A NIGHT OF REFLECTION

I hope all of you are looking forward to a great week!  That is how you have one - you think it is going to be - you pray for God's guidance - and then wake up with expectation!!  Easy to do -- not without God's help - but with Him in your heart - how could it be any less! 

Today was awesome -- Mark did another couple of great lessons - and there is a certain young lady at church that is facing some serious treatments - but it does my heart good to just be around her.  She is so positive and has so much faith - we all could learn lessons from her!  She is a precious example of living the Christian life. 

I think I've mentioned that Michelle has alapecia and it seems to have taken a stronghold and she is losing lots of her hair.  She is getting shots in the scalp and hip - and we take a step forward and two backwards.  A couple of Sunday's I stood behine her trying to fix her thin hair the best I could and stood there crying -- and later that morning a family came in and sat down -- and I was brought up fast - there I had been crying over thinning hair - and I looked at the family - and they had a daughter that was facing radiation and chemo!  I felt so shallow - but of course it is my daughter and I love her so much!!!

Have you ever been to Sweet Gourmet -- if not - then you are missing a treat!  I just need to get busy and use some of the many products I have bought there.  Just doesn't seem to have the time to cook that I used to have!  They have this great San Saba products and one of them is their River Pecan Preserves.  They gave a recipe with the preserves.  Very simple - but delicious!

MARBLED FRUIT MUFFINS

1 Yellow or White cake mix
1 Jar of San Saba River Pecan Preserves

Prepare the cake mix as instructed on the box but reduce the water by 1/2 cup.  The batter will be thick.  Pour into muffin cups 2/3 full.  Add 1 tablespoon of preserves over the batter and use a knife to marble the fruit into the batter with one or two swirls.

Bake approximately 30 minutes at 350 degrees until done. 

Another recipe she served us at our Pilot Club meeting was an avacado tomato salad.  Very simple but delicious!  Peel and cut up a couple of avacados; a carton of the cherry tomates cut in half or quarters, and about 1/2 of a cucumber, diced small.  Drizzle the salad with Canyon Foods Sweet Chile Lime Sauce -- also can be purchased at Sweet Gourmet.  Absolutely Delicious and if you "don't do" cucumber - then try red onion or whatever other veggie you want!!!

An old, old recipe that used to be a "stand-by" for chuch potlucks, etc. was this one:

LAYER CHESTNUT SALAD

(BE SURE ABD CRISP GREENS FIRST)

Layer in order given:

Lettuce
Large onion, ringed
1 Large bell pepper, ringled
1 Can water chestnuts, drained and sliced
1 Small can English peas, drained
1 Cup Hellmann's mayonnaise

Seal layered ingredients with mayo.  Sprinkle with Parmesan cheeese.  Cover with plastic wrap and chill at least 8 hours!
This is one of the salads I was going to give you last week when my computer crashed.. This week it seems to be my fingers!!!!

Here is a great reminder that my cousin sent me!

             “The Devil After the Dove” Principle

                                                 Ephesians 4:27

                                  “Neither give place to the devil.”

Have you ever gotten into an argument with a family member on the way to church? (Notice I didn’t say Husband or Wife) Don’t act so pious! Ever preacher knows that the devil will try to attach God’s children right before church, or after church—on the way home in the car! There is a spiritual principle here that we need to learn. It is what I call “the devil after the dove principle.”

Just as when Jesus was baptized and a dove descended, then right after He was led into the wilderness and temped, so it will be with you. When God does something great or when you get the approval of God about something, you can expect the attack of the enemy.

Leonard Ravenhill said, “When God opens the windows of heaven to bless us, the devil is going to open the doors of hell to blast us.” Have you had a wonderful spiritual experience recently? Then you better not start coasting. If the devil temped Jesus, be sure he will temp you as well.

“Blessed are those that can give without remembering and can take without forgetting.”

 Have a blessed week!

TRYING TO RIGHT THE ERROR ON SUNDAY EVENING!!

Good evening!  Just wanted to update Sunday's pitiful blog - no recipes - cute short because of a malfunction!  Let's get right to the recipes:

Mitzi's Green Salas ( named for a dear friend who shared this with me)

INGREDIENTS:

Fresh leaf lettuce
Red Onion
1/4 Cup butter
1 pkg. Ramen Noodles - uncooked and crunched (discard the seasoning pkg.)
Feta Cheese
1 Cup chopped Walnuts

DIRECTIONS:

Melt the butter, and add the walnuts and Ramen Noodles.  Slowly brown over low heat.  Let drain on paper towels.

DRESSING

Combine the following:
1 Cup Canola Oill
1 Cup Sugar
1/2 Cup Red WWine Vinegar
2 Tablespoons Light Soy Sauce
Large ground pepper to taste
Blend all together and refrigerate - you won't need it all - but don't worry - it keeps a long time!

Just before serving mix and noodle mixture with lettuce and onion.  Mix and toss well.  Add approximately 1 Cup dressing.  Sprinkle with feta cheese.
Enjoy!!!

LAYER CHESTNUT SALAD

(Be sure and Crish Salad Greens First!)

