Paula’s recipe of the month: August 2010
Annabel’s Homemade Granola

Ok, I don’t know who Annabel is, but she makes a mean granola. 

We love this.  I personally am not a fan of raisins, so I omit them.  Sometimes, I add a small amount of mini chocolate chips.

Annabel’s Homemade Granola

• 2 cups quick cooking oats
• 1/2 cup coarsely chopped pecans
• 1/4 cup coconut
• 1/4 tsp. salt
• 1/4 cup packed light brown sugar
• 2 TBSP canola oil
• 1/4 cup maple syrup
• 1/2 cup raisins

Preheat oven to 300.  Put the oats, pecans, coconut, salt, and brown sugar in a large bowl and mix with a wooden spoon.  Whisk the oil and maple syrup together in a small bowl.  Pour over oats and mix well.  Spread out on a lightly oiled baking sheet and bake in the center of the oven for  for 40 minutes, stirring every 10 minutes.  Transfer to a bowl, stir in raisins (or chocolate chips) and let cool.

prayer for George & family

George’s brother Junior passed away yesterday.  Please pray for George and his family during this time of loss.

George is in currently in Illinois with his family.  The funeral is planned for Friday.

Please include in your prayers safe travel for George, as he will be driving all the way home.

Paula’s Recipe of the Month: July 2010
Berries ‘n Stars

A little something special in honor of July 4th.  This was Wynn’s request for dessert tonight.  Our friends loved it!  It’s so simple too!

Berries ‘n Stars

• 1 package frozen puff pastry, thawed
  
  • 1 tsp sugar
• 1 can condensed milk
• 1 TBSP grated lemon peel
• 1/4 cup lemon juice
• 1 container (8 oz) frozen whipped topping, thawed
• 2 pints strawberries, sliced
• 1 pint blueberries

Preheat oven to 400.  Place 1 pastry sheet on lightly floured surface; roll out to 10×13 rectangle.  Place on greased baking sheet.  Roll out second sheet to same sized rectangle; cut 4 (1 inch) lengthwise strips from second sheet, reserving remaining pastry for stars.  Brush edges of first sheet with water; lay pastry strips over moistened edges to make outer rim.  Prick entire bottom of pastry with fork.  Using star-shaped cookie cutter, cut out stars from reserved pastry; sprinkle with sugar.  Place stars on another greased baking sheet.  Bake stars for 12 minutes and pastry crust for 15 minutes or until golden brown.  Cool 5 minutes.  Transfer pastry shell to serving tray and stars to wire rack; cool completely.  Meanwhile, whisk milk, lemon peel and juice in medium bowl; fold in 1 1/2 cups of the whipped topping.  Fill cooled pastry shell with whipped topping mixture; top with strawberries, blueberries and pastry stars.  Garnish with remaining whipped topping.

Paul’s Update

Update (Wed., June 30th) Jerry talked to Charles late this afternoon. Paul was in surgery to repair his arms and he was going to have one finger amputated. Charles said the doctor told them the surgery would take about five hours. They did not try to fix his arms when they did the surgery on his legs because it would have been too much on him at one time. He is still on the ventilator but that was because his chest and lungs are bruised so it makes it easier to breath without having to struggle so much.

Update  (Monday, June 28th) via Jerry Lee & Denise:  We haven’t talked to anyone about Paul today but Charles told Jerry last night that he was doing better and the doctors were more hopeful for his recovery. He was still on the respirator but had come through the surgery for his broken legs okay.

Update on Paul, via phone call with Charles. Paul is resting. Charles said Paul was looking more like himself, the swelling in the head and head was going down. Charles said that every time Paul attempts to wake up and try to talk, they give him more pain meds. They said rest is Paul’s best friend at the moment. Brenda is holding up Charles said. I asked if there was “anything” that any of us could do there or at home in Bastrop. Not at the moment, Charles said he may need us later. Continue to pray for Paul and his family.

pray for Paul

I know very few details at this point, but Charles’ son, Paul was in a really bad accident over the weekend.  From what I understand he was riding his motorcycle when he was hit head on by a car.

He’s in a hospital in Shreveport with very severe injuries.  He has bleeding on the brain and multiple broken bones.

Please pray for Paul and his family.

I’ll update when I know more.

Paula’s Recipe of the Month: May 2010
Crunchy Parmesan Chicken Tenders

Let’s face it…kids LOVE chicken tenders, but frozen, processed chicken is terrible.  Plus, I’m not one to fry foods.  I might fry something once or twice a year…I know, I know…that’s blasphemous given that I’m a southern girl.     Here’s a recipe that your kids will love, because these chicken tenders are awesome! My girls love them. They’re great served with potatoes and fruit.  Wynn and I always eat them over a garden salad with just a tiny sprinkling of Parmesan cheese. There’s just something about the hot chicken on top of cool, crisp salad. YUM!

Crunchy Parmesan Chicken Tenders

• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 18)
• 1 1/4 cups freshly grated Parmesan
• 3/4 cup Italian-style seasoned bread crumbs

Preheat the oven to 450 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Granny

Granny has been my on mind alot the last couple of days. Lots of wonderful memories. Love you, Granny.

Knowing Others

He who knows others is learned; he who knows himself is wise.

Camille

Tuesday, May 18th: Jerry called Le Bonheur and said Camille came through her heart surgery fine. The cardiology team came out and said her heart was beating better already. They removed the “dead” area and repaired a leaky valve. She will be in CVICU for a few days. Thanks so much for all of your prayers!!

Sunday, May 16th: Camille Davis will have surgery on Tuesday to remove a section of her heart below the left ventricle. The cardiologists at Le Bonheur say that it is “dead” and has formed an aneurysm. Blood is going into it but the blood is not being pumped out. They have no choice but to remove it. The heart cath and MRI have shown that she had a heart attack at some point. Please continue to pray for Camille, Lois & Casey.

Don’t Worry

Don’t worry about a thing, every little thing is gonna be alright.