Hearty Beef Stew

Hearty Beef Stew

2-3 pounds stew meat

4 tbls EVOO 

1/3 cup red cooking wine

4 tbls flour + more for dredging

2 15 oz cans diced tomatoes (or whole tomatoes, smashed)

2 15 oz can beef broth

4 carrots, peeled and chunked

1 onion, diced

3-5 potatoes, cubed

2 cloves garlic, minced

1 tsp thyme

1 tsp rosemary

6 dashes worchestire sauce

4 tbls butter

dash sugar

S&P

Is there anything like the smell of beef stew filling your home? No, I think it's the most wonderful smell that can come from my kitchen!

It's not a quick recipe, but it is an easy one...well worth the wait!  Pour several cups flour in a pan & season with S&P.  Dredge meat in flour.  Meanwhile, heat stock pot to Med/High and circle pan twice with EVOO.  Lightly brown flowered meat on all sided, it usually takes two batches.  Don't over cook meat.  Set aside.

Melt butter in pot, saute onion & garlic, then deglaze pan with cooking wine. (simply pour in the cooking wine and let it get all bubbly while you scrape up all the bits from the bottom.  You can always use a little of the broth instead) Now, add tomatoes, beef broth, thyme, rosemary, worchestire sauce, dash of sugar, S&P.

Add beef back to pot.  Stir, cover & allow to simmer on LOW until meat is tender.  (I wish I could tell you how long that would be, but it truly depends on the meat.  I have had mine tender in 2 hrs or as long as 4 hrs!  Believe it or not, it will get tender if you just let it cook.  If you are in a hurry, you can always buy a sirloin tip & cut it yourself... it's sure to be tender quicker!)

Once tender, add the carrots & potatoes.  Continue simmering until all the veggies are tender.  Now, adjust the seasonings to your liking & be sure to check out my best biscuit secret... they make the beef stew simply an occasion to remember!

Read more >>

Low Country Crawfish & Shrimp Boil

Low Country Crawfish & Shrimp Boil

quantities may very depending on number of people! This is 4-6

large package of frozen crawfish (unless you live by the coast, we all know fresh is better!)

large package shrimp (Can be peeled or unpeeled, peeled makes one of the items easy for the kids)

6-8 potatoes, red or yellow & halved (at least 1 per person)

4-6 ears of corn, shucked & halved 

1 package hot sausages, fresh & uncooked

1 lemon, halved

1 package crawfish boil seasoning (mine came with the package or ask at meat counter)

3 tbls Old Bay Seasoning

1 very large stock pot, filled 1/2 way with water!

Oh yeah.... and lot's of melted butter & wipies!

Well... I finally did it!  Don't ask why it took me 18 years of marriage, but this Midwest girl finally got up the nerve to make her southern husband a Low Country Boil!  Well, I did use frozen crawfish, which I wouldn't tell a native from Louisiana about, and that made the whole process a little less frightening!  (That was very unlike the live crab I attempted to fix some years ago in Spain. Without realizing you should slowly bring the crab to a boil, I threw him in a hot pot of water & he grabbed for the sides & the rest of the story just isn't pretty!)

So, get your largest stock pot & bring it to a boil 1/2 way with water.  Add your lemon, crawfish boil seasoning (or crab if that's in the budget) & the Old Bay as well.  Now, boil potatoes for 5 minutes.  Then, add in the sausage for 5 minutes longer, followed by the corn for ... you  guessed it, 5 more minutes.  Now, it's time to add your rinsed and cleaned (pick loose parts & shells) crawfish to the pot!  They are also going in for 5 minutes, followed by the shrimp for 2-3 minutes.  Now, turn off the pot & remove from the heat.  (true southerners usually let it all sit for a good 30 minutes now, but I prefer to drain & eat... up to you) 

It's time to give it a drain in a colander & then dump it in to your platter of choice!  If you want to stay in the true tradition of things, line your table with newspaper and just sling it across the middle of the table.  I remember the first time Russ' Aunt Pat did that for us, with crab from the coast of Georgia, & it was a sight to behold. (just like me trying to crack the crabs!)

That's it!  I like to serve it with melted butter & cocktail sauce too!  It's so fun, crawfish are super economical & a great cultural experience.  Don't forget to pass out bowls to discard the shells & having wipies on hand isn't a bad idea either!  Believe it or not, I can't wait to do it again!

