Sunday, November 30, 2008

Up to Our Keisters, and Beyond!

We had such a lovely, uneventful Turkey Day Holiday, celebrating with family and friends. So, we knew that Getaway Sunday, the Busiest Travel Day of the Year, Might. Come. To. This.

No, this shot isn't current. It was snapped by a TJ, whom we presume is a UW-Madison student, judging by his profile. It was posted on his blog, Feeding Milk to Chickens, in February 2008, the last time The Badger State had a snowstorm of monumental proportions.

That day, Wisconsin suffered snows that Shut. The. State. Down. And we're talkin' schools, government offices, the whole proverbial Ball of Wax. OK, we're Mixing Metaphors here, but still...

Southeastern Wisconsin, from Madison to Milwaukee, is forecast to get something along the lines of 10 inches today. According to Moker, and his Profile of Wisconsin for Blog Around the World, we Hardy Cheeseheads enjoy weather akin to "Nine months of winter, and three months of tough sledding."

We're just a Tad Concerned today, though. The East Coast Branch of The Pop'rs Cousins are traveling back to school at Larry U. Today. In the Snow. Hope the precipitation doesn't dump enough to cover poor ol' Mr. Lincoln's Head in front of Bascom Hall. But ya never know!

On a much more positive note, The Green Bay Packers play Carolina today at Lambeau Field. Snow is forecast. Go, Pack!

Saturday, November 29, 2008

A Holiday for Our Heroes

Z's Mom, my most Socially Conscious Bloggy Friend, posted about a cool program the other day that will help you Thank Our Heroes this Holiday Season. Remember, Z's Mom is the one who turned us all on to Ratchet's Predicament and helped to facilitate his Happy Homecoming.


So, Here's the Deal: For the second year in a row, the Red Cross and Pitney Bowes are sponsoring the Holiday Mail for Heroes campaign. They're collecting holiday cards to distribute to American service members, veterans and their families in the United States and around the world. Pitney Bowes is generously donating technology, resources and postage to make this holiday card program possible.

The campaign's goal is to collect and distribute one million holiday cards to spread holiday cheer and facilitate thanks to these brave individuals and families.

You, too, can get involved by sending holiday cards to the following address:

Holiday Mail for Heroes
PO Box 5456
Capitol Heights, MD
20791-5456

Please pay attention to the following guidelines when mailing a card to ensure that your card will quickly reach service members, veterans and their families.
  • Enclose no hazardous materials. Every card the group receives will first be screened by Pitney Bowes and then reviewed by Red Cross volunteers working in one of 16 sorting stations around the country.
  • All cards must be postmarked no later than Wednesday, December 10, 2008. Cards sent after this date will be returned to sender.
  • Participants are encouraged to limit the number of cards they submit to 25 from any one person or 50 from any one class or group. If you are mailing a larger quantity, please bundle the cards and place them in large mailing envelopes. Each card does not need its own envelope or postage.
  • Please ensure that all cards are signed.
  • Please use generic salutations such as “Dear Service Member.” Cards addressed to specific individuals can not be delivered through this program.
  • Please send cards as opposed to long letters, which delay a quick review process.
  • Please do not include e-mail or home addresses on the cards, as the program is not meant to foster pen pal relationships.
  • Please do not include inserts of any kind, including photos, as these items will be removed during the reviewing process.
  • All cards received may be used in program publicity efforts, including appearing in broadcast, print or online mediums.
  • For more information you can click here: Holiday Mail for Heroes

Friday, November 28, 2008

Fx4: More to be Thankful For

This is Ratchet, the Iraqi puppy who was adopted by Sgt. Gwen Beberg of Minneapolis. You probably remember reading about Ratchet and his plight over at Zander and Me back in October, and, of course at my place, Here and Here.

It was Gonna be Gonners for this Cute Little Ol' Pup until a group called Operation Baghdad Pups came to the rescue. More than 70,000 folks signed the petition to allow Ratchet to come home to the Twin Cities, where he's now cared for by Sgt. Beberg's family, until she can make it Stateside, too. That's Sgt. Beberg's Mom, Pat, greeting Ratchet at the Minneapolis airport October 23.

Playing along with Candid Carrie today, and her FanTAbulous Friday Foto Fiesta Finish...For Real! Fx4 is Far Out!

Thursday, November 27, 2008

We've Got Presents Under the Tree for Turkey Day!

Happy Thanksgiving Everybody! Before we get to the Rest of the Recipes (yup...We've. Got. Four. More. For Ya!), Uncle Lynn wanted to announce the winners, selected by Random Drawing, of our Great New Pop'rs Thanksgiving Giveaway! So, drumroll, please...


These five Great Gals win a complete box of Pop'rs...all eight flavors! Of course, you all know that Pop'rs are the Fun and Nutritious Seasoning that really encourages everyone to Eat Their Veggies!

So, e-mail me your info, ladies (veggiemom@poprs.com), and we'll get those Pop'rs Prizes right out to ya!

We'll round out this Thanksgiving Feast with four Great New Recipes from Michelle, over at Honest & Truly. Take it away, Michelle!

Mojito Granitas ("Because I can't quite give up summer," she says!)
2 1/2 c water
1/2 c sugar
1/2 c lightly packed fresh mint leaves
8 limes, juiced
Zest of 3 limes (use the zest from the limes you juice and zest first!)
4 T rum

Add the water to a nonreactive saucepan. Bring to a boil, add the sugar and lime zest. Stir until all the sugar is dissolved. Remove from the heat and add all but about a dozen of the mint leaves (stems and all).Cover and let stand 10 minutes. Remove cover and let cool to room temp. Chop reserved mint leaves finely. Strain mint/sugar water mixture into a 13x9 pan (NOT a nonstick one). Add lime juice, rum and mint leaves, and place in the freezer. Every 30 minutes or so, pull from the freezer and use a fork to scrape up all the frozen bits, which will fluff them. Keep doing this for about 3-4 hours until it's all frozen and fluffy. Serve (to adults) and enjoy!

White Chocolate Party Mix
4 c. Cheerios
6 c. Rice Chex (or the knockoff brand like I used)
3 c. pretzel-shaped or waffle-cut pretzels
3 c. M&Ms
2 c. craisins (my inspiration, ha!)

