My Country Kitchen

Mint and Chocolate go together like

2011-12-15T13:00:00.000-08:00

butterflies and wildflowers..........

don't you think so??

If you do, then you will love this wonderful and easy to make Christmas candy.

Great to place out for guests or to send for Christmas presents.

Have yourself a very Merry Christmas!

Layered Peppermint Bark

8 ounces high-quality semisweet chocolate, broken into pieces

2 teaspoons canola oil,divided

1/2 teaspoon peppermint extract, divided

8 ounces high-quality white chocolate, broken into pieces

25 peppermint candies, crushed

Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve. Enjoy!

Happy Thanksgiving..............a cobbler recipe to share with you!

2011-11-22T11:02:00.000-08:00

Here it is Thanksgiving, and once again, I have not paid enough attention to this little cooking blog...............I don't know why, since I am cooking in the kitchen from the time I rise from sleep to the time I sink back down in slumber.

I am sure most of you already have your Thanksgiving specialties all lined out..........from Grandmother's best dressing to your Mom's perfect pie...............so here is a little something different, but so wonderful in keeping with the tradition of the Thanksgiving bounty.

It is a wonderful cobbler with sweet and tangy tastes of apples and cranberries. Perfect with a scoop of ice cream or whipped topping..............or just by itself.

Enjoy.................and

Happy Thanksgiving!

Cranberry Apple Cobbler

For Cobbler:
5 c. thinly sliced peeled baking apples (choose a tart variety such as Granny Smith)
1 c. fresh cranberries
1 ¼ c. sugar
3 tbs quick cooking tapioca
½ tsp ground cinnamon
1/3 tsp allspice
¼ tsp nutmeg
1 c. water
2 tbsp butter

For Topping:
¾ c. flour
2 tsp sugar
1 tsp baking powder
1/8 tsp salt
¼ c. butter
¼ c. milk

Grease 2 quart baking dish and set aside. Preheat oven to 375 degrees F.

In large bowl combine apples, sugar, cranberries, tapioca, cinnamon, allspice,nutmeg, and water. Stir to combine, and let stand 5 minutes.

Transfer apple mixture to large saucepan; cook over medium heat until mixture comes to a full boil. Cook and stir 3-5 minutes longer. Pour into baking dish and dot with butter.

In a small bowl combine flour, sugar, baking powder, and salt. Cut in butter until crumbly. Gently stir in milk; mixture should be lumpy and just combined.

Gently drop dough over hot apple mixture by spoonfuls. Bake, uncovered for 30-35 minutes or until topping is golden brown and bubbling, and a toothpick inserted into the topping comes out clean

Baked Spaghetti

2011-09-15T09:10:00.000-07:00

When ever I think of this dish, I think upon all of the church pot luck dinners my family and I have attended. If you ever attend one, I promise you, more than likely, you will find a large dish of baked spaghetti that someone from the church lovingly prepared. It is an easy dish that you can stick into the oven, and while it is baking, the aroma will fill your home. You take it out and you have a wonderful, large dish of delicious food to feed a crowd.

If you are just feeding your family, this dish can easily be divided into portions and frozen for later use.

Baked Spaghetti

1 cup chopped onion

1 cup chopped green peppe

1 tbs. butter

1 can 28oz. diced tomatoes with the liquid

1 can 4oz. sliced mushrooms, drained

1 can 2 1/4 oz. sliced ripe olives, drained

2 tsp. Italian seasoning

1 pound ground beef, cooked and drained

12 oz. cooked spagetti, drained

2 cups mozzerella cheese, grated

1 can condensed cream of mushroom soup

1/4 cup water

1/4 cup paremsean cheese, grated

In a larger skillet saut'e onion and pepper in butter until tender. Add tomatoes, mushrooms, olives, Italian seasoning, and ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti into a greased 13x 9x 2 in. baking dish. Top with half of the meat mixture. Sprinkle with one cup of mozzerella cheese. Repeat the layer. Mix the soup with the water until smooth and then pour over the spaghetti casserole. Sprinkle with parmesean cheese. Bake uncovered at 350 degrees for 30 -40 minutes until heated through. Enjoy!

Orange Cream Fruit Salad

2011-09-03T17:12:00.000-07:00

This salad has a creamy sauce poured over fresh varieties of fruit, making this a sweet and delicious salad perfect for a Labor Day picnic.

1 can 20 ounces pineapple tidbits, drained

1 can 16 ounces sliced peaches,drained

1 can 11 ounces mandarin oranges, drained

2 medium firm bananas, sliced

1 small package fresh strawberries, quartered or sliced

Mix fruits together in a large bowl, set aside

in a small bowl beat,

1 package 3.4 ounces instant vanilla pudding,

1 1/2 cups milk and

1/3 cup frozen orange juice concentrate for 2 minutes.

Add 3/4 cup sour cream and blend well.

Spoon over mixed fruit, toss to coat.

Cover and refrigerate for 2 hours.

Enjoy!

Baked Creamed Corn

2011-08-18T11:02:00.000-07:00

Summer is almost over, gardens have long been planted and probably by now, much has been harvested. Many folks have processed the season's bounty and now have shelves lined with jars of tomatoes, corn, peas, and beans.

Corn is always a wonderful side to almost any dish. This recipe gives corn a different creamy flavor. The recipe calls for canned cream-style corn, but for you that make your own cream style corn, the fresh corn will make it taste even more flavorful!

Baked Creamed Corn
2 eggs, beaten
1 cup milk
1 tsp. sugar
1 tsp. salt
1 tbs. butter
1/8 tsp. pepper
1 cup creamed style corn
1/4 cup cheddar cheese, grated
In large bowl, combine eggs, milk, sugar, salt, butter, pepper and corn; mix well. Pour into a greased 2 quart baking dish. Sprinkle cheese over the top. Bake at 350.F degrees for 30 minutes. Enjoy!

Hummingbird cake...............this cake is not for the birds...............

2011-05-06T07:32:00.000-07:00

although I am sure they would love a few crumbs of this

This is a fairly popular cake in the south and some folks put frosting on it, however, if baked in a bundt pan, it is a wonderful cake all by itself!

Hummingbird Cake

3 cups flour

2 cups sugar

3 1/2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

3/4 cup vegetable oil

4 large eggs

1/2 cup chopped pecans

3 med. bananas, smashed

1 8-ounce can crushed pineapple with the juice

1 tsp. vanilla

Grease and flour bundt pan. Preheat oven to 350 F. In large mixing bowl, beat together oil, eggs, and sugar. Add bananas, pineapple with juice, and vanila. In another bowl mix together flour, baking powder, salt,and cinnamon. Slowly mix into batter and mix until well blended. Stir in pecans. Spread batter into prepared bundt pan and bake for about 60 minutes or until cake is golden and done to touch. Enjoy!

Enchilada update

2011-04-29T16:02:00.000-07:00

I fixed the enchiladas for my family as stated in my previous post....................they liked it! The enchiladas had a rich and wonderful flavor. This is my photo of what it looks like when I made it. Hope you give this one a try! Enjoy

Tomorrow, I plan to make this dish for my family..............

2011-04-27T12:54:00.000-07:00

shredded beef and chile enchiladas........

This is how it looks in the cookbook.

It seems that Tex-Mex food is one of our favorites in the variety of foods that we eat.

This recipe sounds delicious and the ingredients are common to my family's palate, so I think the taste won't scare them away. I will serve this with a side of refried beans, spanish rice and salsa.

If you decide to try this............I hope you enjoy it and please let me know!

Enjoy!

1 -3-pound fresh beef brisket

4 1/2 tsp. chili powder

1 tbs. ground cumin

1 tsp. dried oregano, crushed

2 med onions, thinly sliced

2 cups beef broth

1/4 cup white wine vinegar

2 4 ounce cans of chopped green chilies

1 tbs. flour

1 8 ounce container of sour cream

2 cups shredded monterey jack cheese

12 flour tortillas

1 cup salsa

Preheat oven to 325 F. In a small bowl combine 4 tsp. chili powder, the cumin and the oregano. Sprinkle spice mixture evenly over all sides of the brisket; rub in with your fingers.

Place brisket in a shallow roasting pan. Top with sliced onions, pour broth and vinegar over meat. Roast, covered, about 3 hours or until meat is fork tender. Let meat stand in pan juices about 15 minutes or until cool enough to handle. Remove meat from pan. Using a slotted spoon, remove onions; reserve pan juices. Halve meat crosswise. Using two forks, pull meat apart into shreds. Stir onions inot shredded meat; stir in enough of the reserved pan juices to moisten. (1/2 to 1 cup) Set meat mixture aside. Discard remaining pan juices.

In a medium saucepan, combine undrained chile peppers and the remaining 1/2 tsp. chili powder; cook about 1 minute or until heated through. Stir in flour. Cook and stir for 1 minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.

Increase oven temperature to 350 F. . Grease a 3 quart rectangular baking dish; set aside. Divide shredded meat mixture among tortillas, placing mixture along one edge. Top with sour cream mixture. Roll up tortillas ( tortillas will be full) Arrange rolled tortilla , seam side down in prepared dish. Bake, covered, for 30 minutes; uncover. Spoon salsa over, sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered about 10 minutes more or until cheese is melted and enchiladas are heated through.

Have A Joyous And Blessed Easter!

2011-04-22T08:00:00.001-07:00

Small Hand Pies

2011-04-04T07:41:00.000-07:00

These are so wonderful and easy to just pick up and eat with your hand! Simply use your favorite pie crust and pie filling recipe..............I used apple.The dough comes out so flaky and the pie is so tasty!

Prepare your pie filling, set aside. I used a two crust recipe so that I would have enough pie dough to make about 8 small hand pies, depending on how large you cut your crusts.

Roll dough out and cut dough into circles measuring 6 or 7 inches. Fill each circle with a little under a 1/2 cup of pie filling.

Gently fold crust around filling, creating a pie crust edge. Brush the edges with light water and sprinkle coarse sugar on top of pie. Place pies onto a baking sheet lined with parchment paper. Bake pies at 400 F. for about 30 minutes, decreasing oven to 375 F. and baking about 10 minutes longer or until pie is bubbly. Remove from oven and let cool. Enjoy!

Yeasted Chocolate Coffee Cake

2011-03-26T19:17:00.000-07:00

One thing I love the most, is the smell of homemade bread or sweet bread baking in the oven. I love the way the wind blows through the open doors and windows of the house, pushing the aroma throughout the rooms, and onto the front porch................seeming to say to the world.........as solitude as it is out here.......welcome.

This recipe comes from one of Martha Stewart's and it is so rich and wonderful! I made this for the weekend and it is so good!

Yeasted Chocolate Coffee Cake
Ingredients
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
3/4 cup warm milk (110 degrees)
1 large egg, plus 1 large egg yolk
3 cups all-purpose flour, plus more for surface
Coarse salt
1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, room temperature, cut into small pieces
1/4 cup plus 2 tablespoons confectioners' sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, room temperature
Directions
Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
Make the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool. Enjoy!

While searching through lost and forgotten items

2011-03-10T09:26:00.000-08:00

in a local "junk" store a few weeks ago, I was delighted to come across a pile of neglected cookbooks in a far corner shelf. What caught my attention to this particular one was that as I searched for the copyright print.......... I noticed that the year was not in regular numerical form, but in Roman numerals. I have come across this often in very old cookbooks...........not sure if any of the new ones are done this way. The date in this one is MCMXLVI.................1946.