Read more >>

Bow Tie & Mini Meatball Soup

Bow Tie & Mini Meatball Soup

soup:

8 oz farfalle or bowtie pasta

3 tbls EVOO (extra virgin olive oil)

4 cloves garlic, minced

1 onion, diced

2 28 oz cans crushed tomatoes

4 cups chicken broth

1/3 cup red cooking wine (optional)

1 teaspoon dried basil

1 teaspoon dried oregano

pinch of sugar

salt & pepper to taste

garnish:

parmesan & fresh basil

meatballs:

1 pound hamburger

1 pound Italian sausage

2 beaten eggs

1/4 c dried onion flakes

3/4 c Italian bread crumbs

1/2 c milk

1/2 c parmesan cheese

more basil & oregano

If you're an Italian lover or crave tomato soup, you're sure to enjoy this yummy bowl!  It's one of those dishes that pleases young & old alike.  Best of all, it's fun to make and, although you do have to get your hands into it, not complicated a bit!  

First off, let's get the soup simmering & then we'll tackle the meatballs!  In a big pot, cook the pasta to al dente.  Drain & set aside. (I like to add the pasta just before serving time, so it doesn't puff up & take over the pot)  Now, heat the EVOO over med-high & add in the onion & garlic. (You are now smelling my favorite kitchen smell... mmmm)  Saute for about 3-4 minutes, then add in the cooking wine for another 2 minutes.  Now, in goes all the remaining ingredients except the pasta. Bring it to a low boil, then it's time to let it simmer on low & do it's thing.

Now for the meatballs.  Simply whip the 2 eggs first and then add in all the ingredients for you meatballs.  Ok ladies, you just have to get your hands in there! Mix it all up and it should be fairly wet, this will allow your meatballs to be nice & moist.  This is one of the few times I like to substitute dried onion for real, but it works for the meatballs!  Gently roll the meatballs into your preferred size.  You can roll them any size you like, but I chose bite size  balls and they were a lot of fun (about 3/4 inch in diameter).  Here's the key... we aren't baking them in the oven! After rolling the meat, softly drop them into the soup to cook!

After adding all the meatballs to the soup, bring the temperature back up to med-high until you have a low boil.  Then, return to a simmer for 25-30 minutes.  The soup is ready when the meatballs are cooked through.  When you are ready to serve, add in the pasta & garnish with fresh torn basil & parmesan.

Here's a great tip.  I took the leftovers on the following day & made meatball subs! Yum! Hoagies with meatballs & mozzarella... then place them under the broiler to melt the cheese. My stomach is grumbling as I type! 

Read more >>

Hungry Man Meatloaf

Hungry Man Meatloaf

2 1/2 pounds ground beef

2 eggs, beaten

3/4 c milk

1 c oats

1/3 c dried onion flakes

1 tsp ground sage

1 tsp thyme

2 tbls parsley

S&P

TOPPING:

3/4 c catsup

4 tbls brown sugar

2 tbls dry mustard or your favorite spicy one!

Meatloaf!  Well, it's just a staple for an American kitchen anyway.  It's my moms favorite thing, especially when turned into a meatloaf sandwich the next day!

This is a very short recipe & timeless too!  Dump all the ingredients into a bowl and mix....yes, with your hands.  Then, dump it into a 9X13 pan or any pan can work.  Now, shape it into... a loaf!

Place into a 350 degree oven for 50 minutes or until it is almost cooked through.  Then, mix together the topping ingredients & spread on top of meatloaf. Return the pan to the oven.  Now, continue cooking another 15-20 minutes, until a knife in the middle lets you know it's done.

A great comfort food & leftovers for the week!

Read more >>

Mary's Coca~Cola Pot Roast

Mary's Coca~Cola Pot Roast

2 - 3 lb. roast (of your choice)

2 cans cream of mushroom soup

3 bay leafs

1 package dry onion soup mix

1 large sliced onion

any amount desired of:

petite carrots

celery 

chunked potatoes 

12 oz. can Coke Classic

Here's a fun recipe from a woman I think is just extra special!! Pastor Mary McIver, one of our contributors, passed this one along for me to share with you. This  might even be a way to get the pickiest of kids to eat their veggies, especially when they find out your added a whole can of coca~cola!

Place the roast of your choice in a large roasting pan with a tight-fitting lid.  In a separate bowl, whisk together the 2 cans of soup and Coke.  Set aside.  Sprinkle the dry onion soup mix over roast.  Add Coke and soup mixture by pouring over top of roast.  Place sliced onions in roasting pan.  Add 3 bay leafs.  Add the raw vegetables or wait approximately 

1/2 hour and cook until tender.  

Bake at 400 degrees for approximately 2+ hours (more or less depending on size of roast and personal preference of tenderness of *roast).    

*Look for a cut with marbling (white ribbons of fat) evenly distributed throughout the beef.  This makes the beef roast fall apart as it cooks.  Too much fat and the meat is grisly, too little fat and the roast turns out dry and tough.  If you can, buy a premium cut from the shoulder center.

*The Coke is a "natural" meat tenderizer and adds such a unique flavor.  You will love it! 

*May also be served over a bed of white rice.

