Kenny Rogers Corn Muffins

                         

 

Kenny Rogers Corn Muffins

 

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 eggs

1/2 tsp. salt

1 1/2  cups flour

3/4 cup cornmeal (I grind my own cornmeal in my wheat grinder, I use popcorn and it is great)

1/2 tsp. baking powder

1/2 cup milk

3/4 cup tender corn (optional)

 

Cream together butter, sugar, honey, eggs, and salt in a large bowl.  Add dry ingredients and blend thoroughly.  Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.  Pour into greased 8 or 9 inch pan or 12 cup muffin pan.  Bake at 400 degrees for 20-25 minutes or till golden brown.

 

 



Reuben Pigs in a Blanket

 

 

 

I needed to make Super Bowl food like I needed another hole in the head.  This wreaks havoc on trying to lose weight, but man, this stuff is yummy.  I got this recipe from Our Best Bites and it was a favorite at my house.  My husband said I hit a home run with the pairings this year.  Well, it wasn't in football terminology, but it was appreciated.  My grandsons even liked it--of course, they had to pull the pig out of the blanket.  Purists...

 

Do you see that square-ish little part of a sandwich in the bottom right corner?  Yeah, that one.  Future post.  Stay tuned!

Ingredients:

8 all-beef hot dogs (Oscar Mayer has some great choices here)

2 cans refrigerated crescent roll dough

1 cup shredded Swiss cheese

1 cup sauerkraut, well-drained (about a 15-oz. can--I used the Bavarian style with the caraway seeds)

1 large egg, lightly beaten

1.  Preheat oven to 375 degrees.

 

2.  Cut the hot dogs in half, cross-wise. 

3.  Divide the crescent rolls at the perforations.

4.  On the wide end (opposite of the pointy end) of the crescent roll dough, place 1 tablespoon drained sauerkraut, 1 tablespoon of the Swiss cheese, and a hot dog half.  Roll it up, being careful to tuck in the edges to hold things in.  Place on lined baking sheet; repeat with the rest of the dough.

5.  Brush the beaten egg over the tops of each "pig" and bake for 12-15 minutes, until golden brown.

6.  Makes 16 wrapped up piggies.

7.  I served these with Thousand Island Dressing and Spicy Brown mustard for dipping. OBB also suggests Creole mustard.

Source:  www.ourbestbites.com

Chicken Cordon Bleu

    Pinterest strikes again! This was a gem of a find. Delicious, and not too complicated, although it looks and tastes like it. My kids even gobbled it up! (Always a big endorsement around here).

Chicken Cordon Bleu

Ingredients:

• 3 boneless, skinless chicken breasts, cut in half (like you’re butterflying, but finish the cut)
• 12 slices deli ham
• 1 cup Panko bread crumbs
• 2 tablespoons melted butter
• 6 slices Swiss or Provolone cheese

Parmesan-Dijon Cream Sauce:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• ½ cup chicken broth
• ½ tablespoon Dijon mustard (more if you like a strong mustard flavor)
• ¾ teaspoon Worcestershire sauce
• ½ cup finely grated Parmesan cheese
• Parsley, for garnish
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350 degrees F. Coat a 9″ x 13″ baking dish with non-stick cooking spray.
2. In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
3. Lay all of the chicken breast halves in a single layer in the bottom of your baking dish. Top each breast with two slices of ham and 1 slice of cheese, so that the entire breast is covered. Sprinkle buttered bread crumbs over the top of the chicken.
4. Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown. You may want to broil the chicken for a minute or two to really brown the bread crumbs.
5. While the chicken is cooking, melt butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk and chicken broth while whisking constantly, make sure there are no clumps. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese, until the cheese is melted. Season sauce with salt and pepper. Keep the sauce warm.
6. Remove chicken from oven, plate, and top with sauce. Sprinkle with parsley, if desired. I added the parsley to the sauce itself.

Source: www.whitelightsonwednesday.com

Abs Diet Trail Mix

This recipe comes from my favorite healthy diet called "The Abs Diet".  It's all about using power foods that give your body excellent fuel for healthy living.  I am not a trail mix snob.  I enjoy all kinds of trail mixes.  Of course, my favorite ones include some dark chocolate.  Give this one a try and Happy "Trails" To You!

