Beef Stew for Fall Evenings

This picture does not do it justice!  I made stew last night, making up my own recipe as I went along and it was the best stew that I've ever made.  It all began with a Sunday roast which I slow cooked in my crockpot after adding a can of Mushroon soup and some pepper - that was it!  After Sunday dinner much of the roast was left over so I stored it in the fridge.  Last evening, I got it out and cut it into cubes, then I made the following recipe...

BEEF STEW

1 lb. cubed cooked beef roast
2 large carrots, sliced
4 medium potatoes, cubed
1 14 oz. can diced tomatoes
1 can of green beans
1 c. leftover sauce from crock pot roast
1 c. water
1 heaping Tablespoon of Better Than Boullion Beef Base.
Salt, pepper and garlic powder to taste.

That's it!  The secret ingredient in this whole recipe is wonderful Better Than Boullion Beef Base.

I get this at Costco (there is a chicken base, too).  It is a little pricey, but it doesn't have all the chemicals and artificial ingredients of most boullions and it tastes MUCH better.

Anyway, with busy Fall evenings ahead, how wonderful it is to sit down to a steaming bowl of stew which only took minutes to makes.  Truly, make your Sunday roast and then, chop the leftovers to use later in the week.  If you do that, then come stew night, food prep will literally take a few minutes.

And check out Better than Boullion.  It is scrumptious!
Have a great one!
Elizabeth

Oven Fries and Utah Fry Sauce

Alright, to those of you who may think that my present chubbiness is due to the following recipe, you are mistaken.  I rarely indulge.  However, when I am in the mood for "junk" food, these Oven Fries are a lower calorie version.

OVEN FRIES

• 2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
• 1/4 cup extra-virgin olive oil
• Kosher Salt
• 1 tablespoon dried parsley
• 3-4 cloves garlic, minced

Preheat the oven to 425 degrees F.  Preheat a baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, toss the potatoes with the olive oil, garlic, dried parsely and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy.

Now for the finishing touch, a truly Utahn condiment:  Fry Sauce.

Picture courtesy of Desert News

FRY SAUCE

• 1/4 cup barbeque sauce of your choice
• 1/4 cup mayonnaise
• cayenne pepper to taste

Mix all the above ingredients together and you are done.  Now, dip your oven fries into the fry sauce and see if you never want to use just ketchup again!

If you haven't entered my GIVEAWAY yet, you have until midnight tonight to do it.  The instructions are HERE.

Have a great day!
Elizabeth

Menu, January 24th and Casserole Recipe

The sun is shining today. After many December and January Days when the sun was covered by a thick gray sky, sunshine feels like a new and blessed revelation.

Today, is of course, Monday. This is the day that I bless my home with cleaning. I need someone to light a firecracker under my bum so that I get moving. Some days it's hard to get the old caboose going. Anyone else out there like that?

What motivates you to get going on cleaning?

I also have lots of laundry to do. I enjoy ironing while watching a movie or good show. That is a treat for me.

Okay, so here is this weeks' menu for suppers. Click on the links if you would like recipes...

Menu for Week of January 24th

Monday - Tater Tot Casserole*, Tossed Salad and Dessert (Gingerbread Cake)

Tuesday - Tuna Melts, Fruit Salad

Wednesday - Black-Eye Peas, Cornbread and Greens

Thursday - Chicken Fingers, Steak Fries and Salad

Friday - Homemade Pizza

Saturday - Stir Fry (to be determined)

Sunday - Ham, limas, mashed taters, squash and pie.

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For more Menu Planning Monday, please visit Laura at I'm An Organizing Junkie!

Here is my personal recipe for Tater Tot Casserole.

Tater Tot Casserole

1 lb. hamburger, browned and drained
1 cup chopped onion, sauteed
1 can of green beans
1 1/2 cans Cream of Mushroom Soup
1 lb. Tater Tot crowns
pinch of parsley flake

Arrange tater tots on a baking sheet and brown at 450°F for 25 minutes. While the Tater Tots are baking, brown the hamburger then add the parsley.

Once browned, use a spatula to break up the hamburger as much as possible. Then add the cream of mushroom soup, sauteed onions and green beans.

Set aside until Tater Tots are done. Layer the hamburger mixture into a 9x13 pan and arrange Tater Tots over the top until covered.

Bake for 10 minutes and ENJOY!

