Monday, October 19, 2020

Pepper Soup


Won't you join me for a bowl of my newest favorite soup (I do have several favorites!)?  This soup is so quick and easy and is a bowl of comfort.

My granddaughter Cissy, who is my baking and tea drinking buddy,  had a day of school and joined me for lunch and tea.  What a joy it was to have her.  She tried the Red Apple Harvest tea, but still prefers her favorite vanilla chai with whipped cream on top, which she had later.

She also tried the fluffy caramel dip and enjoyed that.  She's so fun to have, and although we didn't bake, we dip manage to play several games of Uno.



Yield: About 6 bowls
Author: Kitty, but recipe is adapted from The Farm Stand
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Pepper Soup

Pepper Soup

This soup is a new favorite. It's quick and easy and perfect for Fall/Winter. I hope you'll try it!

Ingredients

  • 1 lb. ground beef
  • 1 yellow bell pepper, chopped into bite size pieces
  • 1 red or orange bell pepper, chopped into bite size pieces
  • 2 tablespoons brown sugar
  • 1 can Ro-Tel tomatoes
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (6 oz.) box Uncle Ben's Long Grain and Wild Rice
  • 1 (48 oz.) beef broth (I use 1 teaspoon of Better Than Bouillon Roasted Beef Base per each cup of water)

Instructions

  1. In a large pot, cook the ground beef.  Add peppers and remaining ingredients, including the seasoning packet from the rice.  Bring to a boil and then simmer for 25-30 minutes.
  2. I like to sprinkle some shredded cheese on top!
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Monday, October 12, 2020

Fluffy Caramel Apple Dip


It's a pretty Fall day here in Texas and I'm having some crisp Gala apples with some fluffy caramel dip.  My glass plate is shaped like an apple and came from my sister.  This dip is so yummy!!  The recipe is from my long time blogging friend, Marsha, at The Better Baker.

 

I thought I'd use my Rose Chintz teacup, by Johnson Brothers.  I love all Johnson Brothers patterns!

I saw this Red Apple Harvest tea by the Republic of Tea, in the grocery store.  I love trying new flavors.


Isn't the color of the tea so vibrant??!!  It matches the apple slices.  It's really good iced, too.  I enjoyed sipping it out on my patio, and St. Francis kept me company!

I've been getting to attend my sweet grandchildren's events.  Top left is Ella, and Avery in the middle, and then Cissy on the bottom.  Top right is Caiden #45, Riley #92, and Cissy at the bottom.



Little Hayden had her 3rd birthday party!  I was able to get a  picture with my four kids, and then all the grandchildren had a picture together, except for Connor,who is in the Marines. 


Author: Kitty, but recipe is from Marsha at thebetterbaker.blogspot.com
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Fluffy Caramel Apple Dip

Fluffy Caramel Apple Dip

This is the perfect Fall dip to serve with some crisp apples!

Ingredients

  • 1- 8 ounce package cream cheese, softened (I used lite)
  • 1/4 cup caramel ice cream topping
  • 1/4 cup brown sugar, optional (I didn't use)
  • 1 teaspoon vanilla
  • 3/4-1 cup marshmallow fluff

Instructions

  1. Beat the cream cheese, caramel topping , and brown sugar (if using), and vanilla with a hand held mixer, until smooth.
  2. Add the marshmallow fluff and beat until creamy.
  3. Cover and refrigerate.
  4. You can garnish with chopped peanuts, or toffee bits, if desired.
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Monday, October 5, 2020

Apple Crisp


Let's enjoy some delicious apple crisp on this beautiful Fall day!  I'm using my Sadler Brown Betty teapot and my late beloved mom's picnic tablecloth. 

 

I always like getting out my apple candle in the Fall and put it on an upside down teacup and then the saucer to hold the candle. 

This is another favorite Fall teacup, which is Johnson Brothers Harvest Time.   I am having some Holiday Apple Frost Tea from my friend, Joy. 


Yield: 6
Author: Kitty, but recipe is from Debbie at www.mountainbreaths.com/
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Apple Crisp

Apple Crisp

 
 
 This recipe is from my friend Debbie, who recently shared it with me.
                Thanks, Debbie!  It's a perfect Fall dessert.

