More Last Minute Easy Candy Gifts!

Now don't tell me I am the ONLY one who waits till the last minute to throw gifts together?!? And what better gift to please a friend or neighbor than CANDY! Here are a couple of easy quick ones I made that are sure to please!

First is Pistachio Fudge

Pistachio Fudge

1 1/2 cups sugar
1 package (3.4 ounces) pistachio instant pudding mix
2/3 cup evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups white baking chips
1 teaspoon vanilla extract
1/2 cup chopped pistachios, divided

Line a 9" square baking pan with aluminum foil, extending foil over
2 sides of pan; grease foil. In a heavy large saucepan, combine
sugar, pudding mix, evaporated milk, butter, and salt. Stirring
constantly, bring mixture to a boil over medium heat; boil 5
minutes. Remove from heat. Stir in marshmallows, baking chip, and
vanilla until smooth. Reserving 2 tablespoons pistachios, stir
in remaining nuts. Spread mixture into prepared pan. Sprinkle
reserved nuts on top. Chill 2 hours or until firm. Use ends of
foil to lift fudge from pan. Cut into 1" squares. Store in an
airtight container.


The second is a similar recipe to one I already posted but I found an AWESOME simplified version using less ingredients but the exact same yummy results!! I found it at Recipe Girl, LoVe her recipes!! Check out her tutorials.
Almond Roca....have you ever tried it or made it yourself ? If not, YOU MUST!! A piece of heaven I tell you!!

Almond Roca

Yield: 3 cups

Prep Time: 18 min

Cook Time: 15 min

So simple and delicious, but it can be a little tricky. Please read all of the comments and tips before attempting your first batch! We've been making this recipes for years for the holidays and we love it!

Ingredients:

1 1/2 cups chopped toasted almonds, divided
1 cup packed light brown sugar
1 cup (2 sticks) salted butter
4 bars of chocolate (such as Hershey's Bars) (I just used chocolate chips bitter sweet)

Directions:

1. Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.
2. In heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly, stirring constantly. *Edited to add* I made mine without a candy thermometer with success, but since some readers have noted having trouble with this recipe- you might wish to stick and instant read thermometer in there just to make sure it's about the right temperature. Pull it off the heat when it has reached the hard-crack stage (300 degrees F)- if it gets higher than 320, it will not remain solid.
3. Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour hot mixture into pan over almonds. (see *Tips below) Place chocolate bars on top. Let them sit a minute or so until melted, then spread chocolate around carefully. Sprinkle with remaining toasted almonds and gently press them into the chocolate..
4. Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container.

Tips:

*This recipe is gluten-free adaptable- just be sure to use a brand of chocolate that is known to be GF.
*If you like the sweet-salty combination in desserts, use roasted almonds that are salted (then you can chop them and toast them lightly in a dry frying pan). If you don't care to have much salt, use unsalted natural almonds. I went for the salty kind and LOVED it.
*If you don't have a 7x11-inch pan, it's okay to use a 9x12-inch pan. You probably won't want to go all the way to the edges with the almonds, toffee and chocolate or it will be thin. Leave about an inch all the way around.
*Speed up the cooling process by placing the pan in the refrigerator.
*If you are in a place where it is very humid, you will likely have trouble getting your toffee to set. Toffee doesn't like humidity. Try it on a dry day!
*Edited to add that some people have trouble w/ the chocolate separating from the toffee. This is kind of normal in almond roca since the toffee is so buttery. I've been told that one way to avoid that is to give the toffee a light dusting of cocoa powder before placing the chocolate bars on top. The powder apparently acts as an absorbent for the butter and allows the chocolate to adhere more easily to the toffee. I haven't tried it yet, but I'm told that it works!

I hope everyone has a Beautiful and Very Blessed Christmas!

Love In Christ,

Dee

Easy Does It Christmas Candy!

We all need a little easy shortcut option for Holiday treats and gift giving ideas! Here is a option that can be whipped up in no time but is every bit a yummy to eat! This recipe is very versatile, use any of your favorite add ins!

M&M Holiday Bark

1 package white chocolate bark
1 package baking M&M's
pretzel pieces or almonds...or both :)

Melt bark in microwave, stirring to get smooth consistency, then stir M&M's into bark. Pour thin layer on wax paper to cool.
When completely cool and hard, break up into pieces.

Add to your cookie tray or give away in clear goodie bags to neighbors and friends!

