Daily Thoughts

Walking To Get Butter

I think that this is some kind of oxymoron, walking for exercise and to buy butter and eggs.  Most people around the great state of California walk everyday. You cannot go anywhere around Pasadena without seeing people walking to work, walking for exercise or just our for a stroll. Because the weather is just so amazing and cool, it invites us to just put our walking shoes on and head out. Some of our friends who live down the street actually walk to church every Sunday morning, a 40 min walk. I would have to do a lot of praying before I attempted that, but this morning, it was 57 outside, sunny and just so gorgeous, that I decided to put my earphones in and crank up the ole iPhone and listen to Sandi Patti and walk to the grocery store. Randy’s car is in the shop, so I am without a car today, which puts me at home. What do I do when I am home all day? I bake! So upon the realization that I only had 5 eggs, I realized that if I was going to do some heavy duty baking, I was going to have to go to the store and get more eggs and butter. When I think about that, it just seems weird. Most people you pass walking on the street are walking around with a bottled water, but no, not me, I am carrying my bag with cholesterol laden butter and eggs and sour cream! Maybe that is why all the cute little joggers stared at me when I was walking. At first I thought maybe it was the cute little walking outfit I had on, blue jeans with black paint splattered all over the front, new sparkling white tennies, pink earphones and a flamingo patterned hat…..now there’s a picture you can’t get out of your mind. But as I strolled along, humming Sandi Patti all the while, switching the butter and eggs from hand to hand, I realized that the “true walkers” were looking at my grocery items. I think they probably hadn’t see an exercise guru such as myself walking along, carrying butter and eggs. But….I made it home before they called the walking police after me. So am back home, looking at recipes to figure out which scones and pound cake to make today. Maybe tomorrow, I will walk past the grocery store to the fitness center……no, I just remembered, I went there once and promised myself I would never, ever go again: they threw me out when I brought everyone in  my exercise class a bag of cookies for all their hard work.

Uncategorized

Chocolate-Caramel Nut Cake

You don’t even need frosting for this cake, as it has a gooey filling inside. Top each piece with a scoop of Vanilla ice cream! Scrumptious!!!

1 box Duncan Hines German Chocolate Cake mix

1 (14 oz) pacakage caramels

1/2 cup butter 

1/3 cup milk

1 cup chopped pecans

1/4 cup milk chocolate morsels

Prepare cake mix according to package direction. Pour half of batter into a greased and floured 13×9″ pan and bake for 10 min at 350. Remove from oven and allow to cool while preparing caramels (the cake will not be done at this point)

Unwrap caramels. Combine caramels, butter and milk in a sauce pan; cook over medium heat until caramels are melted, stirring often. Spread over cake in pan.

Sprinkle pecans and chocolate chips over caramel mixture. Spread remaining cake batter evenly over top. 

Bake at 350 for 20-25 min. Cool in pan and then cut into squares to serve. Top with ice cream.

Chocolate · Desserts

One More Chocolate Peanut Butter Dessert

Taken from Taste of Home, this is a absolutely awesome

dessert that was on the Taste of Home web page. Am going to make this just as soon as I can get to the store and buy peanut butter cups…

Ingredients

  • 20 chocolate cream-filled chocolate sandwich cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners’ sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

  • Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
  • In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
  • In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
  • Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.
Uncategorized

Peanut Butter Chocolate Chip Cookies

Here is a great recipe that combines two great flavors, chocolate and peanut butter.

1/2 cup butter, softened

1/2 cup creamy peanut butter

1 teas vanilla

1 (16 oz) package dark brown surgar

2 large eggs

2 cups flour

1 (12 oz) package of semi-sweet chocolate chips

Beat first 3 ingredients at medium speed with electric mixer until creamy. Gradually add brown sugar, beating well until well blended. Add eggs and mix throughly. Stir in flour and morsels.

Drop dough by table 2″ apart onto parchment paper lined baking sheets.*

Bake at 350 for 13-15 min or until golden brown. Cool on baking sheets and then remove to wire racks.

*Note  Parchment paper makes cleanup so easy and you can flip it over after the first use and bake omit again. Cookies may also be baked o lightly grease baking sheets if you do not have parchment paper.

Daily Thoughts · Desserts

FYI Regarding Chocolate Chip Cookies

A friend of mine today brought chocolate chip cookies to MOPS and they were packaged so pretty.  As I began to talk to her and tell her how pretty the little bags of cookies looked all tied up with ribbon, she told me that they were just chocolate chip, BUT…that she had coarsely chopped pretzels into the batter. She likes the taste of sweet and salty and so she added some chopped pretzels to the batter. So there you go, another variation of our favorite little cookie…Just think how good they would then taste dipped in dark chocolate..YUM….think I’ll get off this computer and go make some. Thanks Shelley for sharing that idea with me.

Vegetables

Southwestern Squash Casserole

This is just the old fashioned squash casserole kicked up a bit. Great for potlucks or company, this will add some spice to your dinners.

