this recipe has been requested by my sweet friend cara who plans on making it for her family Christmas morning.  i originally got the basic bread recipe from my friend rachel back in denton.  it is a great recipe to make sweet or savory breads.  merry christmas!  enjoy!


CINNAMON ROLLS


1 cup HOT water + 3/4 cup HOT water
2 pkgs dry yeast
1 TBPS sugar
1 1/2 cups all purpose flour + 2 1/2 cups flour
2 tsp. salt
1/4 cup sugar
1 stick melted butter
cinnamon
sugar
dental floss or fishing line
2 cups powdered sugar
1/4 cup milk


combine dry yeast and sugar to a large mixing bowl (I have a metal bowl and found it best to run hot water over the bowl and dry it to knock the chill out of the bowl itself).  pour HOT water over, stir to dissolve.  let rise to double in size.


combine 1 1/2 cups flour, salt & 1/4 cup sugar in another bowl.  gradually add flour mixture to the yeast mixture.  add 3/4 cup more HOT water.  add 2 1/2 cups more flour until  a sticky dough forms.  


flour rolling surface, rolling pin and hands.  divide dough in half sprinkling just enough flour on the dough so it is no longer sticky.  roll each half into a rectangle (about 8" x 10").  


using a basting brush, spread 3/4 of the melted butter over the dough.  sprinkle liberally with cinnamon and sugar.  starting at the 8" end, begin rolling to form a log.  to cut log in even slices, slide a 10" piece of dental floss under the log, bring ends of floss up and crisscross at top of roll, then pull ends in opposite directions.  


place rolls side by side in a 9x13 inch pan. (may need an extra pan if you have extra.)  baste remaining butter over the top of each roll.


bake at 400 degrees for 15 - 20 minutes.  


meanwhile, sift powdered sugar into a bowl.  slowly pour in milk while stirring with a fork.  add more milk if to thick and more sugar if too runny.  drizzle over hot cinnamon rolls.

"And they came into the house and saw the Child with Mary His mother; and they fell down and worshipped Him; and opening their treasures they presented to Him gifts of gold and frankincense and myrrh.”   ~ Matthew 2:11 (nasb)


antonia cobble, a good friend of mine, had shared this idea of gift giving with me years ago.  we have been doing it ever since.  instead of stressing over buying every present on your family’s wish list, pick just three gifts for each person to represent the 3 gifts the kings presented to Jesus.  the gifts become more thoughtful, less stressful and more meaningful.   with these three presents, gifts from family, stockings and one santa present my boys have plenty on Christmas morning.


GOLD - def.: a precious metal of great value.


            - This is the “big” gift, the gift the person has really been wanting or is somewhat expensive.


FRANKINCENSE - def.:  the aromatic dried resin collected from the bark of several trees in the boswellia family.  the israelites prized it as an ingredient in perfume, but even more as a part of the sacred incense used in worship.


            - This is the unique gift, something that is special to that person. for example, if the person likes to paint, maybe they would like new paints or new brushes.


MYRRH - def.:  a plant whose expensive, aromatic gum was used in perfume and incense, as well as in preparing bodies for burial.


              - this is the practical gift, something that will be used with purpose. for example, clothes or tools.

Have a wonderful holiday season!  Merry Christmas!

This morning we woke up to a thin blanket of snow with more forecasted for the day.  We are soon off to church and then to the Grove Park Inn to see this year's gingerbread houses for the annual competition.  After that we will come back home to make our own house and gingerbread men.  I thought I would share my favorite gingerbread recipe from Williams-Sonoma and the best royal icing recipe that hardens well.  We took these pix last year.  We made miniature gingerbread men and some big thick ones that we stuck on sticks and gave as gifts.

Bring on the feast!!!  Now that my crazy Christmas rush is slowing down a bit I can post recipes again.  I have lots of great recipes for the holidays.This is one of Fred's (my husband) favorite Thanksgiving side dishes which could almost pass as dessert.  It is from an old Denton Bible Church cookbook.


SWEET POTATO CASSEROLE
2 - 29oz cans of yams
1/2 cup sugar
1/2 cup butter
2 eggs, beaten
1 tsp vanilla
1/3 cup milk


topping:
1/3 cup melted butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans


Put drained yams in a large mixing bowl.  Add sugar and blend until less chunky.  Gradually add in butter, eggs, vanilla and milk.  Pour in a 9" x 13" baking dish.


Melt butter and mix remaining ingredients.  Sprinkle on top of potato mixture.  Bake for 25 minutes at 350 degrees.  Can be frozen.


Have a wonderful Thanksgiving and remember . . . be thankful even for the little things.  

