Bread For the Journey

"Today I know that such memories are the key not to the past, but to the future.

I know that the experiences of our lives when we let God use them, become the mysterious and perfect preparation for the work He will give us to do."

~ Corrie ten Boom, The Hiding Place

As I read this quote recently, I paused to think of the wonderful and sometimes difficult memories that I have of days gone by and wonder how God will use my life my experiences from the past to do his work in days to come.  

The Hiding Place begins on such a celebratory note. They could not have imagined on the day that the Clock shop turned 100 years old that things would begin to change for them in terrible ways.    The ten Boom family were a Dutch Christian family that helped Jews escape from the Nazi Holocaust of WWII. 

What amazes me is how beautiful Corrie and Betsie remained in their faith with the Lord.  Though they lived through incredibly difficult, painful experiences in the concentration camp, they were rich  in wisdom and kind throughout their days.  God used them in ways they couldn't have ever imagined. After all these years, the wisdom of those two dear souls continues to challenge and encourage many people.

Whatever you are experiencing today, be rest assured that God uses all our experiences, both good and difficult for greater purposes and good, beyond anything we could imagine.

Psalm 119:114

You are my hiding place and my shield; I hope in Your word.

Avocado Breakfast Bake for Two

We love breakfast at our place and with it being Flash back Friday I thought I'd bring back one of our favourites. The creamy texture of the hot baked avocado is complimented by the bacon and egg, that when cooked is almost the texture of a poached egg. Since posting this recipe back in 2012 I've had a few people say that they have a hard time tucking the bacon between the avocado skin and the meat of the avocado as shown in the first photo above. No problem! As shown in the second photo just bake the avocado with the egg in it as directed below, fry the bacon separately while the eggs bake, crumble and top the avocado and egg once baked. 

Ingredients: 

• 1 ripe avocado, (but not overly soft)
• 4 pieces of bacon
• 2 eggs
• 1/8 teaspoon paprika
• salt and pepper to taste
• green onions, thinly sliced, optional for garnish

Method:

1. Cut avocado in half and remove seed.
2. Fry bacon until lightly crisp, but still pliable. 
3. Place avocado halves on the underside of a muffin tin, resting it between the inverted cups. This will hold it in place so it does not roll. (Cleaver guy!)
4. Lightly salt and pepper avocado.
5. Using a sharp knife separate the meat from the skin of the avocado, but still leave it in tact. 
6. Cut bacon into 2" pieces and gently slide it between the meat and skin of the avocado and around the top edge.
7. Break one egg over each bacon topped avocado, filling the hole.
8. Sprinkle with the paprika.
9. Bake in oven preheated to 375º for 20 minutes or until egg is cooked to your liking.
10. Garnish with green onions and serve immediately with a slice of toast. 

Chocolicious Cookies

I opened my cookbook to check out my chocolate chip cookie options, when I took note of one called, Great Chocolate Cookies but decided to give it  a makeover. In reading it, you will probably guess at the changes. When the grands came over after school, and I told them the cookies needed a name, one of them responded with "Chocolicious!" So, hence the name, by a nine-year-old! I like that they come out a little like a brownie bite. These are nut free and great for school box lunch treats.

Ingredients:

• 1/2 cup butter, soft
• 1 cup brown sugar
• 1/4 cup white sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup unbleached flour
• 1 cup multigrain or whole wheat flour
• 1 pkg (113 g/ 4 oz) instant chocolate pudding
• 1 cup oats
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 cup chocolate chips

Method:

1. In large mixing bowl, cream butter and sugar well, then beat in the eggs and vanilla. 
2. Add combined flour, pudding mix, baking powder, soda and oats;  then chocolate chips. (I use a stand mixer with hook attachment for quick, easy stirring)
3. Drop by rounded teaspoons onto greased cookie sheets. They do not spread much. 
4. Bake at 375° F for 8 minutes. Bake slightly longer if you make them larger, but do not overbake. Flatten slightly with spatula as soon as you remove them from the oven.  Let cool on sheets. Yield: 48 cookies

Honey Glazed baked Chicken Thighs

On a recent trip to Winnipeg to visit my sister Rhoda she made these delicious chicken thighs, and I think you'll love this simple, economical and flavourful recipe. 

• 10-12 bone in, skinned chicken thighs
• salt and pepper
• 1/4 cup liquid honey
• 1/4 cup brown sugar
• 1/4 cup lemon juice
• 1 tablespoon soy sauce
• 11/2 teaspoon curry powder
• 1 teaspoon cayenne

1. If you have thighs with skin still on remove the skin and discard.
2. Place thighs in a roasting pan and salt and pepper all sides.
3. Combine remaining ingredients, stir and pour over chicken thighs.
4. Bake covered in 350ºF oven for 50 minutes. Remove lid or foil cover and bake another 30 minutes.

