Hiatus

Since it has been a month since I last posted here, I decided I would officially call a hiatus from menu blogging.

I will return to posting menus and sharing recipes as soon as we get our little girl who decided to grow up married off.

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9/7/10 Menu

I am hoping for more fall-like weather this week because I am in the mood for soup and comfort food made in the crock pot!

Monday - spaghetti and meatballs, garlic bread, salad
Tuesday - BBQ beef sandwiches, Doritos, applesauce, celery w/cream cheese, chocolate chip cookies
Wednesday - chicken corn soup with rivels (before church)
Thursday - chili with peanut butter sandwiches, oatmeal raisin cookies
Friday - eat out after Joel's game
Saturday - french toast (breakfast/brunch) potato soup, cheesy spinach croissants

Recipes I will highlight this week: french toast, apple cake

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Shepherd's Pie

Shepherd's Pie is a quintessential fall food! Even though it is still 90 degrees here and hardly fall - Megan inspired me to make it.

You see, she made it for Adam on Monday night, and he loved it. She was so proud of her supper that she sent me a picture of it plated on her Turf Green Fiestaware!

Too bad the picture was really dark or I would include it with this post.

You gotta love Shepherd's Pie - there are like a million different ways you can make it. I made it totally different than Megan did - but that's the beauty of it - it is still Shepherd's Pie!

Megan's version:

1 can Dinty Moore
2 envelopes of instant potatoes
cheddar cheese, shredded

Pour Dinty Moore into 8x8 glass baking dish. Prepare potatoes according to packaged directions. Place on top of Dinty Moore. Cover with shredded cheese.

Bake at 350 degrees until bubbly and cheese is melted.

My version:

1 lb. ground venison
2 Tbsp. oil
1/2 red onion, chopped
1 tsp. beef bouillon
1 cup water
2 Tbsp. flour
1 cup frozen peas
1 cup frozen corn
salt/pepper
instant potatoes
cheddar cheese, shredded

In large skillet heat oil; add onions. Cook until glossy. Add ground venison. Cook until no longer pink.

Add beef bouillon and water. Heat until boiling. Turn down heat and add flour, stirring until thick.

Add peas and corn. Remove from heat. In large bowl, make instant potatoes (6 servings) according to box directions.

Pour slightly cooled meat mixture into 8x8 baking dish. Cover meat mixture with instant potatoes; cover potatoes with shredded cheese.

Bake at 350 degrees until bubbly and cheese is melted.

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8/30/10 Menu

Busy week this week - it seems all of us are going in different directions! Hopefully we will all meet up around the supper table at least a couple times this week.

Monday - Date night with Joel! He and I ate at Subway - Joel's favorite (well second to Long John Silvers).
Tuesday - Shepherd's Pie, applesauce, buttered bread, simple spinach salad with ranch dressing
Wednesday - grilled cheese and tomato soup
Thursday - Swiss steak in the crock pot (using the last of our venison tenderloin), green beans, brown and serve rolls
Friday - Eat out after Joel's soccer game
Saturday - Brian's family reunion - take zucchini bread, pumpkin bread, and banana nut bread

Recipes I will highlight this week: Shepherd's pie, zucchini bread, pumpkin bread, and banana nut bread (made from basic bread recipe).

Cheesy Spinach Croissants

Warm, buttery croissants could feasibly go with just about any and every meal in my book!

These cheesy spinach croissants pair perfectly with tomato soup, meatballs, or roast beef. They are also a great appetizer for a dinner party.

I have two versions of cheesy spinach croissants that I love - one is super simple and the other a little more complicated. But BOTH are great - I mean, how can you go wrong with the Pillsbury Dough Boy?

Simple version:

1 can of refrigerated crescent rolls
frozen spinach, thawed and well drained
Velveeta

Open can of crescent rolls; unroll and lay each out flat. Place a spoonful of spinach on wide end of each roll and top with a small square of Velveeta. Roll each crescent roll as directed on can. Bake as directed on can.

*sliced water chestnuts can also be added - simply mix in with spinach.

More complicated version:

1/2 c. chopped onion
4 oz. can mushroom stems and pieces, drained
2 tsp. jar-type minced garlic
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 c. part-skim ricotta cheese
3 oz. shredded mozzarella cheese
1/4 c. nonfat sour cream
1/4 tsp. salt
1/4 tsp. black pepper
Dash ground nutmeg
2 cans refrigerated crescent rolls

In sprayed skillet, saute onion, mushrooms, and garlic over medium-high heat, stirring frequently, until onion is translucent, about 2 minutes.

Remove from heat; stir in spinach, ricotta, mozzarella, sour cream, salt, pepper, and nutmeg until thoroughly combined.

Separate dough; place spinach mixture evenly on wide end of each roll. Roll as directed on can; place on nonstick baking sheet. Repeat with remaining rolls. Bake at 350 degrees until lightly browned, about 20 minutes.

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Oriental Spinach Salad

This is another DELISH spinach dish! A dear friend from the Breast Cancer Support Group I lead gave me this recipe - thanks Debbie!

The water chestnuts really send this salad over the top in yummy-ness!

2 bags spinach, torn
2 cans water chestnuts, sliced thin
2 cups fresh bean sprouts (or approx. 1 bag)
4 hard cooked eggs, chopped
1/2 lb. bacon, fried and broken into small pieces

Dressing:

1 cup salad oil
3/4 cup sugar
1 Tbsp. Worcestershire sauce
1 small red onion, chopped
2 tsp. salt
1/3 cup catsup
1/4 cup apple cider vinegar

Place all dressing ingredients in a jar and shake or use a blender to lightly blend. Ingredients can be mixed the day before and stored in the refrigerator.

Toss the salad and add the dressing just before serving.

*Note: I think this makes a little too much dressing for my liking. I would recommend pouring the dressing on a little at a time and then tossing the salad - adding only the amount of dressing you want.

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Cornbread Salad

Although this salad may not fall under the healthy category, it is certainly good!

It feeds an army and is, therefore, great for pitch-ins!

1 pkg. ranch salad dressing mix
1 cup sour cream
1 cup mayonnaise or Miracle Whip
1 (9 inch) pan cornbread, crumbled
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1/2 cup chopped green pepper
1/2 cup chopped green onions
2 cups shredded cheddar cheese
10 slices bacon, cooked crisp and crumbed
2 (17 oz.) cans whole kernel corn, drained

Combine salad dressing mix, sour cream, and mayonnaise; set aside. In large, pretty bowl or 13 x 9 dish place half of the crumbed cornbread then layer with 1/2 of the beans, tomatoes, green pepper, green onions, cheese, bacon and corn - followed by 1/2 of the dressing mixture. Repeat layering with remaining ingredients.

