Guest Post - Lark's Country Heart

Hopefully, you read my post yesterday about my friend Lark.  What an amazing woman! I'm so pleased she did a guest post for me to share with you today! Yippee!! 

Ya'll are in for a special special special (3 recipes!!) treat!  It is SO "Lark" to go the second mile, but in this case, she even went the third! 

Bless you Dear Friend!

Because she enjoys running in marathons, I couldn't resist introducing her by saying...

RUN WITH IT LARK...RUN WITH IT. 

First off let me say thank you to Marsha for inviting me to share a few of my favorite recipes with you all. Marsha has become a dear friend of mine. She is always so up beat and willing to go the extra mile. I tell you she is a very caring & loving person. And I am glad I had the opportunity to get in touch with her. I just Love ya, Pretty Lady! (See - that's just one of many reasons why I love this gal - Marsha)

 

My name is Lark, yup just like the bird. (ha, ha.)

I grew up in a small town in Southern Nevada. Of course when I was young I remember saying "there is nothing to do in a small town." Or "I can't wait to move somewhere else...some where there is a Mall!" Well guess what?...I now am married and raising our Daughter in a SMALL TOWN in Southern Nevada! It isn't the Same town I grew up in, however it is only an hour drive away.

THE HARRINGTON FAMILY - LARK, MATT, & JESSICA

I have always enjoyed Cooking and Baking. I find that making a recipe of my own is so stress re-lieving. And is just one of the hobbies I enjoy. I also love to Run Marathons, Craft, Read, and of course shop! I try to "pay it forward" as often as I can. I have a soft spot for helping to find a CURE for ALL Types of Cancer. I also try and choose Marathons that give back to charities. I am so grateful for the Freedom, Faith, Family & Friends I have.

My Mantra at this moment in life is:

"BE the change you want to see in the world!"

This first recipe is a New one, I haven't even shared it on MY own blog.

If you like chewy brownies or soft cookies, this is the one for you. You get the best of both worlds in these..

Brownie Crackle Cookies

And these Cookies couldn't be any easier.

In a Mixing bowl add all ingredients together and blend well.

1 Box Chewy fudge Brownie Mix (Family Size 9x13)

1 C. Flour

1 Egg

1/2 C. Water

1/4 C. Oil

1 C. Milk Chocolate Chips

After well blended, chill for about 30 min.

Using a tablespoon scoop out dough and shape into balls.

Roll into Powdered Sugar. Place on a parchment lined cookie Sheet. Bake @ 350 for 8-10 minutes.

*The hard part is to not eat them all yourself!*

This 2nd recipe I am sharing is perfect for these up coming hot Summer days ahead....

PINK LEMONADE PIE

The name says it all...YUM!

It is the perfect blend of sweetness and tart.

*You can find this recipe in my community cook book on page 200*

PINK LEMONADE PIE

You will need:


2 (8oz.) container's of Cool whip; thawed
1 (12oz.) Can frozen Pink Lemonade; soft but NOT thawed
1 (14 oz.) can Sweetened Condensed Milk
2 Tbsp. Lemon Juice
2-3 drops red food coloring:Optional
1 (9 inch) Graham Cracker Crust


In a bowl or mixing bowl, add lemonade, cool whip, lemon juice. Mix well however do NOT beat. Stir in condensed milk. Add in food coloring if desired.


Pour into crust. Let chill for at least 1 hour before serving.


*I usually make the day before, so it is well chilled & set.*


And last but not least the Main Dish!

Mom's World Famous Sour Cream Enchiladas.

Growing up, our family always called them "Green Enchiladas", due to the color of the sauce. Mom was not fond of us calling them that. She said it made her sound as if she didn't know how to cook. (ha,ha)


So we kids now lovingly call them Her World famous!


*This is also in the Cook Book, pg 122*




(For purchasing info about Lark's cookbook, click here but be sure you read tomorrow's post where I will be giving one away.  Don't forget to enter)

 

MOM'S WORLD FAMOUS SOUR CREAM ENCHILADAS

1 lb. Grated Cheddar Cheese
1 lg. Onion, chopped
2 Cans Chicken;drained (or you can use any left over Chicken or Turkey.)
1 pt. Sour Cream
2 Cans of Cream of Chicken Soup
1 Soup can of Milk
2-3 small Cans of Diced Green Chilies
2 doz. White Corn Tortilla's


In a large mixing bowl mix together the Chicken, Onion, Cheese and Sour Cream. Set aside.


