My Most Favorite Side Dish for EVERY Holiday Dinner

We all have those dishes we look forward to seeing on the Holiday Dinner Table.

Y'all know the ones I am talking about...... Homemade Mashed Potato's, Sweet Yams in Orange Sauce, Mom's Frog Eye Salad.....there are a hundreds of different recipes we all drool over.  As for ME, well it really isn't a fancy dish at all....very comforting and simple.

GREEN BEAN CASSEROLE!!!   Oh My Flipping Heck! I can never pass this side dish by.

It "calls" to me....this is the one time I actually fill the majority of my plate with a vegetable! (lol)

I make sure it is present at the major holiday meals. Most of the time I am the one to volunteer to bring it....thus making sure it was there! (lol) Now I do try to "lighten" it up a bit by using fat free soup and milk. It doesn't change the taste at all!

Green Bean Casserole

3 Cans of Cut Green Beans- drained

1 C. Fat Free Milk

1 tsp. Pepper

2 Cans of Fat Free Cream of Mushroom Soup

3 C. Fried Onions

Preheat oven to 350

Mix together the soup , milk and pepper. Add in the drained green beans plus 1 C. of the fried onions, mixed together.  Pour into a 2qt. baking dish. Bake for 30 minutes then add the remaining fried onions to the top and return to bake for another 10 minutes.

I love traditional dishes,

Lark

Holiday Stuffing

Not the best picture of this flavorful Stuffing...it is so much better than this photo makes it look.

I had forgotten to take a picture before it was on the table. My Mom would boil the turkey's giblet packet in chicken stock for hours. Then piece it add it to the stuffing before baking. It was her "special" ingredient that put her stuffing on every one's plate. So if you want to do add the "special" ingredient to your recipe...by all means..DO IT! 

Holiday Dinner Stuffing

2 1/2 C. Chicken Broth

1/2 C. Celery- finely diced

1/4 C. Onion- finely diced

1 (14oz.) Seasoned Stuffing Mix

1/4 tsp. Pepper

In sauce pan bring the broth, pepper, onion and celery to a boil. Turn heat to medium and continue to heat for another 5 minutes. Stir in seasoned bread crumbs, fluff with a fork.

You can then add it to the turkey or place into a 3 qt. baking dish with a lid.

Bake at 350 for 30-40 minutes. Fluff with fork before serving.

*If stuffing is to dry to your liking, you can add in a bit more of the broth.

Stuff yourself with blessings,

Lark

Cooking Class with the Kids

I have been so blessed with all of the opportunities that have come into my life since

I have started this blog. I have "met" some amazing people who have changed my life for the better. Companies like Egglands Best who give to large Charities as well as smaller Communities. I live in a very small town in Nevada. When I say small I mean...SMALL!!

We don't have any stop lights,.... nope not even fast food or a Starbucks in sight. 

Now you might ask....Why the heck would you choose  to live there?

A TON of REASONS:   Raise my daughter in a small town, where she is not just a number in a class room. Where she could play in any sports she wanted to try. A place where I can go on a run with out pepper spray. Have a garden. Actually "know" my neighbors.

Be involved in the community. I really could go on and on....  I LOVE living in a small town.  I am so grateful that my husband is willing to commute 200+ miles (5) days a week to work so we can have the "small town" experience.

The one thing most small towns DON'T have is a large school budget...... 

this takes us back to the great company of Egglands Best.

 I had decided to ask the local High School and Middle School if I could do a couple of 

"taste tests" of some of the recipes I was working on for my Egglands Best post's.

The principal was all for it. So I had mentioned what I was doing to the PR person (Emily) at Egglands Best. What do you think they did?.....

They "stepped up"  and told me they would be sending some free Egglands Best coupons plus several aprons, and spatulas for the students of the Life Skills Class.

 That was almost 6 months ago......now every Wednesday you will find me "teaching" the Students cooking class.  The kids are loving it!   With out volunteers and donations of others the Life Skills Class wouldn't have been able to continue as it has, since they have a very limited budget.

This past week I helped the students make a Traditional Thanksgiving Dinner for themselves and to serve to the faculty. 

