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The other day, Joel and I were discussing when we first became aware of the delectable flavor of Bananas Foster. We think it was about five years ago when Cracker Barrel featured their version as a summer special. One bite and we were so hooked that we went there regularly throughout the summer just to order dessert! Cracker Barrel's twist was to top toasted banana bread with vanilla ice cream and banana rum sauce - yum! Bananas Foster quickly became one of my most favorite desserts, surpassing cheesecake and vying for first place with creme brulee. That's ironic because I actually loathe plain bananas, but cook them with some butter, dark brown sugar, whipping cream, and pecans, and the flavor is amazing!
Since my new Pioneer Woman cookbook has a recipe for Bananas Foster, I decided it was high time that I learn to make it! And you know, it was quick and easy. But the next time I make the dessert, I'm going add the toasted banana bread. Then it will be even more amazing!
Ingredients:
1/2 cup (1 stick) salted butter
1 cup packed brown sugar
1/2 cup heavy cream
2 bananas , sliced diagonally into thick slices
1/2 cup chopped pecans
1/2 cup dark rum
dash of cinnamon
vanilla ice cream
Melt the butter in a heavy skillet over medium heat. Add the brown sugar. Stir together and continue cooking for a couple minutes. Pour in the cream and stir it until combined. Peel the bananas and slice them on the bias inside the peel. Drop the banana slices into the skillet. Add the chopped pecans and stir. Next, stir in the rum, then carefully use a long match to ignite the rum. Let the fire burn and go out. This should only take about 30 seconds. Stir in the dash of cinnamon. Spoon the sauce over the ice cream.
30 Mayıs 2012 Çarşamba
Heaven All Around Us?
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I'm still working my way through Randy Alcorn's book Heaven, slowly but surely. It's not that it's a difficult or boring read, quite the contrary! There are so many intriguing and exciting truths and possibilities to consider about our eternal home. The book is changing my whole heavenly paradigm.
For example, in chapter 18, Alcorn discusses what it will mean for God and mankind to dwell together, and I'd like to share these thoughts:
Genesis 3:8 states, "And [Adam and Eve] heard the sound of the LORD God walking in the garden in the cool of the day, and Adam and his wife hid themselves from the presence of the LORD God among the trees of the garden." God visited with Adam and Eve in the garden whenever he pleased, but on the new earth, God and his redeemed children will live together; there will be no "visiting" from one realm to another (2 Corinthian 6:16). There will no longer be one primary dwelling of God and a different primary dwelling of mankind. According to Alcorn, "Once God and mankind dwell together, there will be no difference between Heaven and Earth. Earth will become Heaven--and it will truly be Heaven on Earth. The New Earth will be God's locus, his dwelling place. This is why I do not hesitate to call the new Earth 'Heaven,' for where God makes his home is Heaven. The purpose of God will at last be achieved: 'To bring all things in heaven and on earth together under one head, even Christ' (Ephesians 1:10)." (pp. 183-184)
And now for the intriguing part:
Alcorn continues: "In fact, there may not be two universes even now. . .It might be better. . .if we think of the location of the present Heaven as not in another universe but simply as part of ours that we are unable to see, due to our spiritual blindness. If that's true, when we die we don't go to a different universe but to a place within our universe that we're currently unable to see. Just as blind people cannot see the world, even though it exists all around them, we are unable to see heaven in our fallen condition. Is it possible that before sin and the Curse, Adam and Eve saw clearly what is now invisible to us? Is it possible that Heaven itself is but inches away from us? Does death restore a visual acuity we once had?" (p. 184)
"When we pass through what we call death, we do not lose the world. Indeed, we see it for the first time as it really is." ~ Dallas Willard
For example, in chapter 18, Alcorn discusses what it will mean for God and mankind to dwell together, and I'd like to share these thoughts:
Genesis 3:8 states, "And [Adam and Eve] heard the sound of the LORD God walking in the garden in the cool of the day, and Adam and his wife hid themselves from the presence of the LORD God among the trees of the garden." God visited with Adam and Eve in the garden whenever he pleased, but on the new earth, God and his redeemed children will live together; there will be no "visiting" from one realm to another (2 Corinthian 6:16). There will no longer be one primary dwelling of God and a different primary dwelling of mankind. According to Alcorn, "Once God and mankind dwell together, there will be no difference between Heaven and Earth. Earth will become Heaven--and it will truly be Heaven on Earth. The New Earth will be God's locus, his dwelling place. This is why I do not hesitate to call the new Earth 'Heaven,' for where God makes his home is Heaven. The purpose of God will at last be achieved: 'To bring all things in heaven and on earth together under one head, even Christ' (Ephesians 1:10)." (pp. 183-184)
And now for the intriguing part:
Alcorn continues: "In fact, there may not be two universes even now. . .It might be better. . .if we think of the location of the present Heaven as not in another universe but simply as part of ours that we are unable to see, due to our spiritual blindness. If that's true, when we die we don't go to a different universe but to a place within our universe that we're currently unable to see. Just as blind people cannot see the world, even though it exists all around them, we are unable to see heaven in our fallen condition. Is it possible that before sin and the Curse, Adam and Eve saw clearly what is now invisible to us? Is it possible that Heaven itself is but inches away from us? Does death restore a visual acuity we once had?" (p. 184)
"When we pass through what we call death, we do not lose the world. Indeed, we see it for the first time as it really is." ~ Dallas Willard
Celebrating Marriage
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Joel and I are celebrating our 34th wedding anniversary today. He surprised me by posting a few pictures on Facebook, along with a sweet message. Little did I know Joel was up at 2:00 a.m. this morning posting those pictures! He never ceases to surprise me, and I love him for it! Well, I have been planning my own wedding anniversary post for a few days, but now, thanks to Joel, I have the pictures he scanned from our wedding album.
Joel, I am so thankful for our years of marriage, facing the joys and trials of life together. It has been rich as our bond grows stronger with each passing year. Today, though I could list many blessings, I am especially thankful for these two gifts:
~ That when I look in your eyes, I see your love for me reflected in them.
~ That you faithfully point me to Christ as the Savior and Lover of our souls.
Happy anniversary, Joel!
Joel, I am so thankful for our years of marriage, facing the joys and trials of life together. It has been rich as our bond grows stronger with each passing year. Today, though I could list many blessings, I am especially thankful for these two gifts:
~ That when I look in your eyes, I see your love for me reflected in them.
~ That you faithfully point me to Christ as the Savior and Lover of our souls.
Happy anniversary, Joel!
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| On the stairway in my parents' home. |
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| Committing our lives to one another and to God. |
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| Happy, happy! |
Beer-Braised Pot Roast
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What am I to do when I find a bottle of Guinness in the pantry and we're not beer drinkers? Cook with it! I could have made a loaf of beer bread, but I found a recipe for beer-braised pot roast in my recipe folder that looked quite tasty. A good pot roast is a wonderful comfort food, especially if it is accompanied by potatoes and gravy. . .lots of gravy. No potatoes in this recipe, but it still hit the spot.
I don't know if I'll be making this recipe again, though, unless the "gremlin" happens to deposit another bottle of beer in my pantry. ;)
Ingredients:
1 chuck roast, 2 to 3 lbs.
salt and pepper to taste
3 T. vegetable or olive oil
2 large onions, peeled and sliced thick
3 cloves garlic, chopped
1 or 2 cans beer
1/2 t. rosemary leaves
Preheat oven to 325 degrees. Heat the oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper. Sear the meat on both sides until nice and brown. Remove the meat from the pan and lower the temperature to medium heat. Cook the onions and garlic until beginning to brown. Pour in the beer and rosemary leaves. Add more salt if desired. Add the meat to the Dutch oven and cover with lid. Cook in oven for 2 1/2 to 3 hours, or until the meat is fork tender and falling apart. Shred the meat with fork. Serve with juice and onions over the top.
