Working on the web site to see if we can get it to work.
Working on the web site to see if we can get it to work.
Before you stick out your tongue and start saying you don’t like cabbage, let me just say that even if you don’t, I promise this is a casserole that you will love. Someone told me that I needed to watch Cooking With Brenda, a little lady from Alabama. Well, I did today. I’m not much for watching a bunch of videos, but I couldn’t help but watch when she started making several Southern casseroles that just screams, “yes, I belong on the veggie table at every church put luck or family reunion!” Immediately I ran to the kitchen and made it. Then when we had it for dinner, we both knew that this would be at our Easter meal with ham and a pot of green beans, and, at Thanksgiving with turkey and dressing. Trust me on this, it is just delicious! As Ms. Brenda said on her video, just always use what you have in the pantry and you can’t go wrong. (unless you are like some of our family members who don’t have anything that resembles any Campbells cream soups or a stick of butter in the house. But….this casserole will make it worth the trip to the store to get some soup and butter.
I used a 9×9″ baking pan, Brenda used a oblong casserole baking dish. Because there are only two of us, I figured that how much damage can a 9×9 do to Randy’s cholesterol as he goes at 9 am in the morning to get it checked. So here it is folks and you can thank me later.
1 small head of cabbage, cut into pieces, no certain size, just chopped up, not real fine or small. But not too big. Ask the papa bear how to get it just the right size.
1 small Vidalia onion or 2 small onions, chopped
Place the cabbage in the dish, place the chopped onion over the cabbage. Sprinkle with a little salt and pepper.
Stir 1 can of Cream of Chicken ( i only had cream of celery on hand so used that)
1 cup of Mayo
1/4 cup melted butter.
Stir the soup with the mayo and melted butter. Spoon over the onion-cabbage mixture being sure and covering all over.
Using 1 sleave of Ritz crackers, smash the crackers and put in a clean bowl. Pour 1 stick of melted butter over the crackers and stir to combine.
Sprinkle 1 cup of shredded cheddar cheese over the cabbage-onion mixture. Then sprinkle the butter-cracker crumbs over the cheese.
Place in preheated 350 oven for 45 minutes. Remove when casserole is bubbling and cracker crumbs are golden brown. Thank you Ms. Brenda for sharing this awesome easy casserole with us. It is my new favorite veggie.
We have been trying to have more meatless meals these last few months and with dishes like this, it is just amazing how much we do not miss meat.
Had this dish tonight with cornbread dressing, baked sweet potato, black eyed peas. It was a feast fit for anyone who loves Southern Cooking!
Last week I picked up a box of Krusteaz Cornbread mix. We were having a pot of beans and wanted to have cornbread. For some reason when I saw this box, it dawned on me that I had never made this brand before. Knowing that I do love the Krusteaz brand of other items like their muffin mixes, I decided to throw caution to the wind and get of out my comfort zone of just always making Jiffy cornbread. Actually, it was good, but maybe it is just me getting old and set in my ways, but I still like the Jiffy the best. BUT…..on the back of the box was this great sounding salad. So (please forgive me Krusteaz people) I will be making this recipe, but using Jiffy cornbread instead.
1 cup Mayonnaise
1/4 cup sweet pickle juice
3 cups baked Cornbread, cubed in 1″ squares
12 slices cooked bacon, crumbled
3 cups chopped tomatoes
1 cup finely diced celery
1 cup finely chopped purple onion (I think I will use 1/2 cup purple onion and 1/2 cup chopped green onion)
1/2 cup chopped sweet pickles
Dressing: Whisk together the mayo and juice and set aside.
Layer half of the cornbread in a large bowl. Combine remaining salad ingredients; spoon half over cornbread. Drizzle half of dressing over these vegetables. Repeat the layers. Chill 2-3 hours before serving.
