Saturday began as any other usual Saturday. We woke up, fixed breakfast and sat down, he with his cup of coffee and me with my diet Dr. Pepper so we could discuss our plans for the day. Because his birthday was last Monday and mine is coming up this week, we wanted to make Saturday a fun day for us both…well, he surprised me by saying, “you have been wanting me to go with you to your massage place, so I think we should go do that to start our day.” I couldn’t believe my ears, here was Mr. Anti-Massage, (after he broke out in a very uncomfortable case of itchy rash after going with me for a salt scrub a few years ago) suggesting that we go get a massage. The ladies in our Sunday School class have introduced me to a place called, Relax Station, so that is where Randy and I go, wearing just shorts and a T-shirt and lay down on their “chairs” that fold down for an hour, while they do reflexology on your feet and then proceed to work on your back and neck. It is just so relaxing. The room has about 10 or 12 of these chairs, and since you don’t change into a gown, you are fully dressed. So it is very relaxing. Well, we walk in and we are the first to arrive that day. We pick the hour massage and lay down. They immediately bring the tub of water to put your feet in while they start pushing pressure points on your face and head. I can’t see how Randy is taking this, but since I don’t hear any complaining, think he must be enjoying it. About 15 minutes into our massage, I think I hear something that sounds familiar. We are now not the only ones in the place, as others have begun to come in to enjoy this awesome experience that makes you feel like a limp noodle. Well, the “familiar noise” gets a little louder when I take the towel off my eyes and see Randy’s towel going up and down over his nose. Yes…you guessed it…he has fallen asleep and the snoring gets louder to where the others in the room are now snickering. I cannot believe this. I take him for a massage and he is paying $25.00 to sleep. When the hour is over, she wakes him up. He sits up and says, “wow, that was great, I can’t wait to come back”. Well, mister, not with me your not. I got so stressed out listening to him snore and more stressed out when people began to snicker that I am more stressed than when I walked in. I tell him that if he will take me out for ice cream and lunch, I might forgive him, so off we go to find a yogurt shop. He decides to put the top down on the car since it is such a beautiful day. Now you must know that I spent an hour this morning washing and curling my hair on a curling iron so I would look nice for our “birthday Celebration Saturday” and after the oil already rubbed in my hair from the massage, it is already going limp, but……we get in the car with the top down, and he sees something on the windshield. Yes, you guessed it…he turns on the wiper water which proceeds to blow over the windshield right in my face. My hair is done. I look so bad, I will only go to a drive thru for a hamburger and talk him into going home so I can redo my hairdo. While I am doing this, he is still so relaxed from the massage, he falls asleep. Our Birthday Celebration didn’t quite turn out like we expected, but we did end the day at our favorite restaurant, Houstons, where we had a good laugh over the events of the day. When I think of getting older, there is no one else I would rather be with. He not only brings me laughter, but so much joy and adds adventure everyday to my life. Thank you Sweetie for always making our birthdays so special! But….I still won’t go with you anymore to get a massage..You are on your own for that one, buster!
Beef Tips & Caramelized Onion Casserole
Have been cleaning out some magazines from past years and came across this Paula Deen Recipe from 2008. I cannot believe that I missed it the first time around. This is so right up my alley and combines two of my favs……beef tips and caramelized onions. So here it is. I think you will like this and it will become a household favorite.
2 tables olive oil
4 pounds sirloin tip roast, trimmed and cut into 1″ cubes
1/2 teas salt and pepper
2 tables butter
4 large sweet onions, thinly sliced
4 cloves garlic, minced
1/3 cup all purpose flour
2 (10.5 oz) cans beef consomme
1 (14 oz) can beef broth
2 tables Worcestershire sauce
2 bay leaves
2 springs fresh thyme (or 1 teas dried)
1/2 cup heavy whipping cream
1/2 (14 oz) package French bread, cut into 1/4″ thick slices, toasted
1 1/2 cups shredded mozzarella cheese
In a large Dutch oven, heat olive oil over medium heat. Sprinkle roast with salt and pepper. Brown roast, in batches for 3-4 min per side, remove from pan and set aside.
