Week 2, tablescapes, table 3

Week 2, tablescapes, table 2

Week 2, tablescapes, table 1

Loving your husband

These are the recipes we shared this week.


Plantation Mint Tea
3 regular-size Bigelow Plantation Mint tea bags 3 family-size tea bags (can use decaf) ¾ cup Country Time Lemonade powder ¾ cup sugar 1 gallon water
Place teabags, sugar, lemonade mix and 4 cups of water in the microwave for about 5 minutes. Cover and let this steep for about 15 minutes. Remove tea bags, and add enough water to make a gallon of tea.
Serve over ice.

Over-the-Top Popcorn
4 slices bacon 1 (1.3 oz.) bag microwave popcorn 1/4 cup Parmesan cheese 1/4 cup butter, melted 2 tsp. buttermilk Ranch dressing mix 1/4 tsp. freshly ground pepper
Cook bacon until crisp. Drain on paper towels and coarsely chop.
Pop the pop corn and pour into a large bowl. Toss with bacon, Parmesan cheese, melted butter and buttermilk Ranch dressing mix. Sprinkle with freshly ground pepper and serve immediately.
Note: Tested with Orville Reddenbacher's Natural Simply Salted popping corn.

Southwestern Flank Steak with Triple-Fruit Salsa
1 (1 ½ pound) flank steak
¼ cup fresh orange juice
2 Tbsp. chili sauce
2 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 tsp. honey
2 garlic cloves, minced
1 ½ tsp. grated orange rind
2 Tbsp. chili powder
½ tsp. salt
¼ tsp. ground red pepper
1 medium-size orange, thinly sliced
Triple-Fruit Salsa
Garnishes: orange wedges, fresh cilantro sprigs.
Score steak diagonally across the grain at 1-inch intervals to make a "diamond" pattern.
Place steak in a heavy-duty, zip-top plastic bag or large shallow dish; set aside.
Combine orange juice and next 9 ingredients; pour over steak. Seal or cover, and marinate in refrigerator for 8 hours, turning occasionally.
Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-hot coals (350-400 degrees) 7 to 8 minutes on each side or to desired doneness. Let stand 5 minutes.
To serve, slice steak diagonally across the grain into thin slices.
Serve with Triple-Fruit Salsa. Garnish, if desired.
Yield: 4 servings
　
Triple-Fruit Salsa


1 cup diced fresh pineapple or canned tidbits, undrained
1 cup chopped fresh papaya or mango
1 kiwifruit, peeled and chopped
3/4 cup diced sweet red pepper
3 Tbsp. minced fresh cilantro
1 1/2 tablespoons sugar
2 1/2 tablespoons white wine vinegar
1/4-1/2 teaspoon dried crushed red pepper

Combine all ingredients in a small bowl, tossing gently. Cover and chill up 
to 8 hours.
Let stand at room temperature before serving. Serve with a slotted spoon.
Yield. 2 cups

Pioneer Woman’s Crash Hot Potatoes
12 whole new potatoes (Red Bliss or other small round potatoes)
2-3 Tbsp. olive oil
Kosher or sea salt ot taste
Black pepper to taste
Rosemary (or herb of choice) to taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork tender. (Or microwave for about 6-7 minutes until tender.)
Drizzle olive oil over a sheet pan covered in Release foil. Place cooked potatoes on the cookie sheet with room in in between. With a potato masher, gently press down each potato until it slightly mashes. Rotate the potato masher 90 degrees and mash again.
Brush tops of each crushed potato generously with more olive oil or butter. Sprinkle potatoes with salt, fresh ground pepper, and fresh herbs.
Bake in a 450 degree oven for 20-25 minutes or until golden brown.
Optional: Top with sour cream

1000 Island Dressing
1 bottle chili sauce
2 cups HELLMANN'S mayonnaise
3 Tablespoons ketchup
3 hard boiled eggs chopped

Serve on fresh lettuce wedges.

You can add salad olives, or pickle relish (sweet or dill or both) to suite your family.


