We Have Arrived In Our Promised Land

Yesterday at the office I found myself too busy to take a lunch.  I had brought my lunch to eat at my desk so that I could get outside on such a beautiful day to walk.  But the walk never came.  So, I took my lunch hour at the end of the day to walk.

But as I got nearer to the park, I thought to myself, "I'd rather drive on home and walk there so that I don't have to deal with the five o'clock traffic on the way home'.  So, I kept driving and arrived at home just a few minutes past five.  Jim was already home as we had a crew out clearing the place for our barn.  He was on the tractor when I arrived, but got down to show me where they had cleared the trees and how different it was looking out there. 

After we walked around 'oohing' and 'aahing' the great work they had done, Jim asked me to show him where NOT to bush-hog because of the dewberry plants.  As we walked around the property, I noticed that there were areas where the dewberries were already ripening.  I tried picking, but soon ran out of space in my hand.  So, I walked back to the house and grabbed one of my vegetable baskets, changed my shoes for muck boots, (doused myself in Skin So Soft Bug Spray) and headed back out.

About an hour and fifty sore muscles later, I had gathered about a quart of fresh dewberries.  (And I saw only one snake -- and that just a tail.  I left him that patch!)

When I showed our abundance to Jim, he commented "Dewberry pie and ice cream for dinner."  Well, I don't know how to make a dewberry pie...but I can sure whip up a dewberry cobbler.  And so, I did!

It was delicious!  (I had a small piece despite cobbler not being on my Daniel Plan approved diet.  90-10 y'all!) 

As I picked and ate the dewberries last night, I kept thinking of how the Lord was blessing us with food that we didn't cultivate.  We didn't plant them...didn't care for the vines.  They were just a gift!  A sweet reminder of home and family.  I thought of the Israelites as they took the Promised Land and were fed from fields and fruit that they had not planted (Joshua 24:13)...and thanked God for our Promised Land...our Home.

This simple dessert holds so much meaning for me.  My dad just taught me last year that these were not blackberries...but in fact dewberries.  And I used my Grandma Jenkins' peach cobbler recipe.  It was just so sweet...so unexpected...such a gift.  Thank you, Jesus!

Wanna make a cobbler?  Here's how I do mine.

Grandma Jenkins' Peach Cobbler

 

1 cup sugar

1 cup self-rising flour

1 cup milk

1 can peaches

1 stick butter

 

 

Heat oven to 350 degrees.  Place butter in baking dish and place in oven to melt.  Mix together sugar, flour and milk until all lumps are gone.  Pour over melted butter.  Pour peaches over batter.  Place in oven for 30 - 45 minutes or until browned on top.   Serve with delicious Blue Bell Homemade Vanilla ice cream.

 

For this dewberry cobbler, I placed two cups of dewberries in a boiler with a cup of sugar and two tablespoons of butter.  I brought it to boil for about three minutes and then turned it off to cool a bit while I made the batter.  I tasted the dewberries to ensure that I had enough sugar in them as they tend to be a bit tart.

 

Disclaimer: This isn't actually my Grandma Jenkins' recipe.  She didn't use a recipe.  So as she made it one day, I took her handfuls of this and that and measured them out so that I could at least have a starting point.  But it tastes like hers!!!  So, I must have gotten pretty close.

One Potato, Two Potato, Three Potato...Soup!

Wednesday night Bible study has started again making it a great night for using the Crock Pot.  Jim doesn't have to scramble up food for himself and the kids, and I don't have to rush home with take out.  Win - Win, I say!

I found a great recipe over at Michelle's blog, 5 Dinners 1 Hour, last week.  You can subscribe to her 'Make 5' monthly meal plan in her sidebar...or be like me and just follow her blog for great recipe ideas a few times a month. 

This recipe for Slow Cooked Baked Potato Soup really hit the spot...for our schedules and our stomachs!  Since I did all of the preparations the morning of and she has hers stored in the refrigerator ready to go, I altered the recipe a little to fit my circumstances.

Slow Cooked Baked Potato Soup

In your slow cooker, combine:

32 ounce bag frozen, cubed hash brown potatoes

1/2 cup chopped onion

32 ounces chicken broth

1 cup water

Meanwhile, in a small bowl with a lid, combine:

1 cup milk

3 tablespoons flour

Store milk & flour mixture in refrigerator, until ready to use.

Cook potatoes on low for 6-8 hours.

30 minutes before serving, turn slow cooker to high and add milk/flour mixture.

Serve with shredded cheddar cheese, bacon bits and green onions.

I hope you enjoy the soup as much as we did!  Oh, and if you have any great Crock Pot recipe ideas for me...PLEASE SHARE!  My menfolk are getting tired of soups! 

Sometimes The Oldies Are Still Goodies

Last night I made an old family favorite that hadn't seen the outside of my recipe box in YEARS!  How is it that we forget to cook meals we once loved?  Perhaps we just got burned out on them at one time...I know that is true of the Sausage Kale Soup these days.  Since all of the kids seem to request it, we have eaten it a LOT!  The only common denominator in our household is Jim and I...so we are TIRED of eating it!

But, anywho...back to last night's dinner.

I was a little bit creative with the original recipe since I am trying to use up as many of the items in my pantry and freezer as I possibly can before I shop again.  I am allowing myself to stop at the store every few days, but, I am only allowing myself to pick up two items that are not staples to round out a meal.  Call me crazy.  I guess I just like a challenge when there really doesn't have to be one!

So, here is my latest version of an old family favorite:

Chicken Enchilada Casserole

1 1/2 pounds of chicken tenders, boiled and cubed

8 ounces cream cheese, softened

1 can cream of chicken soup

1/2 can chicken stock

flour tortillas

mozzarella cheese, shredded

Combine chicken, cream cheese, cream of chicken soup and 1/2 can of chicken stock in medium sized mixing bowl.  Stir until thoroughly mixed.  Spray a 9" X 13" baking dish with Pam.  Layer tortillas on bottom of casserole dish.  Top with chicken/cheese mixture and add another layer of tortillas.  Pour about a quarter cup of additional stock (or water, if no stock is available) into the mixing bowl, thinning any leftover soup mixture.  Pour over the top of the tortillas to keep them soft during backing.  Top with shredded Mozzarella.  Place in a 350 degree oven for 15 - 20 minutes or until bubbly.

