Shine On Harvest Moon

September 15, 2008 Full Harvest Moon

Traditionally, this designation goes to the full moon that occurs closest to the Autumnal (fall) Equinox. The Harvest Moon usually comes in September, but (on average) about every three or four years it will fall in early October. At the peak of the harvest, farmers can work into the night by the light of this moon. Usually the full Moon rises an average of 50 minutes later each night, but for the few nights around the Harvest Moon, the moon seems to rise at nearly the same time each night: just 25 to 30 minutes later across the U.S., and only 10 to 20 minutes later for much of Canada and Europe. Corn, pumpkins, squash, beans, and wild rice — the chief Indian staples — are now ready for gathering.

Chicken Spaghetti

Chicken Spaghetti

8 servings

1 8 ounce package spaghetti noodles, cooked according to package directions

1 pound chicken, cooked and shredded

1/4 cup butter

1 green pepper, chopped

1/2 onion, chopped

1 can cream of mushroom soup, undiluted

1 cup chicken broth

1 jar Kraft "Old English" cheese

1 cup sliced green olives

Place cooked spaghetti in a 10x8x2 inch casserole. In a skillet, saute green pepper and onion in butter until soft. Add soup and broth to skillet; stir until combined. Add cheese and stir until melted. Add olives and cooked chicken. Pour over spaghetti. Cover and bake at 350 for 30 minutes. Enjoy!

"We can only be said to be alive

in those moments when our hearts

are conscious of our treasures."

~Thornton Wilder

"Do not store up for yourselves treasures on earth, where moth and rust destroy, and where thieves break in and steal. But store up for yourselves treasures in heaven, where moth and rust do not destroy, and where thieves do not break in and steal. For where your treasure is, there your heart will be also."

Matthew 6:19-21

Supper Menus
September 15th-20th

Monday
chicken spaghetti, lettuce and tomato salad, dinner rolls
Tuesday
tortilla soup
Wednesday
homemade pizza, lettuce and tomato salad
Thursday
meatloaf, make ahead potatoes, fresh green beans, lettuce and tomato salad, dinner rolls
Friday
out for supper
Saturday
"breakfast for supper" - cheddar sausage muffins, hash brown casserole, glazed fruit salad, cinnamon bread

Autumn Cheesecake Pie

Autumn Cheesecake Pie

8 servings

1 cup graham cracker crumbs
1/2 cup finely chopped pecans, divided
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/4 teaspoon vanilla extract
2 apples, peeled, cored and chopped
1/4 cup sugar
1/2 teaspoon cinnamon

Combine graham cracker crumbs, 1/4 cup pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch pie plate. Bake at 350 for 10 minutes. Combine cream cheese and 1/4 cup sugar. Beat at medium speed until smooth. Beat in egg just until combined; pour filling into the baked crust. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples and remaining pecans. Spoon apple mixture over cream cheese. Bake at 350 for 35 minutes. Let cool, then chill cake overnight before serving. Enjoy!

"No one has the right to do what she pleases,

unless she pleases to do what is right."

~Author Unknown

(from an Amish cookbook that I had a really hard

time talking myself out of buying this evening...

I still might go back and get it next week!)

illustration courtesy of www.allposters.com

"The Farm" by Susan Stallman

Lots of wind and lots of rain this morning....

The Shop Around the Corner

Make Ahead Cinnamon Rolls

Cinnamon Rolls
12 rolls

1 cup milk
1/3 cup butter
2 1/2 teaspoons yeast
1/2 cup white sugar
4 1/2 cups flour
1 teaspoon salt
3 eggs
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1 1/4 cups sifted powdered sugar
2 tablespoons half and half

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, salt, eggs, and 3 cups flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan. (I use dental floss to cut the rolls, instead of a knife which tends to “squish” the dough. Slip the floss under the dough, cross in the middle, pull and slice. They come out perfectly every time!) Cover with plastic wrap and place in the refrigerator to rise overnight.

The next morning, preheat oven to 375°. Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm. Enjoy!

Linked to Cast Party Wednesday. 