Cooler weather always makes me want soup.  This recipe is from an old college roommate (and best friend) back in Texas - miss you Reba.  It tastes just like the Olive Garden's Zuppa Tuscana!  Just add salad and breadsticks.


Zuppa Tuscana


1 lb spicy ground italian sausage
1/2 lb bacon, chopped
1 qt. water
2 - 14.5 oz cans (3 2/3 cup) chicken broth
2 large russet potatoes - scrubbed clean and cubed
2 garlic cloves - minced
1 medium onion - chopped
2 cups chopped kale or swiss chard
1 cup heavy cream
salt & pepper to taste


In a skillet over medium - high heat, brown sausage, drain & set aside.  Brown chopped bacon and set aside.  (You can brown the sausage and bacon together, but the bacon does not get as crispy.)  In a large pot, pour water & broth.  Add potatoes, garlic and onions.  Simmer over medium - high heat until potatoes are tender.  Add sausage and bacon to pot.  Simmer for 10 minutes.  Add kale & cream to pot.  Season with s & p.  Heat through, but do not boil.

do you want to do something new this holiday season?  


introducing the ORNAMENT HOLIDAY CARD.  


this is not your average Christmas card.  in addition to wishing family and friends a season's greeting, this 5" round card is a keepsake your  family will treasure and can add to year after year.  imagine trimming the tree each year with these ornament cards that capture the growth of your family.   


make 2010 the beginning of your family collection.


sold in sets of 25 with a choice of 5 x 5 translucent  or white envelopes.
1 set is 55.00
2 or more sets are 45.00 each

'tis the season!!!  this year . . . be ready.  . . plan your holiday session now.  as an added bonus, if you schedule your session before October 31st, you will receive a FREE 11 x 14 print of your choice.  and remember, the holiday session price includes 50 cards and envelopes (additional cards may be purchased).



here is a sneak peak of my first holiday session of the season and this year's card samples.  Cards are sold in sets of 25 with envelopes in sizes 5 x 5 or 5 x 7.  choose from watercolor, linen, satin or recycled paper.  

this was a request made by my sweet neighbor Terrie whose husband loves potato soup.  i got this one years ago when i lived in Texas.  i used to be in a bunco group and this was a favorite that one of my friends served.  be forewarned, like a lot of my recipes, though it may be all natural and taste amazing, it is far from being low fat.  enjoy!

BAKED POTATO SOUP

4 medium baked potatoes with skins (i usually bake them in the morning while making breakfast so i don't forget)
6 slices lean bacon
3 green onions finely diced
1/2 cup celery finely chopped
1 can chicken broth
1 can water
1/2 tsp pepper
1/2 tsp salt
1 tsp dried parsley
instant mashed potatoes (yes, i have found all natural instant potatoes)
1 pint half & half

dice baked & cooled potatoes.  cut bacon into 1/2" bits and saute in a large pot.  remove bacon leaving drippings.  in same pot, saute the celery & onions.  add broth, water, salt, pepper and parsley.  bring to a simmer.  stir in potatoes.  simmer for 5 - 10 minutes.  add potato flakes a little at a time until fairly thick.  when it is the consistency you like, add cream slowly and stir.  allow to heat, but NOT boil.  serve with the bacon bits, shredded cheddar and sour cream.

i am so excited about offering these beautiful new ornaments by Kotori.   add them on to your next holiday session.

where in the world did this saying come from?  i have no idea, but these are the best ribs i have ever made.  i caught the end of Down Home with the Neelys a few weeks back where they were making these Kansas City style pork ribs.  they are the best combination of sweet and spicy with both a rub and a sauce.  (I'm from Texas and you have to have sauce with your bar-b-que.)  I'm just posting the link because it is a lot to write:  http://www.foodnetwork.com/recipes/neelys/kansas-city-style-pork-ribs-recipe/index.html

another night, we grilled some keibasa sausage, sliced it up, tossed it with some of the left over bar-b-que sauce and put it on buns - fabulous!

This is another one of those fabulous recipes from the cookbook CookThis Not That.  Followed the recipe exactly - it was perfect! 

GRILLED FLANK STEAK with Chimichurri sauce (herb sauce)

1/4 cup red wine vinegar
3 TBSP water
4 cloves garlic, minced
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1/4 cup olive oil
1 cup finely chopped fresh parsley
1 1/2 lb flank, skirt or sirloin steak (i used skirt)

(Pull meat out of refrigerator while preparing the sauce to get the chill off and it will cook much more evenly.)

To make the chimichurri sauce, mix the vinegar, water, garlic, salt, pepper and pepper flakes.  Whisk in the oil.  When everything is blended, whisk in the parsley.

