Thank you Harris Teeter!

My sincere thanks to a few Harris Teeter stores located in the CMPD South Division for their generosity that extends far beyond their grocery store walls.  They have big hearts for the community and have so graciously contributed towards a special July 4th dinner I’m having for my CMPD 2nd shift.  I'm cooking up some Smithfield Baby Back Ribs (but don't let them know....it's a secret.)  I will do a follow-up story after the dinner w/ pictures, and will share my fool-proof recipe for amazing ribs, but I couldn't wait to share my special blessing. The following stores have said "we'd love to help", and I still have a few more stores to visit. :) 

www.harristeeter.com

• Store #11 – Ballantyne Commons
• Store #204 – Quail Corners
• Store #66 – Stonecrest
• Store #294 – Old Towne
• Store #30  –  Arboretum
• Store #27  – The Shops at Blakeney

Thank you Harris Teeter!

French Toast Casserole

Saturday’s breakfast was fun. Always great conversation, and these guys can make me laugh like nobody else. Guys are just plain funny!  Period!  

A few officers were off with family high school graduations (it’s that time of year), and the Sgt. had just left for a much needed vacation. 

Thank you to my long-time friend, Diane, for sending me this recipe. I love it when my friends send me breakfast recipes with my officers in mind. It's their way of contributing and I know they're thinking of me. This is always a big hit at an AHOP breakfast and a change-up from the applesauce pancakes that I usually make. It takes a little prep work the night before, but it's all easy.  It kind of has the texture of a bread pudding. Like pancakes, it is best when served hot. Microwaves nicely too.

Enjoy!

Adapted from Taste of Home Recipe
12 Servings  (more like only 8 servings for hungry men)

Ingredients

• 1 loaf (10 ounces) french bread, cut into 1-inch cubes (10 cups)
  Note:  This bread can usually be found in your grocery store's bakery section.  I used the Harris Teeter French bread loaf – only $1.67/loaf!  It’s a 13 oz. loaf and I used almost all of it.  Discard the ends.  I cut the bread into approx. ¾” slices, then cut those slices into thirds (width wise) and then cut into cubes.  Stack 2-3 slices when you cut - goes quicker that way. 
• 8 eggs
• 3 cups milk
• 4 teaspoons sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt, optional (I didn't add salt)
• Pecan chips, optional 

Topping

• 2 tablespoons butter – I used more like a half a stick of  butter, and once you start slicing the butter for your casserole, you'll see why.  2 tablespoons doesn't go far in a 13 x 9 pan.  
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• Maple syrup, optional -- Optional ?? Yeah, right....this is not optional!
• Mixing the cinnamon and sugar is just one of the little things you can do the night before. Keep it in
  a small air tight container.  

Directions

• Place bread cubes in a greased 13" x 9" baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt if desired. Pour over bread.
  I took a fork and lightly pressed all the bread cubes into the egg mixture so each piece got saturated pretty good. 
• Cover with plastic wrap and refrigerate for 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
• Cover with foil and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. 

Mid-life, what ifs, and do overs.....how did I get here?

I've been thinking a lot about my life lately.  I'm the happiest I've been in a long time.  My best long-time girlfriend, Linda, says I am the happiest she has seen me since my move to Charlotte in 1991.  Would I be this happy if my life had gone in another direction?  How can a wrong turn, 35 years ago, alter your journey and path in life...for the good!  What if I had gone to college instead of getting married so young?  What if I had married the 'right' person the first time?  What if I had accepted that job transfer 21 years ago to move to Aiken SC instead of Charlotte?  What if my mom was still alive. All of these 'what ifs', had but one of them come true, I wouldn't be sitting here writing this new AHOP blog post -- there would be no AHOP.  My journey would have taken me elsewhere.  I wouldn't have moved to Charlotte.  I wouldn't have been victimized twice in 2008, and I wouldn't have the pleasure of cooking for these wonderful officers that I am so deeply fond of.  I wouldn't have the joy and anticipation of seeing my friends again on Saturday.  My wrong turn at 17 brought me here.

