WARM CINNAMON PULL-APART BREAD

 

What are your plans for Mother's Day? A homemade gift of food says,

"Here's a thank you from my kitchen and from my heart!"

 

In my family, my grandmothers and Mother were each known for their individual specialties. I remember their recipe boxes bulging with recipes handwritten on index cards and torn from magazines, cut from the newspapers or torn from the sides of cans. I simply treasure these......

 

I am not choosing to host the Mother's Day event this year.....I intend to sit back and be the queen for the day....I taught my children how to cook and how to dream.....they make me smile..they understand Southern food...they know their grits and they know their biscuits....they come from a family of accomplished cooks....sitting down at the table with these children that we love is sheer contentment.  

 

 

 

WARM CINNAMON PULL-APART BREAD

4 T. unsalted butter

2 one -pound loaves of frozen bread dough, thawed and kneaded together

1 cup sugar

2 t. ground cinnamon

1 cup golden raisins

1/2 t. ground nutmeg

 

CREAM CHEESE DIPPING SAUCE

4 ounces of cream cheese, room temperature

1 cup confectioners sugar

4 T. butter, room temperature

1/2 t. vanilla

Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. Melt the butter in a small saucepan over medium low heat. Once melted, set aside and cool slight. On a lightly floured work surface, use a floured rolling pin to roll the bread dough out into a 9 " x 13" rectangle. Using a pastry brush, evenly brush the melted butter on the dough. Combine the sugar and spices in a bowl, then sprinkle on the top of the buttered dough. Evenly sprinkle the raisins over the cinnamon sugar. Starting at the short end closest to you, roll the dough into a log. Cut the log crosswise into 2 inch slices Arrange the slices, cut side up, side by side into the prepared baking pan. Bake for 30-35 minutes, until golden brown. Let the bread cool for about 5 minutes before turning out onto a serving platter.

The make the sauce, combine the cream cheese, confectioner's sugar, butter and vanilla in the bowl of an electric mixer, Beat until creamy and smooth. Serve the bread warm from the oven, accompanied by the cream cheese dipping sauce. You may also choose to spread the sauce over the top of the warm bread. Talk about a heavenly bite of yumminess~~

PRUNE CAKE....A RETURNING FAVORITE!

Begin New Traditions, with Classic Desserts!

My Grandmother Estelle used to make this cake for us when we were children. She would spend the afternoon reading to us, then make her way to her piano and sing her heart out! She taught us to "perform"  for Mother and Daddy, which we were always anxious to do. This cake is very basic and old-fashioned.....it captures the flavor and aroma of Grandmother's kitchen. Now I knew long ago that Darling would never even give this a "taste" if I told him we were having Prune Cake for dessert, so I changed the name to "Nutmeg Spice Cake!" Don't ask me where that name came from......just quick thinking I guess after years of adapting to his boyish eating preferences......it must have worked because he normally eats two servings of this in one evening!

 

ESTELLE'S PRUNE CAKE 1 cup vegetable oil 3 eggs 1 1/2 cups white sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon cloves 1 cup buttermilk 2 teaspoons vanilla extract 1 cup prunes, pitted and chopped

THE SAUCE 6 T. butter 1/2 cup buttermilk 2 teaspoons dark corn syrup 3/4 cups white sugar 1 teaspoon vanilla extract

	Preheat oven to 350 degrees F. Grease a 9" X 13" baking pan.
	In a medium bowl, mix together flour, soda, salt, allspice, cinnamon, cloves and nutmeg. Set aside. Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
	In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
	Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes and 2 teaspoons vanilla.
	Pour into greased baking pan and bake at 350 degrees F. for 45 minutes being careful not to overbake.
	Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
	For the SAUCE: In saucepan, over medium heat, cook butter, 1/2 cup buttermilk, corn syrup and 3/4 cup sugar until sugar and butter melt, simmer for about 3-4 minutes. Remove from heat, add 1 teaspoon vanilla and stir.

 

BOWTIE PASTA SALAD...THE BACKYARD PICNIC

Serve Up A Stylish Summer

Picnic in Your Own Backyard!  

