Butternut Squash Soup

A light cool crisp breeze in the air,

leaves changing colors, pumpkins

lining the porches..... It's FALL!

Fall time blesses us all with a

new bounty of veggies~ Squash.

I am finding out just how many

new recipes I can come up with

using all the different varieties.

This is a very simple soup

that is bursting with flavor.

Give it a try and see.

 

Butternut Squash Soup

3 TBSP. Olive Oil

1 Medium White Onion~ diced

4 TBSP Garlic ~ minced

2-3 lbs. Butternut Squash~ peeled/diced

6 C. Chicken Broth~ (I use low sodium)

1 TBSP. Curry Powder

1/2 tsp. Salt

1 tsp. Cracked Black Pepper

 

In a large stock pot heat oil, onion

and garlic until tender. Add in remaining ingredients.

Bring to a boil, stirring occasionally until squash

is tender. (About 15 minutes) Remove from

heat.  Puree ~ If you have an immersion blender

it will be a snap! If not, no worries.... you can use

a blender. Just make sure to only do a small

amount at a time due to the heat.

Simple huh? You can serve with a dollop

of sour cream & parmesan cheese if desired.

Happy Fall Y'all!

Lark

 

 



Simple / No Fail~ Focaccia Bread

 The name says it all!

You aren't going to believe how

simple this Focaccia recipe is.

And guess what, you have time

to make it to serve for dinner tonight!

 

Simple / No Fail Focaccia

2 Cups Water

1 TBSP Sugar

2 TBSP Dry Active Yeast ~ (I use Red Star)

3 to 4 Cups Flour

1 tsp. Salt

3-4 TBSP. Olive Oil

* Any Seasonings you desire

I used: Garlic Salt, Black Pepper, Sea Salt

and Italian Seasoning.

 

Place 3/4 C. warm water, sugar and yeast

in a bowl, let stand 10 minutes.

In your mixing bowl add the remaining water,

salt and olive oil. Slowly add in your flour.

You want the dough soft but not sticky.

Knead then place in a bowl, cover

and let rise for 1 hour.

Roll out and place onto a baking sheet.

Make indentations with your fingertips,

in the dough. Using a pastry brush, brush on

enough olive oil evenly over entire surface

of dough. Now add any of your favorite

seasonings. Let dough stand for 15 minutes

Bake at 400 for 18-20 minutes.

That's Amore'!

Lark



Jalapeno Popper Dip

I Have Football Fever!

I am a HUGE fan of watching Football.

It doesn't matter if it is NFL or

a Hometown High School game.

It is a good thing I like it so much,

seeing that I have a Dallas Cowboy

Fan Die hard for a husband!

So when football season rolls around,

I try to come up with a few new recipes

to serve while the game is on.

I made this up at the same time that I made my

 Jalapeno Popper Stuffed Chicken Tenders

So if you have time, make them BOTH,

you wont be sorry! 

 

Jalapeno Popper Dip

2 (8oz.) Cream Cheese ~ softened

1/2 C. Mayonnaise

6 Jalapeno Peppers~ minced

2 Garlic Cloves ~ minced

1 1/2 C. Mexican Blend Shredded Cheese

1 C. Sharp Cheddar Cheese Shredded

1/2 tsp. Cumin

1 TBSP. Onion ~ minced

2 tsp. Lime

1 C. Panko Bread Crumbs

 

Preheat oven to 350

Combine all ingredients together

except the bread crumbs. Spread into a

baking dish. Top with bread Crumbs.

Bake for 30-40 minutes.

Serve warm or chilled with

corn chips.

TOUCHDOWN!

Lark

 

 

 



Sweet Potatoe Cheese Cake Dip

With all the Fall Seasonal squash

ready for you to use, I thought I would

share my latest creation!

I have a few sweet potatoes just waiting

for me to use them up. I had been

meaning to create a new dip recipe,

that I could serve up for a tailgate

party I had been invited to.

Rave reviews from the

taste testers after tasting this

divine dessert, has me thinking I

will be sharing it often!