THE MENU:

Turkey, Stuffing, Mashed Potato's, Gravy, Deviled eggs, Dinner rolls, Homemade

Orange Cranberry Sauce, Pumpkin Pie, Chocolate Cream Pie, Banana Cream Pie,

Coconut Cream Pie.   (I cooked the turkey) The Students made everything them selves....yes all by scratch! the pie shells, fillings, rolls, cranberry sauce...EVERYTHING!

It was a HUGE hit! 

I am thrilled to live where I do, know the people I know and volunteer to help the students achieve self esteem. I wouldn't have been able to so this with out  this blog. 

Thank you for making My life as well as these students much richer. 

Make a difference in YOUR community, Large or small if we choose to volunteer only BIG this will happen! To Give of yourself....is really a gift to yourself.

Thank you!,

Lark

Homemade Orange Cranberry Sauce

I love the tartness of Cranberries, as well 

as the sweetness or Citrus.

This Orange Cranberry Sauce is the

 perfect blend of both!

With Thanksgiving just around the corner, 

I thought I would share

this great recipe in time for you 

to make it for your own holiday table.

It is so simple to make that there is 

NO excuse not to make your own.

The flavor is a "tangy sweetness" that 

is not only great paired with your 

turkey dinner.....

it is wonderful on toast as well!

HOMEMADE ORANGE CRANBERRY SAUCE

1 C. Sugar

1 C. Water

1 Orange- the juice & Zest

Dash of Cinnamon

1(12oz.) Fresh Cranberries

Combine in a sauce pan the water and sugar,

 bring to a boil.

Then add in cranberries, 

orange juice and cinnamon.

Bring back to a boil and then 

cook for 10 minutes.

Stirring constantly.

Let cool, then store in the refrigerator.

Thankful for the little things,

Lark

My 3-Day for the Cure Journey - Year 2

For the 2nd year I  was privileged to participate in the Susan G. Komen 3-Day for the Cure Event.

TEAM MAMMOGRAMMY had grown in numbers this year to 9. We had a great group! 

Top row: Stacey, Katie,Barbara,Nikki,Emily
Bottom Row: (ME) Carol, Cedar, Sean
*I have no idea what I was looking at!

We started off with a great Opening Ceremony at the break of dawn. With a ton of PINK!

I was even able to sneak a picture with the New Komen Spokes Person!
She is so sweet and very "bubbly"!

I cant tell you the "feeling" present  everyday....I really wish I could. You have a roller coaster of emotions every minute. At times I would laugh so hard I couldn't breathe. Then I would be so inspired by the many stories I had heard, or Survivors I had met that I couldn't stop crying.  Mile after Mile you were cheered on by the many "walker stalkers" as we liked to call them. All yelling out that every step you took was for them! Or you would read the words of a sign being held by a "big burly" man telling you "thank you for walking in the memory of his wife!"  Step by step...KNOWING we were all there for the same reason. 

And this year I was so honored to be able to carry one of the flags half the day on day 2. And then again a different flag all day 3. It was fabulous! Although at first I didn't want to give the wrong impression. Because I was carrying the flags saying "Myself and My Daughter".  I even asked the Komen staff if I shouldn't be carrying them because I didn't not have Breast cancer nor does my daughter....That is when she told me that it is a flag of many different meanings. I had to agree! Because in a way I WAS doing it for myself and my daughter. I hope that she may never "know" cancer of any type! I choose to do this for all those can not. for the World to find a CURE!

If I were to ask you all to think of someone who has been effected with Breast Cancer or ANY type of Cancer, I KNOW every single person can think of SOMEONE. Weather it is a friend, family, neighbor...EVERYONE knows someone! Just imagine a World without this burden...

the generations to come..... OH HAPPY DAY!

I loved every single minute of every step! Even when I peeled my socks off my feet to change shoes. Not even the rain could stop us from having a good time! And I carried off that "poncho look" NICE! (lol)

Let the good times roll! I was thrilled to see my PINK TENT too! Just look at all those tents!

I even found a PINK STRIPPER POLE! (Whats a Las Vegan girl to do?)

Ha, ha..then what would you think I would find next?....perhaps a PINK NUN?!