Bread for the Journey

"Lighthouses don't fire cannons to call attention to their shining - they just shine."

        Dwight L. Moody

Jesus' life here on earth always pointed people to his Heavenly Father, who sent Jesus into the world as a light. In John 12:46 Jesus said, "I have come into the world as a light, so that no one who believes in me should stay in the darkness."

In the same way we who have seen the light and have received Jesus as our saviour are called to be like Him. We are not to conceal our faith, but to shine in this dark world, not to be noticed for who we are or what we do, but rather that others will see the True Light shining in and through us and be drawn to Him. Matthew 5:16 says, "In the same way, let your light shine before men, that they may see your good deeds and praise your Heavenly Father."

The ultimate purpose in being a light in this dark world is that our Heavenly Father be glorified.

Saturday in Lovella's Kitchen ~ Coconut Tarts

For my Saturday kitchen tip today I want to share these sweet little coconut tarts can come together in a few minutes if you have tart shells tucked into your freezer and a package of coconut pudding in your pantry.

If you don't have time to make your own pastry you can use purchased tart shells.  Simply remove the little foil tart pans and drape  and shape them over your own upside down mini muffin pan as shown below.  It's a quick little trick to keep your tarts a perfect size for filling. 

Use a 3 1/16 in / 78 mm cookie cutter, shape them over the back of a mini muffin pan and bake them.  Allow them to cool completely before removing them to fill.

• 24 purchased frozen tart shells or use your favourite pastry (here are some to choose from)
• 1 small package coconut cream pudding and pie filling (cooked style)
•  or  Kathy's Coconut Cream Pie Filling

1. Bake empty shells  at 375 for about 10 minutes or until golden brown.
2. Cook filling according to package directions or make Kathy's filling.  
3. Stir for 10 minutes to cool and to avoid a skin from forming on the top.  
4. Divide filling between tarts.  Chill.

Whipped Cream

• 1 cup whipping cream
• 1 package whipping cream stabilizer or 1 tablespoon instant vanilla pudding
• 1 teaspoon vanilla (omit if using vanilla pudding to stabilize cream)
• 2 tablespoons sugar

1. Whip cream until soft peaks form.
2. Add whipping cream stabilizer or instant pudding, vanilla and sugar.
3. Beat until stiff peaks form.
4. Using a piping bag, garnish each tart and then sprinkle with toasted coconut.
5. Serve chilled.
6. Best served the same day they are filled.  The cream filling will soften the shells.

Poppy seed Muffins - Gluten Free

For Flash-Back-Friday, I choose to re-post these poppy seed muffins with a few tweeks that improve the recipe - and a new photo.

Poppy seed for me triggers a childhood memory.
My grandparents lived in the adjoining farm to the one owned by my parents. Countless times I ran the length of the path connecting our two homes.
One of the flowers that immediately reminds me of my grandmother, is the poppy.
She always grew an abundance of the beautiful flowering plants.
I loved to watch the process of the flower forming the pod that grew and matured until the little holes formed around the rippled edge that allowed the ripe seed to shake out into my hand. I would beg Grandma for just one, please ! and usually I started begging before they were fully ripe!
I can still taste them!

I love these tasty muffins with a lemony poppy seed flavor.

Poppy Seed Muffins

•  1 1/4 cup Julie's Flour mix  - or your own gluten-free mix.
•  1/2 tsp xanthan gum
• 1/2 tsp soda
• 1 tsp. baking powder
• 1/4 tsp salt
• 2 rounded tsp. of poppy seed
• 1/3 cup butter, softened to room temperature
• 2/3 cup sugar
• 1 egg 
• 1 tsp vanilla 
• 1 tsp. grated lemon rind
• 2/3 cup yogurt or milk 
• fresh lemon juice

1. Mix dry ingredients and set aside.
2. Place butter, sugar, egg, vanilla, lemon rind and milk in mixer bowl and beat well. 
3. Add dry ingredients and beat until smooth 
4. Pour batter into 12 muffin tins and bake for 25 min. at 350 degrees, or until test done.
5. Remove from oven ..  cool slightly, then with a wooden skewer poke three holes in each muffin and using a teaspoon drizzle lemon juice over each muffin. 
6. Serve warm or cooled, plain or with butter. 

****

Impossible Taco Pie

Do you remember the 'impossible pies' that were all the rage many years ago?  These could be sweet or savory, and were a combination of simple ingredients (usually including Bisquick) which were mixed together and poured into a pie plate, and would form a magic crust during the baking process. At the time, I had a basic biscuit recipe that I used as the base for many of these 'impossible pies'. I've recently tried a few of those recipes using the biscuit mix recipe on this blog with great results.  I'm sharing the first one with you today...on this 'throwback Thursday'!

