Thursday, July 21, 2016

Mom's Potato Salad



This recipe originally posted on May 8, 2014.  In memory of our Mom who passed away on June 5 of this year, and because today is our parents' anniversary, I am reposting this family favorite recipe.  Enjoy!


Hey, you know Julie posted a potato salad recipe back here and explained that we grew up in a different potato salad culture.  I, too, am a potato salad snob.  Mom's recipe trumps all others in my world.  I realize your world may include eggs, or you might like to smash up the spuds.  Whatever floats your boat.  I was feeling nostalgic this Easter and decided to pull out Mom's recipe, much to the delight of my family.  I had no idea they liked it so much!  Guess I will have to make it more often.  So, Moms' recipe in Grandma's retro Pyrex bowl.  Sweet memories.

Ingredients:
5 lbs. potatoes, boiled in salted water & peeled & cubed (love the cubes--it's a texture thing)
1 lg. green bell pepper, chopped
1 small onion chopped
1 tsp. celery seed
3 small jars diced pimiento, drained
1 1/4 cup Miracle Whip (no, not mayo, please.  not for this.)
4 tsp. salt
1/2 tsp. pepper
1 T. apple cider vinegar
1 tsp. prepared mustard


1.  Peel the potatoes, place in large pot and cover with water.  Bring water to boiling and cook until just tender.  No mushy spuds here!  Let cool, then cut into bite-size cubes.  Place in a large serving bowl.
2.  Add the green pepper and pimientos to the cooled spuds (I say spuds a lot.  My first two years in college were spent in Idaho.)
3.  Combine the rest of the ingredients.  Mix well.  This is your dressing.  Add to the...wait for it....spuds and friends.  Toss together gently with rubber spatula to make sure the dressing is evenly distributed.

Source: Pat Brew Recipes.

Thursday, June 23, 2016

Quick Po' Boy Sandwich




Have you ever eaten a Po' Boy sandwich?  I have had one in my entire life.  This past week we spent a few days at the beach and of course had to hit a local seafood joint to get me some shrimp!  I brought the leftovers back to the beach house.  Mostly I just ate the cold shrimp right out of the take-out carton, but one day I was thinking I should be a little more creative.  And here you have another tasty concoction from leftovers...

Ingredients:

Hamburger Bun (or a baguette or other kind of roll of choice)
Leftover shrimp
Lettuce, shredded
Mayo or mustard

Assemble your sandwich and enjoy.  Po' Boys can be made of different kinds of items, so be creative!

Thursday, June 16, 2016

Tomato & Corn Salad




Isn't it fun to be creative with your leftovers?  Recently I served Slow Cooker Roast Beef, garden peas, sweet corn, and mashed potatoes for dinner when two of our missionaries from church joined us for supper.  Comfort food.  Real food.  Surprisingly, there were some leftovers of the vegetables so I used them for sides with my next meal which was a Thrive Express Meal of Fettuccine Alfredo.  (future post, so stay tuned).  I put the peas in with the Fettuccine.  That was yummy.  For the corn, I decided to combine that with some grape tomatoes that I needed to use up and added a few more things to dress it up.  So that is how we get this recipe.

Ingredients:

grape tomatoes, as many as you want
Mozarella cheese, shredded
Red Wine Vinegar
Salt to taste

Combine all ingredients except the salt, and toss.  Taste and then add salt as needed and toss again.
Serve cold.

Sunday, June 5, 2016

Daughters of Our Eternal Father



As busy, stressed, stretched--but continually faithful--women, we sometimes wonder if what we are doing is enough and if we are enough.  The Visiting Teaching message for the month of April assures us that we are each "a beloved spirit...daughter of heavenly parents."  I am glad I get to share this with you today, because in a couple of hours I am going to visit one of the women in my congregation that I have been given stewardship over as a fellow sister in the gospel.

Here is part of the message that particularly inspired me:

“In [the premortal] realm, we learned about our eternal female identity,” said Carole M. Stephens, first counselor in the Relief Society general presidency.
“Our mortal journey to earth did not change those truths.”2
“Your Father in Heaven knows your name and knows your circumstance,” said Elder Jeffrey R. Holland of the Quorum of the Twelve Apostles. “He hears your prayers. He knows your hopes and dreams, including your fears and frustrations.”3
“We each belong to and are needed in the family of God,” said Sister Stephens. “Earthly families all look different. And while we do the best we can to create strong traditional families, membership in the family of God is not contingent upon any kind of status—marital status, parental status, financial status, social status, or even the kind of status we post on social media.”4
Image from LDS.org

Thursday, June 2, 2016

Removing Burnt-on Food from Ceramic Cook Top



You will have to trust me on this one.  I had a yucky, stubborn black, burnt blob--well, in the shape of a blob but by now it just looked like a stain-- on my ceramic cook top.  I have been trying everything to remove that.  Needless to say, the "Ceramic Cook Top Cleaner" didn't do the trick.  Where do you turn to find everything you need to know about everything?  I mean besides Pinterest.  GOOGLE!!  I found a list of possibilities so clicked on one and watched the YouTube video. Yeah, not too crazy about that one.  Clicked on the next one and BINGO. Tried it out. NAILED IT!!!  For real, with stuff I already had at home.  Sure wish I could have thought to take a BEFORE shot, but who knew this would work so well that I would want to share it with the world?

