"Season of Giving"

Everyone is always talking about how we should be thankful this time of year, and how it is a time of giving. This manifests itself in the giving of gifts to family members, friends, coworkers, etc. It is fun to actually get to see your loved ones open the gift that you thought about, took the time and money to go out and purchase, and wrapped (or had gift-wrapped!) with care. Ideally they would be excited initially and get enjoyment out of their gift for years to come. Sadly, this does not happen in every case. I know in my experience of giving and receiving Christmas gifts, sometimes the gift is enjoyed for a few months or years, and sometimes the gift is something we don't like, but can't take back, so it sits in a closet for years before someone digs it out and sells it in a yard sale or flea market. I have seen some children clearly show disappointment at a "lame" gift they received, tossing it aside to quickly open the next gift. (and the next, and the next, and the next....) Cringe.

Sometimes we have office parties and are obligated to spend $25 on a gag gift. Really? Spend $25 on something that isn't even supposed to be taken seriously or used at all? Basically, it is 25 bucks spent on a laugh or reaction that is meant to be strictly funny, most of the time in a coarse or inappropriate manner. Do we really do this?? Those gifts oftentimes get thrown in the trash, sold in a yard sale for 50¢, or re-gifted at the next party. It seems slightly pointless and very wasteful. 

I am not claiming to have never done it; I have done it and looking back, I think about how "lame" and wasteful that was. Yikes. 

You may think I am being overly dramatic about the whole thing, but that depends on who you ask, I guess. 

I was recently reading a blog of a friend of mine, and she posted something about some catalog where you can give gifts to people in need. It sounded interesting and it is the same organization that does Operation Christmas Child: Samaritan's Purse. I got on the site and checked it out and it is a way to "shop" for people across the world. The gifts aren't things like iPads and board games and Webkins (or whatever they are called). The items listed are things like goats for a families that have nothing, farming supplies to impoverished people, water wells for clean, filtered drinking water, blankets, food, and medical supplies, etc. There are so many different options. You can donate anything from $6 for a blanket to $10,000 for building a school in a location that desperately needs one. There is even an option to donate baby chicks to a family so that family can have fresh eggs for eating and selling in the market. You can spend $25 for an entire set of clothing and shoes for a child who has none instead of spending it on an inflatable wreath. (Seriously, you can buy those for twenty bucks. Why?) 

Check it out. You can give easily online. Here is the link: https://www.samaritanspurse.org/index.php/Giving/gift_catalog/?&utm_source=GiftCatalog&utm_medium=email&utm_campaign=gc12

Merry Christmas. Tell your co-workers sorry for not getting them tooting slippers. (Also real. Also $25.00. Wow.)

{You can even donate livestock, like donkeys! This isn't from the Samaritan's Purse website or anything, and has no affiliation to their organization that I know of. This picture was taken on a medical mission trip to Honduras I went on a few years ago. I am just using it for an illustration. People need these types of animals for carrying heavy loads where trucks aren't affordable for the people or the terrain doesn't allow for vehicle passage.}

Chocolate Florentine Cookies

You know those little recipe books you can buy in the checkout line at the grocery store? Well, I guess I bought one some time ago and tore this recipe out of it.

Ingredients:

2/3 cup unsalted butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup light or dark corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cup Nestlé® Toll House® Chocolate Morsels (Milk Chocolate or Semi-Sweet)

Preheat oven to 375ºF. Line baking sheets with foil.

Melt butter in a medium saucepan; remove from heat and stir in oats, sugar, flour, corn syrup, milk, vanilla, and salt. Drop by level teaspoons, about 3 inches apart, onto prepared baking sheets. Spread a little with a rubber spatula to thin out. 

Bake for 6-8 minutes or until golden brown. Cool completely (this is crucial) on baking sheet on wire racks. Then peel foil from cookies. (The cookies WILL stick unless they are allowed to cool completely, about 30 minutes)

Meanwhile, microwave morsels in medium, uncovered, microwave-safe bowl on Medium-High power for 1 minute. Stir until all are melted and incorporated- they will melt together. If necessary, microwave an additional 10- to 15- seconds. Stir until morsels are melted. Spread a thin layer of melted chocolate onto flat side of half the cooled cookies. Top with remaining cookies.

Makes about 3 dozen sandwich cookies.

Cheddar-Dill Scones

I tried this recipe earlier this spring and I loved it. It comes from Ina Garten's cookbook, the Barefoot Contessa Cookbook. This savory treat is similar to a biscuit, but a bit denser and richer. I like using the yellow variety of specialty sharp-cheddar cheese (like you would find in the specialty cheese section of your grocery store) but you can use any good sharp or extra-sharp cheddar cheese in this. You can also use fresh dill (which is what the original recipe calls for) or you can do what I did and use dried "dill weed." I am also cutting the original recipe in half here, but you can double it to make the full original amount. Enjoy!


