baking · Cooking · dessert · Family life · grilling · home · Home making · main dish · Main entree

Individual Berry Cobblers & What We Really Eat

berry cobbler.jpg

Happy Monday!  First let me start with sharing a new recipe that I made as a special treat for my cobbler-loving husband!  If you need a treat for Fourth of July these would be perfect.  You can make one, or you can multiply the recipe to make as many as you need.  These are Berry Cobblers,  served in individual ramekins, making them a perfect size and also easy to serve!

I found the recipe here on this site. They were so easy to pull together, and with no sugar added to the fruit, I think they’re a really healthy little dessert, well, maybe the ice cream added some fat and calories, but you can’t eat cobbler without ice cream!

Individual Berry Cobblers
Ingredients
  • NOTE: These directions are per each serving so multiply it by how many servings you plan to make.
  • ½ cup berries or fruit of choice
  • 2 tbsp oatmeal
  • 1 tbsp all-purpose flour
  • 1 tbsp brown sugar, slightly packed
  • 1½ tbsp softened butter
  • pinch of salt
  • pinch of baking soda
  • a couple drops of vanilla

Instructions –
Preheat oven to 350 degrees
Place berries/fruit In a ramekin or other small baking dish
In a separate bowl, Mix all other ingredients….oatmeal, flour, sugar, butter, salt, baking soda, and vanilla. Use your hand or a fork to make sure all ingredients are incorporated well.
Sprinkle oatmeal mixture evenly over berries/fruit.
Place ramekin on a baking dish (just in case it boils over a little bit) and bake at 350 degrees for 25-30 minutes or until topping is beginning to brown.

berry cobbler 2.jpg

Do you ever look at people’s You Tube videos of their food and wonder if they really eat? I mean, sometimes it’s more about the tableware and presentation than the food.  To me, the most important part of mealtime is the food!  We really enjoy our food over here and I want it to be delicious and pretty – not just pretty!

So, I’m going to close today by giving you a little look at my plates from this past week so you can see what we really ate.
Here’s a real look at our meals:

wp-1498945762059
Grilled Marinated Steaks, Twice Baked Potatoes, Berry Green Salad
0622171822
Perfect Pork Tostadas, Spanish Rice, Fresh Fruit
0526171712
Turkey Burgers with Chipotle Yogurt Sauce, Corn on the cob, Oven Garlic Fries
0626171753
Chicken Fajitas, Refried Beans, Lime tortilla chips, Cantaloupe
0625171328
Turkey Breast, Mashed Potatoes, Asparagus and Berry Green Salad

I don’t just take pictures of pretty food – we eat real meals every day at home.  Presentation is part of that, but also good food, prepared and cooked at home to nourish body and soul! Also the time at the table, sitting and talking as we eat, sip on glasses of tea, or nibble on sweet treats like this berry cobbler!  Meal time is a huge part of family time.  Let’s make dinner delicious, nourishing, pretty and memorable!

What have you made this week that your family loved?

From my country kitchen,

8e63c63ac0bc189bf1c68b03c74dbb5f (1)

 

 

baking · dessert · home · Home making

(L)Oven Monday – Strawberry Shortcakes & Menu Inspiration

recipes 1

Happy Monday, friends!  I had a great time Friday night sitting out on my back porch with a stack of food magazines and iced coffee.  Most of the periodicals had been given to me by others who had looked through them, then passed them along.  How sweet!  Why do I flip through food magazines?  Or why do I sit with one of my cookbooks and put page markers in the pages? Not just to “Oooo” or “Ahhh” over the pictures (though I do that!). I do it for three reasons:

  1. I get tired of eating the same things
  2. I like to try stirring new things up in my kitchen!
  3. I like to surprise my husband with special recipes I’ve made for him!

I sat there for about a half an hour and ripped out recipes I want to try.

recipes 2

How about you = are you in a menu rut?  Spaghetti, frozen pizza, chicken tenders from the freezer section, steamed veggies in a bag…it just gets old.  I would challenge you to pull out either the magazines that have been delivered to your mailbox or one of your favorite cookbooks.  You can even go to the library and check out a cookbook from there to get some fresh ideas.  The point is, flip through and find recipes of menu items that you maybe already have most of the ingredients for.  If you know you purchased chicken breasts and they’re in the freezer waiting to be cooked, look for a recipe for chicken!  You might only try one new recipe this week, but add something to change up your normal routine.

Here are some of the recipes I found:

  • A supper Entree’ – Chicken breasts with Strawberry Salsa and Feta cheese – I have all the ingredients!
  • A fish recipe – Salt and Vinegar Baked Fish – You use the Salt and Vinegar chips as the coating!  That’s brilliant! Similar to this
  • A weekend breakfast – Sausage and Egg Flatbreads – I’m going to make my own .
  • flatbreads for this.
  • A dessert – Strawberry Icebox Cake – This will be great for company this summer! Similar to this one.

