It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather   I sure hope that you had a great Thanksgiving holiday and sure am glad to see you here today.  We had a great T hank s gi ving with family and friends , we even made it through all the shopping mad ness with a few gif ts wrapped and ready to go.  Come on back to the kitchen we have some h ot spiced tea on the burner and some hot scones to try.  I can't wait to see what you have brought in your basket today.  T hank you so much for sharing with Full Plate Thursday and sure hope you will come back soon!   This Is How I Filled My Plate Last Week Breakfast Fritatta Cups   at Lamberts Lately Morning Snack Cinnamon Roll Ring   Growing Up Gabel  Lunch Turkey Pot Pie   at Stella B's Kitchen Spiced Cranberry Chutney with Oranges   at A Spoonful of Thyme Lemon Mousse   at With A Blast Afternoon Snack  Cranberry Bread   at Tumbleweed Contessa Dinner Rigatoni, Sausage,

We recently had a Cajun Covered Dish Supper in our Community and this is the Casserole that I took, so many people wanted the recipe, I told them they could find it here on my blog. I am very excited to share it with you today.  I originally found this recipe on my Full Plate Thursday, Marguerite from  Cajun Delights shared this recipe and it is awesome!   Muffaletta Casserole Muffaletta Casserole Adapted From Cajun Delights Prepared In Miz Helen's Kitchen 1 pound Penne Pasta 1/2 pound grated Mozzarella Cheese 1/2 pound  grated Parmesan Cheese 1/2 pound Smoked Ham chopped into thick strips 1/2 pound Genoa Salami, chopped into thick strips 1 cup Olive Salad Mix ( Boscoli is the one I used) 1 small can, sliced Black Olives, drained Cajun Seasoning to taste, (I used 3/4 teaspoon ) Cook the Pasta according to package directions, drain, rinse, and allow to cool.  Combine the cheese in a medium bowl.  Place Pasta in large mixing bowl and add Ham, Salami, Olive Sa

We had a fabulous Thanksgiving holiday with family and friends.  We enjoyed the greatest food and now I need to take some extra walks this week to try and balance all those calories I consumed, but it was so good.  Come take a walk with me I want to hear all about your Thanksgiving and we go over The Menu for next week. Sunday A Bowl Of Chili From  Texas Star Chili Cook Off 2012   Monday Red Beans and Rice Green Salad Corn Bread Tuesday Green Chili and Cranberry Turkey Chalupa   Mexican Bread Pudding   Wednesday Baked Ziti Green Salad Garlic Bread Left Over Mexican Bread Pudding Thursday From Full Plate Thursday Beef Pot Roast    at Stella B's Kitchen Cranberry Pecan Salad with Goat Cheese    at Sumptuous Spoonfuls Butterfinger Cake   at Couponing & Cooking Friday Pasilla Garlic Shrimp Tomatillo Cheese Grits Spicy Cole Slaw Cottage Bread Southwest Brulee   Saturd

It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather When I stop to make my Thankful List this year all of you are truly counted among my blessings.   My blogger friends are a bright spot in my day and I am thankful that you are in my life.   May each of you have a safe and blessed Thanksgiving Season This Is How I Filled My Plate Last Week Breakfast   Baked Cinnamon Swirl French Toast   at Table For 7  Morning Snack Cranberry Orange Bread Gluten Dairy and Egg Free    at Not Missing a Thing Lunch  For The Kids Table Thanksgiving Lunch   Kitchen Fun With My 3 Sons   For The Adult Table Moist Chicken Cornbread Dressing   at A Walk In The Countryside Fig Goat Cheese Balsamic Vinaigrette Salad   at Fitness Girl Kitchen Stories  Pumpkin Pie Sundae   at Posed Perfection Afternoon Snack Turkey Cookie Bouquet   at The En chanted Oven Dinner Old Fashioned Turkey and Dressing   at Cooking with K Holiday Sweet P

We always have the question of left overs after a feast with family and friends.  Through the years I developed several dishes that we just love, that really have become a part of our tradition.  This Turkey Delight Casserole is one of those dishes.  This is a great casserole anytime of the year and a favorite of our families. Turkey Delight Casserole

