This year I gave myself a Christmas gift, I spent the money to have our fireplace converted to gas! The man of our home could no longer climb up on our roof to clean our chimney so we didn’t feel it was safe to burn wood so I could have my ambiance. Anyway I love my new gas flame, it looks like the real thing and makes our living room so warm and cozy. There is a remote control where I can regulate the size of the flame, the fan and temperature. I decided at my age if I was going to enjoy it for a few years I best do it now, I’m so glad I did especially with the cold snap we are now experiencing!
I know one can buy flavored olive oil to use for dipping, but I recently found this recipe to make as you need it. Plumping the herbs in water before stirring into the olive oil enhances the flavor. I hope that you will enjoy it too. This recipe comes from the Taste of Home magazine.
Olive Oil Dip:
Makes 3 batches, 1/2 cup per batch.
1 Tablespoon dried minced garlic
1 Tablespoon dried rosemary, crushed
1 Tablespoon dried oregano
2 tsp. dried basil
1 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
Additional ingredients for each batch
1 Tablespoon water
1/2 cup extra virgin olive oil
1 French bread baguette
In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months.
To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave uncovered, on high 10-15 seconds. Drain and discard excess water. Transfer to a shallow serving plate or bowl; add 1/2 cup extra virgin olive oil and stir to combine. Serve with sliced or torn bread for dipping.
Stay warm and safe, have a good week!
Now that the holidays are over, the Christmas goodies passed on, I’m ready to bake some basic lunch box type cookies, nothing fancy but hits the spot with a cup of coffee! I received the recipe I am sharing with you today from a friend who shared this cookie recipe with me 54 years ago! I know the exact year because that friend was a hospital room mate when we had our first baby in Omaha, Nebraska! It was Candy’s first baby too and she also had a baby boy. We visited back and forth as couples and played cards and compared our babies until we moved back to Minnesota and she and her husband moved to the East coast. We exchanged Christmas letters for several years but sadly we have lost track of one another. I think of her every once in awhile and miss the friendship we shared when we were so young, I still make the cookie recipe she shared with me those many years ago!
Pride of Iowa Cookies:
1 cup brown sugar
1 cup white sugar
1 cup butter or margarine
1 tsp. vanilla
2 cups flour, 1/2 tsp. salt and 1 tsp. baking powder
3 cups quick cooking oatmeal
1/2 cup chopped nuts ( optional )
1 cup flaked coconut
Cream butter and sugar, add eggs and vanilla, then stir in remaining ingredients. Drop by heaping teaspoon full on parchment lined cookie sheet. Flatten dough with a sugared glass bottom before baking. Bake at 350 degrees until light brown for 10-12 minutes. Cool on wire racks.
Stay warm and safe. Have a good week!
We had our last family Christmas this past weekend. Less than 4 hours after the last family left after breakfast on Sunday, the Christmas decorations were down and packed away for another year! Pa Lloyd could hardly wait, two of our teen age grandchildren, Hunter and Taylor helped take down the Christmas tree and put it away on Saturday night, which was a huge help!
Company breakfast is one of my favorite meals to plan and fix, so I tried a new recipe for a egg bake that I found on Facebook. I will make it again so I am sharing it with you. I like the recipes that can be put together the night before, but this one was fast to put together, I had the pie pan prepared, the Bisquick measured, the sausage cooked and drained, and the onion chopped so it went together fast.
Impossible Breakfast Pie
2 cups diced ham or 1# cooked bacon, crumbled or 1 # sausage cooked and drained, I used sausage.
1 cup Swiss cheese, grated
1/2 cup yellow onion, finely chopped
4 large eggs, beaten
2 cups whole milk
1 cup dry Bisquick
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
Preheat oven to 375 degrees, grease a 10- inch deep pie plate with butter or non-stick spray.
Spread desired meat on bottom of greased pie dish and top with onions and Swiss cheese.
In a large bowl, whisk together eggs, milk, Bisquick, then season with salt, pepper, garlic and onion powder until smooth.
Pour egg mixture over meat, onions and cheese, then place dish in oven.
Bake for 30-40 minutes or until top is golden brown and bubbly and toothpick inserted in center comes out clean. Let cool for 5 minutes, then slice and serve. Serves 6-8 pple.
Have a great week!
Except for family, today is my last holiday entertaining. I am having my birthday group ( the friends I do some traveling with) for lunch. I love spending time with them and today we can share our mental health holiday woes to get us through the coming two weeks! Its such a blessing to have friends. One can bear their soul with and know we aren’t judged! Maybe it’s time I get my Christmas Therapy book out for a read!
