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Fall In Flagstaff

We just returned from Flagstaff where we spend several days with some of our kids and grandkids. They invited us along to join in the fun of Fall Break. We aren’t sure if they invited us so we would possibly bring a Handicap Parking sticker with us so that they could park close to all the places they intended to visit, or if they really desired us to be a part of making new memories. When we showed up and reminded them that we did not have a Handicap Parking tag, they let us know that we did indeed need to get one before next years trip, as we were getting old and would be needing one. They are just so caring and thoughtful.

We checked into our room and took a quick little nap, knowing that we would need the extra energy for going to Bearzonia the next morning. That first evening, we enjoyed going to eat at a local eatery, where we enjoyed a meal with the kids, before heading back to their room. Thinking that this would be such a fun night of sitting and playing cards as a family, we were quickly brought back to reality of looking around the room, seeing the kids, each in their own corners with iPads, iPhones or books, when our daughter begins to tell the kids, “get over here and put away the devices. We are going to play cards with Nana and Pawpaw. We don’t know how long they will live and this might be the last time you get to enjoy a vacation with them before they have to go to a nursing home.”

We felt so loved. But play cards we did. I like to think that I’m still pretty alert and have most of my mind, but when the score was added up at the end of the evening, we all just looked at each other after the scores were read aloud. Our 8 year old grandson, Caleb, had beat all of us playing 5 Crown. Now, feeling not only old and defeated, we left to go back to our room. Randy and I talked that evening about Caleb winning. That was his first time to play the game. We play it all the time. What had happened? Maybe we weren’t as alert and smart as we like to think.

Both Randy and I told each other that the next day at Bearzonia, we would show them just how spiffy we still are. We will NOT complain about being tired or how much our feet hurt after walking around for hours. We would not fall behind walking through the petting zoo. We would not complain of heat or cold. We would be the perfect Bearzonia companions. All those resolutions disappeared after about 4 hours. I never made it through the petting zoo. I told them to just take pictures of them petting all those little darling lambs so we could look at them, as i was soaking my feet later that night. After having an owl soar so close to my head that my hair-sprayed stiff hair stuck to one of his wings at the birds of prey show, Randy and I decided that we would just sit at the front gate and snack on the $6 mini bag of popcorn while the rest of the family went off to find the jaguar to take a picture.

As I am sitting here posting about our trip, the news is on. One of the news stories is about a man that was shot and killed in the Walmart parking lot in Flagstaff. We were just there on Wednesday. We had taken Noah to let him pick out some Halloween things to keep him busy while the others were experiencing Flagstaff Extreme Adventure, aka, zip lining and obstacle courses. Do we know how to entertain kids or what?
Looking back over the week, we came home after having made some really good memories. We loved our evening of just sitting with all of us laughing so hard at Family Feud. Watching Caleb beat all of us at cards, was a great reminder of how smart this new generation is and that still, the best times are spent with family. We just hope that we have a few years left to remember all the new memories before we loose our mind. Think we will be getting a handicap permit, if I can remember to apply for one. Maybe that will assure us an invitation to tag along next year.

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Cherry Pie

  1. Pies are so much fun to make! Even if you dont like to make the pie crust, there are a couple of tricks that will make the store bought ones taste a little more homemade and flaky!  
  2. If you do like to make your own, the recipe on the can of Crisco is still my favorite! Easy and quick,it always turns out great.
  3. Before putting the top pie crust over the fruit filling, sprinkle about 1/4 cup sugar over the fruit! (This is if you are just using already prepared canned fruit pie filling) if you are using fresh fruit follow the directions from your favorite recipe and skip this step going straight step 5!
  4. If you are making apple or peach, use light brown sugar, all other fruits, use granulated sugar.
  5. Dot the top of the fruit with pats of butter before placing the top crust over the fruit.
  6. You can use minature cookie cutters (such as the fall leaf in the cherry pie above) to make different themes in the crust! Simply cut the top crust with the cookie cutter before folding the crust to place on top of pie.
  7. To use the pieces of dough You have cut out from the piecrust, place them along the outer edge of the piecrust with a little bit of milk to the back of the dough then press lightly into the piecrust edge. ( I just touched my finger in the milk and put it on the edge piecrust and then placed the little fall leaf on top)
  8. Bake at 400 until crust is golden brown. 
appetizers · Beef · Daily Thoughts · Dips · Super Bowl Recipes · Uncategorized

Totcho (tater tots meet nachos)

A dear sweet friend sent me a page out of a magazine which gives all the cakes which were popular during the last century. It was so interesting to see how peoples taste change through the years. As I was looking over the cake info, I happened to turn the page over and wa la…here was these delicious looking Totcho’s. For those of you who love tater tots, this one will certainly be one you will want to serve for all those game watching days.