Layer in order given:
1 Head of Lettuce
1 large onion, ringed
1 large bell pepper, ringed
1 Can Water Chestnuts, drained and sliced
1 small can English Peas, drained
1 Cup Hellmann's mayonnaise
Serve ingrediens with mayo.  Sprinkle with Parmesan cheese.  Cover with plastic wrap and chill for at least 8 hours!!!  Wonderful salad!!!

Here is one more!  Not a salad - but sounds delicious!

CHILLED SESAME ASPARAGUS

Cook asparagus is a quickly chilled and then toss with a simple soy-sesame vinaigrette for a tangy side dish to serve at pot luck gatherings or with cold cuts and sandwiches.

INGREDIENTS:
1-1/2 - 2  pounds fresh asparagus, trimmed
2 Tablespoons plus 2 teaspoons dark sesame oil
1 Tablespoon plus 1 teaspoon rice vinegar
1 Tablespoon plus 1 teaspoon soy sauce
1 Teaspoon sugar
1 Tablespoon sesame seeds, toasted

PREPARATIONS:
Cook asparagus in boiling water about 4 to 5 minutes or until crisp tender.  Plunge asparagus into ice water to stop the cooking process; drain, cover, and chill 2 hours.

Whisk together sesame oil and next 3 ingredients.  Chill 2 hours.

Arrange asparagus on a serving dish;  spoon dressing evenly over top.  Sprinkle with sesame seeds.
Southern Living MARCH 2003

These are great recipes and I hop you will try them!

\We had a Pilot Club meeting at Sweet Gourmet today and it was awesome!!  Pam Gabriel went all out and  treated us to a Mexican luncheon!  It was unbelievable.  I had told the Pilot Club members we would have a light treat - but we had a freast!!  All of it was explained and we were told how to make it - using many of the wonderful products carried at the store.  Besides treating us to lunch - we were given a 10% discount on anything we purchased!!  Another plus - her store is absolutely adorable right now!  I took a couple of great pictures to share with you - but right now my phone is in the hospital - so I will probably share them on Facebook in the next few days!!

We definitely need to give these hometown owners our business.  There are not that many left - but of what treasures they are!  My favorite shops are the ones that began here and stayed here!  Check them out - you will be pleased!!

Back in 2010 I posted a blog that contained a story entitled "Clay balls!"  I put it on our March 2012 Pilot Light back page and the more I think about it - the more I think it is worth repeating.  If you read it the first time - I thank you for being a follower for so loyal - it would be great to know who you are - but if you have not read it - take it to heart!!!

CLAY BALLS

Have you ever read the email about CLAY BALLS? I want to give you a short version of it!  A man was exploring caves by the seashore and found a canvas bag of clay balls.  They intrigued the man so he took the bag with him.  As he strolled along the beach, he would throw the clay balls one at a time into the ocean as far as he could throw!  Eventually one of the clay balls dropped and cracked open on a rock.  Inside was a beautiful, precious stone. Excitedly he opened the remaining clay balls and each one contained a similar treasure.  He found thousands of dollars worth of jewels in the remaining 20 or so clay balls.  Then it struck him – he had thrown away over 50 clay balls.  Instead of thousands of dollars in treasure, he could have taken home tens of thousands of dollars, but he had just thrown it away!  It is like that with people.  We look at someone, maybe even ourselves, and we see the external clay vessel.  They don’t look like much from the outside.  They aren’t always beautiful or sparkling with personality so we discount them.  We see that person as less important than someone more beautiful or stylish or well known or wealthy.  But we have not taken the time to find the treasure hidden inside of the person.  There is a treasure in each and every one of us.  If we take the time to get to know that person, then the clay begins to peel away and the brilliant gem begins to shine forth.  May we not come to the end of our lives and find out that we have thrown away a fortune in friendships because the gems were hidden in bits of clay.  May we see people in our world as God sees them!

Have a wonderful rest of the week - and I'll visit soon!  Everyday presents an opportunity to do something for someone else - pray for someone - when there is nothing you can physically do - cook a meal - buy a hamburger - clean a house - wash some clothes - smile at a stranger that looks like they need one --- think of something you can do1!! 

Good night - God Bless!!!

ANOTHER SUNDAY - GONE AGAIN!!

Good evening!  It has been a good weekend - no wonderful trips like my friend just back from Cancun or Florida - or all of the other wonderful places people have just returned from!  Now they all have to go back to the same hours I kept last week while they were sunnning, skiing, hiking, etc.
Well - guess what - I got published -- not exactly how I wanted to but anyway I did!  A week ago today, Clyde Nelson - editor of the Tyler Paper in his article "Is It Just Me?" he did a spoof about a woman he saw at a redlight applying her makeup!  Having always wanted to write for the paper, I wrote a rebutal entitled "The Other Side" and emailed it to him.  Well - to my surprize this morning, my letter to Mr. Nelson was in the paper - beginning on the the front page!  Oh me!!  Maybe if it causes some response - he will want me to write again!  Ok - girl - dream on!!!  For the time being - I imagine I had better stick to my blog!
Our preacher just keeps knocking out those great sermons - sometimes I am not sure exactly where he is going - but he always has a lesson that we all needed!  Thanks Mark - just keep up the good work!

