CONVERSATION
Easy Blueberry Tart
I'm a big fan of blueberries. This is so easy and so good for you. Thank you Pillsbury. Fresh blueberries, pie crust so simple. Top it with ice cream or whipped cream.
1 lb fresh blueberries
1 Pillsbury™ refrigerated pie crust, softened as directed on box
ice cream or whipped cream, if desired
Heat the oven to 425°F. Rinse blueberries; spread on tea towel or paper towels and pat to dry.
Unroll pie crust in ungreased 11-inch tart pan; press gently against bottom and side. Add blueberries to pan; spread evenly.
Bake 30 minutes or until crust edge is golden brown. Remove from oven to cooling rack; cool 3 to 5 minutes before cutting into wedges. Serve with ice cream.
Blueberry pie filling can be used instead of the fresh blueberries. Spoon the filling over the crust and bake 30 minutes in the preheated oven.
For a twist on this simple blueberry tart, you can either mix the berries with the grated peel from 1/2 lemon or with 1/2 teaspoon ground cinnamon.
CONVERSATION
Who Can We Trust
Who can we trust in our lives? Is there someone who sticks out as faithful and true? It's impossible in our fallen nature to never let anyone down. But what about God? We know God is supposedly faithful. But what if the circumstances change? What if we mess up or are unfaithful?
Our God is the same today as He was then. He is faithful and true. What He has promised, He will do. Even when we have been unfaithful.
He was faithful then, and He is faithful now. Our God has proven He can be trusted.
- Kayla Ferris
Our God is the same today as He was then. He is faithful and true. What He has promised, He will do. Even when we have been unfaithful.
He was faithful then, and He is faithful now. Our God has proven He can be trusted.
- Kayla Ferris
CONVERSATION
Sour Cream Coffee Cake
Homemade Coffee Cake made with sour cream, cinnamon, brown sugar, walnuts. I think it's time to pour a cup of coffee.
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
2001, Barefoot Contessa
CONVERSATION
The Perfect Place
For me that is so true.
Downtime
Rest
A place to re-group
Peaceful place
With Hubby
With family
This saying comes to mind, "Home is where the heart is."
CONVERSATION
Bolognese Sauce
A simple meat sauce that beats jar sauces.
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
Recipe from Giada De Laurentiis
CONVERSATION
Easy Swedish Meatballs
Super-creamy gravy and tender, tasty meatballs. Shortcuts make this an easy weeknight special.
1-1/2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork
2 eggs, beaten
1 small onion, finely chopped
1-1/4 cups water
1 jar (12 oz.) HEINZ HomeStyle Savory Beef Gravy
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Heat oven to 400°F. Mix meat, stuffing mix, eggs, onions and water just until blended. Shape into 32 meatballs, each about 1 inch in diameter. Place in 2 foil-lined 13x9-inch pans sprayed with cooking spray. Bake 20 min. or until done (160ºF). Mix gravy and sour cream in large saucepan. Add meatballs; stir to evenly coat. Cook on low heat 5 min. or until sauce is heated through, stirring occasionally.
CONVERSATION
Rejection - Protection
Is there something you once wanted so badly, but look back on now with gratitude that God didn’t give you what you wanted?
Yep I've been there a few times in my life.
CONVERSATION
Grandma’s Chocolate Pie
My dear friend Debbie McCollough writes, Linda, this is the pie I made for Super Bowl Sunday and Dale loved it...since I kind of made it up trying to duplicate a pudding I remembered my mom making when I was growing up, I couldn't find anything quite like it out there. Thank you Debbie for sharing, I can't wait to try it, and if Dale loved it I'm sure we all are going to love it. ❤
One 9-inch pie shell
2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 egg yolks
1 12oz can evaporated milk
1 ½ Cups Half and Half
2 tablespoons butter or margarine , softened
1 Tablespoon vanilla extract
1 3/4 cups (12-oz. pkg.) Nestles Semi-sweet chips
1.Bake pie shell; cool. Whisk together milk and eggs in a 2 qt. saucepan. In a bowl stir together sugar, cornstarch, and salt and whisk into milk mixture.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil (it will thicken very quickly). Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool.
3.Refrigerate several hours or until chilled and firm.
4.Garnish with whipped cream or meringue made out of remaining egg whites.
Prep Time: 15 Minutes
Cook Time: 8 Minutes
Yum
CONVERSATION
Baked Salmon with Honey Mustard Sauce
Salmon is one of my favorite fish, but drizzling it with butter, lemon & capers gets a little old some times. I found this topping, sweet and tangy. A nice change to the old stand by.
Four 6- to 7-ounce salmon fillets, skin-on
1/2 cup low-fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons finely chopped chives, plus additional for garnish
Kosher salt and freshly ground white pepper
Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.
CONVERSATION
Andouille Sausage Jambalaya with Shrimp
Spicy Andouille Sausage, Shrimp, Creole seasonings in an awesome onion, celery, bell pepper tomato broth. Just serve over rice.
