It has been a long time .......

Just thought I would get myself going again and put up a post. Life has been busy so many changes , some good, some bad. But God is Faithful. Thought I would share a fantastic recipe for these Yummy Baked potato's that Niki made at camp last week.

Niki's Baked Potato's

Ingredients :

As many potato's as you want to bake on the grill. Your favorite variety .

Sliced Valdalia Onions

Garlic minced or fresh sliced

Butter

Tinfoil

Slice potato in half ,put garlic on each side to your preference

Add a slice of onion and a generous pat of butter. Wrap in Tinfoil, and roast on med heat on the

grill for 60-90 minutes. YUMMO : )

Grammy Goo's BBQ pulled Pork.

Seems like when we have an event now , I get the request to make this with Cole Slaw and Rolls. I just made it for my brother in laws Christmas party and it was delicious . It is a simple cook all day roast that comes out slightly different buy yummy everytime ! It is perfect for Superbowl Sunday !!!!! You can head off to Chruch , leave it in your Roaster and pull it when you come home.

Enjoy....

Ingredients

Dry Rub:

3 tablespoons paparika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons coarse salt

1 (7 to 10 pound) pork roast, preferably shoulder or Boston butt

Apple Cider-Vinegar Barbecue Sauce:

1 1/2 cups Bragg’s All Natural Apple Cider Vinegar

1 cup yellow or brown mustard

1/2 cup ketchup

1/3 cup packed brown sugar

2 garlic cloves, smashed

1 teaspoon salt

1 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

Pan drippings from the pork

18-24 Western buns or bulkies

1 recipe Cole Slaw, recipe follows

Dill Pickle spears and Sweet Butter Pickles , for serving

Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

I cook this now in my GE Oven Roaster so I can bring it with me to whatever gathering I have made this for. Preheat the oven to 300 degrees F. Put the pork in the roasting pan and roast it for about 6-9 hours hours.

An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

While the pork is roasting, make the bbq sauce

Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast.

Put the shredded pork roast in a bowl and pour half of the sauce over.

Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each bun and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:

3 bags of Cabbage Mix

1 red onion thinly sliced

2 green onions (white and green parts), chopped

1 1/2 cups miracle whip

1/4 cup brown mustard

1 tablespoon Bragg’s all natural apple cider vinegar

1 lemon, juiced

2 Tablespoons sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, in a large bowl. In another bowl, stir together the miracle whip mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

Roasted Harvest Vegatables

You don't have to exactly measure this recipe and you can

use any veggies you like.

Carrots

Eggplant

Garlic Cloves peeled

Potato's peeled ( I like Yellow Yukon )

Green Beans

Butternut Squash

Red Peppers

Portabella Mushrooms

Onions- Quartered and peeled

Turnip -Cubed

seasonings :

Rosemary , Basil, Sage, Salt and Pepper to your liking

Preheat oven to 400 degrees. Wash Veggies and cut into 1 inch pieces. Except the garlic and the beans. Place veggies in a large bowl toss with Extra Virgin Olive Oil and herbs, salt and pepper. Spread veggies out on a baking sheet in a single layer and Roast 30-45 minutes . Flip at least twice during baking time.

Blessings, Ella

Sweet Grilled Pork Chops.......

Seeing how 90% of all my cooking at Camp is done on the outside grill, I have been adjusting my culinary skills. I am not exactly a grill master and have wreaked lots of experiments, but when one comes out well. It is in the "rotation" This is one of them. Hope you try it and enjoy it as much as we have.


Ingredients
1 medium onion, finely chopped
1/4 cup Sangria wine
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon dry mustard
6 (1/2-inch thick) pork chops
1 (15.25 ounce) can crushed pineapple
3 tablespoons brown sugar
Directions
In a medium container, mix onion, wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating. Prepare an outdoor grill for high heat, and lightly oil grate.
Arrange pork chops on the grill, and cook 9 to 12 minutes on each side, to an internal temperature of 160 degrees F . Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.


Hugs & Prayers, Ella

Grilled Corn ................

I got this recipe from my brother in law and I am hooked.

I will do a couple extra laps around the track to enjoy an ear or two .

GRILLED CORN

Start your fire or preheat your gas grill on high,
then peel the husk and silk away from the corn before grilling.

Next, in a deep dish generously drizzle the corn on the cob with a little olive oil or grape seed oil.

Salt and Pepper to take. My Brother in law is heavy on the pepper. LOL

Place the corn on the cob directly on the grill grate over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side. What you are looking for is enough time to lightly blacken some of the kernels.

