Banana Pudding

My boys grinned from ear to ear when they came home from school and saw what their little sister and mommy had been up to...
A huge favorite in our home....thank you Miss Paula Deen !!

Not Yo' Mama's Banana Pudding by Paula Deen

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture.

Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until ready to serve. Layers and layers of deliciousness !

It's Foodie Friday over at designs by Golllum !

Double Chocolate Cookies

Our church had a bake sale for Haiti and I volunteered to bake.

I love these double chocolate cookies.

They taste like brownies.

Easy. Economical. and taste DIVINE !

DOUBLE-CHOCOLATE COOKIES {Southern Living 20th anniversary Annual recipes cookbook}

1 (18.25 oz.) Package Betty Crocker Devils Food Cake mix WITH PUDDING! (88 cents at Walmart!)

1/2 C. vegetable oil

2 large eggs

1 C. (6 oz ) chocolate chips

1. Combine first 3 ing. and beat at medium speed with mixer until blended.

Stir in chocolate chips.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.

3. Bake at 350 for 10 minutes. Cool on cookie sheets 5 minutes then transfer to wire rack to cool completely.

It's DIY day over at A soft place to land & Foodie Friday over at designs by Gollum !

It's snowing at the beach...

All time favorite at the Cozy Kitchen

My family continually says this is their all time favorite dish.

If you like blue cheese, this is for YOU!

Simple. Fabulous. {My favorite combo !}

Roquefort Chicken (from 6 ing. or Less cookbook)

boneless chicken breasts (4-6)

salt & pepper

1/4 C. butter

4 oz. roquefort or blue cheese {I use blue cheese}

1 garlic clove, sliced {I use 2-3, because I love garlic!}

1 C. sour cream

Salt & pepper chicken if you like.

Heat butter in skillet. Lightly brown chicken, remove.

In same skillet, add blue cheese, garlic and sour cream.

Heat, but do not boil.

Place chicken in 9 x 13 baking dish, and pour sauce over top.

Bake at 350 for 45 min, or until tender.

I love to serve this with rice. We even drizzle the sauce over our rice.

It's a perfect combo with the fabulous sauce !!!

Participating in Foodie Friday over at Designs by Gollum !

Seven Layer Taco Dip

This. is. AMAZING!
I like to serve it with "Tostitos Scoops" .
When I want more of a 'meal', I warm flour tortillas, and fill it with this.
YUM !
Everyone LOVES this !
I love that you can make this ahead...
and it's awesome the next day too !

Seven Layer Taco Dip { adapted from allrecipes }

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
**sliced jalapeno peppers in jar (as many as you like * my own addition )
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

1.In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2.Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3.Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions, jalapenos, and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Oh, and it's Foodie Friday over at Designs by Gollum

l o v e

great grandchildren: a grandchild of one's son or daughter

{ my nephews & brother in law }

3 sisters laid to rest their mom & dad. my grandparents...

together... as they wished...

Every single grandchild came. 16... From coast to coast, we came together.

Some of us had not seen each other in 30 years.

Time stood still.

Tears.

Lots of tears.

Tears of gratitude.

Tears of love.

love: a profoundly tender, passionate affection for another person

Bob & Margaret

3 daughters

16 grandchildren

25 great grandchildren

married 69 years.

died 72 days apart.

It's Outdoor Wednesday hosted by a southern daydreamer

Baked Oatmeal & 100% Comfort

I can't tell you how many times I've made this in the past 2 months.....

If you like oatmeal, this is for you.

Amazing.

Comforting.

Good for you.

{My kids love, love, love it... and beg for more... }

Baked Oatmeal (adapted from My Kitchen Cafe)


6 cups oatmeal ( I use Quaker Oats Old Fashioned but you can use quick )

2 cups brown sugar
1 cup oil
2 cups milk
4 beaten eggs

1 tsp. vanilla
1 tablespoon baking powder
2 teaspoon salt

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

Pizzelles

This is one of my favorite recipes.