In same pan, melt butter over medium heat. Add onions, and cook, stirring frequently for 15-20 min or until onions are tender. Increase heat to medium-high and cook for 3-4 min, stirring until onions are caramel colored. Stir in garlic and flour. Cook, stirring constantly for 2 min. Add the roast, consomme, broth, Worcestershire, bay leaves, and thyme. Simmer, stirring occasionally, uncovered for 1 hour. Stir in cream, and simmer, uncovered for 30 min. Discard bay leaves.
Spoon roast mixture into prepared baking dish. Place toasted french bread slices evenly over roast. Sprinkle with cheese. Broil, 5 in from heat, for 3-4 min or until cheese is melted. Watch closely to be sure bread and cheese to do burn. Serve immediately with rice or potatoes and veggie of your choice. This dish is so company worthy…..it is a winner!
Brown Sugar Brownies
For those of you who love brownies but want to cut back on chocolate (which why in then world would anyone want to cut back on chocolate, but I do hear that there are “people” out there who cannot eat chocolate, bless your hearts) but love brownies. This is a really great brownie recipe that gives you the gooey texture of brownies and the richness of brownies, but without cocoa. Great with Blue Bell Ice cream while still warm out of the oven (the brownies, not the ice cream).
2 sticks oleo, melted
1 box of brown sugar
1/2 cup granulated sugar
4 eggs
2 cups all purpose flour
1 teas baking powder
1/2 teas salt
1 teas vanilla
Mix together butter and sugars. Beat until well mixed and then add eggs, one at a time until thoroughly mixed.
Add baking powder and salt to flour and then mix into creamed mixture.
Add vanilla
Pour into a greased 13×9 pan. Bake at 375 for about 20-25 min or until done in middle. *Experiment and add a cup of peanut butter chips or toffee chips to the mixture when adding the vanilla if you want….
Fried Pies
I have to tell you, these are amazing. I just went on the internet this morning to look for a pastry recipe to use for fried pies and this one caught my eye,. It is easy, and so flaky you won’t believe it…I used canned blueberry pie filling and then I made homemade strawberry pie filling which is on the blog, but you can use any type of canned fruit filling you want…they are truly as good as the ones we used to buy at exit 51 on Southbound 75 coming from Oklahoma to Texas and take a sack of them back home to snack on all night……truly, this is the recipe I will use from now on for all my pie crusts. 
- 2 cups flour 4TH of July Fried Pies
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup Crisco
- 3/4 cup milk
- Prepared filling – dried apricots, dried peaches,dried apples, prepared according to package directions (sweetened to taste)
- May use chocolate filling, preserves, or your choice of filling
- NOTE: LOTS OF “explaining” IN THE DIRECTIONS, BUT YOU WANT THE PERFECT FRIED PIE! 🙂
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How to make it
- In large bowl, place flour, baking powder, salt, sugar
- Whisk all together
- Cut in CRISCO as in a pie crust with pastry blender or fork
- Add milk, stir and “gather up” as in pie crust pastry
- Chill for a few minutes
- Roll out like pastry, fairly thin
- Cut into circles*, (the lid of the Crisco can is perfect)
- Place choice of filling on one half of the circle, not quite going to the edge
- Bring other half over the filling to the edge
- Seal the edges of the pastry with a fork dipped in water
- Meanwhile heat about a half inch of Crisco solid shortening in an iron skillet, (preferably) and carefully
- Lift pies with a spatula and *carefully, carefully* place in hot oil
- Watch *carefully*, and turn when golden brown
- Watch *carefully * again, and when other side is golden brown
- remove with spatula
- Place on paper towel to drain
- Sprinkle each cooked fried pie with granulated sugar
- *MAY CUT DIFFERENT SIZE CIRCLES, USING A BISCUIT CUTTER, SAUCER, ETC.
