Exquisite Mint Sticks....

With the storms that have been passing through so many areas in the past 24 hours, I sincerely hope each of you have been in safe situations.  We have had no problems where we are, although there have been some rather strong storms in nearby areas.

Planning ahead is one thing that I try to do, particularly when schedules begin to be a little crazy.  That is  currently the case.:-)  Many things are happening in a very short period of time, so I was glad to have the time to work ahead on the lunch I prepare for the adult day care at our church for the first Tuesday of every month.  My two earlier posts this week were about Whole Wheat Irish Soda Bread and Irish Soda Bread.  Tonight we get to the "fun stuff" - dessert!  And - it is even CHOCOLATE!:-)

You will need these....

....and these

to have something like this!

Drizzled with chocolate!  Yum!!

This is a recipe that I have had in my files for quite a number of years.  It was brought to a "Tasting Party" for the mothers of twins club that I was part of when our twins were younger.  I have probably not mentioned earlier that our youngest two daughters are twins.  They joined a sister who was 20 months old at the time!  We had some very busy years, but somehow we moms had time to plan some activities that were fun, like the tasting party!

Now, this recipe takes some time.  There are several steps, so you will need to be sure you begin your preparations in time to be finished when you want to serve them.

EXQUISITE MINT STICKS

1/2 cup butter

2 squares unsweetened chocolate

2 eggs

1 cup sugar

1 teaspoon vanilla extract

1/2 cup flour

dash salt

nuts, if desired

- Preheat oven to 350 degrees F.

- Melt chocolate and butter together.  

- Beat eggs, gradually adding sugar and vanilla.  Mix into melted chocolate/butter mixture, stirring well.  Stir in flour, salt, and nuts, if using.

- Put into greased 8x8 pan.  Bake for 25 minutes.  Cool completely.

TOPPING

2 Tablespoons butter, softened

1 cup confectioners sugar

1 Tablespoon cream

drop of oil of peppermint

food coloring, if desired

- Blend all together; spread over cooled brownie layer.  Refrigerate until set.

GLAZE

1 square unsweetened chocolate

1 Tablespoon butter

- Melt together; drizzle over Topping that has set.  Refrigerate until set.  

- Cut into inch-wide strips.  

Now, to the "mystery" surrounding March 17.  There is one more hint I will give in this post.  I think this one is going to give it away.  I do need to mention that we do have some Irish ancestry, and I enjoy honoring St. Patrick's Day.  However, that is not why we are counting the days - only 17, now.

O'Fortune and Erin are excited, too!

I am hoping I will have some followers who will be able to come up with the reason we are anticipating the arrival of March 17.

I have noticed new followers.  Welcome!  I hope you will check in often.  I appreciate those who are following, and I enjoy reading your comments.

Next post - Chicken

Irish Soda Bread....

We have had a beautiful day here today.  The birds were chirping, and there was sunshine!  The Husband worked outside in our vegetable garden.  We hope it isn't going to be very long before we will be able to plant for this season.

I baked some more bread today to serve for the adult day care next Tuesday.  It is already stored in the freezer.:-)

This is what you will need.

The dough before it is kneaded.

Nice and smooth, waiting for the next step.

A cross has been cut in the top.  Excuse the glare!:-(

                                                                             Baked and cooling on the rack!

IRISH SODA BREAD

2 cups plain flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk

- Preheat oven to 350 degrees F.
- Mix dry ingredients; add buttermilk and stir to make a soft dough.  Turn out on lightly floured surface and knead for about one minute.
- Shape dough into a round loaf about eight inches in diameter.  Put in greased round pan or on a greased cookie sheet.  (Using a Silpat means I don't grease the pan).  With a floured sharp knife, cut a cross on the top.
- Bake for 40 minutes or until done.  Bread will sound hollow when tapped with the knuckles.  Cool on its side before cutting.

Well, I haven't had anyone mention the "clue" in the last picture in my post from yesterday.  Of course, family members who are following along know they are "exempt" from "spilling the beans" on why we are counting the days until March 17.  Did you know there are ONLY 18 days until then?!?  I'll give another day until I may post something that will definitely give it away.  If you need to, go back and review earlier posts.:-)

We are moving right along in preparations for next Tuesday's lunch.  The next post will be for Exquisite Mint Sticks!  Be sure to tune in for that - and that final clue, if needed!

Thank you for following along.  It's great to read your comments.

Do you know?