For me, perfect paired with a cup of hot tea.

I can snack on these all day long.

The recipe makes a ton, and they keep at least 2 weeks !

You just need a Pizzelle Baker !

Pizzelles

6 eggs, whole

2 sticks butter- melted to room temp.

1 1/2 C. sugar

2 1/2 C. flour

4 tsp. baking powder

2 TBS. vanilla or 1 whole small bottle of Anise. ( I prefer the vanilla! I've never tried the Anise version, so maybe you should just add 2 TBS of Anise instead of the whole SMALL bottle.)

In large bowl, beat eggs slightly. Add melted butter. Add sugar & vanilla.

Beat well.

Slowly add flour & baking powder.

Make Pizzelles in your pizzelle

baker !

Sprinkle with powdered sugar on each one when done !

Sit back and enjoy !!

P.s.

It's DIY Day over at a soft place to land, and Foodie Friday hosted by designs by gollum !

72 days

72 days.

That's how long Grandpa had to wait
to dance again with "Nanny" again.

Nov 5, 2009 to January 16, 2010 was only 72 days.
After 69 years of marriage,

Bob was the last word Nanny said.

Margaret was the last word Grandpa said.

I can't think of anything more beautiful.

Bob and Margaret.

Together & dancing forever.
and ever.
and ever.


John 14:3
And if I go and prepare a place for you, I will come back and take you to be with me that you also may be where I am.

Raisin Bran Muffins

I've been busy cooking, baking and crocheting !

These Raisin Bran Muffins are an easy, portable morning breakfast.
These stay dense, not big and fluffy. It's like eating a bowl of raisin bran 'on the go'.

Raisin Bran Muffins

2 1/2 C. Raisin Bran
1 1/4 C. milk

1 1/4 C. flour

1 T. baking powder

1/2 t. salt

1/2 C. sugar

1 egg

1/4 C. veg. oil

SOAK RAISIN BRAN & milk for 10 minutes

add remaining ing.

Bake at 400 for 18-20 min.

fare⋅well:   goodbye; may you fare well: Farewell, and may we meet again in happier times.

em⋅brace: to take or clasp in the arms; press to the bosom; hug.

one year:  a period of 365 or 366 days, in the Gregorian calendar, divided into 12 calendar months, now reckoned as beginning Jan. 1 and ending Dec. 31

re·union: a reuniting of persons after separation

{Reflecting upon all the holidays we have missed being together...just too many to count}

It's Outdoor Wednesday over at a southern daydreamer.

Corn and Herb-Bread Sausage Stuffing

No Fail and simply Fabulous!

Our favorite stuffing...

Corn and Herb-Bread Sausage Stuffing

1 pound bulk pork sausage ( I use Jimmy Dean Sage )

2 cups chopped celery

2 cups chopped onion

5 cups corn bread stuffing mix (about one 12-ounce package)

5 cups herbed-bread stuffing mix

1 teaspoon dried poultry seasoning, crumbled

1 teaspoon dried rubbed sage

1/2 teaspoon pepper

3 cups canned low-salt chicken broth

Preheat oven to 350°F. Butter 13x9x2 glass baking dish. Sauté first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth.

Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.

Participating in Foodie Friday hosted by designs by gollum  & DIY DAY over at a soft place to land. !

Cranberry Fruit Conserve

This is mine.  All mine.
Everyone in my family adores Oceanspray Jellied Cranberry Sauce and they aren't about to convert.  I like it too, but one year I watched Ina Garten make this on her show, and gave it a whirl.  I'm so glad I did.  It' simply amazing. Yum!  {Did I mention it was mine ?}
By the way, our Greenberg Smoked Turkey was out of this world, once again. It makes the most amazing leftovers...smoked turkey sandwiches.....oh my...

