☺Tasty Tuesday ☺

Chicken Pot Pie

Ingredients



2 cans (9-3/4 ounces each) chunk white chicken, drained
1 can (15-1/4 ounces) lima beans, drained
1 can (15 ounces) sliced carrots, drained
1 can (14-1/2 ounces) sliced potatoes, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 packages (15 ounces each) refrigerated pie pastry
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 teaspoons rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, melted


Directions


In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter.


Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting.


To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet.


Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting. Yield: 2 pies (6 servings each).

Now if you want you can use all fresh ingredients, as I do most times, but this one is for the woman who is in a hurry and wants a delicious dinner in a hurry.

My dear husband has spent the best part of Friday and Saturday afternoon re-doing our hen house. He has enclosed the entire building structure in rabbit wire, then put it all up on 3.5 high 2x4 legs, braced them, that should keep all the critters out from them, I so pray. A brother in our church brought me 3 more hens last evening, gorgeous ladies, 2 Red Island Reds, and 1 Black silk, she is beautiful, jet black and so shiney, I have not ever even seen a black chicken let alone own one, I am thrilled, the are kinda of stand offish right now, letting the ones that I had prior eat first and all, hope they get to feel at home soon, I will check on them in a bit and perhaps give them something special (some dried bread) they love that, well they pretty well love everything. So I do pray that they will be happy, give lots of eggs, and stay well.


Our church services were very good Sunday, the Spirit of God surely ruled, we had one saved also, praise God. Hope you all had a good weekend also.

Have a very blessed week, and know I keep you in my prayers.

Broccoli Rice Pilaf

1/4 cup margarine
1 10 oz or about, frozen broccoli, thawed
1 small onion chopped
1 cup fat free reduced sodium chicken broth
1 cup uncooked instant rice
1 clove garlic, chopped


Melt margarine in 10-inch nonstick skillet over medium heat and cook onion, stirring occasionally, until crisp-tender, about 3 minutes. Stir in rice and garlic and cook, stirring frequently, for about 1 min. Stir in broccoli and broth. Bring to a boil over high heat. Reduce to medium and cook covered, stirring occasionally until rice is tender and liquid is absorbed, approx 5 minutes.

This is so very good, an make a side dish of Pork Spare Ribs to go with it.
Nothing better on a nice day, and a wonderful melt in your mouth cake for  dessert: Now cook, bake, and eat with a smile, have a very blessed day.

Chocolate Heaven Cake

Ingredients For the cake:
3 cups cake flour (not self-rising)
1 teaspoon salt
1 ½ teaspoons baking soda
4 cups sugar
1 cup sour cream, at room temperature
4 large eggs, at room temperature
1 cup oil
9 ounces unsweetened chocolate
1 tablespoon vanilla extract
2 cups strong, fresh brewed coffee


For the frosting:
3 sticks unsalted Butter at room temperature
2 tablespoons milk
1 teaspoons vanilla
9 ounces melted semi sweet chocolate
2 1/2 to 3 cups sifted confectioners sugar


Directions
For the cake:
Preheat oven to 325 degrees. Grease bottom and sides of three 9” cake pans.
In a large mixing bowl combine flour, sugar, baking soda and salt.
In a medium bowl place chocolate and pour hot coffee and vanilla.
Let stand about 2 minutes to melt the chocolate then stir until smooth.


ln another bowl whisk together eggs and oil until well blended and light in color. Whisk in sour cream, then melted chocolate mixture.


Add chocolate sour cream mixture to dry ingredients and mix on low speed while gradually adding in thirds. Mix until just until incorporated scraping down the sides of the bowl as needed. Fill prepared pans two thirds full. Bake cakes 40-55 minutes until a toothpick inserted comes out clean. Let cool then decorate as desired.


For the frosting:
Mix butter and milk until smooth and creamy.
Add vanilla just until incorporated.
Add melted chocolate until completely mixed.
Gradually add sugar until you reach the consistency of frosting.

Tasty Tuesday

     

 

 

Apple Walnut Bundt Cake

 

Ingredients

2 cups apples - peeled, cored and diced

1 tablespoon white sugar

1 teaspoon ground cinnamon

3 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

2 cups white sugar

1 cup vegetable oil

1/4 cup orange juice

2 1/2 teaspoons vanilla extract

4 eggs

1 cup chopped walnuts

1/4 cup confectioners' sugar for dusting

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.

2.In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.