Rich Chocolate Tart
1 ½ cups gingersnap cookies, crushed (about 39 cookies)
6 Tbsp. butter, melted
3 Tbsp. powdered sugar
1 ¾ cups heavy whipping cream
15 oz. semi-sweet chocolate, chopped
1 tsp. vanilla extract
Garnishes: sweetened whipped cream, chopped pecans, dried fig halves, etc.
Preheat oven to 350 degrees. Stir together first 3 ingredients and press firmly into the bottom and up the sides of a 9-inch tart pan or springform pan. Bake 8-9 minutes or until fragrant. Cool on a wire rack 30 minutes.
Chop chocolate.
Bring cream to a boil in a 3-qt. Saucepan over medium-high heat.
Remove from heat and add chocolate all at once. Stir until chocolate is completely melted and mixture is smooth. Stir in vanilla.
Pour mixture into cooled crust. Chill, uncovered for 3 hours.
(Bittersweet chocolate may be substituted.)

Loving your children

Teach Joy to Your Children!!

Precious Father, Help me to share the ‘Joy of Loving You’ with my children each day.  Remind me to always add sprinkles!!

“A cheerful look brings joy to the heart, and good news gives health to the bones.” Proverbs 15:30

“A cheerful heart is good medicine, but a crushed spirit dries up the bones.”  Proverbs 17:22

Menu

“Hot Wheels” Swirls

“Strawberry Shortcake” Lemonade

Little Piggy Pot Pies

Festive Rainbow Fruit Skewers

Slinky the Snake Cake

Cooking Mentors:  Frances Carr and Dianne Corwin

“Hot Wheels” Swirls

Several spinach or sun-dried tomato tortilla

Cream Cheese spread (chive and onion or vegetable garden or your favorite kind)

A few carrots or any veggies you want to use

Spread tortillas with cream cheese spread.  Put  carrots in food processer and chop fine.  Spread carrots on cream cheese mixture.  Roll tortilla up and slice into thin slices to make swirls.  Serve on a platter.  You can put frilly toothpicks in them for a festive look.

Note:  You can also add thin slices of sandwich meat if you like

“Strawberry Shortcake” Lemonade

1 gallon Publix lemonade or frozen lemonade, made according to directions

1-2 pkg frozen strawberries, thawed

2-3 Fresh strawberries, sliced (optional)

Lemon slices (optional)

Puree strawberries in food processor and add to lemonade.  You can strain the strawberries if you do not want the seeds in the lemonade.  Chill. Add fresh strawberry slices or lemon slices before serving.  Serve.

Little Piggy Pies

Makes about 8

1 large onion, chopped finely (optional)

1/3 cup water

2 cups frozen mixed vegetables

1 ½-2 cups frozen Southern style hash brown potatoes, partially thawed (we like Ora Ida brand)

2 cans (10 ¾ oz each) reduced-fat condensed cream of chicken soup, undiluted

2 cups chopped cooked chicken (a rotisserie chicken can be used)

2/3 cup plain low-fat yogurt

2/3 additional cups of water

½ teaspoon dried thyme

¼ teaspoon poultry seasoning or ground sage

¼ teaspoon garlic powder

2 packages (16 biscuits total) refrigerated buttermilk biscuits

1.    Preheat oven to temperature on biscuit package (usually 350-400 degrees).

2.     Remove 16 green peas from frozen mixed vegetables; set aside.  Put onions in saucepan with 1/3 cup water and sauté for a few minutes on medium to allow onions to get tender. Add  remaining vegetables, potatoes, soup, chicken, yogurt, water, thyme, poultry seasoning and garlic powder in a saucepan.  Bring to a boil, stirring frequently.  Cover; keep warm.

3.    Press 8 biscuits into 3-inch circles.  Cut each remaining biscuit into eight wedges.  Place two wedges on top of each circle; fold points down to form ears.  Roll one wedge into small ball; place in center of each circle to form pig’s snout.  Use tip of a spoon handle to make indents in snout for nostrils.  Place 2 reserved green peas on each circle for eyes.

4.    Spoon hot chicken mixture into 8 (10 ounce) custard cups or small pie pans.  Place one biscuit “pig” on top of each.  Place remaining biscuit wedges around each “pig” on top of chicken mixture, twisting one wedge “tail” for each pie. Bake according to biscuits’ package directions until biscuits are golden (approximately 10-20 minutes).

