Perfectly Fall

Today is the kind of day that makes me want to stay under my quilts a few extra minutes. It's the perfect weather for reading my Bible next to a fireplace and talking to God in the quiet of the morning. It's just the kind of day that makes me want to cook chili and try a new (and delicious) homemade cappuccino recipe. The cool temperatures is perfect for cuddling next to the fire place to watch a movie with my family. . . while drinking that delicious cappuccino! And it only seems natural to bake a homemade pumpkin pie to enjoy durring this lovely fall season. Yes, today is just perfectly fall-ish!

Check back later for a pumpkin pie recipe . . .

A New Recipe

Saturday I cooked a new meal for the family. I found the recipe in the Taste of Home magazine about a month ago but I just now got around to cooking it. The picture is what caught my attention, not the actual ingredients. The whole time I was in the kitchen I was so afraid we wouldn't like it because the ingredients aren't ones we generally use, but we all enjoyed it. It was a very pleasant surpise. I did make a few alterations which I'll type in green.

Black Bean Pork Burritos

3/4 cup thawed limeade concentrate 1/2 cup if you don't want a strong lime flavor
1 tablespoon salt, divided
1- 1/2 teaspoons pepper, divided
1 pound boneless pork loin cut into thin strips
2 cups chopped seeded plum tomatoes
1 small onion, chopped
1/4 cup plus 1/3 cup minced fresh cilantro, divided
1 jalapeno pepper, seeded nd chopped
1 tablespoon garlic powder
1 cup uncooked long grain rice
2 cups 8 ouces shredded Monterey Jack Cheese
6 flour tortillas (10 inches), warmed
1 can (15 ounces) black beans, rinced and drained

1. In a large resealable plastick bag, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Seal the bag and turn to coat; refrigerate for at least 20 minutes. (I only let it marinade for 10-15 minutes.)

2. For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside.

3. Meanwhile, cook rice according to the package directions. Stir in the remaining cilantro; keep warm. Drain and discard marinade. In a large nonstick skillet saute pork for 5-6 minutes or until no longer pink; drain.

4. Sprinkle 1/3 cup cheese off-centered on each tortilla. Layer each with about 1/2 cup rice mixture and 1/4 cup black beans. Fold sides and ends over filling. Serve with remaining salsa.

Yeild: 6 SERVINGS

The directions didn't say to cook the black beans but I did anyways because I can't imagine eating hard beans! I made my mama's home made tortillas like always. We also ate ours with tacco sause and hot sause. I love meals like this, the kind of meal that you can make your own. It would be so easy to change the meat, exchange the black beans for re-fried beans, or eat it without the rice.

As we say at our house . . . this recipe is a keeper!

Fudge Truffle Cheesecake

Yesterday I mentioned in my post (My Morning) that I helped Bethany make a Fudge Truffle Cheesecake. My online friend, Under Southern Skies , asked me to share the recipe, and since it is very good I thought I would oblige her. Like most cheesecake recipes, it is very rich so a little piece will satisfy. I hope you enjoy it!


Fudge Truffle Cheesecake

CRUST:
1 1/2 c vanilla wafer crumbs*
1/2 c 10x sugar
1/3 c cocoa
1/3 c melted butter


FILLING:
3 (8 oz.) cream cheese softened
1 can (14oz.) sweetened condensed milk
2 c (12 oz.) simi-sweet chocolate chips melted
4 eggs
2 tsp. vanilla

Combine all crust ingredients and press into the bottom and sides of a 9 inch spring form pan. Chill.

Beat cream cheese until fluffy. Gradually add milk. Beat until smooth. Add melted chips, eggs, and vanilla. Mix well. Pour into crust and bake at 300 degrees for 1 hour and 5 minutes. The center will jiggle slightly when you take it out of the oven. Cool for 15 minutes. Carefully run a knife between crust and sides of pan. Cool for 3 hours at room temperature. Chill overnight. Serve it with cool whip if desired.

*For a home made recipe to make your own Vanilla Wafers go to my mom's blog.

Happy Birthday?

Today has definitely been a Monday. In other words: busy! However, I don't think that is a very good excuse for forgetting a co-workers birthday. It was really bad of us too because we always celebrate each other's birthday on the day. But today we all forgot that the lady who brings us all together in harmony had a birthday. We all felt terrible!

So tomorrow we are going to try to make it up to her by bringing snacks and an ice-cream cake from DQ. Hopefully she will have a great belated birthday! Here's what I'm bringing:

Jennifer's Chicken Salad (I can't come up with a better name this late at night!)

1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon ground black pepper

1/4 teaspoon of salt
2 cups chopped, cooked chicken meat
1/4 cup dill pickle

3 small green onions and chives

1/2 cup roasted peanuts (optional)

Mix all ingredients together in medium size bowl except for peanuts and chicken. Stir peanuts and chicken in last. Chill.

