Happy Frantic Friday!  I am in full “final countdown” mode so Let the Christmas Cooking Begin!

My Christmas Cooking is something I love and look forward to…it is also a part of the legacy I leave.

However, I am not a trained chef…unless you count lessons on Food Network!  But, I do like to experiment with flavors.

I repeat recipes that have worked for my Christmas cooking, and maybe I tweak them and maybe I do not.

You can see in my little handwritten recipe book in this top picture that there are recipes I have made over and over again for years.

One recipe that I have not tweaked, and that my family loves, is PIONEER WOMAN MONKEY BREAD.

It is simple and yummy.  Our 8 grandchildren are ages 12 to 1, so they do not like anything with many added ingredients to make it fancy.

They do not want nuts or fruit or chocolates on their monkey bread…but this recipe will be gone Christmas morning.  I usually double it and make two.

So, it is on the menu plan for my Christmas cooking and has been a very long time.

Today, I am featuring a couple of my baking recipes from Christmas cooking, and Monday, I will share with you about my menu planning for Christmas Eve.

Let the Christmas Cooking Begin with a Special Request from a grandson…..

LET THE CHRISTMAS COOKING BEGIN:  FOR CLASS PARTIES

The fifth grade grandson who found this spatula for me…at at Buc-ee’s…is the one who requests specific cookies the most.

A couple of weeks ago, he asked for these chocolate cookies for his end of year class party…of course, I said, Yes!

I love that as a grandmother, I can still participate with class parties. …as I did this year with their athletic teams.

These are delicious…especially if you love chocolate.

They are SALLY’S DOUBLE CHOCOLATE CRINKLE COOKIES.

I made them last year for Thanksgiving, and he remembered and has not stopped asking for them.

So, off they went yesterday to the class party!

LET THE CHRISTMAS COOKING BEGIN:  FOR GIFTS

My Christmas cooking always includes delicious gifts.

At Thanksgiving, I delivered my pumpkin bread all over town and it helped to open doors to building new friendships in our new comunity.

I took pumpkin bread to neighbors, to my hair salon, to the dog groomer, and to my favorite boutique.

It was so well received that my Christmas cooking needed to include another bread I make that is popular with recipients.

This Strawberry Nut Bread is moist and delicious.

I do use walnuts and I roast the walnuts before putting them in the bread…I use the food processor to chop them up.

Here is my recipe:

Ingredients:

1 cup butter ( I use European Butter) Slightly softened

1 1/2 cups sugar

1 teaspoon vanilla (I use Mexican vanilla)

1/4 teaspoon lemon extract

4 eggs (best room temperature)

3 cups sifted flour

1 teaspoon salt

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1 cup strawberry jam  (I like Bonne Maman Strawberry Preserves)

1/2 cup dairy sour cream

1 cup broken walnuts. (I roast them)

1. Preheat oven to 350 degrees.
2. Whisk together flour, salt, cream of tartar, and soda.  Set aside.
3. Whisk together in a separate bowl the strawberry preserves and sour cream.
4. Beat butter, sugar, vanilla, and lemon extract until fluffy. 
5. Add eggs, one at a time, beating well after each addition.
6. Then add alternately small amounts of the preserve mixture and the dry ingredients until well blended.
7. Stir int he nuts.
8. Divide into three standard greased and floured loaf pans….or five small pans.
9. Bake 50 to 55.  (My current oven cooks faster and this bread was ready at 45 minutes). 

YUM!  (Note:  This bread is soooo good with cream cheese…but don’t put on the WW app!!)

LET THE CHRISTMAS COOKING BEGIN:  MY SPECIAL APRON

Yes, I have a special apron for my Christmas Cooking that has a happy, cute snowman on the front of it.

It is the only apron I embellish with Christmas pins.  Maybe I will decorate the apron I wear most during the year!  It’s fun!

Over the next week, I will be caught wearing this apron most of the time!

What are some of your favorite recipes to make and gift to others?

I am so encouraged by the reception of the pumpkin bread and look forward to sharing the Strawberry.

Our new town feels more and more like home each day.  If you need to make friends or open doors, hit the kitchen!

Thanks for joining me today for my Christmas cooking…and I will share more of my Christmas Eve Dinner Menu on Monday.

I need to see how shopping these recipes goes tomorrow…especially talking with a butcher.

Hope to see you tomorrow…until then…..

CHOOSE JOY AND KEEP SMILING!!

By Pamela Lutrell

For all your shopping, please use the links on my SHOPPING PAGE…thank you, thank you to all who shop this way and show support for this blog.  It means the world.

Happy Tuesday, friends!  Today, I want to share with you my own recipe for Amazing Chicken Enchiladas!

My own amazing chicken enchiladas have been a favorite of Mr. B for over 30 years. 

Before we had children, he would invite a best friend over during Monday Night Football for sports and food.

These chicken enchiladas were their favorite.

When I made them recently for his birthday, I also sent home a pan with my daughter for family dinner that night.

They agreed…these are amazing chicken enchiladas.

Thank you for your patience as I walk you through my process as a home cook.  This is not as organized as a recipe blog would present it.

But, I guarantee the results.

Join me in Pamela’s Kitchen and let’s get to cooking…..

AMAZING CHICKEN ENCHILADAS: BEGINNING STEPS

This is another recipe where I rely on my crock pot stock.

So, the night before, I place a whole chicken, one chopped onion, 2 chopped celery stalks, 3 garlic cloves, and a teaspoon of salt  to slow cook overnight.

There are times I have thrown in a chopped jalapeño..but since I knew I wanted a pan of these to go to my three young grandsons, I held back on extra spice.

When the chicken is cool the next day, you will need to shred it into a bowl and I do use all of the chicken for this…except the bits and skin that go to Tux.

You will need six cups of broth for the sauce, and about 1/2 cup of broth to soften the tortillas.

