Landen's Peach Cobbler

Several years ago, I dropped in on my twinsie. As we sipped on tea and chatted, my nephew offered to make a peach cobbler for our family. I was so very excited. I don't know of many pre-teen boys that would offer to do something so sweet for their Auntie! Anyway, needless to say, it was THE BEST peach cobbler I had EVER had. No kidding. It was devoured by my family that night. So, I asked him if he would send me the recipe so that I could share it with you. I hope you enjoy it as much as our family enjoyed it!

PEACH COBBLER {IN A BAG}
Adapted from Betty Crocker


PEACH MIXTURE:

1/2 cup sugar
1 tbs. cornstarch {I used Clear Jel and skipped the cooking part}
one 29 oz. can of peaches {I used four cups of fresh peaches…about 6 large}
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. pure vanilla extract or pure almond extract

BREAD MIXTURE:

3 tbs. shortening
1 cup self-rising flour
1 tbs. sugar
1/2 cup 2% milk


Heat oven to 400'. mix 1/2 cup sugar, cinnamon, nutmeg, and the cornstarch in a 2-quart saucepan. stir in peaches and vanilla. cook stirring constantly, until mixture thickens and boils. boil and stir 1 minute. pour into ungreased 8x8 square pan; keep peach mixture hot in the oven.

Cut shortening into flour and 1 tablespoon sugar until mixture resembles fine crumbs. stir in milk. drop dough by six spoonfuls onto hot peach mixture.
bake 25-30 minutes or until topping is golden brown.
I hope you all enjoy this!


MY VARIATIONS:

When I pick peaches, I like to pick enough to enjoy a few cobblers throughout the year, so I put all of the peach mixture ingredients into a Ziploc bag and label it with what I need to add for the topping and baking instructions. All you have to do is to REMEMBER to get it out of the freezer and whip up the topping. Sprinkle with cinnamon and coarse sugar.

FAVORITE VARIATION: I HAD TO ADD THE 1/4 cup PEACH SCHNAPPS TO THE MIXTURE. NO WAY AROUND IT. It just puts it over the top!

SECOND FAVORITE VARIATION: Add 1/4 cup pure Orange Juice to Peach mixture. Seriously, just try it. You would not believe how it brings out the flavor of the peaches.

Now, every time I make a peach cobbler I remember the hospitality extended to our family through my nephew. It inspires me to want to share a freshly baked peach cobbler with someone I love!!  Another reason to teach your boys how to bake!!

Thank you, LANDEN! I LOVE YOU!

Who has nurtured you? Who can you think of who might need to be nurtured?

Ezekiel 34:26 "I will send down showers in season; there will be showers of blessing."

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Zesty Strawberry Shortcake

When the birdies start chirpin' early in the morning and the sunbeams bounce off your warm bed blankets, you know SPRING is in the air which means picnic season is on its way! Although we enjoy picnics all year long {making picnic fare and eating at games, in the car etc.} warmer temps mean hikes, bike rides, adventure in the warm fresh air! What do you look forward to when the sun starts to shine and mornings start to become a tad bit warmer?

Here is a quick recipe that beats the storebought variety. It will take you less time to make these yummies than it will take you to take a trip to your local grocery store! The smell of the orange zest baking in these biscuits will entice your children to be members of "the clean plate club"!...with the promise of a healthy dessert to follow!



Zesty Strawberry Shortcake
Lisa Pearson

INGREDIENTS:

2 cups flour

2 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. sea salt

Zest of 1 orange

1/3 cup unsalted butter, softened OR Organic All Vegetable Shortening {Spectrum brand}

1 cup whipping cream...sweetened a bit OR Vanilla Soymilk

Extra cream or soymilk
Coarse sugar

DIRECTIONS:

* Mix dry ingredients together.

* Cut in butter and add cream.

* Mix until dough is soft and ingredients are all mixed in. It will look like cookie dough.

* Place six to eight mounds onto a greased baking sheet or SILPAT. Flatten just a bit.

* Brush tops with cream and sprinkle with coarse sugar.

* Bake at 425* for 7-10 minutes or until golden brown.

Note: Let cool and wrap each shortcake in a cellophane bag. Tie with a string.

BERRIES:

*Slice four pints of fresh strawberries, add about 1/4 cup to 1/2 cup of sugar...depending on how   sweet the berries are.

*Sprinkle with a little lemon juice.

