Wednesday, August 20, 2014

Full Plate Thursday 8-21-14

Full Plate Thursday Where The Greatest Cooks In The World Gather

Hello everyone and welcome to Full Plate Thursday, I am so glad that it is Thursday and we get to sample all your great food. We have had some fantastic summer dishes this summer, every week I look forward to your wonderful culinary creations. We are shucking corn in the outdoor kitchen today so come on back and help us out. I am sharing a great Baked Creamed Skillet Corn made with fresh grilled corn with you today. I love our outdoor kitchen for cleaning the garden vegetables before they go inside. Lets get this party started, I 'm hungry!




This Is How I Filled My Plate Last Week
Breakfast
Portobello Breakfast Cup at Bites of Health
Morning Snack
Maple Coconut Granola at Belle of The Kitchen
Lunch
Double Tomato Tart with Ricotta and Basil From Everyday to Gourmet 
 Kale Salad with Dates and Walnuts at Mostly Food and Crafts
Citrus Angel Food Cake Topped With Fresh Oranges at A Dash of Sanity 
Afternoon Snack
Mocha Brownies at Three Kids and A Fish
Dinner
Crock Pot Pork Roast with Apple Cider Gravy at Savvy Shopper Central
Roasted Corn with Smoky Lime Butter at Simply Fresh Dinners 
Margeaux's Coleslaw at The Seasoned Mom
Butterfinger Poke Cake at Meatloaf and Melodrama 
Preserving and Canning
Canned Baked Beans at The Furgal Farm Wife
Blueberry Vanilla Jam Recipe at The It Mom
Late Summer Jam Cherry Melomel at Red Crow Green Crow 
Your Favorite Plate Last Week
Blue Ribbon Chicken Gratin at The Painted Apron 

If Your Recipe Is Featured Today Please Take The Red Plate Home
The Code Is On The Side Board

Background Story For Full Plate Thursday
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".


If You Are Here For The First Time Please Take The Time To Read
The Party Guidelines at This Link
Thank You So Much For Coming Today and Come Back Soon!


Tuesday, August 19, 2014

Spicy Vanilla Bundt Cake

I just love a great Bundt or Pound Cake that can be garnished with a wonderful fresh fruit. This is a very easy Bundt Cake but has a big surprise of flavor. It is a great cake to have in the freezer and to bring out for company or just for a special treat. For the recipe today I am dressing it up with a special Spicy Skillet Peach that will bring you back for seconds. This is a pairing that we just love and hope you will enjoy it. This is a dessert that says summer is about over and gives you just a hint of fall, but really is a great dessert anytime.

Spicy Vanilla Bundt Cake


Spicy Vanilla Bundt Cake
Miz Helen's Kitchen
1 White Cake Mix
1 (3.4) ounce box instant vanilla pudding and pie filling
1 teaspoon cinnamon
1 teaspoon all spice
1 teaspoon vanilla
4 eggs
1 cup water
1/3 cup oil
In a large mixing bowl, mix the cake mix, pudding mix, cinnamon, all spice, vanilla, eggs, water and oil.
Mix for 2 minutes then scrap the sides of the bowl and mix for 2 more minutes.
Spray a 10 inch Bundt Pan with a non stick baking spray.
Pour the batter in the Bundt Pan.
Bake in a preheated oven at 350 degrees for 35 to 40 minutes.
Let cool for 10 minutes and invert on a wire rack to cool for another 15 minutes.
Print Recipe

Pour The Batter Into The Bundt Pan

Bake and Cool On A Rack


Plate and Dust With Powdered Sugar


A Nice Slice Of Cake For Afternoon Tea


Keep It Covered and It Stays Moist



Maybe With A Little Ice Cream


Add A Nice Serving Of Spicy Skillet Peaches


This Is A Fabulous Combination


Thank you so much for stopping by to enjoy this awesome dessert with us today. Food is always better when it is shared with a friend.  Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

Sunday, August 17, 2014

Baked Creamed Skillet Corn

We love a great side dish of corn, there are so many different ways to prepare and enjoy the sweet kernels that grow on that cob. Baked Creamed Corn is a dish that can be presented with a casual week night dinner, a holiday dinner, and is a great dish for all those cover dish events.I like to use fresh roasted corn in this dish in the summer but in the winter months, I use frozen or home canned corn. To change the flavor a bit sometimes we will use different flavors of cheese. This is a great dish that we love and used over and over through the years.

