Thursday, October 26, 2017
Tuesday, October 24, 2017
We have a wonderful friend named Andy who recently celebrated his 27th birthday. He throws the biggest party for himself every year, but really, it never is about himself at all. He invites everyone, and he and his wife Paige make all sorts of delicious food for a crowd (chili, hot dogs, corn muffins, and sweets) and then he always has an amazing "show" to put on for us all which usually includes a cardbox box maze (this year it was a castle) which later becomes the biggest bonfire you've ever seen!
Popcorn over a campfire, lighted glow-stick bracelets for us all to wear in the dark, dogs to pet and goats too!
This year there was also a drone taking photos overhead, and several years in the past he would even have a Tesla coil making "lightning", literal bombs bursting in air...you name it, he has done it!
Somehow, he never makes the party about himself. It's about his friends. He even choked up while he was praying over the food when he also asked the Lord to bless all of us since we mean so much to him. I LOVE this man! He is a like a son to us, so our gift to him was a "coupon" good for one homemade dinner of his choice, just like I do for my family on their birthdays.
I asked his wife Paige what food to bring along for the party, and she recommended an apple crisp for him. SO here's a pretty simple recipe that I prepared that is so good. Not too sweet but a nice, warm, sweet treat with a great crunchy-topped texture. I served it plain, but caramel sauce drizzled over the top would be a delicious addition. Ice cold vanilla ice cream would be nice to serve alongside as well.
The only thing that makes it challenging at all is the coring, peeling and slicing of the 6 apples, but if you have a Pampered Chef, "Apple/Peeler/Corer/Slicer" , it would be a breeze!
YOU WILL NEED:
6 apples, peeled, cored and sliced
2 T. white sugar
1/2 tsp. ground cinnamon
1 cup brown sugar
3/4 cups OLD-FASHIONED oats
3/4 cups all-purpose flour
1 tsp. ground cinnamon
1/2 cup cold butter
Preheat oven to 350 degrees. Toss apples with the white sugar and 1/2 tsp. cinnamon. Place in a baking dish. (I used an 8X11. You can also use a 9 " square baking dish.)
Mix brown sugar, oats, flour, 1 tsp. cinnamon in small bowl. Use a pastry cutter or 2 forks to mash cold butter into the oat mixture until it resembles coarse crumbs. Spread over top of apples. Pat gently until even.
Bake about 40 minutes. Sides will be bubbling, and top will be browned.
Enjoy~ Everything in moderation
Monday, October 23, 2017
Some cookies (just the scent of them baking ) send me straight back to my childhood. A peanut butter cookie is one that never fails to make me feel like an 8-year-old again...with a milk mustache and crumbs on my chin.
Today I baked up a batch for a blog follower who has been a faithful reader/commenter/follower. I was going to mail her a special little gift and send it to Alaska where she resides. But she just so happened to be in MY hometown visiting relatives today so we were able to meet in person (I love meeting new people) and I could give her a little thank you gift. And what a treat it was to meet her!
She chose a chewy peanut butter recipe. These turned out both crunchy and chewy.
This is the second peanut butter cookie recipe on my blog. This recipe is thinner cookie, with a crunchy outside and a chewier center. I really like the texture. The peanut butter flavor is mild so if someone is not a huge peanut butter fan, they may enjoy this recipe more. But if you're looking for a strong peanut butter flavor, this would not be the recipe you're looking for.
If you're looking for a thicker, crunchier cookie, try this one here.
To make these cookies, you will need:
2 cups All-Purpose Flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened
1 cup JIFF creamy peanut butter
2 tsp. vanilla extract
Preheat oven to 300 degrees. Mix together with a wire whisk, the flour, soda, and salt in a medium bowl; set aside. In a large bowl, blend the sugars on med. speed mixer, add butter and mix till it forms a paste. Add eggs, peanut butter and vanilla and continue beating on med. speed until light and fluffy.
Add the flour mixture and mix at low speed until just mixed.
Drop by rounded spoonfuls onto an ungreased cookie sheet.
Bake for 18-22 minutes or until slightly brown along edges.
Remove and cool on wire rack.
Store in an airtight container.