3.Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.

4.Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

This is the season for apples, use them wisely and bake up a storm while the weather is cool, these freeze well too, so you can bake several and have them fresh from the freezer all year round.

Lots of hugs and prayers

Impossible Mexican Pie 1996

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (4 1/2 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Bisquick
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Salsa, if desired
Sour cream, if desired


Heat oven to 400°. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir milk, eggs and baking mix until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream. Makes 6 to 8 servings. High Altitude (3500-6500 ft): Increase first bake time to about 28 min.


I hope you enjoy this old recipe, it is really good, and especially on these cool evenings now,
It is another gorgeous cool day here in Georgia, my furnace is going right now.



My husband went fishing out in the Ocean with a friend, so hope they catch a lot of big reds, I love those Red Snapper and Red Bass too, hope he brings some home.


I am just taking my time in all I do, will not do much today being alone here, I would not want to fall or anything, will just be super careful.  Here a a few questions for you to answer, have fun with them, lots of hugs.

What is going on with you today?
What you having for dinner?
Any special needs for prayer?
What is temps where you live?
How many are looking forward to Winter?
What is your favorite season?


What ever you do, do it with love and as unto the lord, he will greatly bless thee.

Yummy Tasty Tuesday Time

I had this all written out and something happened and it went to the home page and I lost all my writings, OH ME!!
Well Good Morning and I am only here a minute to post this, I have a appointment with my primary doctor to get my surgical release. Then have some last minute things to do. The Count down has begun, I have made most of my pre-registrations now, had my blood work and pre opt testing done, and going to a class tomorrow and to get my ID bracelet, so the time is nearing, but Praise God I can say I am in good hands and he will protect me in every step of the surgery and recovery. God is good, and he loves me what more could I ask for, who better to hold my hand, and the surgeons hand than the one who created  me, yes glory, I do trust in the lord. I appreciate all your kind and encouraging posts, and the prayers I
know you pray for me, thank you.



I hope you have a terrific Tasty Tuesday and here are a couple of easy recipes for you try, they both are delicious and I know you will love them. So with all said, Have a great day. Hugs and Blessings♥

Crock Pot Cola Ham

Ingredients
1/2 cup brown sugar
1 tsp dry mustard
1/2 cup cola (Coca Cola)
3 to 4 pound precooked ham


Directions
Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in crock pot and add remaining cola.


Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours.  Serves 8.

Blackberry Roly Poly
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons chilled unsalted butter plus
2 tablespoons butter melted
3/4 cup milk
1 1/2 cups fresh ripe blackberries
6 tablespoons sugar


SLICED-LEMON SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/3 cup fresh lemon juice
1 vanilla bean split and scraped (or 1 tsp vanilla extract)
3 tablespoons unsalted butter
1 lemon halved lengthwise, seeded, and cut into paper-thin crosswise slices.


Preheat the oven to 350 degrees. Lightly butter two 12-inch loaf pans. Sift the flour, baking powder, and salt together into a medium bowl. Using a pastry blender or 2 knives, cut in the 4 tablespoons of cold butter until the mixture resembles crumbs. Add the milk and mix with a fork until the dough comes together.
Turn out onto a floured board and knead 4 or 5 times, or until smooth. Cut the dough in half. On a floured board, roll out half of the dough into a rectangle 8 inches wide and 1/4-inch thick. Brush with half of the melted butter. Top with 3/4 cup of the blackberries and sprinkle with 3 tablespoons of the sugar. Roll up jelly-roll style, forming an 8-inch-long roll. Place, seam-side down, in one of the prepared pans. Repeat the process, using the remaining half of the dough and filling. Bake in the pans for 35 to 40 minutes, or until the crust is firm and beginning to brown.


While the roly-poly is cooking, make the sauce: In a medium saucepan, blend together the sugar, cornstarch, and salt. Add the water, lemon juice, vanilla bean and scrapings, and stir until smooth. (If using vanilla extract, wait to add until the syrup is removed from the heat.) Cook over medium heat, stirring, for 5 minutes, or until the mixture is thick and clear. Remove from heat, add the butter, and continue to stir until melted and blended. Let cool slightly and stir in the lemon slices. Take out the vanilla bean, if using.


Remove the roly-poly from the oven and let cool in the pans for 10 minutes. Turn out onto a wire rack. Cut into 2-inch slices and serve with lemon sauce. This recipe yields 8 servings.

