Thoughts and Quotes: Whatever you want to do, do it now. There are only so many tomorrows. Michael Landon
Thank you: To Joey, for pointing out that I missed a step in the Yummy Coconut Cake recipe. Here's the correction.
YUMMY COCONUT CAKE
(5 Ingredients or Less Cookbook)
1 pkg white cake mix
1 can sweetened condensed milk
1 15 oz can cream of coconut
1 8 oz. Cool Whip
7 oz shredded coconut
Bake the cake in a 13” X 9” pan as directed on the package.
Mix condensed milk with cream of coconut. Set aside.
While cake is warm, pierce all over top with a fork.
Spread condensed milk and cream of coconut all over the cake evenly.
Cool cake in the refrigerator.
Frost with Cool Whip and sprinkle with coconut.
Note: Look for cream of coconut in the liquor or international foods sections. One brand is Coco Lopez.
Muffin Tin Monday: When I met Katie at the library, we had tea in their little coffee-tea shop, and I had the best muffin ever. I told Katie it might be a recipe I keep running across called Morning Glory Muffins. The name is not for the flower, but because they're good for breakfast. If they aren't the same, they're very close. Try these - they're really good.
MORNING GLORY MUFFINS
(Many versions on the internet)
2-1/4 cups flour
1-1/4 cups sugar
1 Tbs cinnamon
2 tsps baking soda
1/2 tsp salt
1 cup drained crushed pineapple
2 cups finely grated carrots (see note)
1 large apple, peeled and shredded
3/4 cup raisins
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts or pecans
1 cup salad oil
1 tsp vanilla
Heat oven to 350.
Line 18 muffin tin cups with paper liners (or grease).
Whisk together flour through salt.
Add pineapple through nuts and stir to combine.
Place eggs, oil, and vanilla in a small bowl and whisk to combine well. Add mixture to flour mix and stir just until combined.
Spoon into muffin cups. The batter should come almost to the top.
Bake 30-35 minutes in lower third of oven until they test done.
Note: I was short 1/2 cup of carrots, so I substituted sweet potato and it worked out fine.
Tidy Up Tuesday: As my grandmother used to say, I gave the house a lick and a promise.
Where To Wednesday: Five of us went to Beth's Bake Shoppe. In one word, "Yum". We were all pleased. Next week we're going to Salvatores in Ozark at noon.
Try It Thursday: I saw some scrumptious-looking soup on The Bee Lady at Hilltop Farm's post on Five on Friday. I asked about it and she was kind enough to post the recipe. I was in a hurry and wanted to make it on the stove. I'm not a very confident cook - I even need a recipe to boil water. I found Zuppa Toscana on the internet and combined the two. Here's the result. Again, "Yum". For original recipe, click HERE and scroll down.
1 lb mild Italian sausage (if you can’t get ground, buy links and remove the skins)
2 cloves garlic, minced
4 cups small cubed potatoes
2/3 cup finely chopped onion
2 15 oz cans chicken broth
1 can water
1 tsp salt
4 cups bite-size pieces of Kale (slightly pressed down)
1 cup whipping cream
Black or cayenne pepper to taste (if desired)
Fry sausage and when almost browned, add garlic and cook a little longer. Drain and set aside.
Put potatoes, onions, broth, water, and salt in a large soup pot.
Cook until potatoes are tender.
Add the sausage and garlic and simmer an additional ten minutes.
Add kale and cream and cook on low until heated through. Add cayenne or black pepper, if desired.
Friends Over Friday: Again, I was the friend who went over. I took some of the soup to my taste tester (Joey), as this is one of her favorite things to eat at Olive Garden. She gave it the okay.
Sayonara Saturday has to wait. Working on the books.
Linda told me that she likes photos of the feral kitties, so this one's for you, Linda. I made bean soup and left some ham on the bones which I put out for the kitties. The Weather twins, Stormy and Sunny were very pleased.
Tips: Go buy the little red skillet. I wondered if it would brown properly, so I made some fried chicken thighs. It does.
And look at the clean-up. Couldn't be easier. Nothing is stuck to the pan.
