Wedding Bliss

"Among the things you can give and still keep are your word, a smile and a grateful heart."~Zig Ziglar

 

 

 

     Two of my nieces announced they are getting married.  I went to one bridal shower and gave a quilt I had promised my niece long ago.  So happy for her.


     My husband and I are trying to exercise and eat a little healthier.  So the Valentine treats I gave to friends and family were a little lighter this time.  I gave some homemade granola to some of my friends and some muffins and rice crispie treats to my sisters.

Granola

4 cups old fashioned oats                               1 tsp. cinnamon

1 cup shredded coconut                                  ½ tsp. nutmeg

1 cup nuts                                                          1 ½ tsp. vanilla

¼ cup canola oil or butter                               1 cup dried fruit

¼ cup honey

¼ cup brown sugar

Preheat oven to 350 degrees.  In a large bowl combine oats, coconut and nuts.  In a saucepan, combine brown sugar, oil ( or butter), honey, cinnamon and nutmeg.  Stir together and bring to a boil.  Remove from heat and stir in vanilla. Pour over oat mixture and toss to coat.  Spread on a large baking sheet and bake at 350 degrees for 15 to 25 minutes.  Stir granola  every  5-8 minutes or so until evenly browned.  Remove from oven and cool slightly.  Stir in dried fruit and any other seeds that you desire.  Let cool completely and store in an airtight container.

Note: You can use whole wheat flour and/or wheat germ along with the oats.  You can use any combination of sweetner.  You may wish to cut out the brown sugar and use more honey.  You can use maple syrup.   Any type of dried fruit can be used such as cranberries, apples, bananas, pears, cherries, raisins, etc.  Any type of nuts can be used such as cashews, almonds, walnuts, pecans, peanuts, etc.  A variety of seeds can also be used such as sesame seeds, pumpkin seeds and sunflower seeds.

 Healthy Cranberry Orange Muffins

1 ½ cups whole wheat flour                                        2 eggs

1 cup oatmeal                                                             ¼ cup canola oil

2 tsp. baking powder                                                  ¼ cup honey

½ tsp. salt                                                                    1 cup plain yogurt

½ tsp. cinnamon                                                          2 tsp. grated orange zest

¼ tsp. nutmeg                                                             ½ cup orange juice

1 cup coarsely chopped cranberries                        1 tsp. vanilla

Preheat oven to 375 degrees.  Coat a muffin pan with cooking spray or use paper liners.  In a food processor, process oatmeal into flour.  Combine oat flour, whole wheat flour, baking powder, salt, cinnamon and nutmeg in a large bowl.  Add cranberries to flour mixture and stir.  In a small bowl, combine eggs, oil, honey, yogurt, orange zest, orange juice and vanilla.  Stir to combine.  Add egg mixture to dry ingredients.  Stir gently to combine.  Fill muffin tins ¾ full with batter.  Bake in oven for 15-20 minutes or until lightly browned.  Makes 1 dozen.

 

 


     In honor of all the weddings coming up, here is a nice, healthy recipe for Italian Wedding Soup.  This recipe was adapted from one at Taste of Home.

Italian Wedding Soup

2 eggs, lightly beaten                                                 2 Tbsp. olive oil

1/3 cup grated Parmesan cheese                               4 medium carrots, chopped

1/4 cup dry bread crumbs                                           4 celery ribs, chopped

2 tsp. dried parsley                                                     2 small onions, chopped

2 Tbsp. milk                                                                 6 garlic cloves, minced

4 garlic cloves , minced                                              2 quarts chicken broth

4 tsp. grated onion                                                      1 tsp. salt

 1 tsp. salt                                                                     1 tsp. pepper

1 tsp. pepper                                                               1 ½ cups acini di pepe pasta

½ tsp. grated lemon peel                                            2-4 cups fresh spinach or kale

1 ½ lbs. ground turkey or chicken

In a large bowl, combine the first 10 ingredients.  Add chicken or turkey; mix lightly and shape into 1-inch balls.

For soup, in a stockpot, heat oil over medium heat.  Add carrots, celery and onions; cook and stir 6-8 minutes or until onions are tender.  Add garlic; cook 1 minute longer.

Stir in chicken broth, salt and pepper.  Bring to a boil.  Drop meatballs into soup and cook uncovered 10 minutes.  Stir in pasta and cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender.  Stir in spinach or kale.  Serve with additional parmesan cheese.  Makes 12 servings.

 

 

     This is the last book in the series of Josi Kilpack's culinary mystery books.  I was sad to find out that this one was the last because I've really enjoyed each one. 

 

Freedom to Choose!

"I champion the right to be myself.
Dare to be different and set my own pattern.
Live my life and follow my own star."~Wilford Peterson


"The last of human freedoms - the ability to choose one's attitude in a given set of circumstances."~Viktor E. Frankl





     Isn't it great that we can make our own choices and make our own quilts.  This table runner is one that I designed and made to use up some scraps and buttons that I've had for a long time.  Perfect for Valentine's Day!

     I was happy to find out that Valentine's Day falls on a Saturday this year.  It'll be perfect for  sleeping in and then a nice breakfast.  Here are a few recipes great for a Valentine brunch.

