What’s Cookin’ in the Parsonage?

Alli got to come home from college again this weekend (this was the planned visit, last weekend was a little surprise and grace blessing). I try to make foods when she comes home that she doesn’t get at school. So for Sunday dinner I got a beef roast and cooked it my traditional way like I posted here. I realized Saturday night that I didn’t have any Lipton Onion Soup, so I went on-line and looked for a substitution for it. I found this recipe and used it instead. It was very good. I’m so glad to have a recipe for this now, and not have to worry with keeping the dry soup in my pantry! We also had red skinned mashed potatoes, and carrots (they were cooked with the roast). I also served a green salad.

I have to tell you, though, that the roast was tough! Ugh! Not only was it expensive, but also a huge disappointment. I cooked it slow and low, but evidently I got a not so good piece of meat! I’m just glad I didn’t have guests! I sure hate it when the main dish is a flop! Since you shouldn’t cry over spilled milk, I guess I can’t pout over tough meat!

Nothing tastes as good as food cooked at home – (even if it’s less than perfect), and I love it when my girls make requests for their favorite things when they are here. Food makes connections; it brings a family together, and is so worth the trouble it takes to make a meal in your own kitchen on a regular basis.

Alli’s boy/friend joined us on Saturday for a few hours of bike riding on the bike path in the town next to us. He got here early in the morning, so I figured I’d better have something for breakfast when he arrived. I tried a new recipe – Snickerdoodle muffins. We LOVE snickerdoodle cookies, so when I saw this recipe, I knew it was something we’d enjoy.

This muffin isn’t really pretty, but it was hard to get a good picture because all that cinnamon and sugar on top wanted to fall off, but they were yummy!

Snickerdoodle Muffins
2 c. flour
3/4 tsp. baking soda
3/4 tsp. cream of tartar
.3/4 tsp. salt
1/2 c. butter, melted
1 c. sugar
2 eggs
1 c. milk
1 tsp. vanilla

Topping
1 c. sugar – I used 3/4 Cup
2 T. cinnamon

Preheat oven to 375 degrees. Either butter a 12-cup muffin tin or
use cupcake papers. (I ended up with 16 muffins)

Mix the dry ingredients together in a bowl. In another bowl,
combine the melted butter, sugar, eggs, milk, and vanilla. Stir until
combined. Pour this mixture into the dry ingredients and mix lightly
with a fork.

Fill the muffin cups with batter. Top each muffin with the
cinnamon/sugar mixture. It can be applied heavily.
Bake 15-20 minutes or until a toothpick comes out clean.

It was a beautiful fall weekend here in East Tennessee and cooking in this kind of weather is just fun! What’s been cooking in your kitchen? Have you had a flop recently like I had yesterday?

With cups full of love,

2 thoughts on “What’s Cookin’ in the Parsonage?”

  1. WHAT???? YOU? actually made a meal that flopped!? I didn't know it was possible 🙂 🙂 🙂 It is sad that it had to be the meat. Roasts are incredibly expensive right now.

    Love ya! Johanna

    Like

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