Last year whenever this certain  "crew" member saw me she would point and smile (because I was always wearing  something that had "bling". So I would just smile and point back and call her "DIVA!".....Well she was back crewing the even again this year! I actually found out her real name is RITA! The volunteer's who crew this event are such a HUGE part of making sure we are in good shape in EVERY aspect. WE LOVE THE CREW!

The miles were many....

Friends were aplenty....

I "walked" for OUR FUTURE!

We ALL "walked in their Shoes" for 60 Miles....

We finished  STRONGER than we began....

SURVIVORS!!! THAT IS WHAT WE ARE MAKING!!!

If ever you have the opportunity to participate in this wonderful event, I urge you to do so.

It is life changing! Your own as well as those you are helping along the way!

THANK YOU to all of you who donated!!!

*I dedicated this years walk to Heather Tallman, 

Kathy Haack, and  Trisha Shamp!

PLUS  all of those out there fighting! Together

 WE ARE MAKING A DIFFERENCE!

LARK

Pecan Cream Cheese Custard Pie

I am MORE than giddy to share with y'all MY
Real Women of Philadelphia Winning Recipe
Just a few short months ago, I entered this recipe in 
the Real Woman of Philadelphia - Desserts to Impress Contest.
And guess what??....I WON!
I won $500.00 and the opportunity of having my recipe in
their Season Two Cook Book!
**Oh My Flipping Heck!!*
So here you go, see if you agree with them that it's a WINNER!
This is what happens to a Southern Pecan Pie when it meets up with a Cream Cheese Custard Pie. You have the toasted pecans with a toffee crunch, the smooth creaminess in the cream cheese plus a flan flavored custard. What else could you  possibly need? 

Pecan Cream Cheese Custard Pie
1(9-10 inch) Deep Dish Pie Shell

1 (8oz.) Philadelphia Cream Cheese- room temp.

3/4 C. Sugar plus 2 TBSP: divided

4 Lg. Eggland's Best Eggs; divided

2 tsp. Vanilla

1/4 tsp. Salt

1 C. Pecan Pieces

1/2 C. Toffee Pieces

3/4 C. Light Corn Syrup

2 TBSP. Butter-melted

Preheat oven to 375

In a mixing bowl beat together Cream cheese, 3/4 c. Sugar and Salt.

Then add in 1 egg along with 1 tsp. vanilla. Beat until smooth.

Pour into pie shell and spread evenly.

Sprinkle pecan and toffee pieces over cream cheese layer.

In separate bowl whisk together the remaining eggs, sugar,

vanilla, butter and corn syrup.

Slowly pour over toffee and pecan pieces.

Place pie on a sheet pan and cover edges of crust with foil.

Bake for 20 minutes. Remove foil and return to bake for another

20-25 minutes. Or until center is set.

Cool completely and then chill before serving.

*You can top it off with a dollop of Cool Whip*


Dare to make your dreams a reality,
Lark

Made it on Monday #33

Welcome to Made it on Monday Weekly Link Party!

Please follow these Simple rules:

1.You MUST be a follower of Lark's Country Heart

2. Please grab a Lark's Country Heart  Button
    and place it on your blog. 

3. You may submit up to (3) recipes per week.

4. Please pay it forward by visiting at least (2) other blogs.

5. Only link to the submitted recipe, please.

Cranberry Crunch

This is a Family recipe, and one of the different type of desserts
 we would serve in the "FALL" season.
*Plus it's a great way to use up that left over
cranberry sauce from Thanksgiving dinner.
You can serve this hot out of the oven or cool.
I have even served it as part of our breakfast the next morning.
(who doesnt  want to eat dessert for breakfast?)

I am sure you all have the ingredients already on hand in your kitchen. 
You can easily double the recipe.
For a family sized 9x13 pan.

