Meats

Chicken Breast Imperial

6 chicken breasts

1 cup Pepperidge Farm Stuffing mix

3/4 cup parmeasan cheese

1 1/2 cloves of Garlic -crushed (but you can use 1 teas of garlic powder, not garlic salt)

3/4 c slivered blanch almonds

2 sticks melted butter

1/4 teas pepper

Combine stuffing mix, parmesan cheese, garlic, pepper and almonds. Mix well, then add 2/3 cup melted butter and stir. Dip breasts in the remaining melted butter then roll in stuffing mix. Place pieces in uncovered oblong dish which you have sprayed with Pam. Top with any left over crumbs and then any remaining butter over each piece. Bake at 350 degrees for 45 minutes or until chicken is done.

I serve this with fresh spinach with cheese sauce and scolloped potatoes and individual black forest cakes. Makes a beautiful dinner for guests.

Uncategorized

FYI

Later today will be posting a new chicken recipe and the rolo treats which everyone went crazy over………am off to a tour of homes with my sweet hubby and some friends.

Daily Thoughts

Sunday Nov 8th

Well, the Mistletoe Market is over. We had two days of fun and visiting with friends and new friends who came in the door. We estimate that over 200 women visited our MM and the days were just filled with laughter, ladies standing around chatting with each other and sipping cider and taking nibbles of Peggy’s famous Rolo treats which I will share with all of you. What a blessing Fri and Sat were to have so many friends support us in our sharing of our hobbies and crafts. Somewhat tired, I am also a little tired, we now will be bringing in the furniture which has been in the garage for 3 days making room for all the goodies. God blessed us with beautiful weather. It was an amazing time. Thank you Cora, Dianne, Peggy, Susan, Karen, Barbi for allowing me to house your beautiful wares. Thank you Dena for the wonderful food you provided to us for our lunch and for snacks for the visitors. It is times like these, when I think back over the sweet and special time we had that I realize how fortunate I am and blessed to have such precious friends. I love each of you in a very special way and each of you have blessed my life. Thank you for your friendship and love. Let’s be thinking of what we can do next year!

Daily Thoughts

PASS IT ON

If you are enjoying this blog, will you please pass it on to your friends. I am baked out. Have made about 30 cakes for the sale tomorrow. So, hope to see many of you here. Leave me a comment if you have tried any of the recipes and let me know your HONEST opinion of what you think of them. Also, after the sale,will put a new recipe for a cake I made today. It is just delicious. A german chocolate pound cake. Talk to you tomorrow…

Daily Thoughts

Pre Mistletoe Market

Well, I did it, I finally took 30 minutes to go get a hair cut. Since I didn’t have alot of time, I didn’t go to Lisa who normally cuts and colors my hair (yes, these red little locks are not natural, as probably no one knew, especially since I usually wait about 2 months before realizing the roots are 3 inches long,ha) Anyway, since I was in a hurry and I didn’t want to have “helmet hair” or like we like to call it in Texas, “big Dallas hair” I just couldn’t take it anymore. When viewing myself in the mirrow this morning, I realized that I was no longer 5’5″, but had grown to 5’7″ since my hair had so graciously given me 2 inches in height. So……as I as saying, I just couldn’t take the hair one more day, so I pull into a parking lot where I proceed to go into one of the little “neighborhood spots” that you take your 3 rd old to or your 80 yr old father. I knew I shouldn’t do it, but I did it. All I can say is that I no longer have big hair, I hardly have any hair at all. If I don’t wear earrings, I’m afraid, people will mistake me for a man. So now out come the big earrings. Don’t have time to worry about it, am moving furniture out into the garage making room for the venders to come tomorrow to set up for Mistletoe Market. So come on over on Fri or Sat and join us for the 2nd Annual MM……..great gifts, great food to buy and a great time to bring a friend and enjoy getting an early start on hearing “Joy to the World” playing while you check out all we have. Hope to see you there!

Desserts

Banana Bread

1 stick of softened butter

1 stick of softened margarine (like Imperial or Blue Bonnet)

1 1/2 cup sugar

2 eggs at room temp

1 cup mashed banana ( which is usually 3 and I mash them first and let them sit and get dark before adding to the recipe)

4 Tables buttermilk

1 teas baking soda

1 teas vanilla

2 cups flour

1 cup chopped pecans (I don’t add these)

Cream the butter, margarine and sugar. Add eggs and beat. Add flour and soda alternately with buttermilk. Add bananas and vanilla and mix well. Fold in pecans if you are usuing them. Pour into greased loaf pan or deep 9 inch square pan and bake at 325 for almost an hour (depends on your oven). This is a very moist bread and keeps well and freezes well..you can sprinkle powdered sugar over the top if desired…..