Cover and refrigerate for at least 2 hours.

Tips and Tricks:

To add a little kick - mix 1 can drained RoTel tomatoes to dressing mixture.
Use low fat mayo, sour cream, cheese and turkey bacon to reduce calories.
Buy ready-made cornbread - saves heating up the oven on a hot day.
Use bottled Ranch dressing instead of mixing your own (omit sour cream and mayo).
Serve this instead of traditional cornbread pudding for a side with Mexican dishes or chili.

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8/23/10 Menu

After 4+ hours cleaning the kitchen, refrigerator, and pantry, I now finally feel on top of things again!

Hooray! for a clean kitchen!

Monday - turkey Manhattan, frozen corn, left-over German chocolate cake
Tuesday - crockpot meatballs and rice, cheesy spinach croissants, and salad
Wednesday - egg salad sandwiches, chips, dill pickle spears (before church)
Thursday - venison stew with biscuits, fruit cup and cookies
Friday - birdnests (lunch) eat out after Mitch McVicker concert
Saturday - Family Reunion! Take cornbread salad and fruit tray!

Recipes I will highlight this week: cheesy spinach croissants and cornbread salad

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Once again a menu-less week has led to haphazard suppers thrown together at the last minute and way too many trips to Walmart.

One of these days I will get my life back together and plan menus and grocery shop. Settling into the school year should help.

In an attempt to make forward progress toward this goal, my early exit from work will be used to clean the kitchen and . . .

. . . dare I say it, the REFRIGERATOR!

Supper tonight will, therefore, be a hodge-podge of left-overs and near expiration items.

Nice thought isn't it?

You might call it a half-price supper.

Love Me

8/9/10 Menu

There is no menu this week.

It's been too hot to cook . . .
too hot to eat . . .
too hot to blog.

I would wish for fall . . .
for chili . . .
for pumpkin pie . . .

But I don't want to wish my life away.

I rather want to enjoy each and every day -
whether they be hot or cold!

This is the day that the Lord has made -
I will rejoice and be glad in it!

Praise God for HOT summer days . . .

here is my list of cold, summer foods to rejoice and be glad in:

garden tomatoes chilled in the fridge
fudge pops from IGA
watermelon
even better - seedless watermelon
grapes and whipped cream cheese
COLD pickled beets
cream cheese and cucumber sandwiches
homemade ice cream
lemon shake-ups
fresh frozen blackberries served slightly thawed
chilled Pepsi Throwback

Yes, I am a bad girl.

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Freezer Pies

These freezer pie recipes are from a 1979 magazine insert put out by General Foods Corporation (the makers of Jell-O and Cool Whip). I remember it like yesterday when Mother got these recipes and first made them. I think we had a new pie every night!

When Mother put together her cookbook a couple years ago, she went through all of her many checkout lane cookbooks (Pillsbury, Jell-O, Bisquick . . .) and church cookbooks in order to pull out her favorite, most used recipes. She then distributed all of these many, various cookbooks to me, my sister, and my sister-in-law.

I love the ones I got! They are so familiar - even somehow comforting. Crazy how looking through an old cookbook can make everything seem right with the world for me.

Fortunately, when the pile was distributed I landed the Jell-O freezer pie insert. Lucky me and now lucky you!

My favorite is the chocolate pie, but I remember Daddy always liked the coconut best so that is the one Mother usually made!

Milk Chocolate Pie

4 oz. milk chocolate
1/4 cup milk
2 Tbsp. sugar (for less sweet pie, omit sugar)
1 pkg. (3 oz.) cream cheese, softened
1 container (8 oz.) Cool Whip, thawed
1 graham cracker crust

Heat chocolate and 2 Tbsp. of the milk in a saucepan over low heat, stirring until chocolate is melted.

Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.

Fold chocolate mixture into Cool Whip, in a bowl, blend until smooth. Spoon into crust, freeze about 4 hours. Store any leftover pie in freezer.

Creamy Coconut Pie

1 pkg. (3 oz.) cream cheese, softened
1 Tbsp. sugar
1/2 cup milk
1 1/3 cups coconut
1 contained (8 oz.) Cool Whip, thawed
1 graham cracker crust

In blender, combine cream cheese, sugar, milk and coconut. Blend for 30 seconds.

In a bowl, fold mixture into Cool Whip. Spoon into crust. Top with toasted coconut. Freeze until firm, about 4 hours.

Let stand at room temperature 5 minutes before serving. Store any leftover pie in freezer.

Creamy Cheese Pie

1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tsp. vanilla
1 container (4 oz.) Cool Whip, thawed
1 graham cracker crust
topping of choice (cherry or strawberry pie topping,
fresh fruit . . .)

Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla.

Fold in Cool Whip, blending thoroughly.

Spoon into crust. Chill until set, about 4 hours. Serve topped with desired topping.

Banana Dream Pie

2 envelopes Dream Whip (can you still buy this?)
2 3/4 cups cold milk
2 pkgs. (4-serving) banana cream instant pudding
1 graham cracker crust (chocolate works well)

Prepare Dream Whip with 1 cup of the milk as directed on package, using large mixer bowl.

Add remaining milk and puddings. Blend; then beat at medium speed for 2 minutes, scraping bowl occasionally.

Spoon into pie crust. Chill at least 4 hours. Store any leftover pie in the freezer.

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8/2/10 Menu

I am giving up cooking and instead giving in to a life of eating from the drive-thru.

Joel is away at soccer camp this week, the heat here has returned, Megan and Levi are gone most evenings, and all Brian ever wants to eat anymore are BLTs now that tomatoes are in season.

Who needs a menu when all you eat is BLTs?

Does anyone have any McDonald's coupons I can have?

Monday - chicken patty sandwiches with lettuce and tomatoes (of course), spinach, applesauce, oatmeal cookies
Tuesday - meatball subs, cottage cheese and chips
Wednesday - eat out after church
Thursday - crock pot rotisserie chicken, creamed spinach, sweet potatoes, pickled beets, bread pudding with lemon sauce (It's my birthday and I can cook what I want to! Ha ha)
Friday - celebrate both mine and Brian's birthday at my parents (Homemade ice cream, angel food cake and strawberries are on the menu!)
Saturday - venison roast with potatoes and carrots (we didn't have it last week as planned), Hawaiian bread, chocolate freezer pie - Joel will be home!

