All Day Mushrooms

This recipe was given to me from my friend Marg. It is a great side dish for steak. In the photo I have shown the mushrooms served the way they are when they come out of the crock pot, and the others have simmered in cream for 10 minutes after they come out of the crock pot.

All Day Mushrooms

• 3 lb whole mushrooms-stems on and washed
• 1/2 cup butter
• 2 cups red wine-non alcoholic works fine
• 1 tbsp Worcestershire sauce
• 1 tsp minced garlic
• 1 tsp dill weed
• 1/2 tsp pepper
• 2 chicken boullion cubes
• 2 beef boullion cubes

Method

Put washed mushrooms into a large crock pot. (you can use a large stock pot and cook over low heat following directions the same) Combine the remaining ingredients together and pour over mushrooms. Set crock pot on low setting and cover. Cook for 4 hours. Remove the lid and cook another 4 hours. To serve remove mushrooms from liquid with a slotted spoon. Discard liquid.

Optional Cream Finish

Pour 3/4 cup cream into a non stick fry pan and and heat over medium until it begins to get hot. Add cooked mushrooms and simmer for 10 minutes until cream thickens.

Peanut Butter Oatmeal Cookies

I've been making this peanut butter cookie recipe that my mom in law gave me for years.

• 1 cup butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 farm fresh eggs
• 1 cup natural peanut butter. .( it's a great way to use up what is left at the bottom of the jar)
• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 1/2 cups porridge oats  (I use Hot Cereal Mix which has a blend of rolled oats, rye flakes, barley flakes, sunflower seeds and flax seed)
• 1 1/2 cups trail mix
• 2 teaspoons vanilla

1. Cream the butter and sugars together.
2. Add the eggs and vanilla.
3. Add the peanut butter.
4. Add the dry ingredients.
5. Add the trail mix.
6. Bake in a 350 F oven for 12 minutes or until golden brown . .I prefer these crunchy.
7. Let cool and then store in freezer bags in the freezer.

Strawberry Delight

May is the month for fresh strawberries or use up the frozen strawberries in your freezer so that you can freeze some fresh ones again. My mom always taught me to use up the older freezer products before replenishing. I still like to with that motto.
When my family was younger I used to make their favorite dessert.
It is so easy and yet so yummy that everyone will ask for the recipe.
Tonight I served it for my son's birthday and sure enough.
"Can I have the recipe?"
I made up this title, because I do not know the origin of this recipe.


Strawberry Delight

Ingredients

• One package strawberry jello. (6oz)
• 2 Cups Whipping Cream or 1 Litre Cool Whip (soften cool whip)
• Four cups frozen strawberries

Method

1. Follow directions on packet to dissolve jello. (2 Cups boiling water)
2. Make sure you stir long enough so that the jello is all dissolved.
3. Add 4 cups frozen strawberries, make sure they are broken apart. (mine are sliced)
4. This will make your jello thicken very quickly (5-10 min.) Stir frequently.
5. Then fold in your whip cream or Cool whip.
6. I usually pour this into parfait glasses or fruit nappies.

Add frozen strawberries to the hot jello mixture.

Fold in whip cream or Cool Whip

Spoon into dessert nappies and garnish with a fresh strawberry.
And I can promise you that your guests will ask you for the recipe.
It's light, cool, and refreshing especially on a warm evening.

Double Chocolate Chocolate Chip Cookies

Every once in a while when our daughter's were growing up they would copy down a recipe from one of their friend's moms. This recipe became a favorite of ours and we called them Mrs. Neufeld's cookies. The secret to them turning out almost like bite size brownies is taking them out of the oven when they are not quite baked. If you love chocolate these are for you.

• 1 1/4 cups butter, softened
• 2 cups white sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 3/4 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semi sweet chocolate chips

Cream butter with sugar until light and fluffy. Add eggs and vanilla and beat well. Combine dry ingredients and blend into creamed mixture. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased or parchment lined cookie sheets. Bake at 350 for 8-9 minutes. Do not over bake. Let cookies rest on pan for 1 minute and then transfer to a cooling rack. Cookies will flatten when cooling. They should be very soft and a little chewy.

Meatballs and Mushroom sauce

This is a quick family meal, especially if you have meatballs in the freezer. If you don’t have any, go here (Apricot Glazed Brunch Meatballs) for a basic meatball recipe. Make the whole meatball recipe and freeze the leftovers for another meal.


Ingredients:

• 25 – 30 pre-cooked meatballs

Sauce:

• 2 tablespoons butter
• 1/2 onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, crushed
• 1 can cream of mushroom soup
• 3/4 cup milk
• 1/4 cup sour cream (optional)
• dash of thyme

1. In a large skillet, over medium heat, melt butter, saute mushrooms onion and garlic until tender, stirring often. 
2. Add mushroom soup mixed with milk. Bring to boil. Stir in the sour cream and meatballs. Simmer 10 - 15 minutes, adding thyme near the end. Serve over rice or pasta.

