Peanut Butter Balls

We just got back from Northern California from our Cabin.  It was a great Thanksgiving.  I have started making my candy this year.  I eat way to much of it.  So I am not going to make as much.  This is one of my families favorite.  It is an easy one and by far their first choice.  Enjoy!!!!


 3/4 c. butter
 1 1/2 c. peanut butter
 1 pound powdered sugar
 2 cups crushed rice krispies

 Melt butter and add  powdered sugar and peanut butter.  Mix together in a mixer or if feeling strong by hand.  Might be to thick for a hand mixer.  Add crushed rice krispies.  Roll into a Ball.  Chill and then dip in melted chocolate. 

Toffee

am on my 10th batch of  Toffee.  I have sent 2 batches through the mail.  I think I finally have it down to turn out every time.  If you have any questions give me a call.  I can talk you through all of your questions.   I think this is one of my favorite candies of all time.  I really liked divinity when I was growing up but for the life of me can not make it.  so I am content with toffee.

1 c. water
 2 1/2 c. sugar
 4 T. corn syrup
 1 pound butter

 almonds
 chocolate



Combine water, sugar, corn syrup, butter in a saucepan.   Put lid on ingredients when starts to boil and cook for a  min.  take lid off.  This helps get rid of the sugar crystals if there are any.  Cook a little above med till about 260 degrees then turn down to a little below med. and Cook to 300 degrees  stirring so that there is no burning on the bottom. When done pour over the almond in the buttered pan.  Spread evenly.  let cool for 5-  10 min.  Sprinkle at least 12 oz. if not more chocolate  on the top of the toffee and let melt.  Spread over the toffee.  Let cool at least 5 hours before breaking up.  Can turn the toffee over and pour melted chocolate on the bottom of the toffee.  I did that last year and decided to have it only on the top and I make sure that I put a lot on the top.  
To prepare pan.  butter a 17 x 14  ( 1/2 sheet pan)  spread chopped almonds all over the bottom of the pan.  as many as you would like in the toffee.  I put a lot. 

I made this cookies last weekend.  I ate almost the whole batch.  Some of the  dough I added cayenne.  I actually liked them better with the cayenne.  A very bad cookies !!!!!  Can not stop eating them.  I froze mine and they where really good eating them frozen.  I got the recipe from       http://www.epicurious.com/recipes/food/views/Giant-Chocolate-Toffee-Cookies-103095      but I changed it!!!!!

• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter

• 1 3/4 cups (packed) brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
•  1/2 - 1 c. dried cranberries
• 1 cup walnuts, toasted, chopped
•  cayenne to desired hotness (optional ) 

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then cranberries and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by  a couple of tablespoons onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 9 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Barbacued Turkey Breast or Fish

Can you believe it  !!!!!   My bulbs are already blooming and it is November.  I thought they where suppose to wait till Spring.  They sure are pretty and I am enjoying them.  Must be the milder climate.  We are having barbecued fish tonight.  I am making a marinate that we originally used for Turkey Breast.  It is also a great marinate for fish.  When you make it with Turkey marinate it overnight.  Fish just a couple of hours.  It is awesome.    We used to live in Ephraim Utah. Turkey capital!!!! The Foster Farms plant was close by and we would buy and eat  lots of turkey.   When the turkey dust would fly in the summer it was time to leave. Not pleasant.  This is where this recipe came from.  With so many turkeys in the area, this was the recipe that they where famous for.   We found that we really like it on fish to.   

1 c. soy sauce

 1 c. oil

1/2 t. horseradish ( I always add more)

 1/2 -1 t. garlic powder

2 c. sprite -

Mix together the oil, soy sauce, , horseradish and garlic.  Then add the sprite last.  pour over the meat!  Marinate Turkey  Breast, fish or chicken a couple of hours.  Turkey is better if marinated overnight.   Barbecue till done.

Chili Rellenos Casserole

This is a great view of the valley with fog setting in.  Love it!!!  We had wonderful company this weekend and  had Mexican food.  The chili rellenos was wonderful..Hope you all enjoy!!!!!  My mother-in-law made it for my wedding reception in Palm Springs 31 years ago.  I have made this recipe ever since. 

1  27 oz. can Green Chilies.  


Split chilies and cover bottom of casserole dish with 1/2  of the chilies.   (11 1/2 x 7 1/2 dish.)

 Top with 1 pound sharp cheddar cheese.  Thickly cut. 

Add another layer of chilies  using the rest of the chilies

 Top with 1 pound of Monterey  Jack cheese  thickly cut. 

 Beat 4 eggs whites till stiff

 In another bowl beat 4 egg yolk

 Add 1 lrg can evaporated milk

 2 T. flour

1/4 t. salt   (to taste)

 1/4 - 1/2 t. pepper ( to taste)

Fold egg whites into yolk mixture.

Pour over chilies and cheese

 Bake 45 min.    325

Butternut Squash and Black Bean Chili with Polenta (Cornmeal) Crust

I found this recipe and decided to try it.  I am a polenta fan.  I double the recipe for the polenta.  I would recoment doubling it unless you have never tried polenta.  I also add more cheese than it calls for.    The chili, I added chili powder and cayenne till I liked the taste.  The coffee granules give it a real earthy flavor.  The original recipe called for  2 T.  I thought 1 T.  would be better.  I also thought that some corn would be good in it.  I also added some carrots. I think it is like a Mole with the chocolate.   Weird I know but it was really different and I enjoyed it a lot.  My son had it for 3 dinners and he loved it. It made a lot.  Doubled the recipe for the Polenta and there was enough for all of the chili.  I was going to have some more tonight but he ate it all.    All well, I will find something else.  I am going to try another polenta recipe.  yum!!!!!




Polenta

1 c. cornmeal
3 c. water
1/2 c. sour cream
 1/2 c. Monterey Jack Cheese
1 1/2 t. salt

 Place water and 1 1/2 t. salt in a heavy bottomed sauce pan bring to a boil   Whisk in the cornmeal.  Bring to a boil.  turn down to a simmer and cook till thick stirring often.    ( it is important so it does not burn or clump up.)  continue to cook over low heat stirring often.  The longer you cook the creamier it will be.  Add sour cream and salt as needed.  Cover the pot and hold till ready to serve.

