Panhandle Beef Brisket

Panhandle Beef Brisket
8 servings

1 1/2 cups ketchup
1 cup beef broth
1/2 cup brown sugar
1/4 cup vinegar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper (or more - we like bbq sauce very peppery!)
1/4 teaspoon cayenne pepper
1/4 teaspoon dried chopped onion
1/8 teaspoon garlic powder
1 small fresh beef brisket (3 to 4 pounds), trimmed
2 tablespoons liquid smoke

In a saucepan combine ketchup, broth, brown sugar, vinegar, chili powder, Worcestershire sauce, black pepper, cayenne pepper, onion and garlic powder. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from heat. Set aside one cup of sauce for serving. Place brisket in a shallow pan; brush on both sides with liquid smoke. Pour remaining sauce over meat. Cover and bake at 325° for 2-3 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain. Serve with reserved sauce and enjoy!

I used a three pound brisket for our family of four. It was just the right size for supper this evening with enough brisket and sauce leftover for four chopped beef sandwiches for lunch tomorrow! This sauce is very, very good!

Linked to Down Home Cookin' Recipe Linkup.

Oh Happy Day!

DAISIES at the grocery for $1 a bunch!

Flower Arranging Tip

Have you ever seen one of those glass do-dads used in a vase to hold and separate individual flower stems? Maybe there is a name for it? Here's my "homemade" version.

Take a plastic lid about the size of the

container you want to put your flowers in.

Trim to fit the neck of the container,

and use a whole punch to poke a few holes in it.

Start with a long, thick stem in the middle to stabilize it,

and then arrange the other stems.

It works great and enables a small

amount of flowers to look like a lot!

Blueberry Crumb Cake

Blueberry Crumb Cake

16 servings, makes 2 cakes - one for your family, one for a neighbor!

for streusel

1/4 cup sugar
1/3 cup brown sugar
1 teaspoon cinnamon
½ cup butter, melted
1 1/3 cups flour

for cake

6 tablespoons butter
¾ cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon lemon zest
2/3 cup sour cream
1 ¼ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries
powdered sugar

Butter and flour two, 9 inch round baking pans. Combine sugar, brown sugar, and cinnamon. Stir in melted butter and then flour. Mix well and set aside. Cream butter and sugar until fluffy. Add eggs, vanilla, zest, and sour cream. Combine flour, baking powder, baking soda, and salt. Add to butter mixture; mix well. Fold in blueberries. Spoon batter into pans and top with streusel. Bake 40 minutes at 350°. Cool completely. Serve sprinkled with powdered sugar and enjoy!

Linked to Down Home Cookin' Recipe Linkup, Sweet Indulgences Sunday, Cast Party

Homemade Pickles

Refrigerator Pickles
makes 2 pints

6 pickling cucumbers
½ bell pepper, chopped
½ onion, thinly sliced
1 garlic clove, minced
1 tablespoon salt
1 teaspoon celery seed
1 cup white vinegar
1/2 cup granulated sugar

Wash and scrub cucumbers. Slice into a non-metallic bowl, leaving peel on, about 1/8" thick. Add bell pepper, onion, and garlic to cucumbers. Sprinkle with salt and celery seed. Cover loosely with plastic wrap and set aside for 1 hour. In a small saucepan, bring vinegar to a boil then remove immediately from heat. Stir in sugar until dissolved. Allow to cool; pour over cucumbers. Mix well; fill jars and refrigerate for 24 hours before serving. Enjoy a jar and share one with a friend!

Linked to Gooseberry Patch Recipe Roundup.

Daddy's Favorite Supper

Skillet Chicken Parmesan
4 servings

8 ounces angel hair pasta (cooked according to package directions)
1 jar pasta sauce
4 chicken breasts, pounded thin
1/2 cup milk
1 egg
2 cups bread crumbs
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
2 tablespoons oil
1 cup mozzarella cheese
1/2 cup fresh grated parmesan cheese

Heat pasta sauce. Combine milk and egg in a shallow dish. Combine bread crumbs, spices, and parmesan cheese. Dip each chicken breast in milk wash, then in bread crumbs; repeat. Heat oil in saucepan over high heat. Brown chicken breasts on each side in hot oil. Reduce heat to medium and continue to cook until done - about 5 minutes each side. Dish up pasta; top with sauce, chicken, more sauce, mozzarella and fresh grated parmesan cheese. Enjoy!

Linked to Gooseberry Patch Recipe Roundup Just for Dad, Gooseberry Patch Recipe Roundup Turn Off the Oven

Welcome Home Daddy!

