French Quarter Cheese
December 6, 2011 : Filed under 12 Days of Christmas 2011, Appetizers, Recipe Box, Special Occasions
My sweet friend, Terry Hensley, has the most amazing cheese ball recipe. It is right up there in cheese ball hall of fame with the chocolate chip cheese ball. Forgive my phone photography skills–I forgot to take my camera to our Sunday School class ornament exchange party.
If you want a simple, make ahead, to-die-for appetizer for Christmas get-togethers, give this one a try.
Terry received the recipe from Laura Gibbs.
French Quarter Cheese
10 Servings
8 ounces cream cheese
1 clove garlic, minced
1 tablespoon onion, grated
4 tablespoons butter
¼ cup dark brown sugar
1 teaspoon Worcestershire sauce
½ teaspoon prepared mustard
1 cup pecans, finely chopped
Combine cream cheese, garlic and onion. Shape on serving plate and refrigerate.
Melt butter, then combine sugar, Worcestershire sauce, mustard and pecans in a small saucepan with butter. Blend Well.
Cover chilled cream cheese with nut mixture. Wrap and refrigerate.
Serve with favorite crackers. (I like Wheat Thins.)
Works well to make the day ahead and refrigerate overnight.
Christmas Punch
December 2, 2011 : Filed under 12 Days of Christmas 2011, Beverages, Recipe Box, Special Occasions
I found this yummy recipe online and adapted it to fit our taste and color preference. It is pretty, simple, and refreshing, and everyone requests the recipe. Variations on the theme allow you to change the color and flavor, too!
Ingredients for Red Holiday Punch:
2 (46 fluid ounce) bottles cranberry-raspberry juice
1 (32 fluid ounce) bottle strawberry daiquiri mix
1 to 2 liters ginger ale (according to taste)
1 to 2 liters raspberry soda (according to taste)
Directions:
In a large container, combine cran-raspberry juice with the strawberry daiquiri mix. Freeze overnight. The next day, put the iced mixture into a punch bowl (see *tips below regarding thawing time) and pour ginger ale and raspberry soda on top (2/3 ginger ale to 1/3 raspberry soda ratio).
*Tip: This will make enough frozen solution to fill 2 to 3 large punch bowls. If you freeze this in a bundt cake pan it will make a nice ice ring, but may take up to 2 ½ hours to thaw. Freeze in quart size Ziploc bags if you need a faster thaw time, as the smaller size will thaw in 30 to 45 minutes into a slushy punch. I do a combination of both, and start thawing the large ice ring early, adding quart size bags of ice as the party progresses to keep the punch slushy.
*Substitutions: substitute Cherry 7 up or Raspberry Ginger Ale for a slightly different flavor, or substitute Diet Sprite instead of Ginger ale for a punch that is not quite as sweet.
VARIATION: Yummy Pink Party Punch
Substitute 1 (32 fluid ounce) bottle pina colada mix for the strawberry daiquiri mix to make a lighter-colored, pink punch suitable for a baby shower or girl’s birthday party.
VARIATION: Tropical Orange Punch
2 (46 fluid ounce) bottles pineapple-orange juice
1 (32 fluid ounce) bottle pina colada mix
2 to 4 liters ginger ale, according to taste
Black Friday Black Bean Taquitos
November 25, 2011 : Filed under In the Kitchen, Main Dishes, Recipe Box
A few weeks ago, Marcia Washburn, author of Homemade Convenience Food in 15 Minutes, gave away a copy of her book here at MMCW. It was a fun give away complete with some of our wonderful readers sharing family favorite quick meals.
One of the recipes shared was Black Bean Taquitos by Georgette. It’s fast, kid friendly, and healthy to boot. It is perfect for lunch or dinner. Georgette says the original recipe comes from Six O’Clock Scramble, a membership fee based recipe site.
Today, on Black-Friday, we could all probably use a healthy and fast dinner option.
Black Friday Black Bean Taquitos
1 can refried beans
1 can black beans
1 can diced tomatoes
1/2 Tsp cumin
2 Tsp chili powder
1/2 Tsp minced garlic
Scallions or onions, optional
1 cup of Mexican Four Blend shredded cheese. (Cheddar works well as does pepper jack for a spicy version.)
Flour tortillas
Mash beans, tomatoes, garlic, onions, and spices up in a pot and heat through. Add in cheese and turn off heat. Fill tortillas and eat as is or toast in the oven for a few minutes.
Salsa or sour cream is optional.
Optional fillings include leftover chicken, beef, or pork. Simply shred meat and fill tortilla along with bean mixture.
Georgette’s freezer tip: dice up onions and freeze to save time while cooking.
Homemade Chicken Noodle Soup
October 18, 2011 : Filed under Art of Homemaking, In the Kitchen, Soup
Last week I shared a dear friend’s Crockpot Lasagna recipe. Today allow me to introduce you to a wonderful homemade chicken noodle soup courtesy of sweet friend Lori Lauth.