Of course, it had to come home with me, and yes, there are wonderful recipes inside. I researched the author, Sheila Hibben and was impressed with what I found out about her. I love this part the most in my journey of cookbook collecting. So if you love history, especially about cookbook authors, this is a great read. Enjoy!

Sheila Hibben

In her article about the culinary miseries of the White House kitchen during the Administration of Franklin D. Roosevelt, Laura Shapiro mentions that Eleanor Roosevelt sought the counsel of Sheila Hibben:
The best-known expert in American culinary history at the time was the cookbook writer and journalist Sheila Hibben (who not long afterward became The New Yorker’s first food critic). She agreed to visit the White House kitchen and advise the staff on such homey classics as stewed crabs, johnnycake, and chicory salad, as well as Presidential recipes going back to Washington and Jefferson. Honest fare like this, Hibben believed, could help people make their way through hard times. “Crisis or no crisis, the tension of the country is better for preoccupation with the art of cooking,” she counselled the First Lady.
Hibben had a culinary sensibility that was, in Shapiro’s words, “half a century ahead of its time,” but her tenure as White House kitchen adviser didn’t last long. Her departure was followed by the long reign of Henrietta Nesbitt, for whom a representative week’s lunch menus included “broiled kidneys on toast, chipped beef on toast, shrimp wiggle on toast, curried eggs on toast.”
Hibben, meanwhile, began publishing in The New Yorker in 1934, inaugurating the Markets and Menus column and also writing restaurant reviews and, later, the About the House feature within On and Off the Avenue. In all, she wrote more than three hundred and fifty articles for the magazine across three decades. At the outset of her career, her editor, J. O. Whedon, told her that Markets and Menus was a “service department”: that is, if she couldn’t say anything nice, she shouldn’t say anything at all. Nevertheless, Hibben’s preferences and opinions did work their way into her columns, which were frank and pragmatic. In a 1934 column about bread, she wrote,
Probably the worst setback to upper-class eating in recent years is the practice of serving caviar on pastry. The scope of this disaster is obviously limited, but all the same, it might furnish a better argument against capitalism than many in current use on Union Square. As a general rule, the uses made of a food in its native habitat are pretty sure to be sound, as witness what the Charlestonians and Javanese do with rice, or the Marylanders with crabs. That caviar is eaten on black bread in Baku and that in Erivan it is scooped up with bits of that strangely delicious galette made by Armenians all over the world, does not, of course, settle the matter, but it at least indicates that there is a certain virtue in the combination.
Her pieces covered the entire spectrum of food and drink, from Heineken to powdered ice cream; from Ching No. 1 Boy Zombie Mixer to the selection of grouse and woodcock at the Washington Market. She also took the service element of her job to heart, providing readers with advice about sending food to soldiers serving abroad and coping with wartime shortages at home, as in this article about coffee published in 1942:
An emergency product is the Altman[’s Delicacy Shop’s] Scull, a canned, ready-to-drink coffee which is more palatable than you might think and ought to come in very handy in a blackout, as it may be drunk right from the can either hot or cold.
Hibben lived an unconventional life. She was born in Montgomery, Alabama, in 1888 and passed an itinerant childhood in Italy and France. In 1916, in Athens, she married Paxton Hibben, a diplomat and writer. Paxton died unexpectedly in 1928, and Hibben began writing to support herself and her daughter, Jill. She was brought to the attention of Katharine S. White and Harold Ross by Lewis Gannett, a writer and man about town. In addition to her many pieces in the magazine, she wrote a number of influential cookbooks including “The National Cookbook” (1932) and “American Regional Cookery” (1946). She also provided the mystery writer Rex Stout with menus for his detective, Nero Wolfe.
Hibben died in 1964. In her obituary in The New Yorker, Robert MacMillan wrote that “she despised all gastronomic snobbery, and it was one of her ambitions to drive the word ‘gourmet’ out of the English language. She simply thought that good food should be respected.”

Mexican Chicken Skillet

2011-03-02T13:15:00.000-08:00

In my area, chicken breasts have been very cheap. I have stocked my freezer pantry full.

But what to fix with all of that chicken, besides just fried, baked, or fajitas??

This wonderful warming dish is delicious served with a bed of rice and a side of red beans.

It is also so easy to make, using one skillet!

Mexican Chicken Skillet

1 1/2 lbs. chicken breast, cut into medium size strips

2 tbs. oil

2 tsp. paprika

1 tsp. minced garlic

1 tsp. thyme

1/4 tsp. black pepper

1 tsp. salt

1/4 cup flour

l large bell pepper, sliced into strips

1 large onion, sliced into into wedges

1 can (14.oz.) diced tomatoes with juice

1 small can chopped green chilies

1/2 cup chicken broth

Mix flour and seasonings together. Sprinkle chicken with 2 tbs. of flour mixture and then set the remaining mixture aside.

Cook chicken in vegetable oil in large skillet until browned. Remove from skillet. Add bell pepper and onion to skillet and saute' until tender.

Stir in tomatoes, green chilies, broth, and remaining flour mixture. Heat to boiling, stirring frequently. Add chicken to skillet. Reduce heat and cover. Simmer 10 minutes or until chicken is cooked through.

Serve with a bed of rice and a side of red beans. Enjoy!

Mexican Corn Soup

2011-02-22T11:22:00.000-08:00

This is a wonderful hearty soup with a blend of chicken and corn. Blending part of the corn with the chicken broth is an easy way to thicken the soup.

1 16 oz. package frozen whole kernel corn, thawed

1 cup chicken broth

1 4 oz. can diced green chilies

2 tbs. butter

1 tbs. oregano

1/4 tsp. salt

1/4 tsp. black pepper

1 clove garlic, minced

2 cups milk

1 cup cooked chicken

1 cup chopped tomatoes

1 cup shredded Monterey Jack cheese

In a blender, combine half of the corn and the broth. Cover and blend until nearly smooth.

In a large saucepan, combine corn puree, the remaining corn, chilies, butter, oregano, salt, pepper, and garlic. Bring to boiling, reduce heat. Simmer uncovered for 10 minutes. Stir in milk, chicken, and tomatoes. Heat through.

Remove saucepan from heat. Stir in cheese until melted. Enjoy!

When I think of Valentine's day................

2011-02-09T21:39:00.000-08:00

rich dark chocolate is the first thing that pops into my mind!

How about you? What is your favorite flavor on Valentine's day? Strawberries? Cinnamon candies Perhaps?

I would love to hear!

I hope you all have a sweet Valentine's day!

Here is a rich, chocolaty dessert, perfect for the occasion! Enjoy!

All-Chocolate Boston Cream Pie
Ingredients
1 cup all-purpose flour
1 cup sugar
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
CHOCOLATE FILLING (recipe follows)
SATINY CHOCOLATE GLAZE (recipe follows)
Directions

1 Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
4 Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings. CHOCOLATE FILLING 1/2 cup sugar 1/4 cup HERSHEY'S Cocoa 2 tablespoons cornstarch 1-1/2 cups light cream 1 tablespoon butter or margarine 1 teaspoon vanilla extract Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. SATINY CHOCOLATE GLAZE 2 tablespoons water 1 tablespoon butter or margarine 1 tablespoon corn syrup 2 tablespoons HERSHEY'S Cocoa 3/4 cup powdered sugar 1/2 teaspoon vanilla extract Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

I've come back

2011-02-03T07:53:00.000-08:00

to this blog that I have been away from so very long. I thought I would combine it with my country living blog, however, I still love to have my own cookbook in a way. To get started is a wondeful recipe that I have previously posted on my country living blog, but feel it deserves a place here. Enjoy!

I ran across a recipe titled Italian Chicken Sticks. I decided to give this a try with my homemade pasta. Oh, let me tell you!.............................just wonderful! Now, in my cooking, I will never take those tiny, grainy bread crumbs for granted ever again! I have made them to be a constant in my pantry. If you are tired of chicken fried, baked, and roasted,..............give this tasty and( may I add, quick and easy), recipe a try. You'll be glad you did! Enjoy!

Italian Chicken Sticks
1 cup seasoned breadcrumbs
1/2 cup freshly grated Parmesan
1 1/2 tsp. thyme
1 1/2 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. garlic powder
Pinch of ground red pepper
1 stick of melted butter
8 boneless chicken breast halves, cut into 1/2 inch strips
Marinara sauce or honey mustard for dipping
Preheat oven to 400.F degrees. In a pie plate , combine the breadcrumbs and seasonings. Dip the chicken strips into the melted butter and then dredge them in the breadcrumb mixture. Place chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes or until the chicken is cooked through. Serve the chicken sticks hot with sauces . Enjoy!

Homemade Pizza

2010-04-17T11:37:00.001-07:00

Even though my days are now spent at the small diner............cooking from 6:30 in the morning until 2:00 in the day...............I still love to cook! I still love to read cookbooks as if they were romance novels and I love the smell of fresh bread baking in my kitchen. Today I made my family's favorite homemade pizza. I fix the usual pepperoni for my son..........

but my husband loves this wonderful bacon/potato pizza. I use the bread dough recipe I have posted on this blog.........in my blog archives on June 27, 2009........you can find the recipe there..........
this recipe makes enough dough for two large pizzas,just what I need for my family, but you can use purchased pizza dough or any other recipe you prefer. As you can see on the above photo, only one portion has onions, because my husband does not like onions, but I do.

This is a hearty, wonderful pizza. Here is the recipe for the ingredients on top of the pizza dough you choose.

Pizza dough of your choice

Pizza sauce of your choice..........I use Ragu

8 pieces of cooked crunchy bacon

1/2 bell pepper, chopped

1 baked potato, cooled and sliced into thin slices

1/2 chopped onion, if preferred

a little bit of grated cheddar cheese

1 to 2 cups of grated mozzerella cheese

Spread your pizza dough onto well greased pizza pan. Lightly spread pizza sauce on top of dough. Then cover with grated mozzarella cheese. Place baked potato slices, diced bell pepper, crumbled bacon and onions and whatever else you desire on your pizza. Top with just a little sprinkle of grated cheddar cheese. Place in pre heated 425.F oven. Bake about 20 minutes or until dough is golden on bottom. Enjoy!

Happy Easter Dear Blogging Friends!

2010-04-03T06:43:00.000-07:00

Apple Crumb Pie

2010-03-31T20:48:00.000-07:00

Instead of making two regular pie crusts for this apple pie, only make one regular pie crust for the bottom and then top it with this wonderful mixture.

Apple Crumb Pie

Pastry for 9 inch pie

3/4 cup sugar

1/4 cup flour

1/2 tsp. nutmeg

1/2 tsp. cinnamon

dash of salt

6 cups thinly sliced apples, about 6 medium

2 tbs. butter

Heat oven to 425 F. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Turn into pastry lined pie plate, dot with butter. Top with crumb mixture..........recipe follows

Crumb mixture:

1/3 cup sugar

3/4 cup flour

6 tbs. margarine

combine sugar, flour and margarine with pastry blender or fork until it resembles crumbs. Sprinkle on top of unbaked pie. Sprinkle a little cinnamon on top. Place pie in pre-heated oven and bake for 40 to 50 minutes. Enjoy!