Cute Holiday Idea for keeping Christ in Chistmas: Santa's Key

Source: Pearls,Handcuffs,Happyhour 

Santa's key for Jesus- Dear Santa, This magic key works just for you, Please open the door and come on through. Thank you for coming to our house tonight. We are celebrating the birth of Jesus Christ. Thank you Santa for the gifts you bring. Thank you Lord for everything


Blessings In Christ!
Dee

Christmas Countdown.....Russian Tea Cakes

These cookies are SO tender and light and just melt in your mouth!

Russian Tea Cakes

Ingredients:
2 Cups of Flour
1/4 tsp salt
1/2 cup of Powdered Sugar
1/2 Cup Chopped Pecans
2 Sticks of Butter, softened
1 Teaspoon of Vanilla
powder sugar for dusting
Directions:
Preheat oven to 350 degrees F.
Mix together all dry ingredients. Add butter and vanilla. Mix well until dough forms, if needed, add more flour.
Form dough into 1inch balls and cook for 10-12 minutes. When done, let cool for about 2 minutes.
**Be very careful lifting the cookies off of the pan**
Dust cookies in powdered sugar. Promptly stuff your face.

Enjoy!!


Blessings,
Dee

Christmas Countdown 2 Days in one...and am I tired!

My good friend drove 3 hrs just so we can make a family tradition of hers that I absolutely LoVe! It's a Polish desert walnut bread called Potica. My dear friend usually makes it for Christmas and shares some when  she visits but this year I wanted to learn to make it so one day I could teach the process to my girls....and believe me it IS a process! But it is oh so worth it!!
She came down yesterday so we could start on the dough since it then needs to rest over night. It is indeed alot of work but the recipe makes alot and there is just something that adds to the flavor when you know the treat is a labor of love!
Thank you dear for teaching and sharing this yummy treat!

ICE BOX POTICA

http://www.homecookskitchen.com/frm/topic1577.html
Betty Valencic’s recipe from 1975

(This recipe makes (2) 12” and (3) 6”-8” poticas)
What makes it so good?
• The dough handles so nice after the slow rise in the refrigerator. You can roll it thin without tearing.
• The chilling of the dough immediately after mixing “slows the fermentation activity in order to draw forth
more flavor from the dough through extended enzyme activity.” (from: The Bread Bakers Apprentice)
• For dough, bring butter and sour cream to room temperature
• You can double the dough recipe but I suggest making the filling one recipe at a time.
THE DOUGH
½ Cup Sugar
2 Cakes of yeast (or 1 large cake) (4 teaspoons Instant Yeast)
1¼ Tablespoon Salt
½ Cup lukewarm water
8 Cups Flour (all purpose)
2 teaspoon sugar
½ lb. Butter (2 sticks)
6 Egg yolks, beaten
2 Cups Sweet or Sour Cream (16 oz)
• Dissolve the yeast in the lukewarm water(110-115F) and add the sugar. Let stand until it foams. (Add instant
yeast to flour. No proofing required)
• Measure flour and sift with the sugar and salt (and Instant Yeast) - Cut in the butter as you would for making pie
crust
• Mix egg yolks and cream then add the foaming yeast mixture
• Make a dent in the flour and add the liquid mixture – mix with wooden spoon as long as you can
• Knead into a smooth dough, about 15 – 20 minutes
• Place in an oiled bowl, grease the top, cover with wrap and put in the refrigerator over night.
• Remove from refrigerator 2 hours before rolling. Use this time to prepare the filling and set-up your work space
THE FILLING
2 lbs. Walnuts, ground fine 1 ¾ Tablespoons Vanilla
½ lb. Butter (2 sticks) 2 Cups boiled milk
2 Egg yolks 2 Cups sugar (maybe more if you need it)
½ Cup egg whites, beat until stiff 2 Tablespoons lemon juice
1 Lemon rind, grated ½ Cup Honey
• Pour scalded milk over ground nuts. Add butter and stir until the butter melts.
• Add sugar, lemon rind, lemon juice, vanilla and honey and stir until blended.
• Fold in stiff egg whites - don’t over mix as it will break down the egg whites.
COMING ALL TOGETHER
• Divide dough in half – will make two or three loaves
• Roll the dough long, wide and thin on a floured cloth (table cloth). Spread filling to within ½ inch of edge.
Sprinkle with sugar. Roll up potica using the tablecloth (lift and let potica roll ahead of you). Stop half way and
pierce roll many times with skewer (will let gas out while rising).
• Divide into loaf sizes using a coffee saucer! Roll ends. Skewer again when potica is placed in each pan.
• Place in well-greased pan. Let rise 1 ½ hours or double in size. Spread the egg yolk on top before baking at
325 F for 1 hour or a little longer.
• TIPS:
o DON’T BE STINGY WITH THE FILLING! USE IT ALL!

