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Writing.Com Time

Friday
May 25, 2012
5:04am EDT


Content Rating Notice:  Recommended for Readers 18 Years and Older Only
  >> Book >> Food/Cooking >> ID #1445014  |   Show DetailsPrinter Friendly Page Tell A Friend
Treasures, Trinkets, Tips and Treats
Here, I will share a wealth of information gained over decades.
Rated:
18+
by
Avg Rating: (7)
 

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!!!

*Heart*

** Images For Use By Upgraded+ Only **

~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.


There are 232 visible Entries. Viewing page 9 of 24 with 10 per page.
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152.  Herb Roast Chicken and Green Bean CasseroleID #677143 
Posted: 11-21-2009 @ 9:39 pm EST 
Edited: 11-21-2009 @ 9:56 pm EST 

"Their wishes are our wishes and what we get I hope they will get. ~Running antelope, Sioux, Speaking of Family and Friends


I found two more recipes for Thanksgiving dinner, this should complete the menu.

Herb Roast Chicken

1 roasting chicken (about 4 lbs.)
1 (12-ounce) package herbed bread stuffing
1 cup water
3 tablespoons butter
1 large onion, chopped
1/4 cup frozen chopped spinach, thawed
2 ounces prosciutto or baked ham, cubed
2 cloves garlic, minced
2 teaspoons dried sage
1/2 teaspoon dried rosemary
2 tablespoons each heavy cream and lemon juice


Preheat oven to 350 degrees. Place roasting rack in large roasting pan. Rinse chicken; pat dry.

In large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet; saute' until tender about 5 minutes.

Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well.

Spoon stuffing loosely into chicken cavity, filling about 3/4 full. fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack.

Roast chicken until an instant-read meat thermometer, inserted in the thigh, not touching bone, registers 180 degrees and chicken is golden, about 1 hour 45 minutes.

Green Bean Casserole

1 1/2 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
3 to 4 teaspoons dry ranch-style salad dressing mix
1/4 to 1/2 teaspoon white pepper
1 cup chopped onion
2 cloves garlic, minced
1/1/2 cups sliced fresh mushrooms
1 1'/4 pounds fresh green beans, cooked until crisp-tender
1 cup fresh bread crumbs toasted


To make white sauce, melt butter over low heat. Stir in flour; cook 1-2 minutes, stiring constantly. Using wire whisk, stir in milk, bring to a boil. cook, whisking constantly, 1-2 minutes or until thickened. Stir in dressing mix and white pepper, set aside.

Preheat oven to 350 degrees, spray skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender. Remove half of onion mixture, set aside.

Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1 1/2 quart casserole. Combine bread crumbs with reserved onion mixture, sprinkle over casserole. Bake, uncovered, until heated through, about 20-30 minutes.

Whew, that's it! After all this work I need a Margarita! Have a great weekend guys!

hugs!

grannym

*Heart*





 

151.  Quote of the Day and Two Thanksgiving RecipesID #676931 
Posted: 11-19-2009 @ 7:11 pm EST 
Edited: 11-19-2009 @ 7:18 pm EST 

"That hand is not the color of your hand, but if I pierce it I shall feel pain. The blood that will flow from mine will be the same color as yours. The Great Spirit made us both."

~Luther Standing Bear, Oglala Sioux, 1868-1937

Stovetop Moist & Savory Stuffing

1 3/4 cups Chicken Broth
Generous dash ground pepper
1/2 cup celery, chopped
1/4 cup onion, chopped
4 cups boxed Herb Seasoned Stuffing


Heat the broth, pepper, celery and onion in a saucepan over med-high heat to a boil. Reduce heat to low, cover and cook for 5 minutes or until the vegetables are tender. Remove saucepan from the heat.

Add the stuffing and mix lightly.

For Cranberry and Pecan Stuffing add 1/2 cup each of dried cranberries and chopped pecans into the stuffing mix.

For Sausage and Mushroom Stuffing add 1 cup sliced mushrooms to the vegetables during cooking. Stir in 1/2 pound cooked and crumbled pork sausage into the stuffing mix.

Serve with a store-bought rotisserie chicken or turkey breast.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 8 if necessary double or triple recipe to serve more.

This is for those of us that want to enjoy the Holiday with our families but not spend most of the night/day in the kitchen cooking, same taste, same effect.

Roasted Orange Cranberry Sauce

1 package (12 ounces) fresh or frozen cranberries
1 cup coarsely chopped orange
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 3/4 cups Chicken Broth


Stir cranberries, orange, brown sugar and cinnamon in a 17-x15-inch roasting pan. Pour the broth over the fruit mixture.