Makes 12 servings
I know what you are thinking….there are a 1000 recipes out there for green chile stew. BUT….this one is a little different and the flavor was just so yummy….(if Leanne Morgan can use yummy, so can I). Last night we had this and we both just looked at each other and said, “we have a winner”. Made a whole other batch of it today to take to some of our family tomorrow. Used pork instead of chicken. So here it is, yes it took a little more time, but after all, we are still in a mode of not too much to do other than going to pick up food and watch TV. So enjoy these couple of days of cooler weather and grab a bowl of this stew. You will be oh so glad you did.
In the morning put a small pork roast in the crockpot and pour about 1/2 jar of Herdez salsa Casera over the pork. (got it at Walmart or Kroger, comes in mild, medium or hot so get the one that you like). Add 1 cup of water to the crock pot and sprinkle ground black pepper, garlic powder to your liking and some dried parsley over the meat. Cook on high for 5-6 hours or until roast tests done. When meat is done, remove from crock pot and set on a platter to cool so you can cut it up into small pieces. In a heavy saucepan, combine the drippings that are left in the crockpot to a 2 cup measuring cup. If needed, add chicken broth to the drippings to make 2 cups. Should you have 2 cups of liquid from the drippings without adding water, only use one cup of drippings and 1 cup of chicken broth or water and save the rest for the soup.
In the heavy saucepan, add the 2 cups of the liquid and add 1 cup of rice. Bring to a boil and then stir and cover with close fitting lid. Turn heat to low and cook for 23-25 minutes. When rice is done, stir and remove lid so it doesn’t get sticky.
Cut up 1 cup of celery, 1 cup of onion, 2 carrots and one green or red bell pepper and 1 small can of diced green chiles. Saute this mixture in about 2 tables butter combined with 1 tables vegetable oil, until veggies are beginning to become tender. Place these in the an oven proof pan (I used my roaster that I use for roasts and spaghetti sauce and soups because it is heavy and makes the broth thick when you bake sauces in it), Add 2 cups of the cut up pork and 2 (15 oz) cans of chicken broth, 1 (15 oz) can of Hatch Green Chile Enchilada sauce (once again, pick your poison, mild or hot). If you had left over drippings left over from meat, you can also add that to the stew, as it will only add more great flavor. Add 1 cup up mexican squash or zucchini to this and bake in oven, covered, for about 2 to 3 hours on 325 or until veggies are all done.
To serve, spoon the desired amount of cooked rice to each bowl and spoon the green pork chile over the top. You can top with some fresh cilantro and sour cream if desired. We had ours with some great homemade corn bread that I added some green chiles to the batter and hd sprinkled a little light brown sugar over the top before baking. This sounds weird, but the sweetness of the sugar gives the cornbread such a wonderful flavor. Especially with the green chile stew.
Bringing Respect to America
Made this cake for a friend this week and it was such a hit. Several friends have ask for the recipe when they saw the picture on FB so here it is. It is easy and so yummy. Also, a friend of mine told me the other day that she didn’t understand how my cupcakes were always so soft and moist. The secret is, keep them in the refrigerator (covered) until about an hour before serving them.
1 Duncan Hines Chocolate Fudge cake mix
1 small package instant vanilla or cheesecake flavored pudding mix
4 eggs at room temperature
1 1/4 cups water
1/2 cup oil
1 cup chocolate chips
Mix all ingredients except chocolate chips. Beat on high for 2 minutes and then stir in the chocolate chips. Pour into greased and sugared bundt pan. (yes, I use sugar instead of flour for pound cakes, as it adds a nice crunchy texture to the outside of the cake)
Bake in preheated 350 degree oven until cake tests done. I take it out when there is still little shine to the top of the cake. IT will continue to “bake” for a few minutes after removing from oven, so that way, the chocolate cake doesn’t get to dry.
When cool, turn upside down and remove the cake from the pan onto a serving platter.
Using a good brand of caramel ice cream topping, place about 1/2 cup of caramel in the microwave oven for about 12 seconds. Drizzle the caramel over the cake. Then when it has set for a few minutes, Drizzle some of the chocolate frosting glaze over the cake in-between the caramel drizzles. Sprinkle more chocolate chips if desired onto the top of the cake.
