new update

I have now completed all posts through April 2008.  Boy, this is a big job!  I had hoped to finish this in its entirety a couple of years ago!  At this point I am just plodding along, doing as much as I am able whenever I have a block of free time.  Who knows when I will have everything caught up here to 2011??  It is still a dream!!!  

Update on rebuilding...

The good news?  Last night I completed 2007!   :)  That may not seem like much, but it felt like a milestone of sorts.  The bad news?  I still have all of 2008 - 2011 to go!  And that is about 500 more posts to go.  For each post that I rebuild here I copy the text from a pdf of the old blogs (that I saved just before they were taken down a few years ago) and then I must sift through my old iPhoto albums to find the corresponding photos.  As long as I posted in chronological order, it is only time consuming.  But, every once in awhile I seemed to like to 'go back' or grab older photos to post about.  THOSE posts make me groan now... they are much harder to rebuild.  :)

I will try to post another update here in the 'current' time when I complete each of the remaining years of posts.   I would love to get this whole thing done by Christmas.   It is so important to me to have all of the old blogs online again.  Often I would like to link back to an event that I *know* I blogged about.  But, even more, as I go through this process I am reliving so many wonderful moments from the boys childhood... it is quite nostalgic.  And goodness, time has passed quickly.  So many things 'seem like yesterday'.  But, clearly, they were not...


(Note - ALL recipes are completely updated here.  I did that job first.  :)  What remains are the 500+ blog posts that were on my old home and school blogs.  That is why you see some posts already updated clear through 2011.  I had to have my online cookbook up and running ASAP.)   :)

Garlic Herb Chicken

This is one of Marvin’s favorites.  I like that it is simple and fast.   Pour a little olive oil in a skillet and heat.  Put thawed chicken breasts in hot oil then quickly sprinkle the tops with salt, pepper and garlic herb seasoning.  Sometimes I also sprinkle onion flakes on top.  Brown the outside of the chicken breast quickly then turn over and repeat the steps.  When you have the chicken nicely seared on both sides cover with tight fitting lid, lower heat and allow to cook through.  Just before the chicken is done, pour about 1/3 cup of lemon juice in pan and tilt skillet to let the juice cover the entire bottom of the skillet.  The lemon juice will deglaze the pan and slightly thicken.  Serve chicken immediately.  We like this with wild rice and veggies.  I also like to have it with sweet potatoes and broccoli.  

Italian Pork Chops with Stewed Potatoes

top left is the Italian pork chops served on top of stewed potatoes

This is one of those comfort food recipes that always reminds me of Mom.  Everyone here likes it, although they eat it with varying levels of the tomato topping.  :)  

Brown pork chops in olive oil.  (I used pork tenderloin this time around.)  Remove from pan and saute sliced onion in the same skillet.  You can also add a couple of garlic cloves at this point.  When the onions are browed put the chops back in the pan and cover with the onions.  Then pour a can of petite diced tomatoes over the top of it all.  I like to use petite diced tomatoes with garlic and olive oil - or the kind with sweet onions - but you can use plain.  Sprinkle Italian seasoning over the top then cover the skillet with a lid and let simmer for awhile.  When pork chops are cooked through serve chop over *stewed potatoes and cover it all with the tomato ‘sauce’.  We served this with sauteed cabbage.

*What are stewed potatoes?  Fast and easy mashed potatoes!  Peel and cut up potatoes into large chunks and place in pan of salted boiling water.  When they are cooked to desired softness drain some of the water (I like to pour the water into another pan in case I need some of it back!)  then add several tablespoons of butter to pan.  Add salt and pepper and let sit for a couple minutes.  You then serve the potatoes on the plate and slightly mash them with a fork.  Pour some of the buttery potato liquid over them. Yum!

I often serve this with sauteed cabbage and onions, as shown on left

Apple Cheese Danish

My friend, Renita, posted a yummy looking recipe on her blog.  I loved the way it looked and knew I would be making it at some point.  Then, one night after dinner my hubby was wishing we had apple pie.  I only had 3 apples, however, so couldn’t indulge him.  But, for some reason I remembered Renita’s yummy looking recipe and thought of a sort of ‘hybrid’ recipe between that and apple pie.  I experimented and it was pretty tasty.  We are calling it Apple Cheese Danish.  I still need to try the original recipe from Renita’s blog, too!  So much yummy stuff, too little time!!  :)

Take a can of crescent rolls and unroll them in the bottom of a 9 x 13 pan.  Soften an 8 ounce bar of cream cheese in the microwave then spread over the crescent rolls.  Sprinkle cinnamon and sugar over the cream cheese.  Slice up apples (as many as you like) then microwave them a couple minutes to soften a bit.  I tried to get them about 1/2 way cooked through in the microwave.  Sprinkle cinnamon and sugar on the apples quite liberally.  Pour apples over the cream cheese.  I melted about 2 tablespoons of butter and drizzled over the top of the apples.  Then take a 2nd can of crescent rolls and spread them over the top to form the crust.  Bake in oven at 375 degrees for about 30 minutes.  (I just kept checking and pulled it out when it was golden brown.)  

ready to go in the oven

lifting up the top crust to see the apple and cheese layers

ready to eat!