Once a year the paper carried another story about the New London blast that hit a junior high school back in 1937.  Each year it brings back chills as I read the stories and remember that over 300 - mostly children - were killed because of an illegal tap into residual gas.  The gas became trapped underneath the school.  So very sad.  We do need to be reminded that none of us have the promise of tomorrow - and we should live each day the very best we can!

Tonight I was going to give you two great salad recipes - and I promise I will get back on tomorrow and give them to you.   I had already typed one of them - but some burp in the system - would not let me save the blog and it only  saved down to" Once a year the paper!"

So - it is after 10 and I am going to sign off -- so instead having the rest of my blog to read - go to tylerpaper.com and catch my debut! ha.
Have a great week and remember - we need to love our neighbor as ourself - you know why -- God told us to!!!

DOESN'T THE WEEKEND FLY BY!

Another one has almost passed by again!  Time does fly by! I never get all the things done that I really want to do!  I make a list and then I get distracted by something I decides needs attention first!  Oh well, the one thing I don't replace is our being in worship and taking that time to be renewed and trying to make someone else feel better too!  We had two great sermons - Mark just keeps getting better and better!  Maybe his lessons just speak to me more - and that is what we all need!  Lessons that reach our conscious and make us reevaluate our lives! 

When I started the blog on the last day of the year 2009 - I had no idea how long it would last - but I find I never run out of ideas I want to share or recipes that I want to share.  One that I think will be delicious is on my menu for tomorrow night!  It is in the March Southern Living -- only I will make a couple of additions! 

CHICKEN AND VEGGIE STIR-FRY

1 LB. Skinned ad boned chicken breasts, cut into thin strips
1/2 tsp. salt
1/4 cup cornstarch
4 tablespoons olive oil (changed from vegetable)
1/2 lb. Broccolini, cut into 1 inch pieces
1 cup chicken broth, divided
1 red bell pepper, cut into thin strips
1 small yellow squash, thinly sliced into half moons
1/4th cup sliced green onions - may use a red one instead
2 galic cloves, minced (I added)
2 tsp. cornstarch
1 Tablespoon fresh lime juice
1/2 tsp. soy sauce
1 tso, Asian chill-garlic sauce (didn't find this!_
Hot cooked rice  (WILL COOK BROWN RICE)

1. Sprinkle chicken with salt; toss with 1/4 cup cornstarch
2. Stir fry chicken in 3 tablespoons oil in large skillet or wok over medium-high heat 5 to 6 minutes or until golden brown and done.  Transfer to a plate, using a  slotted spoon; keep warm.  Add Broccolini and 1/4 cup broth; cover and cook 1 to 2 minutes or until crisp tender.  Transfer to plate with chicken, using slotted spoon. 
3. Add remaining 1 Tablespoon oil to skillet.  Saute bell pepper and next 3 ingredients in hot oil 2 minutes or until crisp tender.
4. Whisk together 2 tsp. cornstarch and remaining 3/4 cup broth until cornstarch dissolves.  Add broth mixture, chicken, and Broccolini (with any accumulated juices) to bell pepper mixture in skillet.  Cook, stirring often, 1 minute or until liquid thickens.  Stir in lime juice and next 2 ingredients.  Serve over hot cooked rice!

Back in January, 2010 - I posted a recipe that I had almost forgotten - but it is so easy I want to share it again!  Ladies or gentlemen - make it for your family.  They will love it - and it won't wear you out doing it!

APPLE ENCHILADA DESSERT OR APPLE TORTILLAS

8 Flour tortillas
1 Can Apple Pie Filling
1/2 cup white sugar
1/2 cup brown sugar
1/2 stick butter
1 cup water
1/2 tsp. cinnamon

Combine sugars, butter, water and cinnamon in suacepan and heat until boiling.  Add red cake coloring if desired.  Place one or two tablespoons of pie mix into each tortilla and roll up.  Place in a 9 X 11 Pyrex dish.  Pour hot mixtures over tortillas.  Sprinkle a tad more cinnamon on top.  Bake at 350 degrees for about 30 to 35 minutes.  Serve hot with ice cream or cool whip - if desired!!  Mainly - Enjoy!

My cousin puts out some pretty powerful lessons and when there is one I think we all could learn from - I like to share it!  Here is another one:

            “The Devil After the Dove” Principle

                                                  Ephesians 4:27

                                  “Neither give place to the devil.”

Have you ever gotten into an argument with a family member on the way to church? (Notice I didn’t say Husband or Wife) Don’t act so pious! Ever preacher knows that the devil will try to attach God’s children right before church, or after church—on the way home in the car! There is a spiritual principle here that we need to learn. It is what I call “the devil after the dove principle.”

Just as when Jesus was baptized and a dove descended, then right after He was led into the wilderness and temped, so it will be with you. When God does something great or when you get the approval of God about something, you can expect the attack of the enemy.

Leonard Ravenhill said, “When God opens the windows of heaven to bless us, the devil is going to open the doors of hell to blast us.” Have you had a wonderful spiritual experience recently? Then you better not start coasting. If the devil temped Jesus, be sure he will temp you as well.

“Blessed are those that can give without remembering and can take without forgetting.”