This is sooooooo simple and sooooooooo Delish. I would not have my summer corn any other way now !

Enjoy!

I need one of these.......

Only a fat-free , healthier version lol .

Does anyone have a tried and true recipe

that they would like to share ?

Blessings, Ella

Here is one I found on Cooks.com

I am going to give it a try next week and let you

know how it comes out !

FAT FREE BANANA BREAD
Ingredients :

2/3 c. honey

4 egg whites

2/3 c. mashed banana

1/4 c. non fat yogurt

1/3 c. non fat milk

2 1/4 c. whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/2 c. each nuts & raisins (opt.)

Whisk first 8 ingredients in a large bowl. Add other ingredients all at once and blend. Do not over mix. Bake in 9"x13" non stick pan or 2 bread tins. Bake at 350 degrees for 30 minutes or until cake tester comes out clean.

Stuffed Grilled Peppers

STUFFED GRILLED PEPPERS

9 red sweet bell peppers

3/4 cup extra virgin olive oil (approximately)

4 cloves garlic, finely minced
12 ounces of Fresh Spinach

7-8 stems fresh basil

(1-2 tablespoons chopped)

1/2 teaspoon oregano

pinch red pepper flakes

2 1/2 cups garlic croutons

1 ½ cup fresh mozzarella or your favorite cheese

salt and pepper, to taste

dash of paprika and parsley
In a skillet, saute croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. 12 ounces of Spinach, Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt and pepper.

Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.

Fill peppers with mixture and replace top. Use tooth pick to hold the tops in place. If doing them on the grill , make sure you soak the toothpicks in water for 30 minutes.
Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender and are just beginning to color.

Cut each pepper into halves and sprinkle top with paprika and Parsley for color.

Enjoy ..... You can lighten up the calories and fat content using alternative no-fat or low fat ingredients ie; cheese.

Love in Christ, Ella

Yummy Yummy ..................

One of my favorite presents for Christmas this year was my

General Electric GE 169154 17-Quart Roaster Oven Buffet Server,

I love this so much . And for my size family it works out perfectly .

My Daughter has one as well. You can cook a turkey, a pot roast and more. In addition to its use as a roaster, the oven also doubles as a buffet server. Great for family gatherings to take right to the buffet table .

This is my Rib recipe I adapted just for my roaster. You can bake these in the oven as well

COUNTRY RIBS & BBQ SAUCE

7 to 8 lb. country pork ribs

SAUCE:
3 med. onion, minced

2 can (28 ounce )stewed/diced or whole tomatoes

2 cans of Gingerale

1/4 c. vinegar

1/4 c. Worcestershire sauce

1 1/4 c. catsup

1/4 tsp. ground cinnamon

1 1/2 tsp. paprika

1/2 tsp. pepper

1 1/2 tsp. chili powder

1/4 tsp. ground cloves

1/8 tsp. cayenne pepper

1 tsp. A-1 steak sauce

1 1/4 tbsp. vegetable oil

1 cup brown sugar

1/2 tsp. salt

Brown ribs in broiler pan of oven or on barbecue grill. Drain off fat.

While ribs are browning, combine all sauce ingredients in saucepan and simmer for ten minutes or until flavors are mixed. Put ribs in slow cooker oven , add sauce, and cook six to eight hours on between 325-350 low setting. check the ribs through-out the cooking process, basting them every 30 minutes or so. Adjust the temps if they get too hot and the sauce is rapidly boiling.

Enjoy.

I serve this with rice or potato salad to my family . It is one of their favorites.

Love in Christ, Ella

Asparagus with Hollandaise Sauce

Asparagus with Hollandaise Sauce

2 pounds asparagus spears, about 1/2 to 3/4-inch thick
boiling water
1/2 teaspoon salt
Hollandaise sauce .

Break off tough ends of stalks then use a vegetable peeler to peel tough skin from lower part of stalks and remove scales. Rinse well. Place stalks in a deep large skillet. Add 1 inch boiling water to skillet and add the salt. Bring to a boil and boil, uncovered, for 5 minutes. cover, simmer 7 minutes longer. With tongs, remove asparagus to a heated serving dish.

Serve with Hollandaise sauce .

Hollandaise
1/2 cup butter
3 large eggs yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
2 tablespoons hot water
finely chopped fresh parsley or chives and paprika , if desired

Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice.. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley/chives and paprika before serving. Makes about 2/3 cup of hollandaise sauce.

