Here i sit at my computer, on a semi-cold December day {we've had many of those to date}, with less than 48 hours remaining in 2011. WOW what a year! Where did it go? Have you ever heard the term "bag of mixed emotions"? Well I feel that has been this year. I have experienced many happy moments, many ubberly exciting moments, moments when my heart hurt, moments filled with total agony - sadness - loneliness and defeat, moments of pure bliss and joy, moments of anxiousness, and moments of total peace and calm.
January started with Ayana going forward to accept Jesus Christ as her Savior, and Sophia going forward to be baptized! Talk about starting the year off right!! WOOT WOOT!! January also held the Ohio State Football Buckeyes winning the BCS Sugar Bowl - in the midst of a scandal, NCAA investigations and daily developments to the story that broke right before Christmas.{Little did we know what the rest of 2011 would bring to the beloved Buckeye football team}. I was part of a conspiracy, towards the end of January...on a very cold January Sunday night I drove to CMH to pick-up my friend, Beth. She was coming home, from China, as a surprise to her family during her break at Chinese New Year! What a sweet reunion in the airport, and the Megmobile was full of giggles and excitement as we drove as quickly as legal to her parent's home. The best part was standing outside in the middle of the frozen ice covered street, and hearing her mom scream with excitement and surprise as she ran into their home yelling "HAPPY NEW YEAR"!! It was by far one of the coolest things I've done to date!
February allowed me the opportunity to participate in a breakfast at the kiddos school. It was very cool to be back in the lunchroom that I ate in as an elementary student and to see the kiddos in their element. February was probably the month that held the most life changing events for me, as it started my quest to a healthier lifestyle. Thanks to a program at work that encouraged healthier life decisions - and offered a reward of $200 off your Medical Premium in 2012, if you met their challenge. Since I'm a sucker for ways to save money, I began looking at my life in terms of getting healthy with the reward of saving money as motivation! {Btw - I met the challenge requirements in May...WOOT WOOT!}. The doctor challenged me to loose 60 POUNDS!! He knows I'm a control freak - so he took the opportunity to remind me that there are only a few things in my life that I can control, and one of them is food. He then told me, "and you aren't controlling it." Those words put me right into my place, and changed my way of thinking. I've not had a regular soda since February, {accept the one I accidentally drank on Christmas - because I thought the can was diet...oops}, and regular soda was my "lifeline" or so I thought. My food choices are smarter - I still eat many of the things I want, but I have to account for those in my daily points, so I'm thinking before I'm eating. Everything in moderation. To date I've lost 35 pounds. I wanted to do this slow and steady - I want it to be a lifestyle change...not a flash in the pan kind of thing. Jenni and I began walking on Monday evenings, and I must say I feel much better physically and mentally. Sophia was baptized in mid-February, and her Dad was able to be there to witness it...little did we know that would be one of his last visits to IBC for several years, as a few days later he was arrested for Aggravated Vehicular Assault - relating to the accident he was involved in the Fall of 2010. Bringing many court hearings and legal sessions to both he and Kari - as she filed for full custody of the Kiddos {which was granted in September}.
March allowed me to use my planning skills to assist Jenni as she hosted Lisa's Bridal Shower. It was a beautiful event! I took on the task of making cupcakes - and I found the best buttercream recipe ever....I've used it several times since. The cupcakes and the shower were a hit by all who attended. March again allowed me to volunteer at the Nationwide Children's Hospital Infusion Weekend at Deercreek. I returned to the craft room, and enjoyed seeing old and new faces alike. March also brought a return to Hocking Hills for Ryan, Jenni, Tim, Lisa and I - and Reece too. We once again had a relaxing weekend, filled with beautiful weather, delicious food, hours of March Madness Basketball and plenty of laughter. It was a nice break in the routine of life - especially right before Tim and Lisa's wedding six weeks later. Steve, Wendy, Jenni, Kari and I participated in the Channel 10 Commit to Be Fit Challenge as the Flabbiless 5. We didn't win the contest, but we all lost weight - and that alone was a great reward!
April seems to have flashed right past. I hosted my first non-family overnight guests early in the month - with some of the IBC teen girls. It was nice to have other noise bellowing throughout VdM in the morning. After the girls left VdM - I headed to Mom and Dad's for what was supposed to be a day of shopping - but plans changed. While eating a piece of warmed coffee cake Mom experienced what we thought at the time to be a Stroke. I must say it was the SCARIEST moment of my life - I was there as the entire episode unfolded, and I must be honest that thoughts of loosing my Mom that day filled me with fear. Thankfully after many tests and scans, we found out that what she experienced was a reaction to something that she was eating and the physical temperature of the food - it was a natural reaction the body has to something that is too hot or too cold, and the symptoms are all similar to that of a Stroke. Since I love to cook/bake I decided I would prepare Easter Dinner for the family this year - a task I thoroughly enjoyed! The following weekend I had the honor of assisting two of my best friends on their wedding day. Tim and Lisa's wedding was beautiful, romantic and true reflection of their love for each other!! I also challenged myself with 40 goals to accomplish before May, 2016...this is the gift I gave to myself of birthday in May. I've worked towards many of them and have a accomplished a few, but I need to make greater strides at accomplishing them on a more regular basis.
May {my most favorite month}began with Breaking World News. I'll never forget - it was a Sunday night, and I was in bed early still trying to recover from the events of the weekend {Tim and Lisa's wedding}. I had the TV on for background noise, but was reading through cookbooks {hard to imagine, I know!}, and Brian Williams (NBC News Anchor) broke in and said, "President Obama will be addressing the country within the hour". I found this to be rather importantly odd and very much unsettling - I mean it was 9:00 p.m. on a Sunday evening...not many addresses from a President come on Sunday evenings at almost 10:00 p.m. that probably are of some tragic capacity. My attention was now half on the cookbooks and half on staying "tuned in" awaiting the address. After several delays the President took the podium and addressed the nation and the world, announcing that US Navy Seals had captured and killed Osama Bin Laden earlier that day - peace filled my mind, fear filled my mind. Hayden finished his first year of college at ODU in mid-May, and had his first Spring and Summer without baseball, since he was four. I also co-planned a Mother/Daughter Luncheon at IBC for the Saturday following Mother's Day...it was a nice event, and enjoyed by many. May also held my 35th Birthday - YIKES!! I hosted a birthday party for my family and some friends at my favorite past time location - outside of the kitchen - Outside the Lines Creative Studio. I think everyone enjoyed it...and some have even gone back on their own! Jim Tressel was fired as the Ohio State Football couch on Memorial Day weekend, as part of the continuing scandal that broke loose in December, 2010 - Luke Fickell was announced as Interim Couch for the 2011 Season.
June was a super busy month! The first Tuesday in June brought a dream of mine to reality. I planned, coordinated and hosted a Summer Bible Study at Villa de Megalicious on Tuesday evenings for teen girls going into or already in High School. It was a blessing and challenge - all at once. We studied "Lies Young Women Believe: and The Truth that Sets them Free". I had 4 girls who attended/participated each week. I'm hoping to continue a similar ministry this summer as well. In addition to the Bible Study, I also spent most non-working hours finalizing plans for VBS at IBC! Emily, along with the IBC teens spent a week in Utah doing Backyard Bible Clubs - and I was happy to work with the Bible Teachers to get them ready for their ministry. Their week show an increase in attendance each night and more of a connection to the church with the kids in that neighborhood - but best of all, it held the Spiritual Birthday of one of the kids who attended!. June held a small cut in Kari's apron strings, as Sophia attended her first year of Summer Camp at Scioto Hills - and had great week of growth both developmentally and spiritually.