1 pound andouille sausage, sliced
1 tablespoon canola oil
2 (8-oz.) packages prechopped onion, celery, and bell pepper mix
4 garlic cloves, minced
1 tablespoon Creole seasoning
1 teaspoon dried thyme
2 (14.5-oz.) cans fire-roasted diced tomatoes
2 cups chicken broth
2 (3.5-oz.) packages boil-in-bag rice
1 pound medium-size raw shrimp, peeled and deveined
Chopped fresh parsley
Sliced green onions
Hot sauce (optional)
1. Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.
2. Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.
3. Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.
Note:
Tested with Swanson 100% Natural Chicken Broth.
JANUARY 2016
CONVERSATION
Do Everything
CONVERSATION
I'm back!
I've been away but I'm back now!
Vandenberg Air Force Base, California
Sandy toes
Have a great week.
CONVERSATION
Your Greatest Ministry
Your greatest hurt will probably be your greatest ministry. God doesn't waste anything and is always working things for good...
This quote is from 'You're Loved No Matter What.' With Valentine's Day right around the corner, maybe you know someone who needs the reminder that she is seen and known and dearly loved... or maybe you need that reminder yourself. If so, I'd love for you to click here to learn more about my book. Holley Gerth.
CONVERSATION
Spinach-Stuffed Pork Chops
Spinach, sun-dried tomatoes, goat cheese and cream cheese a creamy mixture of goodness.
1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
Recipe courtesy of
I normally leave out the chicken broth, lemon zest, lemon juice, and mustard.
CONVERSATION
Breakfast Enchiladas
Breakfast or dinner prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.
1 (1-pound) package hot ground pork sausage
2 tablespoons butter or margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.
CONVERSATION
Eating Crappy Food
This has been a big topic in my life lately. A friend became ill recently and a change in eating habits is a must. My friend is not over weight and appears to be quite healthy looking so this has been a shock for everyone. As I listen to the changes they are making and even looking at my own habits I should probably never eat again. The question that kept rolling in my head is "What is safe to eat?" If you start reading what is in your processed foods you will see all the yuck that is tucked away inside of them.
My New Year Resolution is Healthy Choices and choosing healthy food everyday is a big part of it.
So I'll be I swearing off crappy food.
CONVERSATION
Blueberry Coffee Cake Muffins
Blueberries, moist coffee cake muffins. Serve with a cup of hot coffee.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
CONVERSATION
Hold On to Hope
Jesus is always on a mission of life. He wants to bring life to your spirit, life to your dreams, life to your finances, life to your relationships, and every area of your existence. He is always working behind the scenes; He is always out for your good. Things may not always be good, but that just means it isn't over yet. We can hold on to hope today because He who promised is faithful. We can't lose if we don't quit!
The thief in today's Scripture is the enemy, the devil. He will do his best to knock you down and get you to quit. But Scripture says that Jesus has already overcome him and his ability to harm you! The key is, don't give up! You have to keep standing, keep believing, keep praying and keep hoping in God until you see the victory! Don't let your thoughts drift down to the worst case scenario. Instead, set your mind on hope! Speak words of faith. Declare that the answer is on the way. Hold on to hope and watch what God will do in your life!
|
| A Prayer for Today |
| "God, do not allow the enemy to overcome me, but help me to guard my joy, my hope and my victory in Christ, which are wonderful gifts from You in Jesus' name! Amen." "The thief comes only to steal and kill and destroy. I came that they may have life and have it abundantly." (John 10:10, ESV) |
www.joelosteen.com
Picture Pinterest
CONVERSATION
Pampered Chef - Banana Split Brownie Pizza
A drizzle of chocolate, a sprinkling of nuts, fresh berries and bananas all top this spectacular dessert pizza with its brownie crust and pineapple-cream cheese sauce.
1 package (21.5 oz.) brownie mix (plus ingredients to make brownies)
1 package (8 oz.) cream cheese, softened
1 can (8 oz.) crushed pineapple, drained
2 tablespoons sugar
2 bananas, sliced
1 cup strawberries, sliced
1/2 cup nuts, chopped
1/4 cup chocolate ice cream topping
Preheat oven to 375. Prepare brownie mix according to package directions. Cut a circle of Parchment Paper to fit 15" Round Baking Stone. Pour brownie mixture onto parchment paper; spread into 14-inch circle. (Do not bake without parchment paper or batter will run off Baking Stone while baking.) Bake 15-18 minutes or until brownie is set. Do not over bake. Cool completely. Mix cream cheese, pineapple and sugar until blended. Spread cream cheese mixture over brownie. Slice bananas and strawberries. Chop nuts. Arrange fruit over cream cheese mixture; sprinkle with nuts. Drizzle chocolate topping over pizza. Refrigerate. Cut into 16 wedges.
*Do not substitute wax paper for the Parchment Paper in this recipe.
Family favorite. The Pampered Chef Classics Cookbook
CONVERSATION
Strawberry-Pretzel Icebox Pie
Chilled and creamy sweet and salty strawberry pie. What a treat.
2 cups finely crushed pretzel sticks
3/4 cup butter, melted
1/4 cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 (14-oz.) can sweetened condensed milk
1/2 (8-oz.) package cream cheese, softened
4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
2 cups whipping cream, divided
1/3 cup granulated sugar
1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.
4. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.
5. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.
Mary Allen Perry
JUNE 2012
CONVERSATION
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