Author: Patty Schell

Patty Schell will tell you she’s been writing since she could spell and string words together, but it hasn’t been until recent years she has been able to make it a regular practice. Her role as women’s leader in her local church provided a platform to teach, blog, and now, write. Her latest project, Living NOW series is one that was born from a desire to encourage the women she was teaching to know God through His Word, giving them a practical way to study the Bible for themselves. At present, Patty is a contributor to a variety of web-based publications including Refresh Magazine, Broken but Priceless Magazine, Life Letter Café, and SoCal Voice. In addition, she connects with her readers with regular posts on her two blogs, Girl on Adventure: Embracing the Journey Called Life and The Party’s in the Kitchen: Cooking Up Good Times in the Heart of the Home. Much of Patty’s writing is inspired by the full life she leads alongside her family and friends. She constantly looks for good reasons to gather people together, loves serving her community, and enjoys getting to know new places and cultures. Through these activities and others in life, God reveals His stories of faith, hope and love, and Patty means to tell others about them every chance she gets.
Posted in eating well, soup, Warm the Soul

Ahhh. . . Soup’s On

Posted on by Patty Schell

“But since soup mainly involves tossing everything in a pot and waiting, it’s one of my better dishes.” ― Suzanne Collins, The Hunger Games

The signal to begin the rush has sounded. With Halloween behind us, the holidays are in sight. Posts of things we are thankful for have started hitting individual’s Facebook pages, and winter wonderlands have sprung up where the garden centers used to be. Ready, set, go! Let the busyness begin.

Perfect time to get the crock pot out and have something simmering for those days when activities and the demands of the season overwhelm us.  A pot full of deliciousness wafting its aroma all the way to the front door will be the perfect Welcome Home after a hectic day. Couple it with some good bread and a sigh just might occur.

This recipe is from my daughter, Genevieve. You won’t need your crock pot for this one because you can have it on the table in thirty minutes if you like. But there is something to be said for a soup that has been allowed to mingle for a few hours. So, either way, it will be a warm finish to your day.

Italian White Bean Soupthepartysinthekitchen.me

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper. Seeded and diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 pound Italian seasoned turkey sausage
  • 3 cans Cannoli beans, drained
  • 1 can diced tomatoes, drained
  • 6 cups chicken stock
  • 1 teaspoon oregano

In Dutch oven, sauté onion, red pepper, and carrot 5 minutes. Add garlic and cook 1 minute. Add in turkey sausage and cook until no longer pink. Add chicken stock, white beans, tomatoes, and oregano. Simmer for 15 minutes.

This delicious soup is one of those recipes you can alter to what’s in your pantry. Try one of the following ideas. If you come up with other ideas, please don’t keep them a secret. Be sure to share.

Additional ideas—

Substitute ham for sausage. Omit the tomatoes and oregano. Add 1 teaspoon thyme.

Substitute chicken breast for sausage. Add a spoonful of pesto to each bowl when serving.

Omit sausage. Replace chicken stock with vegetable stock. Add 1-2 tablespoons of Italian seasoning.

This recipe along with a couple of other soup recipes for Creamy Potato and Roasted Tomato plus my sister’s flatbread recipe can be found in the food column, Corner Bistro, of this month’s issue of Broken But Priceless: The Magazine. I have the privilege of being the food columnist for this beautiful online magazine that brings information and encouragement to those who live with chronic illness and their caregivers. Take a peek, and pass it along to others. I learn something new from each issue.

 

Posted in Matters of the Heart

Building Hope

Posted on by Patty Schell

We sat on the floor of the newly constructed tiny house eating fried chicken legs. This was the first meal this little home would see. In a collaboration with families from California and a minister in Mexico, a young family would move from their cardboard hut to a house with screens on the windows to keep the flies out and a floor that didn’t turn to mud when it rained. It was an occasion to celebrate, the chicken along with tortillas and fresh salsa—our feast.

