Mary Connealy's Turkey Almond Casserole!

This recipe is so good you won't want to wait until you have a leftover turkey.

6 Cups Cooked Turkey

2 Cups raw Rice

2 Cans Mushroom Soup

1 Cup Mayo

½ Cups sliced Water Chestnuts

1/2 cup slivered Almonds

2 Tablespoons Lemon Juice

1 ½ Cup raw Celery

1 small Onion

Mix ingredients together, top with crushed cornflakes and sprinkle with cheddar cheese

Bake in 9 x 13 pan for 1 hour.

Ruthy note:  I use crushed corn flakes for a lot of things. They add a zing and crunch to toppings and coatings. I love the crunch it gives to chicken and to potato patties.

Amazing!

Tropical Shrimp Salad with Guest Mary Curry!

Tropical Shrimp Salad

By Mary Curry

            If you think of SPEEDBO as a writing retreat happening somewhere that looks a lot like Seekerville’s Unpubbed Island, then this dish is a perfect fit.

It’s fast, tropical, and Captain Jack is sure to want a taste.

Ingredients:

Pineapple (Canned is fine; the whole one just looked pretty!)

Shredded Coconut

Shrimp (I used the pre-cooked, deveined shrimp from COSTCO)

Greens

Coconut Oil

Ginger (just a shake)

A shake of granulated garlic (if you like)

Because the shrimp is precooked, the longest part of this meal prep is washing the greens. You can use them fresh, but I blanched them because I wanted it as a hot meal rather than a salad.

Once your greens are prepared, scoop a tablespoon or so of coconut oil into the pan. Add the shrimp and stir fry for a few minutes until the shrimp are warmed through. Sprinkle with some ginger and garlic if you like.

Toss in the pineapple with its juice.

Stir and heat. The pineapple juice will really sweeten the shrimp.

Spoon onto the bed of greens. The pineapple juice provides the dressing.

Garnish with the shredded coconut and enjoy!

A couple of notes.  I’ve done a lot of reading recently about how coconut oil undeservedly got a bad rep because of hydrogenation. In it’s natural state it’s really healthy for you and much better for cooking than other oils. I used organic, virgin coconut oil that’s unrefined.

If you don’t feel like eating shrimp, I did a similar recipe using chicken breasts that I poached in a Almond milk/coconut milk blend. Yum!  The chicken was so sweet and tender. I just shredded that onto the greens and tossed in some orange slices with the pineapple.

This picture is my faithful companion, Fenny, who just figured out there’s shrimp on the table. Wish we had sound effects so you could hear him moaning for shrimp!

Linnette Mullin's Vanilla Frappe and BONUS!!!! Chocolate Pudding Cake!

Linnette’s Vanilla Frappe`

Ingredients:

12 cups brewed coffee (not the grounds ;-) – regular or decaf.

5 cups milk – just heated – do NOT bring to a boil! (I warm in microwave for 4 minutes)

2-2 ¼ cups of sugar (depending on how sweet you like it)

(For diabetics, use Splenda in exchange for the sugar – the cup for cup)

2 Tbsp vanilla extract (I use the real thing)

Instructions:

Pour coffee into a two quart pitcher – it can be hot, warm, or cold. Stir sugar or Splenda and vanilla into the warm milk until sugar is dissolved. Add it to the pitcher of coffee and stir. You may add a cup of ice for faster cooling. Refrigerate several hours and serve cold. You may pour over ice, cubed or crushed, if desired. Yummy!

Makes 2 quarts. Enjoy!

For a smaller batch, simply cut ingredients in half.

And, since Linnette mentioned this in Seekerville on TUESDAY'S awesome synopsis post, she wanted to assuage your longings by including the pudding cake recipe!

Hey, gals! Here's a Chocolate Pudding Cake recipe I found on-line (I think at about.com but I really don't remember for sure). 