I won’t make all these this week, but I will try at least one!  It’s amazing how much money and time is saved when you make a menu.  It is so helpful to me to know what’s for supper, so I can plan and work ahead.

So, if you’re not in the habit of making a menu, plan at least few nights for starters.  If you’ve been making a menu, but you’re in a rut, go find some new, yummy sounding recipes to add!

Now let me share a recipe that I love.  This is a quick and delicious Strawberry Shortcake, made a little lighter.  These sweet biscuits are so much better than the store bought sponge cakes!  The addition of the orange juice and vanilla to the fresh berries makes it SO good!

strawberrry shortcake1

Lite Strawberry Shortcakes

Ingredients

  • 3 1/2 cups halved strawberries, divided
  • 1/3 cup sugar
  • 1/3 cup orange juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons chilled stick margarine or butter, cut into small pieces
  • 1/2 cup low-fat buttermilk
  • Cooking spray
  • 6 tablespoons frozen reduced-calorie whipped topping, thawed
  • Whole strawberries (optional)
    1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

    2. Preheat oven to 425°.

      Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

    3. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

      Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

      strawberry shortcake 2
      This dessert is as delicious as it is pretty!  

I hope you’ll add this to your menu and also find some other great recipes to freshen up mealtime at your house this week!

Refresh your menu!

Denise Signature 150 px

 

 

Lunch

A Spring Tea Menu

Noodle Salad

Happy Monday, friends!  I trust your weekend was fabulous!  I had a weekend of watching God at work! I can’t wait to tell you about it!  Thanks to those of you who prayed for me!  I’m so grateful!!

I promised I would share the recipes from the gathering here a week ago, so let’s start with one of the savory dishes!  When I was making my menu for my Spring Ladies’ Tea I knew I wanted some kind of salad that was refreshing, pretty and satisfying.  Then I saw Pioneer woman make an Asian Noodle salad on her show and knew I’d found what I needed!  The original recipe calls for spaghetti noodles, but I wanted to keep the menu to need a “fork only,” so I changed it to pasta shells and I was well satisfied.  This is so colorful, and it made a ton!  The leftovers were really good, too!  You could adjust the vegetables to your family’s liking, of course!

Here’s the recipe:

Ingredients
Salad:
8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, peeled and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
Dressing:
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped

P.S. I added a bottled Peanut Sauce to the salad for a little heat and we loved it!

For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It’s a very organic process.
Transfer to a large platter and serve.

One of the desserts I served that seemed to be a favorite was Key Lime Tarts.  I wish I could say they were so complicated and I labored hours over them, but that is not true at all!  They were the easiest thing I made!  

Key lime tarts 2

I made up my pie crust recipe – 2 Cups flour, 1 tsp salt, 3/4 Cup Crisco, ice water and cut out small circles and baked them in a mini tart pan.  (If you need a video tutorial on pie making here’s one I did several years ago) https://youtu.be/d3Wn-4bLdWI

I froze the shells early in the week then on the day of the Tea, I pulled them out and piped into each shell some Key Lime filling I purchased at an Amish Store nearby.  It was sooo flavorful and delicious!  Then, I whipped up fresh cream with a little powdered sugar added, and piped it onto the top of each tart.  I finished by zesting a lime and sprinkling the zest on top!  Yummy!

key lime tarts

I failed to get a good picture of tea Tea punch I made, but it was refreshing and simple, so I need to share it with you!  The tea was in the punch bowl below!0416161318.jpg

Here’s the recipe:

Ingredients

3 family-size tea bags
2 cups loosely packed fresh mint leaves
1 (33.8-oz.) bottle peach nectar
1/2 (12-oz.) can frozen lemonade concentrate, thawed
1 (1-liter) bottle ginger ale, chilled
1 (1-liter) bottle club soda, chilled
Garnish: fresh peach wedges
Preparation
 Hands-on: 10 Minutes
Total: 9 Hours, 5 Minutes
1. Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.

2. Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
3. Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.

My menu also included Chicken Salad, Crackers, Cheese Straws, Chocolate Covered Strawberries and Honey Lemon Drop Cookies (here is my outcome of that recipe). 

Oh, I made sugar cookies shaped into tea cups…and promptly left them in the freezer!  Do you ever do that?!  

With love from my country kitchen,

 

Dinner · Easter

Do Ahead Easter Menu

The result will be something delicious and beautiful, and you won't be exhausted!

It’s Easter week!!!!  This is my favorite holiday!  Without the resurrection, there’s no hope, no eternity in heaven, no joy for today!  But because Christ lives, we have it all!  He lives within m heart, and as a believer, I should celebrate every single day!  I will definitely celebrate on Easter!  We’ll celebrate at church this Sunday as we worship with the Galkin Evangelistic team.  We’re excited about the day/week with them at BCBC!