The day started early as we pulled up to the dirt lot where the house would be built. In anticipation of the new home that would stand in that location, red geraniums had been planted bring a pop of joy to the otherwise drab landscape.

Once decided where the house would stand, a frenzy of hammering and painting mixed with conversations in broken Spanglish and the laughter that comes with it began.  The whole process became the conduit for two cultures to come together.  And, as the house went up, so did hope for a better life.

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When noontime drew near, more friends and family arrived to witness the ‘house-raising’ and prepare a meal for its workers. The ‘kitchen’ in which the chicken was cooked that day was an open fire in the yard. This was where all the cooking happened for this family, and they were experts in dealing with open flame, creating chicken that was crispy, moist, and delicious. Every bite was savored, leaving nothing but the empty bowl at the end of the meal.

The experience of working side-by-side would change communities both sides of the border. The house, as great a thing as it was, was not the star of the day. Relationships were built with each nail that was hammered. Memories were created, and when looking back, they would be listed as some of the best.

We have always held to the hope, the belief,

the conviction that there is a better life, a better world, beyond the horizon.

Franklin D. Roosevelt

 

 

Fried Chicken

The fried chicken served on this day was literally just chicken fried in oil over the open flame. No flour dredge. No nothing. But, YES on delicious.

! Not keen on boiling oil over an open fire? Simply bake or grill your chicken with a little seasoning for a yummy outcome.

Pico de Gallo

  • 1 onion, finely chopped
  • 4 ripe plum tomatoes, seeded and finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • ½ cup fresh cilantro leaves, finely chopped
  • freshly squeezed lime juice to taste
  • salt to taste

Combine ingredients and chill for an hour.

Flour Tortillas

This a new recipe I tried using a food processor and a tortilla press.

  • 2 cups flour
  • 3 tablespoons olive oil
  • ½ cup hot water
  • 1 teaspoon salt
  1.  Place all ingredients into food processor. Pulse several times until a soft dough ball is formed.
  2. Remove, cover, and let rest for 20 minutes.
  3. Divide into eight pieces.
  4. Press each piece between parchment paper with tortilla press. Reposition a quarter turn and press again.
  5. Cook over medium heat in lightly oiled skillet about 1 minute each side, or until lightly browned.

Enjoy!

img_20130406_134407_508See more about this ministry at Hands of Mercy.

 

Posted in Baked Perfection

Sugar and Spice, And Everything Nice

Posted on by Patty Schell

Oh, Autumn! You have arrived.

I love this time a year. The weather is very fickle. Hot one day, cool the next. Here in So Cal we long for New England color but our trees will not turn until sometime in December.  Sweaters and boots come out as we are teased that autumn is finally here. But the very next day, it is summer again with temps into the 100s.

But it is not the weather that makes me long for this time of year, although I do enjoy the cooler days (when we get them). It is the pumpkin. Or maybe I should say, it is the pumpkin spice that I desire. That luscious smell of cinnamon and cloves with a hint of ginger that we identify with being thankful and family celebrations can be found in various forms almost everywhere.

MCW8YNWO0DI have to admit the scent of Pumpkin Spice makes me feel cozy. I want to spend time with friends chatting. I want to slow down and enjoy life. It’s crazy how a little whiff of its sweetness can bring on the desire of simplicity, but it does.

This past week, I made our first pumpkin dessert of the season. I stirred up a dump cake and boy-oh-boy, the kitchen, well. . .the whole house for that matter, smelled delicious. I served it to a group of friends who were happy to be in on the yumminess. Needless to say, it was a hit. I hope it had the same effect on them as it did on me, storing up yet another cozy memory of friends, standing around the kitchen eating, and enjoying life.

In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things the heart finds its morning and is refreshed.

