CREAMY HERBED POTATOES

Another big thank you to the Pioneer Woman for this one. As soon as Leah pointed this recipe out to me, I knew it would make it's appearance on our Sunday dinner table last week! And it didn't disappoint - my family loved it! A dear friend had given us a bunch of buffalo meat and I made a roast and then these potatoes to go with it. I just wanted something different than plain ol' mashed potatoes & gravy. Do you ever feel like that?
I kind of changed up the recipe a bit to make it quicker - a must for this family. Also the original recipe called for rosemary and sage - our family doesn't like either one of those, so I omitted them and added the marjoram. But if you like them, by all means add them. It called for 1 tsp of finely chopped rosemary and 1/2 tsp of finely chopped sage - all fresh herbs, mind you.

CREAMY HERBED POTATOES

4 to 5 russet potatoes, cut small, and boiled until fork tender, but not mushy.
1 stick (1/4 pound) butter
1 medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1 teaspoon dried marjoram

Preheat oven to 350 degrees.
Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt.
Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
Top with Parmesan cheese and bake for 15 to 20 minutes, or until bubbly, and top is golden brown. Allow potatoes to sit for 5 or 10 minutes before serving.

I really should have left mine in the oven a bit longer, but we had to have dinner on the table in a hurry, because of a nursing home service that afternoon. So mine didn't turn out as brown as I would have liked them to.

*NOTE* In the original recipe, it called for the potatoes to be sliced thin and layed in a buttered dish, uncooked. Then pour the sauce over and bake for 45 minutes. Just in case you'd rather try that way, I've added this note.

MUFFIN MONDAY - CHEESECAKE STUFFED PUMPKIN MUFFINS

CHEESECAKE STUFFED PUMPKIN MUFFINS

This was actually a 2nd attempt! I made this muffin on Saturday for the group on Sunday. The original recipe called for sour cream in the batter and for a cube of plain cream cheese to be shoved down into the center of the muffin batter before it was baked. At first bite, I told myself that nobody will like these. I bit into it and immediately had this feeling, that I didn't know how I felt about that cube of cream cheese! Then one by one, as different ones tasted, they all said the same thing - it wasn't horrible, but .... that cube of cream cheese.... ugh!
So today I remade them. I couldn't handle the defeat! I was really pleased with the results!

CHEESECAKE STUFFED PUMPKIN MUFFINS


Philadelphia brand, prepared cheesecake filling mix (sold next to regular cream cheese)
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
2 eggs, slightly beaten
3/4 cup canned pumpkin
1/2 cup melted butter
1/4 cup applesauce

Combine flour, 1/2 cup sugar, baking powder, pumpkin pie spice and salt in bowl.

Mix eggs, pumpkin, butter and applesauce together, then add to flour mixture. Stir just until moistened.

Fill greased muffin cups 1/3 full. Place 1 Tblsp of the prepared cheesecake filling , in center of each. Add remaining batter to fill cups 2/3 full. Sprinkle with chopped pecans and then with sugar.

*NOTE* When you fill the muffin papers - be sure to spray them with Pam first. Also, after you spoon in the cheesecake filling, and add the top layer of batter - do not seal the top layer. Just spoon it on top - and let the cheesecake filling show on the sides or however it turns out. Don't smooth the top over.

Bake in 375ºF oven 15 to 18 minutes or until they spring back when lightly touched.

FOR COFFEE CAKE: Spread half of batter in a greased 9 inch square pan. Arrange cheese cake filling evenly spaced over the batter. Top with remaining batter. Sprinkle with chopped pecans, and cinnamon & sugar. Bake approximately 30 minutes.

Yields: 12 muffins

CHICKEN CACCIATORE

I know this isn't much to look at - but WOW what a ton of flavor! It smelled SO good in my house while it was simmering on the stove. I served this with rice, but it would also pair nicely with angel hair pasta. I fried the chicken for it and set some aside to serve my hubby - without the sauce. I honestly didn't think he would care for it. But he said he couldn't help tasting it because it smelled so good. He actually liked it! I was so surprised! It has a nice flavor-filled heat to it. Perfect for those cold Autumn or Winter nights!

