Uncategorized

A Day of Thanks and Honoring

What an honor it is to have known Randy’s dad, who served in WW2 and loved to tell, with such pride, stories of how and when his group of men went into war territory. We have remembered Howard today, along with so many others who sacrificed time with their families, some with their lives, but it was such an honor to remember what all these brave men and women who have served to protect and defend our Country. As we placed our flags out this morning, my heart just filled with pride to be an American. We can eat what we want, have who we want over to our  home, say what we want and pray before we eat today, all because of the men and women who have sacrificed so much. We give our alligence to not only the Flag, but to the heros, most of whom, we will never know their names. So as you serve the hot dogs, the ice cream and the brownies today, just say a quick prayer of thanks to our Heavenly Father, who has continued to keep His hand upon our Country and ask His blessing upon those who are in harms way. America, America, God shed His grace on thee, and crown thy good with brotherhood, from sea to shining sea……..God Bless America!

Daily Thoughts

Saturday Afternoon Wedding

I just returned from assisting Jodi, our daughter, in a wedding. She has been coordinating weddings at their church and since the lady who usually helps was not able to be there, Jodi asked me if I would like to come and help. It was such a delight to see my daughter as a “grown up” who was telling people when to enter, when to exit, where to stand, where to go after the wedding and it allowed me to see just a little more of her as someone other than my daughter. We sat over to the side during the ceremony and she was telling me what we would do between the ceremony and the reception, but all I could do was stare over at the beautiful wedding cake. It also brought tears to my eyes thinking back to when Randy and I married and how we are planning on renewing our vows next year. I sat there and began to think of what I would like to say to him, and I started to tear up, just thinking of how different we are now than we were 15 years ago. We thought we loved each other then, but because “life happens” and memories, tears, laughter, pain, sorrow and joy weave throughout the years, the love that we have now, is so much deeper than I had ever imagined. Maybe it is our age, but lately, even just sitting with him at night watching American Idol, or making a sandwich together in the kitchen, him asking how he can help or both of us outside mowing and sweeping, I have had feelings that I have just never experienced. It is just amazing to look over at someone that you wake up to every morning and still be overwhelmed at the love that you feel for the tenderness, the selflessness, the protection that he shows me. I wonder how long it will be before the couple we saw united in marriage today will truly feel that deep abiding love that has been showing up between Randy and I lately. When does it happen, did we just wake up one morning and poof, there were those feelings? Or do they gradually sneak up with each passing memory, circumstance and new season? Regardless, it made me cry today, thinking of what I wish I could convey to my husband, but words just never seem to portray what is in my heart. Maybe that is why we get kinder and more tender as we age, because the love we have and feel, cannot be expressed in words, we just have to put them into action…….I guess God knew what He was saying when He told us that, “faith, without works, is dead” It is the works, the little acts of kindness that show our spouses that we do have faith in the love that is being felt and growing, day by day……Thank you Jodi for asking me to help today. It was an honor to see you in a different light, but also a great reminder of the beautiful gift of marriage which God ordained for us.

Salads

Strawberry Pretzel Salad

Yesterday, I received a request for this salad after talking about having it for lunch. Thought you might enjoy having the recipe. We have it at least once a week at Chocolate Angel and I made it for Christmas dinner. It is just a cool, refreshing salad that looks gorgeous on the plate.

 

ingredients

  • 1 1/2 cups crushed pretzels
  • 4 1/2 tablespoons white sugar
  • 3/4 cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored gelatin
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Soups

Fabulous Friday

A very interesting FYI to pass on to you today. A friend, Dianne, invited me to come to her house today for “taco soup” and I told her, Dianne, “I don’t want you cooking, let’s just go eat at the mall” and she informed me that she could make this in 10 minutes. When I questioned her further this was what she told me.

“All you have to do is keep Progresso Southwestern Vegetable soup on hand and add a little cumin, chile powder and garlic powder. She always keeps cooked deboned chicken in her freezer, so she adds some cup up chicken to the soup.  Heat for a few minutes and dish in the bowl. She then adds a dollop of sour cream, fresh cilantro and grated cheese and serves tortilla chips alongside.”In 15 min. she is putting this on the table. So there you have it. Great taco soup in less than 15 min. It really is good and so very easy. Made a believer out of me so am headed to the store to stock up on Progresso Southwestern Vegetable soup. Then you are welcome to come over and join me for soup. I also have some cupcakes in the freezer, so we can sit and talk over a cupcake and tea…..what a great afternoon!