Read more >>

Gravy 101

Gravy 101

flour

milk

S&P

broth (store bought will do, if you're in a hurry, or see note at the bottom for using the real deal)

and of course.....GREASE!

"Gravy! Oh my gravy!  It took me forever to get over the fear of making gravy, like ten years! No joke! My husband is from the south and gravy is his all time favorite.  To tell you the truth, gravy & I had a love/hate relationship. Once I realized how very easy it was, because I refused to be denied gravy one Thanksgiving, I almost laughed at myself.  Now, we make gravy in every fashion and we have truly become friends! "  So, here it is:

First, you need grease, full of little bits of cooked meat fried in a skillet (or lightly sauteed in EVOO if that makes you feel healthier)  Well, where do you get that, just go check out my southern fried chicken strips!  Or, it comes from the bottom of the pan after you roast a turkey or a chicken.  If you get it this way, you'll need to pour it into a gravy separator or just a jar will do!  All the grease will rise to the top.  Be sure to save the broth, you'll add it back in for extra flavor.

1. When using the pan approach: take out your meat, after it's fully cooked. 

2. Drain off all but about 4-6 tbls of the grease & loosen the bits from the bottom of the pan.  Adjust your heat to med/high. 

3. Sprinkle about 4-6 tbls of flour all around the grease. 

4.  Now, be quick...stir!  It needs to be stirred until the flour is cooked at least a minute.  It will get clumpy and that is fine, it will all smooth out soon. 

5. Now, start slowly pouring in your milk.  Start with one cup. I like to slowly add equal parts of milk and broth until it reaches a consistency that I like. (You can use store bought or homemade.) The broth gives extra flavor, but is not necessary, you could stick with milk if you like real white gravy. 

6. Turn the heat DOWN to simmer.  If it thickens while you are waiting, just stir back in more liquid.

7. Add salt & pepper to taste.

Note:  For Brown Gravy --- THANKSGIVING TIME!!!

This is the same principle and works best, say with a roast from the oven, turkey, chicken or beef! It's all the same and very easy.  Separate your broth, as mentioned above.  Start with a clean skillet on med/high heat.  Add 4-6 tbls of the grease.  (I sometimes like to go with 4 tbls of grease and in 2 tbls of butter for richness).  Sprinkle in your 4-6 tbls of flour and stir for one minute.  Now, take the reserve broth (After all remaining grease has been drained off or it will be...greasy gravy!)  Gradually add in the broth to the right thickness and turn to low.  Salt & pepper to taste.  Ahhh.... you just made Good Ole Gravy!

Read more >>

Semi Homemade French Vanilla Birthday Cake

Semi Homemade French Vanilla Birthday Cake

I tripled the recipe below:

1 box of Betty Crocker French Vanilla or your favorite box of cake mix

ingredients on back of box:  (eggs, water, oil)

extra ingredients to enhance 

flavor & moistness (per box):

1/2 cup sour cream

1/2 pack instant vanilla pudding (dry)

1/2 cup buttermilk (replacing 1/2 cup of water, see below)

1 tsp vanilla

Well, I'm sure no professional cake decorator, but I do have a lot of fun making the boys smile on their birthdays!  It all began simply because money was tight a few years back & it turned into a family tradition.  The boys start talking about what they want their cake to look like months in advance, then I start googling to figure out how on earth I'm going to pull it off! LOL

First, I came up with a semi-homemade version of a french vanilla cake!  All you need to do is follow the directions on the back of the box, except for the following: replace 1/2 cup of the water needed with 1/2 cup of buttermilk.  Then, add 1/2 cup of sour cream, plus 1/2 a box of dry vanilla pudding mix & 1 tsp vanilla.  (I tripled this recipe for the cake above.)  Combine well & pour into a very well buttered & floured baking pan. (You know, butter then lightly dust the entire pan with flour & shake out the excess)  I personally like to use throw away aluminum pans, it makes getting the cake out a cinch. 

Now, you will need to bake according to whichever box mix you choose, however you may need to increase the baking time 5-10 minutes.  When the center is set, it's done!  Let the cake cool completely & then, here comes what makes the whole thing work, put it in the freezer! Yep, the freezer is your friend & makes everything work out right.  It makes the cake easier to cut without crumbs & many cake artists tell you it makes the cake extra moist.

If you are just icing the cake, without cutting it into a certain shape, you're done!  Let the cake completely freeze.  Later, you'll take it out to ice & it's much easier to decorate a frozen cake.  However, if you want shapes, only let it freeze for about an hour (just so that it has started to freeze).  Then, remove cake from freezer, turn out onto your surface, cut into your desired shape & return to the freezer until completely frozen through. (If you use throw-a-way pans, you can just bend back the sides & that's why I like them) To make the Lego cakes above I tripled the recipe, then poured the batter into one extra large throw-a-way pan & one regular sized thow-a-way pan.  I used the large pan to cut out 2 rectangles & the regular pan to cut out 2 squares.