CHICKEN CACCIATORE

• Flour, to coat chicken
• 2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3's
• 3/4 cup olive oil
• 6 cloves garlic, peeled and halved
• 10 to 12 ounces white mushrooms, sliced
• 1 large onion, peeled and sliced
• 2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
• 2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
• 1 (15 1/2-ounce) can chicken broth
• 1 (28-ounce) can diced tomatoes, with their juice
• 1 teaspoon crushed red pepper
• Kosher salt
• 1 teaspoon dried oregano
• 1 small can tomato paste
• 6 leaves fresh basil, chopped

Directions

Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.

Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside. Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.

Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.

This dish goes well with any pasta or rice and tastes even better the following day.

OVEN READY LASAGNA

Mmm! Have you ever used the Oven ready lasagna noodles? I used them for the first time the other night, when I made a pan of lasagna for the family. I don't think I will ever use the kind that you have to boil, ever again! This went together in a snap - so easy! It could also be made the night before and just popped in the oven the next day.

OVEN READY LASAGNA

1 (12 oz) pkg Oven ready lasagna
2 (15 oz) containers Ricotta cheese
2 cups Shredded mozzarella cheese, divided
1/2 cup freshly grated Parmasan cheese, divided
2 eggs, slightly beaten
1 tsp dried Basil
2 (27 oz) jars pasta sauce
1 cup water
1 lb lean ground beef, cooked, crumbled and drained
1 lb lean Italian sausage, cooked, crumbled and drained

Preheat oven to 375. In medium bowl, combine ricotta, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, eggs, and basil. Mix well. In skillet, combine cooked ground beef, cooked Italian sausage, pasta sauce and water. Combine to mix well - heat until simmering. Then remove from heat. In a 9 x 13 pan, spread 1 1/2 cups of meat sauce. Place 1/3 of the oven ready lasagna over the sauce. Spread 1/3 of the cheese mixture over lasagna noodles, top with 1/3 of the meat sauce. Repeat layering until ingredients are all in pan. Top with remaining lasagna then sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Cover tightly with foil. Bake at 375 for 45 to 50 minutes. Let stand for 10 minutes sealed in the foil before cutting and serving. Makes 9 - 12 servings.

CHECK OUT THIS GIVE AWAY!

I love anything to do with setting a pretty table and I also love give-aways! Nina has visited here on my site several times and commented. Imagine my surprise when I went over to visit her site and saw this BEAUTIFUL table set, from Portugal, being given away. She has a lovely blog about their missionary adventures in Portugal - stop over and say Hi to Nina from Portugal today! Wouldn't you just love to win this set? I sure would! Well go on over and join the fun! And tell her I sent you.

HAWAII - International Dinner

Have you ever been involved in an International Dinner? They are SO much fun! We have one every year during our Missions Conference. This year, we had a table decorating contest along with it. It was neat to see the people go all out on their tables. We are starting to have as many men involved in it, as we do ladies. And that's exciting! This year, I chose Hawaii. It's not a different country, but it is certainly a different culture. I had fun. I didn't win the table contest, but it wouldn't look very fair if the preacher's wife won, now would it? haha

The first recipe I want to share with you is the Volcano punch. That is the purple liquid on the end of the table there, it's in a clam shaped bowl. It was to die for!! I only bought enough to make 2 punch bowls full, and people were waiting in line for it. It was so different and so good. You simply MUST try it at your next function!

VOLCANO PUNCH

3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubes

In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. Will serve 40-70 people.

* I didn't have a punch bowl big enough to make the entire batch at once, so made it 1/2 at a time.

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I flew solo on my table this year, so didn't get a good pic of it before all the dishes of food got set on it. But you get the idea.

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The next recipe is Hawaiian Shrimp - and man alive were they ever good! I will definitely be making these again. These are the kabobs that you see in the light blue bowl. My dh grilled these for me, but next time, I'll just do them under the broiler. They are quick and easy!

HAWAIIAN SHRIMP

2 lbs fresh shrimp -- peeled & deveined
40 ounces pineapple chunks in juice -- canned (RESERVE JUICE!)
1/2 lb bacon slices -- cut in 2" pieces
2 red peppers -- cut in 1" pieces
1/2 lb mushroom caps
1 pint cherry tomatoes
8 ounces sweet and sour sauce
16 skewers

Drain pineapple, reserving juice. Combine vegetables with shrimp on skewers
and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple
juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each
side or until cooked. Baste often with sauce. Super easy!

