Wednesday, November 28, 2012

Full Plate Thursday 11-29-12



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

 I sure hope that you had a great Thanksgiving holiday and sure am glad to see you here today.  We had a great Thanksgiving with family and friends, we even made it through all the shopping madness with a few gifts wrapped and ready to go.  Come on back to the kitchen we have some hot spiced tea on the burner and some hot scones to try.  I can't wait to see what you have brought in your basket today.  Thank you so much for sharing with Full Plate Thursday and sure hope you will come back soon!

 This Is How I Filled My Plate Last Week
Breakfast
Fritatta Cups  at Lamberts Lately
Morning Snack
Cinnamon Roll Ring  Growing Up Gabel 
Lunch
Turkey Pot Pie  at Stella B's Kitchen
Spiced Cranberry Chutney with Oranges  at A Spoonful of Thyme
Lemon Mousse  at With A Blast
Afternoon Snack 
Cranberry Bread  at Tumbleweed Contessa
Dinner
Garlic Dinner Rolls   at Winnish
Cranberry Nut Pie  at The Man Approved Diet 

If You Were 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, November 27, 2012

Muffaletta Casserole

We recently had a Cajun Covered Dish Supper in our Community and this is the Casserole that I took, so many people wanted the recipe, I told them they could find it here on my blog. I am very excited to share it with you today.  I originally found this recipe on my Full Plate Thursday, Marguerite from Cajun Delights shared this recipe and it is awesome!

 Muffaletta Casserole


Muffaletta Casserole
Adapted From Cajun Delights
Prepared In
Miz Helen's Kitchen
1 pound Penne Pasta
1/2 pound grated Mozzarella Cheese
1/2 pound  grated Parmesan Cheese
1/2 pound Smoked Ham chopped into thick strips
1/2 pound Genoa Salami, chopped into thick strips
1 cup Olive Salad Mix ( Boscoli is the one I used)
1 small can, sliced Black Olives, drained
Cajun Seasoning to taste, (I used 3/4 teaspoon )
Cook the Pasta according to package directions, drain, rinse, and allow to cool.  Combine the cheese in a medium bowl.  Place Pasta in large mixing bowl and add Ham, Salami, Olive Salad Mix, Cajun Seasoning and  half the combined cheese.  Place in a greased casserole dish and top with remaining cheese.  Bake in a 350 degree oven for 15 to 20 minutes until bubbly and cheese melts.
Recipe Tip
I used whole Black Pitted Olives and substituted the Genoa Salami for regular hard Salami

Print Recipe


This Taste Good Even Before It Is Baked


Add More Cheese and It Gets Even Better

Enjoy!

 I sure am glad that you came by today to enjoy this great Muffaletta Casserole with us, it was delicious and always even better with good friends. Hope you have a great week and come back to see us real soon your visits are always very important to us.
Peace and Joy
Miz Helen
This Post Is Linked To
Simple Supper Tuesday
Foodtastic Friday
Freedom Fridays
Friday Favorites
Foodie Friday
Weekend Pot Luck
Foodie Friday
Whisk Away Wednesday
The Gathering Spot
Whatcha Whipped Up Wednesday
Cast Party Wednesday
Tasty Tuesday
Hearth and Soul Blog Hop
Totally Tasty Tuesday
Slightly Indulgent Tuesday
Tuesday At The Table
Temp My Tummy Tuesday
Melt In Your Mouth Monday
The Bulletin Board
Mix It Up Monday
Inspire Me Monday
Busy Monday

Saturday, November 24, 2012

Whats For Dinner Next Week 11-25-12

We had a fabulous Thanksgiving holiday with family and friends.  We enjoyed the greatest food and now I need to take some extra walks this week to try and balance all those calories I consumed, but it was so good.  Come take a walk with me I want to hear all about your Thanksgiving and we go over The Menu for next week.


