Monthly Archives: September 2015

Apple Salad with Lemon Poppy Seed Dressing

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Apple Salad with Lemon Poppy Seed Dressing

This is a wonderful salad to serve in the fall when the apples are ready.  It is so light and refreshing!  Of course, you could serve this any time of the year.

  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 2 teaspoons diced onion
  • 1 teaspoon Dijon-style prepared mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seeds
  • 3 heads romaine hearts, torn into bite-size pieces
  • 4 oz. shredded Swiss cheese
  • 1 cup cashews
  • 1/4 cup dried cranberries
  • 2  apples, peeled, cored and diced

In 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.

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, and apples.  Pour dressing over salad just before serving, and toss to coat.  (I didn’t use all the dressing.  But it depends on how much you like.  I like light dressing on mine.)

“Giving freely honors the Lord, helps others, and blesses us.”

 

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Beef Pot Roast

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Beef Pot Roast

This is one of my family’s favorite meals.  I have made it in the slow cooker and in a slow oven, but the slow oven is the most tender and moist meat.  And my favorite way to fix it.

  • 3 to 4-lb. chuck or rump pot roast

Preheat oven to 300 degrees.

Roll in flour; season with salt and pepper; brown on all sides in hot fat (I used bacon grease) in a large dutch oven.

Add 1/2 cup water.  Cover and cook slowly for 2 1/2 to 3 hours or until tender, adding more water if needed.

If desired, add potatoes and carrots the last 45 minutes.

Make gravy with the pan juices and a slurry of flour and water.  Season to taste.

Makes 6 to 8 servings.

“God often uses bitter experiences to make us better.”

 

Peach Muffins

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Peach Muffins

When peaches are in season, buy up on them and freeze them (see note on freezing them).  You can bake these delicious muffins any time of the year.

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 1 cup buttermilk
  • 5 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups peeled, cubed (1/2″ cubes) fresh or unthawed frozen peaches
  • Turbinado sugar

Position rack in lower third of the oven and preheat oven to 350 degrees.  Lightly spray 12 muffin cups with vegetable oil spray or line with paper liners.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and sugar.

In another bowl, whisk together buttermilk, oil, egg, and vanilla.  Pour wet ingredients over dry ingredients and mix just until combined.  Gently fold in the peaches, using as few strokes as possible, be careful not to overmix.

With a large ice cream scoop or spoon, scoop batter into the prepared muffin cups.  Sprinkle tops with turbinado sugar.

Bake for 25 to 30 minutes, until muffins are golden brown.  The tops should be firm to the touch and a toothpick inserted in center of muffin should come out clean.  Remove from oven and let cool for 10 minutes.

Turn muffins out of the pan and enjoy warm or at room temperature.  (The muffins can be stored in an airtight container for up to 2 days.)

(Freezing peaches:  Peel and slice peaches.  Lay flat on a cookie sheet and flash freeze.  When frozen, remove from pan and put into a plastic bag and keep in the freezer for later use.)

“Greater love has no one than this; to lay down one’s life for one’s friends.”

 

Blueberry Muffins

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Blueberry Muffins

I love Panera Bread’s blueberry muffins.  So this is my Copycat recipe of it.

  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups frozen blueberries (or fresh)
  • Turbinado sugar

Preheat oven to 375 degrees.  Grease a 12-cup muffin pan or line with paper liners.

Whisk the egg in a medium bowl until pale and evenly combined, about 30 seconds.  Add the vanilla and sugar and whisk vigorously until thick, about 30 seconds.  Slowly whisk in the melted butter, add the buttermilk and whisk until combined.

Reserve 1 tablespoon of the flour.  Whisk together the remaining flour, baking powder, and salt in a large bowl.  Using a rubber spatula, gently fold in the egg mixture until just combined.  Toss the blueberries with the reserved flour and fold into the batter until just combined.

Divide the batter among the muffin cups and sprinkle a little turbinado sugar on top.  Bake until light golden brown and a toothpick inserted into the center of muffin comes out clean.  Bake for 22 to 28 minutes, rotating the pan halfway through the baking.  Cool muffins in pan for 10 minutes and then turn out on a wire rack to cool.  Serve warm or room temperature.  (They can be stored in an airtight container for up to 3 days.)

“Greater love has no one than this: to lay down one’s life for one’s friends.”

Baked Acorn Squash Supreme

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Baked Acorn Squash Supreme

I think acorn squash is my all-time favorite squash.  Although, I like all of them.  Fixing squash this way is very, very good.  I just love it!!

  • 2 acorn squash
  • Melted butter
  • 1/2 cup heavy cream
  • 1/2 cup maple syrup

Cut acorn squash into halves, remove seeds, and put squash, cut side up, in greased baking dish.  Brush inside of each half with melted butter.  Mix cream and maple syrup and fill each squash cavity about half full of the mixture.  Bake, uncovered, in preheated 350 degree oven for about 1 hour.

Makes 4 servings.

“Let our days be filled with a longing – and the opportunities – to tell our story of Jesus.”

Peanut Butter Pie

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Peanut Butter Pie

My friend, Linda, made this for bridge this week and it was most refreshing on a hot day.  Not too sweet either for a peanut butter pie.

  • 1 (8-oz.) pkg. cream cheese
  • 3/4 cup peanut butter
  • 1/2 cup heavy cream, whipped
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (9-inch) pie crust, baked

Beat cream cheese until soft and fluffy.  Beat in sugar, peanut butter and vanilla.  Slowly fold in whipped cream until well blended.  Pour into baked pie crust and freeze until ready to serve.

Remove from freezer and let soften 20 to 30 minutes before serving.

Enjoy!

“Write your plans in pencil and remember that God has the eraser.”

Chicken Breasts Eden Isle

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Chicken Breasts Eden Isle

Delicious, delicious, delicious is what came from the three us that had this for dinner last night.

  • 6 skinless, boneless, chicken breasts
  • Pepper to taste
  • 6 slices bacon
  • 1 pkg. dried beef
  • 2 cans cream of chicken soup
  • 1 1/2 cups sour cream
  • 1 (8-oz.) pkg. cream cheese

Pepper, do not salt chicken breasts.  Wrap one slice bacon around each breast.  Place layer of dried beef in bottom of baking dish. Place bacon-wrapped breasts in dish.  Mix together chicken coup, sour cream, and cream cheese in mixer or food processor.  Cover chicken breast with mixture, and cover baking dish tightly with foil.  Place in 325 degree oven for 2 hours.  When tender, remove foil and let brown well.  Serve on a bed of rice.  Spoon some of that delicious sauce over the top.  Yum!!

Serves 6.

“Never pass up an opportunity to enjoy nature’s beauty – it’s the handwriting of God.”