Hope you enjoy this as much as we do!!!

In His Name,

Deanna

Christmas Goodie Countdown: Snickerdoodle Blondies = YUM!

Sorry for missing a day but it was for a VERY good reason! I was Baptized yesterday and I wanted to let that be my focus and not the computer :)
But for tonight I am posting my VERY favorite that I often make for parties when asked to bring a desert.
There is just NO WAY to get tired of these babies and that my friends is DANGEROUS!

SNICKERDOODLE BLONDIES

source: http://www.recipegirl.com/

Cookies:
2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. cream of tartar
1 tsp. salt
2 cups brown sugar, packed
1 cup butter, at room temperature
2 large eggs, at room temperature
1 Tbsp. vanilla extract
1 cup cinnamon chips, optional
Topping:
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
pinch of nutmeg

Glaze (optional): VERY RECOMMENDED!
1 cup powdered sugar, sifted
1 tsp. ground cinnamon
¼ cup heavy whipping cream (I sometimes use reg milk and it works fine)
1 tsp. vanilla extract

1. Preheat oven to 350 degrees F. Spray 9×13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.
3. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
4. Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.
5. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.
6. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.
7. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.
Makes 20 to 24 bars
Baking Tips:
*You don’t have to use parchment paper in your pan if you don’t have any.  You can always just bake them in the pan and then cut them and lift them out.  Baking w/ parchment though will help you to get the cleaner cuts seen in the photograph because you can take the whole thing out of the pan and work directly on a cutting board.
*This is a very sweet treat.  Leave off the glaze if you wish, but it adds a good flavor to the top (and you can get a nice design out of it).  Put the glaze in a little zip bag, snip off the end and you’ll have a way to squirt the glaze on in whatever decorative way you’d like.
*If you have chunky, white, sparkling sugar, add that to the top too for extra sparkle

Day 3 Christmas Goodie Countdown: Almond Roca COOKIES!

YUM! Does it get any better, take my favorite candy and turn it into a cookie!

Almond Roca Cookies

Almond Roca Cookies

2½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup dark brown sugar
½ cup sugar
1 cup butter, room temp
2 eggs
2 teaspoons vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate
½ tablespoon olive oil

Preheat oven to 300. In a medium mixing bowl, whisk flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, blend sugars together on medium speed, add butter to form a grainy batter. Add eggs and vanilla and beat at medium speed until light and fluffy. At low speed, slowly add the flour mixture and the toffee bits. Mix just until just blended. Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1½ inch balls, then roll in the ground nuts. Bake in oven for about 20-25 minutes. Transfer cookies to a cooling rack.
Melt the chocolate along with the vegetable oil in microwave. Drizzle this over the cooled cookies. Place in fridge until chocolate is firmly set.


Enjoy and have a Blessed Weekend!

Dee

Day 2 Christmas Goodie Countdown! Sliced Oatmeal Walnut Cookies

These are my all time favorite cookies to make for the holidays because it makes SOOO many and you can prepare the dough months ahead of time and freeze it, once you are ready for them, you take them out  to defrost a bit, slice them and bake them. No mess no fuss but awesome flavor!! I would get about 4 long rolls of dough out of this recipe to store for seperate batches.

Sliced Oatmeal Walnut Cookies

Sliced Oatmeal Walnut Cookies

1 cup crisco
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups sifted flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
11/2 quick rolled oats
1/2 cup finely ground walnuts
In a mixing bowl cream together crisco and sugars till light and fluffy. Addeggs 1 at a time, beating well after each, add vanilla. Combine the flour,baking soda, salt and cinnamon, stir into creamed mixture. Stir in oats and walnuts.
Shape dough into 2 8" inch roll, wrap in waxed paper or plastic wrap. Chill for 3 hrs or freeze for future use.
Preheat oven to 350 cut dough into 1/4" slices. Place on greased cookie sheet. Bake for 8-10 mins.Cool on rack.
Makes about 60 cookies.