Just one more thing before I sign off!  There is a precious young lady that is facing some serious concerns and must make some life changing decisions.  I want you to know that I have never seem anyone with a much peach and grace and faith as I've seen in her.  No matter what the outcome - her faith is making all of us examine our own!  She is total grace!  So precious!!!!

May you also learn to walk with God and trust Him completely!  May we all!

Good night!!!!

 

SPENDING THE WEEKEND IN THE KITCHEN

Not exactly what I had imagined the first weekend of March would bring - but it did - and it felt good - now tomorrow I may wish for a weekend of shopping and relaxing!  This past Wednesday, we fed about 100 at Church - Hamburgers, Savory Fries, Medley of Beans, Mixed Cobblers - and according to the amount of food that disappeared - it was good.  I will give you a couple of the recipes and then I will give you the cakes I made for Sunday lunch and Sunday night's fellowship after services!

The beans real title is Crock Pot Beans - and I've probably already given you the recipe but several have asked for it so here it is!

CROCK POT BEANS

3/4 LB. bacon, browned and cut up in small pieces
1 Cup chopped onion
1 Green pepper chopped
3 Tablespoons garlic seasoning
1 lb. can Pork and Bean
1 lb. can Ranch Style Beans
1 lb. can Kidney Beans, drained
1 lb. can Pinto Beans, drained
1 lb. can Garbanzo beans, drained
1 lb. can Northern Beans, drained
1 lb. can Butter Beans, drained
1 Cup Catsup
1/4 Cup Brown Sugar
1 Tablespoon Liquid Smoke
3 Tablespoons Vinegar
1 Tsp. salt
Tabasco (Several dashes to taste)

Brown bacon; drain off fat and save.  Put bacon in crock-pot.  Saute onion and pepper in bacon fat; drain and put in crock pot.  Stir well.  Cook on Low for 4 to 6 hours.  Will hold longer. 

Now even though this recipe calls for draining a majority of the beans, I didn't drain them - and they were rather soupy -- but very, very good.

We also had easy cobblers - or as some call them "Dump Cakes." 

CHERRY COBBLER OR CHERRY DUMP CAKE

PLACE IN 9 X 13 PAN IN ORDER LISTED:

1 large can Crushed Pineapple with juice
1 large can Cherry Pie filling
1 Duncan Hines Yellow Cake Mix
1-1/2 sticks melted Butter, drizzle over the top.

Bake at 350 until golden brown.  About 40 minutes.

Then I also switched Apple Pie Mix for the Cherry.

For Sunday's lunch I made a cake I had posted on February 12, 2010 - so I feel it is time to repeat it!

STRAWBERRY-JELLO CAKE

1 White Duncan Hines Cake Mix
1 Small box Strawberry Jello
1/2 carton small frozen strawberries
1/2 cup water
4 Eggs
3/4 cupCanola oil
2 tsp. Vanilla

Mix together and bake 40 minutes at 350 degrees.

ICING

3/4 Stick Butter
1/2 Carton Strawberries
4 to 5 cups Powdered Sugar
1 Tsp. Vanilla

After cake cools, mix the above ingredients and spread on cake.


CHOCOLATE CINNAMON CAKE

Bring to a boil:
4 Tablespoons cocoa
1 Stick butter
1/2 cup shortening
1 cup water.

Mix and add chocolate hot liquid
2 cups flour
2 cups sugar
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
Then add:
1 Cup buttermilk
2 Eggs

Pour into greased and floured pan 9 X 12" and bake at 400 degrees for about 35 minutes .  While still hot put on icing.

ICING

Bring to a boil:
6 Tablespoons Cocoa
6 Tablespoons Milk
1 Stick butter

Stir in:
1 Box Powdered Sugar
1 Tsp. Vanilla
Chopped Pecans, if desired.

There you have it.  I've been thinking about recipes and how they cycle and recycle.  I will make a recipe that we all love, maybe even more than once, and then it just fades away.  Maybe years later, something will make me think about the recipe and pull it out and it amazes us again.  Funny thing though, some of the recipes I used to think were great - now I look at them critically - and decide what would make them better.  Like now I like to add a tad of cayenne to many casseroles, salads, pimento cheese, scrambled eggs, etc., and that was never added to dishes a few years ago.  Garlic is something else that I use in almost all receipes - well except desserts!

I am looking forward to a calmer week - even though I am sceduled for a stress test on Tuesday - may have to reschedule to Friday -- just not enough time to fit it in!

There are some people hurting at our church and we are all hurting with them.  I think we are all getting on knees more often asking God to be merciful!  It is amazing to see an entire church praying for the same people over and over.  I know God hears our pleas and we just have to trust what ever the outcomes - God does know best.  That is hard sometimes to accept - but with faith we must.

Please have a blessed week - remember to do something good for someone else.

Good night!

DISAPPEARED - BUT NOT FOR SO LONG I FORGOT!