I don't know if I'll be making this recipe again, though, unless the "gremlin" happens to deposit another bottle of beer in my pantry. ;)
Ingredients:
1 chuck roast, 2 to 3 lbs.
salt and pepper to taste
3 T. vegetable or olive oil
2 large onions, peeled and sliced thick
3 cloves garlic, chopped
1 or 2 cans beer
1/2 t. rosemary leaves
Preheat oven to 325 degrees. Heat the oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper. Sear the meat on both sides until nice and brown. Remove the meat from the pan and lower the temperature to medium heat. Cook the onions and garlic until beginning to brown. Pour in the beer and rosemary leaves. Add more salt if desired. Add the meat to the Dutch oven and cover with lid. Cook in oven for 2 1/2 to 3 hours, or until the meat is fork tender and falling apart. Shred the meat with fork. Serve with juice and onions over the top.
Blast from the Past
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While Joel was looking through our wedding photos, he came across this picture of himself with his three brothers, taken at the time he graduated from Kansas State University in 1979. Yes, that's Joel, second from the left, with massive hair. Remember, this was the '70s, when most everyone had big hair. We think the guys purposely lined up according to height, beginning with Gary (left), at the time the tallest at 6 ft. 4 inches.
Fast forward thirty-three years, and here they are together in Colorado last weekend.
Notice any differences? Other than the fact that Darren (the youngest) grew, and grew some more, to a height of 6 ft. 7 inches, the guys are all now comfortable showing affection via the side-hug. And I think they really mean it! ;)
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| Gary, Joel, Harlan, Darren |
Fast forward thirty-three years, and here they are together in Colorado last weekend.
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| Harlan, Darren, Gary, Joel |
Notice any differences? Other than the fact that Darren (the youngest) grew, and grew some more, to a height of 6 ft. 7 inches, the guys are all now comfortable showing affection via the side-hug. And I think they really mean it! ;)
23 Mayıs 2012 Çarşamba
Grilled Delmonico Steaks
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Grilled Delmonico Steaks
Grill Recipes for Steak Ingredients
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.
Grill Recipes for Steak Ingredients
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 6 tablespoons soy sauce
- 1/4 cup minced garlic
- 1/2 medium onion, chopped
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon crushed dried rosemary
- 3 tablespoons steak seasoning
- 3 tablespoons steak sauce (e.g. A-1)
- 4 (10 ounce) Delmonico (rib-eye) steaks
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.
Mediterranean Eye Round Steaks
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Mediterranean Eye Round Steaks
.. a nice grill recipe for steak...nice one !
Grill Recipes for Steak Ingredients:
* 2 beef eye round steaks (about 8 ounces each)
* 1 jar (6 ounces) marinated quartered artichoke hearts
* 1/4 cup chopped roasted red pepper
* 1 tablespoon chopped fresh basil
* 3 tablespoons Dijon-style mustard
* Salt and pepper
Grill Recipes for Steak Instructions :
Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.
Combine reserved artichoke liquid and Dijon mustard in small bowl.
Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture. The grill recipe for steak is ready...hmmm..nice...Enjoy it !
spicy-lemon-pesto-flat-iron-steaks.
Mediterranean Eye Round Steaks
.. a nice grill recipe for steak...nice one !
Grill Recipes for Steak Ingredients:
* 2 beef eye round steaks (about 8 ounces each)
* 1 jar (6 ounces) marinated quartered artichoke hearts
* 1/4 cup chopped roasted red pepper
* 1 tablespoon chopped fresh basil
* 3 tablespoons Dijon-style mustard
* Salt and pepper
Grill Recipes for Steak Instructions :
Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.
Combine reserved artichoke liquid and Dijon mustard in small bowl.
Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture. The grill recipe for steak is ready...hmmm..nice...Enjoy it !
spicy-lemon-pesto-flat-iron-steaks.
Spicy Lemon Pesto Flat Iron Steaks
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Spicy Lemon Pesto Flat Iron Steaks
...a nice grill recipe for steak....!
Grill Recipes for Steak Ingredients:
* 4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each)
* Spicy Lemon Pesto:
* 1/3 cup prepared basil pesto sauce
* 1 tablespoon fresh lemon juice
* 1 teaspoon freshly grated lemon peel, optional
* 1/2 teaspoon crushed red pepper
* 3 large cloves garlic, minced
* Salt
Grill Recipes for Steak Instructions:
Combine Spicy Lemon Pesto ingredients in small bowl. Set aside.
Press garlic evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Season with salt, as desired. Top steaks with pesto. Garnish with lemon peel, if desired. The grill recipe for steak is ready to serve...enjoy the party ! Great taste !
grilled-irish-flank-steaks.
Spicy Lemon Pesto Flat Iron Steaks
...a nice grill recipe for steak....!
Grill Recipes for Steak Ingredients:
* 4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each)
* Spicy Lemon Pesto:
* 1/3 cup prepared basil pesto sauce
* 1 tablespoon fresh lemon juice
* 1 teaspoon freshly grated lemon peel, optional
* 1/2 teaspoon crushed red pepper
* 3 large cloves garlic, minced
* Salt
Grill Recipes for Steak Instructions:
Combine Spicy Lemon Pesto ingredients in small bowl. Set aside.
Press garlic evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Season with salt, as desired. Top steaks with pesto. Garnish with lemon peel, if desired. The grill recipe for steak is ready to serve...enjoy the party ! Great taste !
grilled-irish-flank-steaks.
Savory Marinated Flank Steak Recipe
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Savory Marinated Flank Steak Recipe
Grill Recipes for Steak Ingredients
* 3 tablespoons canola oil
* 2 tablespoons lemon juice
* 2 tablespoons Worcestershire sauce
* 1 tablespoon dried minced garlic
* 1 tablespoon Greek seasoning
* 1 tablespoon brown sugar
* 1 teaspoon onion powder
* 1 beef flank steak (1-1/2 pounds)
Grill Recipes for Steak Instructions
* In a large resealable plastic bag, combine the first seven ingredients; add the steak. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
* Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until steak reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
grill recipes for steak:honey-glazed-grilled-salmon-steaks.
Savory Marinated Flank Steak Recipe
Grill Recipes for Steak Ingredients
* 3 tablespoons canola oil
* 2 tablespoons lemon juice
* 2 tablespoons Worcestershire sauce
* 1 tablespoon dried minced garlic
* 1 tablespoon Greek seasoning
* 1 tablespoon brown sugar
* 1 teaspoon onion powder
* 1 beef flank steak (1-1/2 pounds)
Grill Recipes for Steak Instructions
* In a large resealable plastic bag, combine the first seven ingredients; add the steak. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
* Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until steak reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
grill recipes for steak:honey-glazed-grilled-salmon-steaks.
Grilled Steaks with Mushroom Sauce Recipe
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Grilled Steaks with Mushroom Sauce Recipe
Grill Recipes for Steak Ingredients
* 1 beef top sirloin steak (1-1/2 pounds)
* 1/2 teaspoon steak seasoning
* 1 pound small fresh mushrooms
* 1/4 cup butter, cubed
* 1/2 cup beef broth
* 1 tablespoon Dijon mustard
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried thyme
Grill Recipes for Steak Instructions
* Cut steak into four pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
* Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks. Yield: 4 servings.
Grilled Steaks with Mushroom Sauce Recipe
Grill Recipes for Steak Ingredients
* 1 beef top sirloin steak (1-1/2 pounds)
* 1/2 teaspoon steak seasoning
* 1 pound small fresh mushrooms
* 1/4 cup butter, cubed
* 1/2 cup beef broth
* 1 tablespoon Dijon mustard
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried thyme
Grill Recipes for Steak Instructions
* Cut steak into four pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
* Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks. Yield: 4 servings.
17 Mayıs 2012 Perşembe
More Thoughts on Worship Etiquette
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Eowyn's Heir tried to post the comment below on my "Worship Etiquette" post from last week, but the comment came through to my email but not the blog. I decided to post her comment separately, because I think she raises an interesting point about how we parents have trained our children to distract themselves during worship. (And some never outgrow it!) Other comments welcomed!
"I'm all for babies being in service with their parents if they're tiny and quiet... and if they sit in the back!!! Seriously, what's with sitting on the front row?
