Welcome to Full Plate Thursday and Welcome to Spring! I am so excited to see you today, I just came back in from the garden and checking our spring onions, they are doing so good, and can't wait to have the first fresh green onions. I snapped a few photos of spring flowers for you to enjoy today and let you know that Spring is on the way.  We are having lunch by the garden today and I can't wait to see what you have brought, come on in and lets get started.   It's A Sea of White and Purple Wild Flowers This is How I Filled My Plate Last Week Breakfast Whole Wheat Blueberry Lemon Yogurt Pancakes   at Angie's Sweet Natured Treats Morning Snack Coconut Milk Crumpets   at An Irish Village Pantry Lunch Chinese Chicken Tangerine Salad   at Sumptuous Spoonfuls Apple Blackberry Crisp   at Gluten Free Pantry Afternoon Snack Amazing Apple Fritters   at Life Is Sweets Dinner Pork and Vegetable Casserole   at Cozy Home Kitchen Chocolate Oreo Cream Cake   at The Wednesday Baker S

One of the time saving meal planning tips that I learned along the way was to plan the leftovers and to make the cooking time really count for something. If you are going to be cooking in the slow cooker or oven for 4 to 6 hours make enough to have at least 2 or 3 meals. I recently made this wonderful  Rosemary Pork Roast (Link) and this recipe is the planned left over that I had from that roast. Cranberry Pork Gravy Cranberry Pork Gravy Miz Helen's Kitchen 2 cups broth from the left over Rosemary Pork Roast 1 cup onions from the left over Rosemary Pork Roast 1 to 2 cups Rosemary Pork Roast chopped 1 cup whole cranberry sauce 1/2 cup whole cranberries Optional:2 to 3 tablespoons Corn Starch to thicken the Gravy In a large skillet heat the broth, onions, meat,cranberries and cranberry sauce. Bring the mixture to a boil and then cook on low heat for 15 minutes. Serve on Mashed Cauliflower, Mashed Potatoes, Rice, or Noodles. This is a great planned left over that we really enjoy

We have been enjoying some beautiful weather that has allowed us to be outdoors and get out in the yard and garden. I just love when Spring begins to show itself and the pretty wild flowers begin to bloom. I have gathered some Wild Chives in the past week and they are so good to add wonderful flavor to a dish. Come on back to the back and you can pick some Wild Chives and we will talk about The Menu for next week. Sunday Rosemary Pork Roast Slow Cooker (Link) Mashed Cauliflower Flat Green Beans Tossed Green Salad Cranberry Sauce Coconut Cake Monday Austin Style Black Beans (Link)  Baked Tortilla Chips Leftover Coconut Cake Tuesday From Sunday Leftover Cranberry Pork Gravy (Link)  Mashed Potatoes Apple and Carrot Cole Slaw Toffee Bit Cookies Wednesday From  Miz Helen's Kitchen Table Cookbook Baked Sandwich Tossed Green Salad with Orange Dressing Surprise Bundt Cake (Link) Thursday From  Full Plate Thursday (Link)   Dinner Oven Roasted Bacon Wrapped Chicken   at Beyond The P

I am so excited, there are little wild flowers blooming all over our grounds here at The Cottage. I am so excited that you are here and Welcome to Full Plate Thursday. We have Wild Chives blooming everywhere, so help yourself, they are great in a recipe. Bring in your basket of goodies,  I can't wait to see what you brought today. This Is How I Filled My Plate Last Week Breakfast Jalapeno Latkes with Chipotle Sauce at Cairns Manor Orange Veggie Juice   at Let Birds Fly Morning Snack Mini Baked Donuts at  Family Fresh Meals Lunch Red Beans and Cornbread    at Sweet Nothings French Macarons   at Debalicious Afternoon Snack Brownie Strawberry Mousse Torte   at Monster Mama Dinner Oven Roasted Bacon Wrapped Chicken   at Beyond The Peel Cranberry, Carrot and Celery Slaw   at East Natural Food Garlic Cheddar Biscuits   at Southern Belle as an Army Wife Mini Warm Chocolate Cakes   at Recipes To Nourish If You Helped Me Fill My Plate Please Take This Red Plate Home The Code Is On Th

