Tempt My Tummy Tuesday

Tonight I fixed a delectable broccoli salad. The inspiration being the discussion I shared with my friend Dottie last week, when she shared about how her mom loved it so. I realized I hadn't made it is quite a long time and I had a lovely head in the fridge that needed to be used up... so

Broccoli Salad

I used a recipe that my coworker had given me years ago but tweaked it some, according to the ingredients I had on hand, so this is a variation.

3 spears of broccoli chopped

1 small sweet onion, chopped

1/2 c shredded swiss cheese

6 crisp strips of bacon, microwaved and crumbled

dressing:

1/2 c mayonaise

salt and pepper to taste

1/4 c. sugar

dash of vinegar to taste, about 1 1/2 T

Mix well and serve it up

Now I wish I had added the dried cherries I had left from another dish I made. That would have been the special secret ingredient... but this dish was a huge hit with my husband... I am happy!

Blessed with Grace hosts this theme each week.

Tempt My Tummy, Tuesday

When we visited the wonderful B&B we visited last week, our hostess served us strawberry soup. It was to die for. I'm not sure this was the recipe but I am sure it is close!

STRAWBERRY OR RASPBERRY DESSERT SOUP -
COLD

2 (10 oz.) pkg. frozen strawberries or raspberries
3/4 c. dry red wine
1/3 c. powdered sugar
2 tbsp. Cointreau or Grand Marnier
1 c. sour cream or yogurt
Whipped cream
Sliced banana

Thaw fruit and puree. If using raspberries, mash through sieve to remove seeds.
Combine all ingredients, except whipped cream and banana, and blend smooth. Chill overnight.

Garnish with dollop of whipped cream and...or thin slices of banana.

For more wonderful tummy tempters visit Lisa here!

Tempt My Tummy Tuesday!

For a very happy St. Pattie's Day enjoy

COLCANNON

2 lbs Potatoes
1 large Cabbage
1 large Onion
4 oz of butter
Pinch of Pepper & Salt
Half pint Milk
Peel and divide the potatoes, chop the onions and cabbage. Layer a saucepan with the potatoes and add the pinch of salt and pepper. Layer the onion and cabbage on top of the potatoes and add enough water to cover the mixture. Boil and then simmer for 15 to 20 minutes untl the potatoes are cooked. Mash the mixture thoroughly adding the butter and milk to ensure a good consistency.Serve with meat, steak, sausages, etc.

St. Patrick's Day Graphics

Visit Lisa at Blessed by Grace for more fun Tempt My Tummy Recipes!

Tablescape Thursday/TMTT

Oh, my goodness, will you ever want to visit Susan at Between Naps on the Porch for more tablescapes. I love Susan's apple centerpiece! My scape is just for fun. I can't give up on Christmas decor yet, but now I opt for the snowman /winter schematic in whites and blues. Since this is soup season I planned this fun scape for our delicious cabbage soup I cooked yesterday! How wonderful to lighten up and return to ordinary, wholesome food!


There is no snow in sight in our local forecast, so I am doing my regular snow dance I learned in my teaching days when I needed a midwinter respite!

Dinner for two tonight over steaming bowls of delicious cabbage soup will be quite festive, indeed.

I actually love my snowflake glasses I got over the weekend at Krogers on the post Christmas sale- 10/$8.00. I'll enjoy these for a couple of months as I scan the horizon for the beloved snowflake!
I havent posted on Tempt My Tummy Tuesday for a few weeks , but will with this delicious, easy recipe!
Cabbage Soup
1/2 head cabbage chopped
1 onion, chopped
2 1/2 cups water
1 large can petite diced tomatoes
2 potatoes diced, not peeled
1 can red kidney beans, not drained
1 tsp. salt,
1/2 coarse ground pepper
2 beef bouillon cubes
1/2 tsp ground thyme
1/2 tsp. basil
1 bay leaf
1 T. sugar
1 cup leftover diced ham, all fat moved
Combine and cook over medium heat for 50-60 minutes.
Enjoy!
Visit Lisa's blog for more recipes today!

Tempt My Tummy, Tuesday

Lisa, at Blessed with Grace hosts this theme every week. Check out her site.
I have joined Weight Watchers just in time for the holidays!:)
I am doing the Core plan because I hate counting points. I have been assigned to bring the cranberry sauce to our Thanksgiving dinner so I found this Core friendly recipe for Cranberry Salad.