*Refrigerate until ready to serve.

*Slice shortcake in half, add strawberries, top with ice cream or whipped cream or BOTH!!

If you want to make these in advance, just bag the individual wrapped shortcakes by putting them into gallon Ziploc bags and freezing them. They will stay as fresh as the day you baked them!

...OR...you can make lots and lots and lots and have friends over and enjoy it outside!



                                                                            {photo credit...Rob Buster}



Shared with:  stone gable

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Pumpkin Waffles {with THE WORKS!}

Pumpkin Waffles

Lisa Pearson



2 eggs

2 cups buttermilk

1/3 cup plain pumpkin {no spices added}

½ tsp. nutmeg

½ tsp. pumpkin pie spice

2 cups flour

1 tsp. baking soda

2 tsp. baking powder

½ tsp. sea salt


Beat eggs, buttermilk and pumpkin together. Add the rest of the ingredients. Whisk until batter is smooth. Place 2/3 of a cup on waffle iron and let cook until golden brown.



Cinnamon Sugar

½ cup organic sugar

1 Tbsp. cinnamon



Homemade Syrup
Lisa Pearson


1 cup organic sugar

1 cup brown sugar

2 tsp. clearjel {available at King Arthur or the Decorette Shop}

½ cup corn syrup

1 cup water

2 tsp. pure vanilla extract



*Whisk all dry ingredients together in a little saucepan. Add wet ingredients. Stir until it boils. Boil for three minutes. Strain. Pour into an old-fashioned glass syrup dispenser and frolick the day away!

*Be sure to keep leftover syrup in the fridge. Now, go frolick!



Pumpkin Spice Whipped Cream
Lisa Pearson


Whip up 1 pint of whipping cream with 4 Tbsp. Torani Pumpkin Spice Syrup.


Here is what you do:

*Place waffle{s} on plate

*Sprinkle generously with cinnamon sugar

*Pour on warm syrup {in your cute little glass dispenser} :)

*Top with whipped cream and garnish with freshly ground nutmeg

Post Note: It is the little things in life that add zest to life. With all the money you will be saving by making your own syrup, you may want to purchase a dispenser. They can be found at thrift stores...make sure it has a tight seal..., Cash and Carry, K-Mart, Target, EBAY etc. and if you don't have the time, CHRISTMAS IS COMING AND THE GOOSE IS GETTING FAT! {my hubby's favorite saying from October on!}





An Autumn Brunch Menu:

Orange Juice and Milk

Pumpkin Waffles

Pumpkin Spice Whipped Cream

Cinnamon Sugar

Homemade Syrup

Oma's applesauce

shoulda made bacon on the bbq, but opted for the sugar high!

...if you want to enjoy some yummy syrup and don't have time to make it, just top your waffle with TORANI PUMPKIN SPICE SYRUP...a little goes a long way!

...tired girls home from college, 1 teenage boy, an energetic hubby, and grandparents who dropped by...a little dappled doggie who feels she is entitled to pumpkin waffles, too...and there you have our crazy, late, late brunch!

Happy Happy Happy Weekend!

Shared with: comfy in the kitchen, at the picket fence

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(zippy) Pumpkin Muffin Doughnuts

OKAY, girlies...you should be ecstatic over this recipe.

Not only is there NO SOY FLOUR involved, but it also calls for a real egg. Like a real, live baaahk, baaahk chicken egg! Aren't you happy? For those of you who have bought your soy flour, there are plenty more recipes calling for it. But to be fair, I decided to do an old-fashioned recipe with old-fashioned, easy-to-find ingredients. OH!!! I also used SALTED BUTTER! :)

And since my e-mail has been filled with questions about the "special flour", unsalted butter, organic sugar and sea salt...they are just what I use. You can most definitely use regular sugar, butter, salt and eggs.

The reason I am detailed about ingredients: In the past when I have given out recipes, friends will make something and they will comment that it didn't taste "the same". AND I have asked for recipes and when I make it, it doesn't taste anything like it {like my MOMMA!!!!!} so, I like exact ingredients and I write them up with the boring details, so that if somebody tastes something I have made...they can re-create it and then go from there on how they would like to improve and change it up! And I am sorry about those of you who do not have Trader Joes or Costco. I think I would die. BUT, you may have some stores that we don't that may have even better ingredients to choose from!

