Onion Rings

I love Onion's, and this is just one

of my favorite ways I like to eat 'em!

3 White Onions~Sliced thick

1/2 C. Flour

1/2 C. Panko Bread crumbs

1 tsp. Salt

1 tsp. Italian Seasoning

1/2 tsp. Black Pepper

1 C. Buttermilk

3 TBSP. Franks Hot Sauce

Oil for frying

Place the onion rings in a bowl

to soak in the buttermilk and hot sauce for 10 min.

Mix all other ingredients together.

Dip each onion in breading then into

the hot oil to cook for 3-4 minutes.

Serve with ranch or my country come back sauce.

Happy Frying,

Lark

Pin It

Country "Come Back" Sauce

Ever heard of "come back" sauce?

Well I hadn't either, so I looked into

the recipe....and that is when I 
found out that "come back" sauce was 
pretty similar to MY White Country Fry Sauce!
I have a few more ingredients in my sauce,
however if ya ask ME~ That's why mine is better! (lol)

"Country Come Back Sauce"
1 1/2 C. Mayo
1 C. Sour Cream
1/4 C. Chili Sauce
1/4 C. Ranch Dressing
1 TBSP Dijon Mustard
2 tsp. Franks Hot Sauce
2 tsp. Worcestershire Sauce
1/4 C. Garlic infused Olive Oil
1 tsp. Onion Salt
1/2 tsp. Garlic Powder
2 tsp. Black Pepper
1/4 tsp. Cheyenne Pepper


Whisk all ingredients together.
Let chill over night for best taste.
Serve as a condiment on burgers, 
sandwiches, french fries, onion rings.
*A sauce y'all will be "coming back" for!
Lark

Pin It

Snickerdoodle Blondies

If you like Snicker Doodles, you are gonna love these!
I found this recipe on a fellow blogger site.
I have changed it a bit to my taste.

Sift together:
2 2/3 C. Flour
2 tsp. Baking Powder
1/2 tsp Salt
dash of Cinnamon

In a sauce pan melt on low heat:
2 C. Brown Sugar
1 C. Butter
When smooth, remove from heat and beat in:
2 Eggs
1 tsp Vanilla

Topping: 
1/2 C.Sugar
 3 tsp. Cinnamon


Mix dry ingredients with wet. *should be a thickness like a muffin batter*
In a lightly sprayed 9x13 pan spread evenly, use a frosting spreader or hands work good too! Then mix the cinnamon/sugar together and sprinkle over dough.
Bake @ 350 for 23 - 28 minutes.
While still warm cut into bars with a sharp knife.


These are very popular at Bake Sales. 
This was linked to "Weekend Pot Luck"


Country Kisses,
Lark

Pin It

Home Fries

As y'all know I love potato's...

If only my body wouldn't  hold on 

to everyone one I ate! (lol)

So I try my best to come up with a healthier

version of my favorites.

You can add in any seasoning YOU

like to make the flavor "pop".

Home Fries

3 Lg. Potato's~peeled/cut

2 TBSP Olive Oil

1/2 tsp. Garlic Powder

1/2 tsp. Chili Powder

1/2 tsp. Onion Salt

1 tsp. Black Pepper

1/2 tsp. Salt

1/4 C. Parmesan Cheese

2 TBSP Franks Hot Sauce

Preheat oven to 450

Combine ingredients in a gallon sized 

zip lock bag, toss to coat all potatoes

Spread out evenly onto a foiled lined baking sheet. 

I then sprinkle a bit more cheese on top.

Bake for 18 Minutes, then turn over the potato's.

Continue to bake for another 18 minutes.

Perfect every time!

Lark

Pin It

Lemon Cranberry Bubble Bread

I love making home made bread! The smell, the taste.... it is well worth the time it takes to make it. However with that being said some days I do not have  "time" on my side. That is when I reach for Rhodes Frozen Rolls! I LOVE this product! (and NO they did NOT pay me or bribe me to say that! They don't even know my name. ha, ha) This recipe is one I made up thinking I wanted to wake up to them in the morning, toss them in the oven and enjoy. Well let's just say they didn't even make it over night. Once I made them and set them aside to rise....I HAD to bake them!