Ingredients:

2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 1/2 sticks cold unsalted butter, diced
2 extra-large (or three medium-large) eggs, beaten lightly
1/2 cup cold heavy cream
1/4 pound sharp yellow cheddar cheese, small-diced
3-4 Tablespoons dried dill weed (or 1/2 cup minced fresh dill)
1/2 Tablespoon all-purpose flour
1 egg beaten with 1/2 Tablespoon heavy cream

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Combine the 2 cups of flour, baking powder, and salt in the bowl of an electric mixture fitted with the paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and 1/2 cup heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. (Dough should be shaggy-looking.) Toss together the dill, cheese, and 1/2 Tablespoon flour and add that to the dough. Mix until they are almost incorporated. 

Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed. Pat dough out to 3/4 inch thick. Cut into 4 inch squares and then in half diagonally to make triangles. Arrange the triangles on the baking sheet and brush the tops with the egg and cream mixture. Bake until the outside is crusty and the inside is fully baked, about 15-20 minutes. 

Makes 8 large scones.

Turkey Cupcakes!

Oh, boy these are so fun to make! It does take some time to do these alone, so you could get the whole family involved in this fun Thanksgiving day project!

You can probably use any cupcake recipe for this (including boxed varieties.) I recommend using icing that won't dry out quickly, like a whipped variety if you are using canned. Also, the type of candy used could probably be changed as well, depending on what you can find. I used Mike and Ike's, but I think you could use Jujubes, Dots, or Mini-Swedish Fish in assorted colors. Life-Savers could probably be used as well, but I am not as confident in those! I will lay out the basic needs first and then provide recipes for everything according to how I made these cuties earlier tonight. (Thanks, Martha Stewart Cupcakes for the idea and recipes!)

You will need:

18 cupcakes
4 cups icing
1 Bag flaked coconut, toasted (see below in the recipes section)
1 Bag coconut marshmallows
dark chocolate sprinkles (the long kind)
candy that comes in assorted colors, like the varieties listed above (two boxes of Mike and Ike's worked for me)
toothpicks

*If you are using your own cupcake and icing recipe, skip to the assembly portion below.*

CHOCOLATE CUPCAKES

1 1/2 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I used Hershey's)
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3 Tablespoons vegetable oil
3/4 cup buttermilk (or sour milk: 3 teaspoons lemon juice mixed with enough milk to make 3/4 cup)
1 teaspoon pure vanilla extract
3/4 cup warm water

1. Preheat oven to 350ºF. Line standard muffin tins with paper liners (brown is a good color, but I had to use green!) With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking powder, salt, and baking soda. Reduce speed to low. Add eggs, buttermilk (or sour milk), oil, vanilla, and water and beat until smooth and combined, scraping down sides of bowl as needed. 

2. Divide batter evenly into tins, filling each about 2/3 full. Bake, rotating the pan halfway through, until a cake tester or toothpick inserted comes out clean, between 15-20 minutes. Transfer tins to a wire rack and let cool for a few minutes and then take out cupcakes and let them cool completely on the rack. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight container.

Makes 18 standard cupcakes.


CHOCOLATE SWISS MERINGUE BUTTERCREAM ICING

5 Tablespoons semi-sweet chocolate chips
5 large egg whites
1 cup plus 2 Tablespoons sugar
pinch of salt
1 pound (4 sticks) unsalted butter, room temperature (important!) cut into tablespoons
1 1/2 teaspoons pure vanilla extract

1. In a heatproof bowl over simmering water, melt the chocolate chips until smooth. Remove from heat and let cool, stirring occasionally, about 20 minutes.

2. Combine egg whites, sugar, and salt in a heatproof bowl (I used the metal one) of a standing mixer. Set the bowl over a pan of simmering water and whisk the mixture constantly by hand until it it warm to the touch and completely smooth (sugar has dissolved.) It should feel smooth when rubbed between your fingers.

3. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool. (Test by touching the bottom of the bowl), about 10 minutes.

4. With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, whisk in the vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl and continue beating until the frosting is smooth. Fold in the melted and cooled chocolate until well incorporated.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to three days or freeze up to 1 month. Before using, bring to room temperature and beat with a paddle attachment on low speed until smooth again.

Makes about 5 cups of buttercream frosting.


TOASTED COCONUT

Place about 3/4 of the bag of flaked coconut on a lined baking sheet and toast in the oven at 350ºF, turning and stirring frequently, for about 10 minutes for a darker color. 




