Sunday, July 23, 2017

Seafood Bisque

I usually have a story to go along with the recipes I post.  Not today.  I found a recipe online and changed it .  Why did I change it?  I went to the store and couldn't find all the ingredients or they were super expensive.  Who knew crab meat would be $27 a can!  So this soup has no crab meat.  I substituted scallops instead.  Then when I got home, I thought I had a couple of things and didn't so I substituted.  Bottom line is the soup tasted great!  I had 2 bowls!

Seafood Bisque 

3 tablespoons butter
¼ cup chopped green onion
3 tablespoons all-purpose flour or Gluten free flour
2 1/2 cups milk
1/2 teaspoon black pepper
1 can diced tomatoes with juice
1 cup heavy whipping cream
8 -16 oz. frozen scallops (the small ones)
8 – 12 ounces small salad size frozen shrimp
2 tablespoons dry chicken bouillon

Melt the butter in a large saucepan over medium-low heat; add the chopped green onion. Sauté until tender.  Add in the flour until blended. Stir in the milk and continue cooking and stirring until thickened.  Add the pepper, tomatoes, and heavy cream.  Put the soup in a blender or food processor then return it to the saucepan.  Stir in the scallops and shrimp. Bring to a simmer and serve.

Some of you might like to add a spoonful of sour cream.

Sunday, July 16, 2017

The Grands Are Here!!!

This week is known as Grandma Camp!!!  The Grands, 2 boys and 1 girl, come to spend a week with me during the summer.  It gives Mom and Dad a chance to get away, relax, and clear their mind a bit.  So far, we have been swimming, baked banana bread muffins, had pizza and ice cream, water balloon fights (one of their favorite activities), and gone to visit family so they can see the kids.  Tomorrow we head to Athens to do a few fun things down there.  The oldest boy told me he wants to learn to sew, so we have a project in mind to introduce him to the art.  I always plan so many things to do and plan it out so we can get it all in before they have to head home, but it never fails that I can't seem to fit it all in!  (Getting 3 kids ready and in the car is a feat all in itself.)  I usually need two extra days!  I wish they didn't live so far away.  😕

As I mentioned, we made banana bread muffins.  I have been so busy I haven't had a chance to eat one, but the kids each ate 2 and so did the hubby.  We even took some to Great Grandma this afternoon!  The kids and hubby all gave their seal of approval.  I'll have a couple for breakfast in the morning.  I'm sure the kids will as well.  That will be an easy breakfast!  

So now I have to figure out a way to cram 4 days of activities into two!   This might be challenging!

Cream Cheese Banana Bread

·         3/4 cup butter, softened
·         1 (8-ounce) package cream cheese, softened
·         2 cups sugar
·         2 large eggs
·         3 cups all-purpose flour (I used Gluten Free flour)
·         1/2 teaspoon baking powder
·         1/2 teaspoon baking soda
·         1/2 teaspoon salt
·         1 1/2 cups mashed bananas (about 3 bananas)
·         1 cup chopped pecans, optional
·         1/2 teaspoon vanilla extract
·         1 cup Chocolate chips, optional

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time.  Combine flour baking powder, and baking soda.  Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, chocolate chips, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans.  Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan.  You may need to shield the pans with aluminum foil last 15 minutes to prevent over browning.  Cool bread in pans for 10 minutes. Remove from pans, and cool 30 minutes before slicing.

Cream Cheese-Banana-Nut Muffins: To bake muffins, spoon batter evenly into 28 paper-lined muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely. Makes 28 muffins.

Friday, July 7, 2017

Peanuuut, Peanut Butter

Every time I say the words peanut butter, I think of our music minister, Larry Mize.  He has made this song infamous at Vacation Bible School!  I would imagine most Vacation Bible Schools don't sing Peanut Butter and Jelly, but ours ALWAYS does!  Good memories, Larry!

Last week, one of my best friends, Susan, sold her house and moved on to the next chapter of her life.  I am so blessed to have been included in some of these chapters and look forward to being included in many more.  Once her house was packed into Pods she came to stay with me for a couple of days.  I was so excited to have her here.  We had a great dinner and I made a new dessert.  I had found a peanut butter dessert, but it contained gluten.  I have decided to try and go gluten free and cut back on dairy to see if I feel any changes from it.  So, as usual, I modified the recipe to meet my needs.  After we all had dessert, I realized I didn't take a picture.  I'm sorry!  I'll try to take a picture next time!

Peanut Butter Pudding Dessert

1 1/4 cups almond milk
1 box (3.4 ounces) instant sugar free vanilla pudding
1/2 cup peanut butter
8 ounces (1 container) fat free Cool Whip
1 cup Reese’s Pieces, for topping

Mix 1 1/4 cups almond milk with the pudding in a large bowl. Let it set for a few minutes, then stir in the peanut butter and half of the Cool Whip.  Spread the peanut butter mixture into an 8x8 glass dish.  Spread the rest of the whipped topping over the pudding mixture and sprinkle the top with Reese’s Pieces.  Chill for about 2 hours before serving.