Saturday, August 31, 2013

What's For Dinner Next Week 9-1-13

The last weekend of the summer season is usually a really big weekend here at the lake, but this year our lake is so low we can't even get our boats on the water.  Although we won't be playing on the lake the pool is still a great option and very inviting.  We will be entertaining a few friends for a Bar B Que and a lot of back porch visiting time, lets take a look at The Menu this is what we will be serving.


Sunday
Labor Day Bar B Que
Corn On The Cob
Homemade Vanilla Ice Cream


Monday
Brisket Sandwiches
Left Over
Baked Pinto's
Sweet Potato Chips

Tuesday
Lemon Onion Chicken


Wild Rice
Steamed Broccoli
Cottage Buns
Left Over
Snickerdoodles

Wednesday
From Left Over Chicken
Chicken Noodle Casserole
Tossed Green Salad
Garlic Toast
Penut Butter Snickers Cheesecake Brownie Pie  at Making Memories With Your Kids

Thursday
From
Full Plate Thursday

Fried Green Tomatoes  at Mostly Food and Crafts

Quinoa with Roasted Vegetables  at Dancing Carrots

Strawberry Cream Pie  at Disorganized Musings

Friday
Baked Tilapia Cakes


Roasted Garlic New Potatoes
Steamed Dill Carrots
Sliced Fresh Tomatoes
Cajun Cornbread Muffins
Key Lime Ice Cream



Saturday
Surprise Birthday Party
In The City
(I Will Tell You All About It Next Week)

I hope that all of you have a great Labor Day Weekend and if you aren't in the USA to celebrate with us, then hope you have a great weekend.  It is always good to spend time with you and come back soon!
Peace and Joy


Wednesday, August 28, 2013

Full Plate Thursday 8-29-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

I am so glad to see you today, it is a really busy time getting the children back in school, wrapping up the summer and getting into the fall flow of life.  Nature begins to change the plants and the animals begin to take on a different pattern, and seems like we are the last to change as I always want to just hang on to a little bit more of the summer. But here we are going into the last week of August, so lets lift our Iced Tea glasses to a great summer!  I can't wait to see what wonderful recipe you have brought to share with us today, so lets get it on the table it's time to eat!

This Is How I Filled My Plate Last Week
Breakfast
BLT Cornmeal Pancakes  at My Carolina Kitchen
Morning Snack
Mini Pumpkin Whoopie Pies  at Red Cottage Chronicles
Lunch
Fresh Corn Chowder  at Cooking On The Front Burner
Peanut Butter Snickers Cheesecake Brownie Pie  at Making Memories With Your Kids 
Afternoon Snack
Birthday Party
Meat Cake Gluten and Sugar Free   at A Life Unporcessed
Boston Cream Crepe Cake  at Will Cook For Smiles 
Lego Birthday Cake   at Growing In Grace
Dinner
Fried Green Tomatoes  at Mostly Food and Crafts
Quinoa with Roasted Vegetables  at Dancing Carrots
Strawberry Cream Pie  at Disorganized Musings
Preserving Food
Canned Plumcot Barbecue Sauce  at Heavenly Savings
Strawberry Rhubarb Freezer Jam  at Farmers Wife Rambles
Small Batch Pineapple Jam  at Happier Than A Pig In Mud
321 Berry Fig Preserves   at Pary Poppins
Freezer Pickles   at The Frugal Farm Wife

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

Background Story For Full Plate Thursday
 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".
Guidelines
 When you link to Full Plate Thursday, you are giving me permission to use a photo or link from your Post in a feature post on this blog, on Pinterest, or Face Book and other social media. Every Week, I feature many of your Recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual recipes to Pinterest.
Please include a link back to Full Plate Thursday somewhere on your post.
Please 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.

 Thank You For Coming Today and Come Back Soon!

Tuesday, August 27, 2013

Italian Chicken and Pasta Salad

I recently hosted a luncheon for a committee that I serve on and I wanted to serve a new salad, so I developed this Italian Chicken and Pasta Salad, it turned out really good so I wanted to share it with you today.  We have lots of fresh vegetables from the garden so I made a trip to the garden and gathered up some freshness to make a great salad.  I always keep some chopped frozen chicken in the freezer to use in recipes, I bag 3 cups to a bag, because that is what most recipes call for. We live in the country so a Rotisserie Chicken is not an option for me.  Sometimes I cook several chickens at a time, chop them up and freeze them, then I have  chicken ready to go for my recipes.

