Wednesday, February 10, 2016


February's tablescape includes lots of candles plus touches of red glass (teacups and saucers) in a primitive tin container.   

It also features a primitive wood heart garland and some coastal decor with shell covered balls and starfish - we love the blend of primitive and coastal!

Here are the links to the top three February recipe posts from 2011 to 2015, plus some additional new recipes:

Follow the directions for BASIC TRUFFLES:
HAZELNUT TRUFFLES: Add 1/2c toasted hazelnutsCOATING: chopped hazelnuts, cocoa powder, chocolate sprinkles
SPICED TRUFFLES: Add 1tsp SWEET SPICE, 1/2tsp orange zest, 1/2tsp minced fresh ginger and 1/4tsp chili powderCOATING: combination of cocoa powder and SWEET SPICE
ORANGE CREAMSICLE: Use white chocolate chips and add 1/2tsp orange extract and zest of an orangeCOATING: powdered sugar

ROASTED STRAWBERRY BRUCHETTA: Place 1lb hulled and halved strawberries in a baking dish and sprinkle with 2Tbs sugar and 4Tbs balsamic vinegar.  Roast at 350 degrees for 45 mins. stirring once, until vinegar is reduced and syrupy.  Cool.  Slice crusty baguette, spread with goat cheese and top with roasted strawberries and slivered basil.
STUFFED STRAWBERRIES: Combine 8oz cream cheese, 6Tbs powdered sugar, 1Tbs lemon juice and the zest of a lemon.  Hull strawberries and pipe in filling and garnish with a small fresh mint leaf.  Refrigerate for up to 4 hours before serving.
STRAWBERRY ALMOND SCONES: Combine 2c flour, 1/3c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Add 1c sliced strawberries and 1/4c toasted sliced almonds.  Combine 1 egg, 1/4tsp almond extract and 1/2c sour cream until well blended, then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half, pat each half into a 6” circle ½ inch thick and cut into 6 wedges.  Place on greased baking sheet, brush with sour cream and sprinkle with sugar.  Bake at 350 degrees for 12 mins or until golden brown.

CROCKPOT MINSTRONE SOUP: Place 1-14oz can diced tomatoes, 2c chopped carrots, 2c chopped potatoes, 1c chopped celery, 1 diced onion, 3-4 cloves minced garlic, 1Tbs ITALIAN PESTO, 1tsp salt, 1/2tsp pepper and 2 bay leaves into a crockpot.  Add in 4c vegetable stock, 2c water, and 3c V8 juice. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.  Add 1 15oz can drained and rinsed kidney beans and white beans, 1 diced zucchini and 1c pasta and cook on HIGH for 15 additional minutes or until pasta is tender.

CROCKPOT SPLIT PEA SOUP: Add a meaty ham bone to crockpot and layer the following ingredients: 1-16oz bag well-rinsed dried green split peas, 2 chopped carrots, 2 chopped celery ribs, 1/2c chopped onion, 1Tbs minced garlic, 1/3c chopped fresh parsley, 1Tbs chopped fresh thyme, 1 bay leaf, salt and pepper.  Add 4-5c chicken broth to cover ingredients.  Cover and cook on HIGH for 7-8 hours.  When peas are tender, discard bay leaf, remove bone, tear ham into small pieces and return to crockpot.  Mash some of the peas and stir until creamy, adding more broth if needed.

CROCKPOT QUINOA CHICKEN CHILI: Combine 1c rinsed quinoa, 3-14oz cans diced tomatoes, 1-15oz can of black beans, 1-15oz can of chili beans, 1-15oz can of corn, 2c chicken broth, 2 large boneless skinless chicken breasts 1Tbs TEX-MEX herb blend and 1Tbs chili powder.  Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.  Remove chicken, shred and return to crockpot.  Serve topped with cheddar cheese, sour cream, avocados and crushed tortilla chips.

"So whether you eat or drink, 
or whatever you do, do it all for the glory of God"
I Corinthians 10:31

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