Khalil Gibran

Pumpkin Dump Cake

Ingredients

  • 1 (29 ounce) can pure pumpkin
  • 1 (12 ounce) can evaporated milk
  • 3 whole eggs
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 (18.25 ounce) yellow cake mix
  • 1 cup chopped pecans (optional)
  • 1/2 cup butter
Directions
  1. Preheat oven to 350 degrees F and grease 9×13 baking dish
  2. In large bowl, mix pumpkin, milk, eggs, sugar and spices until well blended. Pour into baking dish.
  3. Sprinkle dry cake mix evenly over the top of the batter. If adding pecans, sprinkle them over cake mix.
  4. Thinly slice/shave butter over the cake mix/pecans. You can also melt butter and pour over top.
  5. Bake for 50 minutes until pumpkin filling is set and top is browned. I usually give it a little jiggle to test the firmness but it can also be tested by inserting knife to see if it comes out clean.
  6. Cool. Serve with whipped cream or Cool Whip. Ice cream works, too. Yum.
  7. Enjoy.

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Posted in Involving the Heart

Comfort Food

Posted on by Patty Schell

When life gets jumbled, it’s good to pull together.

 

Your day can go upside down in a hurry.  I know that from experience.  This past week, we were minding our own business when a little scent of smoke brought our attention to a large, black cloud directly south of us.  Before we knew it evacuation orders came and our pets, computers, and family photos were loaded into the tiny home on wheels—a.k.a. travel trailer— and we left.

When the smoke cleared our house still stood, but that was not the case for over a hundred families. Thousands of acres of land were devastated by a fire that moved so quickly, spreading in so many directions, it was impossible to fight. A very sad event in our community.

But in the midst of this terrible situation, a spirit of compassion was found in the form of hospitality. Businesses and churches provided comfort in the way of food to displaced families and travelers who were stranded due to road closures.  People came together in church kitchens to offer meals. Others donated what they could to ease the stress of the circumstance, while still others filled their spare bedrooms with tired individuals who had no place to go. My own family became the recipients of dinner and snacks as well as hugs from the people who delivered them.  It was a beautiful scene to witness.

After a few days, most of us had returned home to air out our houses and resume life. I had planned a dinner party with another couple before the fire had struck. It seemed right to continue forward and we kept the date. Sitting around the table, our conversation was dominated by our shared experience of evacuation and worry. Eventually however, we moved on to the normal stuff—future plans and stories from the past. It was comforting to spend the evening talking and eating. This ‘soul’ food is just what we needed.

“In poverty and other misfortunes of life, true friends are a sure refuge.”

Aristotle

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My dear friend, Danielle added her version Pretzel Salad to our dinner party menu. She said it was really a dessert, but because it had salad in its name, she could justify eating two servings. I wish I had taken a picture. It was beautiful and very yummy. In my opinion, this can stay on the Comfort Food List. If I am ever under the weather, don’t hesitate bring me some.

Pretzel Salad

  • 1 1/2 cups crushed pretzels (about 4 cups of mini twists equals 1 1/2 cups crushed)
  • 3/4 cup butter, melted
  • 2 heaping tablespoons brown sugar 2 tablespoons white sugar
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container whipped topping, thawed (I never, ever use this but always make my own whipped cream because it’s 1,000 times better that way)
  • 1 (6 ounce) package strawberry flavored Jell-O®
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen strawberries (I always use fresh fruit, usually strawberries and blueberries)
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  3. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  4. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
  5. Enjoy!

Danielle not only prepares a mean Pretzel Salad, she also happens to be a small business owner who specializes in goat milk soaps made fresh on her family’s small homestead farm. Check it out on Handcrafted Homestead on Facebook.

Posted in doing life with friends, living well, salad

Fond Memories

Posted on by Patty Schell

Redlands Bowl

Today’s moments are tomorrow’s memories.