Have a great one -
Elizabeth

Let Us Never Grow Too Old

Let Us Never Grow Too Old by Nancy Byrd Turner

Oh, Heart, let's never grow too old
To smile anew, when Christmas comes,
At tassels red and tinsel thread,
And tarlatan bags of sugarplums;

To catch that unforgotten scent,
Spicy and gay, without a name,
Of pungent orange peeling blent
With cedar scorched in candle flame;

To draw a well-beloved delight
From one dear melody unbound
While shepherds watched their flocks by night,
A glory shone around.

Let's never grow too old, my heart,
To thrill before the jaunty grace
Of stockings hung with careful art
Beside the chimney's homely face:

Above one rim, a lady doll;
Above the next, a woolly cat;
Topping the third, a rubber ball;
Each stoking knobby-toed and fat.

Pure stuff of magic in the sight,
And one sweet legend with them wound:
While shepherds watched their flocks by night,
A glory shone around.

Oh, heart, let's never be too old
To feel again the yule log's glow,
To catch the tinkle, keen and cold,
Of silver sleighbells through the snow.

Let's never fail to lean, a space,
Against the frosty window-bar
And mark aloft, in heaven's place,
One solemn, lovely, silent star.

The shadows fall, the dreams take flight,
But every year is Christmas-crowned
When shepherds watch their flocks by night,
And glory shines around!
Last night, was our neighborhood Christmas party. We gathered in a friendly home that was so bedazzled with Christmas fantasy it was a wonder for even the adults. Above you will see the Christmas town, equipped with running train runs half the length of one big wall.
Tiny homes and shops, all alight, as though peopled with tiny elves working late into the evening.
Above a ski-lift for fairy persons and a hill of angel hair for their downward sport.
A Tunnel for the little train that takes it into a hill and back again.
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What to take to these lovely Christmas Get-Togethers that require a covered dish?

Artichoke Dip

1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated parmesan cheese
1 (14 ounce) can artichoke hearts, drained
1/2 cup minced red onion
1 tablespoon lemon juice
salt and pepper to taste

Preheat oven to 400 degrees F (200 degrees C). In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. Chop up artichoke hearts, then add them, the lemon juice, salt and pepper to mayonnaise/cheese mixture. Transfer mixture to a shallow baking dish. Bake at 400 degrees F for 20 minutes, or until light brown on top.

That is basic recipe. I also like to add chopped jalapeno (I let some of my peppers ripen to a red color so it is a bright addition to any dish), and pimento.

Have a wonderful day!
Elizabeth

Awaiting the White

Hello, Friends and Visitors!

How are you this wonderful Tuesday before Thanksgiving? Are you busy preparing for the big cook off? Any chopping and fixing ahead of time? I sure am.

Guess what? Those of us here in the Intermountain West are expecting a blizzard here tonight. Yes, a blizzard! The winds are already picking up outside. By late afternoon, the temperature is suppose to plummet. Then, we will have blowing snow, zero visibility and life threatening conditions (I'm quoting the local weather report).

First, I have been praying that people will stay off the roads!

Second, what is a mother to do when her family is forced inside by a blizzard???.....Why, make hot chocolate, of course! While many people down at the local grocery store are scrambling to stock up on TP and basics (we already have those in our storage), we went down and bought everything we need to make ourselves homemade hot chocolate.

Here is a wonderful recipe I found on Allrecipes.com:

Creamy Hot Cocoa

Ingredients

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Directions

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Or...if you aren't up to making it for yourself, there are all sorts of gourmet ready mixes out there. My favorite is Stephens Gourmet.
So, if you are in line for our blizzard, or enjoying a milder clime, snuggle up with some wonderful hot chocolate and enjoy the day (or evening!).

Cheers!
Elizabeth

Spicy Dill Pickle Recipe

Hello, Friends and Visitors!

Greetings! Is anyone out there canning their brains out like I am? I am very busy. But I would like to share with you the wonderful recipe that I am using for pickles.

Spicy Dill Pickle Recipe - For Canning
I am even using it to pickle some garden zucchinis.
What are you doing with your garden produce?

Hopefully, I can get around to visit everyone today.

Have a great one!
Elizabeth

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1.03.01

Michelle's Lentil Soup

I just have to share a wonderful lentil soup recipe that I found in Blogland...

I followed the link on Emma's Blog, Charming the Birds from the Trees. Emma is Orthodox Christian and doesn't eat meat during the Lenten season. She has the greatest non-meat recipes. Anyway, I made the lentil soup (above) and it was fantastic!

Hope you enjoy it as much as I did!

