Tuesday, November 24, 2015

Key Lime Pie...

Okay Ladies...

Who here loves a good slice of pie?

Pie has got to be one of the most 
comforting thing on this planet.

I'm mean cakes good too...
 but PIE...now we are talking!

This is my family's all time favorite pie
and it is highly recommended for all occasions!

And it's so simple to make...

Can you guess what kind it is??

Do you give up?

Well...if you guessed Key Lime Pie
You get a gold star!!

Now, would you like the recipe?

Well, here it is... 


1 graham cracker crust
1 can (14oz.) sweetened condensed milk
1/2 c. (about 3 medium limes) fresh lime juice
1 tsp. grated lime peel
2 c. fresh whipped cream or cool whip
Lime peel twists pr lime slices, optional

Beat sweetened condensed milk and lime juice in a small bowl.
Stir in lime peel. Pour into prepared crust.
Spread with whipped cream.
Refrigerate for at least 2 hours before serving.
Garnish with lime peel twists.

I hope you all have a Wonderfully Blessed Thanksgiving!

Try not to eat too much...

Hugs & Blessings,

Friday, November 20, 2015

Pumpkin Streusel Muffins...

Thanksgiving is almost here!

Ovens will be on!  And the baking begins...

From here on out our ovens will be put to great use all through December.

Every year we have Thanksgiving dinner with my in laws.

She cooks the best turkey....
well actually everything thing she cooks is yummy!

So on our menu, we will be having:

A fresh (not frozen) Turkey
Mashed Potatoes
Green Bean Casserole
Sweet Potatoes
Mandarin Orange jello with whipped cream
Crescent Rolls

Talk about a filling yet simple meal!

Oh and for dessert:
Pumpkin Pie
Key Lime Pie

Oh Ya!!

What's on your Menu??
~ ~ ~ ~ ~ ~ ~ ~

Here's a yummy muffin recipe that you might want to try...
After all it's perfect for this time of year!

 Pumpkin Streusel Muffin

1/4 c. butter, softened
1/2 c. sugar
1/4 c. brown sugar
2/3 c. canned pumpkin
1/2 c. buttermilk
2 eggs, lightly beaten
2 Tbsp. molasses
2 c. flour
1 tsp. baking soda
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. salt

Streusel Topping:
1/3 c. flour
3 Tbsp. brown sugar
2 Tbsp. cold butter

In a large bowl, cream butter and sugars
 until light and fluffy.
Beat in the pumpkin, buttermilk,
 eggs and molasses.

Combine the flour, baking soda, baking powder,
 pumpkin pie spice and salt.
Gradually add to pumpkin mixture
 just until blended.
Fill greased or paper lined
 muffin cups about 2/3 full.

For topping, combine flour and brown sugar.
Cut in the cold butter until mixture is crumbly.
Sprinkle over batter.
Bake at 375 for 20-25 minutes 
or until toothpick inserted in the
 muffin comes out clean.
Cool  for 5 minutes in pan before
 removing to a cooling rack.

Enjoy your Thanksgiving Preparations!!

Hugs & Blessings,

Wednesday, November 11, 2015

Mexican Beef...

God's Grace Overflows Blog

This has got to be one of the easiest recipes I have.

And you can make it with cooked chicken, beef, turkey and even wild game!

Here's what you'll need:

Mexican Beef

1/2 a loaf of Velveeta, chunked
1/4 to a 1/2 cup milk
1 can diced tomatoes
1 can cream of chicken soup or cream of mushroom soup
1 can diced green chilies or 5 freshly roasted green chilies, chopped
2 garlic cloves, minced
1 pound ground beef cooked and fat drained
pepper, cayenne pepper and garlic salt, to taste

Cook your meat of choice and drain the fat.  Set aside.
I used ground beef this go round.

In a large skillet, pour in your milk and 
Velveeta cheese, stir until cheese is melted.

Add in your cream soup of choice, diced tomatoes, 
green chilies, fresh garlic
and seasonings.

Stir until all the ingredients are blended and smooth.  
You may need to add more milk if the mixture seems to thick.

Stir in your cooked meat.

Serve over a bed of rice, tortilla chips or pasta.


Have a great and delightful day!!

Hugs & Blessings,

Wednesday, November 4, 2015

A Girl's Best Friend...

This picture is just so precious, isn't it?

There's just something so sweet about a girl (or boy) hugging a dog.
Her Best Friend!

When we are little, we feel safe with a pet or a stuffed friend.
I always had my stuffed animal 
which was a rabbit named Fluffy.

I took Fluffy everywhere!

I told Fluffy things no one else knew.  
She and I went on many adventures together.

We played in the mud and played dress up
and had many tea parties and took lots of road trips.

She never left my side!

I took extra special care of Fluffy 
and my mom made sure she was kept clean and tidy.
If she got a rip, my grandma would patch her up.

Oh the memories...

Once I got out of the stage of playing with stuffed animals and toys, 
I always kept her safe on a shelf or on my bed.

And, when I got married, 
she came along and had a place on my dresser.

She was (and) is still loved.

One day when I am blessed with my first grand daughter
I will pass on my dear friend Fluffy to her 
to have and cherish also!

