OK, now I have heard everything. On the way to Randy’s office a little while ago, delivering 30 homemade enchiladas for him to share with his co-workers, I was listening to the radio. All of a sudden this commercial comes on that asks if sometimes I had the “feeling that my body wanted to sleep, during the hours that I was suppose to be at work?” Well, who hasn’t? It went on to say that this is now a diagnosed sickness which can be treated with medicine, after, of course, consulting with your dr. about “stress work disorder. So…..I headed home to call my dr. to tell him that there are many times that I am baking, cleaning and hauling grandkids to the park to feed the fish, when it is 100 degrees outside, or cooking for a family of 10 for a memorial service, all the while, unbeknownst to me, Randy has volunteered me to make enchiladas for the office, yes, all in the same day, but, all I want to do is sleep. I cannot believe that I have been under the impression that I was just in overload and needed to be whisked away to the Bahamas for a week. NOW, I know that that is not what I need, I just need to take a pill and I will never be sleepy while completing my chores. How wonderful is this. So am getting off the computer, finish my meal to take to the sweet friends, complete my laundry, go water the plants outside before they wilt, go to Jaden’s awards ceremony at 2:30, stop at the grocery to pick up a few items that I need for the company coming tomorrow night, deliver the meal, come back and make dinner for Randy, fold the laundry, work with him outside tonight in the yard (yes, he likes me outside with him so we can talk) and just thinking about how much more fun this will all be, after I get that magic little pill which will keep me from getting tired and sleepy….wow, maybe now I can add more activity to my list of chores…….I wonder if I will be so “unsleepy” that I will then need a pill to let me fall asleep at night? Hum……….
Layered BLT Salad
Stir together first 7 ingredients until well blended:
1 (8 oz) container sour cream
1 cup mayonaise
1 tables lemon juice
1 teas dried basil
1/2 ea: salt & pepper
1/2 teas garlic powder
Layer 1 large head iceberg lettuce, torn (which should be about 4 cups),
1 (32 oz) package thick bacon slices, cooked and crumbled into a 9×13 dish. (an easy way to cook bacon is to bake in in the oven in a large jelly roll pan at 375 for about 20 minutes or until golden brown. Be careful not to burn, as at the end, it bakes quickly) Take out of pan and place on paper towels to soak up the grease.
3 cups large croutons
Spread the sour cream mixture evenly over the layered lettuce, bacon and tomato. Seal to the edge. Cover and chill salad at least 2 hours. Sprinkle with croutons, and serve immediately.
Layered Southwestern Salad
Have torn this recipe out of an old Southern Living and it is one of the salads which I love to prepare for company on a hot summer evening. Serve with a layered ice cream dessert, which I will put on the blog tomorrow.
Process the following ingredients in a blender until smooth:
1/3 cup chopped fresh cilantro
1/2 cup lime juice
1/2 cup olive oil
1/2 cup sour cream
1 teas sugar
1/2 teas ea. salt and pepper
Layer the next 8 ingredients in a 3 qt glass bowl:
1 16 oz package romaine lettuce, shredded
5 tomatoes, chopped
1 (15 oz) can black bens, rinsed and drained
1 small purple onion, chopped finely
1 (8 oz) package shredded Mexican 4 cheese blend
1 (15 oz) can whole kernel corn with red and green peppers, drained
1 (6 oz) can sliced ripe olives, drained
2 cups creshed tortilla chips
Garnish: fresh cilantro leaves
Pour vinaigrette over salad just before serving and gently toss. Garnish with the cilantro leaves and serve immediately.
Yield: 8 to 10 servings.
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!
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.
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
- 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.
- 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.
- 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.
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!
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!
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.
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”!
Chocolate Castles 