This year I plan to drizzle them with a Cinnamon Glaze that I LoVe! The glaze hardens as it sits on the cookie.

Glaze (optional):
1 cup powdered sugar, sifted
1 tsp. ground cinnamon
¼ cup heavy whipping cream
1 tsp. vanilla extract


Enjoy!

Dee

Countdown To Christmas!

It's beginning to look alot like Christmas around here! Today the girls, hubby and I decorated our tree. Maybe because this is the first Christmas my husband been home from over seas in a few years, or maybe because we have much to be thankful for this year but the tree looked so much more cheerful and festive to me than it has in past years!
I have alot planned for the next couple of weeks (who doesn't huh?!) mainly in the kitchen so I am hoping to share at least one goodie per day with you! If I miss a day here and there I apologize but that is my goal at least! ;)

My FIRST yummy treat is one I love to add to my gift baskets or desert trays during the Holiday Season. Home Made Almond Roca!

Almond Roca
Ingredients:
2 cups butter
2 cups white sugar
2 tablespoons light-colored corn syrup
1/3 cup water
1 11 1/2 oz package of milk chocolate pieces (I used a little more)
1 cup finely chopped nuts, almonds, pecans, walnuts,and or cashews (you may toast nuts for a fuller flavor if you want.)

Directions:
Line a 15x10x1 inch baking pan with foil, extending foil over the edges of the pan: Set aside.

In a 3-quart saucepan melt butter.
Stir in sugar, corn syrup and water.
Cook over medium high heat until boiling.
stirring until sugar has desolved.
Avoid splashing the sides of the pan.
Carefully clip candy thermometer to the pan.
Cook over medium heat, stirring frequently, until thermometer registers 290 degrees (soft-crack stage. (about 15 minutes)
Mixture should boil at a moderate, steady rate over entire surface.
Remove from heat.

Pour mixture in to prepared pan and spread evenly.
Cool about 5 minutes or until top is set.
sprinkle on the chocolate chips and lets stand for two minutes. Spread chocolate over candy.
Sprinkle with nuts and press them gently into chocolate. Cool several hours or until set.
Use foil to lift candy out of pan. Break in to small pieces. Store in tightly covered container
Enjoy!

Blessings!

Dee

It's getting cold outside...Warm up your belly!

Beef Stew And Dumplings

1 lb beef stew

2 TB olive oil

1 TB butter

1 small onion chopped

1-2 cloves garlic minced

1/2 cup white wine

1 TB Kosher salt

1 tsp pepper

1 Tablespoon worcestershire sauce

2 cans beef broth (or make own with approx 4 cups water and 4 tsp beef boullion)

 1 sprig fresh thyme (can use dried)

1 stalk celery chopped

1-2 carrots chopped into large chunks

2 medium potatoes peeled and quartered

2 large handfuls of fresh or frozen whole green beans

1/2 cup peas frozen (optional)

additional water if needed

Brown beef chunks in some oil and butter. Add some chopped onions and a minced garlic clove. Deglaze pan with white wine and allow to cook for a few minutes. Cover meat completely with beef broth,  and a sprig of fresh thyme, salt pepper, worcestershire sauce and simmer until meat is almost tender, approx 1 1/2- 2 hrs. Add in celery cut into 1 1/2 inch pieces, potatoes cut into large chunks, carrots cut into pieces, and green beans,  Simmer until vegetables are tender. Approx 30 more minutes adding water now if additional is needed (depends on how brothy you like it). Add some peas if desired and then cook your dumplings on top by dropping tablespoons full into broth and cover (see dumpling recipe for further instructions). Serve in bowls.

***Dumplings***

1 1/2 cups flour
1 Tablespoons baking powder
1/2 teaspoon salt
2 tablespoons shortening(butter/margarine or crisco
3/4 to 1 cup of milk

Mix dry ingredients and cut in shortening. Add enough milk to make a soft wet dough. Drop by tablespoon on to the top of stew and cover and simmer on low for about 15 minutes.

Enjoy and do not plan on leftovers (I learned that the hard way....)

For desert some Gooey Pumpkin Cake would hit the spot! You can find the recipe HERE

"When we invite Him to walk with us through the desert,
He is our shade in the heat of the noonday sun
and He provides food and water for our hungry and parched souls.
He leads us to green pastures, restores our souls and turns the dry desert
to a well watered garden." Psalm 23:4

Blessings,

Dee

My heart is Overflowing in HIS name!

