What’s Cookin’ in the Parsonage?

East Tennessee was covered with a beautiful mantle of snow on Friday evening that hindered normal activity all weekend. If you live in the north you’ll laugh when I tell you we got 4-5 inches. But you have to understand that we aren’t prepared for the slick weather like the north is, and because there are steep, curvy roads, travelling can be quite hazardous. Hence, we just stay put!

Our church had a 2:00 service yesterday, giving the sun time to melt some of the icy roads and make driving doable. We had a long morning to rest, spend time with the Lord, and have dinner before church rather than afterwards, as we normally do. I invited my mother-in-law to join us. We had a nice leisure meal before heading over to a wonderful service with God’s people.

My menu was:
Twice baked potatoes
Corn pudding
Broccoli with cheese sauce
Pumpkin Muffins

My muffin recipe is one I got from a Bed and Breakfast cookbook years ago. To simplify things I will often mix the dry ingredients into a Ziploc bag, mark it and tuck it away for a day when I need a quick bread.

Pumpkin Muffins
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1/2 stick margarine, melted
1 egg
1 tbl. sugar
Mix all ingredients except for the 1 tbl sugar. Mix until blended. Do not over mix. Pour the batter into a greased muffin pan. Sprinkle the sugar over the batter in each cup. Bake in a 400 degree oven for 18-20 minutes. Yields 12 muffins
(I made mine yesterday in mini muffin tin and it made 2 1/2 dozen) Reduce the cooking time for the smaller tin.

I like to use the coarse sugar on top of the muffins – it makes them pretty and the sugar gives a little crunch.
One other little tip about the muffins – I buy a can of pumpkin, spoon out 1/2 cups full and place in small freezer bags. (One small can of pumpkin will give me four or five bags) Then I pop them into the freezer. To make the muffins I simply thaw the bag of pumpkin in the microwave.

I love to do twice baked potatoes for Sunday because you can make them up the day before and then just reheat them on Sunday. I bake the potatoes, scoop out the shells then add equal amounts of butter and light sour cream. I vary the other ingredients, but yesterday I added green onions too,then sprinkled the tops with cooked bacon, cheddar cheese and paprika. After they come out of the oven I added fresh parsley for color.

Corn Pudding
2 eggs
2 tbl flour
2 tbl sugar
2 tbl butter, melted
2 cups corn
dash of salt and pepper
1 cup milk
Beat eggs thoroughly. Add flour and sugar together. Add milk and beat, add corn and melted butter. Cook in 400 degree oven for 30-40 minutes. Do not stir.
It seems like winter weather makes everyone want to eat comfort foods. What do you cook when it’s snowy at your house?

Happy February,

6 thoughts on “What’s Cookin’ in the Parsonage?

  1. I love your red, white and pink Valentines table! And the next time you have twice baked potatoes and pumpkin muffins in the same meal…call me! I will be there. =)


  2. Yes, we are laughing here in Indiana. Friends in Ky. had about 10 inches of snow. For a change, here in Indiana we didn't get any snow.


  3. Thanks, Rebecca. Your blog is one of my favorites that I check regularly! Thanks for all your work that help us!

    Whitney, I will indeed keep you in mind when I repeat this menu!

    All you Hoosiers – enjoy seeing the ground while you can… 🙂 I speak as a former Hoosier!


  4. Denise you are so sweet!

    We are in SC and the weather people say that we have more snow and ice coming this weekend! So I guess that it might be time to start making more comfort food and get the games out!


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