This coffee cake is wonderful anytime of year but could be a wonderful addition to your holiday go-to-recipes.

CRANBERRY COFFEE CAKE

1 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 teaspoon almond extract
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts (optional)

GLAZE:

1/3 cup confectioners’ sugar
5 teaspoons warm water
1/2 teaspoon almond extract

• Preheat oven to 350 degrees.
• In a mixing bowl, cream butter and sugar.  Add eggs; mix well.

• Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.  Add extract.
• Spoon a third of the batter into a tube or bundt pan.  Top with a third of the cranberry sauce.

• Repeat layers twice. Sprinkle with walnuts (optional).
• Bake for 55-60 minutes until a toothpick inserted hear the center comes out clean.

• Allow cake to cool and transfer to serving plate.
• Optional:  Combine glaze ingredients and drizzle over cake.

Early that morning I baked 30 pieces of bacon and it was a breeze!  I also washed and prepared the lettuce and sliced the onion for later.  Immediately before serving, I sliced the avocado and tomato.  I provided 2 types of bread along with the option of toasting the bread in the toaster oven and provided condiments of mayonnaise, mustard, ketchup.  In addition, I served sliced turkey and cheese for those that may not like bacon OR prefer to make a mega-sandwich with all of the above!

For the vegetarian or vegan in the group, they can still partake with a wonderful veggie sandwich!

BAKED BACON

Heat oven to 400 degrees F.  Place a baking rack in a large baking, or cookie, sheet.  The baking rack allows the drippings to fall away from the bacon.  Place bacon strips on baking rack.  Bake for 10-20 minutes depending on thickness of the bacon.  I used thick sliced bacon that took 16-20 minutes to bake.  For 30 slices of bacon, I baked 10-12 slices per pan.

Remove bacon and pat excess drippings with paper towel.  Set aside until time to serve.

Colorado weather is typically wonderful but as the locals say, ‘if you don’t like the weather, wait 10 minutes’.  Last week we were blessed with much-needed rain that left a chill in the air and a craving for soup.  My sister-in-law, Betty, has told me about the Chicken Quinoa Soup recipe she makes regularly, compliments of Iowa Girl Eats.  It sounded like the perfect soup to satisfy my craving, and indeed it did.

I’ve become a huge fan of quinoa, kale, and sweet potatoes and the combination in the soup is divine.  The addition of the parmesan rind adds a wonderful salty/nutty flavor to the soup.

I served with a fresh pretzel roll and loved every bite!  A new favorite for my recipe box.

Chicken Quinoa Soup

• 1 Tablespoon extra virgin olive oil
• 1 carrot, chopped (1/2 cup)
• 1 rib celery, chopped (1/2 cup)
• 1/2 medium onion, chopped (1/2 cup)
• salt & pepper
• 4 cups torn kale
• 1 garlic clove
• 8 cups chicken broth, divided
• 1 teaspoon parsley flakes
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2″ parmesan cheese rind (optional)
• 2 large chicken breasts (about 1lb), cut in half
• 1 large sweet potato, peeled and chopped into 1/2″ cubes (2 cups)
• 1 large russet potato, peeled and chopped into 1/2″ cubes (1-1/2 cups)
• 2/3 cup quinoa, rinsed and drained
• 1/4 cup grated parmesan cheese

Sunday, our family will share a meal celebrating daughter Sarah as a Mother and now adding Grandma to my title.   We are blessed.

As I reflect on Mother’s Day, I think about my Mother who passed away in 2001.  I miss her every day.  How many times have I wished that I could pick up the phone and talk to her!

Our journey as Daughters and then Mothers (and now Grandmothers) takes many twists and turns.  I recently read this poem which reminds me of my Mother being there to support me and my own journey as a Mother.  And the journey continues with my daughters.

Love you, Mom.  Love you girls!

Baby Evan with Grandma, Mommie and Aunt Megan

A Mother…

The Ghiradelli White Chocolate chips were calling my name.  Normally one thinks of White Chocolate with Macadamia nuts but why not pecans.  I baked these yummy cookies from the Ghiradelli recipe with delicious pecans.  They are slightly addictive so the remaining cookies are in the freezer for a quick dessert another time.

