Friday, December 23, 2011

Christmas Menu Plus the Recipes 2011

Christmas 2011 Menu

Pork Loin
Steamed Broccoli
Corn Casserole
Sweet Potato Casserole
Sweet Pickles & Pickeled Beets
Sister Schuster Yeast Rolls
Chocolate Pie (Following)
Sweet Tea - Community Tea Bags 

Jiffy Corn Casserole

Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

Ingredients

  • 1 can cream of corn
  • 1 can whole kernel corn (DO NOT DRAIN AT ALL)
  • 1 box JIFFY cornbread mix
  • 1 stick of butter (melted)
  • 1 8 oz sour cream
  • 1 cup shredded cheese

Instructions

  1. Mix all ingredients together and put in a 9x13 casserole dish. Bake at 350 for 45 minutes.

Mom's Sweet Potato Casserole

Originally from The Blue Willow Inn Bible of Southern Cooking
Makes 4-6 servings

Ingredients

  • 3 cups cooked sweet potatoes (baked)
  • 1/2 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 cup milk
  • 1/2 to 1 tsp. vanilla extract
  • TOPPING
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/3 stick butter or margarine, at room temperature

Instructions

  1. Preheat the oven to 325.
  2. For the casserole, in a mixing bowl mash the sweet potatoes.
  3. Add the sugar, eggs, salt, butter, milk and vanilla.
  4. Mix well, using an electric beater.
  5. Put in a shallow 1-1/2 quart baking dish.
  6. FOR THE TOPPING:
  7. In a bowl combine brown sugar, flour, pecans and butter.
  8. Mix well until blended.
  9. Spread over the top of the sweet potatoes.
  10. Bake for 30 minutes.

Chocolate Pie (Mom's)

Mother's old fashioned pie and favorite of all.

Ingredients

  • 2 cup sugar
  • 2 eggs
  • 2-1/2 cup milk
  • 1/2 cup flour
  • 3 tablespoons cocoa
  • 1 teaspoon vanilla
  • 1/2 stick butter
  • 1 pre-baked pie crust
  • 1 batch meringue

Instructions

  1. Mix sugar, flour, cocoa and milk.
  2. Temper hot mixture with eggs and mix until thickened.
  3. Add vanilla and butter.
  4. Pour thickened mixture into pre-baked pie crust.
  5. Top with meringue.


Meringue

Ingredients

  • 6 egg whites
  • 1/2 teaspoon cream of tarter
  • 1/2 cup sugar

Instructions

  1. Preheat oven to 325 degrees.
  2. Beat egg whites with cream of tarter until soft peaks form.
  3. Gradually beat in sugar until stiff.
  4. Spread over filling.
  5. Seal to edge of crust.
  6. Bake for 12 to 15 minutes or until meringue is golden brown.
I seem to always make the same type of items since I ask each person what they want and they always say the same favorites.    Next year I'm going to surprise them with all new items.  

Any input from you readers would be greatly appreciated.

UNTIL WE MEET AGAIN, GOD BLESS YOU!

Family Christmas 2011

On Sunday, December 18, 2011, Joel and I had the children, Erin and Sam, and grandson, Elijah to our home for Christmas.  This meant we had to get an early start on buying Elijah his gifts.  Not an easy task but when he gives you his list it makes for a short shopping experience.  Off to Barnes and Noble to get the LEGO's that were requested.
Sam & Erin
Elijah showing PeePaw how to work LEGO's

Sam's Favorite
Chocolate Pie


On Saturday though was a different story.  I prepared the Christmas meal and had everything ready to cook and put on the table without all the stress.  While I was busy in the kitchen making the request Chocolate Pie, Joel serenaded me with his guitar playing which made for a very special moment for me.  So we are ready for Sunday for making more memories.



After a wonderful meal and gift opening, everyone happy, the kids left (with leftovers) and Joel and I settled back for an evening of football and rest. 

We pray your Christmas is stress free and everyone remembers the real reason for the season, JESUS!

UNTIL WE MEET AGAIN, GOD BLESS YOU!

Christmas Tea Cakes

MERRY CHRISTMAS AND HAPPY NEW YEAR!

