THE MAGIC IS OVER - IT WAS BACK TO WORK!

I hope your Valentine's Day was as special as you expected or even better. I decited that it was my time to make it special for someone besides myself - so I cooked one of the meals I had suggested last night - but I substituted grilled asparagus for the salad. IT was absolutely delicious - candlelight and all!!

I took a vacation day yesterday - to finish celebrating living this long - and to enjoy Valentine's day. IT was a great day. My sister and I slipped off early to Canton and had a great time. They had what I was looking for without being 1st Monday. We stopped at a little bistro and they made us a wonderful sandwich - when they don't even serve lunch on Mondays! Will I go back - you bet!!

Today the friends at work had a birthday breakfast for the February birthday's. It was a feast -- so many good dishes by so many sweet people. THANK YOU!!! That was a grand finale to a great birthday!

Travis is attending a "required' retreat this week for his work. I am so grateful and thankful that they are going to Sky Ranch and not far away. He is going to be able to come home and at least help in the mornings. With my shingles - it is hard to handle our 3 little wild dogs!!


I have a recipe I really want you to try - everyone says it is so good!

ROSE MATINEZ' WORLD FAMOUS CHILI SALSA
1 Can Rote Tomatoes
1/2 onion
2/3 whole Jalapeno, chopped
1/2 Cup Cilantro, washed and chopped
1/2 tsp. garlic powder - (I would definitely use fresh garlic, minced)
1/2 tsp. salt
Put in blender 1/2 tp 1 minute, but if you like chunky - do for a couple of junks.

NOTE: You can use Serrano Pepper instead of 2 - 3 Tblesoon Jalapenos. JUST ENJOY!!

Sorry - the Westminister Dog Show is on and I just can't keep my eyes of it. Wish we all were as precious and as good as all of the little dogs in the world. They are so loving, forgiving, accepting, and there are not even enough adjectives to describe them! Who else greets you when you come home the same after a couple of hours as a couple of days! Not sure about "couple of weeks!}

Last night I made the Chocolate Cake I had written about a couple of nights ago. I made Travis a special Rampkin filled cake - topped with icing and served with sliced strawbery on the side. In Travis' cake, I put a couple of pieces of candy we had just received. He said it was really good -- SO - when you are cooking something boring, or ordinary - add something special!

Have a great night -- I promise more recipes - tried and true -- like the delicious chicken sandwich Michelle and I had tonight -- I love my grill pan!! She even has more for lunch. I only ate 2 quarters - so filling and so delicious. Also the sweet potato baked fries were great too.

Have a blessed evening -- and don't forget -- there are so many out there (even in our churches- but not only there - check the shelters), much less our grandparents, our elderly parents ) that need us -- for food, love, understanding and just listening. They have so much to tell and if you don't listen - you will miss a great part of your history - your heritage - and your loved ones. Each of us need to fill ourselves with those stories. THINK ABOUT IT!!!
Here is something else to think about!
Two Thieves in the Palace
John 14:27 ”Let not you heart be trouble; neither let it be afraid.”

There are two thieves waiting to ransack your live. These servants of satin came from the pits of hell to destroy you. They will seize every opportunity they find, and once given access into the unspecting soul they will trash the palace with disregard to the value of its priceless treasures. Their names are Hurry and Worry.

“Let not your heart be trouble,” Jesus said. The word He used means to be agitated like boiling water. In other words, don’t be over heated and in a hurry. Jesus went on to say, “Don’t be afraid.” The word here means cowardly and unbelieving. Hurry will trouble your heart, and worry will make it afraid. And both will ruin your life.

What a bizarre pair they make—inseparably linked in mental tension and continually at war with each other. Hurry always runs ahead, while worry lags behind. Hurry is reckless; Worry is cautious. Hurry sees only those things that speed him on his way, while Worry sees only those things that are in the way and are sure to cause a problem.

Hurry never sees the thousands of little things that make life truly worth living. Worry sees nothing but a thousand little things, none of which have anything to do with life at all. Hurry never thinks about the consequences of hasty choices, and Worry never makes a choice at all-for it might be the wrong one.

These two thieves are forever pulling in opposite directions. God pity the man or woman whose life is filled with Hurry and Worry. Oh hear the words of Jesus as He speak straight to you-“Let not your heart be troubled; neither let it be afraid.”
“May the Lamb that was slain receive the rewards of His suffering.”
Thieves in the Palace

Have a blessed evening!!

A GREAT WEEKEND SPENT IN FORT WORTH

My how time flies when you are having a good time - and how it pokes when you're in a place you'd really rather not be! Thanks so much Kelsie for staying with Michelle and allowing us to get away for the first time in over six months! Fort Worth is like stepping back in time or into a western movie and it was great! We ate at Joe T. Garcia's and then at Reata's - which was awesome. The food is Texas cuisine with a real southwest flavor. Travis bought me their cookbook and there are some awesome recipes in it -- and some a little strange!! He made sure that my day was so special!! But speaking of food -- tomorrow is Valentine's Day. Now I don't know if all of you like to be taken out and treated to a great meal - or you like to cook something special for your man or lady! If that is the case - I have a couple of suggestions: Of course there is always the steak - marinated and grilled to perfection -- instead of drowning it in butter to keep it moist, just spritz it with apple juice often while grilling. It works like magic and is much healthier. How about switching the carb filled white potato for a healthier sweet potato? (Make a little cinnamon butter to go on it!) Think that would fly? It would for me but not so sure Travis would go for it!! Have you bought any of the frozen sweet potato fries. I like to drizzle a little olive oil on them and put a little salt, black pepper, and cayenne on them --then bake! They are delicious - almost better than the fried ones at Breakers! A nice salad with strawberries, slivered almonds, and drizzled with a little orange olive oil mixed with white and orange balsamic vinegar. I bought the ones I use at Mistletoe this past November. They come from the Texas Olive Ranch in the Hill country. I didn't even know olives grew in Texas - but they do!! Or if you really are not going to worry about calories for this one night -- try frying a couple of pieces of good applewood bacon until crispy (careful not to burn) and mix the drippings with a little fine balsamic vinegar, one minced garlic clove, a dash of cayenne pepper and combine the bacon with it and slightly heat just before topping salad and serving. Top it off with one indulgence - Chocolate cake with Godiva chocolate center.