Chocolate Pudding Cake

Preheat oven to 350

1 pkg yellow cake mix

1 sm pkg of instant choc pudding

1 8 oz pkg of sour cream

3/4 cup water

3/4 cup oil

4 lg eggs

1 bag choc chips (optional)

Ruthy note: when in the world of all that's right and holy are chocolate chips considered optional???? The more the merrier, she says!!!

Mix dry cake mix and pudding mix in a large bowl. Form a well in the center. Mix sour cream, water, oil, and eggs. Pour into the well and combine both mixtures, beating well. Stir in chocolate chips. Pour in a greased and flowered funnel cake (bundt) pan. Bake at 55-60 minutes at 350 degrees. 

This cake is moist and delicious. If you store it in the refrigerator, the chocolate chips will add a bit of crunch.

Linnette R Mullin

Author of Life-Changing Romance

Founder & Coordinator of PCWN: Palmetto Christian Writer’s Network

Member of ACFW; HACWN

www.LinnetteMullin.com

Linnette’s Writing Corner on Facebook:

https://www.facebook.com/pages/Linnettes-Writing-Corner/23510882491?ref=ts

Linnette is the wife John and a mother of four amazing boys. She’s a Missouri girl from birth, but currently resides in South Carolina. She’s been busy seeking an agent and publisher for her current MS and WIP, as well as getting ready for Genesis, and playing around with other genres just for fun.

Coffee Chat!

Missy, here. I know some of you are taking part in Speedbo over in Seekerville. I don't want to keep you away from your writing for long, but it's time for a quick coffee/tea/chocolate break!

So tell me...if you're a writer, what's something that's motivated you or inspired you in your writing pursuits this week? If you're not a writer, what's something that has inspired or motivated you in the work place this week?

Tuesday's Special: Shrimp and Grits

Mindy here. Now before all you Yanks turn your noses up at the mention of grits, stick with me here. Shrimp and grits is some classic comfort food in the south. And while I won't give you much for plain grits or grits with sugar, cheese grits are another story. Add in a too-die-for sauce and grits just don't get much better. And the good news, this recipe won't kill your diet.

For the grits, you will need:

• 1/2 tsp. salt
• 1 cup uncooked quick-cooking grits
• 4 cups water
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp. freshly ground pepper

Bring salt and water to a boil in a medium sauce pan. Gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes, or until thickened. There's no need to cover however, be prepared for lots of bubble splatters as it thickens. Whisk in Parmesan and pepper. Set grits aside, but keep them warm.

To prepare the shrimp, you will need:

• 1 lb. unpeeled, medium-size raw shrimp (I had large on hand, so that's what I used :-)
• 1/4 tsp. freshly ground pepper
• 1/8 tsp. salt
• Vegetable cooking spray

Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large non-skillet (I used my cast-iron one) coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet.

Now it's time for the sauce, so gather your ingredients:

• 1 Tbsp. olive oil
• 1 Tbsp. flour
• 1 1/4 cups chicken broth
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. Tabasco sauce
• 2 cups firmly packed fresh baby spinach

Using the same skillet, heat oil 30 seconds over medium heat. Whisk in flour; cook 30 seconds to one minute. Whisk--Can anyone explain to me why I keep inadvertantly typing a Y at the end of whisk?--in broth and next 5 ingredients. cook 2-3 minutes or until thickened. Note: Sauce won't be real thick. More like a thick soup. This sauce smells so yummy.

Stir in shrimp and spinach and cook until spinach is slightly wilted.



Serve immediately over grits.

I serve mine in a casserole dish, family-style, but you can serve in individual portions just as easily. This dish doesn't take me more than 30 minutes to make, providing I have all of my ingredients within easy reach, which makes for a quick meal. My kids even like it. And considering there are so many good things in here, that's a HUGE bonus. 

Happy Tuesday, y'all.

Lazy Dazy Cake with Kav!