1 1/2 lb premium white chocolate (I tried this with Hershey's premium white chocolate chips and with the white chocolate chips from our local buy in bulk yummy stuff store. Hershey's was far superior. Definitely don't use almond bark. Find the best white chocolate you can and use it. It makes that much of a difference. And I've also found that the white chocolate chips Aldi sells work great, too!)

Place the white chocolate in a very heavy saucepan or in a double boiler and melt over medium low heat. Cover the pot to ensure the heat is being evenly distributed and not just cooking the bottom part. After about a few minutes, turn off the heat and begin stirring until it is fully melted.While the chocolate is melting, place the remaining ingredients in a very large bowl or roaster pan or something that will allow you to stir it without having everything go flying everywhere. Gently mix the dry stuff together without breaking anything (read: Rice Chex).Use the spatula to drizzle the white chocolate onto the dry stuff. Only do about a quarter or so of the chocolate at a time and mix well in between or you'll end up with massive gobs of chocolate and lots of dry other stuff.You'll want to put waxed paper on a counter. I have sheets of it, and it fills up about six sheets. I got smart somehow and realized that if you have a damp counter, the waxed paper sheets will stay in place while spreading the mix rather than sliding all over the counter.

Once the mix is all mixed, pour it out onto the waxed paper and use the spatula to spread it out so that it hardens into manageable chunks. Once it hardens (less than an hour in the middle of summer for me), you'll want to break it up a little more, but not too much.


Italian Dippy Dip
1/2 c. Kalamata olives

8 sundried tomatoes
1 14 oz can of artichoke hearts
1/3 c. dried parsley
3 cloves garlic
8 oz neufchatel cream cheese
8 oz regular cream cheese (Neufchatel is a naturally lower fat cream cheese. Whenever I cook or bake with cream cheese, I always use half neufchatel and half cream cheese. Because fat wasn't removed, it doesn't get that yucky rubbery texture or other issues that low-fat cream cheeses do. As always, make sure your cream cheese is at room temperature before starting.)
1/2 t. salt

Chop the olives. Do lots of chopping so that it gets into nice little pieces small enough that you'd want to put them into your mouth as part of a dip. Chop the artichoke and sundried tomatoes. Mince the garlic finely.Place all your ingredients into the bowl. The order doesn't really matter. I do like to put the cream cheese in first though. Stir it up with a spatula. You don't want to overstir but definitely want to get it all mixed in and well-distributed. Just put it into a nice bowl and serve with crackers or veggies or whatever you like.

Orange Chocolate Shortbread Cookies
This cookie came about as I was trying to create a cookie for the cookie sale that the animal shelter I volunteer for has every winter. I wanted something unique that would draw people to it without being too weird and over the top.As I thought about it, I realized that orange is always one of my favorite holiday flavors, and chocolate just seems to go naturally with it. (Of course, my husband thinks chocolate goes naturally with everything–and who am I to contradict him?) One of my favorite treats is the chocolate oranges that Kraft makes. I've always looked for a recipe that incorporates those flavors, but I never managed to find a recipe for a cookie with orange flavoring, so I decided this challenge would fit the bill. I based it very loosely off a shortbread recipe, since that was the cookie that seemed to hold its shape the best. Most shortbreads are far too dry for my tastes and crumble too readily to work well for this type of cookie. I didn't want a moist cookie that wouldn't stand up to the filling or would overwhelm the citrus flavor with sweetness either. Of all the variations I've tried, this seems to have won the most fans. That and they're surprisingly easy to make (and very forgiving, too)!


Cookie Ingredients
10 T butter, unsalted @ room temperature
3/4 c. brown sugar
zest of one orange
juice of one orange
1 egg
3/4 t. baking soda
1/4 t. salt
3 c. flour

Filling Ingredients
1/2 c. cream
8 oz. bittersweet chocolate
2 T Grand Marnier
1/2 c. powdered sugar

Make the filling first and let come to room temperature before starting the cookies. To make the filling, follow these steps:

1. Scald cream in a heavy saucepan.
2. Remove from heat and add chocolate, stirring until fully melted.
3. Add Grand Marnier and stir.
4. Slowly add powdered sugar and stir until combined.Set aside until cookies are cooled.

To make the cookies:

1. Preheat oven to 325 degrees.
2. Cream the room temperature butter and brown sugar.
3. Add the orange zest and orange juice, then the egg. Mix until well combined.
4. Add the baking soda and salt, then mix again.
5. Slowly add the flour and stir until fully combined. The dough should be fairly stiff.
6. Roll small amounts of the dough into balls and place onto greased cookie sheet.
7. Before baking the cookies: Using a clean finger or back of an ice tea spoon, make a large, deep divot into each ball (the bigger the divot, the more filling fits!).
8. Bake each set of cookies 11-13 minutes until firm. These cookies do not crack when done. As soon as each batch comes out of the oven, carefully use the spoon to reaffirm the divot.

Let cookies cool 10 minutes. Once cookies are cool to the touch, use the ice tea spoon to carefully fill each divot with thickened chocolate filling. Let cookies sit 2+ hours for filling to set. Makes approximately 4 dozen cookies.

Wednesday, November 26, 2008

The Polls Are Still Open for Our Thanksgiving Extravaganza!

As our Great New Pop'rs Thanksgiving Extravaganza winds down, we wanted to leave you with One More Rad Recipe. But first, remember: The Pop'rs Polls close at 11:59 p.m. That's tonight, everybody. That means you have a Short Window of Opportunity, as the pols say, to have your vote count!

Well, we're not really voting here, we're commenting. And each comment gives you one entry in The Great New Pop'rs Thanksgiving Extravaganza. Uncle Lynn will be picking 5 Grand Prize Pop'rs Winners tonight, by Random Drawing. And we'll anounce the Fab Five tomorrow!

Annie, who posts over at writers, witches, and words, oh my! sent this Yummy Recipe my way the other day. And how does she Sing the Praises of her Rosemary Butter Cookies?

"Here is a really easy recipe that I found somewhere and absolutely love," Annie says, "because it is so adaptable. I even made a gluten-free version yesterday for a friend who can't eat gluten and unlike many other cookies... these turned out GREAT!"

