We're halfway through Lent already and the promise of Spring is here.  We were truly fortunate to have a mild winter this year, although mild doesn't even really express it.  People are already mowing lawns and doing all kinds of spring work.  I can't wait for the first lilac blossoms, but I must say I do miss the little crocuses that bravely poked up through the snow.  I tried to think of my favorite Celebrate Spring recipe and am having a hard time narrowing it down.  In the mean time, enjoy this yummy and pretty salad.

 Romaine Spring Salad

1 head, Romaine, torn

4 oz. shredded Swiss cheese

1 cup cashews

¼ C sweetened, dried cranberries (Craisins)

1 apple cubed (red)

1 pear cubed (Anjov or Bosc)

Dressing:

½ C. sugar

1/3 C. lemon juice (fresh preferred)

2 tsp. finely chopped onions

1 tsp. Dijon mustard

½ tsp. salt

2/3 C oil

1 T. poppy seeds

We've had a blast of winter, so here is a wonderful soup recipe.  Early in the winter I spent the day with friends and this soup was served with green salad and crusty bread.  Great conversation, good wine, amazing friends and the best soup ever! Enjoy!

Creamy Chicken Rice Soup

Ingredients

• 1/2 cup chopped carrot
• 1/3 cup finely chopped onion
• 1/3 cup chopped celery
• 2 tablespoons butter or stick margarine
• 1/4 cup all-purpose flour
• 2 (14.5 ounce) cans reduced sodium chicken broth
• 2 cups cooked long-grain rice
• 1 cup cubed cooked chicken
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 cup 2% milk
• 2 tablespoons lemon juice
• 1 tablespoon white wine

Directions

1. In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.

Happy Mardi Gras!

Here's a good recipe for you if you're celebrating Mardi Gras this week! 

Crab Cakes with Lime Sauce Recipe

rab Cakes with Lime Sauce Recipe 

Directions

• In a large bowl, combine the crab, onion, mustard, dressing mix, 1 cup cracker crumbs, 1/2 cup mayonnaise and 1 tablespoon lime juice. Shape into six patties; coat with remaining cracker crumbs.
• In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned.
• For lime sauce, in a small bowl, combine the sour cream, lime peel, and remaining mayonnaise and lime juice until blended. Serve with crab cakes. Yield: 3 servings.

25 Ingredients

• 2 cans (6 ounces each) lump crabmeat, drained
• 1 green onion, chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian salad dressing mix
• 1-1/2 cups crushed butter-flavored crackers (about 37), divided
• 1 cup mayonnaise, divided
• 2 tablespoons lime juice, divided
• 1/4 cup canola oil
• 1/4 cup sour cream
• 1-1/2 teaspoons grated lime peel

Snow Days

Wow, I can't believe I didn't write anything in January!  I really was super busy and distracted.  It was a beautiful month though, with only one week of cold weather.  The children at my school were so excited for snow and were busy for quite a while making snow forts and snowmen.  One little sweet pea was extra happy that the snow was sticky.  She kept saying it was just what she was hoping for!  I can remember the huge snowstorm in North Dakota in the mid sixties.  I can't actually remember the storm, but the after effects through the eyes of a child were magical.  I loved snow days as a kid.  We would huddle around the radio in the mornings, hoping and hoping they would call our school as closed.  When they finally did, there were whoops of joy and we immediately bundled into our red snowsuits and spent HOURS playing in the snow.  There's just something wonderful about snow days.  That particular year it snowed so much that the banks were often as high as roofs.  I remember watching our dad through the window rocking his old pickup back and forth until he gained purchase and was able to get unstuck and to work.  We would stay snug and warm sitting by the heating registers watching cartoons in the afternoon and waiting to see if there would be school the next day.  One clear memory was my sister and I burrowing tunnels all over the yard that winter.  In retrospect it was a stupid and dangerous thing to do, but we had tunnels dug all over under that huge snowpile.  We didn't have to drag our sleds very far to do some fun sledding, either.  Ah, those were the days.

This has been a difficult Christmas weekend.  Although I have felt blessed by the season, we were saddened by an unexpected death in our family.  Even though my heart was gladdened and uplifted by song or smile of loved ones, my heart went out to grieving family.  How I wish we all lived closer to each other!  It's hard to rejoice when someone you love is hurting beyond words.  I hope he knows how much we all love him and wish we could be there for him.   Isaiah 40:31

Merry Christmas!

Wow, this has been a wonderful Advent Season, and now we look forward to the magical Christmas Season!  Most people think Christmas is over by the 25th of December, but it is actually just beginning.  That's when I do most of my Christmas baking and sharing.  A recent tradition in my house is Cranberry Orange Pancakes for Christmas breakfast.  My daughter found the recipe and urged me to try it.  It turned out great.  In a pinch, I've even used instant (dare I say) pancake mix and canned cranberries.  It just makes breakfast a little extra special.  Homemade sausage on the side, fresh hot coffee and you've got the fixings for great breakfast memories. 

Cranberry Orange Pancakes

• 1 1/2 cups fresh cranberries, coarsely chopped
• 1/4 cup granulated sugar
• 2 -3 teaspoons orange zest, finely minced
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg , slightly beaten
• 1 cup buttermilk
• 1/2 cup orange juice
• 3 tablespoons unsalted butter , melted

Directions:

1.      In a small bowl, mix cranberries, sugar & zest & set aside. 

2.      In large bowl, mix flour, baking powder, baking soda & salt. 

3.      In another small bowl, mix egg, buttermilk, OJ & butter, then add this mixture to flour mixture, stirring until just combined [batter should be lumpy]. 

4.      Fold cranberry mixture into the other mixed ingredients. 

5.      Heat a lightly greased griddle or heavy skillet over medium heat. 

6.      Pour about 1/4 cup batter onto hot griddle for each pancake. 

7.      Cook pancakes until golden brown, then turn to cook other side.

8.      Serve hot!

Christmas Truffles

It feels strange talking about Christmas Candies when the weather here is so absolutely beautiful out.  I'm still looking for a LITTLE bit of snow so it feels like Christmas, but I'm glad it's not so cold.  I love making truffles and just ran across this one.  I hope you enjoy it!

Chocolate Hazelnut Truffles

• 3/4 cup confectioners' sugar
• 2 tablespoons baking cocoa
• 4 milk chocolate candy bars (1.55 ounces each)
• 6 tablespoons butter
• 1/4 cup heavy whipping cream
• 24 whole hazelnuts
• 1 cup ground hazelnuts, toasted

• In a large bowl, sift together confectioners' sugar and cocoa; set
• aside.
• In a small saucepan, melt candy bars and butter. Add cream and
• reserved cocoa mixture. Cook and stir over medium-low heat until
• mixture is thickened and smooth. Pour into an 8-in. square dish.
• Cover and refrigerate overnight.
• Using a melon baller or spoon, shape candy into 1-in. balls; press a
• hazelnut into each. Reshape balls and roll in ground hazelnuts.
• Store in an airtight container in the refrigerator. Yield: 2 dozen.