Fun Fall Party Mix

Missy Tippens

Happy fall! (Although with temps in the high 90's lately, it's difficult to say that and mean it!)

Each month our choir has a get-together after our rehearsal to celebrate that month's birthdays. At our party the other day, they served this wonderful mix! I took photos and decided to share.

I have no idea where the recipe came from (I'm not even sure who made the mix). So I'm doing my best to figure out what all was in it.

Pretzel Gold Fish

Peanuts

Mini peanut butter cups

Mini chocolate chips

Mini peanut butter or butterscotch chips (I wasn't sure which!)

Fall-colored M&M's

Mix together in whatever ratio looks good to you.

We also had pumpkin bread and muffins, salted caramel shortbread bars, pumpkin ice cream, and vanilla ice cream, and toppings to make sundaes. And a little healthier: apple slices and grapes.

It was quite a spread! And the tables were decorated with pumpkins and such. Very cute!

If you need a quick dish for a party, I think this party mix would be simple, fun...and tasty!

www.missytippens.com

A Ham's Best Friend

We had a couple of visitors the other day.

Yes, this nice pair really enjoyed themselves in our pool. Our presence didn't seem to phase them in the least.

Nor did the dogs.

However, past experience has taught us that allowing such creatures take up residence in your backyard is not a good thing. Especially when they decide to hatch nine little ducklings and teach them to swim in your pool. Sure they're cute, but boy do they make a mess.

After quite a bit of prompting, they finally flew away.

Okay, show of hands here. How many of you had ham on Easter?

Yes, my hand is in the air. And whenever I serve ham, there's one side dish that's the perfect accompaniment. However, I think this dish needs a new name, because Onion Shortcake just sounds kind of weird. So I'll share the recipe, then maybe we can rename this delicious side.

You're going to need:

1 large sweet onion, sliced

1/4 cup butter

1 box Jiffy Corn Muffin Mix

1 egg

1/3 cup milk

1 15 oz. can cream-style corn

1/4 teaspoon salt

1 cup sour cream

1/4 teaspoon dillweed

1 cup shredded sharp cheddar cheese

Preheat oven to 425 degrees.

Sauté onion in butter until soft and translucent.

These are almost there.

Set cooked onions aside.

In a medium size bowl, mix together muffin mix, egg, milk and creamed corn.

Pour mixture into greased baking pan, an 8x8 or something thereabouts works well.

Rinse bowl and reuse or simply grab another and mix your sour cream, salt, dillweed and half of the cheese.

 Now add the onions and stir until blended.

Spread onion mixture over the batter, being careful not to disturb the corn mixture.

Top with remaining cheese.

Bake 25-30 minutes.

I think it's the hint of sweetness in the muffin mix that compliments the ham, but it really is the mixture of flavors going on here that is so delicious.

So about that name, Onion Shortcake. What say you? Good or needs to be changed?

Any ideas?

Cellia's Cran-raspberry Gelatin Salad

Missy, here. I'm going to share my mother's cranberry-raspberry Jello salad with you. I'm sorry I don't have more photos! But I didn't take many last year when I made it (got sidetracked). And I'm not making it again until next week--too late for y'all.

SO… You'll have to just picture the cooking as best you can. :)

Cellia's Cran-raspberry Gelatin Salad

Ingredients:
1 Large box (or 2 small boxes) raspberry gelatin
1-1/2 cups of water1 can whole berry cranberry sauce
1 can crushed pineapple in heavy syrup (do NOT drain)
chopped pecans (however many you like)
8 oz. package cream cheese, softened
small 8 oz. container sour cream
1/2 cup sugar

On stovetop, mix together the Jello and water until dissolved.
Add in the can of cranberry sauce and stir until melted.
Add in the can of pineapple with the juice.

Remove from the stove and add in chopped pecans. I'd guess I used about a cup, maybe two. Pour into a 9x13 glass casserole dish. Cover and refrigerate until jelled.

Before serving, mix together the cream cheese, sour cream and sugar. Spread over the chilled gelatin. Sprinkle with a few chopped pecans if desired. It's probably a good idea to refrigerate until the topping is chilled as well so it'll cut easier.

I'm afraid I never got a shot of the completed salad! Things got too crazy right before serving Thanksgiving dinner (this was last year when we had my family here at our house).

So imagine it with a nice, sweet, creamy topping, sprinkled with a few chopped pecans for garnish.

I hope you enjoy it! What's your favorite Jello salad?

Fourth of July Fun!

Missy, here. I though it would be fun to share some links to some patriotic recipes for the 4th. Years ago, I made an angel food cake (well, I bought it!) and sliced it, putting whipped cream and fruit between the layers: blueberries and strawberries. It was so pretty for the Fourth of July!

Here are Red, White and Blueberry Pops from Martha Stewart.

Here's another from Martha Stewart, Independence Icebox Cake (and the recipe looks pretty simple!)