Bake frozen tots as directed on the bag (depending on how many you want to serve will depend on how many tots you use.)
Meanwhile, saute a pound of ground hamburger meat with your favorite taco seasoning. Drain meat, then top the tots with the taco flavored meat. Sprinkle shredded Cheddar cheese and bake for about 5 minutes. Top with drizzled sour cream, chopped black olives and chives.
Add some heat with a drizzle of your favorite hot sauce or Sriracha. Instant Appetizer which will certainly score a touchdown with your guests.

Daily Thoughts · Uncategorized

He Goeth Before Me

This morning’s devotion brought back a memory of a poem that I saw years ago. As I was substitute teaching at First Bapt school Jr High in Dallas, TX, I was walking around the room looking over some of the students projects they were working on. As I stood behind a young lady, who was working on a poem, it was so powerful and spoke to my heart that I have remembered it all through the years. In todays devotion from Cheque Book of the Bank of Faith, it once again, came to my thoughts as I read the following:

“He goeth before you into Galilee, there shall ye see him, as he said until you.” Mark 16:7

“Where he appointed to meet his disciples, there he would be in due time. Jesus keeps his tryst. If he promises to meet us at the mercy seat, or in public worship, or in the ordinances, we may depend upon it that he will be there. We may wickedly stay away from the appointed meeting place, but he never does…
where two or three are met together in my name, there am I. He doesn’t say, “there will I be, but ” I am there already.”
Jesus is always first in fellowship. He goeth before you. His heart is with his people, his delight is in them, he is never slow to meet them. In all fellowship, he goeth before us.”

It was these words that brought back the poem, which I remember so vividly to this day. The young lady was writing a poem about a young man who was in a cafe, waiting for his fiancé. After a couple of hours passed without her showing up, the waitress ask him if he would like the check for his drink so he could leave. His response to her was, “oh no thank you, I”m sure she will be here, as she promised to meet me here today.” So he waited. Hours passed without a sign of her. Many attempts from the waitress to give him a check so he could leave always brought the same response, “oh no thank you, I will just wait, as she promised she would come and meet me.” At the end of the poem, the man in the poem was Jesus. The fiancé he was waiting for was you and I.
It brought tears to my eyes thinking about how many times had I promised the Lord I would meet with him in the morning and then got busy doing my own thing, and thinking, that maybe the day which dawned before me would slow down a bit and I would take a moment to sit down for a minute to read my Bible and pray. But then, it never happened.
Yet Jesus, God’s Son, has promised us that He will always be there waiting for us, as He has said in His Word. What is keeping you and I from meeting Him today? What is truly more important that meeting with the King of the Universe, our Creator? The answer to that question is nothing. Nothing should take priority over our meeting with our Lord, yet, then we wonder why He doesn’t speak to us. Where is God when we need Him? He is always there and will always meet us at our point of need, “he goeth before you into Galilee; there shall ye see him, as he said unto you.”
Before going into where ever your Galilee is, let’s take time to meet with Him that He would have a chance to speak to our hearts. He is the lover of our souls. “And we shall see him, for he promises to come to those who believe him, and to manifest himself to them. Rest assured that it will be so, for he does everything according to his word of promise…and be assured that to the end he will do for you as he said unto you.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Triple Chocolate Gingerbread Cake

A while back I posted that a precious friend of ours, from California, passed away a couple of years ago. When I was out visiting with his wife, she passed on to me hundreds of Dave’s recipes which he loved. This is one of those recipes. It also gives a little background about McCormick Cinnamon, which is interesting so will share that also.