Well the most wonderful time of the year has almost arrived and while everyone is busily finishing their Christmas shopping and cooking I'm taking on a baking challenge.   I am attempting to make my husband the only gift he requested this year.   He has hinted some about wanting his sister, Diane Lewis, to make him some of her wonderful teacakes.   He never called her and kept hinting to me, so when I got off work early on Thursday,12/22/11, I decided to give it a try.

While getting prepared to take on this challenge, I discovered that I didn't have any buttermilk, so off to google to search the best way to substitute, which was extremely easy:

  
1 T white vinegar and enough milk added to make 1 cup.   Let stand for 5 minutes  
WOW!  This is so much better than buying buttermilk just for a small amount.



Rolled out & cut

The house was beginning to smell absolutely wonderful but the sight was almost too much to handle, for someone that is OCD.   Flour was  scattered from the tip of my nose to the bottom of my toes.   I've never seen such as mess.  


The cooling teacakes!

Well as I'm waiting for the wonderful smelling treat to cool so I can sample, I always sample prior to serving to make sure the finished product is acceptable for the cherished recipient, I grabbed a glass of milk and sampled my first warm teacake.   After a few, I decided they would be okay to serve.  I plated them up and awaited the true test.   JOEL!!!


The finished product!

Joel was surprised and shocked to see that I took the time to take the challenge and it was well worth it when he said they were wonderful and equivalent to his sisters'.

Job Well Done!

Now for the recipe, because I knew you would be asking, keep reading:

The very best Tea Cakes

Originally from Diane Lewis

Ingredients

  • 3 eggs
  • 1 cup shortening
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 6 cups flour (enough to make stiff)

Instructions

  1. Mix all ingredients together until dough is very stiff.
  2. Roll out on floured board and cut.
  3. Bake 350 for 12 minutes.....appx. based on the thickness of your teacakes.
Until we meet again,

Thursday, October 20, 2011

2 Birthdays to celebrate

On the 23rd of October, my co-worker, Nancy, will be celebrating her birthday and on the 25th of October, my mother in law, Mary Jo, will be celebrating her birthday.   So while thinking of what to bake for them, I ran across a recipe from http://thesouthernladycooks.com/2011/10/18/lemon-banana-poppy-seed-muffins/.   If you haven't checked out her website, you don't know what you have been missing. 

These muffins looked so good on the website that I immediately ran out to Wal-Mart to get all the ingredients before I made my 30 minute ride home.   I was so surprised how quick and easy these muffins were.  And to my surprise again, these were the most moist and fluffy muffins that I have made in a while (but as most of my friends and family know, I never cook as long as the recipe says.)   I hope these two women enjoy the muffins as much as I enjoyed baking them and having my house smell so good.   Not so good for my CalorieKing diary.  But I must admit that it was definitely worth the splurge.

LEMON BANANA POPPY SEED MUFFINS


1 box Betty Crocker Moist Lemon Cake Mix with pudding in the mix
1 cup milk
1/2 cup oil
2 eggs
2 bananas, mashed
1 tablespoon poppy seeds
1/2 cup nuts of your choice, optional
 
Mix cake mix, oil, milk, and eggs with mixer.  Fold in mashed bananas and add poppy seed.  Spray muffin tins and bake in preheated 350 degree oven 15 – 20 minutes.  Makes 16 to 18 muffins depending on size you make them.
 
 Glaze Recipe
1/2 to 1 cup powdered sugar
2 to 3 tablespoons lemon juice
 
In a small bowl whisk together enough powdered sugar and lemon juice to make it runny.  Drizzle over warm muffins.   I used 1 cup powdered sugar and little more than 3 tablespoons.  I guess the humidity and elevation might have something to do with it.   Still very good and lemony.
 
This recipe made one dozen large muffins (no nuts) and two dozen miniature muffins (with nuts).
 
Enjoy and don't forget to check this website out.

Sunday, September 11, 2011

Birthday Celebration in San Antonio 07.01.2011 - 07.04.2011

On July 6th, our grandson, Elijah, celebrated his 6th birthday.   We decided to take him to the JW Marriott Hill Country (http://www.jwsanantonio.com/)  so he could celebrate in style. 



