Wednesday, November 30, 2011

Full Plate Thursday 12-1-11

We had a wonderful Thanksgiving Buffet last week here at Full Plate Thursday and we are so happy to see you today to begin this Christmas Season with us. We have sure been busy here at The Cottage getting all the decorations up. This is one of my favorite seasons to enjoy so many celebrations with friends and good food.  I can't wait to see what you have brought to share with us today. Thank you so much for coming today and sure hope you will come back soon!

This Is How I Filled My Plate Last Week
Breakfast
Quick and Simple Veggie Omelet  at Talking Dollars and Cents
Morning Snack
Breakfast Cookie at  Joyful Homemaking
Lunch
Hun...What's For Dinner
Baked Kale Chips at  A Sensitive Economist
Sunny Broccoli Salad  at A Pinch of Joy
Apple Slab  A Change to Frugal and Simplistic Living
Afternoon Snack
Baked Caramel Popcorn at  Keeping Up With The Times
Dinner
Beef Bourguignon  at Katie Kate's Kitchen
Waldorf Salad   at Everyday Mom's Meals
Rosemary Bread  at Elsa's Cooking Dairy
Apple Cream Cheese Bundt Cake  at Picture Perfect Cooking

If You Helped To Fill My Plate Please Take This Red Plate Home

Full Plate Thursday Background Story

When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
I have just a few suggestions before you leave your dish and fill your plate.
  • Link directly to YOUR RECIPE  and not to your web page.  
  • Scroll down to the button that says "click here to enter"
  • You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.
  • Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.
  • Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...
  • Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.
  • Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...
  • Grab The Full Plate Button if you like and take it home with you.
  • Now God Bless you and your food and everyone fill your plate!

Tuesday, November 29, 2011

Grandmothers Buttermilk Pie

For as long as I could remember when we would visit my Grandmothers she would always have Buttermilk Pie and it was so delicious. When I was a small girl she made those pies in a wood stove oven and the buttermilk was fresh from the farm. I remember watching her pour that buttermilk into the custard and how thick and rich it looked. Then I remember getting to lick the bowl, that was before we were told that those raw products would be bad for us, it was always good and I don't recall it making me sick, and guess what (I still do it) shhhhhhhh!

Buttermilk Pie

Grandmothers Buttermilk Pie
Miz Helen's Kitchen
1 unbaked 9 inch pie shell 
1 1/2 cups sugar
3 eggs
1 stick butter softened
1 tablespoon flour
1/2 cup buttermilk
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
In a mixing bowl, mix the eggs, vanilla, lemon juice, add the sugar and mix until the mixture looks creamy add the very soft butter and flour mix well. Add the buttermilk and the nutmeg and mix well. Pour the mixture into the unbaked pie shell. Bake at 350 for 25 to 30 minutes. Grate nutmeg on top for garnish before serving.

 Ready To Bake

It is Ready To Eat!

Enjoy!

It has been my pleasure to share this very special pie with you today. I am so happy that you stopped by to share it with me and I have a pie all boxed up for you to take home with you and I sure do hope you enjoy it. We always look forward to your visits and hope that you will come back to see us real soon!
Peace and Joy

Saturday, November 26, 2011

Whats For Dinner Next Week 11-27-11

I sure hope that all of you had a great Thanksgiving. We had such a wonderful Thanksgiving with family and friends, we were very blessed. I am really glad you stopped by today so I can just sit visit and have a nice cup of tea with a friend. Sit right down I will get you a cup of tea and a hot muffin right out of the oven.

Sunday
Cranberry Beef
 Cranberry Beef
Miz Helen's Kitchen
1 3 to 5 pound chuck or arm roast
1 tablespoon Extra Virgin Olive Oil
4 large yellow onions sliced thick
2 cups whole cranberry sauce
3 pods garlic sliced
2 teaspoons salt
2 teaspoons pepper
1/2 teaspoon red pepper flakes
2 sprigs of fresh thyme or 2 teaspoons dried thyme
2 long springs of rosemary or 3 teaspoons dried rosemary
2 cups beef broth
Mix a rub out of the salt, pepper, pepper flakes and any dried herb. Rub the meat on both sides with the rub. In a heavy hot Dutch Oven pour the EVOO and brown the seasoned roast. Place the sliced onions and garlic around and on top of the roast. Add the cranberry sauce and any fresh herbs to the top of the roast. Pour the beef broth around the edge of the Dutch Oven so as not to disturb the seasons. Cover and bake at 375 degrees for 15 minutes, then reduce the heat to 325 degrees for 2 hours. Let the meat rest for at least 10 minutes before slicing. This is one of those melt in you mouth roast that can be used for any occasion. Enjoy!
Mashed Garlic Potatoes
Ginger Carrots
Green Winter Salad
Cottage Bread
Chocolate Cake

