Serenity

I hate turmoil.  I don’t think anyone could enjoy for any extended period of time chaos and disorder.

I experienced this feeling often when my husband died unexpectedly at age 52.  I had so many decisions to make, so much responsibility to take on alone, and frankly, I experienced hurt like I never have before in my life.  I also had my kids to think of.  They were hurting, too, and I couldn’t make the situation better, but I knew how I handled daily life would lead the way for them to carry on.

I ran to the Savior like I have never done before.  My quiet time seemed to be the only thing I could control in my life at that point, and God’s Grace and peace was evident to me. 

One day, I researched the Serenity Prayer on my computer.  You know the one…

God Grant me the Serenity to Accept the things I cannot change, courage to change the things I can, and the wisdom to know the difference.

These are wise and comforting words….BUT they are not the entire prayer written by Reinhold Niebuhr in the 1930’s.  I found the meat of this prayer in the verses that I never knew existed.

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 Requiescat in Pace
Trust in the LORD with all your heart and lean not on your own understanding; in all your ways acknowledge him, and he will direct your paths. Proverbs 3, 5-6

I am trusting God daily to direct my path, I rejoice in the victories and joys along the way, and revel in the attempt to be reasonably happy in this life, knowing I will for sure be supremely happy with Jesus in the next.

I think I might just call this my Recipe for Living.  The Serenity Prayer.... I hope it encourages your heart as it did mine.

I am Sue Murphy…and I 

Confectionately  Yours

Scottish Shortbread & Seasoning

I love to wander at will through antique store and thrift shops.  I recently found a treasure for only $5.  It was a heavy cast iron pan with alphabet letters.  The letters had corresponding things incorporated into them like A is for Apple, B is for Bird, C is for Cat…you get the idea.

This pan looked brand new.  In fact, it was unseasoned.  This means it needed a series of anointing’s with oil and some baking with low heat in the oven to bring it to its full potential.  You see, a seasoned iron skillet or pan turns black and the things cooked or baked in them won’t stick.  The surface will look a bit slick and there will be no rust on it.

Cast iron cooking implements are generally not washed vigorously.  My mother has a skillet used exclusively for cornbread that the bread just pops out with abandon.  That skillet is wiped down after each use, and is re-oiled lightly if needed, then placed in a warm oven for a short time if some re-seasoning needed.

A skillet left to itself will eventually rust and be rendered unusable for its intended purpose.   But with a little elbow grease, some vegetable oil, and applied heat, a cast iron piece is renewed.

I’m reminded that Christians, too, need seasoning.  As new believers we are anointed by the Holy Spirit, but if we do not renew our spirits with daily prayer and reading of the Word, we get rusty in our faith.

Well-seasoned believers can generally allow little irritations or wounding words from others to NOT deter them from their service to the Lord.  Sometimes the Lord Himself applies a little heat to our lives to bring us back to Him for a Holy Spirit renewing and remind us that He is control.

I’m still working on my new cookie mold. It’s not quite ready yet.  I have plans for an alphabet cookie tea party with my favorite 2 yr old named Ava.  Twenty six little shortbread cookies and a lesson that ‘A is for Apple’ is in our future. 

That shortbread can be made ahead of time and frozen, baked or unbaked. Go to the Nov 16, 2011 post for the recipe.

Confectionately  Yours,

Sue

Taco Soup

TACO SOUP
1 lb. ground beef, browned and drained 
1 pkg. taco seasoning mix
 onions -1/2 medium
Green peppers, to taste (about 1/4 cup)
Ranch dressing mix-1 envelope
1 (16-oz.) can whole kernel corn
3 (16-oz.) cans pinto beans, undrained
3 (16-oz.) cans stewed tomatoes, undrained
5 cups water
grated cheddar cheese, for garnish, if desired

In a large pot,brown ground beef with onions and peppers. 

Drain well. Add the rest of the ingredients, breaking up stewed tomatoes into small pieces.

Simmer for 20-30 minutes. To serve, top with cheese if desired. Makes 2 1/2 quarts soup.

Note: I am always on the lookout for easy recipes that reheat and freeze well. This soup fits the bill and is even better the next day.

Merry Christmas Red Velvet Cake

Hi WEEC Listeners,

Even though today's segment was a repeat from last year, I'm not going to make you hunt for it. :-) May this holiday season be one of great peace & joy in the Lord.  I am grateful to share some of the recipes I have collected over the years.

God Bless, & Merry Christmas

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.

Egg Rolls with Plum Sauce

Hi WEEC listeners,

Please forgive me!!  I totally forgot to post last week's egg roll recipe.  Since today's segment was a repeat & you can find the recipe if you just scroll down, I will post the Egg Roll with Plum Sauce...a little late. (smiling sheepishly)



Red Plum Sauce
1 (20-oz.) can crushed pineapple in its own juice 
1 c. white vinegar
1 c. sugar
1 c. water
1 tsp. soy sauce
2 T. cornstarch dissolved in 2 tsp. water 

1 c. red plum jam

Mix sugar, water, vinegar, soy sauce, and pineapple in saucepan until boiling. Mix 

cornstarch and 2 tsp water until smooth and add to heated ingredients. Stir until thick.  