New order of things to save in case of fire: Pepper, the hammered metal cat my son made when he was four:
the cutting board he made in wood shop in high school
and my little red skillet which can cook fried eggs like this:
Tips: Yes, another. If you aren't subscribed to this blog, you should be. A daily post and each will make your heart sign. Click HERE.
Tips: Yes, still another. Amy at http://lovemademyhome.blogspot.co.uk/2017/02/five-on-friday.html shared this information. Wish I'd had this when I was a teen. Click HERE
T Books update: First of all, Mama's Mercantile comment on last week said that she loved the Snow Village table, so I thought I'd show some more photos.
I changed the Snowmen table from this:
I made the Black and White Indoor Picnic food all over again, so I'd have photos.
I made a new menu
And added recipes
BLACK BEAN AND WHITE CORN SALAD
15 oz. can black beans, drained and rinsed
11 oz. can white shoepeg corn, drained
1 large stalk celery, finely chopped
3 green onions, finely sliced
10 small radishes, halved and sliced
10 grape tomatoes, sliced
Add – green pepper, jicama, zucchini, broccoli, cauliflower, parsley, cilantro (optional)
1/2 cup oil
3/4 cup white vinegar
1 cup sugar
1 tsp salt
1/2 tsp pepper
Combine all salad ingredients in a large bowl.
Combine all dressing ingredients in a saucepan. Stir over medium-high heat until sugar is dissolved.
Remove from heat, and when cool, pour over salad.
Cover and chill – overnight is best.
Note: Radishes may be added just before serving to avoid turning the corn a slight pinkish color.
WHITE CHOCOLATE CHIP COOKIES
(Cooking with Eleanor, a cookbook from a church in Jefferson City)
2-1/2 cups flour
1 tsp baking soda
1 tsp salt
3/4 cup butter
3/4 cup sugar
1/2 cup brown sugar
3 Tbs light corn syrup
2 tsps vanilla
12 oz pkg white chocolate chips
1 cup chopped nuts (optional)
Heat oven to 325°.
Combine first three ingredients and set aside.
In large bowl, cream butter and sugars.
Blend in eggs, syrup, and vanilla.
Add dry ingredients and mix.
Fold in chips and nuts.
Drop by rounded tablespoons on ungreased cookie sheets.
Bake 10-12 minutes.
Since I'd already finished the January tea, I decided to go ahead and do October since I'd already bought the supplies.
Olive spread finger sandwiches, deviled ham on biscuit halves, snickerdoodles, cranberry tea cookies, pumpkin scones with butter and orange marmalade.
And duh! I forgot the water glasses. And yes, I know the pot is for coffee, not tea, but these are everyday teas, and I didn't invite the queen.
All recipes except scones are on Year 1, Week 45.
(Submitted by Brenda Jackson to a magazine) (altered)
2 cups flour
1/2 cup sugar
2 tsps baking powder
1 tsp cinnamon
1/4 tsp ground ginger
Dash of ground cloves
1/2 tsp salt
1/4 tsp baking soda
4 Tbs cold butter
1 egg, slightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream
White almond bark square
Heat oven to 425 degrees.
Combine flour through baking soda in a large mixing bowl; then cut in butter.
Combine egg, pumpkin, and sour cream and stir into dry ingredients.
Put dough on floured surface and knead ten times. Pat into round (or other) of desired thickness.
Cut dough round into wedges or use round cutters.
Put on greased baking sheet and bake 15-20 minutes.
Melt almond bark in microwave and frost scones.
Note: Instead of frosting, brush scones with butter and sprinkle with sugar before baking.
I have to do Winter Wonderland theme dinner all over again, and then January will be finished.
Tablescapes: For February, I have only one table. More Snowmen,
I don't want Christmas tables in February, so I won't use these:
Theme Dining: I don't have photos of the food and I want to add to the table for:
Miss Scarlett's Favorites
The other dinner didn't have photos of the food, and my camera was on the fritz. It's Thank You, Jimmy Carter
Tea: Only in the planning stage.
START PLANNING FOR VALENTINE'S DAY
WATCH FOR SIGNS OF SPRING
HAVE SOMEONE OVER FOR TEA
FINISH ONE OF YOUR CRAFT PROJECTS
REVIEW YOUR GOALS TO CHECK YOUR PROGRESS
THANK YOU FOR SHARING MY LIFE