I Hate Surprises!

Have I mentioned that I hate surprises??  I guess it is a control issue.  I always want to look at the very least reasonably decent when someone comes to see me.

Now I have 4 levels of clothing in my closet.  My very best that I am not ashamed to be seen in, my daily casual clothes, also OK for wearing out and about , my comfortable around the house clothes that I prefer NOT to be seen in, and my cleaning -the -house clothes. To coin a phrase- I wouldn’t want to be caught dead in these!!!

My friend Leah had tried to surprise me in the past, but told my husband of the plan…and he of course, spilled the beans to me.  So, actress that I am, I was able to pretend that Leah from OH showing up on my IN doorstep was a huge surprise.

Of course, the house was clean, I had a meal prepared, and was wearing a decent outfit.  It was a fun surprise!

I made the mistake of introducing my good friend Leah in OH to my good friend Pam from IN.  I’m kidding about this…it wasn’t a mistake, and the 2 really enjoyed meeting each other.  But when my husband was out of town on business, they conspired together to surprise me with a visit on my birthday.

Of course, the house was disheveled, I had on no make-up, and a frozen pizza was on the menu that night.

I am ashamed to admit it, but I was pretty irritated at their little impromptu party where I was caught looking like something the dog dragged up.  It took a few minutes, but I got over my pride.

It is true that had I known they were pulling these shenanigans, I would have been better prepared, but the end result was good. We talked, laughed, & ate chocolate.  I knew they loved me just as I was.

 You know folks, Jesus is coming back unannounced.  The bible tells us to live our lives in such a way that we are not caught off guard at His return.  If you have accepted Him as Savior, He will take you as you are.  But honestly, wouldn’t YOU rather be prepared for His coming and unashamed at how he finds you.  I sure would.

 I want to talk, and laugh, and perhaps even eat chocolate at the marriage supper of the Lamb.  Here is a recipe for Chocolate Delight.  It is heavenly!

CHOCOLATE DELIGHT

1 stick butter or margarine, melted 1/2 c. confectioners sugar

1 c. pecans, chopped finely (measure, then chop)

1 c. all purpose flour 

24 oz. frozen whipped topping, thawed 

3 pkgs. instant chocolate pudding (four serving per box)

4-1/2 c. milk

1 (8-oz.) pkg. cream cheese, softened

Place nuts into food processor and pulse until finely chopped. Add in flour and melted butter. Pulse to combine. Press crust into 9 x 13 sheet pan. Bake in a preheated 350° oven for 12-18 minutes until lightly browned. Cool completely. 

In mixing bowl, beat softened cream cheese until smooth. Add confectioners sugar and beat.

Scrape down sides and beat until smooth. Fold in 1/2 of the whipped topping. Spread evenly over the cooled crust. 

Mix the pudding and the milk until well combined.  While still fluid, pour the pudding over the cream layer. Cover with plastic wrap and  refrigerate for several hours.

 Before serving, spread the remaining whipped topping and garnish with chocolate shavings. (I take a chocolate bar and make shavings with a potato peeler.)

Note: This recipe has been around for years and it is one my daughter wants for her  birthday instead of cake. Once I served it to a friend who had never had it before and I

declare...he swooned!! Substitute lemon for the chocolate if you wish. It's sooo good!!

Confectionately  Yours,

Sue

Marshmallow Cream

I like unusual recipes that use easy to find ingredients.  I also like kitchen gadgets very much.  With the purchase of a digital candy thermometer, a whole new world of cooking opened up to me. 

Two of my favorite recipes to make are homemade marshmallow cream and marshmallows.  Both use mostly the same ingredients.  Unflavored gelatin is the difference between the two adding the squishy firmness a marshmallow must have.

The joy of this candy is that I can change to flavorings to my own liking, and it doesn’t require the constant stirring most candies do.  The basic ingredients are egg whites, sugar, & corn syrup.    Water, corn syrup, and sugar are cooked on the stove until the mixture reaches 242-248 degrees. 

You DO need a heavy duty mixer for this recipe.  The egg whites are whipped until light and frothy.  Then the hot syrup is slowly poured down the side of the mixing bowl while it is running.  Increase the speed of the mixer when all the syrup is added and beat it for 10 minutes.  Flavoring, and even food coloring is added at this time if you wish to coordinate the taste & color of your marshmallows.