Monday
From The Left Over Cranberry Beef
Cranberry Beef Sliders
The Buns
Miz Helen's Kitchen
8 Buns
Any large dinner bun that you choose will work fine
3 tablespoons real soft unsalted butter
1 teaspoon minced garlic
2 teaspoons Parmesan cheese graded
1 teaspoon chives
Mix the butter and the seasons. Spread the buns on one or both sides. Toast in the oven until butter is melted.
Add the Cranberry Beef to the Bun and serve. 

Baked Spicy Potato Wedges
Cole Slaw
Left Over
Chocolate Cake

Tuesday
Mexican Corn Muffin
Left Over 
Chocolate Cake

Wednesday
Spicy Chicken Breast
Baked Sweet Potatoes

Hot Biscuits

Chili
Left Over Yogurt Pie

Friday
Taco Bar
and Left Over Chili
Cookies N Cream Delight

Saturday
Mini Pumpkin Cream Pies  at With Love and Chevrons


I know that we are going to get really busy for a few weeks now with the upcoming holidays, so I am so glad that you stopped by today and sure hope you will come back real soon!
Peace and Joy

Wednesday, November 23, 2011

Full Plate Thursday 11-24-11

Happy Thanksgiving and Welcome to Full Plate Thursday!
As we gather around our shared table today, I am so thankful for each and everyone of you that come here every week to share a meal together and have fellowship with each. My very best wishes to you and your family for a blessed Thanksgiving. Thank you so much for coming  to share this special day with us.



This Is How I Filled My Plate Last Week
With A Thanksgiving Buffet
Turkey with Maple Butter Glaze at Texas Cottage    Honey Baked Ham  at The Traveling Spoon
Mama's Cornbread Dressing  at Cajun Delights    G F Cornbread Stuffing  at Wheat Free Meat Free
Jalapeno Corn Casserole  at Aunt Nubby's Kitchen   Candied Sweet Potatoes at Tools For Kitchens
GF Butternut Squash with Apple Walnut Stuffing  at Elegantly Gluten Free   
Roasted Beets  at Hun Whats For Dinner   Cranberry Pineapple Salad  Thrifty Texas Penny   
Cranberry Orange Relish at Things That Make You Say Mmmmm
How To Make Gravy at Slice of Southern 
Sweet Potato Cheesecake  Mrs Happy Homemaker  Guilt Free Pumpkin Whip  Kitty's Kozy Kitchen
Apple Pie Rustica  A Pinch of Joy  Two Bite Turkey  The Seven Year Cottage
Guest Gift Bags
Candy Corucopia  at Simple Girl

If You Are Featured In Today's Thanksgiving Buffet Please Take The Red Plate Home
The Code Is On The Side Bar

Full Plate Thursday Background Story

When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
I have just a few suggestions before you leave your dish and fill your plate.
  • Link directly to YOUR RECIPE  and not to your web page.  
  • Scroll down to the button that says "click here to enter"
  • You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.
  • Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.
  • Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...
  • Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.
  • Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...
  • Grab The Full Plate Button if you like and take it home with you.
  • Now God Bless you and your food and everyone fill your plate!

Tuesday, November 22, 2011

Green Beans with Onion and Bacon Vinaigrette

We grow green beans in our garden every year and can or freeze them. We usually have enough to last through the winter until the next growing season. This is one of the recipes that we use here at the Cottage for special meals, our family and guest always love this fresh green bean recipe.

Green Beans with Onion and Bacon Vinaigrette

Green Beans with Onion and Bacon Vinaigrette
Miz Helen's Kitchen
2 pounds fresh green beans
6 strips of bacon fried crisp and crumbled
1 medium yellow onion chopped
1 clove garlic minced
1/3 cup Agave
1/3 cup Apple Cider Vinegar
2 tablespoons Whole Grain Dijon
1 4 ounce jar chopped pimento's
1/4 cup toasted sliced almonds
Salt and Pepper to taste
Wash and snap the green beans. In a Micro Wave safe steamer, steam the green beans in the micro wave for about 5 to 6 minutes and set aside. In a large skillet brown the bacon, then remove the bacon to drain. Leave the bacon grease in the skillet this will be the base for the Vinaigrette. Heat the bacon grease in the skillet and add the onion, garlic, pimento's, Agave, Dijon, and vinegar mix well and stir until onions are clear. When the onions are clear, add the green beans and toss in the vinaigrette heat until the green beans are heated through. Crumble the crisp bacon into the mix and stir well, salt and pepper to taste. Remove from the heat. To serve garnish with toasted almonds.

