Thursday, December 8, 2016

Chow Mein Noodle Cookies


These no-bake cookies were a favorite in our home when my children were young and now my grands really like them. They are a nice addition to a tray of Christmas cookies as well...and are simple to make.
  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1 cup butterscotch chips
  • 2 cups chow mein noodles
  • 1 cup peanuts

  1. Line a baking sheet with parchment or waxed paper.
  2. Place chocolate and butterscotch  chips in large glass bowl. 
  3. Heat in microwave at full power, stirring every 30 seconds until chips are melted (about two minutes).
  4. Stir in chow mein noodles and peanuts until fully coated.
  5. Drop by rounded tablespoon or cookie scoop onto prepared baking sheet.
  6. Chill for 30 minutes or until hardened. 



Wednesday, December 7, 2016

Cheesy Cauliflower Bake


Cauliflower is such a good and healthy vegetable. This dish is definitely company worthy! For a bit of spice, mix in a few drops of hot sauce to the mixture before you pour into the baking pan. A great dish to bring to a festive gathering. Can easily be doubled for a larger crowd.
  • 1 medium head cauliflower broken into florets 
  • 1/4 cup boiling water
  • 1 1/2 cups sour cream
  • 1 cup cheddar cheese, grated
  • 1/2 cup sweet red pepper, chopped
  • 1/2 cup sweet green pepper, chopped
  • 2/3 cup cornflakes, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup parmesan cheese, grated
  • 1/4 teaspoon paprika
  1. Cook cauliflower in 1/4 cup boiling water for 5 minutes, until tender crisp. Drain.
  2. Stir in sour cream, cheddar cheese, red and green peppers, crushed cornflakes, salt and pepper.
  3. Pour into a 9 x 13" greased pan. Shake parmesan evenly over top.
  4. Sprinkle with paprika.
  5. Bake uncovered at 325ยบ for 35 minutes.
  6. Serves: 8

Tuesday, December 6, 2016

Carrot Coconut Cookies


 Just another one of those cookie recipes that add a nice touch to your Christmas platter.
The glaze and a fresh hint of orange rind give these cookies that extra taste that makes them special.

Carrot Coconut Cookies
  • 1 cup butter
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup mashed carrots
  • 2 1/2 cups flour plus 
  • 1 1/2 tsp baking powder
  • 1 cup shredded coconut
  1. Steam or cook 3 large carrots and mash them.
  2. Heat oven to 350°
  3. Beat butter, sugar, and eggs
  4. Add vanilla, baking powder,carrots, flour, and coconut.
  5. Beat till you have a consistency. The cookies are not flat, but in a mound.
  6. Drop cookies on cookie sheet.  I prefer to use my small ice-cream scoop.
  7. Bake for 20 minutes.
  8. Ice cookies while they are still warm
Glaze
  • 1 1/2 cups icing sugar (powder)
  • 1 Tbsp flour
  • 1 Tbsp butter
  • 3 Tbsp orange juice
  • zest from one orange
Mix ingredients together and glaze while they are still warm.


Pfeffernusse are a must in our house for the Advent Season.  Once I've baked and rolled those I like to add a few new cookie recipes each year.  This year I've chosen the carrot coconut cookie.  Thank you Helen for sharing your recipe with me.  They are delicious.
What are some of your favorite cookie recipes for Christmas?

Monday, December 5, 2016

One Skillet Chicken, Vegetables and Rice Meal


 This one skillet complete meal is a great choice for using up leftover chicken or turkey. It would also be an easy meal to prepare and deliver to a shut-in. If taking this meal to someone who needs a helping hand you might want to include some fresh fruit and cookies to enhance the meal for them.

One Skillet Chicken, Vegetables and Rice
Ingredients:
  • 1 Tablespoon oil
  • 1/2 cup chopped onion
  • 1 lb. boneless skinless chicken breasts or 2 cups of leftover cooked chicken or turkey
  • 3 cups fresh vegetables of your choice chopped or sliced, I used mushrooms, bell pepper, zucchini, and broccoli. 
  • 1 can chicken broth or 1-3/4 cups home made broth
  • 2 cups instant rice (white or brown)
  • 1/4 cup zesty Italian salad dressing
  • 2 tablespoons chopped parsley for garnish
  • Salt and Pepper to taste