Grandmother Whitehead's Famous Texas Fudge Cake

2010-03-18T10:54:00.000-07:00

I stumbled across this wonderful cookbook many years ago............when I wasn't even searching for a cookbook. One thing that always makes me purchase a cookbook.........good sounding recipes of course, but also heart warming stories about each recipe. That is why, upon opening this book, I purchased it and added it to my collection. One of the first recipes I made from this book, was this most wonderful tasting cake. The story that goes along with it is just as sweet as the cake itself. It is written by a man who has been surrounded by wonderful cooks and great tasting foods all of his life. This cake was a birthday cake,where on one occasion, everyone shared memories of what they were doing when they were 26. If you are looking for something rich and full of chocolate..............try this recipe!

Grandmother Whitehead's Famous Texas Fudge Cake

1/3 cup cocoa 1/2 tsp. salt

2 sticks butter 2 large eggs

2 cups flour 1/2 cup sour cream

2 cups sugar 1 tsp. vanilla

1 tsp. baking soda

Icing

3/4 stick butter 3/4 box powdered sugar

1/4 cup milk 3/4 cup chopped pecans

3 tbs. cocoa 1 tsp. vanilla

Preheat the oven to 350. F. Grease and flour an 11x15 inch pan. Put cocoa in a medium saucepan: gradually stir in 1 cup water and bring to a boil. Add butter and let melt. Set aside.

Sift together onto wax paper, the flour, sugar, baking soda and salt; add to the hot mixture. Lightly beat the eggs and ad them to the mixture along with sour cream and vanilla. Put the mixture into the prepared pan. Bake for 30 minutes, or until it feels firm in the center.

While the cake is baking, prepare the icing. In a saucepan, combine butter, milk, and cocoa;; bring to a boil. Add powdered sugar and beat until smooth. Add chopped nuts and vanilla. Spread over the hot cake. Cool before cutting. Enjoy!

When Your Nest Runneth Over

2010-03-08T11:21:00.001-08:00

I have been getting such a large amount of fresh eggs from my hard working hens. I have been selling quite a few, but also have quite a few in the refrigerator. During this time, I have a big bake day, always making this wonderful angel food cake. It comes out so good and moist. It uses 12 egg whites..........instead of throwing out the yokes.........I make bread and cookies on that day as well. This is a recipe I always use for angel food.

Heavenly Angel Food Cake

12 egg whites at room temp.

1 1/4 cups powdered sugar

1 cup flour

1 1/2 tsp. cream of tarter

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

1/4 tsp. salt

1 cup sugar

Sift powdered sugar and flour together. Set aside. Add cream of tarter, salt, and extracts to egg whites. Beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture 1/4 cup at a time. Gently spoon into ungreased tube pan. Bake at 350.F for 40 -45 minutes. Immediately invert pan and cool completely before removing. Enjoy!

An Italian Dish...........Mexican Style

2010-03-04T08:19:00.000-08:00

This is a wonderful southwestern dish that is layered together like lasagna. It makes a large amount...........so it's perfect for get togethers!

Corn Tortilla Chicken Lasagna

18 corn tortillas

3 cups cubed cooked chicken breast

1 can 16 oz. kidney beans, rinsed and drained
1 jar 16 oz. salsa

1 small container sour cream

1 large bell pepper, chopped

1 can sliced ripe olives, drained

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

In greased 13 x9x2 baking dish, arrange six tortillas. Top with a portion of chicken, kidney beans, salsa, sour cream, green pepper, olives, and cheeses. Repeat layers twice. Cover and bake at 350.F oven for 25 minutes. Uncover and bake 10-15 minutes longer until cheese is melted. Let stand for 10 minutes before serving. Enjoy!

Computer Woes

2010-03-01T07:59:00.000-08:00

Hi, everyone......thank you for all of your sweet comments. Just want you to know that I will be absent for a bit..........my computer has died..........the funeral will be quick and swift, but the recovery will be slow.........so until a new computer enters my life and fulfills my blogging destiny.......I will be thinking of all of you...................maybe by then, I will have more to talk about than embroidery, cooking,chickens, gardening and Sophie...........but of course, they will still be the topic bouncing around. So happy blogging days ahead to all of you and I can't wait to be back here again! blessings,Kathleen

Buttermilk Pie

2010-02-18T11:46:00.000-08:00

I only got to see my Great Grandmother, on my mother's side of the family, 3 times, when I was very small, before she passed away. The only thing I can really remember about her was how small she was, how her little house felt cozy and on one visit, she took my brother and I to her kitchen and fed us a piece of wonderful tasting pie. The years went by, as they quickly do, and in the "busyness" of my life, I never looked back to much on things like this. But as we all know..........time and memories catch up with one another........as with this pie. I was dining with my family at a Furr's Cafeteria, when I spotted this pie they had to offer. The memory of my Great Grandmother's kitchen came back to me and I had to see if this was the same pie,................it was..............and all of the sudden......it was my favorite pie.........ever. Now I make it often and it always brings back that memory of my Great Grandmother...........and the longing of wanting to know more about her.

Buttermilk Pie

3 eggs
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg

1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees (175 degrees C).
Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
Bake for 40 to 60 minutes, or until center is firm Enjoy!

Happy Valentine's Day To You All!

2010-02-10T13:35:00.000-08:00

Sweets for your sweet!

Fudge is often associated for Christmas, but it is always appreciated for Valentine's day as well! I make a big container of this for my sweetie at this time of year. I am sure you are all acquainted with the ever so easy Fantasy Fudge? Well, this is the best fudge ever..........to me.........and my sweetie. So here is the recipe:

Fantasy Fudge

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow creme

1 cup chopped nuts

1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Enjoy!

A Comfort Food Recipe

2010-02-06T07:00:00.000-08:00

I love comfort foods, don't you? Foods that we really should not eat because they are usually full of rich ingredients like.........butter.

However, I can never break away from butter or comfort foods. This book is full of such recipes! Quick and easy recipes and some recipes you remember Mama or Grandma making.
I love tomatoes and always love to fix them differently.
this is such a wonderful, tasty way to do a tomato! A wonderful comfort food!

Cheese and Bacon Stuffed Tomatoes

4 medium tomatoes, very firm

12 slices of bacon, cut into pieces

1/2 cup chopped green bell pepper

1/2 cup chopped onion

1 1/2 cups cheddar cheese, grated

2 tbs. cracker crumbs or dry bread crumbs

1 tbs butter

Preheat oven to 400 F. Butter a 9x12 baking dish. Remove the tops of tomatoes and carefully scoop out the pulp of the tomato and set aside. Drain the tomatoes , upside down, on a rack.

Cook the bacon until it is almost done. Drain off the fat and add the green pepper and onion and saute until onion is transparent. Remove the skillet from the heat and stir in 1 cup of the cheese and tomato pulp. Fill the hollowed tomato shells with this mixture. Sprinkle remaining cheese on the top, then the bread crumbs. Dot with butter.Bake for 30 minutes. Enjoy!

Your Best Friend Treats

2010-01-27T10:58:00.000-08:00

A dear friend bakes cookies for her dog all of the time. Once in a while, she sends a bag to Sophie, who thoroughly loves them! If you want to spoil your best friend.............this is the best way!

Peanut Butter Dog Treats

1 to 1-½ cups flour

¾ cup oatmeal

¼ cup wheat germ

¼ cup crunchy peanut butter

¼ cup vegetable oil

¼ cup honey

1 tsp baking powder

½ cup water

Preheat oven to 325° F (165° C).

Combine all ingredients and mix on low until blended. Form into tablespoon-sized balls and place on ungreased cookie sheet. Flatten balls to ¼"" using tines of fork:

Bake for 15 - 20 minutes, or until golden brown. Makes about 20 cookies

Let cool and store in air tight container.

Spanish Rice

2010-01-24T07:19:00.000-08:00

For years, I have tried to make Spanish rice and it always turns out soggy and clumpy, without much flavor. After doing some research, I found out what I was doing wrong.................

I was not browning the rice before I put it into the water..................did you know to do this?? I also found a wonderful recipe in the process of this research. How about you? Have you ever made a dish and found out there was a whole other way to make it? I would love to hear! So here is the recipe.......

Spanish Rice

1 cup of rice

2 cups hot water

2 tbs. olive oil

small can of tomato sauce

1 cup chopped onion

cumin..(to your own taste)

salt to your own taste

Put the rice into a large, non stick skillet with the olive oil. Brown the rice on high heat (keep moving rice around with a wooden spoon so that it does not burn), then add 2 cups of hot water. Add the rest of the ingredients, cover, reduce heat to low. Let cook for 20 minutes. Be sure to keep the lid closed during the entire 20 minutes. Enjoy!

Success And The Recipe!

2010-01-16T06:14:00.000-08:00

Here it is!! Doesn't it look pretty? And yes, it is so delicious. Even though it had brick after brick of cream cheese in it............it came out light, creamy, and very rich!
I served strawberries along with it. Out of my whole family of (the pickiest eaters) they all like it! Which is an accomplishment for me! One of the "pickiest eaters of the world " asked me to make a chocolate marbled one next..............I think I will! So here is a wonderful recipe for you!

New York Cheesecake

1 cup graham cracker crumbs

3 tablespoons sugar

3 tablespoons butter, melted

5 packages (8 oz. each) cream cheese, softened

1 cup sugar

3 tablespoons flour

1 tablespoon vanilla

3 eggs 1 cup sour cream

Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 350° F. for 10 minutes.

Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Enjoy!

A First Try At Cheesecake

2010-01-15T14:55:00.001-08:00

Here it is! Finally.......a real cheesecake....baking in my oven!! For the past 27 married years, I have baked the standard favorites and some new things......but never a cheesecake. I have made the easy jello, mix and put in the fridge kind, I have made the wonderful cheery cheese pie.....but have always steered away from one that you actually have to bake. ...

One reason.....I never have bought a spring form pan....

.....the main reason.......not sure if it will come out right.

This summer, my dear friend, from way back in childhood/schooldays......made her yearly visit to our home. Along with her she brought a set of spring form pans.....just for me!!

I just made a plain New York Cheesecake.....the batter tastes wonderful!!

If it comes out like "cheesecake" I will post the recipe sometime late this weekend. If it doesn't turn out....I will have a disappointing post to make.

How about you?? Have you made cheesecake before? Were you pleased with the results? I would love to hear!

Chili with chicken and green chilies

2010-01-14T04:32:00.000-08:00

I had a picture of this wonderful chili, which I had made this past weekend, but I somehow deleted the image..........but at least I will share the recipe. With temperatures dipping down below freezing, I made two pots of chili over the weekend. One regular chili, made with the usual store mix, tried and true, and one which neither myself or my family has ever tried. This recipe was passed on to me via email by a dear friend who states that it is such a wonderful hearty meal. One big problem,........ my family are not big Navy bean eaters....and this chili had navy beans in it. However, I made it............. oh, so, so , delicious!!! So much in fact, that my husband even liked it and had a second helping!!

Chili With Chicken And Green Chilies

3 cups cooked chicken, shredded

1 onion, diced

2 tbs. garlic, minced or powder

2 cans of green chilies, chopped

1 pound navy beans, sorted and rinsed

8 cups chicken broth

1 1/2 tbs cumin

1/2 tsp. paprika

1/2 tsp. cayenne pepper (optional)

salt and pepper to taste

1 cup milk

2 tbs. Masa

In large pot, saute onions and garlic until onions are tender. Add green chilies and beans. Add chicken broth , cumin, cayenne pepper, salt and pepper. Bring to a boil, then cover and reduce heat. Cook for 1 hour and then add chicken. Cook for another hour or until beans are done. When beans are tender, mix milk and masa together and stir into chili. Cook for another 10 minutes to thicken. Enjoy!

