encourage customers to buy them, they had a food display using these peppers along with the recipes. These beans were delicious. My sweetie really liked them. The only draw back was that they used a seasoned rub, that to me, is quite expensive. $7.00 a jar. Also, if you cant find the chili peppers and don't want to do the roasting and peeling yourself, canned chilies would also work, but not as good in flavor. However, you only use a couple of tablespoons of the rub, which means you have a lot of the seasoning for other things also. Since the weather turned off cool today, I made these to go along with a green chili casserole. The beans were such a good dish to go along with it.Plus it is a quick and easy bean recipe.

1 can Bushses Pinto Beans (53.oz. )
1/2 1b.(about 6) green chilies, roasted, chopped
2 cups chicken broth 2 Tbs. Adams Reserve Southwest Rub
1 tbs. roasted garlic 1 tsp. cumin
3 oz. fully cooked bacon bits
1/2 white onion, chopped
salt to taste
Preheat pan over medium heat. Saute onion in 2 tbs of oil until soft. While onions are cooking, add seasonings and stir well. Remover charred skins from peppers with knife in scraping motions. Remove heads and seeds from peppers then dice. Add all remaining ingredients and simmer for at least 30 minutes. The longer, the better for the flavors to blossom. Enjoy!




Sunday, August 10, 2008

Apple Turnover


Apple Turnovers

One of my favorite sweets is any thing with apples! I was recently given a large amount of puff pastry, something I have never worked with. While searching for directions on this, I found this recipe. I hope you enjoy it!
Apple Turnovers
1 large tart baking apple(granny smith) 3 tbsp raisins
2 tbsp chopped walnuts 1/4 cup sugar
1/4 tsp. cinnamon 1/2 tsp. corn starch
1/4 cup applesauce 1/8 tsp. vanilla

1 frozen puff pastry sheet thawed
2 tbs. butter cut into bits
1 large egg. lightly beaten
1 tsp. milk
Put oven rack in lower third of oven and pre- heat oven to 400.F. Butter a large baking sheet. In a medium bowl, mix together apples, raisins, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla. Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5x5 or six 4x4 inch squares.
Roll our our pastry on a lightly floured surface to a 16x11 inch rectangle. Trim the edges to 15x10 inches and cut into the specified squares. Divide the apple mixture among the squares, leaving a 1 inch border. In a small bowl mix the beaten egg with the milk. Use a pastry brush to brush the egg mixture on the edges of pastry. Fold each pastry into a triangle, enclosing the filling and crimp the edges with a fork. Brush the tops with the egg/milk mixture. Cut 2 or 3 small steam vents in the top of each turnover. Place the pastries in the oven and bake at 400.F for 20 minutes until puffed and golden. Cool turnovers to warm before serving. Enjoy!

Saturday, July 19, 2008

Not just your ordinary banana bread

I love Southern Living magazine and if I find a good recipe in it, I have a hard time giving the magazine away. This is a January 2005 issue with the best banana nut bread recipe ever in it. I have made it to give to friends and family and for a comforting bread to have with coffee. It is rich and creamy and has 4 different topping ideas to go with the batter. Give this a try, you will never make plain banana bread again!
One batter, four toppings:
Cream Cheese Banana Nut Bread
3/4 cup butter, softened...................2 cups sugar
1 8oz. cream cheese softened...........2 large eggs
3 cups flour....................................1/2 tsp. baking powder
1/2 tsp. baking soda........................1/2 tsp. salt
1 1/2 cups mashed bananas, about 4 medium
1 cup chopped pecans, toasted..........1/2 tsp. vanilla
Beat butter and cream cheese at medium speed with mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs 1 at a time, beating just until blended. Combine flour, baking powder, soda and salt. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8x4 loaf pans. Bake at 350.F for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan. Cool bread in pans on wire rack 10 minutes. Remove from pans and cool 30 minutes before slicing.
Other toppings.
Orange Pecan Topped:
Prepare bread batter as directed,and spoon into desired pans. Sprinkle 1 cup coarsely chopped toasted pecans evenly over batter in pans. Bake as directed. Cool bread in pans 10 minutes: remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread and cool 30 minutes on wire racks.
Toasted Coconut topped:
Prepare bread as directed. While bread s baking, stir together 1/4 cup butter, 1/4 cup sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut, 1 cup chopped toasted pecans, and 2 teaspoons vanilla. Remove baked bread from oven and immediately spread tops with coconut mixture. Broil 5 1/2 minutes from heat 2 to 3 minutes or just until topping starts to brown. Cool in pans on wire racks, remove from pans and cool another 30 minutes.
Cinnamon Crisp topped:
Prepare bread batter as directed and spoon into pans. Stir together 1/2 cup firmly packed brown sugar, 1/2 cup chopped toasted pecans, 1 tablespoon flour, 1 tablespoon melted butter, and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.
Peanut Butter Streusel topped:
Prepare bread batter as directed and spoon into pans. Stir together 1/2 cup plus 1 tablespoon flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut butter with pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter and bake and cool as directed. Enjoy!!