Recipes I will highlight this week: freezer pies!

Love Me

A Review by the Farmer (a/k/a Daddy)

My parents took the drive the other day to the Mayberry Cafe, and Mother sent me these pictures.

Mother said the food was good - especially the coconut pie!

The Farmer (a/k/a Daddy)

. . . Go back in time as you enter the cafe in downtown Danville on the charming square. Recently renovated to include a second floor, this Danville restaurant does its utmost to provide total Mayberry immersion. You expect to see Aunt Bee come out of the kitchen any second, what with all the memorabilia. Three televisions even air the show throughout the restaurant, so you never forget where you are in time or space.

But it’s the delicious comfort food that will keep you coming back. It’s your basic American diner cuisine, all good, all abundant. Gravy thick enough to cling to your fork slathers chicken fried chicken and fresh, perfect mashed potatoes, just like Grandma used to make. Try Barney’s Barbecue Ribs, served with a potato and vegetable side, or the Otis Stew, named for the funny town drunk in old Mayberry. They bring you a basket filled with brown bread and cinnamon butter to complement your meal. Take the little elevator down a floor and check out the fresh salad fixins.

Prices are down-home good at the wallet-friendly Mayberry Cafe in Danville, which is another excellent reason for a return trip. Fans rave about the place and schedule a trip with anyone who comes to visit. This nifty dining establishment is so popular it gives Indianapolis restaurants a run for their money; it is the number one Danville restaurant and is tops with many residents of other nearby towns. Maybe you should give it a try soon. Eating at Danville’s Mayberry Cafe is even more fun than watching reruns.

September, 2009 review by Cindy Paul

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7/26/10 Menu

Another crazy, busy, hot week here - which doesn't make spending a lot of time in the kitchen that appealing.

Did I mention it was hot?

Between the kids' work, school, dates, practices, and games - it is a toss-up as to which, if any, of the kids will be home for supper.

Maybe the lure of blackberry cobbler will be what it takes to get them all home on the same night for supper!

Monday - Levi's final in Interview and Interrogation. Joel soccer practice til 8pm. Megan guards til 4 pm then out with Adam. (Brian surprised me with steaks on the grill, Hawaiian bread, tomatoes, and red velvet cake!)
Tuesday - Joel's final summer league basketball game (eat out at Chick Fillet). Levi's final in Cultural Awareness then hang out with Hope. Megan guards til 8pm.
Wednesday - church (bacon and tomato sandwiches)
Thursday - Joel soccer practice til 8pm. Megan guards til 8pm. Mary Martha's (church ladies' group) here - salad pitch-in (chicken salad on croissants).
Friday - cheeseburgers on the grill, baked beans, Georginia's salad, blackberry cobbler with ice cream
Saturday - French Toast and bacon (brunch)
Sunday - venison roast, potatoes, carrots, left-over Georginia's salad, cake

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Pickled Beets

I love pickled beets! But . . . they have to be pickled beets made from this recipe.

I have tried beets on buffets, beets from the hospital cafeteria, beets at other people's houses . . . They are just not the same!

This recipe is from my mother's grandmother whom we always called Mom. I have eaten them since I was born.

When I was in second grade we were told to bring our favorite food to school with us one day. For me it was a toss-up between spinach and my mom's pickled beets . . . I picked the beets.

I can't remember if we were getting to know each other or if we were studying nutrition - all I know is that you had to at least try each item brought in.

Needless to say, I wasn't very well liked that day because, let's face it, most second graders don't like pickled beets.

But I did - and I still do.

4 cups sugar
2 cups water (can use beet juice)
2 cups vinegar
beets, sliced

Mix sugar, water, and vinegar in saucepan. Heat until sugar is dissolved. Add beets; heat but do not overcook the beets.

Using slotted spoon, dip out hot beets and put in pint jars washed hot water. Pour still hot sauce over beets. Put lid on jar and allow to seal.

Refrigerate before serving.

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Georgina's Salad

This salad gets its name from Brian's cousin, Georgina. She brought the salad to a church pitch-in several years ago and gave my mom the recipe . . . which was passed down to me.

It is essentially a vegetable salad that has a nice vinegar/sweet tang to it - which like most vinegar recipes is better the next day.

Be forewarned - this recipe makes a lot! Plan on taking it to a pitch-in or putting some in nice, pretty Mason jars to share with friends.

Did I mention this recipe makes a lot?

1 can each (drained):
french style green beans
sweet peas
white corn
yellow corn

1 cup each:
diced green pepper
diced celery
diced onion

1 jar (4 oz.) pimentos

Sauce:
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
3/4 tsp. pepper
1 tsp. salt
1/3 cup water

In large bowl, mix sauce ingredients until sugar is dissolved; add vegetables. Refrigerate. Best if made the night before.

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7/19/10 Menu

Life is back to usual - all the kids are home!

For two weeks that is . . . Joel goes to soccer camp the first week of August.

But for now - we are all here.

I love late summer - I always have. It was even better back in the day when school didn't start until after Labor Day.

Back then late July and August were full of hot and lazy nights, lightning bug catching, tomato and watermelon eating, bike riding, and running around the house with a dish soap bottle down your underpants.

We didn't have a pool growing up.

Anyway, one of the best things about late summer is the fresh produce - fruits and vegetables that taste the way God intended them to taste. Unlike those hot house varieties that Walmart sells.

I am going to do my best to incorporate as many of these into our menu this week as possible!

Monday - BLTs, corn on the cob, cantaloupe
Tuesday - fresh green beans and new potatoes, ham steaks, angel food cake with black berries and cool whip
Wednesday - egg salad sandwiches, chips, applesauce
Thursday - cheeseburgers (on the grill), corn (on the grill), relish tray, cottage cheese and chips
Friday - pulled pork, fried green tomatoes, Georgina's salad, cheesecake

Recipes I will highlight this week: Georgina's salad and pickled beets.

*I am still searching for recipes for Megan and Adam's reception. I will post them periodically as I narrow them down.

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Puppy Chow

I haven't done so hot posting ideas for Megan's reception menu as promised . . .

. . . I have been busy dating my husband!

We are heading down to church camp tonight to say hi to the kids, and then we are headed to Carl and Peggy's secluded cabin hide-away.

Well, that's not what Carl calls it. He calls it his hunting cabin.

I would hunt too if I had a cabin like this.

But for Brian and I - tonight it is a secluded cabin hide-away.

Before heading to the cabin, like I said, we are stopping by camp to see the kids and bring much needed supplies from the outside world to some of our church family who are counseling there this week.