 Chili Ingredients

 3 c. rinsed canned black beans
 3 lbs butternut squash cubed  1/2 x 1/2
 1 T. instant coffee granules
 2 T. cocoa powder
 1-2 T. sugar
 5 c. chicken stack
 4 T. Chili power
1 T. cumin
2 onions diced
 1/2 c. tomato paste
1/4 - 1/2 t. cayenne  (depends on how hot you like it)

 Cook onions with oil and a large sauce pan.  Add squash, coffee, chocolate, chicken stock, chili powder, cumin and tomato paste.  bring to a boil.  Add beans and turn down to a simmer, stirring often and cook till thick and the squash is soft.  Salt to taste and serve in a bowl lined with the polenta

Yellow Fluff

This summer I went to a Christmas in July craft day!   Pot luck of course.  This dessert that we ended up calling Yellow Fluff was so good I kept eating way more than I should have.  The flowers above are for the yellow fluff name.   Very easy to make, and could keep eating.


 Mix together:

1  small pkg instant vanilla jello pudding mix
1 c. buttermilk

 add:

 1  8 oz. carton cool whip

Stir in 16 crushed fudge striped cookies
1 can pineapple chunks
1 can mandarin oranges

 And you are done!!  Easy!!!!

Apple Cider Bread | RecipeGirl.com

Good morning all!!!!   I was cleaning out my fridge from Rod's  Birthday Party last weekend and had some leftover apple slices.  So I remember seeing this recipe on line and thought I would try it.  It was very enjoyable.  With as many apples as there are in it, it is a little heavy but still very good.  I made muffins out of them . We have lots of apples on our trees so am trying to find some recipes to make besides apple sauce.  This is a keeper!!!!!
At the bottom of the recipe is a link with pictures of this recipe.  

Apple Cider Bread

 2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup butter, at room temperature
2/3 cup granulated white sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 cup apple cider
2 1/4 cups chopped apples (peeled and cored)
1 tablespoon freshly squeezed lemon juice

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 8x5-inch loaf pan.
2. Sift dry ingredients (flour through cloves) into a medium bowl.
3. In a large bowl, use an electric mixer to cream together butter and sugars. Beat in eggs. Add in flour mixture alternately with cider- about half at a time, and mix just until combined.
4. In a small bowl, toss apples with lemon juice. Stir into the batter.
5. Scoop batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes, then remove to a wire rack and let cool completely.

Tips:

*I like to use a combination of apples- for this recipe I used Granny Smith and Gala.
*This bread is one of those that tastes much better the next day. It will keep for several days- just keep in a covered container or wrap well.

Source: RecipeGirl.com

Apple Cider Bread | RecipeGirl.com

Pickled Beets

 OK, OK, OK, OK, It has been a long time since I have posted.  It has been a very busy summer.   I went into the Culinary Academy and one of the workers had made some pickled beets to put on a salad.  I am not normally a pickled beet person.  These where great.  She made them with canned beets.  I went home and made them with fresh beets.  Wow, they are great, easy and I eat them on my salads all the time.  They have cinnamon and ginger and cloves on them and the spices taste great on a salad.  Hope you enjoy!!!


Bring to a boil
1/3 c. cider vinegar
 1/4 c. water
 1/4 c. sugar
1/2 t. salt

1 t. cinnamon
1/8 t. cloves
1/4 t. ground ginger
(I tasted mine and added more or less depending on how strong you want the spices)

 1 15 oz can beets drained or 2 c. cooked beets.  (I used fresh beets and Julienned them)

 Put beets in the boiling liquid and simmer on low for 5 min.   Cool and refrigerate.  Will last a month or more in the fridge. 

Lemon-lime Meringue Pie

These are  some  of desserts that I made for Rod's Birthday Party.  There is a Lemon Meringue Pie on the table by the Peach Cheesecake.  Lemon Meringue is Rod's favorite.  So I decided to post it.  Yum, It sounds really good right now.  Sweet and Cool.  I have decided that it is way to much work making as many desserts as I usually do.  I am going to do something different this year.  I  am usually cooking for a couple of weeks in advance.   I like my lemon pie with a strong lemon flavor.  So I add fresh lime juice and lime peel.  Gives it a great flavor.  I always add more lemon or lime juice.  I keep adding at the end till it has the tartness that I like.  


Pastry for one-  nine inch pie crust,  Baked and cooled

Lemon Filling
 1/4 c. cornstarch
3 T. flour
 1 3/4 c. sugar
 1/4 t. salt
4 egg yolks, slightly beaten
 1/2 c.fresh lemon juice
3 T.fresh lime juice
2 t. grated lemon peel
 1 t. grated lime peel
1 T. butter.

 In medium saucepan combine cornstarch, flour, 1 3/4 c. sugar and the salt, mixing well.  Gradually add 2 c. water, stirring till smooth.  Over medium heat bring to a boil , stirring occasionally: boil 1 min. till shiny and translucent. quickly stir 1 cup or so of the hot mixture into yolks.  Pour back into hot mixture stir to blend.   Return to heat cook over low heat 5 minutes, stirring occasionally.  Remove from heat: stir in lemon and lime juice and the grated lemon and lime peel and the butter.   Keep warm till the meringue is ready. 

Meringue
The key to perfect meringue is the cornstarch-water mixture that is added to the egg whites.  Cornstarch produces tender meringue that are less likely to shrink, bead or weep.   Heat the filling immediately before pouring it into the pie shell and topping with the meringue.  Do not allow the filling to cool down before the meringue has been spread or the pie may weep. 

 1/3 c. water
1 T. cornstarch
 4 egg whites
1/2 t. fresh lime juice
 dash salt
 2 t. grated lime peel
  In small saucepan combine 1/3 c. water and 1 T. cornstarch: mix well bring to a boil over medium heat.  Boil 30 seconds stirring constantly.  Turn off heat: cover to keep warm.  In large bowl, combine egg whites, 1/2 t. lime juice and dash salt  Begin beating the egg whites slowly, increasing speed when they are frothy and beating till soft peaks just begin to form.  Continue beating , slowly add 1/2 c. sugar, spoon in warm cornstarch mixture..  Beat the egg whites till stiff peaks form  this takes a little time.  Egg whites are ready when the beaters leave ridges in the whites and they are glossy and hold a stiff peak when the beater are lifted out.  Gently fold in 2 t. lime peel.  Heat filling over medium heat till very hot stirring constantly.  Immediately pour into pie shell.  Spoon half of meringue evenly over hot filling, making sure meringue covers all filling and touches crust on all edges.  Spoon remaining meringue onto pie and spread evenly.   Can make decorative swirls with back of spoon.  350 degree, bake 15 min or till meringue is dry to the touch and light brown.  Place on wire rack.  cool for 2  hours then refrigerate till chilled.   

Chocolate Zucchini Cake

                                                                             Jalapeno plant

I loved the blossoms on the Jalapeno  plant..  It made such a great picture.  I have been going to take a picture for a couple of days. Made myself go and do it. Even if it has nothing to do with my recipe.  I guess there is a picture of the zucchini plant in the first one.   
I had to post another Zucchini recipe.  This is Tamera Heaths recipe.  She is a great cake maker. I so enjoyed being with their family.  This is to the Heaths.  Enjoy!!!

cream together:
3/4 c. margarine or butter
2 c. sugar
3 eggs
2 t. vanilla
.

