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Pan Roasted Garden Vegetable Pasta

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It’s time for Saturday market here and in cities across the country.  Main Street Greenville closes down every Saturday morning so local farmers and artisans can set up their market stalls.  As we walk down the street with coffees in hand we are wooed by the scent of handmade soaps wrapped in rustic twine, fresh picked flowers in galvanized buckets, and the delicious aroma of fresh baked breads and cookies.

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Home of the 12’s Hartstene Island Dip

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Here it is, just in time for Blue Friday, the Game of the Week Recipe for the Home of the 12’s Facebook page (the 12’s are Seahawks fans for any of those who don’t know).

In honor of the game on Sunday against the Forty-whiners, oops excuse me, that’s the Forty-niners, we are sharing our recipe for this cheesy bean dip to go along with the whine.

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Home of the 12’s Hartstene Island Dip

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Home of the 12’s Hartstene Island Dip

This recipe is named for Hartstene Island in the Puget Sound as it was created there on one of our family's trips to my cousin's island cabin. It has been a family favorite ever since!

Ingredients

  • 1 15-1/2 ounce can refried beans
  • 1 package taco seasoning
  • 1 pound cheddar cheese, grated
  • 1/2 pound Jack cheeses, grated
  • 6 oz. cream cheese
  • 1 cup sour cream
  • 1 large sweet onion, chopped

Instructions

  1. Place all ingredients together in a large oven safe casserole and mix slightly.
  2. Bake in 350 degree oven for 1/2 hour..
  3. Mix thoroughly to blend melted ingredients and continue cooking until the dip mixture is heated through and bubbling around the edges, approximately 10-15 additional minutes.

Notes

Serve as a dip for tortilla chips and raw vegetables.

https://www.oldthingsnewblog.com/2015/11/home-of-the-12s-hartstene-island-dip.html

 

Go Hawks!

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Chocolate-Raspberry Love

by 16 Comments

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A message of enticement, inspired by LOVE!

   Chocolate-raspberry is OUR thing.  It is one of the first desserts we shared on a date aboard the Spirit of Washington dinner train. The same train where we later declared our marriage vows.  

Awww . . . romance is in the air!

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For better or for worse.

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Sometimes he’s had the best of me . . .

Chocolate Raspberry Valentine's Dessert 020 . . . and sometimes he’s endured the worst from me.

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 It’s been a mutual thing, this sharing of best and worst.

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 God’s love is never ending. His love never fails.  He’s never given up on me . . . or my husband.

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Sometimes I’m sure that both of us wondered what the outcome of our marriage would be, especially during “the difficult years”.

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God knew.  He carried us through the hard times.  He brought healing into our lives and into our marriage.  He set each of us free from the underlying causes of our pain . . . pain that caused each of us to act out in ways that hurt each other.  God never gave up on us and . . . thankfully . . . we never gave up on each other.

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We share a special love that is stronger now than ever.  God knew all along that Our Story would eventually be used for His glory.

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Chocolate-Raspberry Love

Yield: 15 servings

Serving Size: 1 square

440 calories

Fat: 26 grams

This fabulous dessert came from a Pampered Chef party and it is a favorite wherever we take it. It is a breeze to make with your favorite brownie mix. I prefer to use a dark chocolate mix and dark chocolate curls for garnish.

Ingredients

  • 1 package (19.9 oz) brownie mix
  • 1/2 cup seedless raspberry jam
  • 2 cups fresh raspberries, or frozen whole raspberries without syrup, thawed and drained
  • 3 ounces white chocolate, melted
  • 2 packages (8 ounces each) cream sheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1 container (8 ounces) frozen whipped topping, thawed
  • Chocolate curls (optional)

Instructions

  1. Preheat oven to 350 F.
  2. Lightly spray bottom of 9x13 pan with vegetable oil spray.
  3. Prepare and bake brownie mix according to package directions; cool completely.
  4. Spread jam onto brownie.
  5. Reserve 1/2 cup of the raspberries for garnish; arrange the remaining 1-1/2 cups raspberries evenly over jam.
  6. In microwave safe dish, microwave chocolate on HIGH 1 minute; stir. Microwave an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly.
  7. Meanwhile, combine cream cheese and powdered sugar in medium bowl; mix well.
  8. Gradually whisk in melted chocolate and milk.
  9. Fold in whipped topping; spread mixture carefully over raspberries.
  10. Refrigerate 1 hour or until firm.
  11. Cut into 15 squares.
  12. Garnish with reserved raspberries and chocolate curls, if desired.
  13. Store, covered, in the refrigerator.

Notes

To make chocolate curls, hold a vegetable peeler against the narrow side of a chocolate square. Using even pressure, push the blade away from you to create curls. Or, using a cheese grater, grate the chocolate square over the dessert.

https://www.oldthingsnewblog.com/2015/02/chocolate-raspberry-love.html

It is still for better or worse with us, but most of the time what we experience is the better . . . and Chocolate-Raspberry Love is the best!

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Much love to you my Valentines.

Blessings,

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Easter Dinner Menu

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I have years of treasured memories of family gatherings around our dining room table.  No matter what the holiday was there was a big meal at our home, and I really wouldn’t have had it any other way . . .  as home is where I want to be for the holidays.

I must say that my memories of those family times together are filled with many different emotions.  When all of the children were young it was often chaotic and loud, especially when the younger cousins were in town.  When Aunt Terry came to visit it was a time of much laughter as she would get the children (and the adults) all riled up and acting silly.  As the children grew up the grandparents grew older . . . and some were lost to us for a time . . . the holiday meals became more sedate and orderly but also a little sad with fewer and fewer people around our dining table.

