Category Archives: Endearing Stories

Sun Shines on my Special Paleo Breakfast

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I’ve been showing a sampling of my lunches, suppers, but no breakfast to date.  I know, this is a new leg of my Life’s Journey, but here goes!

I use a Salad plate size most of the time.  I can fill it up and not take refills and I’m eating about 2/3 of a dinner size plate.

We’re so very blessed to have available to us, via a close friend, fresh brown eggs from her sister’s chickens.  Oh, I love, love, love eggs and these are awesome.  Now, on to my breakfast display…

2 fresh, brown eggs mixed with a splash, splash & 1/2 water

1 Buttom Mushroom cut up to your desired size, i.e. sliced, chopped, etc.

No Salt, Pepper, Mrs. Dash to taste

I love fried eggs best, with white not quite done, and yolk very runny.  Yes, I know, so many detest that.  Take after my Daddy in that.  In respect to scrambled eggs I’ve always used milk unless there’s none in the house.  Learned during childhood milk is to be used, but only in the past few saw water used.  Now, since I’m working hard at following the dos and don’t soft Paleo, no dairy, so water it is.  Tasty!  Very much so!

As you can see in the Sunny plate below, I added a piece of bacon halved, along with a couple spoons of cut up Honeydew & Canteloupe melons.

As far as coffee my choice most often is black.  Today hubby made a pot of Mocha Mint.  #treatsmespecial24/7

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My Good Morning Pumpkin Cream Cheese Coffeecake…

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My Good Morning Pumpkin Cream Cheese Coffeecake…

  

  
Yesterday really was a morning for baking Breakfast Breads!  Our local Grocer, Claiborne Hill, daily sells family packs of bananas at a low price so my choice of treat for our Police Station would be Mama’s Banana Bread, IMHO the very best ever, plus admittedly the easiest ever, so boom there it is…

Mama’s Banana Bread

Cut or mash 2-3 very ripe bananas=about 1 c.

1 1/4 c. Flour

1 c. Sugar

1 tsp. Baking soda

1/2 c. Vegetable oil (I use Canola) sometimes sub applesauce or apple butter 

2 eggs

2 good shakes of ground cinnamon

Since this is such a quick & simple mix I just use my hand mixer, mix well & bake at 350 for 45 minutes to an hour…I also turn bread for more even baking along during baking time.  Maybe it’s all in my head, but I just think it works better.  You can also add raisins or nuts if you choose.

*I call this Mama’s simply due to the fact she used this to teach me at 9 years of age & I just don’t see any point in changing it.  


I had also decided I want to have some Pumpkin bread….using some frozen pre cooked pumpkin from a few years ago, packaged in 3 c. increments.  I love this particular pumpkin’s meat, Passion Pink Pumpkins, best I’ve ever eaten.  As I made 3 Banana Breads, ahem…and ate one of the bananas as I worked, so not real ripe, but still good to use for bread.  I originally decided to use the ‘exact recipe’ as Banana..but sub pumpkin, but with 3 c. I began my adjustments, so here goes…

My Good Morning Cream Cheese Coffeecake

3 c. Pumpkin, pre cooked but frozen

2 c. Flour

1 c. Sugar

1 tsp. Baking soda

1 T Baking powder

1/2 c. Canola oil

2 eggs

1 tsp. Ground Nutmeg

1 tsp. Allspice

1/2 tsp. Ginger

1 tsp. Cinnamon

(At last minute I decided on the cream cheese, yay, hence the name)

8 oz. Cream cheese

Preheat oven to 375 while mixing batter.  Combine all ingredients except Cream Cheese, mix well, again using hand mixer.  Pour into 15×11 glass baking dish and smooth evenly.  

Cut Cream Cheese into small chunks placing into a 2 c. glass measuring cup for melting in microwave.  My plan was to make it creamy & velvety enough to pour over batter.  Nope!  Didn’t work … Soooooo, I added a few splashes of International Delight Pumpkin Pie Spice creamer (sugar & fat free) into soft Cream Cheese, still not quite as smooth as I wanted, so I improvised.  💡moment…Have you ever baked a Marble Cake?  I have!  That’s what I decided to do.  Back to being 9 years old again!  The mixture was smooth enough to sort of pour so I fairly evenly poured back & forth using a long teaspoon as my assistant, then used a regular table knife to swirl for marbling…and yes!  Just what I hoped for.

Bake 35 minutes, turning halfway through.  Oh my!  I outdid myself if I do say so myself.