Add:
2 c. grated zucchini

Mix together
 2 1/2 c. flour
1/2 c. cocoa
1 1/2 t. soda
 1 t. salt
 1 t. cinnamon
 2 1/2 t. baking powder

1/2 c. milk
1 c. chopped pecans

 MIx the dry ingredients and the milk with the creamed zucchini mixture.  Add the chopped nuts.  Can be cooked in a bundt pan or a 9x13 cake pan.  bake at 350  till a toothpick comes out clean.  30 mins or so depending on the pan used. 

 Glaze

 2 c. powdered sugar
3 T. milk
 1 t. vanilla extract
 1 t. rum extract



 

Zuchinni Bread

I am just starting to zucchini from my garden!  What is zucchini without zucchini bread.  I got this recipe when I was first married.  (scary 31 years ago)  I was working at a sewing factory Pykette's in Lehi, Utah.  I stayed and sewed for a year so that I could have insurance for Tatton when he was born.  One of the ladies, (can not remember her name) brought some in with the recipe and I have made it ever since.  I have improvised and have made chocolate zucchini bread out of this recipe.  I just add 1/3 c. cocoa powder and  leave the cinnamon out and it is great.  It is also great to add 1 t.  grated orange rind in the chocolate zucchini bread.

1 c. oil  ( I use pomace olive oil)
1 c. sugar
1c. brown sugar
1 T. vanilla
 3 eggs
 Mix the above together.

 Add to the above: and mix well
 2 1/2  c. grated zucchini

 Mix together and then add to the above mixture
 3 c. flour
 1 t. soda
 1 t. baking powder
 1 t. salt
 1 T. cinnamon

Can add chocolate chips and nuts

Bake 350 degrees for 1 hour or till a toothpick comes out clean.  

Graham Cracker Crust

Here is a recipe for the graham cracker crust.  It is a great one!!! Thought I should post since I am posting fillings to go in them. 

 1 1/2 - 2 c. graham cracker crumbs
1/3 c. brown sugar
 1/4 c. finely chopped nuts. (walnut, pecans, almonds)
 1/3- 1/2  c. butter melted ( depends on how many crumbs you use. If you use more you will need more butter)

Mix the above ingredients together and press into a pie dish.  Bake at 350 for 10 min or till lightly bowns. 

Fresh Strawberry Pie

I feel so lucky to live in an area where strawberries are grown.  I am spoilt, I just do not like them from the store.  I love to go to the farmers market and buy them there.  I am definitely spoilt!!!!   I just love Fresh strawberry pie.  Make whatever crust that you like.  Graham Cracker crust or a pie dough crust.  They are both great.  I usually buy Danish Desert and cook that up and put over the fresh strawberries in the pie crust.  But, I have only been able to get Danish Desert in Utah.  They do not sell it in California.  Whenever my mother-in-law comes to visit she brings me some.  When I do not have any I use this recipe which is really good.  I am just being lazy using the Danish Desert.  Here is to the season for Fresh Strawberries!!!!!!!
 http://ldsliving.com/story/62821-video-lion-house-pie-crust-secrets  Web site for pie crust!!

1 c. mashed strawberries
1 c. sugar
 3 T. lemon juice
 1 c. water
 3 T. cornstarch

Whole or Sliced Strawberries  ( enough to fill the pie shell  heaping)
Baked Pie Shell
 Whip cream

 Combine mashed strawberries, sugar, lemon juice, water and cornstarch.  Cook over heat till thick and clear.  Cool.  Fill crust with whole or sliced strawberries ( I like the sliced It makes it easier to cut)
 Pour filling over berries and chill.  Top with whipped sweetened whip cream.

Frog Eye Salad

                                           Hawaii-  Military Beach we stayed at!!!


This is a favorite salad that we make for parties or the 4th of July celebration.  It has such a funny name.  I guess it is because the  Acini de Pepe pasta  is little round balls.  I have also used the pasta that looks like rice. I can not think of the name of it.  All well, Love , Love this salad.  It makes a huge bowl.  It does not seem to last and it is always great the next day.  The marshmallows are softer.  The recipe needs to be started the night before you need it.  So enjoy!

 Combine and Cook till thickened
1 c. sugar
1 T. flour
 1 T. lemon juice
 1/4 t. salt
 1 3/4 c. pineapple juice  ( use the juice off the cans of pineapple you need to go in the salad.  Can use orange juice also)

Cook 1 Package of  Acini de Pepe pasta( little round balls)
 Pour the thickened sauce over the cook pasta and chill overnight.

 Add the rest of the ingredients the next day
 3 cans mandarin oranges drained
 1 can chunk pineapple
 1 can crushed pineapple  ( I like using 2 cans crushed)
 1 c. marshmallows  ( I just pour some in and usually add more)
 1 12 oz. carton cool whip
 1 c. coconut

Triple Berry Salad with Sugared Almonds

This recipe sounds wonderful.  I thought that I would make it for the 4th of July.  It sounds so refreshing, could make it a dinner.  Here is the like to recipe girl for the pictures.  I will let you  know how wonderful it is, especially the dressing.  I just made strawberry freezer jam, which will make the dressing out of this world.

http://www.recipegirl.com/2011/06/30/triple-berry-salad-with-sugared-almonds-dansk-wooden-salad-bowl-set-giveaway/

Triple Berry Salad with Sugared Almonds

Yield: 8 servings

Prep Time: 25 min

Cook Time: 5 min

Fantastic summer salad recipe!

Ingredients:

ALMONDS:
3 Tablespoons granulated white sugar
1/2 cup slivered almonds
DRESSING:
3 Tablespoons strawberry jam
1 Tablespoon chopped Italian parsley
2 Tablespoons white balsamic vinegar
1/2 teaspoon sea salt
dash of freshly ground pepper
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
SALAD:
1 pound mixed baby greens
1 large avocado, peeled, pitted and chopped
2 whole green onions, finely chopped
1 1/2 cups blackberries
1 1/2 cups sliced strawberries
1 1/2 cups blueberries
3/4 cup gorgonzola cheese crumbles

Directions:

1. Prepare the almonds: In a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned. Pour them out onto a glass dish and separate almonds with a fork. Cool until hardened and break into pieces.
2. In a small bowl (or a shaker jar), combine all of the dressing ingredients except for the olive oil. Add the olive oil in a slow stream, whisking as you add the oil until the dressing thickens.
3. In a large bowl, place the greens, avocado, green onions, blackberries, strawberries and blueberries. Toss them with the dressing. Add almonds and gorgonzola crumbles. Toss lightly and serve.

