Shrimp Salad with Blue Cheese Dressing

Blue cheese is a delicious dressing to this shrimp salad. If you are not a blue cheese lover check out our other salad dressings under our recipe index or use your favourite dressing. I've not put amounts for the salad as it's simple to add more or less depending on number of people being served. Make it a meal or serve as a side salad. If your family does not eat shrimp, substitute with grilled chicken.

Salad:

• fresh spinach
• fresh mushrooms
• cherry tomatoes, cut in half
• green onions
• avocado
• hard boiled eggs
• bacon, fried and crumbled
• fresh shrimp

1. Lay fresh spinach on a large platter and layer other ingredients to make a platter style salad. 

Dressing: 

• 3/4 cup sour cream
• 1 tbsp lemon juice
• 1/2 cup milk
• 1 tsp red wine vinegar
• 1-2 cloves garlic, crushed
• 2 tsp Worcestershire  sauce
• 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup blue cheese, crumbed 

1. Combine all ingredients in a glass jar. Stir well to combine.
2. Let dressing sit in refrigerator for at least 4 hours to allow flavours to combine. 

Bread for the Journey

Have you ever done a study of  “one anothers” in the Bible? I recommend this easy study to any of you to do at home or in a study group. Grab your concordances and search and find all the ways we are suppose to behave in our community. I’m including one great passage from Colossians that covers a few and suggestions for what to look for. Enjoy!

Colossians 3:12-17 (NIV)
“Therefore, as God’s chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience. Bear with each other and forgive whatever grievances you may have against one another. Forgive as the Lord forgave you. And over all these virtues put on love, which binds them all together in perfect unity.
Let the peace of Christ rule in your hearts, since as members of one body you were called to peace. And be thankful. Let the word of Christ dwell in you richly as you teach and admonish one another with all wisdom, and as you sing psalms, hymns and spiritual songs with gratitude in your hearts to God. And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him.”

Here are some helpful descriptions of some of these virtues; (taken from The Reformation Bible, ESV, R.C. Sproul – general Editor)

Kindness: Readiness to do good, even when it may be undeserved (Rom 2:4; Titus 3:4).
Compassion: An emotional, caring relationship with those whose lives are hurt and broken (Matt. 9:36; 14:14; Rom. 12:1).
Humility: A posture of lowliness and servanthood (Mark 10;45; Phil. 2:1-11).
Meekness: Or, “gentleness” in offering help, a non-coercive approach to encouraging change in others’ lives (Matt. 11:29; 2 Cor. 10:1; Gal. 6:1; 2 Tim. 2:25).
Patience: Willingness to take the long view in face of human frailty (Rom. 2:4; 1 Tim. 1:16).

Here’s a non-exhaustive list of the “one anothers” to look for; love one another, serve one another, accept one another, forgive one another, comfort one another, encourage one another, care for one another.

My challenge to you in researching these and more is to find the two one anothers in the New Testament (maybe there are more than two) that are in the negative (the do not’s to one another).

Saturday in the Kitchen with Charlotte

Over the years in my adult life I have been to many many Tupperware parties. I bought two of these containers for my flour. One for the All purpose flour and one for my whole wheat flour. The sales person guaranteed me that a 10kg bag fits into the bin. NEVER did it all fit in for me. UNTIL.....my youngest daughter was given a Tupperware Shower this spring. Those of us seasoned cooks could recommend what we found useful and what we didn't. The sales person told her that an entire bag fit into the container. I asked if that was so....how do you do it because I never was able to achieve it. Here is the secret! 

Place you empty container over an opened bag. 

Flip over the container so the bottom bag is now on top.

Make several slits into the bottom of the bag with a knife. 

Slowly lift up the bag.

Voila, it works!

Doing it this way doesn't allow the flour 

to aerate and the entire bag fits 

into the container. 

Close it up and put it away. It is as 

simple as that. Why I had not figured

this out on my own is beyond me

but I now know and so do you! 

How do you store your flour?

Flash Back Friday-Peanut Butter Rice Krispie Bars

This is a favorite with all of our kids. The original post for this dessert is found here.
If you have never tried making this simple treat you should remedy that and give it a try.

Ingredients:

• 1 cup sugar
• 1 cup Karo light corn syrup
• 1 cup Creamy Peanut Butter
• 6 cups Rice Krispies
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips

Method:

1. Bring sugar and corn syrup to a boil and take off heat.
2. Add peanut butter and blend well.
3. Add Rice Krispies and mix till the krispies are coated well.
4. Put this mixture in a well greased 9 x 12 pan pressing evenly into pan to edges.
5. Put butterscotch and semi-sweet chips in microwavable container and cook at 3-30 second intervals mixing well after each interval, mixing until smooth. 
6. If you don't have a microwave you can use the double boiler method to melt the chips.
7. Top the Rice Krispie mix with the melted and blended chips and spread evenly. 
8. Cool and enjoy.
9. Serves at least 12. 

