Grateful Prayer | Thankful Heart

Baking Ginger Crinkles Cookies

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Lightly spiced Ginger Crinkles are a favorite when baking cookies with kids. Crunchy and crackled outside with chewy center. Perfect for autumn.Remembering your childhood, what comes to mind when you think about autumn? Windy days and colorful trees? Raking and then  jumping into piles of leaves? Hayrides to the pumpkin patch and apple picking?

How about gingersnap cookies? Were you were lucky enough to have a mom or grandma that liked to bake and made these for you? Lightly spiced Ginger Crinkles are a favorite when baking cookies with kids. Their crunchy and crackled outside with a chewy center make them irresistible. Perfect for autumn snacking.

Cute Summertime Flip-Flops with Crochet Flowers for Kids and Adults

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The calendar says spring but one day it is cold and dreary and the next it feels like summer. We actually have our heater on today. By weeks end, the weather people tell us the temperatures will climb into the high 80’s. What’s a girl to do?  Make some pretty footwear!

Take an inexpensive pair of flip-flops and make them extra cute by embellishing with crocheted flowers in matching or contrasting colors. Make several pair to compliment your summer outfits. The pattern for this crochet rosette flower is found below. When my etsy shop was active I sold many pair of these fun flip-flops for both children and adults.
I played around with ways to attach the flowers. I tried gluing them on with hot glue but it doesn’t work well. Perhaps you might try an adhesive suggested for plastic. I found drilling small holes in the strap allowed me to sew them on much like sewing on a button. The flowers held secure with this method. I used a small drill bit and a piece of wood behind the strap as I made the holes.
You can add any shape flower that you like. The pink pair above feature a crocheted rosette. You can make the flowers and leaves in any yarn but I prefer to use cotton.
If you want to embellish your flip-flops a little more, add crocheted leaves on the sides. You will need to drill two additional holes on each side if the strap and then sew just as you would a button. Leaf pattern below. Pattern for this flower was purchased but link to an alternative pattern is found HERE .
This little munchkin was my model way back when. I can hardly believe she will be heading to high school in the fall! You can make a matching set of flip~flops and beanie to wear to the beach, or as we say in south Jersey, “down the shore.” 😉
Here are a few options for you for the flowers. If you would like to add the flowers shown above, an easy-to-follow video tutorial can be found  HERE.
This perky flower was made following a Lion Brand Pattern. Click HERE for the pattern
Just below you will find the pattern and illustrated how-to for the making a crochet rosettes like this one.
Crocheted Rosettes
Pattern Source: Lion Brand Yarn
ROSETTE
G crochet hook
Ch 17 (35, 53).
Row 1 Dc in 5th ch from hook – first V-stitch made, *ch 1, skip 1, (dc-ch-dc) in next ch – V-stitch made; repeat from * across; – 7 (16, 25) V-stitches made. Turn.
Row 2 Ch 3 – counts as dc, 5 dc first in ch-space, *sc in next ch-1 space, 6 dc in next ch-1 space – shell st made; repeat from *, ending 6 dc in last ch-1 space – 7 (16, 25) shells. Fasten off, leaving long tail for anchoring Rosette.
FINISHING
Thread needle with tail and weave to base of last st. Starting at that end, roll first shell tightly to form center bud; anchor at base of shell with 2 sts. Roll remaining strip to form Rosette, then secure by stitching in and out through layers of foundation ch at bottom of Rosette.
And here is the pattern and How-to Crochet for the Leaves
Crochet Leaf
chain 7
sc in second chain from hook
hdc in the next
double in the next
trc in the next
double in the next
3 hdc in the last
working up the other side of the chain:
dc,trc,dc,hdc,sc,slip stitch in the last and finish off and tie ends. 
Whether you have a special trip planned this summer or want to chill by the pool or in the back yard, flip-flops are the foot gear of choice for many. Those with a little fashion bling are extra fun to wear.
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Creamy Orange Fruit Dip

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Super easy recipe for a delicious orange fruit dip made with cream cheese, orange zest, orange juice, cream and confectioners' sugar. It is the best!
Springtime is actually happening and we are enjoying some warmer-weather outdoor activities. Meals on the patio is one of the first pleasures as the cold temps disappear and warm days invite us outside. Orange fruit dip is creamy and light with a hint of orange. It is just right with a plate of fresh fruit. Mix it up in just a few minutes. It can even be made a day ahead for convenience.Continue Reading

Buttermilk Ranch Dressing

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Wanting to loose a few pounds? My husband is on the home stretch of a weight loss challenge happening at his place of employment. He requested lots of salads this week and I want to make them really satisfying for him.