Ingredients:

1 c. whole almonds
1 c. pecan halves
1/3 c. plain oats
 cooking spray
2 T. honey
1/2 t. cinnamon
1 c. orange-flavored dried cranberries (craisins)
1 large packet dried apricots, roughly chopped

Directions:

1.  Preheat oven to 350.  Place nuts and oats in a bowl and spray evenly with cooking spray (about 3 shots).  Drizzle with 1 T. honey and add cinnamon, stirring to coat.

2.  Spread nuts evenly on a pan and toast for 15 minutes, stirring occasionally.

3.  Once they've cooled, stir in the second T. honey and mix in the dried fruit.

Source:  The Abs Diet

Eczema fighting lotion

This is a super moisturizing lotion. My sister first gave me a sample of some that she made and after I ran out of that, I made a batch of my own. I love it. After leaving the humid environment of Florida, my skin suffered. I use this at night and my hands and knuckles have improved a lot.
 

1/4 C. Avocado Oil
1/2 C. Coconut Oil
1/2 C. Beeswax pastilles
1/3 C. Shea Butter
1/2 tsp. Vitamin E oil (about 5 capsules, cut open and squeezed out.)
20 drops of essential oils (optional)

1. Melt the avocado oil, coconut oil, beeswax and shea butter in a double boiler, or a glass mixing bowl over simmering water in a pot. 
2. Remove from heat and let cool to room temperature.
3. Add the vitamin E oil and essential oils (if using). Stir to combine. Let cool completely.
4. Place the cooled lotion in a mixer or beat with a hand mixer until smooth (this is optional.)

Lion House Rolls

On a recent trip to Utah, I stumbled upon a package of rolls in, of all places, a bookstore in downtown Salt Lake City.  Now, I've been to the Lion House once for a wedding reception and I remember it was very tasty; but I don't remember the rolls.  Well, after taking one bite of the rolls I bought at the bookstore, I was hooked.  I found a recipe online through a Google search and although mine weren't as good as the original, they were pretty dang tasty and a big hit at my house.

Ingredients:
2 cups warm water
2/3 cup nonfat dry milk
2 Tbsp. yeast
1/4 cup sugar
2 tsp. salt
1/3 cup butter, softened
1 egg
5-6 cups all-purpose flour
melted butter

1.  In a large bowl combine the water and dry milk powder; stir well until milk is dissolved.  Then whisk in  yeast, sugar, salt, butter, egg, and 2 cups of the flour.  Whisk well.
2.  Add another 2 cups of flour and whisk well.  Add 1 more cup, stirring well (here's where I get out my big wooden spoon).  Add remaining flour a bit at a time just to the point where your dough is no longer really sticky but isn't dry and stiff.
3.  Dump dough onto a floured surface and pour a Tablespoon of vegetable oil on the sides of the mixing bowl.  Return the dough to the bowl, flip it over to coat the surface.  Cover bowl with plastic wrap and let rise in a warm place until the dough has doubled in size (1 to 1 1/2 hours).
4. Punch dough down and turn onto floured surface.  Either roll out and cut or form into roll shapes by hand.  (I divide the dough in half, then half again, half again, etc. until I end up with 2 dozen blobs of dough.  I shape these by hand into rounds).  Place in a greased pan (I used two 9x13 greased pans), cover, and allow to rise for 1 to 1 1/2 hours.
5.  Bake at 375 degrees for 15-20 minutes or until golden on top.  Brush with melted butter as soon as they come out of the oven.

Source:  LDS Living

Crock Pot Chicken

This is sooooo easy!  It always comes out moist and delicious! 

Rinse off a whole chicken (I like free range organically fed)
Put in the Crockpot (do not add any water unless the chicken is frozen then add 1 cup of water)
Season with Salt, Pepper, Sage, Parsley, and Thyme
Cook on High for 4-5 hours or Low for 6-8 Hours.
Serve with your favorite sides.

Another reason I love this is because I love bone broth!  After I have taken as much meat off the bones that I can I put the bones back in the crockpot, add 3 quarts of water, turn on low, and let cook 12 to 24 hours (you can also add onions, celery, etc.).  I then strain the bones out and refrigerate or freeze my broth for the next time I make soup.   I really believe that the bone broth has been a HUGE reason my children haven't gotten sick this winter.  If you get a chance look up the benefits of bone broth and you will be amazed.

Here's the Scoop!