AMAZING CHICKEN ENCHILADAS: WHAT YOU NEED

For the enchiladas

1 chopped onion ( I like the sweet yellow onions)

½ cup chopped green pepper

½ cup chopped red bell pepper

1 container of fresh medium heat salsa from the produce section

2 tablespoons of cumin

Salt to taste

30 corn tortillas…I like a hefty yellow corn tort…you will see why later.

For the enchilada sauce

9 tablespoons of butter

9 tablespoons of flour

6 cups of chicken broth

3 cups of sour cream

For the topping

32 oz. shredded Monterey Jack Cheese

After you prepare the chicken meat and stock, next put a little avocado oil in a large saucepan, and cook the onion and bell peppers until soft.  

 Stir in the meat, salsa, cumin, and sometimes I add a minced garlic…season to your taste with salt. 

I just have to say once again that I am grinding my own spices now and the flavor this fresh cumin added, really way amazing.

I have several of The Spice Way spices on Amazon and I have been pleased with all of them.

I also ordered my spice grinder on Amazon.

Cook the meat filling on the stove for about 30 minutes, then set aside to cool.

I put about a 1/2 a cup to one cup of stock in a pan, and heat it (but not to boiling). 

Then I use a kitchen utensil with holes to hold the tortilla in the hot broth.  

On my left hand I have a thick kitchen mitt and that is where I put the tortilla, scoop a large tablespoon of filling into it, roll it, and put it into a baking pan.

As I said, I have been making these chicken enchiladas for years, and this part does take practice to get the tortillas just right.

If they get too soft, they fall about and you cannot work with them.

If they are not soft enough you cannot work with them.

It just takes some practice.

This recipe will fill up two large baking pans with amazing chicken enchiladas.  They freeze nicely and they taste even better the next day.

You can see in the back pan that I sprinkled extra meat filling over the top and I often do that…but if you have some left, do whatever you like (it’s good)

For the sauce, melt the butter in another pan, then sprinkle in the flour and round it into a yellow ball.

Then pour in your six cups of stock and whisk it until it is smooth and thickened.

The stock has salt in it, but you might want more, just taste.  I do add about a 1/4 teaspoon of freshly ground pepper to it.

Once it is thick, set it aside and let it cool slightly for about 10 minutes.  Then whisk in the sour cream.  Do not do this with the hot sauce just off the stove…allow it to cool.

Then pour the sour cream sauce over both pans of chicken enchiladas.

Grate four cups of Monterrey Jack cheese and spread it over the top of both pans…two cups each pan.

You can pepper the top with a green salsa, or with green chiles, or with jalapeno…or nothing.  Whatever your pleasure.

Cook at 350 for about 40 minutes…until it is bubbly.

Then enjoy Amazing Chicken Enchiladas!

This picture is from a past Christmas meal. For awhile, we ate Mexican food for a tradition on Christmas Day.

When I made these recently for Mr. B’s birthday…people were grabbing them so fast, I did not get a new picture.

We had not eaten them in awhile…and the word I got back was…AMAZING.

Thanks for joining me today in Pamela’s Kitchen.  Please let me know if you have questions…these really are pretty easy…the softening of the torts is the hardest part, but the flavor added from the broth is worth it.

Hopefully, I will see you tomorrow…until then….

KEEP SMILING…and in my kitchen, I sing!

By Pamela Lutrell

Whether shopping new arrivals or clearance sales,  please shop with the links on my SHOPPING PAGE…thank you, thank you to all who shop this way.

Happy Friday, friends!  Today, let’s go back to Pamela’s Kitchen: Soup Recipes & More.

It has been a busy week in Pamela’s Kitchen with very cold weather outside (Soup Recipes) and with celebrations for Mr. B’s birthday (and he loves chocolate).

He loves soup and requested more of it, so I have done my best to comply, but as always…I do my own thing.

In Pamela’s Kitchen, the recipes are more about what is on hand in the pantry and refrigerator than testing and creating new…though I have done that.

I know that I am not presenting Pamela’s Kitchen as a properly formatted cooking blog does, but when I have time, I will research it.  I just have not had the time….please forgive.

Today, I share with you what recipes have worked and brought back great reviews from friends and family.

So…come along into Pamela’s Kitchen for soup recipes & more!

PAMELA’S KITCHEN: SOUP RECIPES 

Mr B was raised on meat and potatoes as most Texas boys were during his time.

So, I am always attempting to get more veggies in him when I create soup recipes.

As a significant chill was in the air, I thought of Broccoli Cheddar Soup, and began to pull ingredients from the kitchen to see if I could make it happen without a trip to the store.

Any of my soup recipes that require chicken stock are best with my own homemade stock that I freeze in these SOUPER CUBE FREEZER MOLDS.

The flavor of this stock is so rich with deep flavor and it is perfect for any dish requiring chicken stock.

For my stock, I cover a whole chicken with water.

Then toss in three cloves of garlic; one chopped onion; two chopped stalks of celery; and salt and pepper.  If I have fresh rosemary, I toss that in as well.

And slow cook it overnight to steep in that flavor.

I was excited to find frozen stock cubes when it was time to create soup recipes.

I thawed out three cubes for this soup….which was exactly 2 1/2 cups. 

Everyone, I know this recipe is not the freshest of ingredients (at least a main one) from this point on, but the taste was phenomenal.

I had no fresh broccoli the day I was scouring my kitchen for ingredients, but I did have two bags of Tuscan seasoned steamed broccoli by Green Giant. 

So I steamed those bags in the microwave and chopped the broccoli.  I believe the seasoning of this frozen broccoli really added in a positive way.

I chose to grate about a half cup of fresh carrots rather than chop them in chunks.

Get a soup pot and whisk out to begin….

*First I sauteed one chopped onion (that I chopped fine in the food processor) and three chopped cloves of garlic in five tablespoons of melted butter.

*Then I stirred in 1/4 cup of all purpose flour until is was like a thick ball for a rouix.