CRANBERRY CRUNCH
1 Stick of Margarine
3/4 C. Flour
1 C. Quick cooking Oats 
1 C. Brown Sugar
Dash Cinnamon 
1 Sm. Can Whole Berry or Jellied
Cranberry Sauce
*(about 1 1/2 C. worth)


Preheat oven to 375
Mix all ingredients except Cranberry sauce, until crumbly.
Press half of mixture into a 9x9 lightly sprayed pan to form a "crust".
Whip Cranberry sauce and then spread evenly over the "crust". 
Crumble remaining crumb mixture over top.
Bake for 30-35 minutes.
Serve with whipped topping or A Scoop of Ice Cream.
Be Thankful for everything,
Lark

Sweet Cinnamon Rolls

This is such a soft sweet dough to use, not only for just 

Cinnamon rolls it is also great for pull a parts, bread, 

sticky buns, even scones.

The "key" to this dough is to not add to much flour.

It is a "stickier" dough than say your  bread dough.

You want the dough to feel wet, yet it will easily come

off your hands. Ready to start making some dough?

 

 

 

 

Sweet Cinnamon Rolls

6 C. Hot Water-divided

2 C. Cold Milk

2 1/2 TBSP. Salt

1 C. Oil

1 1/4 C. Sugar

3 TBSP. Yeast - heaping *( I use Red Star brand)

12 C. Bread Flour

Take 1 C.warm water, plus the yeast... set aside to bloom for 5 minutes.

Then in your mixing bowl add the remaining water, milk, salt, oil and sugar.

When the yeast has bloomed for 5 minutes add it to the mixing bowl.

Mix together on low for 2 minutes. Add in 6 C. of the flour and mix for 5 minutes.

Then add in remaining flour and again mix for 5 minutes.

*(you want the dough sticky,yet will pull away from the sides of the bowl)

Add more flour 1/2 C. at a time if needed.

Transfer dough to a floured  surface and knead into a smooth ball.

Place in a greased bowl, rubbing some oil on the top of dough.

Cover with a light towel, place in a warm area to raise

 double in size.  Punch down once then let raise again 

before rolling out and spreading with the creamy

cinnamon filling.

My Creamy Cinnamon Filling

2 (8oz.) Cream Cheese-softened

2 C. Brown Sugar

1 C. Sugar

1 Stick Margarine- softened

2 TBSP. Cinnamon

Beat all ingredients together until smooth.

Spread over rolled out dough.

Roll up, pinching seams together.

Cut into desired size then place on lightly

sprayed baking sheet. Cover once more with a light

towel. Let rise a final time. 

Bake in a 375 degree oven for 20-25 minutes.

* I like to glaze my rolls while they are hot right out of the oven.

Bake a great start to your day,

Lark

Made it on Monday #32

Welcome to Made it on Monday Weekly Link Party!

Please follow these Simple rules:

1.You MUST be a follower of Lark's Country Heart

2. Please grab a Lark's Country Heart  Button
    and place it on your blog. 

3. You may submit up to (3) recipes per week.

4. Please pay it forward by visiting at least (2) other blogs.
5. Only link to the submitted recipe, please.

Roasted Red Potato's

This month I wanted to share with y'all some "other" options
you can put on your Thanksgiving table.
We all have our Favorite dishes that MUST be
present each and every year,..right?
Makes you wonder how those dishes came to
be a staple dish. I bet if you think on your Thanksgiving
Dinners growing up, you have kept a few of those 
same dishes present on your table as well.


After all that is how traditions are formed.
So why not start adding a new recipe or dish each year?
Make some new traditions for those sitting around
your table to remember.

Roasted Red Potato's
10-12 Sm. Red Potato's- cut in half
1/2 C. Olive Oil
1/4 tsp. Garlic Salt
1/4 tsp. Onion Powder
1 TBSP. Chives
1/2 tsp. Pepper
1 tsp. Rosemary *(Optional)


Preheat oven to 400
Pour olive oil over the cut up potato's tossing until
all pieces are coated. Spread out onto a baking sheet pan.
Sprinkle all remaining ingredients on potato's.
Place in oven for 10 minutes, stir then bake again for another 15 minutes.


Make memories last,
Lark

Made it on Monday TOP 3

I am really having a hard time believing that it is

already the 2nd week in November!

I am just amazed at how fast days go by.

Just this past week the weather has finally 

given us a glimpse of chilly days and nights ahead.

