A Proverbs 31 Kind of Day

I've had the phyllo dough in my freeze . . . then in my refrigerator . . .then back into the freezer . . . and finally, on this last thaw, I decided I had to conquer my fear of phyllo dough!  I searched the recipes and decided I definitely wanted something sweet! This was my attempt . . .and I must say, I'll give phyllo dough another try!  The "phirst" attempt was much better than expected -- it can only get better with practice! CRANBERRY APPLE PHYLLO STRUDEL 2 tablespoons butter 2 cups (2 medium) apples, peeled and thinly sliced 3/4 pound fresh cranberries 3/4 cup plus 2 tablespoons sugar 1/2 cup dried cherries or raisins 1 teaspoon cinnamon 10 sheets Athens® Fillo Dough (9”x14”), thawed 6 tablespoons butter, melted 1/2 cup almonds, ground cinnamon and sugar mixture Confectioners’ sugar for garnish In a medium skillet, over medium heat, melt 2 tablespoons butter. Add apples, cranberries and sugar. Cook about 5 minutes or until the cranberri

We're at that precarious time of the month . . . where I really need to go to the store, but I'm really not wanting to go to the store!  Since I do once a month shopping, I work hard to plan a menu;  incorporating leftovers and large quantity purchasing.  But here we are . . .at the end of the month AND the food!  This is where "instinct" kicks in and we get creative dinners! Not too long ago we grilled lime marinated chicken and served with Spanish rice and black beans.  It was just so yummy!  Remember, when we grill I always cook a bit extra of the meat.  So today we have left over chicken, cut-up fruit, and some tasty white cheese.  I decided that a "chicken and fruit salad" will be dinner.  Chicken and Fruit Salad Left over grilled chicken, chopped Fruit, chopped (I have apples, strawberries, grapes, and mandarin oranges) Walnuts or pecans, toasted and chopped (only if you have them) White cheese, cubed (mild in flavor and only if you have it)

I grew up with my mom making chicken and dumplin's.  I absolutely LOVE this comfort food and it is always my "birthday request!"  This recipe was from my great grandmother, Pearl; matter of fact, the real recipe name is "Pearl's Dumplin's."  I only put the chicken in it because it makes it healthier!  These dumplin's are stick-to-your-ribs kind of good!  They're heavy!  If you like a light, fluffy, biscuit dumplin -- well, I'm sorry!  This dumplin' will keep your wallpaper up when it starts to peel!  If you're going to make a bowl, give me a call and I'll be over by dinner time! Pearl's Chicken and Dumplin's 1 chicken, boiled, cooled and deboned  Reserve the broth from boiling the chicken and keep warm.  Add 1 can cream of chicken soup If you need more broth, add canned chicken stock   In a large bowl mix: 2 cups flour 4 TBSP oil 2 tsp salt 1 tsp baking powder Add enough hot water t

There is a little boy in MadisonGrace's class that I just love!  His name is Ben G.  The other day while I was at school, Ben told me that his mom liked my "website" and that he loved my chicken and noodles!  While on the field trip, we each ate our picnic lunch.  Ben was curious as to what I had for lunch. He told me it looked "delicious!"  When I told him that it was chocolate graham crackers with peanut butter, he said, "OH!  My mom would LOVE that recipe!"  I didn't bother to tell Ben that we had absolutely nothing in our cabinets and this was a make-do kind of lunch! So!  In honor of Ben . . .and his mother, here is the recipe! Graham Cracker Sandwich 2 whole sheets of graham crackers; chocolate, honey, cinnamon, or low fat Peanut Butter Smear desired amount of peanut butter on one whole graham cracker, top with the remaining cracker.  Enjoy!  Packs well in a ziplock bag and travels well!

Oh, I could put a recipe on here for stuffed chicken . . . but really!  We'd all just look at the recipe and say, "I'm not doin' that!"  But let me tell you about a place where you can GET stuffed chickens and they are great!  My friend, Kilie, whom I met when we moved to Dallas, introduced me to these things!  She is from East Texas and she got me h.o.o.k.e.d!  Whenever she went back to see her mom, I'd have her bring me several chickens so that I'd have them in my freezer.  They're great for company or for your very own!  Now that Kilie lives in Tennessee, I don't have a "chicken runner" anymore . . .so if any of you get a wild idea to drive to Longview; give me a call and I'll go with you!  I only have one chicken left in the freezer! The website is http://www.hebertsmeat.com/   They have several things they're proud of; but I think the bonless stuffed chickens are the main thing!

I just love Fall! The crisp mornings and the beautiful afternoons -- there isn't much that's better than that!  It's also great to pull out those Fall recipes and enjoy some yummy morsels! My sweet Jackson loves pumpkin . . .always has!  Today he'll be thrilled when he comes home from school and discovers 2 loaves of pumpkin bread, 6 "giant" pumpkin muffins and a pumpkin crisp cake!  That's the recipe I'm sharing today!  This is easy like a dump cake but oh, so much more delicious! Pumpkin Crisp 1 - 15oz can of pumpkin 1 cup sugar 1 cup evaporated milk 1 tsp vanilla 1 tsp. cinnamon 1 box white or yellow cake mix 1/2 cup butter, melted 1/2 cup chopped pecans Mix the first 5 ingredients together.  Pour into a lightly greased 9X13 pan.  Sprinkle cake mix evenly over mixture; sprinkle pecans evenly over dry mix and drizzle butter over the top. Bake at 350 degrees for 1 hour or until golden brown.  Remove from oven and let stand

I'll go ahead and say it for you . . .this doesn't sound so great!  But I'm tellin' ya, it's just yummy!  Just ask my kids!  And I'll warn you . . .it doesn't look so hot either!  But serve it in individual ramekins and it looks a bit more appealing.  And you know, anything in a ramekin is just more fun to eat! I first tried a casserole similar to this from my friend, Kilie.  Her recipe is a bit different, I think, but either way they both freeze just beautifully! Enjoy! Green Bean Chicken Casserole 1 package long grain wild rice, prepared according to directions 4 cups cubed chicken, cooked 2 cans green beans, drained 1 can cream of mushroom soup 1 can cream of chicken soup 2/3 cup chopped onion 1 cup shredded Colby cheese French Fried Onions ** can add a can of chopped water chestnuts, well drained To the prepared rice add everything EXCEPT for the cheese and fried onions.  Dump everything into your 9 X 13 pan (or don't forget about