When I stop to make my Thankful List this year all of you are truly counted among my blessings.   My blogger friends are a bright spot in my day and I am thankful that you are in my life.   May each of you have a safe and blessed Thanksgiving Season Now Let's Eat! Sunday Ham Steak with Spicy Hot Fruit   Scalloped Corn Mashed Sweet Potatoes   Green Winter Salad Cranberry Apple Cobbler   Monday Butternut Chowder   Pear Salad With Walnuts and Blue Cheese Cornbread Left Over Cranberry Apple Cobbler Tuesday Ranch House Casserole Mexican Veggie Salad House Salsa Baked Tortilla Chips Caramel Apple Nut Bars   Wednesday Baked Sandwich Green Salad Left Over Caramel Nut Bars Thursday Thanksgiving Day The Turkey Is Ready Slow Cooker Corn Bread Dressing Apple Cranberry Squash   Fresh Green Beans with Onion and Bacon   Sweet Potat

It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather It is officially cold here, we have the fires going and are snuggled up with our new  rescue dog Max.  We are so excited to welcome Max to The Cottage, he is a real sweethea rt, he is a three year old Bichon P o ddle m ix, he loves us and we sure love him!  Come on in and warm up by the fire we have some hot coco and nice pumpkin cookies waiting for you.  I can't wait to see what you have brought to share today so lets get in your basket and taste that food. Thank you so much for coming today, your visits are always very special and we sure hope you will come back  soon! Announcement Several peopl e have asked me about the Full Plate Thursday Party for next week which will be on Thanksgiving Day.  It will be posted as always on Wednesday Night at 8:30 p.m. central time. I am looking forward to all of your Thanksgiving Post   This Is How I Filled My Plate Last Week Breakfast

I just love the smell of pumpkin roasting in the oven or a pumpkin pie just coming out of the oven.  I made these delicious Pumpkin Biscuits for a brunch that we had recently.  These were a big hit so I wanted to share them with you today. Pumpkin Biscuits Pumpkin Biscuits Miz Helen's Kitchen 4 cups all purpose flour 2 1/2 tablespoons baking powder 2 teaspoons salt 2 teaspoons ginger 1/2 teaspoon cayenne pepper 1 cup unsalted butter chilled and chopped 1 1/2 cups pumpkin puree 1 tablespoon honey 1/2 cup buttermilk Preheat the oven to 400 degrees Combine flour, baking powder, salt,ginger, and cayenne in a large bowl.  Cut the chilled butter into small pieces and cut the butter into the flour mixture using a pastry cutter. Combine the pumpkin puree and honey and mix well Combine the pumpkin puree honey mixture with the flour mixture stir until combined Add the buttermilk and stir until all is combined Roll our the biscuit dough on a lightly floured cutting bo

I am excited to be able to post for a second time in November for The Secret Recipe Club. My assignment is Angela's Kitchen .  I had the privilege of posting Angela's Blog in April when I made her fabulous Black Bean Salsa Chicken . Angela is a dedicated Gluten and Dairy Free blogger, providing great recipes and tips for people who really need help with special food allergies.  Angela is very involved in her Gluten and Dairy Free Community, speaking for various organizations about Gluten and Dairy Free issues.  As a gardener and home food preserver I really appreciate that Angela is a Master Food Preserver. When I went to her blog to pick a recipe today, I knew that I would find a delicious recipe right away and I did.  Please stop by and say hello to Angela and tell her that Miz Helen said Hi! Apple Cranberry Squash Apple Cranberry Squash Angela's Kitchen Prepared In Miz Helen's Kitchen 2 lbs. Butternut Squash peeled and cut into 1 inch cubes

Apples, Caramel and Nuts all rolled into one great bar just says its fall and time to celebrate the harvest.  These bars are very moist and delicious a perfect addition for afternoon tea.  Cozy with a nice book, a blanket, cup of tea and Caramel Apple Nut Bars. Caramel Apple Nut Bars   Caramel Apple Nut Bars Miz Helen's Kitchen Ingredients 25 Caramel's (about half of a 14 oz. package) 2 cups all purpose flour 2 cups quick cooking rolled oats 1 1/2 cups firmly packed brown sugar 1 teaspoon baking soda 1 1/4 cup butter or margarine, melted 3 medium apples, peeled and coarsely chopped 1/2 cup toasted walnuts or pecans Directions Unwrap caramels and cut each one in half. Then cut each half into three pieces. Use wet kitchen shears to do this.  You may have to clean the blades and re wet the shears a couple of times.  Put caramel pieces in a shallow container.  Set aside.  Place flour, oats, brown sugar, and baking soda in a mixer bowl.  Add melted butter or