Hey guys.....
so I guess I owe an explanation.....my last entry was Oct 17!!! (yikes)
Well, here goes....
pregnancy......miscarriage (thats the worse part....but now that that is out.....whew)
My husband got year long orders to Iraq.......and the orders just got cancelled.
2 cars have broke down......1 minivan has been purchased.
My father got sick and had surgery.
Choir rehearsals......Christmas concert is over now.
Oh, and did I mention I still have 2 kiddos and a husband. :-)
So please, from the bottom of my heart, forgive me for being absent.
I pray you all have a fabulous Christmas and that you truly experience Christ's love this holiday season.
Merry Christmas,
Shelby
Thursday, December 24
Saturday, October 17
Sweet Potatoes with Roasted Bananas and Pecans
Sweet Potatoes with Roasted Banana and Pecans
6 lbs sweet potatoes
1 ripe banana (leave the peel on)
1/2 st butter, soft
1/2 c maple syrup
2 T grd cinnamon
2 t pumpkin pie spice
1/2 t salt
1 lb pecans
1/2 c butter unsalted
1 T salt
2 T brown sugar
Poke the potatoes with a fork and bake about 1 hour in a 425 degree oven. Roast the banana with the peel on in a dish for 15 min at the same temp. When cooled, peel the potatoes and banana. Put in a food processor or blender and pulse but leave the potatoes somewhat chunky. Add the butter and maple and puree until your desired smoothness. Add the cinnamon, and pumpkin pie spice and salt. Transfer to a baking dish and smooth out.
In a skillet, cook the pecans with the butter over low heat and spinkle in the salt. Stir often for about 5 min. Put the pecans on top of the sweet potatoes and sprinkle the remaining brown sugar. Bake at 300 degrees for about 20 min until heated throughly.
This is very similar to a recipe Tyler Florence did a few years ago on Food Network.
6 lbs sweet potatoes
1 ripe banana (leave the peel on)
1/2 st butter, soft
1/2 c maple syrup
2 T grd cinnamon
2 t pumpkin pie spice
1/2 t salt
1 lb pecans
1/2 c butter unsalted
1 T salt
2 T brown sugar
Poke the potatoes with a fork and bake about 1 hour in a 425 degree oven. Roast the banana with the peel on in a dish for 15 min at the same temp. When cooled, peel the potatoes and banana. Put in a food processor or blender and pulse but leave the potatoes somewhat chunky. Add the butter and maple and puree until your desired smoothness. Add the cinnamon, and pumpkin pie spice and salt. Transfer to a baking dish and smooth out.
In a skillet, cook the pecans with the butter over low heat and spinkle in the salt. Stir often for about 5 min. Put the pecans on top of the sweet potatoes and sprinkle the remaining brown sugar. Bake at 300 degrees for about 20 min until heated throughly.
This is very similar to a recipe Tyler Florence did a few years ago on Food Network.
Tuesday, October 13
Hot Ham and Cheese Sands
We have these with Pumpkin Soup in the fall. You can also freeze these for a quick lunch.
Hot Ham and Cheese
8 sandwhich buns
8 slices swiss cheese
1/2 lb sliced ham
1 t poppy seed
1/2 c butter, melted
1/4 c onion, chopped or 4 T dried onions
1 t worcestershire sauce
1/4 c dijon mustard
Assemble ham and cheese onto buns.
Combine poppy seed, butter, onion, worcestershire, and dijon in a small sauce pan. Warm ingredients on med heat until butter has melted. Spead mix on each bun. Wrap in foil. Bake for 15 min at 350 degrees.
If you freeze, freeze before you bake. Bake frozen sands at 300 degrees for 30 min.
Hot Ham and Cheese
8 sandwhich buns
8 slices swiss cheese
1/2 lb sliced ham
1 t poppy seed
1/2 c butter, melted
1/4 c onion, chopped or 4 T dried onions
1 t worcestershire sauce
1/4 c dijon mustard
Assemble ham and cheese onto buns.
