Recipes, recipes, recipes....

The weekend was wonderful!  Our couple got to spend a lot of time together.  The banquet was absolutely incredible..well, that's what I heard as we whispered about it after the lights were turned off.  I am so thankful for the time spent with Eugene.

So the courtship continues....

On a side note.  Awhile back I took a look at Pinterest....funny, but I seemed to find so many excuses to get on the computer and "happened" to check out Pinterest...again and again.  I quickly filled my house with more ideas than is humanly possible...and more recipes than I could imagine.  I am relieved to report that I am actually trying the recipes!  I thought I would share a few of them with you...

coca cola cake

http://www.mayflaum.com/

home made crunchwrap supreme

http://www.fullbelliesmakehappykids.wordpress.com/

crab rangoon dip

http://www.recklessabandoncook.com/

lasagna soup

http://www.thedeenbros.com/

mini snickers caramel cheesecakes

http://www.sixsistersstuff.blogspot.com/

It really has been fun trying these recipes (all have been hits with the family).  Several more new recipes have found their way to next month's menu.  Speaking of next month's menu...the menu is only half way done and I don't have much time before shopping day....shopping for the whole month is not always easy, but it works for us.  Guess that means I need to get busy!

Thank you so much for stopping by to visit.  I hope you have a great week.

Don't forget to give your family a hug!

The day after Christmas, and all through the house...

The day after Christmas and all through the house not a creature was stirring...until about 8:30 a.m. when the kids started waking up.   Are you tired?  I definitely am!  What a wonderful and blessed time I have had this weekend.  Today we are planning on this being a slow day....catching up on some rest, and cleaning up around here. It is now 1 p.m. and we have only done the "catching up on some rest." I am enjoying some coffee from my new coffee maker today.
 My son had a pot of coffee brewing for me on Christmas morning....The fun part of that is that I woke up to get the coffee going...but smelled coffee going already!  I was going to surprise the kids with their stocking gifts...all kinds of cappuccino, creamers, iced coffee...Guess they turned the surprise on me! If I plan things just right...there will not be any cooking done today.  I think we will try this recipe from http://www.allrecipes.com/  to use some of our ham leftovers.

Ham and Potato Soup

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Directions

1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

I am excited about some things I am planning for the blog.....I will keep the recipes going, finish our Fifty-Nifty Recipe Tour....and a few new topics I have in the making.

Let's do a few more of the Bible virtues....praying for your children.  Remember that your children are never too young or too old to pray for.....each day.  I have a scheduled prayer time, but there are other times I remember to pray for specific people throughout the day.  For example....My mother-in-law~ I have a small Irish wind chime hanging in  the bedroom window....As I fold laundry~I pray for that person....There are little reminders all over the house that encourage me to think and pray for that person.

#22  Contentment  Phil.4:12-13  Not only that they should be content with what physical things they have, but also in the situations that they are in....
#23   Faith   Luke 17: 5-6, Hebrews 11:1-40  I pray that faith takes root and grows in their lives...
#24   A servant's heart  Eph. 6:7   Wow...
#25   Hope   Rom.15:13
#26   Willingness and ability to work  Col. 3:23

Well, thank you for stopping by today....Enjoy some quiet time!

 

Broccoli and Cheese Soup...On the Menu!

We love this soup!  Perfect for a cool autumn day.  It is on this month's menu....I am thinking of making this the weekend after Thanksgiving.  You know, the leftovers are gone and something lighter sounds nice.

Broccoli and Cheese Soup

• 1/2 cup butter
• 1 onion, chopped
• 1-2 pkgs. broccoli, frozen and chopped (16oz. size)
• 16 oz. chicken broth
• 1 lb. Velveeta cheese, cubed
• 2 cups milk
• 1 Tbsp. garlic powder
• 2/3 cup cornstarch 
• flavored croutons

 Over medium heat, saute  butter and onion until soft. Stir in the broccoli and the chicken broth. Simmer until the broccoli is tender, about 10-15 minutes. Reduce the heat, and stir in the cubed cheese until it melts. Mix in the milk and garlic powder.
In a small bowl, stir your cornstarch into a small amount of water until dissolved.  Stir the cornstarch mixture into the soup and cook  (stirring frequently) until the soup becomes thick. Garnish with  flavored croutons.
 
I found this recipe over at www.thriftyfun.com .  Lots good ideas over there!

Keep checking in...more November recipes are coming soon.  If you have not seen my earlier post today, keep scrolling down...I found a really cool wintry idea!

Fifty-Nifty Recipes...The table is set for a special occassion!

My daughter wanted to pick the state today.  Washington D.C....hmmmm, but what about?  Presidents...and their favorite foods.

Ronald Reagan loved jelly beans; licorice being his favorite.  Three and a half tons of jelly beans were shipped to the White House for the 1981 Inaugural celebration.  The blueberry jelly bean was invented so that there would be red, white, and blue jelly beans at the festivities.