This recipe brings thoughts of my young friend, Tim.  He is in the Air Force & stationed at the same base where my son was born 20 years ago.  Tim is just a little older than my son, Andrew.

After an emergency appendectomy, I sent him a care package.  It included some homemade S’mores using this recipe.  This cookie stayed fresh for the trip through the mail. 

My mind is once again turned to Tim as he heads to Afghanistan for his 3^rd mission there.  Tragically, his best friend was killed there just a week before Tim deployed.  Please take time today to pray for our military folks.  Freedom is not free, and those who serve in the military deserve our prayers, our support, and our gratitude.

Homemade Marshmallow Cream

3 large egg whites
3/4 c. light corn syrup

2 T. sugar

1/2 tsp. cream of tartar
2/3 c. granulated sugar

1 tsp. pure vanilla extract

In the bowl of an electric mixer fitted with a whisk, beat egg whites and cream of

tartar until light and frothy. 

With the mixer running, slowly pour in the 2 T. sugar;

beat until soft peaks form. Set aside.

In a small saucepan, combine 1/3 c water, corn 

syrup, and 3/4 c. sugar. Place over medium heat and cook until boiling. Cook, stirring,

until mixture reaches the firm ball stage (about 242 to 248 degrees) on a candy 

thermometer, about 6 minutes. Immediately remove from heat. 

With the mixer on 

low, slowly add hot syrup to egg white mixture. Increase mixer speed to high and 

continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks 

like marshmallow cream, about 1 minute more. 

Makes about 5 cups. Store at room 

temp. for up to 1 week.

Note: I can guarantee you will never buy marshmallow cream again once you taste

this recipe. You may use it to make the marshmallow cream fudge or "fluffer-nutter"

sandwiches. (7oz= 2-1/4 c. of the marshmallow cream for the fudge.) A heavy duty

mixer is needed for this recipe also.

S'Mores

Place the marshmallow cream into a pastry bag or a zip lock freezer bag. Snip the tip off the corner of the ziplock bag.  Pipe a small dollop of marshmallow cream onto a graham cracker square.  Top with a square of your favorite chocolate.  Pipe a bigger dollop of marshmallow cream on the chocolate & top with another graham cracker.

Store in airtight container.  Consume within 7 days.

                                         Confectionately  Yours,  

Sue

Cornbread

Hi WEEC listeners,

Today's segment was a repeat & if you will go to October 2011, you will find the Cornbread in a Black Iron Skillet recipe I shared a year ago.  It is still as good NOW as it was THEN.  God Bless....

Confectionately  Yours,

Sue

Cake Mix Cookies

CAKE MIX COOKIES


1 box cake mix  (lemon, chocolate, strawberry, or orange)
1 stick margarine, softened
1 T. water
2 large eggs 
powdered sugar


Mix together. and refrigerate dough for 2 hours. Scoop into balls about the size of a walnut. Roll into powdered sugar and place 2 inches apart on cookie sheet.


Bake in a preheated 350°F oven for 10-12 minutes. Sift powdered sugar on top of warm cookie.


Yield:about 26 cookies
Note: These cookies bake up soft and tender. Leave them in the full 12 minutes for a firmer texture. I tested this recipe using the lemon cake mix. 




My son tasted them and said, "Holy Cow, these are good!!" and he was right!!

Confectionately  Yours,

Sue

Cheesecake

Hi WEEC Listeners,


This is the cheesecake recipe I mentioned in today's 'Confectionately Yours' Segment.  


This is the recipe in my cookbook, Baking A Memory .  
Of course, I change the toppings to whatever I feel is appropriate for the season.  Feel free to top with fresh strawberries, peaches, kiwi, canned pie filling, etc.



CHERRY CHEESECAKE
Graham cracker crust
1-3/4 c. graham cracker crumbs 
1 T. brown sugar
6 T. butter, melted 
1 tsp. cinnamon
Melt butter and mix graham cracker crumbs, brown sugar, and cinnamon. Press into a 9" springform pan.