CINNAMON CHOCOLATE CAKE

MIX IN SAUCEPAN:

1 Cup water
4 Tbsp. cocoa
1 Stick margarine
1/2 Cup oil

Bring this to a boil.

IN MIXING BOWL,MIX:
2 cups four
1 Rounded tsp. baking powder
2 Cups sugar
1 Tbsp. cinnamon

ALSO: HAVE TWO EITHER MILK CHOCOLATE OR DARK CHOCOLATE (USE THE PREFERENCE OF YOU SPECIAL PERSON) BARS - CUT OR BROKEN INTO 8 PIECES.

Pour boiling chocolate syrup over flour mixture. Add 3 eggs, slightly whipped. Add 1 tsp. soda to 1/2 cup buttermilk. Stir until foamy; add to cake mixture. Stir until well mixed. Bake in greased and floured 9 x 13" pan for 25 minutes or until toothpick comes out clean when inserted to center of cake. NOW FOR VALENTINES: USE INDIVIDUAL 4 or 5 oz. RAMEKIN CUPS (RAMEKINS ARE SINGLE-SERVING DISHES IN WHICH THE CUICINE IS COOKED OR BAKED AND SERVED. USUALLY CLLINDRICAL IN SHAPE, THE STRAIGHT EDGES OF A RAMEKIN HELPS TO ENSURE EVEN BAKING) AND POUR THE CUP ABOUT HALF FULL AND INSERT TWO PIECES ON TOP OF ONE ANOTHER INTO CENTER. THEN COVER THE CHOCOLATE WITH MORE CAKE BATTER TO ABOUT 3/4TH FULL. Bake 20 to 25 minutes until done.

FROSTING:

1 Stick butter
4 Tbsp. cocoa
1/3 Cup milk

Heat until butter is melted. Add powdered sugar (about 3 to 4 cups) until good consistency. Ice cake or each individual cake while it is warm. Serve warm with ice cream.


The other menu should definitely be Italian - they are known for romance!! Here is a tried and true recipe:

EGGPLANT PARMESAN LIGHT

2 Eggplants (about 2 lbs total)
3 Large egg whites
3 Tablespoons water
1 Cup plain fine dry bread crumbs
1/2 Cup grated Parmesan cheese (divided use)or Planko crumbs
1/2 tsp. salt
1/2 tsp. freshly ground black pepper (Penzey's is best)
2-1/2 Cups prepared marinara sauce
2 cloves garlic - pressed or finely minced
1/3 cup slivered fresh basil leaves or 1 Tablespoon dried basil
1/4 tsp. Crushed red pepper flakes
1 Cup Grated part-skim mozzarella cheese (divided use)

Preheat oven to 375 degrees. Lightly oil two large baking sheets and a 7 x 11 inch baking dish. Set aside.
Slice the eggplants crosswise into 1/2 inch thick slices. There is no need to peel them. Set aside.
In a bowl, whisk the egg whites and water until frothy. Set aside.
In a shallow dish, combine the breadcrumbs, 1/4 cup of the Parmesan cheese, salt and pepper.

One at a time, dip the eggplant slices into the egg-white mixture, then coat both sides with the breadcrumbs or Planco crumbs. Arrange the slices in a single layer on the prepared baking sheets. Bake for 20 minutes, or until golden and very tender
when pierced with a knife.

Meanwhile, in a bowl, combine the marinara, basil, red pepper flakes, and garlic. Spread about 1/2 cup of the sauce over the bottom of the prepared baking dish.
When the eggplant is done, arange half the slices over the sauce, overlapping them slightly. Spoon 1 cup of the remaining sauce over the eggplant, then top with 1/2 cup of the mozzarella.

Arrange the remaining eggplant slices on top, pressing then down into an even layer. Top with the remaining sauce, mozzarella and Parmesan cheeses. Bake, uncovered, until the sauce bubbles and the top is browned,m 25 to 30 minutes.

Makes 6 servings. (Calories 291) Not bad for a delicious meal. Add a great salad and side of your favorite pasta - NOW you've got a fantastic valentines meal. It sounds like a lot of work - but well worth the time! Now for dessert - make the cake above -- or how about easy truffles for a change and sweet little bites - or of course there is always the Strawberry Cake I posted last year!

PEANUT BUTTER TRUFFLES

(If you overbeat the chocolate mixture in Step 2, beat in 2 to 3 Tbsp. more whipping cream to return mixture to a smooth consistency.)

1 (12 oz. package semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons creamy peanut butter
3/4 cup finely chopped, lightly salted roasted peanuts
Wax Paper

1. Microwave first three ingredients in a medium size microwave safe bowl at HIGH 1 to 1-1/2 minutes or until melted and smooth, stirring at 30 second intervals. Let cool 10 minutes.

2. Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm/

Shape chocolate mixture into 1 inch ball, using a small ice cream scoop. Roll in chopped peanuts. (If chocolate becomes too soft to shape, refrigerate until firm.) Place on wax paper lined baking sheets. Chill one hour before serving. Store truffles in an airtight container in refrigerator up to 5 days.

Well that is it for the evening. Here is hoping that you make tomorrow special for someone. I read a quote the other day: "A kiss is something you can't get without giving and something you can't give without getting!" That is so true! Have a blessed day and bless someone else.

IT WAS A CARB NIGHT - BUT A DELICIOUS ONE

Valentine's day is getting closer and closer! Have you thought about what you are going to do special for your guy or girl?? Ladies - here is a recipe that I've only made twice - once for my Mom's birthday party when she turned 80 +., and once for a meal that was won at an auction. IT is certainly not original - I found it in the Tyler Junior League's cookbook "AND ROSES FOR THE TABLE!" It is a beautiful cookbook - as well as has some wonderful recipes. It is now 13 years old - my how time flies! My dear, precious sister gave it to me! The recipe is not hard - just takes time to do it right!!

