KITCHEN & COOKING TIPS – Page 8 – Chasing MY Life WHEREVER it Leads Me

Pineapple Fudge, Hot Broccoli Dip & Baked Potato Cheese Sauce

Favorite Ingredient Friday is hosted by Overwhelmed with Joy
Vintage Recipe Thursday is hosted by Joy of desserts

Trista over at Southern Fried Mama hosts Tasty Thursday

PINEAPPLE FUDGE
1 cup evaporated milk
3 cups sugar
2 tablespoons butter
1 cup crushed pineapple, drained well
2 teaspoons lemon juice

Combine the milk, sugar and butter. Bring to a boil.
Add pineapple and cook to 236 degrees (about 25 minutes), stirring constantly to prevent burning.
Cool.
Add lemon juice and beat until crystallization begins.
Pour into a greased pan and mark into squares.

HOT BROCCOLI DIP
2 medium stalks of broccoli, finely chopped
1 small Vidalia onion, chopped
1 8 ounce package of cream cheese, softened
1 can cream of mushroom soup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon tobasco sauce
1/4 teaspoon garlic powder
1 tablespoon water

In a microwave safe bowl mix the broccoli, onion and water together. Microwave for 5 minutes or until tender.
Blend together remaining ingredients until smooth.
Add to broccoli mixture.
Serve warm with crackers.

BAKED POTATO CHEESE SAUCE
1/2 cup sour cream
1/4 cup butter, melted
1 cup shredded sharp cheese
2 tablespoons green onions, chopped
1/2 teaspoon salt

Mix together until smooth.
Serve warm.

Vintage Recipe Thursday seems like a good place to offer you this list of can numbers and their size. Many old recipes call for an ingredient by the can size. I found these conversions in some vintage cook books. Many of my grandma’s old recipes called for a specific dollar amount of an ingredient. I wish I had a conversion table for 5 cents of hamburger or 10 cents of pork chops. I had to go to the library and try and convert from old grocery ads based on the approximate year.

No. 1 can = 1 1/3 cups
No. 1 tall = 2 cups
No. 2 can = 2 2/3 cups
No. 2 1/2 can = 3 3/5 cups
No. 3 can = 4 cups
No. 10 can = 12-13 cups
No. 303 = 2 cups

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COMMON COOKING TERMS DEFINED

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

AU JUS = with natural gravy
AU GRATIN = covered with cheese or crumbs (or both) and baked
ASPIC = savory jelly made from stock or tomato juice with gelatin
BASTE = to moisten food while baking with pan juices
BISQUE = a white soup base
CAFE AU LAIT = equal parts coffee and milk
CREAM = to mix butter (or shortening) in a bowl until soft and light
FRAPPE = partly frozen
FRICASSEE = a dish of any boiled meat served in a rich milk sauce
JULIENNE = cut into fine strips or strings
PIQUANT = a sharp sauce
PUREE = food boiled to a pulp and put through a sieve
SCALD = to heat milk product until a ‘scum’ forms over top (196 degrees, but NOT boiling)

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Weights and Measures every cook should know

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
16 tablespoons = 1 cup
Pinch or dash = less than 1/8 teaspoon
2 cups liquid = 1 pound
1 cup = 1/2 pint
2 pints = 1 quart
4 quarts = 1 gallon
1 cup honey = 1 1/4 cups sugar + 1/4 cup water
1 ounce unsweetened chocolate = 3 tablespoons cocoa +1 tablespoon butter
4 cups flour = 1 pound
4 tablespoons cocoa = 1 ounce
1 pound raw meat = 3 cups diced, cooked meat (I struggled with this one despite what the chart said, but Alice is right – this is ONLY an approximation!!)

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Everything you always wanted to know about CHOCOLATE, but were afraid to ask…

Joy at Joy of Desserts is hosting a Chocolate Round-up on April 20th. Be sure and join us. IFor all you CHOCAHOLICS out there I thought I would run this informative post on everything you every wanted to know about chocolate, but were afraid to ask and really need to know!