When you are ready to frost the cake, remove one shape from the freezer at a time.  Many bakers will tell you to do a crumb layer, which means to add a very thin layer of icing to hold down all the crumbs & then return to the freezer until set.  (It's a great idea if you have time, however I went slow & did just fine without the extra layer... it's all about time).  If you are interested in the Lego cake, the bumps on the Legos are simply iced marshmallows that are cut in half.  Ice them off the cake on a toothpick and then place them pack on the cake, remove toothpick, & smooth the top again.

If you don't have an icing recipe you like, here is my easy one:  I just do the back of the C&H powdered sugar box.  It's the whole box of sugar, plus 1 stick of butter & 1/4 - 1/3 cup of milk. (The amount of milk depends on how thick you like your icing)  Plus, here is the secret, I add in 1-2 tsp of almond flavoring.  It makes such a great flavor on a cake!  You could use whatever icing recipe you have, just sub out the vanilla for almond.  To get the desired color, I separate the icing into bowls & add 4 drops of color until I get the result I'm after.  Here's a good tip:  don't throw out the icing until the party is over!  I had a split in one of mine & so wished I would have held onto the extra icing!  Here is another tip: I used my cake server to spread the icing. I frequently cleaned it off & heated it with warm water (then dryed it) to make the spreading nice & smooth.

There you have it!  Well, that's the detailed version!  The simple one is in a glass pan, frozen, then frosted.  The complicated version takes more time, but fills up your heart with a lot of memories that will last a life time!

Read more >>

Cake Decorating Tips

Cake Decorating Tips

To decorate a carrot cake...

Ice with your favorite cream cheese icing.  Then, use orange icing squiggles to make the carrots above.  I just added red & yellow food coloring to my white.  Then, place the icing in a Ziploc and cut off the tip.  My favorite part, stick parsley in the ends to seal the deal.

To decorate a chocolate or red velvet cake...

Ice with your favorite white icing. Then, use a vegetable peeler to make shavings of your favorite dark chocolate.  For the kids, I made the same thing for the cupcakes, but placed a chocolate covered raspberry in the middle. 

Read more >>

Leftover Turkey Pasta

Leftover Turkey Pasta

3 cups cooked turkey (or any other leftover meat)

2 tbls EVOO or canola oil

1 cup onion, chopped

3 cloves garlic, minced

1 14oz can chicken broth

1 10oz can cream of chicken soup

1 10oz can cram of mushroom soup

1 10oz can diced tomatoes with green chilies, drained

1/2 cup sour cream

1 tsp salt 1 tsp pepper

2 cups Monterrey jack cheese

1 16 oz box angel hair pasta, cooked according to directions

1 cup panko (Japanese bread crumbs)

2 tbls butter, melted

Optional add ins:

1 jar black olives

1 cup canned artichokes, chopped & drained

1 diced & seeded jalapeno

1 cup fresh mushrooms, sliced

Well, Thanksgiving is over & we've already had a days worth of leftovers.  So, now what can we do with all this turkey!  Well, my husband, who is no fan of casseroles, absolutely adored this pasta bake!  It's nice & zesty, a very welcomed switch up from the previous days menu.

First, preheat oven to 350 degrees and prepare a 13X9 baking dish.  In a skillet, heat the EVOO & saute the onions & garlic until golden, approximately 4-5 minutes. Transfer to a large mixing bowl.  Next, combine with broth, soups, tomatoes, sour cream, S & P.  Also, add in any of the additional options that your family enjoys. Stir well.

Then, add the cheese, turkey & pasta.  Toss gently.  Pour into your prepared baking dish.

In another small bowl, combine melted butter & panko bread crumbs.  (You can find the panko in your Asian section, however you could substitute any other bread crumbs.)  Sprinkle crumb mixture over top of pasta & bake for 45 minutes or until nice & bubbly.  I also like to let my casseroles sit after baking for a good 5-10 minutes.  This will allow for a nice cut piece that stays together on the plate.

That's it... so easy & so very yummy!  You can double this one easy & serve a huge gathering.  You could also substitute the turkey for chicken or anything else.  It's a real crowd pleaser!

Read more >>

Cranberry & Turkey Salad Lettuce Wraps

Cranberry & Turkey Salad Lettuce Wraps

3 cups diced turkey

1/2 cup plain yogurt (or more)

1/2 cup mayo (or more)

1 green apple, diced

1/2 cup dried cranberries

1/3 cup pecans, chopped

1/2 to 1 tsp curry powder

few shakes Cavendars (or garlic salt & pepper will do too)

pinch of sugar

Thanksgiving is over & all that turkey is still in the fridge!  Here is a great & easy "what to do" with all that leftover turkey! It still holds all the flavors of the holiday, but with a new twist!