The challenge is to loose 7% of your body weight by March 31st. It began January 1st, so it is a healthy and doable goal. The challenge isn’t sponsored by the company but just for whomever wants to participate. There is an incentive though, a reward for all that meet their goal. There was a $50 entry fee. Winners will divide the pot so everyone that succeeds will at least get their entry fee back.
Monetary rewards would not be an incentive for me but it was for John 🙂
Friday morning John was just 1 pound short of his goal. An easy win. But then Sunday morning consequences hit. After a fabulous restaurant dinner and a bit of a splurge this past weekend, he was most angry and annoyed with himself that he now has 4 pounds to loose to meet his goal. Thus the requests for salads.
Instead of croutons on his salad, I’ll add grilled chicken or chopped egg for protein and a creamy and flavorful Buttermilk Ranch Dressing. Even if the dressing is a bit higher in calories than purchased low-fat versions, it is just so much better in taste with no unusual ingredients. 

This is also a popular dressing with kids and grandchildren. It thickens just enough to use as a dip with cut veggies. Serve dressing in a bowl or bell pepper shell with crudité alongside.

It is a favorite of our granddaughter and her best friend that like to come by and cook with me.

To get started, gather ingredients together.
Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture.

Add the mayonnaise, yogurt, and buttermilk and blend until smooth.
Transfer the dressing to a container, cover, and refrigerate for at least 1 hour for the flavors to develop. Serve over your favorite salad greens.
Buttermilk Ranch Dressing
Source; Ina Garten

PRINT RECIPE
Yield:3 cups dressing

Ingredients

3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
11/2 tablespoons Dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt (less if desired)
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/2 cup Greek-style yogurt
1/2 cup buttermilk, shaken

Directions

Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade.

Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.

Arrange lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.

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End of Year Wrap-up

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End of Year Wrap-up
As the year draws to a close I’m trying to catch up by posting activities and memory-making moments with and for family. It’s been a busy and full couple of months. My heart overflows. Hard to imagine that less than five months ago I had a total hip replacement.Continue Reading

summertime

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Simplicity is the ultimate sophistication
Leonardo da Vinci

Carefree and leisurely we walked around the lake and through paths at a nearby park, the girls snapping pics and Jared Pokemon hunting.
(Keri came for several days to keep Shaela company during her visit with MomMom and PopPop)
 Much cooler and pleasant under the canopy of trees.

 

spying out ducks
 looking to see if their initials were carved into a tree
investigating an up-rooted tree
 challenging each other on strength and agility

 

three of our 13 grandchildren… Jared, Keri and Shaela
peanut butter and fluff sandwiches because, of course, grandmoms allow fluff 😉
 a sweet summer day

Shake and Bake Coating Recipe and Family/Friend Times

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Easy recipe to make your own shake and bake coating for a no-frying delicious, crispy coating for baked poultry and pork right in the oven.
Busy days and hungry kids call for easy meals. Do you remember the old Shake and Bake commercials with the little girl in her southern accent, enthusiastically exclaiming, “And, I helped!” I have always liked the product.  Nice flavor, little mess and no frying. Now I make my own. It’s easy and economical. I use it for both pork and chicken and you can change up the spices to suit your taste. (Scroll to bottom of post for recipe)

Continue Reading

Let’s Cook French Cookbook Review

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When contacted to review Let’s Cook French, A Family Cookbook by Claudine Pépin, I knew it would be exciting for both myself and my granddaughter, Keri. This almost 13-year old is super excited about cooking as well as everything French!