Festive Rainbow Fruit Skewers

Makes 12 skewers

Blueberries

1 large orange, peeled

Green Grapes or kiwi, peeled

1 cup pineapple chunks

chocolate dipped strawberries, recipe follows

Cut the kiwi and orange crosswise into 4 rounds, then cut each round into 3 pieces, so you end up with 12 pieces of each fruit. To prepare the skewers, put 2 blueberries about 1/3 of the way down the skewer, add a pineapple chunk, 2 grapes or piece of kiwi, a piece of orange, and top with a chocolate dipped strawberry.

Chocolate-Dipped Strawberries:

2 1/2 ounces dark chocolate

1 pound strawberries, washed and trimmed

Line a tray with waxed paper. Break up the chocolate into small pieces and place about two thirds of it into the bowl of a double boiler over barely simmering water. Make sure that the bottom of the bowl does not touch the water. Stir occasionally, very gently, until the chocolate has melted, about 1 minute. Remove the bowl from the double boiler and add the rest of the chocolate, stirring gently until it has melted. Dip the strawberries in the chocolate, place on the waxed paper and chill in the refrigerator for 15 minutes until chocolate is set.

Note:  You can use chocolate chips or dipping chocolate.  You can also melt the chocolate in the microwave on Medium (50% power), stirring every 20 seconds, until melted.  Be careful not to burn it. Or follow microwave directions on chocolate package.

Slinky the Snake Cake

Makes 32-36 servings

2 (10-inch) bundt cakes

1(40x20-inch cake board covered) or tape 2 smaller boards together

2 containers (16 ounces each) white frosting

Green and yellow food coloring

1 cup semisweet chocolate chips

Red fruit roll-up

Assorted candies

1.    Cut each bundt cake crosswise in half.  Position each half end to end to form one long snake shape as show in photo.  Place on prepared cake board, attaching pieces with small amount of frosting.

2.    Tint frosting lime green.  Frost entire length of cake with green frosting, spreading about halfway down sides of cake.

3.    Place chocolate chips in small resealable food storage bag.  Microwave on Medium(50%power) for 20 seconds.  Knead bag several times, then microwave 20 seconds more until chocolate is melted.  Cut tip off one corner of bag; pipe diamond pattern on back of snake as shown in photo.

4.    Cut out tongue and other decorations from fruit roll-up.  Decorate face and back of snake with assorted candies.

Week 3, tablescapes, table 3

Too cute. Playful colored plates. Chalkboard place mats, with the guest's names written on each. Crayons and markers on a cupcake stand make a cute centerpiece.

Week 3, tablescapes, table 2

Easy and inexpensive. Used fabric on hand to sew place mats. Plates were $1 each at local dollar store. spray painted clay pots to make candy displays.

Week 3, tablescapes, table 1

A pig-themed birthday party! Shelf liner place mats, a giant piggy bank centerpiece, and a piggy nose you can tie on for a napkin holder.

Week 1, tablescapes, table 3

Mixing up patterns in similar colors. The place mats are 12x12 pieces of scrapbook paper. Each are covered with clear contact paper, then punched across two sides. The cake plate centerpiece adds a little height for the candle display. Rosebuds under a wine glass are a simple pretty touch.

Week 1, tablescapes, table 2

A natural look. Corkboard squares for place mats. A little bit of ferns for a touch of green. River rocks in glass cylinders, topped with a candle.

Week 1, tablescapes- Table 1

 Black and burlap. Frayed edges on burlap squares for place mats. A simple painted stencil design in the center. Coordinating colors of ribbon and candles for an extra touch.

Kindness

Kindness is a decision.

Please, Jesus, help me make that decision each day!  Let my loved ones feel my sweetness and tenderness for them in my daily acts of kindness.  I realize that my kindness should flow freely because of all the tenderness You have shown me.