Tips:

*Use whatever kinds of berries you'd like, and feel free to switch out the gorgonzola crumbles for goat cheese or feta cheese too.

Source: RecipeGirl.com

Turkey Salad

I was at a nursery and saw this Dalia.  It reminded me of my grandma.  She planted Dalia's  all along her driveway.  Hers where Yellow, but it still reminded me of her.  So of course I had to buy it.  It is a beautiful day.  Turkey salad sounded so good, so I decided to post it.  I always at least double the grapes.  I love the grapes in the salad.  Yum!!!! Enjoy!!!!!!!!!!!

6 chicken breast cooked and cubed and cooled (or a whole chicken cooked and the meat taken off bone.)

4 c. chopped celery
1 c. seedless grapes  ( I like more)
 1-2 c. mayonaise ( can use half  plain yogurt and mayo)
 1/2 t. salt
 1 t. curry

 Mix all together and chill. 

Cilantro dressing

Yesterday I went to Trader Joe's and they had samples to try some food from the store.  They made a salad with this chopped veggie mix which has broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery.  The vegetables where all cubed.  They put a cilantro dressing on it with peanuts and dried cranberries.  It was so refreshing and really good.  They have the cilantro dressing for sell also.  I am going to try to make my own vegetable mix.  The broccoli they used just the stem.  So a great way to use the stem.  I am thinking equal parts of all of the vegetables.  I really liked that they where all cubed.  Of course the cabbage was a flat cube.  Great Salad!!!!!  Here is my homemade cilantro dressing recipe. 

 1 1/2 c. mayonnaise  ( I use half mayonnaise and half yogurt)
 2 large cloves garlic
1/4 c. red wine vinegar
5 T. cotija cheese or feta
 1/4 t. black pepper
 1 t. salt
 1/3 c. roasted pepitas (pumpkin seeds)
 12 oz. salad oil.  ( I always add less  3/4- 1 c.)
 1/4 c. water
 2 bunches cilantro stemmed. 

 Place all ingredients except cilantro, mayonnaise and water in a blender or food processor.  blend approximately 10 seconds, then add cilantro little by little until blended smooth.  Depending on size of blender, it may be necessary to do in batches.  Place mayonnaise, yogurt and water in a large bowl and mix with a wire whip til smooth. Add the blended ingredients to the mayonnaise mixture, mix thoroughly.  Place in an air-tight container and refrigerate. 

Barbacue Sauce

We had a great Father's Day!!!!  We went on a hike and had a great time.  Was a little hot.  If I must say so myself.  We made it.  That is great.  The first hike in a 1 1/2 yrs.  To get back into shape is way harder that staying in shape.  We came home and had  Barbecue Ribs, Spinach Salad, Rolls, barbecued corn, Grill stuffed Jalapeno's, shrimp.  For dessert we strawberry shortcake ( I made angel food cake) and strawberry pie.  We had fun company and way to much food.  So, tonight it is called leftovers!!!!  Yum!!!! Here is a great barbacue  sauce recipe.

1 med onion diced  ( Saute the onion in some oil)
 1 c. catsup
4 T. brown sugar
2 T cider vingar
1 T. lemon juice
3 T. worcestershire sauce
 1/2 t. dry mustard
 1/4 t. garlic powder
 salt and pepper to taste
 2 Dashes papricka
4-5 dashes tobasco sauce (depends on if you want any spice to the sauce)

Add all of the ingredients to the sauted onions. bring to a boil.  Refrigerate or use.  I sometimes add more br. sugar if I think it needs it.  I also add cayenne if I want it to be a little more spicy.

Fresh Peach Pie

                                              

                                                    Filling on Cheesecake

I was looking at old recipes and came across one of my favorite pies, fresh peach pie.  Yum!!!!!!   Love it!!!  I use the filling recipe for all sorts of things.  It makes a great topping for cheesecake, ice cream.  I am excited for peaches to come into season.  Hopefully my peach trees did not freeze and I will get some.  Here's to you Peach Pie!!!!


  Make your favorite pie crust recipe  in a 9 inch pie dish and bake it.  Cool.  Here is a  video that shows you how to make a great pie crust.

http://misenplace2.blogspot.com/search/label/Pie


 Filling:

 5-7 large fresh peaches ( the more the better)
 1 c. sugar
 3 T. cornstarch
 1/2 c. water
 1/2 t. almond extract
 1 t. vanilla
 2 T. butter
 sweetened whipped cream.

 peel 3-4 large fresh peaches and slice into baked and cooled pie shell. Mash remaining 2-3 large fresh peaches in a large sauce pan, add sugar,cornstarch and water.   Cool. stirring constantly, till mixture comes to a boil.  Add almond flavoring and butter.  Pour over sliced peaches in pie shell.  Chill.  Serve with sweetened whipped cream. 

 Note:  When making it for a topping put in a bowl and chill till ready to serve.

Yummy Potato's

I am sad to say that we are have a funeral going on this Friday.  I am posting this recipe for the funeral.  I wish the family the very best.  

6-8 potato's boiled and cubed or grated.  ( I like grated)
1 can cream of chicken soup
 1/2 c. chopped green onions
 2 c. grated cheese
 1 pt. sour cream

2 T. butter
 1 - 2  c. corn flakes

 Put cooked potato's in a 9x 13 dish.  Mix together soup, green onion, sour cream and cheese.  Stir into the potato's.  Mix corn flakes and butter and put on top of the potato's.   Bake 350 till warmed through

Potato Rolls

                                                           Rolls are almost to the table!

This are the best Rolls ever. They are so full of calories that I make them for holidays or when I have company.  I can eat the whole batch.  So Holiday's is the only time for me to make them.  I have to double the batch because everyone wants to eat a lot.  Carbs are the best!!!!!!  I wish there was a carb diet!!!


1/2 c. unseasoned warm mashed potato or packaged instant mashed potato
1 1/2 c. warm water (105 to 115 F)
2 pkg active dry yeast
1/2 c. sugar
1 T. salt
2 eggs
1/2 c. butter or marg. softened
6 1/2 c. unsifted all purpose flour
 Melted butter
 Prepare potato as package label directs for 1/2 c. omitting salt and butter.  Pour warm water into a large bowl.   Sprinkle the yeast over water, add sugar stir till dissolved.  Let stand a few min. till slightly bubble.  Add eggs, soft butter, warm mashed potato, salt  and 3 c. flour.  beat at high speed till smooth.  Add 2 c. flour beating with a wooden spoon till flour is incorporated in dough.  ( I use my bread mixer)  Add remaining  1 1/2 c. flour, Knead till gluten develop 10 min.   Cover and let rise till doubled in bulk.  Punch down and roll into desired shape.  I dip each roll in butter and but on pan.  Let rise till double in bulk  (about a hour.)   Bake 350 for 15 min or till they are golden brown. 


