Tuesday, January 31, 2012

Cabbage and Sausage Stew

My neighbor gave me some great cabbage's from their garden the other day and I made several dishes from the Cabbage and this is one of the dishes I made. We just love a hearty soup or stew in the winter, it warms the heart and soul. This pot of stew smells heavenly as it simmers away just waiting to greet the family at the end of the day.

Cabbage and Sausage Stew
Miz Helen's Kitchen
1 1/4 pound Polska Kielbasa Sausage Sliced
2 pounds Red Potatoes medium chopped do not peel
2 medium size onion's medium chopped
3 carrots chopped
7 to 8 cups cabbage chopped
5 to 6 cups chicken broth
2 cloves garlic chopped
1 teaspoon thyme
2 tablespoons parsley chopped
1 teaspoon nutmeg
dash Cayenne pepper
Salt and Pepper to taste
In a hot dutch oven brown the sausage in the oil and remove it from the pot.
Brown the vegetables in the sausage oil then add the sausage back into the pot.
Add the garlic, thyme, parsley, nutmeg, Cayenne, salt and pepper and mix well.
Add the Chicken Broth and mix well. If you want a thinner stew or soup just add water at this time.
Bring the stew to a boil and then cover, and reduce the heat to low and cook on low for 45 minutes or until the potatoes are beginning to break up.
No need to thicken the stew as it makes its own wonderful thick sauce.

This Smells So Good As It Simmers Away on The Stove

Enjoy Your Stew!

I am so happy that you stopped by to have a bowl of this wonderful stew with me today. Now I have some in a container for you to take home so don't forget it. I always look forward to your visits so come back soon!
Peace and Joy

Monday, January 30, 2012

Knee Deep In Onions

Jaque AKA Garden Dog and I Are Knee Deep In Onions

It hardly seems possible that it is time to be planting our Spring Onions already. After the garden season last fall we worked the soil with our organic compost that we make right here at The Cottage. The ground was ready so we didn't have to do much preparation just til it, make the rows and it was ready to go. We rotated the onion patch this year from the North end of the Up Stairs Garden to the South end of the Up Stairs Garden. I like to rotate the crops at least every other year to keep the soil in better condition.


The Soil Is Just Perfect For Planting

We Planted 225 Onions

Jaque AKA Garden Dog says Are We Done Yet?

Several days after we planted the onions we got about 3 inches of rain, perfect for the onion patch. I am very excited that the garden season has started here. Thanks for stopping by to look at our newly planted onions. Stop back by from time to time and see how they are growing and when we will begin to harvest them. If you are still looking at snow on the ground, there is hope, spring will come!
Peace and Joy
Miz Helen
This Post Is Linked To:

Saturday, January 28, 2012

Whats For Dinner Next Week 1-29-12

We have had over 4 1/2 inches of rain in the past week, we are so excited, the lake has actually come up 2 feet, I feel a fishing trip coming on. I took a walk down to the dock this morning and it looks great to get some water back in the lake, but it sure is cold so I am going to sit here and get warm, kick my feet up have some tea and work on my menu for next week. I am glad you stopped by, you can help me with it.


Sunday
Broccoli with Lemon Sauce
Cottage Bread
Spicy Butternut Bread with Whipped Cream Topping

Monday
Sweet Potato, Black Bean and Corn Enchiladas
with
Green Chili  Sauce
Mexican Salad with Red Salsa Dressing
Strawberry Jalapeno Muffins (Link)

Tuesday
From Leftover Ham
Ham and Potato Casserole
Tossed Green Salad
Leftover
Spicy Butternut Bread (Link)


Wednesday
Spaghetti Squash with Meatballs
Homemade Tomato Basil Sauce
Winter Greens Salad
Garlic Bread
Coconut Cream Pie

Thursday
From
Full Plate Thursday

Dinner
Beef Stew  at Aunt Nubby's Kitchen
Pimento Cheese Cornbread Muffins   at The Rickett Chronicles