*I use the whisk to stir in one cup of whole milk (Mr. B loves whole milk so we always have it on hand); one cup of Half n Half (what goes in our coffee); and 2 1/2 cups of chicken stock

I stirred over the heat until it began to boil and thicken…I guess that was about 10-12 minutes.

Then I stirred in the broccoli and carrots.

I previously had grated four cups of cheese and, perhaps, it was this cheese that also made this soup recipe so good.

This is the MAYTAG DAIRY CHEDDAR CHEESE that was part of a gift box from Leigh Ann for Christmas.

All of the cheeses we were blessed to experience in this box were so smooth and creamy and rich….made for a great soup.

The final touch was to stir in these four cups of cheddar cheese.

I did also stir in a pinch of cayenne since it was a Mr. B soup…he likes a little kick.

It was delicious!  And I am certain would be just as good with your own mild cheddar cheese and, of course, with fresh broccoli and a teaspoon of Italian spice.

Recently, one of you requested my homemade chicken soup recipe….this is the one among Pamela’s kitchen soup recipes that we eat often.

Both Mr. B and I believe it has healing powers from a cold or virus….remember we are not doctors!

Of course, you start with the stock overnight in the crock pot, but for this stock I add a little more chopped celery, onion and one more garlic clove.

The next morning, I remove the chicken and smash the garlic cloves in the stock.

After it cools, I debone the chicken.

One whole chicken will give me meat for soup, for extra chicken for chicken salad or whatever you want…and for Tux!  He loves chicken day.

I strain the stock to make certain there are no bones from the chicken.

Chicken cooked like this in the crock pot tastes as if it has been infused with flavor and is so moist…even the white meat.

I usually season the stock with salt, pepper, dash of cayenne, a dash of Italian seasoning and occasionally a dash of tumeric.

My vegetables are different every time…I do love it with green peas, carrots, zucchini squash, and maybe what even bean I have on hand.

It is always delicious… because of the stock.  Remember to freeze any extra stock you may have…even a little adds to rice or potatoes in another meal.

It is a very old post, but you can find how I turn this to HEALTHY CHICKEN TORTILLA SOUP at this link.

I have one more of Mr.B’s favorite meals that I made this week….I will share it soon!

PAMELA’S KITCHEN SOUP RECIPES & MORE: THE MORE

In addition to soup recipes, I wanted to share what Mr. B requested to take to the office for his birthday celebration this week.

First, he wanted cookies, so I sent my PAMELA’S KITCHEN: BEST EVER CHOCOLATE CHIP COOKIES and SALLY’S DOUBLE CHOCOLATE CRINKLE COOKIES.

His favorite cake is German Chocolate and I did use a cake mix for the cake.

But, what makes this cake is the icing….and this simple recipe made it fabulous.

It is the GERMAN CHOCOLATE CAKE FROSTING FROM ALL RECIPES….and yes, I used the European Butter that I love.

This frosting would be so good on many things…including to top off a pie.

OK…that is it for Pamela’s Kitchen: Soup Recipes and More

It felt great to be back in my kitchen with my happy bromeliad that waited patiently for Christmas decor to come down.

I found this lovely pot while walking through Pottery Barn a couple of years ago…and wouldn’t you know it, my new kitchen is blue trim!

Let me know if you have any questions…and I hope to see you tomorrow for the latest in the 2025 fashion trends. Until then….

STAY WARM & KEEP SMILING!

By Pamela Lutrell

Whether shopping new arrivals or clearance sales,  please shop with the links on my SHOPPING PAGE…thank you, thank you to all who shop this way.

Happy Thursday, everyone!  Today I am going to share with you Family Tested Brunch Recipes.

My family tested brunch for Christmas morning was a huge success and two family members said it was the best yet.

These recipes are from other websites, so I did want to share them with you since they were wildly popular…and pretty easy.

You already know that every year I make Ree’s PIONEER WOMAN MONKEY BREAD…and it is requested each and every year.

Monkey Bread using three cans of biscuits must be very popular because the past two years, the stores have run out of the 8-count buttermilk biscuits.

This year we used the Grands and only used two cans…it worked well.

This wa brunch because we ate after gift opening.  I supplemented these recipes with scrambled eggs and bacon.

Then, I decided to mix things up a bit…so here are the other family tested brunch recipes.

FAMILY TESTED BRUNCH RECIPES: BLUEBERRY MUFFINS

These are so yummy…rich, buttery and sweet.

This is Sally’s Baking Addiction Blueberry Muffins.

If you wanted to cut down some on the sweetness, you could leave off the crumble topping and they would still be delish.

FAMILY TESTED BRUNCH RECIPES: SPINACH QUICHE

This spinach quiche is delicious and the recipe makes two.

It is so good, I will make it again for any occasion.

But I did do a couple of small tweaks.

I read this recipe on an Instagram page called Dinner in 321.

She calls it the BEST SPINACH AND BACON QUICHE….it sounded easy and I liked the ingredients.

But, sadly I cannot give you a link, because my security blocks it as a dangerous website….I take these warnings seriously.  

When I followed the recipe I did so from Instagram on my phone.

But, I did want to give her credit.

So, I will share here and tell you what I did.

First, she recommended PIllsbury frozen pie shells…I haven’t used these in years, but they were very good and the recipe fills two pies. 

The chef says the second one is easy to freeze and eat later.

Preheat the oven to 350.  

I chopped 1/2 cup of red onion and sprinkled in the bottom of both pie shells.

Then I cooked two 10oz boxes of chopped spinach.  This must be drained really well, so I drained and pushed water out with a spoon, then put it in paper towels and squeezed water out.

Then I sprinkled over the spinach, about a 1/2 teaspoon of garlic salt.

Spread the chopped spinach over the onion, dividing it between the two pies.

I cooked a full package of Applewood Bacon until crispy…let it cool…and then chopped it into bits.