Annie's Rosemary Butter Cookies
1/2 cup unsalted butter (1 stick), softened
1/2 cup powdered sugar
1/4 tsp salt
1 1/2 cups flour (cake flour is best)
2 Tbs chopped fresh rosemary (or lavender flowers)
4 Tbs milk

Beat butter and sugar at medium speed with an electric mixer until creamy. Gradually add flour and salt at low speed until blended. Stir in rosemary and blend in milk. Mold dough into a log and chill at least 30 min, and up to 24 hours. When ready to bake, slice into rounds, or roll to 1/2 thickness and cut into shapes. Bake at 325 degrees for 16-18 minutes or until the edges are softly browned. These are especially good with tea. To create a gluten-free version, I substituted two eggs for the milk and gluten-free flour for the regular flour.

Tuesday, November 25, 2008

These Recipes-and Our Giveaway-are Good for You!

Just Today and Tomorrow left for our Great New Pop'rs Thanksgiving Extravaganza! To get started, Click Here. Then, Click Here, Here and, of course, Here and Here, before Clicking Here, Here and Here!! And then, of course, you must Click Here and then Here! For every comment you leave, you get an entry in our Great Giveaway!


And then, of course, you'll get one additional entry for every recipe you e-mail me before 11:59 p.m. tomorrow night, when the Giveaway closes. We've been posting lots of Delish Dishes, and would love to post yours, too!

These Five Fab Recipes come to you from Jeannie over at Jeannie's Happy World. And Guess What? Jeannie's a Published Author! Jeannie's Feel Great Lose Weight Cookbook is now available for just $15. E-mail The Author at j_kupsh@yahoo.com for more info! And BTW, all of these recipes are single servings, except for the Turkey and Dumplings, which serves four.

Baked Apple French Toast
2 slices low -cal, whole wheat bread
2 oz. fat-free cream cheese
1/2 tsp. Equal
1 tsp Eggbeaters
1/3 cup sugar-free apple pie filling

Another 1/4 cup eggbeaters
1/8 cup caramel DaVinci syrup
1 tsp. almond extract
Another tbsp. Equal

Spray a single-serve baking dish, and break apart one slice of bread to cover the bottom. Mix cream cheese mixture and spread on top of the bread. Next, spread the pie filling over the cream cheese mixture. Tear apart the next slice of bread and place over pie filling. Mix up egg mixture and evenly coat the bread on top. Top with a dusting of cinnamon. Bake at 400 degrees for 22-25 minutes. Let cool on a wire rack to set after baking.

Cream Cheese-Filled Pumpkin Loaf
1/3 cup Krusteaz's Pancake Mix
1/4 cup caramel DaVinci syrup
1/2 tsp. baking soda
2 Tbsp. Eggbeaters
1 Tbsp. Equal
cinnamon, nutmeg & ground cloves to taste
2 Tbsp. crushed pineapple
1 Tbsp. chopped walnuts

Mix all ingredients together and let rest 10 minutes. Mix with 1/4 cup fat-free cream cheese in a small bowl for about 15 seconds. Add 1 Tbsp. Equal and a few drops of lemon juice, and stir well. Pour half of the pancake batter into a sprayed mini-loaf pan. Then, put in the cream cheese mixture. Top with the remaining half of the batter. Bake at 400 degrees for 20 minutes. Cool on a wire rack before eating.

Turkey Quiche
1 cup Eggbeaters
1 oz. turkey breast, diced
2 tbsp. fat-free cheddar cheese
1/4 cup fresh sliced mushrooms
1 tbsp. soy flour
3 black olives, sliced
1 tsp. McCormick's salt-free chicken seasoning
1/2 tsp. minced onions

Mix ingredients together well and pour into a sprayed single-serve baking pan. Bake at 400 degrees for 35 minutes.

Turkey and Dumplings
12 oz. cooked turkey breast, diced
2 cups cooked green beans
1/2 cup carrot slivers
1 cup low sodium prepared turkey gravy
1 tsp. salt-free chicken seasoning
pepper to taste
1 cup Heart Smart Bisquick
1/3 cup fat-free milk
1/4 tsp. garlic powder

Mix ingredients, up to and including pepper, and place in a small, sprayed casserole pan. Mix Bisquick, milk and garlic powder together. Add a bit of water, if necessary. Dough should be mixed well and be rather "sticky." Drop by spoonfuls over casserole. Bake at 400 degrees for approximately 20 minutes-ovens will vary.

Sauteed Shrimp & Veggies Over Angel Hair Pasta
1.5 oz. Crum Creek angel hair pasta
8 large shrimp
1 tbsp. fat-free Promise spread
1/4 cup fresh mushrooms
2 tbsp. pico de gallo
Mrs. Dash Italian seasoning
2 tbsp. diced green pepper

Cook pasta and drain. Sautee shrimp with butter spread, seasonings and veggies. Serve over cooked pasta. Sprinkle with parsley and a dash of fat-free parmesan if desired.

Monday, November 24, 2008

Such a SWEET Giveaway!

Time is running out for you to enter our Great New Pop'rs Thanksgiving Extravaganza! To get started, Click Here. Then, Click Here, Here and, of course, Here and Here, before, at last, Clicking Here, Here and Here!! And then, of course, you must Click Here!


Remember--you get one entry for each comment. This Great Giveaway closes at 11:59 p.m. on Thanksgiving Eve. The more you comment, the better your chances of winning! And send me a recipe at veggiemom@poprs.com for another entry! If you comment on all my posts from this past week plus send in a recipe, you'll be Living La Vida Loca!

And, speaking of which, we've got a Sweet Recipe for ya today! Kathleen, she of Katydid and Kid, sent me this Delish Dish, which she makes each Turkey Day and for Christmas, too. Enjoy!

Kathleen's Sweet Potato Biscuits
1 2/3 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1/2 teaspoon nutmeg
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 sweet potato (10 ounces)--baked, peeled and pureed
1/4 cup cold half-and-half
2 tablespoons sesame seeds

Preheat the oven to 425°. Line a baking sheet with parchment paper.

In a bowl, combine the flour, sugar, nutmeg, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 3/4 cup of the pureed sweet potato and the half-and-half and mix just until the dough comes together.

Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot.

Sunday, November 23, 2008

Exotic Recipes and a Down-Home Giveaway!