Note: The lemon sauce will keep for 3 to 4 days but is best served the day it is made. It will thicken when refrigerated; simply stir to loosen the sauce.

Hugs ♥ Blessings



Cobb Salad with Fresh Herbs


Yields 6 large dinner salads.
INGREDIENTS
2 Tbs. mayonnaise
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
3 large boneless, skinless chicken breast halves
(7 to 8 oz. each), tenderloins separated if still attached
2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
1-1/2 cups lightly packed fresh parsley leaves, torn if large
3/4 cup lightly packed mint leaves, torn if large
1 recipe Lemon Vinaigrette
3 large avocados
2-1/2 cups (about 1 lb.) halved grape tomatoes
1 heaping cup (6 oz.) crumbled Roquefort
2/3 cup toasted pine nuts
12 slices bacon, cooked, cooled, and crumbled
1/2 cup sliced chives (3/4 inch long)


Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.
Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.
Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Serving Suggestions
Pair with Bruschetta with Rustic Green Olive Tapenade.

NOW A YUMMY DESSERT, TO TOP OFF YOUR MEAL, IT IS TILL REALLY HOT HERE SO ALL THIS COOL EATING IS GOOD FOR US.

Peach and Blueberry Galette


This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free form—it just gets folded over the filling and then baked. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.

Serves 8 to 10

What You'll Need For the crust
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour, more for rolling
1 Tbs. granulated sugar
1/2 tsp. table salt
5-1/2 oz. (11 Tbs.) unsalted butter, chilled and cut into 1/2-inch dice
1 large egg yolk
3 Tbs. whole milk
For the filling
1 lb. peaches, peeled and cut into 1/2-inch slices (about 2 cups)
3/4 lb. blueberries, rinsed and picked through (about 2 cups)
1/4 cup light brown sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. ground cinnamon
Pinch of table salt
1 large egg, beaten
2 Tbs. sugar

Directions


Center a rack in the oven and preheat to 350 degrees F.
To make the fruit filling, combine all ingredients in a large bowl and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)

Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly.

Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack). It's best served at room temperature or slightly warm.

Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.

Enjoy!


Hugs ♥ Blessings

Tasty Tuesday

Fish, cornmeal and Hush Puppy Batter.



I love the red bass, so what I am fixing is breaded and fried red bass.


Ingredients
1 egg
1 1/2 cups water
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound bass fillets
2 cups crushed cornflake crumbs
1/2 teaspoon Cajun seasoning
1 quart oil for frying


Directions
In a medium bowl, beat together egg, water, flour, garlic powder, salt, and pepper. Place fish in the bowl, and thoroughly coat with the mixture.


In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the fish in the crumb mixture, and thoroughly coat all sides.


In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.


You can find the recipe for great hushpuppies on your Martha White Flour bag, I always add onion to mine too.


Shread some cabbage and a carrot, a little onion and make a good slaw to go with it, deep fry a few FF and walla you have a fabulous fish dinner.
Enjoy your dinner, and I use a simple Vinegar/sugar/and Mayo mixture for slaw. Fix according to your own taste. You can buy the dressing already prepared too, it is very good.

Today is the day I will find out when and where my surgery will be, and we will go eat dinner at our favorite Chinese restaurant in Brunswick, Keep me in your prayers please, so tell me now, what will you eat this Tasty Tuesday?



Hope your day is a great one, and God blesses you. 










Hugs ♥ Blessings

Tasty Tuesday

Chicken with Mustard-Fennel Crust



A coating of Dijon mustard and breadcrumbs spiked with fennel seeds flavor this quick take on a bistro-style dish.  Serves four.

Ingredients


fennel seeds
Dijon mustard
chicken thighs
more chicken legs
kosher salt
black peppercorns
olive oil breadcrumbs
flat-leaf parsley
8 bone-in, skin-on chicken thighs or drumsticks
freshly ground black pepper
3 Tbs. extra-virgin olive oil
1 Tbs. fennel seeds
1 cup coarse fresh breadcrumbs
2 Tbs. Dijon mustard
2 Tbs. chopped fresh flat-leaf parsley


Set a rack in the center of the oven and heat the oven to 400°F. Rinse the chicken parts and pat them dry; season generously with salt and pepper. Heat 1 Tbs. of the oil in a 10-inch saute pan over medium-high heat until very hot. Working in two batches, brown the chicken well on both sides, 3 to 4 min. per side. Transfer the chicken, skin side up, to an 11x14-inch or similar roasting pan and bake until cooked through, about 15 min.