First, dice or cube your leftover turkey meat.  Next, in a bowl combine all the remaining ingredients.  Mix well, then fold in your turkey.

Now, here we go.... it's all up to your liking!  Is it too dry for you, add more mayo or yogurt.  The yogurt is simply added to be figure friendly & can be substituted for full mayo as well.  You can also change your fruits and nuts around, but the above is my very favorite combo.  You can change the green apple for red or yellow too.  

Below is one more idea for the leftover turkey.  It's one that is sure to please a crowd & you could put it in the freezer to enjoy at Christmas!

Read more >>

Gourmet Coffee - European Style

Gourmet Coffee - European Style!

Is there anything quite like a good cup of coffee?  Well, I was never too fond of it until we lived in Spain & I was introduced to cafe con leche (coffee with milk)!  Mmmm... my life was never quite the same!  Not only was the coffee amazing, but so was the atmosphere that went along with the cup.  Friends taking time to be together as they sat around a quaint outdoor table, simply enjoying life.  

I quickly learned how to make this easy cup of coffee right at home & you won't even miss the expensive machines!  Time & time again, friends come over & can't leave my house without experiencing a good ol' European cup of coffee!

So... here is the secret!  First, use your favorite fresh ground beans & brew it right in your old coffee maker.  Here comes the new idea... make the coffee extra strong (at least 2 extra heaping spoonfuls), because we are filling 1/3 or more of the cup with warm milk!  That's right, simple huh!  The Spaniards warm up their milk on the stove, I just use the microwave, & put it in their favorite creamer.  Forget the American splash of 1/2 & 1/2 or the, oh, so dreaded Carnation instant creamer! I have even been known to heat up whipping cream, but you can use 1/2 & 1/2 or milk.

Now, lets finish it with style!  I've become quite addicted to stevia, but my coffee is just not quite the same without about 2 spoonfuls of brown sugar, a pile of ReddiWip (don't go with generic, at it evaporates too quickly) and  sprinkles of cinnamon!

Simply delightful.  If I close my eyes, I'm back in my favorite city of all!

Read more >>

Dippin' Pumpkins

Dippin' Pumpkins

2 small pumpkins

favorite dip

favorite hummus

favorite veggies

Well, we all know that when the oven starts putting off the amazing smells of Thanksgiving dinner, everybody's tummies start to rumble!  So, here is a too easy idea for an fun appetizer!

Simply take two nice sized mini pumpkins and clean them like you would to carve a jack-o-lantern.  Then, I line the inside with foil, but you wouldn't have to do this step.  Now, just fill them with your favorite dips & away you go!  Here's a little secret of mine.  I make ranch dip with the dry seasoning packet, adding a good tsp of dill to the mix.  It gives it a great homemade taste.  Then, for the other pumpkin, I buy my favorite prepared humus.  Oh, so easy.

Now, just pile on your favorite veggies & it makes such a colorful splash! From our home to yours, have a very Happy Thanksgiving!

Read more >>

Stuffin' Pumpkins

Stuffin' Pumpkins

1 pound Bob Evans Savory Sage Roll Sausage 

1/2 cup butter 

1/2 cup green onions, diced

1 medium yellow onion, finely diced 

2 cloves garlic, minced

1 (12 oz) package herb flavor stuffing 

1/2 tsp sage

1/2 tsp thyme

1 1/2 cup dried cranberries 

4 cups chicken broth (+ extra to keep stuffing moist while cooking 

pumpkin through)

1 cup diced green apple, optional

1/2 cup pecans, optional

S&P

EVOO, extra virgin olive oil (for preparing pumpkins)

mini pumpkins, enough for your Thanksgiving party!

Here comes our first taste of Thanksgiving at The Inspired Woman!  It's Stuffin' Pumpkins!  This one is a remake of a version I made over 10 years ago for my Grandma Annie.  Now, you can follow my recipe or just use the idea with your own favorite stuffing.   I'm even thinking of using the idea for sweet potato souffle... with marshmallows oozing over the sides!

Here goes!  First it's time to prepare the mini pumpkins.  Now, some gourds are not edible, but the small pumpkins can be eaten.  We are living proof!  You simply prepare the mini pumpkin like you would to carve a large pumpkin.  Cut a whole around the stem, saving the piece to use as a decorative lid.  Then, scrape out all the insides & discard.  Set aside.

Next, preheat oven to 350.  Brown sausage in a skillet over med-high heat & then use a large slotted spoon to transfer to a large mixing bowl.  Using the remaining grease in the skillet, cook yellow onion & garlic until golden over medium heat. Transfer to bowl.  Combine all remaining ingredients in bowl.  Stir well. 