“One of McCormick’s favorite destinations is Saigon, where they source premium Saigon Cinnamon. The cinnamon forests in this beautiful Vietnamese Countryside yield the most aromatic and flavorful cinnamon, with twice the volatile oils or regular cinnamon. McCormick global journeys allow your palate to experience international flavor adventures. Begin your own flavor adventure with this remarkable recipe.”

Servings: 16
1 package chocolate cake mix, any variety (Duncan Hines is best)
1 package (4 serving size) instant pudding, chocolate flavor
4 eggs
1 TABLESPOON McCormick Gourmet Collection Ground Ginger
1 teas McCormick Gourmet Collection Saigon Cinnamon
1/2 tesas McCormick Gourmet Collection Ground Allspice
1/2 cup sour cream
1/2 cup vegetable or canola oil

1/2 cup molasses
1/2 cup water
1 cup mini chocolate chips

White Chocolate Drizzle
1 cup white chocolate chips
4 teas milk
1/2 teas Mccormick Pure Vanilla Extract

Preheat oven to 350. Spray a 10 cup bundt pan with Pam baking spray with flour.
Beat all cake ingredients except chocolate chips in a large bowl with electric mixer on low speed until well mixed, scraping sides of bowl as needed.
Beat on medium speed for 2 minutes. Stir in chocolate chips. pour into prepared pan.
Bake at 350 for about 50 minutes or until cake tests done. Cool on cake rack for 15 min and then remove from baking pan onto serving platter.If cake sticks to pan, loosen it from side of pan with long skewer or knife. Cool Completely.

Drizzle: Combine white chocolate chips with milk; microwave on medium power 1 minute. Stir. If necessary, repeat microwave process in 10 second intervals until morsels are melted and mixture is smooth. Stir in vanilla. Drizzle over cooled cake. Drizzle will harden, so prepare just before drizzling over cooled cake.

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Pumpkin Pecan Cobbler

Pumpkins Pumpkins everywhere! Isn’t it grand? In fact, if I’m not careful, I will be able to trick or treat as a pumpkin without putting on a costume. Fall is just the best time of the year. Moods change from wanting to find the nearest pool to wanting to bake. Actually, that is not a true statement for me at all. Because I would be the last person anyone would choose to see in a bathing suit, my comfort zone is always the kitchen. But, if I were rich and could afford an island where NO ONE lived or could see, I would love to swim. So I guess because Moo Moos are my costume of choice (and necessity) I love Fall and baking and eating all the great pumpkin recipes which are posted everywhere. I have never made this, but it sounds delicious, so I just printed it up. Taken from Lauren’s Latest on Pinterest, I think it will be one recipe that I will “fall” in love with.

Ingredients
1 cup plus 3 tables flour
2 teas baking powder
1/2 teas salt
3/4 cup sugar
1 teas cinnamon
1/2 teas nutmeg
1/2 teas cloves
1/2 cup of canned pumpkin puree (not pumpkin pie filling
1/4 cup milk
1/4 cup melted butter
1 1/2 teas vanilla

Topping
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/4 cup chopped pecans
1 1/2 cups very hot water

Directions (be sure to read all directions before baking!

Preheat oven to 350.
In a medium bowl, stir together the flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to mix.
Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8″ lightly greased casserole dish with high sides. (Place baking dish on a baking sheet in case it bubbles over.)

For topping, in a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing. DO NOT STIR! Bake for 40 min or until middle of cobbler is set.

Serve while still warm with more toasted pecans if desired and vanilla ice cream. Of course, I don’t need to tell you that the ice cream needs to be Blue Bell Homemade Vanilla, right?

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Pumpkin Cheesecake Brownies

This is one of my favorite Fall Recipes! You will not be disappointed with this scrumptious brownie recipe. Cream cheese and pumpkin…what a great combination!

Chocolate Castles's avatarChocolate Castles

Pumpkin Layer:

1/2 cup butter

1 cup brown sugar

1 egg

1 1/2 teas vanilla

1 cup flour

1 tsp baking powder

1 teas cinnamon

1/2 teas pumpkin pie spice

1/4 teas salt

3/4 cup pumpkin

1/2 cup nuts (optional)

Mix all ingredients and spoon into a 8×8 buttered pan.

Cream Cheese Layer

4 oz  softened cream cheese

4 tables sofened butter

1/3 cup sugar

2 tables flour

1 egg

1/2 teas vanilla

Mix and swirl on top of pumpkin mixture. Bake at 350 degrees for about 35 mins. I double this recipe because it keeps so well in the refrigerator. Great to top with whipped cream.

