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

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