We had the opportunity to leave on Friday the 1st and decided to drive thru and visit the Blue Bell Creamery (http://www.bluebell.com/).  I had been there in the past but neither Joel or Elijah had been there.    When we arrived there were so many people that we had an 1-1/2 hour wait but it was worth it.   Elijah wanted ice cream immediately so off we went to get a scoop of ice cream for $1.00.   What a deal.   The tour was absolutely wonderful and enjoyed by all of us.  Then comes the free scoop of ice cream you get at the end of the tour.   We were all fasinated by the tour and recommend it for a quick day trip. 
MeMe and Elijah in Brenham, TX
Now driving to San Marcos where we thought we could drive in and get a room didn't turn out like I had planned.  The rooms were very expensive and then I called my favorite hotel chain, Marriott, to see if they had availability on the Riverwalk.   And to my surprise, they did at the Riverwalk Marriot.   Since I'm a "Gold Member" they upgraded our room and we had an awesome room with the deck overlooking the Riverwalk.  



Wonderful food, view, pool and family time.  I really didn't think that Elijah was understanding all the history that we took him to and talked about.    He seemed very interested in the Alamo and enjoyed the tour and the games they had for the children. 



Well after a day in the historic RiverWalk, we headed out for the reason we even went to San Antonio.  We spent the next two days in the River Bluff at the Hill Country Marriott.  They had the weekend full of fun for the children.  A magic show, animal show, dinosaur story time and too much more to mention.  



So to say the least his 6th birthday was much more than what I remember as a six-year-old girl.   How times have changed.   But then again, Joel and I got the weekend away and enjoyed every minute we got to spend with "little man".  As we were leaving we said "we'll have to come back here."  About 20 miles out of town, Elijah said "so will you pick me up Saturday" and we asked what he meant.  He said "you told me we would have to come back."  He was already to return before we got out of the city limits.  LOL

Have a blessed evening.....UNTIL WE MEET AGAIN.


09/11/2011 Remembrance

On this Remembrance of 9/11 and EVERY DAY, To ALL of the Men & Women in Uniform of all types, THANK YOU FOR GIVING YOUR TIME & LIFE TO PROTECT OURS.....May God richly bless YOU, and keep YOU from all harm....


 09/11/2001 - 09/11/2011


I decided that today I would try a recipe from a new blog I have fallen in love with.  How many times have I baked something to have 10 pieces or two dozen left over and I didn't have any place to take them so they were either wasted or "waisted".    So I tried http://www.dessertfortwo.com/ and what a surprise!  

Cream Cheese Pound Cake with Strawberries


3 tablespoons unsalted butter
1 ounce cream cheese
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 cup unbleached flour
1/8 teaspoon baking powder

10 ripe strawberries (or as many as you like), sliced
1 teaspoons sugar
1 teaspoon lemon juice or Frangelico

Before baking a pound cake, I recommend setting out all ingredients on the counter and allowing them to come to room temperature.  Butter a 5 ¾” x 3” x 2” mini loaf pan    Preheat the oven to 350°.  In a medium bowl, beat together the butter, cream cheese and sugar with an electric mixer.  Beat very well (about 3-5 minutes) until the sugar is fully incorporated and the mixture is pale yellow and fluffy.  Next, add the egg and vanilla and continue beating.  Add the baking powder and half of the flour.  Add the remaining flour and mix just until combined.  Scrape batter into the pan and bake on a cookie sheet for 42-45 minutes, or until a toothpick inserted comes out clean. 

Before you plan to serve the pound cake, mix the strawberries, sugar and lemon juice or Frangelico and let macerate for 30 minutes.  Serve fat slices of the pound cake with juicy strawberries.  Garnish with whipped cream if desired.

Have a Blessed Day.....UNTIL WE MEET AGAIN.

Good-bye my friend, Mary Beth Barker

Well Wednesday, 09-07-2011 was a sad day for me since my co-worker and friend resigned to take a job in another county.  I don't blame her and our loss is defintely there gain.   I only wish her the best in her new job, her new home and her blog, MY SWEET, NERDY LIFE, http://sweetnerdylife.blogspot.com/, that she works on so diligently.  If you are ever looking for baking inspiration, check it out.  You will not be disappointed. 