Sprinkled the bacon of the spinach…she suggests using mushrooms if you do not want the bacon.

Another warning…try not to be in a hurry when grating cheese or you will end up like this.

I grated 8 oz of swiss cheese and divided over the two pies.

I was blessed to have a very special cheese and I believe that did make this quiche every better,

We were given as a Christmas gift a box of cheese from MAYTAG DAIRY FARMS…the cheeses are incredible.

Finally, in a separate bowl mix 8 large eggs, 2 3/4 cups heavy whipping cream, and salt and pepper to taste.

When I make this again for just me and Mr. B, I will add about a 1/2 teaspoon of cayenne pepper…it would be even better with a kick.

Pour this mixture over the pies.

Place on a cookie sheet and cook for 40 minutes at 350.

It is a delicious recipe…my daughter complimented it all day long.

I hope you had as much fun as we did yesterday!

Thank you for all of the sweet Merry Christmas messages…this audience is such a blessing.

I decided I wanted to jump on and share the success of these recipes in case you were cooking this week or next.

Let me know if you have any questions about FAMILY TESTED BRUNCH RECIPES.

And I will see you tomorrow…until then….

STAY STRONG & KEEP SMILING!!

DON”T FORGET THE SALES!!  MANY ARE ALREADY UNDER WAY!

For all your shopping, please use the links on my SHOPPING PAGE…thank you, thank you to all who shop this way.

By Pamela Lutrell

Happy Friday!  Welcome back into Pamela’s Kitchen with a recipe for Delicious Pumpkin Pie.

Delicious pumpkin pie is often the start of many holiday meals and I love to make it.

I do not profess to be a professional chef, but I love to cook and know family (and sometimes friends) enjoy what I make.

Many times I take a recipe I find and tweak it. 

A delicious pumpkin pie is one of those recipes.

So, join me today in Pamela’s Kitchen…where I am cooking and singing Christmas carols!

PAMELA’S KITCHEN: A DELICIOUS PUMPKIN PIE: WHERE IT CAME FROM

I found this recipe for delicious pumpkin pie in the 1990’s and taped it into an old cookbook I was creating at the time.

I do not remember which magazine I cut it from, and this year is the first time I have looked at the name of the creator, Gloria Bradley of Naperville, Illinois.

When I searched her name, I found several (of course) and I did locate an obituary I am not 100% sure is for her.

However, I found two places where she was submitting recipes…and they sound good.

One was on Food Network for GRILLED CHILI-RUBBED RIB-EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES.

You will see it is noted at the bottom, 

First I must acknowledge that in my haste the last two years, I have used pie crust dough from the store….Pillsbury is my choice.

But, I personally believe that homemade pie crust is way better than these.  Gloria used the refrigerated pie crusts in her recipe.

ELEGANT PUMPKIN-WALNUT LAYERED PIE

Makes 10 servings  Preparation 20 minutes. Bake 57 minutes 

1 (15 ounce) package refrigerated pie crusts

1 large egg, slightly beaten

1 1/4 cups firmly packed light brown sugar, divided

1 cup finely chopped, roasted walnuts (roasting enhances the flavor)

3 tablespoons butter (yes, I used the European butter…tastes better)

1/4 teaspoon vanilla

1 16-ounce can of pumpkin

1 8-ounce package cream cheese, softened

2 large eggs

2 tablespoons all purpose flour

1 teaspoon ground cinnamon

1/2 tsp ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

Whipped cream is optional ( I use real whipped cream, not Cool Whip)

ROLL 1 piecrust to press out fold lines; cut out leaves with leaf shaped cutter. (I have three little ones) Brush leaves with lightly beaten egg and place on a baking sheet and set aside. (I have also brushed them with melted butter and brushed with cinnamon and sugar for the grandkids to eat)

FIT remaining piecrust into 9-inch pieplate according to package directions; fold edges under and crimp.  I also poke piecrust bottom with a fork in a circle around entire crust.

BAKE  leaves at 350 degrees for 10-12 minutes or until golden brown.  Bake the piecrust for 6 minutes or until very lightly browned. Remove leaves and piecrust from oven; let cool. Increase the oven temperature to 425.

COMBINE 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla.  I use my hands to squish this all together and get it mixed well like a paste; then spread over the bottom of the baked piecrust.

BEAT pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger allspice, and nutmeg beating until well blended.  I whisk together the dry ingredients before adding.  Spoon pumpkin mixture over the walnut mixture.

BAKE at 425 degrees for 15 minutes. Reduce temperature to 350 and bake 30 minutes more or until pie is set…do not overbake.  

REMOVE pie to a wire rack; cool, and arrange leaves on top of pie.  Serve warm or chilled.

This is one delicious pumpkin pie!

This year was a challenge because my oven (new to me) cooks so fast…and I have overbaked things. Now I know to what it carefully.

Thanks so much for joining me in Pamela’s Kitchen: Delicious Pumpkin Pie…if you have questions or knows Gloria, let me know.

Thanks for joining in today…I hope to see you tomorrow…until then….

STAY STRONG & KEEP SMILING!

By Pamela Lutrell

For all your shopping, please use the links on my SHOPPING PAGE…thank you, thank you to all who shop this way.

Happy Thursday, everyone.  Welcome to Pamela’s Kitchen featuring the “best ever” chocolate chip cookies.

Before leaving San Antonio, I tested a feature post called Pamela’s Kitchen, to see if there was interest in a regular feature.

Well, there was!

So, when I invite you into the new Pamela’s Kitchen, there will be recipes that I have created, as well as, recipes that I am testing of others.

I will link and acknowledge if I am testing out other recipes.

I love to cook, and in the past year have found it to be a passion.

So, join me today with a recipe I have been tweaking for years…

PAMELA’S KITCHEN: THE “BEST EVER” CHOCOLATE CHIP COOKIES 

For years, I have made good chocolate chip cookies.