No - I have not forsaken my faithful readers - of course, by now - they may have all moved on to bigger and better blogs.  Believe me - I have seen some wonderful ones since I have been looking at and posting from Pinterest - and I think those may have intimidated me to the point I was not happy with mine.  But with that said - let me tell you what I have going on right this moment!  I am roasting red and yellow bell peppers, along with a jalapeno and a tomato.  I cut the peppers, tomato, and pepper in half, wiped the outside with olive oil, placed them face down on a foil covered pan and put them in the oven with the broiler on high.  They smell so good and are almost charred which is what they must be to be able to peel them and have that wonderful roasted flavor.  In about 3 minutes they will come out of the oven and be put in a brown paper bag for about 20 minutes.  Then the skin should just fall right off and they will be ready to be used.   What am I  going to do with all of those peppers.  I am going to attempt to make Red Pepper Soup.  Travis and I went to Fredericksburg last weekend and we had dinner one night at the restaurant at Trios Village.  It was an awesome meal and after some Bruchetta that was the best we had ever had, we were served the Red Pepper Soup.  I have looked at about a dozen or two recipes and none seem to exactly capture the recipe Chef Elvis (can you believe that?) used or created -- so Chef JC is going to create her own -- just by the few things I was able to get out of the waiter!!  Ummmm - the kitchen smells so good and peppers look so good! After I get it made and we think it really passes the taste test - I will give you the recipe! 


Beautiful charred peppers!!

Travis is going to be gone the first three days of the week, but  on either Monday or Tuesday, I am going to make Sweet Potato Soup - and I know it is good because I have had it before!

SWEET POTATO SOUP

INGREDIENTS: 
2 Large Sweet Potatoes
1 Onion, chopped
1 Granny Apple, chopped
1-1/2  tsp. ground cumin
2 Cups Water
2 Tablespoons concentrated Apple Juice
1-1/2 tsp. salt
1/2 tsp. black pepper
1/8th tsp. cinnamon
Plain Greek Yogurt
Fresh Cilantro

DIRECTIONS:
1.  Peel and chop 3/4 pound sweet potatoes (2 large)
2.  Peel and chop one onion
3.  Peel and chop one Granny Smith apple
Set aside.

4.  In a heavy pot or dutch oven, toast 1-1/2 tsp. of ground cumin over medium high heat.   Shake the pan or stir until it becomes fragrant (only about 3 minutes.)
5.  Add 2 Cups of water, 2 Tablespoons frozen concentrated apple juice, salt, pepper, cinnamon, and chopped vegetables.
6.  Bring to a boil; cover, reduce the heat to low and simmer until sweet potatoes are soft.  (Takes about 20 minutes.)
7.  Transfer to a blender or food processor and puree.  Be sure and allow the steam a place to escape or use the hand held stick blender.
8.  Pour back into the original pot and add 1/2 cup skim milk.  Stir and reheat.
9.  Garnish with a spoon of plain Greek Yogurt and fresh cilantro.

This is very rich (but not in a fat way), creamy and filling.  It could be a main course with salad and good crusty bread.  This soup really is so good!!!

Now here are some words of encouragement that my cousin sent me.  I think they are worth repeating!
After “Fighting the good Fight”
                                              1Timothy 6:12

“Fight the good fight of faith, lay hold on eternal life, whereunto thou art also called, and hast professed a good profession before many witnesses.”

Some of the greatest spiritual defeats you will ever have will follow some of your highest spiritual victories. Jonah, Moses, and Elijah—all these men learned this. Why does this happen?

Because we are tired and feel we can just coast awhile. We think, “Didn’t God bless and give us a great victory?” But what we forget is that the devil is clever. He knows just when to pull the rug out from under us.

Let me give you a little advice: Although the remaining effects of yesterday’s blessing will bless you, you cannot coast on yesterday’s blessings. God has made you so that you cannot live by experiences. You must live by Jesus Christ one day at a time.

 Every day you experience victory, be on your guard. “Be sober, be vigilant; because your adversary the devil, as a roaring lion, walketh about, seeking whom he may devour.”(1Peter5:8) This is the time to be “on alert,” and more submitted than ever to Jesus as Lord.  

“The sprit of God uses the word of God to make the child of God more like the Son of God.”

Ok - post note on the Red Pepper Soup!  Had to wait until after church to peel the peppers and then it was too late to start the soup -- so recipe will come later  ---BUT -- here is something I learned - something important:  after you take the peppers out of the sack -- don't try to peel with warm water - makes the task very hard - but if you use cold water, the skins come right off!  I also roasted some garlic at the same time - but after coating with olive oil, I wrapped the cloves in foil and put them on the same time I roasted the peppers.  Oh - one more thing -- about the brown paper bags -- I had been told to use brown paper bag and then some had said use a plastic bag.  Well the peppers got the paper bag so wet, that when I picked the bag up - the bottom fell out --- so I recommend the plastic bag!!  Oh - and the roasted garlic -- good enough to put on ice cream.  Roasting the garlic brings out a very rich, sweet tasting paste when clove is pressed. Enough cooking for the evening.  Have a great week and do something wonderful for someone else!  And may God watch over each of you until we visit again!!!

No Bake Chocolate Peanut Butter Oat Bars and Other Recipes

No Bake Chocolate Peanut Butter Oat Bars

Good evening!  See the link above this line -- it is a fabulous recipe!  A friend brought it to a party tonight and it was great - and I don't even like chocolate -- but the peanut butter took care of that!!  You have to try it!   I am still trying to figure out how to pin it on my pinterest "Favorite recipes) board!