DEUX AMIS BANANA CREPES WITH APRICOT SAUCE
CREPES:
1 Cup unbleached all-purpose flour
1 Tablespoon sugar
1/4 Tablespoon salt
1 Cup milk
1/3 Cup water
3 Eggs
3 Tablespoons unsalted butter, melted

APRICOT SAUCE:

1 Jar Apricot Preserves
3 Tablespoons Rum
2 Tablespoons Cinnamon
1/2 Cup Butter
1/2 Cup Brown Sugar
6 - 8 Bananas
Whipped cream (sweetened with sugar and vanilla to taste)
1 Cup Toasted slivered almonds

Combine the flour, sugar, and salt in a food processor and process briefly. With motor running, add the milk, water, eggs, and butter through the feed tube. Process until smooth.

Heat a heavy 7-inch nonstick skillet until quite hot. Pour in 3 Tablespoons of the batter, then quickly tilt the pan so the batter spreads evenly, forming a crepte. Cook until lightly brown, 30 to 45 seconds; then turn and cook another 15 seconds.
Repeat, using all the batter. As you finish the crepes, stack them between sheets of waxed paper to prevent from sticking. Wrap the stacked crepes in plastic wrap. They will keep in the refrigerator for 2 days. 12 crepes.

Prepare crepes in advance. For sauce, whisk preserves, rum, cinnamon, butter and sugar in saucepan and let simmer. Lay each crepe out and fill with a row of sliced bananas (strawberries would work well too). Spoon sauce, whipped cream and toasted almonds over bananas. Roll crepe and garnish with a dollop of whipped cream and toasted almonds. Serve immediately.

We did these for 3 couples and then my sister and I did them for about 16 at Mom's birthday luncheon.

One tip: ALWAYS READ THROUGH THE RECIPE THOROUGHLY BEFORE BEGINNING THE DISH OR GOING TO THE STORE -- THIS IS FROM EXPERIENCE!!!

Sound like a lot of trouble -- it is more than whipping up a pan of brownies - but isn't he worth it. You cooking guys might try it too!!!

I came home and made fresh chicken and dumplings this evening. My greatest joy was rushing down to Mom's with a literally steaming bowl of dumplings and red gravy on the side. I had called and asked if she had eaten and she said she was eating at the moment and when I asked what, she said "Toast and milk." I told her to stop and in less than 5 minutes the dumplings were at her doorstep. She called later and said they were great and that she ate all of them. We cleaned out a pretty big pot too -- thought I might have to pry Travis away from the table - but he actually helped clean up! What a gift - because I do get lots of flour on everything!!

Tomorrow I start cooking for Wednesday night! I know what the forecast is - but I had it announced Sunday night that RAIN OR SHINE, SLEET OR SNOW - THERE WOULD BE FOOD AT THE CHURCH ON WEDNESDAY NIGHT. I have to cook the food that I had bought for last week or it might ruin! IT will be fine this week!! Hopefully better than fine!! I just have to get back in "cook mode!!"

Well guess most of you either had or attended Super Bowl parties - hope you enjoyed them. We spent a very quiet evening at home - too old for most and not connected to the rest!

Travis is so sweet and always tries to take me someplace to escape the reality of my birthday and the fact that I am getting old. This year we may get to escape for only a couple of nights but don't know where to go. We are leaning toward Fort Worth - have not been there since downtown was revitalized and there are great Mexican food places!! Since we can only be gone for such a short time - we don't want to drive too far -- only I always love the hill country.

Here is a really easy little Pepperoni Bread recipe:

PEPPERONI BREAD

1 Tube refrigerated pizza dough
2 sticks (sliced thin) or 1/2 lb. slicing pepperoni (deli counter)
1 brick of mozzarella or 1/2 lb mozarello (deli counter)
Olive oil

Directions

Preheat oven to 350 degrees. Roll out the dough (not too thin). Place the dough on a cookie sheet and then place pepparoni and mozzarella on top. Roll dough with pepparoni and cheese and pinch the seems together. Brush with a little olive oil. Bake 20 minutes or until dough is golden. When cooled, slice on a diagonal.

Have a great evening and start now - planning something special for that special love of yours - whether it is a mate, son, daughter, grandchild, friend or just someone lonesome and alone. There is always someone out there that would love the attention! I saw Martha Edge at the grocery store Sunday afternoon and she was planning a big Super Bowl party for her little granddaughter and herself. How precious and special is that? She was letting Annie pick out the kind of chips she wanted and everything -- only she did recommend "baked!" I loved witnessing this special lady being so sweet to her little granddaughter!!

Take care and may God bless you as you bless others!!

ANOTHER COLD NIGHT

Is it going to snow or not?? Here - we never know. I took Michelle to Dr. Graham today (dermatologist) and he said the patient he was just with was saying how thankful he was to be here. He moved here last week from Chicago!!! We are blessed - that is for sure!!! The news just came on and now they say there is a massive snow storm heading our way! Rusk County is getting it now!!!

Thought I would post a picture of the kitchen where all of these recipes are either created or tested!!

I haven't cooked for two nights -- last night we went to Marios's and if you want the best veal in the world - that is the place to go - and Moe is so nice! It is always a pleasure to go there! Tonight we went to El Charro - another great place to eat!!! Most of the time Michelle and I share Tony's tacos -- but I had to have something hot -- so we both got the LaRosa -- only we always have them put guacamole instead of beans on compresta. I know that is not spelled right -- but that is the best I can do tonight! Well Blogger spell check didn't know how to spell it either. Well - once again - I just lost three recipes I had for you!

Here is basically what I said: Strawberry season is just around the corner and I read today the warm weather in California is allowing farmers there to have a great crop. Maybe they will cost less than $4.99 for a pint! Just can't pay that in good conscience! Hopefully they will be here for Valentines and my birthday. The one dessert I will eat is Angel Food Cake and strawberries. Here is a great strawberry pie:

FRESH STRAWBERRY PIE

1 Baked pie shell
2 Pints Fresh strawberries, washed and hulled
1 Cup Sugar
3 Tablespoons Cornstarch
1/8th Tsp. salt
2 or 3 Drops of Red Cake Coloring
1 Tablespoon Lemon juice.

Place berries in pie shell, point up. Crush 4 large berries; put into cup and fill with water to make one cup. Place in saucepan and bring to boil. Gradually add 1 cup sugar with three tablespoons cornstarch and salt. Cook, stirring constantly, until thick and clear. Add 1 Tablespoon lemon juice. Cool. Pour over berries in shell. Be sure to cover all berries. Serve with Cool Whip. Enjoy with someone you love!

