Wednesday, May 30, 2012

Full Plate Thursday 5-31-12


It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

I hope that all of you had a great holiday week end and that you are all rested from your events. We had a great holiday with family and friends, it always goes by to fast.  I am so happy to see you today, we have a refreshment table of Blueberry and Lavender Muffins along with some wonderful Black and Blue Smoothie, so come on over to the table and help yourself. I can't wait to see what you have brought to share with us today. Your visit's are always so special to me so be sure to come back soon!

This Is  How I Filled My Plate Last Week
Breakfast
Roasted Asparagus and Buttered Crumbed Egg  at Aunt B on a Budget
Morning Snack
Chocolate Chocolate Zucchini Cake at Chocolate Chocolate Chocolate
Lunch
Navajo Tacos  at A Spoonful of Thyme
Roasted Corn and Avocado Salad with Spicy Vinaigrette  at  Newlyweds
Rhubarb Cream Dessert   at Stella B's
Afternoon Snack
Banana Date Cake with Walnut and Honey Glaze  at The 21st Century Housewife
Dinner
Asian Marinated Flank Steak  at Lisa's Dinnertime Dish
Ramen Cabbage Salad  at Meg's Everyday Indulgence
Kid Friendly Broccoli Cheese Bites  at Little Bite of Everything
Strawberry Pie  at Simply Sweet Home
Summer Canning and Preserving
Strawberry Freezer Jam  at Our Nourishing Roots
Orange Marmalade with Meyer Lemons  at U Try It
Honey Sweetened Strawberry Lime and Lemonade  Creating Nirvana
If You Are Featured 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!
Thank You So Much For Coming Today and Come Back Soon!

Tuesday, May 29, 2012

Old Fashioned Steak Fingers

This is going to be an "R Rated Foodie Post" for some of you, but every now and then "Honey Bunny" and I just have to have some "soul food".  My husband retired several years ago, but periodically he will go back to work for a bit. Recently he retired for the 4th time, (so far) and I decided to have something special for him. I asked him what he would like to have and he said remember when we used to go to the " Drive Inn" and get Steak Fingers in a Basket on Friday night? Oh yes, I could almost taste them, so today we are sharing our Old Fashioned Steak Fingers. We have got two Steak Finger Baskets to go!

Old Fashioned Steak Fingers


Old Fashioned Steak Fingers
Miz Helen's Kitchen
1 pound Round Steak cut 3/4 inch thick, tenderized and cut into strips ( We Use Grass Fed Beef)
2 cups flour (of your choice)
1 cup yellow cornmeal
2 teaspoons salt
2 teaspoons pepper
1 teaspoon garlic powder
dash Cayenne Pepper (optional)
2 cups Buttermilk
1 cup Peanut Oil
Mix the flour, cornmeal,1 teaspoon garlic powder,1 teaspoon salt,1 teaspoon pepper then pour in a flat dish
Pour the buttermilk, 1 teaspoon salt, 1 teaspoon pepper into a medium size bowl and mix well
Dip the steak finger into the flour and cornmeal mixture
Next dip the steak finger into the Buttermilk
Next dip the steak finger back into the flour and cornmeal mixture
Heat the oil until it is very hot in a deep frying pan, add a few Steak Fingers at a time and cook on both side's until golden brown.
They really cook fast if your oil is hot enough, be careful not to overload your skillet or they won't cook right.
Take them out of the skillet when done and drain on a paper towel for a few minutes before serving
We are serving the Steak Fingers with Homemade French Fries and a dipping sauce of pan gravy, "In A Basket", of course.

Ready For The Dipping Process

Drain Well

Enjoy!

We sure enjoyed our Steak Finger Baskets and had a lot of fun walking down memory lane when we used to go to the Drive Inn on Friday Night.  I am so happy that you could stop by today to visit with us, your visits are always important and hope you will come back soon!
Peace and Joy

Friday, May 25, 2012

Whats For Dinner Next Week 5-27-12

American flags are flying everywhere in our village a reminder of the sacrifice that has been made for our freedom. I want to take a moment and say Thank you to all those families who made that sacrifice.
God Bless You!