Meanwhile, over medium heat, toast the fennel seeds in a small dry skillet, stirring frequently, until golden and fragrant, 2 to 3 min. Transfer to a small bowl and add the remaining 2 Tbs. olive oil, the breadcrumbs, 1/2 tsp. salt, and 1/8 tsp. pepper.


Remove the chicken from the oven and raise the oven temperature to 500°F. Turn the chicken pieces over and, with a pastry brush, lightly dab the mustard on top. With your hands, press the breadcrumb mixture on top of the mustard. Bake until the crumb crust turns golden, about another 10 min. Transfer the chicken to a serving platter, sprinkle with the parsley, and serve.


Serve with Baked potato topped with lots of butter and sour cream, sprinkle a few chives on top, and it not only tastes good but look pretty too. Fix a nice green toss salad, and walla a great meal for any occasion.

Hope your day is a great one, and that God blesses you, we are off to Jacksonville in a while to have new tires put on our SUV seems all the miles we have to travel really do a number on our tires, this is the 3 set since 2006, lots of tire wear, but praise God he provides when we need,  keep us in your prayers, need traveling mercy and lots of grace, hugs and lots of blessings.

Lets count our blessings, name them one by one, count your blessings and see what God hath done, amen, I love that song, and it sure applies to every day living too.  Bye Bye now will see y'all later.

Here is Honey's favorite dessert too  Enjoy:

PINEAPPLE UPSIDE DOWN CAKE

1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)


Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).


In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.


Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.
Hugs ♥ Blessings

Tasty Tuesday

Company Potato Casserole

Ingredients

8 medium potatoes
1/2 cup butter
1 can cream of celery or cream of chicken soup
3 tablespoons onion, minced
1 1/2 cups Cheddar cheese, grated
1 pint sour cream
1 teaspoon salt
1/2 teaspoon pepper
corn flakes
2 tablespoons butter


Directions

Bring 4 quarts water to a boil; add 1 tablespoon salt and unpeeled
potatoes. Boil until tender. Allow to cool, then remove peels.
Grate potatoes and set aside (the grating disc of a food processor of
a hand grater may be used).
Heat butter and soup; add minced onion, cheese, sour cream, salt and
pepper. Stir into potatoes and transfer to a 9x13 inch baking dish.
Microwave cornflakes with 2 tablespoons butter and use to top
potatoes. Refrigerate overnight.
Bake at 350°F for 45 to 60 minutes
(until top is nicely golden brown).

Now for a wonderful Dessert to go with this casserole;
Amazing Chocolate Cake

Ingredients

Dry Ingredients:

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt


Liquid Ingredients:
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup. boiling water

Directions


Preheat oven to 350 degrees F (180 C).
Grease and flour a 10-inch bundt or tube pan.
Combine all dry ingredients in a large bowl of an electric mixer.
Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes. [Just a hand mixer works well -- but don't cut down on the mixing time, and don't think it's too thick.]
Stir in boiling water. Batter will be thin like water.
Pour into prepared pan and bake in preheated oven for 50-55 minutes or until a cake tester inserted in cake comes out clean.
Remove cake from oven and let cool in pan for 10 minutes, then invert cake onto wire rack and let cool completely.
Any glaze would be good on this or just sprinkled with powdered sugar. I love the Chocolate Frosting myself.
Hugs ♥ Blessings

♥Tasty Tuesday♥

Spaghetti Pie

Ingredients
1 (6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato Sauce
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese


Directions


Cook and drain spaghetti. Stir in margarine, Parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.


Preheat oven to 350 degrees F (175 degrees C).


In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.


Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.


Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.


I have to warn you this is more like Lasagna than spaghetti, and oh so delicious...You will want to make it every time you fix  Spaghetti, honey it will make your tongue slap your lips, LOL
Serve with a green toss salad, garlic toast, and perhaps a light dessert, fruit parfait is a good one. WOW there you have a dinner to know your socks off. Have a wonderfully blessed day, and will see you tomorrow with Wednesdays Word.

♥ Tasty Tuesday ♥

The Peaches are in Season Now Here in Georgia, so hope you enjoy these recipes for this Tasty Tuesday.
It is a beautiful day here, going into the 100's today, so stay cool. Some friends are taking us out for dinner, so we are going to have a fun day with good food and lots of good fellowship.
It is a blessing to meet with friends, these friends have been away for quite a while and finally came back home, so it will be very good to see them, to laugh and be in a good mood with those you care about around you. I hope you have a very blessed day, and maybe you can share some recipes with us too, let me know in your comment if your  going to share a good
recipe with us,. I love new recipes, so with lots of hugs.