Friday
 Spicy Cole Slaw
Steamed Mixed Vegetables
Cheese Biscuits
Key Lime Pie

Saturday
Grilled Flank Steak
Baked Potato
Tossed Green Salad
French Bread
Chocolate Surprise

I sure am glad that you came by today, it is always so good to spend time with you. Your visits are very special to us so come back soon!
Peace and Joy

Wednesday, January 25, 2012

Full Plate Thursday 1-26-12


It is pouring down rain here today,  so come on in the house and get dry and warm. We are so excited to have this wonderful rain and it is perfect for all the onions that we just planted in our garden. We have some hot coco and cookies on the table so get warm and help yourself.  I am so happy that you came today and can't wait to see what you have brought to share with us today I always look forward to seeing you!
This Is How I Filled My Plate Last Week
Breakfast
Spaghetti Squash Breakfast Pie  at Debbi Does Dinner Healthy and Low Calorie
Morning Snack
Strawberry Milk Shake Vegan  at Yum! Yum! Yum!
Lunch
Tomato Bisque  at Bookcase Foodie
Ginger Molasses Skillet Cake  at The Alchemist
Afternoon Snack
Iced Oatmeal Applesauce Cookies  at Trilogy Edibles
Dinner
Beef Stew  at Aunt Nubby's Kitchen
Pimento Cheese Cornbread Muffins   at The Rickett Chronicles
Bread of The Week
Homemade Artisan Bread  at Lisa's Dinnertime Dish

IF You Helped Me Fill My Plate Today Please Take The Red Plate Home
  The Code Is On The Sidebar

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!
Thank You So Much For Coming Today and Come Back Soon!


Monday, January 23, 2012

Strawberry Jalapeno Muffins

We were having some close friends over for brunch and I wanted to have a special muffin to serve. I came up with a Strawberry Jalapeno Muffin using my Strawberry Jalapeno Jam that I made this summer. We just loved this muffin and I hope you enjoy them.

Strawberry Jalapeno Muffins

Strawberry Jalapeno Muffins
Miz Helen's Kitchen
8 to 10 Muffins
11/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup milk
1/4 cup oil
Mix all the dry ingredients stir in  the wet ingredients and mix well. Spoon 2 tablespoons batter in the bottom of each muffin tin, then 1 tablespoon of the Strawberry Jalapeno Jam on top of the batter. Cover each of the muffins with the remainder of the batter. Bake at 400 degrees for 20 minutes. Serve warm with additional jam on the side.
Strawberry Jalapeno Jam
Strawberry Jalapeno Jam
Miz Helen's Kitchen
4 pints of Strawberries 
7 cups sugar
2 tablespoons Jalapeno seeded and chopped fine
1 packet of Sure Jell
1/2 teaspoons butter
Be Sure and Read The Directions In The Sure Jell Box Before Beginning This Process
Wash, and remove the stems from the berries. Mash the berries with a masher. Place 5 cups of mashed berries into a heavy sauce pan. Mix in the seeded Jalapeno that has been chopped fine. Stir in one packet of the Sure Jell and mix thoroughly. Add the butter. The butter will reduce the foaming. Bring the berry mixture to a full rolling boil stirring constantly. Quickly stir in the sugar stirring constantly and return to a full rolling boil. Boil for exactly 1 minute stirring constantly and remove from heat. Skim off any foam.
Ladle into prepared jars and seal. Process in a hot water bath for 10 minutes. Remove jars and let cool . Make sure that the lid has sealed before storing in a cool dry place.
 Prepare The Muffins

Enjoy Your Muffin!

I am so happy that you stopped by today to have a muffin with us. Hope you will have a great week and come back soon!
Peace and Joy

Saturday, January 21, 2012

Whats For Dinner Next Week 1-22-12

We have had unseasonable warm weather and we have been in the garden. We planted  225 Spring Onions in the past few days. We usually plant sometime in the last two weeks of January, then by March we are eating fresh green onions. I am sure glad you stopped by so we can sit down and take a break, sit out here on the Herb Garden patio with me and we will talk about next weeks menu, can you smell that rosemary bush?


