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Red & White Chocolate Bark
Easy and a nice holiday presentation.
1 lb. white chocolate
3 oz. red candy melts
Line a 9-by 13-inch cake pan with nonstick foil or parchment paper, leaving a 2-inch overhang on all four sides.
Place the white chocolate in a microwave-safe bowl and melt on medium, stirring every 20 seconds, until smooth (about 80 seconds). Spread into the prepared pan.
In a small microwave-safe bowl, melt the red candy melts on medium, stirring every 20 seconds, until smooth (about 60 seconds). Drop small spoonfuls of the red candy melts onto the white chocolate and using a knife or skewer, swirl the red candy melts through the white chocolate.
Refrigerate the chocolate until set, about 20 minutes. Break into pieces before serving.
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Easy Coffee Cake
Cinnamon, nuts and moist. I have been making this coffee cake recipe for 30 years. So easy.
Batter
2 cups "Jiffy" Baking Mix
3 tablespoons sugar
3/4 cup milk
1 egg, slightly beaten
2 tablespoons shortening, melted
Topping
1 tablespoon "Jiffy" Baking Mix
1/4 cup sugar
2 teaspoons cinnamon
2 tablespoons margarine or butter, softened
1/2 cup chopped nuts
Preheat oven to 350, grease 8" square pan.
Blend together batter ingredients and spread into prepared pan. Combine topping ingredients (I like to combine them in the food processor) and sprinkle over batter. Bake 25-30 minutes. Serve warm.
Recipe Jiffy
Picture NewEngland.com
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Agape Love
When we are filled with agape love, we can walk into a room that's filled with hate, division and hurt and shift the emotional atmosphere.
God, help me to receive Your love daily so I can give it away when I need to most.
Amen
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Happy Thanksgiving!
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Sausage and Herb Stuffing
Spicy Sausage, celery, onions, apples
and dried cranberries make this stuffing sweet and savory.
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
CONVERSATION
Life-giving Water
Wherever I go, I find that people are thirsty.
People have gone through heartache; they've been pushed down by life. They may smile on the outside, but on the inside they're hurting, they're lonely, they're insecure. Many people have wounds from the past, wounds from people saying hurtful, judgmental words about them. You and I have something to offer them. Proverbs 18:4 says, "A person's words can be life-giving water." Our words can help heal the hurts and break the chains that are holding them back. Our words have the power to lift people up, to help them get through a challenge, to push them toward their destiny.
People are thirsty, and we have the water. The Scripture says, "A gentle tongue brings healing" (Proverbs 15:4). When you tell someone, "I love you, and I'm proud of you," you're not just being kind; those are healing words. It might be just a simple word of encouragement or a compliment, such as "I'm praying for you" or "You look great today." It's no big deal to you, but to them it helps heal a wound. It lifts their spirits, causing them to believe in themselves. Just letting people know that you care does more than you imagine. You have the power to put someone on their feet, to keep them from falling into depression, to cause them to pursue their dream.
Somebody needs your healing words today. Why don't you start with your own family? How long has it been since you've told your spouse, "I love you. I'm so glad that you're mine." Don't let strangers compliment your spouse more than you do. Don't let a teacher, a coach or a friend make your child feel more special than you do. Bless your children every day with your words. Tell them how proud you are of them. Tell them what they can become. Remind them that they are made in the image of Almighty God. Call out their seeds of greatness. They have enough people telling them what they can't become. They face all kinds of negative chatter on social media, bullying, people saying hurtful things. When you tell them you love them and are proud of them, that's not just healing the wounds, that's protecting them. That's what helps those hurtful words bounce off of them. Stay on the offensive. Develop this habit of speaking life-giving words over your family.
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Pumpkin-Chocolate Swirl Cake with Chocolate Ganache
I love pumpkin and I love chocolate! What a perfect combo. This was so easy to make,
I'm sure you'll love it.