This recipe came from my Aunt Camille, who is an extraordinary cook.  She rolls her mixture into the tortillas making individual enchiladas...but since I get home after 6, I found the ten to fifteen minutes saved by layering it like a casserole was worth it!  It was still delicious...plus the boys don't have to be as 'polite' in their serving sizes!  They can take a whole corner without the other complaining that 'he got more then me!' 

Also, I normally begin with a whole chicken...but we had chicken tenders left over from the 'Chicken Enchilada Soup in the Slow Cooker' that I made last week.  (If you click on that link you will be taken to Tiffany's page at Eat At Home.  It's really delicious!)

So, how about you?  Any old recipes you may need to dust off and reintroduce to your meal plan line up?

Easiest Rolls EVER!

Once upon a time, a long, long time ago...when I didn't work in an office most days but stayed home with my children...I loved to bake.  But, as much as loved it...I just couldn't do bread...or rolls.  Still can't!  My husband will tell you that I have a missing bread gene.  I burn the frozen garlic toast.  My 'homemade' biscuits are inedible unless they come from the Pillsbury Doughboy!  

But, these Refrigerator Spoon Rolls are Foolproof!  I tell you, anyone can make them!  I have had this recipe for so long that I have no idea where it originated.   The texture of the rolls is closer to a sourdough consistency than a yeast roll...but they are delcious smothered in butter or just all by themselves!

Refrigerator Spoon Rolls



2 packages of dry yeast

2 cups of warm water

1/4 cup granulated sugar

1 egg, slightly beaten

1/2 cup cooking oil

1 teaspoon salt

4 cups self-rising flour

Dissolve yeast in warm water.

It will look like this.

Add all other ingredients and stir until well mixed.

The finished dough.

Place in an airtight container and store in refrigerator until ready to bake. 

As needed, spoon into greased muffin tin, filling halfway.  Bake at 400 degrees for 15-20 minutes.

Dough may be kept in the refrigerator for up to one week.  Don't use too small of a container as dough will continue to grow a little after mixing. 

I need to take a picture of the finished product.  I keep forgetting.  I would rather eat them than photograph them! 

Hope you and yours are enjoying a wonderful Thanksgiving week!

Pumpkin Spice Sheet Cake

I have a confession to make.  It may sound un-American to most of you but...I'm not a big fan of pumpkin.  There, I've said it!  What a relief!

I try to like the tastes of fall, I really do.  The other day I even bought Pumpkin Spice Coffee Mate for my morning cup of coffee...but I wasn't able to finish the cup without pouring in a little Half-N-Half to cut the flavor.  And if I had my ruthers, I would take a huge slice of sweet potato pie over pumpkin at Thanksgiving dinner every time.

But...last month I found this recipe over at Tiffany's blog, Eat At Home and I want to share the delicious goodness with you.  (Plus I REALLY don't want to forget it once the fall season ends!)

Pumpkin Spice Sheet Cake with Cream Cheese Frosting

15 ounce can of Libby's 100% Pure Pumpkin

2 cups granulated sugar

1 cup vegetable oil

4 eggs, beaten

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

Preheat oven to 350 degrees.  In a mixing bowl, beat the pumpkin, sugar and vegetable oil.  Add eggs and mix well.  In a small bowl, combine the dry ingredients.  Slowly add to pumpkin mixture (or you will be covered in a cloud of flour, trust me on this one).  Beat until well blended.  Bake for 20 - 30 minutes.  Cool cake completely before frosting.

Cream Cheese Frosting

5 tablespoons butter, softened

3 ounces cream cheese, softened

1 teaspoon vanilla

1 3/4 cups powdered sugar

3 - 4 teaspoons milk

Beat butter and cream cheese together.  Add vanilla and blend until smooth.  Gradually add the powdered sugar and mix thoroughly.  Add the milk one teaspoon at a time, until frosting reaches spreading consistency.

This cake is not too sweet, but absolutely delicious!  I have made it twice in the past month and the boys love it.  

Making Do

We're back!

Actually we got home on Sunday afternoon...but, I have been trying to play catch-up at work so I haven't been on the World Wide Web much.

We had a great family vacation in which everyone was able to partake.  Not all of us at once...but all of us at one point and time, at least. 

We ate and swam and fished and ate and skied and ate and played pool and ate and watched Harry Potter movies and ate some more.

I prided myself on not leaving the lake house from the time that Jim and I got back with TWO shopping carts worth of food from Wal-Mart until we checked out on Sunday morning.  (We were feeding anywhere from 10-17 people a day!)  The rest of the crew took turns making daily trips to Wal-Mart...but I managed to stay put for the whole week!  (We went through 6 gallons of milk in 6 days!  That's a lot of Wal-Mart trips!)

I know I told you that I would try to post pictures while we were gone, but the wi-fi wasn't working while we were there so I didn't get the chance.  I will try to do so later this week...as soon as I find my cameras!  Ha!

After doing all of that shopping for the lake house, I am trying NOT to go to the grocery store at all this week!  So, last night I had to get quite creative in making dinner.  But it turned out so good that I wanted to share my recipe for last night's 'make do' dinner!  (Yes, Robin, you can quit reading now!  The rest is just a recipe!)  {Wink & Grin!!!}

Taco Pasta Bake
2 pounds of ground beef
1 small onion, chopped
1 pound of rotini pasta (I used the tri-colored)
2 packages taco seasoning
1 1/3 cup water
1 small can of green chilies
2 cups of grated cheddar cheese
1 cup of grated Monterrey Jack cheese
Sliced black olives
Sour cream
Guacamole

Brown ground beef and onion in large skillet.  While beef is browning, cook pasta according to package directions. 

Once beef is browned, drain any remaining fat.  Add taco seasoning, water and green chilies.  Let cook down but not dry. 

Drain pasta and return to pot.  Stir beef mixture into pasta and fold in 2 cups of cheese. 

Spray casserole dish with Pam.  Transfer pasta and beef mixture to casserole dish.  Top with remaining cheese.  Bake at 350 for 20 minutes or until cheese is melted and bubbly.