Alrighty! Enough blah.blah.blah! Hope this all makes sense.


Pumpkin Muffin Donuts

Lisa Pearson

Goodness Gracious! These little muffins were looooong overdue for a teeny tiny makeover!

1/3 cup pure pumpkin {no spices added}

1/2 cup organic sugar

1 EGG

1 1/2 cups flour {I like the wheat/white mix from Costco}

1 1/2 tsp. baking powder

1/2 tsp. sea salt

1/2 tsp. nutmeg...fresh ground if possible

1/2 cup 2% milk


Dunking Ingredients:

1/2 cup SALTED butter

1/2 cup organic sugar

1 Tbsp. cinnamon


Directions:

In a medium sized mixing bowl, cream pumpkin, sugar and egg. Add dry ingredients and mix until mixture is thoroughly combined. Add milk gradually while mixing. Using ice cream scoop, Fill 8 greased muffin tin holes. Bake @ 325 for about 20-25 minutes or until golden.

Combine dunking sugar and cinnamon together in a bowl. Melt butter in a bowl.
Dunk {I love that word!} warm muffins in melted butter and then right into the cinnamon sugar. Take a big bite with an ice cold glass of milk and jot down a note to yourself to be sure to double the recipe next time!!!!

OVER THE TOP VARIATION!!! Combine 1/2 cup organic sugar, 1/2 stick of unsalted melted butter and 2 Tbsp. light rum. YEP! RUM! Dunk in rum sauce and then coat in cinnamon sugar! YOU will be IN.LOVE!




In other news...I was so excited to meet my bloggy friend, Chelsia today! She is adorable and oh.so.sweet. We could have talked much longer!! Thank you, Chelsia!!

Laurissa started her second year of college and has changed her major!!! She will be studying to go into the medical field.

Caleb had his second surgery last week to remove some pins and to manipulate the hand for MORE x-rays!

We were "shooting star" hunting last night and did not spy one.single.one! BUT the sky was magnificient!

Once again, the fridge is empty and I am pretty sure I just went shopping. I think we have elves that eat between the hours of midnight and 5 AM!

My momma brought a homemade berry pie to go along with our dinner the other night. There is one sliver left that needs to be eaten before the elves get to it!!!

I think I need to make some more pies in a jar to give away! They just make you feel so loved! {No need to write emails of concern...I already am fully aware that I have food issues...what is wrong with food=love?} At least has been proven...scientifically! :}

LOVE to YOU

...and Happy Happy Wednesday!


Shared with: comfy in the kitchen, newlyweds, Stone Gable, hungry little girl, the picket fence

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Oatmeal Brulee

Good morning, girlies! The sunshine is out and I am a very happy momma! Hubby is home from work today and all the chickadees are HOME! I love it when our home is full!!

My in-laws got back from vacation last week and she told me about her oatmeal brulee she had for breakfast one morning! The oatmeal lover that I am...could not wait one more day to try it. It is DIVINE! Even if you are not a huge oatmeal fan, you may just like it!

Oatmeal Brulee

*Prepared oatmeal as usual



*Sprinkle brown sugar...as much as you like...or think you should have...on top!

*Turn oven broiler to LO

*Set oatmeal {in oven-proof bowl...I KNOW...just making sure!} under broiler until it starts to brown and carmelize. You do not want to burn it or you will be starting from scratch.

Serve with cream and ENJOY!


This and That...

*Caleb starts physical therapy today

*All 450 cupcakes are made for the wedding this weekend! I am so excited...she is going to be the most.adorable. bride ever!

*The mini vintage buffet only has one coat of white-washing and sanding to go for this weekend!



*The sweetest anniversary gift from my hubby arrived...details coming soon!



Shared by: titus2sday, women living well, picket fence, comfy in the kitchen

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Peach Cobbler {in a Bag}

Several weeks ago, I dropped in on my twinsie. As we sipped on tea and chatted, my nephew offered to make a peach cobbler for our family. I was so very excited. I don't know of many pre-teen boys that would offer to do something so sweet for their Auntie! Anyway, needless to say, it was THE BEST peach cobbler I had EVER had. No kidding. It was devoured by my family that night. So, I asked him if he would send me the recipe so that I could share it with you. I hope you enjoy it as much as our family enjoyed it!