Baked Chicken with Fresh Peaches

Ingredients:

6 - T. butter
2 - (3 1/2 -lb) broiler fryer chickens, quartered
1 - C. finely chopped, fresh onion
1 - C. sliced, fresh celery
1 - tsp. salt
1/4 tsp. ground black pepper
1/3 C. finely chopped, fresh parsley
1 C. chicken bouillon
8 - firm-ripe, fresh peaches
Preparation:
Melt 4 tablespoons butter in large skillet. Add chicken and brown on all sides. Transfer to large oven-proof casserole or baking dish. Add onion and celery to skillet and cook, stirring to remove brown particles from pan, until onion is browned. Spoon onion mixture over chicken. Sprinkle with salt, pepper and parsley. Pour chicken bouillon over all. Cover and bake in a preheated 350 oven for 40 minutes. Meanwhile, peel peaches by dipping in boiling water for 1 minute and then in ice water and slipping off skins. Melt remaining 2 tablespoons butter in skillet. Add peaches and saute until brown on all sides. Add to chicken. Cover and bake another 15 minutes or until peaches are tender. Makes 8 servings.

Hungarian Peach Bars

Ingredients:

1 can Pillsbury Crescent Rolls
1 cup pecans
¾ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 to 1 ½ cups peach preserves

Topping:
½ cup all-purpose flour
½ cup brown sugar
½ cup coconut
¼ cup pecans
¼ cup butter


Preparation:
Heat oven to 375 degrees. Unroll dough into the rectangles and spread in ungreased 13x9 inch pan; press over bottom. In medium bowl combine nuts (1 cup), sugar, cinnamon, and nutmeg. Sprinkle over crust. Spread preserves over this. Lightly spoon flour mixture (which has been well mixed) onto top of preserves. Bake at 375 degrees (350 for glass) for 30 minutes or until brown. Cool completely, cut into squares.

Hope you enjoy all these recipes, they are delicious and ones your  family and friends will love.

Tasty Tuesday

Hi Y'all, how is everything in your life today? We are off in a bit to do some errands then back home to work some in yard.
I have to teach Jr Church Sunday, so I have been praying about what to teach, and what would hold the 
children's interest, it has been a very long time since I taught children, I have been a women's teacher for
many years now, I used to teach Jr girls SS when I first started out, and I really loved it, so we will see how God gives this week. I think I have decided on  teaching the story of  "7 Ducks in Muddy Water", it is one of my favorites,it is in 2 Kings 5 where Naaman is told by God to go dip himself 7 times in the Jordan River and he thought he was too good for that at first...The Jordan was so much dirtier than the other rivers around, and so he wanted to go to one of them, but God said, no go to the Jordan, so he finally went down to the Jordan and dipped himself 7 times in the muddy water, came up clean as a new born baby, Leprosy all gone, now that is what we get when we obey God, obedience is definitely the way to keep in God's good graces, he really wants us to be an obedient child of his, just as we expect obedience from our children, God expects obedience from his children.This  is a very good and a story of obedience to God. So yes do pray for me, that God will direct my lips and my thoughts that I may bring honor to him. Now lets look at our good recipe for this Tasty Tuesday.

Here is a good little home made ice recipe for you, it is good, and it is easy to make.

Georgia Peach Ice Cream

Ingredients
6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt
Directions
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

TASTY TUESDAY

Well it is Tasty Tuesday, and I normally post a good yummy recipe, I may later in this post, but wanted to share my Lily with you it has 3 blooms on that stalk now, with others popping out, so pretty, I am excited to see how many it will end up with, hoping some of the other plants will bloom like this on, but no sign of that happening yet. Here Is the Bloom today.

One of my hens Esther, keeps getting out, and yesteday I found out where she has been going...
She has been going in the shed, where I keep the hay, and laying her eggs in there, here is a photo
of them, just remarkable how chickens find things, and odd places they lay their eggs. I am not sure they will be good, not even sure how old they are, I am really thinking it was this week though.

Okay now for the recipe for Tuesday, it is one of my favorites, and most all folks love this.

