BANANA CHOCOLATE CHIP SNACKIN' CAKE...CELEBRATE BACK TO SCHOOL!

 

Let's Celebrate Back-To-School!

 

 

What a great start to a brand new year of school! Last week, we were spending a week in Atlanta to participate in grandson Luke's first day of Kindergarten. My how things have changed! He will even be attending Culinary lab where they will be preparing Kale Chips! He will participate in Chapel, IPad lab, Spanish Lab and this will also be his first time to eat lunch at school. Their menu includes a hot and cold lunch, which helps these little ones make smart choices. Some of the lunches include roasted pork loin and baked Tilapia! It is so refreshing to see wholesome, healthy lunches and snacks served at school.  

 

 

Mommie is helping with the Treasure Hunt clues which helped

each child learn their way around their classroom.

 

 

It proved to be a very successful first day!

 

 

Now, this is a little snack I used to prepare for my children when they returned home from school. Mommie is very good at preparing very healthy snacks for this little guy, but hey....it's always comforting to have a sweet treat from Grandma', right? 

 

This smells.....oh so good!

 

BANANA CHOCOLATE CHIP SNACKIN' CAKE

 1/2 cup butter, softened

1 cup sugar

2 eggs

1 1/2 cup flour

1 t. baking soda

1/4 cup sour cream

1 cup mashed banana

1 t. vanilla

1 (6 ounce) package of semi-sweet chocolate chips

Cream the butter and gradually add the sugar. Mix until well combined. Beat in the eggs, one at a time. In a mixing bowl, combine the flour and baking soda. Add to the butter/sugar mixture, alternately with sour cream. Stir in the banana and vanilla .Add the chocolate chips. Pour the batter in a greased 9- inch square baking pan and bake at 350 degrees F. for 30-35 minutes. Sprinkle with powdered sugar while warm and you are ready to serve! So yummy served with a cold glass of milk!

COWBOY COOKIES.....SWEET PARTNERS IN BAKING!

I try to always plan a Grandson and Maine Grandma project that Luke and I will share during one of our Atlanta visits. We decided for this visit, in honor of the end of summer and back-to-school week, we would make First Lady Laura Bush's Cowboy Cookies. This recipe makes ALOT of cookies, so we thought it may be a good idea to share the sweetness and take some to his little neighbor friends. We made a trip to Michael's to purchase some cowboy stickers, little gift bags and tied it all up in his favorite color of orange ribbon. I must say, he did  a super job and these put a big smile on the face of all his friends! Good job Buddy!! Thank you to the Divine Miss M for her photography and recording such a sweet memory!

 

 

 

 

 

 

 

 

Chewy, monster-sized oatmeal cookies stuffed with nuts and chocolate chips,

enhanced with a hint of cinnamon.

 

COWBOY COOKIES     

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

SPINACH ROCKEFELLER TOMATOES.......THEY'RE PERFECT!

There is Nothing More Beautiful Than a

Summer Tomato!

 

We would often have a summer vegetable supper. I think those were the best of times. It was incredibly hot and humid. Mother had tended to her garden most of the day. She had tomatoes, green beans and watermelon. It was a very small area in their backyard, so she grew what she loved. One of her special tomato recipes was Spinach Rockefeller Tomatoes. She had gotten the recipe from the Colonial Country Club where we would attend their Sunday afternoon grand buffet after church. If you are looking for a mouth-watering recipe to feature those gorgeous tomatoes in your garden, this one may be sure to please! 

 

SPINACH ROCKEFELLER TOMATOES
6 large tomatoes
4 T. butter
1/2 cup finely chopped onion
2 (10- ounce) packages of frozen chopped spinach, cooked and drained
1/2 t. Italian seasoning
1 t. salt
1 t. pepper
1/2 cup seasoned Italian bread crumbs
2 eggs, slightly beaten
1/2 cup grated Parmesan cheese

Peel the tomatoes, remove the stem and scoop out the seeds. Turn upside down to drain. Melt the butter, add onion and cook until tender. Add spinach, seasonings and bread crumbs. Mix well. Add the eggs and cook, stirring constantly, until well combined. Stuff each tomato with this spinach mixture and sprinkle the cheese over the top. Dot with additional butter and bake at 350 degrees F for 15 minutes, until brown and heated through.
 

AUNT RUBY'S APPLE FRITTERS WITH LEMON SAUCE....OH SO SWEET!

Need a bit of Sweetness in your life? Who could not fall in love with kitty faces, the inquisitive look only a puppy can express, or the loveliness of sheep on English farmland? These are a few of my favorite things~

 

I prefer to stay on "the Sweet side of life!" I remembered a sweet treat my family often served for many occasions. Fritters are a true southern staple...old family recipes can bring us full circle and back to Sweet hospitality. Please remember, Sweet in the word for the day!

 

 

 

 

 

 

 

 

 

AUNT RUBY'S APPLE FRITTERS

1 1/2 cups flour

1/2 t. salt

2 T. sugar

1 t. baking powder

2 T. vegetable oil

1 egg, beaten

1 T. milk

1/2 t. vanilla

1/4 t. nutmeg

1 apple, peeled

cooking oil for deep frying

powdered sugar

Mix flour, salt, sugar and baking powder together. Make a well in the center of the mixture and add oil, egg, and milk. Mix well. Add vanilla and nutmeg. Grate the apple on the large side of the grater. Stir into batter and refrigerate overnight. Fry in deep oil by heaping spoonfuls. Drain fritters on paper towels. Just before serving, pour lemon sauce over the fritters and sprinkle with powdered sugar.