You are never too old to have a favorite stuffed animal!

This is Fluffy, 
she came out to say Hello!

My grandma gave me Fluffy when I was 4 years old.
She is 33 years old...Wow, where did the time go?

Did you have a stuffed animal
 that you cherished as a child?

I hope you all have a wonderful day!

Hugs & Blessings, 

Thursday, October 29, 2015

Spicy Cereal Mix...

God's Grace Overflows Blog

Fall has officially arrived here in our neck of the woods
and it has been getting rather chilly here in the evenings!

We got our first frost the other morning and it was rather cold outside!


I love it when I can get a fire going in the ol' wood stove 
and get in my kitchen and make up a yummy snack for the family.

I have been busy for well over a week, getting the guys ready to go hunting.
And this is one of the snacks I made for them to take.

Here's what you'll need to make spicy mix:

1 box rice or corn chex cereal
1 bag bugles 
1/2 box Cheerios cereal
1 bag goldfish pretzels or pretzels of your choice
1 bag goldfish cheese crackers
1 box cheese crackers, (Cheese-Its)
1/2 cup veg. oil
1 package ranch mix
2 Tbsp. steak or southwest seasoning
1 Tbsp. Cayenne Powder
2 tsp. garlic salt

Preheat your oven to 250 degrees.  
Pour the cereals, pretzels, bugles and 
cheese crackers into a large roasting pan.

In a small bowl, combine the oil, ranch mix, 
steak seasoning, cayenne powder and garlic salt.
Mix really well.
Pour over your dry mix and stir really good.
Bake for 1 hour, stirring about every 20 minutes
 to evenly mix the seasoned oil throughout your cereal mixture.

Pull out of the oven and let your mix cool completely
before placing in your container or bags.

If you have a larger family or just want to make a lot
you can double your recipe.

And really you can add just about anything 
you want to make your own creation of flavors!

I also make a sweet mix.
Because who doesn't like sweet and salty.

If you would like to check out the way
 Roxy made her sweet mix
click HERE.

You can also check out my SIL, Ashley's version HERE.

See... the possibilities are endless!!

I hope you all have a delightfully spicy or sweet kind of a day!

Hugs & Blessings,

Monday, October 19, 2015

Doughnut Jewels...

God's Grace Overflows

Breakfast time is fun around our home.
Some days, I'll let the boys decide what they want for breakfast!

Now, that my oldest son is learning how to cook,
he helps me out quite a bit in the kitchen.
I made these yummy doughnut jewels a while back
and thought I would share my recipe with you all.

There's just something about a warm doughnut 
I just can't resist!

Here's What you'll need:

Drop Doughnut Jewels

2 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1/4 cup veg. oil
3/4 cup milk
1 egg
1 tsp.  vanilla
Oil (for frying)

Mix flour, sugar, baking powder, salt and nutmeg until well blended.
Add oil, milk and egg and mix well.
Drop by spoonfuls into hot oil.
Fry until light brown on both sides, turning once.
Drain well on paper towel.
Roll your doughnuts into powdered sugar or a cinnamon sugar mixture.

Now, pour yourself a cup of hot coffee, 
hot cocoa or a glass of milk
and ENJOY!

Where is that SMELL Button...

God's Grace Overflows

Tis the season for lots and lots of treats!

What did you make for Breakfast?

Hugs & Blessings,

Monday, October 12, 2015

Boiled Apple Cider...

God's Grace Overflows

Who here LOVES apple cider?

Who LOVES  syrup?

We are a syrup family...
and this tastes so good on just about everything!

This is the perfect syrup for Fall or anytime, really.
Great to give as a gift OR to eat it all yourself!

The temperature is starting to cool off and the evenings are getting shorter
so why not try making some soon!

I promise you won't regret this decision! :)


~ ~ ~ ~ ~ ~ ~

To make boiled cider, you don’t need much more than a heavy stockpot,
 a wooden spoon and a few hours.

The syrupy result can be drizzled over pancakes or corn bread, used to sweeten mashed sweet potatoes and used as a glaze for winter squash or carrots. 

Its sweet-tart effect also works well in vinaigrette's 
and as a component in barbecue sauce. 

And it is never out of place paired with ice cream.

This recipe can be cut in half.
 Kept in sterilized jars, boiled cider 
can be refrigerated indefinitely. 

 To properly gauge what 2 1/2 cups looks like in the pot,
pour in that much uncooked cider first, 
then add the remainder of the gallon and get cooking.

Here's What you'll need:

1 gallon apple cider

Pour the cider into a large, heavy-bottomed stockpot. 

Bring to a boil over medium-high heat, stirring occasionally. 

Reduce the heat to medium-low; cook uncovered for 4 to 5 hours
 or until it has reduced to a little more than 2 cups, 
stirring more frequently as needed in the last 
30 minutes to keep the cider from scorching.

The boiled cider is done when it coats the back of a spoon,
with a consistency like that of maple syrup.

 Cool completely. 
The boiled cider is ready to use right away; or,
 sealed tightly, it can be refrigerated indefinitely.
~ ~ ~ ~ ~ ~

I hope you all have a delightful week!

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