Top casserole with slice black olives and let stand for 5 minutes.  Serve with sour cream and guacamole garnishes, as desired.

Jim said I should have used the leftover cheese dip instead of the shredded cheese...and he could be right.  All I know is that we had very little left over and not one person complained about our 'make do' dinner.  Tonight we are having honey garlic pork chops.  Sounds good, right?

What To Do With Zucchini

Are y'all tired of me talking about food yet? 

Since I finished posting our pictures and memories of South Africa, it seems like food is all I ever talk about around here!

Please bear with me as I use this blog as my memory one more time...and I post another recipe that I do not want to forget when next summer rolls around.

A few weeks ago I made the Zucchini and Feta Cheese Souffles from Better Homes and Gardens website.   Jim watched me doing the prep work and told me that I was getting far too complicated in my cooking.  He insinuated that I was trying to be more like Amanda E., our Master Chef South Africa...and he was absolutely right.  I loved how special she made us feel at her table each evening.  Not everything has to be gourmet, but she presented it in such a fashion that you thought it was. 

And so, with Amanda in mind, I give you:

Better Homes and Gardens Zucchini and Feta Cheese Souffles
2 cups shredded zucchini
1 teaspoon salt
3 tablespoons butter
1/4 cup all-purpose flour
teaspoon dry mustard
1/4 cup milk
1/2 cup crumbled feta cheese
1 tablespoon grated Parmesan cheese
4 eggs, separated

Place shredded zucchini in a colander, sprinkler with the salt and toss lightly.  Let stand for 30 minutes.  Rinse and drain.  Squeeze out excess liquid; set aside.

In a saucepan melt butter.  Stir in flour and mustard.  Add milk.  Cook and stir until bubbly.  Remove from heat.  Stir in zucchini and cheeses.  In a large bowl, beat yolks with fork.  Gradually stir in zucchini mixture.

In a mixing bowl beat whites with an electric mixer until stiff peaks form.  Fold half of the whites into zucchini mixture.  Gently fold remaining whites into zucchini mixture.  Spoon into 6 ounce greased souffle dishes or custard cups.

Bake in 375 degree F oven for 20 to 25 minutes or until a knife inserted near center comes out clean.  Serve immediately.  Makes 6 side dish servings.

And, might I add that as soon as Jim tasted it all of that 'complicated' talk went right out of my husband's head!  It suddenly became a "Keeper" recipe and he suggested that it would be best served at an Adult-type meal.  Will ate two custard cups worth, but Bri and Brian weren't thrilled with it.  Of course, neither of them are big egg-eaters either.  Brian said it was 'okay', but he likes the stuffed summer squash better...and Bri...well, she just gave hers to her daddy to eat!

I'm still waiting on those summer squash recipes from you guys!  Heaven knows that we have them running out of our ears right now!

Our Homemade Life

"Food is never just food.  It's also a way of getting at something else: who we are, who we have been, and who we want to be."

Molly Wizenberg

A Homemade Life: stories and recipes from my kitchen table

I read this quote over the weekend from the introduction of A Homemade Life and it really struck a chord with me.

I have been thinking about our Sunday dinner in this context. 

Grilled Lemon Pepper Shrimp with summer squash, broccoli and onions - Who We Are.  Living on the Gulf Coast and having our own vegetable garden combined with a need to eat a little healthier...that is definitely us.

Fried Okra and Strawberry Shortcake - Who We Have Been.  If that doesn't say Southern born and raised I don't know what would!

Fresh Whipped Cream for our shortcakes - Who We Want To Be.  At least, that is who Bri and I dream of being as we watch Food Network and Cooking Channel.  Growing up, I thought that whipped cream either came in a tub or a spray can.  I had no idea that I could whip up such deliciousness with a hand mixer and a small milk carton of heavy whipping cream. 

It is true that 'food is not just food' at our house...and probably not at yours either.

Food is how we celebrate.  Each birthday girl/boy knows that they get to set the menu and choose the dessert on their special day.  Christmas is not complete until the Shrimp Etouffee has been served up with steaming bowls of rice.  The Fourth of July means Bar-B-Q Ribs and deviled eggs and homemade ice cream.  Family vacation is not official until the Bar-B-Q Shrimp has been dusted off and every last drop of butter sopped up with the French bread!

Food is how we soothe what ails you.  Yesterday afternoon Bri fell off her horse.  She was pretty banged up with a sprained ankle and a cut over her left eye that required gluing her back together.  But, because we were so close to her one year recovery period from her car accident last May, we knew we had to be absolutely certain that the fall had not re-fractured her pelvic bone.  We barely escaped surgery last time and the orthopedic told her to be super careful for the first year.  So...what did she and I do between the Urgent Care center and the diagnostic clinic?  We grabbed my baby girl some Chick-fil-A...that's what!  Cold and flu season means whoever is feeling under the weather has special permission to request whatever might taste good.  And heaven knows, when I was pregnant with my babies, my grandmothers would cook anything they knew that I was craving.  Banana pudding...boiled okra with new potatoes...biscuits with chocolate syrup...it didn't matter, I got it!

Food is also how we express love.  Any time we have a child come home for a visit with a special request, we try our best to accommodate.  Last minute get tegether's that linger long on the back porch means some sort of appetizer will be thrown together to tide us over while we sit long and reminisce.  Even cornbread...the love language of My Hero.  He like his plain, I like mine sweet...so five out of every six times I make it, you will not find any sugar in the batter. 

It is my love for you that moves me to share a recipe that I came across last night.  I had thawed chicken breasts for supper and planned to put together some sort of casserole when I arrived home.  But with the unexpected stress of Urgent Care and a later arrival home than I had planned, I needed a Plan B.  Thank goodness for the Internet.  I found a recipe for "Easy Garlic Broiled Chicken" at allrecipes.com.  (Click the link to see the original.)  I had to improvise a little due to the lack of time to plan...but everyone LOVED it and requested that I save that recipe.

Fonda's Version of Easy Garlic Broiled Chicken
4 chicken breasts (Mine were huge, so I cut them into three smaller portions each)
1 stick of butter (I use salted butter)
4 cloves of garlic, minced
3 tablespoons soy sauce
Dash of black pepper
2 - 3 tablespoons cilantro (I finely cut mine with kitchen shears)

Preheat the oven broiler.  Lightly grease a baking pan.