13 Years of Taste Of Home

2010-01-11T06:02:00.001-08:00

I remember the first time Taste of Home came out. I remember how much my friends and I loved it. At that time, I still lived in town, and I was a mother of 3 very small children and I cooked so much more than I do now, in my very tiny kitchen (which also served as our dining room).

Over the years, I have been given a subscription to Taste Of Home, by one of my dear friends, every year for a Christmas present. I have not thrown any of these issues away.......dating back from 1996. It sounds like a gigantic amount........however, the magazine only has 6 issues a year. I have also been given their wonderful annual cookbook by another dear friend.
One recipe I have always used is this wonderful Potato pancake recipe that came out in the early years of Taste Of Home. Reminiscent of a hash brown patty, but with more flavor, it is wonderful for a breakfast side.........however, it is also wonderful when you want something different from the usual baked and mashed potato.
I fixed this for our after church dinner with my menu of:
Country Fried Chicken
Green Beans
Corn
Tossed Salad
Savory Skillet Rolls
Potato Pancakes...Taste Of Home Recipe

Mom's Potato Pancakes

4 cups shredded peeled potatoes (about 4 large)

1 egg, slightly beaten

3 tbs. flour

1 tbs. grated onion

1 tsp. salt

1/4 tsp. pepper

Rinse potatoes in cold water, drain well. Place in a large bowl. Add egg, flour, onion, salt and pepper and mix well. In skillet, heat 1/4 inch veg. oil over medium heat. Drop batter by 1/3 cups into hot oil. Flatten to form a pancake. Fry until golden brown, turn and brown the other side. Drain on paper towel. Serve immediately. Enjoy!

Just A Thought For The Weekend

2010-01-07T05:45:00.001-08:00

"Give us this day our daily bread"

Matt.6:11

Savory Skillet Rolls

2010-01-05T04:35:00.000-08:00

Light, buttery, savory, and so delicious!

Since I am spending my time looking for recipes through a lot of my books, I don't have a really new recipe to post.

My menu consisted of:

Country Fried Chicken

Mashed Potatoes

Gravy

Fresh corn

Savory Skillet Rolls

However, these yeast rolls have turned out to be my family's favorite. I have already posted the recipe for the yeast dough on my previous post , Homemade Bread Everyday June 27, 2009, so you may click on that post for the recipe. The only thing I do differently for this recipe is place the dough in balls into a large well greased iron skillet. Butter the risen dough and then sprinkle garlic powder, sea salt and Rosemary over the dough. Place into a preheated 400.F oven and bake until golden brown. Serve out of skillet. Enjoy!

Disappointment, but a good alternative

2010-01-04T07:45:00.000-08:00

The idea of cooking through "The Blue Willow Inn" has turned out to be a disappointment. The book is wonderful as ever, but with picky eaters that I have to cook for........I am wasting time and ingredients. No matter how great the recipe turns out, I am about the only one in this family that will try it. With this kind of situation, there is no use in me going along with this idea any longer. There are wonderful sounding recipes in the cookbook, but there are recipes such as Catfish Stew, Fatback with Gravy, Grits Lasagna, Ham Broccoli Noodle Casserole, and Liver and Onions, that my family will never, never try. So I have tossed out the idea of "cooking through a book" and instead, I will choose a cookbook out of my collection and cook something more desirable for my picky eaters out of that and then blog about it. I have over a 100 cookbooks, plus 10 years of Taste Of Home magazines put away. I know that there will be something different, yet more appetising for this group to fix. So for this year, I will be cooking through my cookbook collection one book, one recipe at a time.

But I don't want to close the Blue Willow Inn without posting this wonderful salad recipe from the book. It tastes almost like orange sherbet! Such a light and creamy creation! The name of this recipe does not give it the glory it deserves. My menu consisted of:

Green Chili Enchiladas

Red Chili Enchiladas

refried bean

spanish rice

white rice

Buttermilk Congealed Salad (from the Blue Willow Inn Cookbook)

Buttermilk Congealed Salad

1 8oz. can crushed pineapple, with juice

1 3oz. package orange gelatin

2 cups buttermilk

1 6oz. container whipped topping like cool whip

2 cups chopped pecans

Drain juice from the pineapple into a small saucepan. Add the gelatin, and cook over low heat, stirring until the gelatin is thoroughly dissolved. Cool. Mix the buttermilk and whipped topping. Add pecans, pineapple and gelatin. Pour into mold or casserole dish and refrigerate. Serve when firm. Enjoy!

I will be back later on this week, with a new book and a new recipe!

Angel Biscuits

2010-01-03T07:04:00.001-08:00

First, let me explain another obstacle in going through this cooking journey, I have chosen to do. The people I cook for in my family are extremely picky, and at the same time, I must say, I do have one who is willing to at least taste new creations I make. Yet on this note, if it does not look familiar in shape or color, it is hard to convince these picky eaters that what I have made is actually very tasty. So my cooking years have been very challenging and boring if I want to keep everyone fed and happy. So it was not surprising when I fixed these light and fluffy biscuits, that they disappeared as quickly as I made them, without anyone asking....."is this from that cookbook?"

My menu consisted of:

bacon

sliced ham

eggs

sliced fruit

hashbrowns

Angel Biscuits (recipe from the Blue Willow Inn Cookbook)

The recipe states that it yields 15 to 20 biscuits...........however, I make large biscuits when I cut them, so I came out with 12 gigantic biscuits........8 of them were eaten!

Angel Biscuits

1 pck. active dry yeast

2 tsp. warm water (110)F.

4 cups flour

3 tsp. baking powder

1 tsp. salt

1/4 cup of sugar

1/2 cup vegetable shortening

2 cups buttermilk

1 tsp. baking soda

Preheat oven to 475.F. Sprinkle yeast into the warm water in a small bowl. Stir and give the yeast time to get frothy. Sift together the flour, baking powder, salt, and sugar.Cut in the shortening. Mix the yeast with the buttermilk and combine with the flour mixture. Add the baking soda. Roll dough out onto a lightly floured surface to about 1/4 inch thickness. Cut with a biscuit cutter. Place each biscuit on a lightly buttered baking pan and bake for 10 to 12 minutes until golden brown. Enjoy!

Please stop by tomorrow, as I will be fixing a gelatin salad for our meal.

Lemon Sauced Gingerbread

2010-01-02T11:37:00.000-08:00

New Year morning 2010 arrived with me excited about finding something new and different to fix for our celebration meal out of the Blue Willow Inn Cookbook. I must say that since I cook all of the time, this new cooking journey I am starting, has given me a new excitement about preparing every day meals. Although I fix the same usual thing every new year, I can always add something new. My menu consisted of:

Chicken Fried Steak

Black eyed Peas (which is in the cookbook)

Yeast Dinner Rolls (also in the cookbook)

Baked Potato

Fresh Corn

Macaroni

Chocolate Devils Food Cake

and the new thing to try out of the cookbook............

Lemon Sauced Gingerbread

Even though we are familiar with gingerbread, we don't eat it that much. The idea of making a lemon flavored sauce to pour over it, made everyone.........even me.......... a little doubtful, however, it was the difference I was searching for. I am so glad I made it! Out of my family...one refused to try it....(he is the picky eater of the universe) and 2 others tried it and ate it, but really would not beg me to make it again. (They are the 2 picky eaters of the world) .......I , however, who will eat anything that does not move........loved it! The gingerbread alone is wonderful.......a great recipe, but the lemon sauce poured over it, makes it even more delicious. The cookbook states that the lemon sauce can also be poured over bread pudding............I also think it would be wonderful over ice cream! So here is the recipe for this dessert. I will be posting the black eyed pea and dinner roll recipes at a later date. Enjoy!

Lemon Sauced Gingerbread

3/4 cup brown sugar

3/4 cup molasses

3/4 cup butter, melted

2 eggs, well beaten

2 1/2 cups all purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

2 tsp. baking soda

2 1/2 tsp. ginger

1 1/2 tsp. cinnamon

1/3 tsp ground cloves

1 cup boiling water

Preheat oven to 350.F. Lightly grease and flour a 9x13x2 inch pan. In a mixing bowl combine the sugar, molasses, and melted butter. Add the eggs. Sift together the flour, baking powder, salt, soda, ginger, cinnamon, and cloves. Add to sugar, molasses, butter and egg mixture. Mix well. Add the boiling water and mix thoroughly. Transfer the batter to the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Cool If serving with Lemon Sauce, ( recipe below) , serve the gingerbread and lemon sauce slightly warm.

Lemon Sauce

1 cup water

2 1/2 cups sugar

1/2 tsp. cornstarch

1/8 tsp. salt

2 tbs. melted butter

1 1/2 tsp. lemon juice

1 1/2 tsp. grated lemon rind

dash of nutmeg

Bring the water to a boil in a saucepan, and add the sugar, cornstarch, salt, butter, lemon juice, lemon rind and nutmeg; stir well. Continue stirring for 2 to 3 minutes until well blended. If sauce is too thin, add a small amount of dissolved cornstarch. Remove from heat. Cool. Serve at room temperature.

I hope you find this to be a wonderful recipe to try. Please come back tomorrow, as I plan to make Angel Biscuits for our Saturday meal!

Blue Willow Inn.........a cooking review

2010-01-01T06:47:00.001-08:00

I've done it.........I have made my decision on which cookbook I want to work out of this year.

Watching the move Julie and Julia, inspired me, but also got me to thinking ..........does one ever cook more than a handful of dishes from one cookbook...........or to further ask, does one prepare every recipe from one cookbook? I know I don't. And I don't know why.......cookbooks are tools that should be used all of the time.......I have a wonderful collection of cookbooks, but have only read through most of them....loving them and thinking, I'll make that later......but never do. So I have decided, to choose a cookbook,The Blue Willow Inn, that fits my family's palette and budget. The dishes are more common to my family....with some a little different and intriguing to try. During this period, I will let you know which dishes I am making and what the results were along with interesting history about the Blue Willow Inn and of course a recipe or two. I'm not planning on a daily ritual like the movie shows, but I am planning to make different recipes out of this book to go along with our weekly meals. I will post about these as I go.

Now, how about you? Have you ever cooked your way through a cookbook? If you did, did you enjoy the journey? I would love to hear!

For our New Year Eve party platter, I made the usual treats and appetisers, but once again, the movie made me want to try Bruschetta..................which is now my favorite thing to make. I think I could actually have this for my lunch every day !
Bruschetta

1 lb ripe grape tomatoes, sliced
1/3 cup fresh basil, chopped
1 loaf crusty French bread, sliced 3/4 inch thick (or italian)
2 garlic cloves, peeled and sliced in half
1/4-1/3 cup extra virgin olive oil
4 ounces parmesan cheese, shaved

Mix tomatoes and basil together and season with salt and pepper.
Set aside.
Fry Bread: Heat 2 tablespoons olive oil in frying pan and fry bread until golden brown on both side.
Remove and drain on paper towel.
Rub one side with garlic clove.

Drain the tomato-basil mixture of excess liquid and spoon on to each slice of bread.
Top with parmesan cheese and serve immediately.

Enjoy!

Maybe the Kathleen......something project??

2009-12-27T13:53:00.001-08:00

I got the wonderful DVD of my most favorite movie! Julie & Julia. What a wonderful thing to do with a cooking blog!