Enjoy ~~ Ella

Hot Cross Buns

This is a recipe from Southern Living. I have


Used this one quite a while now.

Hot Cross Buns

Ingredients
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 cup warm milk (100° to 110°)
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
5 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 cup raisins


Sugar Glaze
Yield: 1/2 cup
Ingredients
1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
Preparation
Whisk together all ingredients until smooth.

Preparation
Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed with an electric mixer until blended.
Combine flour and cinnamon, and gradually add to yeast mixture, beating at medium speed for 2 minutes. Stir in raisins.
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
Punch dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes.
Turn dough out onto a well-floured surface, and roll to 1/2-inch thickness. Cut with a 2-inch round cutter.


Place on a lightly greased 15- x 10-inch jellyroll pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Bake, uncovered, at 350° for 20 to 25 minutes or until lightly browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an Cross shape.

Love in Christ, Ella

Grilling Season ..............

It is suppose to be in the 70's this weekend and for Central New England, 7o's in
March is just about equal to Summer ...LOL...

This is a great side to anything coming off your grill this season.

Potato Egg Salad

5 lbs of potatos boiled and peeled
1 1/2 cups Miracle Whip
3 large chopped on ions
7 stalks of chopped celery
2 tablespoons of minced garlic
2 tablespoons of sweet relish
1 dozen large eggs hard boiled, 6 chopped & 6 sliced .
Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and garlic.. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
Garnish with sliced eggs, paprika , and chopped chived

Enjoy!

Love in Christ, Ella

Corned Beef and Cabbage

This Sunday's dinner will be the same one we make every year the day of the St Patrick's Day Parade in our City.

People scrambling home from morning services before they block off all the primary routes.

We have a great view of the parade right from our porch , a blessing some years . Very noisy others.

This weekend's weather is predicted to be very heavy rain.

I have not heard that they have cancelled the parade yet. There have been years when we have had snow flying and they continue down the street.

It's the day to get your Girl Scout cookies, and see neighbors you may see only once a year.

I am hoping to get to CVS tomorrow for ear-plugs , as the older I get, I don't seem to enjoy the crashing cymbals and drums and horns..... I will however be making dinner for my family.

With a smile and my earplugs in .

Love in Christ, Ella


Corned Beef and Cabbage

2- 4-6 pound corned beef briskets
4-5 bay leaves
¼ C. pickling spices
¼ C black peppercorns
12 white boiling or Red potatoes, peeled and cut into large chunks
2lbs carrots, cut into pieces
3 onions, quartered
1 sleeve of celery cut into chunks
2 small turnips, cut into chunks
3 small cabbage, cut into wedges
1 tablespoon salt

Directions
In a large pot combine meat, spices, onions , celery and enough cold water to cover. Bring to a boil, reduce heat and simmer 4-5 hours. Add vegetables and salt. Simmer 90 minutes more.
To finish, remove corned beef to a carving board and slice against the grain. Get one of your Grandmother’s huge deep platters ….. Arrange vegetables around meat and serve.
This makes enough to feed my family of 11 and enough to feed an extra one or two surprise guest.

Serve with a good brown mustard, vinegar, picked eggs, Good bread ( Brown bread with Raisins) and butter! No margarine. Dessert Crumb cake & Cheese Cake !!!!!
Yummy !


　
　

ITALIAN EASTER PIE

This is quite an labor of love, but if you are fortunate to have your kids and some darling grands, a couple of sisters, your Mom , some cousins.......anyone you invite in the kitchen, it can become a lovely tradition and a yummy delight on your Easter breakfast /Brunch table .

ITALIAN EASTER PIE
　
Dough:
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
7 tablespoons butter, melted
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter tablespoons into dough, as though you were making a pie crust.
1/2 cup lukewarm water, Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up.

Set aside for 10-15 minutes.


In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly.

Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.

Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.

Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).
Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.

Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky.
Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.

When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.


Filling:
1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons Romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked

At your deli, have the cold cuts sliced thinly, with the prosciutto being shaved thinly enough to see through it.
Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.
For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.

Measure out a half cup of the ricotta. Add Parmesan and Romano cheese to this, then stir in the cracked whole peppercorns.

Assembly:

Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of prosciutto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).

Next, add a layer of ricotta, Parmesan, Romano, cracked pepper mixture.
Place a layer of torn capicola to cover the layer.

Next, place a thin layer of provolone cheese. Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.

Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high.