Steam The Green Beans

Prepare the Vinaigrette

Enjoy!

I sure hope that you enjoy this green bean dish as much as we do. Thank you so much for stopping by today, I always look forward to your visits, and hope you will come back soon!
Peace and Joy
Miz Helen
This Post Is Linked To:

Monday, November 21, 2011

Slow Cooker Cornbread Dressing

When we downsized into our cottage I began to look for ways to conserve space and cooking time. With only one regular oven and one convection oven I needed to look for a way to cook dishes for a large dinner in another way besides the oven. This has been a great alternative for the dressing and sure frees up some oven space for holiday meals. This is the basic Cornbread Dressing that my family has used for generations, that I have adapted for the Slow Cooker.

Slow Cooker Cornbread Dressing

Slow Cooker Cornbread Dressing
Miz Helen's Kitchen
1 skillet of corn bread (Corn Bread Recipe)
8 to 10 slices of day old bread chopped in cubes
2 cups celery chopped
1 large yellow onion chopped
1 cup butter
2 eggs beaten
2 tablespoons poultry seasoning
1 1/2 tablespoons sage
1 tablespoons thyme
3 tablespoons parsley
salt and pepper to taste
3 to 4 cups turkey or chicken broth
1 cup milk
Make the cornbread about two days ahead and let it dry really good. Lay the other bread on a cookie sheet about 1 to 2 days and let it dry really good. If you forget to do this, then toast it. The bread and cornbread have to be dry or this won't work.
On the day you want to prepare the dressing, add the dried crumbled cornbread and the dried cubed bread to the slow cooker. To the bread mix add the poultry seasoning, sage, thyme and parsley and mix well.  In a hot skillet melt 1/2 cup butter and saute the celery and the onion. When the onion and celery are soft then add to the bread mixture and stir well.
Add the broth, and milk to the mix and stir well. Taste the dressing at this point and adjust the seasons adding salt and pepper to taste.
Add the beaten eggs and stir well, then add the last 1/2 cup of the butter cubed and stir the mixture very well. Put the lid on the cooker and cook on high for 2 hours and low for 2 hours.
If you would like to have a browned top for your dressing, remove the dressing to a baking dish and brown the dressing under the broiler. This is a very moist dressing, if you want a drier dressing then reduce the milk in the recipe. 
Options:
Add cranberries, and other dried fruit or nuts to this recipe and it is delicious. We have even added cooked sausage to the mix before and it is very good.

1 recipe of Cornbread

Ready to Cook

 Enjoy!
I hope that this recipe will help you free up some oven space for your special dinners, or a great way to take dressing to a covered dish event. Thank you so much for stopping by today, your visits are always so important to me and please come back to see us real soon!
Peace and Joy
Miz Helen
This Post Is Linked To
Thanksgiving Recipes at Girlichef 

Sunday, November 20, 2011

Corn Bread

This is a basic Corn Bread recipe that has been passed down in my family for generations. There is nothing better than a great skillet of corn bread to compliment any meal. This is also the corn bread recipe that I use for my corn bread dressing. The Iron Skillet that I make my Corn Bread in is the Iron Skillet that belonged to my Grandmother, it is a very special skillet. I have the Corn Bread cooling on my antique butcher block today.

Miz Helen's Corn Bread

Corn Bread
Miz Helen's Kitchen
1/4 cup olive oil
1 1/2 cup yellow corn meal
1/2 cup flour
1 1.2 tablespoons baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk or regular milk
1 egg, beaten
Heat olive oil in iron skillet and coat evenly. Combine dry ingredients, add milk and egg mix until blended.  Add melted olive oil and mix well. Pour batter into heated oiled iron skillet.
Bake at 425 degrees for 20 to 25 minutes
Option:
The Olive Oil can be substituted  with bacon grease, my grandmother used the bacon grease and sometimes I do to. For the dressing I always use the olive oil. Many things can be added to this recipe, like whole corn, peppers, chili's, onion's, and different cheeses.