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Back to my ‘Police Station’ comment…May 9, 2015 was a pivotal time in my life as well as so many in our area and the nation as things have continued to devastate our hearts with the attack on the Men and Women in Blue!  May 9, 2015 rings out as Hattiesburg, MS when Officers Liquori Tate & Benjamin Deen answered their last call, both killed in the Line of Duty.  I was then so proud of the love, support and honor given these men, their families and all who were able to observe the services, processions, etc.  What a standout honorable spectacle the world was able to see.  

I have so many friends, acquaintances in Law Enforcement, as well as a Brother In Law who served as a Hattiesburg Police Officer, SWAT, currently retired.  Not only should I pray for them, lift them up in honor in my heart but let them know it.  

This summer I decided it was time to give to them for my heart…my decision was to bake my specialty Lemon Blueberry Cream Cheese Bundt Cake…and take them one from time to time, just to bless them but decided they may like the Banana Bread this time…they did! 

Blueberry cream cheese bundt cake   I found the most simple recipe in Hattiesburg American Newspaper at least 30 years ago, but more probably.  I know, I know, not from scratch but it sure tastes like it…
Blueberry-Lemon Cream Cheese Pound Cake

1 box cake mix (I usually use Lemon, but if I can’t find one I add lemon juice to batter)

3 eggs at room temp.

1/2 c. Oil

8 oz. Cream Cheese

2 c. Blueberries

Preheat oven to 350.  Spray Bundt pan with oil to avoid sticking.

Combine all but berries and mix well about 2 minutes.  In a different bowl add berries & 1 T flour and just coat to allow for full batter coverage throughout baking time.  Then gently fold into batter, don’t want to break the berries.  Even scoop into pan.  Place in center of oven for best results.  Bake 1 hour, turning every 15 minutes.  When I remove the cake, after inserting cake tester to be sure it’s done correctly, I let it sit in pan for 10 minutes before transferring to plate.

I glaze with Confectioners Sugar, water, lemon juice. You can make it thick or thin.  For glaze I just use 1/2 c. Powdered Sugar in glass cup with a drop or so of lemon juice & a tsp. or so of water, stir well & heat in microwave 20 seconds, stir.  If it’s the way you like it place on warm cake , make adjustments if you like.  

And please share….others will love your gifts from the heart!  

  

  

Butternut Squash Soup

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For lunch…


Recipe…

1 4-5 lb. Butternut squash cut into chunks

1 yellow onion julienne sliced

3 celery stalks thinly sliced

1/2 bell pepper chopped

Fresh Chives, several sprigs cut with kitchen shears

Few sprigs of Italian Oregano

Original blend Mrs. Dash, Black pepper, No Salt to taste

2 Chicken bouillon cubes dissolved into 2 cups water

2 cups water

Blend all together, cook down, and I thought about purée, but decided against it, just used a hand held vegetable masher.  Oh my is it ever good.  Just right!  Made it up as I went along.
And for dessert.. Blueberry Lemon Cream Cheese pound cake..


Recipe…

1 BC Lemon Cake Mix

3 eggs, room temp

8 oz. cream cheese

1/2 c. Canola oil

Using mixer blend till smooth, about 2 minutes.

2 c. Fresh Blueberries rolled around in flour to evenly distribute fruit

Bake @ 350 degrees for 1 hour.  I turn 180 degree turn every 15 minutes of cooking.

This recipe was in the local newspaper from my childhood/early adult life and I grabbed it, used ever since.  I bake it for Cake Auctions for Youth Fundraisers.  Until last year $28.00 was the top price raised,  another record $55.00!  The hometown I earlier referred to is Hattiesburg, MS and in the past couple years  I learned that a friend there does the same thing with this very cake.  She must’ve gotten the same paper..JS
Make it!  Enjoy!  Raise funds for your Youth Group! See folks saved for eternity!

My Favorite Oatmeal Raisin Cookies

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When I was in Home Ec my Mom gave me this awesome cookbook, my first one ever, now pretty ragged as I continue to revert to it often.  Besides the cookie recipe the pancake recipe in this is the best ever, as well.  Now, I had to go on ‘a cookbook hunt’ in hubby’s office to find this since he loves pancakes/waffles and he must think this belongs to him.  Or he just wants it close.  Not sure which.

  
I read a great post on SadiesNest.com blog a bit ago that her sister had given her a great Oatmeal Raisin Cookie recipe and I immediately zipped back in time.  I want to share mine with you, and her, too!

  
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An aside story!  

A few years ago 2 of my Grandsons decided they were into cooking so eBay became my friend as I was able to find a very well taken care of copy of this same cookbook.  It, along with several other cookbooks, was an added Treasure to their gift!  