Cranberry Salad

12 servings

Cook one pkg cranberries in 1 cup water and juice from pineapple until they pop.

Dissolve 2 sm pkgs sugar-free strawberry jello into cranberries.

Pour into 9x13 pan.

Add:

1 large can crushed pineapple

2 mashed bananas

2 finely chopped apples

Sweetener to equal 1 cup sugar

Dash salt

1 can diet strawberry soda

(can substitute diet strawberry 7-UP)

Chill until ready to serve.

And here is a Cranberry Orange Relish

Ingredients
12 oz cranberries, fresh
1 medium orange(s), navel, washed, peeled,and cut into chunks

2T. Orange zest
1 cup Splenda

1 piece(s) ginger root, fresh, peeled, about 1-inch, chopped
1/4 tsp ground cinnamon
Instructions
Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until serving. Yields about 1/3 cup per serving.
You can make this relish up to 5 days ahead.
This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.

Tempt My Tummy, Tuesday

Visit Lisa at Blessed with Grace for more!

This Thanksgiving our family will be getting together as usual at Amanda and Joshua's. This will be a special celebration because they will be moving to Massachusetts in January. Don't ask me if I can stand that! Each person brings a dish and this year I hope to take this!
Individual Corn Puddings with Field Greens

Makes: 8 servings
Prep: 15 minutes Start to Finish: 35 minutes

Ingredients
Cooking spray, for ramekins
1 tablespoon sherry wine vinegar
3/4 teaspoon Dijon mustard
3 tablespoons olive oil
2 boxes (10 oz. each) frozen corn kernels, thawed
2 tablespoons Splenda
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1-3/4 cups fat free half-and-half
2 large eggs
2 large egg yolks
1/4 heaping teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
6 tablespoons chopped fresh chives, plus additional whole chives for garnish
8 cups assorted salad greens, rinsed and dried
Directions
1. Preheat oven to 350 degree F. Spray eight 4-ounce ramekins or custard cups.
2. Whisk together vinegar and mustard in a bowl; salt and pepper to taste. Slowly add oil in a stream, whisking until vinaigrette is emulsified.
3. In a food processor, pulse together corn, sugar, the 1 teaspoon coarse salt and 1/2 teaspoon pepper until corn is coarsely chopped; transfer to a large bowl. Whisk in half-and-half, eggs, egg yolks, nutmeg, flour, and chopped chives. Pour about 1/2 cup mixture into each ramekin. Bake on a large baking sheet in middle of oven until just set, about 20 minutes. Puddings will continue to set as they cool.
4. Toss salad greens with just enough vinaigrette to coat. Serve pudding warm or at room temperature, garnished with whole chives, with salad on the side. Makes 8 servings.

There are more wonderful festive ideas at LHJ.

Tempt My Tummy, Tuesday

Lisa at Blessed By Grace hosts this great food celebration! Check out her site to participate!!

This past weekend we celebrated Lynn's birthday and he loves my homemade spaghetti, so I got to simmering it on Saturday for Sunday dinner.

Homemade Spaghetti Sauce

whole red pepper, diced

whole yellow onion, diced

1 1/2 lb. ground sirloin

2 T. Olive Oil

1 cup water

1 large can of petite diced tomatoes

3 small cans or 1 large can tomato sauce

2 cans of t. paste

1tsp. salt

1/4 tsp coarse ground pepper

1tsp. garlic powder or cut up cloves of garlic

2 bay leaves

1 T. sugar

Saute' the pepper and onion in the oil on medium high heat until transparent then add the crumbled ground beef. Using the ground sirloin really cuts down on the fat! I saute it until brown- continually breaking it up with a fork until very fine. Add in a cup of water to facilitate the cooking. Cook down for a few minutes then add the tomatoes and rest of the spices. I find that adding some sugar really accentuates the flavors. Then I turn down to simmer and allow it to simmer for about 3 hours.

Tempt My Tummy, Tuesday

Tempt My Tummy, Tuesday

For more fun with food, click here!

This is one of my favorite memes of the week! I mean what is more fun than food!

This is my favorite scone recipe! I use it each year on my Christmas morning buffet. Amanda loves these!