Chocolate Lovers’ Cake
Made this cake last weekend for out of town company and Kari texted me today to get the recipe. I told her it was on the blog,but when I went to find it, I couldn’t. Cannot believe I have never posted this because it is one of my favs and it is a great chocolate cake, but also cut up into squares and made into a truffle, layered with caramel, whipping cream, toffee chips and or hot fudge and chopped up candy bars (your choice)…anyway, back to the cake. It is so moist and such a great chocolate flavor, you will end up making it time and time again.
1 pkg Devils Food cake mix
1 (3 oz) pkg instant chocolate pudding mix
2 cups sour cream
1 cup melted butter (this way, you get your quote of butter in one sitting, not having to look for food that has butter in it) ha
5 eggs (at room temp)
2 tsp almond extract
2 cups semi-sweet chocolate chips
Preheat oven to 350. Grease a 10″ bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in center and pour in sour cream, melted butter (which you have cooled till no longer “hot”), eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 min on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake in preheated oven for about 50 min or until knife inserted in middle of cake comes out clean. Let cool in pan 10 min, then turn out onto a wire rack and cool completely. Sprinkle with powdered sugar if desired, or you can drizzle a chocolate fudge frosting over top (but do NOT let me hear that you used canned frosting) If you need a fav frosting, see below. I usually nuke my bowl of frosting for a min to make it pourable so will make a pretty glaze.
1 box powdered sugar
3/4 cup cocoa
1 stick butter
1/4 cup white karo (this makes frosting shiny and satin looking)
1 teas almond extract
Enough milk or whipping cream to make spreading consistency (usually about 1/3 to 1/2 cup, adding a little at a time to not get to thin)
Randy’s Birthday
Today is my little firecracker’s birthday. He wanted a bicycle for his birthday so he could begin a “buff & bulk up” program hoping to prolong his “youthful” like body…so off we went to look for him a bike. We finally found one and he brought it home and off he rode into the wild blue yonder, with the phone in his pocket in case he couldn’t make it up all the hills around our house…….am making him a german chocolate cake today for his requested cake and just make him a homemade card. We agreed several months ago to begin to make cards and not buy them anymore. When we moved, we threw away stacks of cards, which showed us how much money we had spent on cards through the years. So when we saw that we could have possibly gone to Europe on the money we had spent buying cards, we decided then and there to make cards, write emails or letters that conveyed our thoughts and save our money. So far, we have enough to go to San Diego for one night, but I’m sure we will get better at this card making thing. Happy Birthday Bicycle Bill, will have you a great German Chocolate cake ready by the time you get home for your round the block bicycle tour tonight.
Chocolate Eclair Dessert
This is an old common southern dessert that is so popular because of the hot summers there in the south. It is so easy, but tastes so cool and refreshing. Cora just sent this to me and apologized for using canned frosting. Before I call the Paula Deen food police on her for using canned frosting I thought I would copy it to the blog. I have to admit (please don’t tell anyone) that for this recipe I also use canned frosting. It just tastes perfect with the pudding and graham crackers and is such a fav when you take it to gatherings. So let’s take a girlfriends oath that none of us will tell Paula that we are using canned frosting and lets get in the kitchen and make this right now. You won’t regret it for a moment.
1 box 3.5 oz. vanilla instant pudding
1 box 3.5 oz. chocolate instant pudding
3 cups milk
2 – 8 oz whipped topping (thawed)
1 box (16 oz) graham crackers
1 can (16 oz) chocolate frosting (don’t tell anyone it’s canned frosting!)
Mix each pudding with 1 ½ cups milk. Fold 8 oz of whipped topping into each pudding. Ina 9×13 glass pan, layer graham crackers, ½ vanilla puddingmixture, more crackers, ½ chocolate pudding mixture, crackers, remaining vanilla pudding, crackers and remaining chocolate pudding. Top with layer of crackers and frost with chocolate frosting. Refrigerate. Best if made 8 hours before serving. Refrigerate any leftovers.
