Wednesday, October 31, 2012

Full Plate Thursday 11-1-12



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

Our Thoughts and Prayers Are With All Our Friends and Families  
In The Path Of Hurricane Sandy

I am very excited to see you today and hope that you have had a great Halloween Evening with lots of great treats and not to many tricks.  We were excited to announce the winner of The Texas Star Chili Cook Off 2012, Aunt Nubbys Kitchen was the winner with Beef and Black Been Chili, Congratulations Anita!  We are enjoying some beautiful weather here in Texas right now and we are so grateful for it.  I can't wait to see what you are sharing today, so lets get right to it. Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!

This Is How I Filled My Plate Last Week 
Breakfast
Grain Free Pumpkin Pancakes   at  Real Food Enthusiast
Morning Snack
Strawberry Hot Chocolate  at The Alchemist
Starbucks Pumpkin Scones  at The Not So Super Mama
Lunch
Sweet Potato and Leek Soup  at Little Owl Crunchy Momma
Rosemary Corn Muffins  at AKAWest
Blueberry Crumb Cake  at Kitchen Flavours
Afternoon Snack
Dinner
Sweet Spicy Glazed Pork Chops  at My Sweet Little Steiner Family
Oven Roasted Corn on The Cob  at Veggie Converter
Chinese Cucumber Salad  at Little Bit of Everthing
Sweet Potato Crisp  at Saving 4 Six
Special Feature
Freezer Recipes   at Learning The Ropes
 
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, October 30, 2012

Hamburger Casserole Soup

When I have a really busy day coming up I always look for a dish that will go in the Slow Cooker and be ready when we walk in the door in the evening. There is nothing more comforting than walking in your house after a busy day and smelling the wonderful aroma of a nice dinner that is all ready to serve.  This is a great recipe for that kind of day and it has been one of my "Go To" dishes and a family favorite.


Hamburger Casserole Soup
Miz Helen's Kitchen
1 1/2 pounds lean ground beef browned and drained ( we use grass fed)
2 large size potatoes, medium chop
3 large carrots, medium chop
3 medium yellow onions, medium chop
3 stalks celery, medium chop
1 1/2 cups fresh or frozen peas
1 teaspoon garlic salt
2 tablespoons dried parsely
Salt and Pepper to taste
Dash of Tabasco
1 10 ounce can tomato sauce
1 1/2 cups water
Options:  1 1/2  pounds of ground Chicken or Turkey can be substituted for the beef
Brown the beef and drain, salt and pepper to taste
Layer potatoes, carrots, onions and celery, add salt and pepper and seasons to each layer.
Pour the browned and drained Hamburger on top of the celery
Mix the water with the tomato sauce and pour it over the Hamburger and vegetables
One hour before serving add the peas and stir well replace the cover and continue to cook
Cover and cook on low for 6 to 8  hours or high for 2 to 4 hours
The liquid can be adjusted by adding more or less water
Print Recipe

Enjoy!

We sure enjoyed having you join us for a great week night meal, it is always so much fun having you visit us. I have a container of this awesome Soup for your to take home so don't forget it. Hope you have a great week and come back to see us real soon!
Peace and Joy

Monday, October 29, 2012

Texas Star Chili Cook Off Winner 2012



I want to thank each and every person who brought their fabulous Chili to the Cook Off this year. People visit the site all year to find the best of the best bowls of Chili.  I wish that each one of you could be the winner.

Congratulations 
First Place
 Beef and Black Bean Chili
2012 Winner 
Texas Star Chili Cook Off
and
$50 Gift Certificate To Amazon

Second Place
Beef and Butternut Squash Chili

Third Place
Chili Verde

To Check Out All The Great Links Go To

This was a great Chili Cook Off and we hope you enjoy the bowls of Chili all winter. Hope to see you again next year for the 2013 Cook Off.  Your visits are always very special to me so be sure to come back to see us real soon.
Peace and Joy
Miz Helen

Saturday, October 27, 2012

Whats For Dinner Next Week 10-28-12


We just got back from our visit to the cottage in the Texas Hill Country.  Lots of great food and some nice relaxation with friends and family. I am so glad you came by to visit today, we brought some German Sausage back from the Hill Country and one pack is for you, there is none like it anywhere.  Lets talk about this great menu for next week, I'm hungry how about you?




Sunday
Brunch



Fresh Fruit Bowl


Monday
Mexican Rice Casserole


Black Beans
Mexican Tossed Salad
Left Over Pumpkin Latte Coffee Cake

Tossed Green Salad
Banana Pudding

Wednesday
 Texas Star Chili Cook Off



Special Trick or Treat Bags


Thursday

Skillet Chops with Roasted Corn, Black Bean and Pineapple Salad 

Jalapeno Muffins
Caramel Oatmeal Bars


Friday
 Friday Night High School Football Game
Chili Pie at The Game
After The Game

Hot Coco and Cookies

Saturday
From
Full Plate Thursday

Roman Tomato Salad   at Storybook Reality
Oven Fried Chicken  at Living The Gourmet
Beet Risotto   at Food Done Light
Caramel Apple Chewies  at Jazzy Gourmet Cooking Studio

I sure am glad you were able to come to the country and visit with us today, be sure and don't forget your sausage.  Your visits are very important to us so be sure and come back soon!
Peace and Joy

Wednesday, October 24, 2012

Full Plate Thursday 10-25-12


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

 We are just getting home from a little holiday, we have been in the Texas Hill Country for the past few days and stayed in the most precious Bed and Breakfast and the food was fabulous, I can't wait to tell you all about it.  I am very excited to see you today come on back to the Patio, we are going to enjoy this beautiful fall day, and latter on we will make a fire in the fire pit.  Bring your basket of food on over to the food table, I can't wait to see what you have brought to share today.  