Cheesecake filling
3 (8-oz.) pkg. cream cheese, softened to room temp
1 c. sour cream
4 eggs
1 c. sugar 
3 tsp. vanilla
1 T. cornstarch 
1 can cherry pie filling


Beat cream cheese until smooth. Add sugar and beat, scrape down sides and beat again. Beat in sour cream, and cornstarch. 


Add eggs, one at a time, until incorporated,
then vanilla. Pour into crust. Bake in a preheated 350° oven for 1 hour or until center is set. 


Remove from oven and cool on rack until lukewarm. Chill for several hours or freeze for easy removal from pan to a serving plate. 


If frozen, run a sharp slender knife between the crust and bottom of pan, loosening the entire cake.


Support cheesecake with a spatula and slide it onto a serving plate. If the cake is not frozen, it's best to leave it on the bottom of the springform pan and place it on the serving platter. Top with cherry pie filling when ready to serve. 


Yield: 12-15 servings from 9" pan, 8-9 cakes from the mini cheesecake pans 4-5" in diameter. Bake mini cheesecakes for 25-30 minutes until they look firm on top. Cupcake size in foil liners may also made, but the oven temp should be 275-300° for 12 to 15 minutes. The higher temp will cause them to rise quickly, then the centers will fall. Extra crust
ingredients my be required to make the 25 cupcake size desserts yielded from this
recipe.


Note: Don't be intimidated by cheesecakes. They are easy to make and can be frozen 2-3 months. You do need to have a springform pan. It's a small expense for a big reward!! I have several of the mini pans, bake and freeze 2-3 varieties of cheesecake, then wow my guests with an assortment of bite size delectable's.

                                         Confectionately  Yours,

Sue

Not-so secret Crispy Chocolate Chip Cookies

Twenty-three years ago these cookies were delivered to my door after the birth of my daughter.  My friend would not share the recipe as it was a family recipe, BUT with a little perseverance, I finally discovered a recipe that leads me to believe the secret is out!!                 Enjoy!!

Crispy CC Cookies

Ingredients:

·                     1/2 cup butter

·                     1 cup sugar

·                     1 egg

·                     1 teaspoon vanilla

·                     1 1/4 cup flour

·                     1/2 teaspoon baking soda

·                     1/4 teaspoon salt

·                     2 cups Rice Krispies or Special K cereal

·                     1 cup semi-sweet chocolate chips

·                     1 cup chopped nuts, optional 

 Method:

1.            Beat butter and sugar together until well blended.

2.            Add egg and vanilla and beat until smooth.

3.            Combine flour, soda and salt.  

4.            Add to creamed sugar mixture and mix until combined.

5.            Stir in rice cereal and chocolate chips (and nuts). 

6.            Drop by tablespoon onto parchment lined cookie sheets.

7.            Bake at 350° F for  10-12 minutes...or until lightly browned.

8.            Allow to cool for several minutes, and then transfer cookies to wire rack to cool completely.  Or better still...eat them warm!

          Yield: about 3 dozen fair-sized cookies.

Confectionately Yours,

Sue

Banana Pudding

Hi WEEC listeners,


Wednesday's Segment referenced my friend Jack and his love of Banana Pudding.  The pastry cream below is the pudding layer of the dish.  Use vanilla wafers and ripe bananas to create the dessert.  Add the whipped cream if you want a lighter taste to the pudding.  Leave out and you will still have a rich tasting pudding base for your dish.


Layer the cookies in a dish or bowl, spread about 1/2" layer of pastry cream, then a layer of bananas.  Repeat with the pastry cream as the final layer.  It can be thinly spread over the banana layer to prevent them from turning brown.


I'm also including the tart dough I reference in the notes farther on down.


'Confectionate'ly Yours,


Sue


Pastry Cream


3 c. milk (not skim)
1/4 c. cornstarch
3/4 c. sugar (or Splenda for sugar free recipe)
4 large egg yolks
1/4 tsp. salt 
4 T. butter
2 tsp. vanilla 
1 c. heavy cream, whipped (optional)

1 T. all purpose flour


Separate eggs and save (or freeze) the whites for another use. In a medium sized sauce pan, stir together 2-1/2 cups of the milk, sugar, & salt.
Bring mixture to a boil over medium heat. Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk. 
Whisk some of the hot mixture into the egg yolk mixture
until smooth. This will temper the eggs so they will not "scramble" when you add them to the rest of the hot mixture.


