Pumpkin Bread

I've had several people ask for my pumpkin bread recipe, so thought I'd share here.  There aren't any pictures at this time because we've finished off the last of the bread that I made a couple of weeks ago.

It's yummy!   Enjoy!

Pumpkin Bread

• 6 eggs, beat well
• 4 1/2 cups sugar
• 1 c. vegetable/canola oil
• 3 c. pumpkin (not pumpkin pie filling)
• 3/4 tsp. salt
• 3/4 tsp. baking powder
• 3 tsp. baking soda
• 3/4 tsp. nutmeg
• 3/4 tsp. cloves
• 3 tsp. cinnamon
• 5 cups flour

In a large mixing bowl combine the eggs, sugar, oil and pumpkin and mix well.  Add the spices and flour and combine on low speed until mixed well, then on medium speed.  Be sure to scrape the edges of the bowl to make sure the ingredients are all mixed together.

Lightly grease and flour loaf pans.  Fill 2/3 full and bake at 300 degrees for 85 minutes.  Check with a toothpick before removing from oven.  If the toothpick still has sticky batter on it after sticking it in the center of the loaf, bake an additional 5 minutes and check again.  

Remove from oven and lay pans on their sides or on a cooling rack to cool.  When completely cool, remove the bread from the pans and put in ziplock bags, or wrap in saran wrap.  

This was a recipe my mother had and I used to make it when I was living at home (LOTS of years ago).  Our house was never wired to be able to have an electric stove, so we heated our water and cooked all of our meals on the coal/wood burning stove, and it still turned out fabulous!  And hey, I'm not THAT old - but growing up certainly was an adventure!

Hope you enjoy the bread - our family loves it.

 

Homemade marshmallows

 

I pulled out my favorite mug tonight.  I really needed some hot chocolate!  It's been cold in Missouri, and typically once I get home at the end of the day - I stay there.  But tonight I had to go back out into the cold to attend a PTA meeting.  

If you notice, there is something missing from this mug of hot chocolate.   Marshmallows!  I checked the pantry - none.  I went downstairs to my storage area - none.  Guess what I'm doing tomorrow night?  I'm going to make some marshmallow cubes.  It's a recipe I've been using for years - usually shaping into eggs and dipping in chocolate for Easter, but hey, I'm good with a naked marshmallow too!  Or wait ~ what about the homemade marshmallows still dipped in chocolate and then put in the mug of hot chocolate?  Can you say rich hot chocolate?  Hmmmmm.  Maybe I'll dip some in white chocolate too - or mint chocolate ~ oh, the possibilities are endless!  I'll have to give you an update on that later.

Here's my basic marshmallow recipe:

Homemade Marshmallows

6 T. cold water 

2 envelopes Knox gelatin

1/2 c. water

1 1/2 c. sugar

1/2 tsp. vanilla

dash of salt

In a medium bowl, combine 6 T. cold water and the Knox gelatin and stir until the gelatin is dissolved.  Meanwhile, boil 1/2 c. water and the sugar together in a small saucepan.  Stir just until the sugar is dissolved and pour over the gelatin mixture.  Let cool.  A film will be created on top of this mixture as it cools - spoon off the film and discard.  Add the vanilla and the salt and beat 8-10 minutes with an electric beater until soft peaks form when you lift the beaters from the mixture.

Line a 9x13 pan with parchment paper.  Spray lightly with nonstick cooking spray and sprinkle lightly with flour.  Pour the marshmallow mixture into the pan and spread it out.  When it sets (doesn't take long), cut into squares and enjoy!  Before eating - lightly brush off the flour and toss in that mug of hot chocolate.

Store in an airtight container - or - dip in some chocolate and doubly enjoy!

It must be fall.....

You know how there are things that are synonymous with other things?  Well, it's full on fall weather here.  The leaves have all turned color and most of them have dropped from the trees.  Today the temperature took a nose-dive and it's feeling a lot like fall.  It's supposed to be 18 degrees tonight!  Brrrrr.......   And it's the month of my hubby's birthday.  We like cake in this house, but we like cheese cake better!  And we really love Pumpkin Turtle Cheesecake!  So this was the weekend to make the cheesecake. We're having some friends over tonight to help eat it.  And will probably take some pieces to others.  It's too much yummy goodness to keep to ourselves!

Here's how you make this yummy goodness!