Seldom are people lucky enough to have a career 'do-over', but I came across a delightful (and inspiring) blog a few weeks ago about a woman who did just that. I was immediately drawn to it because of her occupation -- she is a police officer. Her story made me think about all of the 'what ifs' in my own life.  Her blog is called "The Bad Luck Detective." Written by Suzie Ivy who, at age 45, was going through her own mid-life crisis when she submitted an application to her local police department to become a police officer – and she was ACCEPTED!  In addition to being a police officer (now detective), Suzie is a writer and has published two books, based on her real-life experience in the academy and her occupation -- "Bad Luck Cadet" and "Bad Luck Officer."

You can read 10 chapters of the "Bad Luck Cadet" on Suzie’s blog.  She is my hero!

Not too many years ago, my job was eliminated.  I worked three jobs for a while to stay afloat and (not) lose my house. I went two years without health insurance and just prayed real hard I wouldn't get sick. It was a really hard time for me, but here I am...happily working one job and for a great company, blogging my little heart out for my boys and girls in blue....and for you. My life has been perfectly imperfect. 

My long-time friend also said, and she can't remember where she heard it, but she said..."We haven't had a perfect life, but we have had a perfectly good life." That says it all right there.

I boxed up all of my 'what ifs' tonight.  I'm not questioning them anymore.  I am where I am meant to be....and it's wonderful! 

Drama, drama, drama....

Okay, so everybody knows police officers are calm in emergencies – even in AHOP kitchen emergencies!

A few months ago on an AHOP breakfast Saturday, apparently for the first time, I tried to use the electric pancake griddle AND the electric skillet at the same time. In doing this, the power surge from using both appliances simultaneously popped the breaker in my 51-year-old house and all of the power went out along my L-shaped kitchen wall. The coffee stopped brewing and my pancakes and eggs stopped cooking. My entire breakfast came to an instant HALT! A moment of terror for any cook.

While I was having my panic attack, my officers jumped into action. Sgt. T assessed the situation and decided what small appliance needed to be moved and to where; Ofc. G moved the electric skillet to the kitchen table and stirred the eggs; and Ofc. J went outside to the utility room and flipped the breaker. 

I totally freaked out while they were calm, cool and collected. The delay was less than 5 minutes, but to me it might as well have been 5 hours. I was so embarrassed. I was like a deer in the headlights. I didn't know why this was happening, but they did. It must be a guy thing. 

As quickly as the drama came, it left....thanks to my friends in blue. It was simply no big deal to them.

I have since rewired the kitchen to prevent a future nervous breakdown.

While I was at it I purchased a new oven. For the 15 years I have owned my home, I have cooked casseroles, biscuits, cakes, cookies, bacon, and I can't remember what else, in a small 24” 'clean-it-yourself' single oven that came with the house. My 30-year-old oven lost a knob at least 5 years ago and I've had to use a wrench every time I needed to change the knob from 'bake' to 'broil'. Now my beautiful 27” self-cleaning double oven will crank out twice as much of everything! 

You know how new tires make your car feel brand new? That's how my small kitchen upgrades were to me. Just enough to make me feel like Paula Deen for a while....and it sure did feel good. ♥  

Old

New

Happy Mother's Day!

Happy Mother’s Days to all….and a special Happy Mother’s Day to all the brave police officer moms out there.

You have a stressful and, often times, thankless job. You wear your badge and uniform with pride, and leave your family each day never knowing what danger may come your way. You serve and protect our community to keep us safe from harm's way .... then at night you're attending soccer games and helping your kids with their homework. I hope your family spoils you rotten today....you deserve it!  

You are AMAZING!