And because I love each and every one of them SOOOOO much . . .

. . . I am making TWO batches of puppy chow to take down with us!!!!

9 cups Toasted Rice Cereal (I use Walmart Rice Chex)
1 cup of semi-sweet chocolate chips
1/2 cup peanut butter (smooth)
1/4 cup margarine
1/4 tsp. vanilla
1 1/2 cups powdered sugar

Pour cereal into large bowl.

Melt chocolate chips, peanut butter and margarine in a glass bowl in the microwave for 30 seconds. Stir until melted and smooth, microwaving longer if needed.

Stir in vanilla.

Pour over cereal. Stir gently until well coated.

Transfer to large plastic bowl with lid. Sprinkle powdered sugar over warm mixture. Put lid on bowl and shake well to coat.

Try not to eat it all before getting it to camp.

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7/5/10 Menu

The extended weekend meant meals this week have been ANYTHING but planned and organized. You would think that after my trip to Jungle Jim's we would be eating exotic and exciting food every night!

We did have a decent supper last night - ham steaks, green beans, Hawaiian bread, and fresh corn on the cob (from the Farmer, a/k/a Daddy, himself). Yummy!

Looking ahead, this next week is going to be all messed up too because the kids are all going to be gone at church camp.

A whole week of date nights!!!! Well we will see. Ha ha.

I have a Breast Cancer Support Group meeting on Monday night, church on Wednesday . . . BUT we are staying at a secluded cabin on Thursday night! And we STILL have an Olive Garden/Red Lobster gift card to use.

So . . . in lieu of posting our weekly menu for next week (I don't want to make anyone jealous with all of the lobster and caviar we will be eating - ha ha!) I plan on posting something different.

Since Megan is getting married in SIX short months, my thoughts lately have been on the wedding and reception.

And . . . since the wedding will be in January, I have dug out some of my holiday/winter cookbooks hoping to get some inspiration for the reception menu.

Talk about Christmas in July!

Paula Deen and Taste of Home have not let me down! Next week I will start posting some potential contenders for the big day!!

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Meatball Subs

I love a quick, hardy meal - and these meatball subs are just that. Quick and hardy.

I use home-style meatballs from Walmart (or the Evil Place as my friend Linda calls it - ha ha). There are so many things you can do with these pre-cooked, frozen meatballs:

spaghetti and meatballs, easy crock pot meatballs, and meatball subs . . . just to name a few.

1 package frozen home-style meatballs
1 jar/can spaghetti sauce of choice (I use Hunts)
hot dog buns
dill pickle slices
black olives, sliced
mayonnaise or Miracle Whip
Grated Parmesan cheese

Heat meatballs in sauce until well warmed. I usually stick them in the crock pot either on high or low depending on how quickly I need them done.

To make sub: Spread mayonnaise or Miracle Whip on opened hot dog bun. Lay dill pickle slices down one side of the bun. Place 4-5 meatballs with sauce in each bun. Add black olives. Liberally sprinkle with Parmesan cheese.

Looks fancy, tastes great, fills up empty stomachs, and leaves time to lie out on the trampoline and watch the stars.

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Lemon Poppy Seed Cake

Why settle for a muffin when you can have a cake!

1 box lemon cake mix
1 package instant lemon pudding
3 large eggs
1 cup water
1/3 cup vegetable oil
1/4 cup poppy seeds

Combine all ingredients in a large mixing bowl. Beat on medium speed for 2 minutes. Pour into a sprayed Bundt pan. Bake 50-60 minutes in a 350 degree oven.

Invert onto a pretty plate when mostly cooled.

Glaze

3/4 cup powdered sugar
3 Tbsp. lemon juice

Mix together until well blended. Pour over cake while cake is still slightly warm.

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6/28/10 Menu

Another busy week - but thank goodness for a cold front that will be bringing us a break from 90 degree heat!

And thank goodness for my crock pot!

I think the crock pot is typically thought of as something to use in the winter - to make cozy soups and stews. But I love my crock pot even in the summer - especially because I don't have to heat up the oven!

Monday - Date night at Richard's Brick Oven Pizza! (Thanks to my SIL, Bree, for the review!)
Tuesday - pulled pork BBQ, baked beans, cottage cheese
Wednesday - eat out after church
Thursday - crock pot roasted chicken, corn pudding, salad
Friday - ham steaks, green beans, scalloped potatoes, brownies
Saturday - spaghetti and meatballs, creamed spinach, lemon cake

Recipe I will highlight this week: lemon cake.

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Cherry Pie

Hope, Levi's fiance, has a cherry tree in her family's yard. It is a bing cherry tree if I am not mistaken.

The cherries are wonderfully plump, juicy, and tart - and I was the proud recipient of a zip lock bag full of them the other night!

They are absolutely tasty! I can eat them straight off the tree - but they are even better in a pie!

This is a recipe from the cookbook Mother made for me, my sister, and my sister-in-law. Cherries aside, it is the almond extract that makes the pie!

2 cans of tart cherries/or 4 cups of fresh, pitted tart cherries
2 1/2 Tbsp. tapioca (quick cooking)
1/4 tsp. salt
1/4 tsp. almond extract
1 tsp. lemon juice
4 drops of red food coloring (if using canned tart cherries)
1 1/4 cup sugar (I usually use less - you know the whole sugar diabetes thing)
1 Tbsp. margarine

If using canned cherries, drain cherries reserving a small amount of liquid. Add tapioca, salt, almond extract, lemon juice and food coloring. If using fresh cherries add those ingredients to a small amount of water, or squeeze a few extra cherries to make juice.

Add cherries and 1 cup (or less) sugar. Mix and let stand while making pie crust.

Fill pie crust with cherry mixture. Dot with margarine. Sprinkle with remaining sugar.

Bake at 425 degrees for 40-45 minutes.

*Note: My mom makes this pie with a double pastry crust and makes a lattice top. She can do this because her pie crust is always impeccable and never burns.

I, on the other hand, usually make all my pies into cobblers. No fluting involved.

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Swiss Steak Supper

We still have a lot of venison in the freezer - and Joel is already talking about the upcoming hunting season!

We better start eating!

1 1/2 pounds beef top round steak (I am using venison. We are out of flank steak so I am using tenderloin)
1/2 tsp. seasoned salt
1/4 tsp. coarsely ground pepper
1 Tbsp. canola oil
3 med. potatoes
1 1/2 cups fresh baby carrots
1 med. onion, sliced
1 can (14 1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 Tbsp. minced parsley

Cut steak into six serving piece sizes. If using flank or round steak flatten to 1/4 in. thickness. Because tenderloin is so tender, I did not flatten it. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides, drain.

