Daily Thoughts · Desserts

Cool N Easy Pie

OK, we did it, we have begun a “eatting less” program! Both Randy and I have finally admitted to ourselves that if we continue on the way we have been going, we will be cutting out new door frames just to get inside the house, so….am trying to eat a little healthier and trying not to eat so much beef. Our kids are inspiring us to “eat more fish” mom and “mom, why don’t you just bake those potatoes instead of frying them?” I think what they are really saying is, “oh my gosh, at this rate they are going to be so fat and unhealthy, we are going to have to spend all our inheritance on nursing care for them and we won’t get a penny”.  Don’t think we don’t know what you are thinking, we see it in your eyes every time you watch us eat another package of little white donuts and cinnamon rolls from Shipley’s.

For my first night of cooking “healthy”, I decided to make this Cool N Easy Pie. Randy searched around the kitchen last night only to find some  packages  of 100 calorie cookies that I had bought for the grandkids, so after inhaling them, he said, “those aren’t half bad, but do we have any more, I ate the last 3 packages of them in the pantry.”  I figured that it was time to branch out and see if I could make something a little more “homemade” for us tonight. So here it is. I cannot wait to try it. It says that the serving size is 1/6 of the pie……so if that is the healthy size of pie, just think how healthy we will be if we just divide the pie in half.

2/3 cup boiling water

1 pkg (4 serving size) jello brand gelatin, any flavor (I used lemon)

1/2 cup cold water

ice cubes

1 tub (8 oz) Cool Whip, thawed

1 graham Cracker Pie crust (9in)

Stir boiling water into gelatin in large bowl at least 2 min until completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until ice is melted. Stir inw whipped topping with a wire whisk until smooth. Refrigerate 15 to 20 min or until mixture is thick and will mound. Spoon into crust. Refrigerate 4 hrs or overnight. Wonder what this would taste like with Sweetened Condensed Milk instead of cool whip……nevermind, that was just the old me coming out for a min…..I’m sure this one will taste just as good.

Chocolate · Desserts

Chocolate Crisp Cupcakes

This recipe is taken from one of the most beautiful cookbooks I have ever received. It is from a friend, Michelle who lives in CA and enjoys great food and great friends around the table. These little “gems” are not only so pretty, but so light and easy to make and delicious. I promise if you make them, they will quickly become one of your family favorites.

2/3 cup cream butter

1 lb bag marshmallows

7 cups Cocoa Krispies

2 cups sliced strawberries

2 cups whipping cream

1/2 cup sugar

1 teas vanilla

2/3 cup semi-sweet chocolate chips

In a large pot, melt butter and marshmallows on low. Melt marshmallows until creamy, being careful not to cook them. Fold in Cocoa Krispies. Spray deep muffin tins with cooking spray and fill with the cocoa krispie mixture forming a shell with a hollow center. Place in fridge to cool and set up. Melt chocolate chips in microware, stirring every 30 sec until smooth. Dip the tops of the cocoa cups in melted chocolate. Allow to set up. Whip cream on high until stiff. Beat in sugar and vanilla to taste. Fold in sliced strawberries. Fill cocoa cups with strawberry cream filling. Top with a fresh strawberry. Chill. When ready to serve, let sit for 5 min out of fridge, the cups will soften and be easy to cut when eating.

appetizers · Desserts · Fruit

Apple Nachos

Do you not love this weather? This is my favorite kind of day. Randy is cleaning out drawers and closets and I am in the kitchen baking. I have made a fresh apple cake with Praline Frosting (yes it is already on the blog) and it is just the best. I always have to save some of the frosting for Cora who likes to eat it as pralines. Actually, I have used this same frosting recipe for pralines because it is a never fail, even on these damp sticky days, when it is supposidly not the best weather for making candy. But……this always turns out and when it is hot you pour it over the warm cake that you have poked holes in…….wait….where am I…I am suppose to be talking about Apple Nachos, this weather just makes me baking crazy. These little treats are easy, yummy and the kids can help make them and you can sit down to watch a movie and not be putting away a million calories. They are just so good and such an easy and quick treat.

36 caramels

1 tables water

30 large marshmallows

1/3 cup butter, cubed

4 medium tart apples, peeled and cut into 1/4″ slices

1/3 cup chopped dry roasted peanuts

1/3 cup miniature semisweet chocolate chips

3 tables Halloween sprinkles

In a micro-wave bowl, melt caramels with the water; stir until smooth.

Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel; top with marshmallow mixture . Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.

Desserts

Spiced Pumpkin Cheesecake

This recipe is from the Philly Cream Cheese Web site and it is delicious38 Nabisco Ginger Snaps, finely crushed

1/4 cup finely chopped pecans

1/4 cup melted butter

4 (8 oz) Cream cheese, softened

1 cup sugar

1 can pumpkin

1 tables pumpkin pie spice

1 tsp vanilla

4 eggs

1 cup whipped cream for topping

1/2 tsp. ground nutmeg

Heat oven to 325. Mix crumbs, nuts and butter and pres onto bottom and 1 in up side of a 9-inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla, mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hr 20 min to 1 hr 30 min, or until center is almost set. Loosen cake from rim of pan, cool before removing rim. Refrigerate 4 ours min. Serve with a dollop of whipping cream or cool whip and dust with nutmet.

Makes 16 servings. The ginger crust gives it extra flavor just perfect with the pumpkin.