Any left over caramel and chelate frosting can be poured in to the center of the cake so that will give you more yumminess when you cut the slices to pour over each serving of cake.
1/4 cup softened butter
1 1/2 cups powdered sugar
1/4 cup whipping cream or milk (add gradually as you might not need all of this)
1 teas vanilla
Add all ingredients together and beat on high until no more lumps from the powdered sugar remain. Add the whipping cream or milk gradually until texture is a good consistency to drizzle over the cake. If desired, you can put into microwave after you have mixed all ingredients together, for about 10 seconds to thin and make it easier to drizzle over and downs the sides of the cake.
1 Duncan Hines chocolate fudge cake mix
1 small package of chocolate instant pudding mix
4 eggs at room temperature
1/2 cup veggie oil
1 1/4 cup water
Mix all ingredients together and beat for 2 min on high, Line cupcake pan with cupcake liners. Fill each liner about half full. ( I use a large cookie scoop to fill them… so much easier to make them exactly same size and less messy)
Bake until cupcakes are done. Be careful to take them out when there is still a little shine left on top. Chocolate is so easy to be dry so you want to take them out before top looks a dull chocolate color. Cool completely. Repeat until all batter us used.
When cool, using an cupcake corer (under $2 at Walmart, will post picture), make a hole in the center of each cupcake. Fill each hole with Nutella. Set aside.
1 box (3 1/2 cups) powdered sugar
1 stick (8 oz) butter at room temperature
Milk or whipping cream to thin frosting (about 1/3 cup)
3 tables raspberry preserves
1 teas raspberry extract
Beat all frosting ingredients together adding milk or cream till frosting is a good consistency to spread over filled cupcakes.
A day of emotional ups and downs. This day began knowing that I was waking up to go to the dentist for the second time this week. On Monday, my regular dentist had given me some very unwelcome news. I am one of those who would rather go through childbirth than sit in a dentist chair. Back in 2012, in California, I had to have a tooth pulled and it was not a good experience. In fact, from that point on, it seems that the word “valium” comes to mind when I know I am going in to have dental work. But when Dr. Sandridge told me Monday that he didn’t have good news for me, I began to dread today, knowing that I might have another tooth pulled or a root canal redone. Sorry for all the details, but bare with me……when I walked into this new office this morning, I could tell by my blood pressure being sky high due to the fear that ran through me. When the girl took me back and checked my BP, she looked at me and said, “oh my, are you on BP meds” I quickly responded that no I was not because the only time it is high is when I go to the dentist. It was 167 over something. I have no idea what. When I saw the 167, I quickly looked away. Didn’t want to see the bottom number. Well, the news I got today was that I have to have 2 teeth removed. The good news is they are sending me to an oral surgeon so I will put put under and won’t feel anything. Thank you Lord. Now for the blessings. As I drove away thanking the Lord for this news that I get to be asleep to have the work done, I headed to church to pick up my book I had ordered for Fall Bible Study. Due to the Covid-19, the church bookstore has had curbside pick up for orders. All you have to do is drive up, call and they will bring your order out to you. But as I was just so grateful to have had the news of being asleep for the tooth pulling, I thought, “no, instead of calling and making Leslie bring out the book order, I think I will go in and get it.” So I parked and went in. As I was in line behind another lady picking up an order, there it was……..
the pillow I had been trying to find for 1 1/2 years. If anyone remembers reading a post I wrote last Aug called Sweet Tea & Jesus, this is a pillow I had seen at Bucky’s last year while traveling. I just had to have it. But when I went back to get it, (after traveling for 7 months), it was not to be found anywhere. So I gave up. Two precious friends felt sorry for me and sent me a tea towel that had the same saying on it. But I still wanted the pillow. Well….today, standing in line waiting to check out at Prestonwood Book Store, I looked to my right and there it was. All I could think of was how precious the Lord was to just give me a sweet blessing today. He knows when we need just to know He is there and that He cares about the days that are filled with emotions and fears that cause our BP to go through the roof. It just blessed my heart to know that after this day of hearing what I dreaded, The song, “He looked beyond my faults and saw my needs” came quickly to my mind. He does meet us at our points of needs in ways that surprise us. We do serve a mighty loving Father who loves us so very personally.