Bowtie Pizza



1 1/2 to 2 cups cooked bowtie pasta
2 eggs, beaten
2/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup pasta or pizza sauce
1/2 pound cooked Italian sausage or pepperoni slices
1 cup shredded mozzarella cheese

Directions: Whisk together eggs, milk, salt and pepper. Add cooked pasta to egg mixture and stir to coat. Pour into pie dish sprayed with Pam or buttered. Bake at 400 degrees for 20 to 25 minutes. Spread pasta sauce over baked pasta, then sprinkle sausage or pepperoni slices on top. Top with cheese. Return to oven for 10 minutes. Let cool, then slice and serve

My friend sent me this today in an email, hope you enjoy, so very much truth in it.
The Weaver

My life is just a weaving
Between my Lord and me.
I cannot choose the colors
He weaves so skillfully.


Sometimes He weaveth sorrow
And I in foolish pride
Forget He sees the upper
And I the underside.


Not 'til the loom is silent
And the shuttles cease to fly
Will God unroll the canvas
And explain the reasons why-


The dark threads are as needful,
In The Weaver's skillful hands
As the threads of gold and silver
In the pattern He has planned.


~B.M. Franklin~

~ TASTY TUESDAY ~

Psalm 119:103 "How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!"

Have you tasted his words today, they are pure, and righteous, and ever so good to the taste, but you know there are times when they taste sour, or bitter, oh me, at times the word of God is like salt being poured into an open cut, his word is like a two edged sword, now that is sharp, and very cutting, if his word never cuts into your heart, something is missing, because none of us are perfect, oh we like to think we are great holy women of God, but who are we comparing our self to? Certainly not Jesus, we come up very short when we look to Jesus as our guide, and our example. It is not hard to look good in front of others, but what about when we are all alone with Christ. He sees our every move, he knows our every thought, there is nothing we do we can hide from him, and yet he still loves us so very much, even in our sinful flesh, he loved us so much he died for us. Oh may we see him hanging there on the cross, bleeding, and beaten, and dying for us, it has to come hit home, we must realize he died for us. You may say well I was not even living when Jesus died, it could not of been on account of me, WRONG... He took all the sins of the world upon himself that day, past, present, and future, and when we accept him, we are a new person in him, old things are passed away, and all things become new. We have a newness in life, we have a new Spirit in us, Christ living in us, he keeps us aware of how to live, and only by reading his precious word can we know what he expects from us, with each promise he gives, there is a condition, even in salvation, so simple and free, but it says, BELIEVE, on the lord Jesus Christ and thou shall be saved, so we must believe, that is what we have to do simply believe. His words are pure and simple so the youngest child can understand, may we hold them dear to our heart.
There may come a time when we can not own a bible in this Country, some foreign Countries are like that already. Just like the Psalm 119:11 "Thy word have I hid in mine heart, that I might not sin against thee." We most definitely need to hide his word deep in our heart, it is important to memorize scripture, hold his word close to you, lit is fill you up, and let it tear you down, that you may live for him, may you taste of his word, and be like honey in your mouth.. Hope you enjoyed this little message God laid on my heart today, and now here is a wonderful sweet taste for you to enjoy with your family, God bless you every one that visits here, and my earnest prayer is that you love the lord thy God with all thy heart, and all they soul and all thy mind...

LEMON CHEESECAKE SQUARES

1-1/2 c. flour
1 stick margarine
1/4 c. finely chopped nuts (optional)
8 oz. pkg. cream cheese
1 c. powdered sugar
12 oz. container Cool Whip
1 can lemon pie filling


Crust: Mix flour, margarine and nuts like pie crust and pat into
the bottom of a 9 x 13 inch pan. Bake at 350 degrees for about 15
minutes. Cool.


Filling: Cream together cream cheese, sugar and 1/2 of the Cool
Whip. Spread over the cooled crust. Spread can of lemon pie filling
over the top of the cheese mixture. Spread the remaining Cool Whip
on top. Refrigerate (overnight is best). Cut into squares.

Psalm 119:103 How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!

~*Tasty Tuesday*~

BLUEBERRY DUMP CAKE


2 1/2 c. crushed canned pineapple, undrained
3 c. fresh or frozen blueberries (if frozen, thaw)
3/4 c. sugar
1 (18 1/2 oz.) pkg. yellow cake mix
1/2 c. butter, melted
1 c. pecans, chopped


Butter 13x9 baking pan. Add in layers: undrained pineapple, blueberries, sugar, and dry cake mix. Do not stir. Drizzle melted butter over cake mix; sprinkle with pecans. Bake at 350 degrees for about 45 minutes. Yield: 20 servings.