Combine poppy seed, butter, onion, worcestershire, and dijon in a small sauce pan. Warm ingredients on med heat until butter has melted. Spead mix on each bun. Wrap in foil. Bake for 15 min at 350 degrees.
If you freeze, freeze before you bake. Bake frozen sands at 300 degrees for 30 min.
Pumpkin Soup with Chili Cran-Apple Relish
This is one of our favorite soups. In fact, today when I mentioned that it's almost pumpkin soup time to my husband, his eye lit up! lol I think this is a Rachel Ray recipe, but we've been making it for a couple years now so I can't remember. Oh, and I know the relish sounds funny, but it totally makes the soup, so don't skip it!!!
Pumpkin Soup with Chili Cran-Apple Relish
1 T olive oil
2 T butter
1 bay leaf
2 celery ribs, finely chopped
1 med yellow onion, finely chopped
Salt and Pepper
3 T flour
2 t poultry seasoning or 2 t ground thyme
2 t hot sauce or to taste
6 c chicken broth
1 can cooked pumpkin puree (28 oz) (you can also you fresh cooked pumpkin)
2 c heavy cream (I have used everything from cream to 1%)
1/2 t nutmeg
Relish
1 crisp granny smith apple, finely chopped
1/4 red onion, finely chopped
2 T lemon juice
1/2 c dried sweetened cranberries, chopped
1 t chili powder
2 t honey
1/2 t ground cinnamon
Soup
In a soup pot over med-high het, add oil and butter. Add bay, celery, and onion. Season with salt and pepper. Cook 6-7 min until tender. Add flour, poultry seasoning, and hot sauce. Cook flour for a min. Whisk in broth and bring to a bubble. Whisk in pumpkin. Simmer for 10 min. Add cream and nutmeg. Reduce heat to low to keep warm. Serve.
Relish
Combine apple, onion, lemon juice, cranberries, chili powder, honey, and cinnamon. Serve pumpkin soup with a few spoonfuls of relish on top.
We have this soup with hot Ham and Cheese Sands.
Pumpkin Soup with Chili Cran-Apple Relish
1 T olive oil
2 T butter
1 bay leaf
2 celery ribs, finely chopped
1 med yellow onion, finely chopped
Salt and Pepper
3 T flour
2 t poultry seasoning or 2 t ground thyme
2 t hot sauce or to taste
6 c chicken broth
1 can cooked pumpkin puree (28 oz) (you can also you fresh cooked pumpkin)
2 c heavy cream (I have used everything from cream to 1%)
1/2 t nutmeg
Relish
1 crisp granny smith apple, finely chopped
1/4 red onion, finely chopped
2 T lemon juice
1/2 c dried sweetened cranberries, chopped
1 t chili powder
2 t honey
1/2 t ground cinnamon
Soup
In a soup pot over med-high het, add oil and butter. Add bay, celery, and onion. Season with salt and pepper. Cook 6-7 min until tender. Add flour, poultry seasoning, and hot sauce. Cook flour for a min. Whisk in broth and bring to a bubble. Whisk in pumpkin. Simmer for 10 min. Add cream and nutmeg. Reduce heat to low to keep warm. Serve.
Relish
Combine apple, onion, lemon juice, cranberries, chili powder, honey, and cinnamon. Serve pumpkin soup with a few spoonfuls of relish on top.
We have this soup with hot Ham and Cheese Sands.
Monday, October 12
Molten Chocolate Cake
Molten Chocolate Cake
4 squares Semi-Sweet Baking Chocolate
1/2 c butter
1 c powdered sugar
2 eggs
2 egg yolk
6 T flour
425 degrees. Butter 4 custard cups or souffle dishes. Place on a baking sheet.
Microwave chocolate and 1/2 cup butter in a bowl on High for 1 min. or until butter is melted. Stir with a wire whisk until chocolate is melted. Stir in sugar until blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between the custard cups.