Chicken Pot Pie

There is really nothing easy about making a decent Chicken Pot Pie -- I'll just say that flat out!  That is if you want a delicious homemade cream sauce that doesn’t come from a soup can.  The hardest part about this recipe (for me) was getting the sauce to come out just right.  The recipe I adapted my dish from, I didn’t follow closely because I am a picky eater and I didn’t care much for all the stuff they put in theirs, but I followed their recipe for the sauce.  Problem: Their recipe called for 1 cup of flour which had a very floury taste to it, so I added more broth.  When I added more broth (and I had to add a lot more to get the floury taste fixed) the gravy was too thin.  Then I had to add some cornstarch to thicken it back up.  So this you will have to work with….I’m just sayin’.  It wasn’t the easiest recipe I have ever had to follow, but using the canned vegetables was a  huge time-saver and they are good.  Fresh carrots take an unbelievable amount of time to cook, so canned carrots are a must. 

Three 2^nd shift officers came for dinner Saturday night, and six 1^st shifters came for lunch leftovers on Sunday.  I happened to buy three extra pie crust tops so I replaced the crusts (nothing but the best for the best) for the leftover pot pies for 1^st shift lunch, and they were perfect!

(click on picture to enlarge)

Even with the gravy snafu, this dish was well worth making – everybody absolutely LOVED it!  And after the adorable comments I received from both my dinner and lunch visitors, I would not hesitate to make this again!  Police officers have a stressful and, often times, thankless job.  They earn, many times over, every meal I will ever have the pleasure and honor of making for them.     

Chicken Pot Pie

Recipe adapted from this one
Makes 6 individual servings

Filling

3 tbsp. butter

1 large russet potatoes, peeled and diced)

1/2 large sweet onion, diced

1 can carrots, drained (I used the sliced round ones – not diced)

1 can peas (or) 1 can of green beans, drained (or) you can do half  and half  

1 can niblets corn, drained

1 rotisserie chicken

Sauce

8 tbsp. unsalted butter
3/4 cup all-purpose flour
2½ cups chicken broth (buy one of those 6 cup broth cartons – trust me on this)
½ cup heavy cream
Salt and Pepper to taste
Dash of Thyme (not much….just a quick shake)

Note:  I doubled this recipe to ensure I had enough sauce for all the vegetables.  I was able to spoon extra sauce on top of each filled pot pie before placing the crust on top. 

Crust
3 boxes Pillsbury ready-made pie crust (or you can buy two boxes – which I will do next time – and use the scraps of leftover dough from the cut-out rounds and roll out 2 extra dough rounds)

2 eggs / 3 tbsp water (for the egg wash on top)

To make the filling,  melt 3 tbsp. butter in a large skillet over medium heat.  Add the onion and potato to the pan, and sauté for about 15 minutes or until tender. My potatoes actually browned, which is fine. While the potatoes are cooking, remove the skin from the chicken, pull the meat off the bones and shred or chop the chicken into bite-sized pieces. In a very large bowl or pot, gently toss or mix together the chicken and vegetables. 

To make the sauce, melt the butter over medium heat in a large saucepan.  Add the flour and whisk until smooth.  Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup.  Mix in the cream, salt and pepper, and dash of thyme.  Once you get the cream sauce fixed to your liking, pour the sauce over the chicken and veggie mixture and stir to combine well.  Spoon the mixture into 6-8 individual oven-safe dishes (such as ramekins).

For the crust, unroll the pre-made Pillsbury pie crust rounds.  Find a plate around the house that is approx. 1” larger in diameter than the top of your ramekin (or whatever you cook our pot pie in.)  Lay the dough round on top of each ramekin.  Use a fork to seal the edges (refer to picture).  In a small bowl, add eggs and 3 tbsp water and beat with a whisk or a fork.  Brush the tops of each dough round lightly w/ a pastry brush.

Preheat the oven to 375° F.  

Place the pot pie dishes on a baking sheet for easy transfer in and out of the oven.  Bake for 20-25 minutes in a preheated over, or until golden brown.  I let mine sit for about 10 minutes before serving – the filling was extremely hot.