Let set in warm place to double in size

Lemon Cranberry Bubble Bread

16 Rhodes White Rolls; thaw
1 C. Sugar
1(3.4oz.) Instant Lemon Pudding Mix
1 tsp. Vanilla Powder
dash of Cinnamon
3/4 C. Craisins;diced

In a bowl mix together the sugar, pudding mix, vanilla powder,cinnamon. Lightly toss cranberries in this mixture.
Once the rolls have thawed, roll them in the sugar/pudding mixture coating lightly. You will then be cutting each roll into 6 pieces. Place the cut pieces into the sugar mixture. Toss lightly. Generously grease a 10 inch bundt pan. place a "layer" of roll pieces to cover the bottom of pan. Sprinkle some of the sugar mixture over with cranberries. Repeat this process until all rolls are in pan. Sprinkle remaining sugar mixture over the top. Cover with plastic wrap and place in a warm place until doubles in size. *Or if you can wait, you can place it on a cold oven over night, to bake in the morning.*
Bake on center rack of oven at 350 degree's for 20 minutes.
Let cool in pan for 5 minutes before turning onto a plate.
I then added a Lemon cream cheese frosting glaze.

GLAZE
1(8oz.) Cream Cheese; softened
2 1/2 C. Powdered Sugar
1 TBSP Lemon juice
 Beat until smooth.

Baking Done Fast!
Lark

Homemade "Refried" Beans

I am a lover of Mexican food!

We have some type of Mexican meal

planned at least once a week on

my menu board.

So I thought why not try making 

my own re fried beans?...

There really isn't anything hard about

making them, you just need to make sure you

have the time to allow the beans

to cook slowly and completely.

 I cooked my beans in my crock pot

for 8 hours on low, the night before I 

wanted to use them in a dish.

Homemade Re fried Beans

*Night before cook beans*

3 C. Dry Pinto Beans~rinsed

6 C. Water

2 (4 oz.) diced Green Chili's

1 Lg. Onion ~cut into large pieces

1 tsp. Cumin

1 tsp. Chili Powder

1 tsp. Garlic Salt

1 Jalapeno Pepper~ diced *optional

Place in slow cooker and coot until tender

4-5 hours on high or 8 hours on low.

After beans have cooked drain off 

and reserve the liquid. Mash beans with a

potato masher. Or I place a small amount

of the liquid in the bottom of a blender,

then added in 2 cups of beans. I pulsed them

together to my desired consistency.

I continued doing this with the remaining beans.

Serve warm as a side dish or you can

make bean burritos, bean dip....whatever

your taste buds desire.

'OLE!

Lark

Pin It

The GREAT BLOGGER'S Giveaway~ Winner!!

Thank you so much to all of you

who have entered this Great Bloggers Giveaway!

It was a fun way to get together with my fellow bloggers.

I hope that you all visited each and everyone

of my blogger friends sites.

So I am thrilled to announce the WINNER

of the Lark's Country Heart 

Denim Apron and  My Community Cook Book 

IS....... #8 Rich & Sweet


Congratulations!!
You have 48 hours to contact me HERE
with your shipping address.


Thank you to all those who participated
in this Great FUN giveaway!

This Country Girl's Cornbread

Now I know there are a thousand 

recipes out there for corn bread.

Many of you have that "one" that you make 

over and over...never straying to even look 

for another to try your hand at.

However I have made it a personal

goal of mine to come up with a

"Southern" worthy corn bread recipe.

This has got to be one of my favorite 

versions that I have come up with.

It has a light sweet flavor without taking away

from the rustic flavor of the corn.

My family likes to top this with some

sweet Honey butter.

Lark's Country Girl Cornbread

1 C. Yellow Corn Meal

1 C. Flour

1/4 C. Sugar

1/2 tsp. Salt

4 tsp. Baking Powder

1/4 C. Shortening

1 Egg

1 C. Milk

Preheat oven to 425

Combine all the dry ingredients together.

Cut in the shortening until you have

small size crumbs. Stir in the egg and milk.

DO NOT over beat the mixture.

Pour into a greased 8x8 inch pan.

Bake for 23-25 minutes.

