Celebrate and Eat Cake!

It came via a text message including a photo of a letter.  Our daughter Michelle in Kentucky, photographed a letter from the President of Eastern Kentucky University congratulating our oldest grandson, Tristan on making the Presidents List.  According to the letter only a very few excel to this point of perfection in a semester earning a perfect grade point average.

Of course we are so proud of our grandson and it was only fitting that we celebrate his achievement. So I made a cake!  It would have been a perfect celebration if we could have shared the cake with Tristan and his family but alas, they are 1800 miles away.

So Precious Husband and I ate cake!  Here is to you Tristan!  Thanks for a reason to celebrate.  You make your grandparents proud every day and you always have.

Tristan (age 6)

Tristan's High School Graduation 2015

The cake by the way is a keeper!  Need a good recipe? Go here.


Love and Blessings,

💕Mèmére💕

Tomato Tortellini Soup

My go to recipe for bbq ribs was found at Stephanie's blog Plain Chicken.  They are called "Fall Off The Bone Ribs" and they are wonderful. Ask any of our family or friends, they will tell you the ribs are a keeper.

Today I want to share another of Stephanie's recipes that is definitely a keeper also.  We can't get enough of this soup.

Especially our friends and family in Kentucky where the days have been in the single digits - give this soup a try.  It will warm your inside and make you smile - all at the same time.

Slow Cooker Tomato Tortellini Soup Recipe

1 lb. Italian sausage

                1 (32-oz) container chicken broth

1 (28-oz) can petite diced tomatoes

2 (10.75-oz) cans tomato soup

2 (8-oz) containers chive and onion cream cheese spread, softened

1 (18-oz) package refrigerated cheese tortellini, uncooked

In a skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker.

Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on low 6 to 8 hours.

Stir in cream cheese and tortellini. Cook on high for 15 to 30 minutes, until tortellini is cooked.

Do yourself a culinary favor and visit Steph at www.plainchicken.com for lots of good recipes.

Blessings and Hugs,

💕Mèmére💕

Tempt My Tummy Tuesday - Almond Joy Cookies

Get the yellow bowl out and try the best cookies ever!  These cookies are even better the next day.  Last week I mailed them to my oldest grandson in Kentucky and the delivery notice in the dorm got pushed to back of mail box and so they were actually a week old when he got them and yet he said they were great.  I love a "pretty" cookie and these come out of the oven thick and wonderful full of gooey chocolate, almonds and coconut.  Yum!  I added white chips too as you can see below.

Almond Joy Cookies

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Pre-heat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside.

In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Please be blessed by visiting Jes at http://strangersandpilgrimsonearth.blogspot.com

Linking today with http://strangersandpilgrimsonearth.blogspot.com/2016/04/the-art-of-home-making-mondays-please_18.html

Love and Hugs,

Mèmére

National Homemade Cookies Day

Of course I would want to share a cookie recipe today because it is 

National Homemade Cookies Day!

When a new recipe is tried and tested with positive results we call it "a keeper".  Almond Joy Cookies   are definitely a keeper!  My niece, Jennifer just shared the recipe on FaceBook and of course I had to give them a try.  Yummy for sure.  Give them a go and see what you think.  Be sure to make some cookies today in celebration of National Homemade Cookies Day.  Of course who needs a special day to make cookies?  Not me for sure!

Almond Joy Cookies

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Pre-heat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside.

In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

*When I made these I only had 3 cups of chocolate chips so I made up the difference with white chocolate chips and they were excellent.  I also toasted the almonds before adding them.

Love and Hugs,

Memére

Easy Peasy and Good

Not sure if I have shared this easy peasy peanut butter cookie recipe before but when I saw this youtube thought I would go for it.  This truly is one good peanut butter cookie and really does take only 3 everyday in your cupboard ingredients.   Sometimes I add mini chocolate chips or even regular size chips depending on the size cookie I make.  I love the recipe to make when the grandchildren show up unexpectantly and we want to make cookies.  Give them a try and see what you think.  The chef in the video sure likes them :-) and he is most entertaining.






Love and Hugs,
Mèmére

Tempt My Tummy Tuesday - Fajitas

Baked Chicken Fajitas from 

http://www.plainchicken.com

Good morning, it is Tuesday and here is a recipe we call a "keeper"!  We love Mexican food at our house and I was so happy to find a fajita recipe that included seasoning made from scratch.  These are sooo easy and soooo gooood.  I put the ingredients in a baggie and then into the fridge early in the day and then just baked at dinner time.  They will be a go to recipe for sure.  