This weekend we will celebrate Resurrection Sunday or Easter.  We don’t have the same exact menu each year but there are always a couple of menu items that we cannot do without, namely Aunt Gert’s Cheesy Potatoes and Nanny’s Strawberry Torte.  This year, along with these two old standbys, we’re serving a Glazed Holiday Ham and Green Beans With Pecan Butter Topping.  Holidays aren’t a time for counting calories at our house, so be warned . . .  this is comfort food at it’s best!

NOTE: To print recipes click on the PRINT icon on each recipe. When it opens in your computer hit Control and P at the same time to send to your printer.

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Old Things New Glazed Holiday Ham
Recipe Type: Main
Author: Patti@OldThingsNewBlog
Baked, spiral-sliced ham with a sweet finishing glaze.
Ingredients
  • Bone-in spiral sliced pre-cooked ham (8-9 lbs)
  • 2 cups granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Hungarian paprika
  • 1/4 teaspoon ground cloves
  • 4 tablespoons water
  • WARNING: Since your ham is precooked it can become very dry when reheated too long or at too high a temperature. You may want to place a pan of water on the rack beneath your ham to help maintain moisture in the oven.
Instructions
  1. Wrap your ham in foil (or leave it in the foil wrapper it comes in), set in a large baking pan and place in a preheated 275 degree oven. Heat approximately 10 minutes for each pound of ham or until the inside temperature of the ham reaches 140 degrees.
  2. When ham is fully heated remove from oven set aside. Place the remaining ingredients in a sauce pan and stir to blend thoroughly. Bring the ingredients to a boil stirring constantly as they become the consistency of a syrup. Boil and stir for 1 minute and remove from heat.
  3. Carefully pull the foil away from the top of the ham and baste with the glaze. Turn the oven to broil (500-550 degrees) and place the ham back in the oven. Broil for 2-3 minutes watching very carefully so it doesn’t burn. DO NOT LEAVE UNATTENDED! When the syrup is very bubbly it is ready.
  4. Remove ham, slice and serve.

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Aunt Gert’s Cheesy Potatoes
Recipe Type: Main
Author: Patti@OldThingsNewBlog.com
A cheesy potato casserole with a buttery crisp topping.
Ingredients
  • 4-5 pounds Yukon Gold potatoes
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon pepper (optional)
  • 1-1/2 cups milk
  • 15 ounce jar of Cheese Whiz
  • Topping:
  • 1/2 cup butter
  • 1 sleeve Saltine crackers, crushed
Instructions
  1. Peel and cube potatoes and place in a large pot of water. Heat water to a full boil and cook until potatoes can be pierced with a fork but not fully cooked as they will continue cooking in the oven. Remove from heat and drain.
  2. In 2 quart saucepan melt 3 tablespoons butter over medium heat. Add flour and pepper and stir with a fork until mixture is smooth and bubbly. Pour in milk. Turn heat to high and heat milk to boiling, stirring constantly. Boil and stir for 1 minute. Add Cheese Whiz and stir until melted and fully blended.
  3. Spread potatoes in a 9×13 casserole. Pour cheese sauce over all and mix well.
  4. For topping (this can be prepared while potatoes are boiling):
  5. Melt 1/2 cup butter in medium skillet over medium-high heat. Add in crushed Saltines and mix to coat with butter. Continue stirring cracker mixture until it begins to brown. Remove from heat and set aside. Sprinkle over potato-cheese mixture.
  6. Bake in preheated 350 degree oven 20-25 minutes, or until mixture bubbles.

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Green Beans with Pecan Butter Topping
Recipe Type: Main
Author: Patti@OldThingsNewBlog.com
Steamed Green Beans drizzled with butter, pecans and freshly ground nutmeg.
Ingredients
  • 1-1/2 pounds fresh green beans, trimmed
  • 1 tablespoon butter
  • 2 tablespoons crushed pecans
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground whole nutmeg
Instructions
  1. Place beans in a large sauce pan and bring to a boil. Boil 5 minutes, remove from heat and place in colander to drain.
  2. Wipe out sauce pan, place over medium heat and add butter to melt. Add pecans and cook, stirring constantly for one minute (be careful that they do not burn). Stir in salt and nutmeg. Add green beans and toss to coat with butter mixture. Cook for one minute more.

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Nanny’s Strawberry Torte
Recipe Type: Dessert
Author: Patti@OldThingsNewBlog.com
A light and fresh strawberry torte with a buttery Vanilla Wafer crust
Ingredients
  • 2-1/2 pounds strawberries
  • 12 ounce package Vanilla Wafers
  • 1/2 cup (or a little more as needed) butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 pint heavy whipping cream
Instructions
  1. Crush vanilla wafers in a blender or food processor. Place two cups of the wafers in the bottom of a 9 x 13 pan. Set remaining wafers aside. Melt butter and stir in sugar and vanilla. Add to the wafers in the pan and stir to combine ingredients. Pat down the mixture to form the crust for the torte.
  2. Wash and drain strawberries. Slice berries and sweeten with a little sugar if desired. Lay berries over the crust in the pan.
  3. Whip cream until soft peeks form and add sugar to desired sweetness. Spread over the berries in the pan.
  4. Sprinkle remaining crushed vanilla wafers over all.

 It won’t be a large family gathering this year with family members spread across the country but we will still hold with the traditional foods and it will be a time of remembering .  .  .

. . . remembering fun times with family . . .

 . . . and remembering the main reason we celebrate this holiday.

He is risen!

Do you have special family recipes that are always a part of your holiday tradition?  How do you prefer to celebrate holiday dinners, at home or where someone else does the cooking?

Happy Passover week to my Jewish friends and wishes for a blessed Easter to those of you who are Christ followers,

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