Rub steak with about a tablespoon of olive oil on each side and season with salt and pepper.  Place steak on hot grill.  For medium-rare, cook it for 3 minutes on each side.  Take steak off grill let sit for 3 minutes before slicing.  Slice diagonally against the grain to make it tender.  Drizzle with sauce.

(I keep thinking I need to take a picture of these recipes so you can see, but I always think of it after my hungry family has devoured it.)

well, the boys are back and school and that means it is time to get back to work.  i am excited about some new things that i will be offering this year!  i love to learn new techniques and research new products.  come back often so you can be part of everything new. 

first things first.  for those who have been wanting a new recipe, here is a great one this time of year.  if you are being taken over by the squash in your garden, this is a fabulous recipe that calls for 2 pounds of it.  the funny thing is that i have never actually made it though - it is my husbands speciality.  like many of my recipes, it is a comfort food.

SQUASH CASSEROLE

2 lbs yellow squash
1 can cream of chicken soup
1 pkg. Pepperidge Farm herb stuffing mix (save 1/2 of mix for topping)
1 carrot, grated
1 small onion, finely chopped
1 small carton sour cream
1 stick butter

boil squash until tender.  meanwhile, in a large pan, melt butter. add 1/2 stuffing mix, salt & pepper to taste. drain squash and mix with stuffing in large pan. stir in remaining ingredients and put in a 9x13 pan.  top with remaining stuffing mix.  cover and bake 45 min. at 350 degrees or until brown.

I LOVE living in Asheville, NC! Growing wild in my backyard and the vacant lot next door are blackberries, black raspberries and wine berries. Blackberries have always been my favorite berry and now I am blessed to be surround by them. I get such a thrill everytime I come in from picking. I think, "I can't believe I got all of these for FREE!"

Well, right now, my house is filling with the smell of warm Blackberry Cobbler that is baking in the oven. This is a fabulous, very easy recipe that I got from the Jackson Service League Cookbook (pg. 237 for all my Jackson, TN friends).


BLACKBERRY COBBLER


2 pints fresh blackberries or 4 cups frozen, thawed and drained (can use blueberries too.)
1 TBSP lemon juice
1 cup flour
1 cup sugar
1 tsp baking powder
1 egg, beaten
6 TBSP butter, melted (you know I love my butter!)
1 TBSP dark brown sugar
1/4 tsp ground cinnamon


preheat oven to 350 degrees. wash blackberries well, drain. place them in an 8x8" baking dish and sprinkle with lemon juice. in a medium size bowl, mix flour, sugar, baking powder and egg with a fork. it will be dry and crumbly. sprinkle dry mixture evenly over blackberries, and drizzle with melted butter. sprinkle brown sugar and cinnamon evenly over flour mixture. bake for 35-40 minutes, or until golden brown and bubbly. (sauce thickens as it cools.)

serve warm with vanilla bean ice cream.

Here are a couple of recently requested recipes. One is Red Beans and Rice (I was never a fan until I had this recipe - amazing!!!) The other is a Grille Chicken that my mom would make when I was growing up. It is great for camping trips. Make it ahead, let it marinade in a ziplock, then put it on the grill - no prep and no clean up.


RED BEANS AND RICE (crockpot)

2 lbs dried light red beans
2 1/4 TBSP salt
1/2 TBSP pepper
1 TBSP garlic powder
1/2 tsp cyanne pepper
1/2 tsp cumin
less than 1/4 c fresh chopped parsley
2 packages kebasa sausage

Soak beans in a large pot of water overnight. In the morning, drain and put in crockpot with spices and 8 cups of fresh water. Stir and turn on low. Around lunch add sliced kebasa. Serve over long grain white rice.


DIJON MARINADED GRILLED CHICKEN

1/4 cup oil
2 TBSP white wine vinegar
2 TBSP Dijon mustard
2 garlic cloves, minced
2 or 3 chopped green onions
4 chicken breasts

In a small bowl, whisk marinade ingredients. Place chicken in ziploc bag and pour marinade over it. Massage bag. Refrigerate 2 - 6 hours, turning occationally. Grill.

Happy 4th!!!

This week some friends and I threw an Around the Clock bridal shower for a precious friend and great babysitter of ours. It started with gifts for "Breakfast Time" all the way to "Flirty Time". We had so much fun! I haven't laughed that hard in a long time. Some of the ladies have requested a couple of the recipes. So here you go . . .


Pecan Brie Pastry

1 round of Brie
1 ready made, refrigerated pie crust, thawed
1/2 c brown sugar
1/2 c chopped pecans
1 - 2 TBSP cinnamon

Unroll pie crust. Place brie in center. Mix last 3 ingredients together and sprinkle over the brie. Pull edges of crust up over the sides of the brie. It will not completely cover it. Bake at 350 degrees for 20 min. or until crust is golden brown. Serve with crackers.