PEACH COBBLER {IN A BAG}
Adapted from Betty Crocker


PEACH MIXTURE:

1/2 cup sugar
1 tbs. cornstarch {I used Clear Jel and skipped the cooking part}
one 29 oz. can of peaches {I used four cups of fresh peaches…about 6 large}
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. pure vanilla extract or pure almond extract

BREAD MIXTURE:

3 Tbs. shortening
1 cup self-rising flour
1 Tbs. sugar
1/2 cup 2% milk


*Heat oven to 400*

*Mix 1/2 cup sugar, cinnamon, nutmeg, and the cornstarch in a 2-quart saucepan.

*Stir in peaches and vanilla.

*Cook stirring constantly, until mixture thickens and boils.

*Boil and stir 1 minute.

*Pour into ungreased 8x8 square pan; keep peach mixture hot in the oven.

*Cut shortening into flour and 1 tablespoon sugar until mixture resembles fine crumbs.

*Stir in milk.

*Drop dough by six spoonfulls onto hot peach mixture.

*Bake 25-30 minutes or until topping is golden brown.

I hope you all enjoy!


MY VARIATIONS:

When I pick peaches, I like to pick enough to enjoy a few cobblers throughout the year, so I put all of the peach mixture ingredients into a Ziploc bag and label it with what I need to add for the topping and baking instructions. All you have to do is to REMEMBER to get it out of the freezer and whip up the topping. Sprinkle with cinnamon and coarse sugar.

FAVORITE VARIATION: I HAD TO ADD THE 1/4 cup PEACH SCHNAPPS TO THE MIXTURE. NO WAY AROUND IT. It just puts it over the top! Imagine peaches frozen for months and then thawed and sitting in schnapps for a day. That is all I am going to say. Not to worry. The flavor will stay and the alcohol will go...away...far far away. DONE! lips are sealed! :}

SECOND FAVORITE VARIATION: Add 1/4 cup pure Orange Juice to Peach mixture. Seriously, just try it. You would not believe how it brings out the flavor of the peaches.

Now, every time I make a peach cobbler I remember the hospitality extended to our family through my nephew. It inspires me to want to share a freshly baked peach cobbler with someone I love...AND MAKE SURE MY SON CAN COOK AND BAKE!

Thank you, LANDEN! I LOVE YOU!

Who has nurtured you? Who can you think of who might need to be nurtured?

Ezekiel 34:26 "I will send down showers in season; there will be showers of blessing."

***Sorry...another good ol' archive post!

Shared with: stone gable, women living well, comfy in the kitchen

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{wild} Blueberry Upside-Down Cake

Thank you ALL for your prayers for our Caleb! God has given us so much peace...despite the situation. As I was praying on Saturday, I felt that God took all my fear and anxiety away! We are truly witnessing the power of prayer! We have a meeting with the surgeon on Thursday...so, we will go from there!

I am not sure what it is, but when my children are sick, I want to cook for them and make things better. I guess when a momma feels helpless...it makes you feel better to be doing something that may help!

Caleb loves pineapple upside-down cake, so, this morning at o-dark-thirty...I was up baking...even though he isn't even home yet! How insane is that? The little cakes will be wrapped and frozen for my oh.so.adventurous.full-of-life son! Now I am off to start clean-sheet MONDAY!

Do you...

*have a designated day for laundry?

*do laundry around the clock?

*let your laundry pile up and IGNORE it?

*have a maid? {actually, don't tell me if you have a maid...please!}

Happy Monday to each of YOU!





Blueberry Upside-Down Cake
Adapted from good ol’ Betty Crocker


*Preheat oven to 350*

*Using a 10 inch skillet…

*Melt 1/3 cup butter in hot oven

Then…

*Sprinkle ½ cup brown sugar on the bottom.

*Sprinkle blueberries on the bottom...not too many...or use about 1/4 cup Bonne Maman Wild Blueberry Preserves

*Place a cherry in the middle...or it just would would not be upside-down cake

*Make the cake batter

Cake Batter:

Sift together:

1 ½ cups cake flour {NO SUBSTITUTIONS...it makes a huge difference.}

1 cup sugar

2 tsp. baking powder

½ tsp. salt

Add:

1/2 cup softened butter

2/3 cup milk {I use whipping cream}

1 tsp. pure vanilla extract

½ tsp. lemon juice {I use Italian Volcano}

Beat for 2 minutes

Add:

1 EGG

Beat for 2 more minutes.