.

Pound Cake

It has been a wonderful weekend.  We had great friends come and visit us.  They made us Fried Chicken, which is the best in the world.  To die for!!!!!   Macaroni and Cheese.  What can I say!  Wow!!!   I ate so much I am still full and it is the next day.  Best Mac and Cheese around.  Ruth and Odel have been friends for years and we love to cook together.  When we are eating we are already planning the next meal.  Oh Well, Yum Food.!   This pound cake recipe is Odel's  Of course I changed it a bit from his recipe.  I added grated lemon and orange peel and I separate the eggs and whip the egg whites and fold them in.  The recipe is his except for those changes.  What a wonderful day!   I think I need to go make this cake Yum!!!!  I just love collecting recipes!!!

1 c. butter
3 c. sugar
6 eggs separated
1 c. sour cream
 2 T. vanilla
 1/4 t. salt

 3 c. sifted flour
1/2 t. baking powder
 1 T. grated lemon peel
 1 T. grated orange peel

Cream butter and 2 c. sugar, vanilla, orange and lemon peels, egg yolks and sour cream.  Sift dry ingredients together and add to the butter and egg mixture.  Beat Egg whites with 1/4 t. salt  and when soft peaks form beat in 1 c. sugar.  Beat till stiff.  Fold into other mixture.  Put in angel food cake pan and bake   350   1 hour or till done

Chocolate Mint Creams

 I was wondering what recipe to post today!  Rod was out talking to Nancy Blackner!!!!    I decided to post one of her favorite cookie recipes.  She has asked me for the recipe lots of times.  This is a cookie that I usually make at Christmas time.  The mints are from Hickory Farms.  Which they only make the small ones now, it is harder to make with the small ones.  I am looking for them other places now.  If anyone knows where to find them let me know.  I always double the recipe.  They are the best.  So I dedicate this recipe to Nancy,  Who we love and are very grateful to have as part of our family.   Jake, Nancy and Ronin, we look forward to visiting with.  Have an awesome day!!!!

1 1/4 c. flour
1/2 t. baking soda
 2/3 c. packed brown sugar
6 T. butter
1 T. water
1 6oz. package ( 1 c.) chocolate chips
 1 egg
1/2- 3/4  pound pastel cream mint kisses

 Stir together flour and baking soda.  In a medium saucepan heat and stir brown sugar, butter and water over low heat till butter is melted.  Add chocolate chips.  Heat and stir till chocolate is melted.  Pour into a large mixing bowl and let stand for 10 min. or till cool.

 Beat egg into chocolate mixture.  Stir in the flour mixture till well mixed.  Dough will be soft.  Cover and chill for 1-2 hours or till easy to handle.

 Shape into 1 inch balls.  Place 2 inches apart on an ungreased cookie sheet.  Bake in a 350 oven for 8 min..  Remove and immediately top each cookie with a mint.  Return to the oven and bake about 2 min. more or till cookies are done.  Swirl the melted mints with a knife to frost cookies.  Remove and cool till mints are firm.

Apricot Pasta Salad

                                                           My fruitless Apricot Tree


I found this recipe and made it last year with the apricots off our trees.  It is a amazing salad.  It sounds really weird but it is really good.  When our apricots tree was in bloom and the fruit was getting ready to set, we had some really cold weather. They Froze!!!  No Apricots this year.  Sad Day!!!! The store bought ones just do not taste the same. still good  even store bought.  Here you go a really good salad for this time of year.  Enjoy!!!

 4 oz fusilli (corkscrew) pasta
 6 fresh apricots  (3/4 lb) cut into quarters
1 whole chicken breast cooked and shredded
2 small zucchini julienned
1 red bell pepper julienned
1 T. chopped fresh basil or 2 t. dried  ( better with the fresh)
 Apricot Basil Dressing  (recipe follows)

1. cook pasta as package directs: drain and let cool.
 2. combine pasta, apricots, chicken, zucchini, red pepper and basil in bowl.
 3. Toss with dressing

 Apricot Basil Dressing
1. combine 2 fresh ripe apricots (pitted)  2 T. white wine vinegar and 1 T. sugar in blender, whirl until belnded
2. with blender running, slowly add 1/4 c. oil until thick and smooth
 3. stir in 1 T. chopped fresh basil or 1 t. dried basil.

Cilantro Pesto

I can not believe that it is raining.  June and it is raining.  I was looking at my photo's.  Love the Ocean.  I am so glad to live by the ocean.  Morel Bay is wonderful.

 I was at the Culinary Academy and Rod ordered in to much Cilantro and he has a case that is going bad so we have been making cilantro pesto.  It is wonderful.  So Cilantro Pesto here we come.  I made 4 batches yesterday and since it is raining will make some more today.   It freezes great.  As I was eating it last night I decided that it is good on hot pasta with chicken and some vegetables.  I am trying to decide what vegetables.  I am thinking corn, broccoli .  Also, I think it would be great as a cold pasta salad.   I will post a picture of us making the pesto later today.

1 c. fresh cilantro leaves, tightly packed
 2-3 cloves of garlic
 1/4 c. pumpkin seeds ( can use walnuts or pine nuts.)
 1/4 c. olive oil
 1/4 c. parmesan cheese
 1/2 t. cinnamon
 salt and pepper to taste

  I like to add  1/4 red pepper flakes

 process cilantro, garlic, cheese, nuts and seasoning in a food processor.,  While blender is running, slowly add oil until blended,

Peach Pancakes

                                                                    Rod at Middle Falls



We went camping to Mc Cloud.  Which is up in Northern California, by Mt Shasta  and Castle Crags.   We went with the Heath's and hiked and swam in the very cold water.   They where so much fun to be around we had a great time.   Tamera is a wonderful cook.  She especially was great on cakes and cake decorating.  I have a lot of her recipes.  This recipe is from her.  It is so wonderful, love it!!!

 Mix together
2 c. flour
1 T. balking powder
3/4 t. salt
1/2 c. sugar

Mix and add to the above
 1 c. milk
1/3 c. melted butter
 1/2 t. lemon juice
 1/2 t. vanilla
 1 1/2 c. diced peaches   ( save juice)

Thicken Juice from peaches with cornstarch and serve over cooked pancakes.  Top with sweetened whip cream or ice cream




Tamera used ice cream on top instead of whipping cream when we were camping.  They had to go to the hospital because one of there sons was cutting wood and cut his leg.  They bought ice cream and put it in a cooler.  It melted but was still great on the pancake.

