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.

Apple Dumpling

Hi WEEC listeners,

Today's recipe is in honor of my high school English teacher, Mrs. Denley.  Hope you enjoy!!

Apple Dumplings

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

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

Cookie Recipes....and being friendly

Hi, WEEC listeners-These might not be the best cookie you've ever had.  (Caroline proclaimed that, not I)  BUT, they are the best recipe I've come across so far.  :-) Feel free to share yours with me!!

CHOCOLATE CHIP COOKIES(My tried and true recipe)

1/2 c. margarine                                                       

2-1/2 c. all purpose flour

1/2 c. butter                                                             

1 tsp. baking powder and baking soda

1-1/2 c. brown sugar, firmly packed                      
 1/2 tsp. salt
1/2 c. white sugar                                                  
16 oz. milk chocolate chips
2 eggs                                                                    
1/2 c. chopped pecans, optional

Melt margarine and butter. Add rest of ingredients, except for nuts and chips. When well mixed, add the chips and nuts.

Refrigerate for 1 hour. Scoop dough into balls about the size of a golf ball. Place on an ungreased cookie sheet, about 8 to a pan. Bake at 350° for 10-12 minutes. Cookies should be lightly browned on edges. Allow to cool 5 minutes before removing from pan. These are better the same day they are made. Variations: Use white chocolate chips and dried cranberries instead of the chocolate with chopped walnuts or almonds.

Note: To make those little square dough pieces you can buy in the store (for 1/2 the price I might add), line a 9 x 13 pan with plastic wrap. Pat dough in pan about 2" deep. With spatula, cut across dough to make 2" squares. Freeze until firm, then break apart into 1 dozen increments. Place in 1 qt. freezer bags. Fresh cookies are only 15 minutes away!!

GINGERSNAPS

3/4 c. shortening
1 cup sugar
1 tsp. cinnamon
1 tsp. ginger
1 egg
1/2 tsp. salt
1/4 C molasses
2 c. flour
2 tsp. baking soda

Mix shortening and sugar first. Add the rest of the ingredients. Form into 2" balls.

Roll in sugar and place on ungreased cookie sheet. Bake at 350°F for 8 to 10 minutes until lightly browned and tops are cracked. Yield: 3 dozen cookies.

Note: If your only experience with gingersnaps are the hard disks at the grocery store, please try these.
The recipe came from a grandma at a church potluck. They should be crisp on the edges and chewy in the center and they are wonderful with a cold glass of milk.
I love to make these year round, but they are the perfect Fall cookie.

Serenity Prayer

                                            The Serenity Prayer

<><> <><><><> <><>

God grant me the serenity to accept the things I cannot change; courage to change the things I can; and wisdom to know the difference. Living one day at a time; Enjoying one moment at a time; Accepting hardships as the pathway to peace; Taking, as He did, this sinful world as it is, not as I would have it; Trusting that He will make all things right if I surrender to His Will; That I may be reasonably happy in this life and supremely happy with Him Forever in the next. Amen. --Reinhold Niebuhr In loving memory of Fr Bertram Griffin -- 1932-2000  quiescat in Pace

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

Homemade Cinnamon Rolls

CINNAMON ROLLS

2 pkgs. yeast or 5 tsp. granulated instant yeast

 1 c. sugar

 1 T. salt
1 tsp. sugar

1-1/4 c. Crisco shortening

1 c. warm water (110°-115°) 3 c. very warm tap water
2 large eggs

10-12 c. bread flour

Mix yeast, 1 tsp. sugar, and 1 cup warm water. Allow to sit 10 minutes until mixture appears bubbly. In a very large bowl and using a mixer, combine eggs, sugar, salt, shortening, and 3 cups water. Stir in yeast mixture.

Add by hand 10-12 cups bread flour to obtain a soft, nonsticky dough. Knead 5-10 minutes. Grease bowl and put dough in, turning to grease other side. Cover with plastic wrap and place in a warm draft free place.

Allow to rise 1 hour. Punch down. You may now use dough or refrigerate up to one week. When allowing dough to rise, I turn on oven to 200°, then turn it off when it reaches that temp. I put in the bread to rise and check it in 30 minutes. It makes for great proofing (rising) of yeast doughs.

Filling

5 c. brown sugar

1/3 c. flour

1-1/2 c. butter, softened

3 T. cinnamon

Roll out dough to a rectangle shape about 1/2 inch in height. Mix filling recipe and spread evenly and very thinly over surface of dough.(Filling that is too thick will ooze out during baking). Roll up, starting at long side.