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The next one is Crispy coconut chicken. This turned out so delicious! It was a favorite on the table and several ladies asked me for the recipe. You can also use this same recipe to coat shrimp.

CRISPY COCONUT CHICKEN FINGERS

1 cup Angel Flake Coconut
1/2 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 1/2 lbs boneless, skinless chicken breast halves, cut into 1" strips
1 egg, lightly beaten
1/3 cup butter or margarine

Dipping Sauce

1 cup apricot preserves
2T Dijon mustard

Heat oven to 400 degrees. Mix coconut, flour, salt, pepper and garlic pwder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan; drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce (mixture of apricot preserves and Dijon mustard) or Honey mustard.

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I know I already showed this pic, but the Tropical Muffins are in the pic too. You can barely see them in the background in the wire basket. I made mini muffins out of them, so they would go farther. The recipe calls for baking in a bread pan, you can do that if you choose, or do muffins, it is entirely up to you. They are so moist and yummy! One of the men that was there asked if I would mind if he took the leftovers home "to his wife." haha I gladly let him.
This one would be great for gift giving - bake it in mini bread pans.

TROPICAL NUT BREAD

2 cups flour
1 tsp baking soda
2 tsps baking powder
1/2 tsp salt
1 (8 1/4 oz) can crushed pineapple, drained
1 cup mashed banana (about 3 bananas)*
1/3 cup orange juice (using one of the Dole 100% juice mixes is good, too...especially the orange, mango, peach)*
1/2 cup butter (you can half the amount of butter and add 1/4 cup applesauce to lower fat)*
1 cup sugar
2 eggs, beaten
1 1/2 - 2 cups chopped macadamia nuts (walnuts or pecans or no nuts at all work also)

Preheat the oven to 350 degrees. Butter a 1 lb loaf pan *(or 3-4 mini loaf pans). Sift dry ingredients together and set aside. Combine pineapple, banana, and orange juice and set aside. In a large bowl, cream butter and sugar. Add eggs and beat well. Add a small amount of the flour mixture alternately with the fruit mixture, mixing only enough to moisten the flour. Stir in the nuts and pour batter into pan(s). Bake for 1 hr and 15 minutes *(check mini loaves after 35 minutes). Note: This bread is much better after a day or two.

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This last one is Wiki Wiki Coconut Cake. Wiki Wiki means "quick quick." So next time you want your kids to move it, say "Wiki Wiki" to them and see what they do! haha This one was soooooo moist and delicious! Wow! I made it the night before so it would have time to sit and get all happy with the toppings that were poured over it! Mmm! A real keeper!

WIKI WIKI COCONUT CAKE

1 White cake mix (with ingredients listed on back of box)
1 (16 oz) pineapple w/ juice
1 C. Brown sugar
1 Tblsp Cinnamon
1 can coconut milk
1 Lg. Instant Vanilla pudding
1 (12 oz) Cool whip
1 cup shredded flaked coconut


Bake cake according to pkg. directions. Poke holes in cake and set aside. In saucepan, over med. - high heat, combine the pineapple with juice, brown sugar, 1 Tblsp. of cinnamon and 1 cup of coconut milk. Heat until bubbly and pour evenly over top of cake. Mix pudding according to pkg. directions and pour evenly over top of cake. Cool completely and spread cool whip over top. Sprinkle generously with coconut flakes. ENJOY!

FRESH PUMPKIN PIE

Sing with me.... All I want for Christmas is a new digital, a new digital, a new digital. All I want for Christmas is a new digital..... then I can take better picture!! Pictures! LOL
Well, I think you can get the idea anyway. Have you ever made a pumpkin pie using fresh pumpkin? There is NO comparison! This version is so light and smooth, you almost forget you're eating pumpkin! And we like just a "tad" extra Cool Whip on ours! Ha ha! It really isn't hard at all to make this. You should give it a trial run before Thanksgiving, so you can surprise & impress your family with it!