I just love all the deep flavors of winter, the Rosemary, Thyme and Sage,  that are in this recipe. I am able to go out to my Herb Garden and pick the fresh herbs, then stop by the barn and pick up the Pearl Onions from the cold bin, then I am off to the kitchen.  The smell of this Pork Roast will have everyone rushing to the kitchen to find the wonderful meal that awaits them at the end of a cold winters day. Rosemary Pork Roast Rosemary Pork Roast Miz Helen's Kitchen Ingredients 3 to 4 pound Boston Butt Pork Roast 8 cups pearl onions 1 tablespoon olive oil 2 teaspoons thyme 2 teaspoons sage 2 teaspoons rosemary 2 sprigs rosemary 2 cloves garlic chopped 1 teaspoon salt 2 teaspoon pepper 2 cups Apple Juice Mix together the thyme, sage, salt, pepper and 2 teaspoons rosemary. Rub the Pork with the season mix on all sides until all the sides are covered well.  Pour the olive oil into a very hot skillet and sear the Pork until brown on the outsid

We have been getting some much needed rain, it is so nice to just get a  cup of tea with a great muffin and sit by the fire with a good book. I am happy that you could stop by today, come on in and get warm by the fire, I will get you a cup of tea and we will talk about The Menu for next week. Sunday Green Chili Chicken Bake Green Chili Chicken Bake (Link) Pineapple and Black Bean Salsa Mexican Salad with Chipotle Dressing Homemade Tortillas Southwest Brulee Southwest Brulee (Link) Monday Homemade Tomato Vegetable Soup Ultimate Grilled Cheese Left Over Southwest Brulee Tuesday  Fat Tuesday Red Beans N Rice Miz Helen's Kitchen Adapted From Miz Helen's Kitchen Table Cookbook 1 pound dry Red Beans 1 1/2 pounds hot smoked sausage 4 slices bacon browned 1 green bell pepper chopped 1 yellow onion chopped 2 cloves garlic minced 8 ounces tomato sauce 1 teaspoon oregano 1 teaspoon thyme 1 tablespoon Worcestershire sauce Tabasco to taste Cayenne Pepper to taste Sort

I am so excited to see you today, welcome to Full Plate Thursday! I hope that there wasn't to much ice on the bridge when you come out today. The lake always looks real pretty in the winter, but sometimes that bridge can be a little slick. We have a big pot of Apple Cider and a pot of Vegetable Broth simmering on the stove so go on in and help your self and get warm by the fire. I can't wait to see what you brought today, it will be so good! This Is How I Filled My Plate Last Week Hot Sausage Gravy and Biscuits   at A Season For All Things Morning Snack Banana Nut Butter Balls   at The Willing Cook Lunch Mint Garlic Chicken with Lime Pepper Corn Salad   at Tips For Delicious and Healthy Cooking Fresh Raspberry Cupcakes with Raspberry Butter Frosting   Life Is Sweets For The Brown Bag Lunch Valentine Lunch Bag   at Atelier Ceclia Rosslee Afternoon Snack Pink Hot Chocolate   at Simply Sweet N Savory Valentine Mug Cookies    Thing That Make You Say Mmmmm! Dinner Baked Garlic Toma

Slow Cooker Chili   We have been planning a special pot luck supper with some friends and we all decided the theme would be a Chili and Soup Supper.  I was looking for a different recipe to bring and this one was just perfect.  When I made it to try it out, I knew it would be a winner for the party and that we would make it over and over for our family to enjoy, it is a great chili and so easy to cook in the Slow Cooker, hope you enjoy your chili!  

