Want to take your marriage beyond ordinary? Need a coach to encourage and equip you? Rev. Jay Tenney, pastor of Barnesville First UMC, has developed a tool to help: www.mymarriagecoach.com.
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* 1/2 pound Swiss cheese, sliced
* 1/2 pound deli ham, sliced
* 4 dill pickles, thinly sliced (or about 24 hamburger slices)
* 4 cooked pork cutlets, shredded
* 1 large baguette, cut into 4 pieces, each halved lengthwise
1. Heat oven to 400º F. Layer some of the cheese, ham, pickles, and pork on the bottom half of each of the 4 baguette pieces. Top with the remaining bread.
2. Wrap each sandwich tightly in a 12-inch square of aluminum foil, then press them with the palm of your hand to flatten slightly.
3. Place the sandwiches in the oven and heat until crispy and warm, about 15 minutes. Unwrap and serve.
Thanksgiving is here. Granted. But so is my appetite for sweet potatoes and that never goes away! Stepping in for our normal recipe reaconteur, I thought I would post a simple side dish how-to for these table favorites.
Makes 3 cups
* 2 medium sweet potatoes, peeled and cut into 2-inch chunks
* 1/2 cup half-and-half
* 3 tablespoons butter
* 2 tablespoons light-brown sugar
* Coarse salt and ground pepper
1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
2. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper. [Full Story »]
This is a green bean recipe that can replace the traditional green bean casserole.
2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
3 large Idaho potatoes
1/4 cup butter
1 cup cottage cheese
1/2 onion, diced
salt and pepper
Preheat the oven to 350 degrees.
Scrub the potatoes, slice them and put in a pot of boiling water. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently and then put in a greased casserole dish. Dot the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes. [Full Story »]
Just as children are counting down to the witching hour in which their imaginations will let loose with characters of creativity, ghouls of confectionary greed and fairies of fantasy, so will another of Barnesville's creative minds be on display. (interview video after the jump) [Full Story »]
1 pound rice noodles
1 cup frozen green peas
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon chili paste, or to taste
1 tablespoon peanut butter
1 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh cilantro leaves
Cook rice noodles according to package directions, adding peas for the last 30 seconds of cooking. In a large bowl, whisk together the soy sauce, sesame oil, chili paste (if using) and peanut butter. Add the diced roasted peppers to the bowl and stir to combine. Drain rice noodles and transfer to the bowl. Toss to combine. Sprinkle chopped cilantro on top and serve warm.
Here is a fun recipe that the kids can help you make just in time for Halloween.
1.5 cups semi-sweet chocolate morsels
1 5oz. can chow mein noodles
1 cup salted peanuts
Place chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low, cook until chocolate melts. Add noodles and peanuts, stirring well. Drop mixture by teaspoonfuls onto greased baking sheets. Refrigerate 8 hours or overnight. Makes about 3 dozen cookies.
1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies,
two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side. [Full Story »]
Nothing runs like a Deere....or a Massey Ferguson or a Farmall or even a Ford. At least not when that model is part of the envoy of meticulously restored tractors representing the Pike County Old Tractor and Equipment Club. [Full Story »]
8 oz. macaroni, cooked
1lb. cheddar cheese, grated
1/2 cup chopped onions, sauteed
1 can sliced mushrooms
1 small jar chopped pimento
1 can cream of mushroom soup
1 cup mayonnaise
1 cup milk
1/2 stick of butter
Mix cooked macaroni, cheese, onions, mushrooms and pimento. Mix soup and mayonnaise together and add to macaroni. Mix in the milk. Place mixture in baking dish. Dot with butter and bake at 350 degrees for 45-50 minutes.
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