Supper Menus
May 25th-30th

Monday
cookout at friend's house, taking baked beans
Tuesday
out for supper
Wednesday
jalapeno chicken enchiladas, black beans, guacamole, tortilla chips, sangria punch, pecan sandies
Thursday
tortellini with pasta sauce and fresh grated parmesan cheese, green salad, rustic italian bread
Friday
Mr. H. in the kitchen! bar-b-q ribs, new potatoes, grilled texas toast, tossed salad
Saturday
out for supper

Sergeant York

The Miracle Worker

Calzone Rolls

Calzone Rolls

2 dozen

1 2/3 cups warm water
2 tablespoons nonfat dry milk powder
2 tablespoons sugar
2 tablespoons shortening
1 1/4 teaspoons salt
4 1/2 cups flour
2 1/4 teaspoons active dry yeast
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
1/3 cup pizza sauce
1/2 cup diced pepperoni
1 cup (4 ounces) shredded pizza cheese blend
1/4 cup chopped ripe olives
2 tablespoons fresh grated parmesan cheese

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting. Saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes. Roll each portion into a 16 inch x 10 inch rectangle; spread with pizza sauce. Top with the onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. (Use slicing tip I mention here!) Place slices cut side down in two greased 9 inch round baking pans. Sprinkle with parmesan cheese. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 18-22 minutes or until golden brown. Serve warm and enjoy!

Linked to Gooseberry Patch Recipe Round Up

I've learned the purl stitch!

And it wasn't nearly as hard as I thought it would be. ;-)

Now I just need to learn to properly increase and decrease,

and then...the project possibilities are endless! :-)

Adding the stockinette stitch (knit one row, purl one row)

will add texture and interest to this scarf.

The "Rib It" scarf pattern from Vogue Knitting Beginner Basics

using Lion Brand "Vanna's Choice" yarn in black.

Mother-in-law's poncho

is complete and being put away for Christmas.

I hope she likes it!

And I figured out why I liked the color so much...
it looks pretty much exactly like my Berber carpet! ;-)

Mr. H. in the kitchen!

Mr. H. decided that he wanted to cook dinner tonight.

I was banished from the kitchen and the menu was a secret.

He even went to the grocery store!

Along with his two little helpers, he served a delicious meal,

complete with a lovely centerpiece.

hot and sour soup
grilled beef teriyaki skewers
grilled cinnamon and sugar glazed pineapple
schzewan green beans
baby corn with hot chili sauce
coconut ginger jasmine rice
orange passion fruit and jasmine tea

It was all so yummy!

And spicy, too. Just like I like it!

Thank you Mr. H.
We can't wait for you to take over the kitchen again!

Lattice Corn Pie

Lattice Corn Pie

8 servings

1 cup diced peeled potatoes
1/3 cup milk
2 eggs
2 cups fresh or frozen corn, thawed
1 teaspoon sugar
1/2 teaspoon salt
1 recipe double pie crust

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside. In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended. Line a 9 inch pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Enjoy!

Home Style Green Beans

Home Style Green Beans

6 servings

fresh green beans

1/2 pound bacon

1/2 small onion, diced

1 teaspoon cider vinegar

1 teaspoon dark brown sugar

salt and pepper to taste

Cook beans until tender. Meanwhile fry bacon; remove from pan and crumble. Saute onions in bacon grease and remove with slotted spoon. Drain beans and combine with bacon, onions, vinegar, sugar and seasonings. Cook and toss over low heat. Serve immediately and enjoy!

Linked to Down Home Cookin' Recipe Linkup.

A Simple Garden

at Heritage Schoolhouse

some okra

a few tomato varities

and peppers, bell

and sweet

"The kiss of the sun for pardon,
The song of the birds for mirth,
One is nearer God's heart in a garden
Than anywhere else on earth."

~Dorothy Frances Gurney, "Garden Thoughts"

“We are too fond of our own will.
We want to be doing what we fancy mighty things;
but the great point is, to do small things,
when called to them, in a right spirit.”

~ R. Cecil

“He that is faithful in that which is least is faithful also in much…”
Luke 16:10 KJV

From “Daily Strength for Daily Needs” by Mary W. Tileston, 1891

illustration courtesy of www.allposters.com
"The White Farm House" by Judy Richardson

Creamed Filled Cupcakes

Cream Filled Cupcakes

(from Taste of Home magazine)

2 dozen

1 package (18-1/4 ounces) devil's food cake mix
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounce) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
for frosting
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream

Prepare and bake cupcakes according to package directions for cupcakes. Cool for 5 minutes before removing to wire racks to cool completely. For filling, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; add the salt mixture. Cut a small hole in the corner of pastry or plastic bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. In a heavy saucepan, melt the chocolate chips with cream; stir until smooth. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator and enjoy!