Cheers!

Elizabeth

Down Home Black Eyed Peas

My sweet friend, Myrnie, over at I Wonder Woman, has influenced me to eat more of a bean-based diet. This is for reasons like health, food storage rotation and concern for how animals are treated and if they are fed hormones, etc. (I still eat meat, I'm just more careful where it comes from!). So, what better way to do this than to begin with my all time Southern staple Black-Eyed Peas.

Usually, I just crockpot my dried black eyes with a couple of slices of bacon or a ham hock and add water and salt, but THIS time...I tried a new recipe online for Down Home Black Eyed Peas and it beats anything else I've tried ever! Try it for yourself and see how wonderful tasting they are.

Cheers!

Elizabeth

Kitchen Tip and Best Breakfast Quiche Ever!

Kitchen Tip

So, you ask your frugal self, what do you do with the funny netting stuff that came on the holiday hams and turkey?Don't throw it out! Instead cut off the price tag...
..ball it up and use it as a scouring pad for your dishes. It works!
Now, for the great find of the holidays was a wonderful recipe for a Breakfast Casserole. It is easy and so yummy that it disappears in no time.

Best Breakfast Quiche Ever

2 (12 ounce) packages frozen hash brown potatoes

• 1/3 cup butter, melted
• 1 cup cooked diced ham
• 1 cup shredded Monterey Jack cheese
• 2 eggs
• 1/2 cup heavy whipping cream
• 
  
• Preheat oven to 425 degrees F (220 degrees C). Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan. Bake at 425 degrees F (220 degrees C) for 25 minutes. Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese. Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

And here is what it looks like...

Uh oh! Didn't take the picture soon enough. It is almost all gone!

Enjoy! :)

Elizabeth

Best Ever Pumpkin Bread (No Eggs!)

Want a marvelously moist and delicious quick bread, but are worried about the cholesterol in most recipes? Try this eggless pumpkin bread. It is perfect for gift giving this Season...if you can keep your family from eating all up! :)

BEST EVER PUMPKIN BREAD

3 1/2 c. all purpose flour

2 c. packed dark brown sugar

2/3 c. white sugar

2 c. pumpkin puree

1 c. veggie oil

2/3 milk

2 t. baking soda

1 t. salt

1 t. ground nutmeg

1 1/2 ground cinnamon

Preheat oven to 350 degrees. Grease and flour two bread pans.

Combine flour, brown sugar, white sugar, pumpkin puree, oil, milk, baking soda, salt, ground nutmeg and cinnamon. Mix until smooth batter. Pour into prepared pans.

Bake at 350 degrees for 45 minutes, begin testing with toothpick. Depending on oven, bread may take anywhere from 45 minutes to 1 hour 15. When done, take out of oven and cover tightly with aluminum foil. Allow to steam for 10 minutes. Then, remove foil and turn onto cooling rack. Cool completely.

This is the most moist bread I have ever made.

HINTS: For a lower fat version, fill your measuring cup 1/4 full of applesauce before filling with oil (for one c. oil).

Add chocolate chips to batter, for a twist.

Enjoy!

Elizabeth

Fresh Summer Cobbler

INGREDIENTS:
4 Tablespoons/butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk

2 cups of sliced fresh peaches and berries (any kind: blueberries, raspberries, blackberries, etc.)
1 tablespoon sugar.

DIRECTIONS:
Heat oven to 350 degrees. Melt butter in 9 inch round pan. Whisk flour, 3/4 c sugar, baking powder and salt in mixing bowl. Add milk; whisk to form smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle remaining 1 tablespoon of sugar.
Bake until batter browns and fruit bubbles, 50-60 minutes.

Serve with a generous amount of vanilla ice creams...
Oooooh, it is so yummy!
Elizabeth

Hello, Friends!

I didn't post a menu plan Sunday night. I'm kind of winging it this week...Planning the night before what sumptious repasts will be ours.

Tomorrow, I think I will go fishy..

Breakfast - Raisin Bran Crunch and Milk (no fishy-ness here)

Lunch - Penne with Sprimp and tossed salad.

Dinner - Breaded Fish (Costco), Spanish Slaw and Roasted Potatoes.

Snacks...Fruit Smoothies!

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I hope that you are having a wonderful summer...It sure seems like the days are speeding by. I want to slow them down so that I can drink deeply from the time spend with my children. I feel like I got to do that when I was back East with the children. However, since getting back, there has been so much to do...housework, re-connecting with friends!

