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.

Friday, August 31, 2012

Cinnamon Chocolate Turnovers

In our house we call this 'Nathan's Dessert'. He's the one that came up with this recipe when he was in high school. So easy to make and very good.


CINNAMON CHOCOLATE TURNOVERS
(serves 10)

Ingredients:
*1 can of refrigerator biscuits
*1 cup milk chocolate chips
*1/8-1/4 cup butter, softened
*1/4 cup cinnamon sugar
*1/4 teaspoon cinnamon

Directions:
~Flatten each biscuit out with palm of hand.
~Place biscuits on a cookie sheet.
~Distribute chocolate chips evenly over the biscuits.
~Fold biscuits in half and seal edges.
~Gently spread butter over top of folded biscuits.
~Sprinkle cinnamon sugar over top of butter.
~Bake as directed on biscuit can.
~Remove from oven, and serve hot.
~Put whipped cream over turnovers is desired and sprinkle with cinnamon.

Thursday, August 30, 2012

Chicken Tzatziki Wraps

Yummy!  I really love these, but don't make them often because they are around 420 calories each.  Having said that, they are very filling and you wouldn't need anything to go along with it.


CHICKEN TZATZIKI WRAPS
(serves 4)

Ingredients:
*4 pitas
*4 boneless, skinless chicken breasts, cut into strips
*1(6 ounce) container plain greek yogurt
*2 tablespoons honey
*2 teaspoon fresh squeezed lemon juice
*2 teaspoon lemon zest
*2 teaspoons hot sauce
*2 garlic cloves, minced
*1 teaspoon dried oregano
*1/2 teaspoon ground cumin
*1/2 teaspoon ground black pepper
*1/8 teaspoon sea salt
*1 english cucumber, cut in half lengthwise & sliced very thin
*1/8 teaspoon salt
*1 cup tomato, diced small & seeded
*1/2 cup red onion, finely diced
*4 black olive, pitted & finely chopped
*2 teaspoons dried parsley
*1 teaspoon dried dill weed
*1 garlic clove, minced
*4 tablespoon extra virgin olive oil
*4 teaspoons fresh squeezed lemon juice

Directions:
~In a mixing bowl, whisk together yogurt, honey, 2 teaspoon lemon juice, lemon zest, hot sauce, 2 minced garlic cloves, oregano, cumin, pepper & 1/8 teaspoon sea salt.
~Place chicken strips & yogurt mix into a gallon size zip-loc bag.
~Roll bag around to mix sauce over chicken well.
~Refrigerate for 3-5 hours.
~Lay a mesh sieve over a bowl.
~Put cucumber slices in sieve.
~Sprinkle with 1/8 teaspoon salt.
~Leave sit for about 30 minutes, or until cucumbers are soft & the liquid begins to drain into the bowl, stirring occasionally.
~In a medium bowl, combine tomato, onion, olives, dried parsley, dill weed, olive oil & 4 teaspoons lemon juice.
~Add drained cucumbers & stir.
~Cover and refrigerate for 2 hours.
~Remove chicken from marinade (discard marinade).
~Grill chicken until done.
~Divide chicken over the pitas.
~Spoon tomato relish over chicken.
~Spoon sour cream over relish.

Wednesday, August 29, 2012

Peach Bread

Yep, it's peach season here in Michigan.   That means Peach Pies, Peach Cobbler, Peach Ice Cream & Peach Bread.   This bread is so good and so versatile.  I sometimes add blueberries to it.   Sometimes I add chocolate chips.  Sometimes I add nuts and sometimes I add all them.