Monday, July 7, 2008

Easy Strawberry Cheesecake

This is such a light and creamy cool dessert! I fixed it for our 4th of July dessert. It was perfect after eating the grilled food! It is so easy to make. I just made it in a small square cake pan like a 9x9.
Crust:

2 cups graham cracker crumbs

6 tbsp. butter, melted

3 tbsp. sugar

Arrange aluminum foil over pan with ends of foil extending over sides of pan. Mix crumbs, butter and sugar together. Press firmly into foil lined pan. Refrigerate while preparing filling.

Filling:

1 8oz. pkg. cream cheese, room temperature

1/4 cup sugar

1 8oz. container whipped topping

1 small container frozen strawberries, thawed and drained

Mix sugar and cream cheese together until well blended. Stir in strawberries and whipped topping until well combined. Spoon over crust, cover. Refrigerated an hour or until firm. Use extended foil on pan to lift out cheesecake from pan. Cut and serve. Enjoy!


Tuesday, July 1, 2008

Happy July 4th!


Hello everyone. Another holiday is upon us and my hands will be busy! I will return with a new cookbook review and a great tasting recipe! Have a wonderful holiday weekend!

Wednesday, June 25, 2008

Chili Reinos ( the way my sweetie likes them)

We love Mexican food, and I love making Mexican dishes. I have a wonderful cookbook that a sweet friend gave me with some of the best Tex-Mex recipes in it. I will blog on it next. However, I don't always follow a recipe because my sweetie is a very picky eater. He doesn't like onions or tomatoes. He likes enchiladas with green sauce instead of red. So to make him like chili reinos better, I make them with green sauce. And they are very plain with only ground beef and cheddar cheese for the filling. You can add what you like best to suit your own taste. However, this is a really great tasting dish.
I purchase one can of this green sauce for this recipe. It is wonderful. Brown 1 lb. of ground beef in skillet. Grate cheddar cheese to mix with ground beef.

I purchase about 6 of these large Anaheim peppers for the reinos. Make sure they are firm and have no spots. Wash them well.

Oh, don't look at my dirty stove!! Place the peppers into hot vegetable oil to loosen their skins. This only takes a few seconds each pepper.After the peppers skins are golden and crinkled, drain them on a paper towel and let them cool slightly.

The peppers are easy to peel. Peel all of the skin off.


The peppers will look like this.

Carefully slit open the pepper to remove the seeds inside, keeping the stem intact.

Roll the pepper in flour.

Then roll the pepper into egg and milk mixture. Then roll pepper in flour again.

Fry peppers in vegetable oil until light golden brown.


Drain and cool slightly.

Mix 1/4 cup evaporated cream into the green enchilada sauce.

Spoon meat and cheese mixture into each pepper and place side by side in large baking dish.
Poor green sauce mixture over stuffed peppers.