Pour over fruit.

Bake for about 40 minutes or until done.

VARIATION: I wanted individual cakes, so I used a LARGE Demarle muffin tray. They are basically 6 individual 4 inch cake pans in one.



I sprinkled fresh berries on the bottom {I went a bit CRAZY…You may want to just sprinkle a few and not cover the bottom!} and divided the melted butter and sugar evenly into each “pan”.


Each cake pan got a generous ¼ cup of batter.

I baked the minis for about 25 minutes and they were perfect. My new favorite breakfast cake!



VOILA…6 adorable little blueberry upside-down cakes. I made thee blueberry ones and three classic PINEAPPLE UPSIDE-DOWN CAKES for those who do not like to break the rules!

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Scott's Swiss Ham Sliders

Okay ladies...here is a fast little ditty for a brunch! It is my hubby's go-to when they are short on time and need something FAST. So if it works for a hectic fire station, it will fit the bill for a home full of hungry children, guests or a leisurely last minute breakfast picnic!

Scott’s Firehouse Swiss Ham Sliders



Ingredients:

Mayonnaise

Dijon mustard

12 slices of Black Forest ham or garlic turkey

12 slices of Swiss cheese

24 pack of Sliders Mini Buns {available at Franz Bakery outlet, Cash and Carry, and Beaverton Bakery}



Sauce: {Melt together}

½ cup melted butter with 1 small clove of pressed garlic

2 Tbsp. Dijon mustard

2 tsp. Worcestershire sauce

1 Tbsp. poppy seeds

Directions:

*Open buns. Spread mayo on one half and mustard on the other half.



*Place a 1/2 piece of ham on one half and ½ slice of cheese on the other half.



*Place top of bun on bottom half and place in baking pan {9x13}

*After sauce has been mixed together, using a pastry brush {SILICONE IS MY FAVORITE!}…brush tops of sliders with yummy sauce!




*Cover with tin foil and bake for about 20 minutes or until cheese is melted and sliders are golden brown.

*SIMPLY...PRESENTATION: Serve each slider in a cupcake liner or homemade slider pouch using the cupcake liner folded in a half-moon for your template!

SERVE AND ENJOY!

NOTE: To those of you who will not touch pork with a 10 foot pole: Slice avocado and thin slices of tomato or red onion slices with cheese and avocado. You get the idea!

Another note: If you want to give the kiddies something fun to do...have them take a round cookie cutter and make cheese rounds and ham rounds to fit the sandwiches perfectly!!



Do you have a favorite no-fail brunch recipe?

Happy Happy Friday!

*****DON'T FORGET TO ENTER THE DIVINE TWINE GIVEAWAY!

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HOSPITALITY IS...Blueberry Lemon Scones

Okay girlies...here is your chance to make and take something really easy and yummy! If you are still looking for teacher gifts, these may just be what you are looking for. Wrap them in little bags and don't forget a chilled Starbucks Coffee Frappuccino and you will have a sweet little gift that any teacher will appreciate and your little elves will be proud to deliver...

HOSPITALITY:

Sometimes hospitality has nothing to do with having people into your home...I know not all of us are up to having people over and that is fine. There are times when I know God puts someone on my heart and I want to do something and I may just have a little bit of time to do something. There are also quite a few times when I would like to take a meal to somebody and the timing is not good. Scones are something you can easily make up ahead of time and grab from the freezer. You can take a few scones, some milk or orange juice, a jar of jam and take it to whomever for a light breakfast or for a pick-me-up during a move. It is also great to have on hand if you have guests who show up without a lot of time on your end to prepare. Just being ready and anticipating the unexpected will put you at ease and will make your company feel appreciated and planned for. It really is a treat for you and for the recipients of your hospitality!

Blueberry Lemon Scones
Lisa Pearson

Ingredients:

2 cups flour

5 TBSP. butter, cut into smaller pieces

¼ cup sugar

2 Tbsp. baking powder

1 tsp. baking soda

½ tsp. sea salt

1 Tbsp. soy flour {or 1 egg yolk}

1 cup full fat Daisy Sour Cream or plain yogurt

½ cup dried blueberries or chocolate chips, currants, dried cranberries or whatever floats your boat!

Zest of 1 small lemon {I use orange zest, too, for differnt flavored scones}

*heavy whipping cream and coarse sugar for tops of scones

Directions:

Whisk together dry ingredients.