PEACH BREAD
(makes 2 loafs or 8 mini loafs)

Ingredients:
*3 eggs
*2 cups granulated sugar
*2 teaspoons pure vanilla extract
*1 cup unsweetened applesauce
*2 cups fresh peaches, peeled, pitted & mashed
*3 cups all-purpose flour
*1 teaspoon baking powder
*1 teaspoon baking soda
*1 teaspoon salt
*1 tablespoon ground cinnamon
*1/2 cup walnuts, chopped (optional)
*1 cup chocolate chips (optional)

Directions:
~Preheat oven to 350 degrees.
~Grease and flour two 8x4 inch loaf pans or 8 mini pans.
~In a large mixing bowl, beat eggs lightly.
~Add sugar, applesauce & vanilla, mix well.
~Add flour, baking powder, baking soda, salt & cinnamon, mix until slightly blended.
~Stir in peaches, nuts & chocolate chips.
~Pour batter into prepared pans.
~Bake for 1 hour, bake mini loafs for 30 minutes.

Tuesday, August 28, 2012

Peach Pie

I live in an area that in known for there delicious peaches & apples.   Every fall when the peaches come in I make peach pie & peach cobbler.   I waiting right now, for a peach cobbler to cool down so I can have a serving.



PEACH PIE
(8 servings)

Ingredients:
*8 large fresh peaches, pitted & sliced
*1/2 cup all-purpose flour
*1 tablespoon cornstarch
*1/2 cup granulated sugar
*1/2 cup brown sugar, packed
*1 teaspoon cinnamon
*1/4 teaspoon nutmeg
*1/4 cup butter, cut into small pieces
*2 (9 inch) pie crusts
*cinnamon sugar, optional

Directions:
~Preheat oven to 450 degrees.
~Place one crust in the bottom of a 9-inch pie pan.
~In a large bowl, mix peaches, flour, cornstarch, granulated sugar, brown sugar, cinnamon & nutmeg.
~Pour into pie pan.
~Drop butter over top of peaches.
~Top with lattice strips of pie crust.
~Sprinkle cinnamon sugar over lattice crust, optional.
~Bake for 15 minutes.
~Turn oven down to 350 degrees.
~Bake another 30 minutes.
~Turn off oven and leave pie in oven for about 1 to 2 hours.
~Slice when completely cooled.


Monday, August 27, 2012

popsicles

Remember when you were a kid?  I'm sure there still is a part of you that is.   These remind me of being a kid and how excited I was to get a popsicle.  You can mix and match so many flavors with this.  If you don't have popsicle molds, use the small dixie cups and a craft stick.



POPSICLES
(makes about 18-20)

Ingredients:
*1 (3 ounce) package jello, any flavor
*1 package unsweetened kool-aid, any flavor
*1/2 cup granulated sugar
*2 cups boiling water
*2 cups cold water

Directions:
~Dissolve the jello, kook-aid & sugar completely in the boiling water.
~Stir in cold water.
~Pour into popsicle molds.
~Freeze for 4-6 hours.







Tuesday, August 14, 2012

Ice Cream Sundae Dessert

This is my "Adopted" daughter's favorite recipe.   Technically I she's really not adopted, she is just been a part of our family for to many years to count.   We love her like she's ours.   Simple to make and very good.





ICE CREAM SUNDAE DESSERT
(serves 12)

Ingredients:
*1 1/2 cups graham cracker crumbs
*3 tablespoons sugar
*1/3 cup melted butter
*1/2 gallon vanilla ice cream, slightly softened
*1 cup peanuts
*1/2 cup butter
*1 1/2 cups milk chocolate chips
*2 cups powdered sugar
*1/4 cup light corn syrup
*1 cup evaporated milk
*1 teaspoon pure vanilla extract

Directions:
~Preheat oven to 375 degrees.
~Mix in a medium bowl, graham cracker crumbs, sugar & melted butter.
~Pat into a 9x13 inch pan.
~Bake for 8 minutes.
~Cool crust completely.
~Once crust is cooled, spread 1/2 gallon vanilla ice cream over it.
~Sprinkle peanuts over ice cream.
~Cover & freeze for 4 hours.
~In a medium saucepan, over medium heat, melt butter & chocolate chips.
~Once melted, add sugar, corn syrup & milk.
~Cook until smooth and a low boil.
~Remove from heat and stir in vanilla.
~Place saucepan in a large bowl with ice.
~Occasionally stir frosting to cool it down.   Frosting will thicken up some as it cools.
~Once it is completely cooled, pour over ice cream & peanuts.
~Return to freezer for another 1-2 hours.