CHOCOLATE DICTIONARY with some definitions from WIKIPEDIA

BITTERSWEET CHOCOLATE is chocolate liquor (or unsweetened chocolate) to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Bittersweet and semisweet chocolates are sometimes referred to as ‘couverture’ (chocolate that contains at least 32 percent cocoa butter); many brands now print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained. The rule is that the higher the percentage of cocoa, the less sweet the chocolate will be.
COCOA POWDER There are two types of unsweetened baking cocoa available: natural cocoa (like the sort produced by Hershey’s and Nestlé using the Broma process), and Dutch-process cocoa (such as the Hershey’s European Style Cocoa and the Droste brand). Both are made by pulverising partially defatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is light in colour and somewhat acidic with a strong chocolate flavour. Natural cocoa is commonly used in recipes which call for baking soda. Because baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking. Dutch-process cocoa is processed with alkali to neutralise its natural acidity. Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa. Dutch-process cocoa is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. Unfortunately, Dutch processing destroys most of the flavonoids present in cocoa.
DARK CHOCOLATE is produced by adding fat and sugar to cacao. It is chocolate without milk as an additive. It is sometimes called “plain chocolate”. The U.S. Government has no definition for dark chocolate, only “sweet chocolate”, which requires a 15% concentration of chocolate liquor. Sweet chocolate is not necessarily dark chocolate as there is no restriction of milk in it. European rules specify a minimum of 35% cocoa solids.
MILK CHOCOLATE is chocolate with milk powder or condensed milk added. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. In the 1870s, Swiss confectioner Daniel Peter invented the process of solidifying milk chocolate using condensed milk, which was invented by Henri Nestlé in the 1800’s. Hershey process milk chocolate, invented by Milton S. Hershey, founder of The Hershey Company , is able to be produced more economically, by being less sensitive to freshness of the milk. Although the process is still a trade secret, experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, “tangy” taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.
SEMI-SWEET CHOCOLATE is often used for cooking purposes. It is a dark chocolate with a low (typically half) sugar content.
SWEET COOKING CHOCOLATE aka GERMAN CHOCOLATE is similar to semi-sweet chocolate, but it contains a higher proportion of sugar and is used primarily for baking.
UNSWEETENED CHOCOLATE is pure chocolate liquor, also known as bitter or baking chocolate, mixed with some form of fat to produce a solid substance. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavour. With the addition of sugar, however, it is used as the base for cakes, brownies, confections, and cookies.
WHITE CHOCOLATE is a confection based on sugar and fat (either cocoa butter or vegetable oils) without the cocoa solids.

CHOCOLATE HANDLING TIPS

Chocolate will burn easily so be careful not to use high heat. Using a double boiler is almost always the best way. It is always advisable to chop or grate chocolate before melting. If chocolate becomes dry and grainy, it can be rescued by adding 1 tablespoon of real butter per pound of chocolate to make it fluid again.
Be sure to use dry utensils. Even a drop of water can cause your chocolate to thicken into a stiff mass. Once again it can be rescued though with the butter.
Unsweetened chocolate will liquefy when melted while semi-sweet and milk chocolates will hold their shapes until you stir them.
When melting chocolate in the microwave, make sure to do it in small amounts of time on medium heat, stirring each time until desired thickness is reached. Chocolate will burn very fast in the microwave.

COMMON CHOCOLATE MEASUREMENTS

2 ounces chocolate chips = 1/3 cup
3 ounces chocolate chips = 1/2 cup
4 ounces chocolate chips = 2/3 cup
6 ounces chocolate chips = 1 cup
1 pound unsweetened cocoa powder = 4 cups unsweetened cocoa powder

CHOCOLATE SUBSTITUTIONS

1 ounce unsweetened chocolate = 3 tablespoons cocoa + 1 teaspoon butter
1 cup (6 ounces) semi-sweet chocolate chips = 2 ounces unsweetened chocolate + 7 tablespoons sugar + 2 tablespoons butter

STORING CHOCOLATE
Make sure to store chocolate tightly wrapped in a cool and dry place., 60-78 degrees. Try not to store your chocolate in the refrigerator unless you live in an unusually warm climate and really have to. Chocolate will absorb other odors so if you do need to refrigerate it, be sure to wrap it very tightly. If exposed to the cold and moisture the chocolate will oxidize and separate leaving a dry and grainy substance with a gray layer. If the chocolate becomes too warm, the cocoa butter will melt and rise to the surface forming an oxidated layer. When you melt it, it will reconstitute and return to the normal color.