 

In just a few months, the grandchildren will be together at the Texas house. We have activities planned, such as full days of swimming, visiting museums and local places of interest. They love a day strolling through the Stockyards in Fort Worth and spending an afternoon at the zoo! Yet, we will take one day and chill out in the backyard, by the pool. This need not be boring with paper plates and Dixie cups. We shall make this a beautiful experience by bringing out delicious sandwiches, pasta salads, fresh lemonade and those beautiful summer vegetables included. We will also be serving those fabulous Laura Bush chocolate chip cookies all wrapped up in colorful tissue. It's fun to think outside the box, so to speak, to make this experience a summer to remember!

 

 

 

Need some sandwich Inspirations? Try one of these super simple combos!

 

Almond butter, apple butter and sliced pear

Bagel, cream cheese, smoked salmon and tomato

Egg salad and basil on a toasted English muffin

Country ham, Swiss and preserves on ciabatta

Black beans, corn, spinach and salsa on a flour or corn tortilla

 

 

 

BOWTIE PASTA SALAD

1 pound bowtie pasta

Kosher salt

1 cup frozen edamame

2 carrots, sliced into 1/2-inch chunks

2 cups of fresh, blanched green beans, cut into bite- sized pieces

1 cup shredded part-skim mozzarella

1 cup red and yellow grape tomatoes, halved

3 tablespoons olive oil

2 tablespoons red wine vinegar

1/3 cup mayonnaise

1 teaspoon sugar

1 large clove garlic, minced

Freshly ground black pepper

3 green onions, thinly sliced

Add the pasta to a large pot of boiling salted water. Set a timer and cook the pasta for 3 minutes less than it says on the back of the box. When the timer goes off, add the edamame and carrots and cook for 2 minutes longer. Next add the beans, and continue boiling for 1 more minute. Drain the pasta and veggies in a colander in the sink. Rinse well under cold water to stop the cooking. Make sure to drain off all the liquid. Add the pasta mixture to the large bowl along with the shredded cheese and cherry tomatoes.

In a small bowl, whisk together the oil and vinegar. Then whisk in the mayonnaise, sugar, garlic and some salt and pepper. Add the dressing to the salad and toss well. Fold in the green onions. Serve immediately, or cover with plastic wrap and chill for 2 hours before serving.

COMPANY BREAKFAST CASSEROLE

 

 Weekends are always busy! Grocery shopping, laundry, sporting events for the children and grandchildren, gardening chores, a trip to the car wash, cleaning the house from every nook and cranny....the list sometimes seems endless. We adore Sunday mornings when life begins to slow down a bit, before the busy work week begins. I adore serving a delicious and beautiful breakfast on weekend mornings! Make this one today, refrigerate overnight and voila', you will have more time to relax tomorrow morning!

 

COMPANY BREAKFAST CASSEROLE

4 slices hearty white bread
 cooking spray
1 pound sage sausage
2 cups half-and-half
1 teaspoon dry mustard
1/2 teaspoon salt
Pinch of pepper
Dash hot sauce
6 beaten eggs
8 ounces fresh mushrooms, sliced
1 1/2 cups thinly sliced, cooked unpeeled red potatoes
1 cup grated Cheddar
1 cup grated Monterey Jack cheese

 

Cube the bread and place it in a lightly greased 8" x 11" x 2 " casserole. Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour or overnight.Preheat the oven to 350 degrees F. Bake the casserole for 30-40 minutes!

FAVORITE MEXICAN CASSEROLE... IT'S CINCO DE MAYO TIME!

 

 

In Texas, we share more than just a border with Mexico; we share pieces of their culture every day from the food to the art to the language. It's an obligation, really, to rejoice on Cinco de Mayo with festive attire and traditional music. Sunday, May 5th is our celebration of this festive day! Plus it’s a great excuse to dive into a punch bowl of margaritas!