Baked Chicken Drumsticks

Baked drumsticks are a simple and economical supper meal.

• 12 drumsticks
• salt
• pepper
• dry basil
• 1 cup cream

1. Place drumsticks in a single layer in a shallow roasting pan.
2. Sprinkle with salt, pepper and dry basil, making sure to sprinkle on all sides.
3. Bake in 350º oven for 30 minutes uncovered.
4. Heat cream slightly and pour over meat. 
5. Continue to roast another 45 minutes. Cover if meat is getting to dark. 

Serving suggestion: I like to make rice with these drumsticks. After the meat is baked, remove from the pan and add your cooked rice to the drippings with the cream, letting the juices infuse the rice with the basil flavoured drippings. 

Pumpkin Seed, Cranberry Rolls

These rolls or baguettes were inspired by a sandwich I've had at Milestones. I used my regular French bread recipe, using multi grain flour, adding pumpkin seeds and cranberries. Slice these crispy rolls to freeze and make a quick cheese or chicken sandwich to go. You can also serve it warm with brie cheese, crispy bacon and roasted chicken slices.

Ingredients:

• 2 Tbsp sugar
• 2 Tbsp oil
• 2 tsp salt
• 2 cups hot water
• 5 cups Robin Hood multigrain flour, or 2 1/2 cups whole wheat and 2 1/2 cups white
• 2 Tbsp instant yeast
• 1 cup dried cranberries
• 1/2 cup pumpkin seeds
• extra seeds and flour for rolling out

Method:

1. In a large mixing bowl (or stand mixer - if you have) mix sugar, salt, oil and hot water.
2. Add  2 1/2 cups flour. Stir in yeast and mix until well blended, then add the cranberries and seeds.
3. Switch attachment to dough hook - if using stand mixer - or use a strong wooden spoon to continue stirring in the rest of the flour until you can shape it into a ball.  Flour is approximate, so use a little less or a little more, just until it can barely hold its shape. A little kneading is required if doing so by hand. Keep hands oiled or floured to make it easier. 
4. Cover and let rise until doubled, about 45 minutes. 
5. Prepare 1 extra large or two medium sized sheets by greasing or lining with parchment paper.
6. Divide dough into four parts. 
7. Sprinkle rolling surface with more seeds and multigrain flour.
8. Roll each part into about a 10 x 5 inch shape and roll up from long side. Cut into 3 five inch rolls and pinch ends a bit, if you like. Cut slit into top.
9. Let rise on sheets about 30 - 45 minutes. Bake at 400 F about 18 - 20 minutes. Cool on wire rack. Yields 12 rolls

I like to use the multigrain flour as it gives the rolls more rise, but if you are not able to get it
feel free to improvise. (white, whole wheat, oats and flax seed . . .)

Bread for the Journey

Life can seem so out of focus at times. We hardly recognize where we are and how we got there. Sometimes it is even difficult to recognize ourselves in the messiness of life and the direction our life is going, with all the obstacles in the way.  I think we all experience life like this at times and it hurts. We just go through the motions without realizing the full journey. We end up where we are without acknowledging where we came from or how we got there. What then? Do we just allow ourselves to keep journeying on with out direction or focus until everything is such a blur we can't see a way out anymore?

Truthfully, there are no quick fix solutions, nor do I want to trivialize the pain that comes with this being in this space. What I do know is that we are not on this journey alone. Sometimes the answers are right in front of our eyes but we can't see it.

Proverbs 4:25 says

Let your eyes look straight ahead;
    fix your gaze directly before you.

This scripture says it so plainly. Look straight ahead, gaze directly before you. We have a tendency to look back or far up ahead and to the sides where we are easily distracted. Let us keep our eyes fixed on Jesus, the author and finisher of our faith. Let us not become distracted by the past that can't be changed, or look  into the future for it is uncertain, no one knows what life holds next. What we are able to do is focus on the here and now and try to gain our perspective back one tiny step at a time with the help of Jesus. I would really encourage you to read the entire chapter of Proverbs 4, it offers a lot of wisdom.

Lord, Thank you for giving our life meaning and hope with instructions that seem so simple that we often don't recognize it when we read your word. Open the eyes of our heart that we may see only what will help us to put our focus and hope in you. Lord may the reader here this morning leave feeling encouraged with a renewed sense of hope and promise for their life. Our hope lies in you Lord and only you. Amen.