Baked Creamed Corn


Baked Creamed Skillet Corn
Miz Helen's Kitchen
Serves 6 to 8
Ingredients
7 cups whole corn kernels
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 medium size yellow onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/2 teaspoons thyme leaves
2 tablespoons butter
2 cups heavy cream
8 ounces cream cheese, softened
2 sprigs fresh thyme, for garnish
Directions
In a 10 inch cast iron skillet or a large skillet melt the butter.
Add the bell peppers, onion, and garlic, saute until the onions are clear.
Add the salt, pepper, cayenne pepper and thyme leaves, stir until blended.
Add the cream, and stir until bubbles appear, then add the cream cheese and stir until melted.
Fold in the corn.
Adjust the seasons.
Bake in the cast iron skillet or in a 2 quart baking dish at 350 degrees for 30 to 45 minutes until the mix is bubbling up in the center and it is slightly brown around the edge.
Garnish with fresh thyme

Saute The Vegetables


 Add The Cream and The Cheese



 Add The Corn    


Bake In The Oven


Ready To Serve


Enjoy!



I sure am happy that you were able to come to the country and spend some time with us today and enjoy your new recipe. Have a fabulous week and come back to see us real soon!
Peace and Joy
Miz Helen

Saturday, August 16, 2014

Whats For Dinner Next Week 8-17-14

Do you plan your meals for the following week at the beginning of the week or the last part of the week? I like to sit down and do my meal planning toward the end of the week so I can have access to all the weekend marketing specials. Especially if I am planning on having extra plates to fill those specials always help the budget. We are enjoying the end of the season vegetables right now because they won't be here much longer, we are busy canning and freezing as much as we can so we can enjoy the goodness of summer all winter. Here is our Menu for this week!


Sunday

Monday

Cupcakes with Ice Cream

Tuesday

Wednesday
Salad

Garlic Bread

Left Over
Mixed Berry Galette


Thursday

Oven Fries

Friday

From Garden To Table Fresh Collard Greens



Left Over Raspberry Sheet Cake


Saturday
From
Full Plate Thursday

I sure am glad that you stopped by today for a little visit, it is always good to spend time with a friend. Be sure and let me know if I can help you with meal planning questions.Have a fantastic week and come back real soon!
Peace and Joy

Wednesday, August 13, 2014

Full Plate Thursday 8-14-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Welcome to Full Plate Thursday, it sure is good to see you here today. I hope you got lot's of attention last week from all the comments, pinning and I even sent you an extra email. August has finally brought that Texas heat with it and we headed for the house with the A/C. We have plenty to do in the cottage with a DYI project going on in the kitchen (of all places) plus extra watering this time of the year. I am looking forward to our time together so I can take a break and enjoy all your awesome food. I am bringing thesePeach Cobbler Cupcakes to share with you today and sure hope you enjoy them.



This Is How I Filled My Plate Last Week
Breakfast
Morning Snack
Lunch
Afternoon Snack
Dinner
Preserving and Canning
Your Favorite Plate Pick Last Week

If Your Recipe Is Featured Today Please Take The Red Plate Home
The Code Is On The Side Bar


Background Story On Full Plate Story
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".

If You Are Here For The First Time Please Take The Time To Read
The Party Guidelines at This  Link
Thank You So Much For Coming Today and Come Back Soon!

Tuesday, August 12, 2014

Spicy Skillet Peaches

This is a great little dessert that is quick and easy and it is so versatile.Spicy Skillet Peaches can be made with fresh or frozen peaches. The canned peaches really don't work very well with this recipe. This recipe is limited only by your imagination to create a special dish with this awesome flavor of the peaches and the sauce.