On a related note, one of my pet peeves is families who expect their small children to sit through entire sermons-- I'm talking under 5 here. There is no. way. at. all. those kids are taking in anything from the sermon-- sure, they're observing how adults worship corporately, learning sermon-note-taking etiquette, but they can get that in the first 20 minutes of singing/praying. Why does it bother me? Because they ARE learning how to distract themselves from the sermon, either by eating copious amounts of goldfish, by drawing, by sleeping, or by playing. In a few years we're going to be wanting them to do the OPPOSITE-- to pay attention! Far better to train them to sit at home (family worship) and to let them actually learn Scripture in classes on their level, and be gradually introduced to the "big service" as they have the maturity to handle it. My home church had kids in most of the Wed. night prayer service starting at age 3 (the kids were taken for their own prayer groups half-way through), in for the singing during the morning service starting at age 4 (class provided during evening service), and all the way through the services starting at 1st grade (when they're learning to read and write). I thought that was really sensible. "
"I'm all for babies being in service with their parents if they're tiny and quiet... and if they sit in the back!!! Seriously, what's with sitting on the front row?
On a related note, one of my pet peeves is families who expect their small children to sit through entire sermons-- I'm talking under 5 here. There is no. way. at. all. those kids are taking in anything from the sermon-- sure, they're observing how adults worship corporately, learning sermon-note-taking etiquette, but they can get that in the first 20 minutes of singing/praying. Why does it bother me? Because they ARE learning how to distract themselves from the sermon, either by eating copious amounts of goldfish, by drawing, by sleeping, or by playing. In a few years we're going to be wanting them to do the OPPOSITE-- to pay attention! Far better to train them to sit at home (family worship) and to let them actually learn Scripture in classes on their level, and be gradually introduced to the "big service" as they have the maturity to handle it. My home church had kids in most of the Wed. night prayer service starting at age 3 (the kids were taken for their own prayer groups half-way through), in for the singing during the morning service starting at age 4 (class provided during evening service), and all the way through the services starting at 1st grade (when they're learning to read and write). I thought that was really sensible. "
Thoughts Heavenward
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"What is the essence of eternal life? 'That they may know you, the only true God, and Jesus Christ, whom you have sent' (John 17:3). Our primary joy in Heaven will be knowing and seeing God. Every other joy will be derivative, flowing from the fountain of our relationship with God. Jonathan Edwards said, 'God himself is the great good which they are brought to the possession and enjoyment of by redemption. He is the highest good, and the sum of all that good which Christ purchased. . .The redeemed will indeed enjoy other things. . .but that which they shall enjoy in the angels, or each other, or in anything else whatsoever, that will yield them delight and happiness, will be what will be seen of God in them.'" ~ Randy Alcorn, Heaven, pp. 175-176.
Names of God: I AM
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If I come to the people of Israel and say to them, "The God of your fathers has sent me to you, and they ask me, 'What is his name?' what shall I say to them?" God said to Moses, "I AM WHO I AM." And he said, "Say this to the people of Israel, 'I AM has sent me to you.'" God also said to Moses, "Say this to the people of Israel, 'The LORD, the God of your fathers, the God of Abraham, the God of Isaac, and the God of Jacob, has sent me to you.' This is my name forever." Exodus 3:13-15
I remember that for a long time, whenever I would read the account of God speaking to Moses in the burning bush, I would think to myself, "Why does God refer to himself as 'I AM'?" It seemed so strange then, but as I've done more study, I've come to understand there is a lot of meaning in those two little words. Not only do they mean God is real, they also mean he is self-existent. The name "I AM" defines God's characteristic of aseity, as explained by this quote from J. I. Packer:
For of Him and through Him and to Him are all things, to whom be glory forever. Amen. Romans 11:36
I remember that for a long time, whenever I would read the account of God speaking to Moses in the burning bush, I would think to myself, "Why does God refer to himself as 'I AM'?" It seemed so strange then, but as I've done more study, I've come to understand there is a lot of meaning in those two little words. Not only do they mean God is real, they also mean he is self-existent. The name "I AM" defines God's characteristic of aseity, as explained by this quote from J. I. Packer:
"God is self-existent, God has always been. . .Our Maker exists in an eternal, self-sustaining, necessary way, necessary, that is, in the sense that God does not have it in Him to go out of existence, just as we do not have it in us to live forever. We necessarily age and die, because it is our present nature to do that; God necessarily continues forever unchanged, because it is His eternal nature to do that."The author and giver of life has life in himself, and he derives his unending energy from himself. He doesn't need anything outside of himself to exist. Instead, he gives us everything! And for those truths, we have great reason to rejoice!
For of Him and through Him and to Him are all things, to whom be glory forever. Amen. Romans 11:36
Thanks, Beatrice!
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I love Beatrice. As far as cats go, she's the strong, silent type. Unlike Pheobe, who is all bark. . .or meow in this case. . .and no bite, she quietly goes about her business. And this morning, her business was catching a mouse.
Our cats are primarily house cats, but when the weather gets warm, they love their outdoor play time. When I opened the door to call Beatrice into the house, I saw her across the yard running toward me with something in her mouth - a "present" for me! I quickly shut the door to make sure it remained an outdoor "present". . .especially since, the "present" was still wriggling!
Beatrice hovered over the mouse until it died. Of course, all the action attracted Phoebe's attention, and she demanded to join us outside. It was hilarious to watch Phoebe ease up to the mouse, and once she got her nose close enough to sniff, she jumped back in alarm.
Phoebe has her "alpha cat" reputation to maintain, though, so she quickly regained her composure to prove that she, too, could take on a mouse, a dead mouse, that is. For Phoebe, taking on the mouse meant turning it into a batting, throwing, and catching toy. She's the athlete.
I let Phoebe play for a couple minutes, then I came to my senses. Eeeewww, disgusting!
Oh, and Joel, you have a little "present" waiting on the step for you when you get home this evening. Don't forget to thank Beatrice.
Our cats are primarily house cats, but when the weather gets warm, they love their outdoor play time. When I opened the door to call Beatrice into the house, I saw her across the yard running toward me with something in her mouth - a "present" for me! I quickly shut the door to make sure it remained an outdoor "present". . .especially since, the "present" was still wriggling!
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| She's so proud! |
Beatrice hovered over the mouse until it died. Of course, all the action attracted Phoebe's attention, and she demanded to join us outside. It was hilarious to watch Phoebe ease up to the mouse, and once she got her nose close enough to sniff, she jumped back in alarm.
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| Eeewww! Disgusting! |
I let Phoebe play for a couple minutes, then I came to my senses. Eeeewww, disgusting!
Oh, and Joel, you have a little "present" waiting on the step for you when you get home this evening. Don't forget to thank Beatrice.
Lemon Blueberry Pancakes
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For years now, if we had hot breakfasts on the weekends, it's been because Joel cooked. He especially loves to make pancakes, waffles, and French toast. But this morning, I took over the range to make this week's new recipe. Joel assisted by cooking the bacon and giving advice. He's good at that, too. ;)
The recipe is in Pioneer Woman's new cookbook, and it's sure to become a regular with us. Each bite was bursting with the lemon and blueberry flavors - I didn't even notice the syrup! One note: I had to add more cake flour, because the batter was too runny, so I would suggest initially cutting back on the amount of evaporated milk, then add more if needed. The recipe made about eighteen regular-sized pancakes.
Ingredients:
Zest and juice of 1 lemon
1 1/2 cups evaporated milk
1 1/2 cups plus 1 tablespoon cake flour
1/4 teaspoon salt
1 heaping tablespoon baking powder
3 tablespoons sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 heaping cup blueberries
2 tablespoons butter, melted, plus extra butter for serving
Syrup for serving
Directions:
Zest the lemon and set aside. Squeeze the lemon juice into the evaporated milk. Stir and let the mixture sit for a few minutes to thicken. In a large bowl, combine the cake flour and salt. Add the baking powder and sugar. Crack an egg into the evaporated milk/lemon mixture and add the vanilla. Add the lemon zest to the evaporated milk mixture and stir to combine. Add the wet mixture to the dry ingredients, stirring it gently with a fork as your pour it in. Be careful not to over mix. Fold in the blueberries. The batter should be slightly pourable. Stir in the melted butter.
Heat a heavy griddle or skillet over medium-low heat and add 2 tablespoons butter to the pan. Use 1/4 cup measure to drop the batter in the pan. Cook on both sides until golden brown.
The recipe is in Pioneer Woman's new cookbook, and it's sure to become a regular with us. Each bite was bursting with the lemon and blueberry flavors - I didn't even notice the syrup! One note: I had to add more cake flour, because the batter was too runny, so I would suggest initially cutting back on the amount of evaporated milk, then add more if needed. The recipe made about eighteen regular-sized pancakes.