FRESH PUMPKIN PIE

1 medium sugar pumpkin (2 cups cooked & mashed)
1/2 cup heavy whipping cream
4 eggs, slightly beaten
3/4 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt

Crust:

2 2/3 cups all purpose flour
1 tsp salt
1 cup shortening
1/2 cup cold water

Preheat oven to 400. Cut pumpkin in half and scoop out the seeds and stringy portions. Lay pumpkin flesh side down on lightly greased baking sheet. Bake for 30 to 40 minutes or until the flesh is tender when poked with a fork. Cool just until warm. Scrape the pumpkin flesh from the peel. Puree in food processor or blender.
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together. With lightly floured hands, shape dough into a ball. On a lightly floured board, roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inches larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
In a large bowl,with mixer on medium speed, beat the 2 cups of cooked, mashed pumpkin, heavy whipping cream, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well (will be thinner than a normal pumpkin pie) Pour into prepared pie crust. Bake 40 minutes or until when a butter knife inserted comes out clean.

*If you have extra pumpkin left - you can use it to make pancakes, muffins, cookies, milkshakes, etc...

TRAVELING TREAT JAR

A VERY SPECIAL THANK YOU to Barbi, for pointing out where the blog was, that featured this edible gift! It was on Carrie's blog - "With all that I've been given." I only wish I had seen her cute little poem before I finished my project! It's OK though, I think they turned out nice still, and those that received them were thrilled with them! I found the jars on sale this past week for $2.97 each, so I bought 2 and decided pass them both around. It only took 1 batch of cookies to fill them both. I was able to fit a dozen and a half cookies in each one. and yes, those are Monster Cookies in there!


I wrote my own poem, since I couldn't find her website beforehand. Mine isn't as clever as hers, but it works! haha My girls helped me cut the paper and stamp the labels, to jazz them up a little.

I also included a list of rules as to how it works. And then the 3rd sheet underneath has half of our church family names. The other jar had the other half of the names. With 2 of them circulating, families will get them quicker.

One of the jars went to our college kids group (5 of them) who travel back home every weekend, from Bible college, to serve in their various ministries. The other one went to a family whose husband just lost his job. They are one of the most giving families. They have shared the bounty from their garden with me, all Summer long. She also has brought in lots of neat things for our nursery and toddler rooms, along with some very clever ideas to make them run more efficiently! I just wanted to let them each know I appreciate all that they do for the Lord.

MINI SAUSAGE AND EGG CASSEROLES

I like to surprise my family once in a while on Saturday or Sunday morning with a new treat. This one was for a Sunday morning. That is rare for me, since Sunday mornings here are so very busy with bus routes. The girls and I are all up and out the door pretty early. I didn't take into account that I had to allow for the set up and photographing of the dish! haha So I really pushed myself on time this particular morning - but it was totally worth it! Sooo good! The nice thing about these, is you can mix them up the night before and just toss them in the oven in the morning.

MINI SAUSAGE AND EGG CASSEROLES

8 (1 1/2 oz) sourdough bread slices, cut into cubes (or any other favorite bread)
1 (16 oz) package ground pork sausage, browned and crumbled
2 1/2 cups milk
4 large eggs
1 Tblsp dijon mustard
1/2 cup buttermilk
1 (10 3/4 oz) can cream of mushroom soup
1 cup shredded sharp cheddar cheese

Preheat oven to 350. Divide bread cubes among 10 (8 to 10 oz) lightly greased ovenproof ramekins or coffee mugs. Top with cooked sausage. Whisk together milk, eggs and mustard. Pour over bread and sausage mixture in ramekins. Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture in ramekins. Sprinkle with cheese. Place ramekins on a baking sheet. Bake at 350 for 25 to 30 minutes or until set and puffed. Serve immediately.
*NOTE* Unbaked ramekins of casserole can be covered with plastic wrap and aluminum foil and frozen up to 1 month. Thaw in refrigerator 24 hours. Bake as directed.

UPSIDE DOWN PIZZA

This is another "hurry up" picture. I didn't have time to garnish it. I made this for my Fall ladies meeting this month and the ladies really liked it. It was so quick and easy to throw together and the variations on it are endless. It would make an easy weeknight dinner for your family too. You'll have to give this one a try. I promise you'll like it. It's relatively inexpensive too, depending on how many, and what sort of toppings you choose to put on it.