*ASSEMBLY*

Ice the cupcakes with an offset spatula. Mound the icing slightly higher in the "back" to create a hump for the feathers (candy) to sit upon. 

With a wet toothpick, poke two holes in a coconut marshmallow and insert the chocolate sprinkles in the holes to create eyes. 

Cut a small slit where the mouth will go and insert an orange candy piece for the mouth. (I had to cut my candy slightly to make it fit and look better.)

Next stick a toothpick in the head and insert into the cupcake.

Insert alternating colors of candy into the mound of icing at the "back" of the cupcake to represent tail feathers. 

Finally, sprinkle the toasted coconut over the icing and press lightly to adhere. Cover any portion of visible icing with the coconut. 

You can make miniature versions as well, just use smaller cupcakes and cut the marshmallows into fourths and angle in a way so the sticky part of the marshmallow is facing down.

I know this is a long process, but you really save time by buying pre-made icing. Buying a boxed mix for cupcakes doesn't really save you any time, and probably costs more money. I would recommend just making them yourself. Have so much fun! Happy Thanksgiving!

Place Cards

I made these earlier today to go along with the oh-so-fun turkey cupcakes I will post about next. This does take some time to do by hand, so if you have a Cricut or some other faster method, I recommend going that route (especially if you have more than a few you want to make.)

You will need:

2 different kinds of decorative paper (with at least one piece suitable to write or stamp on)
toothpicks (equal to # of people you are making tags for)
scissors
hot glue gun or glue (but regular glues takes much longer to dry!)
foam dot squares (3D foam dots for scrap-booking)
small letter stamps and ink pad (optional; you can always just write the names out by hand)

Step 1:
Trace and cut out the circles and flowers; you will need to cut out twice the amount of each of the number of guests you are making tags for.

Step 2:

Once you have all your pieces cut out, take one (each) of the inner pieces (the flower cut out) and stamp the names on them in the center. You do not have to stamp the name twice on two different flowers, just do each name once

Step 3:

When you have stamped the names, lay a toothpick at the bottom center of the back of one circle and put glue all over the back. Lay another circle evenly over that, creating a two sided circle on a toothpick. Once they are glued together, you may have to trim the circle so that there is no back side (which would be the white in this picture) showing around the edges.

Step 4:

After trimming, place one square foam on one side of the circle and lay the flower with the name evenly on top. Repeat with the other side (only you will not have a name on the other flower.)

Now you are finished! Make sure all the edges are even and that the toothpick in snugly inserted in the middle of the circles! Now all you have to do is stick the name card in the cupcake or object you want to use with it.

Mini-Orange Muffins

I love these tiny little muffins with the frittata recipe posted below. The citrus adds a nice contrast to the heavier flavors. I also love the fact that these only take about 7 minutes to bake!

Ingredients:

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon orange zest
3/4 cup orange juice (medium or low pulp is best)
1/3 cup canola or vegetable oil
1 large egg

1. Heat oven to 400ºF. Grease bottoms only of a 24 miniature muffin tin. 
2. In a medium bowl, combine flour, baking powder, salt, sugar, and orange zest.
3. In a small bowl, combine orange juice, oil, and egg. Add to flour mixture and stir until just mixed; the batter will be lumpy.
4. Divide batter evenly into muffin tins, filling to the top. Bake at 400ºF for about 6-7 minutes, but checking at about 5 for doneness, until toothpick inserted comes out clean. Cool 1 minute then remove from pan. 

Makes 24 miniature muffins.

Sausage and Vegetable Frittata

This frittata is full of a few of my favorite things...sausage, mushrooms, and spinach.

 You can substitute red bell pepper in this, and it is wonderful as well. You can also add other vegetables that you like, including zucchini and/or yellow squash. If you add squash, chop it into small pieces and sauté with the onion and bell pepper. You will need a 9-inch oven-safe skillet for this recipe.

Ingredients:

1/2  lb ground sausage (I use sage-seasoned sausage-it is awesome in this!)

1/2 cup finely chopped onion

1/4 finely chopped leek (optional; but I had some on hand so I threw it in there)

1/3 cup finely chopped green bell pepper (can substitute red bell pepper)

1/3 cup small- diced zucchini (optional)

1/2 cup chopped "Baby Bella" mushrooms (optional)

6 large eggs

1 Tablespoon chopped fresh basil

1/2 cup shredded cheddar cheese

Preheat the oven to 400ºF

1. Cook the sausage in the 9-inch oven-safe skillet until almost cooked through, breaking up the sausage well. Add the onions, leeks, bell pepper, and if using, zucchini. Sauté with the sausage until onions are soft and the sausage is cooked thoroughly. 