Whisk the egg mixture into the hot milk and return
to the stove. Bring to a boil, stirring constantly, and boil for 30 seconds. Remove from heat and strain through a fine sieve into a bowl. Stir in the butter and vanilla. 


Place plastic wrap on the surface of the pastry cream and refrigerate until cool. Fold in the whipped cream into the cooled mixture. 



Use this cream to fill eclairs, cream puffs, or
as the 'pudding' layer for banana pudding, or to fill tart shells.


Note: This recipe can be used so many ways. One of my favorites is to pipe a small amount into a tart shell, press in one slice of a perfectly ripe banana and cover it with the cream. The banana flavor will infuse into the cream. Garnish with a smidgen of whipped cream and a banana "chip" for presentation.




LIGHT AND CRISP TART
DOUGH
2-1/2 c. all purpose flour
 2 large egg yolks, lightly beaten
1/4 c. sugar
 2-4 T. cold heavy cream or ice water
1/4 tsp. salt
2 sticks cold unsalted butter, cut into 

small pieces

Pulse flour, sugar, and salt in a food processor until combined. Add butter and process 

until mixture resembles coarse meal, about 10 seconds. 

With processor running, add 

egg yolks. Stop the processor and add the ice water or cream.

Pulse briefly (no more 

than 30 seconds) until dough begins to come together. Pat dough into a disk and wrap 

in plastic. Refrigerate at least 1 hour. This dough can be made up to 2 days in advance 

or frozen up to one month. 

When ready to use, roll out dough 1/8". I use a round

cookie cutter approximately the same size of the tart pan to cut dough, then place into 

tart pan and press into shape. Place in freezer for 10 minutes. 

Prick dough with fork, 

then place a small piece of aluminum foil onto the dough. Fill foil with pie weights or 

dried beans. This will keep the dough from shrinking in pan while baking. 

Bake @ 

350° for 15-20 minutes until lightly browned. Cool and remove from tart pan. Fill 

with your favorite mousse, pudding, pastry cream, lemon curd or fruit filling. These 

have a crisp cookie texture.

Note: I keep dried beans in a labeled container just for pie crusts. They should not be 

used for cooking after being used as pie weights. Baked crusts may be frozen, then 

filled when ready to serve. They are fairly delicate, so don't stack too many on top of 

each other when freezing or storing.

Use this cream to fill eclairs, cream puffs, or
as the 'pudding' layer for banana pudding, or to fill tart shells.


Note: This recipe can be used so many ways. One of my favorites is to pipe a small amount into a tart shell, press in one slice of a perfectly ripe banana and cover it with the cream. The banana flavor will infuse into the cream. Garnish with a smidgen of whipped cream and a banana "chip" for presentation.

Fluffy Rice & Chicken

FLUFFY RICE AND CHICKEN


1 (10 3/4-oz.) can cream of chicken soup
1 jar mushrooms, sliced with liquid (opt.)
1 soup can milk 
1 (1.4-oz.) env. onion soup mix
3/4 c. white rice, uncooked
 4 boneless, skinless chicken breasts


Heat oven to 350°. Mix chicken soup and milk. Reserve 1/2 cup of the mixture.

Mix in the onion soup mix, rice, and mushrooms. Pour into ungreased baking dish.


Place chicken breasts on top. Pour reserved soup mixture over chicken. Cover with foil and
bake one hour. Uncover and bake 15 minutes longer.


Yield: 4 servings Add a little extra chicken broth at the end of cooking time if needed.