In a small saucepan, over low heat, melt butter.  Add garlic, soy sauce, black pepper and cilantro.  Cook two minutes or until cilantro begins to wilt and garlic looks softened.

Arrange chicken on baking pan.  Pour two-thirds of the butter mixture over the chicken.  Reserve the rest for basting.

Place chicken under broiler for 10 minutes, turn and use remaining butter mixture for basting.  Broil for 5 minutes, and turn for remaining 5 minutes. 

Place chicken on platter and scrape drippings on top.  Serve to smiles and oohs and aahs and 'can I have more's!

2011 Vegetable Garden Update #2

My, oh my, how time flies when you have a vegetable garden to attend!  

Produce from one day's harvest!  Yikes!!!

Do you see all that produce?  I am thinking about putting it out by the road with a sign that says 'Free Produce' today.  I picked all of this yesterday morning.

Wednesday morning we experienced our first rainfall since February.  Our garden just soaked it in...and now the plants look all happy and fresh.  There is nothing like a fresh drink of cool water when you have only been getting chlorinated water from the local water company for so long. 

Even though our plants sure did enjoy it, we are most thankful for the rain because it has helped to bring a wildfire under control that started about a mile north of us on Father's Day.  Just that few hours of rain brought that fire from 25% controlled to 75%!  The last time I checked there were up to 1,800 people out of their homes, about 10,000 acres and 30 plus homes destroyed.  While we escaped any threat of danger, we realize that had the winds been blowing from the north instead of the south...we would have been one of those 1,800 hoping to have a home to which we could return.

As the rains fell on Wednesday morning and our hearts did a 'hallelujah' dance, my mind was burdened by the 60 pounds of tomatoes that were sitting waiting for me to do something with them.  I did what any good gardener would do...I took the day off of work and declared it 'Salsa Day'.  I sent all three children who live at home a text message letting them know that they were to report to duty by noon. 

Meanwhile, I processed the tomatoes for peeling and coring so that once the rest of the family arrived we could get moving!  By the end of the day we had put up 31 pints of Salsa...from unbelievably hot to just plain hot...and 4 quarts of spaghetti sauce.  Plus, we had put 6 pint bags of purple hull peas in the freezer.  After a ten hour day, I was exhausted!  But there were NO tomatoes sitting on my counter tops (until the next morning)!!!!  Jim made me a spaghetti dinner and I fell into bed content.

The garden is doing great, but we have had a few 'oops' moments.  For one, we planted our summer squash and cucumbers in consecutive rows.  Now we are seeing squash that are looking a little green...



This what happens when your cucumbers like your squash a little too much!

  ...and cucumber that are trying to develop crook necks!


...and vice versa!!

 Note to self: Plant them at opposite sides of the garden next year!!  The cows sure are enjoying the funky produce though! 

As a result, I don't think I will get as many pickles this year.  The ones that are cross bred just don't taste right...so straight to the cows they go.

We have also lost a whole two days crop of the cherry tomatoes due to the rains.  Most of them burst open before we could pick them.  But we aren't hurting for tomatoes, so I am not too disappointed.

We have also decided that we probably will not plant Kentucky Wonder Beans again next year.  We want to find a more tender green bean.  August has given me the name of the one she likes, so I think we will give those a try next year.

Well, I am rambling...so I guess it is time to get off of here.  Plus I need to get ready for my Girls Day with Bri and Meagan.  We are going to see Chicago the musical this afternoon.  Kelli is having date day with Matt, so we gave her ticket to Teri (Derrick's mom).

But before I leave, I want to tell you about our summer veggie recipe of the week.  Jim looked at it sideways on the platter, but then he and the boys nearly consumed the whole thing.  What do you do with all those tomatoes?  Make a spin off of the Caprese Salad!

Fonda's Caprese Salad
4 large tomatoes (I used two Beefsteak and two Yellow Oxheart to give it color)
4 string cheese sticks (Mozzarella)
6 fresh basil leaves (can use dried)
Olive oil
Red wine vinegar
Salt and Pepper

Chop tomatoes into bite sized pieces.  Set aside to drain.  Cut string cheese into 1/4 to 1/2 inch rounds.   Combine drained tomatoes and string cheese chunks, arrange on pretty platter.  Drizzle with olive oil.  Add a few splashes of red wine vinegar (you can also use balsamic vinegar if you like that flavor better).  Sprinkler with salt and pepper.  Cut fresh basil leaves into strips and sprinkle on top.  Sit down with your family and enjoy the fresh taste of summer!

(Caprese Salad is usually made with sliced tomatoes layered with slices of mozzarella from a fresh round ball.  Since my only mozzarella was in string cheese or shredded form, I decided to cut my tomatoes to a similar size.  And my husband, who thinks I cook too complicated, LOVED it!  Definitely a keeper.  Come to think about it, maybe I should fix another one for lunch today.  I certainly have enough tomatoes!)

Until next time.  Bye, y'all!

Bountiful Harvests

Our vegetable garden is bursting at the seams ALREADY!

While we were in South Africa, Jim and I were just hoping that the tomatoes would be getting ripe by the time we returned.  Instead we found that Bri had already filled the refrigerator's vegetable bin with tomatoes, summer squash and zucchini!

Since this is our first year to grow green beans, she wasn't sure what to do with those...so this is what I picked last Thursday, our first morning back home.

I put up seven quarts and six pints of green beans on Friday afternoon...plus we had a huge pot of them for dinner that night.

Friday's bounty was a little less...but then I had pretty much picked it dry on Thursday!

Saturday morning I woke to find all of this delicious goodness just waiting for me!  Look at all those tomatoes!!!!  Tomatoes are my most favorite homegrown treat!!!

I didn't pick on Sunday because we had a mild infestation on our peas that Jim took care of on Saturday and we wanted to let everything sit for a little while.

On Monday we left all the goodness for Kelli to come and pick.  She loves raiding the garden...plus, I was feeling really bad that day.  So, it was a win-win situation for both of us.

