Wednesday, April 16, 2014

Parmesan Creamed Corn

This is the BEST creamed corn recipe we've ever had! My son, Zachary, found it and made it for he and his brothers last week, then he made it again last night for us and a group of Sojourners we were having over.

He found the recipe on Allrecipes.com. It was posted by Diana Yockey.  (Snamed it Cream Corn Like No Other). The first time he made it, he used canned corn and it worked fine, but frozen corn is better.

PARMESAN CREAMED CORN

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
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Tuesday, April 15, 2014

Welcome Back!

So sorry that I checked out a while without any word! I fell and had a radial head fracture to the elbow area. It wasn't a really bad break, just a small piece of a bone, but it hurt a LOT!  I could only type with my left hand, and really only pecked with one finger, so it was too hard and time consuming to write. I should have copied and pasted my "Shine Like Stars" post for here, but I couldn't do that with one hand, either (that I figured out, anyway).  So, I'm back!

Remember the Oscar molds I posted a few years ago?  Well, IF you ever do them yourself (make a plaster mold from chocolate molds), don't use Plaster Paris. It doesn't work! You'll have holes in your little guys (or whatever you're making) and the Plaster Paris won't set up. We just found that out the hard way, but it sure was a funny looking Oscar guy!  Only use Pottery Plaster.  We can buy it at Hobby Lobby here in Oklahoma, but you can probably buy it online.
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Thursday, April 3, 2014

Greek Salad

I made this salad for a Sunday night church fellowship meal we had. I didn't eat it because I don't like raw onions or cauliflower, but it actually sounds good, still!  I guess I should have tried it!

1 head iceberg lettuce, chopped (I used Romaine)
1 red onion, sliced
1 pound bacon - cooked, drained and chopped
1 head cauliflower - broken into small pieces

Layer all ingredients until time to serve. Then toss with dressing.

Dressing:
2 cups mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup sugar

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Tuesday, April 1, 2014

Chewy Chocolate Chip Oatmeal Cookies

My oldest son wanted to make cookies last night, so went searching on Allrecipes.com for a new recipe to try. He made these cookies, and I'm a little aggravated at myself, because I had been doing really good not eating flour or sugar, and I CAVED IN to these! So, today, I have to get back on track and stay AWAY from these delicious cookies!

CHEWY CHOCOLATE CHIP OATMEAL COOKIES (by PANTHERA on allrecipes.com)

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips



Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Friday, March 28, 2014

Heart Shaped Sopapillas


Last night my family took me out to eat at a Mexican restaurant for my birthday. Since I'm trying to be good and stay away from sugar and flour, I let the boys have this beautiful sopapilla. I took the picture, looked up and it was GONE!  I think they inhaled it! Of course, like they said, it's filled with air in the middle.  

How fun would it be to make your own heart-shaped sopapillas?  Here's a recipe for you to do just that!

Combine 4 c flour, 1 tbsp baking powder, 1 tsp salt. Blend in 3 heaping tbsp shortening, add enough water to make soft dough. Roll out to pie crust thickness. Cut into 3 " squares or HEART SHAPES. Deep fry in hot oil until golden brown. Serve with powdered sugar or cinnamon sugar.  The one pictured is served with the cinnamon and sugar, but also drizzled with caramel and chocolate sauce, with a squirt of whipped cream.


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Wednesday, March 26, 2014

Grandma Nell's Macaroni and Cheese

From Lori: Mom posted this recipe five years ago (NOTICE MY NOTE OF THE CHEESE I USE), but since I'm making it this morning for a youth lunch, I decided to post it again. This was my Great Grandma Nell's recipe. Even though it's still great, it's never like hers. I think the cheese just isn't the same as hers. I think her original recipe said Velveeta Slices.  Whichever cheese you use, you will find this recipe very adjustable!  

From Mom: This may seem like a strange recipe to post, or a very simple recipe to post; but, I visited with a lady one day, and she told me about the wonderful homemade macaroni and cheese she had eaten recently at a family get-together. I've always made homemade macaroni and cheese instead of buying the boxed. Not that the boxed isn't good. Some of my grandchildren prefer it over the homemade. I decided I should post my grandmother's recipe---it is definitely a wonderful homemade sidedish. It's the only one I ever make.


Macaroni and Cheese

Boil, then drain the macaroni--I always use a 16 oz. pkg. for our family of thirteen.

Butter the bottom of 9 x 13 baking dish. Put a layer of macaroni in the bottom of the dish. Put dollops of butter on top of the macaroni. Lay slices of sharp cheddar cheese (LORI USES KRAFT AMERICAN SLICED CHEESE) on top of the macaroni and butter. ( I like the Sargento cheese. I usually buy two 8 oz. pkg.) Put another layer of macaroni on top of the cheese. This time I put the cheese on top of the macaroni first. Then I put my dollops of butter on top of the cheese. Pour a can of  evaporated milk over the macaroni and cheese. Bake at 350 degrees until the cheese is beginning to brown.

There are times I have to add just a little more evaporated milk. You want your milk to come to the bottom of the TOP layer of macaroni. Usually one can is enough, but sometimes the macaroni soaks up the milk and you have to add just a little more. I'd rather have too little than too much.

(Note from Lori:  Sometimes I add more cheese....stir it half way through cooking....then taste it to see if anything needs adjusting. But that's probably because I am always making it in a HUGE catering aluminum pan and I don't do it the same every time!)
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Sunday, March 23, 2014

Chevron Bunny Wall Art


While decorating for Spring over "Spring Break", I decided I wanted some kind of bunny wall art.  I decided to look at Pinterest (unusual for me!) for "Easter wall art" or "Bunny Burlap"...something like that. I had this burlap canvas (purchased at Hobby Lobby on sale for $3.00), so planned to use it.

I saw a really cute Chevron fabric bunny, but I didn't have any Chevron fabric. Then I happened to remember that I had bought Chevron napkins and plates for Easter and a ladies' salad supper I'm having  next month.  I figured I could get two bunnies out of each napkin, and I would do two napkins - so four bunnies for my four children. But, to my surprise, there were SIX bunnies that cut out all at the same time! So, I figured I'd make our whole family!

The bunnies were quickly added to the canvas with a dot of hot glue in a few places. The cotton ball was hot glued for the tail. A quick Easter/Spring decoration for less than $4.00!!!
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