It has been a wonderful weekend -- did some things I haven't done in 50 years - wow that is a long time - but yes - I am a little older than that!  Uck!!!!  Attended a lovely 50 Anniversary reception for a lovelier couple, and a super bowl party tonight with wonderful friends!  How good God is to give us all of the opportunities - and wonderful friends!

I made a hit dip tonight.  It is not original - Sweet Gourmet published it to email followers this past week. 

SPICY SHRIMP AVOCADO DIP

2 Avocados halved
1 - 8 oz. block of cream cheese, softened to room temp.
1 lb. mall frozen precooked shrimp without tails (WalMart has them) (thawed - I use the salad size)
1 small jar of Prairie Creek Salsa (from Sweet Gourmet)

Mix salsa with cream cheese by hand until well blended.  Add shrimp.  Scoop out avocado meat and cut into small pieces.  Fold in avocado gently.  Chill 30 minutes prior to serving with your choice of cracker, chip or sliced baguette lightly toasted.  (I used SIMPLY NAKED (a brand) Pita Chips.)

Make it - sit back and enjoy the compliments!!

I also made another SWEET GOURMET recipe:

SWEET AND HOT SAUSAGE BITES

1 jar of Mills Company Jalapeno Jelly (Sweet Gourmet)
1 pkg. link style sausage -- I used Oscar Meyers Turkey -- they recommend Cap Ranch German Style that they sell)

Slice sausage on the diagnal into 1/2 inch pieces.  Place in skillet and brown on both sides.  Browning will add flavor and help cook out a little of the fat.  (The turkey didn't have any fat!)  Drain off fat from skillet.  Pour jar of jelly over sausage pieces and continue to heat until jelly is syrup form.  Remove from heat and pour into  smallcrockpot or chaffing dish.  Keep warm and serve with toothpicks in a small container beside dish. 

These were really good!!!

I went to Lifeway yesterday and bought the video "Not A Fan" by Kyle Idleman.  We have been watching it on Wednesday nights and it is really thought provoking.  Travis is helping with puppets and not getting to watch it - and I missed the night I cooked so I want us to watch all of it.  Then I boought the book - on sale for $5.00.  It really makes you think about your own dedication and if we just proclaim we love Jesus or do we really follow Him.

Here are some more thoughts:

                   Submission and Humility

                                                  1 Peter 5:5

“Likewise, ye younger, submit yourselves unto the elders. Yea, all of you be subject one to another, and be clothed with humility: for God resisteth the proud, and giveth grace to the humble.”

To be “clothed” in 1 Peter 5:5 means to tie a knot of put on a servant’s apron. Basically this verse tells us to tie on the apron of a slave and be humble.

Why do you think Peter used that figure of speech? I think it was because Jesus laid aside His garments, girded Himself with a towel, and washed their feet. But “Peter saith unto Him, ‘Thou shalt never wash my feet. ‘Jesus answered him, ‘If I wash thee not, thou hast no part with Me,’ “ John 13:8

There are two lessons here: We must be clothed in humility. You can’t look down on somebody when you’re washing their feet. And even though we are saved, we walk in a dirty world. We need to come to Jesus daily to cleanse us from our sins, restore and refresh us.

Have a great evening -- try the recipes and reap the rewards.  Do something great this week - help your neighbor!!! 

THURSDAY - CLOSING IN ON WEEKEND

Wow!  It is already Thursday and only one more day until the weekend!  I can’t believe I am just now getting to write but every night I seemed to get busy (Pinterest takes a lot of time!) and look up and it is already after 10 p.m., and my brain is going to sleep!

Have you seen the move “COURAGOUS?” I missed it at the theatre but bought it and it is really a good movie!  I recommend it!

You know you can just drive down the streets and see that this indeed is a “fallen world.”  Just this morning  on my way  to work, there was a man (probably in 40’s or 50’s) walking down the sidewalk, turned in at Sonic, walked all the way around it, came out into the street, walked up the center for a distance, and then went on across the street.  You could tell he was just walking aimlessly, with no place in mind to go!  It is really sad to just open your eyes and look around!  I know I immediately just thanked God for the blessing he has given me. 

I am going to repost a couple of recipes that are true winners – and even I often can’t find a recipe that I posted a year ago on this blog.  The first is what I call my “Mile High Chocolate Pie.”  It gets lots of raves and disappears quickly!

 
                                                      MILE HIGH CHOCOLATE PIE
                                                                             Jon Carole Gilbreath
1-1/4 cup sugar
½ cup all purpose flour
½ tsp. salt
½ cup cocoa
4 egg yolks - beat well
2 Cups milk (2% or whole works best)
½ stick of butter
1 tsp. vanilla
1 Cooked Pie Crust for 9 inch pie

Combine the sugar, flour, salt and cocoa in medium sized sauce pan and stir until well blended.