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Cleaning the Fridge Soup

I love this soup! I make it whenever I clean the refrigerator. I start with all the vegetables that are on then wilting side. You’ll notice the tomatoes are a bit wrinkly and the lettuce is limp. I clean all the outsides and trim the edges and then put them all in the pressure cooker with 3 cups of homemade chicken broth. When the rocker starts, I let it go for 10 minutes and then let it cool naturally. I’ll use whatever I have, fruit included, last time there was also a banana, apple and kiwi in the mix.

After it cools I open it and drain the broth out through a colander Then I mash all of the vegetables and and let them drain through the colander for a few minutes also.

I add 1 tablespoon of sea salt and 1 teaspoon of white pepper to the broth and a 2 1/2 pound chuck roast to the broth. I start the pressure cooker again and when it starts rocking let it rock for 20-25 minutes this time. I let it cool down naturally again.

I mix the vegetables back in and add 2 cups dry pasta and let it simmer for an hour.

You haven’t wasted anything because it’s wilted and you have a super tasty soup. It makes 8 servings.

Head over and say hi to Katie @ A Listmaker’s Life for more great soup recipes!

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Chicken Florentine aka Spinach Stuffed Chicken Breasts ~ Simply Delicious Sunday

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn’t the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn’t like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I’m a little sneaky and they’re in there, but just not so he can tell. One son doesn’t like tomato pieces, but loves tomato sauce, his old girlfriend won’t eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

This recipe has been floating around so long in the box of scraps that I have no idea where it originated which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.

This is the start of tonight’s dinner so I’ll post the finished picture in a few hours.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2 teaspoons minced garlic, jar
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten

Preheat oven to 425 degrees.
Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
Drain well.
Combine cream cheese, flour and spinach mix until well blended and set aside.
Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
Divide the spinach mixture equally between the chicken breasts.
Carefully roll each chicken breast.
Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
Bake for 30 minutes or until golden brown in color and juices are clear.

*I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
** You can use frozen chopped, but it must be drained well and then drained a few more times until dry!!

If you like to play along, please add a link to this post on your post and sign Mr. Linky. Be sure to include your recipe in parenthesis following your name. Thanks and have fun.

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Apple Maple Cake w/ Caramel & Mocha sauces

APPLE MAPLE CAKE

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
pinch salt
1 large grated Granny Smith apple
1/3 cup golden raisins
lemon juice
1 1/4 cup maple syrup
4 tablespoons butter, softened
3 Jumbo eggs
1/2 cup milk
1/3 cup minced walnuts

Preheat oven to 350 degrees.
Spray a 10 inch round or square with PURE.
Sift flour, baking powder, ginger, cinnamon and salt in a bowl and set aside.
Peel, core and grate apple. Douse lightly with lemon juice and set aside.
In a large bowl (I use my Kitchen Aid stand mixer, but it can be done just as easily with a hand mixer) cream the butter until smooth. Add the maple syrup slowly and beat until smooth. Add the eggs, one at a time, and beat until the batter is smooth and fluffy (3-5 minutes)
Gradually add in both the flour mixture and the milk and beat until smooth.
Mix in the walnuts.
Fold in the grated apple and raisins.
Bake until golden and cake tester comes out clean (40-45 minutes)
Cool 10-15 minutes before removing from pan.

For a truly decadent cake I like to top it with fresh banana slices and drizzle hot caramel sauce over it just before serving. For an even more decadent flavor drizzle some fresh hot fudge sauce too!

If you really like bananas on everything,
check out my recipe for Black Bottom Banana Cream Pie.

CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
Remove from the heat and carefully fold in the cream mixture.
Cook over medium heat stirring frequently until caramel is bubbling.
Serve warm.
Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE

1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
Bring to a low boil.
Remove from heat and whisk in the chocolate until smooth.
Gradually add the coffee and rum until desired flavor and consistency is reached.
Serve warm.
Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
Microwave20-30 seconds to soften refrigerated caramel before serving.

originally posted 3-23-08

Pepper Steak Soup, Basic White Cake & Blackberry Buttercream Frosting

PEPPER STEAK SOUP
1-2 tablespoons light olive oil
1 pound round steak, trimmed of fat and cut into 1 inch slices
1 medium onion, chopped
1 red pepper, sliced into thin strips
1/2 green pepper
1 cup long grain rice
1/3 cup soy sauce
2 teaspoons minced garlic (jar)
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon brown sugar
1 can diced tomatoes with juice
1 tablespoon Better than Bouillon Beef Base
6 cups hot water