Decades ago I attended a Tupperware Party.  You know, I kind of miss the cool little giveaway items they would have for their party games.  One time I got this long, skinny, cute little spoon thingy.  It was great for getting the last little bit of something out of food jars.  I lost that.  I miss that.  And then, one day I was in Walmart--any given day of the week, actually--and found these lovely smoothie straws and KA-CHING, I no longer missed my Tupperware tool.  I bought a pack of  3.  Thank goodness.  Because yesterday, while making one of several Super Bowl munchies, I had to use up the last of the mayonnaise and I just did not relish the idea of sticking my fist down in that jar to "bring out the rest" (did you get that play on a Hellman's commercial?).  It's a universal frustration. So I just wanted to share this great find with you because, well,  sharing is caring.

Beef and Broccoli Pie

    My wonderful Mother-In-Law gave me a huge recipe book for Christmas a couple of years ago. I am slowly working my way through it because it is filled with recipes from some of the best cooks I know. We tried this one out last week and really liked it! It was easy to double the recipe and have one to freeze. Hope you like it as well!

Beef and Broccoli Pie

Ingredients:

1 lb. ground beef
1/4 c chopped onion
2 T. flour
3/4 tsp. salt
1/4 tsp. garlic salt
1 1/4 c. milk
3 oz. soft cream cheese
1 beaten egg
10 oz. cooked chopped broccoli florets, drained
pastry for 2-9" pies
4 oz. Monterey Jack Cheese

Directions:

    Brown beef and onion. Drain fat. Stir in flour, salt, garlic salt. Add milk and cream cheese. Cook until smooth and bubbly. Add a small amt of mixture to the egg to temper. Return egg mixture to skillet. Cook until thick (1-2 min). Stir in cooked broccoli. Line pie plate with half of pastry. Pour mixture inside, top with cheese. Cover with other pastry and seal edges. Perforate top and brush with milk. Bake at 350 for 40-45 minutes. Let stand 10 min before serving.

Source: Anne Judd

Caramel Pumpkin Italian Cream Cake

Don't let the length of this recipe stop you from trying it.  It comes together pretty easily and is so moist and delicious.  It got rave reviews at a church function.

Ingredients

Cake:

2 c. pecan halves

2 c. sweetened flaked coconut, divided

1/2 c. plus 2 T. shortening

1/2 c. plus 2 T. butter, softened

1 1/2 c. sugar

1 c. light brown sugar, packed

6 eggs, separated

1 1/4 c. canned pumpkin

1 t. cinnamon

1 t. nutmeg

2 t. vanilla

2 1/2 c. flour

1 1/4 t. baking soda

3/4 t. baking powder

1/2 t. salt

1 c. buttermilk

Caramel Frosting:

1/2 c. butter

1 c. light brown sugar

1/4 c. heavy cream

1/8 t. fleur de sel or other coarse sea salt

1 t. vanilla

2 c. sifted powdered sugar

Cream Cheese Frosting:

1/2 c. butter, softened 

1 (8 oz) pkg. cream cheese, softened

4 c. powdered sugar

1 t. vanilla

Directions:

1.  Preheat oven to 350 degrees.  Place pecans in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown and fragrant.  Reserve 8-10 halves for decorating the top, then finely chop the remainder.  Set aside 1 c. chopped for the cake batter, then place the remaining chopped pecans in a samll bowl.  Toast 1 c. coconut in a nonstick skillet over high heat until golden brown, about 3-4 minutes, stirring often.  Reserve remaining coconut for cake batter. Place the toasted coconut in the bowl with the pecans and mix.  Set aside.

2.  Cream the shortening, butter, sugar, and 1 c. light brown sugar together until fluffy on medium speed.  Add egg yolks, one at a time, until incorporated.  Beat in the pumpkin, cinnamon, nutmeg, and 2 t. vanilla until well mixed.

3.  Sift together the flour, baking soda, baking powder, and 1/2 t. salt.  Add to the butter mixture alternately with the buttermilk.  Stir in 1 c. reserved (untoasted) coconut and the reserved 1 c. chopped pecans.

4.  Beat the egg whites until stiff in a medium bowl.  Gently fold into batter.  Divide the batter equally among 3 (9 inch round) cake pans that have been sprayed with nonstick cooking spray and lined with parchment paper or wax paper.  Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center comes out clean.  Cool completely on wire rack.

