Beautiful Blessings » Recipes

Snow Days | Tasty Tuesday

Emily — Wed, 10 Feb 2010 03:10:14 +0000

I am sure that if your aren’t experiencing it for yourselves, you know how badly we here in Ohio are getting hit with a snow storm with some blizzard like conditions to come tomorrow. As much as I am ready for some warmer weather, I enjoy a good snow storm every now and then just like I used to as a little girl. Snow days in our house are much like they were when I was growing up. I cherish the warm memories that I have of those chilly days at home with my mom, sister and brothers.

I remember when we would have a snow day during our school years, it usually consisted of being in jammies all day, playing board games or putting together puzzles and watching a good Disney movie or a classical musical. I specifically remember one puzzle in particular that was from Discovery Toys that we used to work on with our mom that was a colorful forest scene and had a tucan. Funny how you remember little things like that and have very specific memories tied to them.

I think about my mom almost on a daily basis and miss her everyday. Some days I miss her more than others. I suppose that’s normal. Today was the kind of day that I was missing her like crazy but my thoughts were flooded with warm memories of her so it didn’t sting as badly. I thought about all of our snow filled days that we spent together for over 24 wonderful years and it made me long for them. So after I finished some cleaning and got dinner in the crock pot, I decided to sit down and fold some laundry while I watched a movie that we always enjoyed watching together. Seven Brides for Seven Brothers.

If there is anything that my mom taught my sister and I (and I suppose my brothers as well) it was to appreciate good old fashioned movies. We were brought up watching classic movies and especially musicals. I found myself thinking today that I wished they still made movies like these, especially musicals with such wonderful scores. One of my favorite parts of watching an older movie is having the credits in the beginning while the film score plays. I am really making myself sound old fashioned here but I don’t mind. I have always jokingly told Jay that I should have been born in the 30′s or 40′s because of my love for all things from those decades. Anyhow, taking the time to watch a movie that reminded me of my mom was just what I needed. I thought warmly of how she would sit there and sing along with every song in the entire movie (as would I) and then she would walk around the house whistling them non-stop as she did her chores for the rest of the day. After I finished the first movie, it put me in the mood for more. So I decided to pop in Meet Me In St. Louis.

Another great one that was watched many a time in the Rarey household. After watching MMISL, I had the trolley song stuck in my head a good portion of the day. I love Judy Garlands beautiful auburn hair. It reminds me of my mom.

So after my walk down memory lane and random babblings of all things musical, even if my idea of a perfect snow day is not your idea of one, I think that we all love something warm and delicious to fill our bellies on a cold winters day. So without further delay, Tasty Tuesday. This may be one of my new favs. First of all, it’s made in a crock pot and second of all its just down right yummy!

Recipe: Slow-Cooked Sauerkraut Soup

Ingredients

1 med. potato, cut into 1/4 in cubes
1 lb. smoked kielbasa, cut into 1/2 in cubes
1 can (32 oz.) sauerkraut, rinsed and drained
4 c. chicken broth
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1/2 lb. fresh mushrooms, sliced
2 med. carrots, sliced
2 celery ribs, sliced
2 T. white vinegar
2 t. dill weed
1/2 tsp. pepper
Bacon, cooked and crumbled

Instructions

In a 5 qt. slow cooker, combine the first 12 ingredients. cover and cook on high for 5-6 hours or until the vegetables are tender.
Garnish with crumbled bacon.

Microformatting by hRecipe.

I ended up serving this soup with crusty bread for dipping and had loaded baked potatoes along with it instead of doing the usual salad. This is a recipe that I will definitely be using again in the near future. I hope that you all enjoy it as much as we did. Have a happy Tuesday and stay warm!

Many blessings!

Emily

Buffalo Chicken Wing Soup and Raspberry Brownies | Tasty Tuesday

Emily — Wed, 03 Feb 2010 03:20:43 +0000

So here is the deal. I like to try new recipes too so I would like to try and get all of you involved with Tasty Tuesday. If you like to cook/bake just as much as I do, I would love it if you would leave a recipe of your own either by leaving a comment or using the Mcklinky below if you have your own blog.

This first recipe is a new one that I just tried for the first time tonight but once I stumbled across it in one of my cook books, I knew that I had to try it since Jay loves buffalo chicken wings. There aren’t a whole lot of ingredients involved and you just place it in the crockpot so it’s a no fuss meal when you couple it with some sort of sandwich. Since there isn’t much too the soup you could try topping it with some celery or crushed tortilla chips, shredded cheese and extra sour cream.

Recipe: Buffalo Chicken Wing Soup

Ingredients

6 c. milk
3 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
3 c. shredded cooked chicken (about 1 lb.)
1 c. (8 oz.) sour cream
1/4 c. – 1/2 c. hot pepper sauce

Instructions

Combine all ingredients in a slow cooker.
Cover and cook on low for 4-5 hours.