Italian Chicken and Pasta Salad

Italian Chicken and Pasta Salad
Miz Helen's Kitchen
Serves 10 to 12
Ingredients
3 cups cooked chicken breast, chopped
4 cups cooked pasta shells, drained
1 cup cucumbers, chopped
1 cup Red Onion, chopped
1 cup Mixed Color Mini Peppers, Sliced
1 cup Green Bell Pepper, chopped
1 cup Mini Red Tomatoes, sliced in half
1 cup Mini Yellow Tomatoes, sliced in half
1 cup olives with pimento's
1 teaspoon dried oregano
1 teaspoon salt and pepper
1/2 cup fresh Basil, sliced thin
1 cup Parmesan Cheese, grated
1 cup Italian Dressing (your choice)
Directions
Cook the pasta according to package directions, drain well.
Chop the chicken, red onion,green pepper,cucumbers and tomatoes. Slice the mini peppers
Mix the pasta, chopped chicken, red onion, green pepper, tomatoes, sliced mini peppers and olives
Add the oregano, salt and pepper
Add the Italian Dressing and mix well
Add the fresh basil and Parmesan Cheese, mix well
Chill for 2 hours before serving
Print Recipe

Chop The Vegetables


Add The Remaining Ingredients


Serve and Enjoy!
 

 The ladies at my luncheon really enjoyed this salad and I sure hope you enjoy it.  Hope you have a great week and thank you so much for stopping by.  Take care and come back soon!
Peace and Joy
Miz Helen
This Post Is Linked To These Great Parties

Monday, August 26, 2013

Mustard Potato Salad

Potato salad is a classic salad that so many of us have on our menus in the summer and year round for picnics, bar-b-ques, and covered dish events.  There are some meals that just call for that bowl of Grandma's Potato Salad.  We grow potatoes in our garden and when we have the fresh potatoes from the garden to use in this salad it is heavenly, with a very special earthy flavor that the fresh potatoes have, this is a great Garden to Table recipe.

Garden to Table Mustard Potato Salad


Mustard Potato Salad
Miz Helen's Kitchen
Serves 6 to 8
Ingredients
5 pounds Irish (White or Idaho) potatoes, peeled, chopped
1/2  medium onion, chopped
1 bunch of Green Onions with tops, chopped
1/4 cup sweet pickle cubes ( you can use sweet pickle relish)
1/4 cup dill pickle cubes ( you can use dill pickle relish)
4 hard boiled eggs, 3 chopped, 1 sliced
1 3/4 cup mayonnaise or (My Mother and Aunts used Miracle whip)
2 heaping tablespoons prepared yellow mustard
1 teaspoon celery salt
Salt and Pepper to taste
Dash Paprika
Directions
Peel the potatoes and cut into 2 inch cubes
Place the potatoes in a 5 quart pot, cover with water and boil for 6 to 8 minutes until the potatoes are tender
Remove the potatoes from the heat and drain well set aside and let the potatoes come to room temperature
In a large mixing bowl, place the cubed potatoes and break them up just a bit, then add your onions, pickles, mix well
In a small mixing bowl add the mayonnaise, mustard and seasonings, mix well
Add the mayonnaise and mustard mixture to the potato mixture and mix well
Adjust the seasons
Add the chopped eggs and gently mix careful not to break the eggs up to much
Garnish with sliced egg and Paprika

 We Are Starting With Fresh Potatoes From The Garden


Mix It All Together


This Is So Good!


Enjoy!
Whenever your Potato Salad is on the menu I sure hope you enjoy it.  I really enjoyed your visit today it is always good to spend time with a friend.  Take care now and come back to see us real soon!
Peace and Joy

Saturday, August 24, 2013

Whats For Dinner Next Week 8-25-13

It is so hard to believe that we are going into the last week of August, life just fly's by when you are having fun.  We are having lots of fun here at the cottage getting our fall vegetable garden ready to plant.  We will still be canning a few more weeks, our End Of Season Soup will be one of the products we will be canning, it is always a favorite.  Lets get started on this menu for next week, I need to make my grocery list and get going.


Sunday






Texas Garlic Toast




Monday 
From Left Over Chicken 









Tuesday







Tossed Mexican Salad

Tortilla Chips

Left Over Bundt Cake

Wednesday


Tossed Green Salad

Garlic Bread




Thursday




Garlic Roasted New Potatoes

Cottage Rolls

Left Over Cookies 



Friday
From


Grilled Caponata Salad  at Soup Spice Everything Nice

Homemade French Bread  at A Crafty Cook

Peach Galette  at Food and Thrift
Saturday
Date Night
Off To The City
Wa Hoo!

Enjoy your last week of August, make every moment count summer is going fast.  Thank you so much for stopping by today, I always look forward to our time together.  Take care and come back soon!
Peace and Joy

Wednesday, August 21, 2013

Full Plate Thursday 8-22-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Over this past weekend my "Honey Bunny" and I were having a candle light dinner on our back porch, in August that is almost unheard of in Texas, we thought we were in heaven! What a gift of wonderful weather we have had and I am so happy that you are here to enjoy it with us.  I have some nice Iced Tea and these great Key Lime Cookies for you today, so come on in and make yourself comfortable.  I can't wait to see what you are sharing today and lets get it on the table so we can eat.