Country Cookin',

Lark

Pin It

Buttermilk Apple Snickers Salad

Make your "Someone Special" this 

Sweet Salad to serve at your Dinner for two.

I gave it just a "country girl" twist to the 

Original Snicker Salad you might have made before.

Lark's Buttermilk Apple Snickers Salad

2 Lg. Granny Smith Apples~ peeled and cut into tidbits

1 (8oz.) Philadelphia Cream Cheese~ softened

1 C. Powdered Sugar

3/4 C. Buttermilk

1 (3.4oz.) Instant Vanilla Pudding

6 Mini Sized Snicker Candy Bars~ cut into slices

Lemon juice

Start by Peeling and cutting the apples,

place them in a bowl and toss in lemon juice 

to prevent browning while you mix

the pudding mixture.

In a mixing bowl cream together:

cream cheese, powdered sugar until smooth.

You will need to whisk together the buttermilk 

and pudding....this will be thick.

Add that then to the cream cheese mixture,

beating until blended and smooth.

Fold in your drained apples and snickers.

Chill for at least 15 minutes before serving.

SWEET and SIMPLE

~Lark

Pin It

Lemon Curd Sweet Roll on a Skewer

Nothing is better to me than home baked bread.

Unless it is transformed into another

homemade sweet treat.

Just look at these soft, sinful delights!

**You can also use Rhodes Frozen rolls**

This dough bakes up so soft and light.

Let's start off with the dough recipe and then  I

will show you step by step on how to make it into

 theses little lovelies on the skewers.

Feather Light Bread Dough

4 C. Warm Water

3/4 C. Sugar

1 TBSP Salt

1/2 C. Oil

10 C. All Purpose Flour

1/8 C. Red Star Yeast

*I also added 2 tsp. fresh lemon zest*

Start by adding the yeast to the warm water. 

Let bloom for 5 minutes. Then stir in Sugar and Oil.

In large Mixing bowl mix together the flour, salt and zest.

Add the yeast mixture to the dry ingredients.

Mix until dough starts to pull away from the sides.

Add a little bit of oil to the top and sides of dough ball,

transfer into a clean bowl  cover and let rise double in size.

Next pinch off smaller 2 inch size of dough and roll out.

Next spread with a generous amount of

 Lemon or Orange curd.

*(you can find my Lemon Curd recipe HERE )

Fold in half.

And thread the top corner of the dough

through your sprayed skewer.

Then just start wrapping it around 

the skewer.

Finish off by pinching the dough to the stick.

Lay down on a parchment lined sheet pan

so they can rise once more.

I like to egg white wash the tops so 

they have that golden brown color.

I then added some fresh zest before baking.

Bake in a 350 degree oven for 15-18 minutes.

I brushed on a powdered sugar glaze.

*(1 Cup powdered sugar with 3 TBSP of Lemon Juice)

Enjoy some of these today!

You won't be sorry.

HAPPY BAKING,

Lark

Pin It

ATTENTION !!!

I am in need of a HUGE favor from all

my Lark's Country Heart Followers!!

If you read blogs I am sure you will be reading

or might have even already read that

the Google Friends Connect widget

(the button on the right hand side bar, 

that list's the number of people that follow the blog)

will NO longer be available to help

us all "follow" the blogs we love.

Because it is such a BIG part of bloggers

 favorites,  There is a NEW Linky widget that 

is taking it's place to help us all out.

What does this "mean" to y'all...well not much.

It actually only effects the blog owners.

How...you might ask? Well because basically

We have worked very hard to get as many

"followers" as we have presently.

And with the Google Friends Connect

leaving...it is also taking all of the 

"followers" with it.  :(

So I am asking y'all to go to the NEW Linky

Follow ME button on the right side of my

Home Page and sign up to continue

to "follow" Lark's Country Heart.

Thank you so much, you have no idea

how sad I am to see GFC leave us all "hanging".

I am so thankful for all the support my

fans/followers  give me for each of my posts.

~LARK

Homemade Fresh Lemon Curd

I have been wanting to make some of 

My own fresh Lemon Curd since last summer.

I finally got around to doing it...I have NO

idea why I waited so long to try it.