Next, a layer of hot ham, then a final layer of prosciutto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer. I like it with the spinach )

In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.

Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.

Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.

Press together and crimp edges well, then flute in a decorative fashion.

Insert 3 tin-foil funnels through pie crust top in order to allow steam to escape.

Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.

Check at 35 minutes; cover with tin foil if browning to quickly
Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.

Wednesday Dinner.....American Chop Suey

It is snowing.....and it is the heavy wet snowman kind,

another storm following right behind this one.

The kids are home from school and I am making

American Chop Suey for Dinner this evening.

It is a family Favorite. We always have tons of Italian

Bread with it , which Jonathan has already eaten almost a

half a loaf of ( He is a major bread freak) .
Maybe you will make it some-time .


American Chop Suey
　
1-½ lb Ground Beef
1-½ lb Sweet Italian Sausage -Links
1 Large Green Pepper- Diced
1 Large Onion -Diced
1 24 oz can of diced tomato
2 cans of B & B Mushrooms or one container of fresh Mushrooms sliced.
3- 26 ounce cans of Tomato Sauce or equivalent amount of homemade sauce.
2 Tablespoons of Diced minced Garlic in oil
1 Teaspoon of Oregano
1 Teaspoon of Parsley
1 Teaspoon of Onion Powder
2 Tablespoons of Olive Oil.
2lbs of cooked Pasta - Which ever pasta you prefer Elbow is traditional . Or you could use Penne, Ziti, Rigatoni …Whatever. Tonight I am using Elbows.


Directions:
In one skillet place link sausage in warmed pan with ¼ cup water. Cook on low/medium until sausage is fully cooked through.
In another warmed skillet warm 2 Tablespoons of Olive Oil, when skillet is warm add Onions, Green Pepper, Mushrooms, Garlic and all spices. Cook until the onions are translucent . Remove from Skillet and Add to your Sauce Pan. Add the diced tomato to your sauce pan and put on low heat. Slice your thoroughly cooked Italian Sausage at a bias and add to your sauce pan .
Add your Ground Beef to the pan that you cooked your onions , peppers, garlic and spices. Cook thoroughly .

Add to your sauce pan. Add your Sauce and cook , stirring occasionally until your ready for dinner.


Cook your pasta according to package directions or your liking . Drain and serve with your sauce. We usually always have a nice side salad and warm Italian bread along with this dish.
And plenty of Romano and Parm Enjoy!

Blessings, GG
　
　

Raisin Bread Pudding

Raisin Bread Pudding
Ingredients
3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum extract
1/2 cup raisins
1 loaf of Cinnamon Raisin Bread cubed
8 eggs, beaten

Directions
Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum extract and raisins and heat until warm. Simmer and stir until sugar dissolves.
Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes
　
Crock Pot Version
Ingredients
2 14 ounce cans of sweetened condensed milk
2 cups water
2 teaspoons vanilla extract
1 loaf of Cinnamon Raisin Bread cubed
8 eggs, beaten

Directions
Spray Crock pot with cooking spray . Place cubed bread in crock pot. Beat together remaining ingredients and mix to bread cubes in the crock allowing bread to absorb the mixture. Make sure all the bread is pressed into the pot and is covered in mixture. Cover and set on low , cook for 2 ½ to 3 hours .
　

Lemon Meringue Cake Recipe

I really love all of my Taste of Home Cook books.

This has the potential of making it onto my

Valentine Dinner for hubby.

Ingredients
1/4 cup butter, softened
1/2 cup sugar
1 egg
2 egg yolks
1/2 teaspoon vanilla extract
1 cup all-purpose flour

1 teaspoon baking powder
1/3 cup milk

FILLING:
3/4 cup sugar
1/3 cup all-purpose flour
1 cup water
2 egg yolks, lightly beaten
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1 tablespoon butter

MERINGUE:
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add egg and yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
Pour into greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack and cool completely.

For filling, combine sugar and flour in a heavy saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, butter and lemon peel. Cool to room temperature without stirring. Place cake on a baking sheet; spoon filling on top of cake to within 1/2. of edge.

For meringue, let egg whites stand at room temperature for 30 minutes. In a small bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Carefully spread over filling, sealing to edges of cake. Bake at 350° for 12-15 minutes or until lightly browned. Yield: 6-8 servings.

Do you do a special dinner for your Valentine ???? What's on your menu ?