Oatmeal Apple Pancakes

1 cup old-fashioned oats                                            2 eggs, beaten

½ cup whole wheat flour                                            1 cup plain yogurt

3 Tbsp. sugar                                                              ½ cup low fat milk

1 Tbsp. baking powder                                                1 Tbsp. canola oil

½ tsp. salt                                                                   1 cup shredded apple

¼ tsp. cinnamon

¼ tsp. nutmeg

In a food processor, process oats into flour.  In a large bowl, combine oat flour, whole wheat flour, baking powder, salt, cinnamon and nutmeg.  In a separate bowl, combine beaten eggs, yogurt, milk and canola oil.  Chop the apple into small pieces in a food processor.  Stir apples into flour mixture.  Fold egg mixture into flour mixture and stir until ingredients are combined.  Pour ½ cup of batter for each pancake onto heated griddle that has been coated lightly with canola oil.  Cook until browned and flip pancake over and continue to cook until browned.  Serve warm.  Makes about 10 pancakes.  This is delicious with buttermilk syrup.

 

 

Buttermilk Syrup

     1 cup butter                                                  2 Tbsp. corn syrup

     2 cups sugar                                                  2 tsp. baking soda

     1 cup buttermilk                                           1 ½ tsp. vanilla

In a large pot, combine butter, sugar, buttermilk and corn syrup.  Bring to a boil and let continue to boil for about 3 minutes.  Remove from heat and add baking soda and allow it to bubble up.  Add the vanilla and stir.  Mixture will thicken as it cools.  Serve on pancakes, waffles, ice cream, etc.

Individual Egg Frittatas

3 pieces whole wheat bread, toasted                          1 dozen large eggs

Two green onions, diced                                                salt and pepper                                  

6 slices bacon, cooked and crumbled                           1 roma tomato, cut in 6 slices

    or ½  cup ham, cooked and diced                              1 Tbsp. parmesan cheese

½ cup shredded cheddar or mozzarella cheese      1 tsp. dried parsley or basil                 

Preheat oven to 375 degrees.  Spray a 6-cup jumbo muffin tin with cooking spray.

Tear toast into small pieces and layer in bottom of each muffin cup.  Sprinkle diced green onions on top of toast crumbs.  Layer crumbled bacon or diced ham on next.  Sprinkle cheddar or mozzarella cheese on next.

 In a large bowl with a pouring lip beat eggs.  Add salt and pepper to taste.  Pour egg mixture slowly into each muffin cup until ¾ full.  Top with a slice of roma tomato and sprinkle with parmesan cheese.  You can add a little dried parsley or basil on top for a little color.

 Bake for 25 minutes or until a knife inserted in center comes out clean.  Remove from the oven and let stand for 2-3 minutes.  Serve hot.  Makes 6 servings.

 

     This is one of my all time favorite books.  I love the thoughts and life of Viktor Frankl.    We are the benefactors and can gain from the hardships of his life.  His sufferings were not in vain.

Family Time!

"Things turn out best for people who make the best out of the way things turn out."~Art Linkletter
    

     Here's the table runner I made during the holidays.  I thought it turned out cute.

 

     On the third Sunday of the month we try to get together with all the kids and grandkids and have a dinner together.  Tonight we played some games together.  These just happen to be some of our favorites---Apples to Apples, Snake Oil and Rollick.

     This dish is one of our family favorites.  Perfect choice for one of those third Sunday dinners.

Creamy Crock Pot Chicken

              6 chicken breasts                                             1 can cream of chicken soup

              1 packet chicken gravy mix                            1 cup chicken broth

              1( 8 oz.) cream cheese

Place chicken in crock pot.  Mix together gravy mix, cream of chicken soup and chicken broth.  Pour soup mixture over chicken.  Cook in crock pot for 6-8 hours.  For the last 30 minutes, remove chicken and add cream cheese to the crock pot mixture.  Cook until blended and hot.  Serve over hot rice, cooked noodles or mashed potatoes.

     Here's a side dish to go along with the chicken.

 

 Green Beans with Bacon and Onion

               3 strips bacon                                                           1 cup chicken broth

               ½ onion, diced                                                          salt and pepper to taste

               1 lb. fresh green beans

Cook bacon in large frying pan until crisp.  Remove bacon to a plate and set aside.  Cook onion in bacon fat until transparent.  Add green beans and chicken broth to the pan.  Bring to a boil; cover with a lid, turn down heat and simmer for about 5-8 minutes.  Crumble bacon and add to the green beans.  Salt and pepper to taste.

 

 

     I just finished reading this book.  It was so good.  I even cried in a couple places.  It's about a 5th grade boy, August, who was born with facial differences and how he learns to deal with it.  I was so impressed with what fantastic parents he had.



 

Happy 2015!