Well, that is an interesting way to begin a post for the blog.  Do you know?  That could bring about all kinds of possibilities.  I'm sure you know that this month is coming to a close - with an extra day this year!  That means the new month begins on Thursday, with the first Tuesday of the month coming a week from tomorrow.  Do you know what THAT means?  It is the day I prepare lunch for the Adult Day Care program at our church.  I know you have no idea about the menu I have selected, so I will share that with you in this post.  I will serve Corned Beef and Cabbage Casserole, Golden Potato Casserole, both White and Whole Wheat Irish Soda Bread, and Exquisite Mint Sticks.   Posts this week will include the preparations for this menu.  I have had to plan to do much of the preparation this week since the week-end will be taken by a UMW event, plus next Monday I will give the program for a Circle in my local church.
Today I baked the bread - the whole wheat variety only.

This is what you will need.

After mixing the buttermilk with the dry ingredients, ready to knead.

After kneading, on the pan to be baked.

After the dough has been flattened some, with a cross in the top.

Baked and out of the oven.

WHOLE WHEAT IRISH SODA BREAD

1 cup plain flour

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cup buttermilk (I used low-fat).

1 Tablespoon butter, melted

- Grease small cookie sheet well.  (You can see by the pictures that I used a Silpat on my cookie sheet).  

- Combine dry ingredients in a large bowl, mixing well with a fork.  Add buttermilk; mix just until ingredients are moistened.

- Turn out onto well-floured surface.  Knead gently until smooth, about one minute.  Shape dough into a ball; place on prepared cookie sheet; flatten into 7-inch circle.  Dough will be about 1 1/2 inches thick.

- Press large floured knife into center of loaf, almost through to bottom.  Repeat at right angles to divide loaf in quarters.

- Have oven preheated to 375 degrees F.  Bake 35 to 40 minutes or until loaf is golden and sounds hollow when tapped.  Remove to wire rack.  Brush top of loaf with butter.  Cool completely.

The bread is cooled, sliced, and in the freezer.  Next, I will bake the white variety, slice it, and place it in the freezer as well.  It is a good feeling to know that I have already begun to work on that volunteer project.:-)

Now, there is one final picture for today.  Perhaps you will find a hint in it about what March 17 signifies.  Perhaps most of you will be able to answer THAT part of "Do you know?"

  

Look closely, now.  Do you spy a hint?

Thank you so much for following along.  I really enjoy reading your comments.  Be sure to come back again tomorrow.  Perhaps I will find I need to give other clues.:-)

Coming up - White Irish Soda Bread 

Celebrating....

I'm sending you good wishes on this Sunday evening.  Did you have a good week-end?  Are you ready for the week ahead?  It seems that the week-ends seem to pass more quickly as time goes by.  I hope yours gave you time to do some things that were meaningful to you.

I appreciate your responses to yesterday's blog.:-)  Yes.  It's true that March 17 is St. Patrick's Day.  That in itself is reason for a bit of celebrating in ANY year.  This year, however, there is ANOTHER reason for us to anticipate March 17.  It is only 19 days away come morning.  Now, why would we be counting the days?

I believe I will leave it there for a bit longer.:-)  I do want you to know that we are entering a very busy time here.  Some of what is happening will make the blog, just as the "surprise" picture from the last posting.

Although we had some cooking going on around here yesterday (company for lunch today), there are no pictures to show or recipes that I will post tonight.  I will get around to that other days this week, hopefully.

Already there are some Oscar winners that have reason to celebrate their wins.  I will not be able to watch this entire show before calling it a day myself.

There are fans of the Lady Vols who are celebrating the basketball win this afternoon, the last game of the regular season.  It has been an unusual season with the announcement by Pat Summitt, the much-beloved coach, that she had been diagnosed with early Alzheimer's.  There is a bit of uncertainty about her ability to continue coaching another year.

This has been a beautiful day here with lots of sunshine.  This was a good reason for The Husband to celebrate as he is hopeful there will be some drying of the earth so it can be prepared for spring vegetable planting.

I celebrate that you are following along reading this blog!  I have "met" some wonderful "new" people! Thank you so much for reading, and I really appreciate your comments.

Next post - Do you know?

Surprises....and more

Happy Saturday evening to you, wherever you are.  We have had a beautiful day here today, plenty of sunshine, although the wind has been a bit chilly.  The forecast calls for another nice day tomorrow.  I hope you have been able to safely enjoy the weather today.  Some of you may be experiencing snow.  I know that can cause some problems at times.

I am going to save the "surprise" part for the latter part of this post, so this is the "more" portion.:-)  A while ago I posted a recipe for Chicken With Apples.  This week, I decided to use pork chops to prepare the same kind of dish.

This is what you will need.

This is the finished product.