Sunday
Herb Crusted Ribs
with
Orange Sauce
Sweet Potatoes and Pearl Onions
Turnips and Greens
 Green Tossed Salad
Spice Bars with Caramel Sauce

Monday
Pinto Bean Soup

The Pinto Bean Soup
Miz Helen's Kitchen
2 cups of dried Pinto Beans
8 cups water
1 medium yellow onion chopped
3 cups stewed tomatoes and green chili's
3 cloves garlic minced
3 teaspoons chili powder
2 teaspoons salt
1 teaspoon pepper
11/2 teaspoon ground cumin
1/2 teaspoon oregano
Sort and rinse the beans really well. In a heavy dutch oven bring 8 cups of water to the boil add the beans.
Boil for 10 minutes, cover and turn off the heat, leaving the dutch oven on the burner. Let the beans stand for 2 hours. Add the onion, stewed tomatoes and green chili's, garlic, salt, pepper, ground cumin and oregano. Add enough hot water to keep the beans covered and cook on medium heat for 2 hours.
Spicy Baked Fries
Cole Slaw
Left Over 
Spice Bars with Caramel Sauce

Tuesday
Chicken Noodle Casserole
Tossed Green Salad



Wednesday
From
Left Over Pinto Beans
Bean and or Beef Burritos
Mexican Salad
Homemade Salsa
Homemade Tortillas
Left Over
Pear Pocket

Thursday
Beef & Broccoli Lo Mein Bowls
Fortune Cookies
with
Rice Pudding

Friday
From
Dinner
Roasted Smashed Potatoes at Little Mommy, Big Appetite
Parsley Asparagus with Parsley and Lemon Butter  at Gluten Free SCD and Veggie 
Banana's Foster Ice Cream Cake  at Pattycakes in The Kitchen 

Saturday
Off To The City
Attending A Friends Birthday Party
Happy Birthday!

I am so happy that you stopped by today, I always look forward to your visits. Hope you have a wonderful week and come back real soon!
Peace and Joy

Wednesday, January 18, 2012

Full Plate Thursday 1-19-12


We had the greatest 1st Anniversary Party last week. I want to thank each and every one of you for making it such a special day for Full Plate Thursday! I am so excited that you are here today, it is such a cold crisp day come on in the house and get yourself by the fire, I will get you a cup of tea and I know that someone is bound to have a great muffin to go with it. I can't wait to look in your basket to see what you have brought today.

The Winner of The 1st Anniversary $50.00 Gift Certificate to Amazon Is
Erin at A Crafty Cook with her MonteCristo Bites
with The Most Page Views
Congratulations Erin!

This Is How I Filled My Plate Last Week
Breakfast
Asiago Breakfast Bake  at Little Bit of Everything
Morning Snack
Girl with Dragon Cookie  at The Enchanted Oven
Lunch
California Roll Dreaming  at The Blest Nest
Pear Gingerbread Muffins at Everyday Art
Afternoon Snack
Gluten Free S'more Brownies  at Premeditated Leftovers
Dinner
Roasted Smashed Potatoes at Little Mommy, Big Appetite
Parsley Asparagus with Parsley and Lemon Butter  at Gluten Free SCD and Veggie 
Banana's Foster Ice Cream Cake  at Pattycakes in The Kitchen 
Bread of The Week
9 Grain Bread at Simplify, Live, Love

If You Help Me Fill My Plate Then Please Take This 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!
Thank You So Much For Coming Today and Come Back Soon!

