Cakes · Desserts · Fruit

Upside-Down Date Pudding

A great holiday dessert and warm and gooey…

1 cup dates (I buy the already chopped dates)

1 cup boiling water

1/2 cup sugar

2 cups firmly packed brown sugar, divided

3 tables butter, divided

1 large egg

1 1/2 cup flour

1 teas baking soda

1/2 teas baking powder

1/2 teas salt

1 cup chopped walnuts or pecans

1 1/2 cups boiling water

Sweetened whipped cream

Combine dates and 1 cup boiling water in a small bowl, set aside

Comvine 1/2 cup sugar, 1/2 cup brown sugar, 2 tables butter and egg in a large mixing bowl; beat at medium speed with mixer until blended

Combine flour and next 3 ingredients; stir well. Add to sugar mixture, beating well. Mixture will be crumbly. Stir in nuts and cooled date mixture.

Spoon batter into a lightly greased 13×9″ pan. Combine remaining 1 1/2 cups brown sugar, 1 1/2 cups boiling water and remaining 1 tables butter, stirring mixture well. Pour brown sugar mixture evenly over batter. Bake at 375 for 35 to 40 min. Serve warm with whipping cream or ice cream.

Yields 12 servings.

This makes a great dish during the holidays for company, as you can make it ahead of time and microwave it for a min or two or place in a warm oven for a few mins before serving…….The brown sugar and butter give it an almost caramel flavor.

Daily Thoughts

Holiday Place Cards

I saw this in a magazine the other day and am going to use it. It was just so different and so pretty. Buy however many pears as you have people coming for a holiday dinner. But pretty holiday ribbon and white poster board or gold. Cut 1×3 in pieces of the poster board for the name cards. Write each person’s name on a piece and then cut the bottom of each pear to where it sits on it’s side. Cut a slit on the top and place the place card in the slit. Tie a ribble bow on the stem and set at each person’s plate. After the dinner, cut the pears and use in a cobbler or fruit salad for the next meal.

Starches

Wild Rice Pilaf

If you are like me, you are already sitting down looking through your favorite magazines to pick out just the right recipes for that wonderful feast day we call Thanksgiving. You, like us, might actually have some family members who do not like dressing and instead have your turkey or chicken stuffed with rice. This recipe is delicious and it is so pretty and flavorful.

Makes 8-10 servings

1 cup uncooled brown rice

1 cup uncooked wild rice

2 tables butter, melted

1 (32 oz) container chicken broth

1 cup diced sweet onion

1/2 tsp ground pepper

1 (5.5 oz) package dried cherries or cranberries, coarsely chopped (about 1 cup)

1 cup coarsely chopped pecans

Stir together first 3 ingredients in a lightly greased 3 qt  slow cooker (crock pot), stirring until rice is coated. Stir in chicken broth, onion and pepper.

Cover and cook on High 3 to 4 hrs ur until rice is tender. Stir in cranberries or cherries with a fork; turn off heat, cover and let stand 15 mins.

Meanwhile, heat pecans in a small nonstick skillet over medium low heat, stirring often 3 to 4 mins or until toasted and fragrant. Stir into rice with a fork just before serving.

Daily Thoughts

Stepping Out of the Boat

For the last few weeks, our Bible Study has been on Stepping Out of the Boad and Walking on Water as Peter did. Well, Randy and I are experiencing some of what Peter must have felt when he left the comfort of the boat to walk toward Jesus. We are leaving our comfort zone of Dallas and moving to Los Angeles for Randy to work for a different company. When most people our age are retiring and moving closer to family, we are moving 1500 miles away from family, from wonderful friends and from precious memories  which we have truly meant  so much to both of us.

I wanted to share with you how we came to this decision. It was not impulsive, nor is it just about a new job. We had prayed that if God continued to open the door for Randy to take this position, it would be for a higher purpose, other than just us moving and starting in a brand new place. We had ask the Lord to only allow this if He was going ahead of us and if He had a purpose for us doing so. This has been going on for the last 6 months  or so, and the word we kept getting from the Lord was, “wait on God”. We never got to the point of signing any papers or the official offer never came, when we expected it to. For monhts we kept wondering what was taking so long in any decision being made by the company and why were we still being asked to wait to find out if we were moving or staying. It isn’t that we really wanted to move, but just knowing that it might happen caused us to wonder what our lives had in store the next year or so. When at least we felt that it was never going to really happen, we got a call from Randy’s new boss asking if he would consider taking LA instead of San Francisco. That was music to our ears. We had been a little hesitant about moving to San Francisco, as he had been told that was where they wanted him. When we got a phone call from theh company they explained that the man who had been manager for 20 years of the LA area was retiring and would Randy consider  taking his place. We are familiar to LA, having lived there before and know several people there. After much prayer and seeking counsel from several precious Christian friends and ministers, we knew in our hearts that God was allowing this for both Randy and I. We don’t know what this new season of our lives holds, but we do know that God has promised to go before us and He will be faithful to lead us and to guide us, no matter how uncomfortable “getting our of the boat” will be for a while. We know that He will lead us to a church home where we want to be in service to Him. It might be in a totally different way than it has been here, but that’s ok. We are ready to have our “comfort zone” expanded and our hearts are ready for this new season. It will be hard leaving the comforts of home and family, but we also know that walking on water can be life changing……..The time here in Dallas has been such a precious time for both of us and God has blessed us in so many ways. We anticipate that the blessings might come in a different package, but they will come.