“May the words of my mouth and the meditation of my heart be pleasing in your sight, O Lord, my Rock and my Redeemer.” -Psalm 19:14

Menu

Appetizers: Herbed Cheese Log with Pistachios, Almond Tea

Dinner: Tomato Dill Bisque

Caramelized Onion Tart

Dark 30 Salad

Nutty Caramel Cookie Tart

Cooking Mentors:  Frances Carr and Dianne Corwin
 

Herbed Cheese Log with Pistachios


3 cups shredded sharp white cheddar cheese (Tip: You have to buy in block and grate
yourself... it is worth it!)
2- 8oz. packages cream cheese, softened
1/2 cup butter, softened
2 minced garlic cloves
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried dill weed
1 teaspoon black pepper
2 cups chopped roasted and salted pistachios (Tip: Wal-Mart brand called World
Market sells this in a bag with the snack nuts and granola etc.) Almonds or pecans
would be good too!!

Mix everything except the pistachios at medium speed of electric mixer.
Spoon mixture onto wax paper or plastic wrap, chill and form into a roll.
Refrigerate at least 2 hours... but it is better after at least a day. Press
pistachios onto log and serve with crackers.

Tip:  Dollar tree has these spices as well as Great Value brand at Wal-Mart. You
can also buy small amounts at Fresh Market.

Almond Tea

Makes 1 gallon

1 pkg (2 qt) Crystal Light tea

1 pkg (2 qt) Crystal Light lemonade

2 tablespoons Tang or 2 splashes of Orange juice

2 teaspoon almond extract

Mix all ingredients together and add water to make 1 gallon.

Tip:  If you have Crystal Light in 1 qt packets just cut Tang and almond extract in half to make 2 quarts or double the crystal light for 1 gallon. 

Chill and serve over ice.

Tomato Dill Bisque

Makes about 7-8 cups

¾ cup chopped onions

¼ cup butter

¼ cup flour

½ tsp dill weed

½ tsp dill seed

½ tsp salt

½ tsp white pepper

1 tsp oregano

3 cup diced canned tomatoes

3 cup chicken stock

¼ cup chopped fresh or dried parsley

2-4 tablespoons honey

½ cup half ‘n half (optional)

¼ cup milk (optional)

Sauté onion in butter.  Add flour and spices.  Stir in tomatoes and chicken stock.  Bring to a boil.  Simmer 15 minutes.  Add parsley, honey and half & half and milk.  Heat thoroughly.  Serve with a sprig of fresh dill or parsley for garnish.

Caramelized Onion Tarts

Makes 10-12 tarts 3 ½ -4” or 2 dozen 1 ½ -2”

Several med or large onions, thinly sliced

3 tablespoons butter

Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes.

2 sheet frozen puff pastry from a 17¼ oz package              

Olive oil

¾-1cup grated gruyere cheese or white cheddar or your favorite cheese, shredded

Salt and pepper                                               

2 tbsp fresh thyme leaves or rosemary, finely chopped

Parmesan cheese, freshly-grated

Vegetable oil cooking spray

Preheat oven to 375 degrees.  Remove the puff pastry from the freezer and allow to thaw for 20 minutes. While pastry is thawing, spray a baking sheet with vegetable oil cooking spray or line with nonstick foil.  Unfold the pastry on the counter and, using a biscuit cutter, cut out rounds of dough.  Place the puff pastry rounds on the prepared baking sheet.  Prick the surface of the pastry with a fork.  Brush each round lightly with olive oil and top with a small amount of the gruyere or cheddar cheese, then with the caramelized onions.  Sprinkle salt and pepper to taste over the onions, then sprinkle on a pinch of thyme or rosemary and 1 teaspoon of Parmesan cheese. Bake for about 15 minutes.  Let cool for 2-3 minutes before serving.

Dark 30 Salad

Dressing:

¼ cup apple cider vinegar                                                ½ cup sugar

¼ teaspoon paprika                                                            ¼ teaspoon Worcestershire

½ teaspoon grated onion or onion juice (or add finely chopped red onion in the salad)

1 Tablespoon poppy seeds

Combine all ingredients and whisk together. 

Salad:

1 bag/box mixed greens

Crumbled blue cheese

1-2 fresh pears or granny smith apples or other seasonal fruit

½-1 bag of crushed sea salt bagel chips

Mix all ingredients together and toss with dressing just before serving.