CRUST
1 1/2 cups thin chocolate wafer cookie crumbs
(about 30 cookies)
1/4 cup butter or margarine, melted

FILLING
1/4 cup flour
2 tsp. pumpkin pie spice
1 can (15 oz) pumpkin
4 8 oz pkgs cream cheese
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs

TOPPING
1/2 cup chopped pecans, toasted*
2 oz bittersweet baking chocolate
coarsely chopped
1 TBS vegetable oil
1 cup caramel topping
*to toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

1) Heat oven to 300. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8-10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.

2) Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.

3) Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still juggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.

4) Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

5) Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.

6) To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.

High Altitude Directions > Before preheating oven, place pan of water on oven rack below rack cheesecake will be baked on. In step 3, bake 1 hour 20 minutes to 1 hour 30 minutes. Do not run knife around edge of pan until after cheesecake has cooled 30 minutes.

Overnight Baked Pumpkin Spice French Toast

Oh. My. Goodness.
This was so incredibly yummy!






I got the recipe from Our Best Bites a couple of days ago.  I mixed it up on Sunday afternoon with the intent of having it for breakfast on Monday.  I had neglected to look at the baking time, so instead, we had breakfast for dinner tonight!  I was not getting up any earlier than I needed to.  And I'm so glad I didn't.  I really enjoyed being able to sit and savor it tonight and not have to think about rushing out of the door.  So. Good!  And - we'll have left-overs for the next couple of mornings.  YAY!

It's just my hubby and myself, so I halved the recipe.  And I'm not a fan of eggnog, so I used regular milk and added a bit more pumpkin to it and a little bit more cinnamon and pumpkin pie spice.

I wish I would have thought to make some buttermilk syrup, but my regular pancake syrup was fabulous.  I found myself rummaging through the freezer looking for some whipped topping also, but didn't have any.

You can pop on over to their website and view the wonderful picture tutorial, or just use the recipe from here.  However you do it - be sure to thank 'Our Best Bites' when you have your first spoonful!  And then head on over to their website and take a look at their other fabulous recipes.  I promise you will be impressed!

Overnight  Pumpkin Spice French Toast
Recipe by Our Best Bites

Ingredients
1lb loaf french bread, diced into 1-inch cubes
8 eggs
1 cup pumpkin puree
2 1/2 cups pumpkin spice egg nog
4 tablespoons brown sugar (dark brown if you have it)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon vanilla
butter for greasing pan

Topping
1/4 cup packed brown sugar (preferably dark brown sugar)
1/4 cup white sugar
2 tablespoons flour
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
2 tablespoons cold butter

Instructions
Butter sides and bottom of a 9×13 pan and set aside.  Place bread cubes in a large mixing bowl.

In a separate bowl, whisk eggs together and add pumpkin puree.  Whisk until smooth.  Mix in pumpkin spice egg nog.  Add brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk until combined.  Pour mixture over bread cubes and very gently toss until covered.  Let sit for 2-3 minutes and then toss again, making sure all bread cubes get covered in some of the egg mixture. Place entire mixture in prepared 9×13 inch pan, cover, and refrigerate overnight.

In a small bowl, combine brown sugar, white sugar, flour, pumpkin pie spice, and cinnamon,  Either grate butter with a large-hole cheese grater, or cut it into small chunks, and use fingers to crumble mixture together.  Cover, and place crumb topping  in fridge overnight.

In the morning, take french toast pan out and set at room temperature while you preheat the oven to 350 degrees.  Uncover pan and sprinkle crumb topping evenly over the top.  Bake for 45-55 minutes, until puffed and golden all over.  (Mine usually takes closer to 55 minutes).  Remove and let cool for 10 minutes or so and then cut into squares and serve.

Serve with softened or melted butter, 100% real maple syrup, and sweetened whipped cream sprinkled with pumpkin pie spice.

Skillet Enchiladas

This is a dish that the hubs and I enjoy.  It has all the flavor of enchiladas with a little more 'easy'!

Skillet Enchiladas

1 sm. package of corn tortillas - (your preference as to white or yellow)

1-2 lb burger - cooked and drained (1 lb for 4 people is plenty)

3 small cans red enchilada sauce

1 can diced green chilies

Ground cumin and onion powder to taste

4 c. shredded Colby Jack or Cheddar cheese

Mix cooked burger, chilies, cumin, onion powder and 2 cans of enchilada sauce in a skillet (I use an electric one - but you can also use a skillet on top of the stove).  Spread ingredients evenly over bottom of skillet.   Layer tortillas and cheese, twice, over meat mixture.  Cover with enchilada sauce and remainder of cheese.  Cover and cook and low/medium heat 'till hot and bubbly, cheese is melted and tortillas are tender.