In a large skillet heat olive oil
When hot, brown the beef chunks, drain and transfer to the slow cooker.
Add rice.
In the same pan saute the onions until tender.
Add the tomatoes with juice, brown sugar, salt, pepper, garlic and soy sauce.
Bring to a slow boil.
Pour over beef.
Reduce the heat to low and cook 3-4 hours until beef is tender.
Add pepper slices.
Cook 1 more hour.

BASIC WHITE CAKE
1 cup white sugar
1/2 cup butter
2 JUMBO eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon maple extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup whole milk

Preheat oven to 350 degrees.
Grease and flour a 9×9 inch BUNDT pan.
In a medium bowl, cream the butter.
Add sugar and cream again.
Add the eggs, one at a time, beating until well blended.
Add in the vanilla and maple extracts.
Sift together the flour and baking powder.
Add to the creamed mixture and mix well.
Blend in the milk until batter is smooth.
Pour into the prepared pan.
Bake for 30 to 40 minutes.
Cake is done when it springs back to the touch.

BLACKBERRY BUTTER CREAM ICING
1/2 cup softened butter
1/2 teaspoon blackberry extract
1/8 cup blackberry jam
2 cups powdered sugar
1 +/- tablespoons milk

With a hand mixer beat jam until VERY smooth, set aside
The beat the softened butter until smooth
Add the blackberry extract and beat smooth
Gradually add the sugar, adding the 1st tablespoon of milk midway
After adding all sugar beat until creamy adding a dash more milk if necessary

Homemaking Tip I’m Sharing:

After you fold your load of laundry use the dryer sheet to clean the dust off your TV screen.
Mount a hook on the wall above your enclosure to hang the caddy from. Do not use shower caddies directly on the shower head bar. They really won’t hold the weight and might break off in the wall, which is what had happened here and then they ‘repaired’ it with a piece of clothing and left it to mold.

I participate in the memes: Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom, and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding new recipes!

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Release the CookBooks

Laura of I’m an Organizing Junkie ran a post last week about Releasing the Cook Books that met with a bit of adversity, quite a bit actually. I’ve thought about this all week and read the comments pro and con and then finally decided to put my 2 cents in.

My brother gives me a specialty cookbook ever year for my birthday and Christmas. I also have the all the generational family hand me downs as well as my impulse buys from bookstores and all the cookbooklets from the different manufacturers over the years that I have collected from antique stores, etc… you get the picture, I have a ton of cook books. Anyway, the first thing I do when I get a new cookbook is sit down, read it from cover to cover and use one of those little 3M tabs to mark the ones I want to try and/or modify (I have a color code system that also includes the category “MUST TRY YESTERDAY” because it is so alluring). Once I have tried and or modified a recipe and decided if it is a keeper or not I then either post it to my blog or into my computer cookbook. I then ‘recycle’ the cookbook through a pay it forward or VFW rummage sale. I do have those pretty ones that are wonderful references that will never leave my bookshelf, which is vast, but you CAN’T keep them all and why would you want to if you don’t use them?? So, after that long wind, I agree with you Laura! I’m extremely organized and one of the best ways of accomplishing that is to simplify! I am saying it with you, Laura RELEASE THE COOKBOOKS!

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Secret Ham glaze, Southwestern Chicken Enchilada Corn Chowder & Sparkling Pink Cake and a tip for Tuesday

From the Kitchen & New Recipes I’m sharing:

SPECIAL SECRET HAM GLAZE
1 cup molasses
3 cups packed brown sugar
1 bottle root beer
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
7-10 pound ham, spiral cut.

Blend together all ingredients (except ham).
Place ham in a shallow roasting pan.
Coat ham with glaze.
Cover and allow to sit 48 hours in refrigerator.
Bring to room temperature before baking.
Wrap tightly with foil.
Bake at 200 degrees for 6-7 hours until done.
Unwrap and baste once an hour making sure to get glaze between the layers.
Unwrap, increase heat to 450 degrees and bake another 15 minutes for a crisp skin.

