It's about that time.....

Turkey time, or Thanksgiving.   Some of the best memories I have are those times of gathering around the table with my Mom and Dad, various Aunts and Uncles.   I can almost smell the food as it was being brought out of the oven, sitting there eyeing the hot buttered rolls.  I was just a kid.  I loved listening to the adults talk about their memories growing up or how it was back in the 1930's or the 50's.   Before we sat down to eat, the men gathered around the television set, to catch their favorite teams playing football..my uncle, was opening his bag of pipe tobacco.. I was fascinated to watch him light the pipe, and take in a few puffs.  I often wondered what it must have tasted like, because it didn't smell very good.  Then my gaze turned to my Dad, as he captured the attention of all that were sitting nearby..about the big fish he caught one afternoon in July.   The women were busy setting the table, making sure the forks were on the left and knives on the right.    Soon I was helping to place the napkins, salt and pepper.   My job wasn't too big, as there were enough helpers in the kitchen.    Before the men could get into another conversation it was time to eat.     Those were good memories.  

As the years went by, I was soon married and off to make a home with my husband.   We spent many a Thanksgiving either eating by ourselves or at times we got  invited by our friends to have a nice dinner.    Being in the military opened new adventures and perspectives on life.   ... One of those adventures took us to Japan.

*I'm going to close here...as its very late and I hear the sandman calling my name...  

I enjoyed having you pull up a chair and visiting with me today... come back again as I share a bit of my story.

♥ Mary  

Oh and by the way... Happy Thanksgiving!

Sharing A Memory

Hi everyone!  I was rummaging around in my recipe box and found this, my mother's recipe for Oatmeal Chocolate Chip Cookies.    This recipe, along with many others were in an old spiral "book".    The recipes were put together by the Mother's Club, circa 1968.  That would have around the time I was in kindergarten or (first grade).   This was the first recipe I cut my teeth on, when first learning how to cook in my mother's kitchen.   And many times, when I invited a friend over, we would get this recipe out and make cookies.    It has lots of tears, and markings.    I knew I had this book tucked away.    I wanted to make sure it didn't get any more tears, so I gently tugged it from its binder.   I'm going to find a way to preserve this piece of memory.

A memory to keep!

I have a special memory from long ago.   This recipe reminded me of when my husband and I were first married.   He was in the Air Force, we had been married less than 4 months.   It was getting close to Christmas... we didn't have much money.   So we knew presents would be few.   For some reason, I must have thought, since we were on our own, that we wouldn't really hear from anyone back home.    Well, I was wrong.   We received colorful envelopes containing beautiful Christmas cards and hand written letters.   Tears started to well up in my eyes, and soon I was weeping.  My heart was full of gratitude.   I knew somehow, that everything was going to be okay... we hadn't been forgotten, after all.  ♥     Then, a few days later we found a big brown box on the front door step.  I brought it in and placed it on the floor.   I could hardly wait to tear into it!    Again, my eyes welled up, and tears overflowed... as there was a huge red Christmas stocking filled with all kinds of goodies.   The stocking was mine, from when I was a little girl.   After removing the goodies, we found a big  bowl full of Oatmeal Chocolate Chip Cookies.   Another bowl of chocolate fudge, and all kinds of Christmas candies.      Those memories are so special.    It was just the two of us, living in that single wide 1970 mobile home.  But we were cozy. ♥    

I would like to thank you for pulling up a chair and visiting with me today.  Let me know your thoughts, by leaving a comment below.  ♥  

♥ Mary ♥

Snap, Crackle..

Hello!     Thought I would start off by welcoming in our new followers!   Thank you so much for coming and subscribing to this blog.  ♥ ♥      I will try my best to keep this blog updated.  ;)   That is, if we can keep our Internet going long enough... we've changed out the gateway or modem (whatever its called) just recently.    Thinking this would help with the speed of the Internet, but it hasn't changed.   I guess we'll be making a call to our provider.     Enough about that.   👀     
Enough about the trials of the day, grab your favorite beverage and curl up by the fire.   Oh, hope you don't mind a re-run of Home Improvement.  

If you're really chilly, scoot up closer. :)

Now that you're nice and warm, let's get together a recipe.  Well, I don't exactly have a recipe, just follow along and you'll see what I'm talking about. ♥

Chicken - Veggie - Rice Dish

I usually use instant rice, for this recipe, but all I had on hand was the long grain white rice.  Works just the same, just requires a longer cooking time.   

I used:  1 Cup of rice, and 2 Cups of water

add to a 12 inch pan,

let it come to a boil, then simmer.

Next, set out your favorite frozen veggie, we happen to like peas & carrots.   And a can of cream of chicken soup.  You could use mushroom if you wish.

While your rice is simmering, take the bag of veggies and microwave for 7 minutes on high.

Here are some spices I add to my recipe.

Go ahead and add this in to the rice.

I don't use exact measurements, just a pinch, dash, & shake. ;)

It's really to your taste.  Also, add in a pinch of salt, a bit of black pepper, and a tad of onion powder.   (you may use real onion, its just up to you). ♥

Those veggies should be ready, just add it in to the rice.

Let's not forget to add in the soup.  Can't forget that. ;)

As the rice cooks, you'll notice that more water will be needed.  Again, I don't have an exact measurement,  I just eyeball it.   If the mixture looks like its too thick or sticking to the pan,  then add in more water.   Just don't add too much.

Let this simmer for a little while, until the mixture cooks down.

I crisped up some bacon adding it to the rice mixture.

Got to have a little bacon.  Yummy!

I baked up some whompin' biscuits.  Buttermilk.  ♥

Baked on my Pampered Chef stone.   I have had this baking stone since the early 2000's.