2. Add the mushrooms and the spinach and cook for 1-3 minutes more until mushrooms are slightly more tender. 

3. In a small bowl, whisk the eggs until lightly beaten. Evenly pour the eggs over the sausage mixture and sprinkle the chopped basil evenly over the whole thing. 

4. Using a rubber spatula, gently lift the edges of the frittata and tilt the pan so that uncooked mixture goes under the portion that you are lifting. Work your way around the pan, repeating this until the edges are set and hardly any egg is running from the middle.

5. Put the entire skillet in the oven and bake for 5 minutes, making sure that the frittata is not browning to quickly. Sprinkle the cheese over the top and bake for a few more minutes to let the cheese melt over the frittata. 

6. To serve, run the spatula around the outside and slightly under the frittata to loosen it from the pan and slide onto a plate or serving platter and cut into even wedges. Serve hot!

Makes about 8 small wedges.

Remember, you can make this to suit your taste and your crowd's taste. Be creative and think of flavors you love together- even bacon can be used instead of sausage..or in addition to it! Have fun and enjoy eating this for breakfast, lunch or dinner.

Chicken Pot Pie

Chicken Pot Pie (or CCC as my husband likes to call it) is one of those dishes that can be made a number of different ways. You can also use frozen pie crusts (following the directions on the package) or you can make your own. I like the homemade crust better, so I will include the recipe for the crust in this post. You can also add the veggies you want to this recipe and they can be either fresh or frozen (the fresh may take longer to cook) This is the usual way I like to make my chicken pot pie:

Ingredients:

2 pie crusts, uncooked* (see recipe below)
1 cup frozen baby limas
2/3 cup frozen corn
2/3 cup frozen green peas
1 celery stalk, finely chopped
1-2 whole carrots, peeled and chopped
1-2 (depending on size) russet potatoes, small cubed
2 boneless, skinless chicken breast halves, cooked
1/2 medium onion, finely chopped
4 Tablespoons butter
2 Tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup milk
salt and pepper

