Category Archives: Everything Else

Any recipe that doesn’t fit in the designated categories.

Parmesan Baked Tomatoes

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The frost is almost upon us!  That means it’s time to harvest the herbs!

I work at The Celtic Cup Coffee House in the small town of Tullahoma, Tennessee.  I don’t have my own herb garden, but The Celtic Cup does.  I love getting to use the fresh herbs when I bake quiches, casseroles, and savory scones.

Today I harvested all the basil for the winter months.  If you’ve never processed herbs before, you probably think it’s really complicated.  At least, that’s what I used to think.  I know there are a couple different ways to do it.  Drying herbs actually does take a while, so I prefer freezing them.  I think it preserves the flavors better, too.  It’s really a lot easier and faster than I imagined.  All you have to do is snip the entire plant, wash, pluck the leaves, and freeze  on a towel-lined sheet pan.  After about half an hour, the leaves should be stiff enough to store in a plastic freezer bag for the winter.  It’s that simple!


While we’re on the subject of basil, last week I made some delicious parmesan baked tomatoes.  I love how all the local markets are just bursting with fresh fruits and veggies from the garden this time of year.  I bought some beautiful plump red tomatoes and thought I would get creative.  All they needed was some leftover basil pesto and a hearty sprinkle of cheese.  Voila! Parmesan baked tomatoes! So fast and simple, but delicious and comforting.  They taste like pizza!  You can make them as a side dish or just a healthy snack.

I’m not religiously gluten free or anything, but I think I feel better when I stay away from bread.  So, to accompany the tomatoes, I baked some chicken and made fresh broccoli salad.  This broccoli salad was at my friend’s wedding last weekend.  It was so good I had to make it for myself.

Together it was the perfect guilt free/gluten free dinner!  It only takes about 30 minutes to make, so I hope this meal will find it’s way into your week as a tasty and stress free option!

Abby Hughes

Parmesan Baked Tomatoes
 
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A quick and tasty side dish or snack.
Author:
Recipe type: Side Dish
Serves: 12 slices
Ingredients
  • 3 ripe medium tomatoes
  • ½ cup basil pesto
  • ½ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 415 degrees.
  2. Thick slice the tomatoes and place on a parchment-lined sheet pan
  3. Spread about a tablespoon (more or less to taste) of basil pesto on each slice.
  4. Bake for about 8 minutes.
  5. Sprinkle the Parmesan cheese on top and broil on high until the cheese is lightly browned (about 4 minutes).
  6. Enjoy!

 

 

Broccoli Salad
 
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A light brunch or dinner side.
Author:
Recipe type: Side Dish
Serves: 8 servings
Ingredients
  • 1 head broccoli
  • 1 head cauliflower
  • 1 medium red onion
  • ½ c. Craisins (dried cranberries)
  • ½ c. roasted unsalted sunflower seeds
Dressing
  • ¼ c. sugar
  • ¼ c. white distilled vinegar
  • ½ c. mayo
  • ½ tsp. salt
  • 1 tsp. pepper
Instructions
  1. Chop broccoli and cauliflower into small bite-sized pieces.
  2. Small dice red onion.
  3. In a large bowl, whisk together the sugar, vinegar, mayo, salt, and pepper.
  4. Add chopped broccoli, cauliflower, onion, craisins, and sunflower seeds.
  5. Toss to coat all ingredients.
  6. Enjoy!

Welcome Abby Hughes!

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I am so excited to write to you today and share some exciting news that I’ve kept under wraps for a little while now.  I want to welcome Abby Hughes and introduce her as my new blogging partner!

Abby is as beautiful inside as she is outside.  She is a graduate of Bob Jones University with a degree in Culinary Arts.  Besides being totally sweet and adorable she really knows her way around the kitchen!   Ooops – Sorry Abby, sounds like I am writing an ad for a husband for you … 🙂

Long before Abby attended her first class at Bob Jones University she was delivering delectable treats to our doorstep.  She takes after her mother Gaye Hughes in that department!  In the 7 years since we moved to the countryside of Middle Tennessee and became neighbors to the Hughes, we’ve been gifted with dozens of cookies, countless muffins, a variety of homemade soups, birthday cakes, gingerbread treats,  and most recently fresh yeast rolls hot out of the Hughes oven!