 

Sweet Potato Cheesecake Dip

2 Cups Sweet Potato's ~ cooked/mashed

2 (8oz.) Cream Cheese~ softened

4 Cups Powdered Sugar

1 Cup Brown Sugar

1 TBSP Pumpkin Pie Spice

Gingersnap Cookies

 

Cream together the cream cheese

and powdered sugar until smooth.

Add in brown sugar and pumpkin

spice. Beat again for 3 minutes.

Finally add in the mashed sweet

potato's. Mix until well blended.

Let mixture chill for at least

1 hour before serving along side

some ginger snap cookies.

DELISH!

 

Dip into Fall,

Lark

 

 



Jalapeno Popper Stuffed Chicken Tenders

This picture says it all.

These are loaded with cheese

goodness that will make the whole

family beg for more!

You can make these with a full

size chicken breast if you are wanting

a larger portion. But I am warning you

they are VERY FILLING!

I made them using tenders because I

wanted to serve them as a finger food

while watching football!

I also baked a few of these instead of frying

them. They turned out great!

 

Jalapeno Popper Stuffed Chicken Tenders

*This filling filled 10 tenders*

10 Skinless Chicken Tenders

1 (8oz.) Cream Cheese~ softened

1/2 C. Sharp Shredded Cheddar Cheese

3-4 Jalapeno Peppers~ seeded/ minced

1 TBSP Frank's Hot Sauce

1 tsp. Garlic~ minced

1/2 tsp. Salt

1/4 tsp. Onion Powder

2 C. Seasoned Panko Bread Crumbs

Oil ~if you choose to fry them

 

Start by blending the cream cheese,

cheddar cheese, jalapeno, hot sauce,

garlic, salt and onion powder together.

Cut a slit into each chicken tender,

making sure not to cut all the way through.

Fill each with the cheese jalapeno mixture.

Next Roll them into the panko

bread crumbs, securing with a

couple of toothpicks.

Continue until all tenders are breaded.

At this point if you can decide if you

would rather bake or fry.

If baking you will need to place them

on a baking sheet in a 400 degree oven

baking for 15 minutes, turn each piece

over and bake again for another 15 minutes.

make sure the chicken is no longer pink.

For frying you will need to pour about

a cup of canola oil in a skillet,

on medium heat. Place tenders in hot oil,

cook for 3-4 minutes on each side.

Drain excess oil off on paper towels,

remove toothpicks before serving.

Sounds like a WIN to me!

Lark

 

 

 

 

 

Banana Chocolate Chip Cornmeal Scone

This recipe is a creation of the

blending of two great recipes,

Corn Bread and Scones. 

Banana Chocolate Chip Cornmeal Scone

1 C. Flour

3/4 C. Yellow Cornmeal

1/2 C. Sugar

2 tsp. Baking Powder

1 tsp. Salt

1/4 tsp. Cinnamon

1 Ripe Banana~ mashed

1 Egg

1 C. Milk

1/4 C. Oil

1 tsp. Vanilla

1/2 C. Mini Chocolate Chip

Preheat oven to 400

*also preheat your cast iron skillet

Sift together the first 6 ingredients.

In another bowl combine mashed

banana, egg, milk, oil and vanilla.

Beat until well blended.

Pour the wet ingredients into

cornmeal flour mixture. Whisk

together well. Fold in chocolate chips.

Pour this into your preheated

cast iron skillet, spread evenly.

Place into your oven on the

center rack. Bake for 16-18 minutes.

Let cool in skillet for 10 minutes

before you cut and serve.
You can serve this for breakfast,

brunch, or for Tea.

It can also make a very simple

dessert for a picnic.

ENJOY,

Lark
Author / Creator of Lark's Country Heart



Fried Apples~ aka "Cracker Barrel" style

 If you are a fan of the

restaurant Cracker Barrel, you are

going to love this recipe!

The simplicity of this recipe

will have you making it often.

 

Lark's Fried Apples

4 TBSP. Bacon Grease

1/2 C. Brown Sugar~ packed

1/2 tsp. Cinnamon

1/4 tsp. Nutmeg

2 TBSP Cornstarch

1 C. Water

4 Lg. Granny Smith Apples

 

In a large cast iron skillet heat

the bacon grease. (I don't keep bacon

grease on hand, so this gave me the excuse

to fry up a pound!)

