Lark's Country Heart

I've moved!

noreply@blogger.com (Anonymous) — Fri, 17 Jan 2014 23:22:00 +0000

If Y'all are seeing this page it

is because I have made the

BIG MOVE to a NEW SITE!

(insert jumping up and down here!)

I would love it if Y'all would make

the move with me. You can find the

NEW and IMPROVED

Lark's Country Heart Blog HERE!!

There are a TON of New Recipes for Y'all to

catch up on. BE sure to subscribe by clicking

on the "Follow" icon on the right hand side of the page!

(www.larkscountryheart.com)

See Y'all there! ~ Lark

Soft and Chewy Apple Cider Caramels

noreply@blogger.com (Anonymous) — Mon, 02 Dec 2013 17:00:00 +0000

Every once in a while I create a

recipe that makes me want to

share it with everyone I know.

When creating recipes it can take a couple

of tries to perfect, tweak, get the right balance

of certain ingredients in order to have a

successful end product. Well after many

and I mean MANY tries of making these

caramels, I am SHOUTING out load

with a smile on my face..."I DID IT!"

These Apple Cider Caramels are

one of my absolute favorite caramels!

You care going to be amazed at just

how good they are.

Soft and Chewy Apple Cider Caramels

2 Cups Heavy Whipping Cream

1 Cup Light Corn Syrup

2 Cups White Sugar

6 TBSP. Butter~ cut into pieces

1 1/2 teaspoon of Apple Pie Spice~ divided

1/2 Cup Boiled Cider ~ *see note below

1/2 teaspoon Salt

*Take 1 Cup Apple Cider and

boil it down until you receive a 1/2 Cup

of boiled cider.

Lightly grease a 9x9 pan, line with

parchment paper and lightly grease

the paper as well. Leave enough paper to

hand over the edges. This will make it easier to

remove the set caramel out of the pan.

In a large pot combine the cream, corn syrup,

sugar, butter, cider and 1/2 teaspoon of

the apple pie spice. Bring to a boil stirring until

all the sugar has dissolved. (make sure you place

your candy thermometer into the pot first thing)

When it reaches a boil, STOP stirring.

Reduce heat to med-high, cooking until the

candy reaches 248 degree's.

(It took me about 24 minutes)

Remove from heat, stir in salt and remaining

apple pie spice. Pour into your prepared pan.

Let caramel sit for a minute or 2 and then I

like to sprinkle the top with cinnamon/sugar.

Just enough to give it a little sparkle. ;)

Let cool and set. I made this late at night

and then just let it set over night.

Cut into small pieces by using a sharp

knife that you can dip into hot water

before each new cut. I then like to

wrap each piece in wax paper to keep fresh.

Store in an air tight container.

The perfect Holiday Treat,

Lark

Soft and Simple Dinner Rolls

noreply@blogger.com (Anonymous) — Wed, 27 Nov 2013 17:00:00 +0000

These rolls are so light and soft.

You can bet they wont sit for long

in the bread basket.

I usually have to double this

recipe in order to make sure

I have enough for everyone to

have a couple.

Soft and Simple Dinner Rolls

1 packet Active Dry Yeast~ *I use Red Star

1 Cup Warm water

1/2 Cup Sugar~ I use Domino Sugar

3 Eggs~ beaten

1/2 Cup Butter~ melted

1/2 tsp. Salt

1/2 tsp. Orange Zest

4 Cups All Purpose Flour~ I use GoldMedal Flour

Place the yeast in with the warm water,

let set for about 5 minutes. (since there is more

water than yeast, it will look watery)

In your mixing bowl combine the sugar,

eggs, butter, salt and orange zest.

Add in the yeast, and flour.

Place dough in an air tight container

or cover with plastic wrap.

Leave in a warm area, for about 2 hours

or until it doubles in size.

Punch down dough and roll out

onto a floured surface. I roll my dough out into

a large circle, then using a pizza cutter, cut into

smaller triangles. Roll each triangle starting

from the largest end first. Tuck the small

end underneath to seal. Place onto a

lightly greased baking sheet.

Lightly cover with a towel to let the dough

rise a second time. The second rising usually

goes by quicker, about 20 minutes.

While they are raising, preheat your

oven to 375 degree's.

Bake for 20-24 minutes.

The hardest part of this whole

recipe is the few minutes after you pull

these little rolls out of the oven, and you

have to wait for dinner in order to eat one!

HAPPY BAKING,

Lark

Sweet Potato Casserole

noreply@blogger.com (Anonymous) — Mon, 25 Nov 2013 17:00:00 +0000

Thanksgiving Holiday has always

been one of my favorite Holidays.

I love having a get together, I love

spending hours in the kitchen.

Preparing dishes that everyone looks

forward to each year. I feel as if I am

giving a personal "thank you" to each

individual that is partaking of the meal.

I have much to be grateful for,

and each Thanksgiving gives us

the opportunity to share that with

others. So even though you are not

sitting around MY table I want to

express my gratitude for each and everyone

of you who take the time to support

me and my site. I am in awe just how many

come visit my site daily. THANK YOU!!