UPSIDE DOWN PIZZA

1 1/2 lbs ground chuck
1 onion chopped
1 (15 oz) can pizza sauce
1/2 tsp. garlic salt
1/2/ tsp. dried oregano
Pepperoni
Cooked deli ham, diced
2 cups shredded mozzarella cheese
2 eggs
1 cup milk
1 Tblsp oil
1/2 tsp. salt
1 cup flour
1/2 cup grated parmesan cheese

Brown beef and onion in skillet. Drain and return to skillet. Stir in pizza sauce, garlic salt and oregano into the beef. Spread beef mixture into a greased 9 x 13 baking pan. Top with pepperoni and ham pieces (and any other pizza toppings you like). Sprinkle with mozzarella cheese. Set aside. In a separate bowl, combine eggs, milk, oil, salt and flour. Pour over meat mixture in baking pan. Sprinkle with parmesan cheese and bake at 350 for 30 minutes. Serves 12.

YOUR SIGNATURE DISH

I love reading about people's "signature" dishes. What is your signature dish? By that, I mean, the dish that you are known for - it has your name written all over it. Not LITERALLY, mind you! It's the dish people expect you to bring to a dinner, and if you don't, they ask you where it is. When you do take it to fellowships, you get asked for the recipe. And if you get asked for the recipe, you can sit right down where you are and write it out for them. You've made it so many times you know the recipe by heart. If you look at the recipe, you can read it as fast backwards and upside down, as you can forwards and right side up! You could make it with both eyes closed and one arm tied behind your back. haha Get the picture? So WHAT is it?

PRALINE PUMPKIN CAKE

And speaking of birthdays... this is the cake I made for my daughter-in-love's birthday this year. She wanted a big ol' roast beef dinner, which I made. And then she requested this for her BD dessert. It was so moist and so yummy and so pumpkiny and "Fally." Great cake! She deserves this and SO much more!

PRALINE PUMPKIN CAKE

1/2 cup butter
1/4 cup whipping cream
1 cup brown sugar
3/4 cup coarsely chopped pecans
1 box super moist yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp pumpkin pie spice
1 container rich & creamy cream cheese icing
Caramel topping, if desired
Additional chopped pecans for garnish

Heat oven to 325. In a 1 quart heavy saucepan, stir together the butter, whipping cream and brown sugar. Cook over low heat stirring occasionally, just until butter is melted. Pour into 2 (8" or 9") round cake pans, sprinkle evenly with 3/4 cup chopped pecans.
In large bowl, beat cake mix, pumpkin, milk, oil, eggs and 1 tsp of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
Bake 40 - 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes, remove from pans to cooling rack. Cool completely, about 1 hour.
Stir remaining 1/2 tsp of pumpkin pie spice into frosting. To assemble cake, place 1 layer praline side up on serving plate. Spread with half of the frosting. Top with second layer, praline side up and spread remaining half of frosting to edge of layer. Drizzle lightly with caramel topping and garnish with additional chopped pecans. Store loosely covered in refrigerator.
16 servings.

CHICKEN AND WAFFLES

I couldn't help myself! I just had to show you what my son's birthday meal wish was. Chicken and waffles! This would probably be an acquired taste for some, but my family all loves it. My son's sweet wifey made a huge batch to feed our group for my son's birthday this year. He was as happy as a hog in slop! hahaJust in case you don't have a good recipe for homemade waffles - I've used this one for years.

BUTTERMILK WAFFLES

2 cups flour
1 tsp salt
3 tsp baking soda
3 Tblsp brown sugar
1/2 tsp cinnamon
2 eggs separated
1 1/2 cups buttermilk or regular milk (can also substitute eggnog if you prefer)
1/2 tsp vanilla
1/2 cup melted butter

Heat a waffle iron to high.
In a clean dry mixing bowl, beat the egg whites until stiff. Set aside.
In a large mixing bowl, combine the flour, salt, baking soda, brown sugar and cinnamon. Set aside. In small mixing bowl, beat the 2 egg yolks with the buttermilk (or regular milk or eggnog) and vanilla. Add to the dry ingredients and mix thoroughly. Carefully add in the melted butter and stir to combine. Fold beaten egg whites into batter until thoroughly combined. Spray top and bottom half of your waffle iron with cooking spray and fill bottom half with waffle batter. Lower top lid and cook for about 2 minutes or until brown and lightly crisp. Makes 8 waffles.
You can also add chopped pecans to the waffle batter. Just sprinkle them on after you pour the batter onto the hot iron. Or you can add fresh blueberries or cherries or chocolate chips, etc... use your imagination. These are sooooo good for dinner!

