Friday, September 25, 2009

Experiencing Texas visits Cookies-in-bloom by Terri

Check out the latest Experiencing Texas article featuring Cookies-in-Bloom, a great specialty shop found in downtown Grapevine on Main Street.  Just another reason to take a leisurely stroll down the streets of downtown Grapevine, TX. The revitalization going on there is amazing.  I still remember walking down Main Street not long after Jerry and I married 32 years ago.  It was a like visiting a Ghost Town. The changes they have made are truly incredible!

Walk with God!

Thursday, September 24, 2009

Love to Cook Thursdays - French Apple Pie by Terri

This week our challenge was to share a new or old favorite using apples. I chose Mom's French Apple Pie since it just can't be beat. I haven't made it in years and I had forgotten how easy it is to make and how delicious it tastes! I hope your family enjoys it as much as mine does.

French Apple Pie
From the kitchen of: Loriece Roberts

1 uncooked deep-dish pie crust
3/4 cup sugar
1 teaspoon cinnamon
3 sliced, peeled apples
1 1/2 Tablespoon light butter
Crumb topping:
1/2 cup light butter
1/2 cup sugar
1 cup flour

Prepare pie crust as directed on the box.

Peel and thinly slice 3 apples. Set aside.

Mix together sugar and cinnamon.

Toss cinnamon sugar lightly through the sliced apples.

Heap the apples onto the pie crust.

Dot the top of the apples with light butter.

Mix crumb topping.

Pat the topping over the top of the apple filling.

Bake at 425 degrees for 50-60 minutes. Serve warm with vanilla ice cream.
Note: My oven runs warm so I cooked my pies at 400 degrees for 50 minutes. Also I gently covered the pie crust with aluminum foil the last 20 minutes, next time I think I'll cover it sooner.

Options: This time I used Splenda Sugar blend and Splenda brown sugar instead of regular sugar and brown sugar. Jerry couldn't tell the difference in the taste.


Walk with God!

Thursday, September 17, 2009

Love to Cook Thursday - Anytime Muffins by Terri

For several years I have given family cookbooks to the young brides in the family. I try to include a variety of recipes from each cook in the family. Recently my aunt shared a recipe that she makes each year before school starts for her granddaughters. This recipe has several options. It can be made as directed, and the muffins baked all at one time, then frozen and removed as needed from the freezer and microwaved or it can be made, then stored in the refrigerator in an air tight container for up to 3 weeks, then baked freshly as needed. Feel free to try some of the options listed at the bottom of the recipe, or try your own variety!
Anytime Muffins
From the Kitchen of Delpha Herndon
Modifications by Terri
4 cups Rice Krispies Cereal
1 can Apricot or Peach Nectar
4 eggs, beaten
1 cup Splenda sugar blend
1 cup Splenda brown sugar blend
1 cup natural applesauce
1 qt low fat buttermilk
3 cups whole wheat flour
2 cups all purpose flour
4 cups All Bran Cereal
1 pkg Craisins 
2 cups coarsely chopped walnuts
2 pkgs. white chocolate chips 
1 tsp. salt
5 tsp. soda
2 tsp. cinnamon
2 T vanilla 

Combine Rice Krispies and Nectar. Set aside for 5 minutes to allow cereal to absorb juice. Set aside. Mix together in extra large mixing bowl eggs, sugar, applesauce and buttermilk. Stir in cereal. Mix well. Add flour and spices. Mix well. Add Craisins, walnuts and chocolate chips. Stir well. Place in air tight container and allow to chill over night.
"Pam" muffin tins and scoop a level scoopful of dough into each cup(about 2/3 cup). These muffins will be very dense and do not rise much. In above photo I used the paper liners for the muffin tin...I have decided that the paper is not needed and the muffins freeze better without them. These muffins are best when made fresh.
Bake at 375 degrees for 15 to 20 minutes.

If you decide to make ahead - I freeze 4 each in quart size freezer baggies.

Recipe options - feel free to substitute:
2 cups sugar for the Splenda white and brown sugar blends
2 cups dates instead of the chocolate chips
2 cups raisins instead of the craisins
2 cups pecans instead of walnuts
1 cup of canola oil for applesauce

Original recipe called for 2 cups of rolled oats and 2 cups of boiling water instead of Rice Krispies and Nectar. When baked with Oats, dates and raisins the original recipe has 94.8 calories per muffins.

Also, several spices may be added: 1 tsp. allspice, 1 tsp. nutmeg and or 1 tsp ground cloves.

Walk with God!

Thursday, September 10, 2009

Love to Cook Thursdays - Taco Cups by Terri

This week I decided to share a fairly new recipe with you - Taco Cups. This delicious recipe is quickly becoming a family favorite. I found it in Kraft Food & Family the free quarterly magazine from The first time I made this for one of my crops. It was a big hit with my scrapbookers!

Taco Cups
1 lb. lean ground beef
1/2 chopped onion
1 tsp. Lime Pepper
1 pkg. reduced sodium Taco Seasoning Mix
1 can Campbell's Tomato Bisque Soup
2 cans 8 count refrigerated flaky buttermilk biscuits (not Grands)
1 cup grated colby jack cheese

Heat oven to 400 degrees.
Coarsely chop onions.
Brown ground beef and onion. Season with Lime Pepper.
Add taco mix and tomato soup.
Press biscuits onto bottoms and up sides of 16 muffin cups.
Fill with meat mixture.
Sprinkle cheese on top of meat.
Bake 15-20 minutes. Serve with Salsa & sour cream.

Note: Store brand biscuits work great. Last time I used "Grands" biscuits. Jerry & I both felt that there was too much bread and not enough meat mixture using the "Grands". This time I used reduced fat crescent rolls. This formed a very thin pastry crust which worked well. Jerry especially liked these as "leftovers" for lunch at work. Enjoy!

Walk with God!

Thursday, September 3, 2009

Love to Cook Thursdays - Chocolate Eclairs by Terri

Chocolate Ã‰clairs
From the Kitchen of: Terri Fonville
1 box low fat graham crackers 
12 oz. container sugar free Cool Whip
2 1.4oz pkgs. Jello sugar free/fat free White Chocolate Instant pudding
15oz. container Chocolate Frosting
3 cups 2% milk

Combine pudding with milk. Mix on low until well combined.  Let set a few minutes. Gently fold in Cool Whip.

Layer 8 graham crackers in bottom of 9x13 pan (all the way to the edges).  Spread half of the pudding mixture on top of the graham crackers. Layer another 8 graham crackers on top of pudding.  Spread the remaining pudding on top of crackers.  Layer remaining 8 graham crackers on top of pudding.

Microwave frosting for 30-45 seconds until melted.  Pour on top of graham crackers.  Cover and refrigerate a few hours to allow graham crackers to soften.
Note:  You can substitute 1 small box of sugar free/ fat free instant chocolate pudding mixed with 1 1/2 cup 2% milk for the frosting.
Using frosting 1 serving is 2 Weight Watchers points, using pudding 1 serving is 1 Weight Watcher point.
I got this recipe from a co-worker while working at Texas Oncology.  Despite the low fat/ low sugar ingredients it has become a family favorite.  It is so light and yummy! A perfect ending to a delicious dinner.

Walk with God!