Daily Thoughts · Uncategorized

QT for RC

Peter has reached an all time low. We had just finished mailing off some packages when RC  announced that since I had had a great lunch sitting outside Corner Bakery with a good friend after art class, he deserved at least a $1 drink from QT. My sister in law has been telling me about  QT and all the different tea flavored drinks. They have absolutely any flavor of tea, coffee or soft drink imaginable, allowing you to mix any flavor in any drink, all for $1.

Peter Pumpkin, being in the groove of the Fall season, had been out running errands all morning while I was in art class and never stopped for lunch.  I told him that I wanted a drink also, so in to QT we go. We don’t like to think of ourselves as retirees that stop in at Micky D’s for afternoon coffee and apple pie or that cute little ice cream cone they have, so we think that it sounds much more “hip” to say we stop at QT to get refreshed.

I head over to the tea dispensers and decided on Black Current-Mango flavored tea and turn around to see what he is choosing. He had disappeared. I walked all over the drink section, but no hubby in sight. I take my giant $1 drink and proceed to go looking for Mr. Excitement.

As I neared the hot dog counter where they are turning over and over and over, just to get the perfect doneness (how perfect can they get, we are, after all, in QT) all the while looking up at you and saying, “pick me, pick me”. I look over to see my husband who will not go to a buffet because the caliber of the food he says, is not quite up to par. He is standing over the turning hot dogs just waiting for the perfect hot dog to come along. Who is this person? He has gathered his clear plastic hot dog holder and is loading up the bun, which you take from under the counter, and loading it with mustard out of a little packet, chopped onions, that have probably been there for 5 days and then tops it off with pico di gallo (I’m sure that’s not how it is spelled, but I’m too lazy to go look it up).

This is truly a Candid Camera moment. We have been married for 18 years and this is the first time I have seen him get a hot dog from a convenience store. Apparently, the line we had to wait to check out tells me that other retirees have caught on that Micky D’s is not the “in” place for seniors who are out roaming around in the afternoon.  I was so disturbed by the time it took us to check out that I told him I was craving ice cream. We decided that maybe McDonalds wasn’t so bad, so we headed over there and treated ourselves to hot apple pies, ice cream cones and him a “free” senior coffee All that after the $1 drink and $1 hot dog. So now, Peter is excited that we have found  yet another place in town that he can get a lunch under $2.50….sometimes even heading over to Costco to get our free samples to go with our 3:00 senior coffee.  He says that he is going home to google QT and map out our food stops for when we are on the road next week. He did promise that he will alternate QT, Micky D’s,QT, Micky D’s, so as not to get bored with our meals along the way. I’m hoping that maybe he will splurge while traveling and treat me to a  from Taco Bell  meal…but he informed me  that would only be if our retirement check comes in before we leave.  Love this new retirement season, it just keeps getting more and more exciting!

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Chocolate Chess Pie

Taken from Southern Lady Magazine, this is a wonderful chocolate pie…perfect for those autumn evenings when nothing sounds good except something chocolate….
  1. 1⁄2 (14.1-ounce) box refrigerated pie crust
  2. 3⁄4 cup sugar
  3. 2 tablespoons all-purpose flour
  4. 2 teaspoons yellow cornmeal
  5. 1⁄4 teaspoon salt
  6. 6 (1-ounce) squares semisweet chocolate, chopped
  7. 1⁄2 cup butter
  8. 1/3 cup heavy whipping cream
  9. 4 large eggs, beaten
  10. 11⁄2 teaspoons vanilla extract
  11. Garnish: sweetened whipped cream, chocolate shavings
Instructions
  1. Preheat oven to 350°.
  2. Unroll pie crust on a lightly floured surface. Roll into a 10-inch circle. Fit pie crust into a 9-inch pie plate; fold edges under, and crimp.
  3. In a medium bowl, combine sugar, flour, cornmeal, and salt.
  4. In a microwave-safe bowl, combine chocolate and butter. Microwave on High in 30-second intervals, stirring after each, until melted and smooth; let cool slightly. Combine chocolate mixture, cream, eggs, and vanilla, whisking to combine.
  5. Add chocolate mixture to sugar mix- ture, stirring to combine well. Spoon chocolate mixture into prepared crust. Bake for 30 to 35 minutes, or until center is set. Remove from oven, and let cool. Garnish with sweetened whipped cream and chocolate shavings, if desired.
Daily Thoughts · Uncategorized

Princess On The Porch…A collection of stories and recipes

Princess On The Porch
Princess On The Porch

We picked up the finished product yesterday afternoon and it made me tear up as I held the finished book that had been in my heart for years to write. Many friends have ask if they have to go to Etsy to buy the book and the answer is no. You can purchase it from me, here on the blog or email me at trudykcox@yahoo.com

The book is $18.00 plus $3.50 for shipping, and the profits will be going to Missions.