PORK CHOPS WITH APPLES

2 Tablespoons freshly ground black pepper

2 teaspoons canola oil

4 boneless pork chops (I only used three, and they were not boneless).

2 Granny Smith apples, peeled, cored, and sliced (I used Braeburn).

1 medium onion sliced

1 cup apple juice

- Sprinkle pepper over pork.

- Heat oil in a large nonstick skillet, add pork and saute until browned.

- Remove from skillet.  Add onion and cook until softened, about 3-4 minutes.

- Add apple slices and cook for 2 minutes, stirring the pieces constantly.

- Return pork chops to pan and add apple juice.

- Cover and simmer until pork chops are cooked; uncover and cook a few more minutes until liquid has reduced, about 5 minutes.  

This is a rather busy time around here for me.  The Conference United Methodist Women (UMW)

nominating committee has asked if I would accept the nomination to serve as Secretary of Program Resources with the election coming in September.  I was happy to accept the nomination.  However, the current office holder is having some health issues, and I will be assisting for some events that are held during the year.  The first one of these will be next week-end.   I am also serving as a District officer (the last year on the term), and have the responsibility of planning the first District event of the year.  That will happen the FOLLOWING week-end.  Hopefully plans are all in order for that one.  

                                                    Now, what is THIS all about?!?  Could this be the "surprise?"

Yes, this is the "surprise" part of this post.  What is inside these packages?  What kind of gifts are these?   I'll tell you this much.  The event is March 17!   Are you able to guess the "surprise?"

Thank you for reading.  I love your comments.

Coming up - Celebrating!

One more time....

Good Friday evening, everyone!  This is a turkey recipe - one more time.:-)  We do not reserve turkey for Thanksgiving around here.  In fact, I've been known to bring home a turkey breast to cook just so I will have turkey to make this particular dish.  One more time - there are no pictures.  Hopefully I will be able to incorporate some in my next post.  Many of you probably have a similar recipe.  I'm not even sure I remember the source.  It probably came from a magazine or newspaper. 

TURKEY-WALNUT SALAD
2 cups chopped cooked turkey
1/2 cup dried cranberries (dried cherries may be substituted)
1/2 cup light mayonnaise (reduced fat mayo with olive oil is a good choice)
1/4 cup chopped walnuts, toasted
3 Tablespoons chopped fresh parsley
2 Tablespoons Dijon mustard
2 celery ribs, sliced
1 small red onion, chopped (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon pepper
Salad greens

- Stir all ingredients together.  Cover and chill at least 30 minutes before serving.  Serve over salad greens.  Six servings.

Thank you for reading along.  I enjoy your comments.

Next post - Surprises....and more!

More turkey....

Seeing as how I'm sort of on a ground white meat turkey "roll,"  here's another of my favorite recipes.  I have no pictures of this one, either, so you will have to use your imagination, and simply enjoy the recipe.:)  It came from Gina's Skinny Recipes, and she gives credit to her friend, Debbie K., for giving it to her.  This makes a large quantity, so you may want to halve the recipe.  I've done that before.

WHITE BEAN TURKEY CHILI

Cooking spray
2 small onions, chopped
5 garlic cloves
2 teaspoons chili power, to your taste
1 bay leaf
1/2 Tablespoon cumin
1/2 Tablespoon oregano
2 teaspoon red pepper flakes (to taste)
3 pounds ground white meat turkey breast
4 16-ounce cans of cannellini beans, rinsed and drained
2 cups fat free chicken broth
1/2 cup fat free sour cream
Salt and pepper to taste
-Heat a large heavy bottomed pot over medium flame.  When hot, spray oil.  Add onions and garlic; saute about 5 minutes.  Add meat and cook, breaking it up until white, about 5 minutes.  Add salt, chili powder cumin, oregano, red pepper flakes and cook for 2 minutes.  Add beans and broth, and cook uncovered about 10 minutes.
-Lower heat and cover.  Simmer about 45 minutes, mixing occasionally.  Add sour cream and cook 5 more minutes.  Adjust seasoning.
-Top with chopped red onion, chopped fresh cilantro, light sour cream, reduced fat cheddar, or jalapenos, if desired.  Servings - 14.  Serving size - 1 cup.

For those of you who are interested, skinnytaste.com has other recipes that are WW-friendly.

This February day was like spring.  Our high temperature reached 77 degrees F, and there are daffodils blooming in our yard!  I am always hopeful that the temperature will be cool enough for the blooms to still be around for St. Patrick's Day; however, there have been very few times that has been the case.

I notice new followers.  Thank you for coming along.  To all of you who are reading - thank you as well.  I enjoy reading your comments.

Next post - One more time....