We are getting ready for a big week end, just taking some down time with our family and friends and looking forward to spending time with them. I am working out in the outdoor kitchen today getting some things ready for our guests, so come on back and join me, we will have some of this Strawberry Lemonade that I just made, we can visit and talk about next weeks menu.


Sunday
Corn Bread
Red White and Blue Cupcakes with Homemade Ice Cream


Monday
Memorial Day
Burgers and Dogs On The Grill
Fresh Sliced Tomatoes
Onions and Pickles From
The Pickle Pot
  Bean Bake
Sweet Potato Chips

Tuesday
Crock Pot Italian Chicken
Pasta Noodles
Green Tossed Salad
 Garlic Bread
Left Over
All American Bites


Wednesday
Mashed Cauliflower
Tossed Spring Greens
Cottage Bread
Chocolate Chip Cookies and Jello


Thursday
Swiss Roast Sandwiches
Spicy Oven Fries
Fresh Veggie Salad

Friday


Saturday
Chicken Fajitas
Spanish Rice
Black Beans
From Full Plate Thursday

Thank you so much for stopping by for a visit today. I hope that you have a safe and enjoyable memorial day week end! Come back to see me soon, I always look forward to your visits.
Peace and Joy

Wednesday, May 23, 2012

Full Plate Thursday 5-24-12


It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

We are very busy making plans for the memorial day week end as I am sure many of you are, so I am really excited to see and enjoy all the wonderful food that you are sharing today. We are here on the Up Stairs Patio today we can enjoy our time together and watch all the birds when they come to the feeders and the bird bath.
We have been helping to put up flags around our community as a reminder what this holiday is all about.
I want to take a moment to say
"Thank You" to the families who have given the ultimate sacrifice for our freedom, 
God Bless You.

This Is How I Filled My Plate Last Week
Breakfast
Cheesy Egg In A Bowl at  Making Memories
Handmade Vanilla Cappuccino  at Renaissance Woman
Morning Snack
Fastest Cinnamon Rolls  at Fashioned 4 You
Frothy Fruity Orange Banana Smoothie at  Joyful Homemaking
Lunch
Vegan Tacos at  The One With The Cupcakes
Real Food Hot Nacho Cheese Sauce  at Tessa The Domestic Diva
Honey Dew Ice at The Alchemist
Afternoon Snack
Memorial Day Cupcake Topper  at Bowdabra Blog
Coffee Ice Cream  at Laura's Gluten Free Pantry
Dinner
Grilled Halibut and Salmon On The Menu  at J Biggs Little Pieces
Canning and Preserving
Which Saves The Most Money Canning, Freezing or Dehydrating  at Whole New Mom
Dehydrated Lemons at Pary Moppins
Port Wine and Fresh Strawberry Jam  at A Flock In The City

If You Are Featured 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!

Tuesday, May 22, 2012

Crock Pot Au Gratin Potatoes

I am always on the lookout for a great side dish that can be prepared in the Crock Pot for a large crowd. We entertain frequently and attend at least one or two covered dish pot luck dinner's a month, so a recipe like this is awesome.  The Crockpot Ladies shared this recipe on my Full Plate Thursday on April 5, 2012. I have made it twice since then and it is a great recipe that I wanted to share with you today.