Cut each potato into eight wedges. Unless you use the B grade red potatoes like I do which are already smaller. In a slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top. Cover and cook on low for 5 1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley.

*Recipe from Taste of Home Comfort Food Diet Cookbook (revisions made)

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Slow-cooked pork tacos

We loved pulled pork around here! And this tasty twist on pulled pork helped spice up supper.

1 boneless pork sirloin roast (2 pounds)
1 1/2 cups salsa verde
1 med. onion, chopped
1/4 cup chopped dried apricots
2 Tbsp. lime juice
2 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
Dash hot pepper sauce

In a slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until the meat is very tender.

Shred the pork with two forks.

1. Serve on flour tortillas, warmed. Place about 1/2 cup pork mixture down center of each tortilla. Serve with shredded cheese and sour cream.

2. Serve on corn tortilla, fried. Place about 1/3 cup pork mixture down center of each tortilla. Serve with shredded lettuce, chopped tomatoes, shredded cheese and sour cream.

*Recipe from Taste of Home Comfort Food Diet Cookbook (revisions made)

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Jambalaya

Considering we live in the Ohio Valley, we don't eat seafood that often. I prefer eating seafood when vacationing on the coast - which doesn't happen very often.

Also, I have a slight shell fish allergy. I guess it is slight because shrimp merely makes my throat feel scratchy and a little funny - I have yet to break out in hives or quit breathing.

Despite all of that, we are having jambalaya for supper tonight. Brian and the boys LOVE shrimp - well not Joel so much. But Joel doesn't really LOVE any food.

I take that back - Joel loves biscuits and sausage gravy. But it is too hot to heat the oven up.

Anyway . . .

It will be a late night supper - Megan works until 8pm, Levi has class until 9pm and Joel has an 8pm basketball game.

But the kitchen is clean (refrigerator too!) and the jambalaya is simmering in the crock pot.

Now if I could only find the Benadryl. lol

1 pound Polish sausage, cut into 1/2 inch slices
1/2 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (14 1/2 oz.) beef broth
1/3 cup tomato paste
2 tsp. minced garlic
1 Tbsp. dried parsley flakes
1 1/2 tsp. dried basil
1 tsp. hot sauce
1/2 tsp. salt
1/2 tsp. dried oregano
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked rice

In a 5 quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.

Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.

12 servings of low carb (12 g) high protein (18 g) hearty goodness.

*Recipe from Taste of Home Comfort Food Diet Cookbook (revisions made)

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6/21/10 Menu

It seems like the summer is getting busier and busier. I hate that it is already the end of June!

I am pledging to sloooooowwwww down! If not in deed then at least in spirit.

I am going to take time to have a cup of coffee in the morning and enjoy flipping through cookbooks - instead of being so caught up in rushing around.

We are in the last few months of being together - the 5 of us! I am going to take advantage of EVERY moment.

With crazy work and school schedules, our family time is limited and precious. Thank goodness for my crock pot! Who cares if we don't eat supper until 9 pm! At least we are eating supper together!

Monday - Breast Center Support Group Cookout (take cole slaw)
Tuesday - Jambalaya, flavored snack crackers
Wednesday - slow cooker pork tacos (grab and go before church)
Thursday - cheese ravioli with chunky tomato marinara, salad, garlic bread
Friday - swiss steak supper, lime blue berry tiramisu

Recipes I will highlight this week: jambalaya, slow cooker pork tacos, and swiss steak supper.

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Lime Blueberry Tiramisu

This is a Paula Deen recipe - so you KNOW it's good!

1 pint heavy whipping cream
1/4 cup confectioners' sugar
2 (8 oz.) containers mascarpone cheese, at room temperature
3 (3 oz.) packages lady fingers
1 (6 oz.) can frozen limeade concentrate, thawed
1 (21 oz.) can blueberry pie filling

In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners' sugar, beating until soft peaks form. Gently stir in cheese until combined, set aside.

Split ladyfingers in half. Line a 13x9 baking dish with ladyfingers, cut sides up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve.

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6/14/10 Menu

Not a real exciting menu week here at Farmer's Daughter Cooks. The summer is heating up both literally and figuratively.

The boys are excited about the church's men's camping trip this Friday. They should have a blast making pee rocks, having shooting competitions, and swapping stories.

My plans for Friday night include a birthday party and a late night movie. Maybe some ice cream too!

Monday - homemade bean burritos, chili cheese fritos
Tuesday - super easy salsa chicken, rice
Wednesday - chicken nuggets and applesauce before church
Thursday - BBQ chicken in the crock pot, scalloped potatoes, green beans
Friday - boys' camping trip/birthday party at my parents
Saturday - lemon poppy seed muffins (breakfast)

Recipe I will highlight this week: blueberry tiramisu.

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Cinnamon Fruit Biscuits

I love jelly filled donuts - but I am confident that eating just one jelly filled donut would be the death of me.

When passing the bakery at the grocery store, this is a risk that is at times tempting.



While not the same, these little numbers are pretty tasty and were quite the hit at our house.

1/2 cup sugar
1 Tbsp. cinnamon
1/4 cup margarine
2 tubes of refrigerator biscuits
jam/jelly of choice

Melt margarine in small bowl. In a separate small bowl, mix cinnamon and sugar.

Dip each biscuit in melted margarine and then coat in cinnamon/sugar mixture. Place on ungreased pan or pizza stone.

Make a small indentation in each biscuit. Fill this with jam/jelly of choice.

Bake for 10 minutes at 400 degrees.

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Chicken Hot Dish

Necessity is truly the mother of invention.

I am not so sure about the MacGyver thing.

Anyway . . .

My necessity - a filling supper made from what I have on hand to be cooked while I am gone.

My invention - Chicken Hot Dish in the crock pot!

3 chicken breasts (uncooked), chunked
1 can cream of mushroom soup
1 can cream of chicken soup
4 cups frozen hash browns
1 pkg (10 oz.) frozen spinach
1 cup Velveeta, cubed
salt and pepper to taste

In large bowl, mix frozen hash browns and soups. Add frozen spinach; mix well. Stir in cubed chicken and cubed Velveeta.

Pour mixture into sprayed crock pot. Cook on high for 3-4 hours - or until chicken is tender.

Allow to cool slightly. Will set up some as it cools. Serve over biscuits if desired.