Matt, Jamie, Christy, Nancy, Mary Beth, Delores

Well for her surprise going away party, we gave her a going away basket full of gifts for her kitchen and I baked her some mini pecan pie muffins.   These are great with your morning coffee or really just because.   I'm sharing the recipe with you, because I know you will not be disappointed.


Pecan Pie Muffins

All the goodness of pecan pie is packed into this lighter, healthier pecan-pie muffin recipe.
By Kathy Schendle, Monroe, Georgia

These pecan muffins are as easy and yummy as pie, but not nearly as rich.
Ingredients
1 cup light brown sugar, firmly packed
½ cup all-purpose flour
½ cup chopped pecans
2 eggs, beaten
2/3 cup butter, softened
Preparation 1. Preheat oven to 350°. Line muffin cups with paper muffin liners.
2. In bowl, stir together brown sugar, flour and pecans.
3. In separate bowl, beat eggs and butter together until smooth. Stir into dry ingredients until just combined. Spoon batter into muffin cups, about 2/3 full.
4. Bake for 20 to 25 minutes. Cool on wire racks when done.
Learn how this pecan-pie muffin recipe came to be in Pecan Pie Muffins for Daddy.


Sunday, September 4, 2011

Labor Day 2011

A long weekend was ahead of us and decisions of what to do were upon us.

Well on Friday, we had to make a trip to College Station to pick up my new F-150 since Joel sold mine the week before when he drove it to work.   No problem since he works at Jasper Ford and I knew a new one would be delivered to my expectations. 

Labor Day has always been a strange weekend since Labor Day 2000, but that is in the past and now kind of a joke between me and Joel but we always make plans together so we will know where each other is on Labor Day.


We did decide to go to Katy Mills Mall to shop and then take in a Houston Astros ballgame.   Yes the Astros' lost but we had a great time.  Ended up with 4 Carlos Lee bobble heads.  Now what to do with them.






We stayed at the Inn at the Ballpark and have never been disappointed (not our first stay).  There are so many places to go and see but there is nothing like being able to make a quick trip on a long weekend, and btw, who can afford flight tickets.



Oh well, hope everyone has had a fun-filled Labor Day weekend.  

Have a blessed evening....UNTIL WE MEET AGAIN

Wednesday, July 20, 2011

Senior Citizen Texting Codes

I thought these were so funny until I realized I'm really not that far from being a Senior Citizen.  LOL
Just wanted to share for my friends who have already made it!
SENIOR CITIZEN TEXTING CODES

ATD: At The Doctor's
BFF: Best Friend Farted
BTW: Bring The Wheelchair
BYOT: Bring Your Own Teeth
CBM: Covered By Medicare
CGU: Can't get up
CUATSC: See You At The Senior Center
DWI: Driving While Incontinent
FWB: Friend With Beta Blockers
FWIW: Forgot Where I Was
FYI: Found Your Insulin
GGPBL: Gotta Go, Pacemaker Battery Low!
GHA: Got Heartburn Again
HGBM: Had Good Bowel Movement
IMHO: Is My Hearing-Aid On?
LMDO: Laughing My Dentures Out
LOL: Living On Lipitor
LWO: Lawrence Welk's On
OMMR: On My Massage Recliner
OMSG: Oh My! Sorry, Gas.
ROFL... CGU: Rolling On The Floor Laughing... And Can't Get Up
SGGP: Sorry, Gotta Go Poop
TTYL: Talk To You Louder
WAITT: Who Am I Talking To?
WTFA: Wet The Furniture Again
WTP: Where's The Prunes?
WWNO: Walker Wheels Need Oil
GGLKI (Gotta Go, Laxative Kicking In)


 
Have a blessed evening....UNTIL WE MEET AGAIN

Tuesday, July 19, 2011

S'mores Happiness

After a long day at work which involved County Court, I arrived home to my windows rattling.  The neighbor's kid was rocking to music so LOUD it became a nuisance.  After a phone call to security, which I didn't see them drive by and before their Mom came home, the music subsided.   Not before I vented on Facebook about my disgust and quoting from the resort manual.  I knew that manual would be good for something one day.  