If you have guests coming for dinner, I recommend you make the sauce and debone the chicken the night before.  You could even sauté the potato and onions the night before also.  This will be a huge time-saver for you the day of your event.  

Oh, by the way, I purchased my ramekins at Target for $2.99/each (great price).  They come in three colors (blue, red and yellow.)  They also have white, but the white ones were I think at least a dollar more -- go figure.  

This little piggy bank went to AHOP!

Ever since my first breakfast on June 26, 2010, my breakfast bunch has been pleading with me to start a tip jar of some kind so they could contribute a few bucks to help defray some of the grocery expense. And, every time they asked, the answer was the same -- no, no, no! I felt like if they started paying for it, then I wouldn't feel the joy I get for doing this for them. They graciously, yet reluctantly, said OK...but the subject would always come up. They simply didn't feel right about it and wanted to help.

So in January 2012, I emailed one of the morning Sergeants and surrendered the white flag. I knew I was out-numbered and fighting a losing battle, and I wanted them to feel good about coming to AHOP. My concession didn't come without stipulations though. I laid down the AHOP law (yeah, right....sounds funny, doesn't it...me telling the police how it's gonna be?)  But it was important to me that they understood AHOP wasn't about the tip jar....and they knew that.  

After conceding, I realized my joy isn't just in just buying the groceries. It's in the prep work the night before -- frying the bacon, setting the table, premeasuring ingredients, and remembering to take the butter out of the refrigerator so it has time to soften. And the day of -- waking up at 4:30 am,  remembering to put the honey, ketchup and the Chipotle Hot Sauce (for Sgt. B) on the table, cracking those eggs and flippin' those pancakes.

My joy is in the anticipation of seeing my friends again.

This past Saturday, Ofc. Greg surprised me with this cute little piggy bank for the table.
  

I love it!  

Christening the Cuisinart

It was a busy morning from the get-go for 1st shift. They have never forgotten an AHOP Saturday before, but when almost 8:00 am rolled around and there were no officers in sight, the thought did cross my mind. But then I came to my senses and knew they must have had some calls to tend to right after roll call -- and they did.

I surprised my officers this morning with a new Cuisinart Toaster. A new kitchen appliance to most women (at least for me) is as exciting as a first date or a new car. Seriously! My 35-year-old toaster, a wedding gift in 1977 (a nice appliance to inherit when you get a divorce), works perfectly fine, but it is plugged in behind the refrigerator and too hard to plug and unplug. I made toast at the last breakfast and everyone seemed to like the change from a year and half of biscuits, so I thought it was time AHOP had a proper toaster that could kick out some serious toast production. It was properly christened today! :)

I am almost 100% positive I am the only lady in Charlotte who keeps a toaster in the dining room 365/24/7. Isn't it pretty....

New Toaster

Overshadowed by the lamp, this is my 35-year-old toaster

And I have a surprise for you...pictures! Thank you to Officer Greg Lineberger for allowing me to snap this one. It was so nice of you to let my supporters and readers see a Saturday morning table at AHOP!

Scrambled eggs w/ cheese, bacon, applesauce pancakes,
hash browns w/ onions (not pictured) toast and OJ

(click once on a picture to enlarge it)

Happy Easter to YOU and my Cops of EGGcellance!

Have you missed me? Nothing makes time fly faster than when you're trying to keep up with a blog. Several contributing factors to my absenteeism … first, I hurt my back (much better) and, as usual, I can't remember to take pictures (not much better.) When I cook breakfast and dinner for these guys, they fix their plates and before I slow down long enough to even think about taking a picture, there is nothing left to take a picture of. Maybe I need to keep the camera ON THE TABLE, and they can help me out with this one little minor detail. I keep telling them "my friends think I'm making you up...I need pictures!"

Anyway, I had fun last weekend making lunch instead of breakfast for 1^st shift. I slept in until 6:00 am and actually had time for a cup of coffee and the morning news. Having these guys come for lunch instead of breakfast threw me off though – all day – my Saturday felt like a weekday.  I’m not sure why.  Regardless, it was a blast.