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Chocolate Peanut Butter Parfaits

Cool, refreshing pudding makes a perfect summer-time dessert. Add in peanut butter and nothing could be better!

2 Tbsp. peanut butter (chunky or smooth)
2 Tbsp. plus 2 cups cold fat-free milk, divided
1 cup plus 6 Tbsp. light Cool Whip, divided
1 package (1.4 oz.) sugar free instant chocolate fudge pudding mix
3 Tbsp. finely chopped salted peanuts

In a small bowl, combine the peanut butter and 2 Tbsp. milk. Fold in 1 cup Cool Whip and set aside.

In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour.

Just before serving, garnish each parfait with 1 Tbsp. Cool Whip and chopped peanuts.

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6/7/10 Menu

I started my new summer work schedule this week, and I am loving it.

I have never been a fan of working on Monday mornings - there's always too much mess from the weekend to clean up. But since the breast clinic moved from Tuesday afternoon to Monday afternoon - I now have Monday morning to get the house in shape for the week and plan the week's menu!

Tuesdays are now a full day at home for projects! This Tuesday - tackling Brian's office!

Monday - sloppy joes, baked beans, cottage cheese, pasta salad
Tuesday - turkey manhattan, corn on the cob, strawberries with pie crust
Wednesday - California pizza before church
Thursday - super simple baked chicken, layered Mexican dip and chips, chocolate peanut butter parfaits
Friday - hamburgers on the grill, chips, fruit salad
Saturday - cinnamon fruit biscuits (breakfast) chicken hot dish (supper)

Recipes I will highlight this week: California pizza, chocolate peanut butter parfaits, cinnamon fruit biscuits, and chicken hot dish.

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5/31/10 Menu

Just keeping it real.

Another busy week has meant suppers consist of chicken patty sandwiches,
late night bowls of cereal, and unfortunately McDonald's to go.

Nothing worthy of blogging about.
But . . . there is light at the end of the tunnel.

Hopefully back to a regular supper schedule
and tasty recipes in the near future.

Six-Fruit Crisp

Since having found out I was diabetic, I try to eat significantly fewer sweets. You know, the good stuff - cookies, cake, candy,
pie . . .

The benefit of this, besides lower blood sugar, has been an appreciation for naturally sweet foods - such as fruit. I have discovered that I really love fruit.

Never before would I have thought that a piece of fruit could satisfy my craving for something sweet. Although there are still times when I physically need a Hershey Bar, I have found that fruit is sweet too!

Although this recipe is not low carb by any means - because of all of the fruit and the sweet crumbly topping - it is a yummy fruit dessert that even I can eat in small portions.

1 jar (25 oz.) chunky applesauce
1 can (20 oz.) pineapple tidbits, drained and rinsed (to help lower the sugar)
1 can (15 1/4 oz.) sliced peaches, drained, chopped and rinsed
1 can (15 1/4 oz.) sliced pears, drained, chopped and rinsed
1 can (11 oz.) mandarin oranges, drained and rinsed
1 can (21 oz.) low sugar cherry pie filling

Topping:
2 cups all-purpose flour
2 cups packed brown sugar
1 cup margarine, melted

Pour applesauce into a greased 13 x 9 baking dish Layer with the pineapple, peaches, pears, and mandarin oranges. Spread pie filling over the top.

For topping, combine the flour, brown sugar and margarine. Sprinkle over pie filling. Bake at 375 degrees for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.

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Waldorf Sandwiches

I love Waldorf Salad and I love cinnamon-raisin bread.

This sandwich combines the two - sweet and yummy!

2 cups shredded unpeeled apple
1 Tbsp. lemon juice
2 celery ribs, finely chopped
1 cup chopped walnuts
1/4 cup mayonnaise or Miracle Whip
14 to 16 slices cinnamon-raisin bread (lightly toasted)

In a bowl, toss apple with lemon juice. Stir in celery, walnuts and mayonnaise; mix well. Spread apple mixture on seven to eight bread slices, top with remaining bread.

Yield: 7-8 sandwiches

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Dilly Egg Salad

Brian and I both love egg salad. In fact, this love goes way back . . .

Brian got his first "real" job the first summer we dated. It was the summer he turned 18 and I turned 14.

I used to be younger than him, but somehow I think I caught up.

Anyway, there was a little deli close to the small print shop where he worked. Both have since closed their doors. But during the summer of 1983, one provided Brian with a way to earn money and one provided Brian with a way to spend money.

That little deli had the best egg salad around. They would pile the egg salad so high on the sandwich that half of it would fall down your arm while you ate it. By the time you finished eating the sandwich, chips and dill pickle slice and washed it down with some Pepsi - all was well with the world.

Summer eating at it's best.

3 hard boiled eggs, chopped
1/4 cup small-curd cottage cheese
2 Tbsp. dill pickle relish
3 Tbsp. mayonnaise or Miracle Whip
1 tsp. Dijon mustard
salt and pepper to taste

In a bowl, combine the eggs, cottage cheese, relish, mayonnaise, mustard, salt and pepper. Spread 2/3 cup on two slices of bread. Top with lettuce if desired.

Makes 2 servings.

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5/24/10 Menu

Summer has decided to cut in line and pass by Spring . . .

So, bring out the cool and refreshing salad and fruit recipes!

Monday - hamburgers on the grill, baked beans, cottage cheese and chips
Tuesday - baked potato casserole, applesauce, creamed spinach
Wednesday - dilly egg salad sandwiches, celery with cream cheese, chips
Thursday - meatball subs, cole slaw, chips
Friday - Waldorf sandwiches (lunch), chicken fettuccine, California blend vegetables
Saturday - chicken salad sandwiches (lunch), sausage with scalloped potatoes, spinach casserole
Sunday - Picnic at the lake?

Recipes I will highlight this week: dilly egg salad, Waldorf sandwiches, six-fruit crisp

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5/17/10 Menu

I was doing so well at making menus and posting them. Taking pride in feeding my family nutritious meals.

I have no idea what went wrong. Maybe it was the busyness of last week.

But, alas, my cupboards are bare and my cookbooks are covered in dust.

Not a lot of creativity going on here this week.

Sorry, just keeping it real.

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LaBella Lasagna

This is the lasagna we ended up eating on Tuesday night. Not the lasagna I had planned on feeding our missionary guests.

But considering on Tuesday Brian and I drove over 60 miles round trip before noon and I saw 5 complicated patients in the breast clinic - this is the lasagna we ate.

And if it hadn't been for Megan who shopped for the groceries and cooked the entire dinner - cheese cake and all - we would have ended up eating McDonalds.