July means extended amounts of sunshine, lots of time at the pool, yummy food at picnics and fireworks! And this year was no different! Gold Rush 2011, was a great week of ministry at IBC and we saw 90 kids attend VBS. IBC is blessed with many talented people that made my job of VBS Director. We continue to reach out to the VBS attendees through various means in hopes of seeing many attend IBC on a regular basis and begin/restore/continue a relationship with Jesus Christ. Once VBS had come to an end, I had more time to enjoy the extended amounts of sunlight and free time in the evening. Ayana played soccer this summer and loved it, so many Saturday mornings you could find me on the sidelines cheering her on. Elijah began Mai Thai - and I was able to catch a couple of his classes as well. The Kiddos spent a weekend with me, and we had a blast hanging at the pool, watching movies, walking to meet Jenni and Ryan for pizza, and just making memories! The Bible Study continued on Tuesday evenings - and was always a highlight to my week. The US State Department gave me permission to leave the country by granting me a passport - which worked out for plans I had made for August.
August brought a trip of a lifetime! Ryan, Jenni, Tim, Lisa and I (C5) boarded a plane in the wee hours of Saturday, August 13 and headed to CANCUN, MEXICO!!! OH it was wonderful, beautiful, peaceful, restful and every thing I thought it would be. The water was crystal clear, the white sand sparkled like diamonds, the hot sun baked us to golden tans {some more than others}, the food was outrageously delicious, the people were hardworking and hospitable, the experiences of the culture were eye opening and the memories will last a lifetime! August also brought one of the hardest days in the life of our family, as Terry (the kiddos father) was sentenced to four years in prison for his part in the accident from October, 2010. This was and has been the hardest part of our year - helping the kiddos understand and grasp this reality - was not and continues to be something we face on any given day. They are still very happy children, who are active in various activities and doing well in school. But once again their normal changed - and they (we) are still adjusting to this new normal. August brings the end of the Summer - and the start of a new school year. Hayden started his Sophomore at ODU and looking at internships for the Summer of 2012; Emily became a Junior and has begun the college selection process; Sophia entered 3rd grade, she loves arts and crafts, and is looking forward to playing basketball in January 2012; Elijah began 2nd grade and continues to love math and Lego's, and is becoming a Hockey fan; Ayana entered 1st grade and has acquired a love for reading, she wants to be a teacher one day, and she continues to keeps us laughing with her random remarks to life. August ended by celebrating Gabriella's first birthday. She is such a joy to our family and is growing so quickly. Her smile and personality are such a blessing to all of us. She knows how to say "more", "eat" and "thank you" in sign-language...in addition to learning to speak some basic 16 month words.
September began with Kari and the kiddos spending Labor Day Weekend Saturday with me poolside at VdM! We swam and soaked int the sun all day, ending the day with meeting Jenni for dinner that evening - it was a great day! Elijah decided he wanted to (as he says it) "show everyone that I (he) am a child of God's", and went forward for baptism. September also had me on the road again! As if Cancun wasn't enough the C5 filled a mini-van with duffle bags, coolers of cold beverages and containers of snacks - and headed for Nashville! We toured the Opyland Hotel and the Grand Ole Opry - where we sang "You are My Sunshine" on the stage. We walked all over Downtown Nashville and toured the Country Music Hall of Fame. Again, it was a great weekend! The next weekend found me meeting another food challenge - planning, preparing and cooking breakfast for the BFL/MRC Board and volunteers. I had been looking forward to this challenge for a long time! Everyone seemed to enjoy the food and I had several ask for recipes and if I catered or would consider catering other events! OH YIKES - not sure if I'm ready for all of that...I just LOVE to cook/bake for others! The Ohio State football team had a rough start to what was a very rough season. I returned as an IT leader, again this year.
October was a semi low-key month. I enjoyed the slow pace of the month. I took some time off towards the end of the month and enjoyed time of relaxation. I was able to go apple picking with Steve and his family, along with Wendy's Mom, Dad and Step-Mom...one of my favorite Fall Activities! The annual Thornton Family Harvest Party was again a highlight to kicking off the upcoming Thanksgiving/Christmas season. The kiddos allowed me to join them for Trick-Or-Treat again this year, and that was a lot of fun! I enjoyed the Missions Conference at IBC and the IT Missionary Progressive Dinner. The semi low-key schedule also allowed me to "get in" several of Emily's Volleyball games - where is was co-Captain of the Varsity team.
November brought Elijah getting baptised! It is always a highlight and blessing when you see someone in your family following Christ, in this act of obedience. Since there were no movies out that I wanted to see, I enjoyed pizza and movies at VdM on Veteran's Day. Ryan turned 30 this year - but he didn't allow for a big party. Heaven became a sweeter place on November 12, when Joan lost her battle with cancer and entered the joy of her reward. Thanksgiving Day I spent having breakfast with Mom, Dad, Jenni, Kari and the Kiddos - then went to Jenni's for the morning and most of the afternoon to look at ads and make our plan of attack. Jenni, Kari and I went, saw and conquered Toys R Us that evening- and then Jenni and I met up with Ryan (later joined by Tracy, Emily and Katie) at Kohl's. We shopped for about an hour and waited in line for another three...okay we were still able to shop during those three hours, depending on which section of the store we were in. Kohl's was followed by hitting up Steak-n-Shake at 4:00 a.m., then off to Old Navy at 5:00 a.m.. I was in bed by 6:00 a.m., and got up at 11:00 to hit the stores again - Kari joined us again that afternoon! The Thornton Family Thanksgiving was a great time as usual,, with good food and lots of laughter, on the Saturday after Thanksgiving...even though the Buckeyes lost to the team up North for the first time in 10 years. The T.E.A.C.H. team did a wonderful job of using their talents to minister in Jr. Church for the month...it is such a joy to watch the teens willingly use their gifts to honor God and minister to others.
December of course brought everything Christmas! But before that, came the announcement of Urban Meyer as head coach of the Ohio State Football Team....later in the month we learned that Ohio State would be made an example of by the NCAA, and their decision of punishment on the scandal that had broken one year before. The Christmas Concert at IBC was a great way to kick off the Christmas season...we are so blessed by many beautiful musical talents. Many in the family kept the tradition of sorting cards at IBC alive for the 24th year - we sorted over 1,700 cards this year. Christmas Eve at Jenni's included the addition of Ryan, his parents, brothers and Grandma Betty - we had a great time of food, games and lots of laughter. Christmas Eve also took Steve's family back at Wendy's dad's - which was a blessing for them! Christmas Day was filled with our traditions at Kari's, Church and then to Mom and Dad's for the family gift exchange. Later that evening some of us headed downtown for our annual visit to the State Auto Nativity and ended the night playing The LOGO Board Game. I've taken my traditional week-off from work, and I'm enjoying lots of time with family and relaxation.
2011 was the year of mixed emotions and new challenges - some self-imposed and others not so much, but I must admit, it was all in all a great year! 2012 is going to be a year of BIG changes for me, HARD changes - but changes that need to be made. However, I know that I will not walk this road alone - God will lead me and is leading me in these changes, and I'll have my family and friends to hold me up physically and emotionally when the road gets too steep.
Good-bye 2011 and Hello 2012!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, December 30, 2011
Sunday, October 2, 2011
Order Up...
A few months ago I was asked to prepare an appreciation breakfast - for the Maternity Resource Center housed at IBC. WOW - I was honored, thrilled and challenged. After giving it some thought I agreed to the challenge! I had never been the sole provider of a meal of this magnitude. Approximately 40 people would be attending and I was the creating of the menu and prepare of the food. I was so excited. I began thinking through ideas - making sure I had a large variety and tried to meet various dietary restrictions, food allergies, etc. Alas I developed a menu that provided variety, tastes of the season and could be semi-easily prepared. In early June I sent the menu to the board for their reviewand approval. APPROVED!
