Award...

I have received the Lovely Lady Lovely Blog award from my friend Jeni. I feel special to have this because I am not a regular blogger. Jeni and I have never met in person, but we've been buddies for a while now. I hope that one day we will get to meet! Please check out her blog. She posts great recipes, practical ideas and tips and just gives you a sneek peak into her sweet life with her hubby and 3 gorgeous kids. I've now got to pass this award on to 5 lovely ladies..Shannon is expecting her first baby! Shannon loves to decorate her home beautifully and is always sharing great ideas.Lindsey and Sandy are fantastic women with hearts truely on fire for the Lord. Kim is a great lady with great photos! She lives in Savannah, GA which is a place I just adore..check her blog out! Shanda loves the Lord and her family passionately, you'll get lots of insight from her blog.

Enjoy reading these blogs!

Apple Cranberry Crumb Pie

This is another recipe from recipegirl.com. This pie was oh so good. It will make a great gift or serving for company.

TOPPING:
1 cup flour
½ cup packed golden brown sugar
1/3 cup old-fashioned oats
¾ tsp ground cinnamon
1 stick chilled unsalted butter, cut into small pieces

PIE:
4 large Granny Smith apples, peeled, cored and cut into ¾” pieces (should be approximately 5 cups)
16 oz can whole-berry cranberry sauce
¾ cup granulated sugar
1 tsp cornstarch
One 9 inch deep-dish frozen pie shell
vanilla ice cream

1. To prepare topping: Mix flour, brown sugar, oats and cinnamon in a medium bowl. Add butter; cut in with pastry blender or use your fingertips. Keep cutting until mixture resembles coarse meal. Set aside.

2. To prepare filling: Place baking sheet in oven and preheat to 350° F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.




3. Transfer apple-cranberry filling to frozen pie shell, mounding in the center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.







Servings: 8
Recipe Source: Adapted from Bon Appetit

Maple-Drizzled Apple Muffins

Fall has arrived and that means apple season! We are fortunate enough to have our own apple trees and usually get a good amount of apples from them. We do like to make a trip to the mountains in the fall for apples too. Fuji is our favorite! I came across this wonderful website, www.recipegirl.com . I love it! That is where I found this muffin recipe. I hope you will try it and enjoy it too!



MUFFINS:
1 1/3 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup granulated sugar
1 Tbs baking powder
1½ tsp ground cinnamon
½ cup milk
1/3 cup butter or margarine, melted
¼ cup maple syrup
1 large egg, slightly beaten
2 cups chopped, peeled apples (I use Granny Smith)
12 pecan halves

GLAZE:
1/3 cup powdered sugar
2 Tbs maple syrup

1. Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners.

2. In a large bowl, whisk together dry ingredients.

3. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix just until moistened. Fold in apples.

4. Fill prepared muffin cups ¾-full (this is easiest to do when you use an ice cream scoop). Top each with a pecan half. Bake 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.

5. For glaze, mix sugar and syrup; drizzle over cooled muffins.

Peach Cobbler

I had wanted to post this before we entered the Fall season, but it just didn't happen. I used fresh peaches,but it will be OK to use frozen or canned. This recipe is also good as a blueberry or an apple cobbler too! Make sure you have some vanilla ice cream on hand!! Enjoy :-)

Filling
1 stick butter (1/2 stick may be enough too!)
1 tsp. lemon juice
3 cups or so of fresh, sliced peaches
1 Cup sugar
1/2 tsp. cinnamon
dash nutmeg

Topping
1 Cup self-rising flour
1 cup sugar
1 tsp. vanilla
1/2 cup milk

Preheat oven to 375 degrees. Melt butter in an 8x8 square baking dish.

For filling: In a mixing bowl, combine peaches and lemon juice. Add sugar, cinnamon and nutmeg, mix well. Add the mixture to the baking dish, but do not stir.


For Topping: Combine all topping ingredients. Pour over peaches and bake about 45 minutes or until brown.

Chocolate Chip Pancakes with Cinnamon Cream

This was taken from a Paula Deen magazine. My children loved it all, the pancakes, the cream and the homemade syrup. It's definitely a weekend meal unless you have lots of time on a weekday morning.

Chocolate Chip Pancakes with Cinnamon Cream

1 1/4 cups all-purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 Tablespoons butter, melted
1/2 cup miniature semisweet chocolate morsels
4 Tablespoons butter, divided
Homemade Maple Syrup
Cinnamon Cream

Preheat griddle to 350 degrees. In a large bowl, combine flour, sugar, baking powder, and salt.
In a small bowl, combine milk, egg yolks, and 3 T melted butter; add to flour mixture, whisking until smooth. In a small bowl, beat egg whites at medium-high speed w/ an electric mixer until stiff. Gently fold into batter. Fold in chocolate morsels. Melt 2 T butter on hot griddle. Ladle about 1/4 cup batter for each pancake onto hot griddle. Cook until top bubbles, turn and cook until done..repeat w/ remaining batter. Serve with Homemade syrup and cinnamon cream.