Another reason I haven't been posting....a big Easter project! I made three Easter baskets (324 candy bars), and this little Easter bunny hopped all over town – delivering them to three divisions – South (my division), North, and Central. So much fun to do! 

(Notice the handcuffs on Bugs Bunny)

(Back of wrapper - click once to enlarge photo)

This beautiful Easter lily was a gift from a 2nd shift officer who came for dinner
Tuesday night. Lovely! I will replant it outside to enjoy next year, and the year after. 

May the joy and the blessings of Easter fill your heart with special happiness.

Happy Easter! ♥

An unexpected blessing....

Today I received an unexpected blessing. My Cops w/ Hearts (10 big hearts) came for dinner tonight and I was busy running around all over town with last minute errands. While nothing makes me happier than to see Charlotte's finest at my table, they weren't my unexpected blessing -- not this time.

Tonight's Menu

Classic Crock Pot Lasagna (recipe...it was yummy)

Salad

Garlic Bread

Sweet Tea (recipe)

Southern Banana Pudding (recipe)

Old-time Root Beer floats in a frosty mug

Yes....I made three!

Deliciousness!

I think I am the most happiest when my little brain is busy thinking and planning even the most minor detail for an AHOP breakfast or dinner. When the root beer float idea came to me...well...I just had to have the old-time red-striped paper straws. I thought they would be really hard to find, but I didn't have to look far...which leads me to my unexpected blessing....the kind staff at Sur La Table. Sur La Table is the culinary/kitchen store of all stores for culinary chefs, chef wanabees, and amateur cooks like myself. As soon as you enter the store, you want to buy something useful and go home and cook something good....something very, very good! Not only did they have the red-striped paper straws I wanted, but when I shared what the straws were for and WHO they were for, they offered me their Culinary Professional Discount Card with their thanks in honor of my officers. Thank you, Kimberley! If you ever read this....you were my unexpected blessing today.
  

Root beer, vanilla ice cream -- so simple, so delicious!

Thank you Sur La Table....and my officers thank you too!  

Happy Valentine's Day to my Cops w/ He♥rts

I love Valentine's Day!  Okay, so I know it's insanely commercialized, but I still love it.  And, while I don't think you should limit one day out of the year to let someone special in your life know how much you care for them (there are, after all, 364 other days), it is a holiday set aside for sweethearts, for lovers, for friends, for hopeless romantics, and for AHOP!  

I wanted to do something for my officers to commemorate this fun day.  I designed a candy bar wrapper last summer for another event and everybody seemed to like them, so I thought a Valentine's wrapper would be fun to do.  

Making candy wrappers is a great idea for any occasion (birthdays, weddings, baby showers, holidays, etc.)  I designed this wrapper with the special hearts of the South Division in mind.  I used PowerPoint and had to tweak it a lot to get the size just right, but I think they turned out cute.  100+ Hershey Almond Candy Bars later, this is the end result.  The timing of this gift was not the greatest since a lot of my officers are doing the 'Biggest Loser' challenge and competing among the other divisions...but oh well.

To my friends and readers, wherever you are, I encourage you to do something for the officers who patrol and keep your neighborhood safe.  I can tell you first-hand that they don't hear 'thank you' enough.  They will absolutely love you for it, and you will LOVE every minute you put into it.

Happy Valentine's Day! ♥

    

(click once on photo to enlarge)

The back of the candy wrapper didn't come out very clear in the photo, but this is what it looked like.
  

Classic Crock Pot Lasagna....Delizioso!

Good grief...I hope somebody tries this recipe -- it took me like 3 hours to type and proof it!  :)

I haven't made this for the troops yet, but I made a test batch last weekend and posted a picture on my FB page and, since, several of you have already asked for the recipe.  This might be on the menu for the February 7 dinner, and it might be something else...hmmm...I can't decide.  Anyway, until I make up my mind, I am posting the recipe so you can enjoy it!