The breakfast was scheduled to begin at 9:00 a.m. on Saturday, September 24. I knew that most of my baked good/pastry-like items would need to be prepared prior to that morning leaving ample oven space and time for those items that had to be handled the morning of. So I blocked off all of Friday evening to bake and prep dishes for Saturday. With the help of my Mom and youngest sister, I was able to accomplish all of my goals for Friday evening, and then they did a tag team operation on Saturday to provide additional assistance. I was doing well with the stress and only began to min-freak out around 8:15 when I wasn't sure I'd meet my deadline. Breakfast lines would open at 9:15 a.m. - following a welcome and prayer. I was at the church on Friday from 6:15 p.m. to 11:00 p.m. - my youngest nieces and nephew did assist in making/prepping some of the dishes and also begin gracious taste testers...their favorite the Apple Pie Muffins. We had a few oops moments - but we recovered them nicely...actually the dish we had the biggest OOPS with - was a dish that everyone raved over! I did receive a few "war wounds" - a couple of burns...one will be left on my arm as a reminder of this personal food challenge!
My goal was to be back at IBC by 6:30 a.m. - but thanks to the heavy fog that morning I was 10 min. late to making that goal. However, I quickly made up the time and breakfast was ready to be served at 9:08 a.m. - can I get a "WOOT WOOT!" I thought I'd share some of the recipes with you. Many of the ladies who attended asked for copies - and those have been e-mailed. A couple of other ladies even asked if I catered or would consider catering...WOWZAS really? I never thought my food was catering quality. But I told them that while I don't have a catering business, I'm always open to considering an opportunity to bless others with my love of food.
A few of the recipes I used are below...I knew you'd want your own copy!
Cinnamon Swirl Coffee Cake (Source: "Help My Family is Hungry")
1 package yellow cake mix
1 package (3 ounces) vanilla instant pudding
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1 cup chopped pecans
3/4 cup sugar
3 tablespoons cinnamon
Preheat oven to 350*, Spray Bundt pan with vegetable oil.
Place cake mix, pudding mix, oil, eggs and sour cream in a mixing bowl, and beat on low with an electric mixer for 8 minutes. In a small bowl stir together remaining ingredients.
Pour a third of the cake batter into prepared bundt pan. Sprinkle 1/3 of the sugar mixture on top. Draw a knife through the two mixtures to create a marble effect. Repeat two more times, using remaining batter and sugar mixture.
Bake 1 hour. Cool in pan for 10 minutes and then dump onto serving platter. (I sprinkled the top with confectioner's sugar) Servings: 12
Pumpkin Coffee Cake (Source: Allrecipes.com)
Topping:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoons ground cinnamon
2 tablespoons cold butter (I only use real butter)
1/2 cup chopped pecans
Cake:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
3/4 cup canned pumpkin
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
Preheat oven to 325*. Spray and flour a 9x13 cake pan.
In a small bowl, combine sugars and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture. Beat on low just until blended. Spread batter into prepared pan. Sprinkle with topping mixture.
Bake for 40-50 minutes, or until a toothpick inserted comes out clean. Servings: 16
Blueberry Sour Cream Coffee Cake (Source: Allrecipes.com)
1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 5/8 cup all purpose flour (5/8 is 1/2 cup and 2 tablespoons)
1 teaspoon baking powder
1/4 teaspoon salt
1 cups fresh or frozen blueberries (I used fresh)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Confectioner's sugar for dusting
Preheat oven to 350*. Grease and flour a 9-inch bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder and salt. Stir into the batter, just until blended. Fold in the blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in pan. Spoon remaining batter over the top, and then sprinkle with remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake 55 to 60 minutes, or until a knife inserted in the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate - tap firmly to remove from pan. Dust with confectioner's sugar just before serving. Servings: 12
Sausage Pinwheels (aka Sausage Swirly Doos) (Source: Allrecipes.com)
1 pound Sausage Roll (uncooked)
1 can crescent roll dough
Shredded cheddar cheese
Remove crescent roll dough from the can. DO NOT separate rolls. Roll out dough to a 16x4 inch rectangle - pulling dough as needed, making sure not to create holes in the dough. Carefully spread uncooked sausage in and even layer over the dough. Sprinkle with desired amount of shredded cheese. Roll the dough lengthwise to form a long roll. Wrap in plastic wrap and freeze for 15 min.
Preheat oven to 350*. Using a serrated knife, cut dough into 1/2 inch thick slices. Place on an ungreased baking sheet (make sure it has edges). Bake 15-20 minutes, or until sausage is cooked through. Serve hot. Refrigerate leftovers.
Apple Pie Muffins (Source: Allrecipes.com)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples (I used Fuji)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Preheat the oven to 375 degrees F. Line a 12 cup muffin tin with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups almost to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. Servings: 12
ORDER UP...ENJOY!
The breakfast was scheduled to begin at 9:00 a.m. on Saturday, September 24. I knew that most of my baked good/pastry-like items would need to be prepared prior to that morning leaving ample oven space and time for those items that had to be handled the morning of. So I blocked off all of Friday evening to bake and prep dishes for Saturday. With the help of my Mom and youngest sister, I was able to accomplish all of my goals for Friday evening, and then they did a tag team operation on Saturday to provide additional assistance. I was doing well with the stress and only began to min-freak out around 8:15 when I wasn't sure I'd meet my deadline. Breakfast lines would open at 9:15 a.m. - following a welcome and prayer. I was at the church on Friday from 6:15 p.m. to 11:00 p.m. - my youngest nieces and nephew did assist in making/prepping some of the dishes and also begin gracious taste testers...their favorite the Apple Pie Muffins. We had a few oops moments - but we recovered them nicely...actually the dish we had the biggest OOPS with - was a dish that everyone raved over! I did receive a few "war wounds" - a couple of burns...one will be left on my arm as a reminder of this personal food challenge!
My goal was to be back at IBC by 6:30 a.m. - but thanks to the heavy fog that morning I was 10 min. late to making that goal. However, I quickly made up the time and breakfast was ready to be served at 9:08 a.m. - can I get a "WOOT WOOT!" I thought I'd share some of the recipes with you. Many of the ladies who attended asked for copies - and those have been e-mailed. A couple of other ladies even asked if I catered or would consider catering...WOWZAS really? I never thought my food was catering quality. But I told them that while I don't have a catering business, I'm always open to considering an opportunity to bless others with my love of food.
~Menu~
Breakfast Casserole
Veggie Breakfast Casserole
Sausage Pinwheels
Redskin Roasters
Cinnamon Rolls
Homemade Granola Bars
Coffee Cakes - Cinnamon Swirl, Blueberry Sour Cream and Pumpkin
Muffins - Wild Berry and Apple Pie
Fruit - Grapes, Bananas, Oranges, Cantaloupe (the non-listeria outbreak version) and Strawberries
Drinks - Coffee (Reg & Decaf), Assorted Hot Tea, Milk, Juice - Orange and Cranberry
A few of the recipes I used are below...I knew you'd want your own copy!
Cinnamon Swirl Coffee Cake (Source: "Help My Family is Hungry")
1 package yellow cake mix
1 package (3 ounces) vanilla instant pudding
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1 cup chopped pecans
3/4 cup sugar
3 tablespoons cinnamon
Preheat oven to 350*, Spray Bundt pan with vegetable oil.
Place cake mix, pudding mix, oil, eggs and sour cream in a mixing bowl, and beat on low with an electric mixer for 8 minutes. In a small bowl stir together remaining ingredients.
Pour a third of the cake batter into prepared bundt pan. Sprinkle 1/3 of the sugar mixture on top. Draw a knife through the two mixtures to create a marble effect. Repeat two more times, using remaining batter and sugar mixture.