Cranberry walnut Orange Scones

Ingredients

3-cups flour

1/2 cup sugar

1-tablespoon baking powder

1-teaspoon salt

3/4 cup butter

2-tablespoons grated orange zest

1-cup fresh cranberries

1/2 cup chopped walnuts

3/4 cup buttermilk

1/4 cup fresh orange juice

For the glaze:

2 tablespoons half and half

2 teaspoons sugar

Directions:

Preheat your oven to 425 and butter a baking sheet. In a large bowl, mix together the flour, sugar, baking powder and salt. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly. Add the orange zest, cranberries and walnuts and toss to combine. Add the milk and juice, and stir until the dough is rough.Gather the dough together and place on a floured work surface. Knead gently about 10 times. Divide the dough in half and pat each piece into a circle about 6 inches in diameter and about ½ inch thick. To glaze, brush the circles with the half and half and sprinkle with sugar. Cut each circle into eight pie-shaped wedges. Place the scones, barely touching, on the prepared baking sheet. Bake until puffy and golden, 15 18 minutes.

Enjoy! Great with cream cheese mixed with honey and orange zest! Yummy!

Tempt My Tummy, Tuesday

Lisa, over at Blessed By Grace, hosts this celebration of food each Tuesday. You'll find some yummy recipes and food tips there. Today I was searching the net for something to have for dessert for my parent's anniversary, and ran across this one!

Apple Upside-Down Cake

Ingredients
1/3 cup butter, cut up
1/3 cup packed brown sugar
6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
1-1/3 cups all-purpose flour
2/3 cup granulated sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla
Vanilla ice cream (optional)
Directions
1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.
2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.

Check here for more information as this was in my newsletter from Better Homes and Gardens. This one just looks so good, and I know Amanda will love it, too, because she loves pineapple upside down cake so much!!!

Tempt My Tummy, Tuesday

Lisa at Blessed with Grace is hosting this celebration of great food today. Check out her site for many more fun recipes.

Today I am going Chinese!

Stirfry Chicken and Veggies

1 lb. chicken tenders, cut in bite size pieces
1/2 to 1 teaspoon garlic powder

1/4 tsp. ground ginger
1/2 tsp. curry powder
1 tsp. sugar
1 head of savoy cabbage, sliced thinly
3 carrots, sliced on the diagonal turning 1/4 turn following each slice
3 stems of celery chopped same manner
1 bunch of green onions, sliced
1 small onion, chopped
Vegetable or peanut oil
Soy sauce to taste
Serve over cooked white rice

First, stir-fry chicken tenders, seasoned with the garlic salt, in a little oil in a wok or large non-stick skillet, until browned. Remove. Next add all the chopped veggies and remaining spices and sugar and a little oil to the wok or skillet. Cook and stir to whatever tenderness you like your veggies; add the chicken, cooked rice and soy sauce to taste. Toss gently to combine.
Sometimes I mix up a bit of cornstarch and cold water to add to the collected juices at the bottom of the wok to mix in with the dish to create a nice sauce .
Notes: You can use most any veggies you want mushrooms, red peppers, squash, and broccoli are some.

Number of Servings: 4 or 5
I used to make variations of this easy dish with my 4th graders following a reading story about China. The kids loved to eat this with chopped sticks. It is so tasty and nutritious, it makes for a wonderful quick meal anytime and kids love it!

Tempt My Tummy, Tuesday

Today I am really enjoying the TMTT food carnival sponsored by Lisa and her sister. Tomorrow I help my mom take refreshments to our Bible study group. Being a retired elementary school teacher I always associate this time in September with our dear Johnny Appleseed. So we were thinking apples- nothing fancy, just wonderful sweet apples. Nothing goes better with apples than cheese. So I ran across this fabulous cheese spread from Pampered Chef that is just amazing with sliced apples, and a tad of caramel dip. It is also so delish on any type of cracker. It really speaks to you about autumn and the delights of the orchard, hearth and home.

Betcha' can't eat just one!!!!!

Three Cheese Walnut Spread
1/2 cup coarsely chopped walnuts, toasted
1 package (8 ounces) cream cheese
1/2 cup (2 ounces) crumbled blue cheese
1/2 cup (2 ounces) shredded mozzarella cheese
1/8 teaspoon coarsely ground black pepper
1 tablespoon snipped fresh parsley

Apple wedges, pear wedges or assorted crackers (optional)

Directions:
Preheat oven to 350°F. Place walnuts in a Baker. Bake 18-20 minutes or until lightly toasted.

Meanwhile, in Bowl, microwave cream cheese on HIGH 1 minute or until softened. Add blue cheese, mozzarella cheese and black pepper; mix well.