If you haven't been living under a rock, you know that The Great New Pop'rs Thanksgiving Extravaganza is underway over here at Eat Your Veggies! To get started, Click Here. Then, Click Here, Here and, of course, Here and Here, before, at last, Clicking Here, Here and Here!! Remember--you get one entry for each comment. The Giveaway closes at 11:59 p.m. on Thanksgiving Eve. The more you comment, the better your chances of winning!


We've been having So Much Fun this week with the recipes you're all sending in! You get extra entries for E-Mailing Veggie Mom some of your favorite feasts. And by feasts, we don't mean the whole deal...just one recipe will do! Remember, Turkey Day is Just Around the Corner, and all your Bloggy Friends out there could use some assistance.

Quick, like a bunny, please send some Delish Dishes to veggiemom@poprs.com. For each recipe you send, you'll get another Giveaway entry. Five Lucky Giveaway Participants will win a complete box of Pop'rs, that good-for-you seasoning that encourages One and All to Eat Their Veggies! Pop'rs come in 8 Delicious Flavors, and The. Fun. Factor. Can't. Be. Beat.

We're going exotic today, with three great Mediterranean dishes from Vanessa over at The Yellow Brick Road. So, take it away, Vanessa!

Mediteranean Chicken & Couscous Salad (from Eating Light)
1 box (5.8 oz.) garlic and olive-oil flavored couscous
1 can (19 oz.) chickpeas, rinsed
2 purchased roasted-chicken breast halves (about 5 oz. each), removed from the bone and sliced.
4 cups baby spinach
1/2 cup bottled light olive oil & vinegar dressing
2 Kirby (pickling) cucumbers, quartered and sliced
1 jar (6 oz.) roasted red peppers, cut in thin strips
4 oz. feta cheese, crumbled
1/2 cup each, snipped dill and sliced scallions

Prepare couscous according to package directions. In a large bowl, combine the couscous, chickpeas, chicken, spinach, dressing, and half the cucumbers, roasted peppers, feta, dill and scallions. To serve: spoon mixture on serving plates. Sprinkle with remaining ingredients.

Pork & Apples with Sweet Potatoes (from Eating Light)
1 Tbsp. all-purpose flour
1/4 Tsp. each, salt and freshly ground pepper
1 pork tenderloin (12 oz., see note)
1 Tbsp. oil
4 scallions, thinly sliced, green and white parts separated
2 sweet potatoes (3/4 lb.), peeled and sliced in 3/4-inch chunks
1/2-cup dried cranberries
1 can (14 oz.) fat-free chicken broth
1 red apple, cored and cut in thin wedges
1 Tbsp. Dijon mustard
2 Tbsp. butter

Mix flour, salt and pepper on wax paper. Cut pork crosswise in 12 slices and coat with flour mixture. Heat oil in large, non-stick skillet over medium heat. Add pork and cook 2 to 3 minutes per side until lightly browned and just barely pink in center. Remove to plate. Add white part of scallions, sweet potatoes, cranberries and broth to drippings in skillet. Cover and simmer over medium-low heat, 7 to 9 minutes, until potatoes are just fork-tender. Add apple, cover and simmer until soft. Add mustard and butter; stir to melt. Return pork and any juices on plate to skillet; heat through. Sprinkle with green part of scallions.

Note: Pork tenderloins are often sold packaged in pairs. If you get two, one can be frozen up to three months.

Moroccan Un-Stuffed Peppers (from Eating Light)
8 oz. dried, whole wheat couscous (about 1 1/3 cups)
1 Tbsp. canola oil
1 1/4 lb. lean ground turkey
3 cups frozen bell pepper strips, or 2 medium red or yellow bell peppers, finely diced (about 2 cups)
1 cup shredded carrots
1/2 cup golden raisins
2 Tsp. ground cumin
1 Tsp. each onion powder and ground cinnamon
3/4 Tsp. salt
1 1/2 cups chicken broth
2 Tbsp. all-purpose flour
1/3 cup slivered almonds

Cook couscous according to package directions and set aside. Heat oil in large non-stick skillet or Dutch oven over medium-high heat. Add turkey, peppers, carrots, raisins, cumin, onion powder, cinnamon and salt and cook, breaking up chunks of turkey until vegetables are tender, and turkey is no longer pink, about 5 to 7 minutes. Whisk broth and flour in a small bowl. Add to turkey mixture and stir until liquid thickens, about 2 minutes. Serve in individual bowls over couscous and top with slivered almonds.

Saturday, November 22, 2008

A Feast Fit for a Family+A Giveaway=Fun!

We're right in the middle of The Great New Pop'rs Thanksgiving Extravaganza. To get started, Click Here. Then, Click Here, Here and, of course, Here and Here, before, at last, Clicking Here and then Here! You get one entry for each comment on my posts through 11:59 p.m. on Thanksgiving Eve, so The More Comments, The Merrier!


You get extra entries for E-Mailing Veggie Mom some of your favorite recipes. Just pull down your recipe box, pick out your faves, and send them to veggiemom@poprs.com For each recipe you send, you'll get another entry. Five Lucky Giveaway Participants will win a complete box of Pop'rs, that good-for-you seasoning that encourages One and All to Eat Their Veggies! Pop'rs come in 8 Delicious Flavors, and The. Fun. Factor. Can't. Be. Beat.

Today we're featuring The Will Family, and their Three-Course Repast of Hot Artichoke Dip (pictured above), White Chicken Chili, and Coca Cola Cake. Your Loved Ones will think you're Pretty Fancy Pants if you serve them a three-course meal!

Aunt Toni's Artichoke Dip
1 Large Can of Artichoke Hearts (packed in water)
1 Cup of Mayonnaise
1 Cup Monterrey Jack Cheese, grated
1 Cup of Parmesan Cheese (powder type)
1 (8 oz) Package of Cream Cheese (softened)
1 tsp Garlic Powder (or a couple cloves of minced, fresh garlic)
1 TB. Parsley

Drain water from artichokes and chop small. Mix mayo, jack cheese, cream cheese, Parmesan cheese, garlic powder, and parsley. Add artichokes and mix well. Pat into a 9 X 9 baking dish. Bake at 350 degrees for 45 minutes. Serve with your favorite cracker or tortilla chips.

