Message in a Cookie

Kathleen's challenge at her Let's Dish! party for December,  was to copy a design and show our results.  My inspiration came from the December 2013 issue of Country Living. I took great liberty in copying, as you can see.  I used red buckets (my favorite color!) to hold the greenery , pine cones in tea light star holders stand in place of the bottle brush trees and hand painted wooden deer that were gifted to me years ago add some whimsy.  I didn't want to spend any $$$!

 Here's the picture from the magazine.  The simplicity just appealed to me at this time in my life.  

 I used some plaid homespun fabric to mimic the napkin in the magazine and I used the homespun table runner that I had made earlier in the year. I bought two of these plates last year at Homegoods, as I loved the pretty, welcoming design.  Since I drink tea, I used a mug in place of the goblet.

 

Kathleen sent me these wonderful Message in a Cookie holiday cookie cutters and I had fun with them!  Debbie sent me the adorable Snowy Owl measuring spoon set to cheer me during my holiday baking.  Thank you Kathleen and Debbie!  Your friendship warms my heart. 

The cookie cutters are so easy to work with and have interchangeable letters to spell out whatever you might want.  I think they turned out so cute! 
A tried and sugar true sugar cookie recipe can be found here.

 I will leave you with the icicles we had in the Dallas area.  These are hanging from my pergola and haven't melted in days.  Brrrrr!!!

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Ham and Potato Soup

 

 On my table today, I'm using my Target lantern decorated with a sprig of berries, pine cone and greenery. The vintage salt and pepper shakers were given to my Mom from a good friend and she gave them to me.  I just love their sweet faces and how they go arm and arm. 

 

I used a red charger from Wal Mart with my special Target dishes that my beloved  hubby and I searched for over twenty years ago.  The Big Star Quilt that I made, I've shown before, but I love getting it out at Christmas time. 

 

 
I've tried this recipe twice now, and the original one from Allrecipes can be found here.   Since I wanted a thicker soup, I've added more potatoes and ham. If you have some leftover ham, this is an excellent recipe to use.   Here's my revised recipe:

4 1/2 cups peeled and cubed potatoes (about 6 medium)
1/2 cup diced celery
1/3 cup finely chopped onion

1 1/2 cups chopped, cooked ham
3 1/2 cups chicken broth
salt and pepper to taste

5 T. butter
5 T. flour
2 cups milk

shredded cheese for garnish

Directions

1. Combine the potatoes, celery, onion, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. I use a potato masher and mash up some of the potatoes.  
4. Serve with some grated cheese on top.

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Happy Thanksgiving

 Today's dessert of pecan pie is being served at the counter.  The Autumn blocks are from my sister.  The sugar mold and stand are from Trade Days in Canton, Texas. 

 I'm using my Johnson Brothers Friendly Village dessert plates.  The turkey was painted by my Aunt Kitty years ago.  

 

My Mom bought me this cute pilgrim couple.

These darling shapes on my pie are from a set that I won over a year ago from Cuisine Kathleen at her linky party Let's Dish!  The fun shapes are perfect for accenting a pie.  I love them so much, Kathleen!  Kathleen hosts her party every Wednesday.  Please be sure to visit!

The pie crust recipe is a new one and comes from Anita at Aunt Nubby's Kitchen. The recipe makes three pie crusts, which come in handy when you freeze them.  The dough is easy to roll as long as your surface is well floured. The recipe has vinegar and an egg in it and comes together very quickly.  If you'd like to try it, the recipe can be found here.

My pecan pie recipe can be found here.

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      Happy Thanksgiving Blessings!  xo

Amish Cheeseburger Soup

 

My Fall table is set with my favorite bowls that came from Homegoods last year. I love the watercolor design on them, both inside and out.

 

The table is set with a pumpkin runner from Ross, a bargain at $4.99!

 

The pumpkin centerpiece is from Kohl's, several years ago, and circled with some garland.  

 

 

Recently my dear friend Marsha, from The Better Baker, sent me her cookbook as a lovely gift after the passing of my hubby.  I immediately read all the recipes and decided, with our cooler temperatures finally here in Texas, I'd make this Amish Cheeseburger Soup.  Marsha got this recipe from her friend Tonya and loved it so much that she included it in her cookbook.  I LOVE my cookbook, Marsha!

How about a nice, comforting bowl of soup?  My Le Creuset pumpkin pot is perfect for reheating a small quantity. 

Soup Base:

1 lb. ground beef
8 T. butter, divided
1 1/2 cups carrots, roughly chopped
1 1/2 cups celery, sliced
1 small onion, chopped
fresh parsley, snipped, to taste (I used about 1 T. dried)
fresh basil, to taste (I used about 1 t. dried)
6 cups (reduced fat) chicken broth
8 cups peeled and cubed potatoes
1 (16 oz.) container (lite) sour cream (I omitted, as I thought the soup was creamy enough)

In skillet over medium heat, cook ground beef.  Drain and set aside.  In large stockpot over med. heat, melt 2 T. butter,  Add carrots, celery, onion, parsley and basil; saute' until tender, about 10 minutes.  Add chicken broth and potatoes; reduce heat to a simmer and cook until potatoes are tender.  While veggies are cooking, make the roux.  Stir constantly as you add roux to soup.  Stir in sour cream just before serving.  Makes 10 servings

Roux:

remaining butter (6 T.)
1/2 cup flour
salt and pepper to taste
1 lb. Velveeta cheese, cut into cubes
3 cups milk

In saucepan, melt butter over med. heat.  Add flour, salt and pepper.  Whisk until bubbly and smooth, about 1 minute.  Slowly add milk, stirring constantly until thickened.  Add Velveeta and stir until smooth and melted through.  Add to broth and veggies. 