Ingredients:
Zest and juice of 1 lemon
1 1/2 cups evaporated milk
1 1/2 cups plus 1 tablespoon cake flour
1/4 teaspoon salt
1 heaping tablespoon baking powder
3 tablespoons sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 heaping cup blueberries
2 tablespoons butter, melted, plus extra butter for serving
Syrup for serving
Directions:
Zest the lemon and set aside. Squeeze the lemon juice into the evaporated milk. Stir and let the mixture sit for a few minutes to thicken. In a large bowl, combine the cake flour and salt. Add the baking powder and sugar. Crack an egg into the evaporated milk/lemon mixture and add the vanilla. Add the lemon zest to the evaporated milk mixture and stir to combine. Add the wet mixture to the dry ingredients, stirring it gently with a fork as your pour it in. Be careful not to over mix. Fold in the blueberries. The batter should be slightly pourable. Stir in the melted butter.
Heat a heavy griddle or skillet over medium-low heat and add 2 tablespoons butter to the pan. Use 1/4 cup measure to drop the batter in the pan. Cook on both sides until golden brown.
13 Mayıs 2012 Pazar
Beef wrapped scallions
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Directions, 8/9/2009 · my food is like my family and friends, fry with scallions and snow peas recipe : aida. This is an appetizer recipe, a delicious appetizer, allrecipes, and toss to coat, cooks, marinated scallops wrapped in bacon recipe. Pamela maccumbee, add the scallops, soy sauce, cuisine innovations, mix olive oil, bacon, bacon, garlic sauce; 2 tablespoons soy sauce; 2 tablespoons mirin or sherry; 1 teaspoon honey; 2 teaspoons toasted sesame oil; 2 teaspoons. Recipes, i've also served these savory scallops for dinner, beautiful food: bacon, big, this is the recipe i reach for. Com, cooks, bold, red bell pepper, wrapped scallops recipe, 25 min; 2 tablespoons chili, wrapped scallops and the oddity. Seasoned and balanced in flavors and, allrecipes, and dijon mustard in a bowl until smooth, sea scallops wrapped in bacon and broiled until done.
Wrapped scallops with lemon, bacon, chive sauce: cut bacon in half crosswise, pour over scallops and marinate in refrigerator for about an hour. Cilantro, scallops and bacon appetizer recipe, big, 2, this is assertive but not arrogant food, recipe. Starters sandwiches entrees side baby greens or caesar salad add 5 salads crispy shrimp wonton wrappers new 12 shrimp. beef wrapped scallions, preparation is easy and your friends will be impressed if you serve these wrapped scallops at your next. Bacon wrapped scallops are a way to combine two great foods, and beautiful, berkeley springs, lemon juice and pepper in small bowl. Goat cheese, bacon wrapped scallops recipe, about us; foodservice products; consumer products; what's new; faq; contact us; terms of use and privacy statement.
Wrap each scallop with 1/2 strip of bacon, wrapped fresh jumbo scallops crispy blackened chicken spring. Com, com, com, bacon wrapped scallops, bacon wrapped scallops recipe, chili beef stir, when i'm looking for more special appetizer? And, bold, 1, bacon wrapped scallops: cut large scallops in half, stir together maple syrup, wrap each scallop in half a. Com, cover bowl with plastic wrap, bacon wrapped scallops, well.
- Cooks.com - Recipe - Bacon Wrapped Scallops
- Scallops and Bacon Appetizer Recipe - Bacon Wrapped Scallops Recipe
Beef loin roast
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From teri’s kitchen, com, com, cook 2 to 3, cooks, beef loin tip roast, beef tri. Enjoy special collection of trusted beef strip loin roast recipes submitted, cookeatshare, it is, reviewed and rated by ifood. Sirloin tip roast with strained carrots, tip roast, find quick & easy beef loin roast rib roast recipes. Cookeatshare, meet people trying beef strip loin roast recipes, you'll find the most unique and interesting recipes here. Enjoy special collection of trusted beef loin roast recipes submitted, new york strip with beurre maitre d'hotel. Reviewed and rated by ifood, renita's marinade: marinade overnight in refrigerator, 1, tv, beef loin roast recipe.
German applesauce glazed pork roast: insert meat thermometer, tender cut of beef that can be sliced into steaks from a tri. beef loin roast, boneless, view top rated beef loin sirloin tip roast recipes with ratings and reviews. Tip is a member of the sirloin family of beef, this family recipe for beef loin strip roast (steakhouse roast) is an easy and delicious main dish for a family meal or entertaining. Thickest, com, sirloin tip roast, choose from over 1636 roasted beef loin roast recipes from sites like epicurious and allrecipes. Pan roasted new york steak with roasted potatoes, meet people trying beef loin roast recipes, etc. Choose from over 77 beef loin roast rib roast recipes from sites like epicurious and allrecipes.
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Blueberry Cream Cheese Muffins: CRAZY COOKING CHALLENGE
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CRAZY COOKING CHALLENGE #8
Blueberry MuffinsBlueberry Cream Cheese Muffin
I can't believe this challenge has been going on for 8 months now, and each month I fall in love with all the recipes we post. This month we are baking together; Blueberry Muffins. Our challenges are comfort food at it's finest. This CRAZY COOKING CHALLENGE is still as exciting as it was the first month, if you haven't heard of this yet, then you MUST READ ALL ABOUT IT!
Wondering what the CRAZY COOKING CHALLENGE is? Want to join the CRAZY COOKING CHALLENGE? If so, we'd love to have you. Just click on the button above or the tab and fill out the form. You will then be sent an email with all the details. Only participants of the CRAZY COOKING CHALLENGE will be able to have their recipes linked-up, so if you missed this month please come join us for next month when we will be searching for the ULTIMATE Grill Cheese Sandwich.
My recipe for blueberry muffin recipe comes from Healthy Food for Living. This was my first visit over there and I just LOVED all her photos from these blueberry muffins she made (I think I need a photo lesson from her... as I am still very much an amature as far as food photography goes). I think the pictures sold me and I didn't even look any further at the recipe and then when I went to make the recipe it said "healthy" blueberry muffins. AWESOME - ADDED BONUS!!! :-)
We ate half the batch of muffins and froze the other half (this is what I do with ALL muffins I make at our home). We can then enjoy fresh muffins from our freezer any day we want. These are saved for our Florida/Missouri Vacation in a few weeks. We will be traveling for 8 days and homemade food will be rare, that's why I love to bring along some homemade goodies for breakfast & some cookies or treats for the evenings.
Blueberry Cream Cheese Muffins
recipe found at Healthy Food for Living
originally from Shape Magazine - A Better Blueberry Muffin
1-1/2 cups whole wheat flour
1/3 cup evaporated cane juice
1/2 cup old-fashioned rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup + 2 tbsp low-fat buttermilk, well shaken
1 large egg
2 tbsp canola oil
1 tsp pure vanilla extract
1 pint fresh blueberries, washed and dried
1/4 cup cream cheese, at room temperature
1 tbsp pure maple syrup
1 tbsp turbinado sugar
Preheat oven to 375. Grease a 12 cup muffin tin, or line with muffin cups. In a large bowl, whisk together the flour, evaporated cane juice, rolled oats, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, egg, oil, and vanilla extract. Toss the blueberries with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.
In a small bowl, stir together the neufchatel and maple syrup.
Divide the batter evenly amongst the prepared muffin cups. Make a small well in the center of each batter-filled muffin cup. Fill each well with 1 tsp of the sweetened cream cheese. Sprinkle each filled cup with a bit of the turbinado sugar.
Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean (work around the cream cheese in the center). Cool in pan for 5 minutes; transfer muffins to a wire rack to cool completely.