Spicy Toasted Pecans

Hi WEEC listeners,


Today's recipe is: SPICY TOASTED PECANS


1 tsp. chili powder
 1/4 tsp. cinnamon
1 tsp. garlic salt
 1/4 tsp. ground ginger
1 tsp. curry powder
1/4 tsp. ground cumin 
1 tsp. Worcestershire sauce
1/4-1/2 tsp. hot pepper sauce
3 T. olive oil 
3 c. pecan halves


Combine spices in a large skillet. Stir in oil, Worcestershire sauce, and hot pepper
sauce. Cook and stir over low heat for 5 minutes to mellow the flavors. 
Place nuts in a large bowl and pour spice mixture over them. Toss to coat evenly. Spread pecans in a single layer. Bake at 325° oven for 15 minutes, stirring occasionally. Cool completely.
Note: It's hard to stop eating these!! They are so good and they make a great gift when
placed in a small cellophane bag and tied with a pretty ribbon.

RED VELVET CAKE

(My Christmas and Valentine cake)

3 c. cake flour, sifted

 2 c. sugar

1 tsp. baking soda
1-1/2 tsp. cocoa
1 c. buttermilk
1/2 c. butter
4 eggs
1 c. vegetable oil
2 (1-oz.) bottle red food color
1 tsp. vanilla extract
1 tsp. white vinegar

Cream butter, oil, and sugar together until very light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well.

Stir in red food color and vinegar; mix well. Add sifted dry ingredients alternately with the buttermilk.

Bake in 3 greased and floured 8" cake pans in preheated 350° for around 25 minutes or until cake tests done. Allow to sit in pans for 10 minutes, then remove, and cool completely on cake racks.

Cream Cheese Frosting

1 stick butter, softened

1/2 tsp. vanilla extract

1 (8-oz.) pkg. cream cheese, softened
1 c. chopped nuts, toasted
1 lb. powdered sugar

Toast nuts in 350° oven for about 5-10 minutes until lightly browned, stirring often. Set aside.

Beat cream cheese until very smooth. Add butter and cream well. Beat in powdered sugar, then vanilla. Add nuts, if desired, then frost cake or press nuts onto side of frosted cake.

If using this frosting for a decorated cake, decrease the butter by half. This will make the frosting stiffer and it will pipe well. Store cake in fridge or freezer.

Note: When my kids were small, I would make a "birthday cake for Jesus" at Christmastime to remind us all of the 'reason for the season.' This cake is so pretty and you can change the food coloring for different holidays or your favorite sports team party. Room temp butter and cream cheese plus thorough creaming will prevent a lumpy frosting.

Holiday Fruit Salad

MILLIONAIRE SALAD or Holiday Fruit Salad

2 c. whipping cream

1 sm. can mandarin oranges, well drained

1 (20-oz.) can crushed pineapple, well drained

1 (6-oz.) jar maraschino cherries, drained and halved

2 c. fruit cocktail, well drained

1/2 c. pecans, toasted and chopped

2 c. mini marshmallows

Beat cream until stiff. Fold in marshmallows, then gently add the fruits and nuts.

Refrigerate until serving time.

Note: This salad was on every holiday menu when I was growing up. I don't

remember having it any other time of the year, so this dish always takes me back to

my childhood. Mother used mostly the fruit cocktail, but I've added extra "stuff" when

I have made it. I expect you will too. That's the great thing about most recipes-you can

make them "yours."

Chocolate Dipped Peanut Butter Crackers

Hi WEEC listeners,

I KNOW I'm a bit late posting this recipe.  I was actually visiting my daughter when this segment ran and missed hearing the segment which reminds my addled brain to get the recipes out to you.


Peanut Butter Chocolate Dipped Ritz Crackers

Ingredients:

Ritz Crackers

Peanut Butter

Chocolate or Vanilla Candy Coating-(found in the baking section of the grocery store)  This comes in packages with several small blocks allowing you to melt just what you need.

Place Candy coating in a double boiler and melt over simmering water, or place in microwave to melt.  Microwave one minute at a time, stirring after each minute until fully melted.  If coating seems too thick, add a T. or 2 of vegetable oil to make the coating smoother.

Spread peanut butter between 2 crackers.  A package of candy coating will cover about 3 dozen cracker sandwiches.  Dip the crackers in the candy coating with a fork.  Tap the fork on the side of the bowl to remove excess, and place the cookie on wax or parchment paper. 

Allow to set at room temp, or place in refrigerator for a few minutes.

Melt a square or two of the contrasting color of the candy coating.  Drizzle over the dipped cookies, and again allow to set.

Store in airtight container at room temp. 