I love my grown up girl!

Supper was great. Cooked to perfection and perfectly on time.

This was the lasagna we were supposed to enjoy - LaBella Lasagna recipe courtesy of my mom.

1 pound ground chuck
1 Tbsp. chopped parsley
1 Tbsp. basil
1 1/2 tsp. salt
1 No. 303 can tomatoes
2 (6 oz.) cans tomato paste
2 cups cottage cheese - or Ricotta cheese
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/3 cup Parmesan cheese
1 pound mozzarella cheese
1/2 pkg. lasagna noodles, cooked, drained and rinsed in cold water (9 strips)

Cook meat until brown, drain off excess fat. Add parsley, salt, tomatoes, and tomato paste; simmer for 1/2 hour, stirring occasionally.

Combine cottage (or Ricotta) cheese and Parmesan cheese; add eggs, salt and pepper.

To assemble lasagna pour a thin layer of tomato sauce in bottom of 13 x 9 baking dish. Cover with a layer of lasagna (3 strips). Spread half the cheese mixture over lasagna; layer half the mozzarella over the cheese mixture. Spread a layer of tomato sauce over all.

Repeat layers; top with remaining lasagna and tomato sauce.

Cover with foil and bake in a 350 degree oven for 20 minutes; uncover and bake 20 minutes longer. Let sit 15 minutes before serving.

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Yogurt Cream and Berries

I am not a huge yogurt fan, but I love this recipe. It is straight from the Pioneer Woman's website - so I give her all the credit. (You've got to check out this link - I am totally jealous of her jadite!)

Because I have been on a strawberry kick this last week, I am serving this over strawberries instead of blueberries like she does.

A light granola could even be added if you are so inclined.

1 1/2 cups plain, unflavored yogurt
1 1/4 cups heavy cream
1/2 cup brown sugar
blueberries or strawberries

Pour the yogurt into a bowl. Then add the cream. With a whisk carefully stir until combined. Sprinkle the brown sugar evenly over the top of the yogurt mixture.

Do not stir the mixture.

Cover the bowl with plastic wrap and tightly seal the edges. Refrigerate for at least 3-4 hours.

When ready to serve, you can either leave the mixture as is or stir with a whisk until smooth.

Serve over berries.

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5/10/10 Menu

I can't believe this is the second week of May! Good grief, time is flying!

Levi just finished his first semester of college! Megan gets married in eight short months! And Joel just got his license and has two weeks of his sophomore year left!

Wow!

And this week is so chocked full that it is bound to fly by . . .

. . . the challenge, however, is going to be figuring out a way to fit meals into this busy week.

We have an amazing missionary couple coming to church Tuesday through Saturday providing training sessions on open air evangelism. (Check out this web site for more on Open Air Campaigners) The meetings start at 6:30 pm every night which will mean supper needs to be ready and on the table right at 5:30 pm or we don't stand a chance of getting there on time.

With work being as crazy as it has been, this could be a challenge.

It looks like I am going to be relying on the old crock pot again. Good thing the weather has taken a turn to the cooler and rainy side - so soups and the like should taste pretty good.

Monday - ham steaks, green beans, scalloped potatoes, pineapple upside down cake
Tuesday - lasagna, salad, bread (with the Burleys at church)
Wednesday - Venison BBQ, chips, angel food cake with strawberries
Thursday - chili with peanut butter sandwiches
Friday - BLTs, chips, cottage cheese
Saturday - strawberries with cream and breakfast casserole (breakfast)/eat out (lunch)
Sunday - Basket-well-filled Meal at church: take cole slaw, jello cake, scalloped potatoes

Recipes I will highlight this week: strawberries with cream and my mom's amazing lasagna

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Strawberry Freezer Jam

I love strawberry freezer jam. I could eat it with a spoon right out of the jar. In fact, I am sure I have eaten it with a spoon right out of the jar!

I love to make it in the summer and put it in the freezer and tell everyone that we can't get one out until the first snow! That way the first snow is something to look forward to.

I am tricky that way.

The bad thing about strawberry jam is all the sugar. But you can use the Low Sugar Sure Jell which uses less sugar.

Low sugar Sure Jell uses less sugar - now that was a profound statement.

Anyway, it doesn't set up quite as firm, but it is still super tasty. This recipe, however, is the full sugar recipe.

2 cups prepared strawberries
4 cups sugar
2 box Sure Jell fruit pectin

Remove caps from strawberries. Crush fruit one layer at a time. Measure 2 cups into large bowl. Measure sugar; then thoroughly stir into fruit. Let stand 10 minutes.

Mix 3/4 cup water and Sure Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly.

At once stir into fruit. Continue stirring 3 minutes. A few sugar crystals will remain.

Immediately ladle into containers, leaving 1/2" space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature 24 hours.

Store jam in freezer.

Wait for the first snow.

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Strawberries and Pie Crust . . . and a walk down memory lane

Growing up we always had a great strawberry patch. I have the best memories of picking strawberries and even better - eating strawberries as a kid!

And since I have a summer birthday, I often got angel food cake and strawberries for my birthday. Still one of my all-time favorites.

My kids love strawberries too. We had a great strawberry bed at our first house.

When he was little, Joel was notorious for going outside and picking his own strawberries and eating them right on the spot!

Joel probably about 1 1/2 years old caught eating a strawberry!

I love strawberries so much that my first kitchen was ALL decorated in strawberries - even down to a red stove and refrigerator. Have you ever seen anything so cool?

Red stove and refrigerator bought from
Brian's boss for $75 - I totally LOVED them!
Longaberger recipe basket with strawberries painted
on the top by Brian's mom - I still use it today.
And of course strawberry towels and hot pads.

Me (pregnant with Megan) making French toast.

(sorry for the crooked scan - lol)
Notice the strawberry basket ceramic canisters
above the window and matching strawberry wind chime
hanging in the other window.
These were a gift from my mom and dad on my 16th birthday.
They were made by a local Baptist preacher
who also had a small ceramic shop.

Now that it is understood that I love all things strawberry - on to the recipe at hand.

Probably my most favorite way to eat strawberries is with broken up homemade pie crust.

Simple. Sweet. Salty.

Pure summer goodness at its finest.

Pie Dough -

1 cup flour
1/3 cup plus 1 Tbsp. Crisco
1/2 tsp. salt

Mix ingredients well.

Gradually add 3 Tbsp. ICE water.
Mix well and form into ball.
Roll out flat on floured surface and place on cookie sheet. With a fork, poke holes in dough.
Bake at 350 degrees until lightly browned.
Allow crust to cool. Break into pieces.