Cut into 1 inch slices. (I use a sturdy piece of thread slipped under the dough and brought to the top. When you cross the threads together, you get a clean slice.) Pinch the end of each roll to keep it from coming apart.

Spray baking pan or 9 by 13 cookie sheet with nonstick spray. Place 2 inches apart and spray top with non stick spray. Cover with clean dish towel and allow to rise for one hour. Bake at 350° for 10-20 minutes until lightly browned. Cool briefly and frost with cream cheese frosting. Serve warm.

Cream cheese Frosting

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

1 tsp. vanilla

1/4 c. half and half or milk

 3-4 c. powdered sugar, sifted

Beat together. Spread onto warm rolls. Store in fridge. The number of rolls yielded from this recipe varies due to the size of the rolls, but rest assured, you will get at least 3-4 dozen. You can also put prepared dough in fridge overnight and bake rolls in the morning. The rolls will do a slower 'cold rise,' but the filling will liquefy a bit and give a 'sticky bun' result on the bottom of the pan.

Remove from fridge and allow to rise for 30mins-1 hour.

Note: Bread flour has a higher gluten which makes the dough more elastic and it will rise higher. Instant bread yeast (I use Saf-Instant) rises quickly and is easier to use than traditional yeast packages. I was so intimidated by yeast breads, but knowing I could have fresh bread and rolls without a trip to the store made me keep on trying.

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  

Cornbread in a black iron skillet

I do not know where my brain went the day I was supposed to post this recipe!!  Please forgive the delay!!  This recipe is a Southern as it gets!

Cornbread

2 c. self-rising white cornmeal mix-I use Martha White cornmeal mix or White Lily (Make sure it is a cornmeal MIX as this has the leavening in it.)

2 eggs
Buttermilk-(about 1 to 2 cups)
Vegetable oil-2-3 Tbsp.

Place eggs and cornmeal in a bowl. Add enough buttermilk to make a loose batter. Heat oil in a 10” iron skillet until hot and add batter.

Bake in preheated oven at 400 degrees for about 25-35 minutes until browned and crusty.

Run a knife around edge of skillet and loosen from pan. Remove bread to a plate and serve with lots of butter.

This is not a sweet cornbread like Jiffy (I love those, too!!), but it goes great with beans or soups.

Confectionately Yours,

Sue

Ranger Cookie Mix in a Jar

This recipe is the first one my husband ever brought home to me.  It was after a military trip where he was entertained in the home of an Air Force buddy and his wife.  I have made these countless times and have adjusted the recipe to fit into a mason jar.

RANGER COOKIES

1 c. butter
1/2 tsp. baking powder

1 c. sugar
1/2 tsp. salt

2 eggs, well beaten
2 c. quick cook oats

1 c. brown sugar
2 c. Rice Krispies

1 tsp. vanilla
1 c. coconut

2 c. all purpose flour
1 c. walnuts

1 tsp. baking soda

Cream butter and sugars; add eggs, vanilla, flour, baking soda, baking powder, and salt. Stir in cereal, oats, and nuts mixing by hand as the batter is thick. Roll into balls about the size of a golf ball. Bake in preheated 350° oven for 10-12 minutes or until lightly browned.

RANGER COOKIES IN A JAR

1/2 c. sugar                                              1/4 tsp. baking powder

1/2 c. brown sugar                                   1/4 tsp. salt

1 c. flour                                                 1 c. quick cook oats

1/2 tsp. baking soda                                1 c. Rice Krispies

Layer in jar as follows-Sugar, brown sugar, flour, baking soda, baking powder, salt,

quick oats, Rice Krispies.

To make cookies:

1/2 c. butter
1/2 c. coconut

1 egg
1/2 c. walnuts
1/2 tsp. vanilla

Melt butter. Add contents of jar and the egg. Mix well. Add coconut and nuts. Roll

into balls about the size of golf balls. Bake in preheated oven @ 350° for 10-12

minutes until lightly browned.

Note: Instead of a traditional cookie exchange at Christmas, have your guests supply a

portion of the ingredients and quart canning jars along with your contributions. Set up

an assembly line of ingredients with amount needed. Fill jars, offer refreshments,

them provide decorative card stock to make tags with baking instructions- Instant

gifts!!!

Berry Good Pie

Hi WEEC listeners,

Here is today's recipe.  Feel free to use the pre-made pie crusts in the dairy case.  They are easy and delicious.  I will post a home made crust if you wish to have a recipe in your file that is tried and true.