Now what do you say we get cooking?

Believe it or not, I never had this

growing up. No one in my family

cared for sweet potato's. Although we did have

Yams (Sweet Potatoes) in Orange Pineapple Sauce

(My Mom made them with canned yams.)

Well since then I have come to really enjoy

the taste of sweet potatoes. This casserole is

simple to make, and can be served as a

side dish or even as a dessert.

Sweet Potato Casserole

4 Cups Sweet Potatoes~ peeled, cubed/cooked

1/2 tsp. Salt

1/8 tsp. Nutmeg

1/2 tsp. Cinnamon

4 TBSP. Butter

1 Cup Brown Sugar

1 Cup Toffee Pieces

1/2 Cup Chopped Pecan's *Optional

1 Cup Mini Marshmallows * Optional

1/4 Cup Honey

Preheat oven to 400

Mash potato's along with the butter.

Add in salt, nutmeg, cinnamon as well

as 1/2 cup of the brown sugar and toffee.

Spread into a 9x13 pan. Bake for 20 minutes

Remove from oven and top with remaining

brown sugar, toffee pieces.

**If you are adding in the pecans and marshmallows

you will just add them over the brown sugar/toffee

mixture.

Return to the oven and broil for a few minutes.

Watch carefully so it wont burn.

Before serving drizzle the honey

over top. DELISH!!

Happy Holidays,

Lark

A New DIY site for Crafts / Christmas Cards

noreply@blogger.com (Anonymous) — Sat, 23 Nov 2013 19:30:00 +0000

The Holiday Season has started!

If your like me I tend to start planning

on DIY decorations and crafts to add

that homemade touch to the holiday's.
I search all over the internet
looking for the newest and latest idea's.
This year I have found

a fabulous D.I.Y site that has a ton

of idea's to inspire you.

JULEP has everything from

Holiday craft ideas, Fonts, Party,

DIY Wedding to Holiday Tips and

much, much more!

*Just LOOK at this cute

Scratch Off Advent Calendar.

I just know you are going to find

a ton of ideas to get you in the

crafting mood.

Another MUST visit Site you

are going to be thrilled you found

is Minted here you are going

to find a huge selection of Holiday

cards to personalize with your own

photo's to send to everyone on your

Christmas list.

Take a peek at a few samples~

There are so many to choose from.

I cant wait to get my order back

to send off to my family and friends.

Not only can you make holiday

cards, you can make party

invitations, birth or wedding

announcements.

The possibilities are endless.

You can also follow Julep

and Minted on Face Book HERE

and Twitter HERE as well as

on Pinterest HERE .

HAPPY CRAFTING!

Lark

Minted has given me a credit to use for

the purchase of my own Holiday Cards

in return for advertising their site to

Lark's Country Heart readers.

How to Brine a Turkey

noreply@blogger.com (Anonymous) — Fri, 22 Nov 2013 17:00:00 +0000

Thanksgiving Day is right around

the corner, just day's away.

Are you ready? Do you know how your going

to prepare the turkey yet?

Want to try something new?

Today I am going to give you the

easy steps to help you make

sure you have the BEST TURKEY EVER!!

For years I prepared my Thanksgiving

Turkey the same way my Mother did.

(Nothing wrong with the way Mom made it!)

I just happened to be watching a

TV episode on how to elevate

your standard turkey to the next

level. It promised that "you would

not find a more moist turkey, if you

brined your turkey". I had heard of

brining fish, duck, even Cornish hens....

but never a turkey. I have no idea why I

never thought of it before then.

So I wrote out the directions and

thought that one day I would try it.

(well before Thanksgiving in case I didn't like it.)

Anyway to make a long story short,

I brined a turkey within a week

of seeing the episode. I didn't follow the

directions to a "T", because they had used

spice's that I knew I didn't like. So I

added my own blend of spice's to the

brine mixture I used. It was a HUGE,

HUGE SUCCESS! It has now become

my chosen way to prepare my bird.

~What y'all are going to need~

Brined Turkey

*This is for a 15 lb. Turkey~ you can double

for a larger sized bird. Making sure you keep

the ratio of salt to water at 1 Cup to 1 gallon

15 lb. Turkey~ thawed/remove giblets

1 Gallon of Water

1 Cup Course Salt

1/2 Cup Brown Sugar

4 Cups Apple Cider
4 TBSP Chicken Bullion~powder

3 TBSP Fresh Corse Black Pepper

2 tsp. Garlic Powder

2 tsp. Onion Powder

1 tsp. Cumin

1 Orange~ sliced in rings

1 Lemon~ sliced in rings

Ice

5 Gallon Bucket w/ lid

Combine all the ingredient's (except turkey)

in a large stock pot. Bring to a boil to

dissolve the salt and sugar.

Remove from heat, let stand for 1 hour.

Make sure your 5 gallon bucket is clean

and then place your thawed turkey inside.

Pour the brined mixture over the turkey,

add in enough ice cubes to make

sure the turkey is submerged.