This beautiful espresso cup and saucer candle

was a thoughtful gift from my sweet husband!

The morning is brighter.
The day is sweeter.

A song is lovelier.
A picture is prettier.

My heart is lighter.
My burdens are fewer.

My pillow is softer.
The night is safer.

Everything is better when you are home!

Chocolate Covered Strawberries Cake

Chocolate Covered Strawberries Cake

16 servings

2/3 cup butter

1 1/2 cups sugar, divided

1 teaspoon vanilla extract

2 1/2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

4 egg whites

1 cup sliced fresh strawberries

for frosting

7 1/2 cups confectioners' sugar

1 1/2 cups baking cocoa

3/4 cup butter, softened

1 cup milk

2 teaspoons vanilla extract

1/2 cup sliced fresh strawberries

8 whole fresh strawberries

Cream butter and 1 1/4 cups sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries. Pour in to two, greased and floured 9-inch round baking pans. Bake at 350° for 30-35 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans. Cool completely on wire racks. For frosting, combine confectioner's sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla. Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting and arrange around and on top of cake. Refrigerate leftovers. Enjoy!

Linked to Gooseberry Patch Recipe Roundup.

Summer Morning

I can't think of a better way

to spend a summer morning,

then browsing in the cool comfort of the library

and strolling in the warm breeze of the farmer's market.

Can you? :-)

From Here to Eternity

A Housework Prayer

As I go about my housework
Let me see each job I do,
As a service for my King
And a way of loving You.

Let me wash away my judgments
Of others right or wrong,
As I wash up all the dishes
Place within my heart a song.

As I clean up little fingerprints
And lots of muddy shoes,
May I remember how you cleaned the feet
Of the loved ones you did choose.

As I mend up torn pajamas
And sew a button on,
Show me where I need to mend a breech
That’s gone on for far too long.

Let me tidy up my thoughts
As I tidy up the toys,
Let me sweep away my fears
Like the dirt from little boys.

May I be just as quick with my forgiveness
As I am with mop and broom,
Sweeping up the clutter
In my heart and living room.

May I rinse out pride and ego
As I rinse the bathtub out,
And while we’re at it Lord
Let’s take care of anger, hate and doubt.

Please remind me often Lord
That the way I’m called to serve,
Is an honor given me
And not below what I deserve.

You know Lord, as I look
At all the work we need to do,
I think we’d better house clean
At least each day or two.

~Author Unknown

illustration courtsey of www.allposters.com

"Kitchen Antiques" by T. C. Chui

Sloppy Joes

Sloppy Joes
6-8 servings

1 pound ground beef
1/2 onion, chopped
1/2 cup ketchup
1/4 cup water
1/2 tablespoon brown sugar
1/2 tablespoon white vinegar
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
sandwich buns

Cook ground beef and onion over medium heat; drain. Add ketchup, water, brown sugar, vinegar, mustard, chili powder, salt, and pepper. Bring to a boil. Reduce heat; simmer uncovered until heated through. Spoon meat onto buns. And get those sweet bakery fresh buns instead of hamburger buns - makes all the difference!

Linked to Gooseberry Patch Recipe Roundup.

A Lunchtime Treat

Spicy Thai Peanut Noodles and reading my favorite blogs!

Spicy Thai Peanut Noodles
2 servings

4 ounces thin rice noodles, cooked according to package directions
1/2 cup hot water
1/4 cup creamy peanut butter
1/4 cup soy sauce
2 teaspoons honey
2 teaspoons sesame seeds
2 teaspoons ground ginger
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
2 teaspoons chopped peanuts

Mix peanut butter with water until combined. Stir in soy sauce, honey, sesame seeds and spices. Toss with hot noodles and top with peanuts. Enjoy!

Linked to Gooseberry Patch Recipe Roundup.

Summer Morning Granola

Summer Granola
8 cups

4 cups quick cooking oats
1 cup dry milk powder
½ cup wheat germ
½ cup oat bran
½ cup chopped pecans
½ cup slivered almonds
2 tablespoons sesame seeds
2 teaspoons cinnamon
¾ cup water
½ cup brown sugar
½ cup oil
½ cup honey
1 teaspoon vanilla
½ cup dried cranberries
½ cup raisins
½ cup chopped dates
1 cup dried apricots

Combine oats, milk powder, wheat germ, oat bran, pecans, almonds, sesame seeds and cinnamon; set aside. Bring water and brown sugar to a boil; stir until sugar is dissolved. Remove from heat and stir in oil, honey and vanilla. Add to oat mixture and mix well. Spread evenly on two cookie sheets. Bake at 275° for 1 hour. Let cool. Stir in cranberries, raisins, apricots and dates. Store in an airtight container. Serve with milk or top with yogurt and enjoy!