My cup truly runneth over while seaking His presence today! My heart aches for Him and I am truly Blessed with his Grace and Glory! Thank you Jesus for loving me as no one else can!

Well Done, My Faithful Flower

By Rhonda Norris

I asked the Lord to plant me as a flower full of grace
So that others who would see me would behold His lovely face.
And so He gently set my seed into the earth below
And caused my roots to settle deep and then the winds to blow.
But heavy rains and scorching sun each played a special part
In making me a flower that was charming to His heart.
But I asked the Lord to give me more that I could do for Him
To be far more than just a glimpse of beauty in the wind.
And so he chose to grace me with aroma from His heart
And caused me to smell sweet for Him and set me far apart
From ordinary flowers that just simply come and go
Never having any purpose, never having any glow.
Lord, let me do much more to help complete your perfect plan
And then I felt the awesome touch of God's almighty hand.
He gently took my life and picked each petal of my heart
And crushed them into sweet perfume and poured them in a jar.
A woman of the world came and bought me with pure gold
The fortune from her sinful life were wicked deeds untold.
Her wretched life was paved upon a road of lonely rocks.
And then she took me to her home and placed me in a box.
I asked the Lord, "What am I doing in this awful place?"
He whispered, "Just be still and see the glory on My face."
So many nights, so many days, I waited to fulfill
The moment I had longed for-to be in His perfect will.
And then one day I felt her lift her alabast box.
She carried it back down the road-this time not lined with rocks.
I heard her cry, I felt her pain, her eyes were filled with tears
And then she walked into a place that settled all her fears.
I felt a presence so divine, so special in the room
And from her alabaster box, she lifted my perfume.
I asked You Lord to do much more-Your purpose to complete
And so she broke my bottle and then poured me at His feet.
The others in the room that day spoke words that caused a roar.
My fragrance would have been best spent on substance for the poor.
But He hushed their shouts and softly said, "The plan is now complete."
The preparation for His death was kneeling at His feet.
I felt her hands caress His feet as she washed them with her tears
Her humble heart, her heavy load was lifted from her cares.
And then through strands of silky hair I looked up to behold
The glory of His countenance just as He had foretold.
He smiled as if He gazed on me with glory on His face
I felt His splendid presence through His mercy and His grace.
With eyes aglow and set on me I sensed His awesome power.
He gently whispered words of love, "Well done, my faithful flower."

In HIS Name Alone~

Dee

Cheesey Spinach Artichoke Rice Cakes

Dee's Cheesey Spinach Artichoke Rice Cakes

This is what I consider comfort food for Mama and you may or may not need to make a seperate meal for the little ones depending on how picky your munchkins are (my 4 yr old is QUITE picky!) But I asure you that it will be worth making a seperate dinner for these! I hope you enjoy them as much as I do!

Ingredients
1 cup artichokes, thawed, drained and chopped
1/2 cup frozen chopped spinach thawed drained and squeezed dry
2-3 cloves garlic, minced
1-2 TB mayo
1 TB plain yogurt (can also use sour cream instead)
salt/pepper to taste
1/4 cup parmesan cheese, grated
1/4 cup grated fresh romano cheese
1 tsp. lemon juice
approx 2-3 cups plain steamed rice (cooled)
2-3 TB Plain bread crumbs (enough to bind)
approx 3 TB olive oil

Cook rice in steamer and set aside to cool to room temp.
Mix together artichokes, spinach, garlic, mayo, yogurt, both cheeses, lemon juice, and salt and pepper to taste. Mix well.
Gently mix rice in until you get a ratio of rice and mixture to your liking.
Just eyeball it but be sure there is more rice than mixture or else it will fall apart too easily.
Add in enough bread crumbs to just bring it tightly together so that the mixture clumps and does not fall apart.
Heat oil in large saute pan on medium high heat, until oil starts to ripple. Form rice mixture into patties to the size of your preference.
Fry on each side until you get a golden crust.Be sure not to crowd them in pan. Top with additional grated Romano cheese.
Serve hot but also tastes good at room temperature, goes great with Balsamic Chicken!

Enjoy!

Dee

The Lost Arts

Today I decided to teach not only myself but as well my 4 yr old daughter to crochet! I knew she would be up for the challenge but I was quite impressed with how quickly she caught on to the concept.