BERRY-APPLE PIE

pastry for double-crust pie

 2 c. blackberries, fresh or frozen

1 c. sugar

2 c. tart, crisp apples, peeled and sliced

4 tsp. quick cooking tapioca
 2 T. butter, cut up
1/2 tsp. ground cinnamon

Prepare pastry and divide in half. Roll out one half into a 12" circle on a lightly floured surface. Transfer to a 9" pie pan. In a large bowl, stir together the sugar, tapioca, and cinnamon. Add the blackberries and apples Toss gently until coated.


Spoon filling into the pastry lined plate. Dot with butter and top with the other half of the crust. Moisten the edge of the pastry lightly and press together. Crimp into a decorative edge or use the back of a fork to press a design into the edge. Cover edge with foil to prevent over browning. Cut slits into the top crust to allow steam to escape. Bake in a preheated 375° oven for 25 minutes. Remove the foil and bake  20-25 minutes more or until the crust is golden and the filling is bubbly. Cool on a wire rack. Yield: 8 servings

PERFECT PIE PASTRY

4 c. all purpose flour

 1 large egg

1 T. sugar

1 T. cider vinegar

2 tsp. salt

1/2 c. water

1-3/4 c. butter flavored Crisco

Combine the flour, sugar, salt, and shortening in a large mixer bowl and blend until it

has the texture of coarse crumbs.(You can do this in a food processor, if you wish.) In a small bowl, beat together the egg, vinegar, and water. Drizzle over the flour mixture and mix thoroughly. Shape the dough into a disc, wrap in plastic wrap, and place in freezer for 45 minutes, or refrigerate overnight. To prepare the dough for pies, form it into a long roll, divide into fourths, and wrap each portion separately and refrigerate or freeze. One-fourth of this recipe is enough pastry for one 8" or 9"shell.

Note: This is the perfect recipe for someone apprehensive about making piecrust or if you are baking several pies at one time.

Note: When displaying desserts, I place appropriate sized sturdy boxes at different heights and then cover them with a matching or coordinated tablecloth. For weddings, I have covered round boxes with tile adhesive, then stuck on mirror pieces as tiles. I finish with grout, polish the mirrors and end up with an elegant display piece.

Quick Spaghetti Sauce

Hi WEEC listeners!!  It's been a while since I posted due to an immensely busy August.  I finally got back into the studio to record some new segments.  (Even I was tiring of those repeats.  LOL)

Today's Confectionately Yours mentioned a young man dear to all in my church.  My Pastor's grandson Bo has Downs Syndrome.  He is such a sweet spirited young man!!!  He loves the Lord, his grandpa, and spaghetti!!!  *grin*

I dedicate todays recipe to him.  Love you, Bo.

QUICK SPAGHETTI SAUCE

1 lb. ground beef

1 env. McCormick spaghetti sauce mix

1/2 c. onions, chopped

1 (16-oz.) can tomatoes, diced

1 large jar, Prego-Traditional flavor

water, if needed, to thin sauce

Brown ground beef and onions, Add remaining ingredients and simmer for 20 minutes. This is my all purpose pasta sauce for spaghetti, lasagna, stuffed pasta shells, etc. Substitute tomato sauce for the canned tomatoes if you don't like a chunky sauce.

Mandarin Orange Cake

Welcome WEEC listeners.....here is today's recipe.

MANDARIN ORANGE CAKE

(A fresh light Spring cake)

1 pkg. yellow cake mix
1 (11-oz.) can mandarin oranges with juice

4 eggs
1/4 c. vegetable oil

Combine cake mix, oranges, eggs and oil. Beat 2 minutes at highest speed of mixer.  Reduce speed to low and beat one minute. Pour into 3 greased and floured round 8" cake pans. Bake at 350° for 20-25 minutes or until cake tests done. Cool in pan 10 minutes. Remove to cake rack and cool completely.

Frosting

1 (12-oz.) ctn. Cool Whip, thawed
1 (5-oz.) pkg. instant vanilla pudding

1 (20-oz.) c. crushed pineapple, drained reserving juice

Combine Cool Whip, pineapple, and pudding. Let stand for 5 minutes, then add enough pineapple juice to make frosting spreadable. Frost between layers, then top and sides of cake. Chill at least 2 hours before serving. Store in refrigerator.

Note: I love to serve this light, delicious cake in the Springtime. Garnish it with piped swirls of whipped cream, well drained mandarin oranges and fresh mint for a beautiful presentation.

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