Cake
1 box Betty Crocker™ SuperMoist™ spice cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1/2 teaspoon pumpkin pie spice
1/3 cup chopped semisweet baking chocolate
2 tablespoons unsweetened baking cocoa
Chocolate Ganache
1/4 cup heavy whipping cream
1/2 cup chopped semisweet baking chocolate
Directions
1 Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
2 In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
3 Pour 1 cup of the batter into the glass measuring cup you used for measuring the water and oil. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.
4 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
5 In microwavable bowl, microwave cream uncovered on High 45 seconds to 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool 5 minutes. Drizzle over cake.
CONVERSATION
Roasted Parsnips and Carrots
This recipe came from Ina Garten, it's an easy one.
2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill orparsley
Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
Ina Garten
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Grateful - Thankful - Blessed
What am I grateful for?
What am I thankful for?
How am I blessed?
These questions I ask myself during the Thanksgiving season, but in reality I should ask myself every week.
Picture Hymns & Verses
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Sausage & Cornbread Stuffed Mushrooms
A little pork sausage, cornbread stuffing packed into a mushroom. Loaded with flavor.
Got breakfast pork sausage, cornbread stuffing mix, and some fresh parsley? That's all you need to make these easy, delicious stuffed mushrooms.
20 large fresh mushrooms (1 lb.), cleaned, stems and gills removed
1/4 lb. breakfast pork sausage
1 cup STOVE TOP Cornbread Stuffing Mix (about 1/2 of 6-oz. pkg.)
1 cup water
2 Tbsp. chopped fresh parsley
Heat oven to 450ºF. Place wire rack on foil-covered rimmed baking sheet. Place mushrooms, cap sides up, on rack. Bake 15 min. Meanwhile, brown sausage in a medium nonstick skillet. Add stuffing mix, water and parsley; mix well. Remove mushrooms from wire rack; drain on paper towel-covered plate. Remove and discard foil (with mushroom liquid) from baking sheet. Spoon sausage mixture into mushrooms. Return to baking sheet (without rack). Bake 10 min. or until heated through.
Make-Ahead Mushrooms can be stuffed ahead of time. Refrigerate up to 4 hours. When ready to serve, bake mushrooms as directed, increasing the final baking time, if needed, until mushrooms are heated through.
How to Use the Remaining Stuffing Mix
Store leftover stuffing mix in an airtight container at room temperature. Then, use to prepare quick and-easy crab cakes. Add 3/4 cup boiling water to remaining stuffing mix in medium bowl; stir just until moistened. Whisk 1 egg in large bowl until blended. Add 1 can (6 oz.) crabmeat, drained and flaked; mix lightly. Stir in the stuffing. Shape into 4 patties. Melt 2 Tbsp. butter in a large skillet. Add patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.
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Easy Apple Tart
Do you like Apple Pie? You'll like Easy Apple Tart. This is one of our all-time favorites from Pampered Chef
Crust
1 package refrigerated pie crust (1 crust)
Filling
2 large Granny Smith apples, peeled, cored and sliced
1 tablespoon butter or margarine, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Glaze
1/3 cup powdered sugar
1 teaspoon milk
Directions:
1. Preheat oven to 400°F. Roll pie crust into a 13-inch circle using Baker's Roller™ on Classic Round Stone.
2. Peel, core and slice apples with Apple Peeler/Corer/Slicer. Cut slices in half. Spread apples evenly in a 12-inch circle. Brush apples with butter using Pastry Brush.
3. Combine sugar, cinnamon and nutmeg; place in Flour/Sugar Shaker. Sprinkle sugar mixture evenly over apples. Fold outside edge over apples.
4. Bake 30-35 minutes or until crust is golden brown. Remove from oven onto Stackable Cooling Rack. Cool 5 minutes.
5. For glaze, combine powdered sugar and milk; stir until smooth. Pour over warm tart. Slice and serve warm.
Yield: 10-12 servings
CONVERSATION
Test are Good Temptations are Bad
Tests are meant to bring out the good. Temptations are meant to bring out the bad. God's intentions for us are always good. Satan's intentions for us are always bad.