Now I know most people love a good cup of Hot Chocolate - especially on nights like tonight. Don't you hate it when you check the cabinet and there is none there? Well make up a batch of this and it will last and last and last!

HOT CHOCOLATE MIX

1 (8 QT)Box Powdered dry milk
1 (16 Oz.) Box Nestle uik
1 (6 Oz.) jar Coffee-mate
1 Box Powdered sugar
6 Tbsp. Cocoa

Store mix in empty coffee can or Tupperware. For 1 cup cocoa, mix 1/3 cup mix and 2/3 cup water. It might not be as good as Godiva's Hot Chocolate Mix but bet you will enjoy it!!

Now I have a question for you!!! How many remember when there was an Orange Julius in the mall?? Remember the great drink they served. Well try this recipe and either relive the taste or try it and see what you missed. (Thanks to Martha Smith Swenson for this opportunity -- she had this recipe in our very first Southside Bank Cookbook - and even though there have been lots of of cookbooks since 1991 - this is my very favorite! I actually use it often!!

ORANGE JULIUS

1 (6 oz. Can Frozen orange juice
1-1/2 cup water
1/2 cup milk
1/3 to 1/2 cup sugar
1 tsp. vanilla
14 ice cubes

Blend for 30 seconds in blender -- pour up and enjoy the experience!!

Hope you enjoy these recipes! I am going to try to post a link to something very interesting! Wish me luck!

http://downloads.cbn.com/cbnplayer/cbnPlayer.swf?s=/vod/MW131v2_WS Now I don't know if this will work or not! Try it!!

Have a great evening - stay warm, enjoy the snow tomorrow (we hope) and I pray each of you will be blessed!

ANOTHER COMFORT FOOD FOR A COLD COLD NIGHT

My goodness - it is cold outside. First things first - The director of our Wednesday Night Ministry called me and said that we would cancel the meal for this Wednesday night and the ladies that are scheduled for next Wednesday are going to let me cook -- so all of my food won't ruin. Such wonderful sisters!!!

Tonight I really didn't want to cook - but it was (is) so cold outside - I decided the smart thing to do -- was more comfort food. So - I made up a new Potato Soup recipe (as I went) and it was really good. Served with cornbread - it made a meal and we saved money and stayed out of this wild weather.

JC'S POTATO SOUP
8 Yukon Gold potatoes
3 Carrots
1/2 large yellow onion
4 Cans Swanson's 99% Fat Free Chicken Broth
1 Tablespoon minced garlic
Salt and Pepper to taste (I like lots of pepper)
1/8th tsp. cayenne pepper
Dash of Pensey's Fox Point
3 Tablespoons corn starch mixed with cold water
1 Small Carton Whipping Cream or Half and Half (I had whipping cream last night!)

DIRECTIONS:
Peel and quarter about 8 Yukon Gold potatoes
Scrap and cut into bite size 3 carrots
Chop 1/2 onion

Add all of these ingredients to large sauce pan or stew pot and pour in the four cans of chicken broth. Bring to a boil and cook until potatoes and carrots are fork tender. Add garlic, salt, pepper, Foxpoint and cayenne pepper. Then stir corn starch into about 1/2 cup cold water and slowly pour into soup to thicken. (NOTE: IF YOU HAVE INSTANT POTATOES - YOU CAN SLOWLY ADD THE POTATOES UNTIL SOUP IS OF THE CONSISTENCY YOU WANT AND OMIT THE CORNSTARCH/WATER MIXTURE.)
After everything else is added - slowly add whipping cream to produce a creamy and smooth soup. Do not boil after this is added. Serve with my "JC's Jiffy Cornbread" and enjoy.

After we finished dinner I made a Banana Pudding - but after I had mixed some of the ingredients I discovered I only had one egg. You know what I used the one whole egg (yellow and white) and a little yellow cake coloring -- and it must have been good - about one good helping left!! Lesson: Improvise -- you really don't have to have all the eggs, sugar, etc., that some recipes call for!

My cousin sent me something that is definitely worth thinking about and answering in our own heart. I know this is all about cooking but I think this is even more important!!

WHAT DO YOU WANT??
John 1:38
“Then Jesus turned, and seeing them following, said to them what do you seek.”

Two men listened attentively to John the Baptist, and one day heard him say, “Behold the Lamb of God, who takes away the sin of the world!” John was speaking about his cousin, Jesus of Nazareth. The two men immediately left John and started following Jesus along the road. Imagine how stunned these two must have been when Jesus abruptly turned to them and point blank asked, “What do you want?”
How would you reply to such a question if it were put directly to you by the Lord? Many of us are not honest enough with our souls to even know how to answer such a question. We fumble about for words, and stumble over our secret fears, and end up sputtering in the face of life’s fleeting and unexpected opportunities. So what do you want? No, what do you really want?
So many of our wants are so foolish, while others are vainly ambitious. We want a bicycle, a car, a couple of tickets to the super bowl, oh just give me the box that seats twenty seven people so I can brings my friend (only$ 65,000.00). A better hair-do, we want world peace, and animals living in harmony with man. We want all bad people to be good and behave themselves.
We want our toilets to flush without backing up. We want the weather to stay warm so we can play Golf, and a cure for dreaded diseases. We want free stuff. We want liberty. We want money. We want our candidate in the Oval office—not theirs.
We want entertainment, pleasure, fun, and we want it without guilt. We want answers, we want snow, and we want sun-shine. You see how the list goes on and on?
Sooner or later we will actually land upon what it is we really want. That’s what Jesus is asking about. So what do you really want? He asks you, “I know all the religious answers, all the ridiculous answers, and all the right answers-but, what I’m looking for is the real answer. What do you want?”
How would you answer that question today?
“May the Lamb that was slain receive the rewards of His suffering.”

How would you answer this question -- how would I answer that question?

Last night I talked about making Buttermilk Pies and I'm sure some of you cringed! Well here is your challenge: I give you the recipe and you try it -- then come next week and eat with me on Wednesday night and try mine!!