This picture looks like there is a ton

of bacon grease in it, however

there is only the 4 TBSP.

In a small bowl whisk together

the brown sugar, cinnamon, nutmeg

and cornstarch. Peel and slice the

apples. I like the apples on the

"thin" side, however you can slice

then as thick as you would like.

Add the sugar mixture to the heated

bacon grease, whisk to blend.

Slowly pour in the water while

whisking. Continue to whisk until

it begins to thicken and boil.

Let it boil for 3 minutes.

Now add in your apple slices.

Turn down your heat, stir until

the apples become fork tender.

Now they are ready to serve up.

You can eat these warm or chilled

which ever way you desire.

These will last  for up to 3 weeks

 in the fridge. I kept a jar of

these fried apples to make a

"Fried Apple Crisp" for dessert

later on in the week.

ENJOY,

Lark

 

 

 

 

 

 



Pulled Pork Sliders

This meat is so tender and juicy.

You don't even need to add anything

to the bun to make these sliders

melt in your mouth.

Y'all wont believe how easy it is

to make this marinated meat.

Just 2 Ingredients!

 

Pulled Pork Sliders

1(16oz.) Root Beer

4 lbs. Pork Roast

Dinner Rolls

 

Place your pork roast into your

slow cooker, pour root beer over

top of roast. Cover, set on low

heat setting and cook for at least 6 hours.

I like to let it cook over night.

Shred with forks, serve on a dinner roll.

 

Weeknight meal perfection.

Lark



Homemade Dilly Beans

Growing up, my parents always had

a huge garden in the Summer.

They grew everything, corn, carrots,

squash, tomatoes, green beans and more.

I am sure this is where my love of

canning came from. My Mom canned

veggies, fruit and jam's from the

bounty of our garden. We had a

AWESOME Pantry! These Dilly beans

were "prized" in our home. I don't

remember them ever lasting to long.

 We all loved them.

 

Homemade Dilly Bean's

2 lbs. Green Beans~ rinsed

2 C. White Vinegar

2 TBSP. Salt

5 Bay Leaves

1 tsp. Crushed Dried Red Chilies

2 tsp. Fennel Seed

4 tsp. Mustard Seed

2 tsp. Minced Garlic

1/2 tsp. Dill Weed

 

Bring a large stock pot of water

to a boil, place green beans in boiling water.

Let cook until they are a bright green,

yet still crisp.

 Drain and place in ice cold water for 5 minutes.

Drain and fill 5 pint jars,

you may need to trim the beans to fit the jars.

Divide all the spices evenly between the jars.

*Feel Free to add more or less of the

spices you like best.

In a sauce pan combine vinegar,

2 C. Water and the salt. Bring to a boil.

Remove from heat, ladle into each jar.

Make sure to leave a 1/2"

head space on top.

Place lids on tight, shake to mix the

spices in the jar. Place in your

refrigerator to let the flavors 

intensify for 24 hrs. Open each jar

and remove the bay leave. Return to

the fridge until you are ready to

serve them. 

*These will keep in the fridge for 1 month.

I like to make sure I label them with the

ending date on the jar.

Now that's a Dilly Bean!

Lark

 

 

 



Pimento Cheese Stuffed Shell's

Yup! I sure DID, I went there!

All I can say it that this is NOT a

dish you want to prepare if you are even

entertaining the idea of going on a diet.

Are currently on a diet, counting points,

or counting calories! ~just sayin'!

Pimento Stuffed Shell's

2 lbs. Sharp Cheddar Cheese~shredded

1/2 C. Mayo

8 oz. Cream Cheese~ softened

1 (4 oz.) Pimento's~ drained

1 tsp. Worcestershire Sauce

1/2 tsp. Pepper

1/8 tsp. Garlic powder

1 Box Jumbo Pasta Shells

 

Preheat oven to 350 

Start by cooking your pasta shell's

to al dente stage. Rinse and toss in

a little olive oil to prevent sticking.

Place all ingredients into your mixing bowl.

Blend until smooth, fill shells.

Place in baking dish, cover with foil. 

Bake for 25-30 minutes.

*I even poured some Alfredo Sauce over top

one pan, to see how it would turn out. I

actually liked that one more. The shells were

not at "dry". Give it a try and see what you think.