This recipe can be made very quickly, and is a very nice appetizer for an Italian meal.
I have sweet basil growing like crazy in my little garden (emphasis on LITTLE-- only THREE PLANTS!) but it excites me, because my gardens, even herb gardens, don't normally do well.
*I used about 5 Roma tomatoes, sliced (can also use beefsteak tomatoes)
* 4 1/2 oz. mozzerella cheese (sliced, fresh would be best, but I had shredded on hand, and it was fine)
*about 12 black olives, sliced (or however many you think you would like)
*8 basil leaves, torn, if large
1 T. balsamic vinegar
1T. olive oil
salt and pepper to taste
Slice tomatoes. Slice Mozarella and place over the tomatoes (or sprinkle on if shredded ). Save some for adding to the top.
Slice olives into rings and place on top of cheese.
Add some of the basil (same some for garnish)
Top with cheese.
Broil in a pre-heated oven for about 3-4 minutes (watch carefully so it doesn't burn)
When done, drizzle with balsamic vinegar and the oil that have been mixed together, then sprinkle with salt and pepper.
Friday, October 20, 2017
My friend, Glenda, shared this recipe with me many years ago and it has become a favorite of the masses! I whipped up a batch of the DELICIOUSLY moist muffins that are a cross between pumpkin bread and pumpkin cheesecake -- very moist and perfectly sweet.
A perfect way to welcome the fall season. Enjoy them for breakfast with warm coffee or tea, or have them for a snack or dessert.
You gotta try em.
So, here's what you need:
1 cup sugar
1/2 cup chopped pecans (or walnuts)
1 1/4 cups flour
2 tsp. cinnamon
1 cup canned pumpkin
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) pkg. cream cheese
1/3 cup sugar
1/4 cup sugar
1/4 tsp. cinnamon
3 T. flour
2 T. butter
Mix together batter ingredients; set aside.
Blend filling ingredients till smooth; set aside.
Combine streusel ingredients; set aside.
Pour pumpkin batter into greased or lined muffin tins. Fill 2/3 full. Spoon heaping tsp. cream mixture in center.
Sprinkle with 1 tsp. streusel topping.
Bake at 350 degrees for about 18-22 minutes (depending on your oven. Insert a toothpick in center and when removed if it's clean, your muffins are done.)). Makes 18 muffins.
Easy and very tasty party dip that can also be used as a sandwich spread. Simple to throw together, just allow about an hour in fridge before serving. Just right for a simple weekend recipe, but good enough to share at your holiday get-togethers.
YOU WILL NEED:
1/2 lb. bacon, chopped (or use Bacon Bits)
1 cup plain yogurt or sour cream (I actually prefer the plain yogurt in this one)
1/4 cup mayonnaise (NOT salad dressing)
1 tbsp finely chopped green onion
1 tbsp finely chopped parsley
1/2 tsp. seasoned salt
*Assorted fresh vegetables, crackers or potato chips or tortilla chips
Cook bacon in large frypan until crisp. Drain well reserving l tsp dripping; set bacon aside. Chop bacon.
Combine reserved bacon drippings, yogurt , mayonnaise, onion, parsley, salt and crisp bacon in small bowl; mix well. Cover and refrigerate at least 1 hour to blend flavors.
Garnish with more chopped bacon.
Serve as dip for vegetables, crackers or chips
Also can be used on a BLT or other lunchmeat sandwich instead of mayo. (Omit bacon)
Thursday, October 19, 2017
I really enjoy when two of my favorites get all blended together and my taste buds smile and beg for more. This happened when I ran across this recipe.
I initially saw it on DELISH. Then again on several other recipe sites, all assembled a bit differently which is the beauty of it.
You get the rich, tangy creaminess of the Caesar dressing, poured over chicken, and penne pasta and Parmesan cheese. You can add more pasta if you prefer it to be more of a pasta salad, or add more romaine lettuce if you want it to be more of a traditional Caesar. Some recipes call for the addition of cherry tomatoes and also croutons. Some call for making your own dressing, and some used rotisserie chicken. Fresh chicken or canned chicken can also be used.
Hey, this is YOUR salad. Make it like you want it. But be sure to make it. It's interesting and will pleasantly surprise your guests when you combine the pasta with this familiar salad.