First, use your favorite sauce - homemade or jar.  The Mueller's Lasagna box used to have a homemade sauce recipe on the back of the box (30 years ago), but sadly, they have sold out to simplicity by saying 'use your favorite jar sauce.'  The recipe below is what I believe to be the original sauce recipe from the back of the Mueller's Lasagna box, or very, very similar.   

Classic Mueller's Lasagna (Crock Pot Style)

2 tablespoons olive oil

1 lb ground beef (I use closer to 2 lbs of beef, but the recipe calls for 1 lb)

1 large onion, chopped (approx 3/4 - 1 cup)
1 medium green pepper, chopped

2-3 garlic cloves, minced 

1 (1 lb) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 cups water

2 teaspoons salt

1 teaspoon sugar 

1/2 teaspoon black pepper

1/2 teaspoon oregano leaves

1 16 oz  Breakstone's Small Curd 4% Milkfat Cottage Cheese (or Ricotta)

2 cups Mozzarella Cheese (be careful not to use low fat -- it won't melt right)

1/2 cup Parmesan

2 eggs, lightly beaten

8 oz (1/2 package) uncooked Lasagna noodles -- I used the Mueller's no boil noodles

Add olive oil to a large sauce pot and lightly brown the ground beef, onion and green pepper. Add minced garlic. When beef is browned thoroughly, drain and return to sauce pot.  Add tomatoes, paste, water, salt,  sugar, pepper and oregano. Cover and simmer, stirring occasionally for approx 30 minutes. 

While the sauce is simmering, make the cheese mixture.  In a large mixing bowl, add 2 cups cottage cheese (or ricotta), 1 cup mozzarella and 1/2 parmesan. Add lightly beaten eggs and mix well.  

After the sauce is ready, add one cup of sauce to the bottom of an ungreased 5 qt. Crock Pot.  Add three lasagna noodles lengthwise on top of sauce - one will fit perfectly in the middle, then you will have to break up two noodles to make them fit.  Spread about 1/3 of cheese mix on top of noodles and top w/ one cup of meat sauce.  Repeat layers twice.  After the last layer of cheese and sauce, add your last layer of noodles and top with remaining meat sauce and 1 cup of mozzarella.  I have found that cooking time varies (it might depend on the size of your Crock Pot). When I made this recipe, I cooked it on low for 3 hours and it was perfect. However, most recipes I researched called for 4-5 hours -- I'm not sure if that's because I used the no boil noodles or what?  Anyway, check it at 3 hours, but be prepared for 4 hours -- use your own judgment.  

TIP:  The mozzarella didn't brown and bubble like the results you would get in an oven.  It melted really well though, as you can see.  Crock Pot website says the stoneware is oven safe up to 400 degrees if you want to try and brown it, but put in a COLD oven and let it heat up.  I haven't tried this yet, but I just thought I'd mention it.  My lasagna turned out as pictured.    

Enjoy!

Doorstep surprises.....

Yesterday was a breakfast Saturday. It was cold and rainy outside, but warm and cozy inside.

I'm always in the kitchen finishing up when  the first two officers arrive, and I have to laugh because so many times I will hear...."oh, it smells so good in here!"  It's the aroma of bacon and coffee -- the combination is unmistakable. But those words will warm the heart of any cook. And I use the word 'cook' lightly --  I'm not a real cook.

As I walked the last two officers out, we were chatting for a few extra minutes at my doorstep when I happened to look down and said "hey, look....somebody left me a surprise."  It was a bottle of real maple syrup in a really cool leaf bottle.  There was no note so I didn't know at first who my secret gift-giver was.

I went back inside and took my post-breakfast three hour sofa nap.  Later that afternoon, I received an email from my secret gift-giver....my friend, Hildy S.

Thank you, Miss Hildy, for my doorstep surprise -- rest assured your thoughtfulness will be enjoyed by all.

A very special gift, from my very special friends!

Now that we have said hello to 2012, I wanted to share my special gift from my friends in blue! 