Have a lovely Tuesday and try something fishy!
Elizabeth

Roasted Potatoes and Stir-Fry Beef

Hello, Ladies!

Whew! It is difficult finding an opportunity to get on the computer these days, with my whole family needing to use it in the evenings and my husband needing it for work during the days.

I hope everyone is well and happy! It's gloriously beautiful here today, with the sun shining and warmer temperatures. Hopefully, NO MORE SNOW!!

Today, I'd like to sing the praises of roasted potatoes and stir-fried beef. Yes, I know this is off of my menu plan, but sometimes I get a hankering for something specific and here you have it!
My favorite way to roast potatoes is to take red potatoes, wash and scrub them and leave their skins on. Then I quarter them, toss them with olive oil, crushed garlic, salt and parley flakes, and set them in the oven at 450, uncovered. I eyeball it, but usually it takes 30-40 minutes until they are toasty and fully cooked. Easy and oh, so yummy!
Stir-fry beef is so much easier to make if I have frozen it and allowed it to de-frost enough to be able to slice it. Much easier than trying to cut it while it's completely room temperature! I cut it on an angle and then quickly stir-fry it with a little soy sauce and garlic (love that garlic!). Sometimes I add broccoli.

What a yummy and quick meal to prepare!
Enjoy and have a beautiful day!
Love,
Elizabeth

Easy Yeast Bread, Step by Step

Hello, Ladies!

It's wonderful to be back! I am feeling so much better today and also..the SUN IS SHINING! Oh, what a lovely day!! If I didn't have such a mess going in my home from all of my days of inactivity, I would go dance in the sun. Dance in the sun!!

Well, I'm sorry but I haven't put together my menu for the week. That's normally something I post on Mondays. Instead, I thought that I would share a wonderful, easy bread recipe and encourage you to try this by hand! That's how I do it and, believe me, if I can do this with success, ANYONE at all can do it!!

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EASY YEAST BREAD

3 1/2 cups warm water
2 Tbsp yeast (or two dry packets)
3 Tbsp of sugar
1 Tbsp salt
2 Tbsp veggie oil
1/2 cup powdered milk
6-8 cups flour

Okay, I'm going to talk you through this...First of all, I generally make this whole wheat bread or a combo of that and white flour, because I'm concerned about getting enough whole grains in our diets.

First, put the warm water into a large bowl...This is WARM water, not hot. I used hot before and I murdered the yeasties. You don't want to do that, or your bread won't rise. So, warm water in a bowl. Next, sprinkle in the sugar. Whisk it in. Next, goes the yeast. I let this sit until it starts to bubble. Usually, about 5 minutes. Then, I whisk in the salt, veggie oil, and powdered milk.

Alright, here comes the fun part...I usually put in four cups of whole wheat flour, whisking it one cup at a time until it becomes too much for that, then I use a spoon. Next, I add some .... perhaps, a cup of white flour. By that time, the dough is stiff enough to begin kneading.

Exercise time! Turn the sticky dough out onto a floured surface...Start kneading.

Okay, don't let kneading scare you! There are plenty of pretty pictures out there on the Internet to show you how to do this "properly". My kneading looks more like wrestling, but, hey, it works! My bread turns out just fine. Do the best you can...If you need help, check out this video. I do this for about 15 minutes (listen to music or watch TV to cut the boredom, unless you are highly entertained by punching dough around). Alternate kneading on a floured surface and putting it back in the bowl (cleaned out), when it gets sticky and kneading it with oil.

After the kneading, put it in an oiled bowl with a cloth over it and let it rise 45-60 minutes in a warm place. It should double in size.

Then, punch it down (get your kids to do this - it is fun!). Shape into 2 loaves, or roll out and use a biscuit cutter to cut into rolls, or roll out and shape into pizza dough...or braid or whatever. Let it rise again about 30 minutes. Put it in a pre-heated stove (350 degrees) and cook 30-45 minutes for loaves or 20 minutes for rolls.

Any questions?

Your house will smell wonderful and you can flex your muscles and say,"I am a strong, pioneer woman" and your family will think you are crazy! But no one will laugh when they taste this bread. It is DELICIOUS! Even if it turns out funny looking your first time, it will taste wonderful.

See, you did this all by yourself without a machine! Put a gold star on your forehead and have a GREAT DAY!!
Love,
Elizabeth

Menu Planning Monday and a Recipe

Hello Friends and Lovely Ladies,

It's so great to look forward to a new week with the rest of you. Hope that you are anticipating a good one!