Now if you live in a warmer state

you will want to make sure to keep the

turkey in a chilled area. I placed it in a

garage, since it was 40 degree's in there.

You can leave the turkey in the brine

mixture for 2 day's. On the day you are

going to cook the turkey, remove from the

brine, rinse and pat the bird dry. Then just continue

to cook as you desire. I bake mine in a

Reynolds Turkey Bag.

And just LOOK at how moist

the meat is...

*Feel free to substitute in your favorite

spices, if you do not care for the one's listed.

HAPPY THANKSGIVING!

Lark

Candied Ginger Pear Bread

noreply@blogger.com (Anonymous) — Wed, 20 Nov 2013 17:00:00 +0000

Harvest time tends to give us a bounty

of fresh pears and apples. I love this time of

year. Baking is one of my most favorite

hobbies. So when I was baking several

loaves of quick bread, I thought up this

recipe....hoping it would be a hit with

my family and friends.

It was a HUGE success.

The little pieces of candied ginger in this

bread, makes it a special treat.

Candied Ginger Pear Bread

1/2 Cup Butter~ softened

1 Cup Sugar

2 Egg's ~ Beaten

1 teaspoon Vanilla

1/2 teaspoon Salt

1 teaspoon Baking Powder

1/2 teaspoon Apple Pie Spice

2 Cup All Purpose Flour

1/4 Cup Buttermilk

1 Cup Fresh Pear's~ peeled/chopped

1/4 Cup Candied Ginger

Preheat oven to 350

In a large bowl combine all ingredients.

Stir to combine. DO NOT BEAT.

Pour batter into a well greased

9x5 loaf pan.

Bake for 1 hour.

*I also like to sprinkle the top of the

batter with some Cinnamon/ Sugar

before I bake it.

Let loaf cool completely

before you cut and serve.

*You can find Crystalized (Candied)

Ginger at your local grocery store.

Usually found in the Spice/Baking isle.

HAPPY HARVEST,

LARK

Sweet Potato Pound Cake

noreply@blogger.com (Anonymous) — Fri, 15 Nov 2013 17:00:00 +0000

Looking for something to serve up

your guest's this Holiday Season?

This cake will put smiles on everyone's

face around your table.

Sweet Potato Pound Cake

1 cup Butter

2 Cups Sugar

4 Egg's ~ beaten

1 tsp. Vanilla

3 Cups All Purpose Flour

2 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/4 tsp. Nutmeg

2 Cups Mashed Sweet Potato's

Preheat oven to 350

Prepare a 10" inch Flute Pan

by generously greasing/ flouring the pan.

In a large mixing bowl cream

together the butter and sugar until

light and fluffy. Then add in the

eggs, vanilla and sweet potatoes.

Sift together all the remaining ingredients,

adding in a cup at a time. Mix until

smooth. Evenly pour into the

prepared baking pan. Bake on

the center rack of the oven for

1 hour. Let cool for 1/2 hour before

removing from pan.

While you are letting the cake cool

you can prepare a simple

Caramel sauce to drizzle over the cake.

Creamy Caramel Sauce

1 Stick Butter

1 C. Brown Sugar~ packed

1/2 Cup Whipping Cream

1 tsp. Vanilla

1/8 tsp. Salt

In a sauce pan melt butter.

Add sugar stirring to combine.

Add remaining ingredients, stir until

sugar is dissolved and mixture is smooth.

*You can keep this stored in the fridge

in a jar for up to 3 weeks.

Happy Baking,

Lark

Peanut Butter and Jelly French Toast

noreply@blogger.com (Anonymous) — Wed, 13 Nov 2013 17:00:00 +0000

I love eating a big breakfast on the weekends.

However every once in awhile I get the craving

for something a little sweet for breakfast.

This is the perfect way to make sure I am

not over doing it, and getting some protein

in my morning breakfast at the same time.

This is a fabulous recipe to have your

children make along side you.

Peanut Butter and Jelly French Toast

Sliced Bread

Peanut Butter

Jelly/Jam

2 Eggs~ beaten

1 tsp. Vanilla

3 TBSP. Milk

Powdered Sugar

Syrup

Start by making a plain ole

peanut butter/jelly sandwich.

Sandwich the 2 sliced together.

Now in a bowl combine the

eggs, milk and vanilla. Beat together.

Using a pastry brush, brush both top

and bottom of sandwich with the

egg batter evenly.

Place into a heated skillet.

Let cook on each side until

golden brown.

Cut and serve hot along side

some maple syrup.

Sprinkle with powdered sugar

if desired. Now I dare you to

only eat one!

Better Breakfast,

Lark

Pomegranate Buttermilk Scones

noreply@blogger.com (Anonymous) — Wed, 06 Nov 2013 19:00:00 +0000

If you are a lover of scones and

pomegranates, this recipe is one you

will love. These biscuit like scones are

light and flaky, with the buttermilk making

sure they are moist. Through out the scones

you will find a sweet tart pomegranate

kernel in every bite. DIVINE!

