More from the pineapple....

Earlier this week, I posted information about the pineapple being the symbol of hospitality.  There is some more wisdom from the pineapple that I have seen in a couple of places, so this is not original.  I'd love to know who listened to what the pineapple was saying.

These are words to consider:  "Be like a pineapple.  Stand tall.  Wear a crown.  Be sweet on the inside!"  If we are "sweet on the inside," this is sure to spill over into our daily routine.

That's how I want to begin this weekend....working on standing tall and being sweet, both on the inside and out as well!

Another recipe....

If you kept up with the post from Thursday, you know that I am in a breakfast mood.  This Panettone Stuffed French Toast is a great recipe to plan for a special time.

I was really pleased when I found this Pumpkin Spice Panettone on after Christmas discount at World Market!  It became the perfect choice when I needed to make something to take to church when my Circle was responsible for Sunday breakfast that is served to anyone who wishes to partake.  This is a 16-oz. loaf.  You are really able to substitute other breads of your choosing, if you wish.

Be sure you have milk, eggs, cream cheese, and pure maple syrup on hand!

After slicing and cubing half of the loaf, arrange it in a buttered 9x9 baking dish.  Top with 4 oz. of cubed cream cheese.

Here it is with the other half of the loaf cubed and spread on top of the cream cheese.  Look at that!  Yes, we need 8 eggs, beaten, for this along with 1/4 cup of maple syrup, and there's that butter again!  We need 1/4 cup of butter melted and cooled.  Mix all this together and pour over the bread cubes in the baking dish.

This is one of my favorite parts of the recipe.  Now is the time to cover the dish and refrigerate it overnight!  When you are ready to bake it the next morning, preheat the oven to 350 degrees, remove the cover, and bake for an hour.  If the edges seem to be browning too much, cover with a bit of aluminum foil.

Here is a serving ready to offer for breakfast!

I had hoped to have some leftovers to bring home, but alas!  I must now make another to have here.😊

I'll review the recipe here -

PANETTONE STUFFED FRENCH TOAST
1 loaf (16-oz.) panettone, cubed
4 oz. cream cheese
8 eggs, beaten
1 1/2 cup milk
1/4 cup maple syrup
1/4 cup melted butter, cooled

- Grease a 9x9x2 baking dish; add 1/2 of bread cubes.
- Cube cream cheese and sprinkle over bread.
- Top with remaining bread cubes.
- In bowl, combine eggs, milk, maple syrup, and butter.  Carefully pour over bread mixture.  Refrigerate overnight.
- Bake at 350 degrees for one hour, covering with aluminum foil if edges brown too much. Cut into squares to serve. 

Enjoy!  This might be the weekend to plan a special breakfast!

Winter....

Though we presently have temperatures that are more like spring than winter, I am still focused on beginning the day with something warm and comforting.

Like this Whole Grain Cream of Wheat with bacon.  I hadn't tried Cream of Wheat is a number of years, and was surprised to see that it was now available in this whole grain version.  Yes, that is butter you see on the top of that cereal because, why not?

Or this bowl of deliciousness!  Following a recommendation from Susan Branch, I picked up a box of Cream of Rice from the market.  Topped with walnuts, cranberries, and yes, that little bit of butter peeking through, it was a great way to begin the day! 

Dishes in the first picture are Pink Dogwood Depression glass, a favorite of mine.  The bowl in the second picture is Strawberry Fair, now discontinued, by Johnson Brothers.

Are you a loyal breakfast eater?  What is your favorite?

Hospitality....

How many of you have a mat at the entrance to your home?  Is it a plain one, or does it have some words?  Does "Welcome" appear on it?

Did you know that the pineapple is a symbol of hospitality?  On this pillow is the word "welcome."  If a guest reaches this point, he/she has already been invited to enter, as this is past the welcome mat at our front door.

Of course, our Turquoise Table efforts are "on vacation" during these cold, wintry times.  They will begin again when the weather warms.

A gift from a friend, expresses perfectly how we extend hospitality.

It is our desire to create a larger table and be bridge builders!  Creating community!  Extending hospitality!

How do you extend hospitality?  Who is welcome at your door?

Meatless Monday....

Have any of you become part of the "Meatless Monday" effort?  When I consider a meatless meal, my first thought goes to Macaroni and Cheese!

This version follows a recipe I jotted down, listing no source in the process.  What appealed to me was the fact that it is made all in one pot on top of the stove.

Ingredients needed are milk, cheddar cheese, mozzarella cheese, cream cheese, Dijon mustard, and elbow macaroni, of course.  Not pictured, but added are a healthy pinch of both cayenne and nutmeg, along with salt.

First, place four cups of whole milk (I used a combination of whole and skim) and 3 cups of macaroni in a deep pan.  On medium heat, bring to a boil, stirring frequently to keep the macaroni from clumping together.  This takes awhile, particularly if you are starting with milk that is cold from the refrigerator.  You will have to taste test the macaroni along to see when it reaches that just tender stage.  Stir often, checking for consistency.  It will thicken as it cooks.

In this picture, you are able to see that the macaroni is beginning to show signs of gradual cooking.

Cube 2 oz. of cream cheese and 2 Tablespoons of butter to be ready to stir into the pan of macaroni.  Also, measure out one cup of shredded Mozzarella cheese.  These will be added, along with 8 oz. of shredded mild Cheddar cheese when the macaroni tests done.

Here it is, ready to add the cheeses, butter, cayenne, nutmeg, and desired salt. 

Grab your plate, and serve yourself!  It's ready to eat!

I found a need to thin this just a bit with some hot water as it seemed to set up quickly! 

Accompany this with your choice of vegetables/salad!

What is your favorite meatless meal?

Sunday, February 3, 2019....

Today is the Fourth Sunday after the Epiphany.  May you be surrounded by hope, joy, love, and peace on this special day.

Today's United Methodist Women Mission Focus is Bethlehem Community Center, Winston-Salem, NC.

Special blessings to all!

A recipe....

When winter weather greeted us this week, I knew it was time for a pot of soup.  The first that crossed my mind was Potato Soup!

Sure enough, I discovered I had all the needed ingredients!

I melted 1/4 cup of butter in a pot.

Next, I added 1/4 cup of flour, stirring it until it bubbled slightly, about a minute or so.

Then came the addition of 4 cups of milk....

....along with 2 cups of diced potatoes and 1/2 cup diced onion.

Do you ever use Himalayan Pink Salt?  This is what I chose for that soup.  The peppercorns are available at the market packaged in a grinder, just in case your pepper mill is not functional.

Add the desired amount of salt and pepper to the soup, and bring it to a boil, cooking and stirring until the soup has thickened a bit and the potatoes are done.  (I use a cake tester to check the cubes of potato).

Is it soup yet??

You'd better believe it! Garnish with a little shredded cheese and bacon bits, if desired.  Sour cream could also be added.  Served here with a Corn Bread Stick. Thank you, Bisquick!

What is your favorite cold weather soup?