Is having some teeth pulled a big deal? not in the scheme of things that are going on in so many peoples lives, but today it was to me and He knows that. But….He also sees the tears that fall from our eyes and is so gracious to shower us with blessings that just show us He is here, ALWAYS! Lord, thank you for prompting me to get out of the car and go inside instead of being lazy and letting someone else wait on me.
James 1:17 “Every good gift and every perfect gift is from above, coming down from the Father of light with whom there is no variation or shadow due to change.”
Ezekiel 34:26b “… and I will send down the showers in their season; they shall be showers of blessing.”
There shall be showers of blessings, This is the promise of love. There shall be seasons refreshing, sent from the Savior above…showers of blessing, showers of blessing we need; mercy drops round us are falling, but for the showers we plead”
Written by James McGranahan (1840-1907)
What a joy it was to visit my daughter and her family last week in Phoenix, AZ. Yes, it was very hot. But the times of laughter and just being with them after 5 months of not seeing them was such a delight. As we drove around with the younger boys (ages 8 & 11) in the back seat, they ask their mom, Jodi (my daughter) if we could listen to a couple of comedians who we have always enjoyed listening to. One is Brian Regan. He is one of those who just makes me laugh by looking at him when he is delivering his comedy routine. The boys also love listening to him. So as we drove around trying to find a restaurant that didn’t have an hour and a half wait, we listened and laughed. In fact, we were laughing so hard, we were almost crying. Our stomachs hurt, not from hunger, but from laughing. At dinner on Tues night with the whole family, we began to reminisce about when Caleb was born. We were there celebrating Calebs’ 11th birthday that night and as we began to think back about how we thought the first baby the nurse brought out was Caleb and we were all oohing and crying at how precious he was, only to find out that wasn’t Caleb at all, but someone else’s baby, we began to laugh, thinking back about that day. In fact, when the waiter came over several times, he told us, “every time I come back to your table, ya’ll are laughing hysterically” And we were. It was just one of those special times when everyone was in a joyful mood and everything seemed funny. Laughter is truly good for the soul. My last night there, I told Jodi, if laughter keeps a person from getting sick, I probably won’t be sick for the rest of my life, I had laughed so much. But this story is not complete until I tell about the river trip we made on Friday. It just was a reminder of what God wants from us….our trust.
As we were driving to the river, I began to ask Jodi all sorts of questions. I had never been on this river; much less ever thought about paddle boarding. At 70 years old, my idea of adventure is, well, not standing on a paddle board in the middle of the river, trying to balance so as not to fall off and then not be able to get back on the board. But as we drove, the questions increased. What if I did fall? What if I couldn’t get back up on the board? Would I be able to go the 6 miles that we would be paddling? Were there rapids, and if so how would I go over them without falling? Were there snakes in the river? What if I didn’t paddle well and couldn’t go in the right direction? What if I couldn’t stand up or sit on this board for 2-3 hours? On and on the questions flowed. Jodi kept assuring me that, “mom, I promise you, once you are there you will see that there is no need for you to be concerned.” Well, I could trust her or I could continue to allow the thoughts that kept creeping up in my mind, keep me from enjoying the moment. As soon as we arrived, the lady who was going to bring an extra paddle board, ended up bringing a huge float for me instead of the paddle board. So that took care of so many worries. It would allow me to just float behind them and I didn’t even have to paddle at all. All I had to do was sit back and relax and enjoy the trip. My float was actually tied to Jodi’s paddle board and she would be the one who would navigate us through the river. All I had to do was trust her to get us to the point of where we would end this wonderful trip and trust that she knew when to take us up out of the river. There were several places that had exit signs, but she knew where the car was and where we needed to be.