 Claudine is the daughter of world-renowned chef, Jacques Pépin and has partnered with her father preparing delicious meals and sharing cooking techniques in various venues. 
This book is the result of a family project with all members having a part. Claudine’s husband, Rollie helped choose the recipes. Jacques and Claudine’s daughter, Shorey did the lovely artwork. Inspiration and love of home and family came from Claudine’s mom, Gloria.
These favorite foods of the Pépin family give young cooks a delicious introduction to cooking French while providing cooks of all ages a classic collection the whole family will enjoy.

Thirty good-food recipes from start, entree, sides and finish including a seasonal menu suggesting the time of year you might enjoy these dishes.

I am always thrilled to have a grandchild in the kitchen with me. The little ones sit on the counter and like to pour and stir (and taste, of course) and the bigger ones often surprise me with how quickly they learn and their capabilities. But it is the memories and conversation that makes this time so special. If you have a budding chef, boy or girl, I recommend Let’s Cook French. The recipes aren’t difficult, the flavors not too sophisticated for kids and the time together is priceless.    

Keri spent the Memorial Day weekend with us. She enjoyed reading through the cookbook and then preparing two of the recipes with me. 
We made Gratin Dauphinois (Potato and Cheese Gratin) and while it was baking, Keri whisked together the Vinaigrette. In addition to dressing a green salad it is delicious on fresh green beans making them extra tasty and special.  Make it up and it will last for a week in the fridge, ready for a whole week of meals.
 
Keri peeled and buttered

 
 washed and poured
heated
 
 measured and sprinkled
The house filled with a wonderful aroma as the dish baked and then this fabulous-ness came from the oven
Making the Vinaigrette
 
Keri wanted to chop the shallots not realizing just how potent they are ~ ouch!
 
After adding all of the ingredients to a canning jar, a vigorous shake was all it took to finish.
Then Keri and I dined together on the patio enjoying the fruit of her labor.

Keri’s Cookbook review:

This cookbook, titled, Let’s Cook French, a Family Cookbook, by Claudine Pépin is very interesting. I like how, if it is on a book shelf, you definitely want to take a look. The illustration’s are eye-popping. I also love the way they have a special note for kids. The recipes are written in both English and French. I was very excited to start dancing in the kitchen making dishes from my favorite city of Paris. There are many recipes that I think are cool, like the Salad Nicoise.

When I tried to cook, the recipe was easy and fun to make. I enjoyed the cookbook and the results were delicious.

I would definitely recommend Let’s Cook French a Family Cookbook to anyone who loves tasty French food to eat and make.

Potato and Cheese Gratin
Source: Let’s Cook French by Claudine Pepin
serves 8
INGREDIENTS:
1 Tbs. unsalted butter
2 pounds potatoes (Yukon Gold are the best; be sure it is a boiling potato)
2 cups whole milk
1/2 cups heavy cream
2 garlic cloves, smashed, peeled, and minced (about 1 Tbs.)
1 Tbs. picked fresh thyme leaves (about 7 sprigs)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 oz. Gruyere or Swiss cheese, grated (about 1 cup)
PREPARATION:

Preheat oven to 375 degrees (190C)

Coat a 9 x 13-inch glass dish with the butter.

Peel the potatoes and wash in cold water. Do not let the potatoes soak in the water; it will remove the starch needed to thicken the milk. Slice the potatoes 1/4-inch thick into an 8-quart saucepan.

Add the milk, cream, garlic, thyme, salt and pepper and bring to a boil over medium heat. Stir often to prevent scorching.

Pour the potato and milk mixture into the buttered roasting dish. Sprinkle with the grated cheese.

Set on a cookie sheet and bake in the oven for approximately 1 hour or until the potatoes are fork tender.

Let stand 15 minutes before serving.
 

Vinaigrette 
Source: Let’s Cook French by Claudine Pepin

PRINT RECIPE

INGREDIENTS:
1-2 shallots, minced (about 1/4 cup)
6 Tbs. red wine vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbs. Dijon-style mustard
1/2 cup olive oil

PREPARATION:
Mince the shallots and place in a mason jar. Add the vinegar and let sit for 20 minutes to 1 hour.

Add the rest of the ingredients, seal tightly, and shake vigorously; serve.

Store in the refrigerator and take out 20-30  minutes before serving.

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