Serve with room temperature sliced and lightly sugared fresh strawberries.

If you are craving strawberries and pie crust but don't have time to bake your own crust, try crumbling up Ritz crackers over room temperature sliced and lightly sugared fresh strawberries. Equally as yummy.

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Fresh Strawberry Pound Cake a/k/a Best Strawbery Cake EVER

I love strawberries! Oh, do I love strawberries!

And I heard it was going to be a bumper-crop year for strawberries! Yay! for me!

This cake, in my opinion, is the best strawberry cake you will ever eat. Made with fresh strawberries and strawberry jello for added flavor - it is moist and super delicious.

I rarely make the glaze and I don't always bake the cake in a Bundt pan - sometimes I bake it in two loaf pans and serve it more like you would a banana bread.

Since the strawberries are crushed, it is a perfect recipe to use up those not-so-perfect strawberries. If there is such a thing.

Cake:
1 box white cake mix
1 cup crushed fresh strawberries
1 (3 oz.) strawberry jello
1/2 cup vegetable oil
4 eggs, room temperature

Glaze:
1/4 cup margarine
3 1/2 cup confectioners' sugar
1/4 cup mashed strawberries

Combine cake ingredients together in large mixing bowl; mix for 3 minutes. Pour in sprayed Bundt pan. Bake at 325 degrees for 45-55 minutes or until cake tests done. Cool in pan on rack for 10 minutes; remove to serving plate. Combine glaze ingredients until smooth and spread over cake. (May be frozen with or without glaze.)

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5/3/10 Menu

If the meals on Monday and Tuesday look familiar, it is because they are! This last week my menu ended up being altered from Thursday on - so, I am rehashing a few days of last week's menu.

Just keeping it real.

Monday - crock-roasted chicken with rotisserie rub, potatoes, cheddar and pea tossed salad
Tuesday - steak burritos, chips and salsa (from Chili's), banana salad
Wednesday - chicken nuggets, baked beans, and cottage cheese before church
Thursday - meatball subs, chips, zesty Italian salad
Friday - pizza, best strawberry cake EVER!
Saturday - Mother's Day pitch-in at my parents!
Sunday - Mother's Day - which means we will probably eat out!!

Recipes I will highlight this week: strawberry preserves, best strawberry cake EVER, strawberries and pie dough - seeing a theme here?

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Steak Burritos

This is a new recipe for me - but I think it sounds awesome!

2 flank steaks (about 1 pound each)
2 envelopes taco seasoning
1 med. onion, chopped
1 can (4 oz.) chopped green chilies
1 Tbsp. white vinegar
10 flour tortillas (8 in.)
1 1/2 cup (6 oz.) Monterey Jack cheese, shredded
1 1/2 cups plum tomatoes, chopped and seeded
3/4 cup sour cream

Cut steaks in half; rub with taco seasoning. Place in crock pot coated with cooking spray. Top with onion, chilies and vinegar. Cover and cook on low for 8-9 hours or until meat is tender.

Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down center of each tortilla. Top with cheese, tomatoes, and sour cream. Fold ends and sides over filling.

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Banana Salad

This recipe is a lot like my banana pudding with peanuts recipe - which is an absolute all-time favorite of mine.

But this particular recipe uses a homemade pudding - interesting. It is a recipe I uncovered in a cookbook that Brian's Grandma White gave me.

In my opinion you can't go wrong with bananas and ground peanuts - no matter if your pudding is cooked or instant. It is bound to be good!

1 cup milk
1 cup sugar
1 Tbsp. flour
1 egg
1 tsp. vinegar
1 (8oz.) can Spanish peanuts, ground
4-5 bananas, sliced

Cook first 4 ingredients until thick. Remove from heat. Add vinegar and cool.

Layer sliced bananas, pudding, and peanuts. Repeat layers.

Chill before serving.

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Cheddar and Pea Tossed Salad

Nothing says spring like peas! I love fresh, sweet peas - especially in a salad.

5 cups ready to serve salad greens
1 med. cucumber, sliced
1 med. tomato, sliced
1 cup cubed cheddar cheese
1/2 cup frozen peas, thawed
2 Tbsp. canola oil
1 Tbsp. white vinegar
1/4 tsp. sugar
1/8 tsp. onion powder
salt and pepper

In large bowl combine salad greens, cucumber, tomato, cheese, and peas.

In a pint size canning jar combine oil, vinegar, sugar, onion powder, salt and pepper; shake well. Drizzle over salad and toss gently.

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4/26/10 Menu

I am going to use the crock pot a couple of times this week. Hopefully the rain will stop and I can spend some time outside!

Monday - spaghetti and meatballs, garlic bread, salad
Tuesday - ham steaks, augratin potatoes, green beans, pineapple upside down cake
Wednesday - pork fritter sandwiches, mac-n-cheese before church
Thursday - crock-roasted chicken with rotisserie rub, potatoes, cheddar and pea tossed salad
Friday - steak burritos, chips and salsa (from Chili's), banana salad
Saturday - french toast with bacon (breakfast)
Sunday - eat out after church - I never did get the Chinese I was craving!

Recipes I will highlight this week: cheddar and pea tossed salad, banana salad, and steak burritos.

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Dreaming in green

This is a Jadite mug similar to the one that
my great grandpa, Pop, used to drink coffee.
I would love to have one to drink my morning coffee out of -
just to think of him!
I will have to save my pennies
because I haven't seen one for less than $45.00!

Jadite measuring cups. I love them!
But I doubt I will be measuring with them any time soon -
I saw these at a nearby antique mall for a whopping $235.00!

Jadite batter bowl. Possibly my favorite.
This would look awesome on my kitchen counter!
Compared to everything else it seems like a pretty good deal -
not quite as pricey at $55.00.

If you like Jadite - check out this blog and her corresponding
Etsy shop.

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Starbucks nesting tea cups

How fun are these! These adorable nesting tea cups from Starbucks are on my Mother's Day wish list!

I can think of lots of uses for these sweet little cuties - everything from tea as intended to cozy bowls for warm cooked pudding or small servings of cereal.

Stackable cuteness!

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Lemon-scented Kitchen hand soap

I am in love with lemon scented products right now. Citrus scents have a way of invigorating me - somehow lifting my spirits.

I use Lemon Joy dish soap and keep Bodycology lemon-scented kitchen hand soap handy as well. I love the clean smell of lemons!

It is funny how small things like hand soap can bring such pleasure.

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