This is what I thought about this morning as I read Isaiah 41:18-20 “I will open up rivers for them on high plateaus. I will give them fountains of water in the valleys. In the deserts they will find pools of water. Rivers fed by springs will flow across the dry, parched land. I will plant trees-cedar, acacia, myrtle, olive, fir and pine-on barren land. Everyone will see this miracle and understand that it is the Lord, the Holy One of Isreal, who did it.”
This scripture brought back to my mind the beauty of what i saw last week, as I floated for 6 miles down the Salt River. Indeed, all I had to do was trust in the one that was caring for me that day. I didn’t have to worry about any of the concerns that I had had. But just like last Friday, isn’t that what the Lord wants for us every day of our lives? He welcomes our questions. He understands our concerns. BUT…..He wants us to trust Him to be our guide “down this river of life” that sometimes has fast currents, sometimes has “rapids” and rocks which are hard to walk over. No, he doesn’t promise us that we won’t go through these hard times in our lives, but He does promise us that He will be with us and guide us thorough. He is and always will be our Lord, our protector, our Shield. Isa 41:10 “Don’t be afraid, for I am your God. I will strengthen you, I will help you. I will strengthen you. I will help you. I will uphold you with my victorious right hand.”
Yes, the unknown adventure can cause some worrisome thoughts. Just like the our futures are unknown. But isn’t it wonderful that just like being able to trust my daughter who has been on that Salt River more times that she can count, I can trust her to get me to where I needed to be; AND I can always trust in the God who created me and knows exactly how to guide me to get me to where I need to be…in his plan for His glory.
If you are a strawberry shortcake lover, this cake is for you. While trying to think of a cake that would taste great for a friend of my Jodi’s (my daughter) last week in Phoenix, I thought about this cake. Rochelle, Jodi’s friend had told me she wanted a cake that did not have buttercream frosting, but one that had fresh fruit. Jodi and I thought it would be so nice to bake her a cake for her birthday so this is one that we thought would hit the spot. Last week, when I was at Jodi’s house, I made a Pistachio cake when I first arrived for the week. It was Caleb’s birthday (our 11 yr old grandson) so when your grandson tells you that “anything you bake Nana will be better than anything we could buy” well…..after signing over every dollar I had to him in my will, I proceeded to bake his cake. After we devoured the Pistachio cake in 2 days, it was time to think about baking another cake for Rochelle. Because we loved the cake texture of the Pistachio cake, I wanted to use the same recipe, but with a different flavor of cake mix. So that’s exactly what I did. This is the cake.
1 box of Duncan Hines White cake Mix
3 eggs, room temperature
1 cup veggie oil
1 cup club soda
1 small box of French Vanilla Instant Pudding mix
Beat all ingredients together and divide into prepared and greased 2 or 3 (9″) baking pans. (or you could actually bake in aa 9×13 baking pan, if you are just wanting a one layer cake.)
Bake in preheated 350 oven until cake tests done and cool completely.
2 cups heavy whipping cream
1/2 cup of powdered sugar
Whip cream until it begins to thicken. Gradually add the sugar until the sweetness is to your liking. You might not need the whole 1/2 cup. When whipping cream is thick, cover and place in fridge until you are ready to frost the sides and top of cake.
Glaze and filling for between the layers (or if you bake in 9×13, use half of this filling for pouring over the top of the cake before placing the whipped cream on top of cake)
2 cups water
1 1/3 cup granulated sugar
5 tables cornstarch
1 small box of Jello Strawberry flavored jello
Combine the water, sugar and cornstarch, stirring until cornstarch is dissolved. Bring to a boil, stirring constantly. When mixture is thick and clear, add the box of the jello, stirring until jello is dissolved and mixture is combined. Mixture will thicken more as it cools. Cool completely.
Spoon some of the jello mixture between layers of the cake, reserving some of the filling/glaze to pour over the top of strawberries.
Since about 2 cups of fresh strawberries and slice in half. Allow to dry on paper towel. When cakes are assembled and you have frosted the cake with the whipping cream, place the fresh berries over the top. Spoon the glaze over the berries allowing it to drip over the sides of cake.
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