Will Family's Easy White Chicken Chili (with rotisserie chicken)
3 tablespoons olive oil
2 onions, chopped
5 cloves garlic, minced
1 3lb Rotisserie Chicken, skin removed, chopped in bite size pieces
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
1 tsp oregano
1 tsp thyme
1 1/4 teaspoons cayenne pepper
5 (14.5 ounce) cans Cannellini (white kidney beans), undrained or Great Northern Beans
1/2 cup - 1 cup of Sour Cream at room temperature
Monterrey Jack Cheese to top
Chopped Fresh Cilantro
Sliced Jalapenos

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano, thyme and cayenne pepper and bring to a boil. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, add sour cream and stir until heated through. It may take a couple of minutes for the sour cream to melt into the broth. Serve with shredded Monterrey Jack Cheese, chopped cilantro, sliced jalapenos, and your favorite bread or tortilla chipsOf course you can also use 4 boneless, skinless chicken breasts instead of the rotisserie chicken (but why?...that would be more work). I also used leftover Thanksgiving turkey last year and it was great!

Will Family's Coca-Cola Cake
2 cups sugar
2 cups flour
2 cups mini-marshmallows
1/2 cup butter
1/2 cup vegetable oil
3 TBL unsweetened cocoa
1 cup Coca-Cola
1 tsp baking soda
1/2 cup buttermilk
2 eggs
1 tsp vanilla

Preheat oven to 350 degrees. In a bowl, sift together sugar and flour. Add marshmallows. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a low boil and pour over dry ingredients, blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla, mix well. Pour into a well-greased 9x13 pan and bake 35-45 minutes. Remove from oven and frost immediately.

Coca-Cola Frosting
1/2 cup butter
3 TBL unsweetened cocoa
6 TBL Coca-Cola
1 (16oz) box powdered sugar
1 tsp vanilla
1 cup chopped pecans
Combine butter, cocoa, and Coca-Cola in saucepan and bring to a boil. Pour over powdered sugar in separate bowl. Blend well and add vanilla and pecans. Spread over hot cake. Let cool and cut into squares.*The secret to this cake is not to overcook it. When baked correctly, it is incredibly moist. Check it at 35 minutes.

Friday, November 21, 2008

Fx4 Includes a Little Girl, a Cat, 2 Yummy Recipes & a Giveaway!

Dear Pop'rs Pals: Playing along today with Candid Carrie and her FanTAbulous Friday Foto Finish Fiesta, and also with The SITS Girls and their Linky Love Weekend! This shot shows The Wild One and Patch, snuggled up about 10 years ago on Lion King Sheets. Looks like a Long Winter's Night is ahead, doesn't it? I'm sure TWO had at least one mug of Aunt Julie's Hot Cocoa before hittin' the hay!

Lest you forget, I wanna remind you about The Great New Pop'rs Thanksgiving Extravaganza! To get started on the Giveaway Route, Click Here, and leave a comment. Then, don't forget to Click Here, Here and, of course, Here and Here, commenting merrily along, before, at last, Clicking Here! You get one entry for each comment, so the More Comments, The Better!

Then (Yes, there's more!), please E-Mail Me some of your favorite recipes. Just pull down your recipe box, pick out your faves, and send them to veggiemom@poprs.com For each recipe you send, you'll get another entry. Five Lucky Giveaway Participants will win a complete box of Pop'rs, that good-for-you seasoning that encourages One and All to Eat Their Veggies! Pop'rs come in 8 Delicious Flavors, and the Fun Factor. Can't. Be. Beat

Without Further Fanfare, we bring you Cheesy Corny Orzo and BBQ Chicken in a Biscuit, brought to you by Simply Anonymom, she of yesterday's Carrot Cake and Cream Cheese Frosting! Take it away, Anon!

Simply Anonymom's Cheesy Corny Orzo
1 can chicken broth
1/2 C orzo
1/2 C corn (I use frozen white corn)
pinch dried parsley
1/2 tsp Italian seasoning
1/2 C sharp cheddar grated

Put chicken broth, orzo, and corn into pot on stove. Bring to boil then reduce to simmer, add seasoning and cover. Stirring occasional until orzo is tender and liquid is gone (like with rice). Stir in Cheddar and serve. Yumm-o!

Simply Anonymom's BBQ Chicken in a Biscuit
This recipe is so cheap, easy and fast. A perfect trifecta!
1-2 chicken breasts
1 bottle BBQ sauce
2 rolls of canned layer biscuits
Minced jalapeƱos
1/4 onion sliced, grilled
2-3 slices cheese (I used cheddar the size of sliced American cheese)

In sauce pan over medium heat, add chicken breasts and BBQ sauce. Bring to boil. Reduce heat to simmer and simmer until the chicken is cooked through and pulls apart (about 25 minutes). Remove chicken from sauce and shred. Spray cupcake pan with non-stick cooking spray. Open one container flakey biscuits. Tear biscuits in half and put in the cupcake pans. Add shredded chicken to the biscuits. Top chicken with minced jalapeƱos, onion and cheese. Open second container of biscuits. Rip biscuits in half and top the chicken mixture. Bake in oven according to biscuit directions (mine was 450 degrees for 8-10 minutes).

OK, Bloggy Friends...Get those recipes to me! Veggiemom@poprs.com is the place to send 'em. I'll be lurking, waiting for your entry!

Thursday, November 20, 2008

We're Giving Away Some Great Recipes And Five Popr's Prizes, Too!

Interest is increasing day-by-day in our Great New Popr's Thanksgiving Extravaganza, which runs through 11:59 p.m. on Thanksgiving Eve. To get started, Click & Comment Here. Then, don't forget to Click Here. And Here. And Here. And Here. We absolutely adore comments, plus each comment earns you a Great Giveaway Entry!


Another way to squeeze in a Few Extra Entries is to E-Mail Veggie Mom with a favorite recipe. Each recipe you send earns you another entry in our Great New Pop'rs Thanksgiving Extravaganza, so get crackin'--We have Five Grand Pop'rs Prizes to give away!

Today's Treats come from Simply Anonymom, a winner in our last Bloggy Giveaway! She's serving up a Delicious Dessert, so pay attention! Anon says this Carrot Cake is "the moistest cake ever!"