This Is How I Filled My Plate Last Week

A Few Treats For Halloween


 Black Velvet Fudge Pops  at Lady Behind The Curtain
Candy Corn Sugar Cookies  at Posed Perfection
Mummy Dip  at Happier Than A Pig In Mudd
Easy Monster Mallow Cupcake  at Mrs. Happy Homemaker  

Breakfast
Cinnamon Bun Pancakes  at There's Always Thyme To Cook
Morning Snack
Pumpkin Scones with Orange Glaze  at Lisa's Dinnertime Dish
Lunch
Honey Balsamic Chicken Sliders  at Little Kitchen Big Bites
Mac N Goat Cheese Mac with Bacon  at Kitchen Garden Love
Afternoon Snack
Glazed Apple Cake at  Sweet Tea and Simplicity 
Dinner
Roman Tomato Salad   at Storybook Reality
Oven Fried Chicken  at Living The Gourmet
Beet Risotto   at Food Done Light
Caramel Apple Chewies  at Jazzy Gourmet Cooking Studio

Special Feature
Wedding Cake  at Growing In Grace
 

If You Are Featured Here Today Please Take The Red Plate Home
  The Code Is On The Side Board

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, October 23, 2012

Mexican Rice Casserole

My husband and I grew up having Mexican Food on a regular basis and we just love the Mexican or Southwest flavors in our dishes.  This is a great Mexican Rice that we just love and hope you will enjoy it too.
Mexican Rice Casserole



Mexican Rice Casserole
Adapted From Pioneer Woman
Prepared In Miz Helen's Kitchen
2 tablespoons canola oil
3 cloves garlic, minced
1/2 to 1 whole large onion, chopped
4 cups long grain rice
two 14.5 ounce cans whole tomatoes
One 10 ounce can diced tomatoes and green chiles,
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 teaspoon dried cilantro
1 teaspoon salt
1 teaspoon pepper
6 to 8 cups Chicken Broth
1 1/2 cups grated Cheddar


Preheat the oven to 350 degrees F.
Heat the oil in a large skillet and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
Next, add the whole tomatoes, diced tomatoes, cumin, chipotle chili powder, dried cilantro salt and pepper. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes.
Print Recipe 
This is Delicious!
and
It Freezes Well

 Enjoy!

I am so glad that you could stop by and try this awesome recipe with us today, we really love it and sure hope you enjoy it too.  I always look forward to your visits and hope you will come back soon!
Peace and Joy


Saturday, October 20, 2012

Whats For Dinner Next Week 10-21-12


Good Morning, come on back to the Herb Garden with me we are gathering some herbs to hang and dry for the winter months.  We have all of our onions pulled and wrapped and hung in the barn and our cold bin of potatoes is full.  We are getting ready for the winter months ahead.  The little Squirrels are busy putting their nuts up in their nest and so are we.  Now we need to get busy with this menu for next week.

Greens and Tomato Salad
Pita Chips

Welsh Skillet Cakes 



Monday
Pinto Bean Soup 

Jalapeno Cornbread Muffins

Pumpkin Chocolate Chip Cookies




Tuesday
With Left Over Pinto Bean Soup

Baked Bean Chalupa 

Left Over
Pumpkin Chocolate Chip Cookies


Wednesday

Stuffed Peppers 

Left Over
Stuffed Pepper Sandwiches
Carrot & Zucchini Bars at Feeding My Temple 


Friday
From 


Saturday
A Great Bowl of Chili 
from 

It was great to see you today, your visits are always so special to us. Thank you so much for stopping by and come back soon!
Peace and Joy,
Miz Helen
This Post Is Linked To
Friday Favorites
Menu Monday
Monday Menus
On The Menu Monday 

Wednesday, October 17, 2012

Full Plate Thursday 10-18-12


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

 I am so excited that you could come to the country today, it is a beautiful fall day.  We have been enjoying all the Fall Festivals and wonderful food that is offered at the booths this time of the year.  We went to the Apple Orchard the other day and brought home a large basket of Apples, which we have been busy making all kinds of goodies with.  Now come on in and lets see what you have brought to share with us today, I can't wait to taste it. 

This Is How I Filled My Plate Last Week
Breakfast
Lunch
Afternoon Snack
Dinner

If You Are Featured Today Please Take The Red Plate Home 
 The Code Is On The Side Bar


Be Sure And Bring A Bowl Of Chili To
Open until Oct. 28, 2012

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, October 16, 2012

Souvlaki Chicken

We were so fortunate to spend several weeks in Oregon with family this summer, it was really a lot of fun cooking in my daughters kitchen and making some of her favorite meals.  A new recipe that I made for her is this awesome Souvlaki Chicken, it is delicious and we all loved it, hope you enjoy it.