The book is written from different seasons of my life and is divided into the seasons of the year. It is my hope that as you read the stories, it will allow you to see your circumstances with a little encouragement and hope and maybe put a smile on your face and in your heart.  The recipes are taken from friends and family who have blessed our lives and food that has blessed our tables, no matter the season, no matter the table.

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Stuffed Pork Chops

Jason & Tracy (our oldest of our 5 kids) had us over for dinner last night. That is such a treat to be invited over to our kids houses to eat. It is refreshing to be at their tables and sometimes catch a glimpse of seeing a little bit of yourself in them, as they cook, serve and entertain others. Was a delightful evening and the food was scrumptious. Tracy told me she got this out of Giada’s cookbook. We didn’t leave a crumb on our plates. She even had us chocolate truffles for dessert that she had bought from Whole Foods. Thanks guys, it was such a nice evening.

2 tables olive oil, divided

2 cloves garlic,minced

6 sun-dried tomatoes

1 (10 oz) bag of frozen spinach, thawed and water squeezed out well

1/2 teas salt, plus more for seasoning

1/2 teas pepper

1/4 teas dried thyme

1/4 cup (2 oz) goat cheese

1/3 cup reduced fat cream cheese, softened

4 (4 oz ea) center-cut porck chops

1 1/2 cups chicken broth

1/2 lemon, zested

2 tables lemon juice

2 teas Dijon mustard

Warm 1 tables olive oil in a nice size sauté pan or skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add tomatoes, spinach, salt, pepper and thyme. Cook until well combined, about 2 more minutes. Transfer the mixture to a medium size bowl. Add the softened goat cheese and the cream cheese.

Using a sharp knife, cut a pocket into the thickest portion of the pork chop. Stuff each pocket with the spinach mixture (about 1/4 cup). Sprinkle salt and pepper over each pork chop.

In a small bowl, combine the chicken broth, lemon zest and mustard.

Warm the remaining 1 tables olive oil in a large skillet over medium-high heat. When pan is hot, add the chops.

Cook until golden and cooked through, about 4 to 5 min per side. Transfer the chops to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat, scrapping up the brown bits from the bottom of the skillet as the broth begins to thicken. Cook until broth has been reduced by half, (about 8 min)making a light sauce to drizzle over each chop as you serve them.

Tracy served these with baked butter-nut squash, drizzled with cinnamon and olive oil and baked Brussels sprouts.

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Pear Gingerbread Cobbler

Taken from Taste of Home magazine, this is a perfect Autumn cake! I love this season of using apples and pears in different dishes.

4 cups sliced peeled fresh pears (about 4 med)

1/2 cup packed brown sugar

1/2 cup water

1 tables orange juice

1/4 teas cinnamon

2/ tables cornstarch

2 tables cold water

2 tables finely chopped crystallized ginger ( I will be using fresh as I have it on hand)

Gingerbread Layer

1/2 cup buttermilk

1/4 cup sugar

1/4 cup molasses

1 egg

2 table oil

1 cup flour

1/2 teas baking soda

1/2 teas baking powder

1/4 teas ground ginger

1/4 teas salt

1/4 teas ground nutmeg

Preheat oven to 350. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered for 10 min or until pears are tender, stirring occasionally. In a small bowl, mix cornstarch and cold water until smooth. Stir into pear mixture. Bring to a boil; cook and stir for 2 min or until thickened. Stir in crystallized ginger. Transfer to a greased 8″ sq baking dish.

In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients. Gradually beat into buttermilk mixture. Pour over pear mixture.

Bake 20-25 min or until cake tests done and is bubbly.

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Cheese & Green Chile Casserole

I am having a ball going through and choosing recipes that we will be having all through the holiday season. It is fun to make them early to see if they are winners or will be tossed aside. This recipe is from 2006 SL Christmas and if I were a betting woman, I would bet that this will be gracing our table all through the holidays.

*This recipe won Editors Favorite

Preheat oven to 350.

9 large eggs

3/4 teas salt

3  (8 oz) packages Monterey Jack cheese, cubed

2 (8 oz) packages of cream cheese, cubed

1 (12 oz) container small-curd cottage cheese

1 tables butter, cut into small pieces

3/4 cup flour

1 1/2 teas baking powder

1 (4.5 oz) can chopped green chiles, drained

1 ( 2 oz) jar diced pimientos, drained

whisk together eggs and salt in a large bowl. Add cheeses and butter. Whisk flour and baking powder into cheese mixture. Add green chiles and pimiento. Pour into a lightly greased 13×9″ baking dish.

Bake, uncovered at 350 for 45 min or until set. Let stand 10-15 min before serving.