Pomegranate Buttermilk Scone's

3 Cups All Purpose Flour

3/4 Cup Sugar

2 1/2 tsp. Baking Powder

1 tsp. Salt

1/2 tsp. Baking Soda

2/3 Cup Butter~ cold

2 TBSP Fresh Orange Zest

1/2 C. Fresh Pomegranate Kernels

1 Cup Buttermilk

*Butter~ melted for top of scones

*Sugar~ for top of Scones

Preheat oven to 425

Start by getting your pomegranate

kernels out . An easy way to do this

is to cut into the skin with a sharp knife,

then break open. Peel back any thick

pulp skin or peel. Turn over a bowl with seeds

facing down. Then tap back of the

pomegranate with a metal spoon.

You need to tap firmly. The kernels

will fall into the bowl.

*You can also freeze the kernels

in a freezer bag for up to 3 months!

Now you are ready....

Start by sifting together all the dry ingredients.

Then using a pastry blender or a fork

cut in the butter. Then add in the

fresh zest and pomegranates.

Add in the buttermilk.

Stir until mixed, DO NOT BEAT.

On a floured surface shape into

a large circle. Transfer onto a

parchment lined baking sheet.

*Brush top with melted butter

and sprinkle with sugar if desired.

Lightly score scones with a

sharp knife into 8-10 slices

depending on how large you would

like each scone to be.

Bake for 23-28 minutes

or until the scone is golden brown

and cooked through to the center.

Let scones set to cool for 10 minutes

before you cut and serve.

These would be perfect to serve

with your morning coffee, hot chocolate

or for afternoon tea.

Happy Baking,

Lark

Orange Zest Sweet Potato Bread

noreply@blogger.com (Anonymous) — Mon, 04 Nov 2013 17:00:00 +0000

This bread is a mix between a

sweet roll and white bread.

It is smooth, and soft slightly

sweet with a hint of orange.

You can leave off the Cream Cheese

glaze if you want to slice it for toast.

Either way you serve it, I am sure you

will be going back for a second slice.

Orange Zest Sweet Potato Bread

2 1/4 tsp. Dry Active Yeast (I Use Red Star)

1/4 C. Sugar

Zest of 1 Orange

3/4 Cup Sweet Potatoes~ mashed

1/2 C. Warm Water

3 TBSP. Butter~ softened

1 tsp. Salt

2 Egg's

3-4 Cups All Purpose Flour

Dissolve yeast in the warm water

along with 1 TBSP. of Sugar.

Let bloom for 5 minutes.

In mixing bowl combine remaining sugar,

orange zest sweet potato, butter, salt and egg's.

Mix well. Add in the yeast mixture

and 3 Cups of flour. Mix, adding in

more flour if dough is to sticky.

Remove from mixing bowl and

knead for a few minutes until dough

is smooth. Rub a small amount of oil

over the dough, place in a bowl and cover.

Let dough rise for 1 hour. Punch down

dough, form into a loaf. Place into a

lightly greased loaf pan. Cover

with a light towel and place in a warm dry

area to raise double in size.

Bake @ 375 for 30 minutes.

Remove from pan and cool on a wire rack.

*If you are adding a glaze to the bread,

wait to pour it over bread until it

is completely cooled.

Cream Cheese Frosting

1 (8oz.) Cream Cheese~ softened

1/4 C. Butter~ softened

2 1/2 C. Powdered Sugar

1 tsp. Vanilla
2 tsp. Orange Zest

Beat until smooth.
To make it "pourable" heat
in the microwave for 30 seconds.

Holiday Season,
Lark

We have a WINNER!!

noreply@blogger.com (Anonymous) — Fri, 01 Nov 2013 15:30:00 +0000

The Winner of their very own copy

or Christy Jordan's Newest Cook Book~

"COME HOME to SUPPER" is.....

SUGAR COOKIES to PETERBILTS!!

CONGRATULATIONS, I just know

you are going to love this cook book.

Thank you again to all who entered.

A Special Thank you to Christy Jordan

and Workman Publishing.

Lark

Pumpkin Spice Bread Pudding Cake with Creamy Caramel Sauce

noreply@blogger.com (Anonymous) — Wed, 30 Oct 2013 16:00:00 +0000

This is a Super Moist Cake with a

silky smooth custard like texture.

Serve it warm with a creamy

caramel sauce and your

guest's will think they are eating

bread pudding. Except there isn't

any bread in this recipe.

Pumpkin Spice Bread Pudding Cake

4 Egg's ~ separated

1 TBSP. Water

1 Cup Sugar

1 Stick Butter~ melted

1 Cup All Purpose Flour

1 Cup Whole Milk

1 Cup Buttermilk

2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla

Preheat oven to 350

Grease and line with parchment paper

a 9x9" pan, leaving excess paper to

hang over the edges.

Beat egg whites on high in your mixing

bowl until stiff~ set aside.

Next beat egg yolks, sugar, water,

milk(s), pumpkin spice and vanilla

together until smooth.