THANK YOU

I wanted to say a heartfelt THANK YOU to Deborah at Songs from my journey for featuring my cooking blog this week.

She has started a neat KJV blog directory, and has some great ideas to feature other blog writers, each day of the week. Stop over and have a look and offer to lend a hand.

Thanks a bunch Deb!

APPLE CRISP

Mmm! Warm apple crisp with vanilla bean ice cream. It just doesn't get any better than this, on a chilly Fall day. Well, unless it involves a comfy couch, a warm afghan and a good book! LOL Oh and some COFFEE!. We went to the orchard with the grandkids last week and this is what I chose to use the apples I picked, for.
This is one of the first desserts I ever made. I think I was about 14 or so. I could literally make this with my eyes closed. And if it doesn't get polished off at dinner time, you can count on it being eaten for breakfast! Sometimes I like to get fancy and drizzle it with warm caramel sauce, that's a really yummy addition, as well as a few sprinkles of chopped pecans. But tonight, it was the good old standby! Mmm! Did I already say that?! Mmm!*hehe*

APPLE CRISP

4 cups sliced, peeled apples (about 4 medium) I like to use Empire or Cortlands
3/4 cup brown sugar, firmly packed
1/2 cup flour
1/2 cup quick oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 stick butter, softened

Heat oven to 375. Grease a square cake pan *8 x 8 x 2 (or a small rectangle cake pan). Place apples in pan. Mix remaining ingredients and sprinkle evenly over apples. I use a pastry blender to cut the butter into the flour mixture. But you could also use a fork. Bake 30 minutes or until apples are tender when you poke them with a fork, and topping is golden brown. Serve warm with ice cream, and if desired, caramel sauce.

* If you use a 9 x 13 pan, be sure to double all the ingredients for this recipe - apples and topping both.

BROCCOLI SOUP

OK it's time to get serious about some Autumn recipes! Here is a real favorite in our house, once the chilly Autumn weather sets in. This recipe was passed down to me, by another pastor's wife, years ago. There's nothing any more comforting than a hot bowl of homemade soup and a warm from the oven, breadstick or butter dip. Mmm! We are in the midst of our missions conference and I made this for dinner tonight, to serve to our speaker. He prefers to eat dinner after the evening service, so I opted to serve something a bit lighter - soup.
Every time I take this to a soup and sandwich fellowship, I bring back an empty pot. If I don't bring it, people ask me where my broccoli soup is! LOL

BROCCOLI SOUP

1 stick butter
1 med. onion, diced
1 garlic clove, minced
1 quart chicken broth
1 quart 1/2 & 1/2
1 bag frozen broccoli florets
1/4 of a loaf of Velveeta, cubed
Thickening agent: cornstarch & water.

In a large stock pot or dutch oven, melt the stick of butter over medium heat. Add the diced onion and the minced garlic. Cook just enough to sweat the onions and garlic. Season liberally with salt and pepper. Add the chicken broth, 1/2 and 1/2 and bag of frozen broccoli florets. Stir to combine. Bring to a boil. When it boils, turn down to simmer until broccoli is tender (20 - 30 minutes). In separate mixing cup combine ½ cup cornstarch w/ ½ cup cold water until cornstarch is completely dissolved. Slowly stir into simmering soup until it is thickened and smooth like chowder.
Add the cubed Velveeta chunks and stir until cheese is melted. Remember, this is not a brothy soup, it has the texture of a good thick chowder. Keep warm until ready to serve.

MENU PLANS

Compliments of Miss Amy - the lunch lady!

Monday

Tacos

Doritos

Cherry Fluff

No Bake Cookies

Tuesday

Cheesy Chicken Broccoli Macaroni

Dinner Rolls

Fresh Fruit

Chocolate Cake ala Adam (chocolate pudding/cool whip frosting)

Wednesday

French Toast

Pears

Hash Browns

Thursday

Chicken Noodle Bake

Biscuits

Green Beans

Orange Juice Cake

Friday

Semi-Homemade Pizza (I use frozen pizza dough)

Chips

Bread sticks

Ice Cream

Saturday

Chicken Patty on a Bun

Potato Salad

Peaches

Peanut butter-chocolate chip cookies

MENU PLANS

Compliments of Miss Amy the lunch lady!