BUTTERMILK PIE

1/2 Cup butter, melted
1-1/2 cups sugar
3 Tablespoons flour
3 Eggs, beaten
1 pinch salt
2 Tsp. vanilla
1 Cup Buttermilk
1 deep dish pie shell (either your own or store bought -- I use the store brand kind that is already rolled - comes in a box and you just unroll it into your pan. TIP: ALWAYS PUT A LITTLE FLOUR IN YOUR PAN BEFORE UNROLLING IT INTO YOUR PAN!!!)

DIRECTIONS:

1. Preheat oven to 400 degrees
2A.Place pie crust in dish and roll to smooth it out. Crinkle the dough up around the edges.
3. Beat the butter and sugar together until light.
4. Add the eggs and beat; then beat in vanilla.
5. Sift the dry ingredients together and add to the batter alternately with the buttermilk; beat until smooth.
6. Pour into a deep dish pie shell and bake at 400 degrees for 10 minutes, reduce heat to 350 degrees an bake for 50 to 60 additional minutes.
7. Pie should turn a nice golden brown and a knife inserted should come out clean.
8. Best when warm - but not bad cold!!!

Try it - I promise your man or lady will thank you!!

I am hoping everyone is in off the streets, out of the cold and home - in a warm and safe invironment. Today I heard that Path was begging for blankets - that they have given out more than in their history. I feel so bad for the folks that need the blankets -- you use to be able to buy wonderful blankets for 9.98 at Walmart, but the last time I checked - there was no such thing. We just need to find a way to help.

The Red Cross is really suffering for money! We have been having so many family fires that it is draining our funds. For each fire, if the people have no place to go, we put them up in a hotel for at least 3 nights, buy all of the family members a new set of clothing and any other thing they need -- medicine, eye glasses, uniform. Anything to help them feel like life is returning to normal. We are still trying to help with first month's rent - but it is getting so hard - who knows how long we can continue this ministry. If you have $1.00, $20.00, $100.00 or more - please consider a gift to the Red Cross. WE (I AM BOARD CHAIRMAN THIS YEAR) ARE NOT FEDERALLY FUNDED -- WE OPERATE ON DONATIONS ALONE.

Have a warm and safe evening - and thank God for your warmth and safety. Come back soon!!!!

White Bean-Chicken Chili - Really!!

My goodness January is over - and February seems to be coming in on a storm! I have this involved (12 pies to make) dinner planned for Wednesday night and I am worried that the weather may dictate that we don't risk our older members and young people be out in the cold, cold weather and the Elders and ministers cancel services for Wednesday night. In their wisdom - they will decide what is best for our congregation -- BUT I NEED TO KNOW - before I make the Corn Bread Salad and start the 12 pies. I trust they will make a decision early tomorrow and be kind enough to let me know. If they decide at the last minute - I will try and travel to our older shut ins and others and take them meals! That would not be bad either! GOD is in control and I will do whatever HE says!

Tonight I really thought about copping out and saying we had to get something at Little Italy or somewhere - but common sense over-ruled and I cooked. I boiled some chicken and then pulled it into big bites. I made my version of White Bean Chicken Chili. I had a recipe that seemed bland, bland, bland -- and it was a Betty Crocker recipe, and to be fair during her time -- they didn't use much spice. Two cloves of garlic was very "forward!" So I am going to try and give you the recipe I made up as the soup progressed. IT really was delicious!!


WHITE BEAN CHICKEN CHILI - JC's version!
4 Skinless and Boneless chicken breast - thawed
4 or 5 chicken thighs or legs
2 cans Rotel Tomatoes and Green Chiles
3 Cans Northern White Beans or White Navy Beans (what I used)
2 Tbls. Olive oil or butter
1 Large onion - chopped
4 Cloves garlic - Pressed
3 Cups Cut up Cooked Chicken
1 Tablespoon ground cumin
1/2 pkg. shells or Heart Heathy Whole Wheat Penne (what I used)
2 Tablespoons Penzey's Chili 2009 seasoning (or any chili seasoning you have - or get me to bring you some 2009!!!)


In 4-1/2 to 5 qt. pan, get olive oil hot and add onion and garlic - add salt and pepper and cook until onion is tender - making sure to not burn garlic
After chicken is cooked, cut into bite size pieces and add chicken, onion, garlic, and rest of ingredients - including spices,except Penne. Bring to a boil and add Penne - cook until Penne is tender, Add more salt, pepper or ground red pepper to taste!

Serve with sour cream, cilantro and Mexican cheese, if desired- and definitely chips. I bought some Chipotle flavored chips at the Mexican Food store on the West Loop. They were wonderful with this soup!!

This was very spicy and very good. What I want you to learn from this - is don't be afraid to add flavor, spice, or whatever it takes to make your dish POP - and everyone call for more!!

It seems everyone at the Bank (my branch) watched the skating show last night - while old fashion me watched the most awesome romantic movie - Hallmark's production of "The Lost Valentine!" Yes it was emotional, romantic and sad. Yes I cried - but it was a story of love and how some people hold onto that love for life. IT starred Betty White and I can't wait to buy it and watch it often - to be reminded how true love never goes away - no matter what happens!

I have to admit some people have looked at me like I was from a foreign planet when I said I was making Buttermilk Pies. Now I may have joined them -- had I not grown up - ocassionally having Buttermilk Pies and realising they don't taste like buttermilk - but are very good - so I hope they are adventurous enough to try one! If they just rebel - then they have the choice of a piece of Fudge Pie. Just hope the weather permits! I actually spent a fortune for decorations - and no - I won't charge the church for those!! It is my gift to my brothers and sisters!! I just think a pretty place to eat somehow improves the food! I have to have something special on my table at home - yes I love flowers best but sometimes cost prohibits my choice!!!

Ok - I've given you a recipe to try and begged you to come eat with us Wednesday night (unless services are cancelled in order to keep our brothers and sister's
safe.

Have a great night and please, please be careful tomorrow! Take it slow and easy and May God take care of you!!!

RECIPES THAT ARE WORTH USING!!!

What a beautiful service this morning! Travis said that if anyone didn't like the singing today - the might better just go live any ol' way and not go to Heaven - because today they were probably just getting a taste of what it will be there! Totally beautiful - how could anyone feel differently? Chuck has a way of bringing out the best in everyone - even me - as tone deaf as I am! The sermon was just as special - as well as the prayers of praise and thanks to God.