Quick Notes

Instead of having to cook chicken, I used canned Tyson chunked chicken. Just take a fork and shred it up before adding it to the other ingredients.

With Valentine’s Day coming up, this is a yummy treat to make that is very festive looking.

Recipe: Raspberry Brownie Dessert

Ingredients

1 package fudge brownie mix
2 c. heavy whipping cream
1 package (3.3 oz.) instant white chocolate pudding mix
1 can (21 oz.) raspberry pie filling

Instructions

Prepare and bake brownies according to package directions, using a greased 9 x 13 baking dish. Let cool completely.
In a small bowl mix heavy whipping cream and pudding mix ; whip with a fork until stiff peaks form.
Carefully spread over brownies and top with pie filling.
Cover and refrigerate for at least 2 hours before cutting.

I have found that raspberry pie filling can be difficult to find, so if you are unable to find raspberry, I suppose that cherry pie filling would taste just as good.

I hope that you all enjoy these two very tasty recipes!

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Cashew Chicken Stir Fry with Mandarin Oranges | Tasty Tuesday

Emily — Wed, 27 Jan 2010 03:39:30 +0000

It’s been a few weeks since I have done Tasty Tuesday but I am back with a new, super tasty one. Both Jay and I really love asian inspired food so when he requested stir fry for dinner last night I decided to find something new and different. I personally think that the leftovers tasted better the day after. This stir fry can be served over rice or asian noodles or you can eat it all on its own.

Recipe: Cashew Chicken Stir Fry with Mandarin Oranges

Ingredients

1 can (11 oz.) Mandarin Orange Segments
1/4 c. Kikkoman Stir Fry Sauce
3 T. oil 2 Skinlees, Boneless Chicken Breasts
1/3 c. Cashews
1 garlic clove, minced
1 med. onion sliced
1 lg. green pepper sliced

Instructions

Reserve 2 T. juice from the oranges and mix with stir fry sauce. Set to the side.
Heat 2 T. oil in a large skillet over high heat. Add chicken, cashews and garlic and stir fry for 3 minutes. Remove from heat.
Heat remaining oil in the same skillet and add onion and green pepper. Stir fry for 3 minutes.
Add the chicken mixture and stir fry sauce to the skillet and stir to coat.
Remove from heat and gently add mandarin oranges.
Serve over white rice or asian noodles.

Quick Notes

Instead of green pepper, you could also use snow peas.

Enjoy!

Christmas Cheer | Tasty Tuesday

Emily — Sun, 20 Dec 2009 03:45:14 +0000

I know, I know. Its not Tuesday,but I totally forgot to post this week with all of the hectic preparations for Christmas going on around here! I happened to remember tonight as I was making some food for our Yeater Family Christmas tomorrow.

One of the things I was making was my Vanilla Fruit Salad. It is a fairly new recipe that I found to add to my recipe basket, but I had tried something very similar to it many years ago while visiting one of my good friends grandparents up in Michigan at their lake home. I couldn’t help but think of my good friends and their Grandma Hoopie, who is no longer with them. I only had the pleasure of meeting her a couple of times, but she was such a sweet lady and I will always remember my trip to their home when I make this recipe.

I thought this would be a good recipe to share with you all because it is a very easy and light side dish or even dessert that can be put together in no time. It’s a nice alternative to take with you for holiday get togethers that isn’t so heavy.

Recipe: Vanilla Fruit Salad

Ingredients

1 lb. fresh strawberries, quartered
1 1/2 c. seedless red and/or green grapes, halved
2 medium bananas, sliced
2 kiwi fruit, peeled, sliced and quartered
1 c. cubed fresh pineapple
1 can (21 oz.) peach pie filling
3 tsp. vanilla extract

Instructions

In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple.
Fold in pie filling and vanilla.
Chill until serving.

Quick Notes

I use a little extra of each fruit so that it is not overpowering with the syrup of the pie filling and vanilla. Also, if you I am trying to work with a tight grocery budget, I will use canned pineapple instead of fresh. If you want to save yourself some extra time, I like to cut up all of the fruit in advance, with the exception of the bananas, and place them in individual containers. Also mix the peach pie filling and vanilla and store. Then all you have to do is dump everything into your serving bowl and add the bananas.

Instead of having a bunch of pop or other options for gatherings, I generally like to serve punch. This is a super easy one to put together and a little bit goes a long way with its tangy, citrus flavor. For some color and festive flair, I made up an ice ring in my silicone bundt pan with cranberries in it. You could also float lemon and orange slices if you don’t want to use an ice ring and serve with ice chipped ice.

