Stuffed Artichoke Casserole

Absolutely delicious!

Photo from Pinterest

Stuffed artichokes are one of my family's most favorite dish, but, with the cost of artichokes being so high, it's a struggle to afford them for my large troop.

Using all the same ingredients that are in my stuffed artichokes, this casserole presents all the same delicious flavors with much less cost per person. But, guess what the best part is? It takes just about 5 minutes to prepare and then let the oven do the rest. Yes, my kind of recipe! 

Ingredients: 

1 (14 oz.) can artichoke hearts, cut into quarters and drained (rinse lightly to remove the briny taste)

1/2 cup plain breadcrumbs

2 Tbsp. fresh parsley, chopped or 2/3 tsp. dried parsley flakes

Pinch of oregano (if desired)

3 cloves garlic, minced

4 Tbsp. Parmigiano cheese, grated

3-4 Tbsp. olive oil

Salt and Pepper to taste

Instructions:

Preheat oven to 375'F. and spray a casserole dish with cooking spray

In a large mixing bowl, combine bread crumbs, parsley, garlic, Parmesan cheese. Now add the olive oil, salt and pepper, stir again. Make moist enough to form a  small ball when formed. Lastly, add the artichoke hearts and gently mix all together.

Pour into a small casserole dish, spread out evenly. Sprinkle with a little more olive oil and grated Parmesan.  Cover tightly with aluminum foil and bake at 375'F. for 20 minutes.

Increase the oven temperature to 400'F.  Remove the lid and bake for an additional 10 minutes or so until the breadcrumbs are golden brown.

It's that easy!

Yields: 4 servings

A Tip from Grammy: 

-Double the recipe for a larger group

-If you like a more briny flavor, don't rinse the artichoke hearts

Be encouraged!

Because Christ is alive, we have "an inheritance incorruptible and undefiled...reserved in heaven."  -1 Peter 1:4

Almond Danish Coffee Cake

A special breakfast pastry for any occasion!

This Almond Danish Coffee Cake recipe is almost as old as I am...haha! I can't even remember where I got it, but I do remember how delicious it was for a special breakfast treat, with a cup of coffee.

I think the last time I made this was many years ago for our Bible Study meeting one morning and it disappeared in minutes! Oh yes, and I also remember how really easy it was to put together.

A little fun fact is that even though the name is "Danish," this pastry has Austrian origins.  Using butter, cold water, almond extract, flour and eggs makes a Danish Almond Puff, which is a delicate pastry with a choux filling and an almond glaze. Some recipes even add cream cheese to the filling for a rich, tangy flavor. I just think this recipe has plenty of richness (and calories) already...LOL! 

  

Ingredients:

For the base layer:

1 cup all-purpose flour

1/2 cup (1 stick)butter, chilled and cut into pieces

2 Tbsp. cold water

Mix with fork or pastry cutter, as for pie dough; form into a ball and divide in half. Pat each ball into an ungreased cookie sheet, making two 3x12" strips. Set aside.

For the choux topping:

1/2 cup butter

1 cup water'1 cup all-purpose flour

3 large eggs, beaten

1 1/2 tsp. almond extract

Place water and butter in 4 qt. saucepan and bring to a rolling boil. Remove, add 1 1/2 tsp. almond extract and 1 cup flour. Stir into a ball, add 3 eggs, one at a time. Beat well between each addition. Spoon evenly on precious dough; carefully spread and seal edges.

Bake at 350'F. for approximately 50-60 minutes or until golden and puffed. Do not open the oven door during baking to prevent the pastries from deflating. May collapse as it cools. Frost when fully cooled.

Frosting:                                               

1/3 cup butter

2 cups confectioners' sugar

1 1/2 tsp almond extract

2-4 Tbsp. hot water

Mix well until smooth. spread on coffee cake and garnish with slivered almonds and cut cherries (if desired).

Yields: 2 coffee cakes

Be encouraged!

Take delight in the good things God gives you. Don't be too preoccupied to "smell the roses"!

Copycat Cracker Barrel's Fried Apples

Buttery, cinnamon and spice apples!

If you've never had Cracker Barrel's fried apples, you may have missed out on one of the tastiest side dishes they serve.  But, never fear because now you can make them yourself with very little effort!  This recipe features Golden Delicious apples, lightly simmered in a buttery, sweet sauce and then thickened with a cornstarch slurry. It ends up tasting like apple pie, without the crust.