After this movie came out, I have found a few bloggers who are doing almost the same thing with different cookbooks and in different ways.....
which, with my great collection of cookbooks, has me wondering .......
should I?.......but mostly......could I?
I certainly have the spare time to make wonderful dishes.......but which book would I choose?
The obstacles that I am facing in this journey would be
First: being able to purchase the ingredients.
Some ingredients are pricey and sometimes would not fit into my budget, and in our area, not all ingredients can be found.
Second: I have a family of very picky eaters...or to be fair....simple things(mostly meat, potatoes and bread) that we all have grown up with fits our palette most. Buying foreign ingredients that my family is not familiar in eating would also be a waste. It is very hard to get them to even eat vegetables.
Of course, in fixing different dishes, they might discover that they would like such treats. Anyhow.....this kind of project is something I would really have to do some research and thinking on.
How about you? Have any of you started cooking like the blogger Julie has? If so, what cookbook and how is it going? I would love to hear!

Merry Christmas!

2009-12-17T11:43:00.000-08:00

To each and everyone,

My best Christmas wishes,

For all delicious treats,

and someone to wash the dishes!

Have a blessed Christmas!

Wonderful Sugar Cookies

2009-12-16T13:09:00.001-08:00

This recipe makes a lot of dough, and what you do not use, freezes well for a later date. They roll out so wonderfully, and bake up nice and crunchy, with a wonderful flavor.

Ingredients
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely. Decorate to your heart's content! Enjoy!

Sourdough Starter Recipe and Bread Recipe Link

2009-12-08T10:01:00.000-08:00

The sourdough starter that I posted about in my last post has turned out wonderful. I used a bread recipe I found for my bread machine on the Internet and will share the link with you.

http://www.recipezaar.com/Basic-Sourdough-Bread-34753

I chose this recipe for the bread because it had such good reviews. I chose to make my dough into rolls, but you can do as you desire. Here is the sourdough starter recipe:

Sourdough Starter:

On a Sunday morning combine

2 cups flour

1 1/2 cups water.

Stir with wooden spoon. Cover with wet dishtowel. Now, every morning thereafter, Monday-Friday, stir in 1/3 cup flour and 1/4 cup water.

On the seventh day, Saturday, your starter will be ready. It should have bubbles and pleasantly sour. In the morning, spoon 2 cups of starter into mixing bowl. Then just cover your "mother" starter, (don't add anything to it this day, it's a day of rest) and set it aside until the next day, Sunday, when you start up the adding routine again, stirring in 1/3 cup of flour and 1/4 cup of water to the mother stater.

To find out more on Sourdough Starter, the Internet is a wonderful resource.

Sourdough Starter

2009-12-07T09:55:00.001-08:00

I love homemade sourdough bread. I have tried on several occasions to make and keep a sourdough starter, but have not been pleased with the results........

until now. I just found a wonderful recipe for sourdough starter, that as you can see from the photo, is so far, working out well. It is a very simple recipe and very easy to maintain. I will know how good it is by this coming Thursday when it should be ready to make bread with. If this turns out successful, I will post the starter recipe as well as a bread recipe to share with all of you by this weekend.

How about you? Do you like sourdough bread? Have you worked with a starter or do you still have a starter? I would love to hear.

Peppermint Bark

2009-12-02T08:59:00.000-08:00

If you walk into any store at this time of year, you are sure to see the pretty tins and containers that are on sale to put all of your Christmas baked goodies in.

Something very yummy and oh so pretty for the holiday

is this wonderful peppermint bark. It is so easy to make and so wonderful to ship to all of those loved ones across the miles.
All you need is a little bit of peppermint, and some peppermint flavoring,

and some wonderful creamy white chocolate. I made this last year and sent it to loved ones. It was so delicious. Here is the recipe...

Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional

Directions
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Now how about you? Do you make something wonderful and send it in pretty containers across the miles? What kind of goodies to you like to receive? I would love to hear!
Enjoy!

Roasted Pumpkin seeds

2009-10-29T08:03:00.000-07:00

It's that wonderful time of year again. The pumpkin patch vines are faded and dying away, all that's left are golden balls sitting in the cool morning air. Pumpkins are sitting on the porches, out on the walks, some with welcoming lights inside. From the inside of this wonderful fruit, pumpkin is being cooked and stored away for pies and breads. So many seeds are also available. Roasted pumpkin seeds are the best snack around this time of year. I have two extra tasty recipes if you are getting tired of just plain roasted salted seed. Enjoy!

How to Roast Pumpkin Seeds
Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
Let cool and store in an air-tight container.
Spiced Pumpkin Seeds
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.
Cinnasweet Pumpkin Seeds
4 cups pumpkin seeds, rinsed and dried
1/2 cup margarine, melted
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup white sugar, divided

Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

Cranberry Orange Bread

2009-10-03T17:45:00.000-07:00

The day was cloudy and slightly cool. By the time Sophie and I decided to take our afternoon walk, a steady sprinkling of rain was falling. That did not stop us, however,....... with umbrella in hand, I walked along with Sophie as she stopped to smell each wet plant along the way. Before we took our walk, I pulled out a loaf of Cranberry Orange Bread from the oven, and set it on the table to cool while we were out.

Only slightly damp, we made it back and the wonderful smell of this bread filled the house and greeted us at the back door. I quickly settled down with a cup of coffee and this delicious bread......

and Sophie?
She already found her favorite spot to take a nap.
This bread is wonderful. Here is the recipe.......

Ingredients:

2 cups all-purpose flour

1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg

1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts

Directions:

In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Enjoy!

Ma Ferguson's Pecan Cream Pie

2009-09-22T12:30:00.000-07:00

Miriam Amanda Wallace (1875-1961) was born into a family rich in Texas land and cattle. She married wealthy James Ferguson, who became governor of Texas in 1914. During his second term, he was convicted of irregularities and imprisoned. M.A. Ferguson (her name shortened to Ma by the press) was elected governor in 1924 and again in 1932. She pardoned her husband and hundreds of other prisoners. Reviews are mixed, but she left her mark on Texas politics.

Here is her pie recipe:

Ma Ferguson's Pecan Cream Pie

1 cup sugar

1/2 cup chopped pecans

2 tbs. flour

2 eggs, separated, using whites for topping

1 cup milk

1 tbs. butter

2 tsp. vanilla

1 baked 9 inch pie crust

TOPPING:

1/4 cup sugar

14 tsp. vanilla

2 tbs. finely chopped pecans

Combine sugar, pecans, and flour in a heavy saucepan; stir well. Combine egg yolks and milk in a mixing bowl, mix well.

Gradually add milk mixture to pecan mixture, stirring until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Cook 1 minute, stirring constantly. Remove from heat: add butter, and 2 tbs. vanilla, stirring until butter melts. Pour into pastry shell.

Beat egg whites (at room temp) until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks from. Beat in 1/4 tsp/ vanilla. Spread meringue over top of pie filling, making sure edges are sealed. Sprinkle with pecans. Bake at 400.F for 10 minutes or until golden brown. Cool....ENJOY!

2009-09-08T04:38:00.000-07:00

Fall is just about here and it's time for all of those wonderful dishes with apples to fill our homes with the aroma of cinnamon and spices.

One of my favorite apple dishes is this rich, wonderful apple dumpling recipe. So good by itself or served with a scoop of ice cream.

Apple Dumplings

2 large Granny Smith apples

2 cans crescent rolls

2 sticks butte

1 1/2 cups sugar

1 tsp. vanilla

cinnamon

8 oz. Mountain Dew

Peel and core apples and slice each apple into 8 slices. Roll each apple slice in a crescent roll and place in a 9x13 lightly greased baking dish. Melt butter, then add sugar and stir slightly, leaving the mixture grainy.Add vanilla, stir and our over apple crescents. Pour Mountain Dew around and down the center of rolls. Sprinkle with cinnamon and bake at 350 F. for 40 minutes. Enjoy!

Authentic Flour Tortillas

2009-08-24T09:42:00.000-07:00

Everyone has their "quirks" right?

Those little weird things we do that set us apart from everyone else. My quirk?

I love to READ cook books. I don't mean just browsing through until I see a great picture and a great recipe.....I really read the whole thing through. I am always on the lookout for cookbooks that have added stories of family and friends.....and why the recipe was so good! Do any of you do this? One book I just love and read often is this book.....Better Homes and Gardens Heritage Cook Book.
A dear friend, who knows just about all of my weird quirks in life, gave this to me, knowing I would sit down and pour over every page as if it were the latest romance novel. This book is wonderful.....full of history on the origins of the foods we are familiar with.....

and ones that we may not have ever tried.....but can because of the recipes provided.

Living in West Texas and not too far from the Mexican border, there is a type of food we are all accustomed with....Tex Mex. It is a variety of wonderful spicy Mexican influenced foods. One thing my son loves for me to do is to make flour tortillas. The recipe in the book is a true tortilla recipe. As you will notice, it calls for .....lard. That's right, that awful nasty greasy stuff that was used way, way, back by Grandmother and Auntie. However, it is important to use it for these. You can still purchase lard in almost any store. I have used vegetable shortening when I don't have lard........however, the tortillas come out stiff and cracker like. If you use lard...they come out thick and soft and just like the authentic tortillas you purchase. If you ever get a chance to read this cook book.....please do! It is full of the most interesting stories and recipes!

Flour Tortillas

2 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

1 tbs. lard

1/2 to 3/4 cup warm water (110.F)

In mixing bowl stir together flour, salt, and baking powder. Cut in lard till the mixture resembles cornmeal. Add 1/2 cup of warm water and mix till dough can be gathered into a ball. (If needed, add extra water, 1 tbs full at a time.) Let dough rest 15 minutes. Divide dough into 12 portions. Shape into 1-inch balls. On a floured surface, roll each ball to a 7 inch circle. Trim uneven edges to make a round tortilla. Cook in un-greased skillet over medium heat till lightly browned. Serve hot with butter. Enjoy!

Tantalizing Flatbread

2009-08-11T19:12:00.000-07:00

One of my blogging friends was asking if I had a good pizza dough recipe. This one I have used for the past 10 years. I have used it as the Parmesan Onion flatbread.....but when I want pizza, I just put pizza sauce on the dough, and then add my favorite toppings and follow the baking instructions. I hope you try it with the onions as well....it is so delicious!
Parmesan-Onion Flatbread
1 envelope of active dry yeast
1 cup warm water (105.F.)
2 tbs. honey, divided
2 tbs. vegetable oil
1 3/4 tsp. salt, divided
3 cups bread flour
1 tbs. butter
3 large onion thinly sliced
1 tbs. minced garlic
1 tbs. dried Italian seasoning
1/4 tsp. dried crushed red pepper
1/2 cup freshly grated Parmesan cheese

Combine yeast, 1 cup water, and 1 tbs. honey in a 2 cup measuring cup; let stand 5 minutes
Combine yeast mixture, remaining tbs honey, oil and 1 tsp. salt in a large mixing bowl. Stir in 2 cups flour, beat at medium speed. Let rest 5 minutes, add remaining flour beating at low speed until well blended.
Turn dough out onto a well floured surface, and knead well. Place in a well greased bowl, turning once to grease top.
Cover and let rise in a warm, draft free place 45 minutes.
Punch dough down and turn out onto a well greased 15x10 jelly roll pan....or if making pizza, a large pizza pan. Let rise 15 minutes or just until it begins to puff.
Melt butter in a large skillet; add onion and garlic and saute' until tender. Stir in remaining salt, Italian seasoning, and red pepper. Spoon mixture over dough.
Bake at 425 F. for 20 minutes. Sprinkle with Parmesan Cheese and bake 5 more minutes. Cut into squares, serve immediately. Enjoy!