On Tuesday, Bri did the picking that afternoon.  (I was still feeling too bad to pick that morning.)  She loaded us up with more summer squash and a fair amount of salad tomatoes.

This morning I was feeling some better and decided I had better take care of the green beans again.  I walked out of the garden with my bushel basket about half full!

After giving Meagan and Kelli both fresh veggies to take home, sending some to Teri (Meagan's MIL) and giving away a large tub at the office on Tuesday...I still need to go home and make salsa tonight if I can render the strength to do so!!!

Oh yeah, and I need to put up some purple hull peas too!

As you can see from these photos, we are not having to make the summer squash stretch.  So, I have had to find new ways to prepare it.  After all, we can only eat it fried so many days a week.  Right?  ;-)

Last night was our first experimental recipe and it went over pretty well with the whole family.  So, if you find yourself with summer squash out the wazoo...you might want to give this a chance.

Stuffed Summer Squash

from About.com: Southern Food

2 medium yellow summer squash, halved lengthwise

1 tablespoon olive oil

2 tablespoons plus 1 1/2 teaspoons butter, divided

1/4 cup finely chopped onion

2 tablespoons finely chopped pepperoni

1/4 cup of Parmesan cheese, divided

4 tablespoons fine bread crumbs, divided

1 tablespoon minced fresh parsley (I used Italian bread crumbs, so I left out the parsley.)

salt and pepper to taste

Step One: Remove pulp from squash, leaving 1/4 inch thick shells.  Chop pulp and reserve.

Step Two: Cook shells gently in hot oil in a covered skillet over medium-low heat.  Turn shells once, cooking about 2 to 3 minutes on each side, or just until tender.  (It took me longer for the larger squash.)  Transfer to a rack, cool and pat dry with a paper towel.

Step Three: Add 1 1/2 teaspoons butter to oil in skillet.  (Since it took my large squash so long to cook, I added more because the oil was almost gone.)  Add squash pulp and onion.  Cook until onion is tender.  (Another note, next time I think I will add the pulp of another small squash so that I have more filling.)

Step Four: Stir in pepperoni, 1 tablespoon Parmesan cheese, 2 tablespoons bread crumbs, parsley, and salt and pepper to taste.  Fill shells with squash mixture.

Step Five: Mix remaining Parmesan cheese and bread crumbs. Sprinkle over squash.  Dot with remaining butter.

Step Six:  Broil squash 4 inches from heat for 2 to 3 minutes or until golden brown.

Serves 4.

These really were delicious.  And if you happen to have any good squash recipes...or zucchini...or tomato...or green beans...let me know.  I have a feeling we are going to be experimenting with a lot of different things before this summer is over!!!

A Sunday Afternoon Remembrance

Once upon a time, in a land far, far away, where the pine trees grow tall and the gravel roads wind, there lived a large, happy family. The family always gathered for Sunday lunch at the matriarch and patriarch's home. And it is no wonder because the matriarch was a wonderful cook!

No french gourmet food ever reached her table. No Tex-Mex or Thai. No fancy serving dishes or exotic presentations were needed. For this woman knew how to use what the Good Lord gave her. And living off the land was her speciality.

On one warm summer afternoon, the table was spread with a bountiful feast. Taters were fried, tomatoes were peeled and you can bet there was some homemade cornbread with a perfect crust waiting nearby.

Dinner looked tasty and the family could hardly wait for the prayer to be said so that they could dig in. But the banana pudding on the counter is what really caught the eye!

Now this large, happy family were always ready to welcome a few more...but there was one cousin who always showed up with a crew just at lunch time on Sunday afternoons.

This particular Sunday afternoon, the family gathered around the feast. Heads were bowed, the blessing was said and just as the clatter of plates and forks began...a car door slamming could be heard. One of the sons, we will not mention a name, grabbed that banana pudding...lickety split...and shoved it into the oven so fast that everyone head was left spinning.

That banana pudding was enjoyed later that afternoon by the large, happy family...minus the cousin and crew. And that son hasn't lived it down yet!

The above is a true story. The names were omitted to protect the guilty party. But I think those genes may have been passed down. I am not sure that my youngest son is going to share the banana pudding with his brother today!

In honor of Grandma Jenkins' delicious banana pudding, I am sharing my recipe with you today.

Banana Pudding with Meringue

(No non-dairy whipped topping or Jello pudding here!)

2 cups sugar

6 tablespoons all purpose flour

Dash of salt

6 egg yolks

3 cups milk

1 stick butter

2 teaspoons vanilla

4 bananas

Nilla wafers

In a large saucepan, stir together sugar and flour until well mixed. Add salt and mix well.

Add small amount of milk and stir until lumps are dissolved. Add egg yolks, rest of milk and butter.

Cook over medium heat, stirring constantly to prevent lumping. Once the mixture has thickened, remove from heat and add vanilla. Let cool completely before assembling.

In an oven proof dish, layer Nilla wafers, cooled pudding and bananas. Repeat twice and topped final layer of bananas with a little more pudding. (Or else the bananas will turn in the oven.)

Top with meringue. Place in 350 degree oven for 5-8 minutes until meringue is browned.

Meringue

6 egg whites

1/4 cup sugar

Beat egg whites until they are stiff. Add sugar and beat until smooth. Spread over banana pudding.

Sweet memories today. Thanks for indulging my walk down memory lane!

Christmas Countdown Has Begun

Wow! I really didn't mean to stay away from the blog for so long.

Jim, the kids and I took our annual trip to the deer lease in Arkansas the week of Thanksgiving. When we returned, we had Brooke and Maddux while their parents were honeymooning at Disney World for their fifth anniversary. Kelli picked them up last Saturday and I spent Sunday on the couch!

So now...I find myself in HYPER Christmas Countdown Mode!

18 Days To Go:

Last night I made simple Christmas candy.

I knew I wouldn't be able to get much done since I had to stop by the grocery store on the way home from work.

Thankfully, all that is needed for this delicious 'salty-sweet' treat is a box of Ritz crackers, peanut butter and almond bark.

Take two Ritz crackers, spread peanut butter on one and top with the other. Dip in almond bark. I got adventurous and used hazlenut spread on half of them and dipped those in chocolate bark.

Now I just have to stay out of them until the kids come over to decorate the tree on Sunday!