Souvlaki Chicken with Tzatziki Sauce



Souvlaki Chicken
Miz Helen's Kitchen
2 to 2 1/2 pounds of Chicken Tenders
Marinade
2 tablespoons freshly chopped dill leaves
1 tablespoon chopped Garlic
2 teaspoon Basil
1 teaspoon Oregano
1 teaspoon thyme
3 tablespoon lemon juice
3 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
Tzatziki Sauce
1 cup Greek or plain yogurt
1 tablespoon lemon juice
1 small cucumber, diced
2 tablespoons freshly chopped dill leaves
Dash Hot Sauce
Salt and Pepper to taste
Chicken:
Chop the Chicken Tenders in bite size pieces
Marinade
In large bowl whisk together all the Souvlaki Marinade ingredients. Add the chicken and toss to coat.
Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 15 to 20 minutes.
Tzatziki Sauce:
In a medium bowl combine all the Tzatziki Sauce ingredients and set aside.
Refrigerate for at least 2 hours before serving
Serve with Chicken, it is delicious!

Monday, October 15, 2012

Pumpkin Latte Coffee Cake

Happy Fall 

If it says Latte I will want to try it, and this recipe is a wonderful combination of Pumpkin and Latte made into a very flavorful Coffee Cake just perfect for the season.  Warm rich and delicious, would you like to join me for a slice of Pumpkin Latte Coffee Cake?


 Pumpkin Latte Coffee Cake



Pumpkin Latte Coffee Cake
Miz Helen's Kitchen
5 eggs
2 teaspoons instant coffee granules
1 8 ounce package cream cheese, softened
2/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
2/3 cup canned pumpkin
1 cup buttermilk or sour milk
For The Streusel
1/2 cup packed brown sugar
1/3 cup rolled oats
1/4 cup flour
1/2 teaspoon pumpkin pie spice
1/4 cup butter
For The Drizzle
1 1/2 cups powdered sugar
1 to 2 tablespoons strong coffee, cooled
 Instructions
Preheat oven to 350 degrees.  Grease a 9X13 baking pan and set aside.
In a small bowl, stir together 2 eggs and the instant coffee and set aside.  
In a medium bowl, beat cream cheese on medium speed with an electric mixer until mixture is  fluffy.
Add in the 2/3 cup sugar, 2 tablespoons flour, and the vanilla and beat until smooth. 
Beat in the egg/coffee mixture and set aside.
In a medium bowl, stir together 3 cups flour, baking powder, pumpkin pie spice, baking soda and salt.  Set aside.
In a large bowl, beat butter on medium speed for about 30 seconds. 
Add the 1 1/2 cups sugar gradually, beating until fluffy.  
Add the remaining three eggs one at a time.  beating well after each addition.  
Beat in pumpkin.  
Alternately add flour mixture and buttermilk to the pumpkin mixture, beating well to combine.  
Spread half of the batter into prepared pan. 
Spoon half of the Cream Cheese mixture on top. Repeat.  
With a knife, swirl batter to marble. 
Sprinkle with strussel.
Bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
Pour the Drizzle over the room temperature cake
Serve Warm
For The Streusel
Combine all dry ingredients; cut in butter with a pastry blender until crumbly
For The Drizzle
In a small bowl, stir together powdered sugar and coffee to make a drizzling consistency.
Adapted from Better Homes and Gardens Fall Baking Special Issue, 2012

Swirl The Mixture

 Bake, Drizzle, and Ready To Serve

 This Slice Is For You
Enjoy!

Thank you so much for stopping by today to enjoy this great Pumpkin Latte Coffee Cake with me.    Your visits are always important to me so come back to see me real soon!
Peace and Joy
Miz Helen

Saturday, October 13, 2012

Whats For Dinner Next Week 10-14-12

We are headed out to a Fall Art Festival and then heading to the Apple Orchard to get some fresh Apples. We have so much fun this time of the year going to the Fall Festival's that all the little communities have.  The food is always awesome and of course there is always a special little something that we want to give someone for a gift. So get your shopping bag and your Apple Basket and we will go have some fun. We can talk about this menu while we walk around at the festival.



Sunday
 Root Vegetables
Crisp Green Salad
Cottage Biscuits


Monday
With Left Over Roast and Vegetables
Roast Beef Hash
on 
Texas Toast
Sliced Tomatoes with Lettuce Wedge
Left Over Lemon Meringue Pie



Tuesday

 Garlic Sticks
Zucchini Brownies


Wednesday

 Mexican Salad
 Tortilla Chips
Left Over Brownies


Thursday

 Tossed Green Salad
Garlic Bread
Hot Fruit and Cookie Bars


Friday
From


Saturday
Fall Festival
Shop and Eat Til You Drop

I sure am glad you were able to come to the Apple Orchard and the Art Festival with us today, it is always fun spending time with you. Come back to see us really soon!
Peace and Joy,

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