I'm back....

It has been a long time.  My life became quite hectic.  Different things...The Lord has been teaching me things.   One of the biggest things I can encourage you with now is that when times are tough and you can't see through the fog....just remember that God does see through the fog and He sees the big picture.  I see the big picture now (I didn't when going through the trial)...believe me....God is so good!

My Sara Rose and Eugene are still courting.  It is fun to watch them find out more about each other.  The other day she told me that she and Eugene "broke up." I would have been concerned....but she was smiling.  She said she discovered that he hates banana popsicles....that is a big one!  Eugene is going to spending some time with us in June.  Looking forward to seeing him (I KNOW Sara Rose is).

This past month my family was busy looking for a new house so experimental time in the kitchen was limited...no, it was non-existent!  So, today I will write about two recipes I hope to make soon this summer.  The first is a cool summer salad involving tortellini.  Yum!

Tortellini Salad

4 16 oz bags of cheese tortellini

1 pint cherry tomatoes

1 block of mozzarella cheese, cubed

1 large green pepper, chopped

1 large red pepper (not hot), chopped

1 medium onion, chopped

16 oz.Italian dressing

Boil the tortellini al dente'.  Rinse with cold water and let cool.  In a large bowl mix all ingredients.  Refrigerate 1 hour or more.  Enjoy!


Homestyle Cheesy Veggies
2 16 oz pkg frozen mixed veggies (I used broc/cauliflower)
1 can mushroom soup
8 oz Velveeta cheese
8 oz sliced water chestnuts, drained
salt and pepper to taste

Cook vegetables according to pkg directions; set aside.  Heat soup and cheese together until cheese melts.  Mix all ingredients together.  Bake at 350 degrees for 20-30 minutes.  Serves 10-12.

I am glad to be blogging again!
Thanks for stopping by....

On the menu...Happy Thanksgiving!

These noodles are a favorite of mine...and I can hear my family say, "Why don't we have them more often??"  I think I will make these the day before Thanksgiving.  Is it easier to by these kind of noodles at the store?  Sure.  I love being in the kitchen with my girls....and as long as I have the time to do this....that is where you will find us...getting the noodles ready and making our desserts.  So far, we are making a couple of "Impossible Pumpkin Pies" (recipe is on my Facebook page).  We will probably be making some iced butter cookies in leaf and pumpkin shapes. 

 These are so easy to make!

Old-Fashioned Egg Noodles

2 1/2 cups all-purpose flour

1 pinch salt

2 eggs, beaten

1/2 cup milk

1 tablespoon butter

          

1. In a large bowl, stir together the flour and salt. Add the beaten eggs, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.               
4.  I like to boil them in chicken broth...salt and pepper....YUM!

I hope you all have a wonderful day....

Fifty-Nifty Recipes....Oklahoma!

More than 400 miles of Route 66 are in Oklahoma.  Loaded with things to do for the family.  Museums, water parks, farms, shopping...If my family were traveling on Route 66 we would probably stop by a Route 66 museum...for the history, stop by some local gift shops...I would like to get some pictures of a couple of ranches.  One website told there are some ostrich ranches...and some dude ranches.  We would have to take a break at some point to eat at a diner on Route 66.  Found several in my researching, but could not find a pic for you.

Oklahoma actually has a state menu:  fried okra, squash, cornbread, bbq pork, biscuits, sausage and gravy, corn, chicken fried steak, pecan pie, black eyed peas...and last, but not least...strawberries and watermelon!

Here are a couple of recipes I found:

Chicken Enchilada Dip

3 cooked, boneless chicken breast halves, shredded

2 (8 ounce) packages light cream cheese, softened

4 green onions, chopped

1 (10 ounce) can diced tomatoes with green chilie peppers

1 tsp. minced garlic

1 tsp. chopped cilantro

1 T. chili powder

1 tsp. cumin

1 tsp. dried oregano

1 tsp. paprika

In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chilie peppers, garlic and cilantro. Season with chili powder, cumin, oregano and paprika. Cover and chill at least 2 hours.

Kickin' Cornbread

2 pouches (6.5 ounces each) Betty Crocker cornbread and muffin mix

1/4 cup butter or margarine

2 eggs

1 can (14.75 ounces) cream style corn

1 can (4.5 ounces) chopped green chilies, undrained

Heat oven to 400 degrees.  Spray 9" square pan with cooking spray.   Mix ingredients until moistened...the batter will be lumpy.  Spread batter in pan.  Bake about 30 minutes or until golden brown.  Let stand 5 minutes before slicing.