My husband and I have been highly aware lately at the unfortunate lack of basic self sufficient skills that todays society has. The world has quickly become dependent upon the convenient ease of aquiring absolutely anything they want at the click of a button. With such dependency in modern technology it frightens us to no end when you think of the magnitude on how lost most would be without the crutch of even just the internet alone!

We are more and more coming to realize that as parents it is our responsibility to aid our daughters in obtaining the nessessary know how to not only survive, but to be self sufficient in the event of every day conveniences for whatever reason no longer being available!
This includes skills such as:

• Growing and producing our own food items. (a dream in the making for us)
• Planning and Prepping for emergency scenarios
• Storing and preserving
• Making different sources for supplimental income
• Making own clothing and household needs
• Frugality in general (Needs vs Wants)

We have only scratched the surface with exploring these thoughts and ideas of how much we must change our own way of thinking let alone teaching our daughters, but with todays new project I got that warm fuzzy feeling on how I was giving my daughter an invaluable gift that unfortunately is quickly becoming a thing of the past in todays world!

Deep concentration!

So delighted in herself!! Her very first chain stitch! :-)

In a lovely Blog that I have just recently discovered Growing Home, Jacinda touches upon many like topics. Please check out her sight to explore her further thoughts on the subject as well as enter in a very generous giveaway she is hosting for a Lilla Rose hair flexi clip! Check out her Blog HERE!

This is the clip I am oggling! :-)

Have a Blessed Evening!!

Dee



I found this recipe on Phillsbury's websight. LoVe, LoVe, LOVE these!! Quick easy and sooo yummy! Need I say more?!

Caramel Apple Biscuit Muffins

INGREDIENTS:

Biscuit Cups
1can (16.3 oz) Pillsbury Grands! refrigerated buttermilk biscuits
2 tablespoons butter or margarine, melted
1 medium apple, peeled, chopped (1 cup)
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

Icing
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
3/4 cup powdered sugar

DIRECTIONS:
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
Spoon warm icing over warm biscuit cups.

Fall Comforts

Delicious autumn!  My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.  ~George Eliot

Pumpkin Pie Mocha

1 1/2 tsp unsweetened cocoa powder
1 tbsp sugar
1/4 – 1/2 tsp pumpkin pie spice *or make your own with following recipe and store seperately.
mixed the unsweetened cocoa powder, sugar, ground cinnamon, ground ginger,
ground cloves and ground nutmeg and put them in a sealed container.
Take 1 1/2 tsp. of this mixture and add it directly to the coffee grounds and brew the pot.

* Pumpkin Pie Spice
1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
2 tsp ground nutmeg

Mix together and store in air tight container.

Pumpkin Pie Fudge
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 (12 ounce) package vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan.

Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.

Remove from the heat and stir in the baking chips and marshmallows until melted.

Stir in the nuts and vanilla extract.

Pour into an 8-inch square pan that has been lined with foil and greased.

Chill mixture until set.

Cut into small squares to serve. Cover and store in refrigerator.

Yield: approximately 4-5 dozen pieces

This recipe is from a lovely lady whom is refered to as "Mama" by all who know and love her! You can find many dectable recipes of hers at http://www.mamas-southern-cooking.com/ or join her on Facebook . Thank you Mama for the yummy recipe!!

Gooey Pumpkin Butter Cake 

For the crust:

1 (18.5 ounce)box of yellow cake mix
1 eggs
1 stick (1/2 cup) of butter, melted

For the Filling:

1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 TB pumpkin pie spice
1 pound box of confectioners sugar
1 stick (1/2 cup) of butter, melted
1 can (15-ounces) pumpkin pie filling

Preheat oven to 350 degrees F.

Spray a 13x9x2-inch glass baking dish with Non-Stick cooking spray.

In a large mixing bowl, mix together the cake mix, the egg, and the melted butter. Pat the dough down into the bottom of the glass baking dish. Set aside.
In the same bowl, mix together softened cream cheese and pumpkin until smooth. Add the eggs, pumpkin pie spice and vanilla.
Mix in the confectioners sugar. Beat well and then slowly add the butter until all ingredients are well mixed. Pour onto crust and bake for 40 to 50 minutes

 .

For Those Who Still Want Blood...