5.  When cakes are completely cool, make the caramel frosting. Place 1/2 c. butter, 1 c. light brown sugar, 1/4 c. heavy cream and the fleur de sel in a medium heavy saucepan over medium-high heat.  Bring to rapid boil and boil for 1 minute while stirring constantly.  Remove from heat and beat in 1 t. vanilla and 2 c. powdered sugar with a handmixer on medium speed until mixture is thick and spreadable.  Immediately spread half of the frosting on the first cake layer that has been placed on cake plate or cardboard cake round, bottom side up (flat side up).  Place the second layer on top, bottom up, and spread the remaining frosting to the edges.  Place the third layer on top, bottom side up.

6.  Make the cream cheese frosting.  Beat the butter and cream cheese until creamy and fluffy with the whisk attachment on high speed.  Gradually beat in the powdered sugar until fluffy and smooth.  Beat in vanilla.  Frost the outside and top of cake with frosting.  Carefully press the reserved coconut-pecan mixture into the sides of cake, then place pecan halves on top for decoration.

Source:  riceandbeansprintablerecipes.com

Christ

Today, in church with the young women, we were discussing our Heavenly Father's plan of happiness. We talked about who we are and where we came from and also we discussed our Savior Jesus Christ. 

My husband was listening to a lesson on the computer this morning and it kept emphasizing the importance of knowing Jesus Christ and loving Him and recognizing Him as our personal Savior. The analogy was given of a man that had fallen into a pit, a very deep pit. He was unable to get out of it on his own. Then, someone lowered a ladder. The man had to climb the ladder to get out of the pit but without that ladder he would have been doomed to be stuck in that pit forever. That is how the atonement is. We are all stuck in the pit. Jesus Christ as a perfect person was not subject to be in the pit. He is the one that offered us the ladder. Through the atonement, we can climb that ladder out of that dark pit and back to level ground. 

 In that vein, here is a simple poster I found that I love. 

 

Let's read this and ponder on it. He truly has the ability to change us, to help us become better, to help us face trials, to help us overcome. 

Jesus Christ is our Savior, He is the Son of God, He came to earth to suffer for our sins and to die for us. He was resurrected and through Him, we too will have the opportunity to return to our Heavenly Father, if we so choose. That we may choose that is my prayer. 

Coconut Curry Chicken

 

This is a simple curry to make. I love the addition of the lemon zest and the fresh basil.

Coconut Chicken Curry

3-4 Chicken breasts, thinly sliced
1 can-about 1 1/2 cups- coconut milk (may use lite if you prefer)
2 Tbsp soy sauce
2 Tbsp sugar (may use honey)
1/2 tsp kosher salt
2 Tbsp Olive oil
1/2 tsp crushed red pepper flakes
zest of 1 lemon
1 Tbsp minced garlic
2 tsp curry powder
1/2 cup chopped fresh basil

1. In a large skillet, cook chicken in a little bit of olive oil. Remove from pan. 
2. Combine Milk, soy sauce, sugar and salt in small bowl.
3. In a small bowl, put garlic, curry powder, zest and pepper flakes 
4. Add oil to skillet over med-high heat. Heat for 30 seconds. Dump in the garlic and spices. Stir fry until fragrant, about 15 seconds. Add the coconut milk mixture and bring to a low boil, stirring occasionally. Reduce heat and cook until the sauce thickens slightly. Return chicken to pan. Heat through. Add basil.
5. Serve with rice

Feeds about 6-8 people.

source: Amy Harnois

Pizza Crust

While I love a raised dough for crust, I often fail to plan enough time to allow for it.  So when that happens (which is often!) I turn to this recipe.  Not too thick, not too thin....it's just right for me!

Ingredients:
2 1/4 tsp. yeast
1/4 tsp. sugar
3/4 cup very warm water
1 3/4 cup flour
1/2 tsp. salt
cornmeal

1.  Combine yeast, sugar, and water and whisk together.  Let sit for 8 minutes.
2.  Add flour and salt to yeast mixture.  Knead for 2 minutes.
3.  Roll out onto a greased pizza pan that is sprinkled with cornmeal.
4.  Top with desired sauce and toppings.  Bake at 500 degrees for 8-12 minutes or until edges reach desired brownness.

Makes 1 pizza crust for a round pan.  I usually double it and roll it onto a large baking sheet.