See you soon! 

Fifty-Nifty Recipes...Freedom and Unity

"Freedom and Unity" is the motto for the Green Mountain State...or Vermont.  About three-fourths of Vermont is forest!  Must be beautiful this time of year.  Did you know that Ben and Jerry's Ice Cream gives their ice cream waste to the local farmers to feed their hogs?  Did you know that the hogs seem to like all the flavors except mint oreo...?  Just one of those fun facts!

Since Vermont has the largest production of maple syrup in the country, I searched for a few maple recipes.  The baked squash and maple syrup recipe is delicious.  I had it at a church potluck....I remember a mom trying to convince her small son to try a bite...He decided it looked like pumpkin mashed potatoes...He ended up having a second helping of "Pumpkin Potatoes" because he liked them so much...

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<>Vermont Maple Float

• 3/4 cup milk
• 1 tablespoon pure maple syrup
• 1 scoop vanilla ice cream

Directions

1. Pour milk into tall glass, stir in maple syrup. Mix well, and top with a scoop of ice cream.                 

Ingredients 3 1/2 pounds butternut squash 1/4 cup butter 1/2 cup diced onion 1/4 teaspoon ground nutmeg 1/2 cup chicken stock 1/3 cup real maple syrup Directions Preheat oven to 400 degrees F (200 degrees C). Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl. In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup. Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.  **I found theses recipes at www.allrecipes.com

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Fifty-Nifty Recipes... Home of...Don't miss this one!

This state is the home of cotton candy, Mountain Dew, the MoonPie, the first tow truck...miniature golf...the first self-serve grocery store, The Piggly-Wiggly.  Davy Crockett was born here...home of the Titans...Presidents?  No.  No presidents were born in this state, but several claim it as their state.   Cracker Barrel started here....this is where I like to enjoy chicken and dumplins' and turnip greens!  Whether the kids (ages 19,18, 16) are with my husband or not...the old-fashioned candy sticks are a must.  They still request their favorite flavors!

Fort Donelson is also here....  www.nps.gov/fdnc/      Years ago we visited this fort.  Well worth your time if you are in....TENNESSEE!!

I found a recipe for Hillbilly Caviar...

2 (15oz) cans black beans, rinsed

1 (17oz) can whole kernel corn, drained

2 large tomatoes,chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing:

1 Tablespoon vinegar

3-4 Tablespoons lime juice

2 Tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper

Combine all ingredients. Cover and chill. Serve with tortilla chips. Serves 24.

A few years ago I found a copy cat recipe for Cracker Barrel's Hashbrown casserole....it has become a family favorite.

Cracker Barrel's Hash Browns Casserole - Copycat Recipe - Food.com - 15242

I hope you enjoyed our visit in Tennessee. 

See you next time...in another state!

Check out my new FB page...still under construction, but would love to have you visit me there!

Fifty-Nifty Recipes....Christmas in Connecticut

 I love this movie....! The movie begins with Jones on a raft (been there for 18 days) waiting to be rescued.  While waiting he dreams of his first meal..."steak and baked potato, asparagus in hollandaise sauce, chocolate cake, and ice cream"....after being rescued and sent to a hospital his first meal has to be milk with an egg in it.  He says, "All I get is milk,milk, milk.  Every time I yawn I am scared I will moo."

 Meanwhile Elizabeth Lane writes regular articles called "Diary of a Housewife" for a magazine in which she details her life on her farmhouse with beautiful scenery, husband and baby, antique finds, and lots of mouth-watering recipes...In reality she lives in a New York City flat, is single, and can not cook!  Yes, you guessed it.  Her boss and Jones end up invited to spend Christmas with her!

Felix, her friend and Hungarian restaurant chef/owner attempts to help her out.  At one point he tells Lane that she better stick to writing rather than cooking.

"Better you cook on the typewriter."

She has an elaborate Christmas menu planned...I found a few of the simpler menu items, went to my OLD Betty Crocker book...Here you are....