Ready To Cook

Baked and Cooling

How About a Slice of Hot Corn Bread

With Butter Of Course
Enjoy!

I hope that you will enjoy our families basic Corn Bread Recipe, I am so excited to share it with you. Thanks for coming by to enjoy this treat with me today. It is always so good to spend time with you when you come out to the country. Hope you will come back to see us really soon!
Peace and Joy
Miz Helen

Saturday, November 19, 2011

Whats For Dinner Next Week 11-20-11

The Cottage is all decorated for Thanksgiving the aromas floating through the cottage are warm with spice from  wonderful dishes being prepared in the kitchen.  All the guest rooms are ready and the gift baskets so carefully placed in each room  As I sit quietly today for just a moment to reflect on the many blessing in my life to be thankful for;  certainly all of you are on my list. I look forward to our visits and you are a very important part of my life. Thank You!

Sunday
Community Fellowship Dinner
I am Bringing
Brussels Sprouts Salad with Warm Bacon Vinaigrette
  Recipe Here

Monday
 Corn Bread
(making extra Corn Bread for the Dressing on Thanksgiving)
 Caramel Brownies

Tuesday
Pinto Bean Soup
 Baked Spicy Potato Wedges
Green Tossed Salad
Hot Biscuits
(making extra biscuits for the Dressing on Thanksgiving)
Left Over
Caramel Brownies

Wednesday
From The Left Over  Pinto Beans
Homemade Salsa
Pumpkin Bars

 Thursday Thanksgiving Day
 Serving 25 guest for Thanksgiving Dinner
Roasted  Turkey   Corn Bread Dressing (Recipe) and Gravy
Honey Baked Ham
Balsamic  Brussels Spouts and Carrot Saute    Sweet Potato Casserole (Recipe)
Cauliflower Goat Cheese Gratin (Recipe) 
Fresh Green Tossed Salad  with Fresh Orange Vinaigrette
Fresh Cranberry Compote
Pumpkin Pie   Cranberry Apple Cobbler (Recipe)   Pecan Pie


Friday
Turkey Delight Casserole
Miz Helen's Kitchen
2 1/2 cups cooked turkey or chicken
2 cups cooked rice
1 cup celery chopped
1 cup onion chopped
2 cups fresh mushrooms chopped
2 cups cut green beans
1 8oz jar chopped pimento
1 cup turkey or chicken broth
1 cup sour cream
4 ounces soften cream cheese in small pieces
1 1/2 teaspoon salt
1 teaspoon pepper
2 1/2 teaspoons thyme leaves
1 1/2 teaspoon poultry season
dash cayenne pepper
Saute the celery, onion,and mushrooms in one cup of turkey or chicken broth reducing the liquid to one half .
Add the pimento,and green beans continue to heat until warm. In a large bowl mix the turkey or chicken with the rice and all the seasonings. Add the saute vegetables and mix well. Add the sour cream and cream cheese and mix well. Pour in to baking dish.
Bake 350 degrees for 30 minutes.
This is a great casserole for left overs. It freezes well for up to a month.
Tossed Green Salad
Garlic Bread
Left Over Pie From Thanksgiving

Saturday
From
Full Plate Thursday
Dinner
Salad In A Jar   at Newlyweds
French Onion Salisbury Steak  at Cooks For Smiles
Slow Cooker Mashed Potatoes   at Megs Everyday Indulgence
Italian Bread  at Cooking with K
Molten Chocolate Cake   at Coupon Cooking
I want to wish each and everyone of you a very Happy Thanksgiving Season. May God shower His Blessing's on you and your family. Have a very safe holiday and hope to see you here again very soon!
Peace and Joy

Wednesday, November 16, 2011

Full Plate Thursday 11-17-11

Welcome to Full Plate Thursday, I am so excited to see you here today.  We are all so busy here at The Cottage making sure that all the fall decorations are in place for all the guest we are expecting during this Thanksgiving season. I can hardly wait to see what you are sharing with us today, I am looking for ideas for the Thanksgiving week menus when I am expecting several guest for the week. As I begin to make my Thankful List for this year, all of you are on that list, I am so Thankful that you are in my life!

For those of you who have asked or maybe want to know I will publish Full Plate Thursday next Wednesday night November 23, 2011 at 8:30 p.m. 

I want to thank you so much for coming today and please come back soon!