Ulysses S. Grant enjoyed cucumbers soaked in vinegar.  Um, for breakfast.  Franklin Roosevelt liked grilled cheese.  James A. Garfield liked a hot bowl of squirrel soup....confession, I have actually had squirrel dumplin's, so I guess I better not judge him too quickly.  Here is one...Woodrow Wilson would have 2 raw eggs in grape juice for breakfast!  There are a lot of "normal" favorites out there also (besides the grilled cheese).  James Madison enjoyed a meal of ham, rolls, apple pie, and cider.  A common breakfast among the presidents were pancakes, toast, and/or eggs...and lots of coffee!

FRANKLIN ROOSEVELT'S BIRTHDAY CAKE
1 cup Butter Or margarine
1-1/2 cup Sugar
3 Eggs, well beaten
1 cup Cold black coffee
2 cups Flour
1/2 cup Cocoa
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1 teaspoon Baking soda
1 tablespoon Vinegar
Cream butter and add sugar, a little at a time. Cream well; add eggs. Sift flour, salt, soda and cocoa together 3 times. Add coffee with flour mixture to batter, alternating. Then add vinegar and vanilla. Bake in 9-inch layer pan 20 to 35 minutes in 350 degrees oven or in loaf pan about 30 to 40 minutes in 350 degrees oven.

Our table is set...Here is a family idea...On President's Day (in February) celebrate by having "presidential favorites."  Breakfast, lunch, and dinner...whatever works for your family schedule...but make it a special day.  Remember the things that these men have done for our country...and pray for those in leadership now.  Thanks for stopping by today.  One more recipe to consider....Have a great day!

Laura Bush's Potato Soup 6 cups left over mashed potatoes 2 tbsp. butter or margarine 1 medium onion, diced 1/2 lb. of bacon, diced, cooked and drained well 1 large red pepper, diced 2 cups sharp cheddar cheese, grated 1/2 cup chives, minced 4 tbsp. sour cream approximately 2-3 cups of whipping cream, half and half or milk Kosher salt and fresh ground pepper to taste

In a large soup pot, saute onions and red pepper  over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories. Salt and pepper to taste. Serve with a garnish of a dollop of sour cream,  grated cheese and chives.

Fifty- Nifty Recipes....Wisconsin

The next state on our America recipe tour is Wisconsin.  This is where Maranatha Baptist Bible College is located.  Janet's husband teaches and coaches the Crusaders.  I'm sure that Janet and her husband stay busy....and love what they do!   The history of this college is pretty amazing (www.mbbc.edu/college). 
Janet's family enjoys Wisconsin Cheese Soup  (www.allrecipes.com).  With the weather turning cooler... and a busy schedule this soup sounds wonderful.

Wisconsin Cheese Soup

Ingredients

• 5 tablespoons margarine
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 5 button mushrooms, chopped
• 1/2 cup chopped ham
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 4 cups chicken broth
• 4 cups milk
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon ground mustard
• 2 cups shredded sharp Cheddar cheese
• salt to taste
• ground black pepper to taste

Directions

1. In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.
3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.

For dessert we should treat our hosts to a trip to Upper Krust....want a Fudge Pecan Pie, or a Peachy Caramel Crumb Pie....Dutch Apple?  Old Fashioned Custard?  Janet says their pies are very good....too many decisions...but it would be fun trying to decide!

Thanks, Janet, for sharing part of your Wisconsin with us.  I am going to leave a jar of caramel apple jam as a thank you.  Enjoy!
Go to www.tipjunkie.com/jar-homemade-gifts/ to see 48 gift jar ideas...The caramel apple jam recipe is on this site.  Ever thought of baking a pie or cake in a jar...then gifting it?  Learn how here...lots of other fun ideas at this site also!

See you soon!

Fifty-Nifty States... Fall in New Hampshire

 Introducing the Belknap Mill.  Built in 1823 and is the oldest unaltered brick textile mill.  It was also one of the first mills to convert from weaving to knitting during the Civil War.  It is now called the "Official Meetinghouse of New Hampshire."

 New Hampshire also hosts a pumpkin festival each year.  I was pleasantly surprised when I ran across two recipes that I had forgotten about.  At church Harvest party these two recipes were shared...delicious and easy to make.

Pumpkin Cream Cheese Spread

• 1 8-ounce package cream cheese, softened
• 1/2 cup canned pumpkin
• 1/4 cup sugar
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups

This was served with a platter of mini bagels and a variety of breads.

Pumpkin Honey Butter

• 1/2 cup softened butter
• 1/2 cup honey 3 tablespoons canned pure pumpkin
• 1 teaspoon pumpkin pie spice

1. Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
2. In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.

This can be served on pancakes, toast, biscuits...

How to Carve a Pumpkin to Make a Pumpkin Soup Bowl

I thought this idea was cute...not a big fan of pumpkin soup, but I did like the sound of a stew or salad served from it.


One more picture for today...this is Blow Me Down Bridge in Cornish, NH.



Happy Fall, Y'all!