Tuesday, January 17, 2012

Herb Crusted Ribs with Orange Sauce

I had this great package of ribs in my freezer that I wanted to use but it was to cold to grill or Bar B Q. I wanted something that was warm and cozy and said winter time treat. What better place to gather a winter time flavor than our garden. I gathered some turnips and greens, pearl winter onions, rosemary, and thyme, then stopped by the barn and grabbed some sweet potatoes from the cold storage bin;  and then I headed for the kitchen. These ribs turned out so good we will be having them over and over again. "Honey Bunny" already wants to know when they will be on the menu again.  I roasted the herb crusted  ribs with sweet potatoes and pearl onions from our garden, then served it on a bed of fresh  garden turnips and greens with a great orange sauce.
Herb Crusted Ribs with Orange Sauce


Herb Coated Ribs with Orange Sauce
Roasted Orange Sweet Potatoes and Onions
Miz Helen's Kitchen

For The Ribs
6 Country Style Pork Ribs
1 tablespoon Extra Virgin Olive Oil
1 teaspoon salt
1 teaspoon pepper
3/4 cup fresh rosemary chopped fine
1/4 cup fresh thyme chopped 

For The Sauce
2 cups Mandarin Oranges
3/4 cup Mandarin Orange Juice
1/2 cup regular Orange Juice (Navel Orange)
1/4 cup Orange Marmalade
1/4 cup of the fresh Rosemary and Thyme Mix
1/2 teaspoon sea salt
2 tablespoons corn starch
3/4 cup water

For The Sweet Potatoes and Pearl Onions
4 medium sweet potatoes peeled and sliced
12 pearl onions whole
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/4 cup of thyme and rosemary mix
 Method
 Herbs
Chop the herbs and mix well set aside 3/4 cup for the ribs and 1/4 cup for the vegetables and sauce.

Potatoes and Onions
Peel and slice potatoes, clean onions. In a bowl pour in the 3/4 cup  Mandarin Orange Juice and add the sliced sweet potatoes and onions, toss well in the juice.  In another bowl add the herb mix,salt, pepper, and nutmeg that is set aside for the vegetables and sauce.  Add  the wet sweet potatoes and onions toss the potatoes and onions in  the herb mix .  Remove the Sweet Potatoes and the onions from  herb mixture and place on the outside edge of the baking sheet leaving the center for the ribs. Set aside

The Sauce
Pour the remainder of the Mandarin Orange Juice and herb mix into a saucepan adding 1/2 cup of regular orange juice from a navel orange and stir in 1/4 cup Orange Marmalade and the 1/2 teaspoon salt and mix well. Add 2 cups Mandarin Oranges and mix well. Bring to a slow boil over medium heat. Mix the Corn Starch with the water and add to the mix and stir until thicken. Remove from heat and let cool to room temperature.

Ribs
Mix the 1/2 teaspoon salt and 1/2 teaspoon pepper and sprinkle the ribs well on all sides. Sprinkle the ribs with 3/4 cup of the rosemary and thyme mix patting the mix on the ribs. In a hot skillet pour 1 tablespoon Extra Virgin Olive Oil and sear the ribs until light brown. Remove the ribs and place on baking sheet. Drizzle some of the sauce on top of the ribs. Place the uncovered baking sheet in a 350 degree oven and roast 45 to 1 hour until ribs are cooked through . Serve with the sauce on the side.

Turnips and Greens
Turnips and Greens (Link)

Chop The Herbs

Sear The Ribs

The Sauce

Roast The Ribs and Veggies

 Sauce On The Side and Enjoy!

I am so happy that you stopped by to have dinner with us this evening and sure hope you enjoyed these ribs. We always enjoy spending time with you so be sure and come back soon! You can always stop by on Thursday for Full Plate Thursday.
Peace and Joy

Sunday, January 15, 2012

Whats For Dinner Next Week 1-15-12

When I looked at the calendar today I thought this month is just flying by. We have been very busy here with the 1st Anniversary of Full Plate Thursday.  Come on in this kitchen and warm yourself by the fire, I will get you some hot tea and some of these wonderful  Muffins that I just took out of the oven. Lets take a look at the menu for next week.


