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Archive for the ‘What's For Dinner Wedneday?’ Category

Nana’s Taco Soup

3 pounds ground chuck

2 large onions, chopped

6-8 ribs celery, chopped

2 buttons garlic, minced

2 cans stewed tomatoes (Mexican style)

1 can Ro-tel tomatoes

2 cans pinto beans

2 cans white shoe peg corn

2 envelopes taco seasoning

1 envelope Ranch buttermilk seasoning

Brown meat, onions, celery, and garlic until tender.  In a large pot, add meat mixture to tomatoes, beans, corn, and rotel.  Add seasonings.  Simmer about 30-45 minutes.  Serve with tortilla chips.  Garnish with sour cream and sharp grated cheese.

Delicious!

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I threw a Happy Birthday Jesus party for our homeschool co-op class last week.  This is a party that I usually plan every year.  It varies from year to year and sometimes I have it at my house.  This year we blew up lots of balloons….sang Happy Birthday Jesus…..we made “gospels granolas”  and studied the different symbol meanings of Christmas.  I made this cake and it turned out really, really well.  I have done several versions and this is my favorite!  We had hats, steamers, horns, hot chocolate with candy cane stirrers and the cake.  It was such a great birthday party!  Here is the recipe for the cake:

A Birthday Cake for Jesus

From The Rush’d Lady

Birthday Cake for Jesus

1 chocolate cake mix

1 white cake mix

white frosting

yellow, red, & green liquid food coloring

2 (8 or 9 inch) round cake pans

large red candle taper

box of small birthday candlesMix and bake chocolate cake mix according to box directions. Cool & flip out both. Wrap 1 layer and freeze for later use.

Mix white cake according to box directions. Divide batter in half. Put several drops of red food coloring in one half and mix to desired shade. Pour in one round cake pan. In the other half of batter, drop in green food color & mix. Put in other cake pan. Bake, cool, & pop out. Stack first chocolate layer, frost with white frosting, next red layer, frost, and last green layer. Frost whole cake with white frosting. Decorate.

To Decorate Jesus Birthday Cake

Red & yellow food coloring or

plastic decorations or

stencils & red and yellow piping gelCake is round = because Jesus was born into a world that is round.

1st layer of cake = is brown for our sins.

2nd layer = is red for Jesus’ blood shed for our sins.

3rd layer = is green for life = ours in our new heart.

Frosting is white = stands for Jesus’ purity & righteousness.

Border of Hearts around cake sides = represents each one of us standing as witnesses for Jesus around the world.

Gold Star in middle of cake top = star of Bethlehem = led wise men to Jesus. Star is 6 pointed =Star of David = Jewish nation in which Jesus is born.

Yellow border around Star = Grace of God encircles us.

Big Red candle in middle of star of David is Jesus.

Light candle then read Christmas story out of Bible. Light each person’s small candles out of Jesus’ candle & carefully stick in cake. Let our lights shine before men! Sing Happy Birthday to Jesus.

Take photographs for scrapbooks.

Merry Christmas and a Very Happy New Year!

~The Rush’d Lady

http://oldfashionedliving.com/holidays/cmascake.html

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This is my late post from last Wednesday!:)  This is one of our favorite Christmas side dish recipes.  It is a very southern dish and I believe originated in the Junior League cookbook in Baton Rouge in the 70’s.  We have had it every year I can remember for Christmas.

Spinach Madeleine

Serves:   6 servings

Ingredients

  • 2 packages frozen chopped spinach
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped onion
  • 1/2 cup evaporated milk
  • 1/2 cup spinach liquid
  • 1 (6-ounce) roll jalapeno cheese, cut into small pieces
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon celery salt

Directions

Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, red pepper, and salt, to taste. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. This flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

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Russian Tea

16 cups water

whole cloves (enough to fill a tea steeper)

4 small cans frozen orange juice

6 small tea bags

2 cups sugar

3 cinnamon sticks

1 large can pineapple juice

1 small can lemonade

Boil the water, sugar, cinnamon sticks and cloves on stove for about 5 minutes.  Turn off stove.  Add tea bags and steep for 5 minutes.  Remove the bags.  Add the juices and the lemonade.  Serve hot from the stove. If storing left over tea, remove steeper of cloves and cinnamon sticks before placing in refrigerator.

Festive Eggnog Punch

1 quart eggnog

2 pt. peppermint ice cream, softenend

1 cup ginger ale

Blend ingredients together.  Pour into a punch bowl.  Hang candy canes around the bowl.