Hugs & Prayers, GG

Today's Reading :

Exodus chapters 38-40 and Proverbs chapter 27

Photo from Taste of Home

Mediterranean Shrimp and Linguine Recipe

I love cook books and I got a few new ones for Christmas one of them is

Taste of Home 2009 Everyday Slowcooker and one dish recipes. This

recipe comes from my new cookbook!

P.S. I increased the garlic from two cloves to three .

Mediterranean Shrimp and Linguine Recipe

Ingredients
9 ounces uncooked linguine
1 pound uncooked medium shrimp, peeled and deveined
1 cup sliced fresh mushrooms
2 tablespoons Pure Olive Oil
3 medium tomatoes, chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 can (6 ounces) pitted ripe olives, drained and halved
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute shrimp and mushrooms in oil for 2 minutes. Add the remaining ingredients; cook and stir for 5 minutes or until shrimp turn pink and sauce is heated through.
Drain linguine; serve with shrimp mixture. Yield: 6 servings.

6 Servings and 30 minute Prep time.

Nutrition Facts: 1 cup shrimp mixture with 3/4 cup linguine equals 328 calories, 9 g fat (1 g saturated fat), 112 mg cholesterol, 748 mg sodium, 41 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1-1/2 fat, 1 vegetable.

Enjoy!

Blessings, GG

Spinach Stuffed Shells.........

Spinach Stuffed Shells Recipe

12 jumbo shells, cooked according to the package directions

1 pound spinach, steamed and squeezed dry

12 oz ricotta cheese

1/2 cup grated parmesan, divided

1 egg, beaten slightly

2 cups spaghetti sauce

Pour the spaghetti sauce in bottom of a 9 x 13 pan.

Mix the spinach, ricotta cheese, 1/4 cup parmesan, and egg together.

Place 1 -2 T of cheese mixture in each shell and put stuffed shell in the pan.

Sprinkle remaining parmesan over the top. Cover with foil. Bake at 350 for 25 - 30 minutes.

You can use frozen spinach. Just thaw and squeeze as dry as possible.

Uncover the pan during the last 5 - 10 minutes of baking.

Enjoy!

I am doing a "pantry-challenge" trying to prepare meals using what I currently have on hand.

Which accounts for all the pasta/Tomato/Chicken dishes.... I am going to have to break down and get to the market and pick-up some canned goods which are on sale.

Blessings, GG..

Chicken Cacciatore.....

Chicken Cacciatore with Stewed Tomatoes
Ingredients:
1 cup chopped onion
1 cup chopped green bell pepper
3 medium cloves garlic minced
3 tablespoons olive oil
2 cans (14.5 ounces each) stewed tomatoes
( If you are in the north-east and have
a local Price Shopper 28 oz.,
Plum, Diced or Tuttorosso Crushed Tomatoes
are 2/$1 this week.)
2 teaspoons leaf oregano, crumbled
2 teaspoons salt
1/2 teaspoon pepper, or to taste
1 bay leaf
1 chicken, about 3 pounds, cut up
3/4 cup dry red wine ( optional )
　
　
Preparation:
Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about 10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two. Add chopped onion, green pepper, and minced garlic to hot skillet; sauté until onion is tender. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender. Discard bay leaf and serve with hot cooked spaghetti or other pasta. Chicken cacciatore recipe serves 6.


A favorite cold weather dinner in my family. Enjoy !
Hugs & Prayers, GG


Todays Bible Reading : Genesis chapter 13-17

Bacon Almond Apricot Appetizers..........

I made these for our New Years Eve party and they were a big hit .

Thought I would share them with you.

The on down-side to this recipe
is the turning 1/2 way threw the cooking time.....

I really did not enjoy flipping
100 little bacon appetizers ...lol


Bacon-Almond- Apricot Appetizers Recipe

2 lb bacon slices , cut in half
2- 10 ox boxes of apricot
1/2 cup pineapple or plum or grape jam or jelly
1/4 cup of Soy Sauce

Heat oven to 350 degrees farenheit.
Wrap 1/2 slice of bacon around an apricot half, that you have stuffed with almond slices.
Secure with a toothpick.
Place on ungreased cookie sheet and bake 20-25 minutes or until the bacon is brown & crisp.
Turn once during baking.
While the bacon is cooking mix the jam & soy sauce in a saucepan and cook over low heat until the jam has melted and mixed with the soy sauce.
Remove appetizers from oven and place on paper towels to remove excess grease.
Serve dipping sauce with the appetizers.


Enjoy, GG

Today Bible Reading Genesis Chapter 5-8 .