* adapted from a Campbell’s Cream of Mushroom soup recipe

In honour...of Mother's Day

Who inspires you?

I have many people in my life that give me inspiration. . . . .

but today ...

I think of the dear girls that I share this blog with .. .

and the inspiration that they are to me. .

Since this recipe blog began less than a year ago ..

friendships have been formed that are nothing less than God's provision for our souls.

Years ago . . my mom belonged to a group at church called the "Dorcas Ladies Aid".

They would meet once a month . ..to quilt or sew together. . share each others joys and sorrows. . to encourage and challenge each other . . and to look into God's word.

I belong to a group sharing through our computers. . .called "Mennonite Girls Can Cook".

We meet to chat over our computers. . .here and there through out the week.

You, see the part. . .where we meet to share our recipes. . . but far more than that. .

behind the scenes we have found a safe place to share our hearts with one another.

When one of us has a need. . .we hold them before our Heavenly Father in prayer. .

When one of us. .needs a bit of love. . .we all ((((hug)))).

When one of us needs courage to carry on. . . we all cheer!!

When one needs a bit of advice. . .we offer bits of our own experiences that are tried and true.

Besides being friends. . .these girls are all mothers.

We are all either in process of emptying our nests. . .or we are empty nesters.

Between us we have about 320 years of mothering.

Each of us are our husband's wife. . our children's mom. . .and our parents daughter.

The recipes that we share with you have all been made. . .

not for earthly financial gain. . .

but out of love. . .

for family and friends .

Often the recipes have been quickly put together. . .

camera in one hand. . . phone in the other. .

inviting our children, parents. . .friends. . . and sometimes new friends over to help eat our wares.

Time and time again. . .

I have been amazed at the kindness that each "girl" has for her family.

The love for her husband. . . her children. . grandchildren.. . . and her parents is evident by the quick adjustments and allowances she makes each day to meet all the needs around her.

Each girl is purposing to pass what she knows. . .down the line. .

to the next generation. . . and also to you.

There was a time. . that when sharing a recipe that was a bit tricky. . .

many homemakers were reticent to tell all. . .keeping back little tricks big tricks. . .keeping it their special secret in the kitchen.

We all have an opportunity to leave a legacy in one way or another don't we?

I feel blessed to be a witness to something very special happening here on this blog.

There is no selfishness shown here. . .

only a joy in giving. . .and sharing. . .and a hope that young cooks. . will learn something worth passing on to their own families.

It is evident. . .that each girl that has contributed to this blog has a gift of hospitality. . .

a heart to bless others. .

and a desire to give and receive love.

(click on the photo to enlarge it)

When I asked the girls to send me photos of their mom and mom in law so that we could honour them. .

they were quick to respond and willing to share.

Many of the photos were sent with a longing heart. . .to see their mom again.

Most of the pictures sent to me. . .were accompanied by loving words of honour, respect and sentiment by a daughter who has been loved by beautiful women.

Often when we prepare the recipes. . .that our mom once made.. .

our memories are heightened by the aromas that we associate with being in mom's kitchen.

The moms we still have with us are cherished. . and honoured today. .

The moms we miss will forever now hold a special spot here in the recipes that live on.

To the girls that I am honoured to share this blog with. .

I say . . .well done . . .

I am so inspired by each one of you.

Your commitment to put your families first in your lives. . .

is a legacy that will not be overlooked.

I am certain. . that if I had called up the children of these girls. .they would all agree that they have amazing and loving moms. . .I'm sure of it.

I have often said. . that I love it when God plants an idea in our hearts. .

run with it. . . something extraordinary is about to happnen.

May we continue to honour our Heavenly Father in our homes with our gifts of hospitality. .

and on this blog.

Happy Mother's Day to you all!

All for now. . . with love,

Lovella

Asian Salad

This makes one fantastic, colorful salad, and without the dressing you can keep it for a few days, if it lasts that long. What makes this salad so fabulous is the dressing.
When my family takes this salad to go we put it in wraps or in pitas, and add the dressing as needed, other wise it gets soggy. Add some grilled chicken and you have a complete meal.

Ingredients:

• 1 bag of coleslaw mix
• 1 bag of spinach
• 3 peppers, red, orange, yellow julienne
• bean sprouts
• 1 bunch green onion chopped or
• 1 red onion slivered, but not both
• 1 small package whole wheat linguine noodles, cooked, rinsed and cooled. The noodles are completely optional. It makes the salad stretch for a crowd. 
• Or 1 package of rice noodles to make it gluten free

Dressing:

• juice of 1 fresh lime
• 1/2 c. olive oil
• 2 tbsp. sesame oil
• 1/3 c. low sodium soya sauce (VH brand is gluten free)
• 1/3 c. brown sugar
• 1 tbsp freshly grated ginger 
• 2 cloves of garlic minced
• 1 jalapeno minced and seeds removed, optional

I add grilled chicken to make it a meal on its own, brushed with szechuan sauce, ( I use President's choice light)
Sprinkle with chopped parsley or cilantro.
If I know the salad will get eaten the same day I add tomatoes and cucumbers, add what ever veggie you like, the more the better, the more color the more appealing.
Top with toasted nuts as an option.