Desserts

Black & White Cake

I mentioned the other day that I would post this recipe. It is so easy, but it looks so beautiful when sliced and placed on a plate and your friends and family will think you spent hours cooking. Several people asked, “you made this? I thought you bought it, it is so pretty!” That made my heart just jump for joy, which I really don’t know why when in fact, most bakery cakes leave something to be desired when compared to homemade pastries. But will take compliments anyway they come, ha.

Make a Duncan Hines French vanilla cake mix according to directions, using two 9 in round cake pans.

Make a Duncan Hines Devils Food cake mix according to directions, using two 9 in round cake pans.

Be sure to not over bake the layers, as you do not want them dry. Freezing ahead of time will help assure the layers stay moist.*See note below

Cool all four layers, turning them out onto waxed paper. *(At this point, I sometimes seal them in baggies and place in freezer so on the day I need them, I just pull them out of the freezer and allow them to thaw and then frost.)*

Make the frosting by using the following:

1 cup of shortening

1 stick of butter

1 -2 lb sack of powdered sugar

1/3 cup whipping cream (sometimes I have to add a little more, to bring the frosting to spreading consistency, but add 1 tables at a time)

1 tables almond flavoring

Place a chocolate layer on serving plate and place 1/2 cup frosting on top spreading to edge. Place a vanilla one on top of this and cover with 1/2 cup frosting. Place another chocolate one of top and repeat then the last vanilla layer. Cake will be tall, so if you have to add a couple of toothpicks to hold together, that is fine. Cover sides first with frosting and then the top. You can place grated chocolate on top, or colored sugar or any decor according to the celebration.

For memorial day place little flags on top and border with red or blue frosting. Would make a great centerpiece for your picnic table, especially served with homemade ice cream. YUM!

appetizers

Sweet Corn and Jalapeno Dip

Makes 8-12 servings (although there were 16 of us and we had plenty)

This was the best dip and you will be hooked on it at first bite, I promise.

2 8 oz packages of softened cream cheese

1/3 cup sour cream

2 tables taco seasoning from prepared taco season packet (more to increase spiciness)

2-3 tables canned jalapeno slices, finely chopped (can add more if desired)

1 15-oz can white shoepeg corn, well-drained

1 1/2 cups shredded mexican blend cheese, divided into 3/4 cups

In a large bowl, combine cream cheese and sour cream and beat until smooth.

Beat in taco seasonings and jalapenos. Beat into this mixture one of the 3/4 cup of shredded cheese.

Fold in corn and mix well.

Place mixture into a 9 inch or comparable sized prepared baking dish (sprayed with Pam)

Cover the top with the remaining 3/4 cup cheese.

Garnish top with a few sprinkles of taco seasoning.

Bake at 300 degrees until cheese is bubbly. Do not overbake, it won’t be creamy.

Serve warm with tortilla chips. Yummy.

Uncategorized

Sweet Night of Fellowship

All I can say is WOW! This was a great night at Karen and Tom’s last night .  We had such a grand time laughing and seeing each other last night. It was just a reminder of how God places friends in our lives that bring us laughter, friendship, but also to lift each other up during times of trials or sickness. The common denominator running through our lives is the Lord. We come from varied backgrounds, some being Christians all their lives, some just coming to Him during this season, and others, knowing the Lord, but not always walking in His likeness, nor desiring Him to be the Lord of our lives, until recently. It is just a blessing and honor to be a part of this close knit of friends. Another bond we have is our love of sharing food and laughter. It is nights like these, that Randy and I, at the close of the night, cannot help but think of our children, and want this same thing for them. To know the bond that can exist between Christian friends. To learn from each of our experiences and not have to go through certain paths that we choose to take, but to learn from others the “easier” part of life, and that is to allow God to lead us, to give us the type of friends that will always be there, not matter the circumstances. These are truly “gifts” from God…..we need to remember that His grace is His gift to us, what we do with that is our gift back to Him…….We have also been reminded lately that sometimes, our adult children need us to just step away, allowing God to grow them in His own way. Sometimes, in the desire to get our kids back on tract or actually see them come to know the Lord at all, we feel it necessary to be the ones to do the “work”. In doing so, are we in God’s way, not allowing Him to do what might be necessary to bring them to the point where He wants them to be? Are we, in essence, not trusting Him to do what it will take to bring about this miracle in their lives. During my quiet time this morning, I felt God speaking to my heart that that is exactly what I do sometimes. I try to be in control of their actions, feeling that it is all up to me to try to get them to see if they would just do what “I” feel they should be doing, “I” would save them form making terrible mistakes, especially when you see actions on their parts that you know will bring  certain results. This morning, I felt Him saying to me, “let the great I Am do what He needs to do” Trust Him to bring them back to His pathway. He doesn’t need me to do anything but trust Him for His promises.  That is so hard sometimes to do, but I am asking Him to help me do that, to “allow God to lead them, not me, to trust Him for the outcome and to know that His promises are true.”