Toasted Ravioli

2009-08-05T14:07:00.001-07:00

We don't eat out at restaurants very often......so when we do.... and I try something that is just so wonderful......I try to re-create it at home to enjoy.

We recently ate at Olive Gardens. We got an appetiser plate and one of the items was Toasted Ravioli. It is so good!...What's better...it is so EASY to make!

Select the kind of ravioli( about a dozen) you like best.

Also, you need one egg, lightly beaten.

Also....Italian style breadcrumbs. ( 1 cup)

Cook ravioli in boiling water until they float to the top. Remove from water and drain. Set aside to cool.

Heat vegetable oil in fryer or skillet at least 2 inches deep to a temperature of 375 degrees.

Dip ravioli in beaten egg, then cover in breadcrumbs.

Fry in batches in hot oil until golden brown, drain

Sprinkle hot ravioli with Parmesan cheese.

Heat marinara sauce or spaghetti sauce and set aside in serving bowl.

Serve ravioli with dipping sauce. Enjoy!

Creamy Coleslaw

2009-06-29T12:19:00.000-07:00

If you are like my family, Independence day is spent with friends and family and lots of good food.....with the meats grilled out on the grill. Someone always brings a great potato salad and there is always a big pot of red beans and homemade breads. We all know of the wonderful desserts waiting to be finished off. I always like a cool vegetable salad of some kind also This coleslaw is so delicious and easy to make. A cool side for a hot afternoon of good fun! Enjoy

1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium head cabbage, finely shredded or chopped (4 cups)
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)

Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated.

Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad.

Homemade Bread EVERYDAY!

2009-06-27T14:22:00.000-07:00

My family loves homemade bread. I used to make it the usual way, but not everyday, because it was quite time consuming. Also I had always not been interested in the new bread machines that were coming out.

One year my husband gave me a bread machine for my birthday. I used the mixes it came with, bought a few more, baked the bread in the machine......but was still not satisfied. I experimented and came up with my own recipe and instead of baking it in the machine, I pull the dough out, shape it the way I like and then bake it in the oven. So much more the homemade bread we love and we have it everyday because it is so easy to make.
I just put the machine on the dough cycle,

pour my ingredients into the bread machine, let the machine do all of the kneading, rising and punching down for 1 1/2 hours. When the cycle is finished, pull out the dough, place it on the baking sheets or bread pans, let it rise and then bake at 350. F

and the results are wonderful each time. If you have a bread machine that has been sitting in the closet, give this recipe a try. If you don't have a bread machine, the recipe still makes wonderful yeast bread.

Ingredients

1 cup milk

1 tablespoon butter

1 egg

3 cups flour

1/4 cup sugar

1 pkg yeast

1 tsp. salt

Heat milk and butter in microwave for 1 minute. Pour flour, sugar, yeast, salt, milk, butter, and egg into bread machine. Set machine on dough cycle and let the machine do the work for about 1 1/2 hours or until cycle is finished. Pull out the dough and form into rolls or loaves. Place in greased pans and let rise. Bake at 350F. until golden brown. Brush with melted butter Enjoy!

Southern Fried Chicken

2009-06-18T12:06:00.001-07:00

Who doesn't love fried chicken? And who doesn't love Paula Deen and her wonderful recipes? I love both! This recipe is one of Paula Deen's and I use it all of the time for my fried chicken. An absolute winner! Enjoy!

3 eggs
1 cup hot red pepper sauce (optional)
2 cup self-rising flour
2 1/2 lb chicken, cut into pieces
Salt, pepper, and garlic powder sprinkled over chicken before coating

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with salt, pepper, and garlic powder. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
Prep Time: 10 minutes Cook Time: 14 minutes Difficulty: Easy Yield: 6-8 servings

Coconut Macaroons

2009-06-08T10:27:00.000-07:00

These are the most rich and delicious little cookies. Not many ingredients to deal with. very quick and easy to make. I usually make these along with other favorites when I make a box of cookies to give away.

2 egg whites

Dash of salt

1/2 cup sugar

1/2 tsp. vanilla

1 cup flaked coconut

1 cup chopped pecans

Beat egg whites (at room temperature) and salt in a medium mixing bowl until foamy. Add sugar and vanilla, beating until stiff peaks form. Fold in coconut and pecans. Drop mixture by teaspoonfuls 2 inches apart onto parchment lined cookie sheets. Bake at 350F. for 15 to 20 minutes. Remove from oven, and place cookie sheets on a damp cloth for a few seconds. Remove macaroons to wire racks to cool. ENJOY!

Sqaush Cake

2009-05-31T07:53:00.001-07:00

Can't get family members to eat their vegtables?? This cake is so good they will never look at sqaush the same way.

I love garden fresh squash.......however, my husband (sweetie) and my children do not like to even look at it. A few years ago, I made a cookbook for family and friends and asked each one to contribute a favorite recipe. It was a wonderful success. This recipe came from a co-worker, friend of mine and it uses yellow squash. It is one of Sweetie's favorites and yes....he knows yellow squash is in it.

Beat Together:

3 eggs

2 cups sugar

1 cup oil

Add:

2 cups flour

2 tsp. baking soda

3 tsp. cinnamon

1/2 tsp salt

2 cups shredded raw squash

3 tsp. vanilla

1 cup chopped nuts

1 cup raisins

Mix all ingredients well. Pour into a greased and floured bundt pan and bake at 350F. for one hour or until center is firm to touch. Enjoy!

Mississippi Mud Pie

2009-05-17T13:48:00.001-07:00

This is such a wonderful pie! Enjoy!

Use a chocolate or vanilla cookie crust, or a graham cracker crust, to make this Mississippi mud pie.

Ingredients:
1/4 lb. butter, 1 stick
2 (1 oz. each) squares unsweetened chocolate
3 eggs
3 tablespoons white corn syrup
1 1/3 cups sugar
1 tsp. vanilla
9 inch graham cracker, chocolate or vanilla wafer pie shell

Preparation:

In a saucepan, heat butter and chocolate, stirring often, until melted and well blended. Beat eggs; stir in the corn syrup, sugar and vanilla. Add the chocolate mixture to egg and sugar mixture, stirring well. Preheat oven to 350°. Pour filling into prepared pie shell. Bake 35 to 40 minutes, or until top is slightly crunchy and filling is set. Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.

Great Lemonades On The Front Porch

2009-05-10T16:46:00.000-07:00

With the days getting so hot...it's a perfect time to try some new refreshing drinks while you sit out on the front porch! Below are 11 lemonade recipes.... Some of these have a little twist and zest to them....enjoy!

Homemade Lemonade

3 cups Domino® or C&H® Granulated Pure Cane Sugar
2 cups water
1 cup lemon peel strips (about 6 lemons)
3 cups lemon juice (about 14 lemons)
1 bottle (1 liter) club soda, chilled

In a large saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Cool slightly. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Pour mixture into a pitcher; gradually stir in club soda. Yield: 10 cups.

Old-Fashioned Lemonade Recipes These vintage lemonade recipes are taken from "The Dispenser's Formulary or Soda Water Guide" compiled by the editorial staff of The Soda Fountain, published by D. O. Haynes & Co., New York, in 1915.Carbonated water (soda water) can be found in the soft drink section of most food stores.
Old-Fashioned Lemonade

If you're looking for the best lemonade recipe for making fresh squeezed lemonade, this is it.Old-fashioned lemonade is still a great favorite with many individuals. To make it at the fountain counter place 2 tablespoonfuls of powdered sugar in a 12-ounce glass one-half full of crushed ice. Now cut a lemon in two, slice each section in two or three pieces, add the juice of the lemon and fill the glass with plain ice-cold water. Shake thoroughly, pour from shaker into glass, and serve with straws. It should be observed that some patrons object to a too great abundance of ice.
Soda Lemonade

Juice of 1 lemon, 1 tablespoonful powdered sugar, 4 ounces soda water (seltzer water), 2 ounces shaved ice. Stir vigorously in a shaker with a spoon, strain into a 12-ounce glass, fill the glass with seltzer (soda) water and stir with a spoon.
Grape Lemonade

Make a soda lemonade (see above), filling the glass to within about an inch of the top. Mix and decorate with lemon and orange slices, pour on top enough to fill the glass with the desired grape juice, and serve without further mixing, with straws.
Fancy Lemonade

Make a lemonade in the regular manner and pour in a teaspoonful of raspberry syrup (or strawberry syrup, if you'd like a strawberry lemonade), which will go to the bottom of the glass. Now, carefully pour on the top the same amount of grape juice without stirring. A piece of pineapple, orange, or other fruit may be added to decorate the drink. The drink may also be made with the glass half full of shaved ice and the fruit on top. Serve with straws.
Tropical Lemonade

Juice of 1 lemon, 1-1/2 ounces pineapple syrup. Place in a 12-ounce glass, fill glass with carbonated water, coarse stream, add a slice of pineapple and a ladleful of crushed pineapple, and serve with a spoon and straws. Price--10 or 12 ounces, 15 cents.
Southern Lemonade

An old-time lemonade recipe for making "Fair Lemonade.

"Take a good-size watermelon, hollow out the inside, first cutting a small slice from the narrow end to act as a lid or cover, place in a pan on the counter and surround with shaved or cracked ice; then fill with lemonade, adding enough extract of Jamaica ginger to suite the taste. When serving, fill a glass one-fourth full of shaved ice, add one or two pieces of the melon taken from the inside, then fill the glass with lemonade and serve with straws and napkins.
Broadway Lemonade

Juice of 1 lemon, 2 tablespoons powdered sugar, 1/2 ounce grape juice, 1/2 ounce wine (claret), small scoop shaved ice, plain water to fill glass; shake, put in 12-ounce lemonade glass; finish with a slice of orange and a cherry; serve with spoon and straws.
Wholesale Lemonade

A good beverage recipe for making large quantities.3 gallons water, 4 dozen lemons, 3-1/2 ounces citric acid, 20 pounds granulated sugar. Mix and stir adding the paste made from 4 ounces of granulated sugar and the grated rind of 4 of the lemons. This formula is recommended.
Queen Lemonade

Juice of 1/2 lemon, 1-1/2 ounces orange syrup, 2 ounces grape juice, sufficient cracked ice, carbonated water to fill glass. Shake and serve in a tall glass, without straining. Top off with a slice each of orange and pineapple.
Lemon Fascination

2 ounces cherry syrup, 1/2 glass cracked ice, juice of 1/4 lemon, sufficient plain water. Mix well and top with orange and cherry. Price--10 ounces, 10 cents.

Chocolate Strawberries for Mother

2009-05-06T11:25:00.000-07:00

Who says chocolate covered strawberries are only for Valentines day?

These are also a great Mother's Day gift! Just melt the chocolate, dip the strawberries, and decorate and see Mom smile!

Ingredients:

4 c. fresh, ripe strawberries (at room temperature)

1 1/2 c. semi-sweet or dark chocolate chips

2 tbsp. light corn syrup

6 tbsp. butter

Decorations (optional):

chopped nuts (pecans, walnuts, hazelnuts, almonds, or macadamia)

colored or chocolate sprinkles

colored and/or flavored sugars

melted white pr milk chocolate

Instructions:

Wash and dry strawberries. Leave stems and tops intact.

Combine chocolate, corn syrup, and butter in a microwavable bowl (or double boiler). Microwave at 20 second intervals, stirring often, til melted. Do not burn. Or melt in a double boiler over boiling water until melted, stirring often.