I served this at a baby shower for my second granddaughter, Eliana. The bowl was returned empty.
It can be served as a side dish, or a main dish at lunch. It's perfect for luncheon and I think that adding the cherry tomatoes would work nicely around the holidays since the red and green would look even more festive. Summertime would be a great time to serve it too.
Give it a try!
This was my very simple "cheater" version that allowed me to get it on my table quickly.
2 cups cubed chicken (I used frozen)
1 T. extra-virgin olive oil
1 tsp. Italian seasoning
1 tsp. garlic powder
1 lb. Penne pasta, cooked (or use less if you don't want as much pasta)
1 bag of Romaine lettuce
1/2 cup grated Parmesan
Prepared Ceasar Salad dressing (The best brand you can afford)
*You can also add 1 cup halved grape tomatoes and a half cup garlic flavored croutons
Cook chicken in oil in skillet till cooked through, adding the seasonings. Set aside.
Cook pasta according to pkg. directions. When done, drain and rinse with cold water. Set in fridge to cool.
When ready to serve, mix together the romaine leaves with pasta ( whatever ratio you prefer of each). Toss with Parmesan and dressing (and tomato, if added).
Top with more Parmesan (and croutons if using).
Saturday, October 14, 2017
Friday, October 13, 2017
A wonderful memorable recipe passed down from one generation to another is a deliciously moist bread pudding shared by my friend Nancy Wilburn, an Elementary School teacher who has been making her mother's recipe for many years.
"When I make this dish, I always think of my Mother [the late Vertis Vaughn]. She would take it to all the church functions." ~Nancy
Not only is this recipe enjoyed during the Wilburn family holidays, it has been a special request for potlucks, church socials and was also most one of the most requested dishes by the West Frankfort athletes for their sports banquets.
Nancy recently prepared this dish for me and I can honestly say that it is THE BEST bread pudding recipe I've ever tasted! Extremely moist, without being soggy. A subtle blend of mild flavors. This would make a perfect Brunch entree, or breakfast or dessert, an afternoon snack, midnight snack...you get the idea. This is comfort food at its best!
1 loaf of white bread
1 1/4 cups sugar
4 cups milk
2 tsp. vanilla
1 stick Parkay Margarine ( used Butter)
1/2 cup raisins (optional)
1 cup sugar
2 Tbs. cornstarch
1 cup boiling water
1 stick Parkay Margarine (I used butter)
1 Tbs. vanilla
Break bread into pieces and put into a buttered (or sprayed) 9x13 pan. Add raisins on top (if desired). Beat eggs, then add sugar, milk and vanilla. Pour over bread in the pan. Take a spoon and push bread into milk mixture. Sprinkle cinnamon over top and dot with butter. Bake at 350 degrees for one hour. (place on top of cookie sheet to avoid spillover). *This will rise while baking but will fall after removed from the oven.
Mix sugar and cornstarch in 2 qt. pan. Gradually add boiling water. Cook until sauce is thickened. Remove from stove. Add butter and vanilla. Stir until well blended. Pour sauce over baked pudding and add cinnamon on top if desired.
Thank you, Nancy!
Thursday, October 12, 2017
GIVEAWAY TIME!!! I am going to give someone a FREE 1-Year Subscription to ALL RECIPES magazine (This is my favorite place to find many of my new recipes to try). There will be 6 issues coming to your home.
Here's what you need to do to be eligible:
1. LIKE and FOLLOW EVERYTHING IN MODERATION on FACEBOOK PAGE
2. SHARE THE GIVEAWAY FACEBOOK POST on your facebook page
3. LEAVE A COMMENT ON THE GIVEAWAY FACEBOOK POST telling me which recipe I've shared that is your favorite.
I will choose a winner THIS SATURDAY, October 14th at 10:00 pm.
I hope you'll participate.
Tuesday, October 10, 2017
* This is a repost from many years ago. My mom is experiencing some health problems right now and I decided to share this "lovin from the oven" from her . If you were sick and she knew it, she would be lifting up your name to our Creator, praying and believing for your healing. I'm asking the same for her, from you. Her name is Rose. 💗
This is my family's go-to chicken recipe that my Mom has been making for many years.It has a very buttery flavor, and the crust is so good, when no one is looking, I even try to eat the crumbs from the baking pan. Sometimes I do it when people ARE looking because it's that good!