Sushan R. Sharma

Picnic basket in tow, my husband and I joined my brother, his wife, and ten thousand others for an evening of music under the stars. Redlands, California has a long time tradition of free concerts, plays, and dance performances through the Summer Music Festival established in 1923. Their ‘music for all’ vision provided a place for anyone who wanted to attend regardless of their ability to pay for admission. This is a wonderful thing. Our family has going there since our girls we small. It allowed them and us to be exposed to the arts we would otherwise be unable to afford.

The night we attended, James Garner performed his Tribute to Johnny Cash. It was great fun to listen to all the songs my dad had sung along to on Sunday drives when we were young. As each song started, my brother and I would exchange smiles of remembrance and for some, we even joined in with the singing— just for old time’s sake.

Our picnic wasn’t half bad either. Each person in our group showed up with wonderful things to eat. Falafels, hummus, and bread came with my sister-in-law from her favorite Mediterranean café. I added a Summer vegetable salad and grapes, while wine and sweets were produced from a Trader Joe’s bag to round out a very fine meal. It was a bit like the story of Stone Soup. No one went away hungry. Our hearts, as well as our stomachs, were filled from an evening of good conversation, yummy food, and sweet memories.

Summer Vegetable Salad is a pretty mixture of potatoes, tomatoes and fennel. Very low calorie and great for picnics because it contains no mayonnaise.

Summer Vegetable Salad

Good Ingredients:

  • 1 pound new potatoes, quartered
  • ½ pound carrots, cleaned and cut diagonally into 2-inch pieces
  • ½ pound green beans, trimmed and cut into 2-inch pieces
  • 1/3 cup dry white wine
  • ½ cup julienned fennel
  • 1 red onion, peeled, cut vertically, then thinly sliced
  • 3 tablespoons balsamic vinegar
  • ½ cup  black olives
  • 1 pint grape tomatoes
  • 2 tablespoons fennel fronds, chopped
  • ¼ cup parsley, chopped
  • Salt and pepper to taste

How To:

  1. Separately steam potatoes, carrots and green beans until al dente. Drain and place in large bowl. Pour wine over vegetables and toss.
  2. Add julienned fennel and onion. Sprinkle with vinegar and toss.
  3. Add olives, tomatoes, fennel fronds, parsley, and salt and pepper to taste. Toss and serve.
  4. Enjoy!

I found the Summer Vegetable Salad in Great Good Food: Luscious Lower-Fat Cooking  by Julee Rosso. I tweaked the original recipe a bit to suit my pantry and tastes. I have had this book on my shelf for years primarily because its fun to look at. It has the recipes grouped in events rather than categorized by mains, sides, desserts. It is full of ideas of menus that celebrate life.

Posted in BBQ, Easy Cooking, Yumminess

Summer Ease

Posted on by Patty Schell

Deep summer is when laziness finds respectability.

Sam Keen

 

Now that summer is in full swing, most of us have an opportunity to enjoy picnics, BBQs, and al fresco dinners.  These days it can be as simple or as fancy as you like, but the real focus of any event are the people we will share with. For that reason, ease is important to me. Less time in the kitchen means more time with friends and family. One of our family favorites for the grill is Hawaiian BBQ Chicken. This dish has an easy prep with a very delicious outcome. Pair it with grilled veggies, Hawaiian Macaroni Salad, and fresh fruit, and you will have a beautiful table.

Hawaiian BBQ Chicken

  • 2 pounds chicken boneless skinless thighs or breasts, cut into serving size
  • 1 cup pineapple juice
  • ½ cup brown sugar
  • 2 tablespoons soy sauce
  • 2 cloves of garlic, minced
  • 2 teaspoons minced ginger
  1. Mix pineapple juice, brown sugar, soy sauce, garlic and ginger in a resealable plastic bag or glass dish with lid.
  2. Add chicken pieces and marinade for up to 24 hours.
  3. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  4. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink.
  • Alternative method of cooking: bake in a 375-degree oven until done. Time will depend on the thickness of your chicken pieces.

