THIRSTY THURSDAY

It's a blustery Fall day. The leaves are swirling and the wind is whistling. It's the perfect day for something warm and spicy to drink. Not only will these drinks warm you on the inside; but they will also have your home smelling delicious! They are perfect for after a football game or just for sitting around the fireplace or the t.v. with your favorite sweetie! Happy Fall Y'all!

LEMON HOT CIDER

1/2 gallon apple cider

1/2 c. lemon juice

1/2 c. orange juice

3 cinnamon sticks

1 tbsp. cloves

Heat slowly, garnish with orange slices and cinnamon sticks.

HOT FRUIT PUNCH

6 cups water, divided

2 individual tea bags

1 c. sugar (use Splenda if desired)

1 c. orange juice

1/2 c. lemon juice

1/2 c. white grape juice

Bring 1 c. water to a boil. Add teabags; steep for 5 min. Discard tea bags. Stir in sugar until dissolved.

Combine remaining water, juices, and tea in a Dutch oven; heat through. Serve warm.

Makes 2 qts.

CROCKPOT WEDNESDAY

This dish uses less expensive round steak and includes healthy veggies for a hearty mid-week dinner. Since it goes right into the crockpot it is also EASY! Serve it over noodles (NO YOLKS IS MY FAVORITE BRAND). Whole grain noodles are also a healthy choice.

SMOTHERED ROUND STEAK
1/3 c. all-purpose flour
1 tsp. salt (I omit)
1/4 tsp. pepper
1 1/2 lb. round steak, cut into 1 1/2 inch strips
1 large onion
1 large green pepper
1 can (14.5 oz.) diced tomatoes, undrained
1 jar (4 oz) sliced mushrooms, drained (I omit because of the hubby)
3 tbsp. soy sauce
2 tbsp.molasses
Hot cooked noodles, optional

• In a large resealable plastic bag, combine flour, salt and pepper. Add beef and shake to coat. Transfer to a 3 qt. slow cooker. Add the onions, green pepper, tomatoes, mushrooms, soy sauce and molasses.
• Cover and cook on low for 7-8 hours or until meat is tender. Serve with noodles if desired.

• YIELD: 4 servings

TUESDAY'S TREAT

In the Fall all thoughts turn to pumpkins. Today's treat is a snack with a pumpkin twist.I ran across it in the current issue of SIMPLE AND DELICIOUS. I thought it would be a great "t.v. treat" or something to have on hand for guests at Thanksgiving and Christmas. Enjoy!

CANDIED PUMPKIN SPICE PECANS

1/4 c. butter, cubed

1/2 c. sugar

1 tsp. pumpkin pie spice

1 tsp. vanilla extract

2 c. pecan halves

Melt butter in a large heavy skillet. Add sugar; cook and stir over medium heat until sugar is dissolved. Reduce heat; cook until dark reddish brown, about 15-20 min, stirring occasionally.

Stir in pumpkin pie spice and vanilla; add pecans. Cook and stir 3-5 min. longer or until pecans are toasted. Spread onto foil to cool.

MEATLESS MONDAY

It's Fall Y'all and I'm looking for hearty recipes that don't involve meat! This one really fills the bill. Taco salad has always been a favorite of mine and this one is simple AND meatless!It would make a marvelous Fall supper!

HEARTY MEATLESS TACO SALAD
1 head iceberg lettuce, torn into 1 inch pieces
1 head romaine lettuce, torn into 1 inch pieces
1 (15.5 oz.) can chili beans, drained and rinsed
1 (15.25 oz.) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (8oz.) pkg. shredded Mexican Cheddar Jack cheese blend (I LOVE Sargento cheeses and they have a low fat version of this cheese)
1 tomato, diced
1(9 1/4 oz) bag corn chips ( Fritos can't be beat!)
Light Catalina salad dressing

1. In a large bowl, combine lettuces, chili beans, corn, black beans, cheese and tomato
2. Just before serving, add corn chips and desired amount of salad dressing; tossing gently to coat. Serve immediately with fresh orange wedges.