For more great recipes check out my mom's blog: Keeping it Simple.

I Did It!

Before I tell you what I did I think I should give you some background information about myself so you will better understand how amazing this story is.

When I was learning to bake cakes I would eagerly mix up the recipe to the best of my knowledge, pour it into a pan, and place it in the oven. Sounds normal right? Then I would grab a book, head to my room, and wouldn't come out till I heard the smoke detector or mama calling me . . . whichever came first. Yes, I burnt many cakes! That is, if they even got to the point of being baked! This wouldn't sound so bad if I could say that it doesn't happen anymore . . . but it sometimes does. Only now I usually go to my room and get on the Internet instead of reading a book. I have learned that I do best when I am able to set a timer and tie it around my neck!

I am a little absent minded. The worst time ever was when I burnt the popcorn in the microwave while I played the piano only a few feet away. The smell of the over cooked popcorn, the smoke, nor the fact that there was no more "popping" couldn't make me realize that THE POPCORN IS DONE!

But tonight there was no absentmindedness about me. I had been planning on baking some Taco Pick-Up Sticks for my co-workers but wasn't planning on baking them while mama was gone. Of course I had no worries. Why should I? I mixed the potato sticks together with the peanuts and french onions and then poured some butter and taco mix over them. I will have you know that I did not burn them! I even remembered to stir them every 15 minutes exactly! To top it off, I didn't even use a timer! I relied solely on my memory and for once I was not disappointed.

But enough of that. (I am not the best at making humor, but everything I said did not include any exageration. That's my life!) Here is the recipe that made my day! It is great around the holidays when everyone is baking something sweet. Something salty is always welcome!

Taco Pick-Up Sticks

21 0z potato sticks (about 12 cups)

12 oz French fried onions
12 oz peanuts

1/3 cup butter

1 pack taco mix

Dump first three ingredients in bowl. Melt butter and add taco mix. Toss together. Back at 250 for 45 minutes, stirring every 15 minutes.

Note: The 1/3 cup of butter and taco mix isn't going to look like it will be enough but it will spread.

Russian Tea

A few years ago a friend introduced me to Russian Tea while visiting her house. I instantly loved it so she gave me some to take home with me along with the recipe. This tea is perfect for the fall and winter seasons when you want something warm but just aren't in the mood for coffee or hot chocolate. It also serves as a special treat at a ladies tea party.


I have lost her recipe, but I still love Russian Tea so I searched to find out how to make it. Here is what I found.

Russian Tea

1 cup instant tea
2 cup Tang
1 1/2 cup sugar
1 (3oz) pkg lemonade with sugar
1 1/4 tsp. cinamon
1 1/4 tsp. cloves

Mix all ingredients together. Mix 1-2 tsp. per cup of hot water.

Cookin' up a Surprise

Lately my life has not been as easy and care-free as it has been in times past. It's easy to get bogged down sometimes, but not know how to get out of the gloomy mood you are in. Mama must have known I was feeling the pressure when she e-mailed me last week with the tittle to her e-mail being, "time for a little fun?" Mama seems to always know what to do in times like these. So what was her advise? Get in the kitchen and cook! She even offered to do all the cleaning! (Don't I have a great mom?)

So I went to Tammy's blog and looked through lots of recipes. Even that started to get my mind off of everything that I needed to do! I found several recipes that looked delicious, but this one really looked good! It's called "Saucy Broccoli Chicken Bake."

Today I cooked the meal. Everyone knew I was cooking but I wouldn't tell them what it was. They were all so eager to know what my new recipe was! After everything was ready we sat down at the table to eat. It was gone in a flash! We ate every bit of it! I was so glad everyone liked it and wanted me to make it again.

You can find the recipe at Tammy's blog. I made it with the homemade cream of chicken soup and served it with wild rice and homemade wheat french bread. It was a very pretty meal and fun to prepare! And yes, it did get my mind off of my hectic schedule.

Time For a Hot Chocolate Break!

On a day like today, when it's cold outside and I've been studying way too long, what could be more enjoyable than a hot chocolate break? Since I couldn't think of anything else (other than things that are not possible right now) I boiled some water for me and my two sisters and drank a delicious cup of mama's home-made hot chocolate. I thought y'all might enjoy the recipe, so I extended my "hot chocolate break" to blog as well!

Hot Chocolate Mix

3 cups powdered sugar
8 oz. dry milk (1 1/2 cup)
16 oz. instant chocolate milk mix (3 cup)
6 oz. Creamora (non dairy creamer) (or 1 1/2 cup)
1 large box instant pudding

Mix all ingredients together and serve with 2 to 3 tablespoons per 8 oz. cup.

::Pictured is the hot cocoa & coffee mug my sister gave me in front of our cozy fire place where many cold days are spent!::