I would also like to say I did "pat dry"

the excess grease from the melted cheese.

That is what happens when you melt

a ton of good ole' cheese.

Enjoy... for the Diet starts tomorrow!

Lark

 



Not Your Momma's Frog Eye Salad

 I'm not sure how y'all feel about

Frog-Eye Salad, however I do know what

I thought about it. (Not my favorite) I remember

my Mom making it when she was

expecting a large crowd. Other than that

we never had it. I know it wasn't one of

MY favorite salad's. For me I remember it

being kind of a "dry not to sweet" salad

with way to much coconut in it. (lol)

*Mind you this is in NO way an indication

of My Mothers lack of cooking skill's.

She was just preparing it as the recipe 

stated. My mom is a FABULOUS Cook!

That being said, One day I was trying to

think up what I would be serving for the Ladies

 at Bunco  this month, since it was my turn to host.

For those of you who do not know what Bunco

is~ it is a Dice game you play with 12 players.

SO MUCH FUN!

 You can find the Bunco game in most stores,

 (Walmart,Target) in the board game section.

If you're looking for a great way to spend

a night with friends or family , you NEED this game!

Since it is in the 100 degree's here in Nevada

I wanted to have something cool and refreshing.

So I decided on making a variety of salads.

And being my Mother's Daughter I first thought

of making Frog-Eye Salad because I knew

it would serve a large group. :)

I also knew that I would have to adapt my

Mother's recipe to make it stand out in

a good way. I hope y'all will give

this recipe a try and hopefully it will

meet your taste bud standards as well.

 

Not Your Momma's Frog-Eye Salad

1 (12oz.) Acini de Pepe

1 (20 oz.) Crushed Pineapple~ drain/reserve juice

1 (15oz.) Mandarin Oranges

1/2 C. Shredded Coconut

1 (10 oz.) Mini Marshmallow's

2 (8 oz.) Cool Whip Topping ~ Thawed

3 Eggs

3 TBSP. All Purpose Flour

1 1/2 C. Sugar

2 C. Strawberry Lemonade ~*You can use

any type of juice you like- Orange, Pineapple...

 

Start by preparing the Acini de pepe as

directed on the box, drain and rinse.

 Set aside until sauce is ready.

In a sauce pan combine the eggs, flour,

sugar, lemonade,  plus the reserved pineapple juice.

Whisk and continue over medium heat until

sauce thickens. Remove from heat, place in

an ice bath to help cool.

In a large bowl mix together the

pineapple, oranges, coconut, marshmallows,

acini de pepe and cool whip topping.

Finally fold in the cooled sauce.

Cover and let chill for at least an hour

before serving. *I think if you let it chill overnight

it makes a BIG difference in the texture and

intensifies the flavor even more.

Everything needs a second chance,

Lark  

 

 

 



Slow Cooker~ BBQ Wings

*Before I share this great recipe with
Y'all, I wanted to take the opportunity to
SHOUT OUT a FABULOUS way you can
PAY IT FORWARD to help all
the Families in Oklahoma.
Please Tweet, Share and Post this message~

THANK YOU!
You guessed it, ANOTHER

Slow Cooker Meal!

I just might make you into

slow cooker fans yet. 

These wings have the full flavor

you get from grilled wings.

Without the dry over cooked meat.

Slow Cooker~ BBQ Wings

4 lbs. Chicken Wings

1 1/2 C. BBQ Sauce (I use Sweet Baby Ray's)

1/4 C. Fresh Citrus Juice (Orange, Lemon or Pineapple)

2 TBSP. Hot Deli Mustard

1 TBSP. Worcestershire Sauce

1 TBSP. Garlic~ minced

 

Place the wings on a Parchment lined

baking sheet. Season with salt, pepper

garlic and onion powder.

 Place in a oven, broil for 7 minutes

on each side. 

Mix all the Sauce ingredients together.

Place the wings in your slow cookers,

brushing the sauce onto each wing

as you layer them.

Cover and cook on low for 2 1/2 hrs.

 

*This sauce can also be used as a marinade

or for dipping. Make ahead of time to let

flavors intensify as it chills.

Perfect every time,

Lark