This is easier than frying chicken since you don't have to stand over the stove waiting, then turning each piece. However, often Mom will go ahead and brown each piece in the skillet BEFORE baking it. Which really is the best way to prepare, but to save on time and a little more fat, I just bake them.
I'm not trying to pass this off as a healthy baked chicken recipe, because it's not, however, baking is better than frying, but browning in the skillet is mom's secret before baking....you should listen to my Momma!
If you want to give it a try, you will need:
Chicken- boneless, skinless (see, saved yourself a little fat right there!)
*Cut into strips
1 stick of butter (You may need a little more)
1 sleeve RITZ crackers , or more depending on how heavy you like your coating. (This brand does make the difference- don't substitute.)
Dip chicken in butter, then roll in crumbs. Place on GREASED baking sheet . Pour extra butter over top. Bake a 350 for about 30 minutes.
You'll have to practice moderation.
Now, you can send a thank you note to my Momma!
Monday, October 9, 2017
This yummy little treat was shared with me by my friend Glenda, who got it from a mutual friend of ours who passed away many years ago, Evelyn Newcomb. These were also known as "Brian cookies" because Evelyn used to make them every Sunday for her son Brian. She loved having all of her kids home for Sunday dinner. She was a great lady who influenced many. I love that I have a recipe to make and share in her memory.
These are crispy and sweet, and a little change of pace from the ordinary rice Krispie treat.
You will need:
1 (12 0z.) bag butterscotch chips
1 cup peanut butter
9-10 cups Rice Krispies cereal
1 (12 oz.)pkg. chocolate chips
2 T. water
1/2 stick butter
3/4 cup powdered sugar
Melt butterscotch chips and peanut butter in the microwave. Then add cereal. Mix well. Grease a 9x13" pan. Put 1/2 the cereal mixture in it.
Melt chocolate chips, water, butter in microwave (1-1/2 minutes). Add powdered sugar to the chocolate mix. Pour over cereal; mix in pan. Add the rest of cereal mix on top of chocolate. Press down gently. Refrigerate 3-4 hours before cutting into squares.
Thank you, Glenda, and Evelyn, for this one!
Saturday, October 7, 2017
Today, my granddaughter, Lia Rose, celebrates her 5th birthday!
Yesterday, she wanted me to help her make her own birthday cupcakes for her party, and I thought it would be a good idea to snap some photos and share it on my blog.
I love it when she wants to help me in the kitchen. And she really enjoyed making and decorating the cupcakes with me.
We followed the box directions on a Devil's Food cake mix. Adding ONE EXTRA egg. She chose three different canned frostings: Vanilla Funfetti, Fluffy White and Milk Chocolate and added sprinkles.
HAPPY BIRTHDAY, precious girl!
Wednesday, October 4, 2017
Muffins are one of my favorite breakfasts treats. Blueberry and banana muffins have always topped my best-loved list.
Muffins are simple to prepare. They are very versatile. They can be enjoyed anytime-- for breakfast, a snack, a dessert-- even a bunch of muffins in a basket makes a great gift anyone would appreciate.
I prepared these in just a few minutes.I left the topping off some for those who prefer their muffins plain and simple. But I think the topping helps bump them up a notch. You decide. Give it a try!
YOU WILL NEED:
1 1/2 cups all-purpose flour
3/4 cups white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup All-purpose flour
1/4 cup butter, cubed
1 1/2 tsp. ground cinnamon
Preheat oven to 400 degrees. Grease muffin cups or use liners. Combine 1 1/2 cups flour, 3/4 cups sugar, salt and baking powder. Put oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in berries. Fill about 2/3 full. Sprinkle with topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour , 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.Bake for 20 to 25 minutes in the preheated oven, or until done.
Cool on wire rack.
*I found this recipe on allrecipes.com
They were called "To Die For Muffins", but I'm not calling them that...no muffin is worth dying over! 😃
Photo credit goes to my friend, Abby Hance.