Dip each strawberry into the melted chocolate mix. Leave a 1/4-to-1/2" strip of bare fruit between chocolate and stem.

If desired, roll coated strawberries in nuts, sprinkles, or sugars. Be sure to do this while chocolate is still melted.

Place plain chocolate or decorated strawberries on waxed paper.

If desired, decorate plain chocolate strawberries with melted white chocolate using a toothpick or cake decorating supplies. Very pretty!

Refrigerate about 20 minutes to set.

Note: Chocolate covered strawberries also travel well, making them one of the best ideas for Mothers Day presents. Just place them in a pretty box, wrap them up, and you have a great homemade Mother's Day gift. Enjoy!

Grandma's Lemon Meringue Pie

2009-04-21T13:15:00.000-07:00

I made this delicious pie for Easter! It was wonderful!

INGREDIENTS

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue:

In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Enjoy!

Slow Cooker Beef and Beans

2009-04-17T10:59:00.001-07:00

I love to use my slow cooker especially if I am in the middle of a sewing project.

I just made this , this past week. It is so hearty and so easy! (I used plain pinto beans instead of baked beans. )

A delicious seasoned pot roast is slow cooked until tender, then baked beans are added to the pot. A flavorful combination of beef and beans, this is a great budget meal the family will love.

Ingredients:
1 large onion, coarsely chopped
1 boneless chuck roast, about 4 to 5 pounds
2 tablespoons brown sugar
1 1/2 teaspoons Creole or Cajun seasoning blend (if salt-free, add 1/2 teaspoon salt)
dash black pepper
dash garlic powder
1/2 cup beef broth
1 large green or red bell pepper, diced
2 cans (22 to 28 ounces each) baked beans, or your favorite kind

Sprinkle chopped onions over the bottom of the cooker; place roast on onions. Combine the brown sugar, seasoning blend, pepper, and garlic powder; rub over the roast. Pour the beef broth into the bottom of the crock pot. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours. Carefully drain off liquids and discard. Add the chopped bell pepper and beans to the pot roast; cover and cook on HIGH for 1 hour longer.

Serves 6 to 8. Enjoy!

Easter Egg Pie

2009-04-08T21:20:00.000-07:00

This is such and easy and happy pie for the Easter holiday! Enjoy!

Ingredients
-
1 (6 oz.) ready made graham cracker crust
-
1 package 8 ounces cream cheese - softened
-
14 ounces sweetened condensed milk
-
3/4 cup cold milk
-
1 package (4 serving size) instant white chocolate flavored pudding and pie filling
-
1 1/2 cups whipped topping
-
16 chocolate eggs - cut in half
Easter colored M & M chocolate candies

Directions
In a large mixing bowl, beat the cream cheese until fluffy.
Gradually mix in the condensed milk until smooth.
Add the milk and pudding.
Mix until smooth.
Pour half of this mixture into the bottom of the crust.
Sprinkle chocolate egg halves over the pudding mixture.
Top with the remaining filling.
Cover the pie with a layer of whipped topping.
Chill in the refrigerator for one hour. Sprinkle the top with Easter colored M & M chocolate candies and allow to chill for two more hours.

Creamy, Spicy, Chicken Pasta

2009-03-21T07:06:00.000-07:00

While on spring break, we stopped by my favorite out of town HEB store. I have talked about this before....it has everything going on inside. My Sweetie is the pickiest eater ever. Once in a while, the store will be making up something to eat, and if my sweetie likes it, I buy the ingredients and make it for him at home. Once again, HEB, had a wonderful, easy, dish.

Sometimes, HEB's spices can run a little expensive...however, each time the cost is well worth it.
HEB offered a free bottle of a spice if one purchased the Giardiniera Relish that is used in this dish, however, if you can't find this relish, any kind of your favorite salsa would work. . As you can see in the back ground, I made fresh pasta. However, store bought pasta is what the recipe calls for .

INGREDIENTS

1 box of pasta, bow tie or any other favorite, cooked

2 tbs. olive oil

1 lb cooked fajita chicken slices( I used Tyson)

2 tbs Giardiniera relish( more can be added if you want is more spicy.

1 cup shredded Italian blend cheese

1/2 cup heavy cream

1. Cook pasta in boiling water according to package directions. Drain.

2. Meanwhile, heat oil in large skillet over medium-high heat and heat up fajita chicken. Add relish and cream. Reduce heat to medium-low, simmer gently 5 to 7 minutes. Toss cooked pasta into sauce mixture. Sprinkle with cheese blend and enjoy!

Taking Time To Test New Recipes

2009-03-14T07:11:00.000-07:00

Spring break is here, which means with everyone home, my chances of getting on the computer will be slim. I have just received a wonderful cookbook from a dear friend, so I will be getting out all of the pots and pans, spoons and ladles and testing new recipes to post in the next week. Until then, I hope you can find something good to try from the recipes that are currently here. Thank you all who stop by to comment!

Stuffed Cabbage Rolls

2009-03-08T13:30:00.001-07:00

This is one of the most delicious meals ever! I saw this on the Martha Stewart show and that is where this recipe comes from. It is a little time consuming, but so well worth it. It makes a great size meal and can be frozen for later serving.

Ingredients
Serves 8
2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish
Directions
Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream. Enjoy!

Cranberry Orange Scones

2009-03-02T05:24:00.000-08:00

The first time I ever tried cranberry orange scones was in a Barnes and Nobles coffee shop. They were so delicious! I was hooked! I researched several recipes and this recipe came out wonderful. So good to serve with a cup of hot coffee!

Cranberry Orange Scones
4 C. flour.............4 t. baking powder
3/4 C. sugar...... 1 t. salt
Grated orange peel from 1 orange
1 C. butter, room temperature, cut into small pieces
2 large eggs............. 1/3 C. frozen orange juice
1/3 C. milk................ 1/2-3/4C. fresh or frozen cranberries

Combine dry ingredients plus grated orange peel; cut in butter until mixture resembles coarse crumbs. In small bowl, whisk eggs, orange juice and milk. (Save a couple of tablespoons to brush tops of scones before baking.) Stir into flour mixture, combining until dough is moist. If it is too sticky to handle, add a bit more flour. Mix in the cranberries. Turn dough onto floured work surface; knead a few turns. Divide dough into two balls; pat each into a circle. Cut 6 scones (wedges) from each. Brush with reserved egg mixture. Put on greased cookie sheets and bake at 375 degrees for 20 to 25 minutes. Keep checking until they are golden brown. Optional glaze: 1/2 cup confectioners' sugar mixed with 1 tablespoon orange juice (concentrated frozen orange juice yields the best flavor). Drizzle over cooled scones. Enjoy!

Fat Cat Bread

2009-02-21T13:57:00.000-08:00

Strawberry Gelatin Salad

2009-02-01T16:06:00.000-08:00

We had potluck soup, breads and desserts after church services today. I made this wonderful gelatin salad. It was a hit! It is also so pretty for Valentine's day. Very easy to make and very tasty!
3 small packages strawberry gelatin
3 cups boiling water
2 small containers frozen strawberries, thawed
1/2 large bag miniature marshmallows
butter to melt marshmallows
1 cup sour cream
Dissolve gelatin in boiling water. Stir in strawberries and pour into a 13x9 dish. Place in refrigerator till set. Melt marshmallows in butter until smooth and then stir in sour cream until well blended. Pour over set gelatin and place back in refrigerator for at least 2 hours. Enjoy!

Cream of Wild Rice Soup

2009-01-17T16:46:00.000-08:00

Tender cubes of chicken, fresh vegetables, and wild rice make this soup hearty enough for a meal.

In a large saucepan, saute 1 large chopped onion, 1 large shredded carrot, and one large chopped celery rib

In 1/4 cup butter until tender.

Stir in 1/2 cup flour until blended. Gradually stir in 8 cups
chicken broth.

Stir in 2 cups wild rice ( Uncle Ben's wild rice mix does well)

Stir in one cup COOKED cubed chicken, 1/4 tsp. salt and 1/4 tsp. pepper.

Bring to a boil over medium heat: cook and stir for 2 minutes or until thickened. Stir in 1 cup evaporated milk, cook 3 minutes longer. Garnish with Chives.

Enjoy!

Recipe from Blue Willow Inn

2009-01-11T13:55:00.000-08:00

A little while back, a dear friend sent The Blue Willow Inn cookbook to me. It is full of history on the Inn and has the most delicious down home recipes to go with it. I had not thought about this book in a while until I visited Mildred at Nally Valley http://nalleyvalley.blogspot.com/ On Jan 8th, she posted about this wonderful inn and also about one of their cookbooks. If you have not visited Mildred yet, please drop by. She tells the best history on the most loveliest places. She is such a joy to drop by on! This post about Blue Willow Inn is so well written. The cookbook has recipes such as Collard Greens, Cornbread Dressing, Pot Roast with Gravy, Country Fried Steak, Black Eyed Peas.... the kinds of foods grandma and mama brought us up with! Here is one of my very favorites... Buttermilk Pie

Buttermilk Pie

3 eggs, slightly beaten

1 cup sugar

2 tbs. flour

1/2 cup butter, melted

1 cup buttermilk

1/2 tsp. vanilla

1/2 tsp. lemon extract

1 unbaked (9-inch) pie shell

Preheat oven to 350.F . Combine eggs,sugar, flour, and butter in bowl, and mix well. Add the buttermilk, vanilla and lemon extract. Mix well. Pour into the pie shell and bake for 45 to 50 minutes, or until pie is set and golden brown. Enjoy!

Hearty Split Pea Soup

2008-12-28T17:20:00.000-08:00

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!

Frozen Fruitcake Salad

2008-12-17T21:13:00.000-08:00

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!

Some really flavorful beans

2008-12-07T15:38:00.001-08:00

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!

Sweet Potato Casserole, perfect for Thanksgiving

2008-11-23T13:48:00.000-08:00

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!

Banana Crumb Muffins

2008-11-13T06:05:00.000-08:00

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!

Happy Halloween!

2008-10-28T17:07:00.000-07:00

A new cookbook and a wonderful meatloaf recipe!

2008-10-17T16:05:00.000-07:00

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!

Oatmeal Sugar-Spice Crisps

2008-09-30T10:02:00.000-07:00

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!

Caramel Popcorn

2008-09-20T07:36:00.001-07:00

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!

A cookbook project

2008-09-06T07:24:00.001-07:00

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.

Green Chili Pinto Beans

2008-08-17T12:24:00.000-07:00

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!

Apple Turnover

2008-08-10T10:11:00.000-07:00

Apple Turnovers

2008-08-10T09:53:00.000-07:00

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!

Not just your ordinary banana bread

2008-07-19T12:00:00.001-07:00

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!!

Easy Strawberry Cheesecake

2008-07-07T16:32:00.000-07:00

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!

Happy July 4th!

2008-07-01T17:08:00.001-07:00

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!

Chili Reinos ( the way my sweetie likes them)

2008-06-25T13:17:00.001-07:00

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!

Pistachio Sherbert Salad

2008-06-18T07:13:00.000-07:00

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!

Fried green tomatoes

2008-06-09T09:59:00.001-07:00

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!

Poor Man's Cobbler

2008-06-05T09:47:00.001-07:00

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.

Double Chocolate Coconut Cookies

2008-05-28T05:58:00.001-07:00

One more delicious cookie from the Martha Stewart cookie cookbook! This cookie has the wonderful flavor of dark chocolate, white chocolate, walnuts, and coconut.