The service today reminded me of a wedding I attended a little over a week ago. It was absolutely the sweetest wedding ceremony I've ever attended. The Chapel was beautiful - now I'v seen more elaborate, elegant, etc., but once the ceremony started -that all seemed so insignificant. What was significant was what the preacher said - and how the bride and groom looked at one another. If every preacher would say the words of encouragement (to live totally for one another - with God always in their presence and part of their life - even pledging that in their vows) I truly believe more couples would work harder to make their marriages work. This was two very devoted Christian people who had waited for the right person - one pure, had the same God, the same love of Christ, same morals, same goals - and lived it for all to see - in their actions and deeds.

Oh my gosh - I haven't told you - I got a letter from Gooseberry Patch and I just thought they were wanting me to buy a new book or something! Better than that, they said they had selected one of my recipes (I am always sending one in to some magazine or cookbook publishers)to be published in a cookbook -due out in June 2011. Basically it is similar to the one we are having Wednesday night. It is my Pulled Pork Sandwiches! I am so honored1!

A few weeks ago I made up a chicken noodle soup recipe as I went - and it turned out to be the best I had ever made! I want to give you that recipe with hopes you will try it - especially if you like things a tad spicy! My brother-in-law cannot tolerate "hot" but he liked the soup! (You even get it before I send it to either Cooking Light or Gooseberry Patch!)


CHICKEN NOODLE SOUP
Jon Carole Gilbreath

5 chicken breasts (boneless and skinless)
3 stalks of celery, diced small
1 onion, chopped
2 cloves garlic, minced or pressed
½ Green bell pepper
1 Can Rotel Tomatoes & Green chiles
2 Cans Chicken (low fat) broth
Broth from boiling chicken breasts
1 Package large size egg noodles (I used heart healthy whole wheat noodles and when they cook – they look white)
Salt and pepper to taste

Boil chicken breasts until fork tender. Remove from broth and when cooled slightly –cut or pull into large bite size pieces.

Add the celery, onion, garlic, bell pepper, and chicken to the broth. Bring to a boil and cook about 5 minutes. Add the two cans chicken broth. Bring back to a boil and add egg noodles and Rotel. Cook until noodles are tender. Add salt and pepper to taste. Enjoy!!!!

Ummm- I ate just a little while ago and this makes me hungry again! It really is good!

Well - I spent the rest of today working for my church family. We are cooking Wednesday night so by the time we had gone to Sam's, Super 1 and Walmart to find all of the ingredients - it was about four before we got home. Then I edited the puppet skit I wrote for Travis' 3rd and 4th grade boys -- adding their names and just correcting spacing, etc., basically tweeking it! Then I had to change the names on the other one I had written and correcting it! I got through at 5:37 - just barely had time to change clothes and get on our way to church again!

Wednesday night we are going to have barbequed pulled chicken, cornbread salad (recipe on blog), fries (sweet potato and regular - well seasoned by me.) Fudge pies and buttermilk pies! Hope everyone enjoys it!!

At our Christmas brunch, we had these awesome cupcakes that everyone bragged on - so I thought that would be a great recipe to post - so here it is:

CREAM CHEESE CRANBERRY MUFFINS

1 8 oz. Cream cheese, softened
1-1/2 Cup sugar
4 eggs
1-1/2 tsp. vanilla extract
2 Cups all purpose flour
1-1/2 tsp. baking powder
½ tsp.
2 Cups fresh or frozen cranberries
½ cup chopped pecans
1 Cup better, softened
Drizzle:
2 Cups Confectioners’ sugar
3 Tablespoons 2% (or any) milk

In large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.

Fill paper lined muffin cups three-fourths full. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

If desired, combine the glaze ingredients, drizzle over warm muffins. Enjoy!!!

This may not make a lot of sense since I am half way watching Hallmark's presentation - "Lost Valentine!" It is so good so I am going to sign off and watch the last 30 minutes. May God watch and keep each of you!

WHAT RACHEL RAY DIDN'T TELL!!

I bet you are wondering what on earth I am talking about or "who do you think you are?" No one really - just someone who cooks and knows that when Charred Poblano's are brownish green - they wont make a soup bright green! I watch Rachel Ray on TV at lunch the other day and she made this fabulous looking soup and I could not wait to try it. Bought all of my ingredients and on Sunday I cooked my chicken. To the pot you add carrots, onion and celery! It is great broth in soup but please - never use it for dumplings. IT really gives them a strange taste. Last night I was going to finish my soup - and did - but as wonderful as it tasted - I will make it on a day off from work or a Saturday! Rachel Ray didn't show all the prep work - well she showed what had to be done - but not the time it takes!! But all of that to say -- it was the most wonderful dish I have probably ever made!!

CHICKEN AND POBLANO SOUP

For the poached chicken:

3 pieces bone-in, skin on, chicken breast (I used skinless with no bones for less fat!!!)
2 ribs celery, quartered
1 onion, peeled and quartered
2 carrots, peeled and quartered
2 bag leaves
1 lime

For the soup:
6 large poblano peppers
1 large red pepper
2 large (1-1/2 to 2 pounds) starcy potatoes, peeled and cubed
2 Tablespoons extra virgin olive oil
2 ears corn on cob (sliced off cob) or 1 cup defrosted frozen
1 Jalapeno pepper, finely chopped, optional for a spicy soup - OF COURSE I ADDED IT!
4 cloves garlic, finely chopped (I pressed!)
1-1/2 tsp. ground coriander (I omited because I didn't have)
1-1/2 tsp. ground cumin
salt and pepper to taste
SEVERAL DROPS OF GREEN CAKE COLORING**
Garnishes: lime wedges, unsalted lightly crushed blue corn tortillas, fresh chopped cilantro.

Yield: Serves 4 - I DOUBLED RECIPE - wanted left-overs!!

PREPARATION

In large soup pot, cover chicken and poaching ingredients with about 2-1/2 to 3 quarts water. Bring to a boil then reduce heat to low. Simmer and poach 1 hour. Remove chicken breasts to a plate to cool. Peel and remove bones (if you have any) from chicken and slice the breast meat. Strain the poaching liquid and reserve the broth.

Preheat boiler. Place Poblano peppers and red bell pepper on a baking sheet and char evenly to blacken skins all over - leave oven door slightly ajar to allow the steam to escape. Place peppers in a large bowl and cover with plastic wrap to steam peppers and loosen flesh from skin.