My last Saturday breakfast just happened to fall on Christmas Eve.  Twelve officers came and it was so festive.  My little house was decorated inside and out.  Even breakfast seemed to turn out a little better than usual.  It was the usual ... scrambled eggs w/cheese, applesauce pancakes, bacon, sausage gravy and biscuits, OJ and coffee. 

After breakfast we all gathered in the living room to open the big box they walked in with, which happened to have my name on it. Whatever was inside they said was fragile.  It was packed so well with bubble wrap that it took two officers to cut through all the packing tape.  This is when I learned my heat packing friends are also packing pocket knives.  Well, I never in a million years would have guessed what was inside this box.  My friends gave me my very own neon sign to commemorate AHOP.  AHOP has a sign!!  What an amazing and thoughtful gift from my friends in the South Division.  If ever I question again whether or not these guys really enjoy coming to my house for breakfast and dinner, I will just look at this sign and know that they do!  

I love these officers.  I can't hardly say the words without welling up with tears.  They make my life a better life, and for that I am so thankful.  I wish everybody could see them through my eyes – they have the biggest hearts of anyone I know. ♥

Thank you to my boss, Robert, and his wife, Pam, for this lovely Christmas plate to hold my pancakes. It looked so pretty and festive on my table Christmas Eve morning.

Happy New Year!

Well hello there 2012...it's so nice to see you!  Wishing you all a safe and Happy New Year!

Angels in our midst!

In this season of miracles and giving, I was humbled and honored last week when my boss and colleagues presented me with an abundance of Harris Teeter gift cards … enough to sponsor 6-7 breakfasts or 3-4 dinners. There are not many times I find myself speechless, but I couldn’t talk through all the tears.  I was so touched by their sincerity and generosity.

I shared the news of my co-workers' thoughtfulness with my officers today.  I wanted them to know they had secret angels in their midst.  One Sgt. commented … “What a generous gift from your co-workers; it gives us a sense of appreciation the community has for us.”

Through your gift to me, you honored them.  You let them know, loud and clear, that they are appreciated!

You are all angels, I say, angels!

Thank you from the bottom of my heart!

      

Real maple syrup from Vermont...and all is right with the world!

What an amazing month this has been.  My friends and colleagues have been so gracious with their time and their gifts  to help support my breakfast and dinners.  I am posting yet another example of a gracious and giving heart.  

An enormous thank you to my friend and colleague, Kate B, for the special surprise I received in the mail.  Kate lives in Vermont, where all the great real maple syrup comes from.  I can finally say, without hesitation, that real maple syrup is the bomb!  A week after my video was unveiled, a special package arrived.  I saw that it was from Kate and couldn't figure out what she could be sending me (she usually gives me a heads-up when she sends business mail.)

Well....Oh. My. Gosh!  Kate had sent my officers a half-gallon of Carman Brook Maple & Dairy Farm real maple syrup.  Kate saw the syrup bottles in the video and wanted my officers to have a special treat. Not only was it a special treat for them, it was for me too -- I have never had real maple syrup before.  Shocking, isn't it!! 

Thank you Miss Kate.  Your syrup was christened with the debut of my pumpkin spice pancakes.  Everybody loved it and my officers and I all agree...there is nothing like real Vermont maple syrup.
  

Carman Brook  Maple & Dairy Farm

Click here for yummy maple syrup recipes!

A big thank you to the big hearts at Olive Garden – Pineville, NC

I would like to thank the Olive Garden for their awesome contribution towards my Tuesday night dinner last week.  I made Chicken Fettuccine Alfredo and with that, of course, you must have a salad.  I mentioned to a friend and colleague about how blah my salads seem to be and how much time two heads of lettuce take to clean, then spin, then drain -- spin, drain, spin, drain, spin, drain!  It takes a LONG time – for me anyway! 