Their Dad, my eldest son, lit up when he saw it and began sharing a variety of stories with them about his childhood using this cookbook with me during all his growing up years.  I had no idea it was that special to him!

After the gifts and meal the children including 3 grandsons, my teen soon & a friend , baked ‘Cookies on a Stick’ from Paula Deen’s Children’s Cookbbok.  It was so fun for them; chocolate chip cookie dough, Popsicle or Sucker sticks, mini m&ms … Assembly Line style they balled up dough & wrapped around stick, rolled in m&ms, arranged on cookie sheet and baked according to cookie dough package directions! Now, mind you, they should wait till cookies cooled and the kids all did well with that, but the Dads, now that was a different story.  😉 their cookies fell apart simply because they didn’t wait. 

Now, bake cookies!  Enjoy life!  

Throwback Cream Soup Recipe…Well, ‘Sort Of’

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A few days ago I used some small Pork Cutlets with rice, some chopped veggies and yes, taboo I know, Campbell’s Cream Soups.  There are 3 of us, I had 12 Cutlets, so I’m expecting a couple meals from this at least.  Two guys, son is soon to be 18 and hubby just loves my cooking.  When I went back to the casserole … Let’s say..all that will be available is the rice.  Must’ve been okay. Passed with 🌟🌟🌟🌟🌟!  What can I say!  (BTW) just 2 cutlets on top of rice first day..2nd day rice. Only!

  
Recipe:

I each green & red pepper, chopped

1 bunch green onions (I like to use a good bit of the green), thinly sliced

3 celery sticks, sliced

I small can pimiento, chopped

2 can Campbell Cream soups, Celery & Golden Mushroom, Healty Choice because they’re lower in sodium

1 can diced tomatoes

Combined all above, stirred well with 1 1/2 c. uncooked rice, 2 1/2 soup cans hot water and some No Salt, black pepper and placed in a 13×9 baking dish sprayed with oil.  Sprinkled original blend Mrs. Dash on each side of Pork cutlets.  Baked at 380 degrees, uncovered, about an hour, or more just to be sure rice was completely done.  I did turn cutlets over about half way through…yes, a big hit!

Dr. Pepper Roast, Oh My!!!

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Last week a Facebook friend posted about making a Dr. Pepper Roast for her hubby’s Birthday celebration! I was intrigued and decided I should do so!  We had purchased and excellent bargain at a local grocer, $1.69 lb. for a HUGE Pork section.  I had a 5 lb. section set aside for a special meal, hubby cut up maybe 3 lb. for an upcoming Outback Stew, still 2 2.5-3 lb. roasts to be creative with in freezer.  I had most ingredients to throw this awesome meal together, so just got a couple things.

Recipe:

5 lb. roast

3.5 c. Dr. Pepper

1 15oz. Can Tomato sauce

3 fat carrots, thickly sliced

1 yellow onion, julienned 

No Salt & Pepper, to taste

Sprinkle top with dried Parsley

I assembled all of the above in my Slow Cooker, let cook all day, and couldn’t get it out of my mind all day. When I got home, carrots were still too firm for our liking so I cooked 1.5-2 hours more but on Hi after turning roast & reserving 2-2.25 c. liquid for gravy making.  Then I also prepared rice with both water & liquid from roast.  What a feast fit for a King & Queen.  Little effort.  Little out of pocket expense.  Big flavor.  Big enjoyment.  Great health benefits.  

  

I Was on a Yum Yum Hunt

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My experience in being successful on my ‘Yum Yum Hunt’ procurred me 2 recipes from friends.  We’ve always referred to this as Blueberry Yum Yum, my sister, Suzanne’s grandson refers to it as Blueberry Delight, uhm, his very favorite.  Since I’ve really been focussing on eating more healthy with less sugar, salt, etc., becoming less sedentary and more active by walking at least 10,000+ steps daily, equating to 5 miles, I dissected these 2 recipes adding & subrtracting, editing & replacing ingredients to keep the taste buds happy and the fat cells shrinking.  ….

My crust:

2 oz. Walnuts

20 Shortbread Cookies, Sugar Free

1/2 c. butter

  I melted the Butter in a 13×9 glass Pyrex baking dish at 350.

^ During the melting process I placed Walnuts in my electric chopper and ground to powder stage transferring to a large (8 c.) measuring cup, following suit with the shortbread cookies.  I removed the melted butter from the oven.  After whisking dry ingredients, combined and spread crust evenly then replaced in oven to bake for 20 minutes.