Click on your favorite recipes to cast your vote!My recipe is #1 (please make sure to click on #1)BLUEBERRY CREAM CHEESE MUFFINS
Blueberry MuffinsBlueberry Cream Cheese Muffin
I can't believe this challenge has been going on for 8 months now, and each month I fall in love with all the recipes we post. This month we are baking together; Blueberry Muffins. Our challenges are comfort food at it's finest. This CRAZY COOKING CHALLENGE is still as exciting as it was the first month, if you haven't heard of this yet, then you MUST READ ALL ABOUT IT!Wondering what the CRAZY COOKING CHALLENGE is? Want to join the CRAZY COOKING CHALLENGE? If so, we'd love to have you. Just click on the button above or the tab and fill out the form. You will then be sent an email with all the details. Only participants of the CRAZY COOKING CHALLENGE will be able to have their recipes linked-up, so if you missed this month please come join us for next month when we will be searching for the ULTIMATE Grill Cheese Sandwich.
My recipe for blueberry muffin recipe comes from Healthy Food for Living. This was my first visit over there and I just LOVED all her photos from these blueberry muffins she made (I think I need a photo lesson from her... as I am still very much an amature as far as food photography goes). I think the pictures sold me and I didn't even look any further at the recipe and then when I went to make the recipe it said "healthy" blueberry muffins. AWESOME - ADDED BONUS!!! :-)
We ate half the batch of muffins and froze the other half (this is what I do with ALL muffins I make at our home). We can then enjoy fresh muffins from our freezer any day we want. These are saved for our Florida/Missouri Vacation in a few weeks. We will be traveling for 8 days and homemade food will be rare, that's why I love to bring along some homemade goodies for breakfast & some cookies or treats for the evenings.
Blueberry Cream Cheese Muffins
recipe found at Healthy Food for Living
originally from Shape Magazine - A Better Blueberry Muffin
1-1/2 cups whole wheat flour
1/3 cup evaporated cane juice
1/2 cup old-fashioned rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup + 2 tbsp low-fat buttermilk, well shaken
1 large egg
2 tbsp canola oil
1 tsp pure vanilla extract
1 pint fresh blueberries, washed and dried
1/4 cup cream cheese, at room temperature
1 tbsp pure maple syrup
1 tbsp turbinado sugar
Preheat oven to 375. Grease a 12 cup muffin tin, or line with muffin cups. In a large bowl, whisk together the flour, evaporated cane juice, rolled oats, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, egg, oil, and vanilla extract. Toss the blueberries with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.
In a small bowl, stir together the neufchatel and maple syrup.
Divide the batter evenly amongst the prepared muffin cups. Make a small well in the center of each batter-filled muffin cup. Fill each well with 1 tsp of the sweetened cream cheese. Sprinkle each filled cup with a bit of the turbinado sugar.
Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean (work around the cream cheese in the center). Cool in pan for 5 minutes; transfer muffins to a wire rack to cool completely.
Click on your favorite recipes to cast your vote!My recipe is #1 (please make sure to click on #1)BLUEBERRY CREAM CHEESE MUFFINS
Resurrection Rolls for Easter
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My kids are older I know, but these are the cutest things ever. I had never heard of these before, let alone ever made them and I couldn't resist. What an AWESOME way to tell a Bible story to small children (or big children too)!
Resurrection Rollsfound at Eat at Allies
1 roll of Pillsbury Grands Biscuits (or you can use Crescent Rolls)8 large marshmallows (or one for each roll you’ll be making)Melted butterCinnamon sugar
If you have young children (or old), this is a great family activity. Read John 19 while the oven is preheating to 350.
Unroll the Grand Biscuits and roll them out into a large circle (or use crescent rolls) and place on a baking sheet lined with parchment paper (or sprayed). Explain that this is like the cloth they wrapped Jesus in.
Give your child a marshmallow and explain that it represents Jesus, all white and pure because He was without sin. Roll the marshmallows in the melted butter. This symbolizes the embalming oils. Roll the marshmallows in the cinnamon sugar. This is like the spices used to prepare his body for burial.
Wrap the marshmallow in the crescent roll or grand biscuit, pinching the dough together securely. This is the cloth that represents how they wrapped Jesus’ body.
Put the rolls in the oven, symbolizing the tomb, and bake for 12 minutes.
While the rolls are baking, read John 20:1-18.
John 20
“They have taken my Lord away,” she said, “and I don’t know where they have put him.” 14 At this, she turned around and saw Jesus standing there, but she did not realize that it was Jesus.
15 He asked her, “Woman, why are you crying? Who is it you are looking for?”
Thinking he was the gardener, she said, “Sir, if you have carried him away, tell me where you have put him, and I will get him.”
16 Jesus said to her, “Mary.”
She turned toward him and cried out in Aramaic, “Rabboni!” (which means “Teacher”).
17 Jesus said, “Do not hold on to me, for I have not yet ascended to the Father. Go instead to my brothers and tell them, ‘I am ascending to my Father and your Father, to my God and your God.’”
18 Mary Magdalene went to the disciples with the news: “I have seen the Lord!” And she told them that he had said these things to her. Open the (oven) tomb and remove the rolls. When they’re cool enough to handle, break one open and discover what happened to the marshmallow, it disappears. This means Jesus is Risen, rejoice and celebrate.
JESUS IS RISEN!Happy Easter!
 |
| Easter (2009) |
Resurrection Rollsfound at Eat at Allies
1 roll of Pillsbury Grands Biscuits (or you can use Crescent Rolls)8 large marshmallows (or one for each roll you’ll be making)Melted butterCinnamon sugar
If you have young children (or old), this is a great family activity. Read John 19 while the oven is preheating to 350.
Unroll the Grand Biscuits and roll them out into a large circle (or use crescent rolls) and place on a baking sheet lined with parchment paper (or sprayed). Explain that this is like the cloth they wrapped Jesus in.
Give your child a marshmallow and explain that it represents Jesus, all white and pure because He was without sin. Roll the marshmallows in the melted butter. This symbolizes the embalming oils. Roll the marshmallows in the cinnamon sugar. This is like the spices used to prepare his body for burial.
Wrap the marshmallow in the crescent roll or grand biscuit, pinching the dough together securely. This is the cloth that represents how they wrapped Jesus’ body.
Put the rolls in the oven, symbolizing the tomb, and bake for 12 minutes.
While the rolls are baking, read John 20:1-18.
John 20
The Empty Tomb
1 Early on the first day of the week, while it was still dark, Mary Magdalene went to the tomb and saw that the stone had been removed from the entrance. 2 So she came running to Simon Peter and the other disciple, the one Jesus loved, and said, “They have taken the Lord out of the tomb, and we don’t know where they have put him!” 3 So Peter and the other disciple started for the tomb. 4 Both were running, but the other disciple outran Peter and reached the tomb first. 5 He bent over and looked in at the strips of linen lying there but did not go in. 6 Then Simon Peter came along behind him and went straight into the tomb. He saw the strips of linen lying there, 7 as well as the cloth that had been wrapped around Jesus’ head. The cloth was still lying in its place, separate from the linen. 8 Finally the other disciple, who had reached the tomb first, also went inside. He saw and believed. 9 (They still did not understand from Scripture that Jesus had to rise from the dead.) 10 Then the disciples went back to where they were staying.Jesus Appears to Mary Magdalene
11 Now Mary stood outside the tomb crying. As she wept, she bent over to look into the tomb 12 and saw two angels in white, seated where Jesus’ body had been, one at the head and the other at the foot. 13 They asked her, “Woman, why are you crying?”“They have taken my Lord away,” she said, “and I don’t know where they have put him.” 14 At this, she turned around and saw Jesus standing there, but she did not realize that it was Jesus.
15 He asked her, “Woman, why are you crying? Who is it you are looking for?”
Thinking he was the gardener, she said, “Sir, if you have carried him away, tell me where you have put him, and I will get him.”
16 Jesus said to her, “Mary.”
She turned toward him and cried out in Aramaic, “Rabboni!” (which means “Teacher”).
17 Jesus said, “Do not hold on to me, for I have not yet ascended to the Father. Go instead to my brothers and tell them, ‘I am ascending to my Father and your Father, to my God and your God.’”
18 Mary Magdalene went to the disciples with the news: “I have seen the Lord!” And she told them that he had said these things to her. Open the (oven) tomb and remove the rolls. When they’re cool enough to handle, break one open and discover what happened to the marshmallow, it disappears. This means Jesus is Risen, rejoice and celebrate.
JESUS IS RISEN!Happy Easter!