Simply Anonymom's Carrot Cake (from Joy of Baking)
3/4 pound raw carrots finely grated
2 C all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 large eggs
1 1/2 c granulated white sugar
1 c vegetable or canola oil
1/2 c crushed pineapple or applesauce (optional)
2 tsp pure vanilla extract

Preheat oven to 350 degrees. Grease and flour 9x13 pan. Whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside. In a separate bowl, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract and pineapple or aplpesauce. Add the flour mixture and beat just until mixed. With a large rubber spatula, fold in the grated carrots. Pour batter into pan and bake for 35 to 45 minutes. When done, remove from oven and cook completely. Ice with Cream Cheese Frosting (recipe below). If you want to make two 9" round cakes, decrease baking time 5-10 minutes. Add 1 C nuts if you want it crunchier.

Simply Anonymom's Wonderful Cream Cheese Frosting

1/4 c unsalted butter at room temperature
8 oz. cream cheese at room temperature (I used 1/3 less fat)
2 c powdered sugar, sifted
1 tsp pure vanilla extract
Zest of one lemon (optional)

Beat the cream cheese and butter with mixer on low speed until very smooth. Gradually add in sugar and beat on low until smooth. Beat in vanilla and lemon zest (optional) until throughly mixed. Frost cake, cupcakes, cookies or whatever you plan on using with the frosting.

Wednesday, November 19, 2008

Beer Cheese Soup & a Bloggy Giveaway!

As part of our Great New Pop'rs Thanksgiving Extravaganza, I'm running readers' recipes in this space through Turkey Day. To get started on the Giveaway Route, Click Here, and leave a comment. Then, don't forget to Click Here, Here and, of course, Here, commenting merrily along! You get one entry for each comment.


Then (Yes, there's more!), Please E-Mail Me some of your favorite recipes. For each recipe you send, you'll get another entry. Five Lucky Giveaway Participants will win a complete box of Pop'rs, that good-for-you seasoning that encourages One and All to Eat Their Veggies! Pop'rs come in 8 Delicious Flavors, and the Fun Factor Can't. Be. Beat!

One of our Pop'rs Veterans contributed this recipe to the cause. Aunt Julie just loves Beer Cheese Soup, so thanks, Tracy P.!

Tracy P.'s Beer Cheese Soup
1 stick of butter
1 cup flour
4 cans chicken broth
1 1/2 cups heavy whipping cream
1 jar (15 oz.) Cheese Whiz
6 oz. beer
1 T. Worcestershire sauce
1/4 cup freeze-dried chives


Melt butter in pot. Add flour and cook on low heat for five minutes, stirring constantly.
Add chicken broth gradually, while stirring to prevent lumps. Stir in whipping cream.
Add Cheese Whiz and stir until melted and smooth. (Requires a little patience!)
Add beer, Worcestershire sauce and chives, and simmer 15 minutes, stirring constantly. (Trust me when I say that if it starts boiling, it will foam up and over quicker than you can come up with a catchy colloquialism. Mark my words. Clean up while it cooks if you must, but do NOT turn your back on it. Just sayin'.)
Garnish with popcorn and serve!

Tuesday, November 18, 2008

Keeping Warm on a Cold Winter's Night...

...Or, What do ya do when it snows 10 days before Thanksgiving? And BTW, that's Aunt Julie's house, right there, with the first Measurable Snow of the Season in Northeastern Wisconsin!


In our family, when the weather gets like this we sit down with a mug of Aunt Julie's Hot Cocoa (recipe to follow). And I have to warn you, folks: Auntie J. is just about out of recipes, so pleasepleasepleasepleaseplease E-Mail Veggie Mom with some of your own!

Before I launch into how to make this Warm-and-Sweet-in-the-Tummy Concoction, I want to remind you about The Great New Pop'rs Thanksgiving Extravaganza, running from now until 11:59 p.m. on Thanksgiving Eve. For each recipe you send to Veggie, you get one entry. And for each comment you leave on my posts between now and the Giveaway Deadline, you get another entry. We're giving away Five--Count 'Em!--Boxes of Pop'rs to Five Lucky Bloggers. That's a Complete Set of Pop'rs, those oh-so-good-for-you seasonings, which come in Eight Fun Flavors, and encourage everyone to Eat Their Veggies!

I'll close today with a little riddle, then the recipe: Why did the Veggie Mom cross the road? To get a steaming mug of Aunt Julie's Hot Cocoa!

Aunt Julie's Hot Cocoa
8-quart box Carnation dry milk (use Carnation; the generic brands aren't quite fine enough)

1 pound powdered sugar
1 pound Nesquik
8 oz. coffee creamer (any brand will do, but make sure it's "plain")

Mix ingedients together. Boil water. Put about 1/3 cup of the Hot Cocoa Mix in a mug, pour the hot water into the mug, and stir. Add tiny marshmallows, and enjoy!

Monday, November 17, 2008

A Dual Celebration: Post #150 and a Turkey Day Giveaway!

We're celebrating the kickoff of Uncle Lynn's Great New Thanksgiving Extravaganza and the advent of our Centennial-Point-Five Post by inaugurating a Very Special Bloggy Award.

But before we get to The Bling, I wanna remind you about the Super-Cool Pop'rs Giveaway that's Underway. Right. Now! Click Here to get started. And remember: When you E-Mail Veggie Mom with a recipe, you get one entry in this latest Pop'rs Giveaway; when you comment on my posts between now and 11:59 p.m. Thanksgiving Eve, you get one more. And remember: The more entries, the merrier!

Back to The Matter At Hand. The My Blog is Pop-tastic! Award is routed in the tenets of the Pop Art Movement of the '50s and '60s; that cutting-edge tribute to creativity and imagination.

When I started this blogging project last June, at the behest of my BIL, Uncle Lynn, I was more than a little confused, and, I must admit, a tad bit intimidated by all those Creative Souls out there in Cyberspace. But as I've grown as a blogger, over these 150 posts, I've grown as a person, too. And it is largely due to all of you Bloggy Friends who helped me along the way that Veggie Mom has been able to Come. This. Far.

So, here's to all of you Creative Geniuses out there, who've helped me along, have offered encouragement, and have shown me that blogging is not only a way of communicating, but a channel for my creativity, too.