Scotch Shortbread Recipe

God Morning WEEC listeners!!  I'm so glad I can count you in my Circle of Friends.  :-)  Here is today's recipe.....enjoy!!

SCOTCH SHORTBREAD

2 c. butter(no substitutes)

1/2 tsp. salt

1-1/2 c. sugar
1/2 tsp. baking powder
4 c. all purpose four

Beat butter and sugar until light and fluffy. Add rest of ingredients. Pat into pan about 1/2" thick. sprinkle with sugar. Bake in preheated 350° oven until lightly browned, approximately 15-18 minutes.

Cut upon removing from oven, but do not remove from pan until set. These should be of a crisp buttery texture and you might have to play with the thickness and baking time to achieve this result.

You may also pat this dough into a shortbread pan or cookie mold for baking. There are specialized pans available

for this.

Note: I first tasted this recipe when we were station in Alaska. A friend brought them to give as a secret pal gift. They were still warm from the oven and were heavenly!!! I was not her secret pal, but that day I wished I was!!! I make these in heart panss to give on Valentines day to my kids teachers and to special friends.

Confectionately Yours,

Sue

Lunch for Joni

Joni and me

*The ladies we served*

I had the amazing  honor to cater a luncheon for Joni & Friends ministry in Sept.  It was held in a board room on the Legacy Center campus in Xenia, OH, so we had to bring in everything....dishes, food, decor, etc. 

It was great fun to see the ladies notice the details of the Fall decor, the pumpkin sugar cookie favors, the selection of teas by my friend Renee, & even the sour cream garnish piped in the shape of a heart on top of the tortilla soup we served.

Since I have already posted the Harvest Apple Salad we served that day in a previous blog, I am sharing a Mandarin Orange Salad with a Creamy Sweet & Sour Dressing for today's recipe.

Confectionately Yours,   

Sue

Mandarin Orange Salad

mixed lettuces, any amount

1-2 cans rice noodles (found in oriental section of grocery

celery, chopped, any amount

1-2 cans mandarin oranges, drained well

1 (8-oz.) can smoked almonds, roughly choppe

1-2 carrots, julienned

green onions, sliced, any amount

Cooked chicken-cut in chunks

Wash and dry lettuces. Mix in celery, onions and carrots. Add in oranges and chicken just before serving. Combine noodles and nuts. Top with salad dressing and crispy noodles/nuts.

Creamy Sweet and Sour Salad Dressing

2 c. mayo 1/2 c. + 1 T. sugar

3/4 c. sweetened condensed milk

 1/4 tsp. pepper

1/2 c. + 2 T. apple cider vinegar

1/8 tsp. salt

1 tsp. garlic powder

1-1/2 c. Kraft House Italian dressing

Mix in order given. Makes 1 quart, but 1 can sweetened condensed milk will make a double recipe. A 16 oz. dressing = 2 cups, so you will need extra bottle to double recipe. I have substituted non fat SC milk, light mayo, and light House Italian dressing with very good results and practically no difference in the flavor of the dressing.

Note: I first had this salad in a restaurant and when the manager came by to inquire if everything was OK, I replied, "It would be if I had the recipe to this dressing!" He looked puzzled for a minute, then came back with a recipe that started out-2 gallons mayo, 10 cans SC milk....I successfully divided the recipe into a manageable amount and the result was delish! Enjoy

Be Diligent

2 Peter 3:14

Wherefore, beloved, seeing that ye look for such things, be DILIGENT that ye may be found of him in peace, without spot, and blameless.

Good Morning to the WEEC listeners!!  This morning's segment was dedicated to my daughter Emily, whose name means "industrious"-another definition of the word 'diligence'.

APPLE CRANBERRY BREAD

2 eggs
1/2 tsp. salt

1-1/4 c. sugar
1/2 tsp. baking soda
2 T. canola or vegetable oil
1/4 c. pineapple juice
1-1/2 c. all purpose flour
2 c. tart apples, peeled and chopped
1-1/2 tsp. baking powder
1 c. fresh or frozen cranberries
1 tsp. ground cinnamon
1/2 c. walnuts

In a mixing bowl, beat the eggs,sugar, and oil. Combine the flour, baking powder, cinnamon, salt, and baking soda. Add to egg mixture until just combined.