In blender add Soup, milk, and chilies. Blend on high until smooth.


Now you will need to "Soft Fry" the tortilla shells in oil. Making sure to drain them off on paper towels.


Next you will add a scoop of the sour cream chicken filling onto a tortilla. Roll up and place seam side down in a 9x13 pan. Continue until all tortillas are filled. Pour the Sauce over the top of the enchiladas. Bake @ 350 for 35 minutes or until hot and bubbly.


These are VERY freezer friendly. So go ahead and make a double batch, you will be glad you did.


I hope ya'll will enjoy these recipes as much as my family does.


And Thank you again Marsha for having me!


Feel free to drop by http://larkscountryheart.blogspot.com/

any time and have a look around. Leave me a comment so I will know you stopped in so I can come visit your blog as well.

Peach Cobbler or Peach Cobbler Cake

Don't you just love connecting with new blogging friends?

I am just lovin' getting to know some of my co-bloggers and followers too, via email, Facebook, and just leaving comments for each other.

It wasn't long ago that Lark of Lark's Country Heart & I crossed paths and within a few days, she felt like a sister to me.

Some folks are just warm and easy to get to know that way.

Besides having our own blogs, we are both cookbook authors and that's a pretty cool connection!  We both enjoy sending (snail mail no less) cards.

I believe our apron strings are tied to each other because we enjoy the same kind of style of cooking too. Can't count the times I have gasped and giggled because she's making one of my favorite dishes!

Her comments and emails are always a bright spot in my day. 

I'm thrilled that she's going to be doing a guest post for me - right here! - tomorrow. 

Lark shares recipes at a community website and I had such a good time reviewing them....wanting to make them all!!

I had to start somewhere, so I chose this one to make first.

I wasn't disappointed!

The dough tastes much like shortcake....as in, strawberry shortcake, only with peaches. 

I loved that it's a one-bowl dish too, and I stirred it with a spoon, so it made for easy clean up as well.

No mixer needed!

The only thing I can imagine would make this dish better would be to use fresh home canned peaches...which I didn't have, but I grew up on them and do remember their comforting flavor.

Of course, you could top it with some whipped topping or even ice cream, but I was totally happy to eat it warm soon after taking it out of the oven.

It would be good topped with toasted pecans also! 

I copied/pasted from the Lincoln County Central website where Lark shares her recipes.  This is how her post reads...

Lark’s Recipe of the Week: Peach Cobbler



I thought I would share a dessert that I grew up with. One of the reasons I like this recipe so much is that it does not have the drop “biscuit”-type topping. This is more of a very moist “cake-like” crust. It tastes great warm from the oven or cooled. My Dad’s way of eating it was with a scoop of vanilla ice cream on top. I prefer it with a dollop of Cool Whip. Whatever way you choose to eat it, I am sure it will become a favorite for your family.


1/2 C. Margarine, melted
2 C. Flour
1 1/2 C. Sugar
1 TBSP. Baking Powder
1 1/2 C. Milk
1 Qt. Peaches w/ juice


Preheat oven to 350

Melt Margarine and set aside. In a mixing bowl stir together flour,sugar and baking powder. Add in melted butter, it will be lumpy. Pour milk in and beat until smooth.

In a lightly sprayed 9×13 pan, pour the batter. Next take out the peaches and layer them on top of the batter. Finish it off by pouring the juice over top.

Bake for an hour. It will be a nice golden brown with the center set. You shouldn’t have to cook longer than an hour.


                                         @@@@@@@@@@@@@@@@@



I had already made that delicious dish using Lark's recipe, and then came across this idea -

Easy Peach Cobbler Cake from This Mommy Cooks

She shares a homemade cake mix recipe that she used to make this dish.  Check her out! 

Cheesey Cottage Potatoes

(I don't remember where I saw this picture, but wanted to give you a smile!=)



This dish takes me back to my childhood, as its one my mom often made.

She was quite an amazing lady.  I learned so much from her example of goodness and godliness.

Her children, and grandchildren alike, have deemed her a 'saint'.  She went to her Heavenly Home after developing a blood clot in her lung after knee surgery in December 1987, at the young age of 64. (As I was recovering from brain tumor surgery...but that's a story for another time).

Anyway - those things came to mind as I considered sharing this great dish with you.

It's easy to make and can be made a day ahead of time. 