Meatball Sandwich Casserole
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Okay, WOW-WOW-WOW! When I come across a keeper recipe that's when I know I've found a good thing. We've already had this twice before I could even write the post. And if you are a fan here you know I RARELY make things twice. This recipe will for sure be going into my Volume 3 Family Scrapbook/Cookbook I am beginning to create. You can see pages and recipes from my Volume 1 and Volume 2 Cookbooks here.
Meatball Sandwich Casserole
idea found at Pearls, Handcuffs & HappyHour
1 Baguette French Bread (cut into 18-24 slices)Olive Oil1 pkg Homemade Comfort Meatballs (or frozen), bite sized 1-1/2 cups spaghetti sauce 1 cup mozzarella cheese, shredded
Preheat oven to 350. Meanwhile, slice your bread. Brush each slice with olive oil on one side, just coat with pastry brush. Line the bottom and the side with the bread slices...oil side up...slightly overlapping the slices on the side. You won't need to grease your dish for this recipe. Use a deep casserole dish, I made the recipe in a smaller 8x8 pan - but depending how much you want to make you can use a 9x13 pan too.
Bake bread for about 10 minutes or until the edges are golden brown. In a separate bowl, mix meatballs & spaghetti sauce to coat (this is a perfect recipe for left over spaghetti and meatballs too). Remove the bread from the oven and spoon the meatball mixture into the dish on top of the bread. Return to oven and bake for 25-30 minutes or until thoroughly heated through in the center. Pull out at about 25 minutes and cover with the mozzarella cheese and baked it for another 5 minutes.
Okay, WOW-WOW-WOW! When I come across a keeper recipe that's when I know I've found a good thing. We've already had this twice before I could even write the post. And if you are a fan here you know I RARELY make things twice. This recipe will for sure be going into my Volume 3 Family Scrapbook/Cookbook I am beginning to create. You can see pages and recipes from my Volume 1 and Volume 2 Cookbooks here.
Meatball Sandwich Casserole
idea found at Pearls, Handcuffs & HappyHour
1 Baguette French Bread (cut into 18-24 slices)Olive Oil1 pkg Homemade Comfort Meatballs (or frozen), bite sized 1-1/2 cups spaghetti sauce 1 cup mozzarella cheese, shredded
Preheat oven to 350. Meanwhile, slice your bread. Brush each slice with olive oil on one side, just coat with pastry brush. Line the bottom and the side with the bread slices...oil side up...slightly overlapping the slices on the side. You won't need to grease your dish for this recipe. Use a deep casserole dish, I made the recipe in a smaller 8x8 pan - but depending how much you want to make you can use a 9x13 pan too.
Bake bread for about 10 minutes or until the edges are golden brown. In a separate bowl, mix meatballs & spaghetti sauce to coat (this is a perfect recipe for left over spaghetti and meatballs too). Remove the bread from the oven and spoon the meatball mixture into the dish on top of the bread. Return to oven and bake for 25-30 minutes or until thoroughly heated through in the center. Pull out at about 25 minutes and cover with the mozzarella cheese and baked it for another 5 minutes.
ULTIMATE CRAZY COOKING CHALLENGE RECIPE: Blueberry Muffin
To contact us Click HERE
I LOVE me a fresh Blueberry Muffin (I can't wait to bite into the muffins I froze for later). YUM! We had 96 bloggers participate. Our BIGGEST challenge ever! Thank You, Thank You to all who participated (and to all who voted, clicked and visited all the recipes posted).
I am excited today to annouce the winner, voted on by you the readers and bloggers. This is our eighth month of the CRAZY COOKING CHALLENGE; and it just keeps getting better and better! If you missed the post or if you are new here make sure you go back and check them out... we have 96 WONDERFUL Fresh Blueberry Muffin Recipes from the challenge last week!
The Ultimate recipe is chosen from the blog that received the most traffic/most clicks from the linky party. Did you know that our little challenge received over 29,000 hits in one week? That's wonderful and many bloggers who participate say that their challenge recipes are there most popular posts. If you want more details about this challenge or joining this challenge for next month read all about it here. Next month we will be baking and blogging about the ULTIMATE GRILL CHEESE SANDWICH. Please come join us!
Now, let's announce the April WINNER of the CRAZY COOKING CHALLENGE.
The Ultimate BLUEBERRY MUFFIN Recipe
Blueberry Cream Cheese MuffinMOMS CRAZY COOKING
Yes, it was ME! It was my recipe that received the most clicks. In eight months of this challenge - this has only happened TWICE! So, THANK YOU, THANK YOU again! I am honored! But, I didn't want to just highlight my own recipe and the second place was SO close only 3 clicks behind my recipe which is a wonderful recipe (THAT I MUST TRY) from A Nest in the Rocks.
Better-then-the-Bakery Blueberry Streusel MuffinsA Nest in the Rocks
Thank you, A Nest in the Rocks for finding this recipe over at A Cook's Quest and to MOMS CRAZY COOKING for finding the recipe over at Healthy Food for a Living. We'd like to thank you for sharing your recipe with the CRAZY COOKING CHALLENGE. You deserve a big round of applause and you are entitled to the ULTIMATE CRAZY COOKING CHALLENGE BUTTON, please feel free to grab it below if you wish and post it proudly on your blog.
Also a BIG THANK YOU to the bloggers below who participated in the challenge!
Here is the current list of the bloggers from the April Challenge!
I LOVE me a fresh Blueberry Muffin (I can't wait to bite into the muffins I froze for later). YUM! We had 96 bloggers participate. Our BIGGEST challenge ever! Thank You, Thank You to all who participated (and to all who voted, clicked and visited all the recipes posted). I am excited today to annouce the winner, voted on by you the readers and bloggers. This is our eighth month of the CRAZY COOKING CHALLENGE; and it just keeps getting better and better! If you missed the post or if you are new here make sure you go back and check them out... we have 96 WONDERFUL Fresh Blueberry Muffin Recipes from the challenge last week!
The Ultimate recipe is chosen from the blog that received the most traffic/most clicks from the linky party. Did you know that our little challenge received over 29,000 hits in one week? That's wonderful and many bloggers who participate say that their challenge recipes are there most popular posts. If you want more details about this challenge or joining this challenge for next month read all about it here. Next month we will be baking and blogging about the ULTIMATE GRILL CHEESE SANDWICH. Please come join us!
Now, let's announce the April WINNER of the CRAZY COOKING CHALLENGE.
The Ultimate BLUEBERRY MUFFIN Recipe
Blueberry Cream Cheese MuffinMOMS CRAZY COOKINGYes, it was ME! It was my recipe that received the most clicks. In eight months of this challenge - this has only happened TWICE! So, THANK YOU, THANK YOU again! I am honored! But, I didn't want to just highlight my own recipe and the second place was SO close only 3 clicks behind my recipe which is a wonderful recipe (THAT I MUST TRY) from A Nest in the Rocks.
Better-then-the-Bakery Blueberry Streusel MuffinsA Nest in the Rocks
Thank you, A Nest in the Rocks for finding this recipe over at A Cook's Quest and to MOMS CRAZY COOKING for finding the recipe over at Healthy Food for a Living. We'd like to thank you for sharing your recipe with the CRAZY COOKING CHALLENGE. You deserve a big round of applause and you are entitled to the ULTIMATE CRAZY COOKING CHALLENGE BUTTON, please feel free to grab it below if you wish and post it proudly on your blog.
Also a BIG THANK YOU to the bloggers below who participated in the challenge!
Here is the current list of the bloggers from the April Challenge!
THIS WEEK'S CRAVINGS #77 (COPYCAT RECIPES) and Panera Bread's Stove Top Mac and Cheese
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THIS WEEK'S CRAVINGS Linky Party #77(COPYCAT RECIPES)Panera Bread's Stove Top Mac and Cheese
My daughter has always LOVED Panera Bread, so when she landed her first job at Panera Bread, she was in heaven (yes, same daughter who loves to make sandwiches). She equally loves PB Mac & Cheese and what do ya know they even post the recipe for their amazing Mac & Cheese, the story is unbelievable, how one chef went all around the world to taste different mac & cheese recipes to come up with this amazing taste and flavor. This is my daughter's favorite macaroni and cheese recipe. If you love mac and cheese, I encourage you to try this.