Add butter and blend with pastry cutter or with flat beater in stand mixer.

Add wet ingredients together to flour mixture.

Add berries and zest.

Blend until ingredients come together.

Transfer to lightly floured surface.

Pat into a disc about the size of your hand spread out.



Cut into 8 triangles.



Place scones on SILPAT or parchment lined pan.

Brush with cream and sprinkle with sugar.



Bake at 4oo* for 12 to 14 minutes…or until golden.

Top with something very YUMMY!

If you want to make up several batches, you can pre-measure all your ingredients at one time and store individual batches in the freezer. This will save a ton of time. Just mix up dry ingredients and follow directions from there when you decide to make the rest.





Blogger is not letting me comment, so I will answer a question on here. The yogurt and sour cream do not HAVE to be full fat, but I just think it tastes better. Reduced or lowfat is fine...fat free is NOT.OK. It truly is NOT. :) Plan on walking before beddie bye time...it is worth it in flavor and texture. :)

Shared with: women living well, raising homemakers, at the picket fence, comfy in the kitchen, homemaker by choice, titus tuesday

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Daisies, Lemons, and Lace: A Crepe Bar

Dreaming of waking to soft, rays of light filtered by white cotton drapes, the sound of a light breeze and baby birds chirping for their morning worm. Sun-bleached lace, freshly made daisy chains, groves of citrus trees and a late morning brunch with friends!










Have a HAPPY weekend!






Shared with:  simply homemaking, eisy morgan, tidy mom, making the world cuter, freckled laundry, comfy in the kitchen

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Cinco de Mayo Omelettes {in a bag}

Cinco de Mayo is next Thursday, so I thought it might be fun to do omelettes in a bag!

This may be a bit confusing, and I am sure I will be getting some e-mails to clear it up, but I am going to try.

You are going to need heavy duty ZIPLOC gallon bags. The thin, flimsy ones will not hold up in boiling water unless they are making them stronger than they used to.




Figure on about four eggs per person and whisk them away in a bowl with a bit of milk and salt and pepper. Set aside.




Set out fillings for your Mexican-style omelettes. Here are a few suggestions: chopped onions, chopped cilantro, diced jalapenos, green chiles, shredded cheddar and jack cheese, diced tomatoes etc...

Bring a large pot of boiling water to boil.





Have everybody fill a ZIPLOC bag with about 1 cup of egg mix and then have them add in the condiments. SEAL it and squish it {kids love this}. Place it into boiling water for at least 5 minutes or until omelette is "set".

DO NOT HAVE YOUR CHILDREN DO THIS!!! My personal "safety monitor" will be reading this. BE CAREFUL to only have the water boiling gently.



Pull out of water and slide out onto plate. Serve with salsa and sour cream on the side!

*for smaller portions, figure on about 1/2 cup egg mix and place into quart size bags...again, ZIPLOC!

*Want a yummy Cinco de Mayo drink? Mix half orange juice and lemonade...

Happy Happy Friday!

Recipe shared with: Tempt My Tummy Tuesday, titus 2sday

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BABY SHOWER CURRY CHICKEN SALAD

Photo credit: My BFF Kim @ blubelstudio.com



Spring is HERE and that means outdoor party planning, picnics, bridal showers, luncheons and baby showers are being planned.

It is a good idea to have a few go-to recipes that will not disappoint and that are easily prepared in advance. We all know the "day of" is filled with enough last-minute challenges as is.

Although there are quite a few "curry haters" out there, this is a chicken salad even they will love and picky children will not {hopefully!} complain.

Happy Planning!






Curry Chicken Salad
Lisa Pearson


Ingredients:

6 cups cooked chicken, chopped

2 8oz. cans water chestnuts, drained and chopped

1 ¼ cups Best Foods Mayonnaise

1 tsp. sea salt

2 tsp. curry or to taste



Directions:

*Mix all ingredients together except water chestnuts.

*May be refrigerated overnight.

*Add water chestnuts before serving.

*Note: If I am boiling chicken breasts, I figure on one chicken breast per cup.

*You may want to add a bit more mayo before serving if needed.

Enjoy!

Shared with: pinkalicious thursday comfy in the kitchen stonegable

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Mini Crepes and Whipped Cream

This would be a fun dessert, don't you think?

All you need to do is make up your crepes using a favorite recipe.