Bake 1 hour. Cool in pan for 10 minutes and then dump onto serving platter. (I sprinkled the top with confectioner's sugar) Servings: 12
Pumpkin Coffee Cake (Source: Allrecipes.com)
Topping:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoons ground cinnamon
2 tablespoons cold butter (I only use real butter)
1/2 cup chopped pecans
Cake:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
3/4 cup canned pumpkin
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
Preheat oven to 325*. Spray and flour a 9x13 cake pan.
In a small bowl, combine sugars and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture. Beat on low just until blended. Spread batter into prepared pan. Sprinkle with topping mixture.
Bake for 40-50 minutes, or until a toothpick inserted comes out clean. Servings: 16
Blueberry Sour Cream Coffee Cake (Source: Allrecipes.com)
1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 5/8 cup all purpose flour (5/8 is 1/2 cup and 2 tablespoons)
1 teaspoon baking powder
1/4 teaspoon salt
1 cups fresh or frozen blueberries (I used fresh)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Confectioner's sugar for dusting
Preheat oven to 350*. Grease and flour a 9-inch bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder and salt. Stir into the batter, just until blended. Fold in the blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in pan. Spoon remaining batter over the top, and then sprinkle with remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake 55 to 60 minutes, or until a knife inserted in the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate - tap firmly to remove from pan. Dust with confectioner's sugar just before serving. Servings: 12
Sausage Pinwheels (aka Sausage Swirly Doos) (Source: Allrecipes.com)
1 pound Sausage Roll (uncooked)
1 can crescent roll dough
Shredded cheddar cheese
Remove crescent roll dough from the can. DO NOT separate rolls. Roll out dough to a 16x4 inch rectangle - pulling dough as needed, making sure not to create holes in the dough. Carefully spread uncooked sausage in and even layer over the dough. Sprinkle with desired amount of shredded cheese. Roll the dough lengthwise to form a long roll. Wrap in plastic wrap and freeze for 15 min.
Preheat oven to 350*. Using a serrated knife, cut dough into 1/2 inch thick slices. Place on an ungreased baking sheet (make sure it has edges). Bake 15-20 minutes, or until sausage is cooked through. Serve hot. Refrigerate leftovers.
Apple Pie Muffins (Source: Allrecipes.com)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples (I used Fuji)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Preheat the oven to 375 degrees F. Line a 12 cup muffin tin with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups almost to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. Servings: 12
ORDER UP...ENJOY!
Wednesday, August 31, 2011
Cupcake Stand: Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting...
Well those who follow know - I LOVE to cook and bake!! Being that this is one of my greatest passions - I subscribe to several magazines that monthly give me ideas of new items to try and plenty of cooking/baking tips! One of my favorite subscriptions is a small little magazine that comes out quarterly by Kraft - "Food & Family". It was a free publication for many years, but like every other good thing...that too came to an end. Last year do the increase in...well everything....they began charging for their quarterly magazine. It's only $6.00 a year...and it's SO worth it for all the wonderful recipes and ideas you get! Last week I was thrilled when I opened my mail box and found the Fall, 2011 edition waiting for me to crack open! I become giddy when new food magazines arrive! :) So many yummy ideas and recipes for Autumn (my favorite season!) - but one particular stood out, and I knew I had too try this recipe sooner rather than later...Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting!
Recently C-bus has been experiencing the cooler mornings and evenings that come with this time of year...typical late August/early September weather in these parts! So I've been thinking of getting the kitchen warmed up with delicious yumminess again! (While I love to cook/bake the Summer is always so busy and super hot - so I don't cook/bake as much as I do throughout the rest of the year!) Last night was a good night to turn on the oven and bake! There was a steady cool breeze blowing in the window - so it made standing in a warm kitchen bearable. After the last night of the Girls Summer Bible Study - I ran to the store to pick up a few items that I didn't have on hand - and was thankful that I had stocked up on a few cans of pumpkin last Fall...since they didn't have it available yet in the store! I was very eager to get home and try this new recipe. As soon as I opened the Spice Cake Mix - I could smell Autumn swoosh out of the box. Instantly the room was filled with the aroma of hearty pungent spices. Then when the can of pumpkin opened, it was as if Thanksgiving had just walked into the room! The aroma of baking pumpkin and spices filled all three levels of Villa de Megalicious, in what felt like an instant - even this morning the smell lingered in the kitchen!
I've shared the finished product them with a few people - and they are no longer lurking around VdM waiting for me to consume...which my diet appreciates! There reactions were all very similar "mmm" and "oh this is really good" - all with the first bite still in their mouth!
If you love pumpkin - this one is for you! It would compliment a hot cup of coffee or a warm cup of tea! Enjoy!
Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting
(Source Kraft - Food & Family Fall, 2011)
Makes 24 cupcakes (although I got 30 out of my batch)
1 package (2-layer size) spice cake
1 cup Sour Cream (I used Kroger Brand)
1 can (15 oz) pumpkin
1/4 cup oil
3 eggs
1 package (8 oz) Cream Cheese, softened (I used Kroger Brand)
1/4 cup butter, softened (I used REAL butter - its the only kind to use when baking/cooking)
1 tsp. vanilla
1 package (16 oz) powdered sugar (again Kroger brand)
1/2 tsp ground cinnamon
Heat oven to 350*
Beat first 5 ingredients with mixer until well blended; spoon into 24 paper lined muffin cups. (I use the Pampered Chef large scoop when filling cupcake/muffin tins).
Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.
Beat cream cheese, butter and vanilla in a large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.
Store frosted cupcakes in refrigerator.
**TIP: When making muffins and cupcakes - to reduce air pockets in your batter...once tins are filled lightly tap the pan on the counter a few times to reduce bubbles, helping to reduce empty pockets of air in your finished product. This also works for cake batters.**
P.S. My mom has already requested these be at our family Thanksgiving!!
Monday, October 18, 2010
Cake Stand: Caramel Apple Cake
One of my most favorite fall treats is Caramel Apples! Oh they are so yummy, juicy and ooey-gooey!! I love the sweetness of the apple and caramel topped of with the salty crunch of pecans. Oh my mouth is watering just thinking about it!!
I'm not one to take something from its original form and put it in a non-traditional form or to change up a good thing...because very rarely does the "new" version taste like the original version. But I think this past weekend, I created something that will stand on it's own, and will be a new favorite of mine. It's rather time consuming, but the results are OH SO worth the end result. I made an Apple Cake (that I've made before) and topped it with a caramel sauce/icing (recipe I found in my favorite Wednesday reading - The Columbus Dispatch Food Section), then sprinkled with pecan pieces! Oh yes, it was/is as yummy as it sounds!! Below are the two recipes that I used to make this yumminess!
Note: You will need a Candy Thermometer to make the icing. These can be purchased at your local grocer or department store, if you don't have one.
Caramel Apple Cake
Apple Cake
6 tablespoons Butter (real butter, not margarine or fake butter)
2 cups White Sugar
2 eggs
2 cups all-purpose flour
1 tsp Nutmeg
1 tsp Cinnamon
2 tsp Baking Soda
2 tsp. Vanilla (real vanilla, not imitation)
1 tsp Salt
1 cup walnuts (I omitted this weekend, due to some in my family not liking nuts in their cake)
6 cups Chopped Apples (approx. 5 medium size apples)
Directions:
Cream butter and sugar together and beat in eggs one at a time. Add dry ingredients and mix well. (Note: it will look like you don't have much batter, don't worry the apples will increase the batter). Add apples and nuts, mix thoroughly. Bake in a greased 13x9 in. pan for 1 hour (check on it around 45-50 min.) at 350*.
(Source: Apple Treats from Amish Country)
Caramel Frosting
2 cups packed brown sugar (I used light brown sugar)
1 cup heavy cream
3 tablespoons butter (real butter, not margarine or fake butter)
1 teaspoon vanilla
1/2 cup chopped pecans (I used the pecan pieces, found in the baking aisle)
Directions:
In a saucepan over medium heat, stir the brown sugar and cream until the sugar dissolves. Cook without stirring until a candy thermometer registers 238 to 240*. Remove from heat. Stir in butter with a wooden spoon. Cool frosting to 110*.
