Bacon Wrapped Pork Tenderloin

I seem to have a problem with remembering Christmas comes every year at the same time.  Every year I think next year I'll be prepared...(yeah right)...For those times when you are so very busy shopping and preparing for the holiday you need something good to eat yet delicious...This tenderloin fits the bill.

Merry Christmas

“For to us a child is born, to us a son is given, and the government will be on his shoulders. And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.” -Isaiah 9:6

Our Christmas Eve Dinner Tradition

I wanted to share what has become our family tradition for a good many years now.

Our Christmas Eve Menu

Beginning with

Prime Rib with Horseradish Cream

 photo credit: Christmas with Southern Living 2006

How to Bake Christmas Sugar Cookies With Kyndal

Hello I'd like to introduce you to our Kyndal.  I'm so happy to have her with us today.  She is not only beautiful and smart but she is quite the cook.  We're proud of her around here.  I love being around her she is so precious to me.

She has won so many beauty awards that I've stopped counting the trophies and crowns. Her sweet face has graced a few magazine covers and she has modeled in many children's fashion shows.

She is Hibiscus House Spotlight here today and I would like to invite you to Kyndal on the Runway over at dolly's designs...here

Today she shares her own PowerPoint Production Tutorial on baking Christmas Sugar Cookies a favorite of young and old....

Double Layer Chocolate Pie

Today I'm sharing a pie from the cookbook called Jell-0 brand Classic Recipes.  I cook so much from scratch until a recipe that is so simple to put together is called for.  It is especially good when the sometimes hectic and always busy holidays begin....

Meatballs

I thought I'd share an easy quick way to make meatballs.  We love spaghetti around here and meatballs are a good thing too.  The only trouble is that you may want to eat them all up before you put them into the sauce.

Time To Cook

Happy Thanksgiving

Happy Cooking!

Lots to do cleaning, cooking, decorating, enjoying.

OH NO WHERE THE CHOCOLATE GO?

The title of this post is written as my little grandson "H" would say it.  Not that we give him chocolate because we don't.  He is 2 years old and always says the cutest things when he is looking for someone or something.  Like,"where Mimi go?"  Then when he finds me he asks "Mimi, "Mimi where Pop Pop go?"  Yes that kind of thing....Today's topic is CHOCOLATE...
click read more below..

Cooking Greens The Southern Way

Beautiful Vegetables and Local Farmer

I just had to share these beautiful vegetables with you all.  I really love produce vegetables and fruit.  Do you?  Do you think they are pretty?  Today we have produce on display, and I want to share with you where we got these beauties...just 3 days ago....

Cornbread Moist Melt in Your Mouth Cornbread!

Homemade Cornbread

Product Review: Silicone Cooking Gloves

credit

Today I review the product Silicone Cooking Gloves.  I rarely wear even a cooking mitt in cloth and primarily use hot pads.  This would be a challenge but then again I love a challenge....

Pear Canning, Jam and Preserves

Ball® Brand Home Canning lids UPDATE!

 photo credit
Ball Brand Home Canning Products... Lids - Jarden Home products

You may remember my first post about the Ball Brand Canning Lids.  I have had several emails with a representative that works with Jarden Home Brands, makers of the Ball brand home canning products and am going to share the "Official" information that I was given in this post today....

Ball® FreshTECH Automatic Jam & Jelly Maker Review

photo credit

Today I will be talking about the new jam & jelly maker I purchased recently.  I found mine at Sur la Table .  It was on sale at the time and I did debate buying this product. 

BEWARE: DO NOT OVERHEAT THE BALL BRAND CANNING LIDS!

Ball Lids - Jarden Home products

photo credit

I wondered what had happened with this product because in all of my 40 something years of canning last year I lost more than all before.  Several jam and tomato seals failed.  I now know why...

My Wonderful Gifts From Kim Including Tutorial

 YES, I love it!  

Isn't it just perfect?

Penelope Says: French Coconut Pie Review

 

 

Penelope Says: All Butter Pie Crust Review

 Penelope is making an all butter pie crust...

Fresh Peach Pie

recipe credit

Fried Okra

Okra is really coming in here in South Carolina.  My daughter and husband love it cooked on top of their butter beans.  I let them eat it out of the pot and I just scoop up some of the beans.  I love mine fried!   Okra is especially good when added to fresh stewed tomatoes and soups.
Okra has many health benefits.

I Love the crispy crust on this fried okra!

Canning Homemade Spaghetti Sauce

Spaghetti Sauce

We grow our own tomatoes when possible and if our crop doesn't do well we know great nearby farms that grow them.  That is the next best thing.  Roma Tomatoes make excellent sauces because they are somewhat thicker in texture and have less seeds.