As with all Bloggy Bling, The My Blog is Pop-tastic Award comes with a couple of Rules and Regs:

  1. When you receive The Award, please post it on your blog, linking back to the person who gave it to you.
  2. In addition, please link to This Post, which explains the origins of The Award.
  3. Please visit Veggie Mom's Post (that's This One!), which explains the origins of The Award, and Sign Mr. Linky, so we'll be able to keep a record of all whose Blogs are Pop-tastic! Feel free to leave a comment, too!!
  4. Pass The Award along to SIX Bloggy Friends, whose creativity merits inclusion in this circle. Link to their blogs in your Awards Post, and notify them that they've received The Award!

Thanks again to Everyone Out There who's made blogging such a sweet ride! Without Further Ado, I present you with the Winners of The My Blog is Pop-tastic Award:

Sunday, November 16, 2008

Our Great New Pop'rs Giveaway is More than Pie in the Sky!

OK, folks...We've all enjoyed Aunt Julie's Recipe Week, now, haven't week? It's time to Increase the Stakes a tad. That's why Uncle Lynn is launching The Great New Pop'rs Thanksgiving Extravaganza, just in time for the holidays!

To get started Click Here. Here's. The. Deal: For every yummy recipe you E-Mail to Veggie Mom, you'll get an entry in Our Great New Giveaway. And, for every comment you leave at Eat Your Veggies! between now and 11:59 p.m. Thanksgiving Eve, you'll get another entry. Such a Deal, huh?

Veggie Mom promises to publish each and every one of your Delish Dishes, right here at Eat Your Veggies! And, on Thanksgiving Morning, after Uncle Lynn selects thems via Random Drawing, we'll be announcing Five Grand Prize Winners!

What do you win? A complete box of Pop'rs, that so-go-for-ya seasoning that really does encourage One and All to Eat Their Veggies! Pop'rs come in Eight Delish Flavors. What a great way to spice up Turkey Day!


So, let's get with the first three recipes of our Great New Pop'rs Thanksgiving Extravaganza. They're brought to you by our Own Bloggy Friend, Melissa B. She's the one who runs the Silly Sunday Sweepstakes over at her place each week. Please visit her today, and get in on the fun!

Don't know about you, but I'm in the mood for a slice of Susie Clark's Pecan Pie. And think I'll wash it down with a couple of Spritz Cookies and a nice warm hunk of Mystery Coffee Cake!

Spritz Cookies
1 cup butter, softened
3 egg yolks
2.5 cups flour
2/3 cup white sugar
1 tsp. vanilla or almond extract

Mix together. Spoon dough into cookie press. Press dough onto ungreased cookie sheets. Sprinkle with colored sugar. Bake about 7 minutes at 400 degrees. Watch closely, so the cookies won't burn!

~~~~~~~~~
Mystery Coffee Cake

Step 1:
1/2 cup brown sugar
2 tsp. cinnamon
2 tbsp. flour
2 tbsp. melted butter
1/2 cup chopped nuts

Blend together with a fork and set aside.

Step 2:
1/2 cup shortening
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1.5 cups flour
1/2 cup milk
1/2 tsp. vanilla

Cream shortening and sugar. Add egg. Add dry ingredients to creamed mixture, alternating with liquid. Spread half of the butter evenly in a greased and floured 8x8x2 pan. Sprinkle half the filling (Step 1) over the butter. Top with remaining butter and sprinkle with remaining topping. Bake at 350 degrees for about 35 minutes.
~~~~~~~~~
Susie Clark's Pecan Pie
1 cup Karo Syrup
1 tbsp. butter
1 cup pecans (broken in pieces)
3/4 cup sugar
3 eggs
1 tsp. vanilla

Beat eggs well; mix with sugar. Add remaining ingredients and pour into an unbaked pie shell. Bake at 350 degrees for 40 or 50 minutes, or until knife comes out clean.

Saturday, November 15, 2008

Aunt Julie's *Recipe Week*, Day #7: Saturday Sweets and a Giveaway!

OK, you fans with a Super Sweet Tooth...Aunt Julie has really outdone herself today! Aunt Julie's *Recipe Week* is coming to a close, so thought we'd lay a Sweet Suprise on ya. But first, some light housekeeping to take care of.


I promised you, when this all started, that you'd get a chance to share this week. Well, Here. It. Is! We plan to start Another Great New Popr's Giveaway today, and thought we'd do things a tad differently this time.

Here's what ya gotta do. Starting today, please E-mail Veggie Mom your favorite recipes. They don't have to be Holiday Treats, but the More the Merrier! The Great New Pop'rs Thanksgiving Extravagana Giveaway Starts Today, and as part of that, we would like to run as many Readers' Recipes between Sunday, November 16 and Thanksgiving Eve, Wednesday, November 26, as we can. Here's how the Giveaway will work:
  • For every one of your recipes that I publish here at Eat Your Veggies! (and I promise to run 'em all!), I'll give you 2 entries in the Great New Pop'rs Thanksgiving Extravaganza.
  • Then, starting tomorrow, for every comment you leave right here on Eat Your Veggies!, you'll get one additional entry!
  • The Great New Pop'rs Thanksgiving Extravaganza closes at 11:59 p.m., Wednesday, November 26. That's Thanksgiving Eve.
  • What do you win? Uncle Lynn will pick 5 Grand Prize Winners! That means 5 Lucky Readers will win a complete box of Pop'rs each. That's All 8 Flavors! Remember, Pop'rs are that Oh, so Good for You seasoning that ecourages folks both Near and Dear to Eat Their Veggies! Isn't Life just Grand?
  • Uncle Lynn, my fanTAbulous BIL also known as Mr. Pops, will announce our Giveaway Grand Prize Winners Thanksgiving morning. So, you'll get to have your Pop'rs and eat your Turkey, too! Or something like that, anyway!
OK, I also promised you a Sweet Surprise from Aunt Julie, the Best SIL a gal ever had! So here it is...and I hope to hear from Oodles and Oodles of you, starting today! And keep your eyes peeled, starting tomorrow, for some Really Delish Readers' Recipes!

Aunt Julie's Triple-Layer Brownies
Layer #1
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/2 tsp. vanilla
1/4 cup flour
3/4 cup nuts

Melt chocolate with and butter in small saucepan over low heat. Cool. Beat egg, sugar & vanilla at high speed 'til light. Stir in chocolate, flour & nuts.
Pour into 9X9 pan. Bake 350* 15 min. Cool.