1. Preheat oven to 375ºF. Combine frozen vegetables, celery, carrot, and potatoes in a large saucepan and cover with water. Bring to a boil and cook until vegetables are heated through, then drain. 
2.Meanwhile, melt the butter in a saucepan over medium heat and add the chopped onions. Sauté the onions in the butter until they are getting translucent and are turning a light golden color. Add the flour and stir well. Slowly pour in the chicken broth, stirring constantly. Gradually add the milk, still stirring. Cook over medium heat until bubbly and thick. Salt and pepper to taste.
3. Roll out 1 of the pie crusts and place in pie pan. Prick bottom and sides with a fork in a few different places and cook for about 5 minutes until slightly cooked and set. Roll the other into a round and cut into thick ribbons for a lattice pie or leave plain, however you like it.
4. Mix the chopped chicken with the cooked vegetables. Add half the vegetables to the pie pan and then drizzle half the onion cream over them. Repeat with the remaining half of vegetables and onion mixture. Cover the filling with the remaining pie crust and bake for about 15 minutes or until top crust is slightly brown and the pot pie is heated through. 

~~~~~~~~~~~~~~~~~

Pie Crust Recipe (makes two crusts)

2 1/2 cups all-purpose flour
2 Tablespoons sugar
1 teaspoon dried basil (optional)
salt
1 cup (two sticks) cold unsalted butter, cut into cubes
6 Tablespoons ice water

In a large bowl, stir together the flour, sugar, and 1/2 teaspoon salt. Using a pastry blender or two knives, cut the cold butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas (this is important!) Add the water, 1 Tablespoon at a time, stirring with a fork just until the dough pulls together and you are close to having a big ball of dough. Divide in half and roll out as directed above. 

Chocolate Gravy

This was always a favorite for me growing up, especially on those Saturday mornings at grandma's house... I know it isn't the healthiest option for breakfast, but it sure is delicious, especially with some bacon or sausage on the side and served with a glass of cold milk or orange juice.

 I remember a particular time when my brother had two of his baseball teammates over to spend the night and hang out. In the morning, my mom made biscuits and chocolate gravy. When asked if they wanted any, they told her they didn't know what it was! When she told them it was chocolate gravy, they were so confused. These guys were from a very southern (culture, not location) town in Arkansas and they had never heard of chocolate gravy! They reluctantly (but politely) took some and I am pretty sure they just picked around it, not sure what to think of it. If you've never tried it, it may be a little different to you, and if you have tried it, then you probably already have a great recipe that has been passed down to you. It is great on hot buttermilk biscuits.

Ingredients:

1 stick butter
4 Tablespoons cocoa powder
3-4 Tablespoons flour (use less if you want a thinner gravy)
2 cups milk
3/4- 1 cup sugar

1 Tablespoon butter
1/4 teaspoon vanilla extract

1. Melt the stick of butter in a deep skillet over medium heat.
2. Add the cocoa and flour and whisk together until combined and bubbly.
3. Add the sugar and the milk, whisking constantly. (The mixture will look odd for a few minutes; see picture below)
4. Whisk over medium until thick and thoroughly combined.
5. Remove from heat and transfer to a serving dish. Add the Tablespoon butter and the vanilla and stir in. Serve hot over biscuits.

Makes about 3 cups. 

{It will seem separated at first, but give it time; it will come together smoothly.}

{Add the butter and vanilla after you remove the gravy from the heat source.}

Happy Saturday morning!

Homemade Wreaths

Fall is in the process of passing and winter is quickly coming upon us. I know what is to be expected in the next couple of months; bare trees, cold winds, frosty mornings, snow, and possibly dangerous road conditions. With the exception of dangerous road conditions -although I have to admit that if the roads are too bad, then my husband can't go to work, and that means we get to stay home together and be cozy all day!- I like all those attributes of winter where I live.  There is something about the transition period from fall to winter and something about the concept of ending a year with bareness, coldness, and seemingly emptiness that just makes me a little sad. However, one of my favorite parts of winter is to try and counter that: the effort to cozy-up a home with Christmas decor. I love the decorated trees, the music, and the food (of course!) I think this was probably the whole point of decorating for Christmas to begin with! The glitz and glamour of sparkling mesh and glittery balls is pretty, but the simple, old-timey decorations are just as stunning! If you have any cedars or juniper trees in your backyard or on your property, you can make these wreaths and garlands in just a few minutes. It also smells wonderful! You can also sometimes find pretty red berries from a tree of which I have no idea the name. Be careful.

The first thing you need are gloves. These things are prickly and if you are picking any berries, they could irritate your skin or even be poisonous, so be careful! You will also want some twine or jute or string of some sort to tie your wreaths with.

You will need to cut about 12 pieces of greenery for each small wreath, each piece about 1'-1 1/2' in length. The larger wreaths will take about 17 or 18 pieces. It helps not to cut pieces that are so big they have large side shoots, but choose the thinner ones for easier braiding.

When you have all your pieces cut and gathered, start with three pieces about the same height and thickness. Lay the pieces out to be braided, as shown in the picture below.

Braid the pieces, adding new pieces to the braid as you go. Don't be afraid to braid tightly; these should be the more tender branches and should bend easily. Keep braiding until you have used about 10-12 pieces and then form into a circle to see if the size suits you. If you want the circle to be bigger, keep adding pieces. If you are satisfied, go to the next step.

