Overcoming Discouragement

Settled now into our new home in Eastern Kentucky, we have had the privilege of having out-of-town guests as well as new friends in our new church to our home for dinner. My husband spoke yesterday about ways to overcome discouragement. I mentioned to him that one way I get my mind in a healthy frame of mind is serving others. I ask the Lord to place someone on my heart who needs encouragement. I send cards, an email note, make a phone call or make a meal. Having others into our home and sharing a meal together is another great way to lift up your heart. With cooler weather and shorter days coming soon, I encourage you to open up your heart and home to others. I know you will be blessed.

I served these biscuits recently when we had some friends over and received a great compliment when they were certain these were homemade biscuits. They are actually made from canned biscuits and are extremely easy to make--they just have a lot of good flavor.

Tiny Herbed Biscuits

1 can (10 count) refrigerated biscuits
1/4 c. butter or margarine
1 1/2 t. celery flakes
1 1/2 t. parsley flakes
1/2 t. dill weed or seed
1 t. instant minced onion
1 1/2 T. grated Parmesan cheese

Melt butter in an 8 or 9-inch round cake pan. Stir in all the seasonings (except cheese). Quarter each biscuit and roll in butter mixture. Keep adding more pieces until all have been turned around and covered with mixture. Sprinkle with cheese. Bake at 425 degrees for 12-15 minutes. Place plate over cake pan and invert biscuits onto plate.

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Two Broccoli Casseroles

I two have recipes for broccoli casseroles that I love. One recipe comes from my sister Sharee and the other recipe from my twin sister, Denise. They are both very good but they are very different. Sharee's recipe is a little easier to prepare. Denise's recipe isn't difficult,it just involves a little more time. I hope you'll try them both and see which one is your favorite. I thank my sisters for these recipes and for what they mean to me. I love you both and consider you two of my best friends. I am blessed to have you!

Cheesy Broccoli Casserole

16 oz. frozen chopped broccoli
1 can cream of mushroom soup
8 oz. Velveeta Cheese
Ritz Crackers
2 T. margarine

Thaw broccoli and place in 13 x 9" dish. Spread soup over broccoli then top with slices of Velveeta cheese. I just cover the broccoli with one layer of cheese. Top with crushed Ritz crackers. Dot margarine over crackers. Bake 350 degrees for 30 minutes or until bubbly.

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Broccoli with Walnuts

3 10 oz. packages frozen chopped broccoli thawed
1 stick margarine, melted
1/4 c. flour
1 1/2 T instant chicken granules
2 c. milk
2/3 c. hot water
6 T. margarine
2 c. Pepperidge Farm stuffing mix
2/3 c. chopped walnuts

Arrange broccoli in buttered 9 x 13 dish. Melt one stick of margarine in small saucepan. Add flour and chicken granules. Cook a few minutes, stirring constantly. Add milk gradually and stir until smooth and thick. Pour this over broccoli. Melt 6 T. margarine in hot water. Add stuffing mix and toss to combine well. Add walnuts. Spoon on top of broccoli and bake uncovered in a 400 degree oven for about 30 minutes.

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Cream of Wild Rice Soup

There are certain types of food that I feel belong to specific seasons. Soup is one of those foods and I think fall and winter are perfect seasons to debut some great soup recipes. Last weekend I attended a retreat for pastors' wives and we were served this amazing chicken soup. I was thrilled to get the recipe because it is my new favorite soup. Serve it with a nice crispy popover and it will be a perfect meal for a cool evening. It's on my menu for this week--how about you? Here's to the first day of fall . . .

2 c. cooked wild rice
1 large onion, finely diced
1 carrot, finely diced or shredded
1 celery rib, finely diced
1 c. finely diced ham
1/2 c. butter
4 T. flour
8 c. chicken broth
1 c. cooked diced chicken
4-5 slices crisp bacon
salt and pepper to taste
1 c. light cream or half and half

Prepare the wild rice in a 4-5 quart dutch oven. Set aside. Saute' onion, carrot, celery and ham in the butter about 3 minutes or until the vegetables have softened slightly. Sift in the flour a little at a time, stirring and cooking until the flour is blended in well, but not browned. Slowly add the chicken broth stirring until all the flour/butter/vegetable mixture is blended well. Add the wild rice, cooked chicken and bacon and season to taste. Heat thoroughly. Add the cream and reheat gently, but do not boil. Yields 12 servings.

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Overnight French Toast

My husband and I have recently relocated from Indiana to Kentucky (cheers for being back in the South!). We have already been blessed to have had overnight company. I love having the opportunity to share our home with others. It's so great to be able to sit down over a good meal and catch up. When friends and family come to visit, I certainly don't want to spend tons of time in the kitchen. I'm so thankful for this recipe for Overnight French toast sent to me by a fellow pastor's wife while I was in Tennessee. It can be made the night before and simply baked in the oven in the morning. I served this recently when we had our first overnight guests and served it with sausage and a fresh fruit bowl. This was my first time to make this dish but it certainly won't be my last! Do you have a favorite overnight recipe to share with me? Send it my way!

12 slices day-old French bread (I used sourdough--enough to fill a 9x13 dish)
5 eggs
2 1/2 c. milk
1 c. packed brown sugar, divided
1 t. vanilla extract
1/2 t. ground nutmeg
1/4 c. butter or margarine, melted
1 c. chopped pecans
2 c. fresh or frozen blueberries

Arrange bread in a greased 13 x 9 baking dish. In a bowl, combine the eggs, milk, 3/4 c. brown sugar, vanilla and nutmeg. Pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining 1/4 c. brown sugar; drizzle over the top. Bake uncovered at 400 degrees for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Yield: 6-8 servings

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