 

 

ESTELLE'S FAVORITE MEXICAN CASSEROLE

1 1/2 lbs. of ground beef

1 package of taco seasoning mix

2 cans of Pinto Beans

2 cans of Rotel Tomatoes

2 cans of Cream of Mushroom Soup

2 cups Shredded Cheddar Cheese

1 cup of Monterrey Jack Cheese

1 dozen flour tortillas

Brown ground beef well, and drain off excess grease. Add 1 package of taco seasoning mix. Stir until well combined. Spray a 9" x 13" baking dish with cooking spray. Cut tortillas into 1/4 pieces and begin to layer your ingredients. Begin with the tortilla slices, then ground beef, followed by the pinto beans, rotel tomatoes, mushroom soup, and then shredded cheese. Begin another layer of tortilla pieces and continue to layer as above, topping with the cheese. Bake @ 350 degrees F. for about 45 minutes. I serve this with fresh avocado's,sour cream and a crisp fresh salad! I make this when we have about 6-8 for dinner. Just half the recipe if you are making this for a smaller crowd!

If you prefer to mix your own taco seasoning,

then this is Greg's recipe for this excellent seasoning!

 

 

 1 T. Chili Powder

1/4 t. Garlic Powder

1/4 t. Onion Powder

1/4 t. Crushed Red Pepper

1/4 t. Oregano

1/2 t. Paprika

1 1/2 t, Ground Cumin

1 t. Salt

1 t. Pepper

CHICKEN AND BISCUIT "POT PIE"...CROCK POT STYLE

 

"I think that no matter how old or infirm I may become,

  I will always plant a large garden in the spring. 

Who can resist the feelings of hope and joy that one gets from

 participating in nature's rebirth?"

~Edward Giobbi 

 

 

This is not your typical pot pie! Wouldn't you rather spend your time outdoors, enjoying the garden when the weather is this beautiful, rather than in the kitchen cooking all day? Crockpots can be a life-saver when we lead such busy lives, so I am always on the hunt for delicious recipes to utilize my slow cookers! Making a chicken pot pie in the crockpot with a true crust just does not seem possible, but by topping the filling with freshly baked biscuits, you get all the buttery, flaky goodness you want from a pot pie crust, with much less work!

 

 

CROCKPOT CHICKEN AND BISCUIT POT PIE

1 1/2 lbs. boneless, skinless chicken breasts, cubed

Salt and Pepper to taste

2 T. butter

3 cups chopped potatoes

1 yellow onion, diced

2 (12 ounce) cans of Evaporated Milk

1 chicken bouillon cube

1 t. dried thyme

1/2 t. poultry seasoning

1 (10 ounce) package of frozen mixed vegetables

3 T. cornstarch

12 frozen or canned biscuits

1/4 cup Parmesan Cheese

Generously season the cubed chicken with salt and pepper. Place butter in a skillet over medium high heat, until sizzling. Add seasoned chicken and brown on both sides, about 5 minutes. Transfer the chicken to a slow cooker and top with the potatoes, onion, evaporated milk, chicken bouillon cube, thyme, poultry seasoning and salt and pepper. Stir to combine. Set the cooker to LOW, cover and let cook for 6 hours. Set cooker to HIGH, whisk cornstarch into 3 T. water and stir into the chowder. Add frozen vegetables, recover and let cook an additional hour. Meanwhile, bake the biscuits according to the package directions. Stir the Parmesan cheese into the chicken mixture before serving in bowls topped with 2 biscuits each!
 

BANANA CAKE....OH SO SWEET!

"Once in a lifetime, one should be allowed to have as much sweetness as one can possible want and hold." ~Judith Olney            This is Grandmother Grace's homemade banana cake. She would prepare this for Miss Judy and I every summer when we would visit Ohio.....playing outside with our cousins all day, catching lighting bugs in the evening in her big backyard....don't you love those wonderful childhood memories.....Oh,  Gram.....we loved you so!       GRANDMOTHER'S BANANA CAKE 3/4 cup butter 2 1/8 cups white sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons lemon juice 1 1/2 cups mashed bananas

	Preheat oven to 275 degrees F. Grease and flour a 9" x 13" baking pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
	In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
	Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. This is actually the secret for the moistness of this cake. Indeed it is not the normal temperature in which to bake a cake, but this cake always turns out beautifully. Cooling the cake in the freezer prior to frosting, will always bring you great success with this recipe!   CREAM CHEESE FROSTING 1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 3 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup coarsely chopped pecans
	In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Garnish with chopped pecans!