Yield: 16 servings

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Spaghetti Salad (Trust me on this one, it is awesome)

Well, I baked the gingerbread biscotti that I posted yesterday and some friends came over today and it is almost gone. It was so good I will make more tomorrow. It is addicting. But today, this recipe was on Face Book and since I love pasta in any shape or color, this jumped off the page to me. I have everything on hand and will make this tomorrow for Peter Pumpkin.

1 pound thin spaghetti, broke into 3/4″ pieces

3 Roma tomatoes, diced

1 medium zucchini, diced

1 medium yellow squash, diced

1 green pepper, diced

1 red pepper, diced

1 small red onion, diced

1 cucumber, can you guess, diced!

2 (2.25 oz) cans sliced olives, drained (finally don’t have to dice anything else)

8 oz cheddar cheese, cut into small cubes (is that another word for “diced”)?

Dressing

1 (16 oz) bottle Italian dressing (Wishbone Robust Italian is great)

1/4 cup grated Parmesan cheese

1 teas paprika

1/4 teas garlic powder

Cook spaghetti according to directions on package. Rinse in cold water and drain. set aside to cool.

Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives and cheese in a large bowl. Add cooled spaghetti noodles and mix well.

In small bowl, combine dressing ingredients and pour over noodle/veggie mixture.

Let sit in fridge for at least 2 hours before serving. The longer you allow to sit in fridge (like 4 hours to over night, the flavors will meld.) If you allow to sit overnight, you will probably need to add more dressing before serving, as the noodles soak it up.  Sprinkle top with a little fresh chopped parsley for flair to serve.

* Taken from Six Sister’s Stuff blog

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Gingerbread Biscotti

Since the weather has cooled, it has been delightful to sit down at night and flip through old issues of Southern Living Christmas. This recipe was in the 2006 edition. I can’t believe it had slipped by me in the past. I am trying to stay out of my retired hubbies way, which means more time in the kitchen. Not to say that we aren’t enjoying being together 24/7, 1440 minutes a day, but who is counting! Just like this past Friday, when he called after he got out of men’s Bible study at church. He ask what I was up to and if I was enjoying being at the house by myself. I guess I shouldn’t have said that it was just wonderful and I was loving the quiet solitude, but it slipped out before I realized it. When I responded that I had had my own time of Bible study and had just finished praying for him, that the Lord would give him the desires of his heart (of course I meant him getting a job as that is what he is wanting), he came back with, “so you will be gone when I get home?”  I will be putting more butter and an extra egg yolk, here and there, into his desserts that I make him, we wouldn’t want his cholesterol to get too low, now would we?

So back to this recipe. I am headed to the kitchen as soon as I post this. It sounds perfect to package up and take to friends. It doesn’t have enough butter or eggs for me to give Randy. Oops, did that come out hostile?

These will make an ideal gift, packaged with a pretty Christmas or Thanksgiving bow to take to your hostess..

Preheat oven to 350.

1/2 cup butter, softened

1/2 cup firmly packed light brown sugar

1/2 cup sugar

2 large eggs

1/4 up molasses

2 1/2 cup flour

1 teas baking powder

1 teas baking soda

1 1/2 teas ground ginger

1 teas cinnamon

1/2 teas ground nutmeg

1/4 teas ground cloves

1/4 teas salt

1/2 cup sliced almonds

Beat butter and sugars in a large bowl at medium speed with mixer until light and fluffy. Add eggs, beating well. beat in molasses.

Combine flour and next 7 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds.

Divide dough in half, using floured hands, shape each portion into a 9″ x 2″  on a lightly greased baking sheet.

Bake at 350 for 28 minutes or until firm. Cool on baking sheet 5 min. Remove to a wire rack to cool 10 minutes. Reduce oven temp to 300.

Cut each log diagonally into 3/4″ thick slices with a serrated knife, using a gentle sawing motion. Place slices on ungreased baking sheets. Bake 8 to 10 minutes, turn cookies over and bake 8 to 10 more min. Cool completely on wire racks.

Makes about 2 dozen

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Princess On The Porch

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My book is finished and ready to be read! It is available through ETSY in the shop called ChocolateCastles or here on the blog.

It is a collection of stories and recipes, Southern Style and is divided by seasons, Summer, Fall, Winter & Spring, such as the seasons of our lives, each season brings different circumstances and growth. The book sells for $18.00 and postage is $3.50.

(Canada and Europe are $4.00 and $5.00 respectively)

The book is full of encouraging stories and recipes from family and friends, as well as southern cookbooks and magazines that I have used since the early 70’s….it is my hope that as the seasons of your lives change, Princess on the Porch will allow you to see life a little more humorous, no matter the season of life you are in….blessings, Trudy