I'm going to be PUBLISHED!

I am sooooo EXCITED!

I submitted a story along with my recipe and received a letter stating they want to publish it in an upcoming GOOSEBERRY COOKBOOK!

My recipe is a family secret! and ONLY SPECIAL people get this recipe..so I was elated to know how SPECIAL it will be now for a lot of other people!

The recipe is a "comfort food" in our home and my children's...as it brings back memories of a special time in our lives. One especially touched by GOD and his GOOD WORK in our lives. Yes...a recipe can do that!

Ever have a smell in the air...of the woods, or perfume ..that BRING you right back to a place or event. This recipe does that for us...and I hope it will for those who use it from the cookbook.

It might become a tradition as it has for us...

Everyone who has tasted this recipe..love it!

Surprising to me..for one of the ingredients...

I thought surely my meat and potato son in law..would not like this for the ONE ingredient.

It is HIS FAVORITE meal ... and one of my grandsons requested it for his b'day dinner!!

I'll let you know more as I find out myself.

I so hope they include my "story" with it...

if not..YOU WILL find it HERE!!

Visit the Gooseberry website and have fun..there is also a CIRCLE OF FRIENDS with great recipes and even videos!

FUN..

Happy Homemaking...cooking and crafting...FROM THE HEART!

HOPE

Yummy for the Tummy! edited for ingredient

I've been writing about HEALTH AWARENESS on my other two blogs.

Watering Wells of Hope

My Breast Cancer Journey and current findings of Hypothyroidism...

This is the day

...

I wanted to take this time here on my Creative Heart blog to share some recipes that are FUN and CREATIVE and HEALTHY!

I felt like a "CHEF" making this wonderful tasting dish. I hope it looks as yummy to you in this photo as it truly is.

I hope you enjoy making this quick easy dish. I served this with a nice tossed salad and Italian dipping bread. Olive oil on a plate sprinkled with cracked peppercorn.

My husband was impressed!!! A little candlelight and VOILA...the PERFECT MEAL!

Serves 4; 1 1/2 cup per serving. "Italian Toss"

4 ounces dried penne pasta or bowtie pasta will work...Be CREATIVE!
3/4 cup cherry tomatoes (quartered)
6 Kalamata olives, coarsely chopped ( you can buy these in a jar or at the Deli)
2 TBL. Basil (I used dried)
8 Ounces boneless, skinless chicken breast or tenderloins. Cut into thin strips or bite size pieces.
1/2 Medium RED bell pepper, cut into thin strips
1 small Zucchini, cut length wise into eighths, then cut crosswise into 2 inch pieces
1/4 Medium onion, cut into 1/2 inch wedges
1 Med garlic clove, minced (or I sometimes use minced garlic in the jar)
1 1/2 TB Capers or to your liking. They can be tart.
1/4 tsp salt
1 TBL Olive Oil..extra virgin best
2 ounces Fat Free or low fat FETA crumbled (about 1/2 cup)
(if you do not like Feta..try grated Parmesan)but believe me the Feta makes it soooo good!


I usually lay out all my ingredients and cut up all veggies before starting.

Prepare the pasta using the package directions...Save 1/4 cup water from pasta.


In small bowl stir tomatoes, olives, basil and capers. Set aside.
Capers look like tiny little olives and have a pickle taste...add ZING to your dish!

I now add capers to my green tossed salad from time to time.

I coated my chicken first with Italian bread crumbs (nothing added just dip chicken in crumbs) then I sauteed in the olive oil til a nice and golden brown. Transfer to plate. (the recipe doesn't use bread crumbs)

Place Red pepper, zucchini, garlic and onion in same pan as chicken was sauteed...and cook until tender, crisp.

Add chicken pieces and reserved water from pasta. (add water after a little at a time so not too watered down)

I placed all my ingredients in one large glass bowl and topped with Feta.

ENJOY!!!!

Creative EATING!

Thought I'd take some time for RECIPES and COOKING.

I surprised my husband for his Birthday May 1st by having the dining area simply decorated when he wasn't around the day before (he isn't big on attention!)...and invited friends over to grill SHISH KABOBS! YUM

I spent the morning chopping colored Bell Peppers...
cherry tomatoes....onion...mushrooms...zuchinni...
and a FRESH PINEAPPLE..YUM! (Pineapple grilled is wonderful!)
add some marinated chicken and steak pieces, rice and some yummy bread to dip in Olive oil for a filling and easy to do HAPPY MEAL!