I found this recipe on "allrecipes" and every review gave it a 5 star rating. So, since my granddaughter and I love going to this wonderful, old-time southern restaurant, I knew I had to try them.  I think you'll love them too! 

Ingredients:

6 Tbsp. butter

4 Golden Delicious apples, cored, sliced and peeled

2 tsp. ground cinnamon

1/8 tsp. nutmeg

1/2 cup white sugar (I like to use brown sugar)

For the slurry:

1/2 cup water

1 1/2 Tbsp. cornstarch

Instructions:

Melt butter in a deep skillet over medium-high heat.

Add sliced apples, cinnamon and sugar; stir until all are well coated in sugar mixture. Bring to a simmer, then reduce heat to medium-low and cooks, covered until apples are tender. This takes about 20 minutes, but check and stir occasionally.

Whisk together the cold water and cornstarch until dissolved. Stir cornstarch mixture into the apples and return to a simmer.  Cook until thickened, about 2 minutes; remove from heat.  Serve warm.

Yields: 6 servings

A Tip from Grammy:

-Add a scoop of vanilla ice cream on top and it becomes a yummy dessert.

-Use as a side, for brunch or breakfast too.

Be encouraged!

The Lord is near to all who call upon Him, to all who call upon Him in truth. 

-Psalm 145:18

Italian Chocolate Chip Roll

A tender dough with fudgy filling!

Photo from Pinterest

This cookie isn't really a traditional Italian cookie, but more of an Italian-American one. These festive, iced pastries were developed by Italian immigrants who adapted flavors and techniques from their homeland to the ingredients available in the United States. Personally, I'm really happy they did this!

Mom made these very year at Christmas time and we all loved them! It might take a 

little practice, but I promise, they are totally worth it!

Ingredients:

Dough:

1/2 cup sugar

4 eggs

1/4 cup oil

1 1/2 tsp. vanilla

4 tsp. baking powder

3 cups flour (or enough to make soft dough)

Add the above ingredients into a mixer bowl until smooth; set aside.

Preheat oven to 350'F.  Prepare baking sheets with cooking spray.

Divide the dough into 4 equal parts. Sprinkle flat surface with confectioners' sugar. Roll out each section to a 1/4" thick rectangle.

Filling:

12 oz. pkg. semi-sweet chocolate morsels

1 (14 oz.) can sweetened condensed milk (NOT evaporated)

1 cup chopped walnuts, if desired (I never use the nuts...just a preference)

Instructions:

Melt chocolate chip morsels and sweetened condensed milk over low heat in a double boiler, stir until smooth and blended. Add chopped walnuts and stir together. (I turn off heat, but keep it over the double boiler for easier spreading)

Spread filling into the center of each rolled out 1/4 part of dough, spread towards the sides up to an inch from the edge. Roll up like a jelly roll from the longer side.

Press to seal all the edges, then turn to seal the bottom. (Important to make sure the seal is secure or the filling will burst through.)

Use two spatulas to lift the rolls and place onto the prepared baking sheets.

Bake at 400'F. for 10-12 minutes or slightly golden.

Cool before frosting with vanilla glaze or powdered sugar.

Be encouraged!

Therefore, encourage one another and build each other up, just as, in fact, you are doing.  -1 Thessalonians 5:11

 

Mom's Tomato Soup Cake

 Yes, I said "soup"! 

It's that time of the year and I can't wait to make my favorite fall dessert! It's an old-fashioned recipe from my mom, but let's face it, those really are the best. I think, partly, because they bring back precious memories, but also, they taste GREAT!

Whenever I serve this cake, I never reveal the surprise ingredient until after they've tasted it.  Then, it's just fun to see the look on their faces when they learn what they just ate.  No one ever guesses that there's a can of tomato soup in this beautiful, delicate, and delicious spice cake.

Even though this is a great cake to make for Thanksgiving or Christmas, you don't have to wait for a special holiday.  It's got most everyone's favorite fall flavors...cinnamon, nutmeg, cloves! No pumpkin! For some of us, it's a nice change from everything else being "pumpkin spiced" in the Fall.  Although I must admit, I enjoy me some pumpkin flavored goodies too.