Cranberry Fruit Conserve {Barefoot Contessa Parties cookbook)

1 (12-ounce) bag of fresh cranberries, cleaned

1 3/4 cups sugar

1 Granny Smith apple, peeled, cored, and chopped

1 orange, zest grated and juiced

1 lemon, zest grated and juiced

3/4 cup raisins (I did NOT add)

3/4 cup chopped walnuts or pecans (I used pecans!)

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled

P.s.
It's  Foodie Friday  & DIY day over at A soft Place to Land.

I'm zipping around town, getting ready for Christmas.

Decorating has begun at the Cozy Kitchen. I bought the identical nativity for my grandmother a few years ago, and I remember how much she loved hers ! This was the first decoration I put out this year.

Happy Blue Monday!

Spinach - Mushroom Salad

This is one of our very favorite salads. I've been making this for 17 years. This has been requested as our salad on Thanksgiving.
Spinach-Mushroom Salad {The Southern Living Cookbook}

1 pound fresh spinach ( I like to use baby spinach )
1/4 pound fresh mushrooms, sliced
3 hard cooked eggs,chopped
1 bunch green onions, chopped

1/2 C. vegetable oil
3 Tbs. vinegar ( I use cider vinegar )
1/3 C. sugar
1/4 tsp. salt
1/4 tsp. dry mustard
dash of pepper
8 slices bacon, cooked & crumbled

Wash spinach and pat dry.
Tear into bite size pieces.
Combine spinach, mushrooms, eggs and green onions in large bowl.

Combine oil, vinegar, sugar, salt, dry mustard and pepper in a jar. Cover and shake vigorously.

Top spinach with dressing just before serving. Sprinkle with bacon on top.

P.s. It's DIY Day over at A soft place to land.

Salsa All' Amatriciana by Giada

When my kids walk in from schooland smell this simmering, they say the same thing every time !

"OOhh ! Oohh ! Is that the sauce with the bacon ?" Making this sauce makes me happy because I always know how they will react. They love it !
The recipe is from one of my favorite cookbooks, Everyday Italian by Giada de Laurentiis.
This is super easy, and fabulous. comfort. comfort. comfort.

A family favorite of ours !!

{I originally posted this last year, but forgot to take a photo.}

Salsa All' Amatriciana { Giada de Laurentiis }

2 tablespoons olive oil
6 ounces pancetta, diced ( I use 6-8 slices of bacon )
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano ( I use freshly grated Parm. Reggiano )

1 lb. favorite pasta

For the sauce:

In a large heavy skillet, heat the oil over medium heat. Add the pancetta or bacon and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta/bacon and reserve.

Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta/bacon.

Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste. Serve over your favorite pasta.

It's Foodie Friday

over at Designs by Gollum!

{Also participating in DIY Day over at A soft Place to Land & the krazy kitchen & Tuesdays at the Table.}

Here's a peek around my cozy town.

The color of this home is stunning....

And the color of this house reminded me of the book

I just finished...

Is that not one of the most beautiful colors ever ?

It's my 'giveaway'.

If you would like to read this book, please leave a comment.

Random.org will pick winners Wednesday Night (11-18), and I will announce them Thursday.

*UPDATE* and the winner is comment #12 (Jboo) !

Happy Blue Monday! Thanks for hosting Smiling Sally !

Also participating in Watery Wednesday & Waterside Wednesday !

Sausage & Potato Casserole

I mentioned this recipe last year on this post. I've made it every fall for 15 years!
Eating this feels like a great big HUG... TOTAL COMFORT...which I really need right now.
{A heartfelt Thank YOU to everyone who left sweet comments for me regarding my Nanny. I didn't expect any comments....it was just a private note to my Nanny.... but you lifted my spirits ...truly. Thank you...all of you. }

If you are lucky, you'll have just enough leftovers for a yummy lunch. It's amazing the next day!
Click for recipe
It's Foodie Friday over at Designs by Gollum.