To stuff: Simply fill pumpkins to piled high, but not falling over, & press firmly. The pumpkin becomes your ramikin for Thanksgiving dinner! Set on a baking sheet.  Next, take toothpicks and insert into the top of the stem that was saved & anchor the pick back into the pumpkin.  This does require a firm push. For smaller pumpkins, you can cut the toothpicks in half.  To forego this process, just bake the lid beside the pumpkin & set it adjacent on their plate... just as cute! Finally, slather the entire pumpkin & lid with EVOO right before baking.  (take remaining stuffing &  spoon it into a prepared dish for baking, it also bakes approx 45 minutes)

To bake: Bake for 40-50 minutes or until flesh of pumpkin becomes tender to touch.  If the stuffing looks dry, add a spoonful of chicken broth while baking. 

These are so fun & festive.  Best of all, you can spoon out the pumpkin while you go too!  It's the perfect centerpiece for each plate or makes a beautiful platter on your buffet!  We made them with friends while the turkey was roasting, the perfect way to enjoy doing something together in the kitchen.  It's a sweet Thanksgiving memory!

Read more >>

Grandma Annie's Cranberry Salad

Grandma Annie's Cranberry Salad

1 package cranberries

2 whole oranges, including rind

2 whole apples, cored with peel on

1/2 cup pecans (or other nut)

1 cup sugar (or substitute)

Nothing says Thanksgiving to me like Grandma Annie's Fresh Cranberry Salad!  From the time I was a little girl, I've always looked forward to the holidays at my Grandpa Grant & Grandma Annie's house.  One thing was for sure, Grandma Annie would make everything fancy, including bringing out the gold silverware & filling the punch bowl.  My mom has always said that I'm a lot like her & I think she must be right!  So, thanks Grandma, for all I've learned from you about making every moment special!

I can't remember a holiday without her Fresh Cranberry Salad, so last year I got the recipe & we made it at our house for the first time.  It's such a simple combination, that packs the right tangy cranberry twist.  Best of all, it can hang out in the fridge for days & just gets better as it sits.

So, this one is an easy process.  Simply grind (or use your food processor if you have one) the cranberries, oranges & apples.   Reserve any of the extra juice produced during the process. Then, add 1 cup of sugar & the nuts, stir to combine.  Now, this is one that needs to sit at least over night to let the sugar do its thing.  If it's too dry, simply add back in some of the reserved juices.  You can add more sugar, but I like it tangy myself.

This recipe is perfect for any holiday & adds quite a splash of color on your plate.

Read more >>

Gingerbread Man

Gingerbread Man

1 1/2 c of dark molasses

1 c of packed brown sugar

2/3 c of cold water

1/3 c of shortening 

7 c of all-purpose flour (I use whole grain-unbleached)

2 tsp of baking soda

1 tsp salt

1 tsp of ground allspice

1 tsp ground cloves

2 tsp of ginger

1 tsp of cinnamon

Decorate with decorators frosting: 

2 cups of powdered sugar

2-3 T water (slowly add) 

food coloring of choice

Nothing says Christmas like a gingerbread man!  This recipe comes from my sister-in-law, Roxanne Boewe, and uses the perfect combination for that old fashioned gingerbread taste. 

First, mix the molasses, brown sugar, water & shortening with a blender.  In another bowl, mix together all the remaining dry ingredients by hand.  Then, simply combine together & work into a dough the consistency of sugar cookie dough. Simply add more water 1 tbls at a time until it's seems perfect to you!  Finally, refrigerate at least 2 hours. 

To Bake: Preheat oven to 350.  Roll dough out 1/4 inch thick (any thinner and the cookies will be hard) on a floured surface.  Cut with floured gingerbread man cutter or other favorite shapes.  Place cookies about 2 inches apart on a sprayed cookie sheet (or use parchment paper--my fav).   Bake 8-10 minutes & then cool before icing.

To make the icing, use just enough water to make the frosting stiff.  Frosting can be piped through a tube or kit if you have one. (I made these by filling up a ziplock bag & snipping off the end)  For children, you can buy the already prepared tubes....makes it much easier for their little hands.  Have fun & enjoy the most wonderful time of the year!!

Read more >>

Cornbread Casserole

Cornbread Casserole

16 oz cream style corn

16 oz regular sweet corn, drained

16 oz sour cream

2 pkg Jiffy Corn Muffin Mix

2 sticks butter, melted

2 eggs

2/3 cup milk

S & P

Good Ole' Corn Casserole is always in honor of my Wesley!  It is his very favorite holiday dish, which he requests all year long.  I have to admit, it's for sure one of my faves too.  It's just smooth & yummy!  The texture is amazing & it's a wonderful addition on a holiday plate.

Simply drain liquid from the regular sweet corn & then mix it with the cream corn in a large bowl.  Stir in sour cream & Jiffy mix just until blended.  Then, add the melted butter, milk & eggs.  S & P. Do not over stir, but make sure it is all incorporated.

