A pair of wrens are moving into the backyard birdhouse!...a sure sign of Spring.
Friends, It's the simple things in life that bring us the most pleasure. Those everyday things that put a smile on our face and create the memories that we hold in our hearts...... Suzy
A prayer*** and a hot water bottle
Today, I received this wonderful story about prayer and the faithfulness of our caring heavenly Father. We have a God who delights in impossibilities...
Read it and be blessed!
http://www.truthorfiction.com/rumors/h/hotwaterbottle.htm
"And it shall come to pass, that before they call, I will answer; and while they are yet speaking, I will hear." Isaiah 65:24
Mosaic Monday: Pretty
~ My little Pretties ~
pretty (ˈprɪtɪ)
— adj , -tier , -tiest
1. pleasing or appealing in a delicate or graceful way.
2. dainty, neat, or charming.
Join us over at "Little Red House" for more entries this Mosaic Monday!
Ham and Cabbage
~A pinch of this ~ a dash of that ~
Put the ham bone into a large soup pot. Fill the pot about half full with water. Heat the water to a rolling boil so that any ham left on the bone will cook off. Add half of a medium onion... chopped.
Boil for 45 minutes to an hour. Remove the bone and pull off any remaining ham with a fork. Discard the bone and put remaining ham back into the pot.
Add about 6 - quartered potatoes. I used red ones because that's what I had on hand. Cook until potatoes are tender... then add half a head of cabbage... chopped in large pieces... and a bag of frozen green beans.
Hubby likes a thicker broth so I sprinkle in some instant mashed potatoes. (great as a thickener for soups and stews).
Make sure you make enough for leftovers because it's always better the second day after the flavors mingle!...Enjoy!
{original post 01 / 09 / 2008}
Put the ham bone into a large soup pot. Fill the pot about half full with water. Heat the water to a rolling boil so that any ham left on the bone will cook off. Add half of a medium onion... chopped.
Boil for 45 minutes to an hour. Remove the bone and pull off any remaining ham with a fork. Discard the bone and put remaining ham back into the pot.
Add about 6 - quartered potatoes. I used red ones because that's what I had on hand. Cook until potatoes are tender... then add half a head of cabbage... chopped in large pieces... and a bag of frozen green beans.
Hubby likes a thicker broth so I sprinkle in some instant mashed potatoes. (great as a thickener for soups and stews).
Make sure you make enough for leftovers because it's always better the second day after the flavors mingle!...Enjoy!
{original post 01 / 09 / 2008}
Happy St. Patty's Day!
I'm linking to:
...stop on over for more mouth-watering recipes!
Cheesy Potato and Corn Chowder
Ingredients:
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food.{I just used shredded mexican cheese I had on hand}
Directions:
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
This was yummy....I added about 6 slices of crumbled bacon.
Crockpot version:
Cook the veggies in some a the bacon drippings then put carrots, onions, celery and chilies in crockpot with chicken broth. Add potatoes, corn, and cooked bacon and cook on low about 6 hrs till potatoes tender. Then add the milk and gravy mix.. Cook about 1/2 hour... add the cheese and let it melt into the soup .
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food.{I just used shredded mexican cheese I had on hand}
Directions:
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
This was yummy....I added about 6 slices of crumbled bacon.
Crockpot version:
Cook the veggies in some a the bacon drippings then put carrots, onions, celery and chilies in crockpot with chicken broth. Add potatoes, corn, and cooked bacon and cook on low about 6 hrs till potatoes tender. Then add the milk and gravy mix.. Cook about 1/2 hour... add the cheese and let it melt into the soup .
I'm sharing at :
*What's on the menu Wednesday *...
stop on over and see what's cookin'.
Oh Spring...where art thou??
Our local super market had these
pretty littl' babies on sale for
$1.50 each!
I just couldn't resist buying a couple to bring a little color into my kitchen on a snowy March day. Primrose are the first perennials that bloom in my garden each spring and I just can't wait!
Spring shows what God can do with a drab and dirty world.
~Virgil A. Kraft ~
Join in over at "Little Red House" for Mosaic Monday inspiration......
~ On the lighter side...
As the plate was passed, a little boy in the second pew, quickly slipped off his neck tie and placed it into the offering plate. His mother, absolutely mortified, asked him what in the world he thought he was doing. The boy replied, "The pastor said put your ties in the offering plate and do it joyfully. I love that man!"
CROCK POT CHICKEN PICCATA
4 skinless boneless chicken breast
olive oil
1/4 cup flour
1/4 tea. ground pepper
1 tea. garlic powder
zest of one lemon
2 tbs. butter
1/4 c. lemon juice
1/2 c. white wine
1/2 c. chicken stock
2 cloves chopped garlic
1/4 heaping c. capers
1 c. fresh mushrooms (or artichoke hearts) your choice!
1/2 c. fresh diced cherry tomatoes (or canned diced tomatoes)
Directions:
1. Combine flour, ground pepper, garlic powder and zest of one lemon in a shallow dish.
2. Pound out chicken about 1/4 inch thick dredge in flour mixture and brown both sides of chicken in olive oil.
3. Add chicken to crock pot, adding the remaining ingredients on top of it.
Cook on high 4-6 hours or low for 6-8 hours, or until chicken is tender.
Serve over your favorite pasta or rice.
Here's where I'll be sharing:
Nifty Thrifty Sunday * Sundays at Home * Amaze Me Monday * Mix it up Monday * Make it Pretty Monday * Busy Monday * Keep it simple Monday *Tasty Tuesday * Delicious Dishes * Inspire me Tuesday * Talk of the Town * Thrifty and Vintage Finds *Moonlight and Mason Jars * Before and After Wednesday *the Alder Collective * You Link it, We Make it *What's Cookin' Wednesday* Wordless Wednesday * Create it Thursday * Full plate Thursday * Throwback Thursday * The Pin Junkie * Anything blue Friday * Friday Finds * Photo Friday * Foodie Friday * What To Do Weekends