Friendship Tea Mix

18 ounces Tang drink mix
1 cup instant iced tea
2 cups granulated sugar
1 package powdered lemonade mix
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground cloves

Mix and place into a covered jar or other container. For hot tea mix 2/3 tablespoon to 1 cup of hot water. For iced tea mix substitute cold water and pour over ice

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Well, I am going to go along with the holiday theme and blog about our favorite Thanksgiving/Christmas recipes on What’s for dinner Wednesday for a while….

This is a favorite that my grandmother used to make….it is great for Christmas or Thanksgiving and we like it served hot.  It is so good with the ham and turkey.  I found this recipe online that is very similar to hers and is what I am using.

I love traditions….new and old….my mom and I are were just talking today how things were “different” but that is okay…times change…new ideas emerge….different circumstances….really all we can do is be thankful for wherever we are and whatever we are doing…..here are some great traditions I found recently.  I am going to try the random acts of kindness one with our family.

Baked Fruit Compote Recipe

From Woman’s Day | November 15, 2005

INGREDIENTS

  • 1⁄2 cup brown sugar (I use about 1 cup)
  • 1 cup wine (any decent kind)
  • 16 oz (21⁄2 cups) dried apricots
  • 1 cup pitted prunes (I use the kind infused with orange or lemon)
  • 1 can (20 oz) pineapple chunks in juice, not drained (I use unsweetend)
  • 1 can (21 oz) cherry pie filling

* I also add one can of mandrian oranges.

PREPARATION

1. Heat oven to 350°F. Have ready a 2- to 21⁄2-qt shallow baking dish .2. Dissolve sugar in wine. Put dried and canned fruits in baking dish, add wine mixture and stir to mix. Cover with foil.3. Bake 1 hour, or until most of the liquid is absorbed. Uncover, cool and transfer to serving dish; cover and refrigerate overnight.4. Serve cold or at room temperature.Planning Tip: Can be made up to 1 week ahead. Refrigerate covered.

*We love this hot from the oven.

Related Recipes: Desserts, Side Dishes/Vegetables, Fruits, Bake, American, Christmas, Thanksgiving Christmas, Thanksgiving

 

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Our homeschool co-op group always has a Thanksgiving feast every year.  I usually bring a honey baked ham and the dressing (not stuffing ;)) This recipe is very close to my grandmother’s.  I like to use Aunt Jemima’s self-rising buttermilk cornmeal (which is next to impossible to find in AZ).  We love oyster dressing so I usually make two pans of this and in one you just add a pint or two of raw oysters into the dressing before you bake it.  This dressing is very good with cranberry sauce which is easily made by simmering a package of whole cranberries with some sugar.  Oyster cornbread dressing is a tradition in our family and everyone always looks forward to it for Thanksgiving and Christmas.

Paula Deen’s Southern Corn Bread Dressing

CORN BREAD
2 Tbsp bacon grease or vegetable oil (I use olive oil)
1 C self rising cornmeal
1/2 C self rising flour
3/4 C buttermilk
2 eggs

Preheat oven to 400 degrees. Grease 8″ square or round metal pan with the grease, or oil. Combine the cornmeal, flour, buttermilk and eggs in 1 qt bowl, and mix well with spoon. Pour into prepared pan, and bake for about 20 minutes or until very lightly browned on the top. Remove from oven and allow to cool in the pan until cool enough to handle. Crumble when cool. (My Tip: If using a dark metal pan, reduce oven temp to 375. You do not want the bread to get too brown and dry out too much.)

DRESSING:
recipe of corn bread above
4 slices of white bread, dried in oven and crumbled
40 (1 sleeve) saltine crackers, crumbled
1/2 C butter
2 C chopped celery
1 lg onion, chopped
1 tsp kosher salt
1/2 tsp pepper
2 tsp poultry seasoning
7 C chicken stock (canned will work if you don’t have home made)
5 large eggs, beaten

In large bowl, combine the crumbled corn bread, white bread, and crackers. In 12″ heavy skillet melt the butter over low heat. Add the celery and onion and saute until soft, about 10 minutes. Pour veggies over the bread mix. Add the salt, pepper, and poultry seasonings.

About 1-1/2 hour before you are going to serve, preheat oven to 350. Spray a 13X9″ pan with cooking spray. Add the stock to the corn bread mix. Stir in the eggs (I would stir eggs into the stock to make blending easier). The mixture will be very soupy. Pour into prepared pan, and bake for 50 minutes or until puffed and lightly browned.

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