Bake 13-14 min or until sides are firm and center is soft. Let stand 1 min. Run a small knife around cakes to loosen. Invert cakes onto dessert dish. Top with a dusting of powdered sugar, whip cream, or vanilla ice cream.
4 squares Semi-Sweet Baking Chocolate
1/2 c butter
1 c powdered sugar
2 eggs
2 egg yolk
6 T flour
425 degrees. Butter 4 custard cups or souffle dishes. Place on a baking sheet.
Microwave chocolate and 1/2 cup butter in a bowl on High for 1 min. or until butter is melted. Stir with a wire whisk until chocolate is melted. Stir in sugar until blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between the custard cups.
Bake 13-14 min or until sides are firm and center is soft. Let stand 1 min. Run a small knife around cakes to loosen. Invert cakes onto dessert dish. Top with a dusting of powdered sugar, whip cream, or vanilla ice cream.
Almond Chicken
Almond Chicken
This is an easy 30 min meal that comes together using one skillet!
8 boneless skinless chicken thighs
1/4 c Zesty Italian Dressing (I like this homemade Italian dressing)
1 c chicken broth
2 c green beans, cleaned, trimmed, halved
1 c minute rice, uncooked
1/4 c sliced almonds
Toss chicken with dressing. Add chicken and dressing in a large skillet on med-high heat. Cook 4 min per side until browned. Add broth and bring to a boil. Cover and simmer for 10 min. Add beans and cook for another 5 min or until chicken is done.
Remove the chicken. Add rice and almonds. Remove from the heat and cover. Let stand 5 min. Serve the chicken over the rice and beans.
This is an easy 30 min meal that comes together using one skillet!
8 boneless skinless chicken thighs
1/4 c Zesty Italian Dressing (I like this homemade Italian dressing)
1 c chicken broth
2 c green beans, cleaned, trimmed, halved
1 c minute rice, uncooked
1/4 c sliced almonds
Toss chicken with dressing. Add chicken and dressing in a large skillet on med-high heat. Cook 4 min per side until browned. Add broth and bring to a boil. Cover and simmer for 10 min. Add beans and cook for another 5 min or until chicken is done.
Remove the chicken. Add rice and almonds. Remove from the heat and cover. Let stand 5 min. Serve the chicken over the rice and beans.
Pumpkin Pie Bars
Pumpkin Pie Bars
1 1/3 c flour
1/2 c brown sugar
3/4 c granulated sugar
3/4 c cold butter
1 c oats
1/2 c pecans, chopped
8oz cream cheese, soft
3 eggs
1 can (15oz) pumpkin
1 T pumpkin pie spice
350 degrees. Mix flour, brown sugar and 1/4 c granulated sugar. Cut in butter with a pastry blender or fork until it resembles course crumbs. Stir in oats and pecans. Reserve 1 cup or oat mix. Press other mixture onto bottom of sprayed 9 x 13 pan. Bake for 15 min.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin, and pumpkin pie spice. Pour over crust and sprinkle with reserved crumb mixture.
Bake 25 min. Cool completely. Cut into 24 bars.
1 1/3 c flour
1/2 c brown sugar
3/4 c granulated sugar
3/4 c cold butter
1 c oats
1/2 c pecans, chopped
8oz cream cheese, soft
3 eggs
1 can (15oz) pumpkin
1 T pumpkin pie spice
350 degrees. Mix flour, brown sugar and 1/4 c granulated sugar. Cut in butter with a pastry blender or fork until it resembles course crumbs. Stir in oats and pecans. Reserve 1 cup or oat mix. Press other mixture onto bottom of sprayed 9 x 13 pan. Bake for 15 min.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin, and pumpkin pie spice. Pour over crust and sprinkle with reserved crumb mixture.
Bake 25 min. Cool completely. Cut into 24 bars.
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