That's is friends!  Now, pour into a prepared 9 X 13 pan.  Bake it at 350 degrees for approximately 50 minutes, but it could take up to 1 hour.  It is done when the center is set & no longer giggles. The edges should be golden brown.

I always bake the Festive Sweet Potatoes & the Corn Casserole together, right after the turkey comes out of the oven!  To heat the turkey back up, I simply reheat some of the pan drippings, not used for the gravy, and pour it right over the sliced meat! Mmmmm... my mouth is watering already!

Read more >>

Festive Sweet Potatoes

Festive Sweet Potatoes

7 cups cooked mashed sweet potatoes, canned or fresh

1 cup sugar, (or more if you like it real sweet)

4 eggs

1 stick butter, melted

2 tsp vanilla

1 cup evaporated milk

1 tsp salt

topping:

1 1/2 cup brown sugar

3/4 stick butter, melted

3/4 cup flour

1/2 cup chopped pecans, optional

miniature marshmallows

Here comes an all time classic... Festive Sweet Potatoes.  Around our house, we can't decide if it's a dessert or part of the meal.  So, my husband has it for dessert, but my boys want it piled right by the turkey!  Then, there is the confusion about the topping.  Some like it with the crumbly topping, while others have to have it with marshmallows.  We have solved that ancient dispute by simply doing all the above!

This one is so easy!  Combine the sweet potatoes, sugar, eggs, butter, vanilla, evaporated milk & salt in a mixing bowl.  Pour into a prepared 9 X 13 pan.  Then, cream the butter, brown sugar & flour together (add nuts if you so choose).  Sprinkle this mixture on top & bake at 350 degrees for one hour.

After 50 minutes, and once the sweet potato mixture has started to set,  cover the top with marshmallows and let them do their thing!  I like to use the small ones, but the big ones will work too. Be alert & watch!  You can quickly have an explosion in your oven if you're not careful!

This is a great dish for any holiday or just to bring some good 'ole comfort food to the table any night of the week!

Read more >>

Holiday Ham

Holiday Ham

1 cooked spiral ham (If the ham has a bone, count on 2-3 servings per pound.  If the ham is boneless, you’ll get about 4-5 servings per pound.)

1/3 cup honey

1/3 cup brown sugar

1/3 cup country Dijon mustard

Nothing says holidays like ham!  I'm all about easy & this recipe comes out amazing with very little effort at all.  It's great for a holiday dinner & then perfect to serve with a Christmas brunch. 

I prefer to buy a spiral ham with the bone in.  Why?  They are already cut, so the glaze bakes into the slices & the bone adds so much to the flavor.  

Simply place your ham in a shallow roasting dish, insert your thermometer & wrap it tight with foil.  Unlike roasting a bird, you want to keep the ham covered to make it nice & juicy. Since most hams are sold fully cooked, all you need to do is heat it at 350 until the ham is hot throughout, or until it reaches 140-145.

During the last 30 minutes of cooking or when your temperature reaches about 120, it's time to add the glaze.  Just mix together the honey, sugar & country Dijon.  Then, slather the glaze all over the ham & into the slices too. Now, continue baking UNCOVERED until your thermometer reaches 145, making sure not to over heat.

That's it!  How wonderfully simple, yet perfectly elegant!  You can enjoy this dish all through the season.  From the main course, to the sandwiches that follow... it will be quite a hit!

Read more >>

Turkey 101 - Perfectly Brown & Easy

Turkey 101 - Perfectly Brown & Easy

turkey (Allow 1 to 1 1/2 lb per person... plus 6 - 8 extra for leftovers.)

EVOO (Extra Virgin Olive Oil)

1/3 cup Tamari or Soy Sauce

1/3 cup Marsala Cooking Wine (optional)

2 limes

8 - 12 garlic cloves

2 green apples

2 yellow onions

fresh sage

fresh rosemary

Step 1:

Choose your turkey! I always go for fresh & wait to get it until 2-3 days prior.  Why?  No hassle trying to unthaw a frozen one! Now, allow plenty of time to cook.  You can always re-heat & you want plenty of time to bake your other dishes. I make sure mine is done at least 1 1/2 hours before dinner time. To calculate time: take total pounds times 15.  For example:  20 lbsX15= 300 min (or 5 cooking hours).  A cooking thermometer inserted in inward thigh should be 180 degrees. Bake at 325 degrees. Baking times can vary by 30 min - 1 hour.

Step 2:

Time to get it ready! First, remove all the inwards, such as neck, liver & gizzard from 2 places!!  From the main body cavity & also from the neck cavity.  Wash entire bird in lukewarm water, salting bird inside & out. (Make sure to wash sink well after) Place bird in your roasting pan, I like to use a disposable. Why? it bends easy to drain off broth after & cleans up great! I set it on a cookie sheet to make it sturdy. Now, bind the legs with twine or leave the metal attachment that comes on most turkeys. Then, tuck the wings behind the bird & make sure the loose neck skin is tucked under the body to hold it tight. 