The key to becoming "mature and complete, not lacking anything" is to become doers of the Word and not merely hearers. Being a doer doesn't mean we are saved by works; rather, we are saved for works.
Thank You, Lord, for guiding me on this journey of faith. I praise You because You're a good Father who gives good gifts. Grow in me the desire to know You more. May all I say and do bring glory to You.
Amen
CONVERSATION
Cheesy Squash Casserole
Summer Squash, onions & cheese all wrapped up in this casserole. Paula Deen recipe. Family stamp of approval.
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Preheat the oven to 350. Grease a 2-quart casserole dish.
Heat the oil in a skillet. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Paula Deen Recipe
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Baked Winter Squash
This cooking method works well for all types of winter squash. Adding water to the baking dish prevents the bottom of the squash from burning. Substitute maple syrup for the honey, if desired.
2 small butternut squash (about 1 lb. each)
1/4 cup butter
4 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
Cut squash in half lenghwise; remove and discard seeds. Place squash, skin sides down, in a 13x9 inch baking dish. Place 1 tablespoon butter and 1 teaspoon honey in the cavity of each squash half; sprinkle squash evenly with salt and pepper. Add water to baking dish to a depth of 1/4 inch.
Bake, covered at 400 for 30 minutes; uncover and bake 15 more minutes or until squash is tender.
This is a Southern Living recipe and my favorite way to bake squash.
Photo Paula Deen
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Miss One Step and
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Twice Baked Potato Casserole
Twice-baked potatoes in all their cheesy, bacon-loaded goodness as a comforting casserole.
1 pound thin bacon
16 russet potatoes
6 tablespoons canola oil
4 sticks (1 pound) salted butter, plus more for buttering baking dish
2 cups sour cream
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
2 cups whole milk
4 teaspoons seasoned salt
6 green onions, sliced
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Cook the bacon in a saute pan until crispy; let cool and then crumble.
Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
Recipe courtesy of Ree Drummond
CONVERSATION
10-Minute Pumpkin Dip
This after-dinner dessert dip tastes just like pumpkin pie, but even more fun to serve at a party.
One 15-ounce can pure pumpkin puree
2/3 cup packed light brown sugar
3 ounces cream cheese, at room temperature
3/4 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
3/4 cup heavy cream
Ginger snap cookies, for garnish
Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers
Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.
CONVERSATION
Hard Times
In the hard times, we discover our worth. Hard times can make us feel disqualified for ministry ... and sometimes we can even question our faith. But that's a lie Satan tells us. He's always wanting to stamp disqualified on our lives, but God gives us a different label - and that's worthy.
I sometimes fall in that trap believing the lies Satan likes to lead me to believe. But after doing a heart check-up and getting re-focused, I am reminded that God is good. What ever hard time I am going through He will see me through it because His goodness always shines through. xoxo Linda
CONVERSATION
Chicken Piccata
Lemon and white wine flavors this dish. I even add capers to give it a salty punch.
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
CONVERSATION
Better Things Are Ahead
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Welcome to Home Cooking on Poinsettia Drive. Do you like to cook, but don't always know what to cook? Me too, you are in the right place. I post our favorite recipes along with ones that I've added to my recipe box. Items for your kitchen & home, I've got that covered. I share items with Farmhouse Chic Elegance that you can purchase. So please, feel free to indulge. To learn more please visit the "More About Me" page. Blessings, Linda
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4-Piece Clear Turntable Set with Removable Liners
Clear walls make it easy to see what's inside (fill them with spices, sauces, condiments, and more). And with four different sizes, these space-saving bins can easily fit just about anywhere. Did we mention -- the removable antimicrobial liners help kill up to 98.6% of bacteria? Well, they do! Comes in 7 colors.
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