Bake at 375.F for 30 minutes until bubbly. Enjoy!


















Wednesday, June 18, 2008

Pistachio Sherbert Salad

This is a wonderful rich cool dessert to serve on those hot afternoons! Creamy and delicious!
1 (8 oz.) cool whip
1 (8 oz.) cream cheese, softened
1 (8 oz.) can pineapple, crushed
2 cups miniature marshmallows
2 (3oz.) boxes instant pistachio pudding
1 cup ginger ale or 7 up
Mix all ingredients in a large serving bowl until well combined.
Refrigerate for 1 hour before serving. Enjoy!

Monday, June 9, 2008

Fried green tomatoes

June 13th, 2008, Important Note!... As Linda stated in her comment on this recipe, there has been a terrible outbreak of salmonella in tomatoes. Please be extremely careful when choosing tomatoes at this time to eat! Mine are home raised and garden fresh. Try to find a local source if possible. Thank you every one for your sweet comments, blessings, Kathleen
And for Stacey, I am so glad you got to come out and share the day! What a treasured time! And Ryan, thank you for at least trying the fried green tomatoes, even though it was a weird and strange tasting experience for you! Chocolate cake instead the next time? love ya, (Kathy)
The time has finally arrived! The tomato plants are full of green tomatoes. I have friends coming over tomorrow and I will be fixing these as one of the side dishes to go along with the meal I am preparing. So here is the recipe to one of the best vegetable dishes ever!
Select green tomatoes that are firm and about the size of a tennis ball.
Scrub tomatoes clean and then slice .Sprinkle to season with garlic powder and salt, lightly.
Combine 1 cup cornmeal with 1 cup flour in a dish.
In separate dish, beat one egg into 3/4 cup milk.
Roll sliced tomatoes in flour/cornmeal mixture.

Then roll in egg/milk mixture.
Then once more into flour/cornmeal mixture.

Fry in hot vegetable oil in heavy skillet until golden brown on both sides.
Drain on paper towel and serve hot with ranch dressing on the side.
Note: these tomatoes hold heat, so be careful not to scald your mouth when you take a bite. Enjoy!









Thursday, June 5, 2008

Poor Man's Cobbler

Sometimes one can be fortunate enough to have a local newspaper that prints recipes from local citizens. This recipe came from such a source. It was given to me by a friend who discovered it in the local newspaper and it has been a favorite I have baked for years. It is such an easy recipe to fix and turns out so moist and delicious. Today I have company coming! Friends I have not seen in years are traveling down to visit. So I have to make this dessert.
The recipe says to make this in a pan and to melt one stick of butter in a pan. I, however, on occasion, make it in individual bowls because I can use different fruit variations to suit different tastes. I melt the stick of butter and then divide it evenly into the bowls. They turn out so pretty and I place a scoop I whipped cream on each bowl after they are baked and ready to be eaten. So here is the recipe......

Today I am making peach and peach/blackberry cobbler. Any fruit can be used.
One large can sliced peaches, and one cup frozen blackberries.
Mix together 1 cup flour, 1 cup sugar, 2 tsp. baking powder, 1/4 tsp. salt in a bowl.
Mix 3/4 cup milk into flour mixture until well combined.

Melt one stick of butter in a bowl and then divide evenly into baking bowls.

Spoon batter on top of butter evenly into bowls. Do not mix or stir.

Place desired fruit or fruit mixtures into bowls. I place about 5 peach slices into the peach bowls and
I place about 4 peaches and 5 blackberries into the peach/blackberry bowls. Do not stir or mix fruit!!
I sprinkle the tops with cinnamon and sugar. I also place the bowls onto a large cookie sheet.

Bake 30-40 minutes in a 400.F oven. The batter rises to the top and mixes everything by itself. Serve warm with a scoop of whipped topping. Enjoy!
Note: If you want to use a pan, I use a 13 x 9 baking pan. Just pour all ingredients into it as the recipe says without mixing the butter, batter or fruit.