Thanks Karen and Tom for inviting us and allowing us to reunite after a few months of “missed fellowship”!

Daily Thoughts · Vegetables

Spinach, Catalan-style

Hope each of you are having a great weekend, Randy and I have worked outside and am getting things looking pretty spiffy around the courtyard. Flowers are blooming and everywhere we turn, we find another weed to pull, but…….it feels so good to be working outside, enjoying the breezes and afterward, sitting out and enjoying the beauty that lies around us. What a perfect setting to be reminded of all the blessings God has granted to all of us, no matter our circumstances. This week, Randy met a friend of ours from California, Morgan. They enjoyed an evening of dinner and conversation, remembering our trip out to California, when, Morgan and his wife treated us to a tapas bar………what an experience for us all. It was my first time to enjoy the wonderful flavors of so many different foods, one of which was chocolate shrimp. Now, this was indeed one of the most unusual dishes I had tasted, the shrimp coated in a chocolate sauce which truly came alive in our mouths. I was so amazed by the taste, that I came home telling everyone that I had gone to a tapas bar and had garlic shrimp. Well, I received several notes from “well-meaning” friends who told me in no uncertain terms that I had no business going to a topless bar and that they were so disappointed in me. So to clarify my actions, it was a tapas, not topless, bar, where they serve small portions of different dishes to be shared with your table of friends. Because we got such a laugh out of this, Morgan brought me my very own “tapas” cookbook. So will share one of the dishes that I am preparing……the spinach…this is such a great way to spur the conversation with your friends and a wonderful way to be able to taste several different dishes all at once..so let me encourage you to step out of your comfort zone and find a tapas grill. It will be an evening to remember.

2 tables olive oil

1 golden delicious apple, peeled, cored and cut into 1/4 ” cubes

1/4 cup pine nuts

1/4 cup seedless dark raisins ( I like to use the golden raisins, just a little more smooth)

1/2 teas salt, plus more to taste

10 ounces baby spinach, washed

Heat the olive oil over a high flame in large pot. When the oil is hot, add the apple cubes and cook utnil they are a little browned, less than 1 min. Add the pine nuts and cook until they are brown, about 20 seconds. Keep the pot moving so the nuts don’t burn. Add the raisins and the salt and stir together. Add spinach, mix and saute very fast until it starts to wilt. Then remove the pot form the heat; the spinach will continue to wilt off the heat. Add salt to taste and serve immediately. Great side with shrimp or any kind of fish, or stuffed pork tenderloin. Try a tapas grill and see how exciting meal time can be….thanks Morgan and Christie for introducing us to this wonderful new adventure of food. We have such fun memory of you guys taking us that night.

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appetizers

Fried Green Tomatoes

Good Saturday Morning to you all. As I said the other day, I have been looking for a recipe for Fried Green Tomatoes that sounded like the ones we had for lunch the other day and here it is. I have added sliced green onions to the batter because the ones we had, had just a touch of the onion greens in them that just made them pop…….so try them, they are just the best.

Ingredients

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs

1 green onion top chopped very fine (just the top of the onion)
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Method

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs with onion tops, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Salads

Memorial Day Picnic Potato Salad

Ok, this week, you will be shopping for your Memorial Day cook-out, right? Well, you simply cannot have a cook-out without some potato salad. Southern Living has several recipes for this and the one that caught my eye is the one which I always cook up anytime we are having bar-b-que or fried chicken or simply because I get hungry for it. It is easy and it will quickly become a family favorite.

4 lb Yukon potatoes

3 hard cooked eggs, peeled and grated

1 cup mayo (if you decide to use miracle whip, it will sweeten the flavor of the salad)

1/3 cup finely chopped onion and if desired 1/3 cup finely chopped celery (I usually do not put celery in mine)

1/3 cup sweet pickle relish

1 tables mustard

1 teas salt and pepper

1/2 teas celery salt and 1/2 teas dried dill

Peel potatoes and cut into 1 to 1 1/2 ” chunks and cook until tender. Drain and cool. Combine potatoes and eggs. Stir together mayo  and rest of ingredients. Gently stir with potatoes until well mixed. Cover and chill before serving.