This is a requested dish my own children and families enjoy often at our shared meals.

I've made it so many times, I don't even look at a recipe anymore.

COTTAGE POTATOES

10 lg. potatoes, cooked in skins

1 med. onion, chopped

1/2 tsp. salt

1 slice fresh bread, torn into bite-sized pieces

1/2 lb. Velveeta cheese, chunked

8 Tb. margarine or butter, melted, divided

1 small jar pimentos, drained (optional)

1/4 c. milk

2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks.  Preheat oven to 350. Lightly grease 2.5 qt. baking dish.  Mix together potatoes, onion, salt, bread, cheese and pimentos.  Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking)

Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top.  Bake uncovered for 35 - 45 minutes or until brown and bubbly.

​

Linked to Melt in Your Mouth Monday

              Made it on Monday

             Recipe of the Week 
Gooseberry Patch Roundup - Cheese 
Gooseberry Patch Roundup - Easter Treats

Patriotic Dessert Recipes from Taste of Home

Take a look-see and check out some awesome patriotic dessert recipes to help you celebrate the upcoming holiday of remembrance - ENJOY!

                                                       

Dishes like...

Lemon-Berry Shortcake 

Star-Studded Blueberry Pie

Stars and Stripes Forever Dessert

Patriotic Trifle

And More....

Check'em out!!  Click on link below...

 Top 10 Patriotic Desserts from Taste of Home

Thank you Vets! 2011

MY MOST FAVORITE VET IN UNIFORM!

BE STILL MY HEART!  I still get flutters to see my sweet hubby in uniform!

Even in pictures!! When this was taken 3 years ago, he had just spoken for Vets Day at our county fair. He served 4 years in the Marines, and 16 years in the Air Force.  (And I LOVED it!!)

to those who have served and sacrificed!

I write a monthly food column for a local newspaper, so I thought I would share this month's with you.

Please be sure to thank a vet this Memorial Day!

May also brings Memorial Day-the time when we remember those who have sacrificed for our freedom.

We cannot say thank you enough, but I’d like to give you a few ideas to honor our vets and our country.

My husband served 3 tours as a Marine in Vietnam, and is now 100% disabled because of exposure to Agent Orange. He’s the most patriotic person I know. He would choose to serve all over again if he had that choice. What a thrill it is for me when someone shakes his hand and thanks him for his service. Having been a proud military wife for 16 of his 20 years of military service, I take those thank you’s very seriously myself.

A positive change in our country since I was young, is the respect our troops now receive. When troops came home from Vietnam, they were booed and often spit upon. Now it isn’t uncommon to see the troops being applauded. What a wonderful and needed change.

Here are a few simple ways to show your appreciation to anyone who is currently serving, or has served, in the armed forces of the United States of America. 

• Simply say Thank You–Throw in a handshake or a pat on the back too. It goes a long way and means so much. Even if you don’t know a vet, contact the nearest VA hospital or clinic. There’s surely many there would who appreciate being told thank you. Send flowers or a cookie bouquet.

• Pay for their lunch-if you see a serviceman or woman in an eatery, offer to pay for their lunch. It’s an awesome way to express your thanks. Your cost will be much less than what they are paying for with their lives.

• Fly a flag-having “Old Glory” flying on your property is a great way to show respect and pride for our country and our vets. If you don't have a flagpole, you can purchase small brackets that easily fit on the side of your home.

• Send a cup of joe to a ‘joe’- check out http://www.greenbeanscoffee.com/.  For $2.50 you can send a cup of coffee to a serviceperson overseas.  An added bonus is that oftentimes, you’ll receive a thank you from the recipient. I sure enjoyed a thrill the first time I participated in this program and received thank you’s in return.

• Donate-Give a little money or time to a veteran’s group. It’s a tough time financially for everyone right now, but if you could see what my husband and I see when we visit VA hospitals, it would just tear your heart apart. At the very least, drop off a note of thanks at any local vets organization and they will make sure it gets to the right person (Or write several).

• Never Forget-One of the greatest things we can do is to make the most out of the opportunities we’ve been given. Our freedoms have been given to us by the sacrifice of so many, and we must not take ever that for granted.

A veteran is someone who at one point in their life, wrote a blank check payable to the United States of America for an amount up to and including their life. Regardless of personal political views, that is an honor and there are too many people in this country who no longer remember that fact.

ENJOY A SAFE MEMORIAL DAY WEEKEND!