Remove baker from oven to Cooling Rack. Carefully pour walnuts into cheese mixture; mix well. Spoon cheese mixture back into baker, spreading evenly.

Bake 8-10 minutes or until cheese is slightly melted. Garnish with parsley. Place baker on serving platter; surround with apple or pear wedges or assorted crackers, if desired.

Tempt My Tummy, Tuesday

Lisa, from Blessed with Grace , hosts this very fun and informative meme each Tuesday. For more wonderful food ideas check out her site.
This year when we went to a fabulous bed and breakfast, we were served a food tht has changed our life in such a yummy way. I was introduced to poached eggs when the innkeeper served Eggs' Benedict. I had always sort of turned my nose up at poached eggs in my ignorance! But these were exquisite. I went right out a purchased a poacher.

Hollandaise Sauce
1. Melt 3/4 c butter.
2. Blend 1/3 c mayonaise, 3 egg yolks, 3 T. lemon juice, 1 T. Dijon Mustard,
and 1/4 tsp cayene pepper in a processor for 5 seconds.
3. Add butter and blend until mixed.
4. Transfer mixure to a double boiler over simmering water add 1 tsp. grated
lemon peel and 3 T, boiling water, whisk until hot.
5. Add 1 T of tarragon, mint, basil mixed, I used herbs de Provence.
6. Season with salt and pepper.

Place a toasted half of English muffin on plate, layer on top of it cooked ham, canadian bacon or bacon slices, your poached egg, and drizzle 2 T of the sauce over the egg.
DELECTABLY DELICIOUS!!

Picture taken from here along with another recipe i haven't tried, but it looks interesting and much easier! YAYA!

Tempt My Tummy, Tuesday

Lisa at Blessed with Grace is hosting this food carnival today. Check out her site for lots of great recipes and kitchen ideas.
Today I am sharing my homemade vegetable beef soup recipe as I am getting all set for cooler temps. I fixed this yesterday and we really enjoyed it.

Vegetable Beef Soup
1lb package of stew beef cubes
1 envelop of onion soup mix
2 cups of water

Combine the above ingredients in a large soup pot and braise the beef over low temps (simmer) for at least 3 hours. Break the tender beef into smaller pieces with a fork.

Add:
1 can green beans
1 can corn
1 can red beans
1 larger can crushed tomatoes
1 medium onion, diced
3 medium potatoes, diced
Salt and pepper to taste
¼ tsp. thyme

Cover and continue simmering 11/2 hours.
Served with cheddar cheese toast, it makes for one happy tree planting hubby!

Tempt My Tummy, Tuesday

Lisa, over at Blessed with Grace is hosting this blog carnival today. I got motivated yesterday to bake up something special for today. Saturday, my husband and I enjoyed roaming through the city market and brought home a peck of Georgia belle peaches.
I looked in my new cookbook, The Book Lover's Cookbook, by Shaunda Kennedy Wenger and Janet Kay Jensen and found this wonderful recipe inspired by James and the Giant Peach, by Roald Dahl, for the Great Heavens - Peach and Cranberry Crisp. The only problem was it called for fresh cranberries and mine are dried, so I used blueberries instead!

4 peaches, skins, pits, removed, sliced
1/2 c sugar
1/2 c all purpose flour, divided
11/2 c cranberries
1/2 c orange juice
1/2 c sugar
2 tsp. cornstarch
2 t. butter
[1/3 c brown sugar 1/4 c quick cooking oats] for this I substituted 2 packets of brown sugar/ cinnamon instant oatmeal
1. Combine the peaches 1/2c. sugar and 1/4 c flour in a medium bowl. Toss to coat and set aside.

2. Place the cranberries, orange juice, and 1/2 c sugar in a medium pot. Bring to a boil and then reduce heat to low and simmer for one minute. Remove from heat and stir in cornstarch. Add cranberry mixture to the peaches and stir to combine..
Pour peach cranberry filling into a 9 inch pie pan.
3. Combine butter, brown sugar, 1/4 cup flour, and 1/4 c oats, in a bowl and mix with a fork or pastry blender until crumbly, then sprinkle over the dessert.

Bake at 375 degrees for about 30 minutes.

Makes 6 servings.

Dear husband loved it!!!

Tempt My Tummy Tuesday

Lisa of Blessed with Grace is hosting this great blog carnival every Tuesday! Check out her site for more great recipes and kitchen hints!