It is Gaye Hughes baked oatmeal recipe that I shared with you many years ago and I made as recently as yesterday!



Abby spent this past summer as a counselor to teenage girls at The Wilds Christian Camp in North Carolina.   When she returned home we had a chance to sit on my front porch and catch up.  It is then that Abby shared with me her wish to begin blogging.  She is highly creative and wants to hone her writing skills.   Abby asked me “how do I get followers on the blog?”  That is when it hit me.  She could blog for years and years and build her following or she could join me and have an instant following!  👏

We quickly started brainstorming what that would like on www.praycookblog.com.  You will see her many talents for yourself as she shares with us her variety of passions from art to crafts and from the kitchen to wherever her heart takes her!

I am thrilled to have her join me at My Daily Bread Body and Soul!  I love her and I know you will too!   ❤️

She has a lot of ideas and you will be hearing from her soon.  Please join me in welcoming Abby Hughes to our little space on the world-wide net!

Grace and Peace,
Catherine

 

 

 

 

For Everything There Is A Season …

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ecclesiastes-3_1-oct-2

It is the last day of October and with the start of a new month tomorrow, it will be the start of a new chapter in my book of life.  Happily and sadly this is my last blog post on My Daily Bread Body and Soul.  As I type I cannot stop the tears from falling and wetting my keyboard.  It has been such a beautiful, challenging, and rewarding experience to share my life through pictures and words the past 5 ½ years.   The first blog post of June 4, 2011 was a dream come true.  I did it.  I researched blogging software, chose WordPress, and then began a process of learning how to set up a website, upload pictures, and write a blog post.  And then the most incredible, inspiring and rewarding thing happened … you!

You started reading and responding.  You shared.  You followed, cared, and told others about this little blip of a blog on the worldwide internet.  Thank you.  From the bottom of my heart thank you.  You see, blogging is nothing without you.  Cooking, praying, studying scripture and sharing all of this would be for nothing without you.

You have given me the opportunity to look inside your kitchens, cook some of your favorite foods, and then you have allowed me to write about it and create this website.  As if that wasn’t enough, you have so generously emailed me and shared your life, your concerns, sometimes your grief and you have given me the honor and privilege to pray with and for you.


Being the author of this blog has changed me.  In the beginning, I wrote that I would like to cook better meals for my family while also spending more time in the Word of God.  I reckoned that sharing these two desires of mine through this blog would help keep me focused, on track, and moving forward.  It did.  But the real change and transformation has come from what God has done with and through me as I cooked, prayed, and blogged.  I found it impossible and frankly disingenuous to share scripture without study.  And so, I study more.  And the more I study, the hungrier I have become for the Word of God.  The more time I have given to studying the Word the more I want to study.  I have literally found myself jealously protecting my “study time”, even getting frustrated with life when it seems to rob me of that time.

This blog has been a training ground of sorts for writing down my thoughts.   701 blog posts, thousands and thousands of words, and tens of thousands of pictures, has helped me to be able to write in other areas of my life.  I will forever be grateful for the blessing I have received in writing My Daily Bread Body and Soul.

A long time ago I went shopping with a friend and when we got back home she started talking about what she needed to take out of her closet.  She said, “every time I put something new in my closet, something has to come out.  That way I keep it tidy and well-organized.”  Through the years I have thought about the something-in something-out philosophy and have realized that same philosophy is helpful when saying “yes” and “no” to requests for time, energy, and commitment.

Several times since 2013 I have blogged about Hephzibah House in New York City.  From the moment I first stepped foot in her peaceful, lovely parlor I knew I was on hallowed ground.  Over the last several years and multiple visits to join our friends in ministry events at Hephzibah has created a desire within me to do more, serve more. In the spring of this year I was invited to join the Board of Trustees of this beautiful ministry in the heart of Manhattan.   I knew in my heart that with this “something-in” there would come a time for “something-out”.  As I have begun the work I believe God is calling me to do on the Board of Trustees I know without a doubt this is where I am meant to be for this season.