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Grilled Veggies

  • One or a combination of vegetables, washed and sliced into uniform pieces. I especially carrots as do most of the grandkids. I also use zucchini, yellow squash, asparagus. You can use most any summertime produce. Peppers, onions mushrooms and tomatoes are also good choices.
  • Herbs, fresh or dry. Use something to compliment your main dish. Don’t forget garlic.
  • Olive oil. Any cooking oil you have will work.
  • Salt and pepper.
  1. Notice I don’t really give amounts. I just fill up my grill pan or basket with veggies (Vegetables shrink as they are cooked. You’ll want to make more than you think you need.), drizzle with enough oil to lightly coat, sprinkle on the seasonings and give it a stir. (I apologize in advance to those who want amounts and times.)
  2. Place pan/basket on grill and cook until desired doneness. This can also be done in an oven set to 375 degrees. I actually like the oven method best and it can be done ahead of time if you like.
  • Tip: Some veggies cook faster than others. Asparagus is very quick. Maybe just five to ten minutes. Squash, perhaps twenty minutes and carrots-thirty.  Try to choose ones that have a compatible cooking time.
  • And just one more thing—Leftover roasted vegetables are great additions to pasta salads, sandwiches, pizzas, or even omelets.

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Hawaiian Macaroni Salad

Before I give you the recipe, I must give you a disclaimer. I have never been to Hawaii. Nope. But I have eaten at a few Hawaiian BBQ places. Most serve a scoop of steamed white rice and a scoop of macaroni salad. I have made up my own version which I have tweaked even further to lighten it up a bit. Even with the tweaking, it is going to be heavy on the calories. There are just some things that you have to splurge on a bit. The rest of the meal is light so we can afford to.

  • ½ pound elbow macaroni, cooked to al dente
  • 1 small carrot, shredded
  • 5 scallions, chopped
  • ½ cup light mayonnaise
  • ½ cup plain Greek yogurt
  • ¼ cup pineapple juice (Substitute 2% milk, if preferred plus a tablespoon of honey, brown sugar or other sweetener.)
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • Pepper, to taste
  • Optional mix-ins—imitation crab, frozen peas, pineapple tidbits, or ham. Some people add cilantro. It really depends on your preference. We have always used the imitation crab and peas, but I’m up for trying something new in the future. Maybe, even a little Spam. It is Hawaiian after all.
  1. In large bowl, mix together cooked macaroni, shredded carrot and chopper scallion plus any mix-ins you desire.
  2. In separate bowl whisk together the remaining ingredients to create the dressing.
  3. Pour dressing over macaroni mixture and chill.DSC_0227.JPG

 

These recipes are featured in July 2016 issue of  Broken But Priceless: The Magazine, where I am currently writing for the food section called The Corner Bistro.

 

Posted in The Party's in the Kitchen

Breathe

Posted on by Patty Schell

ctmI am a little melancholy this morning.

One of my daughters and her family has been visiting for the week and we have had a marvelous time. Today, they off visiting with another family member before heading home tomorrow. It’s been wonderful having them here. Their presence created a flow of gatherings and talking and grandkids and talking and cooking good things to eat and talking. I am sad to see it all end.

This kind of coming together is the life breath of a family. It rejuvenates, invigorating the connections between its members. And the kids. . .they brought back memories of the past when I was one of the cousins, trying to make the most of every moment before the playing ended and everyone went back to their far away homes. So precious to watch.

As we stood last night waving family members off as they departed after a wonderful evening of visiting, it was said, “This sure was nice. Why don’t we do this more often?” Yes, why not? Busyness and its exchange of the blissful for the rush, rush, rush gets in the way. Maybe that is why we appreciate the moments of togetherness more, because they are different from the rest of life’s activities.

So with that said, I am back to the routine, waiting for the next opportunity for a get-together to happen so I can catch my breath.

