Chocolate · Desserts

White Chocolate Macadamia Nut Haystacks

Went to Bible study this morning and a lady, JoAnn, brought these delicious cookies. They are addictive, but thought I would share them with you. Thanks JoAnn for sharing this recipe with us……

Ingredients
4 egg whites
1 14 ounce can of sweetened condensed milk
1/2 teaspoon vanilla extract
2 14 ounce packages of shredded coconut
1 10 ounce package white chocolate chips
1 cup salted macadamia nuts, chopped

Directions
Preheat oven to 375°F.

Whip the egg whites until they form stiff peaks. Fold in the sweetened condensed milk and 1/2 teaspoon vanilla extract. Add coconut and stir until thoroughly moistened. Fold in white chocolate chips and macadamia nuts.

Line a baking sheet with parchment paper. Using a cookie scoop, measure out small mounds of the cookie mixture onto the baking sheet. Bake in the preheated oven for 20 minutes or until the tops of the coconut flakes just begin to toast. Remove from oven and allow to cool completely before removing from the parchment paper.

Makes 2 dozen macaroons.

Daily Thoughts

Pasadena Praises

Feel led today to just update you on what the Lord has been doing in our lives. As you know, we have moved to Pasadena, Ca because my husband took a job here in November. We have been here for two months which on some days, have felt like 2 years and some days, has felt like 2 weeks. We came, knowing that we had spent many hours in prayer about this. We knew that just because we were leaving under God’s direction, that there would be times that we would experience lonliness, sadness for friends and family not being close by, sadness for not knowing anyone and no one knowing us. There would be days when we just wanted to see a familiar face, or having someone know who we were, really. At our age, that process of building history and memories is harder than when you are younger and have children to bond you to other couples or events that bring you close to other people. Knowing this, it was only in trusting in God and knowing that He truly was leading us to a new place, that we are now, in California. We have experienced all of the above, but not only that, we have experienced God in a whole new way. We prayed that He would lead us to a Sunday school class where we would feel loved and welcomed, and that’s exactly what happened. The first Sunday we walked in to the Disciples class, everyone, not just a couple, but everyone came over to us and some hugged on us and then took us around and introduced us to everyone there. They immediately told us about the class party that was going to be held last Sat night and we went. We had a great time and in so doing, meet a lady who was not at class that week. She has since invited me to a ladies Bible study on Thurs mornings and is meeting me there to introduce me to the teacher. We are living in a place where we have meet all 5 of our neighbors and have already been invited in to two of their homes for a little get together. Today, I have been invited to a new friends house for dessert and to play Mexican Dominoes with 3 other ladies. All of this has been such a blessing. That God, in His infinte wisdom knew exactly what we needed. We are adjusting well to California and although we miss everyone so very much, we also are excited to see how God is going to use us here. We might not know many people and people might not “really” know us, but God does and that is what we give praise for today!

Daily Thoughts

Stuffed Porkchops

Is this the best comfort sounding food or what? We did not get to cook these last night, as we had to leave the house early for a Bible study, so am making them later on in the week. Will be sure to post the recipe when I do…

Fruit

Strawberry Tiramisu

Just received this recipe from Allrecipes.com and it sounds wonderful. The strawberries look so delicious right now so this is a perfect month to try this. If you are like me and aren’t just in love with the taste of coffee, elimanate the espresso and use the same amount of milk and just substitute 2 teas almond extract in place of the liquer. You will then have an almond-flavored tiramisu with the strawberries.

Ingredients
1 pint fresh strawberries
1/2 cup confectioners’ sugar
1 cup mascarpone cheese
1/2 cup heavy cream
2 tablespoons coffee-flavored liqueur
18 ladyfingers
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder
Directions
1.Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
2.In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
3.In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
4.Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
5.Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
6.In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
7.Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

Breads · Desserts · Fruit

Apple Cobbler

Crust: 1 1/2 cup flour, 1/2 cup milk, 1/3 cup shortening, 1 teas baking powder and 1/4 teas salt.
Combine the flour, shortening, baking powder and salt. Using a pastry blender, mix until shortening is all cut in and the flour resembles crumbs. Add the milk and mix.
Roll out onto floured wax paper to about 1/2″ thick. Set aside
Melt 1 stick butter in a 8x12x2 in baking pan.
Mix 2 1/2 cups apples or peaches if you prefer, 1 teas nutmeg and 1 teas cinnamon.
Place the fruit over the dough, spreading till it covers the dough within about 1″ from the edge. Roll up beginning with the long side, jelly roll side. Cut into 3/4″ slices and place each slice in the baking pan which you have melted the butter. Bring 2 cups water with 2 cups sugar to a boil. Pour boiling mixture over rolls and bake at 350 for almost an hour, or until golden brown and bubbly.

Daily Thoughts

Stuffed Porkchops and Butter Fried Chicken

Last night, watching Diner, Dives and Drivein’s we watched a restaurant owner cook stuffed pork chops. They looked amazing. So am going to try to make them. If they turn out, I will post the recipe I use. They didn’t of course give out the exact recipe, but told us the ingredients, so am headed to the store to buy the necessary items to make them.
Also, on this same show, they showed a lady who fried her chicken in a mixture of oil and butter, after marinating the chicken for 24 hours, so I have to try that also. Will post this tomorrow after cooking it tonight.

Chocolate

Microwave Chocolate Fudge

Tomorrow is Valentines. If you are in a crutch for a last minute gift for a teacher, neighbor or just didn’t get the kind of chocolate you were hoping for, this will fit the bill. It is so chocolatey and smooth and the sweetened condensed milk gives it that wonderful sweet flavor that is so addicting.