Such discernment is giving me peace in realizing “to everything there is a season” and my season with My Daily Bread is ending.  The blog and recipes stay on the internet for the time being.

Thank you again for being here, sharing your life with me, and letting me share mine with you.

God Bless,
~Catherine

 

Apple Praline Cake

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app

Has the season changed where you live?  Are the leaves falling, the days are cooler, and the nights are made for snuggling?  Today, September 30 is the FIRST day since early spring that I can remember the temperatures anything less than 80’s and 90’s!  Whew, I am so over summer.  A month ago I changed out my summer clothes to fall clothes.  BIG mistake.  Then 29 days ago I started bringing summer clothes back into my closet one pair of capris pants at a time!

Apple Praline Cake - Fall's Delight!
Apple Praline Cake – Fall’s Delight!

If clothes and the closet aren’t enough hassle I totally wanted to start making and baking autumn food!  We had  White Chicken Chili that my sous-chef dish-washing mom made for us early in September and we sweat it out eating it while the sun blazed 80 degrees outside!


Red Rome Apples
In my mind fall is here when the apples are ready, or it should be that way.  But in middle Tennessee mother nature has a mind of her own and the temperature drops when she says it drops!

Our friends, Ed and Joan have an apple orchard and they share their fall bounty with us each year.  What a blessing to receive 3 or 4 different kinds of apples freshly picked!  Even as the temperatures soared this month we started cooking apples and it has been lovely. This Apple Praline Cake has turned out to be a real keeper!  I have made it twice already and decided it was high time I share it with you, because I know you are going to want to make and bake it with fresh apples of your own!

apple praline cake dof

The original recipe came from Inside Brucrew Life and I changed it up just a bit.  The recipe listed southern pecan coffee creamer for the icing and I used Coffee Mate’s new creation of Vanilla Caramel.  This stuff is so good you can drink it straight – but save some for this frosting!  I also used homemade vanilla.  Btw- it’s not too late to make homemade vanilla extract for this year’s holiday gift giving.  Check out this recipe!  Since my cousin Jill taught me how to make my own vanilla extract I cannot imagine using anything else!

Apple Praline cake closeup

For this cake, you can use any variety of apples you want — or mix it up and use a couple different kinds.  That is what I usually do.  If you make the cake please let me know how it turns out and what a hero you are to your friends and family!

Happy Baking!
~Catherine

I love this quote from C.S. Lewis, and I hope it blesses you today:

“I pray because I can’t help myself.  I pray because I’m helpless. I pray because the need flows out of me all the time — waking and sleeping. It doesn’t change God – it changes me.”     

Apple Praline Cake
 
Prep time
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Apples and praline pecans - oh my this is fantastic cake. Not your ordinary cake by a long shot. Happy Fall!
Author:
Recipe type: Dessert
Serves: 24
Ingredients
Cake
  • 1 cup canola oil
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract.
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups finely diced apples (any variety, or a mix of varieties works well too!)
Praline frosting
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup flavored coffee creamer, I recommend Vanilla Caramel but Southern Pecan works well too
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 cup pecan chips
Instructions
  1. In your large mixer bowl, beat the oil and sugars until they look like wet sand.
  2. Add eggs and vanilla, continuing to mix.
  3. Stir together flour, salt, baking soda, and cinnamon. Slowly beat it into the sugar mixture.
  4. Stir in the apples.
  5. Spread the batter in a greased 9" x 13" baking dish*. Bake at 350 degrees F. for 45 minutes. Remove and let cool.
  6. When the cake is nearly cooled, place the butter, brown sugar, and coffee creamer in a small saucepan. Bring to a boil and stir for one minute. Remove from the heat and let cool for 8 to 10 minutes.
  7. With an electric mixer, beat together the cooled butter mixture and the powdered sugar. Stir in pecan chips.
  8. Quickly spread the frosting over the top of the completely cooled cake. This frosting will set up quite fast.
  9. Cut into 24 squares and serve or store at room temperature in a tightly sealed container.
  10. *See Note
Notes
* This cake can be baked in the 9" x 13" baking dish, a BUNDT pan, or cupcake tins. I have even made it in mini-muffin tins. Time should be adjusted for the cupcakes and mini-cupcakes.

 

 

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