First, for those of you who are part of Menu Planning Monday, here are my menus (and links) for the upcoming week:

Monday - Sausage Bean Stew, Bread and Fruit Salad

Tuesday - Smothered Mexican Lasagna, Salad and Mixed Fruit Cup

Wednesday - Penne Pasta with Cannelini Beans and Escarole

Thurday - Baked Turkey Legs, Lemon orzo, Steam Broccoli

Friday - Homemade Pizza, Tossed Salad

Saturday - Leftovers

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Super Moist Quick Bread

6 eggs, beaten
1/2 c. honey
1 1/2 c. brown sugar
1 c. veggie oil
1 t. vanilla
3 cups whole wheat flours
3 cups white flour
2 T. cinnamon
2 t. baking powder
2 t. baking soda
2 t. salt
3 cups mashed banana OR pumpkin or canned sweet potato (drained and mashed)

Preheat oven to 350 degrees. Grease 3 8x4 loaf pans.

Whisk/mix first five ingredients. Add mashed banana OR pumpkin OR drained/mashed canned sweet potato. Mix dry ingredients together and then add to wet mixture. Divide evenly between three pans. Cook 50 minutes. This is approximate. Check after 30 and continue every ten minutes until toothpick comes out clean.

ENJOY!
Love,
Elizabeth

Organization Tip, Recipe and Pay It Forward!

Hello, Lovely Friends!

Today, I have a number of things to tell you about...

First of all, this is the first week that I am on my new schedule. Yes, my middle-age brain damage has finally forced me to use an extensive list everyday, so that I don't spend most of my waking hours wandering around the house trying to figure out what to do first.

As you can see, this list is very detailed and tells me to do just about everything but "breathe" and "swallow". Hey, it works for me and I must say that yesterday, my first day on this list, was one of the best days that I have ever had - very peaceful and productive.

If any of you are dealing with your own brain damage and would like a pdf of this list, if it would a help to you, you are welcome to e-mail me at: appleseedacademy@yahoo.com and I will send you off a copy that you can tweak for your own needs.

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Whole Grain Waffles

• 2 eggs, beaten
• 1 3/4 cups skim milk
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1/2 cup flax seed meal
• 1/4 cup wheat germ
• 1/4 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt

1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown. (from allrecipes.com)

NOTE: I used regular whole wheat flour and I substituted the flax, and wheat germ for 1/2 more of the flour. Turned out light and yummy!

And the finished product looks like...

You must try these!

See my brand new waffle iron...
Bought it for $5 at a local thrift shop. I'd been wanting one of these...The Lord is great!
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Lastly, my friend, Beth, over at Aunties with Advice, is passing on a "Pay It Forward". The rules are like this...

"Be one of the first three bloggers to leave a comment on this post, which entitles you to a handmade gift:-)

Winners must post this challenge on your blog, meaning that you will Pay It Forward, creating a handmade gift for the first three bloggers who leave a comment on YOUR post about this giveaway!

The gift you send can be from any price range and you have 365 days to make/ship your item. This means you should be willing to maintain your blog at least until you receive your gift and have shipped your gifts. And, remember: It’s the Spirit and the Thought That Count!

When you receive your gift, feel free to blog about it, sharing appropriate Linky Love♥♥♥

If you are not one of the Top Three to comment on this post, you can still play along. Please start your own 'Pay It Forward chain', and encourage your blogging friends to do the same."

So, ladies, the first three of you to leave me a comment will win a handmade gift.

God bless you all and have a nice day!!
Love,
Elizabeth

Ham and Cheese Bowties

Well, I promised you a recipe and here goes. Here is something you can do with leftover ham...

8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned
1/4 cup grated Parmesan cheese


Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add ham to pasta.

In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth.

Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham.
Pour into a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.

Looking back on how I made this, I think that adding some green onions to this would make it look pretty and also more tasty.

Let me know what you think, if you use this recipe.

Love,
Elizabeth (who is praying Mark will be hired where he is currently interviewing - prayer, please!)

Hamburger Hash Browns

This holiday season is usually a very busy one for most people. With all the shopping, baking and visiting, evening meal preparation can become a real hassle. That's why I like to fall back on a few really easy, simple recipes to help me out
after a hectic day. Following is one of my favorites which we are having tonight...