In a small pot, cover potatoes with water and bring to a boil. Salt water and cook potatoes until very soft. Drain and mash until very smooth with some of the reserved stock.

Peel and seed peppers. Dice red bell pepper and coarsely chop poblanos. Add to a food processor, puree with a little stock until smooth. Add mashed potatoes and combine with more broth if necessary until very smooth and well-combined.

In a medium sized sauce pan or large skillet, heat olive oil. Add corn, garlic, jalepeno, coriander and cumin, and stir a few minutes over medium high heat. Add potato/poblano mixture and thin soup to desired consistency with reserved broth. Add sliced chicken and cook to warm the meat through!

Serve in soup bowls with wedges of lime to squeeze over the top, hot sauce and tortillas alongside.

Now you see why I said I would recommend making it on a weekend or day off. It doesn't take very long at all (Rachel Ray did it in less than 15 minutes) if everything is already done - chicken cooked, peppers charred, potatoes cooked and mashed, etc!!!! Again - I want to say - it is worth all of the work -- it is delicious!!!!

* Now to the point - what Rachel Ray didn't tell -- charred poblano peppers turn kinda brownish green. Her soup was bright green - so ADD A FEW DROPS OF GREEN CAKE COLORING TO YOUR SOUP AND YOURS WILL BE BRIGHT GREEN LIKE HERS!!!

It has been a long day - besides work I had a Red Cross Board meeting from 6 until 7:30; then had to get dinner ready -- have you tried the new offering in the freezer - Sweet Potato Fries - I fixed them tonight - took them from the bag, drizzled with Olive Oil, added salt, pepper, Fox Point (Penzey's) and Sandwich Sprinkile (Penzey's) and baked them about 15 minutes, turning once. They were delicious!!! THen Travis had everything laid out for me to make him a Chocolate Pudding. He even offered my $10.00 but for him - it is free! Then I had to make two batches of Brownies for a Red Cross function! We are so desparate for funds -- house fires are eating our lunch this month~ Thirteen in eleven days! Tammy said we are seeing people that would be out on the street - if we had not provided them shelter and clothing. She said it is really sad!!

I had planned to just make this my "Cooking Blog" but I guess I see too many things I want to share. You may have seen this before - but as I read it again I was really moved and wanted to share it with my dear friends that check out my blog!

As she stood in front of her 5th grade class on the very first day of school, she told the children an untruth. Like most teachers, she looked at her students and said that she loved them all the same. However, that was impossible, because there in the front row, slumped in his seat, was a little boy named Teddy Stoddard.
>
> Mrs Thompson had watched Teddy the year before and noticed that he did not play well with the other children, that his clothes were messy and that he constantly needed a bath.. In addition, Teddy could be unpleasant. It got to the point where Mrs. Thompson would actually take delight in marking his papers with a broad red pen, making bold X's and then putting a big 'F' at the top of his papers.
>
> At the school where Mrs. Thompson taught, she was required to review each child’s past records and she put Teddy's off until last. However, when she reviewed his file, she was in for a surprise.
>
> Teddy’s first grade teacher wrote, 'Teddy is a bright child with a ready laugh. He does his work neatly and has good manners...he is a joy to be around.
>
> His second grade teacher wrote, 'Teddy is an excellent student, well liked by his classmates, but he is troubled because his mother has a terminal illness and life at home must be a struggle.'
>
> His third grade teacher wrote, 'His mother's death has been hard on him. He tries to do his best, but his father doesn't show much interest, and his home life will soon affect him if some steps aren't taken.'
>
> Teddy's fourth grade teacher wrote, 'Teddy is withdrawn and doesn't show much interest in school. He doesn't have many friends and he sometimes sleeps in class.'
>
> By now, Mrs. Thompson realized the problem and she was ashamed of herself. She felt even worse when her students brought her Christmas presents, wrapped in beautiful ribbons and bright paper, except for Teddy's. His present was clumsily wrapped in the heavy, brown paper that he got from a grocery bag. Mrs. Thompson took pains to open it in the middle of the other presents. Some of the children started to laugh when she found a rhinestone bracelet with some of the stones missing, and a bottle that was one-quarter full of perfume. But she stifled the children's laughter when she exclaimed how pretty the bracelet was, putting it on, and dabbing some of the perfume on her wrist. Teddy Stoddard stayed after school that day just long enough to say, 'Mrs. Thompson, today you smelled just like my Mom used to.'
>
> After the children left, she cried for at least an hour. On that very day, she quit teaching reading, writing and arithmetic. Instead, she began to teach children. Mrs. Thompson paid particular attention to Teddy. As she worked with him, his mind seemed to come alive. The more she encouraged him, the faster he responded. By the end of the year, Teddy had become one of the smartest children in the class and, despite her lie that she would love all the children the same, Teddy became one of her 'teacher's pets..'
>
> A year later, she found a note under her door, from Teddy, telling her that she was the best teacher he ever had in his whole life.
>
> Six years went by before she got another note from Teddy. He then wrote that he had finished high school, third in his class, and she was still the best teacher he ever had in life.
>
> Four years after that, she got another letter, saying that while things had been tough at times, he'd stayed in school, had stuck with it, and would soon graduate from college with the highest of honors. He assured Mrs. Thompson that she was still the best and favorite teacher he had ever had in his whole life.
>
> Then four more years passed and yet another letter came. This time he explained that after he got his bachelor's degree, he decided to go a little further. The letter explained that she was still the best and favorite teacher he ever had. But now his name was a little longer. The letter was signed, Theodore F. Stoddard, MD.
>
> The story does not end there. You see, there was yet another letter that spring. Teddy said he had met this girl and was going to be married. He explained that his father had died a couple of years ago and he was wondering if Mrs. Thompson might agree to sit at the wedding in the place that was usually reserved for the mother of the groom. Of course, Mrs. Thompson did. And guess what? She wore that bracelet, the one with several rhinestones missing. Moreover, she made sure she was wearing the perfume that Teddy remembered his mother wearing on their last Christmas together.
>
> They hugged each other, and Dr. Stoddard whispered in Mrs. Thompson's ear, 'Thank you Mrs. Thompson for believing in me. Thank you so much for making me feel important and showing me that I could make a difference.'
>
> Mrs. Thompson, with tears in her eyes, whispered back. She said, 'Teddy, you have it all wrong. You were the one who taught me that I could make a difference. I didn't know how to teach until I met you.'
>
> (For you that don't know, Teddy Stoddard is the Dr at Iowa Methodist in Des Moines that has the Stoddard Cancer Wing.)
>
> Warm someone's heart today. . . pass this along. I love this story so very much, I cry every time I read it. Just try to make a difference in someone's life today... Just 'do it'.
>
> Random acts of kindness, I think they call it!
>
So do your own Random act of kindness - and God will bless you. Thanks for reading!!