SUPER SIMPLE!!

I have "pinned", bookmarked, tagged

and highlighted so many different recipes.

Who would have known that I would just make 

up one of my own?! That is just what I did!

I took the main ingredients then added in

a few of my own. I will WARN y'all that I LOVE

tart lemon flavor. So MY lemon Curd is just that!

Lark's Tart~N~ Tangy Lemon Curd

1/2 C. Fresh Lemon Juice (4-5 lemons)

4 tsp. Fresh Lemon zest

3/4 C. Sugar

8 Eggland's Best egg Yolks

6 TBSP Butter~(I like to use unsalted)

1 TBSP Lemon Powder

1 tsp. Almond Extract

Using a double broiler, bring water to a boil.

Then reduce heat to med./low add in all ingredients

and whisk until thickens. About 3-4 minutes.

Remove from heat and let cool  before storing in

a glass jar. This does need to be kept in the refrigerator.

This will keep for up to 4 weeks.

Now I have had several friends ask me

what do you put lemon curd on?

Pretty much anything!...no really!

I have spread it on toast,baked it in bread,

 mixed it with fresh fruit for a tangy salad. 

I have even added it to my Lemon Pepper Chicken.

The "skies the limit".

ENJOY!

Lark

Pin It

Winner!! For the Kitchen Aid Deep Round Grill Pan

Congratulations goes to the WINNER of this

Fabulous Kitchen Aid 11" Deep Grill Pan

provided by: Big Kitchen

And the Winner is....
Amber...The Mommy Cooks
*Please contact me HERE within 48 hrs. 
with your address to claim your prize!  
A HUGE Thank you goes out to BIG KITCHEN

For giving me this opportunity to review this great product!

The GREAT BLOGGER'S Giveaway!!

I am so excited to share with y'all  

"The GREAT BLOGGERS GIVEAWAY" 

This  highlights some of MY

Fabulous Blogging Friends and their Blogs!

All who read and follow Blog's KNOW

we are a tight knit group that LOVE to share

our many talents with others.

(We also LOVE GIVEAWAY'S!!!)

So..... a few of us have come together to 

  introduce YOU to some GREAT blogs

 you may have not "found" yet on your own.

*PLUS you will have the opportunity to 

enter to win (10) fabulous prizes!!
Let me introduce you...


A Well-Seasoned Life
Kim is offering this great power packed
set of (3) Cook Book Bundle.

Set of (3) Cook Books

Ally's Kitchen
Bohemian means being unique…embracing the beauty of the world…trying new things!Ally’s giveaway is a double—a latke server and a teapot-shaped infuser! This stunning latke piece is inspired by vintage silverware. Crafted of weighty, silver-plated brass, the handle is inscribed with the word “latke” and joined to a polished stainless steel head. But who says it’s just for “latke”…be Boho…serve pie, cake, whatever with it! The whimsical and practical teapot-shaped infuser has a lift-off lid for easy filling and a scalloped tray to catch drips.   Explore life…be unconventional…be an Ally Boho in your kitchen

Basilmomma
And who wouldn't want a Silpat?
Heather is giving you a chance to win one!

Carol's CornerHow Sweet it is - a tasty trio of chocolate sauces from the Pampered Chef Pantry!

Rich, smooth and creamy combinations of chocolate with peanut butter, caramel and peppermint are the ultimate dessert topping for ice cream, cheesecake, brownies or pies. Or serve it fondue-style with cubed pound cake, strawberries, apple slices, marshmallows, graham cracker and pretzels.  Petite bamboo spoons included for serving

Cooking With Mel
Who wouldn't want to start the morning off with
this Brand New Oster Belgian Wafflemaker?

Here you go: I chose the Wafflemaker to giveaway because I LOVE making Belgium Waffles for breakfast, lunch and dinner. It never ceases to amaze me what ingredients I can add to my waffle batter to create new flavors and a new Belgium Waffle concoction. Everybody should own one! Now one lucky winner will! :) 

Country Cooks Across America
Win this great Dessert Cook Book with over 100
tasty recipes. Plus a brand new Cake Server!

Dessert Cook Book and Cake Server

Coupon Loving Chicks
Will help you celebrate...