4 cups shredded cooked potatoes
3 tablespoons vegetable oil
1/8 teaspoon pepper

1 pound ground beef
1 packet dry brown gravy mix
1 cup water
1 package frozen vegetables of your choice, thawed
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese, divided
1/2 c stir-fried onions
Although this recipe originally called for frozen hash browns, I find that it is less expensive and not much more work to take 2 very large, russet potatoes, scrub them thoroughly, and then microwave them for 13-15 minutes, or until they are fully cooked (You can actually do this the night before and then refrigerate them). Let them cool completely, either in the fridge or on the counter. When they are cooled down, shred them (you don't have to peel them first, the peel comes off as you are shredding).

Now, mix the homemade hashbrowns with the oil and pepper. Press onto the bottom and 1 in up the sides of an ungreased 9-in. square baking dish. Bake, uncovered, at 350 degrees for 15 minutes. While they are cooking, skillet-fry the ground beef. Drain (to reduce fat, rinse the beef in a colander under HOT water, then drain and put back in a clean pan). Stir in gravy mix and water. Add vegetables (I use corn and green beans) and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in 1/2 cup cheese and half of the onions. Spoon into the potato shell. Bake, uncovered, at 350 degrees for 15 minutes. Sprinkle with the remaining cheese and onions. Bake 5 minutes longer.

Enjoy!

Christmas Punch & More!

Hello, Ladies!

Today, I'm sharing a recipe, a story, and showing an item I won from a blog giveaway. Look at the beautiful homemade ornament that Sandy sent me from Quill Cottage...
Doesn't it have the sweetest little face? I think it is absolutely lovely! Thanks, Sandy!!

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Fabulous Christmas Punch
4 cups cranberry juice, chilled
4 cups pineapple juice, chilled
2 cups sugar, divided
1 teaspoon almond extract
1/2 gallon strawberry ice cream, softened
2 cups whipping cream
1 liter ginger ale, chilled

1. In a large punch bowl, combine juices, 1-1/2 cups sugar, almond extract and ice cream. Refrigerate until serving. Just before serving, beat cream in a mixing bowl. Gradually add the remaining sugar, beat until soft peaks form. Whisk gently into chilled juice mixture. Add ginger ale. Refrigerate any leftovers.

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Keeping Christmas
By Henry Van Dyke

It is a good thing to observe Christmas Day. The mere marking of times and seasons, when men agree to stop work and make merry together, is a wise and wholesome custom. It helps one to feel the supremacy of the common life over the individual life. It reminds a man to set his own little watch, now and then, by the great clock of humanity which runs on sun time.

But there is a better thing than the observance of Christmas Day, and that is, keeping Christmas.

Are you willing to forget what you have done for other people, and to remember what other people have done for you; to ignore what the world owes you, and to think what you owe the world; to put your rights in the background, and your duty in the foreground; to see that your fellowmen are just as real as you are, and try to look behind their faces to their hearts, hungry for joy; to own that probably the only good reason for your existence is not what you are going to get out of life, but what you are going to give to life; to close our book of complaints against the management of the universe, and look around you for a place where you can sow a few seeds of happiness - are you willing to do these things even for a day?

Then you can keep Christmas.

Are you willing to stoop down and consider the needs and the desires of little children; to remember the weakness and loneliness of people who are growing old; to stop asking how much your friends love you, and ask yourself whether you love them enough; to bear in mind the things that other people have to bear in their hearts; to try to understand what those who live in the same house with you really want, without waiting for them to tell you; to trim your lamp so that it will give more light and less smoke, and carry it in front so that your shadow will fall behind you; to make a grave for your ugly thoughts and garden for a day?

Then you can keep Christmas.

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Love,
Elizabeth

Holiday Hor D'euvres

Hello, Friends!

Most of us are entertaining at some point this holiday season. I find it fun to offer a lot of finger foods. Below are some of the ones I will be serving either on Christmas Eve, or on a night of fun finger foods with just my family. They are originally from allrecipes.com.

Artichoke Spinach Dip


4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

1. Preheat oven to 350 degrees F.
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Double Tomato Bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Garden Veggie Pizza

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
6. 1 (8 ounce) package refrigerated crescent rolls
7. 1 (8 ounce) package cream cheese, softened
8. 1 (1 ounce) package Ranch-style dressing mix
9. 2 carrots, finely chopped
10. 1/2 cup chopped red bell peppers
11. 1/2 cup chopped green bell pepper
12. 1/2 cup fresh broccoli, chopped
13. 1/2 cup chopped green onions

Preheat oven to 375 degrees F (190 degrees C).

1. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
2. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.