Irene's Irresistible Chicken Wings

This recipe comes from my sister in law.

 I need to warn you though, it is not recommended for those watching their diets. 

However, they are the first to disappear at a party. 

They are very good served as an appetizer  or with rice and a salad.

• 3-4 pounds chicken wings or drumettes
• 2 eggs beaten
• 1 cup flour
• 1 cup margarine
• 6 tablespoons soy sauce
• 2 cups white sugar
• 1 cup white vinegar

1. Beat eggs with a whisk in a shallow bowl. Put flour in another shallow bowl.
2. Heat margarine on until melted in fry pan.
3. Dip each wing into egg and then into flour, coating well.
4. Fry wings on medium high heat until golden brown, turning once.
5. Remove wings to a 9x13 inch baking pan, packing them tightly in one layer.
6. Combine sauce ingredients in pot or in a large microwaveable bowl.
7. Bring sauce to a boil and simmer only until sugar is dissolved.
8. Pour sauce over wings.
9. Bake at 350 degrees F. for 1 hour, baste frequently.
10. They are done when the chicken meat is tender and the sauce is syrupy.

They are very good hot or cold.

Santa Fe Chicken Salad

After a glorious week of sunshine and warm temperatures...I'm thinking of BBQ's, picnics and salads. Here's a salad that is sure to be a favorite at our place this summer. We stopped by Earl's for lunch out on their patio last week and enjoyed the best Cajun chicken salad.

I took note of what was in it and made a copycat version at home. I'll share that with you...and you can add or take away...and make it your own! I think it was the Riverwalk guacamole in San Antonio that got me hooked on all things lime. Give it a try you won't be sorry.

Santa Fe Chicken Salad

Ingredients:

• 4 chicken breasts, boneless and skinless and (seasoned with fajita seasoning)
• 6-8 cups mixed salad greens
• 1 14 oz. can black beans, drained
• 1 12 oz. can corn kernels, drained
• several slices red onion, chopped
• 2 avocados, halved and sliced
• 1/2 cup feta cheese
• 1/4 cup roasted peanuts, chopped
• tortilla chips or tortilla strips
  
   Peanut Lime Vinaigrette Dressing:
  
• 1/2 cup lime juice
• 1/2 cup olive oil
• 1 Tablespoon peanut butter
• 2 teaspoon Dijon mustard
• 2-3 tablespoons lime zest
• 1/4 cup dry roasted peanuts, finely chopped
• black pepper
• sea salt
  
  Method:

1. Prepare the salad dressing. Using a hand-held blender, combine mustard, lime juice, olive oil and peanut butter. Blend until emulsified. Season with sea salt and pepper. Then, stir in the lime zest and chopped peanuts.
2. Prepare all the salad ingredients.
3. Grill seasoned chicken breasts.
4. Let the chicken breasts rest for several minutes and then cut them into smaller strips.
5. To serve, assemble the salad on four plates. Start with a bed of greens; sprinkle with beans, corn and red pepper.
6. Top each with a grilled chicken breast, 1/2 an avocado, crumbled feta cheese and tortilla chips or strips. 
7. Drizzle with dressing and serve.

Cinnamon Buns

Who doesn't love a freshly baked cinnamon bun. I haven't met anyone yet. Here is another recipe with a sticky gooey bottom.

Dough:

• 3 1/2 cups flour
• 1 Tbsp. quick rise yeast
• 1 1/2 cups milk
• 1/4 cup sugar
• 1/4 cup margarine or butter
• 1 tsp salt
• 1 egg

1. Heat milk, sugar and butter until butter is almost melted.
2. Mix half of the flour, dry yeast and salt. 
3. Add liquid ingredients add egg and mix well, adding the remaining flour. 
4. Knead the dough for a few minutes adding a little flour as needed,  the dough should feel a little sticky. 
5. Let rise til double. Roll into a rectangle and spread with filling.

Filling:

• 1/4 cup softened butter
• 1/3 cup brown sugar
• 1 Tbsp. cinnamon

1. Spread the butter on the dough, sprinkle with brown sugar and cinnamon. 
2. Roll up and cut into 12 equal slices. 
3. Place into a 9x13 pan on top of the sticky glaze mixture. 
4. Let rise about 30-40 minutes. 
5. Bake @ 375 for 20-25 min. 
6. Cool 5 minutes and tip over onto wax paper to catch the glaze.

Sticky Glaze

• 1/2 cup butter
• 1/2 cup brown
• 1 Tbsp. corn syryp

Alternate Glaze

• 1/4 cup cream
• 1/4 cup brown sugar
• 1/4 cup corn syrup
• 1 tbsp. butter
• 1/2 tsp. vanilla

Place in the bottom of pan add buns and bake as directed above.