Beat egg yolks until well combined and add to the 2 cups milk.  Slowly stir a small amount of milk into the sugar/flour mixture and stir until well blended and smooth.  Slowly add the remaining milk, careful to not have lumps of chocolate or flour left.  Add the butter.  Turn heat to medium and continue stirring mixture.  Once all is well blended and butter starts to melt, turn the heat up enough to get the mixture hot enough to start to bubble and thicken.  Allow to cook 2 minutes until nice and thick.  Remove from stove and add vanilla flavoring.  Then immediately pour into crust or leave in saucepan, but quickly cover either with plastic wrap and press it down against the filling. Once the Mile High Meringue is ready, remove the plastic wrap and pile the meringue onto the pie, making sure it touches the crust all the way around.  (I like to fluff the icing up to show it off)  Place in 350 degree oven and check after about 10 minutes.  Continue to cook until meringue is golden brown!

MILE HIGH MERINGUE

6 egg whites (use four left from eggs to make filling, plus 2 more)
1 Tablespoon baking powder (yes, baking powder is much better than Cream of Tarter)
2/3 cup sugar
½ tsp. vanilla
Combine the egg whites, baking powder, and vanilla in mixer and beat on high until the meringue begins to make soft peaks.  Slowly, slowly add the sugar and continue beating until nice peaks will stand up.  Be careful and don’t beat too long or it will become dry and will separate on the cake.

Place on top of pie filling and bake for 10 to 20 minutes until golden brown.  Everyone will be envious of the tall and beautiful pie!

The other one is my Hash Brown Potato Casserole, another favorite that goes well with almost all meats!

 HASH BROWN POTATO CASSEROLE

                                                                                Jon Carole Gilbreath
1-32 oz. pkg. frozen country style (with onions and peppers)
1 can cream of mushroom soup
12 oz. grated cheddar or American (I prefer the Mexican Style)
1- 8 oz. sour cream
1 tsp. salt
½ tsp. pepper
2 cloves garlic, pressed
¼ tsp. cayenne pepper* optional (I always use!!)
½ onion, chopped

2 cups crushed corn flakes – good seasoned with garlic salt, dash of anything else to give it flavor (or what I do for company is buy one package “Potato Toppers” and use that and 1 cup of crushed corn flakes!)

1/2 cup melted butter

Place thawed potatoes in a 9 X 13 inch casserole dish.  Mix together the next 8 ingredients and pour over potatoes.  Top with corn flakes, and drizzle melted butter over all.  Bake uncovered, at 350 degrees for 45 minutes to one hour.

Here is something to think about!

Defense Attorney Has Been Appointed For You

When a person is in jail and cannot afford an attorney, the county will appoint one.

If he is lucky, he might get my dear friend Keith Orsburn (Ors-burn) (if the inmate calls him Osborn he will refuse to represent him) Just kidding, but he is touchy.

1 John 2:1

“My little children, these things write I to you, that ye sin not. And if any man sin, we have an advocate with the Father, Jesus Christ the righteous.”

The way to deal with your sins is for you to confess---that means, you are to begin by agreeing with God as to what He says about your sin. You need to also confidently deal with your sin. Now, what do I mean by that?

 You have your Attorney who has been appointed you when you go into the judge’s chambers for adjudication. According to God’s word, you have an Advocate, which is another name for attorney.

The devil is the prosecuting attorney who points the accusing finger at us and says, “Look at him!” And Jesus the defense attorney, stands by our side and says, “But Father, look at Me. I shed My blood for him.” Because Jesus died, our debt is paid. Though our sins are as scarlet, He will wash them white as snow!

Jesus comes and says “Today, Let Me be your Advocate, if not then tomorrow I will be your Righteous Judge!!” See you at the Great White Throne! Rev.20:11

          “May the Lamb that was slain receive the rewards of His suffering.”

Have a wonderful evening and enjoy your weekend.  Check out my boards on Pinterest – lots of neat ideas, recipes, and quotes.

FRIDAY EVENING - WHAT A JOY!!

Good evening!   Cooking on Wednesday is over - and judging by the compliments - food was well received!  Work week is over - and I am ready for R & R!!  A new world was opened up for me last night by my dear friend Jan.  She gave me a Pinterest 101 class last night and now I have pinned some awesome pictures and quotes!  I have to say I will have to monitor my time on Pinterest because I could spend hours looking and pinning!  DISCIPLINE IS REQUIRED!!   But check it out - I like what I have done so far!   Just got to remember undo link that sends every pin to Facebook!  Just realized what was causing it!!

First - just have to tell you -  I made the Buttermilk Ranch Chicken for church (100 pieces instead of 8) but I used Olive Oil in the place of butter - making it much healthier and it was soooooo  good!  SO do the switch - but please make it -- your family will love you!!!

I also made two German Chocolate cakes and really cheated by using Duncan Hines German Chocolate Mix - added about 2 teaspoons vanilla and did in sheath pan.  BUT - I made the original and delicious German Chocolate icing.  The raves just kept on coming.  Will I ever make the original cake from scratch again???  Probably - just to prove I can!!

I probably posted these muffins a long time ago - but they are so good - especially for a lazy Saturday morning treat or to have on hand for a rushed Sunday morning bite to eat!  Hope you try them and enjoy!!