Saturday Morning in Marg's Kitchen

It's Saturday morning and my kitchen is one busy, active place. You've seen some beautiful organized kitchen posts in the past months, but  this morning my kitchen is filled with men and it's a bit chaotic, as I try to assign each person to 'one duty'.   One is frying the bacon, others are picking berries, while Opa  is busy preparing the crepes at the oven.  Yes, I prefer orderliness, but today it does not matter. Everyone is having a good time and while they are all busy, this Oma has the bun dough rising and the vanilla pudding is cooking in the microwave.  Meanwhile, I hear commotion of a loose tooth and it all happens.  But we're all having a great time.  A breakfast of crepes is a favorite kick-off meal for the beginning of the school year. 

School is about to start for the Canadian children in the next week.   I'm going to take you back two years ago to highlight Anneliese's  beautiful post on making lunches.  I hope you find this helpful. I've added a few extra snack ideas for after school or for any time when those youngsters are needing a quick snack as you shuffle them to their activities.  I like pizza buns as they are easy to assemble and buns are always in my freezer.  I'm sharing two quick and easy recipes. 

Meatless Pizza Buns

• 3 cups shredded cheeses, mozzarella and cheddar
• 1 can tomato sauce 
• 1/4 cup oil
• 1 tin sliced mushrooms
• 1 cup chopped olives
• 1 small chopped onion
• 1/4 tsp garlic powder
• 1 tsp oregano

1. Turn oven to 400 degrees.
2. Mix these ingredients together and spread on buns.
3. Bake 5 minutes at 400 degrees, then broil for 4 minutes.
4. This pizza mix lasts up to three weeks when refrigerated.

Meat Lovers Pizza Buns

• 1/2 pound bacon
• 1/2 pound farmer sausage or ham 
• 1 stick pepperoni
• 1 medium onion chopped fine
• 1 green pepper chopped fine
• 2 cups spaghetti sauce
• 1/2 tsp oregano
• 1 tsp dried basil
• 2 cloves garlic
• 3 cups shredded cheese mixture (cheddar/mozzerella)

1. Slice bacon into small pieces and fry it in a large skillet. 
2. Drain off fat.
3. Add onions, green pepper, farmer sausage/ham until onions are soft. Keep stirring.
4. Add spaghetti sauce, pepperoni and seasonings.
5. Cool mixture
6. Stir in cheese and mix well.
7. Spread on open-faced buns and broil until bubbly and cheese is melted.
8. You can freeze this mixture and use it when needed.

Two hungry boys enjoying a a quick nutritious snack.
Is your kitchen chaotic sometimes?  Let me know.

Hired Hand Macaroni Casserole - Flashback Friday

For Flash Back Friday, I'm bringing back a favourite casserole.

Harv's Mom always made it for supper when Dad hired a local man to help him.

For the full story you can go back and read my original post.

I made it recently for my brother in law and it brought back warm memories.

• 3 cups macaroni
• 1 pound hamburger
• 1 medium onion, chopped
• 1/2 cup chopped red pepper
• 1/2 cup chopped green pepper
• salt and pepper
• 2 teaspoons basil
• 1 teaspoon oregano
• 1 7.5 ounce tin tomato sauce
• 1 10.75 ounce tin tomato soup - undiluted
• 1/2 cup ketchup or bottled chili sauce
• 1 tablespoon Worcestershire sauce
• 2 cups (or more) grated cheese - cheddar and/or mozzarella

1. Cook macaroni in salted boiling water. drain.
2. While macaroni is cooking,brown hamburger in a fry pan, draining excess fat and place in large bowl. Add salt and pepper to taste and set aside
3. Add onions and peppers to the pan and sautè until wilted. add to hamburger in bowl.
4. Add cooked macaroni, soup, sauce and ketchup, basil and oregano and mix well with hamburger and vegetables.
5. Spoon into large casserole dish or two smaller ones.
6. Top with grated cheese (be generous)
7. Bake at 350 degrees F for 1/2 and hour or until casserole bubbles.
8. Serve with a green salad.

Note: If you like, you can make this in 2 casseroles, eat one now and freeze the other for a night when you don't have time to cook.

Peanut Butter WOW Cookies

These are for all you peanut butter lovin' people. But, for those of us who have a nut allergy we can still enjoy these cookies by changing up the peanut butter with WOW BUTTER which is a toasted soy spread. It really does bake up exactly the same as when using the real thing, and they taste like the real thing too.

Yields 3 dozen cookies.

• 1 cup butter, room temperature
• 1 cup brown sugar
• 1 cup white sugar
• 1 cup peanut butter OR 1 cup WOW butter
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla
• 2 1/2 cup white flour

1. Cream together first 5 ingredients until well blended.
2. Add baking soda, baking powder and vanilla. Beat well.
3. Add flour and mix just until incorporated.
4. Roll dough into 1 1/2" balls and place onto baking sheets. Flatten with a fork in a criss cross pattern.
5. Bake in 350º oven for 8-10 minutes.
6. Allow to sit on pans for 1 minute and then remove to cooling rack. (these freeze well)