Stir in vanilla. Beat frosting until thick and creamy. Mine was more of a mix between a sauce and a frosting, because I don't think I beat it long enough - but I'm not going to change it next time!
Spread frosting over a completely cooled cake. Sprinkle with pecans. Enjoy!
(Source: Columbus Dispatch, Food Section - original recipe Caramel Cake, September 2010)
*My completed cake sat for about 2 hours before serving, allowing the frosting to "set".
This cake is very sweet and rich - so you might want to "calm" the sweetness with Ice Cream (Vanilla or Cinnamon would be nice) or have coffee on hand for the coffee lover in your life.
I'm not one to take something from its original form and put it in a non-traditional form or to change up a good thing...because very rarely does the "new" version taste like the original version. But I think this past weekend, I created something that will stand on it's own, and will be a new favorite of mine. It's rather time consuming, but the results are OH SO worth the end result. I made an Apple Cake (that I've made before) and topped it with a caramel sauce/icing (recipe I found in my favorite Wednesday reading - The Columbus Dispatch Food Section), then sprinkled with pecan pieces! Oh yes, it was/is as yummy as it sounds!! Below are the two recipes that I used to make this yumminess!
Note: You will need a Candy Thermometer to make the icing. These can be purchased at your local grocer or department store, if you don't have one.
Caramel Apple Cake
Apple Cake
6 tablespoons Butter (real butter, not margarine or fake butter)
2 cups White Sugar
2 eggs
2 cups all-purpose flour
1 tsp Nutmeg
1 tsp Cinnamon
2 tsp Baking Soda
2 tsp. Vanilla (real vanilla, not imitation)
1 tsp Salt
1 cup walnuts (I omitted this weekend, due to some in my family not liking nuts in their cake)
6 cups Chopped Apples (approx. 5 medium size apples)
Directions:
Cream butter and sugar together and beat in eggs one at a time. Add dry ingredients and mix well. (Note: it will look like you don't have much batter, don't worry the apples will increase the batter). Add apples and nuts, mix thoroughly. Bake in a greased 13x9 in. pan for 1 hour (check on it around 45-50 min.) at 350*.
(Source: Apple Treats from Amish Country)
Caramel Frosting
2 cups packed brown sugar (I used light brown sugar)
1 cup heavy cream
3 tablespoons butter (real butter, not margarine or fake butter)
1 teaspoon vanilla
1/2 cup chopped pecans (I used the pecan pieces, found in the baking aisle)
Directions:
In a saucepan over medium heat, stir the brown sugar and cream until the sugar dissolves. Cook without stirring until a candy thermometer registers 238 to 240*. Remove from heat. Stir in butter with a wooden spoon. Cool frosting to 110*.
Stir in vanilla. Beat frosting until thick and creamy. Mine was more of a mix between a sauce and a frosting, because I don't think I beat it long enough - but I'm not going to change it next time!
Spread frosting over a completely cooled cake. Sprinkle with pecans. Enjoy!
(Source: Columbus Dispatch, Food Section - original recipe Caramel Cake, September 2010)
*My completed cake sat for about 2 hours before serving, allowing the frosting to "set".
This cake is very sweet and rich - so you might want to "calm" the sweetness with Ice Cream (Vanilla or Cinnamon would be nice) or have coffee on hand for the coffee lover in your life.
Brownie Pan: Candy Bar Brownies
I heart brownies! I love that brownies can please children and adults a like, and that they have many variations!! Plus I'm a chocoholic!! Hi, my name's Meg - and I'm a chocoholic! :)
As those who follow know, I LOVE to make things from scratch - and when possible that's exactly what I do. Including cakes, brownies, bar treats, cookies, pies, etc. I get much more joy out of watching something come to life from nothing, rather than adding some oil, eggs and water to a pre-packaged mix. No offense to those that bake this way - I mean you gotta do what you gotta do!! :)
Last week, our church lost a very key leader and godly man. I've known this person since I was a small child, and his death was both sudden and shocking to our congregation. This man had many ministries in which he served, but that one closest to his heart was program called AWANA. Back in my day - the winner of each group would win a candy bar at the end of the evening. This was the goal - of course, this was well before we worried about things like child obesity (because we actually went outside and played) or trans fats. So when I called the lady who coordinates meals for families before a funeral, to see what I could do to help - she asked if I could make a pan of brownies! I was glad to do so. It didn't take me long to figure out the variation I was going to make...Candy Bar Brownies. I mean it made sense - most of my memories of this man revolved around AWANA, and as a child coming home with a candy bar on Tuesday evenings was the best way to end your day! These brownies have Snickers bars throughout the batter and Hershey pieces sprinkled on top. I like to have the pieces writing side up - so you can see "Hershey" on each piece. So I meticulously cut each piece to ensure I have even size pieces that say the entire "Hershey" word...okay so I'm a little OCD, about certain things! :) The brownies bake just long enough to start to melt the chocolate, but not long enough for the "writing" to disappear!
I've made these brownies before and most people who eat them really enjoy them...but this time, I seem to have made a batch that just had everyone talking - per a 13 year old boy who attended the dinner. I've had many ask for the recipe, since they ate them on Friday. So I figured, this is one I should probably share on my blog! Once you read the ingredients you will see why they taste so yummy - they are made with everything you shouldn't eat!
Candy Bar Brownies
3/4 cup butter, melted (I only use real butter, no margarine or fake butter)
2 cups sugar
4 eggs
2 teaspoons vanilla extract (I only use pure vanilla, no imitation)
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers Bars, (2.07 ounces each), cut into 1/4 inch pieces
3 plain milk chocolate candy bars (1.55 ounces) - chopped (I just cut along the edges of each Hershey stamped block)
Directions:
In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup (of the dry ingredients). Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with the reserved flour mixture; stir into batter.
Transfer to a greased 13x9 baking pan. Sprinkle with milk chocolate candy pieces. Bake at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. (do not overbake). Cool on a wire rack. Chill before cutting. Enjoy!
(http://www.tasteofhome.com/)
An ice cold glass of milk or a cup of hot coffee compliment these "pieces of heaven on earth", very nicely!
As those who follow know, I LOVE to make things from scratch - and when possible that's exactly what I do. Including cakes, brownies, bar treats, cookies, pies, etc. I get much more joy out of watching something come to life from nothing, rather than adding some oil, eggs and water to a pre-packaged mix. No offense to those that bake this way - I mean you gotta do what you gotta do!! :)
Last week, our church lost a very key leader and godly man. I've known this person since I was a small child, and his death was both sudden and shocking to our congregation. This man had many ministries in which he served, but that one closest to his heart was program called AWANA. Back in my day - the winner of each group would win a candy bar at the end of the evening. This was the goal - of course, this was well before we worried about things like child obesity (because we actually went outside and played) or trans fats. So when I called the lady who coordinates meals for families before a funeral, to see what I could do to help - she asked if I could make a pan of brownies! I was glad to do so. It didn't take me long to figure out the variation I was going to make...Candy Bar Brownies. I mean it made sense - most of my memories of this man revolved around AWANA, and as a child coming home with a candy bar on Tuesday evenings was the best way to end your day! These brownies have Snickers bars throughout the batter and Hershey pieces sprinkled on top. I like to have the pieces writing side up - so you can see "Hershey" on each piece. So I meticulously cut each piece to ensure I have even size pieces that say the entire "Hershey" word...okay so I'm a little OCD, about certain things! :) The brownies bake just long enough to start to melt the chocolate, but not long enough for the "writing" to disappear!