Kinda like a hostess cupcake and fun to make!

I also wanted to mention that to save time, this would easily lend itself to a "hostess cupcake" cake. Instead of 24 cupcakes, make 4, 8-inch layer cakes, spread the cream filling between each layer and pour frosting over cake. Quick!

Bacon Cheeseburger Buns

Bacon Cheeseburger Buns

2 dozen

2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water
2/3 cup warm milk
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups flour
for filling
1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
ketchup, mustard, or bbq, optional

Dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal. Place 2 inches apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup, mustard, or bbq sauce if desired. Add a side of french fries and enjoy!

I halved this recipe for my family of four and we still have six buns leftover for lunch tomorrow. My son loved these - as I knew he would! ;-)

Honey and Spice Banana Muffins

Honey and Spice Banana Muffins

(from the back of my Bran Flakes box)

1 dozen

1 cup bran flakes cereal

1/4 cup milk

1/2 cup honey

1/4 cup butter, melted

2/3 cup mashed ripe banana

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Heat oven to 375°. Soak cereal in milk for 5 minutes. Meanwhile, combine remaining ingredients, then add cereal mixture. Spoon into greased or paper-lined muffin cups. Bake for 20-25 minutes, or until done. Cool 5 minutes; remove from pan and enjoy!

Mmmm! :-)

Supper Menus
May 18th-23rd

Monday
angel hair pasta with marinara and italian chicken, green salad, garlic bread
Tuesday
bacon cheeseburger buns, french fries, baked beans, cream filled cupcakes
Wednesday
out for supper
Thursday
fried chicken, home style green beans, lattice corn pie, sliced tomatoes
Friday
Mr. H. in the Kitchen!
Saturday
calzone rolls, salad greens with italian dressing

Enjoying the beauty of God's creation...

...at a Bible class campout.

I Won! :-)

A while back, I linked up at Kelli's for Paper Crafting Wednesday with my Welcome Spring banner. Kelli drew my name from among the participants to receive one of her card making kits! I received it in the mail yesterday - thank you so much Kelli! :-)

The kit will make a beautiful card! :-)

Kelli is a very talented and inspiring paper crafter! Visit her blog to join in Paper Crafting Wednesdays and please stop by her etsy shop - you'll find the cutest things! :-)

Salad Greens and Creamy Sweet Dressing

Salad Greens and Creamy Sweet Dressing
(from Taste of Home's Simple and Delicious magazine)
4 servings

1/4 cup sugar
1/4 cup sour cream
6 tablespoons sliced green onions (I used 1 tablespoon)
2 tablespoons cider vinegar
4 cups mixed salad greens (I used Fresh Express Sweet Tender Greens "Baby Butter and Crisp Tango Lettuces" - perfect for this salad!)

Place sugar, sour cream, onions, and vinegar in a jar with a tight fitting lid; shake well. Drizzle greens with dressing and serve. (I removed the onions before serving, and just poured the sweet dressing on the salad - still had plenty of onion taste.) Enjoy!

Loved, loved, loved this! I didn't realize when I was making it that it was going to taste just like one of my favorite bottled dressings - Ken's Steak House "Sweet Vidalia Onion". Oh, so good! The family had their servings and I finished off the bowl! ;-)

Cheddar Bay Biscuits

What happens when you remember at 4:30 that you forgot to start the dough for the yeast dinner rolls? You hop online and find a recipe for Red Lobster's Cheddar Bay Biscuits!

Cheddar Bay Biscuits
(from Top Secret Restaurant Recipes 2 by Todd Wilbur)
1 dozen

2 ½ cups baking mix
¾ cup cold whole milk
4 tablespoons cold butter
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
to brush on top
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder (I skipped this, so they wouldn't be too garlic-y)
pinch salt

Combine biscuit mix with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet. Bake at 400° for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt 2 tablespoons butter. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Enjoy!

French's Crunchy Onion Chicken
4 servings

2 cups French's french fried onions* (way too much in my opinion!)
2 tablespoons flour
4 boneless skinless chicken breasts
1 egg, beaten

Crush fried onions with flour in plastic bag. Dip chicken into egg, then coat in onion crumbs. Bake at 400° for 20 minutes or until cooked through.

*Warning! Warning! Onion overload! ;-) This was tasty, but way too much onion. Maybe one cup onions, one cup flour? That might still be too much. Maybe half a cup onions, half a cup flour and one cup bread crumbs - that could be just right!