Linked to Gooseberry Patch Recipe Roundup.

I am participating in "The Simple Woman's Daybook" -
please visit www.thesimplewoman.blogspot.com to join in the fun!


~for today~
Monday, June 23rd, 2008

Outside my window...it's 96 degrees!

I am thinking...it's only June!

I am thankful for...air conditioning! :-)

From the kitchen...my daughter requested chinese food for supper.

I am going...to the grocery store today.

I am wearing...a pink t-shirt, denim skirt, and flip flops.

I am reading...my new Rainbow Resource home school supply catalog.

I am creating...a list of things to do this week.

I am hoping...it might rain soon.

I am hearing...the children picking up their rooms.

Around the house...it's been a quite day.

One of my favorite things...is to organize a drawer or cabinet. ;-)

A few plans for the rest of the week...stay home (it's too hot to go anywhere!)
and get to a few little projects.

Here is a picture thought I am sharing for you...strawberries on the hutch.

"A little word in kindness spoken,
A motion, or a tear,
Has often healed the heart that's broken
And made a friend sincere.

A word, a look, has crushed to earth
Full many a budding flower,
Which, had a smile but owned its birth,
Would bless life's darkest hour.

Then deem it not an idle thing
A pleasant word to speak;
The face you wear, the thought you bring,
A heart may heal or break."

~John Greenleaf Whittier

Supper Menus
June 23rd-28th

Monday
szechwan chicken, rice
Tuesday
sloppy joes, spicy potato wedges, coleslaw
Wednesday
quesadillas, spanish rice, refried beans
Thursday
chicken parmesan, ceasar salad, garlic bread, chocolate covered strawberries cake
Friday
panhandle beef brisket, potato salad, pinto beans
Saturday
honey-eyed chicken, mashed potatoes, fresh green beans, biscuits, chocolate peanut butter parfaits

Each week I take part in menu-plan-monday. Please stop by www.orgjunkie.com to view other weekly menu plans.

Chicken Provolone and Artichoke Pasta

Chicken Provolone
4 servings

4 boneless, skinless chicken breast halves
freshly ground pepper
1 tablespoon olive oil
1 tablespoon butter
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Sprinkle chicken with pepper. Heat oil and butter in skillet. Cook chicken over medium heat for 4-5 minutes on each side until done. Transfer chicken to a baking sheet. Top each breast with basil, prosciutto and cheese. Broil 6-8 inches from heat for 1-2 minutes or until cheese has melted and begun to brown. Enjoy!

Artichoke Pasta

4 servings

8 ounces cooked angel hair pasta

1 tablespoon olive oil

1 bag "steam in bag" broccoli

1 cup cherry tomatoes

2 garlic cloves, minced

1 can (14 ounces) marinated artichoke hearts

1/2 teaspoon salt

1/2 teaspoon dried oregano

2 teaspoons flour

1/2 cup chicken broth

1/4 cup freshly grated parmesan cheese

Steam broccoli. Saute broccoli, tomatoes, garlic, and artichoke hearts in oil. Add salt and oregano. Combine flour and chicken broth; add to vegetables. Bring to a boil; cook and stir until thickened. Toss with pasta, top with parmesan and serve. Enjoy!

First Snow Cone of the Summer!

strawberry cheesecake and wedding cake flavors...yummm! :-)

These Joys are Mine

"The joy of a rose with its sweet perfume
On a lazy summer day.

The blue of the sky as the dawn steals through
To welcome a bright new day.

A little child with a laughing heart...
A hope and a peace supreme.

A hilltop fair with its whispering wind
And a valley nestled between.

A friendly smile and a handclasp warm
A gladness to call my own.

A fireside warm and a happy thought
Whenever I'm alone.

A quiet joy that can fill my mind
Each night at the long day's end.

A thrill complete and a rich content
Because I have been a friend.

These joys are mine as I walk life's road
Wherever the journey might lead.

These are the hope and the faith I know,
All that my heart can need.

The richest treasures, the brightest dreams
To last throughout all time.

My heart holds a smile and my soul is content.
I'm rich, for these joys are mine! "

~Garnett Ann Schultz

illustration courtesy of www.allposters.com

"Summer Landscape" by Pierre -Auguste Renoir