Sunday
 Herb Roasted Chicken
With
Winter Vegetable's
Winter Greens and Grapefruit Salad
Cottage Bread
Spice Cake

Monday
With Leftover Chicken
Chicken and Vegetable Soup
Hot Toasted Dilly Bread
Left Over Spice Cake

Tuesday
From The Summer Freezer
Stuffed Peppers
Mashed Potatoes
Tossed Green Salad
Dilly Bread
Sunshine Cupcakes


Wednesday
From
Summer Freezer Fruit
  Blackberry Waffles
Sausage
Homemade Blackberry Syrup

Thursday
From
Dinner
Cider Sauced Stuffed Pork Chops  at Once A Month Mom
Roasted Brussels Sprouts and Grapes  at Sensitive Economist
Hershey's "Perfectly Chocolate" Chocolate Cake  at The Foodie Entourage

Friday
Shrimp 
Spicy Cole Slaw
Tortillas
Butternut Custard

Saturday
Build Your Own
Pizza Night
 Pizza Dough
From: "Miz Helen's Kitchen Table" cookbook
1 package active dry yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoon olive oil
2 1/2 to 3 1/2 cups flour
1/4 cup cornmeal
Dissolve yeast in warm water in warmed bowl.
Add salt, olive oil and flour.
Mix with dough hook in mixer 3 minutes. Place in greased bowl turning grease top and cover. Let rise 1 hour. Punch down.
Brush pan with oil cover with cornmeal. Press dough down on the Pizza Stone or Pizza Pan. Top with your favorite pizza toppings.
Bake 450 for 12 to 20 minutes
Makes 1 14 inch pizza
Enjoy!
I sure am glad you stopped by to have tea and a muffin with me today. I hope you have a wonderful week, maybe you can stop by for Full Plate Thursday. Hope to see you soon!
Peace and Joy
Miz Helen
This Post Is Linked To
Made By You Monday
Creative Monday
Inspire Me Monday
Menu Plan Monday
Hunk of Meat Monday 

Wednesday, January 11, 2012

Full Plate Thursday 1-12-12

It's Our One Year Anniversary Party!

Welcome to Full Plate Thursday One Year Anniversary Party! Today this is Post number 54 for Full Plate Thursday, I am so excited that we did not miss one single week in our first year. Some of you here today were here for the very first post and others may be here for the very first time, and you are all so special to me. I can't begin to tell you how grateful I am that you show up every week to enjoy the great food and fellowship that has developed here at The Country Cottage. We have some of the greatest cooks on the planet that come here and bring their incredible food to share. You have given me so much this year, we have laughed together, cried together, and formed wonderful friendships. Each week I have visited your blogs and left you a little comment and from that I have come to know and love you.Thank you so much for being a part of our journey that leads us to sharing a table with others for just a moment in time and touch each others life. You have brought much joy to my life, and I thank you!

As A Small Anniversary Gift I Am Offering One Lucky Person
$50 Gift Certificate To Amazon
If You Have Linked A Recipe To This Post
And
If You Are A Follower
And
If You Liked Me On Face Book
And
If You Get The Most Page Views On Your Link
Then
You Will Be The Winner!
The Winner Will Be Announced On Full Plate Thursday January 19, 2012

This Is How I Filled My Plate Last Week
Breakfast
Quiche with Hashbrown Crust  at Joyful Homemaking
Fruit In Frost  at Everyday Mom's Meals
Morning Snack
Dr. Oz Green Juice  at The Mediterranean Diet
Lunch
Au Bistro Salade Frisee  at The French Table
Potage Parmentie French Leek Potato Soup  at My Carolina Kitchen
Happy Birthday Mint Chocolate Chip Ice Cream  at The Tasty Alternative
Afternoon Snack
Sober Sangria  at Aunt Nubby's Kitchen
Dinner
Cider Sauced Stuffed Pork Chops  at Once A Month Mom
Roasted Brussels Sprouts and Grapes  at Sensitive Economist
Hershey's "Perfectly Chocolate" Chocolate Cake  at The Foodie Entourage

If You Helped Me Fill My Plate Today Please Take The 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!
Thank You So Much For Coming Today and Come Back Soon!

Tuesday, January 10, 2012

Dilly Bread

I just love the flavor of dill and every year we grow dill in our herb garden. When it heads out I always save the seed then we have wonderful fresh dill seed to season special recipes. I really enjoy making this old favorite with my homegrown dill seed.