Use a scalloped cookie cutter {available at Sur la Table} and cut out rounds.

Dice {teeny tiny} fresh strawberries and coat with a bit 'o sugar and lemon juice.

Fill crepes with berries.

Serve crepes with a small dish of whipped cream.

Don't forget to sprinkle powdered sugar on top of rolled crepes before serving. It's like a dusting of snow!! Speaking of...we had a dusting of beautiful snow this morning!

Happy Wednesday!


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stonegable

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Oma's Granola and Breakfast To-Go

Alrighty. Let's chat about taking meals to people. I would love to think that I always have time to take a full on meal to those who need it, but the truth of the matter is sometimes we all just run out of steam or time or BOTH!

Here is something that has helped me out when I want to help someone out, but am feeling a bit less enegetic.

Granola is very easy to make and quite inexpensive considering how much it makes and that it is made with wholesome good-for-you ingredients.

SOOOO, instead of a dinner, you may consider taking a small breakfast/brunch. Not only is it fun to prepare, but I am sure it is a welcomed meal. One can only take so many pasta and chicken dishes paired with a garden salad, right?

For my breakfast to-go, I put yogurt into cups and added a few berries, added a spoon, a lid, and a tag {which I keep on hand}...and spooned fresh granola into a glass container {TARGET after-Christmas clearance!}VOILA. I then placed the four parfaits into a cardboard drink holder {my friends and family collect them for me.:)}so they would be easy to transport.

You may want to add a few bagels, cream cheese and orange juice...place it in a white bag...THAT IS IT!

If a you don't want to sign-up for a meal, you can take this as a "snack". Anyhoo, anyway you look at it, it is the kind thought that counts!

Happy Wednesday!


Oma’s Granola
Beryl Metko…with a few adaptations


Ingredients:

8-12 cups old fashioned rolled oats...depending how plain you like it.

2 cups coconut

1/2 cup brown sugar

4 tsp. cinnamon

¼ cup bran {optional…but oh.so.good for you!}

1 cup butter, melted

1 tsp. pure vanilla extract

1 tsp. almond extract

½ cup cane syrup or Agave syrup

VARIATION: Add 1 cup chopped almonds

Directions:

Stir all dry ingredients together.

Mix melted butter, extracts and syrup together.

Pour over oat mix.

Stir.

Bake at 250 for about an hour stirring every 15 minutes.

Let bake one more hour.

Let cool.

Place in glass storage container.

*In the Spring and Summer we love to pack this up and go for a morning picnic. You really need to take a morning picnic. It will lift your spirits for the day and will assure sweet dreams in the evening.



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Berry Yogurt Parfaits {make ahead}

Happy {Mundane} Monday! Hope you all had a great weekend. My batteries have been fully charged and I am ready to tackle laundry, get the sheets changed for clean sheet Monday, get letters mailed, get the last piles ready to go to the thrift store, and make a nice dinner. I am in MAJOR nesting mode...like nobody's business! Anybody else nesting away?

Thank you to ALL of you who linked up to the LINKY PARTY on Saturday. I just took a peek at them. My hubby is going to pick one to feature. I would pick them ALL!


The weekend at the coast was so much fun...twinsie did NOT disappoint. As usual, we talked so much...and she still called me at 6:59 this am to remind me of the time we had together. Gotta love my twinsie!

To make Mundane Monday marvelous...I made a yogurt parfait for breakfast. {I had leftovers from the weekend} I love yogurt and it is so healthy for you, too. It is especially good for you if you buy the kind with probiotics.

If you are planning a brunch anytime soon, you may want to consider making yogurt parfaits. Not only are they adorable and sweet, but best of all, they can be made ahead of time. I am not sure about you, but if there is something that can be done early on, I will do it. You will be much more relaxed and the little details can be done without the stress.

Directions for Berry Yogurt Parfaits:

Put flavored or plain yogurt into bottom of to-go-cup. {I buy yogurt without the gelatin and the junk}

Put a spoonfull of fresh berries with their juice on top of yogurt

Put a spoon through the hole on the to-go-lid

Put a tag on and tie a bow. Place parfaits in the refrigerator up to 24 hours ahead of time.

Serve with Oma's Granola {recipe coming soon} packaged in clear bags.


Sources:

To-go-cups...Cash and Carry
Twine...Crate and Barrel

Shared with: comfy in the kitchen

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