So I decided to make a treat for myself for the long day at work and the troublesome neighbor.  What better treat than a S'mores.
Nabisco came out with the Limited Edition Honey Maid "Squares" and Kraft came out with the "Jet-Puffed StackerMallows" and of course HERSHEY's didn't need to change a thing.

So I followed the instructions very well from www.hersheykitchens.com to have a treat that took my mind off of everything.

The end result was wonderful and it doesn't take much time or patience, which of course I didn't have much of either by this time.  The only problem was it was 8:50 PM and I should not have indulged this late.  Oh well, maybe I'll do better tomorrow.

I do want to share this very simple recipe with you just in case you ever feel like I did this afternoon.

HERSHEY'S S'MORES - INDOORS OR OUTDOORS
4 graham crackers, broken into halves (or buy the new Limited Edition - perfect sized)
2 HERSHEY'S Milk Chocolate Bars (1.55 oz) don't need a half, maybe a fourth
4 marshmallows (or 2 of the new StackerMallows)

Whatever you choose to use, you will not be disappointed.

Indoors:  Place graham cracker half on paper towel; top with chocolate bar half and marshmallow.  Microwave at MEDIUM in 10 second intervals until marshmallow puffs.  Immediately top with remaining graham cracker half; gently press together. 

Outdoors:  Place chocolate bar half on graham cracker half.  Toast marshmallow over grill or campfire (as long as there is NO BURN BANPlace toasted marshmallow over chocolate.  Top with second graham cracker half; gently press together

ENJOY

Have a wonderful evening!

Thought for the Day 07.19.2011

As I am preparing for the upcoming Kountze Trade Days Church Service, I found the following that I will use in our Patriotic Service.  If you are in town, we would love to see you @ 8:00 a.m, July 24th.

WHY THE AMERICAN FLAG IS FOLDED 13 TIMES

Have you ever noticed on TV or at military funerals that the honor guard pays meticulous attention to correctly folding the American flag 13 times?

I've known how the 21 gun salute was determined (adding the individual digits of 1776), but only recently learned why the flag was folded 13 times when it is lowered or when it is folded and handed to the widow at the burial of a veteran. 





The first fold of our flag is a symbol of life.

The second fold is a symbol of our belief in eternal life.

The third fold is made in honor and remembrance of the veterans departing our ranks who gave a portion of their lives for the defense of our country to attain peace throughout the world.

The fourth fold represents our weaker nature, for as American citizens trusting in God, it is to Him we turn in times of peace as well as in time of war for His divine guidance.

The fifth fold is a tribute to our country, for in the words of Stephen Decatur, "Our Country, in dealing with other countries, may she always be right; but it is still our country, right or wrong."

The sixth fold is for where our hearts lie. It is with our heart that we pledge allegiance to the flag of the United States Of America, and to the Republic for which it stands, one Nation under God, indivisible, with Liberty and Justice for all.

The seventh fold is a tribute to our Armed Forces, for it is through the Armed Forces that we protect our country and our flag against all her enemies, whether they be found within or without the boundaries of our republic.

The eighth fold is a tribute to the one who entered into the valley of the shadow of death, that we might see the light of day, and to honor mother, for whom it flies on Mother's Day.

The ninth fold is a tribute to womanhood; for it has been through their faith, their love, loyalty and devotion that the character of the men and women who have made this country great has been molded.

The tenth fold is a tribute to the father, for he, too, has given his sons and daughters for the defense of our country since they were first born.

The eleventh fold, in the eyes of a Hebrew citizen represents the lower portion of the seal of King David and King Solomon, and glorifies in their eyes, the God of Abraham, Isaac, and Jacob.

The twelfth fold, in the eyes of a Christian citizen, represents an emblem of eternity and glorifies, in their eyes, God the Father, the Son, and Holy Spirit.

When the flag is completely folded, the stars are uppermost reminding us of our nation's motto, "In God We Trust". After the flag is completely folded and tucked in, it takes on the appearance of a cocked hat, ever reminding us of the soldiers who served under General George Washington, and the sailors and marines who served under Captain John Paul Jones, who were followed by their comrades and shipmates in the Armed Forces of the United States, preserving for us the rights, privileges, and freedoms we enjoy today. There are some traditions and ways of doing things which have deep meaning. You will see many flags folded in the coming weeks, and now you will know why.


