TUESDAY'S TREAT

This week I am hosting my Journey Women group from church for a luncheon. I've really enjoyed getting to know these remarkable ladies. They welcomed me into the group that was already well established. We meet weekly for Bible and book study, sharing joys and hurts, prayer, and planning for outreach projects. The group continues to bless my life! I want to send them home with a little "favor" so I decided to share an old favorite, Peanut Butter Balls. I have made this recipe for as long as I can remember and have no idea where it came from. I DO know it's easy AND yummy!

PEANUT BUTTER BALLS 
 2 sticks margarine
1 c. peanut butter
1 1/2 c. oatmeal
1 box powdered sugar
1 c. coconut
1/2 c. chopped pecans
1 c. chocolate chips (I like to use dark chocolate since it contrasts with the sweetness of the powdered sugar)
Melt margarine, let cool. Mix all other ingredients in a large bowl. Add margarine and mix together with your hands. Form into 1 inch balls. Makes about 50 balls. These are very rich so try not to make the balls too large.

MEATLESS MONDAY

This year we had two Thanksgiving dinners. Very fitting since we are doubly blessed with friends and family! We have so many blessings that, actually, we could name them daily and never get finished. I am reminded daily of that and the need for an "attitude of gratitude".The second meal was at our house with Mom B., Aunt Deede and J.F., and Sandy and Mark. The "elders" were not able to travel to Atlanta to be with us on Thursday. Since we had been traveling all week I needed to come up with simple dishes that I could fix the morning of. The menu included Honey Baked Ham (always wonderful), fruit salad, green beans (Allen's-doctored up a bit), peas (Kroger frozen), rolls (Sister Schubert's), corn-on-the-cob (frozen from this summer's crop), Aunt Deede's chocolate chip banana bread, cheesecake sampler(from the Honey-Baked Ham store), pumpkin pie (Kroger bakery), and Creamy Red Potato Salad (today's recipe).

CREAMY RED POTATO SALAD

4 pounds small red potatoes

1 onion, thinly sliced

2 celery stalks, thinly sliced

1/3 c. whole-grain mustard (I used Kroger's brand Private Collection Whole Grain Garlic Mustard)

2 tbsp. red wine vinegar

1 1/4 c. mayonnaise

2 tbsp. sweet pickle relish

salt and pepper to taste (I omit salt) However my son, the sous chef, says you should always salt your water when you cook potatoes or pasta

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain;slightly cool.

Cut potatoes in half and place in a large bowl. Add onion and celery. In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.

FRIDAY FAMILY FAVORITES

Yesterday was Thanksgiving and the family gathered at my sister Sandy's home to celebrate. Our children are now young adults (EEK!) and each of them loves to cook. All three are very creative and know the way around the kitchen. I LOVE the fact that they now WANT to be in the kitchen and help out. Everybody had a part in the meal (even Sandy who doesn't cook). Today's recipe is her contribution to the meal; and a delicious one at that!
Our menu included turkey, mashed potatoes(Ray style), dressing(Mom B.'s recipe), green beans, fried okra, spinach salad, "Ravy" (Ray's special gravy), rolls, grilled veggies(zucchini, yellow squash, onions, mushrooms in an awesome marinade-Mark's forte-done on the Big Green Egg), pumpkin pie, pumpkin chocolate chip muffins(today's recipe), and apple dumplings (Kim style). 

LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

4 eggs (Sandy used Egg Beaters)
1/2 c. oil (Sandy substituted applesauce)
1 c. unsweetened applesauce
1 (16 oz.) can pumpkin
1 1/2 c. sugar
3 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
12 oz. semi-sweet chocolate chips


DIRECTIONS:
Mix first 5 ingredients together, separately, mix dry ingredients. Blend the two mixtures together, fold in chips. Generously fill 24 greased or paper-lined muffin cups.(the paper cups tend to not work very well)
Bake at 450 for 16-20 min.

Photos by Kimberly Knap Photography(aka Kimmy-my favorite niece)

SOUPER SATURDAY

Chili is one of our favorite "cold weather" soups. It's not always easy to find a vegetarian substitute for this old favorite. Today's recipe fits that bill nicely. I first made this chili to have on hand for guests at Christmas 2003. It works perfectly for keeping on hand and even freezing.