Lazy Dazy Cake

With Kav

This easy-peasy recipe lives up to its name – Lazy Dazy Cake. You can make it in a flash and enjoy it at your leisure (like when you need a break from SpeedBo.) This is a moist, dense cake – travels well so it’s great to bring to a church function or a picnic. You can double, triple etc. the recipe and it will still turn out. And you can make it into cupcakes too. Yum. Or cut into bars and freeze individual servings for a quick snack.

Here’s the recipe:

½ cup milk

2 tbsp butter

2 eggs

1 tsp vanilla

1 cup sugar

1 cup flour

1 tsp baking powder

¼ tsp salt (I never use this)

Heat milk and butter to boiling point. While that’s heating up, beat eggs and vanilla in a large bowl. Add sugar, flour, baking powder and (salt).

Add heated milk and butter.

The batter will be quite runny – like this. Pour into a greased and floured baking pan (9x9 square is what I used) or you can just line the pan with parchment paper which is what I did. Now it’s time for the topping.

1 tsp vanilla

6 tsp melted butter

1 cup coconut

8 teaspoons sugar (brown is best for colour but I only had white so that’s what I used)

3 tsp milk

Mix all together and then drizzle the mixture on top of the batter like this:

Cook at 350 until Simba tells you it’s done. If you don’t have a Simba (and he’s one of a kind) then you’ll need to use a timer but I don’t have one so I’m guessing 30 minutes? The top will be golden brown and a fork will come out clean. My cake is a little pale because I used white sugar, but it’s still yummy!

A Bit O' Green in the Slaw Wi' Julie Lessman!

JULIE LESSMAN’S BIT O’ THE GREEN

SIDE DISH IN DEMAND:

BROCCOLI SLAW

As an author of books about a passionate Irish family, I thought I’d give you a bit o’ the green today since St. Patty’s Day is just weeks away. This is one of those a sure-fire side dishes that people ask me to bring more than any other recipe because it’s just that good! It can take the place of a salad, is great for picnics or BBQs and the minute people taste it, they are passionate about it from that point on. It’s simple, easy and just plain dee-lish! Ready? Here we go:

Recipe: Broccoli Slaw

Serves: 10 - 15

Dressing: Mix together and refrigerate overnight.

¾      1/3 cup white vinegar

¾      ½ cup vegetable oil

¾      ½ cup sugar

¾      Beef seasoning packet from beef ramen noodle package

Slaw Mix: 1 hour (or more) before serving, mix the following together:

¾      6 green onions, sliced

¾      1 cup sliced almonds

¾      1 cup salted sunflower kernels

¾      1 pkg. broccoli slaw mix (buy in salad section of produce)

¾      1 package ramen noodles, broken up

¾      Dressing (as given above and shaken well)

I garnish by dotting with tiny oval tomatoes cut in half, but you can garnish with red or green peppers, cucumbers or any other pretty vegetable in your fridge

Julie Lessman is an award-winning author whose tagline of “Passion With a Purpose” underscores her intense passion for both God and romance. Winner of the 2009 American Christian Fiction Writers Debut Author of the Year and Holt Medallion Awards of Merit for Best First Book and Long Inspirational, Julie is also the recipient of 13 Romance Writers of America awards and was voted by readers as “Borders Best of 2009 So Far: Your Favorite Fiction.” Chosen as #1 Romance Fiction Author of the Year in the Family Fiction magazine 2011 Readers Choice Awards, Julie was also awarded #1 Series of the Year in that same poll and #3 Author of the Year, #5 Novel of the Year and #4 Historical Fiction Author of the year.

Julie resides in Missouri with her husband, daughter, son and daughter-in-law and new granddaughter, and is the author of “The Daughters of Boston” series, which includes A Passion Most Pure, A Passion Redeemed, and A Passion Denied. Her “Winds of Change” series features A Hope Undaunted, which ranked #5 on Booklist’s Top 10 Inspirational Fiction for 2010 and is followed by her most recent release, A Heart Revealed. You can contact Julie through her website at www.julielessman.com.