Crock Pot Au Gratin Potatoes

Crock Pot Au Gratin Potatoes
Adapted From The Crock Pot Ladies
Prepared In Miz Helen's Kitchen
2 pounds of Russet Potatoes, peeled and sliced into 1/4 inch thick rounds
1 cup Sharp Cheddar Cheese, grated (or shredded)
1 1/4 cups Whipping Cream
1/2 cups Shallots, finely chopped
2 teaspoons Fresh Rosemary, chopped
Salt and Pepper to taste
1-2 Tablespoons Butter or Spread for buttering the Crock Pot
Butter the crock pot with your butter ( or you can use a cooking spray)
Mix cream, rosemary, shallots and salt and pepper in bowl.
Put half of the potatoes in the bottom of your Crock pot, so they are slightly overlapping
Sprinkle half of your cheese over the potatoes
Add the rest of your potatoes and pour cream mixture over that
Sprinkle the remaining cheese on top
Cover and cook on low for 5-6 hours
Test potatoes with a fork to make sure they are cooked enough all the way to the bottom layer
This is a delicious recipe!

Be Sure and Get a Serving Up Front for Yourself 
There Won't Be a Single Bite Left
Enjoy!

I am so happy that you stopped by today, your visits are always very special to us. Hope you have a fabulous week and come back soon!
Peace and Joy



Friday, May 18, 2012

Whats For Dinner Next Week 5-20-12

We are very excited this week, we are going to the graduation of our Granddaughter. Time goes by to fast sometimes, it seems like just yesterday when she was starting school. Of course we want to Congratulate her and all the graduates of the Class of 2012! Come on back to the porch and we will have a glass of Iced Herb Tea and visit about the menu for next week.


Sunday
 With
Roasted Vegetables
Fresh Saute Rainbow Swiss Chard
Tossed Spring Greens with Strawberries
Hot Rolls


Monday
Tossed Green Salad
Corn Bread Muffins
Left Over
Lemon Tart

Tuesday
Stuffed Pork Chops
Fresh Green Salad
Blackberry Cobbler

Wednesday
Dinner
Hawaiian Chicken   at  Simply Made Home
Stuffed Squash Blossoms  at The Fitness Girl Kitchen
Caesar Asparagus Salad  at Skinny Kitchen
Apricot Upside Down Cake  at Cooking and the City

Thursday
Baked Zita
Tossed Green Salad
Garlic Bread
Left Over
Blackberry Cobbler


Friday
Annual
Mud Bug Party
Craw Fish  Boil
"Let The Good Times Roll"


Saturday
Friends Dock Party
 Wa Hoo Night Out!

I am so happy that you stopped by to see us today, I always look forward to your visits. I sure hope you have a wonderful week and come back to see us real soon! This is Linked to: Menu Plan Monday, Made By You Monday,
Peace and Joy
Miz Helen
This Post Is Linked To
Friday Favorite Finds
On The Menu Monday 

Wednesday, May 16, 2012

Full Plate Thursday 5-17-12

I am so excited to see you today, Welcome to Full Plate Thursday! We are getting ready for another graduation in our family as I am sure many of you are as well. Time really fly's by, it just seems like yesterday when we were watching these young people go off to Kindergarten and now they are graduating high school and college. We are going to have so much fun and good food today, I can't wait to see what you are sharing today. Thank you so much for sharing with us today and we will hope to see you real soon!

Congratulations to the Class of 2012!

This Week's Features
 
 Special Mothers Day Tributes
Tea For Mother and Me   at Sweet Nothings

This Is How I Filled My Plate Last Week

Breakfast
Baked Eggs with Crispy Hashbrown Crust  at Meg's Everyday Indulgence
Morning Snack
Cranberry Apple Breakfast Cookie  at Imitation By Design
Lunch
Mango Guacamole  at Kitchen Flavours
Coffee Freeze  at The Girl in the Wild West
Afternoon Snack
Smoothie Recipes  at e Smoothie Recipes for Kids
Blueberry Fantasia Bars  at Homestyle Cooking Around The World
Dinner
Hawaiian Chicken   at  Simply Made Home
Stuffed Squash Blossoms  at The Fitness Girl Kitchen
Caesar Asparagus Salad  at Skinny Kitchen
Apricot Upside Down Cake  at Cooking and the City
Canning and Preserving
 Pickled Ramps  at A Flock In The City

If You Have Been Featured Today Please Take The Red Plate Home With You
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, May 15, 2012

Swiss Roast

This  recipe for Swiss Roast  has been in our family as long as I can remember, and lol, that's a long time. This is a great Roast that will do so many things from a nice company dinner  to making a great sandwich. We are going to serve it for a great week night dinner today.