Dilly Bread

Dilly Bread
Miz Helen's Kitchen
2 packages yeast
1/2 cups warm water
2  cups small curd cottage cheese, slightly warm
3 tablespoons sugar
2 tablespoons minced onion
4 teaspoon dill seed
2 teaspoon salt
1.2 teaspoon soda
2 unbeaten eggs
2 tablespoons butter
about 6 cups flour or enough to make stiff dough
Dissolve the yeast in the warm water with the sugar. After the yeast is proofed out add the cottage cheese, onion dill seed, salt, and eggs. Mix well. Add the soda to a little of the flour and add the flour 1 cup at a time mixing after each addition until the dough is stiff. Place dough in a well oiled (I use Olive Oil) bowl, cover with a cloth and set in a very warm place. Let the dough double in size. After the dough has doubled in size, divide into loaves and cover each loaf with a cloth. Place in a very warm place and let rise until again. Bake at 350 degrees 40 to 50 minutes. Place on a cooling rack and cover with butter then salt lightly.
This will make 3 medium size loaves or 2 medium loaves and 2 small ones. It is delicious and be sure and try a slice toasted.

Let The Dough Double In Size

Bake, Butter, Salt, Cool

Enjoy!
Thank you for stopping by to bake bread with me today. I have a loaf of bread for you to take home so don't forget it. I always love it when you come by to spend time with us come back soon!
Peace and Joy

Sunday, January 8, 2012

Whats For Dinner Next Week 1-8-12

We are just getting The Cottage back to a normal routine after Thanksgiving, Christmas and New Years. It always feels good to get all the decorations put away and everything organized once again. Come on in and we will have a cup of tea and talk about next weeks menu.

.
Sunday
From
Full Plate Thursday
Dinner
Chickpea Yogurt Salad at Cooking Is Easy
Gluten Free Beef Pot Roast Crock Pot  at Elegantly Gluten Free

Monday
Green Tossed Salad

Tuesday
From Sunday's Left Over Roast Beef
Beef and Vegetable Soup
Left Over Cranberry Chocolate Bars

Wednesday
From Miz Helen's Kitchen Table Cookbook
Chicken Spaghetti 
Tossed Green Salad
Garlic Bread

Thursday
Guacamole
Homemade Salsa
Left Over Trifle

Friday
Salmon with Dill Sauce
Steamed Mixed Vegetables
Green Winter Salad
Hot French Bread
Key Lime Pudding Cups

Saturday 
Wa Hoo
Date Night!

Full Plate Thursday will be celebrating a One Year Anniversary this Thursday January 12, 2012, I sure hope that you will come to the party. I always look forward to your  visits so come back soon!
Peace and Joy

Wednesday, January 4, 2012

Full Plate Thursday 1-5-12

I am so excited that you are here to kick off 2012 with us, Welcome To Full Plate Thursday. There is no better way to start off a new year than with friends and great food. We had the greatest snacks and party foods last week and I am looking forward to the great food that you will be bringing in this new year. I can hardly wait to see what you have brought today.

It's A Celebration Next Thursday
and
You Are Invited 
Anniversary Party
Full Plate Thursday
One Year Anniversary
January 12, 2012

This Is How I Filled My Plate Last Week
Breakfast
Instant Oatmeal Packets  at A Season For All Things
Cinnamon Rolls at  Texas Cottage
Morning Snack
Gluten Free Chocolate Mint Brownies  at Gluten Freely Frugal
Lunch
Fresh Cranberry Salsa  at Diana Rambles
Christmas Sundae  at Gluten Free SCD and Veggie
Afternoon Snack
Cube Cake  at Something Sweet
Dinner
Chickpea Yogurt Salad at Cooking Is Easy
Gluten Free Beef Pot Roast Crock Pot  at Elegantly Gluten Free

If You Helped To Fill My Plate Last Week 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!
Thank You So Much For Coming Today and Come Back Soon
Related Posts Plugin for WordPress, Blogger...