MONDAY:

Grilled Cheese
Mixed Vegetables
Chips
Cupcakes


TUESDAY:

Pancakes (plain, blueberry & chocolate chip)
Sausage
Applesauce
Chocolate Chip Cookies


WEDNESDAY:

Macaroni & Cheese
Green Beans
Pears
Pudding

THURSDAY

Chili

Corn Muffins

Fruit

Brownies

FRIDAY

Baked Spaghetti

Salad

Garlic Bread

Ice Cream

SATURDAY

Chicken Potpie

Rolls

Peanut Butter Cup Cookies

MENU PLANS

Monday

Pepperoni Rigatoni

Salad

Garlic Toast

Cupcakes

Tuesday

Taco Pizza

Doritos

Bananas

Brownies

Wednesday

Goulash

Mini Corn Muffins

Mixed Veggies

Dessert-Special

These next two menus are selections that I fixed for us here at home.

Thursday

Fajita salad
Tostitos multigrain chips
Homemade guacamole

Friday

Marinated grilled chicken breast
Spaghetti squash with tomato ragout

MENU PLANS

Monday:

Pork chops & dressing
Tossed Salad

Tuesday:

Italian Chicken w/ artichokes
Rainbow Rotini
Steamed broccoli

Wednesday:

Pulled pork sandwiches (made with the crockpot ribs)
Fried potatoes
Raw Celery & carrots w/ Ranch dip

Thursday:

Date night - I get the night off! WOOHOO!

Friday: (4th of July - we had family stay over)

Grilled burgers and dogs
Chips
Pasta Salad
Taco salad
Baked beans
Banana split cheesecake
Iced tea

Saturday:

Breakfast for our overnight guests:
French Toast casserole

Dinner:

Grilled chicken breasts
Pesto, tomato & fresh mozzarella pizza bites
Cesar salad

Sunday:

Turkey
Mashed potatoes and gravy
Green beans
Hot rolls
Dessert

MENU PLANS

Monday:

Hot wings
Rice
Fresh Green Beans

Tuesday:

Ranch Chicken
Fettucine Alfredo
Steamed Broccoli

Wednesday:

Shrimp Etouffe
Rice
Asparagus

Thursday:

Date night with my Honey - "Hubba Hubba!"

Friday:

Steak and onion hoagies
Tossed salad

Saturday:

Catfish filets
Fried potatoes
Coleslaw
Biscuits

Sunday:

Southern Pot Roast
Mashed potatoes
Corn
Sauteed green beans
Hot rolls
Hot fudge pudding cake w/ ice cream

MENU PLANNING

Several ladies have asked me about menu plans. But
I freely admit it. I am horrible about menu planning. It's just not my cup of tea. I guess I don't like planning a menu, only to go shopping at the grocery store to see that the beef I wanted is $4 / lb. I plan 2, sometimes 3 of our menus for the week, the rest is flying by the seat of my skirt! haha

I started a menu blog, but it is just sitting there not receiving any attention. So I decided to move the few menus that are there, to my main cooking blog.

We have an ACE Academy where hot lunch is served everyday. I've asked our lunch lady, Miss Amy, to share her lunch menus with us so I can post them here. She said they aren't really anything very exciting. But trust me, I've eaten some school lunches in the past and recently (in Bible colleges we've visited) and her lunches are TREMENDOUS compared to the rest. Most of her ideas could easily be used for a weeknight dinner menu.
So THANK YOU Miss Amy - a thousand times over! I look forward to posting all your menu ideas in the future!

WE HAVE A WINNER!

CONGRATULATIONS BECKY!!!! You were the winner of my 100th post give-away!
I used Random Number Generator to pick the number and you won! Enjoy your gifts!
You'll need to email me with your mailing address so I can get them out in the mail to you.

THANK YOU so much to all of you dear ladies for taking the time to stop by and enter the contest. It gave me a better idea of who visits here. I know ladies read here, but not a lot of you post comments, and I was wondering who this blog was attracting.

This was so much fun, I plan to do it again for the holidays! So keep an eye out - you may be the next one to win!

Now back to posting recipes. I have a "back-up" of recipes just waiting to post!