Candied Sweet Potatoes

2 pounds sweet potatoes

1/2 cup packed brown sugar

3 tbl. butter or margarine

3 tbl. light cream or milk

1/2 tsp. salt

If using fresh sweet potatoes, prepare and cook.  Cut each potato crosswise into 1/2 inch slices.  In medium skillet, combine all other ingredients and cook over medium heat, stirring constantly, until smooth and bubbly.  Add sweet potato slices; stir gently until glazed and heated through.

Cranberry Orange Relish

Finely chop 4 cups cranberries and 1 large orange (peel and pulp), in blender.  Stir in 2 cups of sugar.  Cover and refrigerate at least three hours.  Excellent served with turkey or baked chicken.

Russian Dressing

(For green salads)

Mix 1/2 cup mayonnaise, 1/4 cup chili sauce, and a few drops onion juice.  If desired, add 1 tsp. lemon juice.  Makes 3/4 cup.

I left out a lot about the movie...I will probably watch it   way before Christmas....maybe even this week...and enjoy your stay in Connecticut!

Fifty-Nifty Recipes...Arkansas

At one point in my life I lived in Louisiana, went to high school in Arkansas, and went to church in Mississippi.  Yep, all at the same time!  I probably did not appreciate collard greens when younger, but I sure do enjoy them now.  Rarely do I get to enjoy this treat....something that my family is thankful for.  I can't convince them that it is wonderful!

Southern Style Collard Greens

1 bunch collard greens - rinsed, trimmed and chopped

2 smoked ham hocks

2 (10.5 ounce) cans condensed chicken broth

21 fluid ounces water

1 tablespoon distilled white vinegar

salt and pepper to taste

Directions

Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.               

When growing up I remember camping along the Buffalo River in Arkansas.  The canoe trips, campfires, oh, and those rainy trips that we would have to be told often to not touch the sides and tops of our pop-up camper...or we would end up getting wet....with everything else!  I loved waking up to the sounds and smells of breakfast being cooked over the fire.  Remember the foil packets with hamburger, onion, potato, and carrots?  I recently found a packet recipe with a chicken breast topped with salsa.  Sounds like I might need to try that one!

I will leave you with this Martin Luther quote that has  really made me think...

"What you do in your house is worth as much as if you did it up in Heaven for our Lord God.  We should accustom ourselves to think of our position and work as sacred and well pleasing to God, not on account of the position or work, but on account of the Word and faith from which the obedience and the work flow."

Thanks for visiting with us!

Homestyle Cheesy Veggies

I tasted this recipe at a church potluck. It puts a different twist on veggies. The water chestnuts give this dish some "crunchiness." Add less if you do not care for water chestnuts.

Homestyle Cheesy Veggies

2 16 oz. bags frozen broccoli/cauliflower mix

1 10 3/4 can of cream of mushroom soup

8 oz. Velveeta cheese

8 oz. can sliced water chestnuts, drained

salt and pepper, to taste

Cook vegetables according to package directions; set aside. Heat soup and cheese together until cheese melts. Mix vegetables, water chestnuts, salt, and pepper into cheese mixture. Bake at 350 degrees for 20-30 minutes. Serves 10-12.

Hope you all have a great day!

Potato Casserole

When we lived in Missouri we would often get together with our friends Nikki and Hugh for dinner. It was always fun getting together with them...you never knew what might happen...I mean, she had a baby and I had three children, a dog and cats....one thing that we COULD count on is this potato casserole. Years (and miles) have passed, but Nikki recently told me she still makes this dish for her family.

Potato Casserole

6 large (8-10 small) potatoes, with or without skins

1 pint sour cream

1 can cream of mushroom soup

1 small onion, chopped

1 1/2 cups shredded cheddar cheese

salt and pepper to taste

1 cup crushed cornflakes

2 tbl. butter, melted

Preheat the oven to 350 degrees. Boil potatoes until tender. While potatoes are cooking, combine all other ingredients except corn flakes and butter. Cool potatoes, then finely chop and combine with soup mixture. Place in an oblong baking dish. Mix corn flakes with butter and sprinkle over casserole. Bake for 45 minutes. May be prepared a day ahead and refrigerated until ready to bake.

**Nikki and I always liked a lot of the cornflake mixture on top...more or less can be added to your liking.

***I promise...after this I will leave the "peanut butter muffins" topic alone....my son took the muffins to a friend's house. Dad wanted to try my daughter's twist on the recipe. This time we added some chocolate chips to the batter. They were delicious!

Now I am off to dye my Easter eggs....