Homemade Maple Syrup

3 cups sugar
1 1/2 cups water
1 teaspoon vanilla extract
1/4 teaspoon maple flavoring

In a heavy saucepan, combine sugar, water, vanilla, and maple flavoring. Bring to a boil over med-high heat; boil for 8 minutes. Remove from heat, and let cool.



Cinnamon Cream

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

In a medium bowl (I put my bowl and beaters in the freezer until ready to use), beat cream at med-high speed w/ an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stiff peaks form. Cover, and chill.

No, I haven't fallen off the face of the Earth

Boy am I a slacker!! Its been almost two months since I have blogged! That is just the summer for me. I have stayed busy with the girls, with the garden:canning and freezing, and I've taken two vacations. I wish I could just live at the beach!! School begins next week and I hope to get back to blogging regularly. I'll be thinking of something yummy to share soon.

Squash Fritters

Needing a different idea for what to do with all the fresh squash you're getting this summer? This is a simple recipe that some call squash fritters and some call it squash cakes. Whatever you want to call it, give it a try. This recipe makes a lot (6 servings), so you might want to cut the recipe in half the first time.

2 cups grated raw squash
1 small onion, grated (more or less to taste)
1/2 tsp pepper
1 Tablespoon sugar
6 Tablespoons self-rising flour or biscuit mix
2 eggs, slightly beaten
2 tsp. butter, melted
Oil for frying

Mix together squash, onion, pepper and sugar.



Add flour and eggs. Mix only until squash is coated. Stir in butter. Heat oil in pan, just enough to coat well. Drop batter by tablespoons into hot pan. Cook until golden brown and turn once (or more if needed).

Happy 4th of July

Have a happy and safe holiday!

OREO Ice Cream Cake

Want a yummy, nice treat for these hot, sunny days? This is it. When I was little, I always wanted an ice cream cake for my birthday...and that is usually what I got. Back then it was actually CAKE in it. As I grew older, there was less and less cake in the ice cream cakes. Why is that?? The other day I really wanted an ice cream cake, with CAKE, so I created this one. I used only one container of ice cream and one jar of hot fudge, but I think next time, I'll double that. I like it oozing w/ all that sugary goodness :)

Oreo Ice Cream Cake

1 package Oreos
1 stick butter, melted
1 box chocolate cake mix (fudge, devil's food, any will do), baked as directed, in 2 square cake pans, let cool
1 jar hot fudge sauce (or 2)
1 container cookies and cream ice cream (or 2)softened in order to spread
2 cans of RediWhip or just use cool whip

Ok, so crush 2-3 cups of oreos, mix w/ the melted butter. Pat that into a large rectangle cake pan (I used an 11x15x2) and bake for 8 minutes at 350 degrees. My crust was kinda hard, but we all liked it. I don't know if skipping the baking step would keep it from being so hard.


Let that cool a bit, then spread most of the hot fudge (not heated) on the crust.


Take your cooled cakes and layer over hot fudge. My cakes didn't fit perfectly, so I sliced them in half and placed cake in pan to cover all of the crust and fudge layer.


Now spread the ice cream over the cake carefully. Cover with the RediWhip or Cool Whip. I used Redi Whip on the edges to pretty it up and spread some on the rest of the cake.


With the remainder of the oreos that were not crushed, break those up over the cake, then take the remainder of the hot fudge sauce and drizzle over top. I did this step after I had froze the cake for a few hours, this time I did heat the fudge sauce. Cover and freeze overnight. Yummo!

Kabobs

I had been wanting some grilled kabobs all weekend long. Finally on Tuesday I was able to make some.
I used one package of sirloin, 2 large boneless, skinless chicken breasts, two green peppers, two red peppers and two medium-large onions.

Cut sirloin and chicken into chunks. Do the same for the veggies. I put the sirloin and chicken in separate containers. The veggies layered in one dish. Pour some of this yummy, Honey Teriyaki, marinade over the meat and let marinate for a few hours.


I poured some over the veggies probably 30 minutes before cooking the kabobs. You can marinate them as long as you like.


Slide those goodies on the kabobs and grill until done!



Yummo!

German Chocolate Gooey Butter Cake

Alright..time for a recipe, huh? This one has been requested. I am glad that I made it for our church supper this week..that way it isn't in my house where I will eat it all! I did sneak a piece to try though ;-)

German Chocolate Gooey Butter Cake

1 box German Chocolate cake mix
2 sticks butter, divided & melted
3 large eggs, divided
1 (8oz) block of cream cheese, softened
1 tsp vanilla extract
1 (16oz) box confectioners' sugar
1 cup sweetened flaked coconut
1 cup chopped pecans

Preheat oven to 350 degrees. Spray a 13x9 baking dish w/ cooking spray.