This Is How I Filled My Plate Last Week
Breakfast
Eggs In A Muffin Tin  at One Little Project
Back To School
Back To School Breakfast   at Crystal and Company
Morning Snack
Lunch
Cold Yogurt Cucumber Soup  at Gluten Free A-Z Blog
Imam Bayildi  at Culinary Flavors
Baked Peaches and Cream  at Living The gourmet
Afternoon Snack
Almond Orange Floretines  at Kitchen Flavours
Dinner
Grilled Caponata Salad  at Soup Spice Everything Nice
Homemade French Bread  at A Crafty Cook
Peach Galette  at Food and Thrift

Back To School Snacks
Healthy After School Snack Ideas  at Yummy Healthy Easy
School Bus Cake  at Creative Southern Home 

If You Were Featured Today Please Take The Red Plate Home

The Code Is On The Side Bar 
Background Story On Full Plate Thursday
 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".
Guidelines
 When you link to Full Plate Thursday, you are giving me permission to use a photo or link from your Post in a feature post on this blog, on Pinterest, or Face Book and other social media. Every Week, I feature many of your Recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual recipes to Pinterest.
Please include a link back to Full Plate Thursday somewhere on your post.
Please 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.
 Thank You For Coming Today and Come Back Soon!

Monday, August 19, 2013

Key Lime Cookies

We just love the flavor of Key Lime. I have been making these cookies for a number of years but they never last long enough for me to get a photo. I had to hide these until the photo was finished and now there are no more cookies, hope you enjoy them.

Key Lime Cookies



Key Lime Cookies
Miz Helen's Kitchen
2 dozen cookies
Ingredients
The Cookie
2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil or 1/2 cup unsweetened applesauce
1 egg,beaten
1 tablespoon key lime juice
zest of 1 lime
1 cup dried pineapple, chopped fine
1 cup toasted pecans,chopped
green food color if desired
The Glaze
3 cups confectioners sugar
1/4 cup fresh lime juice
Directions
Preheat the oven to 350 degrees
The Cookies
Mix all the dry ingredients, then add the beaten egg,oil, and juice, mix well
Add the zest, pineapple and toasted pecans, mix well
Drop by the teaspoon scoop onto a cookie sheet
Bake 10 to 12 minutes until slightly brown around the edge
Cool on a rack before glazing
The Glaze
Mix the confectioners sugar and juice to the right consistency
Place the cooled cookies on a rack that is set in a sheet pan, in order to catch the extra glaze as it drips off the cookies
Glaze the cookies and let set 30 minutes
Glaze the cookies a second time
Enjoy your cookies fast they won't last long!
Print Recipe

A Full Plate Of Cookies Be Sure and Get Your Cookies Fast



And Then They Are All Gone




I sure am glad that you got here in time to have some of these cookies before they are all gone. Your visits are very special to me and I look forward to seeing you again real soon take care and have a great week!
Peace and Joy
Miz Helen
This Post Is Linked To These Great Parties
Weekend Potluck
Life Of The Party
The Weekend Retreat
Foodie Friday
Freedom Friday
Friday Favorites
Foodie Friday
Foodtastic Friday

Saturday, August 17, 2013

What's For Dinner Next Week 8-18-13

It rained, we are so excited, we danced in the rain all day, we didn't get a lot of rain but enough so we don't have to water the garden and yard for a couple of days.  Come on to the back porch, it is cool enough today for us to sit on the porch and visit, I will get us some Iced Tea and a slice of this lovely Mixed Berry Galette then we will  get busy on The Menu for next week.


Sunday
Reunion Time Covered Dish
I Am Bringing
Old Fashioned Fried Chicken


and
Slow Cooker Baked Pinto's




Monday
Zucchini and Carmalized Onion Galette


Sliced Tomatoes and Cheese Tray

Sliced Cold Melon

Tuesday

Slow Cooker Mexican Pot Roast Tacos


Miz Helen's Salsa


Gucamole

Key Lime Ice Cream



Wednesday
Mac N Chicken


Tossed Green Salad

Garlic Bread

Apricot Pie



Thursday

Stuffed Peppers

Mashed Potatoes

Green Peas

Tossed Green Salad

Left Over Apricot Pie



Friday
From
Full Plate Thursday
Crab Cakes with Orange Aioli  at Galley Kitchen

Summer Veggie Casserole  at A Pinch of Glitter

Spinach and Orzo Salad  at Healthy Idea's Place

Cheesecake  at Bakewell Junction

Saturday
Slow Cooker Pulled Pork


Crisp Cole Slaw



Grandmothers Chow Chow


Jam Bars


I sure enjoy sitting out here on the porch with you , your visits are always important to me. Have a great week and come back soon!
Peace and Joy


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