Now I make my own yellow cake first, then use this recipe and make the dump cake, but a friend used the boxed cake mix and it is good too, what ever is handy for you to do. Hope you enjoy this recipe, it is a tasty treat indeed. hugs my friends.

(Little Thought for the Day)

A pint of examples is worth a gallon of advice.

☺Tasty Tuesday☺

With Summer here, and most of us have a wonderful array of vegetables, a friend had
given me this from Mayo Clinic, so thought I would share it with you, with all the wonder
ful recipes I have, and have shared I think thiswill be a great difference, but we all like to eat
healthy, and this will help you to do it, many good choices in these below. Some are my
favorites in fact. So with our Tasty Tuesday we will share some healthy eating today, be
blessed, and have a wonderful day.

Vegetables are often relegated to the side of the plate, but they can easily stand alone or even become the featured food. Try new ways of serving up the four or more daily servings of vegetables recommended by the Mayo Clinic Healthy Weight Pyramid.



Vegetables are actually quite versatile, and, as a nutritional powerhouse, they can form the foundation of your healthy-eating plan. These 10 entrees put vegetables in the spotlight and add interest and color to your healthy diet.


Portobello mushroom burger. Marinate a large portobello mushroom in French or Italian dressing or make your own marinade with 1 1/2 tablespoons balsamic vinegar, 1 teaspoon olive oil, a clove of minced garlic, salt and pepper. Grill over medium heat until tender, about 5 minutes on each side. Serve on a bun or alone.

Spring greens with butternut squash. Add 1 cup spring greens or leaf lettuce to a plate. In a small bowl, mix together 1/4 cup cooked butternut squash, 1/2 tablespoon brown sugar and 1/2 tablespoon olive oil. Top the greens with the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey.

Asparagus, tomato and red pepper French bread pizza. Arrange French bread slices on a baking sheet. Add pizza sauce and a mixture of diced asparagus, Roma tomatoes, red bell peppers and minced garlic. Sprinkle lightly with mozzarella cheese. Bake at 400 F until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes.


Grilled vegetable kebabs. Brush cherry tomatoes, button mushrooms, zucchini slices, red onions and bell peppers with Italian dressing. Place onto skewers and grill over medium heat, turning often, until the vegetables are tender, about 5 to 8 minutes.


Asparagus with almonds. In a skillet, add 1/4 pound chopped asparagus and 1/4 cup water. Simmer until the asparagus is tender-crisp, about 4 to 6 minutes. Drain remaining water and stir in 1 teaspoon lemon juice and 1 teaspoon olive oil. Serve over 1/2 cup rice and top with roasted sliced almonds.


Italian vegetables with pasta. In a heavy skillet, add chopped sweet onions, red peppers, yellow summer squash, zucchini squash, 1 tablespoon olive oil, 2 minced garlic cloves and 1 tablespoon Italian seasoning. Saute until the vegetables are tender, about 5 minutes. Serve over cooked pasta and prepared pasta sauce.


Honey-glazed sweet potatoes. Peel and chop 4 large sweet potatoes. Toss with a mixture of 1/4 cup water, 2 tablespoons brown sugar, 2 tablespoons honey and 1 tablespoon olive oil. Arrange on a baking sheet. Cover with foil and bake at 375 F for 45 minutes. Remove the foil and bake another 15 minutes until the glaze is thick and the potatoes are tender.


Corn and barley salad. In a bowl, add 1 sliced cucumber, 2 cups cooked barley, 2 cups cooked corn and 3/4 cup chopped red bell peppers. Stir in the following dressing: 3 tablespoons white vinegar, 1 tablespoon water, 1 1/2 teaspoon oil, 1/2 teaspoon dried basil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Marinate for at least 2 hours before serving.


Fresh vegetable soup. In a large pot, add 1 tablespoon olive oil and chopped vegetables, such as onions, carrots, green beans and celery. Saute until tender, about 3 to 4 minutes. Add 4 cups chicken or vegetable stock, 3 cups water, sliced potatoes (peeled), and season with salt, pepper and parsley. Bring to a boil and cook until the potatoes are tender, about 15 minutes.