Will post a new recipe tomorrow, and let you rest from all the reading I have been posting, I promise.

Uncategorized

Leaving our Heart in Dallas, TX

As most of you already know, we are moving to California. You have probably noticed that I have been a little sparce in writing on the blog the last few weeks. It has just been so very busy, trying to figure out where we will be living, when will we leave, what to do with the house, cleaning out closets and trying to figure out what furniture to sell, what to take, what to give away…If you have moved, you know what I am talking about. Each time I go to lunch with a friend, I wonder if that is the last time I will be sitting across the table from them, talking about familiar things that have developed between us the last 10 years. It is emotionally draining to say the least. At this point, I cannot even talk about leaving family without tearing up. So will not talk about that today. I want to ask you to do me a favor and be patient with me the next 3 or 4 weeks. We will be driving Randy out to California in November and I will be flying back and forth during the months of Nov and Dec. So bear with me. When we get settled I will get back to normal (well, for me, hum……I guess that brings a smile to my face as everyone who knows me says that I am not normal, so guess we can’t go there) But….things will settle down after Janurary and it will be a little easier to sit down and write. The holidays will be a hard time as I know that right after them, we will be flying out for the last time from a place which holds so many wonderful memories, so many wonderful and precious friends and familiar sites, El Fenix every Wednes night for the $4.99 enchilada special with friends. Larry’s burger when we have been working outside and too tired to cook, so we put the top down, head out for one of our most favorite burgers and let the wind blow in our face all the way out and back. Breakfast with 4 other couples once a month on a Saturday morning, laughing and talking about how awful it is to get old. Art on Wednesday at Hobby Lobby,and then lunch with Cora,  sitting in the same pew every Sunday morning at church, our kids dropping by because they were in the neighborhood…these are just a few of the things that we will be missing and remembered when we have left and unpacking boxes in a new place.

But……we will look forward to what God has in store for us in this new season of our lives. Randy is excited and ready for this new challenge. I will begin to look for a place that will give art lessons. We will explore different churches and find out where God wants us to be in service to Him…….that’s always the thing. When you find out where God is wanting you to be, you can rest assured that He will bless you in such a way that the precious new memories, the new friends will become like family to you. We can always know that if it is Him that is leading you , that He will surround you with precious Christian friends who will embrace you and make you feel like you have lived there forever. I know that is true, because that is what happend when He lead us to California a few years back and again when we came to Dallas.  We have learned that putting Him first in every decision, no matter if it is where to live, what church to go to, what job you should have, each of these will always be a greater adventure when you allow Him to be your guide. So we will leave Dallas, with my big hair, a case of hair spray  and diet Dr Pepper and my bag of M&M’s, my Southern recipes for chicken fried steak, with tears in my eyes, but ready to take on a new season, a new adventure to see what God is leading us to do…….so…California here we come, right back where we started from back in 2002………………The blog will continue, it just might have a few new catagories such as, sushi, toful meatloaf or wine/pistachio encrusted tilipia over seaweed………Thank you for continuing to read the blog and for the comments you leave. They bless my heart to read them and to know that you are enjoying reading the blog………Don’t feel to sorry for us, we are headed to the land of In and Out Burger witht the best french fries in the world

Cakes

Fresh Apple Cake

I baked this last night to take to the famly reunion and it was just delicious. I heard people all over the room asking, “who made this cake, it is so good!” I was so proud to have been the one who brought it. When you bake it, you will know why it was the favorite dessert at the reunion. It is in the latest Southern Living Magazine. October Issue, 2010

1 1/2 cups chopped pecans

1/2 cup butter, melted

2 cups sugar

2 large eggs

1 tsp vanilla

2 cups all purpose flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

2 1/2 lb Gala, or Granny Smith Apples (about 4 large) peeled and cut into 1/4 in thick pieces

Preheat oven to 350. Bake in pecans in a single layer in a shallow pan 5 to 7 min or until lightly roasted and fragrant, stirring halfway through. Stir together butter and next 3 ingredients into a large bowl until blended.

Combine flour and next 3 ingredients and add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Batter will be very thick, similar to a cookie dough. Spread batter into a lighly greased 13×9 in pan.

Bake at 350 for 45 min or until a wooden pick inserted in center comes out clean. Cool completely in pan. Spread Browned Butter Frosting on top and sprinkel remaining pecans over top.