Let’s talk about the Easter dinner today!  Some of my favorite foods to fix for Easter are already posted here on my blog, so I thought I’d do an Easter Round-Up and share some of my favorite recipes that would make a wonderful Easter dinner, in case you need some suggestions for your menu this coming Sunday!  These aren’t just good recipes, most of them are things that can be made in advance, which will lighten your load on the weekend!

Let’s talk dessert first!  This Coconut Cake has been an Easter tradition for many years at my house.  On the link you’ll find the recipe and my instructions of how to put the cake together easily.  This cake is THE BEST!  It’s worth the effort, and if you do the steps one at a time, a few days in advance, it won’t even be that much effort!

The result will be something delicious and beautiful, and you won't be exhausted!

This frozen fruit salad is so delicious and is made ahead of time, which is always a winning recipe in my book!

 

Frozen Fruit Salad

1 can jellied cranberry or cranberry sauce
1 can crushed pineapple, drained

2 bananas chopped in small pieces
1 c. chopped pecans
1 8-oz. container Cool Whip

Place jellied cranberries or cranberry sauce in mixing bowl and using a whisk, break it up well. Add pineapple, banana, and pecans and combine. Fold in Cool Whip.

You can put this in a 9 x 13 dish or make individual servings by placing cupcake papers in cupcake pan and filling with mixture. Freeze. When ready to serve, peel paper of and serve on a piece of leaf lettuce.

Fresh Broccoli Salad is often covered with a heavy dressing, but this one is a lighter version, but every bit as good!  We love it.  It would go well with a ham dinner.  You can mix this together the night before.

  • Fresh Broccoli Salad
  • 4 cups broccoli florets (about 1 head)
  • 1/4 cup thinly vertically sliced red onion
  • 1/4 cup (1-inch-thick) slices red bell pepper
  • 1/4 cup raisins
  • 2 1/2 tablespoons sliced almonds, toasted
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 center-cut bacon slice, cooked and crumbled (drained)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons olive oil

    Preparation
    Combine first 8 ingredients in a large bowl. Combine vinegar, sugar, and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat.

Do-Ahead potatoes are a great time saver on Sunday.  This recipe has been a favorite of ours for about 30 years!

Gourmet Potatoes
6 medium potatoes
2 C shredded cheddar cheese
1/4 C butter
1 1/2 C sour cream (I used light)
1/3 C chopped onion
1 t. salt
paprika

Peel the potatoes. Leave them whole. Cook in boiling water ’til tender. Cool.
Shred potatoes coarsely. In medium-sized saucepan, melt butter and cheese. Stir ’til melted. Remove from heat; blend in sour cream, onions and salt. Fold in potatoes and pour into a 2 qt. casserole dish.
Sprinkle with paprika on top. Refrigerate overnight. Bake @ 350 degrees for 30 minutes.

Lastly, if you need a great do-ahead roll, these are my very favorite.  You make them up to the point of just par-baking them, then pop them in the freezer.  They only require about 10 minutes of baking from their frozen state when you need them!  I make up half of this recipe and keep these rolls on hand for last minute dinners after the holiday meal is over!

rolls

This is Lee Drummond’s recipe.  You can find it on this post.

Working on your menu a little at a time this week will cause less stress on Sunday.  It’s all about the Lord Jesus Sunday – so make wise choices this week so you can focus on Him rather than having to fuss with the meal!

Do any of these strike your fancy?  What will you be fixing for Easter dinner?

Lovingly,

 

 

baking

Sugary Fall Treats

We tend to think of decorated sugar cookies only at Christmastime, but autumn is a great season to make up pumpkins and leaves for some yummy fall treats!  We love these cookies because they’re soft and just sweet enough.

 I love to decorate them and then put them on display for my family to enjoy!

This is my standard recipe:

Sugar Cookies
2/3 Cup shortening
3/4 Cup sugar
1 tsp. vanilla
1 egg
4 tsp. milk
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Cream shortening, sugar and vanilla. Add egg and milk; beat till light and fluffy. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Wrap in waxed paper or saran wrap and refrigerate at least an hour.

On lightly floured surface, work with half of the dough at a time*. Roll to 1/8 inch thickness. Cut into desired shapes with cutters. Bake on ungreased cookies sheet at 350 degrees about 7 minutes. Cool slightly; remove. Makes about 3 dozen.
*Chill other half till ready to use.

For the glaze, I use about 1 cup powdered sugar and a few teaspoons of milk, adding slowly and mixing so as to have a thick glaze. After icing cookies, sprinkle with decorations. Let set so the icing will harden.

 What fall treats do you enjoy?