Recipe: Sweet Citrus Punch

Ingredients

1 Can (12 oz.) frozen orange juice concentrate, thawed
1 can (12 oz.) frozen lemonade concentrate, thawed
1 c. grenadine syrup
2 liters ginger ale, chilled

Instructions

Just before serving, combine all the ingredients in a punch bowl and mix.
Add ice ring.

One last thing that I thought I would share with you all is an idea a found for homemade luminaries using mason jars, which I happen to have in excess. I thought I would share some pictures of how my little project turned out (I think they look pretty good). They added the perfect homemade touch to our outdoor decorations and look so pretty lit up at night.

If I don’t get the chance to post again before Christmas, I wish you all a very blessed Christmas with your loved ones! Merry Christmas!

Many Blessings,

Emily

Greek Stuffed Chicken and Blueberry Oatmeal Pancakes | Tasty Tuesday

Emily — Wed, 09 Dec 2009 02:55:06 +0000

I’m back! I have really been slacking off on my posting but I am trying to work on that.

It’s Tasty Tuesday! Hooray! I decided to pull out some of my old Taste of Home magazines and try all new recipes for the next couple of weeks. As a result of that, I have a couple really yummy recipes to share with you. The first one is Greek stuffed chicken. Jay and I love both feta and olives which makes up the stuffing for this chicken recipe so this recipe is a fun, yummy twist on chicken.

Recipe: Greek Stuffed Chicken

Ingredients

4 boneless breast halves
1 package feta cheese (6 oz.)
1 jar of pitted kalamata olives (4 1/2 oz.)
2 T. olive or vegetable oil, divided
1/2 tsp. dried oregano
2 T. chicken broth
1 tsp. sugar
1 tsp. balsamic vinegar
1 garlic clove, minced
1/4 tsp. dried thyme
1 medium onion sliced

Instructions

Flatten chicken breast to 1/8 in. thickness and set aside.
In a food processor or blender, combine the cheese, olives, 1 T. oil and oregano; cover and process until the mixture reaches a thick chunky paste consistency. Spread over chicken.
Roll up the chicken and place in a baking dish.
In a bowl, combine the broth, sugar, vinegar, garlic, thyme and oil.
Pour over the chicken and then top the chicken with the sliced onion.
Cover and bake @ 350 for 30 minutes.
Uncover and baste with pan juices.
Bake for 15-20 minutes longer or until juices run clear and chicken is lightly browned.

This next recipe we actually had for dinner tonight and it was a major hit! Especially with the kids. I know so many times I don’t keep pancake mix on hand because it goes bad so quickly so this is a great recipe because you don’t need the mix. These are super yummy and packed with blueberries! Just the way I like them

Recipe: Blueberry Oatmeal Pancakes

Ingredients

2 c. all purpose flour
2 packets instant maple and brown sugar oatmeal mix
2 T. sugar
2 tsp. baking powder
1/8 tsp. salt
2 egg whites
1 egg
1 1/2 c. fat free milk
1/2 c. reduced fat sour cream
2 c. fresh or frozen blueberries
Blueberry sauce:
1 1/2 c. fresh or frozen blueberries
1/2 c. sugar

Instructions

In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries.
Spoon batter onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown.
In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 2 minutes longer or until hot and bubbly. Serve warm with pancakes.

I hope that you all get a chance to try these recipes and enjoy them! Happy cooking!

Breakfast Sausage Bread | Tasty Tuesday

Emily — Wed, 25 Nov 2009 03:40:03 +0000

This weeks recipe is one that really reminds me of my mom, becasue she alwasy made this bread for our familys Christmas morning brunch. I love the way that it makes the house smell when it is in the oven baking. Even though it’s called “breakfast” bread, I have made it for an appetizer when we are entertaining.

Recipe: Breakfast Sausage Bread

Ingredients

2 loaves (1 lb each) frozen white bread dough, thawed
1/2 lb.mild pork sausage
1/2 lb. hot pork sausage
1 1/2 c. diced fresh mushrooms
1/2 c. chopped onion
3 eggs
2 1/2 c. (10 oz.) shredded mozzarella chesse
1 tsp. dried basil
1 tsp. dried parsley flakes
1 tsp. dried rosemary, crushed
1 tsp. garlic powder

Instructions

allow dough to rise until nearly doubled.
Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Let cool.
Beat 1 egg and set it to the side.
To the sausage mixture, add 2 eggs, cheese and seasonings; mix well.
Roll each loaf of dough into a 16 in x 12 in rectangle.
Spread half of the sausage mixture on each loaf within 1 in of the edges.
Place on a greased baking sheet. Bake @ 350 for 25-30 minutes; brush with beaten egg. Bake for 5-10 minutes more or until golden brown. Serve warm.

Quick Notes

I usually brown the sausage and saute the onion and mushrooms the day before and stick it in the refrigerator. If you halve the recipe, it serves about 10.

Meal type: breakfast

I hope that you all enjoy this recipe as much as our family has for so many years.