Today I am sharing a cozy soup recipe with you. Its always nice after the holidays to get back to regular food. I hope this recipe warms you up!
Creamy Tomato Tortellini Soup:
2 tablespoons olive oil
1 medium onion, finely chopped
4 large cloves garlic, minced
28 oz. diced tomatoes
2 teaspoons Italian seasoning
1/2 tsp. red chili flakes ( optional)
4 cups chicken broth
28 oz. jar tomato puree
3 Tablespoons tomato paste
1 cup heavy cream
salt and pepper to taste
2-9 oz. packets cheese tortellini, refrigerated or dry
1/2 cup parmesan cheese
4 cups baby spinach leaves
1/4 cup fresh basil
Heat oil in a large pot over medium heat. Saute onion until soft, then add garlic and saute until fragrant ( about 1 minute).
Add tomatoes, Italian seasoning and chili flakes if using. Let tomatoes cook about 5 minutes, then mix in chicken stock, tomato puree and tomato paste. Season with salt and pepper. Partially cover pot with a lid, bring to a simmer on low heat for 15 minutes. Stir in cream and tortellini, cook on medium-low heat until tortellini is just cooked about 6-7 minutes. Add the parmesan cheese, spinach and basil, stir until wilted, serve hot.
I think just about every one makes special cookies at this time of year we call Christmas cookies. Some are what our mothers made, some are from our heritage that we just make at this time of year and some are recipes we get from friends that maybe we received from those famous cookie exchange parties! I always manage to make more than we can eat although I have cut down a bit over the years. Every year I try one new recipe. Today I am sharing a new cookie recipe I tried this year. I love raspberry so I will make it again some year. They are a bit time consuming, see what you think!
1/2 cup butter
3 oz. cream cheese
1 cup flour with 1/4 tsp. salt
1/4 cup red raspberry jam
Almond Paste topping:
1/2 cup sugar
1/2 cup almond paste, chopped almonds
Beat together the butter and cream cheese, stir in flour and salt, chill one hour. Shape into 1 inch balls and press into mini muffin cups, forming crust. spoon 1/2 tsp. raspberry jam into each tart.
Beat egg, sugar and almond paste until smooth, spoon 1 tsp. of this mixture over jam, next sprinkle with chopped almonds. Bake at 325 degrees for 25-30 minutes, cool in pans and remove. Makes about 2 dozen.
Happy Baking, have a great week!
Woke up this morning with a fresh layer of snow on the ground, does look fresh and clean and oh so much like the Christmas season! I am trying to think positive before I bundle up and head out for some errands.
I have been mulling over some menu options for our family Christmas meal and I think I might go with a taco bar this year and have a pan of enchilada. For good measure, its hard to think of a menu that appeals to the young and old alike and that in part can be prepared ahead of time. I may change my mind. I guess I will put out the word and see what feed back I receive! Today I am sharing a recipe for chicken enchiladas that can be made ahead and aren’t so spicy. I hope that you will enjoy them too.
Sour Cream Chicken Enchiladas:
Two 10-ounce cans mild green enchilada sauce
1 10.5 ounce can condensed cream of chicken soup
One 8-ounce container sour cream
4 cups shredded cooked chicken
One 4-ounce can diced green chilis
One 14- ounce bag grated mozzarella cheese ( 3 1/2 cups)
Ten 10-inch soft four tortillas
Diced fresh tomatoes
1/2 cup chopped fresh cilantro
Spray a 9x13 inch baking dish with vegetable spray.
In large bowl, whisk together the enchilada sauce, chicken soup and the sour cream, spread about 1/2 cup of the sauce in the baking dish. Set aside the remaining sauce.
In a medium bowl, combine the chicken and chiles, toss until combined. Set aside about 2 cups of the shredded cheese for the topping.
Sprinkle some mozzarella on a tortilla, then add some of the shredded cheese and chilis. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with remaining tortillas and filling until all are filled. Push the others up against each other as necessary so that all the filled tortillas fit in a single layer. Pour remaining sauce over the top, bake for 20 minutes at 350 degrees, remove and sprinkle the reserved mozzarella on top. Bake until the cheese is melted, about another 15 minutes. Serve hot with garnishes and Mexican rice. Have a great week
Tis the season, Pa Lloyd managed to get our Christmas tree up, and I got the decorations on. I love doing that, so many of our decorations are ones our children made or were given to me by friends and family. So each decoration holds special memories, I know it’s time to think of maybe a table top tree but then I wouldn’t be able to use all of my decorations, I’m not ready to give that up yet. I gave myself a Christmas present this year, we had a gas insert put in our fireplace. It was no longer safe for the man of the house to get up on the roof to clean the chimney and I love a fire, it’s so cozy and festive. It looks like the real thing so I am one happy Grandma! Now I have to decorate the mantle and hang the stockings. What used to take me a half day to decorate takes me 2 days. Oh well gives me something to do!