I took some of the pineapple chunks and made a fresh fruit salad also; adding fresh strawberries and frozen Blackberries..let them set in a bowl til ready and the juices just made the most delicious taste SUGAR FREE! ALL NATURAL!






The Pineapple TOP made a great decoration in the center of the bowl! (see photo above) Just a little idea!


We then had his favorite cake...Almost Heavenly Pineapple Cake.
(I'm guessing ..this was a PINEAPPLE DAY!)

THE RECIPE:
call for a yellow cake but I choose a Pineapple cake mix and bake as directed..
then while warm pour a large can of chopped Pineapple over the entire top of the cake..juice and all! Makes it moist....then top with a small package of instant vanilla pudding mixed with 4 oz. softened cream cheese and 8 oz cool whip. This cake is so light and tasty..very refreshing.

...and what is a Birthday party without kids...so for FUN..I planned a treasure hunt for each of the children. They had to find "their" bag with a certain color ribbon..if they found the other persons they could not tell and had to continue looking for their own. I filled celophane bags with little play rings and sunglasses for the girls and with only one boy.. he found a 'cool' car in his..was he ever happy!! Giggles and bubblegum pops made their day!



I hope this menu idea is helpful..and you enjoy the cake recipe!

Blessings
HOPE

Yummy Recipes

CREAMY WAFER COOKIES
or at our house "Hamburger Cookies"

1 C. real Butter...softened (I only use unsalted Land O' Lakes)
1/3 C. liquid whipping cream
2 C. all-purpose flour

PREHEAT OVEN 350

MIX thoroughly butter, cream and flour. (yes you read it right!)
COVER AND CHILL...30 minutes. Dough should not be soft.

Roll out dough a little at a time...1/4" thick, keeping the rest chilled.

Cut into small circles...as shown in photo (I use a plastic medicine cup..works PERFECT!) Transfer dough to wax paper sprinkled lightly with granulated sugar: turn each cookie over so that it has sugar on both sides...place cookies on baking sheet and then prick with fork making two-three rows (as seen in photo)

Did I mention to STUDY the photo...(visuals are always so helpful!)

BAKE 7-9 minutes until set and lightly golden..not brown!

Cool completely as these will then have a filling between two cookies...

CREAM FILLING
1/4 C. real butter
3/4 C. Confectioners sugar (Powdered)
1 tsp. Vanilla
Food Coloring ..your choice!

CREAM butter, sugar and vanilla until smooth and fluffy. Tint with choice of food coloring. Taking two cookies that hopefully match in size! place a small amount of "icing" in the middle and presto..you have a little cookie that resembles a "hamburger". These are especially nice for Bridal or Baby Showers.
I chose a light orange for Thanksgiving!

These are light and delicious..melt in your mouth cookies!
Very delicate so you have to put the entire cookie in your mouth!
Make sure they are small enough! or you will be embarrassed with a mouthful! but smiling!




CRANBERRY CHEESECAKE BARS

2 C. all-purpose flour
1 1/4 C. QUICK Oats
3/4 C. packed Brown sugar
1 C. real butter

PREHEAT OVEN 350

CRUST
In large bowl, stir together flour, Oats and brown sugar.
Cut in butter (slice in pieces for easier cutting in)
to resemble coarse crumbs. RESERVE 1 1/2 CUP..set aside in another bowl or measuring cup.

Press remaining crumbs into greased 13 X 9 X 2" baking dish.
BAKE 15 minutes...should be light colored...
you will continue baking this again after the filling is put in.

FILLING
12 ounces cream cheese (softened)
1/2 C. granulated sugar
2 eggs
2 tsp. lemon juice
1 tsp. Vanilla
1 16 ounce can Jellied Cranberry Sauce
2 tsp. cornstarch

BEAT the cream cheese and sugar on med. speed til light and fluffy.
Beat in eggs, lemon juice and vanilla.

Spread over the warm crust carefully making sure it is spread evenly.

Stir together gently, in a bowl the Cranberry and cornstarch.

Using a spoon, drop "dollops" of the cranberry on top of the filling.
Take a butter knife and lightly run the knife over the top of each dollop to make it swirl a bit. DO NOT CUT THROUGH THE CRUST!

BAKE 40 minutes until set. COOL-cut into bars ...

This is very good warm and served with vanilla ice cream.

or chill in the fridge and serve cold like cheesecake.

ENJOY!!!