Daily Thoughts

Banana Bread (really the best)

Well, I know that I have already put a recipe on the blog for Banana Cream Cheese bread, but I have to admit that it is not my favorite. The one I am putting on today I have made since the 1970’s and every time I take it someplace or someone is here that eats it says that it really is the most moise, most banana tasting bread ever. So have to put it out there for you to enjoy. I love to bake it, then slice it very thin and spread either cream cheese and strawberry jam and make a sammie out of two pieces, or just butter (I get more like the “butterkins” on tv everyday, don’t I)

I think you will just throw out the other recipes for banana bread, once you try this one. A friend and neighbor in Corpus Christi gave this to me. She was Italian from NYC and every recipe that she gave me quickly became a favorite. Her name was Cam Parsley and she was one of the best cooks ever. Always brought different foods to our house and we exchanged recipes all the time. I miss having a neighbor like Cam. She was one in a million. Thanks Cam for all the great food you introduced us to. We still make your meatballs, strawberry pie, banana bread and so many more!

Casseroles · Starches

Sweet Potatoes in Orange Shells

As this is my most favorite time of year, when it just feels good to sit on the couch at night, light the fire place if it gets below 70 and look through my recipes. Came across my old recipe from sometime in the 70’s (yes, I’m old) for sweet potatoes. I had really forgot about this and am going to serve them this year. Wanted to pass it along. It just adds a little “spunk” to your same ole potato casserole. You can use any recipe of sweet potatoes you like, but instead of putting them in a pan to bake, use the following:

Depending upon how many guests you are serving, you will need 1/2 orange per person. Scoop out the inside of each orange half. Reserve the juice and pulp. To your sweet potatoes, add some of the juice from the oranges (to your liking). Put the sweet potato casserole into the empty halfs and top with a marshmallow and bake until the marshmallaw is melted. If you need a sweet potato recipe to use for these, let me know, and I will post one that works great in these. The oranges make it taste so good and make a lovely presentation.

Daily Thoughts

November First Sunday

Can you believe it? It is November and the air has a “holidayish” feel to it already. Coming home a few minutes ago, we saw 2 different neighbors out putting Christmas lights on. So……………Randy, oops I mean Frosty, will have to get out this week and begin untangling lights and get them up, as we cannot be the last to have our lights up, especially since we are known as Noel and Frosty from November through Christmas.

He keeps asking me if I have written about our conversation the other day and I have not, thus far, so think it is a great time to write about it. We were talking with some friends about husbands’ hobbies. I told Frosty that sometimes I felt bad that he never went to play golf with friends or fishing or just out with any other men, but he looked at me and told me that I didn’t need to feel bad, that if he wanted to go, he would, but that “I was his hobby”……..now, I know what you are thinking, “ah, that is just so sweet”. But I have to be honest and tell you that I think he says that because he knows that if he leaves me along for long periods of time on Saturday that I would probably go shopping and spend money. So, he stays with me, takes me shopping and we go out to eat, the movies and sometimes just driving or looking at houses. And while that is so very sweet, he is actually protecting his pocket book. So……..on one hand, it is awfully sweet and on the other, it shows that he is keeping tabs on me so I won’t be out spending his hard earned money. But, I think I will go with the first thought and be grateful that he enjoys being with me and is truly my best friend and we just have such a great time together that I am so glad that “I am his hobby”. We have lots of wonderful memories and hopefully many more years to enjoy being each other’s hobby. Love you, Mr. Frosty!

Desserts

Martha White’s Teatime Tassies

 

Pecan Pie Filling

1 tablesp softened butter

3/4 cup light brown sugar

1 egg

1 teas vanilla

1/4 teas salt

1/2 cup finely chopped pecans

Mix butter, brown sugar and egg together until well blended. Add vanilla, salt and pecans. Set aside.

Cream Cheese Pastry:

3 oz. of softened cream cheese

1/2 cup softened butter

1 cup flour

Comine cream cheese and butter; cream until smooth. Add flour, mixing well. Chill dough at least 2 hours. Makes 2 dozen small tarts.

Divide the pastry into 24 balls. Place each ball in an ungreased 1 3/4 inch muffin tin. Press into tines to form shells. Pour about 1 1/2 teas filling into each shell. Bake at 350 degrees for 22 to 25 minutes, depending on your oven. Cool completely in pans. Remove and keep in sealed plastic container until you serve them.

Fill empty shells with above pecan filling.