Salted Chocolate Covered Fluffer Nutter Wafers

 I made these cookies this afternoon because they sounded really good and easy.  They taste great.  Wish I would have read the recipe better.   The marshmallow creme after a while lets the cookie slide off.  Which, it says on  the recipe but I did not read the recipe to the end.  The salt on the top really is good.  Maybe a little less marshmallow creme will let it be more stable.  I am trying to think of a way to improve.  When I do I will post it.  They are very good though.  Here is a link for picture and all the info.  I think I have had my sweet fix for the day!!!

                       

                                                           Picture from Picky Palate




http://picky-palate.com/2011/05/09/salted-chocolate-covered-fluffer-nutter-wafers/

Salted Chocolate Covered Fluffer Nutter Wafers

 

24 Nilla Wafers
12 teaspoons creamy peanut butter
12 teaspoons marshmallow creme
1 cup chocolate chips
Fleur de Sel sea salt or Kosher salt
1. Place Nilla wafers with bottom sides facing up. On 12 wafers spread 1 teaspoon peanut butter on each then on the other 12 spread 1 teaspoon marshmallow fluff. Close peanut butter and marshmallow fluff together making a sandwich.
2. Melt chocolate chips over a double broiler or in the microwave until melted and smooth. Spoon chocolate over tops of cookies then sprinkle with a touch of sea salt. Place in refrigerator to set chocolate.
Makes 12 servings
Note:  Best if eaten within 1 hour.  The marshmallow creme slides the top cookie around when left out too long   Enjoy!!

Orange Spinach Salad

Time for something healthy.  This is my son Garrett's favorite salad.  I am not sure where I got this recipe, but have made this for 15 years or more.  I'm thinking it will be a great dinner tonight.  So Spinach Salad here I come.  Add chicken and it can be the whole meal.  Enjoy!

Combine and Chill
 1 pkg spinach
 1 small red onion
 1 can mandarin oranges  drained
 1/2 lb fresh mushrooms sliced
 1 lg avacado
 8 oz. fried bacon


Dressing:

Mix together
 1/2 c. orange juice concetrate
1/4 c. oil
 2 T. red wine  vinegar
 1 T. lemon juice
1/2 t. grated orange peel
 1/2 t. salt
 1 T. sugar

Pumpkin Cake Memorial Day!!!!

                                                                   Pearl Harbor

Happy Memorial Day!!!!!  I have been cooking all morning.  I remember when I was growing up that we always had a Barbecue.  Hamburgers with Beans, Potato Salad, watermelon.  For dessert mom made Pumpkin Cake with the brown sugar frosting that always went sugary and we would pick off the pieces and eat them because it was so good.  So, I made the potato salad and we are going to have tri-tip instead.  The cake just came out of the oven.  Yum, I am excited.  I used a big can of pumpkin so I have extra pumpkin so all well, I guess I just have to make pumpkin cookies to.  If this recipe turns out I will post it.  It has cinnamon chips in it.  I wish you all a great Memorial Day!!!


Mix together
 2 1/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1 t. cinnamon
1/4 t. cloves
1/4 t. allspice   ( if I do not have I add extra cinnamon)

Cream

 1 1/4 c. sugar
 1/2 c. shortening  (can use margarine)
 2 eggs
1 heaping cup pumpkin


Mix togehter
 1 t. soda
 3/4 c. milk

 Add dry ingredients alternately with the milk into the the pumpkin mixture. Mix together with a beater.
Bake at 350 for 25 min.
Top with  brown sugar icing

 Brown Sugar Icing
 3 T. milk
 4 T. butter
 1 c. brown sugar
 Dissolve in pan and boil 3 min.
Add
 3/4 c. chopped nuts
Pour on top of the cake and then let cool

Kahlua Brownies

I am craving chocolate.  I have been trying to resist for days.  I can not decide why I like the chocolate so much.  I am just going to give in and make some.    This brownie recipe is so gooey and great.  The recipe did not call for the Kahlua, but changed it a little and now I add it.  You can make the recipe without the Kahlua and it is still great.  The original had some cinnamon in it and I took it out.    I decided I do not like anything distracting the flavor of the CHOCOLATE!   You can not taste the coffee in the brownies but it brings out the flavor of the chocolate and adds to the brownies.  Yum I am really ready.  No wonder I can not lose any weight, with Rod running a Culinary Academy and I love to bake sweets.  All well, for this Holiday Weekend, I will give in and not resist.  ( I really do not say that every weekend or not!)


1 1/2 c. melted butter
 1 c. cocoa
 1 T. instant coffee
Mix butter and cocoa together and cook slightly then add instant coffee,  cool

Add
3 c. sugar
Add
1/4 - 1/3 c.( kahlua  mix in)
1 T. vanilla

Beat in one at a time
 5 eggs

Mix together and fold in the chocolate mixture
 1 1/2 c. flour
 1 t. baking powder
1/2 t. salt
  
Add:
 1 c. chocolate chips
 1 c. chopped nuts

 13x9 pan     325 degrees.  30-40 mins.  I like to take mine out when they still look undercooked.  I put a toothpick in and as long as they come out with a little on the toothpick. If none is on the toothpick overcooked for my family the less cooked the better for them  A little gooey to serve in the same day.  All well, Cook them how you like the brownie to be.    

Granola 7 Wives Inn

My mother in law stayed at the 7 wives Inn, which is a bed and breakfast in St. George, Utah.    This is the granola that they served at the Inn.  I have had the recipe for ever.  It is the one that I make all the time.  I love it.  I always add more peanut butter because I really like the peanut butter flavor.  Whenever we hike, I add protein powder and make this for our food on the trail.  Can add anything that you want .I like to add  cranberries, any kind of dried fruit. 


8 c. oatmeal
1 1/2 c. wheat germ
1 c. almonds
 1/4 c. sunflower seeds
1 c. coconut
 1 c. cashews
 Mix the above together in a big bowl.

1 1/2 c. brown sugar
1/2 c. peanut butter.  ( I put 1 cup recipe calls for 1/2)
 1/2 c. oil
 1/2 c. honey
 1/2 c. water
2 t. vanilla
 Boil the water, honey, peanut butter, oil and vanilla.  Pour over all the rest of the ingredients. 
Put on 2 cookie pans and bake in a 200 degree oven for 2 hours. 

Grandma's Texas Sheet Cake

 This is Grandma's Sheet Cake recipe that she loved to make.  She loved that Grandpa and her had shelled the nuts that she put on the top of the cake.  I remember the vanilla from Mexico that she loved to use in her baking.  I still can see her kitchen and the funny thing that I remember the most is how slick her glasses where.  Grandpa said that it was because of the water softener that they had.  I had never felt glasses like that before.  Funny things that we remember as kids.   Happy Days!!!!