So the next time you see the American Flag being folded, I hope you can remember the significance of each fold.

Have a blessed day and please remember our Country and Miltary men and women.  We are a blessed nation and should never lose sight of those who have given all for us.

And BTW, don't forget that we serve FOOD starting @ 7:30, so I know you don't want to miss what treats are being prepared.    Maybe some banana nut bread and triple berry muffins, so far.  Great recipes are being searched for today from FOODBUZZ.   Check them out and you can find some great recipes today.  Check out a previous post for the recipes.

Sunday, July 17, 2011

In the Mood for BAKING!

I've purchased alot of blueberries, strawberries and raspberries lately and decided it was time to make something with these before they ruined.   I first had to make my wonderful Sour Cream Banana Nut Bread to save the bananas.  Thank goodness these will freeze until I need them next Sunday. 

 I'm using my RADA Cutlery Handi Stir.   I hope the more I use this the better shape my arms will get. 
It never hurts to dream


I'm finally getting to use my new loaf pan which is 12" by 4-1/2".
It is a KAIZER / Made in Germany
This was a great find in Hot Springs at TJMaxx

So I started searching and came up with this wonderful Berry Muffin.  It was so easy and the results were great.  They aren't too sweet.   Can't wait to start my day off with a cup of coffee and a berry muffin.  With all the berries in the muffins, they must be good for me. 




So here I go again with my RADA Handi Stir.  Three times in one weekend.  This is incredible.
Fresh Berries chopped with my RADA Serrated Steak Knife
W105 $4.50
I love how the batter came out looking like it had Eyes.
This is only part of the finished product.   It was really good.

So now I'll share the recipe with you, since I know you will want to make these.  I wish I knew who to give credit to, but I didn't get the website that I found this recipe on. 

Berry Muffins

Ingredients
  • 1 cups flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1 eggs
  • 3/4 cup berries, cleaned and cut if needed
Instructions
  1. Preheat the oven to 400° F.
  2. Line jumbo muffin pan with paper liners.
  3. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt with wire whisk.
  4. Make a well in the center of dry ingredients and add buttermilk, oil, extract and eggs. Stir just until combined.
  5. Fold in berries.
  6. Fill muffin liners 2/3 full with batter.
  7. Bake for 22- 25 minutes for jumbo muffins or until a toothpick comes out clean.
  8. Remove from muffin tray and cool on a rack.
Quick notes
Handle the batter as little as possible – too much handling will cause the muffins to be tough.
Variations
use any berries or combination of berries you like.
Preparation time: 5 minute(s)
Cooking time: 25 minutes
Number of servings (yield): 6
    My recipe made 11 but I may not have put enough batter in each muffin.   I was trying to save calories.

Family Reunion 07.16.2011

I've known for several days that I would need to bake something special for my husband's family reunion.   I searched many blogs and had several options.   When I got home Friday, Joel, after hearing my options for a dessert, said that he wanted me to make my usual Peach Pie.

 So early Saturday morning before my first cup of Coffee, I started making the Peach Pie.
My Keurig making my coffee in my Corner Bakery Cafe coffee cup, which Joel begged to get at our last trip to Houston.  He has a fascination with restaurant coffee cups.  We have a collection and I'll blog about our travels and coffee cups.

Anyway, back to the dessert.  I got myself together and baked what turned out to the best Peach Pie that I've ever made and it was not my first.   Even though I've got three mixers (2 Kitchen Aid's and 1 Hamilton Beach), I love to use my RADA Cutlery Handi-Stir.   I love my RADA items and BTW I am a distributor for this company.  
R117 Handi-Stir $4.50
Well as usual I never let a dessert go out of my house until I have tasted to make sure it will be good enough.  By now I've not had a bad one, but it is a tradition that I've started and will probably continue unless I start to sell my desserts.


So now you see the before and after, prior to being delivered.   The pie plate was delivered back totally wiped out and a request for two next year.   Why won't they allow me to make something new.  Oh well, since I aim to please, I'll make whatever they ask.