Bring the ends around so they overlap each other slightly and wrap your jute around several times to secure the branches, and tie securely. See picture below.

Now you should have a pretty little wreath shape! Take some smaller pieces if you want stick in the wreath to fill in any gaps you might have.

{yes, I have a blue picnic table and I LOVE it!}

To make a garland, do the same thing as above, but do not tie into a wreath shape. If you want to add berries, tuck them gently into the wreath or garland. I would advise not putting any wreath or garland in the house that you have put berries on, as they could fall off and children or pets might find them and try to eat them, and many berries found in the wild are very poisonous.

Happy Decorating!

Orange Cake

The recipe comes from an Italian cookbook called The Silver Spoon. I baked it for dessert last night after a meal of fresh pasta and meat sauce, bread, and salad. Since the meal was a bit on the heavy side, I decided to go with a fresh, lighter variety of dessert. To me, citrus desserts always do a great job of lightening the heavy (but delicious) load that my taste buds experience after eating garlic, tomato, and meat. You will most likely have all the ingredients in your pantry, which is a plus when you are in a pinch!

Ingredients:

butter, for greasing plus
scant 1/2 cup sweet cream butter, gently melted
2 eggs
1/2 cup granulated sugar
1 3/4 cup confectioner's (powdered) sugar 
scant 1 cup all-purpose flour
3/4 teaspoon baking powder
juice of two oranges, strained or about 1 1/2 cups orange juice and poured it through a fine mesh strainer to get out all the pulp
orange zest (optional)

Preheat the oven to 350ºF. Grease a cake pan with some butter. Whisk together the eggs, granulated sugar, and half the powdered sugar in a large bowl until light and fluffy. Stir in the melted butter. Sift the flour and baking powder into the mixture, mix well and gently stir in half the orange juice. Pour the batter into the prepared cake pan and bake for 20-25 minutes or until barely browned on top and cooked. Meanwhile, sift the remaining (and you may need more) powdered sugar into the remaining orange juice, whisking to get out all the lumps, until you have a semi-thick consistency. Remove the cake from the oven and let cool, then turn out onto a serving dish. Spread the orange frosting evenly over the cake and let set in a cool place. Lightly sprinkle a small amount of orange zest over the cake before serving!

Makes 1 (9-inch) cake; about 8 small pieces. 

Daisy

"No sé ni cómo ni sé de dónde
Ciertos poderes ella se esconde
No me preguntes ni ni te asombres
Se llama Daisy, la come hombres"

-"Daisy" by the Nada

Our pooch's name is Daisy, and we got the name from the song lyrics listed above. She is a cute little Yorkshire Terrier that just showed up in our yard one day in March. My husband has always been opposed to the idea of having a dog because he grew up not liking dogs (and still does not consider himself a "dog person," just a "Daisy" person.) When this precious pooch showed up, I was at home that day and got so excited to see this cute dog lurking around our house, peeking into our windows, and lying in our massive clover patches. I knew there was no way we would keep her, so I got a box from the garage, an old towel, and some water and set up a little warm place for the dog to stay until I could find out who its owners were. Well, when I was finally able to get close enough, there was no collar and no tag to be found anywhere. Hmm. This was going to make things a little bit harder, but I knew a dog like this would have some sort of tracking chip, so I didn't worry too much. I coaxed her (with a little cooked chicken) into the box so she would stay until I could talk to my husband about taking her to the vet to check for the chip.

When my husband got home, we decided to wait until the next day to take her, thinking maybe the owners would come door to door looking for her. (We have had dogs show up before, but luckily with tags so we could call the owners; people have also come to our door looking for lost dogs.) We expected someone to show up. When nobody came that night or the next day, we took her to the vet to have her checked for a chip. Guess what... no chip at all! I was getting a little worried at this point because I knew hubby wouldn't want to keep her and I was getting pretty attached. (I mean look how CUTE she is.) We decided to go ahead and have her checked and treated for worms, since we thought she might be with us a couple of days until her owners called. We left our number with the vet and told them to call us if anybody called about a missing yorkie. A few days went by and nobody called, but....my husband came to me and said, "I've been thinking (! me getting a little excited...), you are home a lot and I know you really want a dog and she seems to be a pretty low maintenance one...and she is pretty stinkin' cute...what would you think about just keeping her? We would have to give her back if someone called, but for now, would you want to keep her?" Even though I had always wanted a yorkie just like this, I was a bit skeptical at first. Having a dog is a big responsibility and I didn't want to become too attached only to find out that someone was looking for her. However, I quickly got over it when she won me over with her sweet temperament and cuddly nature. We decided to keep her and name her (I had been calling her "Gus" because I actually didn't even look to see what gender she was and just assumed she was a boy (for whatever reason) and didn't want to become too attached so I never really checked....I know, weirdo...) We waited a few more days before taking her back to the vet to get all her shots (just still waiting on someone to call) and we had no idea how old she was either (She walked around kind of slowly and feebly; we thought she was really old.) When we took her, the vet told us that by looking at her teeth, she appeared to be about 2-3 years old! He gave her some shots, checked her for heart-worms (which was negative!), and gave us some vitamins to give her since she was looking a little under-nourished. He said based on his experience, we should just keep her and give her a good home, and that usually people would be calling about this type of dog.