^{We should not have spent this day with revenge and hate on our hearts for the tragic act that was done to so many innocents 10 yrs ago. The only harm hate and revenge will have is harm against your own self!}

^{It broke my heart yesterday when I heard what I thought to be a peaceful kind man speak words of wishful destruction to the worst degree against all (women and children alike) who were even possibly from the same countries of those who attacked our land last 9/11. What saddened me most was I knew he was by far not the only American who still 10 yrs later, thinks this way... I am not surprised by the fact that there is still much hurt 10 yrs later but that many still feel that blood shed is the only answer!}

^{Peter 3:9}

⁹ Do not repay evil with evil or insult with insult. On the contrary, repay evil with blessing, because to this you were called so that you may inherit a blessing. ¹⁰ For,

   “Whoever would love life
   and see good days
must keep their tongue from evil
   and their lips from deceitful speech.
¹¹ They must turn from evil and do good;
   they must seek peace and pursue it.
¹² For the eyes of the Lord are on the righteous
   and his ears are attentive to their prayer,
but the face of the Lord is against those who do evil.”^[a]

 ¹³ Who is going to harm you if you are eager to do good? ¹⁴ But even if you should suffer for what is right, you are blessed. “Do not fear their threats^[b]; do not be frightened.”^{[c] 15} But in your hearts revere Christ as Lord. Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have. But do this with gentleness and respect, ¹⁶ keeping a clear conscience, so that those who speak maliciously against your good behavior in Christ may be ashamed of their slander. ¹⁷ For it is better, if it is God’s will, to suffer for doing good than for doing evil. ¹⁸ For Christ also suffered once for sins, the righteous for the unrighteous, to bring you to God. He was put to death in the body but made alive in the Spirit.

1 Peter 4

New International Version (NIV)

1 Peter 4

Living for God

 ¹ Therefore, since Christ suffered in his body, arm yourselves also with the same attitude, because whoever suffers in the body is done with sin. ² As a result, they do not live the rest of their earthly lives for evil human desires, but rather for the will of God.
 ¹² Dear friends, do not be surprised at the fiery ordeal that has come on you to test you, as though something strange were happening to you. ¹³ But rejoice inasmuch as you participate in the sufferings of Christ, so that you may be overjoyed when his glory is revealed. ¹⁴ If you are insulted because of the name of Christ, you are blessed, for the Spirit of glory and of God rests on you. ¹⁵ If you suffer, it should not be as a murderer or thief or any other kind of criminal, or even as a meddler. ¹⁶ However, if you suffer as a Christian, do not be ashamed, but praise God that you bear that name. ¹⁷ For it is time for judgment to begin with God’s household; and if it begins with us, what will the outcome be for those who do not obey the gospel of God? ¹⁸ And,    “If it is hard for the righteous to be saved,
   what will become of the ungodly and the sinner?”^[a]
 19 So then, those who suffer according to God’s will should commit themselves to their faithful Creator and continue to do good.




It is the way of our Lord to turn the other cheek......and NOT an eye for an eye!

In HIS Name Alone!

Dee

For you T ! :-) Spinach Wontons

This is a family favorite, I will never grow tired of these!! My husband actually taught me how to make them and if you knew him your jaw would drop! lol 

But seriously these are quick and easy and SOOOO sooo tasty!

Spinach Wontons

Ingredients:
10 oz frozen chopped spinach thawed and drained
approx 2-4 oz cream cheese ( enough to make the spinach slightly creamy but not get lost)
1 pkg wonton skins round or square
togarashi pepper mix (can substitute cyenne pepper and black pepper mix)
soy sauce
water in small cup to seal wontons
oil for frying

Dipping sauce:
soy sauce
Mirin or brown sugar
togarashi (red pepper seasoning: can use  a mixture of black pepper and cayenne)
sprinkle of sesame seeds

Instructions:
In a microwave safe dish, mix together spinach and enough cream cheese to make it slightly creamy. Season with Togarashi or a sprinking of cayenne and black pepper mix, and a small splash of soy sauce. Heat in microwave until slightly warm. Add more cream cheese until you get the ratio you prefer.
Spoon a teaspoon size dollop of mixture unto the center of the wonton and seal edges by wetting the border of skins with water slightly to seal mixture in.

In a saute pan heat approx 1/2 inch of oil over medium heat. Fry wontons until lightly golden. Drain on paper towels and sprinkle lightly with salt.

In a small dish mix together dipping sauce ingredients to amount desired. Microwave a few seconds until slightly warm. Serve and enjoy!!

Enjoy!