Hurricane eve

Country Cornbread Muffins

Country Cornbread Muffins

12 servings

1 cup flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup sour cream
1/4 cup canola oil

1/4 cup milk

Combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, sour cream, oil and milk. Stir into the dry ingredients just until combined. Spoon into greased muffin tin. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm with butter and enjoy!

Texas Chili

Texas Chili

6 servings

1 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) crushed tomatoes

1 can (8 ounces) tomato sauce
1 can (15 ounces) hot chili beans
1 can (15 ounces) pinto beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin

1 teaspoon cayenne pepper

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon garlic powder

1/4 teaspoon salt
1/4 teaspoon dried oregano

grated sharp cheddar cheese

sour cream

In a large saucepan, cook the beef and onion over medium heat; drain. Stir in tomatoes, tomato sauce, and beans. Add the seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to 1 hour. Serve steaming hot with cheese and sour cream. Enjoy!
I also make this in the crock pot often.  Cook beef and onions, place in crock pot and add other ingredients.  Cook about  four hours on low.  I prefer the taste of the chili this way! :-)

This chili is on the spicy side. You can go easier on the spices if you don't like much heat. Also, my daddy will tell you that 'real' chili never saw a tomato or a bean, but this is the way I like it! ;-)

Linked to Gooseberry Patch Recipe Roundup
Little House Living's Old Fashioned Recipe Exchange

Butter Cookies

Butter Cookies
3 dozen

½ cup butter
¾ cup sugar
1 egg
¾ teaspoon vanilla extract
1 ¾ cups flour
½ teaspoon baking powder
¼ teaspoon salt

Combine butter, sugar, egg and vanilla. Combine dry ingredients; add and mix well. Cover and chill for 1 hour. Roll out and cut with cookie cutters. Bake at 350° for 10 minutes. Cool for 3 minutes on cookie sheets and then transfer to wire rack to finish cooling.

Linked to Gooseberry Patch Recipe Roundup.

"Home, the spot of earth supremely blest,

A dearer, sweeter spot than all the rest."

~Robert Montgomery

illustration courtesy of www.allposters.com

"Sleepy Hollow Farm" by Charles Benes

Preparing for Ike...

water - check!
matches - check!
batteries - check!
tank of gas - check!
yard picked up - check!
activities cancelled - check!

If there aren't any posts from Heritage Schoolhouse you'll know we've lost power... :-(

Please pray with me for all those in the path of Hurricane Ike.

Cheese Potato Puff

Cheese Potato Puff

4-6 servings

6 potatoes, peeled and quartered
1/2 teaspoon salt, divided
1/2 cup butter
2 cups sharp cheddar cheese, grated
1/2 cup milk
1 egg, beaten
minced chives, optional

Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender. Drain; mash potatoes until smooth. In a large saucepan, cook and stir the butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in egg. Pour into a greased 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired. Enjoy!

Crock Pot Swiss Steak

Swiss Steak
4 servings

½ tablespoon oil
½ cup flour
salt and pepper to taste
1 pound round steak
½ green bell pepper, sliced into rings
½ onions, sliced into rings
1 can crushed tomatoes

Heat oil in a skillet. Mix the flour, salt and pepper. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat. In a slow cooker, place green bell pepper, onion, steak and tomatoes. Add some water to skillet to loosen brown bits; pour over steak. Cover and cook 6 to 8 hours on low. Enjoy!

"I pledge allegiance to the Flag

of the United States of America,

and to the Republic for which it stands;

one Nation under God, indivisible,

with Liberty and Justice for all."

Patriot Day

September 11, 2008

Never forget...

Pico de Gallo

Pico de Gallo
4 servings

1 tomato, chopped
1/2 onion, chopped
1 fresh jalapeno pepper, seeded and diced
juice of 1/2 of 1 lime
handful of fresh cilantro, chopped

Combine all ingredients. Serve with tortilla chips and enjoy!

Guacamole

Guacamole
4 servings

1 large avocado
1 tomato, diced
juice of half of 1 lime
pinch of cumin
pinch garlic salt
pinch of salt

Mash avocado. Add tomato, lime juice and garlic salt. Mix thoroughly. Serve with tortilla chips and enjoy!