She has definitely filled out since the above picture was taken in March. Strangely, when we found out she was not old and decrepit, her behavior changed and she started bouncing around and acting more like a puppy! Now she is just as playful as can be, and weighs about a pound and a half more than she did when we first took her to the vet. This is "da Daisy" (sometimes we call her Simba because she looks like a baby lion!)

{baby lion, right?!}

Lasagna Rolls

This recipe is one of my favorite new discoveries. I grew up with traditional lasagna: layers of noodles, sauce, ricotta and cottage cheese mixture, mozzarella cheese, repeat. This time, the filling is much more substantial (contains spinach and prosciutto!) , and rolled into easy-to-serve individual noodles set atop a creamy sauce and covered with meaty spaghetti sauce and shredded cheese. It takes a little time to prepare, but let me tell you- it is WORTH it. This recipe is a modified version from Giada's Family Dinners.

Ingredients:

Creamy Sauce:
2 Tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups milk 
1/4 teaspoon salt
1/8 teaspoon pepper
dash of nutmeg

Lasagna:
1 (15-ounce) container whole-milk ricotta cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry (or you can follow the package's microwave directions to thaw, but be careful; it will be hot!)
1 cup freshly grated Parmesan cheese
3 ounces thinly sliced prosciutto, chopped *(see note)
1 large egg, lightly beaten
3/4 teaspoon salt, plus more for boiling water
1/2 teaspoon freshly ground black pepper
12 dried (regular variety, not oven-ready) lasagna noodles
butter for greasing
1 pound ground beef
1 jar (about two cups) spaghetti sauce (I use Ragú's garlic variety)
1 cup shredded Mozzarella or Monterey Jack cheese

To make the cream sauce:
1. Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook for 3 minutes, whisking constantly. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Remove from heat. Whisk in the salt, pepper, and nutmeg. Set aside.

For the lasagna:
1. In a medium bowl, stir together the ricotta, spinach, Parmesan cheese, prosciutto, egg, the 3/4 teaspoon salt, and the pepper until blended.
2. Cook the ground beef until done and add the jar of spaghetti sauce, keeping the heat on simmer, and stirring occasionally.
3. Bring a very large pot of water to a boil over high heat. Generously salt the boiling water and add the lasagna noodles. Cook, stirring occasionally, until tender but still firm to the bite (the noodles will cook more in the sauce in the oven). Drain the noodles and arrange on a cookie sheet in a single layer to prevent them from sticking.
4. Preheat the oven to 450ºF. Butter a 13x9x2 inch glass baking dish. Spread the cream sauce over the bottom of the prepared dish.
5. Spread about 3 heaping tablespoons of the ricotta mixture evenly on each noodle. Roll up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce. Repeat with each noodle. Spoon the meat sauce over evenly over the rolls and then top with the shredded cheese. Cover tightly with foil and bake until the rolls are heated through and the sauce is bubbly, about 20 minutes. Remove the foil and bake until the cheese on top is golden, about 15 minutes longer. Let stand for about 10 minutes and serve.

Makes 6 main-course servings (two rolls per person).

* Note: Prosciutto can be found at Wal-Mart in the deli section, where the specialty cheeses and prepared gourmet pizzas are located. I am sure you can find superior quality at specialty-food stores, but this variety has worked for me!

Chewy Dinner Rolls

The All-New Ultimate Southern Living Cookbook provided me with this recipe a few months ago. Ever since trying it, I am hooked. Baguettes can also be made out of this recipe. You can use a cookie sheet, but baguette pans create a better crust.

Ingredients:

4 1/2 teaspoons active-dry yeast
2 Tablespoons sugar
2 1/2 cups warm water (100º-115ºF)
1 Tablespoon salt
1 Tablespoon unsalted butter, softened
6-7 cups all-purpose flour
olive oil for greasing a bowl

1. Stir together first 3 ingredients in a 4-cup measuring cup (or whatever size you have over 3 cups; you can also just measure out the ingredients in a bowl if you do not have a large measuring cup.) Let stand 5 minutes for the yeast to foam up.
2. In a large bowl of a mixer, stir together yeast mixture, softened butter, and salt. Gradually stir in enough flour to make a soft but slightly sticky dough (see picture below)
3. Place in a well greased bowl, turning to coat top. Cover loosely with plastic wrap and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk (see below pictures)
4. When dough has risen, punch down and turn out onto a lightly floured surface. Knead lightly (see picture) four or five times. Divide dough into equal portions for rolls (about 16 equal portions) and gently form into oval balls and place on the baguette pans or cookie sheet. Using kitchen scissors, snip a slit on the top of each roll (see photo below). Cover with plastic wrap or light-weight kitchen towel and let rise 30 minutes or until doubled in bulk. Preheat oven to 400ºF.
5. Bake rolls at 400ºF until golden brown, about 18-20 minutes. Take out of oven and brush with melted butter and serve.

*These rolls can be wrapped in plastic wrap, placed inside a freezer bag, and frozen up to 2 weeks. To reheat, unwrap from plastic and wrap or cover in foil and bake at 350º until thoroughly warmed through, about 30 minutes. 

*If you want to make baguettes instead, follow instructions up to step 4. Turn out and knead, and then divide into four long baguettes and place in pan or on cookie sheet to rise, making diagonal cuts on the tops of the baguettes. Bake at the same temperature and about the same time. 