Beef Au Jus Sandwiches

I slow cooked 2 roasts with an onion, 3 beef bouillon cubes and 2 cups of water.  When it was done I shredded the meat and am using it for various recipes.  The first of which was Beef Au Jus Sandwiches.   This recipe is similar to Pioneer Woman’s Marlboro Man sandwiches, but I think I might like this one better, if you can believe it!

1 can Campbell’s Condensed French Onion Soup

1 Tbsp. worcestershire sauce

3/4 lb. thinly sliced deli roast beef (again, I used shredded beef roast this time)

4 Soft Hoagie Rolls

4 slices provolone cheese

some onion 

butter

Heat oven to 400 degrees.  Saute the sliced onions in a couple Tbsp. of butter then set aside.  Heat soup and worcestershire sauce in a saucepan on medium high heat to a boil.  Butter the split hoagie buns and place on baking sheet.  Put them in the oven for about 3 - 5 minutes to brown slightly.  Then take them out and divide the beef among the rolls.  Spoon the soup mixture over beef on rolls.  Top with sauteed onions and cheese slices.  Bake about 5 minutes or until the sandwiches are toasted and the cheese is melted.  Spoon soup mixture over sandwiches again if desired.  Can also serve with some of the sauce for dipping.  Wonderful!!!!!

Miss Daisy's Pecan Pie

When I lived in Nashville Miss Daisy’s Tea Room was legendary for good food and southern hospitality.  I purchased one of her cookbooks and have used it often over the years.  Her Pecan Pie recipe is among my favorites.  

Miss Daisy’s Pecan Pie

1/2 cup sugar

2 Tbsp. butter

3 eggs, beaten

1/4 teas. salt

1 tsp. vanilla

1 cup light corn syrup

1 Tbsp. flour

1 cup pecans 

1 unbaked 9 inch pie crust

Cream butter and sugar.  Add remaining ingredients.  Pour into pie crust.  Bake for 40 minutes in a 350 degree oven.

ready to go in the oven

ready to eat!

Cinnamon Sugar Pie Crust

When I was on a pie/quiche kick the other day I had left over pie crust.  I remembered when I was a kid that Mom would always use left over pie crust to make a simple but yummy treat.  I made it up and it was wonderful.  Simply roll out your remaining pie crust on a pan then cover with melted butter.  Sprinkle with cinnamon and sugar then bake at 375 degrees until golden brown.  Cut and serve!

here it is before it went into the oven

Spinach and Feta Quiche

Ooooohhhh, this was GOOD!  My friend Diane had been posting recipes all week long on facebook and they all looked yummy.   But when she posted this one I knew I was going to have to make it!  I invited my sister up to join me since I knew my fellas wouldn’t touch it.  :)  This is a definite keeper and I can’t wait for a ladies lunch where I can serve this again.  The original recipe is here, but Diane and I changed things up a bit.  My recipe is posted below.

Spinach Feta Quiche

1/2 cup plain yogurt

1/2 cup milk

4 eggs, lightly beaten

2 ounces shredded cheddar cheese

1 package Feta cheese crumbles

fresh spinach (about a bagful)

1/3 cup chopped onion

1 unbaked pie shell

Preheat oven to 400 degrees.  Saute onion in butter until almost translucent.  Add in fresh spinach and wilt in skillet.  In a large bowl whisk together yogurt and milk until smooth.  Whisk in eggs.  Add both kinds of cheese.   Stir in onion and spinach mixture.  Pour into pie shell.  Cover with foil.  Bake for 45 minutes.  Remove cover and bake for 10 to 15 minutes more, or until top is golden and filling is set.  

Ham and Hash Brown Quiche

I was in a quiche mood this week so made two!  This was the first one (and the only one my guys will touch!!)   But even they like this basic meat and potatoes quiche.  :)

4 cups frozen shredded hash browns

1/2 teas. salt

1/4 teas. pepper

3 Tablespoons butter, divided

1 medium onion, chopped

1/2 cup chopped green pepper (I left this out for the guys sake)

1/2 cup chopped fresh mushrooms (same as green pepper)

2 teas. flour

3/4 cup diced fully cooked ham

4 eggs, beaten

1/2 cup milk

1/2 cup shredded cheddar cheese

In a large skillet, saute the hash browns, salt and pepper in 2 Tbsp. butter until golden brown.  Press onto the bottom and up the sides of a greased 9 inch pie plate.  In the same skillet, saute the onion, (green pepper and mushrooms)  in remaining butter.  Remove from heat; sprinkle with flour.  Stir in the ham, eggs and milk.  Pour into hash brown crust.  Bake at 350 degrees for 25 minutes.  Sprinkle with cheese and bake 5 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.