Story from Panera Bread's Web SiteThe world didn’t need another mediocre macaroni and cheese. So Dan Kish, Panera Bread® head chef and former associate dean at The Culinary Institute of America, embarked on what became a three-year quest to create the ultimate version. While traveling across the country, he sampled about 150 versions of this classic American comfort food and tested 30 different recipes, primarily in his kitchen at home. “It’s almost embarrassing how much effort went into this single product,” he jokes, “and for a while I had the waistline to prove it.”
Kish sampled the dish at mom-and-pop diners, church potluck suppers, Texas steak houses, and even gourmet New York City restaurants. One of his most memorable experiences was at Beecher’s Handmade Cheese at Pike Place Market in Seattle. “They make their macaroni and cheese out of curd, and it was great,” he says. “It was inspiring in terms of achieving a very melted yet sharp taste.”
Kish’s final creation (see recipe the below or sample it any Panera Bread bakery-cafe) actually turned out to be pretty simple. It’s made from a blend of white Vermont cheddar and white American cheeses, plus a little cream and butter. The Vermont cheddar delivers the tang, while the white American supplies the wonderful consistency. Also key is the rigati pasta that Kish selected. It resembles a miniature snail shell, having one end that’s open, another that’s pinched close, and tiny ridges across its surface. This serves to nestle the cheese sauce in every nook and cranny.
Panera Bread's Stove Top Mac and Cheese
found st Smells Like Home, originally from Panera Bread
16 oz pasta shells4 tbsp butter1/3 to 1/2 cup all-purpose flour2-1/2 cups milk or heavy cream4 oz white American cheese, chopped or torn into pieces8 oz extra sharp white Vermont cheddar, shredded1 tbsp Dijon mustard 1 tsp Kosher salt1/4 tsp Frank's hot sauce
In a large stockpot, cook pasta according to package directions. Drain well.
While the pasta cooks, melt the butter in a small sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for 1-1/2 minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce. Return the sauce pan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through.
This week's theme is: COPYCAT RECIPESPlease only link recipes with our theme!
If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!
Please Grab Our Button!!!
This Week's Cravings Upcoming Linky "THEMES"Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS! April 23 - Picnic RecipesApril 30 - Mexican Dishes for Cinco de Mayo
May 7 - Mother's Day Brunch or MOMS Favorite Foods
May 14 - Egg RecipesYour hostess for this party are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. The LINKY PARTY is opened ALL Week!
PLEASE do not link more then 3 recipes per week.
This week's theme is: COPYCAT RECIPES
Please only link recipes with our theme!
This week's theme is: COPYCAT RECIPES
Please only link recipes with our theme!
My daughter has always LOVED Panera Bread, so when she landed her first job at Panera Bread, she was in heaven (yes, same daughter who loves to make sandwiches). She equally loves PB Mac & Cheese and what do ya know they even post the recipe for their amazing Mac & Cheese, the story is unbelievable, how one chef went all around the world to taste different mac & cheese recipes to come up with this amazing taste and flavor. This is my daughter's favorite macaroni and cheese recipe. If you love mac and cheese, I encourage you to try this. Story from Panera Bread's Web SiteThe world didn’t need another mediocre macaroni and cheese. So Dan Kish, Panera Bread® head chef and former associate dean at The Culinary Institute of America, embarked on what became a three-year quest to create the ultimate version. While traveling across the country, he sampled about 150 versions of this classic American comfort food and tested 30 different recipes, primarily in his kitchen at home. “It’s almost embarrassing how much effort went into this single product,” he jokes, “and for a while I had the waistline to prove it.”
Kish sampled the dish at mom-and-pop diners, church potluck suppers, Texas steak houses, and even gourmet New York City restaurants. One of his most memorable experiences was at Beecher’s Handmade Cheese at Pike Place Market in Seattle. “They make their macaroni and cheese out of curd, and it was great,” he says. “It was inspiring in terms of achieving a very melted yet sharp taste.”
Kish’s final creation (see recipe the below or sample it any Panera Bread bakery-cafe) actually turned out to be pretty simple. It’s made from a blend of white Vermont cheddar and white American cheeses, plus a little cream and butter. The Vermont cheddar delivers the tang, while the white American supplies the wonderful consistency. Also key is the rigati pasta that Kish selected. It resembles a miniature snail shell, having one end that’s open, another that’s pinched close, and tiny ridges across its surface. This serves to nestle the cheese sauce in every nook and cranny.
Panera Bread's Stove Top Mac and Cheese
found st Smells Like Home, originally from Panera Bread
16 oz pasta shells4 tbsp butter1/3 to 1/2 cup all-purpose flour2-1/2 cups milk or heavy cream4 oz white American cheese, chopped or torn into pieces8 oz extra sharp white Vermont cheddar, shredded1 tbsp Dijon mustard 1 tsp Kosher salt1/4 tsp Frank's hot sauce
In a large stockpot, cook pasta according to package directions. Drain well.
While the pasta cooks, melt the butter in a small sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for 1-1/2 minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce. Return the sauce pan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through.
This week's theme is: COPYCAT RECIPESPlease only link recipes with our theme!
If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!
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This Week's Cravings Upcoming Linky "THEMES"Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS! April 23 - Picnic RecipesApril 30 - Mexican Dishes for Cinco de Mayo
May 7 - Mother's Day Brunch or MOMS Favorite Foods
May 14 - Egg RecipesYour hostess for this party are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. The LINKY PARTY is opened ALL Week!
PLEASE do not link more then 3 recipes per week.
This week's theme is: COPYCAT RECIPES
Please only link recipes with our theme!
This week's theme is: COPYCAT RECIPES
Please only link recipes with our theme!
Parmesan Crusted Chicken
To contact us Click HERE
My daughters' Senior Photos have been taken, invitations/announcements have been ordered and party planning has begun! Okay, this IS so real! I will have two kids graduating VERY SOON! The big question everyone seems to be asking me is "Are you sad?" and believe it or not, I am NOT SAD! I am happy, excited, overjoyed and thrilled. I am so excited for this next chapter in their lives and I know they are too. God has great things in store for them and I can't wait to get them started already. 25 more schools days.... HURRY UP ALREADY!!!
This chicken was so easy to make. It was quick to put together, quick to cook and very quick to eat. We all enjoyed it very much! What I am MOST worried about when my twins leave is, that I will have no one to cook for anymore. My husband works too much and my little guy only wants noodles with butter. What is a blogger to do?
Parmesan Crusted Chicken
recipe from Best Foods Mayonnaise
1/2 cup Best Foods Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (or use chicken tenderloins, you can buy at Costco)
4 tsp Italian seasoned dry bread crumbs
add in a dash of red pepper or fresh pepper into bread crumbs (if desired)
Preheat oven to 425°. Combine real mayonnaise with parmesan cheese in medium bowl. I try and dip chicken into mayo/cheese mixture and then dip into the bread crumbs. After, arrange chicken on baking sheet and I add more of the may/cheese mixture to the top of the chicken and then sprinkle the rest of the bread crumbs on top. Bake 20 minutes or until chicken is thoroughly cooked.
My daughters' Senior Photos have been taken, invitations/announcements have been ordered and party planning has begun! Okay, this IS so real! I will have two kids graduating VERY SOON! The big question everyone seems to be asking me is "Are you sad?" and believe it or not, I am NOT SAD! I am happy, excited, overjoyed and thrilled. I am so excited for this next chapter in their lives and I know they are too. God has great things in store for them and I can't wait to get them started already. 25 more schools days.... HURRY UP ALREADY!!! |
| Photos Taken By: Nikki Bacon Photography |
This chicken was so easy to make. It was quick to put together, quick to cook and very quick to eat. We all enjoyed it very much! What I am MOST worried about when my twins leave is, that I will have no one to cook for anymore. My husband works too much and my little guy only wants noodles with butter. What is a blogger to do?
Parmesan Crusted Chicken
recipe from Best Foods Mayonnaise
1/2 cup Best Foods Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (or use chicken tenderloins, you can buy at Costco)
4 tsp Italian seasoned dry bread crumbs
add in a dash of red pepper or fresh pepper into bread crumbs (if desired)
Preheat oven to 425°. Combine real mayonnaise with parmesan cheese in medium bowl. I try and dip chicken into mayo/cheese mixture and then dip into the bread crumbs. After, arrange chicken on baking sheet and I add more of the may/cheese mixture to the top of the chicken and then sprinkle the rest of the bread crumbs on top. Bake 20 minutes or until chicken is thoroughly cooked.