I've made these brownies before and most people who eat them really enjoy them...but this time, I seem to have made a batch that just had everyone talking - per a 13 year old boy who attended the dinner. I've had many ask for the recipe, since they ate them on Friday. So I figured, this is one I should probably share on my blog! Once you read the ingredients you will see why they taste so yummy - they are made with everything you shouldn't eat!
Candy Bar Brownies
3/4 cup butter, melted (I only use real butter, no margarine or fake butter)
2 cups sugar
4 eggs
2 teaspoons vanilla extract (I only use pure vanilla, no imitation)
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers Bars, (2.07 ounces each), cut into 1/4 inch pieces
3 plain milk chocolate candy bars (1.55 ounces) - chopped (I just cut along the edges of each Hershey stamped block)
Directions:
In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup (of the dry ingredients). Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with the reserved flour mixture; stir into batter.
Transfer to a greased 13x9 baking pan. Sprinkle with milk chocolate candy pieces. Bake at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. (do not overbake). Cool on a wire rack. Chill before cutting. Enjoy!
(http://www.tasteofhome.com/)
An ice cold glass of milk or a cup of hot coffee compliment these "pieces of heaven on earth", very nicely!
Monday, August 9, 2010
Cookie Jar: Peanut Butter Sandwich Cookies
When it comes to cookies I love everything about them! I love making them, the aroma that fills Villa de Megalicious as they bake, and of course I love eating them!! They are just little pieces of heaven here on earth! Cookies are so universal too - they are a nice treat to have by yourself and twice as nice to share, children love them and so do most adults! I can honestly say (in my deep voice)..."Yum, Yum, Yum - me love cookies!!" - can you tell that Cookie Monster was (okay still is) my favorite Sesame Street Puppet!
The recipe below is one of my (and so many others) favorites. They are very easy to make and the only time consuming part is waiting for them to cool - so you can put the filling on them and make the sandwich. They are great with tea - so I would assume they make a nice complement to a cup of coffee as well...I don't consume coffee, it stunts my growth!!!
Peanut Butter Sandwich Cookies
The recipe below is one of my (and so many others) favorites. They are very easy to make and the only time consuming part is waiting for them to cool - so you can put the filling on them and make the sandwich. They are great with tea - so I would assume they make a nice complement to a cup of coffee as well...I don't consume coffee, it stunts my growth!!!
Peanut Butter Sandwich CookiesCookie Dough:
1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Filling:
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk
1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Filling:1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk
Directions:
In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375* for 7-8 minutes or until golden. Remove to wire racks to cool.
For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie. Yield: 44 sandwich cookies.
(source: Taste of Home, Complete Guide to Baking)
Serve with an ice cold glass of milk, a cup of warm tea or steaming hot coffee - however you prefer the temperature of your drink, you will LOVE these cookies!
In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375* for 7-8 minutes or until golden. Remove to wire racks to cool.
For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie. Yield: 44 sandwich cookies.(source: Taste of Home, Complete Guide to Baking)
Serve with an ice cold glass of milk, a cup of warm tea or steaming hot coffee - however you prefer the temperature of your drink, you will LOVE these cookies!
Thursday, May 20, 2010
Home in the Kitchen...
As you know, one of my biggest passions in life is food. I find cooking AND baking to be a great therapy session for my heart, mind and soul. I love ministering to people and especially ministering with food. When I cook a meal for friends, family, etc...I enjoy sitting back and watching how faces react to the taste of my creation. I love to make things from scratch - very rarely do I use a processed, packaged or canned item...although sometimes, I give in and use one of these items to reduce the prep time and on occasion it's more economical - but I prefer homemade, from scratch everything when I cook. I think it's one of the reasons why so many enjoy my food - it's fresh and the natural taste of the food comes out.
Being that I'm single and I find cooking for myself to be rather difficult. I was raised to cook for a group, and quite honestly the bigger the group the more I love to cook. So reducing my recipes to accommodate a one person household is an obstacle that I often face. Hence the reason why when I usually cook - I'm sharing leftovers with family, or taking them into the office for co-workers to enjoy. Any time I can get the opportunity to cook for more than myself - I jump on it...another reason why I have Meg's Meal Ministry. As I said - I love to use food to minister, witness and show love.
During the last five days the IBC Search Committee has had the opportunity to meet 2 of 4 Pastoral Candidates (the other two will come this weekend and next). These meetings included dinner and an in-depth interview session. So when the opportunity to share my cooking passion with the committee members, the candidates and their wives (9 ppl per meal) became available...I couldn't help but volunteer to prepare the meals for two of our sessions. Because of my schedule - I selected the first two sessions (last Saturday and Tuesday). I spent some time considering what I'd make, and creating the menus for each meal. I made the list of items I'd need and headed to the store for round one...in keeping with my desire to serve fresh food, I decided I'd make two trips to the grocery store. One for each meal, unless there was an item that I could purchase on sale during the first trip. I prepared the meals at IBC for ease of transportation. I spent hours in the kitchen - mixing, tossing, chopping, cooking and baking....I was in my zone!! Looking back, it was a great chance for me to focus my mind on something other than my need of a job, and the stress that comes with those thoughts. Last week I was struggling greatly with this issue, GOD KNEW I'd need to be refreshed!! I had the responsibility of making sure that dinner for 9 was ready at 6:00 for each meeting - so I didn't have time to fret over something that will take place next week. I enjoyed every moment of preparing, sitting the table and making sure every detail was handled. Although I will admit that when the time came - I loved when I was finally able to sit down with a glass of ice cold lemonade or ice water - and enjoy the faces of those around the table enjoying my meal...my practical gift to them.
Since the majority of my thoughts and experiences over the last few days have revolved around these meals - I thought I'd share the menus and some recipes from each meal here.
Saturday 5/15
BBQ Pulled Pork (served with Honey Sandwich Buns)
Oven Roasted Red Potatoes
Tomato, Cucumber & Onion Salad (recipe in previous post)
Strawberry Shortcake
Sweet Tea
Lemonade (used Kroger Brand Mix to ease prep - garnished with fresh lemon slices)
Ice Water
Coffee (courtesy of Phil M.)
Tuesday 5/18
Lasagna
Tossed Salad (Dole Prepared Mix - Greener Selection Blend tossed with fresh Spinach - crouton, bacon bites and dressings)
Garlic Texas Toast (Kroger frozen brand)
Cherry Dump Cake
Sweet Tea
Lemonade (used Kroger Brand Mix to ease prep - garnished with fresh lemon slices)
Ice Water
Coffee (courtesy of Phil M.)
Corresponding Recipes:
Jenni's Pulled Pork
5 lbs. Pork Roast
2 L. Diet Soda (I use the off-brand)
2 18 oz. bottle of BBQ sauce (I use Kroger Thick & Smoky)
Place pork roast in a slow cooker, and pour entire 2 L of soda into the slow cooker. On Low for 12-14 hours, or High for 6-7 hours cook the roast. Remove roast, discard soda and wipe slow cooker clean. Shred pork and return to slow cooker. Add BBQ sauce and cook for another 1-2 hours, until tender and mixed.
(published in Gooseberry Patch Cookbook "Summer in the Country")
Oven Roasted Red Potatoes
3 lbs Red Potatoes
2 envelopes dry Italian Dressing Mix (I use Kroger Zesty Italian Dry Mix)
1/2 cup Olive Oil
Pre-heat oven to 450*. Cut potatoes into bite size chunks. Put potatoes chunks in a large resealable plastic bag. Add Dressing Mix and Olive Oil. Toss in bag until chunks are evenly coated. Pour contents onto a medium baking dish. Bake for 40 min., stirring occasionally
(source - allrecipes.com)
Strawberry Shortcake - A combination of a couple of recipes.