Before I knew it, my friend (thank you, Val) was on the phone to the Olive Garden asking about their service to the community and if they ever donate to causes, etc.  Without hesitation, the manager said they would love to help and donated two HUGE salads and two dozen breadsticks.  The salads were so big, I was able to extend an invitation for leftovers on Wednesday night and had one large salad to serve.  Six officers stopped by Tuesday night and another five on Wednesday. 

Thank you Olive Garden for extending your big heart beyond your restaurant walls.  Every officer who sat at my table thanks you also.  Your salad and breadsticks were an extra special treat! 

Spiced Iced Tea

Every now and then an officer will ask me for my sweet tea recipe. A few have called it 'the best tea in Charlotte'. Well, I don't know about all that, but I'm glad they like it. It has just a hint of spice that will leave your guests a little puzzled. They know there is something different about it, but they can't quiet figure it out.  

I hope you enjoy it too!  

Spiced Iced Tea

• 1 Bigelow ‘Constant Comment’ tea bags (flavored w/ sweet spice)  
• 3 family size Luzianne tea bags 
• 1 cup sugar
• Two quart tea pitcher

Remove the paper tags from each tea bag.  Put all 4 tea bags in the filter holder of your coffee maker. I will usually put the regular family tea bags on the bottom and the spiced tea bag on top. I don't know if it makes any difference, but that’s what I do. Pour 8 cups of cold water in the water reservoir and brew. 

Note:  If your family or guests like the spice flavor, try two Bigelow tea bags and 3 regular family tea bags. I have made it both ways, but usually just one.

Put one cup sugar in your two quart tea pitcher.  Pour the hot brewed tea in the pitcher w/ the sugar and stir to dissolve the sugar. Add cold water to the 2 quart line. Stir again and chill.  If I need to serve pronto, I'll add ice cubes to the hot tea and stir until ice melts.  Then add water to the 2 quart line, if needed.

I usually brew 'decaffinated' tea because, unlike coffee, I can't tell a difference from the caffeinated. Use whatever brand you enjoy -- it doesn't have to be Luzianne. 

THREE Family Size Tea Bags

ONE Constant Comment Tea Bag

Pumpkin Spice Pancakes!

After reading DOZENS of recipes -- all made from scratch, I think I have been successful in finding just one recipe where the amount of spices and pumpkin complimented the Aunt Jemima Buttermilk Complete mix that I use.  When you’re cooking for a 6-8-10, and making lots of other things, there is no time for making some things from scratch, I'm sorry to say.  Does that really bother me?  Nope!  My previous two test batches were mushy and gummy, and these were light and fluffy.  And they are easy enough so I’ll be able to whip up a plain batch just in case someone isn’t crazy about pumpkin.  I can’t wait to make them on Saturday.  If you try them, let me know how you like them.     

Pumpkin Spice Pancakes

2 cups Aunt Jemima Buttermilk Complete pancake mix
1-1/2 cups water

3 tablespoons Libby's Pumpkin Puree (no more or pancakes could get mushy)

¼ tsp All Spice

¼ tsp Cinnamon

1 tsp Sugar

¼ c. chopped pecans (optional)

In a small bowl, mix the pumpkin, sugar and spices together. In a larger bowl, add the pancake mix, water and pumpkin mixture and mix well until the large lumps disappear (use a wire whisk if you have one).  Stir in the pecans if you’re using them.  I usually transfer the mixture to a plastic tea pitcher -- it makes it easier to pour.  Let stand 1-2 minutes to thicken.  Heat the griddle to 350 degrees.  After the griddle is hot, lightly grease to prevent sticking (I use spray Pam.)  Pour the mix on the griddle making 3-5 pancakes.  After the pancake starts to bubble and the bottom is a golden brown, flip it over.  Takes just a minute after you flip it, then it's done.  

Enjoy!

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Now you see it...now you don't!

It's always a special night for me when I get to cook dinner for the troops. 14 officers stopped by and two new officers knocked on my door. Note to self....'always make 3 casseroles instead of two' -- NO MATTER WHAT! 

I think they liked my banana pudding!