17 Days To Go:

Today I did the shopping for our company Christmas party.

I made stops at Bed, Bath & Beyond; Target; Hobby Lobby; WalMart; Randall's and Sam's.

I highly recommend Hobby Lobby's wrapping paper!

It is thick and doesn't tear easily. It has a grid printed on the back for easy cutting. And...most of their patterns can be used even after Christmas!

One hundred square feet sells for $7.99 a roll...but I buy it when they mark it 50% off. Making it a bargain in my book.

I have some pictures to share from our Thanksgiving trip and from the kids visit. I will try to get those posted over the next week.

I hope your Christmas Countdown is full of peace and joy!

Spooky Treats

We have an eerie looking sky here in Houston this morning.

Just the perfect look to put you in the mood for my "Peep" story.
Remember those ghost "Peeps" I mentioned in yesterday's post? The ones I had looked and looked for and couldn't find? Well, I was looking for them because I had seen a post over at Tatertots & Jello for the cutest S'mores In A Jar. You can read all about it by clicking on the name...but I am going to share with you what we discovered as we assembled our jars.

Halloween S'mores In A Jar

Supplies:

Graham Crackers

Marshmallow "Peeps"

M&M's, plain

Brown Sugar

Quart Jars

Take out your stress from the day on a sleeve of graham crackers.

I used the side of my meat mallet to crush these in a large freezer bag. (If you use the front of the mallet, you will have holes in your bag and you will have to use a new bag for every sleeve.)

Pour 2/3 to 3/4 of the graham crackers into the jar.


My "Peeps" came in a sleeve of three. Take two sleeves and place them in a circle around the jar. (The original post said to put 8 -12 Peeps in the jar...but I found there was no way for them to fit in my jars, so I used 6.) Nancy warned to have patience with the ghosts as they want to fall over. Since I didn't separate my ghosts, they didn't fall OVER but we found out the hard way that they will PULL BACK from the jar and the next items will fall in front of them.
After adding the ghosts, spoon the rest of the graham crackers behind them to help keep them in place.

I measured out 1 cup of plain M&M's in Autumn colors. This gave me two servings per 12.6 ounce package.

Pour M&M's into center of ghosts with excess covering the top.


Scoop out 1/3 cup brown sugar.

Spoon it into the jar.

This filled my jars to the top...as you can see in the picture. But the tutorial says that if your jar is not quite full, add more M&M's.

Seal with ring and cap.

Print following baking instructions:

Empty jar contents into bowl. Snip Peeps into bits with kitchen shears or cut with a knife. Return to mixture. Melt 1/2 cup butter and add 1 teaspoon vanilla. Pour over the dry ingredients, mixing well. Pat into a greased 8" or 9" square pan. Back at 350 degrees F for 15 minutes. Cool and cut into bars.

Attach label and decorative ribbon.

Sweet helper, optional.

And, ta da!

Spooky Halloween S'mores In A Jar.

Ready to treat everyone they meet.

To make 6 quart size jars I used:

1 Family sized box of graham crackers

12 packages of ghost Peeps (three to a package) - Peeps are also available in orange pumpkins but I was a little afraid of how they would look melted in the pan.

3 (12.6 oz) bags of plain M&M's in Autumn colors

Approximately 16 ounces of brown sugar

Inspiration In The Kitchen

I'm just dropping in for a moment as I wait for my son to finish getting dressed so that we can hit the mall today for some back to school shopping. We are trying to beat the crowds who will be storming the stores during the upcoming weekend. Texas has a tax free shopping weekend each year before school starts. I would rather spend an extra $8.25 per $100 than to take on those crowds!

Anyway, I was dropping by to share a few recipes that have been a hit in our house the last few days. Each of these came from The Pioneer Woman Cooks: Recipes From An Accidental Country Girl by Ree Drummond. If you have spent much time on any one's blog in the blog-o-sphere, you have probably ran across a reference to Ree...and it was most likely her cinnamon roll recipe, which I have yet to try.

Our family has come to adore her Spicy Shrimp which we first got a taste of at my SIL's house one Christmas. It is now a staple for our week on the water each summer. Everyone wants to be there for Spicy Shrimp Night!

I went searching for her cookbook at Barnes and Noble a few months back...but they were out of stock. (I know I could have ordered it...but I never know when I will have time to stop back in to pick it up!) Then three weeks ago, I was in Half Price Books thumbing through the popular releases section when I saw Ree's face smiling back at me. One copy...and it was mine, all mine! At half price! The good Lord was smiling down on me at that moment, I just knew it.

Since picking up the cookbook, her cornbread has become my husband's favorite. He thinks it is my recipe...and he thinks I am a genius in the kitchen when I make that cornbread.

Over the past few days I have made her Best Chocolate Sheet Cake Ever (and boy is it ever!) and last night we tried the Olive Cheese Bread along with 'Linguine for Brianne'. It was a HIT!

So, if you would like a little inspiration in the kitchen, drop by and visit The Pioneer Woman. I can honestly say that I have yet to try a recipe that my family did not rave over!

And I will try to remember to post my revision of 'Linguine A'la Anne' which we have dubbed 'Linguine for Brianne' because it has been her favorite dish since she was in elementary school.

Off to shop with a 15 year old boy for school clothes. This should be an adventure!

Edited update: All his shopping completed in 45 minutes. He walked out with exactly eighty-nine cents left of his budgeted back to school allowance. CRAZY!

A Week In The Life: Day 2, Monday

Monday mornings mean back to school and back to work for the Goode household. I couldn't enjoy my morning cup of coffee on Monday because when I went to the refrigerator to grab my container of creamer...there wasn't one. I am sorry, but if my coffee is not blond...I am not drinking coffee. (And I don't like the powdered stuff either. I know, I am high maintenance in the area of coffee.) So, instead my breakfast came in a bowl - Honey Nut Cheerios to be exact.
This is a familiar sight during my daily commute. But also notice the beautiful,blue the sky.

On the way into the office, I had to make a pit stop at Best Buy. On the agenda was the items needed to set up a mobile office for our Service Department Technician. He is so busy these days that we needed a time-saving way to communicate with him. I thought of a Smartphone, but that didn't solve the need we had for getting information from him...so mobile office it is.