Ingredients

  • 4 cups sliced tart apples (about 4 medium)
  • 2/3 -3/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup oats
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/3 cup butter, softened

Instructions

  1. Heat oven to 375 degrees.
  2. Arrange apples in greased  8x8" square pan.
  3. Mix remaining ingredients together and sprinkle over the apples.
  4. Bake until topping is a golden brown and apples are tender, about 30 minutes (mine took 55 minutes). 
  5. Serve warm with ice cream, cream,  or whipped cream.
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Monday, September 28, 2020

French Breakfast Muffins

Please join me for a French Breakfast Muffin and a cup of tea on this beautiful Fall day! My cross stitched pumpkin and homespun trimmed pillow is decorating my outdoor sofa.

 

 I made this pumpkin years ago out of homespun fabric, and trimmed it with patches, raffia, and faux leaves.

 

This is my favorite Fall teacup which my friend Rosie gave me from her mom's collection.  It's the Robin from the Royal Albert,  Woodland Series .


We can have some of this tea that my friend, Jackie, gave me.  She heard that it was so good, so she bought 10 boxes of it to give to friends.  

Here are my trio of pumpkins that I made perched on one side of my mantle.


Yield: 15
Author: Kitty, but recipe is adapted from my 1970 Betty Crocker Cookbook
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French Breakfast Muffins

French Breakfast Muffins

These little gems are coated in a sugar and cinnamon mixture and are perfect for Fall or anytime.

Ingredients

  • Muffins:
  • 1/3 cup softened butter (or shortening)
  • 1/2 cup sugar
  • 1 egg
  • 1 and 1/2 cups flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup milk
  • Topping:
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, melted

Instructions

  1. Heat oven to 350 degrees
  2. Grease muffin cups (I used a baking spray that contains flour).
  3. Mix  thoroughly the butter (or shortening), 1/2 cup sugar, and the egg.
  4. Stir in the flour, baking powder, salt, and nutmeg alternately with the milk.
  5. Fill muffin cups 2/3 full.  Bake 20-25 minutes.
  6. Mix the 1/2 cup sugar and the cinnamon.  Immediately after baking, roll the puffs in melted butter, then in the sugar-cinnamon mixture.  Serve hot.

Notes:

If you don't like nutmeg, substitute cinnamon. You can use a mini muffin pan, but check them very early. I've also used my donut pan to make these, and I got 6 donuts and 4 mini muffins. I used a Nordic Ware Fall Treats pan and they took much longer to bake., and only made 6.
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Monday, September 21, 2020

Sour Cream Chicken Enchiladas



My friend Bea, recently mentioned that her husband had made their favorite Sour Cream Chicken Enchilada recipe, and I asked her if it was a good one.  She said that it's the only one that she has ever used, and it came from a neighbor who had shared it in a cookbook. 

 
Yield: 20 enchiladas
Author: Kitty, but recipe is from my friend, Bea
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Sour Cream ChickenEnchiladas

Sour Cream Chicken Enchiladas

I happen to love sour cream chicken enchiladas, and have always searched for a great recipe. I think I found it!!

Ingredients:

  • 1 chicken, cooked, boned, and cut into bite sized pieces (see Note)
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 cup chicken broth
  • 2 cans chopped green chilies
  • 1 pkg. flour tortillas (mine had 20 and I used all of them)
  • 1 lb. grated  Jack cheese ( I used a Mexican cheese blend)

Instructions:

  1. Mix the soup, sour cream, broth, and green chilies.  Warm the mixture slightly. 
  2. Place chicken in the middle of the tortillas (I actually place it towards one end).  Add a spoon of sauce, and then a sprinkle of cheese.  Roll the tortilla and place in a buttered  9 x 13" pan (I used three square pans).
  3. When all tortillas have been used, cover with the remaining sauce and cheese.  Cover with foil.  Bake at 350 degrees for 30 minutes until hot and bubbly.  This freezes well.

Notes:

I used a rotisserie chicken, but you could use 2 cooked breasts and a couple of cooked chicken thighs. Since the recipe freezes well, I put two pans in the freezer to use as needed.
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Monday, September 14, 2020

Blueberry Streusel Pie

I've made us some favorite Blueberry pie for today and serving it with some blueberry tea that a friend brought from Canada last year.  The lime hydrangea is my vase is from a plant that my daughter bought for me.  Mary from Home Is Where The Boat Is



I love scenes on teacups and this was from a teacup exchange. The teacup is called Lakeview, and it's from Nasco, made in Japan.


Isn't this a pretty setting?


 

I crocheted two granny squares from leftover yarn that I had made a baby blanket from to make this tea cozy.

