Saturday, May 21, 2011


Good morning!
Even though it is early and all 4 of my boys are still in zzzzzzzzzzzzland the sun is up, the sky is blue, the birds are singing. What a glorious day the Lord has made! I am so glad because Serve Elyria is today and even though I cannot be a part of serving this year I am so glad the weather is perfect for today.

Later after hubby gets off duty at the airport we are going to head on over for a BBQ / picnic at the home of one family from our flock(Bible study) group.
I am trying to make up my mind if I should make pasta salad or a brown rice salad. hmmmmmm . Well anywhoooo here is the brown rice salad recipe that I might bring over.

4 cups cooked brown rice, cooled
1 can (16 ounces) kidney beans, rinsed and drained (I will not uses beans today-allergies)
2 celery ribs with leaves, chopped
1 medium red onion, chopped
2 medium bell peppers chopped
1 garlic cloves, minced
1/2 cup minced fresh parsley
1/4 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup Italian salad dressing (or any non creamy type dressing)
In a large bowl, combine the first ten ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled. Yield: 6 servings.


Nutrition Facts: 2/3 cup equals 162 calories (without beans is 140 calories), 1 g fat (trace saturated fat), 1 mg cholesterol, 522 mg sodium, 32 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchange: 2 starch.

Friday, May 20, 2011

Country Baked beans

• Country Baked Beans•

A perfect standby for any picnic, potluck, or cookout.

And all the ingredients are pantry or long-term fridge stable.

Now If you're feeding a small group, say six, you might want two large cans of baked beans. But a larger group might require five cans.

I always buy the vegetarian,

I'm not interested in the little chunk of mystery meat.

Open, and if you're cooking for a crowd, keep opening the cans of beans.

Drain most of the sauce into the sink, then tip the beans into a large pan. Don't worry about every drip of sauce;

When you're satisfied with the quantity of beans in your pan, get out some dry mustard powder. For a small batch, use about a teaspoon (this is all very casual, there *is* no wrong amount); for a large batch, two tablespoons. Dump on top of the beans

And follow with some ketchup, aiming for about 1/4 cup for a small batch, 1/2 for a larger batch.

Same with the brown sugar.

At this point, if you're feeling fancy, you can dice some onion & green pepper.

With a rubber scraper or wooden spoon, fold everything together gently. Lay a few slices of bacon on top.

Slide into the oven.

If you have just an hour, set the heat to 400. If you have longer, use a 350 oven and keep them in til it's time to go. A small pan will need an hour, a large pan twice that. You want them to bake and bake until most of the liquid has cooked off. They will become candied and dark brown, and the bacon will be crisp.

Enjoy ! & God bless!


Thursday, May 19, 2011


Good morning!

It is still raining here in rural Ohio. However they say there might be a peek of sun later. That is something wonderful to look forward to indeed!

I am so looking forward to some nice fellowship with some wonderful brothers and sisters in the Lord this Saturday. It will be following SERVE Elyria which we wont be able to participate in this year because my hubby is on duty at the airport.

I want to make something simple for dinner later. I got this really nice recipe from a blog friend for chicken. I am always looking for new ways to cook chicken! LOL


Ranch House Chicken Casserole
4 to 5 cups cooked, cubed chicken breast or thigh meat (great for leftover chicken!)
2 cups cheddar cheese (I use 2%)
12 corn tortillas
2 T olive oil
1 medium onion, chopped
1 cup mushrooms, chopped
1 bell pepper (any color) chopped

4 T butter
6 T whole wheat flour
1 cup water
2 ¼ cups skim milk
½ t seasoning sea salt
1 package of Hidden Valley ranch dry dressing mix

1 t pepper

1/2 cup fresh parsley (put on top just before serving)

In a frying pan heat olive oil and cook onions and mushrooms until soft. Add cooked chicken and set aside.

In a saucepan over medium high heat melt butter. Add ww flour and stir with whisk until any lumps are broken up and the mixture is smooth. Add water, milk and ranch powder Turn up heat a little and whisk and stir until the sauce is thick and bubbly. Remove from heat.

To assemble casserole, layer half of the chicken on the bottom of a 9x13 pan. Cover with half the cheese, half the tortillas, and half the sauce. Repeat for second layer only ending with cheese on top.

Bake at 350 for one hour.

Serve with a large green salad and some crusty whole grain bread