Swiss Roast

Swiss Roast
Miz Helen's Kitchen
21/2 to 3 pound Chuck Roast (we use a local grower, grass fed)
1 tablespoon olive oil
2 Green Bell Peppers Seeded and sliced
3 yellow onions medium sliced
4 stalks celery ribs chopped medium
2 garlic cloves chopped
2 cups stewed tomatoes with juice
2 cups tomato sauce
1 teaspoon celery seed
1 teaspoon thyme
2 teaspoon parsley
Salt and Pepper to taste
1 cup water
Season the meat with Salt and Pepper and dust with the flour of your choice. In a hot Dutch Oven Pot, heat the olive oil and sear the seasoned Roast on both sides. Add the peppers, onions, celery and garlic. Sprinkle the remainder of the seasons on top of the meat, peppers, onions and celery. Pour the stewed tomatoes and tomato sauce on top of the meat and veggies. Add the water and cover the pot.
Cook in a 350 degree oven for 1 1/2 hour.

Prepare The Veggies
Sear The Roast and Add The Veggies
Add The Peppers and Tomatoes
This is sooooo good, Enjoy!

We really enjoyed you having dinner with us this evening. Your visits are always so special to us, it is great to spend time with you. Drive carefully on your way back to the city and come  back to see us real soon!
Peace and Joy
Pin It

Monday, May 14, 2012

Double Chocolate Brownie Bites

My assigned blog this month for the Secret Recipe Club is It's Yummy to My Tummy and I had so much fun visiting this blog searching for just the right recipe to present to you today. Heather, has  wonderful recipes from S'mores Pie to Spaghetti Fritata, but I am presenting her Double Chocolate Brownie Bites to you today. These Brownie Bites are so good, I had to hide some of them just to get my photo's they were gone so quick.  I sure hope that you will visit Heather's  great blog and tell her Hi from Miz Helen.

Double Chocolate Brownie Bites

Double Chocolate Brownie Bites
It's Yummy to My Tummy
Prepared In Miz Helen's Kitchen
1/2 cup brown sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
1 egg
1 cup all- purpose flour
3 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chocolate chips
Combine brown sugar and butter and beat until light and fluffy.  
Add vanilla and egg and mix well
Mix flour,cocoa, salt, and baking soda
Mix the flour mixture into the brown sugar mixture and mix well
Add the Chocolate Chips and mix well
Scoop dough out by teaspoonfuls onto an ungreased cookie sheet 
Bake for 8 minutes at 375 degrees
Be careful not to over bake the cookies or they will be hard
Print Recipe 

Ready For The Oven

A Great After School Snack

A Platter Of Brownie Bites To Share With A Friend


Brownie Bite Ice Cream Sandwiches Just For YOU!
Enjoy!

If you would like to have fun with us every month at the Secret Recipe Club check out the detail HERE and come join us.  I sure am glad that you stopped by today, your visits are so special to me and hope you will come back soon.
Peace and Joy
Miz Helen


Friday, May 11, 2012

Whats For Dinner Next Week 5-13-12

Last week end was awesome at my annual Women's Retreat, I came back all refreshed with my cup full and my spirit renewed.  We have had the most beautiful weather this week with just the perfect amount of rain and sunshine for the gardens. Come along with me and we will walk out the The Garden Gate and take a look at the row crops that are just about ready to start producing. We are going to have so many wonderful fresh things to cook and eat.

If you are a Mother or if you will be celebrating this Mothers Day honoring your Mom or someone else,
 I want to wish you a Happy Mothers Day!



Sunday
Mothers Day
I Am Told To Expect A Really Big Surprise, So I Am
It Has Been My Greatest Joy To Be A Mom To My Awesome Children! 