 
Yield: 6-8 slices
Author: Kitty, but adapted from How To Bake, by Nick Malgieri
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Blueberry Streusel Pie

Blueberry Streusel Pie

This is a family favorite, and I hope you try it!

Ingredients:

  • 1 unbaked pie crust
  • 2 pints blueberries, rinsed & drained
  • 3/4 c. sugar
  • 3 T. cornstarch
  • 3 T. water
  • 1 t. finely grated lemon zest
  • 1/2 t. cinnamon
  • 1/4 t. freshly grated nutmeg
  • 2 T. unsalted butter
  • Crumb Topping:
  • 1/3 c. brown sugar
  • 1 c. flour
  • 6 T. unsalted butter, melted

Instructions:

  • For Filling:
  • Combine 1 cup of the blueberries with the sugar in a saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted & the mixture is very liquid, about 5 minutes.
  • Combine the cornstarch & water in a small bowl & stir into the blueberry & sugar mixture. Cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens, & becomes clear. Add the lemon zest & the spices & stir. Now add the remaining 3 cups of blueberries. Cool.
  • For the Topping:
  • Combine the sugar & flour in a bowl; add the butter & stir evenly. Set the mixture aside for 5 minutes, then use your fingertips to break into 1/4"-1/2" crumbs.
  • Preheat oven to 400 degrees.
  • Pour the cooled filling into the the unbaked pie crust. Sprinkle the crumb topping over the blueberry mixture.
  • Place the pie in the oven & immediately turn the oven down to 375 degrees. Bake for 40 minutes or until golden brown.
  • Cool the pie on a rack.
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Monday, September 7, 2020

Protein Bites



How about a mid morning pick me up with some Protein Bites?  



I'm using this pretty teacup that my friend, Rosie, gave me from her mother's collection.  I think it's pretty for Fall.


Yield: 20-25 depending on size
Author: Kitty
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Protein Bites

Protein Bites

If you need a mid morning or mid afternoon pick me up, these little morsels satisfy. Kids seem to like them, even for breakfast.

Ingredients:

  • 2/3 cup peanut butter, or almond butter
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1 cup oats
  • 1/2 cup chocolate chips (I used mini)
  • 1/4 cup ground flax seeds (I think chia seeds would be good, too)

Instructions:

  1. Mix the peanut butter, honey and vanilla.  Add the rest of the ingredients.  Refrigerate for about thirty minutes.  Roll into bite size balls and store in the fridge.

Notes:

Coconut would be a good addition, too. Add more honey if needed.
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My Marine grandson, Connor, surprised his family and flew home for Labor Day weekend!  My daughter found him on the sofa in the morning!!

We were so happy to be with him!!

I had two cuties spend the night.  Here's Hayden mixing up our protein bites, which she loved!

Harper always loves tea time in the morning!


My granddaughter, Ella is turning 10 this week!  

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Monday, August 31, 2020

Morning Glory Muffins


Morning Glory Muffins are on the patio today.  Have you ever had them?  They're so moist and flavorful and full of lots of good things, like carrots, apples, raisins, and nuts. My copycat Mackenzie Childs tea kettle that my son, Mike painted for me, is decorative only, and it's on top of a crocheted sunflower that a friend made.   I'm using my cheery sunflower plates, and my grandmother's goblets are on my pretty coaster, found here.  I wanted to use fresh sunflowers, but these yellow roses for $6 a dozen captured my eye! 


As we ease into Fall, I like to use this Calico teacup,by Crownford China, England,  along with my sunflower accessories. 



Yield: 18
Author: Kitty
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Morning Glory Muffins

Morning Glory Muffins

This recipe comes from a church cookbook that my friend, Joy, gave to me. The original recipe made 36, but I've cut the recipe in half.

Ingredients:

  • 2 cups flour
  • 1 and 1/4 cup sugar
  • 2 teaspoons soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup oil
  • 2 teaspoons vanilla
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup coconut
  • 1 apple, peeled, cored, and grated

Instructions:

  1. Into a large bowl, whisk the flour, sugar, soda, cinnamon, and salt.  Stir in carrots, raisins, pecans, coconut, and apples.
  2. In a bowl, beat the eggs, and then add the oil and vanilla. Stir in the flour mixture into just combined.
  3. Spoon batter into well oiled muffin tins (I used a baking spray that contains flour). Bake at 350 degrees for about 20 minutes, or until the tops of the muffin springs back when touched.  Let cool in pan for 5 minutes, and then turn out on rack to cool completely.

Notes:

I used my food processor to grate the carrots and the apple.
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