Sunday
A Bowl Of Chili
From 



Monday


Green Salad
Corn Bread

Tuesday





Wednesday
Baked Ziti
Green Salad
Garlic Bread
Left Over
Mexican Bread Pudding

Thursday
From
Full Plate Thursday
Beef Pot Roast   at Stella B's Kitchen
Cranberry Pecan Salad with Goat Cheese   at Sumptuous Spoonfuls
Butterfinger Cake   at Couponing & Cooking


Friday




Spicy Cole Slaw
Cottage Bread



Saturday
Holiday Party
Community Center

Thanks for taking a walk with me today, a walk is always more fun with a friend.  Hope you have a great week and stop by to see us again real soon your visits are always very important to me.
Peace and Joy

Wednesday, November 21, 2012

Full Plate Thursday 11-22-12


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



When I stop to make my Thankful List this year all of you are truly counted among my blessings.  
My blogger friends are a bright spot in my day and I am thankful that you are in my life. 
 May each of you have a safe and blessed Thanksgiving Season


This Is How I Filled My Plate Last Week

Breakfast
 Morning Snack
Lunch
 For The Kids Table
Thanksgiving Lunch  Kitchen Fun With My 3 Sons 
For The Adult Table
Moist Chicken Cornbread Dressing  at A Walk In The Countryside
Fig Goat Cheese Balsamic Vinaigrette Salad  at Fitness Girl Kitchen Stories 
Pumpkin Pie Sundae  at Posed Perfection
Afternoon Snack
Turkey Cookie Bouquet  at The Enchanted Oven
Dinner
Holiday Sweet Potatoes   at A Pinch of Joy
Rolls of Thanks   at Saving 4 Six
Ultimate Pecan Pie  at Life Less Hurried  

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, November 20, 2012

Turkey Delight Casserole

We always have the question of left overs after a feast with family and friends.  Through the years I developed several dishes that we just love, that really have become a part of our tradition.  This Turkey Delight Casserole is one of those dishes.  This is a great casserole anytime of the year and a favorite of our families.
Turkey Delight Casserole


    

Turkey Delight Casserole
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.
 Enjoy!
It is always great to be able to spend time with family and friends and having a plan for the left overs will give more  time to spend with them.  Your visits are always very special to me and hope you will come back to see us really soon!
Peace and Joy

Saturday, November 17, 2012

Whats For Dinner Next Week 11-17-12




When I stop to make my Thankful List this year all of you are truly counted among my blessings.  
My blogger friends are a bright spot in my day and I am thankful that you are in my life. 
 May each of you have a safe and blessed Thanksgiving Season



Now Let's Eat!

Sunday



Scalloped Corn


Green Winter Salad




Monday



Pear Salad With Walnuts and Blue Cheese
Cornbread
Left Over
Cranberry Apple Cobbler

Tuesday

Mexican Veggie Salad
House Salsa
Baked Tortilla Chips




Wednesday
Baked Sandwich
Green Salad
Left Over
Caramel Nut Bars


Thursday
Thanksgiving Day

The Turkey Is Ready















Cranberry Compote
Fresh Fruit Salad


Pecan Pie in Pumpkin Shell




Friday


This Recipe will post on Tuesday
Green Salad
Garlic Toast
Left Over Pie

Saturday
 Bar B Que Sandwiches
 Oven Baked Steak Frys
Fruit Salad

It is always a pleasure to have you stop by to see us.  Our hope is that you will be having a very safe and blessed Thanksgiving. To all our friends outside the USA, hope you have a blessed week!  Come back and see us real soon.
Peace and Joy

Wednesday, November 14, 2012

Full Plate Thursday 11-15-12


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

It is officially cold here, we have the fires going and are snuggled up with our new  rescue dog Max.  We are so excited to welcome Max to The Cottage, he is a real sweetheart, he is a three year old Bichon Poddle mix, he loves us and we sure love him!
 Come on in and warm up by the fire we have some hot coco and nice pumpkin cookies waiting for you.  I can't wait to see what you have brought to share today so lets get in your basket and taste that food. Thank you so much for coming today, your visits are always very special and we sure hope you will come back 
soon!