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Strawberry Pretzel Salad (Sugar Free)

 

 

How about joining me for a sugar-free version of Strawberry Pretzel Salad?  I'm using my red target salad plates with my white Mikasa English Countryside dishes on top.  The red mugs are for tea and of course, I'm using my favorite red Cambridge flatware. 

 

 

Tea will be served from my fruity teapot that was a gift. 

 

I made this tablecloth from one that was stained and backed it with some green fabric.  It goes well with my fruit theme.

I so love this salad, but wanted to come up with a sugar-free version.  I know that I'm always baking, but I really and truly do watch my carbs, and have for the past 14 years.  In this recipe you still will get some carbs from the pretzels, but I think I succeeded in making a yummy sugar-free recipe.  Here's how I did it:

Crust:

2 cups crushed pretzels (this can be done by hand or with a food processor)
2 T. sugar substitute (I used Splenda)
3/4 cup melted butter

Mix and pat into a 9 x 13" pan.  Bake at 350 for 10 minutes.  Cool.

Middle Layer:

8 ounces cream cheese, softened (I used low-fat)
3/4 cup sugar substitute (I used Splenda)
1- 8 ounce container of frozen whipped topping, thawed

Beat cream cheese and sugar substitute until smooth.  Fold in whipped topping.  Pour over cooled crust and refrigerate for about 30 minutes.

Top Layer:

2- 0.30 oz. pkgs. strawberry sugar- free gelatin
2 cups boiling water
2 cups cold water
2-3 cups sliced fresh strawberries

Pour the boiling water over the gelatin in a mixing bowl.  Add the cold water.  Refrigerate this mixture until it thickens and resembles egg whites.  Add the fresh strawberries and stir.  Pour on top of the cream cheese layer.  Refrigerate. 

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Strawberry Pie

 

 

Strawberry Pie with whipped cream is Summer on a plate!

 

 

How about joining me for some strawberry pie at the coffee table?  We've actually had rain and cooler temperatures in Texas this week and we'll stay indoors today.

I'm using my one of my favorite dessert plates on top of my green and white polka dot plates to coordinate with my polka dot table covering.  Of course we're using the green Dollar Tree goblets!

This strawberry planter box was a gift from my friend, Kathryn.  I love the mosaic tile on it and the strawberry motif.

If I had to choose a recipe that I have made more than any other, it's probably this recipe for strawberry pie!  I cut the recipe from The Columbus Dispatch, over 40 years ago.  Our family loves this pie.  In fact, my hubby and I have been known to eat it in two days!!  Once cut, it doesn't keep very well...that's the truth, and now you know why we HAVE to eat it so quickly. 

1 pre-baked pie shell

1 quart strawberries, cleaned & hulled & set aside

3/4 cup sugar

3 T. cornstarch

1 cup water
2 T. light corn syrup
pinch of salt

3 T. strawberry gelatin

Combine sugar & cornstarch in a heavy saucepan & stir.  Add water, corn syrup & salt.  Cook until thickened & clear in color.  Remove from heat & add gelatin, stirring well to dissolve the gelatin.    The original recipe said to add red food coloring, but I never do.  Let  cool.

Pour over the berries. I usually cut the berries in half.  Mix gently & pour into the baked pie shell.  Chill.  Top with whipped cream.

Serves 6-8 (or 2 people in 2 days!!!!)

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Gentleman's Casserole for Father's Day

 

For Father's Day, I made a super- easy,  no-sew table runner out of some leftover chalk cloth.  It fits perfectly on my kitchen island.  I scalloped the edges by using a glass, marking the design and cutting it out.  Snack plates (Trade Days) are used, with the rooster mugs (Ross) and striped napkins bought years ago, on clearance,  at Sur la Table.  The heart basket was made back in 1985, when I lived in Michigan,  before moving to Texas. 

 

Of course my hubby is a Dad worth crowing about!  This runner would be great for a buffet in labeling food, cheese, and special messages for  family and friends.  The fabric can be ordered at www.fabric.com .  I marked one short side and long side, folded it in half, marked the opposite sides, and cut it out.  Make sure you rub the chalk cloth all over with chalk to season it, wipe it off and then it's ready for writing.