“Rejoice with your family in the beautiful land of life!” -Albert Einstein

Several family members have food allergies so I tried some new gluten-free recipes. While experimenting, I came across 1 to 1 Baking Four from Bob’s Red Mill. It can be used in place of wheat flour without any other changes. I have tried it in several of my go-to recipes and it has worked beautifully.

One thing we made were some goldfish crackers. I used this recipe from the Huppie Mama. They turned out great and passed the grandkids’ High Standards Test. We cut ours out with a flower shape. We tried others, but anything with a sharp point didn’t work for us. I imagine regular flour will work just the same as the specialty flour.

Gluten Free Goldfish Crackers

  • 1 cup gluten-free all-purpose flour
  • 8 oz. of your favorite cheese, shredded (We used cheddar.)
  • 4 T cold butter
  • 1 tsp. salt
  • 2 T cold water

Check the link for great pictures of the process.

  1. Begin by combining flour, cheese, cold butter, and salt in a food processor. Pulse until a sand-like texture has been created. Add water 1 tablespoon at a time until your dough forms.
  2. Refrigerate your dough for about a half hour. At that time, remove half the dough from the refrigerator and allow the other half to continue to chill (grab it when you need it). Roll your dough until you reach the desired thickness, about 1/3″ thick. I recommend flouring your surface first so they don’t stick. The kids loved helping with this part!
  3. At this time, preheat your oven to 350 degrees F. Using cutter, cut crackers out of the dough. Depending on the size of your cutter, you will probably get between 4 – 6 dozen crackers. Lay them on a parchment or silicone lined cookie sheet.
  4. Bake for about 15 – 20 minutes, depending upon the thickness of your dough and how browned you want them to be along the edges. You will have to work in batches to bake all of them.
  5. Enjoy!

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If you like what you see here, head on over to another blog I write—Girl on Adventure. Hope to see you over there. The journey is always better when shared with friends.

Posted in The Party's in the Kitchen

I Do Love a Good Potluck!

Posted on by Patty Schell

Fourth of July is upon us. Friends, family and FEASTING! Bring on the potluck!

Have you ever wondered where the term potluck came from? It seems a strange name a meal where people gather and food is shared. The orginal term, a pot of luck, was used to descibe what would be served to an unexpected or an uninvited guest. You got what you got.

I am so glad that down through the ages, the word has taken on a new meaning. Now it has become a way of offering hospitality away from home. No longer a ‘you get what you’ get meal. Extraordinary recipes are carried in covered dishes to gatherings. There may even be a bit of friendly completion going on amongst the cooks. Yumminess abounds. I think LUCK does come to mind when sampling the best my friends’ kitchens have to offer.

carrot saladAs I considered what I might bring to the TWO potlucks I have been invited to (lucky me), I was reminded of a Marinated Carrot Salad that was at every gathering when I was a kid. So, I stirred some up this week to see if it was as good as I remember. It was and it will be coming to the gatherings with me. I can’t wait to see what else shows up. Between my friends and I, a delectable feast is sure to happen.

“We all eat, and it would be a sad waste of opportunity to eat badly.”

Anna Thomas

There are many recipes out there for this salad. I go for a very easy combination that has a great taste.

Marinated Carrot Salad

  • 2 pounds carrots, peeled and sliced
  • 1 green bell pepper, sliced
  • 1 red onion, sliced
  • 1 can tomato soup
  • 1/2 vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • salt and pepper to taste
  1. Steam sliced carrots to a crisp tender.
  2. In bowl whisk together soup, oil, vinegar, sugar, salt and pepper.
  3. Add steamed carrots, bell pepper and onion.
  4. Cover and chill for several hours.

Enjoy! So tell me, what are you taking to your gathering?

Posted in The Party's in the Kitchen

Clean Enough

Posted on by Patty Schell

dirtydishesI received this memo today via Facebook. Thank you for the reminder, Sharon.  So often we find ourselves caught up in the if you just knew my life excuses when it comes to sharing hospitality. The graphic actually brought to mind that little potty training book Everybody Poops by Taro Gomi. This plotless little story states the inevitable—Everyone is the same on a very basic level. We are all very much alike.