Roast at 450 degrees for 25 minutes or until the mixture thickens. Pour into a medium bowl, cover and refrigerate for at least 2 hours.

Make a day in advance and chill overnight.

Prep time: 5 minutes
Cook time: 25 minutes
Chill time: 2 hours or overnight
Serves 10

Add a few more side dishes, some ice tea and serve the Impossibly Easy Pumpkin-Pecan Pie for dessert. Great meal in less time. Both recipes found at:

http://www.campbellkitchen.com.

Thanksgiving is exactly 7 days away, time is flying, we'll be celebrating another new year before you know it.

Hugs!

grannym

*Heart*







 

150.  Quote of the Day & Pumpkin MashID #676762 
Posted: 11-18-2009 @ 5:22 pm EST 
Edited: 11-19-2009 @ 7:19 pm EST 

Have Patience, all things change in due time. Wishing cannot bring Autumn glory nor cause Winter to cease.

~Ginaly-Li, Cherokee

Pumpkin Mash
2 tbsp. butter
1 small onion, chopped (about 1/4 cup)
3/4 cup Swanson Chicken Broth
1 tbsp. packed brown sugar
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. ground black pepper
1 pumpkin or calabaza squash (about 2 1/2 pounds), peeled,
seeded and cut in 1-inch pieces (about 5-6 cups)
2 medium Macintosh apples, peeled, cored and cut into 1-inch pieces.


Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and cook until the onion is tender-crisp.

Stir the broth, brown sugar, thyme, black pepper and pumpkin in the saucepan and heat to a boil.

Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.

Stir the apples in the saucepan. Cook for 5-minutes or until the apples are tender.

Mash the pumpkin mixture, adding additional broth, if needed, until desired consistency.

Prep time: 10 min.
Cook time: 20 min.
Serves 4

http://www.SwansonBroth.com

I'm not sure what this taste like, but I thought it was a unique recipe. You can bet your sweet bippie no one else will bring this for dinner, *Delight* sure beats Broccoli or Green Bean Casserole.*Yawn* Boring!

One week to go and poof it will be over. Enjoy you day!

grannym

*Heart*
 

149.  Todays Quote and Impossibly Easy Pumpkin-Pecan PieID #676541 
Posted: 11-17-2009 @ 2:01 pm EST 
Edited: 11-18-2009 @ 5:27 pm EST 

Vision without action is a daydream. Action without vision is a nightmare.

~Christina Dalla Valle

Impossibly Easy Pumpkin-Pecan Pie

1 cup canned pumpkin (not pumpkin pie mix), pumpkin
1/2 cup Original Bisquick mix
1/2 cup sugar
1 cup evaporated milk (12-oz can)
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans
1 1/2 cups frozen (thawed) whipped topping
1/4 teaspoon pumpkin pie spice
8 pecan halves, if desired

No pumpkin pie spice sub the following:
3/4 teaspoon ground cinnamon
1/2 teaspon ground ginger,
1/8 teaspoon ground allspice
1/.8 teaspoon nutme


Heat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray.
In medium bowl, stir pumpkin, Bisquick mix sugar, milk butter, 1/1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. cool completely, about 1 hour.
Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with tooping and pecan halves. Store covered in refrigerator.

Prep time: 15 minutes
Total Time: 1 hour 55 minutes
Makes: 8 servings

CAN YOU BELIEVE THIS, THE BEST OF TWO WORLDS, PUMPKIN PIE AND PECAN PIE TOGETHER! WOOHOO!!!!!!

Hugs!

grannym

*Heart*

http://www.bettycrocker.com





 

148.  Today's Quote and Lemony Almond MacaroonsID #676060 
Posted: 11-13-2009 @ 7:55 pm EST 
Edited: 11-15-2009 @ 9:12 pm EST 

** Images For Use By Upgraded+ Only **

"What you dwell upon long and strong becomes your reality." ~Jill Koenig


Macaroons are one of my favorite cookies and I just found this recipe for Lemony Almond Macaroons I can't wait to try them. My blood sugar is going to go through the roof, but I've been a pretty good girl, I don't think it will hurt me if I just eat four.*Smile* I'll give the rest to my grands and great-grands, the sugar rush will have them bouncing off the walls I know, but that's okay, it won't last forever.*Wink* Try and tell that to their mom's.

Lemony Almond Macaroons

1 14 ounce packages sweetened shredded coconut
1 cup sliced almonds
3/4 cup sugar (I was thinking you could leave out the sugar, let the coconut sweetened them)
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
4 large egg whites


Heat oven to 325 degrees.
In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1 1/2 inches apart.
Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Can be stored in an airtight container at room temperature for up to 1 week.