After Best Buy, I stopped in at Office Depot for the portable printer and scanner as BB doesn't carry that sort of thing in the store.

It was nearly lunch so I stopped at my favorite fast food place to pick up something to eat at my desk.

Monday's are payroll day...so with that and the gathering of items for the mobile office, I had a very full day. As I was driving home around 5:30, I noticed the temperature gauge in my truck.

I think Spring is making her exit and Summer is getting ready to saunter down the runway. (92 degrees!)

When I got home, I found My Hero very busy building another fence. He is trying to get the property cross fenced so that they can move the cows back and forth between pastures.

While Jim was setting t-posts, Will was making sure that everything stayed level.

Look at those mud boots and basketball shorts. Now that is a daring fashion statement if I ever saw one.

I headed inside to throw some laundry in the machines and start dinner. What a surprise was waiting for me!

When I opened the back door, Pib ran outside quickly...now I know why!

After cleaning up the trash and myself, I pulled out my ingredients for dinner. It was a new recipe that I received from All Recipes - Shrimp and Asparagus Fettuccine (except I used angel hair past instead of fettuccine.)

And this is how it turned out.

Believe me when I tell you that there is alot of pasta in this pasta bowl! Jim, Will and I all ate, but it didn't look like we had put a dent in it when I cleared the table!

We ate late due to the guys working on the fence...so once dinner was consumed, we watched a couple of our Monday night shows that we DVR. Rules of Engagement - Jim's favorite; and Big Bang Theory - my favorite.

Then it was time for beddy-bye! It had been a long day!

Shrimp & Asparagus Pasta

(Fonda's Version)

1 bunch fresh asparagus, trimmed and snapped into 1" pieces

3 tablespoons olive oil

3 teaspoons of minced garlic

salt and pepper, to taste

1 pound dry angel hair pasta
2 teaspoons olive oil

1 pound uncooked shrimp, peeled, deveined and tails removed

1 1/2 teaspoons Tony Chachere's Cajun Seasoning

1 cup freshly shredded Parmesan cheese

Separate asparagus tips from rest of 1" pieces and set tips aside. Heat 3 tablespoons olive oil over medium heat. Stir in the garlic until it begins to turn brown (about 5 minutes). Stir in the stalk pieces of asparagus, cook until tender but still bright green (about 5 minutes). Add aparagus tips and cook for 5 more minutes. Salt and pepper to taste.

While the asparagus is cooking, fill large pot with lightly salted water and bring to a boil. cook the pasta, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite (about 8 minutes). Drain, return to pot and drizzle with 2 teaspoons olive oil. Toss.

Remove the asparagus from skillet with slotted spoon, reserving oil in skillet. Set aside. Drain shrimp on paper towels to remove excess moisture. Place shrimp in hot skillet over medium high heat. Sprinkler Cajun seasoning over shrimp and cook until pink. Return the asparagus to skillet and het thoroughly (2 to 3 minutes).

Stir the shrimp and aparagus into the cooked pasta and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the past, shrimp and asparagus.

Prep time: 25 minutes (Much less if you buy peeled, deveined shrimp.)

Cook time: 25 minutes

Serves: 8

380 calories a serving.

We had Garlic Toast and Salad with ours.

Love To Cook Thursdays: Green Salsa

During the last "What's On Your Nightstand" at 5 Minutes For Books I stumbled upon this new carnival hosted by Kipi at In My Own Little Corner. Since I am having a hard time coming up with meal ideas these days (whether that is due to the heat or the hectic back to school schedule, I do not know), I bookmarked the page to check back for ideas last Thursday.

Since we left for Arkansas on Friday morning, I just copied a few recipes and promised myself that I would join the fun this week.

I am challenging myself to try one new recipe a week...whether it is an entree or a dessert does not matter so much as trying SOMETHING new.

Monday was Brian's 19th birthday...but since we were traveling home, the party had to wait until Tuesday. When asked what he wanted for dinner, he replied FISH TACOS. Where did that come from? I have never even seen a fish taco! Never mind the fact that I never thought I would eat (much less make) a fish taco.

First, I called a friend to ask her what constituted a "proper" fish taco so I would be able to recognize a decent recipe if I saw it. Next I read a description of what has been called the best fish taco in Houston to get some pointers on what to look for. Finally, I searched the Food Network website for a recipe that was close to my friend's description and the Pappasitos menu. I settled on this recipe from Bobby Flay.

I thought for sure this would be my "Love To Cook Thursday" entry...but as it turns out, Kipi had already posted a fish taco recipe. As the other two posts thus far have been TexMex in nature, I thought I would stay with the theme and share a delicious green sauce recipe that I found a few years ago.

Salsa Verde Cocida

2 pounds tomatillos, husked and washed

2 jalapenos

3 garlic cloves

1 teaspoon cumin

1 bunch cilantro, stems removed

1 tablespoon vegetable oil

1 tablespoon salt

Put tomatillos and jalapenos in a medium saucepan, pour in enough cold water to cover, and bring to a boil. Cook until jalapenos are soft and tomatillos tender, about 20 minutes. Remove from heat and let stand for 15 minutes.

Drain mixture in colander. Wipe out saucepan and set aside. Put the tomatillos, jalapenos, garlic and cumin in a blender and blend for a few seconds, just until the tomatillos are coarsely chopped. Add the cilantro (stem first) and blend until the sauce is smooth and speckled with finely chopped cilantro. do not over blend, or you will grind the tomatillo seeds and make a thick and pasty rather than smooth, shiny sauce.

Heat oil in pan over medium. Pour in the salsa, bring to simmer until lightly thickened, about 10 minutes. Season with salt. Store sauce in the refrigerator for up to 3 days. Reheat over low heat before using.

Before moving to Texas in 1988, I had never seen a tomatillo...and when I saw my first one in a Houston area supermarket, I thought it was just a green tomato. (even though that didn't make sense because it had a husk) So, if you are wondering what a tomatillo looks like, here you go.

Banana Pudding In a Pie

A few months back, Jessica was thumbing through one of my "Country Living" magazines and she came across a pie recipe that she asked me to make. It took me a few weeks to gather the ingredients and actually make the pie (with her help)...but we loved it.