Spicy Skillet Peaches




Spicy Skillet Peaches
Miz Helen's Kitchen
Ingredients
5 peaches, peeled and sliced
1/2 cup brown sugar
1/2 cup honey
1/2 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Option: 1/8 teaspoon cayenne pepper
1 tablespoon butter
Directions
In a medium size skillet that can be used as a serving dish, add the brown sugar, honey, cinnamon and nutmeg, and cayenne, and water stir and blend well.
On medium heat cook the brown sugar mix until the honey and sugar are melted and it is very hot but not boiling.
Add the butter and stir until melted into the mix.
Fold in the peaches, careful to cover all the peaches with the sauce and careful not to break up the peaches.
Remove from heat.
Serve hot or at room temperature.
Enjoy!
Print Recipe

 Fresh Sliced Peaches


Make The Sauce



Fold In The Peaches


Ready To Serve


Serving Today With
Vanilla Spice Cake
(Watch For The Recipe Coming Soon To The Blog)


These are just some of the suggestions for serving this awesome Spicy Skillet Peach Dessert.
 Topping For Ice Cream
Topping For Pancakes, Waffles or French Toast
Topping For Holiday Ham
And The List Goes On
How Will You Use These Spicy Skillet Peaches?

I sure am glad that you stopped by today to enjoy this flavorful dessert. Be sure and let me know your ideas for the different ways we can use the Spicy Skillet Peaches. Have a great week and come back to see us real soon!
Peace and Joy
Miz Helen


Sunday, August 10, 2014

Peach Cobbler Cupcakes

We have always enjoyed Peach Cobbler and was excited at the prospect of packing all that Peach Cobbler flavor into a cupcake. This is a great cupcake with all that cobbler flavor and nice bites of fresh peaches for a special treat. These cupcakes are very moist and the texture is light with a plus of bites of fresh peaches. Peach Cobbler Cupcake will be good for a nice dessert or even breakfast, a great cupcake to have available for the family.

Peach Cobbler Cupcake


Every month I get to participate in theThe Secret Recipe Club and it is such a fun group to be a part of. My blog assignment for this month is C Mom Cook, a great blog to visit. Shelley is a stay at home Mom with two children and started blogging in 2010. She uses her blog to share her appreciation and love for food. Shelly has some great recipes on her blog but the one I selected for today is Peach Cobbler Cupcake. Be sure and stop by, say hello to Shelley and try some of her awesome recipes.

Peach Cobbler Cupcake
Miz Helen's Kitchen
Adapted from C Mom Cook
24 Cupcakes
Ingredients
Cupcake Batter
2 cups all purpose flour, sifted
1 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup milk
2 eggs
1 teaspoon vanilla
2 cups of fresh peaches or frozen peaches
1/2 cup water
Topping
6 tablespoons butter, softened
1/4 cup flour
1/2 cup sugar
Directions
Batter
Wash, peel, and chop the peaches in bite size.
In a medium size saucepan, add the peaches and water. Cook the peaches for 2 minutes, remove from heat and set aside to cool.
In a mixing bowl, add the flour, sugar, cinnamon, nutmeg, baking powder and salt blend well.
Add the butter, milk and vanilla, mix well until completely blended,beat 2 minutes.
Add the eggs one at a time,beating between additions, then beat for 2 additional minutes.
Fold the peach mixture into the batter until incorporated.
Topping
Combine the butter, flour, and sugar mix with a crust blender or fork until the mixture has large crumbs.
Pour the batter into lined cupcake tins 3/4 full and top with the topping.
Bake at 350 degrees for 25 to 30 minutes or until just browning on top.
Enjoy!

Prepare The Peaches


 Cook The Peaches


Fold The Peaches Into The Batter


Ready To Serve


Wonderful Texture and Bites Of Peaches On The Inside


Serving For A Crowd


Just For One


Would You Like One With Ice Cream?



Thanks so much for stopping by today to enjoy these fabulous Peach Cobbler Cupcakes with us. I always look forward to our Secret Recipe Club every month and if you would like to have fun with us just go to this LINK. You have a great week and come back real soon!
Peace and Joy
Miz Helen
This Post Is Linked To These Great Parties
Full Plate Thursday
Strut Your Stuff Saturday
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