Add pineapple juice and stir in the apples, cranberries and nuts.

Spray an 8 in. x 4 in. loaf pan coated with non-stick cooking spray.

Bake at 350° oven for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

Note: This loaf freezes well and can also be baked in smaller individual loaf pans. Decrease the baking time to 25-30 minutes, but test for doneness before time allowed and adjust baking time as needed. Wrap well in plastic wrap and place in a freezer bag.

Tip-A can of pineapple chunks will yield enough juice for making this bread.  You can use the fruit for another dish or just get in those 2 servings a day we are encouraged to eat.  :-)

Confectionately Yours,

Sue  

Chocolate Delight

Have I mentioned that I hate surprises??  I guess it is a control issue.  I always want to look at the very least reasonably decent when someone comes to see me.

Now I have 4 levels of clothing in my closet.  My very best that I am not ashamed to be seen in, my daily casual clothes, also OK for wearing out and about , my comfortable around the house clothes that I prefer NOT to be seen in, and my cleaning -the -house clothes. To coin a phrase- I wouldn’t want to be caught dead in these!!!

My friend Leah had tried to surprise me in the past, but told my husband of the plan…and he of course, spilled the beans to me.  So, actress that I am, I was able to pretend that Leah from OH showing up on my IN doorstep was a huge surprise.

Of course, the house was clean, I had a meal prepared, and was wearing a decent outfit.  It was a fun surprise!

I made the mistake of introducing my good friend Leah in OH to my good friend Pam from IN.  I’m kidding about this…it wasn’t a mistake, and the 2 really enjoyed meeting each other.  But when my husband was out of town on business, they conspired together to surprise me with a visit on my birthday.

Of course, the house was disheveled, I had on no make-up, and a frozen pizza was on the menu that night.

I am ashamed to admit it, but I was pretty irritated at their little impromptu party where I was caught looking like something the dog dragged up.  It took a few minutes, but I got over my pride.

It is true that had I known they were pulling these shenanigans, I would have been better prepared, but the end result was good. We talked, laughed, & ate chocolate.  I knew they loved me just as I was.

 You know folks, Jesus is coming back unannounced.  The bible tells us to live our lives in such a way that we are not caught off guard at His return.  If you have accepted Him as Savior, He will take you as you are.  But honestly, wouldn’t YOU rather be prepared for His coming and unashamed at how he finds you.  I sure would.

 I want to talk, and laugh, and perhaps even eat chocolate at the marriage supper of the Lamb. 

Here is the recipe for Chocolate Delight.  It is heavenly!!

CHOCOLATE DELIGHT

1 stick butter or margarine, melted
1/2 c. confectioners sugar
1 c. pecans
3 pkgs. instant chocolate pudding (four serving size box)
1 c. all purpose flour
24 oz. frozen whipped topping, thawed
4-1/2 c. milk
1 (8-oz.) pkg. cream cheese, softened

Place nuts into food processor and pulse until finely chopped. Add in flour and melted butter. Pulse to combine. Press crust into 9 x 13 sheet pan.

Bake in a preheated 350° degree oven for 12-18 minutes until lightly browned. Cool completely.

In mixing bowl, beat softened cream cheese until smooth. Add confectioners sugar and beat.

Scrape down sides and beat until smooth. Fold in 1/2 of the whipped topping. Spread evenly over the cooled crust. Mix the pudding and the milk until well combined.

While still fluid, pour the pudding over the cream layer. Cover with plastic wrap and refrigerate for several hours. Before serving, spread the remaining whipped topping and garnish with chocolate shavings.

Note: This recipe has been around for years and it is one my daughter wants for her birthday instead of cake. Once I served it to a friend who had never had it before and I declare...he swooned!! Substitute lemon for the chocolate if you wish. It's sooo good!!

Confectionately Yours,

Sue

Pennsylvania Potato Salad

I recently had the privilege of helping some friends welcome home a beloved son.  He had been away for quite some time.

Friends and family gathered together for a relaxed, happy day.  The hostess of the gathering wanted good friends, good food, and joy at her party.  Her prayers were answered.  What a wonderful time!!