You will need:
Small Dish
Baking soda
Lemon juice

Microfiber cloth

Directions:
1.  Mix a paste of baking soda and water in a small dish.  It should be the consistency of toothpaste.
2.  Spread the paste over the burnt area and allow it to set for about 12 minutes.  Do not allow to sit too long or it will dry out.  Really it will.
3.  Pour a little lemon juice (bottled worked for me!) over the paste and let it fizz to help release tougher stains.
4.  After 12 minutes, gently scrub the area with a soft cloth or plastic scrubber.  Do not use anything abrasive or it will scratch the surface.  Found that out the hard way one time.
5.  Repeat as necessary until food is gone.  GONE I tell you!  So happy right now.

6.  Clean off surface with a wet cloth or paper towel.



Source:  How to Clean Stuff

Monday, May 23, 2016

Baklava Cookies

My first bite of these cookies, warm out of the heaven, was a heavenly experience!  You just gotta eat 'em warm.  They're still good once they've cooled, but warm? Holy Macaroni!--as my 7-year old would say. :)

To learn more about how you can get Thrive ingredients in YOUR kitchen, visit my website.

(This pic was submitted by me to the Thrive Life recipe site and is labelled with my Thrive Life website url.)

Ingredients:
6 tbsp. butter
 3/4 c. THRIVE Powdered Sugar
 5 tbsp. THRIVE Honey Crystals
1 tbsp. water
1 c. almonds or walnuts, finely chopped
 1/2 tsp. Ground Cinnamon
 1 c. butter, softened
 2 tbsp. water
 1 egg
 3 1/3 c. THRIVE Vanilla Sugar Cookie Mix

Directions:
1. In a small saucepan, melt the 6 T. of butter over low heat. Stir in the powdered sugar, honey crystals, and 1 T. of water.
2. Bring to a boil, then remove from heat and add nuts and cinnamon. Set aside to cool for 30 minutes.
3. Preheat oven to 325 degrees. Spray a cookie sheet with nonstick cooking spray.
4. In a mixer, cream the 1 cup of butter for a few minutes until smooth and fluffy. Add in 2 T. water and egg and mix well, scraping down sides part way through.
5. Add in the sugar cookie mix. Mix well, until dough begins to clean the sides of the bowl.
6. Using a 1.25"-diameter cookie scoop, place cookie dough on cookie sheet leaving 2" spacing around each cookie.
7. Bake for 10 minutes.
8. Remove cookie sheet from oven and top each cookie with 1/2 to 1 Tablespoon of the nut mixture.
9. Return cookies to oven and bake for 3 minutes.
10. Allow to cool on the pan for a few minutes, then remove cookies to a wire rack to cool.

To use this recipe without Thrive cookie mix, substitute your own cookie recipe, mix, or dough for the last four ingredients.  To use without Thrive honey crystals, use 4-5 tablespoons of honey.

Thursday, May 19, 2016

Lemon-Guava Pound Cake

My mother-in-law made some yummy cakes, but this one is my favorite because it is so different from other pound cakes.  Her original recipe (a special shout-out to my sister-in-law Gayle for providing the recipe since Verna Mae kept recipes in her head!) is Lemon-Apricot Pound Cake, but one time I had some guava nectar at the house that I needed to use and I thought I would try it with this recipe.  Oh goodness.  So moist and delicious.  I. Can't. Even.

Ingredients:

1/2 cup sugar
1 Duncan Hines Lemon Supreme Cake Mix
3/4 cup coconut oil (or Crisco oil)
1 cup guava nectar (or apricot)
4 eggs

Glaze:

2 cups powdered sugar
juice from 2 lemons*


1.  Mix cake, sugar, oil and nectar together.  Add eggs one at a time.  
2.  Bake in a greased tube or bundt pan at 325 degrees F. for approximately 1 hour.
3.  Mix glaze ingredients and pour over warm cake.

NOTE:  I had no lemons when I made this today, so I substituted a few drops of lemon essential oil, about a tablespoon of leftover guava nectar and enough milk to get the glaze consistency that I needed.  Goodness, that was some tasty stuff!


Source: Verna Smith Jenkins.