We just got home from a visit with our new Great Granddaughter Ella June, she is just a little doll, we had so much fun! Come on in and I will tell you all about the trip show off the photos and we can talk about next weeks menu, you know how Grandma's are. Sunday Jambalaya Green Tossed Salad Cajun Corn Bread Bread Pudding (Link) Monday Vegetable Soup Biscuits Left Over Bread Pudding Tuesday Valentine Dinner Orange Glazed Cornish Game Hens (Link) Sweet Potato Casserole Green Beans Hot Yeast Rolls   Hershey's Perfectly Chocolate Chocolate Cake (Link) Wednesday Baked Ziti Tossed Green Salad Garlic Bread Left Over Chocolate Cake Thursday From  Full Plate Thursday Lunch Ginger Carrot Soup with Apples   at Bookcase Foodie V-8 Veggie Crackers   at Grandma Loy's Kitchen Homemade Conversation Hearts    at Cupcake Apothecary Friday Herb Crusted Salmon with Dill Sauce Steamed Asparagus Cauliflower Puree Grapefruit and Avocado Salad Herb Hot Rolls Lemon Cheese Cake with So

The warm weather "treat" has gone and it is plenty cold again. They say if you don't like the weather in Texas just wait til tomorrow and it will change, that's for sure. I am sure glad to see you today, we are going to have lots of wonderful food here to warm us up, with good laughs and fellowship to enjoy. I can't wait to see what you have brought today. This Is How I Filled My Plate Last Week Breakfast Happy Valentine Mini French Toast   at Will Cook For Smiles Morning Snack Valentine Tarts   at Healthy Family Cookin Lunch Ginger Carrot Soup with Apples   at Bookcase Foodie V-8 Veggie Crackers   at Grandma Loy's Kitchen Homemade Conversation Hearts    at Cupcake Apothecary Afternoon and Dinner Super Bowl Party Man Dip at Kitty's Kozy Kitchen  Bacon Wrapped Jalapeno Appetizers at Aunt Nubby's Kitchen Not Your Mama's Dip at The Rickett Chronicles  Cheese Football at What's Cooking Love? Pickle Dip at Happier Than A Pig In Mud Gluten Fr

This is an awesome Chocolate Cake, it is so moist with just the right amount of chocolate, and of course you can never get to much chocolate. Christina Williams at The Foodie Entourage brought this wonderful chocolate cake to my Full Plate Thursday recently. Christina started The Foodie Entourage in 2010, she is a freelance writer, web builder and has made chocolates and pastries professionally on and off for the past ten years.  Hershey's "Perfectly Chocolate" Chocolate Cake  Miz Helen's Kitchen Ingredients For Chocolate Cake 2 cups sugar 1 3/4 cups all purpose flour 3/4 cup Hershey's Cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup buttermilk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Directions Heat oven to 350 degrees. Grease your baking pans and dust with cocoa powder instead of flour. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a l

   Surprise Amy of Simply Sugar and Gluten Free (Link) We are all so excited to surprise you with this virtual Baby Shower today, we have all been just waiting for this day to surprise you! Each of us will be bringing a very special dish for you to enjoy at your shower today. I am bringing  a lovely Cranberry Chicken Salad served on Endive Spears. Cranberry Chicken Salad on Endive Cranberry Chicken Salad Miz Helen's Kitchen All The Ingredients In This Recipe Were Made With Organic Gluten and Sugar Free Products 2 cups cubed, poached chicken breast 1 Red Apple, unpeeled and chopped fine 3/4 cup celery chopped fine 3/4 cups dried cranberries 1 tablespoon lemon juice 3/4 cup Greek Yogurt 1/4 cup Mayonnaise (homemade Lemon) 1 teaspoon thyme 1/2 teaspoon poultry seasoning sea salt and fresh ground pepper to taste Poach the chicken breast in a seasoned poaching liquid of water, 1 chopped celery rib, 1 chopped carrot, 1 onion large chop, 1 ga