My children love this soup, requesting it often. While it is not technically a crockpot recipe, it can be adapted. I made it last week in the crockpot and it turned out wonderful. This hearty soup can also be made ahead and frozen.
Lori’s Homemade Chicken Noodle Soup
1 teaspoon vegetable oil
2 cups chopped onion
8 cups reduced-fat, low sodium chicken broth
3 minced cloves of garlic
1/2 teaspoon thyme
1/4 teaspoon pepper
2 large carrots thinly sliced
1/2 cup chopped celery
5 oz dried wide egg noodles
1 lb. boneless chicken breast cut into bite size pieces ( about 2 cups)
1 thinly sliced zucchini
1 seeded and chopped tomato
1 tablespoon chopped parsley
In a large pot heat oil on medium heat. Saute’ onion until softened. Stir in broth, garlic, thyme, pepper, carrots, celery, and chicken. Reduce heat to low and simmer until carrots are just tender and chicken is done. Add zucchini, tomato and parsley.
At this point you can add noodles and continue cooking until the noodles are done.
Or, if you would like to freeze the soup for later, do not add the noodles. Instead, allow the soup to cool down and pour into freezer bags. Freeze. When ready to serve, simply thaw. Reheat soup by adding in noodles and cooking until noodles are done.
Crockpot Lasagna
October 10, 2011 : Filed under Art of Homemaking, Crockpot, In the Kitchen, Recipe Box
Want a homecooked meal this week, but you’re short on time? My friend Michelle shared this recipe for crockpot lasagna some ten years ago and it’s still a family favorite to this day.
Last night while cooking supper I multi-tasked and put together crockpot lasagna in less than 30 minutes. When it was ready, I simply put the crockpot insert into the fridge. This morning I started the crockpot and for lunch we dined on homemade lasagna.
Crockpot Lasagna
1 to 1 1/2lbs of ground chuck or turkey
2 jars of spaghetti sauce
16 oz container of part skim ricotta cheese
8 oz shredded mozarella cheese
1 large box of lasagna noodles
Basil, chopped
4 cloves garlic finely chopped
Sea salt
Pepper
3 tablespoons olive oil
1 cup water
Coat skillet with olive oil and sauté garlic, add in meat and basil cook until brown. Drain meat and add in spaghetti sauce. Salt and pepper to taste.
In crockpot, layer as followed: meat sauce, uncooked noodles, ricotta cheese, mozzarella cheese. Repeat.
Fill crockpot with layers. When complete, add one cup of water by pouring it down the sides of crockpot making sure it makes it to the bottom. The water will keep it from drying out and help cook the noodles.
I’ve made this enough times over the years to know it will burn. Everything but the noodles is basically done. Cook on low for 6 hours.
Each Monday in Ocotber, MMCW will be sharing a crockpot recipe. Would you like to share with of your family favorites with everyone? Send your recipe to mentoringmoments@aol.com.
Grandma’s Steak & Potatoes Crockpot Casserole
October 3, 2011 : Filed under Art of Homemaking, Crockpot, In the Kitchen, Recipe Box
Some of my earliest memories are of eating Sunday lunch with my Grandparents at May’s Restaurant in Winfield, Alabama. I always chose the same thing from the buffet line: country fried steak, mashed potatoes, English peas, and a dinner roll.
Years passed, May’s closed, and Grandma was given a steak and potato crockpot recipe that became her favorite. She loved making this casserole because she could adjust the amounts easily for her and Grandpa. If she told me once, she told me a thousand times how to make this dish–often changing the ingredients just a tad to give it a new twist.
In Grandma’s honor, I put a few of my own twists on her recipe by adding fresh garlic and baby bella mushrooms. Feel free to make it your own by adjusting amounts and ingredients. Enjoy!
Grandma’s Steak & Potato Crockpot Casserole
6 to 8 cube steaks
4 to 5 baking potatoes
3 medium onions
Carton of baby Portabella mushrooms
4 finely chopped garlic cloves
1 (26 oz) Family size cream of mushroom soup
1 cup of water (can substitute beef broth)
Sea salt & pepper to taste
In a skillet, coat bottom with Olive Oil and brown steaks. Remove and place in crockpot. Saute garlic and baby bella mushrooms in olive oil, set aside.
Layer steak, potatoes, onion, mushrooms, and soup mix in crockpot. Salt and pepper layers lightly with Sea Salt as you go.
Cook on high in the crockpot for 6 hours or low for 8 hours. While a crockpot casserole is not the easiest to photograph, I hope you get the idea. Perfect for Sunday dinner!
