 Content Rating Notice: Recommended for Readers 18 Years and Older Only |
| Treasures, Trinkets, Tips and Treats Here, I will share a wealth of information gained over decades. | | by | |
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Item Size: 232 Entries
Created: 9:04pm on 06-29-2008
Modified: 1:25pm on 02-03-2011 | |
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Welcome to my treasure chest filled with Treasures, Trinkets, Tips and Treats. Stop by often, there's something for everyone, if not today maybe tomorrow. Peace and love!
Hugs!!!
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~Learning is a treasure that will follow it's owner everywhere.~
~Ancient Wisdom~
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Thank you Douger for the pretty purple ribbon.
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| 4. Quote of the Day & Butternut Squash & Baby Spinach | ID #675504 |
Posted: 11-9-2009 @ 8:27 pm EST
Edited: 11-9-2009 @ 8:32 pm EST |
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No one measures up to the present opportunity until he has put his BEST into each operation every day. It may not be easy to do but it is well worth the price. ~ J. C. Penney
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Butternut Squash & Baby Spinach in a Savory Broth
2 tablespoons butter
1 small onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 small butternut squash, peeled, seeded and diced (about 4 1/2 cups)
2 large carrots, diced (about 1 cup)
6 cans Swanson Chicken broth (Regular, Natural Goodness or Certified Organic)
1/4 teaspoon ground cinnamon
1 bag (6 ounces) baby spinach leaves
Heat the butter in a 6-quart saucepot over medium-high heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds. Stir in the squash and carrots and cook for 5 minutes.
Stir in the broth and cinnamon and heat to a boil. reduce the heat to low. cover and cook for 10 minutes or until the vegetables are tender.
Stir in the spinach and cook until the spinach is wilted. Season to taste.
TIP:Cooking the spinach just until it wilts helps to maintain it's vibrant green color.
Prep: 20 minutes
Cook: 35 minutes
Serves: 8
http://www.campbellkitchen.com
I know most of you are thinking Squash and Spinach...YUK! But I say don't knock it until you try it. It really is exquisite, packed with vegetables and seasoned with a hint of cinnamon... DELICIOUS!
That's all for today guys, tomorrow 15-Minute Lentil Soup WITH a hunk of Sour dough bread! WONDERFUL!
Hugs!
grannym
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| 3. The Folly of Judging Others | ID #675231 |
Posted: 11-7-2009 @ 7:13 pm EST
Edited: 11-7-2009 @ 7:16 pm EST |
| 2. Todays Quote and New England Cranberry Duff | ID #674928 |
Posted: 11-5-2009 @ 7:13 pm EST
Edited: 11-5-2009 @ 7:26 pm EST |
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"Love all, trust a few, do wrong to none." ~William Shakespere
New England Cranberry Duff
1/2 cup unsalted butter, (1 stick), softened
1 1/2 cups fresh or frozen cranberries
1/3 cup pecans, toasted, coarsely chopped
1/3 cup plus 1/2 cup sugar
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt
Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tablespoons butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, then sprinkle wiwth 1/3 cup sugar, set aside.
Melt remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside. Put egg and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 1 minute. reduce speed to medium-low, gradually beat in flour, and then salt. Pour in melted butter in a slow, steady stream, beating until smooth.
Slowly pour batter into pan to cover cranberries. Bake until golden brown and a cake tester (toothpick) inserted in center comes out clean, about 45 minutes. Let cool on a wire rack 10 minutes. Run a knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature..
I haven't tried this one but it looks yummy, for sure I'm adding this to my Thanksgiving menu. Something different but still in the tradition. The Holidays are upon us, are you ready?!
Hugs!
grannym
http://www.marthastewart.com
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| 1. Today's Quote and Creamed Chicken and Biscuits | ID #674731 |
Posted: 11-4-2009 @ 3:48 pm EST
Edited: 11-4-2009 @ 3:56 pm EST |
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"For there is no difference between the Jew and the Greek; for the same Lord over all is rich unto all that call upon Him."
~ Romans 10:12
Nothing is more comforting than Creamed Chicken and Biscuits, maybe a glass of wine but I'm not sure about that.
Creamed Chicken & Biscuits
1/2 large onion
1 1/2 teaspoons butter
4 cups chopped cooked chicken breast
1 (10 3/4 ounce) canned cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild Cheddar cheese, divided
6 frozen biscuits, thawed
Preheat oven to 350 degrees. Grease the bottom and sides of an 11 x 7-inch baking dish.
Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute' until tender.
Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
Sprinkle baked layer with 3/4 cup of the Cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining Cheddar.
Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
Preparation time 28 minutes
Baking time 35 minutes
Serves 6
Hint: When preparing any type of cooked chicken, make a little extra, then refrigerate for up to three days. On hand when ready to make chicken meals.
For more tasty recipies checkout: http://www.grandmaskitchenrecipes.com
Hugs!
grannym
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