 

LEMON SAUCE

1 egg beaten

4 T. butter

Juice of 2 fresh lemons

1 cup sugar

1/2 cup water

Mix all ingredients. Cook in heavy saucepan over low heat until thickened and syrupy. Makes  1/2 cup sauce. Leftover sauce may be stored in the refrigerator.

VANILLA WAFER CAKE.....SOMEBODY LOVES YOU!

It was one week of summer vacation. Time to visit the grandparent's and spend the day swimming, eating, being lazy and making, what I now know, "selfies" on Instagram! My how things have changed since we were teens! Whoa! Hold on there Abbie and Amelia.....Grandma is going to spend the afternoon teaching the two of you how to bake a good ole' fashioned southern favorite.....Vanilla Wafer Cake! I believe this turned into a fun baking lesson for these two "best friends forever! "

 

 

ABBIE AND AMELIA'S VANILLA WAFER CAKE

 

 

1 (8- ounce) package flaked coconut   1 cup ground pecans   3/4 cup butter   1 1/2 cups white sugar

6 eggs   1 (12 ounce) package vanilla wafers,   crushed very fine   1/2 cup milk

 

	Preheat oven to 325 degrees F. Generously grease and flour a 10 -inch fluted tube pan or bundt pan. Mix together the coconut and ground pecans; set aside.
	In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
	Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

 

CHICKEN SPAGHETTI...SO CREAMY......SO CHEESY......SO SOUTHERN!

If you grew up in the South, your Momma raised you to know how to prepare a good chicken spaghetti! It was almost the official item to serve at a ladies luncheon, funeral potluck or family reunion! My goodness gracious, how many times have my children asked me to make my chicken spaghetti? Anytime we had a work function where we planned a potluck luncheon, everyone requested Miss Betsy's chicken spaghetti. So I am assuming it's rather delicious to most everyone.

Now.....fair warning........ let go of your snobbery of using that old pantry staple of "cream of something or other Campbell's soup, cause' we all know that it's the one ingredient that will make your  casserole creamy and scrumptious! No doubt, your family just might sing for their supper!

ESTELLE'S CHICKEN SPAGHETTI

Six chicken thighs, Boneless, skinless

Olive Oil
Rotisserie chicken seasoning
Garlic Powder
Pepper

 Season chicken thighs. Drizzle with olive oil. Place in baking dish, prepared with cooking spray and bake at 285-300 degrees F. for one hour.

 12 ounces of Spaghetti

1 chicken bouillon cube, added to water

 Boil until al dente’, drain, reserving 2 cups of the liquid.

 Fresh Mushrooms (about 1 pint)

1/2 Stick of butter

 Melt 1/2 stick of butter in saucepan. Add fresh mushrooms, and sprinkle with garlic powder and Worcestershire sauce. Simmer until tender, about 20 minutes.

 

1 can of Cream of Chicken Soup or Cream of Mushroom Soup
1/4-1/2  cup sour cream
1/4 cup of half and half
Parsley
Red Pepper
Italian Seasoning
Garlic Powder
Salt, Pepper
One can of Peas, drained
2 cups of shredded sharp cheddar cheese
Parmesan Cheese

 Mix together and place in a greased 9” x 13” baking dish. Bake for 30-40 minutes until hot and bubbly.

 

Yes, you have noticed there are no exact measurements of seasonings. I am an old southern cook and I just use these to taste. You will be safe to use about 1/2 t. to 1 t. of each since this makes a large casserole.

 

IT'S SO FALL

I have grown tired of Summer. My petunia's have wilted, my lantana is droopy and the geraniums are struggling to bloom under these triple digits temperatures. So I am moving forward into thoughts of Fall decorating!

 

My mission is to create a feeling of welcome, comfort and beauty. I long for the colorful blaze of the autumn landscape, which were so vivid in Maine. Texas......not so much!

 

As I begin planning for ways to bring Fall into our home, I always turn to Pottery Barn for casual, yet beautiful inspiration! They have an abundance of ideas! Don't you just love transforming your home to reflect the seasons?  

 

 

 

I love this! Having leather sofas, which we do, provides the perfect type of furniture that can be graced with pillows of autumn colors. Touches of pumpkin oranges, olive greens and perhaps a deep gold, accented with a warm cable knit blanket! There is nothing more graceful looking than twirly twig branches and autumn berries placed in a rustic vase!

I always look for different ways to display little bite-sized foods.

These serving boards are a must-have!

I never would have thought to create a name tag
 for a wine decanter.....
perfect for Thanksgiving!

An idea for getting together during football games
and providing a Saturday afternoon barbecue ....
so visually appealing!

Woven fabrics and wooden accessories are a perfect means to

entertain during cooler months!

This is what I call easy entertaining with a Tuscan flair!

I quickly fell in love with this bell shaped cheese serving piece.

I cannot wait to WOW our family at Thanksgiving with this!

Simply looks delectable!

 

Miss M and I normally make a shopping trip to

Pottery Barn when we visit Atlanta.

For the past few years, we have purchased our

Autumn table linens from here. Simply beautiful!

Yes, a tad on the expensive side, but price appropriate when you will use these for years to come....great quality of fabrics!

 

Be still my heart.......Now this is Fall perfect! 

The warmth and charm these represent will make you curl up by the fireside with a cup of spiced tea!

The possibilities are endless!!

http://www.potterybarn.com