Apple Bread for a Fall Day
September 30, 2011 : Filed under Art of Homemaking, Breads, In the Kitchen, Recipe Box
3 eggs, beaten
1 and 1/4 cup honey
1 cup coconut oil
1 T. vanilla
3 cups all-purpose flour
1 t. baking soda
1 t. cinnamon
1 and 1/2 cups dried apple slices (lightly sprinkled with cinnamon or plain slices)
1 cup chopped pecans or walnuts
To rehydrate the apples, place slices in a medium bowl and pour 1 cup of boiling water over them. Let sit for 20 to 30 minutes. Proceed with recipe. Combine eggs, honey, oil, and vanilla until well mixed. Combine flour, baking soda, and cinnamon. Stir into egg mixture. Gently fold in the apples and nuts. Divide equally between two greased and floured 9×5 loaf pans. Bake at 325 degrees for one hour and 15 minutes. Makes two loaves.
from the archives of Mentoring Moments for Christian Women
Dream Cake
September 16, 2011 : Filed under Art of Homemaking, Cakes, In the Kitchen, Sweets
This recipe was one of my mom’s favorites. I don’t recall it ever having a proper name so I have decided to call it Summer Dream Cake. It’s easy, peasy and still perfect right now with early fall weather.
1 large Angel food Cake
2 envelopes of Kraft Dream Whip topping
4 Crispy Crunch chocolate bars (Heath or Twix bars work too)
~ Split the angel food cake in half, creating two layers…
~ Crush the chocolate bars (fun). I use a heavy Ziploc bag and my rolling pin. I also put the bag in the freezer afterwards, then none of the chocolate sticks to the bag, and you don’t lose any of the crunchy goodness!
~ Prepare the whip topping according to directions…
~ Fold the crushed chocolate bars into the whipped topping…
~ Frost like a regular layer cake…and yes, I filled in the hole!
~ Refrigerate for a couple of hours before serving. I do have to note you can probably make this with two chocolate bars and one envelope of dream whip. I do not think they are making the cakes as big as they used to, but nobody complained about too much frosting.
Katharine is mom to four incredible kids and wife to the best husband on the planet. Visit her blog…
Romano-Lime Potatoes
September 13, 2011 : Filed under Appetizers, Art of Homemaking, In the Kitchen, Side Dishes
Lime on anything is wonderful–including potatoes. Really.
A few weeks back I shared my family’s latest drumstick recipe, Raspberry BBQ Drumsticks. For that meal I made Zucchini Pie paired and Romano-Lime potatoes. It was a simple, economical meal to serve and best of all, the kiddos loved it. The recipe was adapted from a 2003 Taste of Home Quick Cooking cookbook recipe.
This week if you’re looking for a fun alternative to the usual potato dish, give this flavorful recipe a try!
Romano-Lime Potato Wedges
1/4 cup melted butter or margarine
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon dried thyme
4 large potatoes
1/4 cup grated Romano cheese
1/2 teaspoon smoky paprika
Sea Salt to taste preference
Combine butter, lime juice, zest, and thyme. Cut potatoes into wedges (about 3 to 4 per potato). Add to butter mixture and coat. On a greased cookie / baking sheet place wedges skin side down. Mix remaining ingredients and sprinkle over potato wedges.
Bake at 400 degrees until tender and cooked through–about 25 minutes.
Gluten-free Thai Noodle Salad with Chicken
August 29, 2011 : Filed under Art of Homemaking, In the Kitchen, Main Dishes, Recipe Box
Finding healthy recipes my four children will eat is more than a challenge, sometimes it seems impossible. When I came across Thai Noodle Salad with Chicken over on Stacy McDonald’s Your Sacred Calling blog it seemed like a fun one-bowl dinner my young’uns just might enjoy.
Not only are my kiddos in love, we are having it again for dinner this week. Stacy’s recipe calls for serrano peppers in the sauce, which I left out the first time. I was surprised when all four children commented on how they would have liked it spicy. This week it will be!
This recipe fed my family of six for dinner with leftovers for lunch the following day.
Gluten Free Thai Noodle Salad with Chicken
7 oz dried, thin-ribbon rice noodles
2 1/2 cups cooked slicked chicken (can use steak or shrimp too)
3 cups finely shredded napa cabbage
1 cup shredded carrot
2 cups thinly sliced English cucumbers, cut in half
1/4 cup thinly sliced green onion
3/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup fresh mint leaves
Thai lime vinaigrette
salted dry-roasted peanuts, sunflower seeds, or cashews (optional)
Boil a pot of water and turn off heat. Soak noodles for 8-10 minutes, covered, in steaming water. Drain and rinse under cold water immediately. Drain well.
Place in a large bowl: noodles, chicken, cabbage, carrot, cucumber, green onion, cilantro, basil, and mint. Pour vinaigrette over the top and toss well. Garnish with chopped nuts.
Thai Lime Vinaigrette
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 tablespoon rice vinegar
2 tablespoon brown sugar
1-2 teaspoons Serrano chili (or jalapeno will work)
2 teaspoons garlic powder
Whisk together lime juice, fish sauce, vinegar, sugar, chili, and garlic. Whisk until sugar dissolves. Let stand for 10 minutes. Makes 3/4 cup.
Like my red plate? It’s a special one. Rhonda Ellis describes it beautiful in Power in a Special Plate.