I do want to share the recipe for all of you.   It was originally given to me by my oldest sister, Debbie Hollis.  I'm grately she gave that recipe to me.   I've had so many compliments and I owe them all to her.  Thanks Sis!

PEACH PIE
Preheat oven to 350 degree 
Mix the following together:
¾ cup flour
½ cup milk
½ teaspoon salt
1 teaspoon baking powder
1 – 3 ounce package vanilla pudding and pie filling (Cook and Serve)
¼ cup sugar
1 egg

Pour this batter into greased 10” pie pan.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 – 16 ounce can peaches (I use O'Sage Peaches)

Cut these up and place over the batter.  Reserve the juice

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mix the following together:

½ cup sugar
1 – 8 ounce package cream cheese (soften in microwave)
3 tablespoons peach juice

Spread this mixture over peaches.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mix the following together:

1-1/2 tablespoons sugar
½ teaspoon cinnamon
 ****I will use the pre-mixed McCormick's Cinnamon Sugar as a short cut*****
Sprinkle on top.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Bake for 30 – 35 minutes.  Serve warm.  

Great with ice cream or cool whip.


Wednesday, June 29, 2011

Inspiration 06.29.2011

“I have never been a millionaire. But I have enjoyed a great meal, a crackling fire, a glorious sunset, a walk with a friend, a hug from a child, a cup of soup, a kiss behind the ear. There are plenty of life’s tiny delights for all of us.”    http://www.values.com/


"The most important things in life aren't things".

 I thank the Lord today for my family and the simplicity of life.

Tuesday, June 28, 2011

Hot Springs, Arkansas / June 24 - 26, 2011


Well here I am again giving an update of our recent travels.  Joel and I decided to head North for cooler temperatures but did not find them.   What I did find was my nephew, Jon, and his wife, Darcy, at a firefighter's convention.   We had planned to meet again, instead of waiting 24 years, to see each other again.   What a weekend we had.  Even though they were busy, Joel and I got to enjoy so much good food, mineral baths, good music, HOG rally and an AWESOME bed and breakfast.  If you are looking for a great "sleeping and eating" accommodations, let me refer you to the Tinkerbelle Wildwood 1884 Bed and Breakfast.... http://www.wildwood1884.com/   You will not be disappointment.  The innkeepers, David and Rebecca, are so passionate about their B&B and are willing to share the history will everyone.   They have the best breakfast in the world and you will not go hungry.  I could give you the menu of the 3-4 course breakfast, but you will have to trust me that it was AWESOME!!

King David Room.
Sorry you didn't see before it was messed up. 
They had a single rose in the pillows and the bed was covered with rose petals.....awww

Then they had the largest and oldest claw-footed tub in this room. 
You need to experience this place yourself.  Just be careful getting out of the tub.  The "wardrobe" is not very steady...LOL   Rebecca will have to tell you the story.

We spent alot of time in the Historic District and Bath Row and then decided to get a mineral bath at The Arlington.    A must do if you are going to make the trip. 

Overlooking Bath Row from the Parking Garage

Since a HOG rally was also going on that weekend, we saw several thousand motorcyles around town.  Talk about loud.   So a trip to the HARLEY shop was a must for you know who.....and we found Jon taking a break from the convention to check out the shop.   I even enjoyed the store especially when I found out they had a live band on the premises.   They played alot of oldies music....that was for Joel....LOL.   We spent and hour or so listening to music.


Well to finish out the weekend away, we met Jon and Darcy for lunch at Doe's.   It would have been a great meal but Joel and I had just finished a 3 course breakfast at the B&B and were stuffed so we only had tea and water..   Jon and Darcy's meal looked great and seemed to enjoy every bite.   Next time we'll save room for a meal at Doe's. 