Texas Sheet Cake
In a pan bring to a boil
 1 c. marg.
4 T. cocoa
 1 c. water
Cool  Chocolate mixture


add
2 c. sugar
2 eggs
1 t. vanilla
1/2 c. buttermilk
Mix together
2 c. flour
1 t. soda
1/2 t. salt
 Add to the chocolate mixture and beat together

Grease a sheet cake pan or a jelly roll pan.  Bake 350 for 15-20 min. or till done.  Cool slightly and put frosting on while still warm. 



Frosting

1/2 c. marg. or butter
 4 T. cocoa
6 T. milk
Bring to a boil

 Add
 3 c. powdered sugar
1 t. vanilla
1 c. chopped nuts

 Spread on the cake while it is warm.

There is Eternity to Understand

I read this article today and It really touched my heart this day.  I am thankful this day for this beautiful world and all that is in it. I wish you a Happy Day!

 

 

 

There is Eternity to Understand

By Janice Kapp Perry

So many times in my life I have seen wonderful, faithful Saints blindsided by tragedies that threaten to undermine the very foundations of their faith: Two beautiful daughters are killed by a drunken driver on their way to sing at a friend’s mission farewell; a beloved child leaves home to live an alternative lifestyle and returns to his parents’ home dying of AIDS; an Aaronic priesthood holder becomes addicted to drugs and his promising life is wasted; one spouse in a covenant marriage learns that the other has been unfaithful and is unrepentant; the parents of a teenager learn that their son has taken his own life.
I know people who have experienced these tragedies and many others and have observed their desperate struggle to find some meaning in what has happened that would bring them peace of mind and understanding. Some have lost their faith and been unable to recover spiritually. Some live the rest of their lives asking the futile question “why?” And some are spiritually strengthened by tragedy.
Some heartaches can never be explained or understood, and for our lifetime we have to just hold on through all the hopelessness we feel, trusting that there is no earthly sorrow that heaven cannot heal.
There is Eternity (JKP, 1992)
(album:  “In the  Arms of His Love”)

Trials come on any days
They come in unexpected ways
‘Til sorrow seems more than the heart can hold
A broken dream, a loved one lost

Too deep the hurt, too high the cost
And questions stir within a troubled soul
But some heartaches just can never be explained
And no caring words can take away the pain
And just one saving thought remains

    There is eternity to know the reason why
    There is eternity for blessings now denied
    There will our sorrows cease
    There we’ll find lasting peace
    Just hold on through all the hopelessness you feel
    There is no earthly sorrow heaven cannot heal

Trials come to everyone,
From out of nowhere heartaches come
Where is the hand that heals and holds us up
A faithless love, a broken trust
A wound so painful, so unjust
And deep inside we cry, “It is too much!”
But some heartaches just can never be explained
And no caring words can take away the pain
And just one saving thought remains

    There is eternity to heal a broken heart
    There is eternity where loved ones never part
    There we will understand
    The Father’s loving plan
    Just hold on through all the hopelessness you feel
    There is no earthly sorrow heaven cannot heal

When hurt confuses me, my faith renews in me
One quiet thought that soothes my soul and carries me:
The Father knows my need
He answers when I plead,
“There is eternity.”

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

 This is a great cookie also.  It is really different.  It has kosher salt on the top.  It gives it a different taste.  I really liked it.  You can leave the salt off and it is still a great cookie.  I love the picky palate blog. 

 Chocolate, Peanut Butter and Marshmallow Pudding Cookies

2 sticks softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 oz box instant chocolate pudding mix
10 oz bag peanut butter chips
1 1/2 cups mini marshmallows
1.  Preheat oven to 350 degrees F.  and line a large baking sheet with parchment paper or line with a silpat liner.
2.  In a stand or electric mixer, beat butter and sugars until light and fluffy.  Beat in egg and vanilla until well combined.
3.  Place flour, baking soda, and salt into a large bowl, mixing to combine.  Slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows.  Mix until just combined.  With a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through.  Let cool for 10 minutes on baking sheet before transferring.
Makes 3 dozen cookies

http://picky-palate.com/2011/02/24/chocolate-peanut-butter-and-marshmallow-pudding-cookies/

Brownie Chunk and Chocolate chip Cookies

 I made this cookie recipe from Picky Palate blog.  They turned out great!!  Here is the recipe

 

Brownie Chunk and Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened  3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate chips
2 cups cubed prepared brownies
1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.
2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.
4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.
Makes 3 dozen cookies

http://picky-palate.com/2011/05/12/brownie-chunk-and-chocolate-chip-cookies/

Aunt Sherry's Cheeseball

Aunt Sherry made this Cheese Ball at Christmas and I have made it ever since.  Thanks for the Great Recipe!!!!

 2     8 oz. Cream Cheese
 2 t. Bon Appetite
1/2 t. dry mustard
 3-4 chopped green onion (finely chopped)

 Combine all ingredients.  Cool till set .  Form into a ball and roll in nuts. 

Carrot Pudding

We are having a family reunion in June and I will not be able to come.  We are getting a recipes together of my Grandmas for the reunion,  This Carrot Pudding recipe I remember Grandma making at Christmas Time.  I have always liked it especially the sauce that went on top.  Grandma always made a nutmeg and a rum butter sauce.  It was always fun to have 2 choices for the top.  Grandma always put them in a tin or something.  I changed it to jam canning jars or jars that go straight down.  So that they are easy to get out.    I keep them stored in the jars in the fridge and then take them out and slice them in 1 inch thickness and then put the sauce on./  I like to warm them  in the microwave before I serve them.    I also remember her Texas sheet cake topped with walnut and chocolate frosting.   The walnut Grandpa and Grandma took out of the shells.  She often had the cake we went to their house to play Canasta.  Fond memories of playing cards till 2 in the morning.   I wish I could make it.  Have a great time.

1 c. raw potato's grated
 1 c. raw carrots grated
 1 c. sugar
1 t. soda
3/4 c. melted butter
 raisins if desired ( I do not put any because I do not like them)
 3 eggs beated

 Sift Together:
 1 c. flour
 1 t. cinnamon
 1 t. nutmeg
1 t. cloves

Grease Jars
 Stir soda into potato's and carrots, sugar and mix well.  Stir in eggs and butter, flour and spices.  Fill jars
2/3 - 3/4 full.  Cover with foil and then put an elastic band around jar to hold foil in place. (could use string)
Place a rack in a large pan that has a lid .  Put water in the pan to cover the rack..Boil water.   Place jars on the rack. Cover with lid.  On stove top, cook and steam  for 2-3 hours.  Check and add water if it boils out.  steam on a med heat.   Cool and keep in fridge.  Slice and warm slightly in the microwave and top with topping.