Firecracker Fruit Slush (Great for 4th of July & in the fall)

3 cups water
1 1/2 c sugar
1 (16oz) can jellied cranberry sauce
1 (12oz) can frozen cranberry concentrate, thawed
1 (12oz) can frozen lemonade concentrate, thawed
1 tsp allspice
1 tsp cinnamon
2 (1-liter) bottles club soda

Mix everything together and pour into 2 large freezer bags. Freeze for 2 hours then squeeze bag to break up frozen parts. Freeze additional 8 hours or overnight. Just before serving squeeze bag more to mix slush and pour into a serving bowl. Serve with spoons.

I have been helping Brother Wolf Animal Rescue photograph pets for their adoption website for about a year. This week it dawned on me to show off some of these precious babies that need a loving home. I just took pix of these babies on Thursday. To see more pets up for adoption, check out www.bwar.org/adopt.

I have discovered my new favorite cookbook.

I think I say this everytime . . . I love food . . . and there is nothing better than good ol' comfort food.

I made up this meat loaf recipe over 10 years ago. It has only the things I like and not the things i don't (i.e. green peppers and ketchup). If you are a fan, then by all means add the green stuff in the mix and top it with ketchup the last 10 minutes of cook time.

And nothing goes better with meatloaf than mash potatoes. You will see my secret to the best mash potatoes ever!

Warning: it is horribly bad for you, but tastes so good. Make it sparingly.


GOOD OL' MEATLOAF

2 lbs ground beef (the less fat the better)
1 pkg Lipton Onion Soup Mix
1 Tbsp Worcestershire
1 egg (lightly beaten)
1 cup oats
1(8oz) can tomato sauce
1/8 tsp salt
1/8 tsp garlic powder
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp sage
(the spices are estimates - I just throw them in.)

Put all ingredients in a large bowl and mix with your hands until well blended. Place in a loaf pan and bake at 375 degrees for 50 minutes.


GUILT RIDDEN MASHED POTATOES

6-8 medium baking potatoes
1 stick butter
1 pkg cream cheese
3/4 - 1 cup milk
salt
pepper (be generous - no guilt here)
fresh chopped chives (optional)

Peel and chop potatoes into no bigger than 1 inch sized cubes. Fill large pot with plenty of water so potatoes are well covered. Add about 1 tsp salt to the water.

If you have time, boil for an hour or more for really soft, creamy potatoes. Otherwise, boil until fork tender (20 - 30 minutes).

Drain and whip with a hand mixer. Add butter and cream cheese. Mix until smooth. Slowly add in milk. Add salt and pepper to taste. Sprinkle with fresh chopped chives.

Since I didn't have anytime last week to post a recipe, I will try to do one today and another later on this week. This recipe was one I created for either Father's Day or Fred's birthday. His favorite color is green, he loves veggies and Tex-Mex is his favorite food. I even really liked it and I don't like veggies.

GREEN QUESADILLAS

package of large flour tortillas
2 cups colby jack cheese, shredded
2 grilled chicken breasts, chopped
coarsely chopped cilantro
coarsely chopped fresh spinach
1 cubed avocado
2 - 3 chopped green onions
lime juice

Butter one side of tortillas with butter and lay in large skillet. Sprinkle half of tortillas with the ingredients in the order listed. Fold over tortillas and cook both sides until lightly brown. Cut into triangles and serve with sour cream, guacamole and the salsa recipe I gave a while back.

This recipe would also be good with grilled shrimp.

TIP: Grill and chop a bunch of chicken breasts at a time. Put about 2 cups in freezer bags and freeze them. When I need grilled chicken for a recipe, I take it straight from the freezer, microwave it for 1 - 2 minutes and it is ready. I do this for Grilled Chicken Caesar Salad in the summer when I don't have time or don't want to cook.

This past Saturday was the auction and gala for Veritas Christian Academy. It was a wonderful night full of great energy and fun. The school was able to raise around $100,000! That is amazing in this economy.
I was able to offer my services by giving parents the opportunity to pre-purchase large black & white head shots of their children and have all the proceeds go to Veritas. We used these portraits to help decorate the room for the gala. Here are a few samples:











It was the perfect backdrop for the evening. At the end of the night, parents were able to take the portraits home.