Monday, August 13, 2012

Blueberry Syrup

This is so good.   I think it's one of my favorites.   It's really good on pancakes, french toast & waffles but also delicious on ice cream or even over a angel food cake.  To tell the truth I could just eat it plain.






BLUEBERRY SYRUP

Ingredients:
*6 cups fresh blueberries
*1 cup granulated sugar
*1 lemon

Directions:
~In a medium saucepan, mix water & blueberries.
~Use a potato masher and crush the blueberries.
~Bring the mixture to a boil over medium-high heat.
~Once the mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
~Thinly peal lemon peal, from lemon, with very little white pith on it (the white stuff is bitter), set aside.
~Squeeze lemon juice from the lemon, into a small bowl, and set aside.
~Remove from heat.
~Place a fine sieve over a heatproof bowl.
~Carefully pour hot blueberries mixture into sieve.
~Use a wooden spoon or small ladle and press against blueberry mixture until all juice as been collected in heatproof bowl.
~Either discard pulp or make blueberry butter like I do.
~Pour blueberry juice into a clean medium size saucepan.
~Stir in sugar & lemon peals.
~Bring mixture to a boil of medium heat.
~Reduce heat and simmer for 25-20 minutes or until syrup thickens slightly.
~Add 2 tablespoons of the lemon juice.
~Simmer for 3-4 more minutes.
~Remove from heat, and cool completely.
~Remove lemon peals.
~Store in an airtight container in the refrigerator, for up to 6 months (I like to can my, via a hot water bath).




Monday, August 6, 2012

Chocolate Cake with Salted Caramel Frosting

Oh my, this is so good.    I will often sprinkle a crushed butterfinger candy bar on top or chopped pecans.   I have a lot of compliments on this one.




CHOCOLATE CAKE WITH SALTED CARAMEL FROSTING
(serves 12)

Cake Ingredients:
*2 cups white sugar
*1 3/4 cups all-pourpose flour
*3/4 cup unsweetened cocoa powder
*1 1/2 teaspoons baking powder
*1 1/2 teaspoons baking soda
*1 teaspoon salt
*2 large eggs
*1 cup whole milk
*1/2 cup vegetable oil
*2 teaspoons pure vanilla extract
*1 teaspoon instant coffee
*1 cup boiling water

Frosting Ingredients:
*1/2 cup granulated sugar
*4 tablespoons water
*1/2 cup heavy whipping cream
*2 teaspoon pure vanilla extract
*1 1/2 cups butter, softened
*1/4 teaspoon kosher salt or sea salt
*4 cups powdered sugar
*2 butterfinger candy bars, crushed (optional)


Cake Directions:
~Preheat oven to 350 degrees.
~Grease & flour a 9x13 inch pan.
~In a large mixing bowl, stir the white sugar, flour cocoa, baking soda, baking powder & salt.
~Mix in one egg at a time.
~Add milk, vegetable oil & vanilla.
~Mix for 4 minutes on medium speed.
~Dissolve 1 teaspoon instant coffee into the boiling water.
~Stir coffee mixture into the cake batter by hand.
~Pour into prepared pan.
~Bake for 35-40 minutes, or until toothpick inserted comes out clean.
~Allow cake to completely cool before frosting (I like to gently put plastic wrap over the cake while it's cooling, to keep it moist).

Frosting Directions:
~Dissolve sugar in water in a small saucepan over medium-high heat, stirring occasionally.
~Bring sugar water to a boil & stop stirring.
~Continue cooking over medium-high heat until water becomes a amber brown color (about 8-10 minutes).
~Remove from heat.
~Slowly stir in heavy cream & vanilla.
~Let cool for at least 40 minutes.
~In a large mixing bowl, cream the butter & salt until fluffy.
~Gradually add in the powdered sugar and mix until well mixing.
~Mix in cooled caramel mixture.
~Frost cake.
~Sprinkle with crushed butterfingers or pecans if desired.