But, finally, I have tweaked and created a recipe that grandchildren and others call “the best ever” chocolate chip cookies.

My grandchildren want me to cook these for the football teams, the classmates, the friends at home….and I have been willing to comply.

First, last Monday, they went to the football teams and the reaction was the same from players and parents…these are the “best ever.”

Now, I believe I have hit my forever recipe for chocolate chip cookies and will stop my tweaking.

The right amount of ingredients is so important with chocolate chip cookies so that they are not too flat.

Also, my family believes the “best ever” chocolate chip cookies are chewy and not crunchy…and full of chocolate.

Here is my recipe:

PAMELA’S “BEST EVER” CHOCOLATE CHIP COOKIES

2 1/2 cups organic all purpose flour ( a little more than a toll house cookie)

1 teaspoon baking soda

1 teaspoon sea salt

1 cup of European Butter, softened (see below)

1 cup of packed light brown sugar

3/4 cup of sugar

2 eggs (room temperature)

2 teaspoons Mexican vanilla

24 oz. Nestle Semi-Sweet chocolate morsels (you read this right…the chips are doubled)

This brand of butter really changed everything for my chocolate chip cookies…it is excellent…and is a brand from the HEB grocery group called Central Market.

There are many brands of European butters.

According to kitchen sites and Land o Lakes, the European butters have a lower moisture content and an increased fat content of 82%.

The majority of American butters have 80% fat content.

Here is an article that may be of interest to you on this topic: THE REAL DIFFERENCE BETWEEN EUROPEAN AND AMERICAN BUTTER.

After taste testing with my own target group, I know for sure this butter took my chocolate chip cookies next level to “the best ever.”

First, cream the two sticks of European butter in your mixer.

Mix well after each ingredient…add, in order, the brown sugar, the sugar, eggs one at a time, then vanilla, the flour mixture; then the chips.

I mix the flour, salt, and soda together in a bowl with a whisk before adding.

The dough is made the day before I want to bake the cookies and placed in the refrigerator…I usually let it sit overnight.

Preheat your oven to 375 degrees.

A melon scoop is my utensil of choice to place them on cookie sheets with parchment paper and get a uniform size.

They are a little more challenging to scoop since they have more chocolate chips in them.

I am getting accustomed to a new oven, so I watch them closely and it has been right at 11 minutes when I think they are perfect.

The “best ever” chocolate chip cookies are slightly underdone and NOT overdone….they are chewy.

Mr. B just now said that he went into the kitchen to eat one cookie….and ended up eating five!

Be careful, they are addictive…but definitely grandchildren pleasers!

PAMELA’S KITCHEN: STILL MOVING IN

I am still moving into my new kitchen and getting familiar with it, but so far, it has been a joy to cook here.

I finally started some fresh herbs and began with rosemary.

With great window space, I can grow some of it right in the kitchen…will look for basil and oregano next.

I have so many places to visit in a completely new town and nurseries are on the list.

Let me know if you have questions about the “best ever” chocolate chip cookies.

But I guarantee this recipe from Pamela’s Kitchen is a crowd pleaser!

Thanks for stopping by Pamela’s Kitchen…where singing always happens!

STAY STRONG & KEEP SMILING!

NOTE:  I will not have a new post tomorrow, Friday, October 18, but will be here on Saturday with 2024 Fashion Trends.  Thanks for understanding.

By Pamela Lutrell

For all your shopping, please use the links on my SHOPPING PAGE…thank you, thank you to all who shop this way.

Happy August 1, friends!  Let’s begin a new month with a new feature:  Pamela’s Kitchen: Mediterranean Spice Recipes.

I have wanted to begin an official cooking feature for a long time because it is one of my passions, and lately Mediterranean recipes are mostly what I make.

Let me be very clear…I am not a professional chef, but a home cook who loves cooking.

I will not hit you with exotic foods or expensive spices, but will share how I make meals that get a big shout out from Mr. B, the official tester in the kitchen.

I did learn about Southern cooking from my mother…some of those lessons were very unhealthy, so I do take her inspiration and tweak toward better health.

Also, in Pamela’s Kitchen, I will often share recipes I have found and tested from other places…and always give credit back to them.  

If I tweak those recipes at all, I will let you know.

Texas readers, please know that everything I purchase food wise is at HEB, my favorite grocer.

So, take a seat at my kitchen table with some fresh ice tea, and let’s see what I have for you today in Pamela’s Kitchen.

PAMELA’S KITCHEN: MEDITERRANEAN SPICE

Within Pamela’s Kitchen, I am into about four months of grinding and creating my own spices.

Recently in SUMMER SUNDAYS IN TEXAS, I shared with you Bobby Flay’s Mediterranean Spice rub recipe that I love so much, I am using it on many dishes.

I know he created this for a meat rub, but it is amazing on salads and veggies.

When I began to make my own spices, I ordered a SPICE GRINDER from Amazon.

I also grind coffee beans, but I have a separate grinder for that…I just did not want to do this in the same vessel…coffee that tastes like garlic might not go over with Mr. B.

I also ordered whole spices to grind from Amazon and I have been happy with them…I ordered around 8 to get going.

So far, I have created my own House Spice and this Mediterranean Spice as successful mixed blends.

For the House Spice, I grind together a teaspoon of fresh peppercorns & fresh sea salt; a 1/2 teaspoon of garlic powder and onion powder; and 1/8 teaspoon of smoked paprika and cayenne pepper.

I cannot wait to make my own Pumpkin Spice Blend for fall…this has really been fun.

PAMELA’S KITCHEN: WITH THE MEDITERRANEAN SPICE

On my birthday, Mr. B and I experienced a really good Caprese Salad…but I honestly believed I could top it…and I did!

Traditionally, Caprese Salad is an Italian Salad with fresh mozzarella, tomatoes (often Heirloom), and sweet basil…seasoned with salt and olive oil.