1 cup (2 sticks) butter, room temp........................1 tsp. baking soda

1/2 cup sugar...........................................................1/2 tsp. baking powder

3/4 cup packed brown sugar..................................2 cups white chocolate chunks

2 large eggs................................................................ (about 9 ounces)

1/2 tsp. salt

1 tsp. vanilla extract.................................................1 3/4 cup sweetened flaked

1 3/4 cup flour........................................................... coconut

1/4 cup unsweetened cocoa ...................................1 3/4 cups chopped walnuts

Preheat oven to 350.F. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.

Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

Using a 1 1/2 inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Enjoy!

Cookies from Martha's Book

2008-05-18T06:56:00.001-07:00

I received this wonderful cookbook for a Mother's Day gift. It is so full of the most wonderful looking cookies ever! I had a hard time deciding which cookies to make first!

One thing I really like about this book is, in the contents pages, instead of just a plain list of cookies and a page number, there is a picture of each cookie with it's name and page number. There are also categories, such as light and delicate, soft and chewy, crumbly and sandy, and so on. A little introduction about the cookie is with each recipe. Just a wonderful book to add to your collection!
I finally picked a cookie recipe from the soft and chewy section. I was so glad I did! This cookie is so chocolaty and rich! They got eaten up quickly.

Grammy's Chocolate Cookies

2 cups plus 2 tbs. flour................3/4 cup unsweetened Cocoa

1 tsp. baking soda......................1/2 tsp. salt

1 1/4 cups (2 1/2 sticks) butter, room temp.

2 cups sugar..............................2 large eggs

2 tsp. vanilla............................

sanding sugar for rolling

Sift together flour, cocoa powder, baking soda, and salt into a bowl.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs and vanilla and beat to combine. Reduce speed to low and gradually add flour mixture. Beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm about 1 hour.

Preheat oven to 350.F. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set about 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Cookies can be stored between layers of parchment in an airtight container at room temperature up to a week.

Enjoy!

Cheese Chicken Tortilla Soup like Applebee's

2008-05-13T08:57:00.000-07:00

I have never been to Applebee's, but for those who have and have had this soup, they tell me it is just like it. However, I used to buy soup mixes in gift shops and found a wonderful mix that tasted just like this.It was costly and soon the shop closed. I then found this recipe which taste just like it. What is even better, it costs much less to make it and it makes a big pot! This is such a warm creamy wonderful soup. It is great served with a salad or even as a starter for a Mexican meal.

1cup chopped yellow onion.........2 tsp. minced garlic

2 tbs. veg. oil..........................4 cups chicken stock

1 (15oz.) can tomato puree........1tsp. sugar

1/2 tsp. salt.............................1tsp. Worcestershire sauce

1/2 cup hot sauce(optional)........1/4 chopped green pepper

1 tbs. minced jalapeno pepper(optional)

1tsp. chili powder......................1/4 tsp. pepper

4 tbs. flour mixed with 1/2 cup water

1 lb.cooked chicken, cubed..........1cup heavy cream

1/4 cup sour cream

8 oz. Velveeta cheese cut into cubes

(10) 6" corn tortillas cut into strips

Saute onion and garlic in vegetable oil in large pan or Dutch oven until soft.Add next 10 ingredients to pot, bring to boil, reduce heat and simmer 20 minutes. Fry tortilla strips in oil until crisp. Sprinkle with salt if desired. Whisk flour/water mixture into soup. Bring to a boil, reduce heat and simmer for 5 minutes. Add chicken, cream, sour cream, and cheese. Stir until melted. Pour into soup bowls and place tortilla strips on top. Enjoy!

Can you guess what this is?

2008-05-09T20:44:00.000-07:00

When I received this in the mail from a dear friend, I thought, at first, she had sent me a small broom to brush away all of the dust that the hostile Texas wind had blown into our home. However, upon reading the poem that came with it... I was delighted. Here is the poem

Look at this gift you've just received

A round whisk broom, you say...

Or maybe it's a clothing brush.

To this, I must say nay.

My use is not to be a brush;

My purpose is another.

Now can you guess just what am?

...I was used by Grandmother.

Remember how she'd break a straw,

From near by the kitchen broom,

To test the cake that she had baked;

Thus saved it from doom?

So hang me near your oven door,

There handy I will be.

Do not pull, just break off my straw;

I'm a cake tester.....see?

A conversation piece you need:

to brighten up your day?

Let your friends guess just what I am;

Listen to what they say.

Soon talk will be of yesteryear

And the memories will awake.

Pour each a cup of coffee now

and serve a piece of cake.

Don't you just love this? I remember my mama pulling off a straw from the top of a broom to test cake and muffins. I have used toothpicks, and now I guess I will have something else to use!

A wonderful suprise package!

2008-05-04T10:35:00.000-07:00

The weekend brought much work completed and left with much more to still do. In the midst of it all, a package arrived from a dear friend who knows how much I love handwritten and cut out recipes. She has spent the last few months, collecting these from flea markets, nostalgia shops and also, after updating hers on computer, tossed in a few of her own. As you can see, I have quite a lot to read!! There are recipes that I have never heard of before as, Date Nut Mayonnaise Cake, Filbert Chocolate Cream Bars that I am not so sure of how they might taste, and then there are yummy sounding ones like Pecan Fruit Filling and Baked Corn with Chive Sauce. Then there are the ones we are all acquainted with such as Oatmeal Apple Betty and Cherry Pound Cake. If you have heard of any of these recipes, please let me know. I am not sure how many of them I will try. However, if someone tells me they are good, I will certainly make them. So for now, I will read and give a few a try and post the recipes here at a later date.{:

A wonderful cake for the weekend

2008-05-01T16:36:00.000-07:00

Here it is the weekend already upon us! Where do all the days go? With much to do, I will leave you with this wonderful cake recipe. Maybe you can try it this weekend. Be ready to be asked for the recipe, it is delicious!

Butterscotch Bundt Cake

Among my collection of cookbooks and recipes, I have a few boxes of recipes as well. In one box, there is a ordinary yellow index card, stained and faded,a recipe written in one of my dear friends beautiful handwriting. The recipe...... Butterscotch Bundt Cake. One of the best cakes I have ever come across. It has been served as one of the Thanksgiving desserts at my home many times, taken to church and school functions, and is a favorite just to have to munch on any day of the month. Moist and with a wonderful cinnamon flavor. I am asked for this recipe every time I serve this cake.

As you can see, I serve it plain with no icing drizzle or powder sugar dusting. I also did not add nuts. I have a few picky eaters who like it this way.{:

1 yellow cake mix .................................1 pkg. butterscotch instant pudding

4 eggs......................................................3/4 cup veg. oil

amount of water it says on the cake box

1 tsp. vanilla

(cinnamon sugar layer)

1/3 cup sugar

2 Tbs. cinnamon

1/2 cup. chopped nuts (optional)

Mix sugar, cinnamon and pecans together in a small bowl. Set aside. Mix cake mix, eggs, water, oil, vanilla, and pudding. (leave a pudding for icing flavor.) Grease and flour bundt cake pan. Pour layer of cake batter into pan, then sprinkle a layer of cinnamon sugar. Keep layering, making sure batter is on top. Bake at 350F. for 40 minutes or until done. Let cool. Mix powdered sugar and the left pudding plus a tiny amount of water for a glaze. Drizzle over cake, or simply dust cake with powdered sugar. Enjoy!

Do you remember water pitchers and bowls?

2008-04-30T05:15:00.001-07:00

Although, I didn't grow up in the era where folks cleaned up by using a water pitcher and bowl sitting nearby, I still love looking at these pieces when ever I am antique hunting.I love how they make a room look. I don't own an official bowl, pitcher, or table that actually served that purpose, so I try to copy that with what I have. {: Maybe you are lucky enough to have Grandma's or your Mother's ?

Many years ago, a dear friend gave this white/cream colored pitcher to me. She remembers her father had made it. It is a wonderfully made piece. I have always cherished it and it has always been a focal point in my kitchen. The large bowl beneath it is from another dear friend who sells Tupperware. I can't believe that this glass bowl is made from the Tupperware company! I have two bowls like this. They are quite heavy and wonderful for fruit or a large dish of food. They work wonderful for a decorative piece as well.

Sometimes, this pitcher just sits empty, but it looks so good that way, but
I usually always have fresh flowers in it, if I have them handy. It cheers up the whole kitchen. Sweetie came home from work with this beautiful bouquet!
This dark little pitcher, I have had for many years, also given to me by a dear friend. ( I think my friends are pushing me towards the antique shop idea, what do you think? ) {: And here is the other large bowl. This set is sitting on an old vanity in our guest bathroom.

This vanity is one of the first pieces of furniture Sweetie and I bought starting out as newly weds. Now that it is in our guest bathroom, I have it filled with nostalgia pieces, (old perfume bottles, little beaded purses,etc. ) but it also holds extra wash cloths and hand towels as well. The drop down section of the vanity is perfect for the bowl and pitcher. Well, now it's your turn. What do you do with all of your treasures? I would love to hear? Drop me a line, and show a pitcher...... picture{:

A wonderful muffin to wake up to!

2008-04-27T07:05:00.001-07:00

Chocolate Chip Muffins

I found this recipe while browsing the net one day. It comes from a bed and breakfast inn, called Inn at the Park Bed & Breakfast in Louisville, Kentucky. Are any of you familiar with this location? I have made and served these muffins to overnight guests for a breakfast muffin. Also to different work crews who have come out to the house to do repairs for the day. Every time I serve them, they quickly disappear and are always commented on how good they are. I personally love them with a can of drained blueberries instead of chocolate chips. However, I always have to make chocolate chip ones for the family. Either way you decide on how you would like them, I hope you enjoy them!

2 cups flour.................1/3 cup packed brown sugar

2 tsp. baking powder....1/3 cup granulated sugar

1/2 tsp. salt.................2/3 cup milk

1/2 cup melted butter.....2 eggs lightly beaten

1 tsp. vanilla................1 pkg. chocolate chips or 1 can blueberries

1/2 cup chopped pecans (optional)

Preheat oven to 400.F . Line muffin tins with cupcake papers. In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until well blended. Make a well in the center of the dry ingredients; add milk mixture and stir just until well combined. Stir in chocolate chips or berries. Spoon batter into muffin tins and bake 15-20 minutes. Cool 5 minutes before removing from tins. Enjoy!

A Depression Era Cookbook

2008-04-24T06:16:00.000-07:00

I just received this cookbook a few days ago and have been "reading it" . It has been one I have been interested in for many years, and just now acquired it. I read about Vern Berry in a magazine, either Southern Living or Country Living perhaps? ....several years ago (middle 90's). I had searched for her cookbook then, but living in a small town and being a busy mother, I never seemed to finish my quest. The first 55 pages are such a good read,.... a story of her pioneer great -grandparents traveling on a wagon and all the way to her story of being a young housewife in the Depression era. Many of these recipes are very old, such as Poor Man's Cake and Blueberry Buckle, and Sour Cream Cakes, which by the way, she won a trip to New York in 1950 for entering in the Pillsbury Bake-off contest. Her father was a professional baker, and she has gone on to win many prizes and had turned out to be quite a writer. It says that she was born in 1906 and I haven't done my research to see if she is still alive. I haven't finished the book yet, it is filled with down home recipes with ingredients that are commonly in our pantries. For me so far, a really good addition to my collection.

2008-04-23T09:14:00.000-07:00