Garnish with chopped green onion, sour cream, chopped olives, etc.

This is how I lay down the tortillas - I simply fold and tear to  make them the size needed to cover each layer.

Top each layer with some cheese and the final layer with cheese and enchilada sauce.  Put a lid on the skillet and let cook on low/medium heat till hot and bubbly all the way through.

Serve with your favorite garnish and enjoy!

Cheeseburger Soup

Yesterday and today have been Snow Days!  Days when I didn't have to go to work.  We received 7-8" of snow here and that was definitely enough of an excuse to stay in pjs and enjoy some time at home.  Granted - I have a LOT of projects I am and should be working on: baby blankets and burp cloths for gifts and for the new grand-baby to be; a scrapbook that's been partially done for about 2.5 years now; cleaning - always cleaning; and organizing.  But instead of jumping right into any of that - I felt it was important to have a pot of hot, bubbly soup going on the stove.  We tried this recipe a few weeks ago and decided it was a keeper!  This time though, I was out of carrots - so you won't see any in the pictures.  It was fine without - but I will definitely put them in again.  It's just nice to have that nice, bright color.

Cheeseburger Soup

In a large saucepan or pan, saute the following for about 10 minutes or until tender:
3/4 cup diced onion
3/4 cup diced celery

Vegetables and burger

3/4 cup diced carrots
1 T. butter

After the vegetables are tender to tender/crisp, add:
3 cups chicken broth
4 cups diced potatoes
1 - 1.5 lb. ground beef, browned and drained
1 tsp. basil
1 tsp. parsley

Bring to a boil and simmer until potatoes are tender.

This is the rue - or the flour/milk mixture

While this cooks, melt 3 T. butter and add 1/4 c. flour into a large saucepan.

When it is smooth, add:
1 tsp. salt
1/2 tsp. pepper
1 1/2 cup milk
Whisk together well and
add to vegetable/meat mixture.
Add:
2 c. American Cheese, cubed   (I used Velveeta, white the first time and yellow this time)

Simmer on low heat, stirring occasionally and allowing the cheese to melt.  Then add:
1/4 cup sour cream
Mix well, heat through and serve hot!

It's yummy!  Enjoy - but don't wait for a snow day to cook it up!

White Chili

We went from 70 something yesterday - I wore flip-flops to work - to the 20's today with snow and ice on the ground.  White Chili was the perfect thing to have for dinner tonight!

White Chili

4 chicken breasts  

1 can chicken broth

4 cans Northern White Beans; drain one can

16 oz. Monterey Jack cheese - shredded

16 oz. sour cream

1 can original Rotel

1 can cream of mushroom soup

Cook the chicken in a skillet with the can of chicken broth - cube the chicken when done.  Combine all other ingredients in a crockpot and add the chicken and broth.  Cook till heated through and cheese is melted - about 4 hours.

Overnight French Toast

I look forward to the rare Saturday mornings when we don't have to set the alarm.  And on those mornings - getting up and tossing this in the oven for a scrumptious breakfast makes it a true celebration!  There are only two of us, so I cut the recipe in half when I made it for us.

1 c. packed brown sugar
1/2 c. butter
2 T. light corn syrup
2 large tart apples (granny smith)
3 eggs
1 c. milk
1 tsp. vanilla
9 slices french bread (3/4" thick)

In a small saucepan, cook brown sugar, butter and corn syrup until thick - about 5-7 minutes.  Pour into an ungreased 13x9 baking pan.  Arrange apples on top.  In a mixing bowl, beat eggs, milk, and vanilla.  Dip bread slices into the egg mixture and let rest for one minute; place over apples.  Cover and refrigerate overnight.  

Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350 for 35-40 minutes.  Serve with maple syrup, powdered sugar or whipped topping.  Or whip up the  topping below.  I've never made it - because french toast with apples and caramel sauce is pretty much perfect just like it is!

1 c. applesauce
1 (10 oz.) jar apple jelly
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
Combine all ingredients in a saucepan.  Cook and stir until heated through.  Serve over french toast.