Fifty-Nifty Recipes....LOTS of Water!

I will never forget the first time that I saw part of the Great Lakes..in person.  Not in magazines or books.  Absolutely beautiful!  I had heard them described as "breath-taking"...um, yeah. right.  Seriously, they are breath-taking.  The below picture is of Lake Superior in Minnesota.

My friend Amie, from Minnesota, said her family enjoys the Mississippi River Headwaters.  Before leaving for the park we should help her get dinner in the crockpot (recipe below).  Dinner should be done when we get back...let's put on our hiking boots...or walking shoes and head to Itasca State Park (www.dnr.state.mn.us/state_parks/itasca/i ).  Looks like there are a lot of trails, camping sites...cabins for the less adventuresome-meaning me.  There are more than 100 lakes...and you will be able to say that you walked across the Mississippi River!

Thanks, Amie, for sharing a bit of Minnesota with us!

Here is her recipe...

Minnesota Wild Rice Soup
Yield: 4-6 servings

3/4 cup wild rice, uncooked
7-10 slices crumbled cooked bacon and/or chopped cooked chicken
1 can mushrooms, drained
4 chicken flavored bouillon cubes
2 tablespoons butter
1 can cream of mushroom soup
4 cups water

Add 1 cup half and half the last hour of cooking; okay to add at the beginning too. Optional: 1 cup corn, 2 sliced carrots, onion powder

Dump all in crock pot and cook on HIGH for 4 hours. Serve with bread and salad for a complete meal.  Amie says this has become a family favorite.

 

Before we leave Minnesota we should get our picture taken with Paul Bunyan in Bemidji, MN.  A website told me that they actually dress Paul in sweaters and hats during the winter... Must be a challenge considering the Minnesota winters and that he is 18 feet tall and weighs 2.5 tons. 

Thanks for visiting!

Fifty-Nifty Recipes...Alaska

Most of the salmon, crab, halibut, and herring that we get to enjoy comes from Alaska.  Did you know that during the Klondike Gold Rush the staple most traded for gold was not fish?  It was potatoes!  And, no, the Eskimo Pie did not originate in Alaska....It originated in Iowa.

Caribou Stew

• 1 1/2 pounds caribou, cut into cubes (or any game meat)
• water to cover
• 2 cups cubed potatoes
• 1 (14.5 ounce) can stewed tomatoes
• 3 large cloves garlic, chopped
• 2 carrots, scrubbed and chopped
• 1/2 onion, diced
• 1 bay leaf
• 1 tablespoon crushed red pepper (optional)
• salt and pepper to taste
• 1 1/2 cups uncooked white rice

            Place the caribou in a 12-quart stockpot with enough water to cover by 2 inches; add the potatoes, tomatoes, garlic, carrots, onion, bay leaf, and crushed red pepper. Season with salt and pepper, and bring the mixture to a boil over medium-high heat. Add the rice and reduce heat to medium-low. Continue cooking until the rice is tender, about 40 minutes. Remove bay leaf to serve.    

Crab Rangoon           

• 1 clove garlic, minced
• 1 (8 ounce) package cream cheese
• 1 (6 ounce) can crabmeat, drained and flaked
• 2 green onions with tops, thinly sliced
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon light soy sauce
• 48 wonton wrappers

      Preheat an oven to 425 degrees F.   Lightly spray baking sheet with non-stick spray.  Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time.  Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to  baking sheet and lightly spray with cooking spray.   Bake in the preheated oven until golden brown, 12 to 15 minutes.  These can also be deep fried.               

I know! I know!  Crab Rangoon is not an Alaskan favorite, but I did use crab...couldn't resist that one!

Have a great night, and God bless you!

       

Nutritional Information

Crab Rangoon

Servings Per Recipe: 8
Amount Per Serving
Calories: 261

• Total Fat: 10.8g
• Cholesterol: 54mg
• Sodium: 461mg
• Total Carbs: 29.2g
• Dietary Fiber: 1g
• Protein: 11.2g

VIEW DETAILED NUTRITION
About: Nutrition Info

 

 

A Countdown!

My daughter will be going away to college in two weeks...the countdown! She has asked that we have a couple of favorite meals before she leaves.

It's August (and a little warm), but this is a definite comfort food.

Broccoli Cheese Noodle Soup

3/4 cup chopped onion 2 10-oz pkg. frozen chopped broccoli

2 tbl. margarine 6 cups milk

6 cups water 1 lb. Velveeta, cubed

6 chicken bouillon cubes pepper to taste

12 oz. fine egg noodles

1 tsp. salt

1/8 tsp. garlic powder

Saute onion in margarine. Add water and bouillon cubes; heat to boiling to dissolve cubes. Add noodles and salt, and cook for 3 minutes. Stir in garlic powder and broccoli, and cook for four minutes. Add milk, cheese,and pepper, stirring until cheese melts. Makes four quarts. Can be frozen.

Good soup and is quick and easy! A different twist to Taco Salad will be posted soon. Thanks for dropping in!