This Is How I Filled My Plate Last Week
Breakfast
Cranberry Pumpkin Seed Granola  at Food Farm Health
Morning Snack
Hot Strawberry Drink  at Joyful Homemaking
Lunch
Sesame Chia Green Apple Salad  at Nourishing Treasures
Afternoon Snack
Apple Strudel  at Tools For Kitchens
Dinner
Salad In A Jar   at Newlyweds
French Onion Salisbury Steak  at Cooks For Smiles
Slow Cooker Mashed Potatoes   at Megs Everyday Indulgence
Italian Bread  at Cooking with K
Molten Chocolate Cake   at Coupon Cooking

If You Helped Me Fill My Plate Today Please Take The Red Plate Home
The Code Is On The Side Bar

Full Plate Thursday Background Story

When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
I have just a few suggestions before you leave your dish and fill your plate.
  • Link directly to YOUR RECIPE  and not to your web page.  
  • Scroll down to the button that says "click here to enter"
  • You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.
  • Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.
  • Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...
  • Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.
  • Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...
  • Grab The Full Plate Button if you like and take it home with you.
  • Now God Bless you and your food and everyone fill your plate!

Tuesday, November 15, 2011

Sweet Potato Casserole

We love sweet potatoes here at the cottage and often times have them as a side dish. This recipe for Sweet Potato Casserole is one of the favorite sides that my family request at holiday time. I hope you and your family will enjoy it.

Sweet Potato Casserole

Sweet Potato Casserole
Miz Helen's Kitchen
8 large sweet potatoes baked until tender
1 tablespoon olive oil
4 tablespoons butter
1 cup unsweetened pineapple crushed with juice
1/2 cup dried cranberries
1/3 cup orange juice
1 teaspoon cinnamon
salt and pepper to taste
2/3 cup miniature marshmallows
1/3 cup pecans chopped
Wash and dry the potatoes then place on a cookie sheet. With 1 tablespoon olive oil, oil the skin of the potatoes. Bake for 400 degrees for 45 minutes or until tender.
Split the potatoes and remove the pulp into a mixing bowl. With a potato masher, mash the potatoes until they are mashed well. Add 3 tablespoons melted butter and mix well. Add the pineapple, orange juice, cinnamon and 1/2 of the cranberries mix well then taste,at that time salt and pepper to taste. With 1 tablespoon softened butter, butter the bottom of the baking dish and add the mixture. 
Bake at 350 degrees uncovered for 30 minutes. 
Remove the dish from the oven and add the marshmallows, pecans and remaining cranberries on top. Place the dish in the oven at 350 degrees for 10 minutes until the marshmallows are puffed and lightly browned.
Option:
For those who are sugar free: Leave the marshmallow off or make it half with and half without.
This recipe will serve 8 to 10   

Without The Marshmallows

Or

With the Marshmallows
Enjoy!

This is a great tasting Sweet Potato Casserole, but not to sweet, so the true flavor of the sweet potato comes through. I am so happy that  you came by to sample this dish with me today.  Stop by and see me on my new Face Book Page and right here for Full Plate Thursday.  I always look forward to your visits and hope you will come back real soon!
Peace and Joy

Monday, November 14, 2011

Brussels Sprouts Salad with Warm Bacon Vinaigrette

We just love a warm bacon vinaigrette, and the combination of the salad greens with the saute of the Brussels Sprouts makes this a very special salad.  This salad has quickly become one of our favorites and you will most likely see it on our menu often.  This salad will be a great salad for lunch or a great side salad for any meal. 
Brussels Sprouts Salad with Warm Bacon Vinaigrette



Brussels Sprouts Salad with Warm Bacon Vinaigrette
Miz Helen's Kitchen
4 tablespoon olive oil
1 lb Brussels sprouts
salt and pepper (to taste)
6 slices smoked bacon
1/3 cup white wine vinegar
1 1/2 tablespoons maple syrup
2 tsp Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cups romaine lettuce (chopped)
Directions
Preheat the oven to 375 degrees
Place the Brussels sprouts into a food processor and pulse until they are roughly chopped
Toss the Brussels sprouts with 2 tablespoons olive oil, salt and pepper and lay out on a  baking sheet.
Bake the Brussels sprouts at 375 degrees until crisp and lightly browned (about 20 minutes).
Cook the bacon in a large skillet until crispy, flipping frequently.
Reserve 2 tablespoons of the bacon fat and set the bacon aside.  For the dressing, turn the heat to low and add the vinegar, syrup, mustard, salt and 2 tablespoons olive oil to the bacon drippings, stirring vigorously to combine.
Add the Brussels sprouts to the dressing and toss to coat.  Next crumble the bacon into the lettuce and toss with the Brussels sprouts and vinaigrette.  Top with fresh ground black pepper and serve immediately.
NOTE: If your salad seems a bit too dry, combine 1 tablespoon syrup, 1 tablespoon olive oil and 1/2 tablespoon vinegar over medium heat, then pour over the salad.
Miz Helen's Notes
I added to the ingredients:
1/2 Red Bell Pepper chopped large
1/2 yellow onion chopped large
And to the seasons:
1 teaspoon thyme
This is a great recipe that we will enjoy over and over.
Adapted from Savour The Senses