Dee

Porcupines~

I recently received this parable in an email from a friend of mine. I think that this lesson is especially important in todays society where many individuals would rather run from their problems (divorce rates sky rocketing : many feel if they make it to 3 years then they should be writing books on successful marriage!) than to compromise and talk it out and actually DEAL with their problems!
I can only pray that people begin to realize once again that marriage is meant to be a sacred union and not a chance "brag" on how many Ex husbands or wives you have.  Reason number 867,452 why I am nervous for my daughters and bringing them up in this day and age.....Ok enough rant :-)

Porcupines~

It was the coldest winter ever. Many animals died because of the cold. The porcupines, realizing the situation, decided to group together to keep warm. This way they covered and protected themselves.. . but the quills of each one wounded their closest companions. After awhile, they decided to distance themselves one from the other and they began to die, alone and frozen. So they had to make a choice: either accept the quills of their companions or disappear from the Earth.
Wisely, they decided to go back to being together.. They learned to live with the little wounds caused by the close relationship with their companions in order to receive the warmth that came from the others.
This way they were able to survive.
Moral of the story: The best relationship is not the one that brings together
perfect people, but when each individual learns to live with the imperfections of others and can admire the other person's good qualities.
The real moral of the story -- LEARN TO LIVE WITH THE QUILLS IN YOUR LIFE.

"One thing that I have learned in life is that through trial and adversity your faith will increase.
It will grow tremendously, and you will be ever thankful for the hard times that God has taken you through.
You will look back and say, “Thank you, Father. You are so good to me.”

Have a Blessed Weekend!

Dee

Beef Stuffed Crescents ~

This is one of my favorite easy go to recipes for when you have unexpected guests and you just want something quick and easy to offer that is also tasty. The recipe is completely versatile so play around with the fillers! The possibilities are limitless!

Beef Stuffed Crescents ~

1 pound ground beef
1 can (4 ounces) chopped green chilies
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
3 tubes (8 ounces each) refrigerated crescent rolls  or 1-2 tubes of biscuit dough

corn (optional)


In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, corn,cumin and chili powder; mix well. Cool slightly.

Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.

Place point side down 2 in. apart on ungreased baking sheets. Bake at 375° for 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.

"Every tomorrow has two handles. We can grasp the handle of anxiety or the handle of Faith."

Dee

Sunday Songs of Worship!

Happy Sunday! Today was one of my favorite types of services....Baptism day! I always find it so touching and heart warming! We had about 50 or so baptized today....how uplifting is that!
Here is a song that we sang today that is a favorite of mine :-)


Majesty~ Michael W. Smith

Romans 8:38

New International Version (NIV)

³⁸ For I am convinced that neither death nor life, neither angels nor demons,^[a] neither the present nor the future, nor any powers,
³⁹ neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.

AMEN and AMEN! :-)

In HIS Name Alone,

Dee

Veggie Pancakes .....Say What??

Yep Veggie Pancakes and they are GOOOOOOD! I am esp. loving the fact that my 1 yr old who is starting to take after her sister's pickyness absolutely LoVeD these! Of course she liked them dipped in ketchup but....so did I! lol
I am often searching for kid friendly meals that will introduce or lure my girls to more veggies but most sites I come accross that offer kids friendly recipes, I look at the recipe and say...."Are you kidding me?? My daughter would not touch that with a ten foot pole even WITH that happy face design on top!!" Maybe my household is just an extreme case of the pickys but with some of the recipes I see I would pay money to actually see a kid sit there enjoying those meals!!

One websight I do have SOME luck with for meal ideas is http://weelicious.com/  don't get me wrong, many of her recipes are fantastic, but I see them as recipes I would enjoy more and not so much the girls.....

So back to the Veggie Pancakes! I made these the other night and while my 4 yr old still turned her nose at them, my 1 yr old ate 3 of them! So one out of two kid approved is a winner in my book!

Veggie Pancakes (14 Pancakes)
1 Carrot, grated
1 Zucchini, grated
1 Egg
1/4 Cup Milk
1/2 Cup Flour
1/2 Tsp Baking Powder
1 Tsp Salt
Oil or Canola Oil Spray
1. Place the grated vegetables in a bowl.
2. Whisk the egg and milk in a separate bowl and pour over vegetables.
3. Whisk the flour, baking powder, and salt together in a bowl and sprinkle over the vegetable mixture. Toss to combine.
4. Coat saute pan with oil or spray over medium heat.
5. Place 1 Tbsp of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.
6. Serve.
*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
Recipe Source: http://weelicious.com/2009/04/15/veggie-pancakes/