I PREFER TO MIX THE LETTUCE SEPARATE FROM THE REST OF THE INGREDIENTS AND LET EACH PERSON MAKE THE SALAD TO TASTE WITH DRESSING ETC. I DON'T LIKE MY CORN CHIPS THE LEAST BIT SOGGY!

TUESDAY'S TREAT

I promised last week that I would publish one of my Aunt Deede's favorite recipes. This one is so easy that you only need one bowl and that's the one you cook it in! The icing is simple as well. Since there are no eggs in the cake that makes it a wee bit more healthy!

EGGLESS CHOCOLATE CAKE

1 1/2 c. all purpose flour, sifted

1 tsp. baking soda

1/2 tsp salt

1 c. sugar

1 tbsp. vinegar

1 tbsp. vanilla

3 tbsp. cocoa

1/2 c. oil 

1 c. cold water

Use an 8x8 pan(mine is glass). Sift all dry ingredients into the pan. Put a hole in the middle and pour in liquids. Stir with a fork until blended. Bake at 350 for 35 min.

ICING FOR EGGLESS CHOCOLATE CAKE

2 c. powdered sugar

2 tbsp. butter

2 tbsp. cocoa

just enough milk to make a spreadable consistency

Mix first 3 ingredients and slowly add milk until the icing is spreadable.

MEATLESS MONDAY

I'm always trying to find an appetizing side dish. The hubby will eat most vegetables; but there are some, like zucchini, that need a little help. Today's recipe uses pimentos to give the dish a little kick. It's quick, easy, and healthy. It makes a great accompaniment to fish or chicken. ENJOY!

ZUCCHINI AND CORN SKILLET

3 small zucchini

1 tbsp. butter or margarine

1 tbsp. vegetable oil

1-2 garlic cloves, minced

1 (15 1/2 oz.) can whole kernel corn, drained (2 cups fresh corn kernels can be substituted)

1 (2 oz.) jar diced pimento, drained

1 tsp. salt (I omit)

3/4 tsp. lemon pepper

 1/2 c. (2oz. shredded mozzarella cheese

2 tbsp. chopped fresh basil (I have also used dried basil)

Cut each zucchini lengthwise into quarters. Thinly slice quarters.

Melt butter or margarine with vegetable oil in a large skillet over medium-high heat; add zucchini and garlic, saute 3-4 minutes.

Add corn and next 3 ingredients; cook stirring often, 2-3 minutes or until zucchini is tender. Sprinkle with cheese and basil; heat until cheese melts.

YIELD: 6 servings

THIRSTY THURSDAY

There's nothing more delicious and thirst quenching than good old southern sweet tea. I like it year round. Some people just have a knack for making it and then there's me. I make it but I can't seem to get it just right. Nowadays I make green tea because it's supposed to be very healthy. I use Splenda to cut down on sugar. I really don't like artificial sweeteners so most of the time the hubby does all the tea drinking at our house. Today's recipes are two that are very good. I have used them before when company comes and they were a hit. Hope you enjoy!

LEMON TEA

 6 cups water
3 family-size tea bags (I use decaf-Luzianne is good)
1(12 oz) can frozen lemonade concentrate, thawed
1 c. sugar (Splenda will work)
1/2 tsp. almond extract
Garnish-sliced lemons
In a small saucepan bring water to a boil. Add tea bags; remove from heat, and let steep for 20 minutes. Discard tea bags. In a pitcher or serving bowl, combine remaining ingredients and enough water to make 1 gallon, stir. Garnish with sliced lemons, if desired.

SPARKLING PEACH TEA

1 Crystal Light Peach flavor Low Calorie Iced Tea Mix

3 cups cold water

1 bottle(1 liter) diet ginger ale

Place drink mix in a large plastic or glass pitcher. Add water; stir until mix is dissolved.

Stir in ginger ale just before serving. Pour over ice cubes in 8 tall glasses.