Yes, we all know people that seem to have it all together. Their homes are beautiful. Their bathrooms are sparkly. Their kitchen looks as though it was the housekeeper’s day in. Ah. . .perfection. Or is it?

We usually visit others on their good day, meaning: they knew you were coming so they tidied up. If we happened to stop by on any other day, we might find piles of laundry to be folded, dishes waiting to be loaded and just general everydayness happening. Their house, like ours, would be a testimony to a life full of living.

There used to be a saying that hung on everyone’s wall that goes a little like this—Our home is clean enough to be healthy but dirty enough to be happy. Perhaps we should take that to heart. Do not miss out on any more opportunities to enjoy a happy gathering with friends or family even if there are dishes in the sink. Their sink probably looks just like yours.

“Cleaning your house while your kids are still growing up is like

shoveling the walk before it stops snowing.”

Phyllis Diller

Here’s a quick little recipe that requires no mixing bowl for your sink yet yields a pretty delicious dessert.

Dump Cake

  • Fruit, fresh or canned. [If fresh, peel, core and slice into a size you would like to bite. You may want to add sugar for your desired sweetness.] Two 15 ounce cans or approx. 4 cups. My very favorite is a combo of apricots and pineapple.
  • Yellow cake mix
  • Cube [1/2 cup] of butter. Two is actually better but this is totally up to you.
  1. Spread fruit in bottom of a 9×13 baking dish.
  2. Top with dry cake mix.
  3. Thinly slice butter and cover the top of the dry mix. You can melt the butter to drizzle if you like. Both methods work fine.
  4. Bake in 350 degree oven until top is browned. Thirty to forty-five minutes.
  5. Ice cream is a must when it cools enough to serve.

Enjoy!

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Posted in The Party's in the Kitchen

Oh, For the Love of Food!

Posted on by Patty Schell

“Then the angel said to me. . .’Blessed are those who are invited to the wedding supper of the Lamb!’ “ And he added, “These are the true words of God.” 

Revelation 19:9

apple plateThere are days when I can’t wait to get to heaven.  I can just picture it.  The celebrating! The excitement! The food!!!

Yes, I admit it. I love food. That’s part of the reason I have pounds to spare on my body. But in heaven. . .in my new body. . .Hmmm. . .Maybe mine will be the perfect figure.

I not only love to eat food but I also like to prepare it.  Cooking is something I do just for fun.  My daughter has termed it Recreational Cooking. I gain much satisfaction from planning, preparing and executing a meal. These past few days, I have been reminded of some excellent recipes that fit into a healthy eating plan so from time to time I will be sharing some that I find not only delicious but also satisfying.

Part of the problem in my life is that there are so many events that include eating. Parties, Bible studies, and family outings all seem to throw a wrench in the works when it comes to eating healthy. The following recipe for Crust-less Broccoli Quiche is great for a brunch or lite dinner. For my Weight Watcher friends it is 4 points per serving. I like to substitute spinach or some sun dried tomatoes for the broccoli. Feta cheese goes well with the spinach. I have also made it without the bread and it works well.

 “Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship.

It is of great importance to the morale.”

Elsa Schiaparelli

Crust-less Broccoli Quiche

4 eggs

1-1/4 cups 1% milk

3 slices whole wheat bread, crusts removed, cubed

4 cups small broccoli florets, cooked, chopped

1 cup chopped onions

3/4 cup shredded sharp cheddar cheese

PREHEAT oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended.

POUR into 9-inch square baking dish.

BAKE 45 min. or until center is set and crust is lightly browned. Let stand 10 min. before cutting to serve.

Serves 6 — 180 calories, 9 fats, 3 fibers —  4 ww pts.

Enjoy!