SOUTHWEST CHICKEN ENCHILADA CORN CHOWDER
3 tablespoons butter
1 medium Vidalia onion, chopped
3 cups shredded chicken*
3 cups Green Giant frozen shoepeg corn
4 cups water
1 teaspoon Better than Bouillon Chicken Base
1/2 teaspoon sea salt
1/2 teaspoon white pepper
10 ounce can Old El Paso Red Enchilada sauce
1 cup long grain rice
2 cups heavy cream

In slow cooker whisk together the water, enchilada sauce, bouillon, salt and pepper.
Melt butter and saute onion until translucent. Transfer to slow cooker.
Add chicken pieces and corn.
Cook on low 3 hours.
Add rice and cook 3 more hours.
Add cream and heat through.

*On Tuesdays, my local grocer offers rotisserie chickens 2 for the price of 1. This is when I buy them. I tear off all the meat and boil the carcasses, skin and fat to make my own broth. I store the chicken in 3 cups measures – perfect for just about everything, and then freeze them for soups and casseroles.

SPARKLING PINK CAKE

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon sea salt
3/4 cup unsalted butter. softened
6 large egg whites
1 cup sparkling apple cider
FILLING
4 tablespoons unsalted butter, softened
16 large marshmallows
1/2 cup raspberry jam
FROSTING
1 1/4 cups unsalted butter, softened
3 cups powdered sugar
2 tablespoons sparkling apple cider
1/4 teaspoon red food color
1/2 teaspoon sea salt

Preheat oven to 350 degrees.
Grease and flour 2-9 inch round pans.
Sift flour, baking powder and salt.
Beat butter until creamy. Add sugar and beat until fluffy (about 1 minute).
Add the egg whites and mix on high until light and fluffy (about 1 minute).
Gradually add half of the dry ingredients until well blended.
Add sparkling apple juice and mix until well blended.
Add remaining dry ingredients until well blended.
Pour into prepared pans and bake for 25 minutes or until tester comes out clean from center.
Cool in pans, on wire rack for 10 minutes.
Remove from pans and continue cooling on wire rack.
While cakes cool prepare filling. In a double boiler melt butter.
Add marshmallows and stir until mixture is consistent.
Set aside to cool to room temperature.
While filling is cooling, prepare the frosting.
Beat sugar until fluffy.
Add powdered sugar gradually.
Add the sparkling cider, food color and salt. Mix on high until creamy and fluffy.
Place 1st cake on a cake plate. If you want to be really creative you can slice each of these cakes in half to create a total of 4 layers.
Stir raspberry jam into marshmallow cream and layer on top of first cake.
Place second cake on top of filling.
Ice.
Enjoy

Homemaking Tip I’m Sharing:

Using mineral oil on your wooden kitchen utensils will extend their life.

hosted by Misty at Camera Critters

Now many of you have suggested that I need to throw those 2 lazy bones above a bone or a ball. Well I thought this week I would show you just how spoiled these 2 are. These are their “INDOOR” toys. They have 1/2 again as many “OUTSIDE” toys. So it really is their choice to be lazy.

Mellow Yellow Monday is hosted by Drowsey Monkey

Devotionals, Scripture Reading, Key Verses:
Psalm 23 explained
The Lord is my Shepherd = That’s Relationship!
I shall not want = That’s Supply!
He maketh me to lie down in green pastures = That’s Rest!
He leadeth me beside the still waters = That’s Refreshment!
He restoreth my soul = That’s Healing!
He leadeth me in the paths of righteousness = That’s Guidance!
For His name sake = That’s Purpose!
Yea, though I walk through the valley of t he shadow of death = That’s Testing!
I will fear no evil = That’s Protection!
For Thou art with me = That’s Faithfulness!
Thy rod and Thy staff they comfort me = That’s Discipline!
Thou preparest a table before me in the presence of mine enemies = That’s Hope!
Thou annointest my head with oil = That’s Consecration!
My cup runneth over = That’s Abundance!
Surely goodness and mercy shall follow me all the days of my life = That’s Blessing !
And I will dwell in the house of the Lord = That’s Security!
Forever = That’s Eternity!