• 1 pound ground lean beef
• 1 medium onion, chopped
• 1 envelope Taco seasoning mix
• 1/2 cup salsa (we prefer hot)
• 1 - 12 oz /340 ml can sweet corn, drained
• 1/2 cup red or green sweet peppers, chopped
• 3/4 cup 'basic mix' (or Bisquick)
• 1 1/4 cup milk
• 3 eggs
• 1 cup Monterey Jack or Cheddar cheese, grated

Instructions:

1. Preheat oven to 400 degrees F.
2. Brown ground beef and onion in a heavy skillet; drain off any fat. Stir in taco seasoning.
3. Add salsa, corn and peppers and simmer for a minute or two.
4. Spread in bottom of greased deep dish pie plate or 10" cast iron skillet.
5. In a small bowl, combine the baking mix, eggs and milk. Beat well to combine and pour over meat mixture in pie plate.
6. Bake for 30 minutes or until knife inserted at the center of the pie comes out clean.
7. Top with cheese and bake an additional 5-10 minutes. Let stand 5 minutes before slicing.
8. Serve with shredded lettuce, tomatoes and a dollop of sour cream. 
9. Serves 4-6

What are your memories of the 'impossible pies' of yesteryear? I'll be posting another version next week.

Peanut Butter Cheesecake

I just love peanut butter.  I love it even more with a bit of chocolate.  This cheesecake will be sure to please the peanut butter lovers in your home.

Crust Ingredients

• 2 cups Graham Cracker Crumbs
• 1/4 cup sugar
• 1/4 cup unsweetened cocoa
• 1/3 cup butter, melted

Filling Ingredients

• 4 packages (250 grams / 8 ounce) Cream Cheese, softened
• 1 1/4 cup sugar
• 3/4 cup smooth peanut butter (not natural)
• 2 teaspoons vanilla
• 4 eggs

Topping Ingredients

• 1/2 cup mini peanut butter cups (cut into half)
• 1/2 cup mini snicker bar bites (cut into half on the diagonal)
• 1/4 cup peanut butter
• 1/4 cup chocolate chips
• 1 cup whipping cream, whipped to soft peaks with 1 tablespoon sugar

1. Preheat oven to 350.
2. Combine crust ingredients in order listed. Press into the bottom and onto the sides of a 9 inch springform pan. Set aside.
3. In a stand mixer, beat cream cheese and sugar until smooth.  Add peanut butter and vanilla and beat together to combine.
4. Add eggs one a time, beating on low speed until they are all combined.
5. Pour filling into prepared crust.
6. Bake for 50 - 60 minutes.  Filling should still be jiggly in the center. 
7. Remove from oven and cool to room temperature.  Refrigerate until thoroughly chilled.
8. Remove the sides and base from the cheesecake and place on a serving plate. (It helps to use a cookie sheet that has no sides to slide under the cheesecake to transfer to serving plate)
9. Place the peanut butter and chocolate chips into separate zip loc bags and melt in the microwave.
10. Cut the tip of the bags and drizzle over cheesecake. Let set in refrigerator
11. Cut into serving pieces.  (wash sharp knife off between each cut to keep it neat)
12. Pipe whipped cream on each piece of cheesecake.
13. Arrange chocolate bar pieces over each piece.
14. Chill

Spicy Black Bean Flautas

Ideas for this recipe come from Peas and Crayons. I had to try them, as I love anything with black beans and corn. Even though I ended up making them quite spicy (posted recipe is calmed down) we loved them! Flautas is the given name for these tightly wrapped and filled flour tortillas. If you wrap them as corn tortillas they would be called taquitos.  Traditionally they would be deep fried, but these are baked. Tell me you didn't learn something new. 

Ingredients:

• 10 - 12 small flour tortillas (7 inch)
• 1 cup black beans
• 1 cup steamed corn
• 2 Tbsp parsley, chopped fine
• 1/2 fresh jalapeno, chopped fine (optional) 
• 1/2 tsp cumin
• 1 1/2 cups Mexican blend cheese, divided
• 3 Tbsp mayonnaise
• 1 - 3 tsp Sambal Oelek chili paste (depending how much spice you like)
• oil for spraying and brushing

Method:

1. Preheat oven to 400 F
2. Line a baking sheet with foil or parchment paper and spray with oil
3. Combine beans, corn, parsley, jalapeno, cumin and 11/4 cups cheese
4. Mix mayonnaise and Sambal; spread about a rounded tsp on each tortilla. 
5. Spoon about 2 rounded tablespoons of bean mix on each tortilla, then wrap. I fold over in half, tuck tight and roll. Lay side by side on prepared pan. You can stick a toothpick in them if that makes it easier.
6. Brush with olive oil and sprinkle lightly with cheese.
7. Bake for about 12 minutes until golden. 
8. Serve with guacamole, salsa and sour cream.

These can be cut in half and served as appetizers, but for us they serve as a meal. Serves 4 - 6 as an appetizer