My mom made this every fall, as sure as the leaves turned colors.  She frosted it with a Chocolate Frosting, so that's the way I make mine.  But, I've seen it with a Vanilla Glaze or with a Cream Cheese Frosting too.  I'll let you choose which one is your favorite.  As for me and my family...it's chocolate frosting, all the way!

Ingredients:
2 cups flour
1 1/3 cups sugar
2 1/2-3 tsp. baking powder
1 tsp. baking soda
1 1/2 tsps. ground cinnamon
1 tsp. nutmeg
1/2  tsp. ground cloves
1 (10.75oz.) can condensed tomato soup, undiluted
1/2 cup butter, softened
2 eggs
1/2 cup milk

Preheat oven to 350°F. Grease and lightly flour 13″ x 9″ baking pan or 2 8" round pans.

In large bowl mix flour, sugar, baking powder, baking soda, and spices.  Whisk together to blend well.

 Add soup, butter, eggs, and milk.

With mixer at low speed, beat until well mixed, constantly scraping side and bottom of bowl. At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pan.

Bake 20-35 minutes, test every 5 minutes after 20 minutes, until toothpick inserted in center comes out clean.   This cake will become dry quickly if over-baked. 

Cool in pan on wire rack 10 minutes.   Frost with your favorite icing or glaze. 

Here's my favorite chocolate frosting!

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups confectioners' sugar
1 teaspoon vanilla

1/3 cup milk  (plus an additional few drops to make a nice                               spreading consistency)


In a medium saucepan,  melt butter;  stir in cocoa. 

Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed. 

Stir in vanilla. 

Makes about 2 cups frosting.

This frosting tastes like fudge!  It's rich, easy to spread and will fill the inside and frost the outside very generously.


Be encouraged!
"Be strong and courageous. Do not fear or be in dread of them, for it is the LORD your God who goes with you. He will not leave you or forsake you.”  

-Deuternomony 31:6

Pecan Tea Tassies

Small, sweet and nutty tarts!

Like many people, I enjoy pecan pie, in fact, it was my mom's favorite. But, also, like many people, it's rich and a sliver will do. But, these mini pecan pies, are little gems that you can pop right into your mouth! They're not as sweet as the full pie, but are so tasty and filled with chopped pecans tucked into a tender cream cheese crust. 

Instructions:

Preheat oven to 350'F. Lightly coat mini-muffin tins with cooking spray.

Dough:

1 cup butter or margarine

8 oz. cream cheese

2 cups flour

Beat butter and cream cheese until smooth; add flour gradually, cover and chill 1 hour in refrigerator

Filling:

2 Tbsp. butter, melted

2 tsp. vanilla extract

3 eggs, well beaten

2 cups brown sugar

Beat together...then

Fold in 2 cups chopped pecans

Remove dough from refrigerator and form into 1" round balls.  Place balls in greased tin (mini-muffin pans) and gently press into the bottom and up the sides of the mini cupcake openings.  

Fill each cup with the pecan mixture 3/4 full. 

Bake at 350'F. for 15-20 minutes or until edges are golden and filling is puffed up.

Cool in pans for 2 minutes then remove onto a wire rack.

Yields: 4 dozen tarts

A Tip from Grammy:

-Divide in half for a smaller gathering

-They freeze well in an airtight container for up to 2 months

-Dust with confectioners' sugar, if desired.

FOR CHOCOLATE LOVERS!

Fudge Sweethearts:

Make half of the cream cheese dough as for the Pecan Tea Tassies and follow the instructions through placing dough balls into the mini-muffin tins.

Fudge Filling:

1 cup or 6 oz. pkg. of semi-sweet chocolate morsels

1/2 cup sugar                                              

1 Tbsp. milk

1 Tbsp. butter

1 tsp. vanilla extract

1 egg, beaten

Melt morsels in top of double boiler. Stir in remaining ingredients until blended.

(Add  1/2 cup chopped pecans, if desired)

Place a scant Tbsp. of filling in each pastry, top with pecan half. 

Bake at 350'F. for 15-20 minutes or until edges are golden and filling is puffed up.

Remove  from oven and cool; when cooled, sprinkle with confectioners' sugar.

Yields: 2 dozen

Fudgy goodness all through!

Be encouraged!

"God is my strong fortress, He makes my way perfect."  2 Samuel 22:33

Easy Crockpot Grape Jelly Meatballs

Need a quick appetizer? I've got you covered!