Step 3:

Time to marinade! For flavor, I rough chop the onion & apple, placing it in the body cavity with 6-8 peeled garlic cloves, fresh rosemary & sage leaves. Next, mix together the soy sauce, cooking wine, juice of 2 limes & 2-3 minced garlic cloves. Whisk together, then devide in 1/2 (reserving some to baste bird with a second time).  Apply marinade to turkey.  Then, on goes the EVOO.  Spread liberally with your pastry brush, until totally covered... this will brown the skin perfect.  Now, place in oven, checking every 30 minutes.  Once it reaches the desired color, cover with a foil "tent" (leave air holes to keep skin crisp).

Step 4:

Some like to take out the turkey at 165 degrees, knowing it can continue cooking after it's removed & raise up to 15 more degrees.  I take mine out around 175 degrees.  Make sure it rests at least 20 minutes before slicing, to ensure that the juices distribute.  Be sure to visit GRAVY 101 to learn how to make a wonderful simple gravy! Then, I reserve back some of the broth, heat it up & pour it over the turkey before serving.  Finally, garnish platter with fresh cranberries, pecans & any leftover fresh herbs.  Viola!  A perfect turkey! 

Read more >>

A Barefooted Moment

A Barefooted Moment 

by Mary McIver

“…Your teacher will not hide Himself any more, but your eyes will constantly behold your Teacher.  And your ears will hear a word behind you, saying, This is the way; walk in it, when you turn to the right hand and when your turn to the left.”  (Isaiah 30:20,21 Amplified)

Recently, after a long day at the office, I recall the experience of just walking through the front door of my home.  I was greeted by a warm atmosphere, golden oak hardwood floors, and a beautiful mantled fireplace with pictures of family.  Within minutes, I sat down to take off a pair of stylish, black boots because my feet were speaking to me, “I’ve had enough!”  I unzipped the boot and my husband graciously assisted to pull and tug the boot off to liberate my feet for a breath of fresh air!  Next, I pulled off the socks and I remember the moment my feet touched the hardwood floors! My feet were aching that day and they began to hurt so much that I felt like I couldn’t go on. But now finally, I was barefooted.  I don’t know about you, but there’s just something about being barefooted, no matter what time of year it is!  I said, “Oh, what a relief!”

One morning as I was in my private devotional time with God, I was reading an inspirational story by a Pastor.  She stated that the Spirit of God spoke to her and said, “I will show you the way.  Walk ye in it.”  

She responded “Thank you, Lord, but what about the shoes?” A strange question, but so necessary.  Have you found that in your service to the Lord, at times, you wear all different kinds of hats and shoes?  Some of those shoes are classy and elegant.  Some are light and flat.  While yet others are heavy and uncomfortable.  Some are steel-tipped and rugged for the job that is required, and some are very uncomfortable and tight.  No matter how beautiful the shoes may be to look at or how painful they may be to wear, each pair of shoes is a part of the journey that we are on as we walk with the Master! 

Can it really be possible for us to walk in all these different shoes, sometimes changing shoes three or four times a day?  You may wear the shoes of a wife, the shoes of a mother, the shoes of a pray-er, the shoes of an administrator, the shoes of a missionary, the shoes of a Pastor, or the shoes of a friend.  The list is endless, yet it is possible to change our shoes and roles as often as necessary as we walk with Him!  He has promised us that our ears will hear a word behind us saying, “This is the way; walk ye in it”! Our ears will hear as we walk daily into the secret place with Him.  

So often we get caught up in the going forth and the “go ye” in the purposes of God that we fail to come and simply commune with Him.  It’s so important to “Come” and shut the chamber doors of our heart to everything else except Him!  Time with Him is never wasted. I recall a profound statement made by a beautiful, praying woman of God.  She said to always remember, it is not in our fleshly efforts of trying and trying and trying to do it ourselves, but all that we need is found in coming to Him.  It’s in the waiting upon Him in those chambers, in those secret places, that things begin to flow, we begin to understand, and He shows us the way.  As we come, whole realms will be opened to us, each in our own place and situation.  Our fleshly efforts will not change it, but in the exchange of His life for ours – all will be made perfect.  

So, what about those shoes?  When my feet are aching and I feel as though another step can’t be taken, I know that as I abide and live and dwell in Him, I will hear His voice and He will speak to me.  I will draw strength even from the whispers of a word He has spoken to me. So, what about those shoes?   He will give me the grace to wear even the most uncomfortable ones!  And then sometimes, you might just want to pull off those shoes and have a barefooted moment.                 

Read more >>