I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, November 30, 2011

Apple Cinnamon Syrup

This is pretty tasty.  You don't need much on your pancake, because of the sweetness.  Make you don't let it boil at to high of a heat or it will become crystalized.  So yummy on pancakes.

(Serves 8)

*1/4 cup white sugar
*3/4 cup light brown sugar
*2 tablespoons all-purpose flour
*3/4 teaspoon ground cinnamon
*1 teaspoon pure vanilla extract
*1 cup water
*1 apple, peeled, cored, and chopped into small pieces (optional)
*1/2 tablespoon butter

~Stir the white sugar, brown sugar, flour & cinnamon together in a small saucepan.
~Mix in vanilla & water.
~Add apples.
~Bring to a boil, over medium heat, stirring often.
~Continue to boil and stirring until syrup has thickened to syrup consistency.
~Remove from heat.
~Stir in butter.
~Cool for 10 minutes before serving.

Tuesday, November 15, 2011

Cranberry Relish

Whenever I make things with cranberries I think of my friend Adam, who loves cranberries.    This recipe is a lot like my friend Denise's recipe.   She serves her's on cream cheese, so I thought I'd try that.   Super yummy!


*1 cup water
*3/4 cup white sugar
*2 granny smith apple, peeled, cored & chopped
*1 orange, peeled, seeded & chopped
*zest of lemon
*1 (12 ounce) bag fresh cranberries
*1 cup raisins
*1 cup walnuts, chopped

~Combine water, sugar & cranberries in a medium pot.
~Bring water to a boil, and the cranberries start to pop open.
~Bring the heat down to a simmer.
~Add apple, orange, & lemon zest.
~Simmer for 20 minutes.
~Remove from heat.
~Add raisins & walnuts.

Make it an appetizer and serve over a block of cream cheese and with crackers (ritz Christmas crackers would be pretty awesome).

Thursday, November 10, 2011

Roasted Veggies & Fruit Mix

If you like roasted vegetables, I'm pretty sure you are going to enjoy this recipe.   The touch of sweetness from the fruit really makes this scrumptious.

(serves 6)

*1 medium yellow squash, sliced into bite size pieces
*1 medium zucchini, sliced into bite size pieces
*1 green pepper, seeded & chopped into bite size pieces
*1 red pepper, seeded & chopped into bite size pieces
*1 rutabaga, peeled, and cubed
*1 small sweet onion, peeled, and chopped into small pieces (optional)
*1 garlic clove, minced
*2 pears, peeled, cored & cubed
*1 macintosh apple, peeled, cored & cubed
*1 jonathan apple, peeled, cored & cubed
*1 red delicious apple, peeled, cored & cubed
*3 tablespoons extra virgin olive oil
*1 teaspoon sea salt
*1/2 teaspoon black pepper
*1 teaspoon pumpkin pie spice

~Preheat oven to 400 degrees.
~In a large bowl mix all veggies & fruit together.
~Mix olive oil, salt, pepper in a small bowl.
~Drizzle over veggie & fruit.
~Mix well.
~Pour veggies & fruit mixture on a large cookie sheet.
~Bake for 45-60 minutes, stirring every 15 minutes.

~Add 1 large sweet potato, peeled & cubed.
~Add whole button mushrooms.
~Add 2 cups pumpkin, peeled, seeded & cubed.
~Add 1 cup baby carrots, sliced
~Add 2 yukon gold potatoes, cubed
~Add 1 small butternut squash, peeled, seeded & cubed.
~Substitue sweet onion with a red onion.
~Add 2 tablespoon balsamic vinegar.

*you can use 3 of the same type of apples if you choose.  I just think mixing them gives a better flavor.

Mock Payday Candy Bar

One of my favorite candy bars, would be a 'Payday'.  Love that caramely nutty goodness.   This here I personally think is even better than the store bought ones.  So fresh and good.

(makes 8)
*5 caramel squares, unwrapped
*1/4 cup whole milk
*1 teaspoon creamy peanut butter
*1 tablespoon light corn syrup
*1/2 teaspoon pure vanilla extract
*1/2 teaspoon salt
*3/4 cup powdered sugar
*25 caramel squares, unwrapped
*1 tablespoon water
*1/4 cup powdered sugar
*2 cups peanuts, chopped lightly

~Combine 5 caramel squares, milk, peanut butter, corn syrup & vanilla into a medium saucepan.
~Cook over low heat until the caramels have melted.
~Add 3/4 cup powdered sugar and stir well.
~Using a candy thermometer, cook caramel mixture until it reaches 230 degrees, stirring often.
~Remove from heat.
~Let cool for about 5 minutes.
~Add 1/4 cup powdered sugar, and mix with a mixer for about 2 minutes.
~Let mixture cool for 20 minutes.
~Divide candy into 8 equal pieces.
~Form each section into 4 inch logs or balls.
~Place logs on wax paper and allow to cool for 1 hour.
~In a double boiler, add remaining caramels and water.
~Melt until smooth.
~Remove from heat, but keep the hot water under the melted caramel (so it doesn't get hard).
~Using a pastry brush, coat the logs/balls with the hot caramel.
~Place peanuts into a shallow dish.
~Roll logs in peanuts.  If there are area's where the peanuts do not cover the log, apply more caramel and stick roll back into peanuts.
~Allow to cool completely before serving.