Add in flour and mix well.

Now fold egg whites into batter.

DO NOT WHISK You want

"lumps" of egg white to be seen.

Pour batter into your prepared

baking pan.

Bake on the center rack of oven

for 45-60 minutes. You want the

cake to be cooked through, however you

want the feel of the cake to be like

a sponge. For my oven it took

55 minutes to bake.

Let cool completely before

removing from the pan and

slicing.

I like to cut in into diamond shapes,

and serve with a warm Caramel Sauce.

Creamy Caramel Sauce

1 Stick Butter

1 C. Brown Sugar~ packed

1/2 Cup Whipping Cream

1 tsp. Vanilla

1/8 tsp. Salt

In a sauce pan melt butter.

Add sugar stirring to combine.

Add remaining ingredients, stir until

sugar is dissolved and mixture is smooth.

*You can keep this stored in the fridge

in a jar for up to 3 weeks.

This would be great to serve to company

for brunch, or a snack.

Any bread pudding lovers will

think this cake is divine.

ENJOY,

Lark

Layered Spaghetti Supreme Pie

noreply@blogger.com (Anonymous) — Mon, 28 Oct 2013 16:00:00 +0000

I know there are a TON of baked

spaghetti casserole recipes out there.

I know because I have made more than

my share of them. Tell me why do they

always look and sound so much better

than they taste? To me they taste over

cooked and dried out. Never fear....

I am happy to tell you that I have

come up with the BEST baked

Spaghetti recipe EVER!!

Layers of goodness to

satisfy your taste buds.

Layered Spaghetti Supreme Pie

1/2 lb. Ground Beef

1/2 lb. Ground Sausage

2-3 Cups Spaghetti Sauce

8 oz. Cream Cheese~ softened

1 Cup Sour Cream

2 Cups Cottage Cheese

2 Cups Shredded Sharp Cheddar Cheese

2 tsp. Italian Seasoning

1 pkg. Spaghetti Noodles

4 TBSP. Olive Oil

Preheat oven to 350

* if you want to prepare this in

your Slow Cooker, you will need to set

it on the low setting.

Boil the spaghetti noodle to

al dente stage, drain and then

toss with the 4 TBSP of olive oil.

Set aside.

In a skillet combine the ground beef

and ground sausage together. You can

add in any of your favorite seasonings

to the meat that you want.

I like to add in powdered garlic and onion,

cumin and oregano.

Brown until cooked through.

Stir in the spaghetti sauce.

Combine the cream cheese, sour cream,

cottage cheese and seasoning together.

Stir until blended.

Lightly grease a 9x13" pan

or spray your slow cooker.

Place 1/2 spaghetti noodles in the

bottom, spread the cream cheese

mixture over top that evenly.

On top of this, layer the

remaining noodles over top.

Pour sauce and meat mixture

over the noodles and top

(I had extra mozzarella on hand so I used that also)

Cover with foil and bake for 30 minutes.

*For slow cookers, cook for 3 hours on low.

Remove foil and top with the cheddar cheese.

Return to oven to bake for another

5 minutes or until cheese is melted.

Let rest for 10 minutes before

cutting. Serve with a green

salad and garlic bread.

Mmmmm,

Lark

Christy Jordan's NEW Cook Book ~ Come Home to Supper *Review/Giveaway

noreply@blogger.com (Anonymous) — Fri, 25 Oct 2013 18:00:00 +0000

As many of you know I collect cook books.

I am always on the look out for unique,

new or old books to add to my arsenal.

I tend to buy the cook books that mirror the

kind of style and way I cook for my family.

You would think that finding cook books

like that were easy....HA!

Let me tell you it is NOT!

To me, cook books are personal.

They tell a story. Let us see who the Author

really is by the ingredients used,

the description's they give to

each recipe. Even the their vocabulary.

I can usually tell if I will like the book

by (3) things:

1). The cover photo/title

2). The introduction/foreword

3). Style of recipes

I read them as if they were a novel.

A novel I don't want to put down!

Do you understand just how much I love

finding a Cook Book I LOVE?

I am happy to say I have found another

much loved "novel", I don't ever want to finish.

Come Home to Supper

Authored by my sweet friend, food blogger of

The Southern Plate~ Christy Jordan.

I knew I was going to love this New Book,

after I "dog eared" and highlighted every

page of her 1st cook book~ Southern Plate.

When I was given the opportunity to

receive an early released copy to

review/giveaway I JUMPED at the chance.

You will find over 200 recipes that have

been approved, by Christy's own family.

Come Home to Supper, recipes are simple

to make with everyday ingredients.

LOOK at this Old Fashioned Sticky Chicken

What about this divine

Cappuccino Cake

As well as this mouthwatering

Chicken Tortilla Soup.

This Soup is going to be a standard

in our home in the coming cold months.

I just know Y'all will enjoy it too!