Good Ol' Alabama Sweet Tea
2 cups sugar
1/2 gallon water
1 tray of ice cubes
3 family sized teabags
3 cups of water
Lemon Slices (one lemon) - garnish
Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.
Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended. Garnish withe Lemon.
(source allrecipes.com)
Aunt Meg's Lasagna
1 box Barilla No Cook Lasagna Noodles
1 family size jar Tomato & Basil Pasta Sauce (I use Kroger Brand)
1 Regular size jar Traditional Pasta Sauce (I use Kroger Brand)
2 pound Italian Sausage (I use Kroger Brand)
1 package Pepperoni (I use Kroger Brand)
3 package of Italian Blend cheese (I love cheesy Lasagna - I use Kroger Brand)
To taste/preference
Oregano
Basil
Italian Seasoning
Garlic
Pepper
Onion Powder
Parmesan Cheese
Parsley to Garnish
Pre-heat oven to 350*. Pour small amount of Traditional Sauce in bottom of a deep dish 9x13 pan - to make a thin layer of sauce. Brown Italian Sausage. Drain sausage & mix with Tomato Basil Sauce, spices to preference. Spoon 1/3 of the of the meat sauce mixture. Top with 1/3 of the pepperoni. Top with 1 package of Italian Blend Cheese and sprinkle with Parmesan Cheese. Repeat layers. With top layer being remainder of the Traditional sauce with Pepperoni (no meat sauce) and last package of Italian Blend cheese. Sprinkle with Parmesan Cheese and garnish with Parsley. Cover with foil. Refrigerate overnight*. Bake for 40 min. covered. Remove foil and continue baking for another 30 min. until cheese is melted and golden. Remove from oven and allow to stand for 5-10 min. before serving.
*If you don't refrigerate...reduce baking time.
Cherry Dump Cake
2 cans cherry* pie filling (I used Kroger Brand)
1 box Yellow Cake Mix
1 cup chopped pecans
1 stick butter (never use margarine to cook or bake), sliced
Pre-heat oven to 350* (325* for glass pan). Grease a 9x13 dish. Pour pie filling into the dish, smooth to make an even layer. Pour (dry) yellow cake mix on top - smooth to make an even layer. Sprinkle top with chopped pecans. Dot with butter. Bake for 48-52 min (golden & bubbling). Serve warm or cold. You can serve with whipped topping, vanilla ice cream or plain.
*You can use any pie filling - blueberries & apples are nice as well.
Enjoy...
Being that I'm single and I find cooking for myself to be rather difficult. I was raised to cook for a group, and quite honestly the bigger the group the more I love to cook. So reducing my recipes to accommodate a one person household is an obstacle that I often face. Hence the reason why when I usually cook - I'm sharing leftovers with family, or taking them into the office for co-workers to enjoy. Any time I can get the opportunity to cook for more than myself - I jump on it...another reason why I have Meg's Meal Ministry. As I said - I love to use food to minister, witness and show love.
During the last five days the IBC Search Committee has had the opportunity to meet 2 of 4 Pastoral Candidates (the other two will come this weekend and next). These meetings included dinner and an in-depth interview session. So when the opportunity to share my cooking passion with the committee members, the candidates and their wives (9 ppl per meal) became available...I couldn't help but volunteer to prepare the meals for two of our sessions. Because of my schedule - I selected the first two sessions (last Saturday and Tuesday). I spent some time considering what I'd make, and creating the menus for each meal. I made the list of items I'd need and headed to the store for round one...in keeping with my desire to serve fresh food, I decided I'd make two trips to the grocery store. One for each meal, unless there was an item that I could purchase on sale during the first trip. I prepared the meals at IBC for ease of transportation. I spent hours in the kitchen - mixing, tossing, chopping, cooking and baking....I was in my zone!! Looking back, it was a great chance for me to focus my mind on something other than my need of a job, and the stress that comes with those thoughts. Last week I was struggling greatly with this issue, GOD KNEW I'd need to be refreshed!! I had the responsibility of making sure that dinner for 9 was ready at 6:00 for each meeting - so I didn't have time to fret over something that will take place next week. I enjoyed every moment of preparing, sitting the table and making sure every detail was handled. Although I will admit that when the time came - I loved when I was finally able to sit down with a glass of ice cold lemonade or ice water - and enjoy the faces of those around the table enjoying my meal...my practical gift to them.
Since the majority of my thoughts and experiences over the last few days have revolved around these meals - I thought I'd share the menus and some recipes from each meal here.
Saturday 5/15
BBQ Pulled Pork (served with Honey Sandwich Buns)
Oven Roasted Red Potatoes
Tomato, Cucumber & Onion Salad (recipe in previous post)
Strawberry Shortcake
Sweet Tea
Lemonade (used Kroger Brand Mix to ease prep - garnished with fresh lemon slices)
Ice Water
Coffee (courtesy of Phil M.)
Tuesday 5/18
Lasagna
Tossed Salad (Dole Prepared Mix - Greener Selection Blend tossed with fresh Spinach - crouton, bacon bites and dressings)
Garlic Texas Toast (Kroger frozen brand)
Cherry Dump Cake
Sweet Tea
Lemonade (used Kroger Brand Mix to ease prep - garnished with fresh lemon slices)
Ice Water
Coffee (courtesy of Phil M.)
Corresponding Recipes:
Jenni's Pulled Pork
5 lbs. Pork Roast
2 L. Diet Soda (I use the off-brand)
2 18 oz. bottle of BBQ sauce (I use Kroger Thick & Smoky)
Place pork roast in a slow cooker, and pour entire 2 L of soda into the slow cooker. On Low for 12-14 hours, or High for 6-7 hours cook the roast. Remove roast, discard soda and wipe slow cooker clean. Shred pork and return to slow cooker. Add BBQ sauce and cook for another 1-2 hours, until tender and mixed.
(published in Gooseberry Patch Cookbook "Summer in the Country")
Oven Roasted Red Potatoes
3 lbs Red Potatoes
2 envelopes dry Italian Dressing Mix (I use Kroger Zesty Italian Dry Mix)
1/2 cup Olive Oil
Pre-heat oven to 450*. Cut potatoes into bite size chunks. Put potatoes chunks in a large resealable plastic bag. Add Dressing Mix and Olive Oil. Toss in bag until chunks are evenly coated. Pour contents onto a medium baking dish. Bake for 40 min., stirring occasionally
(source - allrecipes.com)
Strawberry Shortcake - A combination of a couple of recipes.
- Follow the Shortcake recipe on the side of the box of Bisquick
- Slice Strawberries, and toss with sugar to bring out sweetness
- Easy Whipped Cream - source allrecipes.com
Good Ol' Alabama Sweet Tea
2 cups sugar
1/2 gallon water
1 tray of ice cubes
3 family sized teabags
3 cups of water
Lemon Slices (one lemon) - garnish
Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.
Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended. Garnish withe Lemon.
(source allrecipes.com)
Aunt Meg's Lasagna
1 box Barilla No Cook Lasagna Noodles
1 family size jar Tomato & Basil Pasta Sauce (I use Kroger Brand)
1 Regular size jar Traditional Pasta Sauce (I use Kroger Brand)
2 pound Italian Sausage (I use Kroger Brand)
1 package Pepperoni (I use Kroger Brand)
3 package of Italian Blend cheese (I love cheesy Lasagna - I use Kroger Brand)
To taste/preference
Oregano
Basil
Italian Seasoning
Garlic
Pepper
Onion Powder
Parmesan Cheese
Parsley to Garnish
Pre-heat oven to 350*. Pour small amount of Traditional Sauce in bottom of a deep dish 9x13 pan - to make a thin layer of sauce. Brown Italian Sausage. Drain sausage & mix with Tomato Basil Sauce, spices to preference. Spoon 1/3 of the of the meat sauce mixture. Top with 1/3 of the pepperoni. Top with 1 package of Italian Blend Cheese and sprinkle with Parmesan Cheese. Repeat layers. With top layer being remainder of the Traditional sauce with Pepperoni (no meat sauce) and last package of Italian Blend cheese. Sprinkle with Parmesan Cheese and garnish with Parsley. Cover with foil. Refrigerate overnight*. Bake for 40 min. covered. Remove foil and continue baking for another 30 min. until cheese is melted and golden. Remove from oven and allow to stand for 5-10 min. before serving.