Today I am looking so forward to autumn and the flavors I love. For me a favorite fall meal includes a bowl of savory soup. A great soup that incorporates the most healthy summer veggie is ...

Broccoli and Cheese Soup

2 T. finely chopped onion

2 T. butter

3 T. flour

1/2 tsp. salt

1/8 Tsp. coarse ground pepper

1 8 oz. package grated cheddar cheese

2 chicken bouillon cubes

1 1/2 c.water

1 10 oz pkg frozen chopped broccoli or equivalent fresh broccoli flowerets chopped (I buy large bags of fresh broccoli at Sam's, which I love to use!)

In a sauce pan bring 1 1/2 c water to boil with the 2 bouillon cubes, add chopped broccoli and cook until done. Do not drain!

In a large soup pot cook onions in the butter until tender. Stir in the flour, salt, and pepper, until well blended (like a rue)- add 2 cups of milk and cook until thickened, stirring constantly. Add the cheese and stir until cheese is all melted. Remove from heat.

Add the broccoli and water to the cheese mixture and combine well. Return to very low heat and serve.

I'll guarantee rave reviews with this recipe!!!

Tempt My Tummy, Tuesday

Today, let's celebrate the blog food carnival with Lisa, at Blessed with Grace- All we have to do is post a favorite recipe, one you have been wanting to try, a kitchen tip, cooking ideas; anything foodie and link up with other food revelers!

Today I want to share my recipe for

YUMMY YUMMY
Best Ever Ham Biscuits
2 sticks butter, softened
2T. prepared mustard
1T. Worcestershire sauce
1T. poppy seeds
1 medium onion grated or chopped very finely
1lb. Smithfield deli country ham slices
1 80z pkg. sliced swiss cheese
24-30 biscuits or party rolls

Mix first five ingredients together. When you use the party rolls that are all connected into 12 rolls the best thing to do is break apart in half, 6 of them, and slice them through the middle keeping all six in tact. Spread the mixture over the bottom half and top with a couple slices of the ham which will usually fit exactly over the rectangle of 6. Then top the ham with 2 slices of swiss cheese to cover. Then place the top half of rolls over the cheese. Divide the rolls into individual servings. Line your 9x12 baking dish with foil and place the rolls close together in the pan. Put foil over the top and bake in 350 deg. oven for 10 to 15 minutes. Makes 2-21/2 dozen appetizers.

Tempt My Tummy, Tuesday

Wanna join the fun food carnival this week? Check it out over at Lisa's at Blessed with Grace!
How about this one for supper tonight?


Parmesan Chicken
6 Boneless, chicken breast Halves
1/4 c Dry bread
1 ts Each dried oregano leaves and parsley flakes
2 tb Parkay Margarine, melted
1/2 c Grated Parmesan Cheese
1/4 ts paprika, salt and black Pepper
Heat oven to 400-degrees F. spray 15X10X1-inch baking pan with no stick cooking spray.
Dip chicken in margarine coat with combined remaining ingredients. Place in prepared pan.Bake 20 to 25 minutes or until tender.
Makes 6 servings.
SPICY: sutstitute 1/8 to 1/4 teaspoon ground red pepper for black pepper.
Prep time 5 minutes
Cooking time 25 minutes

Tempt My Tummy Tuesday

Today I am joining Lisa and Lana as they host Tempt My Tummy Tuesday. Each week we share recipes, kitchen and cooking tips, or anything food related. I found this tummy tempting recipe last night here while seeking fun ideas for my dear daughter’s birthday party I’m throwing this weekend. I just went wild over these delectable tidbits! However, I’m beginning a prep for a colonoscopy soon, so won’t be able to cook them up until party time!
Note: This recipe begs the question! Must one use a silpat or would wax paper work? Any answers out there?

Instead of cake, Amanda requested something fruity. I am thinking of a
Strawberry Shortcake Trifle

1 pt.fresh strawberries. I'll supplement with a package of frozen berries in syrup
2 T sugar or splenda
2 pkgs. suager free instant vanilla pudding
1 (3 oz.) pkg. cream cheese, softened
2 c. 1/2 inch square pound cake cut in cubes
sugar free whipped topping

Add sugar/splenda to strawberries and mix. Mix pudding as directed. Add cream cheese and blend with mixer. Place half of cake squares in bottom of large glass bowl. Pour half of strawberries over cake. Cover with pudding mixture. Repeat layers. Top with whipped topping.Cover and chill overnight.