SOMETHING IS CRAZY WITH THIS NEW BLOGGING PAGE

I was not through blogging tonight and when I pull it up to edit - it would not let me - so here I am on the same night - continuing my post!!! I did put a picture of the mantle on the other post (with no label - no date, etc. I also want to show you a picture of the Cornbread Salad I made -- I am sure it will be at the top of this page - but first I want to share one more recipe! It is one I had never made until the other day and now I have made two of them (Travis loves them) and I will probably make it and maybe Lemon Bars for next Wednesday night!!

FUDGE PIE

1 Cup Sugar
1/2 Cup light Karo syrup*
1 Stick butter, melted
4 whole eggs
4 Tbsp. cocoa
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped pecans
1 unbaked 9 inch pie shell

Cream sugar, cocoa, butter and Karo syrup; add beaten eggs, vanilla and salt. Mix well. Add chopped pecans. Pour ino unbaked pie shell. Bake in 350 degree oven for 40 minutes. Can be topped with vanilla ice cream! Travis and his guys really "ate it all!"

* I used store brand - much less expensive and worked just as well!

I am also going to show you a precious picture of my three little angels, devils, cuties -- 3-in-one sometimes!!!

I really want to go to the Zest Fest this coming Saturday at the Irving Convention Center in Los Colinas. Food Network and Chile Pepper magazine will be there and it just sounds like my kind of deal. Well - we'll see!

I know I had promised a new and improved blog -- I have been shown how to have my own domain - cool huh - joncarole.com -- and how to add pages, etc., but there has been no time to work on it -- and I sure don't want to lose any of my readers! There was an awesome article in the Dallas paper today about a lady who moved from Texas to New York and had an awesome job but started a blog about how lonesome she was for Texas and its Mexican food. She then gave recipes, pictures,etc. Her blog has grown to 5000. Well - that sounds awesome (and now she has a book deal - but I love my 19 visitors! Thank you for sticking with me. I hope I give you something - either a recipe or some spiritual inspiration you can use. God bless you for joining me!!!!

THANKS FOR JOINING ME FOR 2011

It is good to be back at my computer - thinking about the season past - the eleven months I blogged - telling all and giving you way over 100 recipes - and thinking about December and how it consumed me! There was nothing to give at the end of each day - and then I had to recover and get my heart wrapped around coming out here each night and sharing my love of cooking and my love of each of you! I have done a lot of cooking since I last shared a recipe with you! With help from many of my church friends, we managed to do the second annual Christmas Brunch and feed almost 400 people. Everything didn't go perfect, but I don't think anyone went away hungry! One thing for sure - we have some wonderfully created ladies at Shiloh and they decorated some of the most awesome tables -- no one sat at a shabby table! Belated I thank each of them!!!

One of the dishes I prepared for our Christmas dinner was Cornbread Salad. We went to Travis' Maintenance Group party and everyone was to bring a salad or dessert. Dana Wade brought a salad I heard about, but had never tried. It was delicious and she said it was Cornbread Salad. Now if you look up the recipe, you will see some with lots of bacon and beans of every variety - but what I didn't find was one similar to Dana's - full of healthy veggies and very colorful. So for my first recipe for 2011, here is my version of CORNBREAD SALAD!

CORNBREAD SALAD
Jon Carole Gilbreath

2 Boxes Jiffy Cornbread Mix
1 Small can chopped green chiles
2 ears Fresh corn, boiled until tender and sliced off of cobs
1 Small bunch fresh broccoli, chopped into small bites
½ Green bell pepper (chopped)
½ Red bell pepper (chopped)
½ Yellow bell pepper (chopped)
½ Red Onion, (chopped)
2 Cloves Garlic, pressed or minced
Salt and Pepper to taste
1 Cup Light Ranch Dressing
1 Small Carton Light Sour Cream
2 Tablespoons Light Mayo
1-1/2 Cups Shredded Cheese (either Cheddar or 4 Mexican Cheeses)
½ Teaspoon Cayenne pepper (divided)

Mix Corn bread mix as directed on box, or I add 1 tsp. baking soda and use buttermilk in the place of regular milk and add about ¼ tsp. cayenne pepper). Add the small can of Green Chiles and bake until done. When you take out of oven – Cut through the cornbread with a knife to let it dry out some and cool. Combine all of the veggies and add a little salt and pepper to them. When the cornbread has cooled, take and break it into bite size pieces or cut into ½ inch blocks. Add the veggies to the cornbread and top with all of the cheese except for about ¼ cup. Combine the Ranch Dressing, Sour Cream and Mayo, and ¼ tsp. cayenne pepper. Cover the cheese with the dressing and dress it up with the reserved ¼ cup cheese. Cover with plastic wrap and allow to chill for several hours or overnight. Toss well just before serving.
Note: You can just use Ranch Dressing (about 1-1/2 cups) but I like the combination of the Light Ranch, sour cream, light mayo and cayenne pepper. I hope you will try it and enjoy it!!!

I actually made this salad on Friday night for a friend to take to a church function on Saturday and she called all excited because it was the "hit of the event!" I am so glad!! Yes it is a little trouble and time consuming to make -- but what isn't - that is worth anything - like a fancy cake, a homemade gingerbread house, a dress, a marriage! It all takes time - but oh, the reward! I plan to serve this salad next week on February 2 at church with Barbequed Ground Hog -- actually it will be barbequed pulled pork sandwiches. Ha - my joke of the night!!

Just have to tell you - my house was beautiful at Christmas. I had some help doing it and even though she used my old stuff - it was amazing to see it turn out so awesome! I will try to post a picture of my mantle!