I aimed a little higher and it really is delicious.

Oftentimes in Pamela’s Kitchen, I go with convenience as well as flavor.

These Seeds of Change products are very good….and you zap it for 90 seconds in the microwave.

Then I poured the rice in a bowl and mixed in a pinch of Mediterranean Spice, a 1/4 tsp of EVOO, and a 1/4 cup of sliced Kalamata Olives with Herbs.

I split this between two plates and it is on the bottom of the salad.

Then each salad received a one half Heirloom Tomato cut into pieces and sprinkled with the Mediterranean Spice placed on top of the rise.

Over that, I placed cubes (can be the balls) of fresh mozzarella. 

I sprinkle that with a little of my favorite Balsamic Vinegar (Central Market is an HEB brand).

My wonderful fresh Best of the Season Box (such a great gift!) provided the mixed greens and edible flowers for the top of the salad.

After I sprinkle on the greens, I also sprinkle on more Balsamic….and it is so good.  (He even liked the edible flowers!)

PAMELA’S KITCHEN: MIXING CULTURES

I also used the Mediterranean Spice with an Asian-influenced recipe.

This KOREAN CHICKEN from the excellent website Skinny Taste is very, very good.  Love the marinade.

I just wanted to add this spice and it paired so well with the chicken.

It was pouring rain the day the chicken was ready to cook, so I baked it in the oven instead of on the grill, and it was still excellent.

Can’t wait to grill it soon.

It also tastes great on a salad!

PAMELA’S KITCHEN: FAVORITE NEW COOKWARE

Since I began to spend more time in Pamela’s Kitchen this year, I decided that after 35 years, it was time to toss out the old cookware and bring in some new.

After some study online, I decided to order one skillet a few months ago from a brand called MADE IN.

I was very impressed with how quickly these heat up and evenly cook the food…they clean well (but I do not use the dishwasher for them).

I cooked with the one skillet for two months, and then tossed the rest of the old pans.

The cooking sets are the best way to go and they have been excellent.  I am so glad to have them.

Also, Mr. B has really enjoyed his smash burgers on the CARBON STEEL GRIDDLE.  It heats quickly up 500 degrees and fits perfectly on his Weber grill.

We are both big Made In fans now.  I just gave myself a follow up wedding shower!

Let me know what you think of your visit to Pamela’s Kitchen…I do not know how often I will do his, but if you like it, it may become a weekly feature.

Just let me know and, I will see you tomorrow…until then….

STAY STRONG & KEEP SMILING!

REMEMBER:

35% off savings on By Brian Regenerative Skincare for Eye, Lip and Neck!  Use the checkout code: specific-focused-treatments for your savings.

I use all three and think they are incredible products.

By Pamela Lutrell

For all your shopping, please use the links on my SHOPPING PAGE…thank you, thank you to all who shop this way.

Happy Saturday, everyone!  Today, I am sharing Christmas 2023 Favorites Part 2.

This post will conclude 2023, and tomorrow, I will introduce to you my blog focus for 2024.

Christmas 2023 favorites must include my gifts of homemade vanilla extract…a success!

I explained in this July Sunday Mornings at Home how I was making vanilla extract for gifts….I made them in July…put them in a safe place…and they were ready for Christmas 2023.

I am so pleased with the richness of this vanilla.  It truly tastes just like the vanilla I bring home from Mexico.

It is now a favorite and a keeper.

Despite the fact I was sidelined most of the preparation time, I still managed to get a Christmas 2023 brunch served up with favorites.

So, let’s start with the food and then I will share a favorite gift from this year.

CHRISTMAS 2023 FAVORITES: BREAKFAST RECIPES

Our family tradition is to gather on Christmas Day Morning for a big breakfast, followed by gifts.

I do begin preparing the day before in order to make the morning manageable and not have to rise at 3 AM!

You are looking at an overnight croissant/sausage casserole; a fruit wreath; monkey bread; pumpkin bread; crisp Applewood bacon, and hot chocolate in the slow cooker.

I took several different recipes to create my own for the breakfast casserole and it was delicious…truly a new Christmas 2023 favorite.

The main recipe which inspired me was the OVERNIGHT CROISSANT BREAKFAST BAKE…and she offers a veggie version.

DAY BEFORE:

1. I took six day old croissants (from our market); cut them in half; poured on a little melted butter; and placed in the oven at 450 for 8 minutes (until crispy)
2. I buttered a 9X13 baking dish, and tore up the croissants into pieces and scattered on the bottom of the pan.
3.  I put some olive oil in a skillet and sauteed one whole chopped onion (I use sweet yellow onions).
4. Then I added a large handful of fresh spinach; and two large minced garlic cloves and stirred until this mixture was done…then set it aside.
5.  In a separate bowl, I placed 8 eggs; 2 1/2 cups half n half (my version);  1/4 tsp salt; 1/8 tsp pepper; 1/4 tsp cayenne; and a dash of smoked paprika…whisked it all together.
6. I added the spinach and onion mix to this with a cup of shredded sharp cheddar cheese.
7.  I cooked a roll of Jimmy Dean Maple Sausage…breaking it up in small pieces.
8.  On top of the croissants, I scattered the sausage; poured over the egg mixture; covered it in plastic wrap; and placed in the refrigerator….I actually think mine was in there over 9 hours.

DAY OF:

1.  I removed the dish while the oven is preheating to 350.
2.  This is my Texas touch…I sprinkled Monterrey Jack Cheese with Double Peppers over the top before going in the oven.
3. It takes about 45-50 minutes for it to bake uncovered.  I also let it set about twenty minutes before serving and sprinkled with fresh shredded Mozzarella Cheese when it came out of oven.

YUMMY!

Thank goodness the grandchildren love fruit and I picked their favorites for this Christmas wreath.

I spread vanilla bean yogurt on the bottom of the plate (using a small bowl to protect the circle in the middle).