Layer #2
1/4 cup soft butter
2 cups powdered sugar
1/2 tsp. vanilla
6 tbsp. whipping cream

Combine the ingredients for Layer #2. Mix well. Pour over Layer #1.

Layer #3
Melt 1 square unsweetened chocolate with 3 tbsp. butter over low heat. Pour over Layer #2. Let set at room temperature, 5 minutes before cutting. Enjoy, you Chocoholics, you!

Friday, November 14, 2008

Aunt Julie's *Recipe Week*, Day #6: A Bipartisan Party, FX4 Style!

Obama and McCain took a few minutes off the Campaign Trail last week to contribute to Aunt Julie's *Recipe Week." OK, no, they really didn't, but we like to see our candidates smiling, and we do have a couple of politician-inspired recipes today for ya!

No, we didn't get these from the Elephant's and/or Donkey's mouth. We got them from ABC. Good Morning America, specifically. These Dishes sound Delish; plus, we'd like something Different for Candid Carrie's Friday Foto Finish Fiesta!

Here you have it, folks. President-Elect Obama apparently is famous for his chili, among other things. Senator John McCain is not only a Maverick, but a Rip-Roarin' Ribs-Roaster!

According to ABC, Obama has been using this chili recipe since college and says he would bring it to any potluck party. He says he "can't reveal all the secrets, but if you make it right, it's just got the right amount of bite, the right amount of oomph in it, and it will clear your sinuses."

McCain, meanwhile, says barbecuing for guests is one of the few ways he relaxes, especially during the grueling campaign. He carefully honed his recipe on the gas grill: baby back ribs, using a dry rub that's a third garlic powder, a third salt and a third pepper. The trick to not letting the ribs dry out? Keep putting lemon juice on them.


Obama Family Chili Recipe
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
¼ teaspoon ground cumin
¼ teaspoon ground oregano
¼ teaspoon ground turmeric
¼ teaspoon ground basil1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Saute onions, green pepper and garlic in olive oil until soft. Add ground meat and brown.
Combine spices together into a mixture, then add to ground meat. Add red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes. Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

McCain's Ribs
Dry Rub:1/3 part Garlic Powder
1/3 part Salt
1/3 part Pepper
3 lemons

Turn the grill down to low temperature. Mix together garlic powder, salt and pepper. Then cover both sides of the ribs with that. Grill ribs, bone side down, for 90 percent of the time. It will take about an hour to an hour and a half. Squeeze the lemon on it frequently, because that makes it taste a lot better. Serve with your favorite BBQ sauce.

These Politicos obviously don't compromise on Good Taste. Wonder what the President-Elect will serve at his first State Dinner?

Thursday, November 13, 2008

Aunt Julie's *Recipe Week*, Day #5: We're in "Soup Mode," for Sure!

Yes, it's true, Dear Readers. I get hungry for a Hearty Bowl of Soup as soon as that First Snowflake Falls. Yesterday, we treated you to Aunt Julie's Wild Rice Soup; today, you're in for another treat from Julie Eliz's Recipe Box. Of course, you must serve Aunt Julie's Broccoli Soup with some more of those crusty and delish Fresh Sheboygan Hard Rolls!


Aunt Julie's Broccoli Soup
1 ½ cup chicken broth
½ cup chopped onion
2 cups broccoli
Combine ingredients, boil, then simmer 10 minutes, 'til broccoli is tender

In the meantime:

Melt 2 tbsp butter.
Add 2 tbsp flour, stir.

Add ¼ tsp. each, salt and pepper
Slowly add 1 cup milk.
Warm, and stir.

Add the butter/flour mixture to chicken broth/onion/broccoli, and stir 'til thick.
You can double or triple this recipe for a crowd! And, don't forget the Sheboygan Hard Rolls!

~Tomorrow, in the Best Bipartisan Tradition for Candid Carrie's Fx4: John McCain's Ribs & Obama Family Chili!~

Wednesday, November 12, 2008

Aunt Julie's *Recipe Week*: Day #4: Something Wild is Going On!

OK, I definitely think I saw a snowflake or two today! Is it time to break out the soup pot yet? Veggie Mom's just gonna make an Executive Decision here. With nighttime temps in the 20s, we say it's Soup Weather, whether the calendar says so or not!


Aunt Julie tells me not to let you in on the Big Secret of this Little Recipe...that it's sooooooooo easy! But you'll figure that out when you make it yourself. So, for Day #4 of Aunt Julie's *Recipe Week*, we present:

Aunt Julie's Wild Rice Soup
½ cup wild rice. Rinse, and cook 35 minutes in 2 cups of water. Drain.
1 can cream of chicken soup
1 can cream of potato soup
2 cans of milk
1 cup grated cheddar cheese

Warm everything together. Top with fresh bacon bits. This Superb Soup will keep warm very nicely in a crockpot. Serve your soup with some nice Fresh Sheboygan Hard Rolls. Can't get to Northeastern Wisconsin? They deliver!
~Tomorrow (as long as we're in "Soup Mode"): Aunt Julie's Broccoli Soup!~

Tuesday, November 11, 2008

Aunt Julie's *Recipe Week*, Day #3: Support Our Troops!

We've all been thinking of Aunt Julie's folks, Ernie and Vera, today. They both Served Their Country with distinction in the Navy during World War II. Ernie, in fact, was in the first landing on Omaha Beach in Normandy; Vera was a Navy Nurse with her sister, Jean.

Since today is a Time of Remembrance, we'd like to honor our Veterans by sharing these wonderful family photos that depict the service of Ernie and Vera. Today is also Grandma Vera's Birthday. So we'll raise a glass--and a Cranberry Muffin, perhaps--to Family and to Grandma Vera's second sense when it came to yummy treats!

During Aunt Julie's First *Recipe Week* way back in September, we featured
Grandma Vera's Cutout Cookies. Today, we'd like to pass along Vera's recipe for Cranberry Muffins, a Pop'rs Family Breakfast Favorite!

Grandma Vera's Cranberry Muffins
1 ½ tbsp. butter
½ cup sugar
½ cup milk
1 cup flour
1 tsp. baking soda
½ tsp salt
1 cup sliced cranberries
Bake 25 minutes @ 350 degrees.
Makes about nine muffins, so make sure to double or even triple the recipe!


~Tomorrow: Julie Eliz's Wild Rice Soup!~