What You Will Need:

40 large ripe regular tomatoes or 20-25 pounds Roma Tomatoes
2 large onions chopped finely
2 1/2 green bell peppers chopped
5 cloves garlic minced/chopped finely
3 1/2 teaspoons fresh chopped or 1 1/2 dried basil
3 1/2 teaspoons fresh chopped or 1 1/2 dried oregano
1 1/2 teaspoons canning salt
optional
1 1/2 teaspoons sugar

Plus for each jar:
2 Tbs. Lemon Juice
1 tsp. canning salt


Preparing tomatoes for sauce:

Have a large pot half full of water boiling.  Carefully cut an x on the stem end of the tomato.  Place into boiling water for approximately one minute.  Remove and place in a sink of cold water with added ice cubes to halt cooking and for easier peeling.  Peel core and cut tomatoes into chunks.  They are now ready to be added to pot for cooking sauce.

To make Chunky Sauce just simmer all ingredients together.
To make a Smooth Sauce be cautious using a hand blender blend until smooth

Combine all ingredients in a very large stock pot.  Bring to a boil and then simmer 30 minutes up to a few hours.  You decide I cooked mine for several hours with lid off to thicken and remove some of the water that was in the tomatoes.

Use Canning Funnel and ladle hot tomatoes into clean hot sterilized jars, leaving 1/2 inch head space in jar. Add 2 Tbs. Lemon Juice and 1 tsp. canning salt.  Wipe jar top with clean damp cloth.  Use canning lid that has been washed, dried and at room temp.  Add screw cap finger tight not overly tightening.  Add jars to Water Bath Canner.

Process in Water Bath Canner for 40 minutes

If you need some Simple Canning Instructions click Here

My Notes **These ingredients made 8 quarts 2 quarts of smooth sauce and 6 quarts of chunky sauce for me.

Enjoy the fresh taste of your wonderful summer ingredients in the middle of winter.  You will love it and the effort will be well worth it.  Add tomato paste for a thicker sauce along with your meats etc for your own personal recipe.  If you would like to see Chuck's  Italian Sauce Recipe from scratch check Here

Penelope Says: Making Play Dough

Review

We tried this with kids and like it a lot!  Some of the recipes we have tried in the past have as much as a cup of oil.  We don't like those because they were always greasy and got red dye all over everything.  This one does not do that and is soft to play with.  We have made 3 recipes and this is our favorite.  The kids love it!

Making Play Dough with Kids

Martha Stewart
credit: http://www.marthastewart.com/265236/making-play-dough-with-kids

Martha Stewart Living Television

The formula for the original Play-Doh, invented in 1956, remains top secret. But you can make your own version of play dough that's just as much fun to make as it is to play with. This recipe makes 3 1/2 cups of dough.

Tools and Materials2 cups flour
1 cup salt
1 tablespoon vegetable oil
2 1/2 teaspoons cream of tartar
2 cups cold water
Food coloring
Wooden board
Plastic bag or container
Play Dough How-To1. In a medium saucepan, mix together the flour, salt, vegetable oil, cream of tartar, and water.

2. Cook uncovered over medium heat, about 5 minutes. Stir constantly until the dough is the consistency of mashed potatoes.
3. Divide the dough into four equal portions.
4. Add approximately 6 to 8 drops of food coloring to each portion and knead the color into the dough to distribute it evenly. Kneading the color into the dough is the fun part -- kids will love it.
5. If you store the play dough in a plastic bag or airtight container, it will stay nice and soft and last for years.

Thanks Penelope!

Juicy Layered Orange Pineapple Mold

My girls are going to say, "Oh no mama is at it again with the Jello!"  Yes I am.  They only say this because sometimes I get on a roll making certain things and I guess I overdo it.  Today I'm sharing this recipe from Jello and frankly it is delicious!  If you love orange and pineapple with an added layer of cream cheese mixture then you will too.

You will need:
1 can (20 ounces) crushed pineapple in juice, undrained
Cold orange juice
1 1/2 cups boiling water
1 package (8-serving size) or 2 packages (4-serving size each) Jell-O Brand Orange Flavor Gelatin
1 Package (8 ounces) Philadelphia Cream Cheese Softened

DRAIN pineapple, reserving juice.  Add cold orange juice to pineapple juice to make 1 1/2 cups.  Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.  Stir in measured juice. Reserve 1 cup of gelatin at room temperature.

STIR 1/2 of the crushed pineapple into remaining gelatin.  Pour into 6-cup mold which has been sprayed with no stick cooking spray.  Refrigerate about 2 hours or until set but not firm (should stick to finger when touched and should mound).