So in trying to keep warm, My "cravings"

helped me to choose the following as TOP 3 

#1 Was shared by The Ranch Wife Chronicles

with her Grandma's Bread Recipe.

In my book, recipes that have been passed

down through the generations are to

be treasured! 

#2 Beyer Beware picture of her

Creamy Chicken and Rice Soup, warmed me right up!

#3 Hun...What's for dinner? linked up her 

hubby's Bruschetta. I am pretty sure MY

hubby would eat this bruschetta as well!

I cant wait to try out these (and a bunch more) recipes

from last weeks link party. I just KNOW they will warm up my 

kitchen as well as fill my tummy!

Have a wonderful week, think of all you have to be 

Thankful for this time of the year.

I know I am thank full for each and everyone

of you who take the time to read through my

post's, and make the recipes I share with y'all.

 My Thankful Country Heart,

Lark

Fabulous Dinner Rolls

When the weather starts to change putting 

a chill in the air, telling all Fall is here.

It makes me want to spend time in the kitchen baking.

I cant think of anything better than the smell of 

fresh warm bread coming from the oven.

When you have the time to put into making

home baked bread this is the recipe you 

want to have. 

Dinner Rolls

3 C. Milk

1/2 C. Shortening

1/2 C. Margarine

3/4 C. Sugar

3 TBSP. Yeast *( I use Red Star Brand)

1 TBSP. Salt

1/2 C. Warm Water

3 Lg. Eggland's Best Eggs -beaten

10-12 c. Bread Flour

In a Large Microwave safe bowl combine the milk, shortening,

margarine, salt and sugar. Heat until warm where the margarine

 and shortening are almost melted. 

Add in the beaten eggs stirring until all is smooth.

Pour into your mixing bowl to cool for a few minutes.

Next combine the warm water and yeast in a small bowl 

to bloom for 5 minutes. Then add to the milk mixture.

Add in half of the flour, mix well. Then add in remaining

flour to make a soft dough. Mix again for another 5 minutes.

Turn out onto a floured surface. Knead out any air bubbles.

Place dough in a large greased bowl. 

Spreading 2 TBSP. of oil to the top of the dough.

Cover with a light cloth or plastic wrap.

Let raise in a warm place until doubled in size.

Shape into rolls, place on greased pan to rise again.

Bake in a 375 degree preheated oven for 15-20 minutes.

*If desire you can then brush melted butter over hot rolls.

Keeping Traditions Alive,

Lark

Potato Supreme

This is one of those side dishes that is so 

full of "comfort"and very filling.

 I am sure once you prepare it for your family

it will become a traditional dish on your table.

This is easy to make into a main dish by

 just adding in some diced chicken, turkey or ham.

 Pair it with a side salad and your set.

Either way you serve it.... side dish or entree,

 you will be glad you made it!

Potato Supreme

6-8 Med. Russet Potato's - boiled and grated.

*You may also use a 2 lb. pkg. of Frozen Hash Browns

1 C. Sour Cream

3/4 C. Milk

1 Can Cream of Mushroom Soup

1 (8oz.) pkg. Cream Cheese

1 Stick Margarine- melted

1 1/2 C. Shredded Cheddar Cheese

1/4 C. Chopped Green Onions

1 Can Frenchs Fried Onions

Salt / Pepper to taste

Preheat oven to 350

In a sauce pan combine cream cheese, milk, 

soup, sour cream and cheese.

Stir until all is melted and smooth.

Mix together the potato's,  green onions, 

margarine, salt and pepper.

Then stir in the melted mixture to the potato's.

Spread evenly into a 9x13 Pan. 

Bake for 30 minutes, then top with the Fried Onions.

Return to the oven and bake for another 10 minutes.

Make your side dish "wow" them,
Lark

Made it on Monday #31

Welcome to Made it on Monday Weekly Link Party!

Please follow these Simple rules:

1.You MUST be a follower of Lark's Country Heart

2. Please grab a Lark's Country Heart  Button
    and place it on your blog. 

3. You may submit up to (3) recipes per week.

4. Please pay it forward by visiting at least (2) other blogs.

5. Only link to the submitted recipe, please.