Parmesan Potatoes Au Gratin
These potatoes are such a different flavor from the traditional AuGratin potatoes and the creamy parmesan/whipping cream combo is just delicious. Goes well with filet mignon or pork chops or just as a side dish with a great green salad.
2 cups grated Parmesan cheese
1 tables minced fresh thyme or 1 tsp dried thyme
1 tables grated lemon peel
1/2 tsp each salt and pepper
2 lbs red potatoes, very thinly sliced
2 1/2 cups heavy whipping cream
Combine first five ingredients. Layer a third of potatoes and 2/3 cup cheese mixture in a greased 8″ square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture.
Cover and bake at 325 for 65 min. Increase temp to 375 and uncover and bake 25 min longer or until top is golden brown. Let stand for 10 min before serving.
This recipe is taken from Taste of Home April/May 2012*
Island Cookie Bars
These cookies are being made today. I love the flavor of coconut and pineapple combined and these even have peanut butter and white chocolate in them, so how can they not be good. We have OOT company coming in Thursday and we just had some of our kids leave yesterday, after they were here for the weekend from Texas, so am really in the baking mood . Most of you know that my dad passed away June 14th. Thank you for the sweet cards, texts or calls I received during that difficult time.
Before I write out the recipe, I just want to take a moment to encourage you to never keep thoughts of love or memories that you have shared with people that are important to you. At my dad’s memorial service, it was amazing to hear how many people talked of the influence he had on their lives and so many people came up to me during the week to tell me how much he loved me and talked about me and quite frankly it was a shock to hear. Being from the “old school” of not being very demonstrative or talkative, I knew my dad loved me, but not to the extent that people were sharing with me. It made me realize that there are many ways to convey love, other than just words. He was, in fact, a very quiet man, and it was like pulling teeth to get him to talk, but here were others that said that he would sit and talk with them about his family and how much he loved us. It was a little sad to hear all this from strangers and yet, at the same time, comforting also. It made me realize how important it is to share with your loved ones, while we can, how really important they are to us. So take a minute or two today to simply pick up then phone and share a memory that you have with someone or tell them how much you care about them. It will not only bless them, but you, as well…..then, sit back, grab a cup of coffee and pick up one of these little delights and thank the Lord for the people in your life that have blessed you and loved you.
1 3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/2 cup light brown sugar, firmly packed
3/4 cup natural peanut butter (this will have less oil and no sugar added to it because it is natural)
1/4 cup crushed pineapple, juices drained
2 tables butter
1 tsp vanilla
1 large egg
1 1/4 cup white chocolate chips
1/2 c sweetened flaked coconut
In a medium sized bowl, whisk together flour, baking soda and salt. Set aside
In large mixing bowl, cream together sugars, peanut butter, pineapple, butter and vanilla. Beat in egg, gradually stir in flour mixture until completely combined. Fold in 1 cup of white chocolate chips, saving the 1/4 cup for top.
With dampened fingers, press the dough into a greased 9×13 baking pan. Sprinkle with remaining white chocolate chips and press them down lightly.
Bake bars in a 350 oven for 22-25 min or until a wooden pick comes out clean, which you have inserted in middle of bars to test for doneness.
Turn oven to broil. Sprinkle coconut on top of bars. Broil for 30-60 SECONDS or until coconut begins to brown. Be very careful not to burn coconut.
Allow pan to cool completely on a wire rack and cut into 32 bars.
This recipe is from Just a Pinch and is a great bar to eat with banana ice cream or vanilla and drizzle caramel over the top of both.
June 12th
I will be returning to the blog sometime in the next two weeks. My dad is in the last stages of life and am headed to Texas to be with him and my mom. Please pray for my family as we go through this difficult time…will be back in a couple of weeks…until then, Southern love and hospitality to you…Trudy