                           BEST BLUEBERRY MUFFINS

INGREDIENTS

½ cup butter, at room temperature

1 cup granulated sugar
2 large eggs
2 tsp. vanilla
2 teaspoons baking powder
¼ tsp. salt
2-1/2 cups fresh or frozen blueberries
2 cups all purpose flour
½ cup milk

FOR TOPPING
1 tablespoon granulated sugar, mixed with
¼ tsp. ground nutmeg

DIRECTIONS
1.    Heat oven to 375 degrees
2.    Line 18 muffin cups with paper liners
3.    In bowl, mix butter until creamy.  Add sugar and beat until pale and fluffy.
4.    Add eggs one at a time, beating after each.
5.    Beat in vanilla, baking powder and salt.
6.    With spoon, fold in half of flour, then half of milk into batter; repeat
7.    Fold in blueberries
8.    Spoon batter into muffin cups and sprinkle topping onto each muffin.
9.    Bake 20 to 30 minutes, until golden brown and springy to touch.

Have a wonderful weekend - check me out on either Facebook or Pinterest!    Do something nice for someone less fortunate.

GOOD THOUGHTS AND GOOD FOOD

Good evening - getting a late start so I may cut this short!  Just wanted to check in and let you know I am cooking this Wednesday night at church.  Not sure how many will eat with us.  I am doing Herb crusted baked chicken, roasted potatoes, spinach salad with apples, grapes, pecans, cranraisins, and feta cheese with olive oil drizzle!  We are also having rolls and choice of german chocolate, white with butter pecan icing, white with coconut icing, or pineapple cake.  Oh, we are also having chicken nuggest for the kids!   So - I worked at church from 5:30 until 7:30 tonight making cakes and doing prep work.  So many thanks go to Pam and Harry!  Without them - this menu would be impossible to accomplish! They worked right beside me all evening!  Tomorrow I will leave work at noon and go straight to church and start the finished product.  Pam and Harry will join me, along with James and JoAnn.  This world would be a hard, sad place without friends!
The chicken we are preparing is a recipe I found in my new Penzey's catalog.  I will give you the recipe for 8 pieces of chicken - not the 100 I am making.

BREADED RANCH CHICKEN

8 boneless skinless chicken breast halves
1/2 cup butter, melted (1 stick)
3/4 cup crushed cornflakes
1/4 cup grated Parmesan cheese
2 tablespoons Buttermilk Ranch Dressing Mix (Penzey's would be best, and I am using some, but also some Food Club's.)

Preheat oven to 350 degrees.  Place the butterin a wide, shallow bowl.  In another wide, shallow bowl, combine the cornflakes, cheese and Buttermilk Ranch Dressing Mix.  Dip the chicken in butter and then roll in the cornflake mixture to coat.  Place in a greased 9 x 13 baking dish.  Bake uncovered for 30 to 45 minutes until crispy brown.

I am making so much, that I added some garlic salt, and rosemary and pepper to the mixture.  You can add any of your favorite herbs!!

WISH ME LUCK WITH THE 100 PIECES WE WILL BE COOKING TOMORROW NIGHT!!

Today was the end of a long and rewarding job I have loved and had a real passion.  I resigned from the Board of the American Red Cross. I just felt that after 14 years, I needed to focus on the book I want to write, my blog, and spending my time doing more for my church and family.  I leave some really great friends, but take with me many wonderful memories.  Tammy (the Exec) and I had some memorable trips, trials, and victories.  I'll never forget the time we went to Washington DC one month after 911 and every parking garage was guarded with armed guards.  Then one time we were sitting in the window of a little restaurant  in D C, and about 20 police cars went flying by!  Many other memories - we were in Pine Bluff, Arkansas, stranded in Little Rock for hours and hours waiting for our plane to be repaired, in Phoenix, Arizona, in Houston, Dallas, McKinny, Shreveport  - and then there were the hurricanes we worked.  So even those chapters of my life are over, we will remain friends and she knows if I am needed for special projects, I will be there!!

The pineapple cakes I made is really easy and really good.  I am pretty sure I posted it a long time ago - actually it was in March 2010.  Because it is rather hard to go back and find these recipes I will give this to you again.  It is one of the easiest and best cakes I make.

PINEAPPLE CAKE
1 Box White or Yellow Cake Mix
1 Large can Crushed Pineapple with juice
1 Cup Sugar
3/4 stick butter
1 cup reserved cake batter
1 tsp. vanilla

Mix the cake as directed on the box - of course I add the teaspoon of vanilla (and I love Mexican vanilla best). 
Grease bottom of either glass 9 X 13 pan (or metal) and just before pouring batter into pan - dip out 1 cup batter and reserve for pineapple topping.  Pour remaining batter into dish and bake at 350 degrees for about 25 minutes.

PINEAPPLE TOPPING

Combine the crushed pineapple, butter, sugar, reserved batter in a saucepan and cook on medium high until bubbly and thickened.  BE SURE AND STIR-- I DID IT AGAIN - THOUGHT I COULD DO TWO JOBS AND HAD A FEW SCORCED PIECES. 

While cake is hot - punch holes in cake with fork - and pour topping onto cake.  Enjoy the raves for this old cake recipe!

Well, have already written more than I thought I had the energy to do - but remember I am always thinking about what my friends would like to see, try, or know - I think of YOU!  May God keep each of you in His care!  Wish me luck and I will be back soon!