Monday
Tossed Green Salad
 Corn Bread
Individual Blackberry Cobbler


Tuesday
Tossed Green Salad
Fresh Salsa
Limeade Cooler Dessert


Wednesday
 Fresh Green Beans
Fresh Spring Greens Salad
Cottage Bread
Leftover
Limeade Cooler Dessert


Thursday 
Chicken Spaghetti
Fresh Garden Peas
Green Tossed Salad
Garlic Toast


Friday
Gone Fishing
Catch of The Day
Herb Coated (Catch of The Day) on The Grill
Roasted Mixed Vegetable's
Garlic Rolls
 Strawberry Shortcake with Sweet Cream


Saturday
at
Peanut Butter, Passports and Epinephrine
Chocolate Fudge Cake  at Something Sweet


I am so happy that you were able to stop by and visit with me today, I always look forward to your visits.  Hope you have a great week and come back soon!
Peace and Joy

Wednesday, May 9, 2012

Full Plate Thursday 5-10-12

Welcome to Full Plate Thursday, I am so happy to see you today.  We had the best rain this week and everything is so fresh, I sure hope your enjoyed your drive out to the country.  Mothers day coming up this week end, are you planning something special for Mothers Day to honor someone in your life or is someone planning something special for you to honor you in their life? You are very special in my life and I can hardly wait to see what you have brought today so lets get into your basket and get the food on the table.

This Is How I Filled My Plate Last Week
Breakfast
Mushroom, Cilantro Feta Omelete  at Gluten Free A-Z Blog
Morning Snack
Strawberry Scones and Homemade Strawberry Milk at Scattered Thoughts of a Crafty Mom
Lunch
Tequila Lime Carne Asada with Spring Salsa  at The New 19th Century Kitchen
Mucho Margarita Cupcakes at Couponing & Cooking
Afternoon Snacks
Strawberry Crumb Cake  at The Alchemist
Dinner
at
Peanut Butter, Passports and Epinephrine
Chocolate Fudge Cake  at Something Sweet
Canning and Preserving
Homemade Bisquick   at  Our Heirloom Life
and
A Great Kitchen Helper
Cooking Equivalents  at Love Bakes Good Cakes

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

Tuesday, May 8, 2012

Lemon Tart

We just love a great lemon dessert. We were having some dear friends over for dinner and I wanted to make a special dessert for them, so I made this Lemon Tart. We have always enjoyed it and so did they.  I was so excited when there were two slices left, that we had for dessert the next day at lunch, it was sooo good! I am sharing it with you today and sure hope you enjoy it!

Lemon Tart

Lemon Tart
Miz Helen's Kitchen
1 9 inch tart shell
1 egg beaten
2/3 cup sugar
2/3 cup fresh lemon juice
3 tablespoons heavy cream
1 pinch salt
5 large eggs
The Tart Shell
Prick the bottom of the tart shell and line it with a double thickness of foil
Fill the tart with dried beans or pie weights, this helps the tart shell hold it shape through the baking process
Bake the shell for 10 minutes in a 400 degree oven
Lift out the foil and brush the tart shell with 1 beaten egg
Place the tart shell back in the oven and bake for 4 minutes until dry, do not over bake at this point
Cool on a rack to room temperature
Lemon Filling
Beat the lemon juice, sugar, cream and salt until mixed well. 
Add the eggs, one at a time beating well after each addition
Pour egg mixture into the baked and cooled tart shell
Bake 25 minutes or until set at 375 degrees
Cool on a rack for 1 hour
Chill for 3 hours before serving
Garnish with fresh fruit and Whipped Cream

Weight The Tart Shell With Dried Beans

Ready To Bake

Chilled and Ready to Serve

Enjoy!

I hope that you enjoy this Lemon Tart as much as we did. I wish there was a slice left for you to take with you today, but we ate the whole thing! Your visits are always very special to us and I hope  you will come back soon!
Peace and Joy
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