Daily Thoughts

Houston Hobbies

Just got back from Houston last night after being there for 5 days. I went to see dear friends that I have known for 30 yrs. All of us have gone through so many trying times, illnesses, divorces, prodical children,  job changes, house buying and selling, shopping for Christmas, new fad diets, having grandchildren, some of our parents dying and many other topics. We don’t see each other as often as we would like, but when we do, it is like we are together every day of our lives. It just never takes us long to feel the closeness or the loving friendship which always is such a blessing, especially to me. Cindy and Cathy are twins who have adopted me as their “sister” in more than just the name. They treat me like I am a part of their family. The laughter and the love which abounds is just something very special. Since I am an only child, it is wonderful to have these precious “sister’s” in my life.  They love it when I come down and just automatically begin to arrange their furniture, in fact, they expect it. Cathy felt slighted when I didn’t walk in and begin to arrange.  Before leaving yesterday, my eyes began to roam around the room and Cindy said, “oh no, she is getting in her arranging mood, I can just see it” and sure enough, whilel Randy began to carry suitcases to the car, I started moving counces, chairs and tables. I just couldn’t leave without changing something. Of couse, Cindy had to go get the Pledge and dust cloth so we began a “room makeover” before leaving. The 3 days before, we had sat and made 28 wreaths while munching on brownines and ice cream! Once, on the road to home, I began to think of them and all the memories we have had over the last 30 yrs. Each year becomes a little harder to make time, but each time we do see each other, also becomes a little more special. These are just precious friends who mean the world to me and who continue to open their hearts to not only me, but to our family. God has blessed me in so many ways, and I just want to thank Him for the blessing of their friendship……..they will never know what a blessing they are to me, thank you Cinday and Cathy for your love, your hearts and sharing your lives with me! Can’t wait till next time.

Starches

Country Mashed Potatoes

For the luncheon today I also served mashed potatoes which ended up being so delicious. The ladies ask what was different about them and here is what it was.

Instead of adding milk to the potatoes to mash, I used Pioneer Country Gravy Mix.

Follow directions on the small package of Pioneer Country Gravy Mix (this is a white gravy)  When potatoes are cooked and ready to mash, add butter and this gravy before whipping. It adds so much flavor to them and makes them so creamy.

If you are cooking potatoes for 2, use just half of the gravy and safe the other half to pour over the whipped potatoes when serving.

Vegetables

Scalloped Corn

Had a luncheon today and served this corn dish. Several of the ladies requested me to put it on the blog. It is so easy.

2 12 oz bags of frozen corn (I used the steam in the bag)

1/2 cup butter

6 oz of softened cream cheese

Salt and pepper to taste.

Combine all of the above ingredients and place in microwave and cook for about 5 minutes. Take out and stir. If needed, place back in microwave and cook for an additional 2 min. Since each oven is different, check after 2 min intervals but cook until corn is completely cooked and cream cheese and butter is melted. Stir and serve.

Daily Thoughts

Christmas Lights in September!

This time of the year just gets me in the mood to stay in the kitchen. Even though the temp outside is still in the 90’s, in my mind, it is fall and the fall decor has already found it’s way into my house. The fall trees are up and the mums and croton’s have taken the place of the begonias outside. If you are like me, and just enjoy having a little more time with the extra lights around the house, let me encourage you to go ahead and get those little Christmas trees out of the attic and get them decorated with fall swags, leaves, pumpkins and fall flowers filling in between the branches. They sit right inside our front door and even the neighbors have told us that they enjoy driving by and seeing the lights up. I was just never satisfied with the 3 or 4 weeks of Christmas lights. So now I have them from Sept through Christmas, just changing out the decor around Thanksgiving.

Today, I am preparing lunch for some ladies tomorrow. I had promised them a real Southern meal of Paula Deen Chicken Fried Steak, Mashed potatoes, green beans and chocolate cream pie, so that is the menu tomorrow. Just finished the chocolate cream pie with whipped cream and since we are having a few  more than expected, am headed off to bake a chocolate sheet cake, just in case.

Daily Thoughts

Dr Visit

Just had to tell you about yesterday. I was scheduled for blood work and had been fasting overnight, which brings me to also mention that how many people really get up in the middle of the night to eat, but anyway, back to story, they of course want you to weigh in the minute they take you behind the “door”. So there I am slipping off anything that might add a pound or two to the scale, earrings, bracelets, shoes, glasses and I found myself sucking in my stomach the minute I stepped on to the scale. I started laughing and the nurse asked me what I was laughing about. I told her, “did you see me suck in my stomach, like that is going to take off a pound or two?” She started to laugh and told me that that was a first. She had never had anyone suck in their tummie hoping to weigh lighter. We were laughing going down the hall and she thanked me for making her day. I’m glad it did, it certainly didn’t mine. I was still remembering the number on the scale and what it said, knowing that I must have not sucked my tummy in far enough.

Chicken

Spring (Let’s rename them Fall) Chicken Roll-Ups

Peggy, a friend of mine was over here for lunch yesterday and she told me about this recipe which she tried the other night and said that they were just delicious. She just sent me the recipe so thought I would share.

Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

(from Rachel Ray)

Ingredients

  • 2 (6-ounce) pieces boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • 4 thin slices provolone cheese
  • 4 thin slices prosciutto cotto   (I used thin deli smoked ham – much cheaper!)
  • 12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock or vegetable stock
  • 1 tablespoon Dijon mustard
  • 1/2 lemon, zested and juiced
  • 1/4 cup chopped, flat-leaf parsley, a handful

Cook’s Note: Some markets sell “thin cut” chicken for a premium price. With a sharp knife, cutting the chicken breast yourself is easy. When chicken is on sale, stock up. Plastic storage bags can be stacked and frozen. Each portion will thaw in minutes and ready to use for dinner any night of the week. Plus, by halving and pounding out the breast meat, you’re stretching your dollar and the meat to provide twice as many portions.

Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

This is easy, quick and delicious!!