Topping for Carrot Pudding

1 c. sugar
3/4 c. cream
 1 c. butter
1 t. vanilla

Combine sugar, butter and cream Bring to a boil and then cook on low for 10 min.  Remove and add vanilla.   Can add nutmeg like grandma did which i do.  For the rum sauce add some rum flavoring.

Lion's House Pie Crust

 Here is a site that takes you step by step to make Pie Crust. 


http://ldsliving.com/story/62821-video-lion-house-pie-crust-secrets

Amgen Tour

The finish line for Stage 5 of the Amgen Tour was here in Paso Robles.  It was lots of fun being at the finish line.  What a great day!!!!

 I listened to this song today and it touched my heart.  At the end of the article you can listen to the song.  It is well worth it.   I love it!!!!   I posted a link so that you can listen to the song

Hold on, the Light will Come

And as certain as the rising of the sun
When your world is filled with darkness, doubt or fear
Just hold on, hold on
The light will come
Everyone who’s ever tried and failed
Stands much taller when the victory’s won
And those who’ve been in darkness for awhile
Kneel much longer when
The light has come
It’s a message everyone of us must learn
That the answers never come without a fight
And when it seems you’ve struggled far too long
Just hold on, hold on
There will be light
Hold on, hold on, the light will come
Hold on, hold on, the light will come
If you feel trapped inside a never ending night
If you’ve forgotten how it feels to feel the light
If you’re half crazy thinking you’re the only one
Who’s afraid the light will never really come
Just hold on, hold on the light will come
The message of this moment is so clear
And as certain as the rising of the sun
When your world is filled with darkness, doubt or fear
Just hold on, hold on the light will come


http://ldsmag.com/church/article/8033?ac=1

Indian Stir-fry with Sweet Potato, Broccoli, Roast Beef and Cabbage

For dinner last night I made up a dinner with all of my leftover.  Wow, did it turn out great.  I had some leftover sweet potato cut up in slices, Broccoli, Cut Cabbage, Jalapeno.  I did Tempera for my sons birthday party and this was what I had left.  So I threw it all together and came up with this great stir fry.  So here I go, hope I can get the recipe right.  It really is just throwing together and seasoning to taste. Does not even need meat.  I just had some in the fridge.    Tatton took us to an Indian Store when we where in Hawaii and i got some of these spices from there.  Can be made without some of the spices and will still be great.   Tatton introduced us to some Indian Cooking.  We cooked Indian food at the cabin on a camp stove.  What a lot of fun!!!!  Learned to really appreciate the spices.  I have a kaffir Lime tree that I grow so that I can use the leafs.  Added it and it makes it great. Use some cilantro at the end will make it good also if you do not have the lime leaf.   Love it!!!!!

 2 c. sliced sweet potato's
 3 c. broccoli
 2 t. chopped jalapeno  (add as much as you want depending on the hottest you desire)

2 c. sliced think cabbage
1-2 sliced Kaffir Lime leaf  ( use some cilantro at the end just before you serve it if you do
                                            not have the lime leaf.  can leave it out also.)

 1 c.chopped cooked meat  ( I had leftover Roast and cut it up. Can use chicken, beef or
                                            pork)

1/2 c. onion sliced    ( I used I used 1/4- 1/2 t. of asafoetida powder which smells and taste
                                    likes onion got it at the Indian Store..)

1/2- 1 t. kalonji seeds.  ( do not need to use.  gives a little bitter taste to the dish.
                                        another spice from Hawaii)

1/2 -1 t. Gram Masala   ( the spice that makes this dish)

1/4 - 1/2 t. tumeric
 Salt to taste
Pepper to taste
 1/2- 1 c. coconut milk

 Saute  sweet potato and onion, kalonji seed cook till almost done, add jalapeno broccoli, when almost done add cabbage and  lime leaf and cook 3-5 min.  Add meat, Garam Masala, tumeric and cook till hot..  At the end I add the coconut milk and salt and pepper.   Can eat with Rice. We just ate it as is.

Coconut Bisicuits

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This is the recipe that they made at the Polynesian Cultural Center.  They wrapped it in foil and cooked it in a fire pit.  I decided to change the recipe and make it more like coconut biscuits.  I think it needed some salt and more of a rise and lightness.  It can still be made in tin foil in a fire. 

2 c. coconut
4 c. flour
2  T. baking powder
1 t. salt
1/2- 1 c. sugar  ( depends on the sweetness wanted)
1/3 c. oil ( I use olive oil)
1  - 1 1/2  c. milk or coconut milk
1 t. vanilla( put in milk)

I added some chopped  macadamia, I had some coconut milk in the fridge and added some in place of some of the milk.  Coconut milk is thicker so i needed to add more milk.  I was thinking that these could be used as the biscuit for strawberry shortcake.  Yum!   Rod just got some fresh strawberries out of the field yesterday and they where so wonderful.

Combine coconut, flour, baking powder, salt and sugar. add oil and stir in the flour mixture till incorporated through out the flour.  Pour in milk and stir till barely incorporated.  Put on counter and fold over gently , add flour if sticky, continue till lightly kneaded for 30 seconds.   Pat into desired thickness.  3/4 inc- 1 inch  cut into desired shape   Bake 400 10 -12 min or till browned

Butterfinger Brownies

 Well,  I have had a craving for sweets and have not been able to resist so i decided to try this recipe from recipe girl.  They are wonderful.  Wow    love them.  here is the web site with the pictures and everything.  Well, worth the calories.  Yum!!!!!!
 http://www.recipegirl.com/2011/05/16/butterfinger-brownies/

Butterfinger Brownies

Yield: 25 brownies

Prep Time: 20 min

Cook Time: 25 min

Butterfinger lovers... I give you your favorite brownie recipe ever!

Ingredients:

4 ounces unsweetened chocolate
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
16 (.65 ounce) Butterfinger candy bars, chopped (or just use 10.4 ounces total)

Directions:

1. Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil; grease the foil.
2. Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour. Stir in chopped butterfingers (reserving about 3/4 cup for the top).
4. Spread batter into prepared pan. Top with reserved butterfinger chunks.
5. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
6. Refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.

Tips:

*Don't use natural peanut butter for this recipe- it just won't turn out very well.
*When you chop the butterfingers, don't try to chop them too finely... they tend to flake apart pretty easily. Opt for larger chunks but add everything into the mix (even the smaller, flaky parts).
*If you happen to have a quarter-sheet pan, that's what I like to use for baking up these brownies.
*To get nice, clean-cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you'd like to have all edgeless brownies.

Source: www.RecipeGirl.com