STIR reserved gelatin gradually into cream cheese in medium bowl with wire shisk until smooth.  Stir in remaining crushed pineapple.  Spoon over gelatin layer in mold.

REFRIGERATE 4 hours or until firm.  Unmold.  Garnish as desired.

Makes 10 servings.

Take a Shortcut:  Soften cream cheese in microwave on HIGH 15 to 20 seconds.

Preparation Time 20 minutes

Refrigerating Time:  6 hours

 

You can add whipped cream on top 

photo credit

I have this book and love it!  I purchased mine a long time ago at Cracker Barrel.  Isn't the cover so cute?

Yes I do like this recipe and that is why I'm sharing it today.  It is delicious and cool for a hot summer day.

Enjoy!

Simple Cheese Ball

Printable Recipe

Ingredients:

1/2 Lb. or 2 cups grated Sharp Cheddar Cheese
2--8oz. packages Cream Cheese
1 clove garlic minced (Optional)
1/4 cup minced onion
1 tablespoon Worcestershire Sauce
Finely snipped fresh parsley
1/4 cup chopped finely crisp bell pepper (Optional)
2 cups finely chopped pecans to coat cheese ball with.


Instructions:

Grate your cheese sit aside in covered dish to warm to room temperature.
Take your cream cheese out of foil wrapper, slice into 2" chunks, and leave out to warm to room temperature.
Mince or very finely chop your garlic,onion, and bell pepper
Clip, rinse and snip your parsley...use as much of this as you like.
Chop pecans

Mix all ingredients with wooden spoon or place in stand mixer to mix thoroughly.
Roll into a ball
Roll this ball into chopped pecans covering entire cheese ball

Chill thoroughly for flavor and for slicing.

Serve with favorite crackers, chips or fresh cut vegetables.

 Enjoy!

Penelope Says: Tips For Storing/Saving Basil

Penelope Tips:

Today 

Storing/Saving Basil

 

Instructions:

Clip fresh Basil

Wash, clip/chop, place in ice trays or any freezer containers like the one pictured above.  

Fill compartments 1/4 full of chopped basil

Fill those compartments 3/4 full with water or olive oil

Freeze  overnight and then place cubes into a freezer bag

Easy to use:  Just pop one out for use in your favorite recipes

Good in sauces, roasts.  Pretty much anything that you would use fresh basil in.

** Note** 

There is a little brown streak that happens in the cube.  Some say that if you use olive oil it cuts down on the browning.

 Thanks Penelope!

Sharing with

From The Barn

Choose Your Apron!

"Easter Candy"

Good Morning!  I wanted to let you know that I'm giving away one apron from my shops.  All with the exception of the Custom Order Rooster Aprons are up for grabs. You choose the one you like!  I look forward to seeing who the winner is and what you choose.  Good Luck!

a Rafflecopter giveaway

 

Your Choice of an apron below:

Leave a comment and say which one you would like should you win.

Peach Recipes

 

 I wanted to make you aware just in case you haven't heard about the recall

This week there has been a FRUIT RECALL: A nationwide recall is underway for fresh peaches, nectarines, plums and pluots sold at Costco, Trader Joe's, Walmart, Sam's Club Stores and Kroger stores. have all posted notices about the fruit recall on their websites. So have Whole Foods Market,  and Food 4 Less. According to the U. S. Food and Drug Administration. The fruit was packaged in California and tested positive for listeria contamination. 

Sad but for now avoid buying these fruits from these above named places.

I love fresh fruit and produce.  My advice to anyone would always be to buy locally fresh grown.  You can see where your food is grown.  Varieties are still available and will be until the end of August.  Be sure to get some before time runs out!

Preserve your wonderful fruit

 Dolly is Cooking Canning Peaches HERE

 Peach Banana Cherry Jam HERE

Peaches & Cream Ganache HERE

Featured over at Chef Francois Payard HERE 

Peach Cobbler HERE

Peach Ice Cream HERE

Baked Zucchini

Preheat oven to 400 degrees

 

Fresh Zucchini sliced  1/4 inch lengthwise slices

Egg Dip

1 egg

1/2 cup milk

Beat well together

Dry Dip

1/3 cup flour

1/4 cup stone ground plain yellow cornmeal

1/4 cup Parmesan cheese grated

1 tsp. salt

1/2 tsp black pepper

1/2 tsp basil

1/2 tsp oregano

Dip zucchini into egg dip and then into dry dip shaking off excess

Place into oiled baking pan in single layer

Bake 15 minutes

Turn

Sprinkle slices with olive oil

Bake an additional 15 minutes or until browned to your liking

Serve immediately.