Get ready for the weekend!

Coconut Bread

We have this fabulous bread at our house.  It's another one of those 'old family recipes' that we just love.  Coconut bread.  I've always made it in a bundt pan - but it can also be made in regular loaf pans....it just looks so pretty when it comes out of the bundt pan!  I'm making some for Thanksgiving.  I think you should too!

COCONUT BREAD

4 eggs

2 c. sugar

1 c. vegetable or canola oil

2 tsp. coconut flavoring

3 c. flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 c. buttermilk

1 c. flaked coconut

1 c. chopped walnuts (optional)

TOPPING

1 c. sugar

1/2 c. water

2 Tbs. butter

1 tsp. coconut flavoring

In a large mixing bowl beat the 4 eggs till frothy.  Add the sugar, oil and coconut flavoring and blend well.  Add the flour, baking soda, baking powder and salt.  Mix well, then slowly pour in the buttermilk and mix on slow speed until all ingredients are combined.  Fold in the coconut and nuts.  Pour into a greased and floured bundt pan and bake at 325 degrees for 1 1/4 hours.

Topping:  When you remove the cake from the oven, combine the first three topping ingredients together in a small saucepan and boil for 5 minutes.  Remove from the heat and stir in the coconut oil.  Slowly drizzle over the entire cake - allowing it to soak in before drizzling more on it.  Allow to set in the pan for 4 hours before removing from pan.  (tip - if you let it sit much longer than that - it becomes difficult to remove it from the pan.)

It's fabulous!  If you try it - let me know what you think!  We love it at our house.

Busy Day Soup

Today was a perfect soup day!  The temperature this morning at 6:30 am was 38 degrees.  It warmed up to the 70's today and was really quite a perfect day!  Again - I pulled out an 'old' recipe for dinner tonight.  I used to fix this a lot when the girls were little.  It was easy to fix (the girls could do most of it themselves, even when they were quite young), it's inexpensive, and it's filling!  Gotta love that!

Busy Day Soup

1/2 - 1 lb. hamburger                    1 sm. onion, chopped

1 can bean w/bacon soup        1 can vegetable soup

2 cans water                            1 8 oz can tomato sauce

1/2 tsp. chili powder

Cook the hamburger and chopped onion in a medium skillet until the hamburger is well done.  Pour off the grease.  Combine all ingredients in a sauce pan and cook over medium heat until heated through.  

(Old Weight Watchers points - 3.75 points/serving - don't know what it is with points plus).

Chicken Ranch Pasta Dinner

I've been pulling out some of the 'old' recipes lately and cooking them again.  You know how after you've cooked something for a while - even though you love it - you stop cooking it and try new things.  I'm going to share a couple of our family 'classics'.  This one didn't really come on the scene until after the girls went away to school, but hubby and I have sure enjoyed it over the years!

Chicken Ranch Pasta Dinner

2 1/2 c. uncooked penne or medium tube pasta  
6-8 TBS butter

1 envelope Ranch salad dressing mix                 
2 c. frozen peas & carrots, thawed

3 c. cubed, cooked chicken or turkey

Cook pasta according to package directions.  Meanwhile, in a large skillet melt the butter.  Sprinkle the dry salad dressing mix over the butter and beat until smooth; heat through.  Slowly add peas and carrots and mix well, stirring constantly.  Cook and stir for 2-3 minutes, making sure the vegetables are heated through.  Drain pasta and add to the mixture in the skillet...toss well.  Stir in meat and heat through.  Serve hot.    

Serves 4.

Chicken Cordon Blue Casserole

Chicken Cordon Blue Casserole

4 c. cooked chicken, cubed            3 c. cooked ham, cubed
2 TBS butter                                   1 sm. onion, chopped
1 celery rib, finely chopped            3 TBS flour
1 1/2 -1 3/4 c. milk                         1/4-1/2 tsp. salt, to taste
1/4 tsp. pepper                                1/4 tsp. paprika
1/2 tsp. parsley                                2 c. shredded Swiss cheese
8 oz penne pasta - cooked according to pkg. directions

Preheat oven to 350 degrees.  Lightly spray a 3 qt. casserole dish.  Place chicken & ham in a large bowl; set aside.  In a large saucepan on medium heat, melt butter.  Add onion & celery and saute 5-6 minutes or until soft.  In a small bowl, whisk together milk and flour until smooth; pour into saucepan.  Add seasonings, stir well and heat through.  Reduce heat to medium-low and stir in shredded cheese.  Stir continuously until cheese is melted.  Pour sauce mixture over meat and toss to coat.  Add pasta and stir lightly until coated with sauce and pour into the prepared casserole dish.  Bake uncovered  at 350 for 30-35 minutes or 'til bubbly and just beginning to brown on top.  May sprinkle mozzarella cheese over the top and return to oven for an additional 10 minutes.