Have you ever had a recipe in your recipe file for years that you have never gotten around to use? Years ago I copied a recipe off a Bisquick box for a Impossible Brownie pie, it’s probably been in my box for 20 years. I had a craving for dessert a month or so ago so finally tried it, now I have made it three times (once I took it over to my granddaughter’s). It’s quick and easy and doesn’t make such a large amount so good for the two of us. I hope that you will like it too.
Impossible Brownie Pie:
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup butter (softened)
1/2 cup bisquick
4 oz. semi sweet chocolate, melted, cooled for 5 minutes
1/2 cup nuts chopped (optional)
Put all ingredients in a blender except nuts. Blend for 2 minutes, stir in nuts then pour into a greased pie pan and bake at 350 degrees for 25-30 minutes. Cool for 5 minutes, serve with ice cream or whipped topping, good to serve at room temperature too.
Happy decorating and have a good week!
Since we have seen all four of our children and their families sometime this fall, and Christmas is in just a few weeks, I’ve decided not to cook this Thanksgiving! We are going out for dinner, the main problem with that is that there will be no leftovers.. That is one advantage of hosting the Holidays, the yummy leftovers. Today I am sharing a recipe using leftovers, a recipe my sister, Doris shared with me. Its quick and easy and a favorite.
The Newbury Sandwich:
Cut a thick slice of sourdough bread, place on a microwaveable plate. Put a layer of cranberry sauce on the bread, next layer with pieces of left over turkey (chicken would work too), cover meat with lots of shredded cheddar cheese and sprinkle with crumbled crisp bacon or bacon bits. Heat in microwave for about 2 minutes, until cheese is melty. Makes a really large open face sandwich to be eaten with a fork.
Didn’t I say it was quick and easy? Remember to count your blessings, have a safe and Happy Thanksgiving!
The Lloyd hunting party did not get a deer last weekend, Maggie and I were mighty happy when the man of our house returned safe and sound. We just got word that our fourteen-year-old granddaughter Taylor got her second deer of the season today. I guess she is turning out to be the hunter of the family! I can live without venison, although we do eat jerky, sausage and I can tell no difference if I use ground venison in chili.
This time of the year I am always browsing through my recipe file looking for holiday recipes that use ingredients that remind me of the holidays, such is the one I am sharing with you this week, I have no idea who gave it to me, its easy to make and the muffins are best served warm.
Mix together in a small bowl, 1 cup fresh or frozen cranberries, halved with 1/2 cup sugar and 1 tsp. grated orange rind, set aside.
Whisk together in a large bowl: 1 egg, 1/4 cup sugar, 1/2 cup orange juice and 1 tsp. canola oil. To this stir in 2 cups Bisquick, stir just until moistened, then fold in cranberry mixture. Divide muffin mixture between 12 greased muffin tins, Bake in a preheated 375 degree oven for 20-25 minutes.
Have a great week!
When the holidays are near I start looking for new recipes for old favorites! I recently came across a different way to prepare sweet potatoes in my new issue of Midwest Living magazine. I decided to try it yesterday when I had my granddaughter Samantha and her family over for dinner. It was a “have another helping” success. Two year old Lydia enjoyed it as well, but then Lydia likes just about everything. I am giving you the recipe as it was printed but mine was cooked in about 30 minutes and I kept the temperature pretty low. As I have mentioned before I have a knack for scorching food! It’s going to be on my holiday menu!
Mashed Sweet Potatoes with Orange and Mascarpone
1/4 cup butter ( half a stick)
3 # sweet potatoes ( 5-6 medium) peeled and cut into 1-inch cubes
1/3 cup orange juice
3 Tablespoons pure Maple syrup
4 oz. mascarpone cheese
2 tsp. orange zest
1 tsp. ground cardamom
Melt butter over medium heat. Stir in sweet potatoes. orange juice and maple syrup. Bring to a boil, reduce heat to low, cover and cook until fork tender, about 45 minutes ( it didn’t take mine that long). Remove from heat ( DO NOT drain). Mash with a potato masher, stir in mascarpone cheese, grated orange zest and cardamom. Serve warm. Stay warm and have a good week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.