Interesting note too is the recipe is from Plain Chicken who gave me my "Fall Off The Bone Recipe" that I have become famous for.  Go check out http://www.plainchicken.com for wonderful recipes.

Oven Baked Chicken Fajitas

serves 4

 

• 1 lb chicken tenders
• 1/2 cup salsa
• 1 green pepper, sliced
• 1 onion, sliced
• 1 cup sliced mushrooms
•  homemade fajita seasoning (below)
• tortillas
• sour cream
• cheese
• additional salsa


• Homemade Fajita Seasoning
• 1 Tbsp cornstarch 
• 2 tsp chili powder 
• 1/2 tsp salt 
• 1 tsp smoked paprika 
• 1 tsp sugar 
• 3/4 tsp chicken bouillon
• 1/2 tsp onion powder 
• 1/2 tsp garlic powder 
• 1/4 tsp cayenne pepper 
• 1/4 tsp cumin

Preheat oven to 400.

In a small bowl, whisk together homemade fajita seasoning ingredients.

In a large bowl. combine chicken, onion, pepper, salsa, mushrooms and fajita seasoning. Stir to coat.  Pour mixture into a greased 9x13-inch pan.

Bake 20 minutes. Serve chicken and vegetables on tortillas. Top with sour cream, cheese and additional salsa if desired.

Enjoy your Tuesday and get in your kitchen and stir up something tasty and good for your family.

Love and Hugs,

Mèmére

Bean Soup

Rain came yesterday and through the night.  Today was a soup day for sure.  Susan Branch is one of my favorite artists and has a great blog with lots of fun things to see and read.  Read about her bean soup recently and it sounded good and today was the day to try it.  Oh my, it is a keeper for sure.  I was concerned it might be a little bland but the flavor was wonderful.  This recipe will go in my family cookbook file for sure.  Give it a try and tempt your tummy with a hot flavorful yummy bean soup.  

Susan Branch Bean Soup

1 pkg. ham hocks

1 lb. small white beans (great northern)

3 sliced carrots

3 stalks celery sliced

2 medium onions, chopped

2 bay leaves

salt and pepper to taste
water to cover

Put all ingredients in a soup pot and bring to boil.  Reduce heat and simmer till beans are cooked and all good and flavorful.

Serves six

Note: I chopped veges in the food processor and it worked well. 

Love and hugs,

Mèmére

Peanut Butter Cup Chocolate Chip Cookies

Get the hot chocolate ready and let's make cookies!

Tempt my Tummy Tuesday.  In keeping with my past format I am sharing a family favorite recipe today.  Last August I found this chocolate chip cookie recipe and it is a keeper for sure.  Give it a try and see if you don't agree.  

Peanut Butter Cup Chocolate Chip Cookies

1 cup butter, softened

2/3 cup peanut butter

1 cup sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups (12 ounces) semisweet chocolate chips

2 cups chopped peanut butter cups (about six 1.6-ounce packages)

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in chocolate chips and peanut butter cups.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking

sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.  Yield: 7-1/2 dozen.  

—Taste of Home Recipe

Note: I buy the mini peanut butter cups that are already unwrapped and just chop them slightly saving time.

Blessings and Hugs,

Mèmére

Tempt My Tummy Tuesday - Hummingbird Cake

I have recently found a great blog for new recipes at The Southern Lady Cooks  and last week I made her Hummingbird Cake.  

The cake is moist and very good and easy to make in my yellow bowl!  All the ingredients I had on hand and as I said you basically make it in one bowl and don't even need the mixer.

We had the 4 TLC's for a few days so the cake was enjoyed.  Our new neighbors enjoyed a couple of pieces too.

Here is the recipe from her blog:

This hummingbird cake is so good. It never lasts long at my house. I read somewhere it is called hummingbird cake because it is so sweet the hummingbirds will eat it!