Then surrounded the bowl with blackberries, raspberries, and strawberries.  The green leaves are fresh mint leaves.

I also did a light sprinkling of sugar on the fruit…it’s Christmas!

The Pioneer Woman Monkey Bread has been a Christmas Favorite at our house for years…there would be an uprising if I left it out.

Though Ree doesn’t say this, I do prepare part of it the day before.

Since I make two, I cut the biscuits into two plastic bags and sprinkle with the sugar and cinnamon.

Then I just place the bags in the refrigerator until I need them in the morning.

This year, we all ate so much at breakfast, that no one was really hungry at lunch, so I had too much food available later in the day.

CHRISTMAS 2023 FAVORITES: RECOMMENDED GIFT

Our newlyweds moved into a little house recently.

It is a trendy area of town where neighbors walk by often, and still sit out on their porches.

So, Mr. B came up with idea to gift them rockers for their new front porch.

We ordered these Birch Lane Oisin Mahogany Outdoor Rockers and they seem to be perfect for the happy couple.

My son even helped his dad put them together after they opened the wrapped boxes.

Our front porch isn’t conducive to evenings on the porch…so I am a tad bit jealous.

However, we were blessed to have neighborhood Christmas carolers….and they were amazing.

Such a joy, so they simply must be in the Christmas 2023 favorites!

CHRISTMAS 2023 FAVORITES: THAT’S A WRAP

Tux has peeked out from the covers to say he is exhausted and ready to move forward to 2024!

Christmas 2023 favorites are now sealed into family memories and traditions.

But, the Season of Joy goes on as far as I am concerned.

I also am ready to move forward into 2024, and hope you will join me for a new focus and for fun.

Let me know if you have any questions about my Christmas 2023 favorites…and make sure that as you go into a new year that you…..

KEEP SMILING!!

By Pamela Lutrell

I was encouraged to explain more about my SHOPPING LINKS page and how to use it.  (In fact I just added a few new brands to the list)

I am an affiliate for many different brands and when you click on those brands and shop, then I receive a small commission.

This is such an important income for me and my family.

I have tried to include the brands most shopped by this audience, but sometimes I miss one of your favorites.

If you will tell me what you are shopping, then I can tell you if I am affiliate for them and give you that link…if it is not already on the page.

And remember to send your recipes and home decor with pictures to over50feeling40@gmail.com.  Send to email and do not try to put in comments! YOU are the best.

Happy December Saturday!  Today, I am answering you with tested recipes requested on Over 50 Feeling 40.

This is not really a cooking blog, yet, I have loved sharing tested recipes by me, Leigh Ann, and even some of you!

I am an at -home -Southern cook…who loves to cook…but I am not culinary trained…so I understand that when I share recipes, it is not the easiest format.

Thank you for your patience!  

Tested recipes recently requested led me to do this post.

Many have requested pumpkin bread and chicken pie, and I believe I got that covered.  Let me know if you still need those.

But, here are ones recently requested by more than one of you and that is how they came to be shared in this post.

So, join me in the kitchen with a warm beverage and this lovely Saturday morning, let’s looked at the tested recipes requested on over 50 feeling 40.

TESTED RECIPES REQUESTED ON OVER 50 FEELING 40: PAIN D’ ESPICES

Hmmm!  I can almost smell Leigh Ann’s French Pain d’ Espices bread.

We featured her recipe in a post called CHRISTMAS WEEK IN COMFORT WEAR WITH FRENCH COMFORT FOOD.

Many of our tested recipes are when we test recipes we have discovered online.

We will always share with you if there are tweaks we make to the original recipes.

You can just see in the picture that these spices are perfect for the holidays.

I was glad readers asked about this recipe because I would also like to make it now.

Remember, this recipe calls for dark rye flour and that may take a little extra time to locate.

I was just gifted some Peppermint Green Tea…it would go so well with this!

TESTED RECIPES REQUESTED ON OVER 50 FEELING 40: CHRISTMAS MORNING CASSEROLE

One of the requests for this Christmas Morning Casserole said…HELP!  I need to plan Christmas morning now and cannot locate your recipe!

So sorry about that…I need to make a plan for the future so these are easier to locate.

This was a tested casserole by me on my family for Christmas morning.

It is from Sally’s Overnight Ham & Cheese Strata.

It was a hit…and my family liked it even better with a good salsa.

TESTED RECIPES REQUESTED ON OVER 50 FEELING 40: HOLIDAY CRANBERRY COOKIES

Here is another one of Leigh Ann’s tested recipes that I had forgotten about until you asked!

These are the Holicay Cranberry Cookies…so good.  I did show you where I tweaked these a bit.

HOLIDAY CRANBERRY OATMEAL COOKIES

• 2 sticks of softened butter
• 1 cup firmly packed brown sugar 
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla
• 1½ cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 3 cups uncooked oats
• 1 cup fresh cranberries chopped into small pieces (I am going to try it with dried cranberries chopped in a food processor)
• 1 cup pecans chopped
• 1 cup white chocolate chips. (Love how pretty the cranberries are with the white chocolate!)
• Preheat oven to 350°
• Add butter and sugars into large mixing bowl, and beat until creamy.
• Mix in eggs and vanilla. Beat until well combined.
• In a separate bowl, whisk flour, baking soda, cinnamon and salt. (I might add a pinch of nutmeg or even ground cloves)
• Add flour mixture to large mixing bowl, a little at a time, and mix well.
• Stir in oatmeal then gently stir in cranberries, pecans and white chocolate chips.
• Drop by rounded teaspoon onto ungreased cookie sheet.
• Bake for approximately 10-12 minutes or until cookies start to brown around the edges.
• Once removed from oven, place cookies on a wire rack to cool.

TESTED RECIPES REQUESTED ON OVER 50 FEELING 40: FRENCH ONION SOUP

My version of French Onion Soup is my own tested recipe in my own kitchen and it is delicious…if I sat so myself.