Browned Butter frosting:

1 cup butter

1 16 oz box of powdered sugar

1/4 to 1/3 cup milk

1 tsp vanilla

Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 min or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify. Beat butter at medium speed with mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat mixture at low speed until well blended after each addition and stir in vanilla. Spread over cooled cake. Sprinkle pecans over top..Store covered in fridge but take out about an hour before serving, or leave at room temp if serving same day…

Daily Thoughts

Cox Family Reunion

Just walked in the door from attending the Cox Family Reunion, held in Ooctober of each year. We went this year, knowing that it would be a little emotional, because Randy’s dad, Howard Cox had passed away this past December and there would be a time of the family members remembering Howard and telling memories about him. It was hard to watch different family members tell different stories about Howard and see them tear up remembering what a strong man, both spiritually and physically, he was. But it was also very comforting, knowing how much he was loved and that his life made such an impression on so many. It made me think of how Randy reminds me of his dad and how blessed I am to have a husband who loves his family, who loves the Lord and each year, grows more and more devoted to Him and to our children and grandchildren. I saw Howard today, in Randy, in so many different ways, that I had not noticed before. But as stories unfolded from different cousins, in-laws, aunts and uncles, it was evident that the family resemblence goes on, the quietness in Randy and his dad’s voice. The “no-need” to talk, unless there is really something to say. Their love of a great bargain, having to have the latest electronic device……these are just a few of what made them father-son…We rode home talking about how much I was seeing Howard in Randy and watching him, driving while I was telling him…..I could see the proudness in his eyes. We were on the way home, in some ways glad to have the reunion over for another year, yet, so glad that so many relatives care enough to put together old pictures, stories and a great table of family recipes for those of us who are just growing up (finally) to realize just how important family traditions are to us.

Daily Thoughts

Fair Day

It is the PERFECT day to go to the fair. Weather is gorgeous and Randy is taking half a day off for us to go experience the sounds and taste of the Texas State Fair! We will arrive around 4 and dive immediately into our yearly traditions of corny dog first and head on over to the bird show. If any of you have tasted any of the new “fried foods” that are there this year, let me know. Last year, we tried the “fried butter”, just to be sure we got our share of the most highly concentrated dose of cholestrol that day. We tried the fried oreo and the fried snickers, but we have gotten smart in our old age. We do our “tasting” early in the afternoon, so we have time to digest all the grease and take our TUMS with us instead of having to hurry home to swallow a whole bottle of them before hitting the bed. Otherwise we would be up all night with heartburn and wonder why we tasted all the “fun new tastes of the fair”.

So, we will be off……….riding the ferris wheel at night to take in all the beautiful lights of the park, coming home with an additional 5 lbs each and telling ourselves we will never eat that much again, well….at least until fair time next year!

Meats

Mustard-Glazed Pork Tenderloin

You will love this. It has a little bite to it and it is just so easy. A great recipe when trying to impress the boss or mother-in-law

1 (8 oz) jar Dijon mustard (1 cup)

1/2 cup orange juice

2 tables creole seasoning

1 1/2 lb pork tenderloins

Stir together first 3 ingredients. Place pork in a shallow dish or a zip-top plastic freezer bag; pour mustard mixture over pork. Cover or seal and chill 2 hrs, turning occasionally.

Remove pork from marinade, discarding marinade.

Grill, covered with grill likd, over medium-high heat 350-400 degrees 10 – 12 min on each side or until a meat thermometer inserted into thickest portion registers 155.

Remove from grill; let stand until thermometer registers 160. Let stand 5 more min before slicing. Garnish, if desired with fresh thyme springs and a couple slices of organges.

Serve with potato casserole which is found under starces on this blog and fresh green beans with mushrooms.

Casseroles

Caramelized Onion Macaroni and Cheese

Doesn’t this weather just invite the comfy foods like mac and cheese? This new recipe out of Southern Living from 2006 is a keeper. It takes it to a whole new level.

1 (8 oz) package large elbow macaroni

2 tables butter

2 large onions, thinly sliced

1 tsp sugar

1 (16 oz) block white cheddar cheese, shredded

1 cup (4 oz) shredded Parmesan Cheese

32 saltine crackers, finely crushed and divided

6 large eggs

 4 cups milk

 1 tsp salt

1/2 tsp pepper

2 tables melted butter

Prepare macaroni according to package directions; drain and set aside

Melt 2 tables butter in a large skillet over medium high heat. Add sliced onions and 1 tsp sugar. Cook, stirring often, 15 to 20 min or until onions are caramel colored. Layer half each of macaroni, onions, cheeses, and cracker crumbs in a lightly greased 13×9 baking dish. Layer with remaining macaroni, onions and cheeses.
Whisk together eggs and next 3 ingredients; pour over macaroni mixture. Stir together reamining cracker crumbs, melted butter andsprinkle evenly over macaroni mixture. Bake at 350 for about 1 hour or until golden brown and set. Let stand 10 min before serving.