1 lb yellow squash, sliced

1 lb zucchini, sliced

1 cup water, sliced (just kidding, wanted to see if you were paying attention)

1 (10 3/4 oz) can Campbells cheddar cheese soup

1 cup crushed tortilla chips

1 (4.5 oz) can chopped green chiles (these are very mild, so pour in the whole can)

1/4 cup chopped onion

2 tables taco seasoning

1 large egg, lightly beaten

1 cup (4 oz) shredded monterey jack and cheddar cheese blend

Place first 3 ingredients in a large microwave-safe bowl and cover with plastic wrap; pierce  wrap with a fork several times to vent and microwave at high 8-9 min until squash is tender. Drain very well.

Press between paper towels to remove excess moisture.

Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients and blend well with a spoon. Pour into a greased 11×7 in baking dish that has been sprayed with Pam. Sprinkle evenly with rest of cheese.

Bake at 425 for 20 min ur until lightly browned.

Daily Thoughts

What A Difference A Day Makes

We have been in California for almost a year and a half now.  People have told me that it takes about 3 years for you to begin to feel at home in a new city and I’m sure that is true. This past week, we have had several things that have just made us stop and realize that this is really beginning to feel like home. Our church Sunday School class went as a group to the Getty Museum on Saturday and it was just a gorgeous day. As most of the group left, there were 6 of us still hanging around, trying to muster up enough strength after touring the grounds of 750 acres just to walk back to the car, so we  just sat under the shade of the most beautiful pepper trees (I don’t know why they are called pepper trees, I didn’t see any peppers or salt,)and drank coffee or tea having a great time of laughter and fellowship. All  3 couples ended up going shopping and out to eat mexican food that night. Driving home, Randy and I began to talk about how that was just such a sweet blessing to us. Something unplanned and spontaneous as shopping and dinner, made the whole day. Just sitting and talking and laughing like we didn’t have a care in the world was such a great time. We don’t do that enough. It seems that we are always in such a hurry to get someplace or get something done. Last night, we ended up walking about 6 blocks to some friends house to deliver a cake and ended up sitting on their front porch for over an hour, once again, just talking and had a marvelous time. We talked about it on the way back home, (well, in-between me stopping every block to loosen my tennis shoes and complaining about my foot) that those are the things that make us feel at home. The time spent visiting with others and sharing laughter and yes, chocolate cake, help create that feeling of “home” . We look back over this past year and 5 months and acknowledge that yes, we do miss family and friends who mean so much to us and who we can’t wait to see on visits back to Texas, but we are so blessed to have new friends who have truly allowed us into their hearts. If you are new to a city or area, give it time. God will use you where He plants you. Just look and expect the “day” to come when you wake up and realize that it is good and sweet to feel “at home”. Just give it a Day…..it will make a difference!

Beef

Ginger-Marinated Flank Steak

1/4 cup vegetable oil

1/4 cup soy sauce

2 tables brown sugar

2 tables lime juice

2 teas ground ginger

1 teas dried crushed red pepper

2 garlic cloves

1 (2 lb) beef flank steak

Combine vegetable oil and next 6 ingredients in a shallow baking dish or large zip top plastic bag; add steak, turning to coat. Cover or seal and chill 8 hours, turning occasionally.

Remove steak from marinade, discarding marinade.

Grill covered with grill lid, over medium high heat (350-400 degrees) 8 to 10 min. on each side or to desired degree of doneness. Let stand 5 min; cut into thin slices diagonally across the grain.

Desserts

Tea Cakes

I wish you could have seen Randy when he came home from work two days ago. I had made these wonderful little tea cakes for him to take to a friend of ours that always request them when he knows that Randy is coming to his office. I had saved several for Randy and had them on a plate (you will see them in the picture on the plate before RC got to them) and I looked over and they were totally gone. All 5 of them. He said, “these are absolutely addicting and I want a bag of them to take to the office for coffee tomorrow”. So try them, they are just the perfect little cookie when you don’t want something very sweet…

3 cups flour

1 tablespoon (yes a tablespoon) of baking powder

1/4 teas salt

1 tablespoon (yes one tablespoon) of vanilla

3 eggs

1 1/2 cups sugar

1 cup butter

Cream butter and sugar until fluffy. Add eggs one at a time and beat after each addition. Add vanilla and mix well.

Stir flour, baking powder and salt. Pour gradually into creamed mixture until all is mixed.

Place 2 to 3 in apart on greased cookie sheet and bake at 375 for 7-8 min or until lightly browned on bottom. Cook and eat as many as you want.

Old Fashion Tea Cakes
Uncategorized

Corn Salad

A very light and tasteful salad for the summer.

2 (15 oz) cans whole kernel corn, drained

2 cups grated cheddar cheese

1 cup mayo

1 cup green bell pepper, chopped

1/2 cup red onion, chopped very fine and small

1 (10.5 oz) bag coarsely crushed chile-cheese flavored corn chips (I used Frito Brand_

Mix first 5 ingredients and chill. Stir in corn chips just before serving.