Fast forward to last Saturday.

Kelli called me up and asked for the recipe. I couldn't find the magazine anywhere. So, I went online today and looked it up. I thought I would post it here so that next time we want to make it we will be able to find it!

Sorry, Kelli. Better late than never, huh?

Banana Pudding Pie

CRUST:

50 vanilla wafers

2 Tablespoons of dark brown sugar

2 Tablespoons granulated sugar

1/8 teaspoon sea salt

5 Tablespoons melted unsalted butter

1/4 teaspoon vanilla extract

FILLING:

3 egg yolks

2 Tablespoons cornstarch

1/2 cup granulated sugar

1/4 teaspoon sea salt

1 teaspoon powdered gelatin

1/4 cup cold milk

1 cup heavy cream

3/4 cup milk

1 vanilla bean, pod and scraped seeds

1 1/2 teaspoon unsalted butter

3/4 teaspoon vanilla extract

1 cup fresh whipped cream

5 Tablespoons caramel sauce, plus extra for garnish

3 medium bananas, sliced

For the crust: Preheat oven to 350 degrees F. Crush vanilla wafers and toss with brown sugar, 2 Tablespoons granulated sugar, and sea salt. Stir in melted butter and vanilla extract and press mixture into a 9-inch pie plate. Bake for 10 minutes. Cool on a wire rack.

For the filling: Chill a medium bowl over a larger bowl filled with ice water and set aside. In another bowl, whisk egg yolks, cornstarch, 1/2 cup granulated sugar, and sea salt together until very thick and light in color. Set aside. Sprinkle gelatin over 1/4 cup cold milk. Let sit for 5 minutes.

Bring heavy cream, remaining 3/4 cup milk, and vanilla bean to a boil in a medium pot. Remove from heat, slowly whisk cream mixture into reserved egg mixture, pour back into pot, and stir over medium-low heat until it reaches a boil. Pour into chilled bowl, remove vanilla bean pod, and stir in gelatin mixture, butter and vanilla extract. Let cool and fold in whipped cream.

Spread caramel sauce over crust. Line with 2 1/2 bananas and top with pudding. Chill for 2 hours. Decorate with remaining banana slices and caramel.

This recipe is a little labor intensive for a pie...but it is so worth the time and effort. If you are baking for more than four people, I would go ahead and make two. They WILL come back for seconds!

A Family Favorite

Sunday afternoon, Bri, Jessica and I spent some time in the kitchen while the guys were outside working on the siding. Bri took care of the spaghetti, Jessica put together the salad and I made the pies. I made Bri's favorite: Chocolate Pie.

Now, in my family you can't serve just any old chocolate pie. You see, my Grandma J. made the most amazing chocolate pies (and banana puddings and homemade biscuits with chocolate syrup). Rich and decadent, made from scratch and never from a recipe...she mixed up the ingredients according to feel.

After moving 400 miles away from my family, I stumbled upon a 'truck stop' chocolate pie recipe. It comes from an Arkansas community cookbook that I had received as a gift. It may not be Grandma's chocolate pie...but it is awfully close.

Now if only I could find something close to Grandma F.'s chocolate peanut butter frosting. MMMMM!

Chocolate Pie

1 cup sugar

3 Tablespoons flour

2 Tablespoons cocoa

Dash of salt

3 egg yolks

1-1/2 cup milk

1/2 stick butter

1 teaspoon vanilla

pie crust, homemade or frozen: prebaked

In saucepan, mix sugar and flour together. Add cocoa and salt. Mix well.

Add small amount of milk to dissolve lumps. Add egg yolks, rest of milk and margarine.

Cook over medium heat stirring often to prevent lumping. Add vanilla.

Pour into prebaked pie crust. Top with meringue. Bake until meringue is browned.

Meringue

3 egg whites beaten until stiff peak forms. Add 6 Tablespoons of sugar. Beat until sugar is no absorbed into egg whites.

Happy eating, ya'll!

This Soup Was A Big Hit

I know I promised pictures today...but I ran out of the house without my memory card. I will try to post tomorrow. Instead you get tomorrow's post a day early. Isn't that a thrill!

I have always loved Olive Garden's Soup, Salad and Breadsticks with Zuppa Tuscana for my soup. I found this recipe last winter and it has quickly become a family favorite. We had this on Sunday night before decorating the tree and I think each of the boys (Jim, Brian, Will and Derrick) had at least two bowls...maybe three.

Sausage and Kale Soup

1 pound of mild Italian sausage

1 large onion, finely chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 large bunch kale, with center ribs removed

1 can cannellini beans, rinsed and drained

2 pounds of unpeeled small potatoes, washed and thinly sliced

2 quarts chicken broth

salt, to taste

red pepper flakes, to taste

pinch of dried thyme flakes

1 cup cream

Crumble and brown sausage until no longer pink, then drain well. Set aside.

In large soup pot, fry onions in olive oil until translucent. Add garlic and cook briefly. Add broth, beans and sausage to pot and simmer for 30 minutes.

Cut kale into medium shred and add with potatoes. Add thyme, salt and red pepper flakes. Simmer for another 30 minutes.

Add cream just before serving. NOTE: Do not boil after adding cream or it will curdle!

Serve with salad and french bread...sit back and enjoy!

A few hints:

1. I use the potato masher while cooking the sausage to make sure it breaks into small crumbles. I saw Rachael Ray do this a few weeks ago and it works great for chili and such.

2. My sister's complaint with most recipes is that she cannot find the 'specialty' items in her small town grocery store that I often take for granted. So, if you can't find cannellini beans, use great northern beans instead. They taste just as good.

3. In case you have never used kale before, it is with the cabbage in your produce department. I swear, it doesn't taste like cabbage...but it is in the cabbage family. If you can't find kale, I have heard that spinach will work as well.

4. I know it says to use mild Italian sausage, but since I double the recipe, I mix mild and hot.

5. Don't break the "no boil" rule after you add the cream...you will end up with a huge mess that you can't eat! I actually add the cream AFTER I have turned off the burner under the soup.

6. My two boys HATE onions...but they never taste them in this recipe. The onions honestly cook to nothing by the time the soup is ready to serve.