3 cups all-purpose flour

1 1/2 cups white sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 eggs

2 teaspoons vanilla extract

1 1/2 cups oil (I used Canola)

1 (8 ounce can) crushed pineapple, undrained

2 cups bananas, mashed or about 3 large bananas

1 1/2 cups pecans, chopped

 

Combine flour, sugar, soda, salt, cinnamon.  Mix together with whisk.  Add eggs, vanilla extract, oil, pineapple, bananas and pecans and mix with a spoon until all ingredients are wet.  Spray 3 (9 inch) round cake pans or a 9 x 13 inch pan.  Add batter and bake in preheated 350 degree oven 30 to 35 minutes until cake is done in center.  Frost with cream cheese frosting.  Enjoy!

Cream Cheese Frosting:

1 (8 oz.) package cream cheese, softened

1 stick butter or margarine or 1/2 cup or 8 tablespoons

2 cups confectionery sugar

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency.

Click to follow The Southern Lady Cooks on Facebook.

The 4 TLC's that fill these shoes sure enjoyed the cake made in the yellow bowl.

Tempt My Tummy Tuesday - Corn on the Cob

My niece recently shared a Face Book link about cooking your fresh corn on the cob in milk and brown sugar.  Well, I tried it and it is really good.  Sweet and delish with nothing added at the table.

Corn On The Cob

Milk Boiled Corn on the Cob

Ingredients
    •    6-8 ears of corn, husks and silk removed
    •    water
    •    1 1/4 cup milk
    •    1/3 cup brown sugar
    •    1/4 cup butter
Instructions
    1.    Fill a large stock pot with enough water to cover the corn (about half full).
    2.    Add other ingredients to pot (milk, brown sugar, butter) and boil water.
    3.    Add corn and cook for 7-8 minutes until just tender.
    4.    Remove corn using long tongs.

Linking up with Lisa at http://www.blessedwithgrace.net/

Tempt My Tummy Tuesday - Kale Chips!

Have been doing lots of reading on health and nutrition recently.  Dr. Oz shared a recipe for Kale Chips on his show and I must say, they are a keeper.  Precious Husband has a hard time giving up his Doritos and he really really likes these.  Kale is full of nutrition and low in calories.  


To make Kale Chips just remove leaves from the stalk and lay them out on a cookie sheet (I used parchment paper on the cookie sheet).  I used my spray mister and sprayed them with olive oil and then sprinkled sea salt over them.  Next batch we are going to try other seasonings.


Linking up with Lisa at http://www.blessedwithgrace.net/ for Tempt My Tummy Tuesdays

Tempt My Tummy Tuesday - Baby Back Ribs!

On one of my favorite cooking blogs I found a recipe for baby back ribs and it is a keeper for sure.  You can see the original recipe here: http://www.plainchicken.com/2011/06/fall-off-bone-ribs.html

I used our favorite KC barbeque sauce but used the rub recipe from Plain Chicken.  Oh, they were so delish!  Tender, juicy and fall of the bone good!

For the rub I mixed together:

2 Tbsp brown sugar
1 Tbsp smoked paprika
1/2 Tbsp kosher salt
1tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion salt
1/2 tsp celery salt
1/2 tsp cayenne pepper
1/2 tsp ground cumin

This rub made enough to generously coat one rack of ribs.

Looking forward to fixing these when we go to Kentucky and see our kids.  I think this will make for some good Kentucky eating!

Linking up today with Lisa at  Blessed With Grace

Tempt My Tummy Tuesday - Coconut Cake

Found this recipe about a year ago when a friend wanted Coconut Cake for his birthday.  This recipe is made to order for these reasons:

simple ingredients 

quick and easy to make
can be made ahead
leftovers freeze well

This is a great recipe to file under hospitlaity because of its ease and the fact you can make it ahead of time - two factors that make it a keeper in my opinion.

Coconut Freezer Cake
{from Gooseberry Patch~ so yummy!}

18-1/4 oz. pkg. white cake mix
14-oz. pkg. sweetened flaked coconut
16-oz. container sour cream
2 c. sugar
8-oz. container frozen whipped topping, thawed

Prepare cake according to package directions dividing batter evenly among three, 9" round cake pans. Bake according to package directions. Let cool. In a large bowl, combine coconut, sour cream and sugar; set aside one cup of mixture. Place one cake on a cake stand and top with half the coconut mixture. Add second cake and spread remaining coconut mixture on top. Place third layer on; set aside. Combine reserved coconut mixture with whipped topping; frost top and sides of cake. Place in freezer. Let stand 15 minutes before serving. Makes 12 to 18 servings.