Prepare The Vegetables and Roast

Toss Together and Enjoy!


I am so happy that you were able to come out to the country and spend some time with us today, your visits are always very special.  Hope you have a great week and come back real soon!
Peace and Joy
Miz Helen




Saturday, November 12, 2011

Whats For Dinner Next Week 11-13-11

We have been having so much fun today getting ready for the Youth fund raiser at our church. We have been making Spaghetti Sauce all day and it smells so good. I sure am glad you stopped by so we can take a break and just visit for a while. Lets get that menu for next week all set and ready to go. Only one more week and we will be planning our Thanksgiving meal.


Sunday
Honey Baked Ham
Scalloped Potatoes
Broccoli with Lemon Sauce
Fresh Fruit Salad
Hot Cottage Bread

Monday
From The Leftover Ham
Green Tossed Salad
Left Over
Cranberry Apple Cobbler

Tuesday
Meatloaf
Green Peas
Winter Greens and Oranges Salad with Poppy Seed Dressing
Hot Biscuits
Pumpkin Cupcakes

Wednesday
over
Rice
Italian Salad
Rosemary Bread Sticks
Coffee Bean Pudding

Thursday
From Leftover Ham
Ham and Cheese Casserole
Vegetable Salad with Greens
Garlic Bread


Friday
Pan Seared Bass
Oven Baked Spicy Sweet Potato Wedges
Cabbage and Apple Coleslaw
Left Over
Apple Cake

Saturday
From
Dinner
Pepsi Braised Roast with Horseradish Sauce  at  What's Cooking with Kacey
Light Scalloped Potatoes at  Little Mommy, Big Appetite
Family Favorites at   Mere Thoughts From a Mommy of Boys
Amaretto Pumpkin Bread Pudding  at Sumptuous Spoonfuls

I sure am glad that you stopped by today, it is always so good to see you. I hope that you will stop by and see me on my New Face Book Page and be sure and come back for Full Plate Thursday!
Peace and Joy

Friday, November 11, 2011

Cauliflower Goat Cheese Gratin

 Cauliflower is one of those vegetables that I sometimes forget about. I try to find recipes that I can incorporate into our food plan. When I was visiting with my friend Laurie recently she was telling me about one of their family favorites that she makes on Thanksgiving and it sounded so good, I asked her if I could adapt her recipe and maybe blog it.  My friend Laurie was born and raised in New Orleans and is a wonderful cook. This is one of her great recipes that I have adapted. This is a great side dish that will go with any meal.

Cauliflower Goat Cheese Gratin

Cauliflower Goat Cheese Gratin
Laurie Dewhirst
Adapted By
Miz Helen's Kitchen
1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
1 tablespoon Lea and Perrins
Salt and Pepper to taste
Miz Helen Added
1 4 ounce jar of diced pimento's
1 teaspoon thyme
1 clove garlic minced
option: dash cayenne pepper
Drizzle Balsamic Vinegar
Layer the cauliflower, garlic, thyme and pimento's on the bottom of a medium casserole dish. Mix the Lea and Perrins and the (Option of cayenne)  with the heavy cream and  pour it over the cauliflower and pimento layer. Add the 3 cheese's on top of the gratin. Bake at 400 degrees for 30 to 45 minutes until all the cheese is melted and the casserole is bubbling. Remove from oven and drizzle Balsamic Vinegar over the top. Let rest for 10 minutes before serving.

This Casserole Has Great Color

Enjoy!

Thanks for your great recipe Laurie! I sure am glad that all of you stopped by to sample this wonderful Casserole with me today. I always enjoy each one of your visits, hope you will stop by and see me on my New Face Book Page and please come back real soon!
Peace and Joy
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