Makes 3 dz squares
3 cups milk chocolate morsels
1 (14 oz) can sweetened condensed milk (Eagle Brand)
1/4 cup butter, cut into pieces
Combine all ingredients in a 2 qt glass bowl. Microwave chocolate mixture at medium (50% power) stirring at 1 1/2 min intervals. Pour into a greased 8 in sq dish. Cover and chill 8 hours. Cut into 1 1/2 in squares. Store in fridge.

Daily Thoughts

Wednesday Thoughts

The middle of a new week and once again, God is showing me how faithful He is. When moving here, I didn’t know anyone and yet, God in His infinite love and wisdom knew exactly what to give me; friends. Last week, a lady who I had never met, only through Face Book, being told to contact her through another friend, and I had lunch. What a precious Christian lady who I knew immediately, she was God’s gift to me. The conversation just flowed. We had so much in common, even our husbands share the same name, Randy. We laughed and talked for 3 hours. We talked about our kids and grandkids, our husbands, our faith, our friends and both of us felt like we had known each other for years. It really touched my heart to know that God was looking down and had blessed my life with such a sweet lady who I can laugh with, pray with and explore this new area. She assured me that even though she doesn’t cook a lot, she loves to eat, so I told her that would be perfect. I can bake and she and her husband can be the recipients of what I bake. So now I’m off to another new adventure with Shirley, who we met in Sunday School. She is from Louisiana and has been here a year. We keep being amazed at the gifts that God is bestowing on us, and yet, why do we continue to be surprised. He tells us that He is faithful to give us what we need, if we will only trust Him. Sometimes, isn’t it easier to trust Him in big things, but a little harder to give him the everyday “needs”? This should be a reminder to myself that He cares for me and for you, no matter the need, big or small. He is a most wonderful and awesome God!

Soups

Taco Soup

The Recipe below was just sent to me by Micah Reis, a sweet friend who continues to encourage me to “get that cook book done.” She is a newly married young lady who continues to amaze me in the recipes she attempts, and does such a great job at cooking. Thanks, Micah for sending this, am going to make it this weekend.
Below is a recipe from Cooper Clinic for a “famous quick and easy Pronto Taco Soup”. Trudy, I know it isn’t cold where you are but you can turn your AC up really cold pretend with us!

Pronto Taco Soup – serves 12; serving size 1 cup (please, who can only eat 1 cup?) HA

Ingredients

1 pound ground turkey (or ground round or a mix of both)

1 large onion, diced

¼ cup water (if needed)

1, 15 oz can low sodium whole kernel corn, not drained

2, 14 ½ oz cans chopped tomatoes, not drained (any type)

1, 14 ½ oz can yellow hominy, not drained

1, 15 oz can pinto beans with jalapeno, not drained

1 package reduced sodium dry taco seasoning mix

1 package dry Hidden Valley Ranch salad dressing

¼ cup fresh cilantro, chopped

½ cup light sour cream (optional as garnish)

Directions

Spray large skillet with no-stick spray. Brown turkey in skillet until done. Set turkey skillet aside. Spray soup pot with non stick spray. Sauté onion until transparent. If onion begins to burn, add water and continue cooking until done. Add cooked meat and all remaining ingredients. Simmer 15-20 minutes. Stir in cilantro. Garnish each cup with a small dollop of light sour cream. (optional)

Nutritional Analysis (per 1 cup serving)

134 calories; 1 gram fat (0 sat); 6 grams protein; 650 mg sodium; 28 grams carbohydrates; 1 gram sugar; 1 mg cholesterol

Exchange = 2 Protein; 1 Starch

Variations

Add 4 ounce canned chopped chilies. Trying adding one more can of tomatoes and/or delete the meat and add one more can of beans.

Low Sodium Method – drain and rinse all canned vegetables and beans. Replace liquid with no-salt added V8 Juice. Use only half of the dry mixes due to their high sodium content.

Chicken

Chicken & Artichoke Ole

I admit it, I am addicted to Mexican food. Since moving out to California, I am on a mission to find Mexican food that resembles Tex-Mex the most, so far, we haven’t found one that just makes me sit back and say, “ah….this is it, greasy spicy enchiladas, just like at home”. But….I’m not giving up. We have found two places that have actually great chips and hot sauce, but the faitias are just stir fried with onions and green peppers, not thrown over an open fire and grilled to perfection, like we have in Texas. We have been cooking here at the house more Mexican food than ever before. When I came across this in Southern Living, it sounded like a great new kind of different Mexican dish. Tried it and it is great. Combines two of my favs, enchilada flavor (without the cheese or fattening tortillas) and artichokes.

4 skinned and boned chicken breasts
1/2 teas each salt and pepper
1 tables veggie oil
1 (14 oz) can quartered artichoke hearts, rinsed and drained
1 (10 1/2 oz) can cream of chicken soup
3/4 cup Salsa
1 teas ground cumin
1/2 teas ground chipolte pepper seasoning
1/4 cup diced red bell pepper
1 (2 1/4 oz) can sliced ripe black olives drained
1/4 cup chopped fresh cilantro
Sprinkle chicken evenly with salt and pepper. Brown chicken in hot oil in a large skillet over medium high heat. Remove from skillet and place chicken in a 11 x 7 in baking dih. Top with artichoke hearts.
Stir together soup, salsa, cumin, chipotle seasoning and bell pepper. Pour sauce over chicken; sprinkle with sliced olives.
Bake at 350 for 30 min. Sprinkle with fresh cilantro.