For something savory... Nation's B-day Nachos (from Disney's FamilyFun)

And this is pure fun. Revolutionary Berries (from FamilyFun). :)

And who can resist a beautiful Summer Berry Trifle (from FamilyFun)

Have you ever done anything creative for the 4th?

Guest Carrie Turansky with her 7-Layer Salad!

Missy, here. I'm on author Carrie Turansky's mailing list. She sends the best newsletters! The recent one even included a recipe that I thought would be perfect for the blog. It's so colorful and festive! So I emailed and asked her to share. So, here's Carrie...

SEVEN LAYER SALAD Our family loves this recipe, and we usually serve it every Thanksgiving and Christmas. It's great because you can make it 1 or 2 days ahead. We do a different design on top each time we serve this salad. This design was created to honor Ben and Galan's engagement last Christmas. Layer in a clear glass bowl: 1/2 head Romaine lettuce or spinach, sliced 1 small wedge of red cabbage, sliced 1/4 head green or red leaf lettuce, sliced 1 small red onion, sliced 1 can sliced water chestnuts 4 oz. shredded cheddar cheese 1 pkg. frozen petite green peas, rinsed and defrosted Make dressing with one cup light mayo, 1/2 cup non-fat Greek yogurt, a dash of lemon juice, a dash of curry powder and a small packet of Truvia. Spread this carefully over the salad to seal. Decorate with red, yellow and green peppers. Cover with plastic wrap and refrigerate until time to serve. Enjoy!

The photo below is my daughter Melissa Morrison adding the design to the top to the last one we made on Thanksgiving. The B and G initials and wedding bells were to honor Ben and Galan and their wedding. 

This one features the flag of Southern Sudan where Melissa and Peter were working. 

We've had hot rods, American flags, flowers, and all kinds of designs that connect to a family member or event of the year.

Missy again. Carrie, thanks so much for sharing your beautiful salad with us! To check out Carrie's latest book, click here.

Carrie Turansky is the award-winning author of eight novels and novellas. She has been a finalist for the Inspirational Readers Choice Award and The ACFW Genesis, and the winner of the ACFW Carol Award and Crystal Globe Carrie writes contemporary and historical romance for Barbour and Love Inspired. Her latest releases are Christmas Mail-Order Brides, Seeking His Love, and Surrendered Hearts. She lives in central New Jersey with her husband, Scott, who is a pastor, author, speaker and counselor. They have five young adult children. Carrie leads women’s ministry at her church, and when she is not writing she enjoys gardening, reading, flower arranging, and cooking for friends and Family. Her website is: www.carrieturansky.com.

Yankee Belle Welcomes Glynna Kaye to the Cafe!

Good morning, Yankee Belle!  I’m Love Inspired author Glynna Kaye here to share a favorite holiday recipe! 

When I lived in Missouri ( a part of the state where it was pronounced Meh-zur-UH  NOT  Meh-zur-EE ), my first real job was at a school district board of education office housed in a charming old two-story house. That office had a long-time tradition of hosting a holiday open house for the district’s Board members, principals/vice-principals, secretaries, counselors, program directors/supervisors, and department chairs. A lot of people, considering that at the time we had 16 elementary schools, 3 junior highs and 2 mega-size high schools.

We decorated the Board room with beautiful table cloths and festive centerpieces. The scent of pine filled the air, lights turned low, candlelight flickered. Tables were laden with goodies. We’re talking amazing food, y’all. Cookies. Candies. Cheesecakes. Tiny sandwiches. Appetizers. All of it homemade. So, it’s not surprising, I collected a mouth-watering array of recipes! This Steak Salad was a district-wide favorite--men who turned up their noses at the sweet ‘girly” edibles raved about this one!

Now please note that the recipe title calls this a SALAD. I suppose you could put a spoonful or two on lettuce and eat it like that, but it was served at our open house in a decorative bowl next to a small glass up of colored toothpicks.

I wish I had step-by-step photos to share with you, but I won’t be fixing this until I make my book deadline this month and have time to whip up some New Year’s Day treats! I’ve always made this the day before I plan to serve it or at least early enough in the day prior to an evening event for the seasonings to mellow and work their magic!

STEAK  SALAD  ( “Chicago Union Stockyard” )

2-3  lbs sirloin  steak, cut in bite-size julienne strips

Salt & pepper to taste

Garlic salt to taste

1  16-oz carton of dairy sour cream

A few drops of Tabasco sauce

2 Tablespoons white wine vinegar

¼ to ½ cup sugar

1  large Bermuda or sweet onion, thinly sliced

Broil steak strips w/salt, pepper, garlic salt (don’t overcook)

Mix together in bowl: steak, sour cream, Tabasco, vinegar, sugar, onion

Refrigerate 2-3 hours before serving in a decorative, lettuce-lined bowl.

Provide toothpicks or forks for serving.