 

This recipe is aptly named and perfect for Father's Day, although, I must say,  women like it, too!! It's really a misnomer because it's actually NOT a casserole at all.  The recipe comes from my Southern Living Cooking for Christmas 2012. The cheese sauce is truly delicious!  You can bake the pastry shells the day before and then just reheat on a baking sheet at 350 for 5 minutes.  You could instead, hard cook the eggs, chop them up and add them to the sauce, which would be really easy.  Here's how it's made:

For 2 servings:  (You can easily double this recipe)

1 package of frozen puff pastry shells
1 T. butter
1/3 cup chopped cooked ham
1 T. chopped green onions
4 eggs

Cheddar Cheese Sauce (recipe follows)

1/4 cup grated cheddar cheese (see NOTE)
Dash of paprika
Chopped green onion, for garnish

Bake 4 of the pastry shells and reserve the remainder for another use.

Melt butter in a nonstick skillet. Add ham and green onions. Sauté 2 minutes or until green onions are tender. Add eggs and cook gently, without stirring for 1-2 minutes or until they begin to set on the bottom. Draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 1-2 minutes, or until eggs are thickened and are moist. Gently stir in cheddar cheese sauce.

Spoon egg mixture into prepared pastry shells. Sprinkle with cheese and paprika. Garnish with green onions.

Cheddar Cheese Sauce

3/4 cup milk
1 T. butter
1T. flour
1/2 cup extra sharp white cheddar cheese (see NOTE)
1/4 t. salt
1/8 t. pepper

Microwave milk for 1 minute in a 2-cup microwave- safe glass measuring cup.

Melt butter in a small, heavy saucepan over medium heat. Whisk in flour. Cook for 1 minute, whisking constantly. Gradually whisk in warm milk, whisking constantly for 3-5 minutes or until thickened and bubbly. Remove from heat, whisk in cheese, salt and pepper.

NOTE:  Gruyere cheese can be substituted. 

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Guacamole for Cinco de Mayo

 

For  our Cinco de Mayo celebration, I've used some bright orange fabric as a table runner and my straw placemats to go with the sombrero.  I'm serving guacamole in a margarita plastic "glass" from Walgreens.

 

I lined the sombrero with plastic wrap and filled it with chips.

I made the chile pepper napkins with the easiest mitered corner, following the directions, found here.  These turned out great!  The only difference from the tutorial is that I lined mine, so that they are two-sided.

 

My taste in guacamole is very simple. All that's needed are the avocados  and a few other ingredients.    If you want more, add some chopped onion and tomatoes.  Here's how I make it:

 

3-4 ripe avocados
fresh lemon or lime juice ( I prefer lime)
garlic salt to taste, but I'm now adding the McCormick's Chile/Garlic salt (LOVE that stuff!)

Peel the avocado, take out the pit and mash, leaving some chunks for texture, unless you like it smooth.  Squeeze in some lemon or lime juice and add the garlic salt to taste.  Enjoy!

 

I'm serving one of our favorites dishes to accompany this, which is Hot Mexican Chicken Salads. 

 

Happy Cinco de Mayo!  

 

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Hashbrown Potato Quiche Lorraine

 

My hubby and I have eaten breakfast in bed for years now.  However, since he retired, he has been sleeping in much later!!  I actually have to eat out in the kozy kitchen sometimes and bring his breakfast in later. 

How's this for rise 'n shine?  I used a napkin as a placemat for color.  The clear handled flatware is from Ross, along with the plate and mug.  I think he'll love it, don't you??

 

 

The knock-out roses are from our garden along with a couple of sprigs of rosemary.  Candles are always a nice addition, as long as they're not overpowering. 

I nice sized mug holds our morning tea.



 

While shopping at Costco, I came across these new hashbrowns that can be stored in the pantry. You rehydrate them with hot water and then fry them in a skillet. I'm a sucker for new foodie products. The Emile Henry pie plate was from a gift card from one of my sons.  I love the fluted edge.  Here's the recipe that was included with the hashbrowns:

This small carton reconstitutes into 6 servings. 

1- 4.2 oz. carton of hashbrowns
2 T. Oil
3 T. cooked chopped bacon
1/4 cup caramelized onion (I just used a little chopped chives)
1/2 cup shredded Swiss cheese
1/3 cup Parmesan cheese
3 eggs, beaten
2/3 cup milk
2/3 cup heavy cream
1/4 t. salt
1/8 t. pepper

Preheat oven to 375 degrees. Refresh potatoes by adding hot water. Let stand 10 minutes.

Butter a 9" pie pan.

Heat the oil in a nonstick skillet over medium high heat, drain potatoes and cook on one side until brown at the edges, about 5 minutes. Press the potatoes into the pie pan to make a crust. Arrange the bacon, onions, and cheeses over the crust.

Beat the eggs, milk, cream and salt and pepper and pour over all. Bake for 25 minutes or until set.
Serves 6

NOTE:  I made this the night before and then cut up slices, reheated slightly in the microwave and served.  I lightly sprinkled mine with bloggy buddy Lynn's, at happierthanapiginmud.blogspot.com/, new favorite Lawry's Chile and Garlic Coarse Ground Blend.  Wow, did that ever wake up the flavor!  Lynn has me hooked on that stuff!!  Next time, I'll use that in place of the s & p. 


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