Method:
  1. Heat oil in large skillet.
  2. Add onion and cook till tender.
  3. If you are using raw chicken add it now seasoning it with salt and pepper, cook until lightly browned.
  4. Add 3 cups or more of chopped vegetables and cook until slightly tender, 3-5 minutes.
  5. If you are using pre-cooked chicken or turkey add it here after the vegetables are slightly tender.
  6. Stir in 1 can of chicken broth or 1-3/4 cups of homemade broth.
  7. Bring to a boil.
  8. Add 2 cups instant rice and 1/4 cup of Italian salad dressing and incorporate well.
  9. Bring to a boil.
  10. Reduce heat, cover and cook for 5 minutes or until rice is tender, liquid is absorbed and chicken is cooked thoroughly (if using raw chicken to begin with). Brown rice will take longer than white.
Serves 6 or more.

My tip for you on the subject of taking meals to shut ins or a family who needs a helping hand due to surgery or the birth of a baby is to take the meal in disposable containers that do not have to be returned. Make it as easy as you can on the people you are serving.




Sunday, December 4, 2016

Bread For The Journey


Morning Glory 

From the time I was a child the Morning Glory has been one of my favorite flowers.  
I love the flower itself - how its tendrils reach out to entangle and twist around anything it touches , how its flowers open to the morning sun and close again when the sun sets. 
I also love its name - Morning Glory. 

My dear mother, who always loved the morning,
 is in hospice and we sit at her bedside as she is waiting
 - any day now -
to see the 'morning glory' that will outshine the best this earthly life has to offer.

We don't like to think about death - because it is contrary to what God has designed us for. 
God has put 'life' not 'death' in our soul - we are created to live forever.  
But only when our hope is in Jesus,  
do we do not despair or fear when we face the earthly-body death
 of a loved one - or our own -
 though we grieve the temporary parting.

   We look to the One who descended to earth to bring His glory down to us, 
so that He could lift us up to joyously share His heavenly glory. 

  "And in the morning you shall see the glory of the LORD" 
Ex. 16:7

** update ...   My mother stepped over this earth's threshold this morning (Dec. 6th)
to see the Glory of  her King.

Saturday, December 3, 2016

Fruit Salad with Sprite

Refreshing in any season...this is a favorite fruit salad at our home.  Whenever we host a brunch at our place, you will likely find this fruit salad on the table.  For a crowd, I fill a punch bowl with our favorite fruits...then pour Sprite over. It is then served as a side dish in a fruit nappy.  In summer, I use whatever fruits we have on hand and serve it as dessert.  The grands love it.  One granddaughter told me that she made it at home, but they had no Sprite so she used Gatorade and it wasn't the same! (I guess not.) The Sprite keeps the fruit (bananas, apples, pears, etc) from browning and adds a little sparkle and sizzle to your fruit salad.  Since this is more of an idea than a recipe, I thought a Saturday might be the perfect time to share it. 




  • Fresh fruit of your choice, cut in bite size pieces
  • Sprite (or your favorite lemon-flavoured carbonated drink)
Serve with a slotted spoon, if desired. 


 

Friday, December 2, 2016

Danish Cream Squares ~ Flashback Friday


This creamy dessert has been a family favorite for years and is often requested instead of a birthday cake. I originally posted it right here on my daughter's 30th birthday and more recently served it for my granddaughters' fifteenth birthday celebration. Garnish with strawberries or cherries during the holiday season, with a lemon peel spiral in spring or with fresh berries in summer. It's a dessert for all seasons!
  • graham wafers
  • vanilla pudding and pie filling, 6-serving size
  • 2 1/2 cups milk
  • 2 cups whipping cream (500 ml)
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups icing sugar
  • 3 tablespoons milk
  • 1 square semi-sweet chocolate
  • 1 teaspoon butter or margarine
  1. Line 9 x 13 inch ungreased pan with whole graham wafers, trimming to fit.
  2. Cook pudding with milk as directed, using only 2 1/2 cups of milk.
  3. Allow to cool; spread over graham crackers in pan.
  4. Beat cream, sugar and vanilla until stiff. Spread over pudding.
  5. Top with second layer of whole graham crackers, trimming to fit.
  6. Mix icing sugar and milk together well. It needs to be fairly thin (add more milk if necessary). Spread over cracker layer.
  7. Melt chocolate with butter (in microwave). Drizzle over top. 
  8. Chill. Let stand overnight before serving.



 Enjoy!