^ Also while butter was melting I placed into a 4 qt. saucepan, 4 c. frozen Blueberries, 1 c. Sugar & 1/4 c. water, over low/medium flame, stirring occasionally, allowing to reach a low boil.  At time of low boil, combined 1/4 c. corn starch & 3 T cold water, stirring till smoothly dissolved.  Being sure once boil stage is attained and corn starch water is ready, to slowly pour into saucepan, still over heat while continuing to stir in, to blend well.  The berries & liquid should begin to thicken perfectly.  Removed from heat, let sit 5-10 minutes then place in glass dish, or in my case a glass (8 c.) measuring cup, placing in freezer to cool.

^ While crust baked I prepared the filling using 1/3 less fat, low calorie Cream Cheese, 2/3 c. sugar & 1 tsp. Vanilla creaming together with hand mixer in my (8 c.) plastic measuring cup.  Once desired creamy consistency was reached I mixed in one regular size container of Whipped Topping then placed in the refrigerator to keep desired stiffness.

OKAY ~ NOW ~ FINALLY ~~~ BOY , that was a Power Packed 20 minutes….remove crust from oven.  Let stand 5-10 minutes before placing in freezer to cool.

(Yes, I’m making this delectable delight STARTING @ 9:15 PM..going to work in AM). Almost 2 hours after beginning this endeavor, taking time to watch the latest episode of Who Do You Think You Are (Alfre Woodard) and a Jeopardy, too, success! Complete!  Covered and in fridge for tomorrow!  Yay me! 👏👏👏

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<Oh, BTW!  On our way home from the wake of my Premier Designs Mom’s Mom, finalizing the few items needed to finish my Blueberry Cream Cheese Fluff, my sweet Hubby asked if he was going to get have any of it!  Oh yes, this is HIS! ❤️

He asked because usually when I fix desserts lately, it’s for someone else!  I assured him he could have as much as he’d like whenever he likes.

“Can I have some for Breakfast?”

“Yes, if you want it for Breakfast!”

😉😊

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Fresh Veggies Oh My

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We have a great Farm not very far from and I just love to peruse their fare.  Yesterday I was able grab some beautiful, crisp, dark green peppers, some small red potatoes, and some green, turning and red, red tomatoes.  There are only 3 of us and usually only 2 who eat veggies so I really didn’t need much.  What an awesome bounty!  Thank You LORD!  Before coming home I stopped at a friend’s house with the purpose of signing up as a Plexus Slim Ambassador and did.  As I was gathering my things to leave my sweet friend bagged up some wonderful cucumbers and acorn squash.  The LORD has blessed!  What an awesome couple skillets of natural foods.  I mean to tell you, I just don’t know what could be better.  I’ll prepare some seared Salmon in Olive Oil with onion & bell pepper.  With 4 large female peppers still to use I’ll stuff them.

   

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Stir Fry on the Healthy Side

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   This week, after many unsuccessful attempts at healthy weight loss, I began a Plexus Slim Journey.  I know, only Day 3, but successful at present.

My current employer gave me an electric rice cooker which I’ve used often with white rice.  Today it was brown and success.  Great job, no mess, no gas used.  Once my stir fry veggies and sausage were done I combined the perfectly cooked rice.

Amazed!  A great hit with everyone.  When I went to put away the leftovers…what leftovers?  Not even enough for a helping in pan so I finished it off!  Pleased with myself!  A lazy day before Mother’s Day, sheets washed, dishes & kitchen cleaned up, cleaned off coffee table in den, watched Fixer Upper episodes recorded.  I love Chip & Jo.  Don’t you?  Then saw a Columbo Marathon so set DVR for them, hubby likes him more than I do.  Imagine that!  In the midst of that on a lazy Saturday I came up with this awesome meal!

First Julienned the onion, green pepper, sliced celery, diagonally & thinly sliced turkey sausage link, just over a pound of fresh asparagus placing in my enamel large skillet with a bit of oil, only added a bit of No Salt & pepper, and sautéed over medium while rice was finishing up.  Added a Steamable frozen bag of Spring Veggies to steam for last 3-5 minute;, (with squash, zucchini, red & orange pepper, carrot julienned pieces and a little asparagus). At first I had planned to just scoop sausage & veggie mix over the rice, but at last minute decided to combine as a stir fry, then added 4 short splashes of Lea & Perrins Worchestershire Sauce.  Great add!

Excellent Meal!

Oh, and my Mom received her card with a Cracker Barrel gift card!  I knew it would be a great choice!  Not disappointed!

Please feel free to prepare this awesome meal for yourself, a friend or your family!  Of course, play with your food, add ingredients, replace with whatever you have in the fridge, etc.