In mixer bowl, combine cake mix, 1 stick melted butter, and 1 egg. Beat at low speed until combined. Press evenly into bottom of baking dish; set aside.

In mixer bowl, beat cream cheese at med. speed until creamy. Beat in remaining 2 eggs and the vanilla. Gradually beat in the confectioners' sugar until smooth. Add the last stick of melted butter, beat at low speed until combined well. Stir in coconut and pecans. Pour evenly over cake mix layer. Bake for 45minutes-1 hour..until center is slightly set. Let cool completely before cutting into squares (this is the hardest step of all).

Roses in the Rain

Sorry..no recipe today, but I did go out and take a few shots of my roses.

Super Easy Supper

These are two of my favorite spices to cook with. They add so much flavor to any dish. The Garlic and Rosemary seasoning is from Tone's and I find that at Sam's club. The Black Pepper Seasoned Salt is from Lawry's. It is hard to find, though. Lawry's also makes just a seasoned salt so if thats all you can find, use that and add some fresh cracked black pepper.



The Rosemary and Garlic seasoning is very good on chicken. I took a few chicken breasts,sprinkled them w/ a little salt, coated both sides with the seasoning, drizzled with olive oil and grilled till done. Yummy!!


Ok..now for the black pepper seasoned salt..I love love love to roast potatoes..sweet potatoes and white potatoes together. So..peel and dice a few sweet potatoes. Dice (leave skin on) a few white potatoes. Combine the potatoes, drizzle on some olive oil, stir taters, sprinkle some (sorry, no measurements) black pepper seasoned salt and fresh or dried rosemary on potatoes. Coat them well. Stir it up again, pour onto a pan and roast in oven at 400-425 degrees. They will not take long to cook. What a yummy and flavorful meal!

Farmer's Pork Chops

This is such a yummy, but rich dish. I've cooked this for friends when someone has a death in the family, a new baby is born, or whatever may come up. It is so good!
Of course, its a Paula Deen recipe :-) I do cook from other cookbooks from time to time, but I love her style.

8 medium potatoes
1/2 medium onion
Salt and pepper to taste
White Sauce (recipe follows)
1 cup all-purpose flour
2 Tbsp Seasoned salt
8 pork chops
1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel and thinly slice potatoes, cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well greased 15 x 10 inch casserole dish. (I use the largest I have). Sprinkle with salt and pepper. Scatter half of onion on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce.



Bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in veg. oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45-60 minutes. The juices from the pork chops will drip down into the potatoes and it is sooo delicious!!




WHITE SAUCE
1 stick butter
1/2 cup all purpose flour
1-2 tsp salt
1/2-3/4 tsp pepper
4 cups milk
1/4 cup chopped fresh parsley

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly until its bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley.

I have been sooo bad!!

Well obviously blogging has not been high on my list lately. I think I've just gotten spring fever and have gotten behind on blogging. Yesterday was my birthday and I woke up to one of the best gifts ever...a COLD COKE in my fridge, haha! Doesn't take much! My husband knows how much I love me some coke.

I'm Back...and with food!

Well, I am back.. After a busy week last week, and then a much needed girls getaway over the weekend to a women's conference, I am ready to hit the kitchen. I ate out from Friday lunch until Saturday supper. I was so sick of eating out and couldn't wait to get into my kitchen for a home cooked meal. Its been extremely dreary here too and it just makes for wanting to stay in pajamas and in bed for most of the day. I was tired from my weekend, but Sunday night I had to cook. What better to cook/eat on a rainy weekend, than soup! I whipped up a Potato and Corn soup and it was delicious! This recipe comes from the cookbook, Paula Deen and Friends, and I tweaked it just a hair. Her recipe is called Potato Soup with Shrimp. I have made it that way in the past, but I didn't really care for the shrimp in it. I substituted the corn and it went over very well with my family. I do hope you enjoy it too!

Potato and Corn Soup

1/2 stick of butter
1 small onion, diced
2 medium carrots, diced (optional) I didn't add carrots because I didn't have any
2 Tbsp all-purpose flour
8-10 medium size white potatoes, peeled and cubed
4 Cups milk
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 qt package of corn (if you freeze your own) or 1-2 cans (use the sweet white kind)
1 cup half-and-half
salt and pepper to taste

In a large saucepan, melt the butter and saute the onion and carrots until both are slightly tender.


Whisk in the flour and cook for 1 minute.


Add the potatoes, corn, milk, and dissolved bouillon cubes. Cook over medium heat until the potatoes are soft.


Add the half-and-half and the salt & pepper. Let cook a few minutes longer and ladle up into bowls..serve with corn bread or crackers.