24 Year Reunion

On Friday, June 10, 2011, I saw on facebook where my nephew, Jonathan Grannon, was attending a Houston Astro ballgame in Houston, TX.  I thought it strange that he was that close to Wildwood that he didn't call to see me since we've not seen each other for over 24 years.  We have spoken in the last couple of years but no face to face.  On Saturday, June 11, 2011, I received a text from him wanting to know if we could meet up in Beaumont, TX for lunch.  Of course I was elated at the thought of getting to "meet" my nephew and his wife and two girls.   So the planning was on and we decided to meet at Carrabba's in Beaumont for the long awaited reunion.   We left church a little early so we could make the arranged meeting on time.   We arrived at Carrabba's with a 15 minute wait and then my eyes beheld the long awaited reunion of Jonathan, Darcy, Carson and Ella Grannon.  WOW   What a time we had getting to talk and try and catch up on 24 years.  

Christy and Jon
 Carson, Christy and Ella
 Joel, Christy and Jon
 Christy, Jon and Darcy
Ella and Carson
Ella, Jon, Carson and Darcy

 
After 3-1/2 hours in Carrabba's we parted ways and decided we would not wait 24 years to see each other again.  Darcy slightly informed me that they would be in Hot Springs, ARK the weekend of June 23-26, 2011.   Plans again were being made and text were sent with our plans to be in Hot Springs.

Proud Mom

Well Friday was a great day for my son, Sam.   He graduated from the TDCJ  Training Academy in Huntsville.  He will be starting a career where the possibilities can be endless.   Even though it is a difficult environment, I should know since I have put in over 12 years of service, I feel that he will be very successful in his new endeavors.  What a great opportunity he has been given.  


Sam & Christy
(wind-blown look)

Sunday, May 22, 2011

Cinnamon Roll Cupcakes

Well this afternoon I was in the mood to experiment with some baking for the upcoming Kountze Trade Days Worship Service.   I needed to bake and freeze items since I will have a booth and time will be limited for baking.  I try to bring something that would be great with a good cup of coffee and not require silverware.   I've read so many food blogs and magazines this past week and when I saw the Cinnamon Roll Cupcakes, I knew that it was a MUST!

Cinnamon Roll Cupcake

Well I have a new favorite recipe.  Anything with cinnamon is at the top of my list.   The only way to make it better would be to find a way for cream cheese to be added and I'm working on that formula.  Following is the recipe for those who might want to try.

Cinnamon Roll Cupcakes
Better Homes and Gardens

Prep:      45 minutes
Stand:    30 minutes
Bake:     18 minutes
Cool:     45 minutes
Oven:    350 degrees

2/3 cup butter
2 eggs
2-1/2 cup all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
1/3 cup finely chopped pecans
2 teaspoons ground cinnamon
1-3/4 cup granulated sugar
1-1/2 teaspoons vanilla
1-1/4 cup milk
1 recipe Creamy Butter Frosting

  1. Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, line twenty-six 2-1/2 inch muffin cups with paper bake cups (Mine only made 20).  In a medium bowl stire together flour, baking powder and salt.  In a small bowl stir together brown sugar, pecans and cinnamon.  Set aside.
  2. Preheat oven to 350 degrees.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally.  Beat on mediuim speed about 2 minutes more or until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
  3. Spoon about 1 tablespoon of the batter into each prepared muffin cup.  Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups (don't be bashful).  Spoon the remaining batter (about 1 tablespoon) evenly over brown sugar mixure in cups.  Sprinkle the remaining brown sugar mixture over top batter in cups.
  4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean.  Cool cupcakes in muffin cups on wire racks for 10 minutes.  Remove cupcakes from muffin cups.  Cool completely on wire racks.
  5. Spread Creamy Butter Frosting onto cupcakes.  Store cupcakes in the refrigerator.  Makes 26 (2-1/2 inch) cupcakes (Mine made 20)  (I DID NOT USE THE FROSTING ON MINE SINCE I WAS FREEZING TO USE AT A LATER TIME.   I SAMPLED ONE WITHOUT ICING AND IT WAS DELISH!)
Creamy Butter Frosting:

Allow 1 cup butter to stand at room temperature for 30 minutes.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Beat in 1 teaspoon vanilla and a dash salt.  Gradually add 4 cups powdered sugar, beating until combined.  Beat in 1/4 cup whipping cream.  Beat in 4 cups additional powdered sugar.  Beat in 2 to 3 tablespoons additional whipping cream until frosting is light and fluffy and reaches spreading consistency.  Makes 4 cups.