I did not have a nice thick piece of ham on hand tonight - so I substituted some bacon bits in for the ham.  I did NOT sprinkle with the mozzarella at the end.   So good - so yummy!

Homemade Granola

A very good friend shared this recipe with me several years ago and I make it all the time now.  Because there are so many whole grains in this - and some natural sugars - it really does a wonderful job of stabilizing my blood sugar levels.  I have a tendency to be a little hypo-glycemic, but have found that if I have this for breakfast with some fresh blueberries, I don't have any trouble with my blood sugar dropping before lunch time.

Granola
--combine the following ingredients in a sauce pan.  Heat only till well blended - don't boil!

1 1/2 c. oil
1 1/2 c. honey
1 1/2 c. peanut butter
1 1/2 - 2 tsp. cinnamon
1 1/2 - 2 tsp. almond flavoring
1 1/2 tsp. toasted sesame oil
5 tsp. vanilla
1/2 tsp. nutmeg
2 TBS poppy seeds

---mix the following together in a LARGE bowl:
6 c. oatmeal
1 1/2 c. sunflower seeds
1 1/2 c. wheat germ
1 1/2 c. whole wheat flour
1 1/2 c. Bran Flakes
1 c. milled flax seed
1 c. sliced almonds

Pour the liquid ingredients over the dry ingredients and stir together until well mixed.  Pour onto a large cookie sheet and bake at 325 degrees for 15 minutes.   Turn oven off and remove granola from oven.  Pour mixture back into your large bowl.  Add:

1 box Grape Nuts cereal
1 -2 cups raisins (if desired)

Mix well and divide the mixture onto two cookie sheets.  There will be too much for just one.  Return to the oven that has been turned off and let dry for 1-2 hours.  (I usually make mine in the afternoon or evening and leave it in the oven overnight.)   Remove from the oven and store in airtight containers.  Make sure it is completely cool before storing.

The wonderful thing about this recipe is how versatile it is.  I typically leave the liquid ingredients as they are and up the amount of the dry ingredients - usually to 2 cups for the flour and the cereals.  It makes the granola a little more dry, but it still has amazing flavor.  The flax seed and almonds were not on the original recipe.  And I used all generic ingredients.  It's fabulous!

I would suggest when you make it the first time, follow the directions as given and then adjust the amounts to fit your personal likes.

All of the dry ingredients except that last box of cereal!

The liquid ingredients and spices - yum!

After mixing it all together - ready to bake for 15 minutes.

This is out of the oven, with that last box of cereal added in (and the raisins if you must at this time), and divided to go back into the oven for a couple of hours to dry out a bit.  See how it looks golden and yummy!

Pizza Dough

It's not always convenient to make your own pizza dough - but this is pretty darn easy!  I love making our own and this recipe is so yummy!  It's easy to change up the ingredients just a bit too and make it just the way you want.  Here's the recipe:

Pizza Dough
2+ cups flour (I usually use 1 1/2 cups white flour and 1/2 cup whole wheat)
1 cup very warm water
1 pkg. (1 TBS) yeast
2 TBS olive oil
3/4 tsp. salt
1 TBS sugar
1 TBS brown sugar
cornmeal

Method
Combine 2 cups flour, yeast, salt and sugars.  Stir water and olive oil into dry ingredients.  Add enough flour to make a soft dough.  Knead until smooth and elastic.  Cover and let rest on counter for 10 minutes.  (This is the perfect time to slice and chop all those yummy toppings you'll be using!)  Spray pizza pan with nonstick cooking spray and sprinkle with  cornmeal - shake off any excess.

This is what it looks like with the cornmeal sprinkled on - keeps the pizza from sticking to the pan.

Roll and stretch dough to fit pans.