Chicken Tortilla Soup

1 can (14oz.) Chicken Broth *

*Or 2 bouillon cubes dissolved in 1 1/2 cups of water

1 can (29oz.) Crushed Tomatoes

1 can (11oz.) Red Enchilada Sauce

1 can (4oz.) Chopped Green Chilies

1 teaspoon Chili Powder

1 teaspoon Cumin

1 teaspoon Dried Cilantro Leaves

1 heaping teaspoon Minced Garlic

2-3 Cups Cooked, Shredded Chicken

2 Cups Frozen Corn*

*Or 2 cans (15oz.) Canned Corn drained

1 small Onion, chopped

Salt/Pepper

4-6 Corn Tortillas (6"inch size)

Shredded Cheese, Sour Cream,

Guacamole, Salsa, chopped Scallions

Combine all of the ingredients except

for the tortillas and toppings with

2 cups of water in a large stockpot.

Place it over med.-high and simmer until

the soup is completely heated through,

approximately 30 minutes.

Using a pizza cutter or kitchen shears,

cut each tortilla into thin strips.

Place the strips in the pot and cook

for 10 minutes more.

Serve the soup in bowls with the

desired toppings on the side.

If you are a loyal fan of Christy's you

know that she is always looking on the

bright side of things. It didn't surprise me

to find that she included little

some of her extra positive advice

on many of the pages.

Now don't you just want to get your

hands on your very own copy?!

Well guess what?

I am giving away a copy of

Come Home to Supper to one lucky

Lark's Country Heart Reader!

**All you have to do to enter is

make a comment below telling me why

you want to win.

*You can get an extra entry by "Liking" my

Lark's Country Heart Face Book Page

and sharing this post on your page.

Winner will be announced on Nov. 1, 2013

OR if you find you don't want to wait

you can order Come Home to Supper HERE,

Also Christy's 1st Cook book

Southern Plate can be ordered HERE

A Special Thank You to Christy Jordan and Workman

Publishing for asking me to review Come Home to Supper.

And for providing me with a copy of my own as well

as a copy to give away to one of my readers.

~Lark

Sweet Potato Spudnuts (Doughnuts)

noreply@blogger.com (Anonymous) — Wed, 23 Oct 2013 16:00:00 +0000

I don't often take the time to make

homemade doughnut's, because these

are one of the treats that I have NO

will power against. (NOT a good thing to have

in my house....if you know what I mean?!)

That being said, lately I have been trying to

come up with new recipes for them.

(I must be asking for extra lbs. to jump on my body...lol)

I have made more doughnut recipes in

the last month, that even my family is

begging me to make something else.

I just wanted to let you know the "depth"

of my sincerity to my food blogging. ;)

I am sure y'all have heard of

Spudnuts before? Well that is where I

got the idea for these delicious doughnuts.

I decided I would substitute sweet potatoes

for the regular mashed potatoes, and add in some

of my favorite Fall flavor inspired spices

to make them melt in your mouth.

It was a HUGE success.

I cant wait for you to try them out for yourself!

Sweet Potato Spudnuts (Doughnuts)

*This will make 3 1/2 dozen doughnuts*

1 Large Sweet Potato ~ peeled/diced

1 tsp. Cinnamon

1/2 tsp. nutmeg

2 Cups Milk

1/2 Cup Sugar

1/2 Cup Shortening (not butter flavored)

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1 TBSP. Vanilla

2 1/4 tsp. Dry Active Yeast ~ (I use Red Star)

2 Eggs ~ beaten

1 1/2 tsp. Salt

1 tsp. Pumpkin Pie Spice

6 C. All Purpose Flour

Boiled Icing

1 Cup Boiling Water

2 lbs. Powdered Sugar

4 TBSP. Butter

4 TBSP. Vanilla (or Maple, or Cocoa)

Place all ingredients in to a

bowl and using a hand mixer

beat until smooth.

Start by placing your sweet potatoes

in a medium sauce pan, add the cinnamon

and cover with water. Bring to a boil until the

potatoes are fork tender. About 15 minutes.

(You can use Yellow or White Sweet Potatoes)

When they are ready, drain potatoes

reserving 1/2 Cup of the potato water.

Mash the sweet potatoes,

(DO NOT add butter or anything else

to the potatoes.) Measure out 1/2

Cup of the mashed sweet potatoes.

If you have more than you need

for this recipe, you can freeze the extra

potatoes to use in another recipe.

In another saucepan add together the

milk, sugar and shortening. Stir until

the shortening is melted and the sugar

dissolved. Making sure not to boil.

Remove from heat and let cool

to room temperature.

In a small bowl combine the 1/2 warm

potato water and yeast together.

Let yeast bloom for 10 minutes.

Combine the baking soda, baking powder,

1/ Cup sweet potatoes and vanilla in your

mixing bowl. Mixing to blend.

Next add in the cooled milk mixture as well

as the yeast. On a slow speed mix together.

While mixer is going add in eggs, salt.

Along with flour a cup at a time.

The dough should be smooth, not

to sticky. Remove from mixing bowl, knead

for a few minutes. Place in a greased bowl,

cover and let rise until double in size.

Punch down dough and roll out to a 1" inch

thickness on a lightly floured surface.