 

CROCKPOT WEDNESDAY

I'm always on the lookout for a "comfort food" that will go in the crockpot and deliver a delicious result. Today's recipe comes from a cookbook my Aunt Deede gave me in 2000. It contains recipes from West Lonsdale Baptist Church. Aunt Deede is an awesome cook. She and my Uncle JF have been married 65 years. He just turned 90 this summer. She has cooked healthy meals for him every day of their marriage. She always fixes a hearty breakfast that includes homemade biscuits. He MUST have his bread; so she fixes cornbread almost every day. By the way, she worked full time until her retirement as well! Even though this particular recipe is not her personal one(I'm not sure she even owns a crockpot); I will include it today and publish some of her favorites at a later date.

CUBED STEAK AND GRAVY
2 pkg. cubed steak (use the amount that will work for your family)
1 can golden mushroom soup
1 can milk
1 pkg. Lipton Onion Soup Mix
Flour
salt and pepper to taste
oil
Season meat with salt,(I omit) pepper, and flour. Brown on both sides. Place meat in the crockpot. Mix soup, onion soup mix and canned milk and pour over the meat. Cook all day on medium setting.

Fresh broccoli and carrots and mashed potatoes(splurge) would be wonderful as sides!

TUESDAY'S TREAT

Chocolate is one of my favorite vices! Every year around the holidays I make some type of fudge or candy featuring chocolate. Today I will share a couple of my favorite treats.

DOUBLE DECKER FUDGE

1 tsp. butter

1 c. peanut butter chips

1 can (14 oz) sweetened condensed milk, divided

1 tsp. vanilla

1 c.(6oz) semi-sweet chocolate chips

Line an 8 inch square pan with foil; butter foil and set aside

In a microwave-safe bowl, combine peanut butter chips and 2/3 c. milk. Microwave on high for 1 min; stir. Microwave at additional 15 second intervals, stirring until smooth. Stir in1/2 tsp. vanilla. Pour into prepared pan. Refrigerate for 10 min.

Meanwhile, in a microwave-safe bowl combine chocolate chips and remaining milk. Microwave on high for 1 min; stir. Microwave at additional 15 second intervals, stirring until smooth. Stir in remaining vanilla. Spread over peanut butter layer.

Refrigerate for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1 inch squares. 

MICROWAVE FUDGE 

Microwave 12 ounces semi-sweet chocolate chips and a 14 ounce can sweetened condensed milk for 5 min. Stir vigorously, then add 1 1/2 c. chopped nuts and 1 tsp. vanilla. Spread in an 8 inch square pan lined with buttered parchment paper. Refrigerate and cut into squares.

 

MEATLESS MONDAY

This weekend we will be hosting good friends from Georgia who are coming for the UT vs GA football game. We'll probably be eating out for most of the weekend but I know we'll want a yummy breakfast on Sunday morning so I'll be making the RAINBOW QUICHE. I love it because it makes two pies, it has no meat, and it's easy to make ahead or freeze for later use. Even though we'll be yelling for opposite teams (GO BIG ORANGE!!!) I still want to feed them well!

RAINBOW QUICHE

Pastry for single crust pie (9inch)

1 1/2 c. chopped fresh broccoli florets

1 c. sliced fresh mushrooms (I omit since the hubby dislikes them)

1 small onion, finely chopped

1 each small green, red, and orange peppers, finely chopped (Kroger carries them in a 3 pkg-1 of each color!)

2 tbsp. butter

1 c. chopped fresh spinach

1 c. (4oz.) shredded Mexican Cheese blend

6 eggs

1 1/4 c. 2% milk (I use skim)

1/2 tsp. salt (I omit)

DIRECTIONS:   

• Line a 9 inch pie plate with pastry; trim and flute edges. In a large skillet saute broccoli, onion, mushrooms, and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk the eggs, milk and salt; pour over cheese. 

• Bake at 350 for 45-55 min. or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Yield: 8 servings    You may also use this recipe to fill 2 frozen deep-dish pie shells. Bake the quiches for 40-45 min. Each yields 6 servings