"The more tranquil a man becomes, the greater is his success, his influence, his power for good.  Calmness of mind is one of the beautiful jewels of wisdom." ~James Allen


"They who have conquered doubt and fear have conquered failure." ~James Allen

 

 

 

 

      We were finally blessed with a few inches of snow on Christmas morning.  The snow has stayed and allowed my son and grandsons a little bit of fun on sleds in the back yard.  This quilt with the black background is one that I stitched a few years ago as a block of the month.  I was finally able to finish it up with black binding.  Thanks to my friend, Marta who did the beautiful machine quilting on it.

     New Years Eve was pretty low key this year.  We put together a puzzle or two and had some good treats to eat.  One of the two grandsons stayed awake for the grand entry of the new year.  My daughter made some delicious olive cheese bread.  She found the recipe on Pinterest and found it was from The Pioneer Woman.

Olive Cheese Loaf

1 loaf French bread                                                    ½ cup butter, softened

6 ounces pimiento stuffed green olives                  ½ cup mayonnaise

6 ounces black olives                                                  ¾ pounds Monterey Jack cheese, grated

2 green onions

Roughly chop both pimiento-stuffed green olives and black olives.  Slice green onions into thin slices.

Combine butter mayonnaise, cheese, olives and green onions in a mixing bowl.  Stir together until thoroughly combined.  Spread mixture onto French bread that has been sliced lengthwise.  Bake at 325 degrees for 25 minutes or until cheese is melted and lightly browned.  You may wish to put it under the broiler for a few seconds to brown it nicely.

 

     This next recipe was given to me by a neighbor girl.  But I do remember eating this dip when I was young.  I made a few changes to suit our family's taste.

 

 

 

 

 

New Year’s Eve Dip

                  1 16 oz. container cottage cheese                  ¼ tsp. seasoning salt

                  1 cup sour cream                                               ¼ tsp. celery salt

                  1 Tbsp. dried minced onions                            ½ tsp. lemon juice

                  ½ tsp. dill weed                                                   dash of cayenne pepper

                  ¼ tsp. garlic powder                                           3 grinds of freshly ground pepper

Combine all ingredients and refrigerate for 2 to 4 hours.  Serve with raw vegetables, potato chips, tortilla chips or crackers.

 

     As part of the New Year's resolutions I try to read a self-help book in January.  This year's book was As a Man Thinketh by James Allen.  It's a short book filled with some very interesting things for me to think about.

 

     I love this little porch lantern that my daughter and son-in-law made for me for Christmas.  You can even put a tea light candle in it to light up the night.

 

 

The Best Gifts

"How much better the world would be if we all gave gifts of understanding and compassion, of service and friendship, of kindness and gentleness." ~Thomas S. Monson


     I was privileged to attend the Tooele County Quilt Guild Christmas luncheon.  Along with an amazing meal we also were honored with a visit from Kris from My Girlfriend's Quilt Shoppe in Logan, Utah and her twin sister, Kim from Kimberbell patterns.  They shared their story and showed us some of their amazing quilts. They are such sweet ladies and an extra bonus is they are Utah State Alumni!
 I have included pictures of guild member's quilts who were challenged to make a quilt using a stack of charm squares from a certain line of fabric.  I think they turned out so cute and so different from each other.

    
     This is the veggie tray I made for the ladies luncheon for all the ladies in our community that are over the age of 70.  I love those ladies!

     I needed to use up some very ripe bananas and came across this recipe.  It turned out so delicious!

Hawaiian Pineapple Banana Bread

3 eggs                                                                       3 cups flour

1 cup canola oil                                                      2 cups sugar

2 tsp. vanilla                                                            1 tsp. baking soda

2 cups mashed ripe banana                                  1 tsp. cinnamon

1 cup crushed pineapple, drained                       1 tsp. salt

(reserve 4 tsp. juice for glaze)       ½ cup macadamia nuts, chopped (optional)

½ cup powdered sugar

Preheat oven to 350 degrees.  Spray two 8x4” loaf pans with cooking spray.

In a large bowl combine eggs, oil, vanilla, bananas, and pineapple.  Mix well. 

In a separate large bowl, combine flour, sugar, baking soda, salt and cinnamon.  Stir together dry ingredients and add chopped nuts. 

Mix dry ingredients with wet mixture and stir just until all ingredients are moistened.  Spoon batter into prepared loaf pans.

Bake 55-70 minutes or until wooden toothpick comes out clean.  Cool in pans for 15 minutes and then remove from pans and let cool on wire racks. 

In a small bowl, mix powdered sugar and reserved pineapple juice.  Drizzle over cooled loaves of bread.

 

    
     Have you ever made chocolate bark for Christmas?  This is my first time.  There are so many great combinations to use.  The top picture shows a red/green combination with white chocolate, craisins and pistachios.  The second picture shows a milk chocolate combination using chopped cashews and toffee chips.  So easy and so yummy!

 

     This is the book our family has been reading together for the month of December.  It is helping us focus more on Jesus Christ this Christmas season.  The version I bought came with a wooden nativity set.

     Each year I usually make some Christmas ornaments for our tree.  This year I just didn't have the energy to even come up with an idea.  Bless my daughter's heart!  She showed up one day with slices of a tree branch cut from a tree in her yard and some paint.  She helped me paint these cute snowflake ornaments for the tree.  So simple yet so beautiful.