Cut into desired size. I do not re-roll the dough.

I love to cook up the doughnut holes as well.

Let them rest for 15 minutes.

Usually I have them rest while I start my oil heating.

By the time the oil is ready, the doughnuts are.

I like to cook the doughnut holes first, so I can

taste a few as I go....I mean so my family can.

Now before you start the frying process

make sure you have a rack ready to place

them on to drain off the excess oil.

As well as having your icing ready

to dip the hot donuts into.

Fry until golden brown on each side.

About 1 minute each side, depending on how

hot your oil is. *Remember to reduce the heat

on the oil as you continue frying,

as the oil retains its heat for a long time.

After letting the doughnuts cool for

a minute, dip each one into your icing.

Place back on wire rack to drain.

I like to double dip them, and then drizzle

with a contrasting icing to make them

look "fancy".

Now here is the hardest part....

pack them up and deliver them to

your friends before you eat them all!

Enjoy making these Sweet Potato

Doughnuts even more by having your kids help

you roll out the dough, cut out the shape

and dip each doughnut into the icing.

Lark

7- Layer Bars

noreply@blogger.com (Anonymous) — Mon, 21 Oct 2013 16:00:00 +0000

These are sinfully addicting!

Rich with chocolate, butterscotch,

peanut butter, coconut plus more

gooey goodness. If your not a fan of

coconut, you can replace them

with your favorite chopped nuts!

7- Layer Bar's

2 1/2 C. Graham Cracker Crumbs

1/2 C. Sugar

1/4 C. Butter ~ melted

1 C. Milk Chocolate Chips

1 C. Peanut Butter Chips

1 C. Butterscotch Chips

1 C. White Chocolate Chips

1 C. Shredded Coconut

1 Can Sweetened Condensed Milk

Preheat oven to 350

Lightly grease a 9x13" pan.

In mixing bowl combine the

graham cracker crumbs, sugar and

butter. Stir together well, pat evenly

into your greased pan. Bake for 8 minutes.

Now you are just going to evenly layer

the remaining ingredients in order listed above.

*If you cant to substitute nuts for the coconut you may.

Ending by pouring the sweetened milk over

entire pan. Bake for 30-40 minutes.

You want the edges brown, the center set

and golden brown.

Right when these come out of the

oven, run a sharp knife around the

edges of the bars to loosen.

Cut bars when completely cooled.

Happy Baking,

Lark

Butternut Squash Soup

noreply@blogger.com (Anonymous) — Fri, 18 Oct 2013 16:00:00 +0000

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

Old Fashion Apple Fritter's

noreply@blogger.com (Anonymous) — Wed, 16 Oct 2013 16:00:00 +0000

It's time to start picking all those

Apples in the orchard. I love going

out and picking them off the tree in

the cool crisp Fall weather.

There is just something about

picking apples that makes me start

nostalgic day dreaming.

When you get all those fresh

ripe apples home, I start combing through

old family cook books for recipes.

This is a very simple old fashion recipe

for drop Apple Fritters.

I hope you will take the time to

make a batch with your loved ones

this Fall. You will never regret the

time spent in the kitchen making

memories to last a lifetime.

Old Fashion Apple Fritters

1 Cup. All Purpose Flour

2/3 C. Sugar

1 tsp. Baking Powder

1/4 tsp. Salt

1 tsp. Cinnamon

1 tsp. Apple Pie Spice

1/4 tsp. Nutmeg

1 tsp. Vanilla

1/2 C. Applesauce

1 Egg

1/3 C. Buttermilk

1 C. Granny Smith Apples~ Diced

Start by sifting all dry ingredients

together. Add in applesauce, vanilla,

egg and buttermilk. Stir just enough to

mix all together. (DO NOT BEAT)

Then fold in the apple pieces.

Heat oil in a deep pan, on med. heat.

*You can test the oil to see if it is

hot enough by dropping a small

amount of batter in. If it floats its ready!

Using two large spoons, drop dough

into the oil carefully. The dough will float

after a few seconds. Cook on each side

about 3 minutes or until golden brown.

Test the center of each fritter to make

sure it is cooked all the way through.

Drain excess oil off by placing

them on paper towels. While still warm

dip each fritter into a *simple icing.

*Icing: 1 Cup Powdered Sugar

1 TBSP. Milk

Make some Memories,

Lark

Skillet Pumpkin Corn Bread

noreply@blogger.com (Anonymous) — Mon, 14 Oct 2013 16:00:00 +0000

If you are a pumpkin fan

you are in for a treat with this

Skillet Pumpkin Corn Bread!

Skillet Pumpkin Corn Bread

1/4 C. Butter~ softened

1 C. Yellow Cornmeal

2/3 C. All Purpose Flour

1 TBSP. Baking Powder

1/2 tsp. Baking Soda

3/4 tsp. Salt

1/8 tsp. Pumpkin Pie Spice

1/4 C. Honey

1 C. Pumpkin Puree

2 Eggs

3/4 C. Buttermilk

Preheat oven to 400

Butter the bottom/sides of your

cast iron skillet~ set aside.