YUMMY!

Makes 24 cookies
Hands-on Time: 05m
Total Time: 1 hr
Note: Total time includes cooling time

Tip
Take eggs and milk from the back of the case; older merchandise is pushed forward.

http://realsimple.com

If you like Macaroons this sounds like a great tasting Macaroon. I'll let you know after I whip up a batch. Be good and have a great day!

Hugs!

grannym

*Heart*



 

147.  Today is Veterans DayID #675793 
Posted: 11-11-2009 @ 6:25 pm EST 

John McCrae
1872-1918
Canadian Physician, Major and Poet. In Flanders Fields was written under fire during World War I known as "The Great War 1914-1918," it was published anonymously in Punch in 1915, and under his name in a posthumous volume, in 1919. John died of pneumonia during the War.

During the Second Battle of Ypres a Canadian artillery officer, Lieutenant Alexis Helmer, a friend of Major John McCrea was killed on May 2, 1915 by an exploding shell. John was asked to conduct the burial service. It is believed that he wrote the first draft for "In Flanders Fields" that day.

In Flanders Fields

by John McCrae, May 1915

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead, Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.


This poem was the inspiration for the poppy as a symbol of rememberance.

Please pray for our troops and veterans, we owe our freedom to them.

GOD BLESS AMERICA!

grannym

*Heart*

For more info on John McCrae and the Great War check out http://www.greatwar.co.uk
 

146.  Quote of the Day & 15-Minute Lentil SoupID #675607 
Posted: 11-10-2009 @ 2:17 pm EST 
Edited: 11-10-2009 @ 2:37 pm EST 

"Take a music bath once or twice a week for a few seasons, and you will find that it is to the soul what the water bath is to the body." ~Oliver wendell Holmes (1809-1894)

** Images For Use By Upgraded+ Only **

15-Minute Lentil Soup

1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14.5 ounces low-sodium
vegetable or chicken broth
3/4 cup cooked lentils (from a 15-
ounce can), rinsed and drained
2 teaspoon red-wine vinegar

In a medium saucepan, heat oil over medium heat. Add onion, carrot, celery, and garlic, season with salt and pepper and cook, stirring occasionally, until onion softens, 3-5 minutes. Add lentils and cook until soup thickens slightly, 3-5 minutes. Stir in vinegar and season with salt and pepper. Serve with sourdough bread or bread of your choice.

Prep time: 15 minutes
Total time: 15 minutes
Serves 1, for more double or triple recipe

A quick meal for those days when you don't feel like spending a lot of time in the kitchen. Quick but filling, you can also serve with a salad.

Hugs!

grannym

*Heart*


 

145.  Quote of the Day & Butternut Squash & Baby SpinachID #675504 
Posted: 11-9-2009 @ 8:27 pm EST 
Edited: 11-9-2009 @ 8:32 pm EST 

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

** Images For Use By Upgraded+ Only **

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

*Heart*






 

144.  The Folly of Judging OthersID #675231 
Posted: 11-7-2009 @ 7:13 pm EST 
Edited: 11-7-2009 @ 7:16 pm EST 

I just read this story in a book I'm reading by Hal Urban titled "The 10 Commandments of Common Sense" and thought I would share it with you all. It is a story written by H. A. Ironside (1876-1951) a well known Bible teacher and author of sixty books. The story is from his book "Illustrations of Bible Truth." It is a story about a man called Bishop Porter and the folly of judging others. Now you know this just makes me want to purchase some of his books and I will probably purchase this one. Can't wait to go to Amazon.com. Okay here's the story!

Bishop Porter was sailing for Europe on one of the great transatlantic ocean liners. When he went on board, he found out that another passenger was to share the cabin with him. After going to see the accommodations, he came to the purser's desk and inquired if he could leave his gold watch and other valuables in the ship's safe. He explained that ordinarily he never availed himself of that privilege, but he had been to his cabin and met the man who was to occupy the other berth. Judging from his appearance, he was afraid that he might not be a very trustworthy person. The purser accepted the responsibility for the valuables and remarked, "It's all right,
Bishop, I'll be very glad to take care of them for you. The other man has been up here and left his for the same reason."

*Laugh* *Laugh* *Laugh*

Enjoy your weekend!

Hugs!

grannym

*Heart*





 


143.  Todays Quote and New England Cranberry DuffID #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

*Heart*

http://www.marthastewart.com




 


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