“The Month of Love" with this awesome Nostalgia Electrics CFF-965 Mini Chocolate Fondue Fountain · by Nostalgia Electrics

Lark's Country Heart
Who wouldn't want to win this fun Denim
Jean half Apron paired with 
Lark's Community Cook Book?!

Denim half Apron, Lark's Community Cook Book

A Well Seasoned Life
Carol is giving away a copy of her new memoir A Well Seasoned Life: A Daughter's Tales From Her Father's Kitchen.  Critics have called it a poignant memoir filled with both heart wrenching and laugh-out-loud stories, vintage photographs and mouthwatering Italian recipes

Carol's Own Cook Book

Zestuous
This 9-inch Peacock Fiestaware Casserole dish is perfect for warm dips like spinach and artichoke dip or queso fundido. It’s small size fits nicely on a platter surrounded by bread or chips, and this cute little spoon will make it easy for your guests to scoop up some goodness. It’s dishwasher, oven and microwave safe.

**In order to be eligible for ANY of the prizes, you MUST visit each blog with the corresponding prize, and make a comment.  You will then be entered for that prize.

a Rafflecopter giveaway

Spicy Sausage & Beef Meatballs

I am more than happy to share with y'all this great

meatball recipe. In fact it is so good, this is the recipe

I adapted for High School cooking class.

Even the kids LOVED it!

Spicy Sausage/Beef Meatballs

1/2 lb. Spicy Pork Sausage

1/2 lb. Lean Ground beef

1 Eggland's Best Egg

1/3 C. Milk

1/2 C. Progresso Seasoned Panko bread Crumbs

1/2 tsp. Salt

1 tsp. Oregano

1 TBSP Italian Seasoning

1/2 tsp. Garlic Powder

1 tsp. Pepper

1/2 tsp. Crushed Red Pepper Flakes

1/3 C. Grated Parmesan Cheese

Preheat Oven to 400

In a large bowl combine all ingredients together.

Roll into desired size balls.

Place onto a cooking sheet pan,

bake for 15 minutes then flip over to

bake other side for another 15 minutes.

(cooking time will vary depending on size of meatballs)

You can also freeze these before or after baking.

They will keep in the freezer for up to a month.

Spice up your life,

Lark

English Muffin Bread

I remember the first time my Mom made this bread.

I was in heaven, I love English Muffins and this

tastes just like it...only in a loaf form!

It has the corn meal crunchy crust, while the

inside is soft and filled  with all those 

"nooks and crannies" you find in the muffins.

It is easy to make and wont last long once you

give this bread a taste, so you may just

want to double the recipe!

English Muffin Bread

3 C. Warm Water

1 1/2 TBSP Red Star Yeast

1 TBSP Sugar

6 C. All purpose flour

1/4 C. Sugar

1 TBSP Salt

Corn Meal~ to dust pans

In a glass bowl add the warm water, yeast

and the 1 TBSP of Sugar. Let bloom for 5 minutes.

Combine the flour, sugar and salt in your mixing bowl.

Make a "well" in center and pour in the yeast mixture.

Then slowly mix together until blended.

This is a sticky dough, to make sure you 

scrape the bottom of mixing bowl for any

dry ingredients that may have settled.

Prepare your (2) loaf pans by greasing them

and then sprinkle them with corn meal.

Divide the batter in half between the pans.

Place in a warm place and let raise double.

*I placed mine in a cold oven with a 

pan of HOT water on the bottom rack.

And let it rest/rise for an hour.

Bake at 350 for 30-35 minutes.

Let bread cool in pans for 15 minutes before

you remove them to continue cooling

on a wire rack.

We love this bread toasted served with 

my homemade jam or Fall Butter.

And just a few nights ago we used this

bread for our own Breakfast Pannini  sandwich's.

IT WAS DELISH!!

Family Lovin From the Oven,

Lark

Winner!!!

We have a WINNER!!

Cindy B.

     You are the LUCKY WINNER of  This Fabulous 

Make Ahead Meals for Busy Moms

Cook Book By Jane Doiron!

Please contact me HERE

Within 48 hrs. to Claim your prize!

Congratulations!