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Chocolate · Cookies · Daily Thoughts · Desserts · Uncategorized

Chocolate Chip Cookie Brittle

Something else to get addicted to, as if I didn’t have enough already. Thank you Patti for sharing with us and for introducing me to something else that I will now have to keep locked up, after making it. This will be so great to have on hand for all the company that will be coming during the Fall. (as if there will be any left when they get here)

Taken from Pinterest (Fivehearthome.com) after finding out that this is a recipe I can’t live without and Patti told me where to find it.

1 1/2 cups flour
1 teas baking powder
1/4 teas baking soda
1/4 teas salt
2 sticks (1 cup) butter, melted and slightly cooled
1/2 cup sugar
1/3 cup firmly packed light brown sugar
1 teas pure vanilla
1 cup semi-sweet chocolate chips
1 cup chopped pecans, toasted
1/2 cup sweetened flaked coconut, toasted

Instructions
Preheat oven to 350. Grease a large jellyroll or cookie sheet with butter.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, mix melted butter, sugar, brown sugar and vanilla until incorporated. Slowly stir in flour mixture until blended. Stir in chocolate chips, pecans and coconut. The dough will be crumbly.
Press dough onto prepared pan in an even layer, forming a rough rectangle approximately 10″ wide and 15″ long. Bake for 19 minutes or until the cookie is golden brown and seems crisp. Set pan on a wire rack and allow to cool completely before breaking slab into irregular pieces. Stop in an airtight container. Would show you a picture of it but I already ate all of what she brought over. You can see Pictures on Pinterest.

appetizers · Daily Thoughts · Dips · Uncategorized

Jalapeno Pepper Jelly

This morning it was such fun to go to a friends house with 3 other friends to make jelly. It reminded me of stories from women who use to meet with ladies to sew or make jelly or batches of cookies. We had a blast. Some chopped while others measured sugar or vinegar to pour into the pan. One friend sat and cut out the material to make the lids look festive. All in all, it was such a lovely day. There is nothing quite like cooking with other women to bond you into a more fun and deeper friendship. Pass the jelly and grab a cracker…this makes a great hostess gift for the holidays. Pour it over a 8 oz bar of cream cheese and you have a wonderful appetizer that people love. Thank you Shirley for the great morning which is such a nice new memory!

3 green bell pepper, minced
4 fresh jalapeño peppers, deseeded and cut into small pieces
6 cups white sugar
1/2 teas cayenne pepper
1 (6 fluid oz) container liquid pectin
3 drops of green food coloring

In a large stainless steel saucepan, combine peppers, vinegar, sugar and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
Stir in pectin, boil 5 minutes longer stirring constantly and then mix in green food coloring. Skim off any foam and remove from heat.
Ladle into sterilized jars. Seal and process in a boiling-water canner for 5 minutes. (we did not do this, but simply wiped the cleaned jars (and lids) and place lids on the jars when mixture was still warm. We tightened the outer lid and placed jars in fridge, where they will stay.) If you plan on storing these on the shelf instead of fridge, you will need to process in the boiling-water canner.
We doubled this recipe which gave us 18 (6 oz) jars.

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Spinach Salad & Prosciutto Dressing

A precious friend sent me a wonderful cookbook from the Richardson Womens Club called Texas Blossoms…Food, Flowers & Friendship!

It has been such a delight to not only see new recipes but read about different parts of Texas and the flowers which grow and stories of recipes origins! This salad sounded so good, it will be the next salad i make!

Prosciutto Dressing

6 tables olive oil

1/4 cup chooped prosciutto (about 1 1/2 oz)

2 tables minced garlic

6 tables dry white wine

6 tables lemon juice

2 tables sugar

Salt & pepper to taste

Combine all ingredients and stir until well combined.  Drizzle over salad right before serving! 
Salad

1 10 oz bag fresh spinach

2 1/2 cups sliced fresh mushrooms

1/2 cup chopped walnuts

1/2 cup freshly grated Parmesan cheese

Combine spinach, mushrooms, walnuts and cheese in a large bowl. Toss with dressing to taste!

Serves 4-6