Photo from Pinterest

I've been a bit nostalgic lately and started watching some YouTube videos of Christmases past and the old-time recipes that were so popular in the 60's and 70's. I had totally forgotten about these little meatballs, and it surprised me a little when I realized that, because I usually never forget delicious food. 

My family never made these ourselves because the only meatballs that came out of our Italian kitchens were covered in sauce and "on top of spaghetti"!  Once you had my mom's homemade meatballs, others were just unacceptable...even if they weren't meant to be Italian. LOL.

But, times are different now and people look for easy, yet yummy, recipes that they can fix and forget about it!  This recipe is just that and if memory serves right, these little gems were VERY yummy, indeed!

Ingredients:

32 oz. frozen, fully cooked meatballs

12 oz. bottle barbecue sauce (Sweet Baby Ray's) or chili sauce

10 oz. grape jelly or jellied cranberry sauce

1/2 Tbsp. Worcestershire sauce (optional)

Instructions:

In a slow cooker, combine the barbecue sauce, grape jelly OR cranberry sauce and Worcestershire sauce; whisk until smooth and combined.

Add in the meatballs and toss until all are coated.

Place the lid back on the crockpot and cook on low for 4 hours (or high for 2 hours) stirring occasionally toward the end.

Turn the slow cooker to warm and enjoy!

Yields: 10 servings/5 meatballs each

A Tip from Grammy:

-You can serve in a tray with toothpicks, but the crockpot will keep them warm.

-Store leftovers in an airtight container in the fridge for up to 4 days.

-Warm them in the microwave in 30-second intervals or use a slow cooker on the “low” setting, stirring occasionally, to gradually heat them up for a gathering.

-These are great for game day or anytime you've got a crowd gathering.

Be encouraged!

"Rejoice in hope, be patient in tribulation, and be in constant prayer."  -Romans 12:12

Joanna Gaines' Pumpkin Cream Cheese Bread

Excellent Fall Quick-bread!

Photo from Taste of Home website

I've always wondered why these are called "quick" breads...they take at least an hour to bake! LOL! But, I must say, they're always worth the wait. I think I just found the prize standard for Pumpkin Bread too, with its' wonderful fall spices and tangy cream cheese, this is truly a winner in my book!

I was watching Joanna Gaines make this beautiful pumpkin loaf the other day on her show and then was thrilled when I found it online and get to share it with all the other pumpkin lovers out there! 

It's not a difficult recipe to make and since I make pumpkin bread with a cream cheese spread every year, I thought, "What a great way to combine the two!" Yes, I should have thought of this ages ago...but it's never too late to kick up a favorite recipe. Right?

Ingredients:

Cream Cheese Filling:

4 oz. cream cheese, softened

3 Tbsp. sugar

1 egg yolk

1/2 tsp. pure vanilla extract

In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla. Mix with a hand mixer or a stand mixer on medium speed until smooth. Set aside.

Pumpkin Bread:

1 3/4 cups flour

1 1/2 cups sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cloves (If desired)

1/2 tsp. salt

1 cup canned pumpkin puree (not pie filling)

8 Tbsp. butter

1 egg

1/3 cup whole milk

1 tsp. pure vanilla extract

Preheat oven to 350'F. Prepare a 9x5" loaf pan with cooking spray.

In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt. Set aside.

In another bowl, combine the pumpkin, melted butter, egg, milk and vanilla. Mix on low speed until smooth. Gradually add in the dry ingredients mixture, mixing slowly until just combine. Mix for 30 seconds on medium-high speed.

Layer the batter:

Scoop one-third of the pumpkin batter into the prepared loaf pan. Spread half of the cream cheese filling over the top with a spatula. Add another third of the pumpkin batter. Spread the rest of the cream cheese filling over top and then drop spoonfuls of the remaining pumpkin batter over top.  Use a knife to cut through the batter to create a swirl on top.  

Photo from Taste of Home website

Place in preheated oven and bake for 1 hour and 10 minutes. Insert a toothpick to be sure it comes out clean.

Once fully baked, remove from oven and allow it to cool for 20 minutes in the pan before transferring the loaf to a cooling rack. Cool one hour before serving.

I doubled it, hot out of the oven!

Be encouraged!

Create in me a clean heart, O God; and renew a right spirit within me. -Psalm 51:10