White Chocolate Pecan Cookies

Yield: 5 dozen cookies

INGREDIENTS:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup brown sugar, packed
• 2 eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 3 cups unsifted flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (11 oz. bag) white chocolate chips
• 1 1/2 cups pecans, chopped

DIRECTIONS:

1. Preheat the oven to 350°F.
2. Cream the butter and sugars until fluffy. Add the vanilla and eggs, one at a time, and beat well. Blend in the flour, baking soda and salt. Stir in the white chips and nuts.
3. Drop by teaspoon onto ungreased cookie sheets (or lined with parchment). Bake for 10-12 minutes.

Adapted from Ghirardelli Macadamia White Chip Cookies recipe on the back of the Ghirardelli Classic White Chips package

Lowly Radish Sandwich

Growing up my Mother had a wonderful garden and I loved the fresh radish sandwich my Mother would make for me.  Simple but pleasing.  Today another walk down memory lane.  This radish sandwich is for you Mom!

Radish Sandwich

LOWLY RADISH SANDWICH

Buttered bread of choice

Fresh sliced radishes

Salt

Yum!

Microwave cooking changed my life, making leftovers an almost perfect ‘do-over’ of the original meal.

This recipe was one of many shared with us in our classes.  I made it often early in our marriage but forgot about it until a recent conversation with my sister-in-law, Donna.  It isn’t the healthiest vegetable recipe, but delicious and provided me with this fun walk down memory lane.

TANGY MUSTARD CAULIFLOWER

Servings: 6

1 medium head cauliflower
2 tablespoons water
1/2 cup mayonnaise
1 teaspoon finely chopped onion
1 teaspoon prepared mustard
1/2 cup shredded cheese

Place cauliflower in casserole. Add water and cover with lid or plastic wrap. Microwave on High for 8-9 minutes, or until tender crisp.

Combine mayonnaise, onion and mustard in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese.

Microwave for 1-2 minutes to heat topping and melt cheese. Let stand 2 minutes.

As our children grow up it is hard to imagine that they, too, will once be parents.  Not only is there joy in meeting your grandbaby but joy in seeing the eternal love that the new Momma and Papa have for their sweet baby boy.

Daughter, Sarah and her husband, Kyle, had their precious baby on April 24. Mother, Father, and baby are doing well.  I am so happy for them and wish them good health, much love, and happiness for their family.

We Love You, Little One

We loved you from the very start,
You stole our breath, embraced our heart.

Our life together has just begun,
You’re part of us our little one.

From the day we first knew,
Our mind was filled with thoughts of you.

We’d daydream of the things we’d share,
Like bedtime stories and teddy bears.

Like first steps and skinned knees,
Like nursery rhymes and ABC’s.

We thought of things you’d want to know,
Like how birds fly and flowers grow.

We thought of lessons we’d need to share,
Like standing tall and playing fair.

Each naptime we lay you down to sleep,
We gently kiss your head and cheek.

We count your little fingers and toes,
We memorize your eyes and nose.

We linger at your nursery door,
Awed each day we love you more.

Through misty eyes, we dim the light,
We whisper “We Love You” every night.

We loved you from the very start,
You stole our breath, embraced our heart.

As grandparents and grandchild our journey’s begun,
Our hearts are yours, forever, little one.

~~ Author Unknown ~~

HONEYED HAM STEAK

Servings: 2-4
2 tablespoons prepared mustard
2 tablespoons honey
1 tablespoon butter
1 fully cooked smoked ham center slice, cut 1/2 inch thick (1 pound)

Heat first three ingredients in skillet, over medium heat, until blended.  Add ham; cook 5 minutes on each side or until heated and browned to your liking.

Remove heat to platter; pour mixture over ham.

WILTED SPINACH AND PINE NUTS

• 1 large bunch spinach, about 12 cups leaves
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, finely chopped
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt, divided
• Ground black pepper
• 1 tablespoon pine nuts, toasted

Sort through spinach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if it’s sandy, wash a second time, then spin dry.

Heat oil in a large sauté pan over medium-high heat. Add garlic and lemon juice and sauté for 1 minute. Turn the heat to high and add the spinach, 1/4 teaspoon salt and a few pinches of pepper. Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic. (The water left on the leaves after washing will help it to wilt quickly.) Toss in the pine nuts and add salt and pepper to taste. Serve immediately.

Recipe from:  Whole Foods website