 Top with sauce and toppings and bake at 400 degrees for about 20 minutes.  If you are feeling extra industrious - here's an easy recipe for your own pizza sauce:

Pizza Sauce
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 tsp. basil
1 tsp. oregeno
1 clove garlic, smashed or minced
Mix all ingredients together.  May add a little water if needed to get the consistency that you like.  You can also add a little Parmesan cheese to the sauce.  This makes enough for 2 pizzas.

 

Doesn't that look yummy?   It was!

Mini Chocolate Cheesecake Pies!

Since it's just my husband and I at home - and we are both trying to lose a little weight (ok, a lot of weight!) - but since we still enjoy a treat now and then, it doesn't make a lot of sense to make a full Chocolate Cheesecake Pie and have all those extra pieces sitting around screaming: "Eat Me!"  So - I cut the recipe in half and used my cute little ramekins to make individual servings.  I made these for Father's Day and we had a couple of guests join us - so it was perfect!  An individual 'pie' for each of us!  

Crumb Crust

3/4 cup crushed graham crackers

2 tablespoons sugar

1/8 cup butter or margarine, melted

Combine all ingredients until crumbly.  

I divided the mixture between the 4 ramekins and used a measuring cup to mold it in the dish.

 

Chocolate Cheesecake Pie
4 oz. cream cheese - softened
1/8 c. butter - softened
little less than 1/4 c. sugar
1 tsp. vanilla
3/4 - 1 cup milk chocolate chips - melted
4 oz (1/2 carton) whipped topping - thawed

In a mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth.  Add the melted chocolate and mix well.  Fold in the whipped topping.  Spoon into crust.  Cover and chill until serving.  May garnish with shaved chocolate or drizzle with chocolate or raspberry sauce.


Isn't that just the cutest thing ever?!


Double the recipe for a full pie.

Flower Sugar Cookies & Memorial Day

I made some sugar cookies a couple of weeks ago - actually about three weeks ago.  Wow!  Where does the time go.  Some of them aren't very pretty - I was in a hurry.  Nonetheless - I thought I'd share.  I made Texas Sheetcake Cupcakes yesterday for a cookout tomorrow.  They are quite yummy!  See - don't you think so too?  I'm also going to make a Snickers Salad.  There is meat in the freezer - I wonder what we'll grill - burgers or steak?  I'm feeling like burgers!

What are you doing tomorrow - Memorial Day?  Growing up we would always go to the cemetery in the morning with flowers - hopefully lilacs and tulips and peonies from our own yard.  Sometimes in southeastern Idaho they wouldn't be in bloom yet.  Then we would have to pull out the fake flowers.  There was something very therapeutic about gathering all the flowers and cemetery vases and buckets to get water from the creek right by the cemetery.  We would drive the short distance to the cemetery.  We would pull out all the flowers and lay them out on the grass by the car and make pretty arrangements, then place them on the grave sites of our loved ones who had passed on.  And we would visit.  It was a time for friends and family to gather - pay respects and renew acquaintances.  Sometimes family would gather for a picnic afterwards with more visiting and somehow as kids we managed to make our own entertainment!  You realize this was pre- any electronic games!

For 25 years we have lived far enough away from 'home' that participating in this tradition has not been possible.   So this year Amanda, Dustin and Emma made the pilgrimage to the cemetery.  They went a week early.  But they took flowers.  They wandered around the cemetery and found family names.  They called to ask questions about some of the family.  And they remembered.  Really - isn't that what it's all about?  Remembering?  Remembering the veterans who fought for freedoms.  Remembering our ancestors and family members who have gone before - whose example and lives have helped to shape our own.  Remembering that we don't walk this life alone.

 
                                                                                       

Lemon Poppyseed Dressing

Lemon Poppyseed Dressing

1/2 c. white sugar      1/2 c. lemon juice

2 tsp. diced onion      1/2 tsp. salt

1 tsp. Dijon-style prepared mustard

2/3 c. vegetable oil     1 Tbs. poppy seeds

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.  Process until well blended.  With machine still running add oil in a slow steady stream until mixture is thick and smooth.  Add poppy seeds and process just a few seconds more to mix.

I like to serve this over a salad of mixed greens, romaine and spinach mostly, chopped apple, sliced pear, craisins, slivered almonds, grated swiss cheese, and crumbles of feta cheese.  A little goes a long ways and it is a nice blend of sweet and savory!  It makes it a lot easier to get in my servings of fruits and veggies!