Makes 16 large rolls or 3-4 baguettes.

Lemon-Filled Strawberries

This dish was something I came up with on the way home from Kroger today. I had some fresh strawberries in the fridge and also some Lemon Cream. I had dipped a strawberry in the cream yesterday, knowing that whipped cream and strawberries go great together anyway, and the lemon in the cream really sparked a new love for the flavors together. I bought some prepared lemon curd at the store and decided I wanted to try it out with something, and the strawberries and cream came to mind. So I decided a cute way to present this little dessert snack would be to cut the tops and fill them, and then place the tops back on, like a little hat! I would serve this simple treat at a breakfast, as dessert, or even at a shower of some sort because it is delicious and oh-so-pretty!

Ingredients:

Recipe for Lemon Cream (just scroll down until you see Lemon Cream in the post)

12-15 red, ripe strawberries

1/3 cup prepared Lemon Curd (I used Dickinson's Lemon Curd)

1. Pick out and rinse the prettiest strawberries.

2. Gently heat the lemon curd in the microwave for 5-7 seconds (but no more, it doesn't need to be hot, just a thinner consistency)

3. Place the lemon cream in a piping bag fitted with a bigger tip.

4. Cut the tops (the pointed end) off the strawberries, but do not discard!

5. Spoon a small amount of the lemon curd on the bigger half, and then pipe the lemon cream on top of that. Place the cut off portion on top, pushing down just slightly so the filling oozes a little. 

6. Arrange on a platter and serve!

Makes 12-15 (or so) filled strawberries

Basil Chicken Roulades

I got this recipe from The Williams-Sonoma Cookbook, which I received as a wedding gift! You can make a dipping sauce from yogurt, chives, and mustard mixed together, but I am just giving you the amounts of everything needed for the chicken.

Ingredients:

2 Tablespoons melted butter
1/2 cup plain, low-fat yogurt* (see note)
1 Tablespoon whole grain Dijon mustard
2-3 Tablespoons whole or chopped fresh basil leaves (whatever your preference)
4 skinless, boneless chicken breast halves, pounded to about 3/8 inch thickness
Salt and freshly ground black pepper
1 cup bread crumbs
1/2 cup freshly grated Parmesan cheese (not the kind in the can used for pizza!)

1. Preheat the oven to 400 F degrees. Lightly brush a baking sheet (preferably non-stick) with some of the melted butter.
2. In a shallow dish (like a pie pan) mix bread crumbs and parmesan cheese. In a separate shallow dish mix together the yogurt and mustard. 
3. If you haven't already, be sure to pound out your chicken to the proper thickness. Lightly salt and pepper each breast. Sprinkle the middle of the breast with the basil. Roll each breast up long-ways (making a long log shape).
4. Carefully, while holding the rolled breast together, roll each one in the yogurt mixture and then coat each with the crumb-parmesan mixture, coating thoroughly. 
5. Place rolls on baking sheet and drizzle with remaining melted butter.
6. Bake at 400 F degrees for about 30 minutes; until the coating is brown and the chicken shows no signs of pink when cut in the center. Serve hot (and with sauce if you so desire)

Makes 4 servings. 

*Note: Plain low-fat yogurt is great in other dishes too. I have found that it makes a fine substitution for buttermilk when mixed with regular milk. It is great to marinate chicken in for grilling as well! 

Operation Christmas Child

This is a project or "operation" that sends out shoeboxes filled with toys, hygiene items, candy, etc. to children ALL OVER the world who are in need. The volunteers go to extremely remote areas as well as urban areas and pass out in an orderly fashion these shoeboxes that people put together and donate. The most important thing, though, is the gospel message given to them IN THEIR OWN LANGUAGE! How cool is that! The story of Christ and salvation is written for them in a booklet in each child's own language. If your shoebox goes to Panama, it will be written in Spanish; if it goes to Vietnam, it will be written in Vietnamese; if it is headed to Egypt, the pamphlet will be in Arabic or another language the children would be able understand, etc... You don't have to worry about the children not being able to understand- God takes care of that! There is more detailed information on the Samaritan's Purse website so just go to the Operation Christmas Child page (or click on the link!) and read about the specifics.

Last year, my husband and I sent two boxes; one for a girl and one for a boy. We later found out (through the labeling process you go through if you print them off the internet) that our boxes had gone to Libya! It is really neat knowing where you boxes go and knowing that two (or however many you send) children are opening those boxes from you, hearing the gospel of Christ in their own language, and having joy that they may not have experienced before. Brings me to tears when I watch the videos.

Here are a couple of links to the videos on Operation Christmas Child

Madagascar

Papua New Guinea

Philippines

Oksana's Story

Livia Satterfield Story

Here are some pictures of the boxes we are sending this year. I got everything from Dollar Tree (where everything is only $1.00 in the store!) and Wal-Mart. Last year, I got EVERYTHING at Dollar Tree and spent about $15 dollars per box. That included soaps, toothbrush, toothpaste, socks, hair pins, toys, markers, sponges, etc. This year I probably spent about $20 a box and included some clothes, candy, and other items. Wal-Mart was having a sale and I got a boy's t-shirt and shorts set for only $1.00!!! A ton of summer items are dirt cheap right now and for a child that lives in a hot climate all year-round- this is perfect! If you want to pack a box, I suggest shopping at Dollar Tree and the Wal-Mart clearance section! Go to the website for suggestions on neat things to put in the box!

I hope more people decide to do this!