It's lovely with its brown edges. 

Well, that's about it for now.   Thank you for coming by to visit, be sure to leave a comment. And I'll see you again. ♥

♥ Mary ♥

All That Sparkles....

Hello again,  I would like to tell you about the craft I worked on, about a month ago.   The idea to make or create this candle holder came from several videos I watched for inspiration, on YouTube.  The craft called for a mason jar.   I didn't have to make a trip to the store for that, as I have a box full of mason & ball jars... never used.   I take that back, as I did use some for when I used to pour candles.   But, the one I used for this craft was clean, never used.    Here are some photos to show what I made.

I used some gold & maroon colored cord for the top, and wrapped it around.  Using hot glue to secure.   The base of the jar was "painted" with mod podge, and added white glitter.

The poinsettia's were some from my stash, added in small gold jingle bells for the flower centers, and added in greenery, with glitter added, to make it look snow kissed.

Brushed a small bit of glue & glitter on the poinsettia flowers.

Here it is with a candle glow. ♥

Myrtle's Zyrtles

Okay, who does not love a good sweet -tooth kind of treat.   If it has chocolate - I'm there!   Well, this little snack will please anyone looking for something quick and easy to make.  

To make Myrtle's Zyrtles  you will need an 8x8 pan, buttered.

Ingredients:  1 Cup graham cracker crumbs
1 Cup chocolate chips
1 Cup grated coconut
1 Cup chopped nuts
1 Cup condensed milk & butter

Layer all of the ingredients starting with the crumbs.   Pour milk over all.   Bake at 350 degrees.  For 20 minutes.   Or until golden brown.  

♥ ♥ ♥
This recipe is from February 1995.   Where I found the recipe... is beyond me.   However, when I made this, I remember omitting the coconut.   It does not say, what kind of nuts to use, I would imagine walnuts, or possibly almonds.    This recipe would be good for the holidays.   

Enjoy!   If you like our blog, please leave a comment.   Thank you. ♥

♥ Mary ♥

Welcome! And a recipe ♥

Hello!  Welcome to our little corner of the web.   What you will find on this blog are some recipes.  Let me clarify, I am not a gourmet cook in any way shape or form.   I just like to make meals that my husband and I like.   (That is the best kind)!       I would like to think of Createful Heart Cafe, as a little place to sit a while and enjoy your favorite beverage or cookie.    And speaking of cookies, we love cookies.     Why not end this lovely welcome with a nice Banana Nut Recipe.   After all, when the weather turns cooler, and the days are shorter, my attention turns toward my kitchen... and all the comfort foods to warm up our hearts and bring a little sunshine in on the gloomy days.    Speaking of gloomy days, today brought rain, temps down in the lower 40's, and lots of wind.    Okay without further delay... here is the recipe I promised.  Enjoy!  ♥   

Banana Nut Recipe

Ingredients:  1-1/3 cup all-purpose flour

1/2 cup Splenda, no calorie sweetener, granulated

1 tsp. baking powder

1/2 tsp. baking soda

1 pinch salt

1-1/4 cups mashed well-ripened bananas

1 tbsp. vegetable oil

1/3 cup buttermilk

2 tsp. vanilla extract

1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.

Prepared a 9x5 loaf pan with non-stick cooking spray.

Blend dry ingredients in a large mixing bowl.

In separate bowl, combine oil, buttermilk, vanilla & bananas.   Mix well.  Pour mixture into dry ingredients and stir until blended.

Add walnuts and stir until blended.

Pour batter into prepared baking pan.

Bake for 45 to 55 minutes or until golden brown and center comes out clean with toothpick.

♥ ♥ ♥

For this recipe, I substituted some ingredients like for instance, I didn't have any walnuts in my pantry (and seldom do), so I used a small handful of dry instant oatmeal.    I don't remember where I read it, but oatmeal can be used in place of nuts.  And this is great especially for those that cannot have nuts of any kind.    I did make this tonight, and oh my its very good and rich tasting.  It would be great with a glass of milk or coffee.   Or in my case hot tea.  ;)     

Last evening, I mashed up the 2 left over bananas we had, and placed it in a covered bowl and put into the fridge.   This morning, I pulled the bowl out and noticed the banana mush had turned a light brown.   This made me think  something had gone wrong overnight.   I did research this online and found that mashed bananas will always turn a little brown, but not to worry, as there is nothing wrong with the mixture and its okay to use.   In fact in the article it stated that if you were using the mashed bananas as baby food, to add in a little bit of juice, like lemon or orange.  But to be careful as too much acid isn't good for baby's digestion.     I thought why not add in a little bit of juice to my mixture.  All I had was, white cranberry peach juice.    So, without any measuring I added just a tiny bit.   Guess what!   It made the bananas taste better in my opinion.   Never would have thought to do something like that.     Also, I added in a small spoonful of brown sugar to this recipe.   As we tend to like our sweet breads just a bit sweeter.   

Also, I would like to add in this... if you don't have buttermilk on hand, then you'll want to try this neat little trick.   Measure your milk, like you would for your recipe, but don't pour the milk level with the rim of the measuring cup, leave just a smidge under, then add in just a bit of white vinegar.   Let this stand for just a bit until you begin to see the milk thicken.  Then add this to your recipe.   Do not worry a bit, as this will not affect the taste of your creation.   At least we never taste it.   But, if you are not too keen on trying this, then by all means use the buttermilk.   

I hope you'll enjoy trying this very easy recipe.   And let me know your thoughts, by leaving a comment.

♥ Mary ♥

Here's what the Banana Bread looked like out of the oven, (my over head stove lighting is a bit bright).