Monday, November 7, 2011

Sicilian Spicy Chicken Soup

This soup takes a while to cook, but it's so unbelievably good. This soup is best served the day after it's made.  I do not mix the pasta in it until i'm ready to serve it.  Even though I labeled this spicy, it really isn't very spicy.  Just enough to make it good.

(serves 10-12)

*1 (5 pound) whole roaster chicken
*5 celery stalks, sliced
*4 medium carrots, peeled & chopped
*1 large yellow onion, chopped
*2 medium potatoes, peeled & chopped
*1 large green bell pepper
*2 garlic cloves, minced
*1 (14-ounce) can imported italian plum tomatoes
*1/2 cup fresh italian parsley, chopped
*3 quarts chicken stock (I make my own)
*3 quarts water
*1 tablespoon chicken granules
*1 teaspoon salt
*1 tablespoon white pepper (more if you like it really spicy)
*1/2 ditalini pasta, as needed when serving
*Fresh grated parmesan cheese (optional)

~Dice celery, onion, potatoes, carrots, garlic & green bell pepper.
~Chop italian plum tomatoes, reserve liquid.
~Place olive oil, 1 teaspoon white pepper & veggies in a large stock pot.
~Allow to sauté for about 5 minutes.
~Add whole chicken, chicken stock, water to veggies.
~Slowly bring to a boil over low heat.
~Using a spoon skim any foam off the rises to the top of the pan.
~Add tomatoes and juice, parsley, salt & chicken granules.
~Cover and simmer for 2 hours.
~Remove chicken and let cool.
~Mash the vegetables in the bottom of the pan with a potato masher or immersible blender.
~Once chicken has cooled, remove and skin & debone.
~Shred chicken and return it to the pot.
~Allow to cool, and store in air tight containers in the refrigerator.
~The next day, bring a medium pot of water to a boil.
~Add ditalini pasta, and cook as directed, drain.
~Well the pasta is cooking, reheat soup.
~Serve some soup & pasta into each bowl.
~Serve with grated parmesan cheese if desired.

Thursday, November 3, 2011

Taco Pie

This takes a little bit if you choose to make your own crescent rolls like it do.   If you want to shorten the time up, use store bought crescent rolls.   I personally think making the crescent rolls is worth the effort, it makes the recipe so much tastier.

(serves 8)

*1/4 cup warm water
*1/8 cup white sugar
*1 1/4 teaspoons active dry yeast
*1/4 cup warm milk
*1/2 egg, room temperature
*2 tablespoons + 2 teaspoons butter, softened
*1/2 teaspoon salt
*1 3/4 + 1/8 cups all-purpose flour
*1/8 cup butter, softened
*1 1/2 pounds lean ground beef
*1 (1.25 ounce) package taco seasoning mix
*1/2 cup water
*1 cup sour cream
*3 cups mexican style blend shredded cheese
*1-2 cups tortilla chips, crushed

~Place water, sugar & yeast in the pan of the bread machine.
~Let yeast proof for about 10 minutes (or until foamy)
~Add milk, egg, 2 tablespoons + 2 teaspoons butter, salt & flour to pan.
~Select to dough cycle, press start.
~When cycle finishes, remove bread dough.
~Spray 9X13 inch oven proof pan with a cooking spray.
~Press dough into the bottom on the prepared pan.
~Spread 1/8 cup softened butter over entire surface of bread dough.
~Preheat oven to 400 degrees.
~Bake for 10-15 minutes, or until golden brown.
~Remove from oven.
~Reduce oven to 350 degrees.
~While crust is baking, brown the ground beef in a large skillet over medium heat.
~Drain any grease.
~Add taco seasoning & water, stir.
~Once dough is done, add meat mixture over top of the crust.
~Spoon sour cream over meat.
~Sprinkle with shredded cheese.
~Sprinkle tortilla chips over cheese.
~Return to oven and bake for 10 minutes, or until cheese has melted.
~Serve as is or top with a little salsa and a dollop of sour cream, chopped green onions, and maybe some black olives .