Fast Frames on Hendersonville Road (by the new Tupelo Honey) was so gracious and gave everyone who purchased one of these pictures a gift card for $30 towards any custom frame. If you ever need anything frames, I highly recommend them. Maggie and her husband own it and are the nicest couple ever! Her background of being an artist shines through in her ability to match the right frame for a picture. She is able to pull out color and texture in a portrait simply by choosing the right mat and frame.

I love this meal. I make it for my family, for friends and even for big dinner parties. It is a perfect spring/summer dish. Pair it with a Pinot Grigio or Chardonnay for a nice touch.

ARTICHOKE CHICKEN

2 (18 oz.) jars marinated artichoke hearts
6 chicken breast (for big groups I use tenders)
1/2 cup grated Parmesan cheese
1 1/2 cup seasoned bread crumbs
1/2 cup olive oil
1 cup white cooking wine
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
4 or 5 cloves of garlic, minced
8 oz Muenster cheese, sliced (optional)

Spread artichokes and marinade in a 9x13 baking dish. In a shallow dish, mix Parmesan and bread crumbs. Coat chicken in bread crumbs. Arrange over artichokes. Bake at 400 degrees for 30 minutes. While chicken is baking, combine olive oil, wine, parsley, green onions and garlic. Whisk until well blended. REDUCE OVEN TEMPERATURE TO 350 DEGREES. Pour dressing over the chicken. Bake for 20 minutes longer. Top with Muenster cheese. Let stand until cheese melts. Serve immediately.

I don't usually use the muenster because of added cost and fat. I serve this with angel hair pasta and a salad. To plate it, put the pasta on the plate first then the chicken on top and spoon the sauce and articoke hearts over it all. This recipe is great when cooking for a group that may have vegetarians. They can leave out the chicken.


Now a great dessert to go with this is Lemon Cake. This is SO EASY because the base is a box mix!


LEMON CAKE

1 box yellow cake mix
1 pkg (3.4 oz) instant lemon pudding mix
3/4 cup vegetable oil
3 eggs
1 cup sprite or 7 up
1 cup powdered sugar
2 TBSP lemon juice

In a mixing bowl, combine the cake mix, pudding mix, oil and eggs. Beat on medium speed for 1 minute. Gradually beat in the soda. Pour into a greased 9x13 baking dish. Bake at 350 degrees for 40-45 minutes or until cake springs back when lightly touched in center. While cake is baking, combine powdered sugar and lemon juice until smooth; carefully spread over warm cake.

Tip: be sure to use only 1 cup of soda. I can't tell you how many times I have gotten over confident, not looked at the recipe and poured in the whole can.


I have made this for a baby shower. Really cute! Cut the cake into squares. Pile squares in a pyramid shape on a large plate and place heads of 5 daisies here and there.

This week I have come across so many recipes that I think, "Oh, I have to share this one next!" I am really excited about this and I hope you are too. I have had a couple of requests from sweet friends, so I will post those this time.


The first was requested by my friend Lynda back in Jackson, TN for Zucchini Squares. I actually got this recipe from Jackie who goes to our old church back in Jackson. It is a great recipe that I have used as an appetizer and at a brunch.


ZUCCHINI SQUARES


1 cup Bisquick
1/2 cup onion, finely chopped
1/2 cup Parmesan cheese
2 TBSP parsley
1/2 tsp salt
1/2 tsp season salt
1/2 tsp oregano
1/2 tsp pepper
1 minced garlic clove
1/2 cup oil
4 eggs, beaten
3 cups thinly sliced zucchini

Combine all ingredents except zucchini. Blend well then fold in zucchini. Place in a greased 9x13 pan. Bake at 350 degrees for 30 minutes. Cut into squares.

The other request was from my new friend here in Asheville, Debbie. It is for my homemade croutons. I used these with the French Onion Soup recipe so the bread is already bite size. They are VERY easy and a good use of old bread. The seasoning, called Essence, actually came from a different recipe from Emeril Lagasse.


HOMEMADE CROUTONS

Cut french or sourdough bread into 1 inch size chuncks. Spread on a cookie sheet lined with foil. Drizzle with olive oil and sprinkle with Essence. Use your hands to toss the bread to get well coated with oil and seasoning. Spread out to a single layer. Bake at 375 degrees for around 5 - 8 minutes. Keep an eye on it. I'm just guessing on the time.

ESSENCE (Emeril's Creole Seasoning)

2 1/2 TBSP paprika
2 TBSP salt
2 TBSP garlic powder
1 TBSP black pepper
1 TBSP onion powder
1 TBSP cayenne pepper
1 TBSP dried oregano
1 TBSP dried thyme


I keep this in an old spice container and use it on all kinds of things from green beans to fish to croutons.

Enjoy and have a great weekend! Next week I will do my favorite lemon cake. SO EASY!