Vegetable pita pockets. In a small bowl, add cauliflower and broccoli florets, sliced green onions, diced tomatoes and cucumbers, and 1 1/2 teaspoons low-fat buttermilk or cucumber ranch salad dressing. Cut 1 whole-wheat pita bread in half and fill each half with the vegetable mixture and 1 tablespoon crumbled feta cheese. Warm in the microwave about 40 seconds

Tasty Tuesday

BLUEBERRY CRISP

INGREDIENTS
- 4 cups blueberries, washed

- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 1/3 cup flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 3/4 cup quick cooking rolled oats
- 4 tablespoons soft butter
Servings: 6


DIRECTIONS
Place blueberries in a greased deep baking dish. Sprinkle them with lemon juice and granulated sugar.
In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Cut in butter until mixture is evenly blended and crumbly.
Spread mixture on blueberries and bake at 375° F. for 40-45 minutes.
Serve warm.

Honey BBQ Ribs

INGREDIENTS
rack pork spareribs (about 4 pounds)

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
3/4 cup ketchup
1/3 cup honey
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

DIRECTIONS
1. Place the ribs into an 8-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the meat is tender. Drain the ribs well in a colander.
2. Heat the soup, ketchup, honey, garlic powder and black pepper in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes.
3. Lightly oil the grill rack and heat the grill to medium. Grill the ribs for 20 minutes or until well glazed, turning and brushing often with the soup mixture. Cut the ribs into serving-sized pieces.


Serving Suggestion: Serve with grilled corn-on-the-cob and a tossed green salad. For dessert serve Blueberry Crisp
Makes: 4 servings.

So have a great Tuesday, and enjoy your meal, it makes for a wonderful picnic meal too, take it out to the pool or picnic table, and just sit and enjoy.

TASTY TUESDAY











POLYNESIAN PORK CHOPS

INGREDIENTS
4 boneless pork chops, 3/4-inch thick (about 1 pound)

1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1/4 cup water
1 can (8 ounces) pineapple chunks, drained, reserving juice
3 tablespoons soy sauce
1 tablespoon honey
2 cups hot cooked regular long-grain white rice
Sliced green onion

DIRECTIONS
1. Season the pork with the garlic powder.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
3. Add the onion, soup, water, pineapple juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Stir in the pineapple. Serve the pork and sauce with the rice and sprinkle with the green onion.

Cook snap peas as directed,   and I love white rice, perfect rice every time, 1 cup rice to two cups water, rice, salt, a tablespoon of butter, bring to boil and cover simmer about 15 mins until done, flake with a fork, perfect.

DESSERT (BLUEBERRY COBBLER)

INGREDIENTS

2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar, or to taste
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon


DIRECTIONS
Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

These dishes are wonderful, proven, and so delicious, I hope you enjoy them.
My men are going out in the boat today, my eldest son is down visiting with us for a few days, so hope they catch a mess of  good fish today.  Me I will find some thing to do around here, always lots to do, and never enough time, so perhaps I can clean some closets out, and get my study in order, it is just too much stuff sitting around in here.
I was thinking about how good the lord is, and how he has blessed us, what a wonderful Saviour we serve, and how I really do appreciate all he does for us. I have to give a little scripture here, I never want to leave my lord out, and some times we are so guilty of that. Shame on me, I get busy and I get to rambling and I seem to forget who gives all the wonderful thoughts, the great abilities to cook these scrumptious meals I prepare, and who gives me the health to do all these things, yes God has been so very good to us, and let us live a comfortable and long life, I definitely am too old to die young now, lol to God be the glory. As I was reading this morning, I came across Job and what a wonderful and faithful servant he was. God sure let him suffer, and wow the faith he had. Oh that I have just a little of his faith, like Elisha said of Elijah, give me a double portion of what he had, I ask for just a little of the faith Job had. These verses I picked are about taste, and you can see how important taste was to God, he give much mention in his word about taste, in fact it occurs 22 times in 21 verses in the KJV.

Job 6:6 "Can that which is unsavoury be eaten without salt? or is there any taste in the white of an egg?"
Psalm 119:103 "How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!"

In Luke Jesus tells us that many will not eat at his supper, he is referring to the marriage supper of the Lamb, it is only for those who have been saved, bought with the blood of Christ, sad but we will be the only ones sitting with Jesus, and supping with him, Oh praise God, he came to me, and I made myself ready, thank you lord.
Now my friends I hope you have a wonderful day, and that God blesses you real good.
Lots of Hugs, Barbara♥