*If you don't refrigerate...reduce baking time.
Cherry Dump Cake
2 cans cherry* pie filling (I used Kroger Brand)
1 box Yellow Cake Mix
1 cup chopped pecans
1 stick butter (never use margarine to cook or bake), sliced
Pre-heat oven to 350* (325* for glass pan). Grease a 9x13 dish. Pour pie filling into the dish, smooth to make an even layer. Pour (dry) yellow cake mix on top - smooth to make an even layer. Sprinkle top with chopped pecans. Dot with butter. Bake for 48-52 min (golden & bubbling). Serve warm or cold. You can serve with whipped topping, vanilla ice cream or plain.
*You can use any pie filling - blueberries & apples are nice as well.
Enjoy...
Monday, March 29, 2010
Luscious Lemonade Pie...
One of my weekend "To Do" list items was making dinner for the family that would receive this month's (March) "Thank-You" meal (I believe I shared this idea in a previous post). As I was working on the menu - I ran into a minor hick-up. The meal had an Italian flare, and for some reason I was having a hard time coming up with a dessert. The family is not at all picky, and I have core menus/dishes that I use for Meg's Meal Ministry; therefore, this should have been a fairly easy task - but nothing was saying, "that will work!". So I went to the shelves of cookbooks.
The recipe had to meet a few criteria - in addition to going with the theme of the dinner...1) it had to be economically friendly - desserts can get pricey at times; 2) it had to be some what easy from beginning to end - I didn't want to spend my entire afternoon in the kitchen, as I needed to get a couple of other things accomplished; and 3) it had to transport easily. The family would be "picking-up" their dinner at a mutual location, so I wanted to make sure it could transport easily - both from Villa de Megalicious to their home. I soon came across a favorite of mine (both taste and preparation)...Lemonade Pie. It's super easy (only four ingredients - excluding the pie crust), it's rather economical and it transports almost too nicely! It met all the criteria, and lemon is always a nice addition to Italian - or so I think, anyway.
I planned to go to the store Sunday after church, and return home to pre-make the meal for delivery to the "pick-up" location. However, my plans didn't work out exactly as I had originally thought...so I ended up preparing the entire meal at IBC before a couple of meetings. This meant I could possibly have creepers in the kitchen - and I did. When making the dessert, several said (paraphrasing here) "Oh, Mmm, what is that?", "Lemonade Pie!", "Oh that looks very yummy!". And boy are they right - not only does it look and smell yummy...IT IS yummy!!! Even my extremely picky niece (not judging because I'm the same way) loves it!
So I thought I'd share this treasure of deliciousness with each of you. I mean why would I not want to share this lemony goodness with friends! :)
Luscious Lemonade Pie...
1 can frozen lemonade
14 oz can sweetened condensed milk (NOT evaporated milk)
2 (or so) drops of yellow food coloring
8 oz. container of whipped topping
9-inch graham cracker pie crust (Ready-Made or homemade crust - works just the same)
Mix together the lemonade and milk. Add food coloring for a lemony color (fyi - if you desire not use food coloring, your finished product will be a white, milky color...but will taste just the same). Fold in whipped topping, and pour into crust. Refrigerate a few hours or overnight. Enjoy!
(from Gooseberry Patch "The Cozy Home Cookbook")
Alternative Methods of Serving:
The recipe had to meet a few criteria - in addition to going with the theme of the dinner...1) it had to be economically friendly - desserts can get pricey at times; 2) it had to be some what easy from beginning to end - I didn't want to spend my entire afternoon in the kitchen, as I needed to get a couple of other things accomplished; and 3) it had to transport easily. The family would be "picking-up" their dinner at a mutual location, so I wanted to make sure it could transport easily - both from Villa de Megalicious to their home. I soon came across a favorite of mine (both taste and preparation)...Lemonade Pie. It's super easy (only four ingredients - excluding the pie crust), it's rather economical and it transports almost too nicely! It met all the criteria, and lemon is always a nice addition to Italian - or so I think, anyway.
I planned to go to the store Sunday after church, and return home to pre-make the meal for delivery to the "pick-up" location. However, my plans didn't work out exactly as I had originally thought...so I ended up preparing the entire meal at IBC before a couple of meetings. This meant I could possibly have creepers in the kitchen - and I did. When making the dessert, several said (paraphrasing here) "Oh, Mmm, what is that?", "Lemonade Pie!", "Oh that looks very yummy!". And boy are they right - not only does it look and smell yummy...IT IS yummy!!! Even my extremely picky niece (not judging because I'm the same way) loves it!
So I thought I'd share this treasure of deliciousness with each of you. I mean why would I not want to share this lemony goodness with friends! :)
Luscious Lemonade Pie...
1 can frozen lemonade
14 oz can sweetened condensed milk (NOT evaporated milk)
2 (or so) drops of yellow food coloring
8 oz. container of whipped topping
9-inch graham cracker pie crust (Ready-Made or homemade crust - works just the same)
Mix together the lemonade and milk. Add food coloring for a lemony color (fyi - if you desire not use food coloring, your finished product will be a white, milky color...but will taste just the same). Fold in whipped topping, and pour into crust. Refrigerate a few hours or overnight. Enjoy!
(from Gooseberry Patch "The Cozy Home Cookbook")
Alternative Methods of Serving:
- Serve between Vanilla Wafers - to make little Lemonade Sandwich Cookies
- Serve as a dessert dip with graham crackers, graham cracker sticks or vanilla wafers
- Fill individual serving size graham cracker pie crusts
Sunday, February 21, 2010
Soups On...Chicken Taco Soup
I love to make homemade soup!! I love the smell as it lingers though my house - it gives it such a homey smell and feel. Making homemade soup usually means large quantities of deliciousness, more than one person can eat; therefore, allowing me to share my love of homemade soup with friends and family. One of my favorite recipe sources is allrecipes.com, I visit this site almost daily for new recipe ideas - and to post rates/reviews of recipes that I've tried...I post as Aunt Meg. Every once in a while I get a notion to research specific categories of recipes...sometimes based on the season/celebration, theme or to satisfy a hankering for a certain type of dish. A few years ago I was searching for a soup recipe for a soup/salad lunch at church. It was during this search that I found a recipe for Chicken Taco Soup. As I reviewed the recipe, it was confirmed that I found the soup I would be making to share. Since that time, I've made it several times - and it has become a favorite of mine and others. It is SUPER easy to prepare - the longest part of preparation is opening all the cans!! In addition, to the ease of preparation - I love the fact that you just place everything in a crock-pot (one of my best friends in the kitchen), turn the crock-pot on and let the ingredients do "their thing". In a few hours you have a wonderful batch of yummy deliciousness!!
I made the soup yesterday for some friends while we worked on a few ministry projects. Several FB friends asked for the recipe, so I thought I'd post it here - to share it with them and those who follow this blog who are not my FB friend. I hope you enjoy it as much as I (and so many others) do!! Enjoy!!
Chicken Taco Soup
1 onion, chopped*
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer*
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)*
sour cream (optional)
crushed tortilla chips (optional)
*I use red onion, chicken broth in place of beer, and Taco/Mexican Cheese in place of cheddar (when available).
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
source: www.allrecipes.com
Great accompaniments to this soup(that is really a hearty meal)...
- crusty bread
- cornbread or corn muffins
- a great course to a mexican themed dinner or party menu
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