In a mixing bowl combine all ingredients

together and whisk until blended well.

Pour into your buttered skillet

place on center rack on oven and

bake for 25-30 minutes.

You can either serve this along side

a bowl of chili or topped off with

some sweet honey butter.

Happy Fall Y'all!

Lark

Peanut Butter Bars with PB Frosting

noreply@blogger.com (Anonymous) — Fri, 11 Oct 2013 16:00:00 +0000

If you are a Peanut Butter Lover,

you are going to go crazy over these!

They are soft, chewy and loaded

with peanut butter flavor.

And I was just talking about the bar

part.....the frosting~ Oh My Heck!

So put on your apron and start

preheating the oven, you are going

to be thankful you have time to

make another batch before the family

gets home! (lol)

Peanut Butter Bars

1 Cup All Purpose Flour

3/4 tsp. Baking Powder

1/2 tsp. Salt

1/2 C. Shortening

1/2 C. Creamy Peanut Butter

1 C. Brown Sugar~ packed

2 Eggs

1 TBSP Vanilla

Preheat oven to 350

In mixing bowl cream together the

shortening, peanut butter and brown sugar.

Beat in eggs and vanilla.

Add in all your remaining ingredients.

Spread into a greased 9x13" pan.

Bake for 25-30 minutes.

Let bars cool completely before frosting.

Peanut Butter Frosting

1 lb. Powdered Sugar

1/2 C. Creamy Peanut Butter

1/2 C. Shortening

1 tsp. Salt

1 tsp. Vanilla

1/3 C. Boiling water

In a mixing bowl beat together

all ingredients except the water.

*You will add the water slowly

as you are beating together the other

ingredients.

Frost cooled bars.

Peanut Butter lovers UNITE!

Lark

Cheesy Corn Chowder

noreply@blogger.com (Anonymous) — Wed, 09 Oct 2013 16:00:00 +0000

I love Soup.

I can eat it all year round.

But there is just something about

having a cup of warm soup when the

weather has a chill in the air,

that makes me smile.

This is a very simple chowder to make.

So why not make a double batch now,

and freeze some for another day?

Cheesy Corn Chowder

1 Lg. White Onion~ diced

2 Stalks of Celery ~ diced

1/4 C. butter
4 TBSP All Purpose Flour

3 C. of Fresh Corn OR 2 (15 oz.) Cans of Corn

4 Lg. Red Potatoes ~ cubed/boiled

3C. Chicken Broth

3 C. Milk

2 C. Shredded Sharp Cheddar Cheese

*Optional~ Crisp Bacon pieces

In a large Stock pot, sauté onion

and celery in butter until tender. Add Flour, slowly
stir in milk whisk until thickens.

Add in remaining ingredients.

Make sure you stir continually until the

cheese is melted. Turn on low for another

10 minutes. Serve warm.

Warm Soup on Chilly nights.

Lark

Simple / No Fail~ Focaccia Bread

noreply@blogger.com (Anonymous) — Mon, 07 Oct 2013 16:00:00 +0000

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

noreply@blogger.com (Anonymous) — Fri, 04 Oct 2013 16:00:00 +0000

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

Hashbowns and Ham Casserole

noreply@blogger.com (Anonymous) — Wed, 02 Oct 2013 16:00:00 +0000

I know what your thinking....

this is just ANOTHER breakfast

casserole's like all the others.

Well the answer to that is Yes and NO!

There are no fancy ingredients added.

It can be made ahead of time,

however it surely isn't necessary.

In fact I like it better if made fresh

the same morning you plan to serve it.

So....what makes this casserole so

different? And will make you want to make

it and taste it for yourself?

It is ALL in how you cook the ingredients.

That simple.

Let's get to the recipe, shall we?

Hash brown and Ham Casserole

4 Cups Hash browns~*

*I like to bake potatoes then shred.

However you CAN use frozen hash browns.

Just make sure they are thawed!

2 Cups Cooked Ham ~ diced

1 Med. White Onion ~ diced

1 (4oz.) Diced Green Chilies

3 TBSP Flour

1 C. Half/Half

4 Eggs

1 1/2 Cup Shredded Sharp Cheddar Cheese

Salt/Pepper

Butter

Preheat oven to 350

Start by melting 4 TBSP butter, pour over

the fresh (or thawed) hash browns, stir

until well coated. Add in salt/pepper to taste.

Now FRY in a skillet or cast iron until

brown and crispy. Place into a lightly sprayed

9x9" pan. Return back to the skillet

to saute' onion, chilies and ham until

onions are fork tender. Now place this

mixture over the hash browns in the pan.

In a small bowl beat together the

eggs, flour and half/half and cheese.

Finally pour this over all the other

ingredients in the pan.

Bake for 40 minutes, or until

golden brown around edges.

Let stand for 10 minutes before

serving. You are going to be amazed

at just how much flavor cooking your

ingredients before assembling them makes.

ENJOY!

Lark