It is the most requested recipe from over 50 feeling 40 tested recipes.

The post link is an edition of SUNDAY MORNINGS AT HOME…just click this link.

The bread from Trader Joe’s really makes this soup super special!

Of course, any baguette or focaccia bread will work…but the French Onion Bread is the pièce de résistance!

TESTED RECIPES REQUESTED ON OVER 50 FEELING 40: NEW COOKWARE

I have known for a while that our skillets were ready to retire.

But, Mr. B has been doing the cooking and he was appalled that the skillets were in such….used….shape.

I began to do some research and after watching mass quantities of the Food Network, I decided I wanted to try MADE IN, PROFESSIONAL QUALITY COOKWARE.

So, I ordered one skillet on Black Friday and it just arrived.

I will let you know what we think…Mr. B is a tough chef!

Also, I am going to add this to the Shopping Links page and become an affiliate for them…unless I discover disappointment with the product.

I love holding this NON STICK FRYING PAN…it feels great…and I cannot wait to use it.

Many of you are the reason that today’s tested recipes post happened.  If I can help with anything else, please let me know.

I love to feature tested recipes…and Leigh Ann will have one in tomorrow’s post as well.  She brought me something delicious.

Enjoy your Saturday, all!.

KEEP SMILING!!

By Pamela Lutrell

I was encouraged to explain more about my SHOPPING LINKS page and how to use it.

I am an affiliate for many different brands and when you click on those brands and shop, then I receive a small commission.

This is such an important income for me and my family.

I have tried to include the brands most shopped by this audience, but sometimes I miss one of your favorites.

If you will tell me what you are shopping, then I can tell you if I am affiliate for them and give you that link…if it is not already on the page.

And remember to send your holiday recipes and decorations with pictures to over50feeling40@gmail.com.  Send to email and do not try to put in comments! YOU are the best.

Hello, friends…welcome to Sunday mornings at home…my weekly lifestyle post.

I hope for this Sunday mornings at home, I find you well and comfy and pondering a good week past and a good week ahead.

Fiesta did not get the start that everyone wished as the opening ceremonies were washed out in a huge storm.

Nevertheless, it goes on in San Antonio this week with the river parade and largest parade in the country overseen by all women….The Battle of Flowers Parade.

So join me this morning as we have our own little celebration right here with a hodge podge of lifestyle topics.

First, my favorite banana bread recipe I have used for years.

SUNDAY MORNINGS AT HOME:  BANANA BREAD

When I heard that my grandsons were coming for the weekend, I went to the kitchen.

They always want pumpkin bread ready for them…and this time I also added banana bread….because I saw three ripe bananas in the counter basket.

There was one time I did not have bread or cookies waiting and I paid for it…so never again…they will always have it here whenever they come.

When their parents were young, I made banana bread with the same recipe and it is still good today.

DELICIOUS BANANA BREAD

1 cup butter, softened

1 cup sugar

3 ripe bananas, mashed

2 beaten eggs

1 teaspoon real vanilla

2 1/2 cups flour

1/2 tsp. salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon soda

I use my Kitchen Aid Mixer, but you can easily make this bread by hand.  First I whisk together the dry ingredients and set aside. Then I put everything else in the mixer and mix it together well.

This is a one loaf recipe, so I put it in a loaf pan and cook for about 65 minutes at 350.

I watch my breads in the oven closely, because I do not want them overcooked and dry…moist is best.

One slice…as long as it is not too thick…is only 4 points on my Weight Watchers App.

SUNDAY MORNINGS AT HOME:  MOTHER’S DAY

I laughed when I saw this coffee mug at my local Hallmark shop, because I remember those days very well.

Especially on school days…pour a cup and immediately get distracted.  But it is a way to remind us that Mother’s Day is on May 14.

So, this week I will share some gift ideas for the mothers and grandmothers in your families.

My daughter is an incredible mother of three young, very active boys.  She is doing an amazing job and we could not be more proud.

She loves James Avery Craftsman Jewelry, so naturally I went there first to find something she would enjoy.

These BEE HOOPS practically buzzed off the page.

I believe she will be super excited about them. 

Every time I see her, she is either wearing a James Avery necklace, earrings or ring. 

Take some time to look over the James Avery Mother’s Day Catalog and see if this quality Texas tradition has something for your moms.

SUNDAY MORNINGS AT HOME:  SHOES

More than any other accessory, I get requests to show more shoes.

This BLACK FLORAL RAFFIA LOAFER is on sale right now at Chico’s.  I am more and more impressed with Chico’s shoes lately.

Several of you have asked to see more sandals with straps on the back…so here are a few for your consideration:

This week, I will show you what is in the box that I am really happy with…need to style them with a fun look.

Also, this week I will share the first of the wedding showers…what I wore and how it went.

This is why my family came to town…not just for homemade breads!

SUNDAY MORNINGS AT HOME:  AFTER THE STORMS

We have experienced some storms lately with damaging winds, hail, small tornadoes.

However, after one storm which had me concerned for family out in it, I turned around and saw our lantana blooming.  That made me smile.

Family was safe…flowers are blooming…and I thanked God for the rain.

KEEP SMILING, FRIENDS!

By Pamela Lutrell

I appreciate your support of this blog by shopping with my SHOPPING LINKS, and if you don’t see the retailer you need for anything, just send me an email and I will see if I have a link or if there is a sale you are looking for!

Email is over50feeling40@gmail.com.

Recent requests have been for SHEEC NO-SHOW FOOTWEAR and Bombas…and Tuckernuck …just click the name and you will be there.

I am here to assist you with any gift ideas as well, and hope you will consider shopping gifts with these links!  AND your home purchases!

I know many like to make Home Depot purchases online and then drive to the store to pick them up.  You can still use my HOME DEPOT link to do that.

A special thank you to everyone who does this to offer your support of the blog!!  It makes a difference and keeps me here.