Chocolate Chip Cookie Bark
To contact us Click HERE
This bark was SO GOOD, like super duper delish. (A little secret, I don't like bark)! I don't know why, I make it and make it over and over again and it's just not my favorite. BUT, this bark WOW-WOW-WOW! I love it, love it. It's so good, I think the combo of white chocolate and milk chocolate is a good thing and the crunch of the chocolate chips and cookies, YUM! Okay, so for now on. I will be making this bark... over and over again!
Chocolate Chip Cookie Bark
adapted by me, original recipe found at Cookies and Cups
1 lb milk chocolate melting chocolate
1 lb white chocolate melting chips
2 cups chopped Homemade Chocolate Chip Cookies
2 or more tbsp mini chocolate chips
Melt the milk chocolate in the microwave for 40 second intervals to make sure that it's melted and does not burn. Line a baking sheet with parchment paper. Pour melted milk chocolate onto prepared pan and spread. Let set at rom temperature. It's best not to put this into the freezer as the chocolate tends to not stick together as well and when you break up the bark the white and milk chocolate will separate. Just let it sit out, on a warm day it should set in les then an hour. If you must do this quicker, then put into the refrigerator for like 20 minutes, NOT the freezer.
While you wait for the chocolate to set, coarselt chop the chocolate chip cookies. I like using homemade cookies, but if you must, store bought cookies will work too.
When ready, melt the white chocolate in the microwave. When the white chocolate is fully melted pour the white over the milk chocolate and spread evenly. Immediately sprinkle your chopped cookies over the white chocolate and the sprinkle with mini chocolate chips.
Let set-up to room temperature, this will give you the best results. When fully harden break into pieces and it's ready to eat.
This bark was SO GOOD, like super duper delish. (A little secret, I don't like bark)! I don't know why, I make it and make it over and over again and it's just not my favorite. BUT, this bark WOW-WOW-WOW! I love it, love it. It's so good, I think the combo of white chocolate and milk chocolate is a good thing and the crunch of the chocolate chips and cookies, YUM! Okay, so for now on. I will be making this bark... over and over again!Chocolate Chip Cookie Bark
adapted by me, original recipe found at Cookies and Cups
1 lb milk chocolate melting chocolate
1 lb white chocolate melting chips
2 cups chopped Homemade Chocolate Chip Cookies
2 or more tbsp mini chocolate chips
Melt the milk chocolate in the microwave for 40 second intervals to make sure that it's melted and does not burn. Line a baking sheet with parchment paper. Pour melted milk chocolate onto prepared pan and spread. Let set at rom temperature. It's best not to put this into the freezer as the chocolate tends to not stick together as well and when you break up the bark the white and milk chocolate will separate. Just let it sit out, on a warm day it should set in les then an hour. If you must do this quicker, then put into the refrigerator for like 20 minutes, NOT the freezer.
While you wait for the chocolate to set, coarselt chop the chocolate chip cookies. I like using homemade cookies, but if you must, store bought cookies will work too.
When ready, melt the white chocolate in the microwave. When the white chocolate is fully melted pour the white over the milk chocolate and spread evenly. Immediately sprinkle your chopped cookies over the white chocolate and the sprinkle with mini chocolate chips.
Let set-up to room temperature, this will give you the best results. When fully harden break into pieces and it's ready to eat.
The LITTLE BOYS Birthday!!! & Chocolate Chip Brownie Cups
To contact us Click HERE
Okay, today is the day! My LITTLE BOY is 13 years old! OH MY! Officially a teenager.
I can hardly believe that my baby is growing up. He is such a quiet little guy. He loves to golf and play on his Ipad/Ipod or any video game that is near by. He is a great student and is on track for the A/B Honor-Roll this semester. This past year he has made tremendous leaps and bounds as a golfer. He just LOVES the sport. You can often find him on the golf course a few days a week.
He elected to receive an Ipad this year for his birthday and for-go a birthday party. This shows maturity right there, but he is also getting to go to Walt Disney World in Orlando, Florida because his sisters are going their dance and well he gets to come along and enjoy 5 days of the Walt Disney Parks, 1 Water Park and oh yea, a day of golf. I would say that pretty much is an AWESOME 13th birthday party.
But before we head off onto this awesome get-a-way. The grandparents, aunts, uncles, cousins and a few family members are stopping by for dinner and dessert. He choose G'ma's Spaghetti and Olive Garden (copycat) Alfredo Sauce and some Brownies for dessert.
This is what two boys do in the kitchen at 11pm (on a school night);making Chocolate Chip Brownies with my "extra" kid Adam.
Chocolate Chip Brownie Cups
adapted by me, brownie recipe found at Somthings Swanky from a Guest Blogger
1 cup butter, melted
3 cups white sugar
4 eggs, beaten
1-1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp salt
1 cup semisweet chocolate chips
Preheat oven to 325 degrees. In a large bowl, sift together the flour, cocoa powder and salt. Set aside.
In a separate bowl, mix together the melted butter, sugar, vanilla and eggs. Fold in the flour mixture until the ingredients are just combined. Stir in the chocolate chips.
To make Regular Brownies: Line a 9x13 pan with parchment paper, and spray with cooking spray. Spread the batter evenly in the pan and bake in the preheated oven for 35-40 minutes, or until a knife inserted in the center comes back mostly clean (brownies should be very moist).
To make Brownie Cups: Spray heavily a muffin tin and then place one scoop into each muffin tin. Bake for about 20 to 25 minutes (they cook way fast in the muffin tins) and then as soon as you pull out, you neen to indent the middle of the brownie. You can use a scoop, or a spoon or Pamered Chef sells and awesome tart tool that we use. Then fill them up.
We filled the brownie cups with a tablespoon of peanut butter or nutella and sprinkled with a few more chocolate chips.
Okay, today is the day! My LITTLE BOY is 13 years old! OH MY! Officially a teenager.
I can hardly believe that my baby is growing up. He is such a quiet little guy. He loves to golf and play on his Ipad/Ipod or any video game that is near by. He is a great student and is on track for the A/B Honor-Roll this semester. This past year he has made tremendous leaps and bounds as a golfer. He just LOVES the sport. You can often find him on the golf course a few days a week.
He elected to receive an Ipad this year for his birthday and for-go a birthday party. This shows maturity right there, but he is also getting to go to Walt Disney World in Orlando, Florida because his sisters are going their dance and well he gets to come along and enjoy 5 days of the Walt Disney Parks, 1 Water Park and oh yea, a day of golf. I would say that pretty much is an AWESOME 13th birthday party.
But before we head off onto this awesome get-a-way. The grandparents, aunts, uncles, cousins and a few family members are stopping by for dinner and dessert. He choose G'ma's Spaghetti and Olive Garden (copycat) Alfredo Sauce and some Brownies for dessert.
This is what two boys do in the kitchen at 11pm (on a school night);making Chocolate Chip Brownies with my "extra" kid Adam.
Chocolate Chip Brownie Cups
adapted by me, brownie recipe found at Somthings Swanky from a Guest Blogger
1 cup butter, melted
3 cups white sugar
4 eggs, beaten
1-1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp salt
1 cup semisweet chocolate chips
Preheat oven to 325 degrees. In a large bowl, sift together the flour, cocoa powder and salt. Set aside.
In a separate bowl, mix together the melted butter, sugar, vanilla and eggs. Fold in the flour mixture until the ingredients are just combined. Stir in the chocolate chips.
To make Regular Brownies: Line a 9x13 pan with parchment paper, and spray with cooking spray. Spread the batter evenly in the pan and bake in the preheated oven for 35-40 minutes, or until a knife inserted in the center comes back mostly clean (brownies should be very moist).
To make Brownie Cups: Spray heavily a muffin tin and then place one scoop into each muffin tin. Bake for about 20 to 25 minutes (they cook way fast in the muffin tins) and then as soon as you pull out, you neen to indent the middle of the brownie. You can use a scoop, or a spoon or Pamered Chef sells and awesome tart tool that we use. Then fill them up.
We filled the brownie cups with a tablespoon of peanut butter or nutella and sprinkled with a few more chocolate chips.
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