I was asked to help with the menu for the day.  The event was an open house meaning that the food would be sitting out for 4 hours. 

Keeping food at proper temperatures - indoor and out - is critical in preventing the growth of food borne bacteria. The key is to never let your picnic food remain in the "Danger Zone" - between 40° F and 140° F - for more than 2 hours, or 1 hour if outdoor temperatures are above 90° F.

I made a recipe I call Pennsylvania Potato Salad that day for the party.  It calls for cooked bacon & I had smoky maple bacon on hand and baked it in the oven until crisp.

I got so many comments on the subtle maple flavor in the potato salad that I think I will make sure it is always in this dish from now on.

That’s my hint for today. Bake your bacon.  It will cook evenly, and lie flat.  If it splatters and you have a self cleaning oven-well, clean up is easy.  I line the cookie sheet with foil, Bake at 350 for about 20-25 minutes until crisp. I save the bacon grease for cooking, storing it in the fridge indefinitely in a mason jar.

This recipe came to me from a former pastor’s wife who confessed that she didn’t make it often because it is so good, she couldn’t stop eating it.

It starts with red potatoes boiled until tender, and cooled completely.  The dressing is a flour, milk, sugar, and egg mixture, cooked on the stove, then cooled.  Miracle Whip is added to this making a sweet creamy dressing.  Cubed cooked potatoes, boiled eggs, chopped onions, and cooked bacon are gently folded together.

PENNSYLVANIA POTATO SALAD

5 lbs. red potatoes

1/2 c. onions, chopped

6 eggs, hard boiled

1/2 lb. bacon, fried crisp and crumbled

In large pan, cover potatoes in salted water and cook until fork tender. Drain and cool completely. Place eggs in saucepan and cover with cool water. Bring to a boil and cook for 2 minutes. Cover pan and turn off heat. Leave eggs for 45 minutes, then rinse with cool water and cool completely before peeling. Peel potatoes, if desired, and cut into chunks. Cut up eggs. Combine dressing with above ingredients and chill until serving time. Yield: 20+ servings.

Potato Salad Dressing

3/4 c. sugar

1/3 c. white vinegar

1 tsp. salt

 2-1/2 T. margarine

2 eggs

2 c. Miracle Whip salad dressing

2 c. milk

4 T. all purpose flour

In a saucepan, whisk together flour, sugar, and salt. Mix eggs into dry ingredients.

Slowly add milk, stirring constantly. Add margarine and vinegar. Bring to a boil over medium heat, stirring constantly. Cool completely. Add Miracle Whip. Combine with potatoes, eggs, onions, and bacon.

I admit I was not too impressed with the dressing until I added the Miracle Whip. It suddenly changed from yuck to yum! Recipe makes a LARGE amount.

 Confectionately Yours,

Sue

Serving Picnic Food: Keep it COLD / HOT

Keeping food at proper temperatures - indoor and out - is critical in preventing the growth of foodborne bacteria. The key is to never let your picnic food remain in the "Danger Zone" - between 40° F and 140° F - for more than 2 hours, or 1 hour if outdoor temperatures are above 90° F. This is when bacteria in food can multiply rapidly, and lead to food borne illness.

Instead, follow these simple rules for keeping cold foods cold and hot foods hot.

COLD FOOD

Cold perishable food should be kept in the cooler at 40° F or below until serving time.

• Once you've served it, it should not sit out for longer than 2 hours, or 1 hour if the outdoor temperature is above 90° F. If it does - discard it.
• Foods like chicken salad and desserts in individual serving dishes can be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

HOT FOOD

Hot food should be kept hot, at or above 140° F.

• Wrap it well and place it in an insulated container until serving.
• Just as with cold food - these foods should not sit out for more than 2 hours, or 1 hour in temperatures above 90° F. If food is left out longer, throw it away to be safe.

          

·         Platter Warning:
Prevent "Cross-Contamination" When Serving

·         Never reuse a plate or utensils that previously held raw meat, poultry, or seafood for serving — unless they’ve been washed first in hot, soapy water. Otherwise, you can spread bacteria from the raw juices to your cooked or ready-to-eat food.

·         This is particularly important to remember when serving cooked foods from the grill