Announcement
Several people have asked me about the Full Plate Thursday Party for next week which will be on Thanksgiving Day.  It will be posted as always on Wednesday Night at 8:30 p.m. central time.
I am looking forward to all of your Thanksgiving Post  

This Is How I Filled My Plate Last Week
Breakfast
Pumpkin Oatmeal Breakfast Cookie  at Food Connections 
Morning Snack
Pumpkin Cupcakes with Caramel Frosting  at Sweet Southern Blue 
Lunch
Southwest White Bean Soup  at Kittys Kozy Kitchen
Cheesy Bacon Ranch Bloomin Onion Bread  at Hun...Whats For Dinner?
Chocolate Orange Snickers Cake  at A Little Claire-ification
Afternoon Snack
Fall Favorites  at Simple Girl
Dinner
Apricot Almond Chicken  at The 21st Century Housewife
Cabbage Salad  at Dancing Carrots
Dutch Apple Dumplings  at Simplee Sue
 Thanksgiving Collection
A Hostess Gift
Pumpkin Pie Cheese Cake  at Around The Table With Tami  

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, November 13, 2012

Pumpkin Biscuits

I just love the smell of pumpkin roasting in the oven or a pumpkin pie just coming out of the oven.  I made these delicious Pumpkin Biscuits for a brunch that we had recently.  These were a big hit so I wanted to share them with you today.

Pumpkin Biscuits



Pumpkin Biscuits
Miz Helen's Kitchen
4 cups all purpose flour
2 1/2 tablespoons baking powder
2 teaspoons salt
2 teaspoons ginger
1/2 teaspoon cayenne pepper
1 cup unsalted butter chilled and chopped
1 1/2 cups pumpkin puree
1 tablespoon honey
1/2 cup buttermilk
Preheat the oven to 400 degrees
Combine flour, baking powder, salt,ginger, and cayenne in a large bowl.  Cut the chilled butter into small pieces and cut the butter into the flour mixture using a pastry cutter.
Combine the pumpkin puree and honey and mix well
Combine the pumpkin puree honey mixture with the flour mixture stir until combined
Add the buttermilk and stir until all is combined
Roll our the biscuit dough on a lightly floured cutting board, cut the biscuits with a biscuit cutter
Place the biscuits in a lightly oiled pan
Bake 25 to 30 minutes
Serve hot or cool on a wire rack.
These biscuits freeze well
Print Recipe

 Just Look At That Deep Roasted Color of The Pumpkin Puree

Roll The Dough and Cut The Biscuits

The Biscuits Are Very Tender and Flaky

Of Course These Are For You
Serving With
Enjoy!

I sure am glad that you were able to stop by today and enjoy these delicious Pumpkin Biscuits with Strawberry Jalapeno Jam.  Hope you have a very special week and come back to see me real soon!
Peace and Joy



Monday, November 12, 2012

Apple Cranberry Squash

I am excited to be able to post for a second time in November for The Secret Recipe Club. My assignment is Angela's Kitchen.  I had the privilege of posting Angela's Blog in April when I made her fabulous Black Bean Salsa Chicken. Angela is a dedicated Gluten and Dairy Free blogger, providing great recipes and tips for people who really need help with special food allergies.  Angela is very involved in her Gluten and Dairy Free Community, speaking for various organizations about Gluten and Dairy Free issues.  As a gardener and home food preserver I really appreciate that Angela is a Master Food Preserver. When I went to her blog to pick a recipe today, I knew that I would find a delicious recipe right away and I did.  Please stop by and say hello to Angela and tell her that Miz Helen said Hi!

Apple Cranberry Squash




Apple Cranberry Squash
Angela's Kitchen
Prepared In Miz Helen's Kitchen
2 lbs. Butternut Squash peeled and cut into 1 inch cubes
4 Jonathan or Macintosh apples, peeled , cored and chopped
1/2 cup sugar
2 cups cranberries, thawed if frozen
2 tablespoons gluten and dairy free margarine

Place squash in a steamer basket over boiling water.  Cover saucepan and steam 15 minutes, or until tender.  Remove from steamer basket and set aside.  Combine apples and sugar and 1 1/2 cups of water in a heavy saucepan over cranberries and apples are tender and liquid has evaporated.  Add squash, margarine and salt and pepper to taste.  Stir over heat until hot and serve immediately.
Tip
I used my Micro Wave Steamer for the Butternut Squash and steamed it for 8 minutes

Steam The Squash

Add The Cranberries

Add The Squash

 This Dish Makes A Very Colorful Presentation

Enjoy!



This would be a great vegetable side dish it is delicious, its even good enough for dessert!  I sure am glad that you were able to stop by and enjoy this dish with me.  Hope you have a fabulous week and come back to see me real soon!
Peace and Joy
Miz Helen
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