What is most valuable, is not what we have in our lives, but WHO we have in our lives!
‘ Do not ask the Lord to Guide your Footsteps if you are not willing to move your Feet’

I participate in the memes: Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Slow Cooking Thursday, Homemaker MOnday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom

, and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding new recipes! Camera Critters is hosted by Misty and Mellow Yellow Monday is hosted by Drowsey Monkey.

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Homemaker Monday and Tempting Tuesday

Sandra at the Diary of a Stay at Home Mom has started her own Happy Homemaker Monday as a way of tying everything all together. I love it – a virtual accounting of the week. I have been wanting to simplify many of the memes I do and this is where I’m going to start. I’m anything but a simple woman, but really do need to simplify my life! So I’m combining many memes into the same post as a way to organize my week.

Homemaker Mondays is hosted by Robyn at 11th Heaven’s Homemaking Haven Making a Happy Home Monday is hosted by LL at As for me and my house… Tempt My Tummy Tuesday is hosted by Lisa at Blessed with Grace Tips on Tuesday is hosted by Sandra at Diary of a Stay at Home Mom

Outside my window: It’s snowing and predicted to snow again tomorrow so I know the day will dawn gray and cold.

On my bedside table/what I’m reading: The Art of Mending by Elizabeth Berg which I’m hoping to finish tonight.

From the Kitchen: World Peace Cookies (salted chocolate) tomorrow for Tuesdays with Dorie and lots of leftovers

Homemaking Tip I’m Sharing: Using mineral oil on your wooden kitchen utensils will extend their life.

On the menu for tonight: CORN (clean out refrigerator night)

New Recipe I’m sharing:
CREAMY STUFFED SHREDDED POTATO CASSEROLE
6 medium Yukon gold potatoes
2 cups sour cream
1 1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon minced garlic, jar
1 large bunch green onions, minced
6 tablespoons butter
2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees.
Boil the potatoes in their skins the day before or early in the morning of the day you want to make this casserole and refrigerate them.
Melt butter in double boiler.
Add cheese and blend until melted.
Add sour cream, onions,garlic, salt and pepper. Blend well and remove from heat.
Peel the potatoes.
Grate the potatoes and toss with the cheese mixture.
Lightly spray an 8×8 or 9×9 casserole with PURE.
Pour mixture into casserole.
Bake 45 minutes.

This recipe can be made ahead and baked when needed.

Around the House/On my To Do List: Working on the kitchen and all the touch up paint around the house.

What I’m creating: A finished home so we can move forward with our lives and an apron for a swap this week.

In the craft basket: Perpetually sooooooooooo many UFO’s and sketches for stained glass pieces that I hope to get to soon.

Looking forward to: SPRING (I’m counting on Punxsatawney Phil this morning) and our upcoming Family Reunion

I am thinking & hoping: That I really need a break from the work around here for a few days, but it’s always here staring at me!

Favorite Blog Post of the week: I wish I had had time to do blog reading this week, but I intend to get caught up soon. Bear with me, I’m still working on it.

Favorite photo from last week:

From the learning room: Nothing new this week.

Lesson learned the past few days: Don’t take anything for granted. Life is short and precious and cannot be relived.

I am Thankful for: The light at the end of the tunnel being turned on.

On my Prayer List: Our country as we move into a new regime.
Devotionals, Scripture Reading, Key Verses: Proverbs 8:20-23
I lead in the way of righteousness, in the midst of the paths of judgment: That I may cause those that love me to inherit substance; and I will fill their treasures. The LORD possessed me in the beginning of his way, before his works of old. I was set up from everlasting, from the beginning, or ever the earth was.

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Homemaking Monday & Tempting Tuesday ~ Tuna Melts TOO

TUNA MELTS TOO
2 small cans solid white albacore tuna
5 green onions, minced
4 large sweet pickles, chopped small
1 tablespoon lemon juice
salt & pepper
1 soup spoon full of mayonnaise
sharp or colby cheddar cheese
sourdough bread
2-3 tablespoons butter

Mix together the onions, pickles, lemon juice, salt and pepper
Add tuna and mix well
Add just enough mayo to hold it all together
Melt butter on grill
Lay all slices of bread on grill
On half place your cheese slices
On the other half spread your tuna
When cheese is soft assemble sandwiches
Brown both sides real well

TIP: By melting the butter on the pan you get better coverage on your bread while actually using less butter.

I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Category: KITCHEN & COOKING TIPS