VEGETARIAN CHILI
Cooking spray

3/4 c. chopped red bell pepper

3/4 c. chopped green pepper

1 garlic clove, minced

1 tbsp. chili powder

1 tsp. dried Italian seasoning

1(16 oz.)can Great Northern beans, rinsed and drained

1(15oz.) can kidney beans, rinsed and drained

1 (15oz) can tomato sauce

1 (15 oz) can black beans, rinsed and drained

1 (14.5 oz) can no-salt added diced tomatoes undrained

5 tsp. grated Parmesan cheese

Place a dutch oven coated with cooking spray over medium-high heat until hot. Add onions and peppers, and saute 10 min. or until tender. Add garlic; saute 30 seconds. Add chili powder and next 6 ingredients(chili powder through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes until thoroughly heated. Ladle into soup bowls; sprinkle with cheese.

YIELD: 5 servings

*I love to make a large pan of cornbread or muffins to go with the soup! YUM!

FRIDAY FAMILY FAVORITES

I found this recipe in the November issue of Cooking Light Magazine. It is quick and easy with simple ingredients and the Hubby gave it the thumbs up! I served it with some garlic bread and a salad and it made a delicious, complete meal.

CHICKEN AND SAUSAGE JAMBALAYA

2 tsp. canola oil

6 oz. reduced fat smoked sausage-halved lengthwise and cut into 1/4 inch slices

1/2 c. chopped onion

1/2 c. chopped celery

1/2 c. chopped green pepper

2 garlic cloves-minced

1 c. uncooked long-grain white rice (I used brown rice)

1 c. water

1/4 tsp. ground red pepper

1/8 tsp. salt (I omit)

6 fresh thyme sprigs (I didn't have fresh so I add ground thyme-about 1 tbsp. or to taste

1 14.5 oz. can chicken broth-fat-free, low sodium

1 14.5 oz. can no salt added diced tomatoes, undrained

1 c. shredded skinless, boneless, rotisserie chicken breast

Heat a dutch oven over medium-high heat. Add oil to the pan, swirl to coat. Add sausage;saute 1 min. or until browned. Add onion, celery, bell pepper, and garlic; saute 6 min. or until tender. Add rice and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 min. or until rice is tender. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 min. or until heated thoroughly.

Serves:4

SOUPER SATURDAY

Today's recipe is a true Italian delight. You may have had a soup that is very similar if you have eaten Olive Garden's never ending soup and salad. I especially love the hot turkey Italian sausage and the cannellini beans!

PASTA E FAGIOLI

1 tbsp. olive oil

6 oz. hot turkey Italian sausage

1 1/2 tbsp. bottled minced garlic (If you've never tried this you're in for a surprise. It makes adding garlic so easy-no chopping, peeling etc. and it works better in some things)

1 (16 oz.) can fat-free, less-sodium chicken broth

1 cup water
1 (8oz.) can no-salt added tomato sauce 

1 c. uncooked small seashell pasta (about 4 oz.)

1/2 c. grated Romano cheese, divided

1 1/2 tsp. dried oregano

1/4 tsp. salt 

1/4 tsp. white pepper

2 (15oz.) cans cannellini beans or other white beans, drained

Minced fresh parsley (optional)

Crushed red pepper (optional)

PREPARATION

Heat the oil in a large saucepan over medium-high heat. Add the sausage and garlic; saute 2 minutes or until browned, stirring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 c. cheese, oregano,salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 min.; sprinkle with 1/4 c. cheese. Garnish each serving with parsley and red pepper, if desired.

YIELD:8 servings (serving size: 1 cup)

CROCKPOT WEDNESDAY

Even though I'm retired now I haven't retired from living! I still have days where we're really busy and I just don't want to stay in the kitchen. Therefore, I LOVE MY CROCKPOT! I found today's recipe in the current issue of FOOD NETWORK MAGAZINE, which is an excellent publication by the way. 

SLOW-COOKER BEEF AND BARLEY

1 1/4 lb. boneless beef chuck (in one piece)

1 c. pearl barley

1/2 lb. cremini mushrooms, quartered

4 stalks celery, quartered

6 medium carrots,quartered

2 medium leeks, sliced (white and light green parts only)

1 sprig thyme

4 c. low-sodium beef broth

1 tbsp. soy sauce (I would use low sodium as well)

Kosher salt and freshly ground pepper (I omit salt)

Horseradish for serving

1. Combine first nine ingredients in a slow cooker. Add 1 c. water, 1 tsp. salt, and 1/4  tsp. pepper. Cover and cook on low undisturbed, 8 hours.
2. Uncover and skim off excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with beef. Serve with horseradish, if desired.