Add plum jam and stir to incorporate. Serve warm with egg rolls.

Egg Rolls
1 lb. lean ground pork 
2 carrots, grated
1-2 c. cabbage finely shredded
2-3 T. oyster sauce (in oriental food section)
1 pkg. egg roll wrappers  (about 15

 wrappers)

vegetable oil, for frying


Brown ground pork, breaking meat up into very small pieces as it cooks. Drain well.
Add cabbage and carrots to warmed meat. The cabbage will wilt a bit. Add enough 

oyster sauce to coat, but not saturate meat mixture.

Lay egg roll wrapper on counter 

with point of square toward you. Place a heaping tbs of meat mixture on middle of

wrapper. Carefully fold the point toward you over the meat, pulling it slightly toward 

you to tighten the wrapper around the meat. Fold in the sides to the middle and roll 

the wrapper toward the last point.

Dip your finger in water and dab it onto the last

point and press it onto the wrapper. It will stick to itself. Continue until all meat is 

used. 

Heat 2 inches of oil in skillet. Test oil for frying by dropping a little piece of 

wrapper into it. 

When it has turned golden brown, start adding egg rolls into the hot 

oil. Do not crowd the pan or leave it unattended. They brown very quickly. Turn over 

when browned on one side. 

Drain browned egg rolls on paper towels and keep warm

in oven until all fried. Serve hot with plum sauce.

Note: This is the first recipe I asked for as a new bride after sharing a meal with a new 

friend from Hawaii. I've made them for 30+ years. Please make the sauce when you 

make these. They really make this dish special. The egg rolls and sauce may be 

frozen.

 Heat in a 350° oven until hot and the wrapper is crisp.

Confectionately  Yours,

Sue

Chicken Packets

Hi WEEC listeners,

Here is today's recipe.  Hope you enjoy it.  :-)

CHICKEN PACKETS

4 boneless, skinless, chicken breasts
4 tsp. butter(or more to taste)
2 (16-oz.) cans green beans, drained 
4 pcs. heavy duty foil
4 sm. potatoes, peeled and cut into slices 
dash of onion powder
2-3 large carrots, peeled and julienned 
dash of garlic powder, if desired
salt and pepper, to taste
4 pieces heavy duty foil

Lay out piece of foil and place chicken in the center. Place 1/4 of the green beans next to the chicken, then the potatoes next to that, ending with the julienned carrots on the opposite side of the chicken. Season with salt and pepper and top with the butter.

Sprinkle on the onion and garlic powders, to taste. Bring all the corners of the foil together and crimp the edges sealing them so that the juices and steam do not escape during cooking.
Bake at 350° for 1 hour. Carefully unwrap the foil using 2 forks so as not to burn yourself. The chicken will be moist and the vegetables steamed tender.

Transfer to a plate and enjoy.
Note: These remind me of the "Hobo dinners" we made at Girl Scout camp cooking over a fire. I find this meal especially easy when everyone in the family eats according to their own schedule. I vary the seasonings and vegetables according to
what I have on hand and sometimes sprinkle a crushed bouillon cube on top of the chicken for extra flavor.  Dry Ranch dressing mix would be good, too.

Homemade Liquid Laundry Soap

Hi WEEC listeners,

Here is a link for several recipes of the homemade liquid laundry detergent.  I have had good results with this.  Hope you do, too.

Cut & paste the address....

http://tipnut.com/10-homemade-laundry-soap-detergent-recipes/

Snickerdoodles

Hi WEEC listeners,

Here is the recipe featured on Wednesday's segment.  I love that it can be made in advance & frozen.  I roll in the cinnamon sugar just before baking the frozen dough.

SNICKERDOODLES

1 c. Crisco shortening 
1-1/2 c. sugar 
1 tsp. baking soda
1 tsp. salt
2 eggs
2 tsp cream of tartar
2-3/4 c. sifted all purpose flour

2 t. cinnamon mixed with 2 T. sugar-set aside

Cream sugar and Crisco. Add eggs and beat well. Sift all dry ingredients, except cinnamon and sugar. Add to creamed mixture, mixing well. Refrigerate until firm.
Roll into balls about the size of a walnut.  Roll into the cinnamon-sugar mixture.
Bake for 8-10 minutes in a preheated 375° oven. Let stand a minute before removing from cookie sheet. Makes 5-6 dozen.

Note: Sift ingredients onto sheet of wax paper or parchment. Gather the sides together forming a modified scoop shape. This will allow you to gradually add the dry ingredients to the creamed mixture with a minimum of mess.

Serenity Prayer

Dear WEEC Listeners,

Monday's Segment was a repeat.  Please go to Nov 7, 2011 for the initial post of the Serenity Prayer.

Today we truly must "try to live one day at a time & enjoy one moment at a time."

                                                             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 Confectionately  Yours, Sue In loving memory of

Taco Soup

Good morning WEEC listeners!!  Todays recipe will warm your heart AND your tummy on this cold Fall morning.  I'm also posting the Cranberry Apple Bread I mentioned on Monday's segment. (I got distracted & forgot to post)  :-)

TACO SOUP
1 lb. ground beef, browned and drained
1 pkg. taco seasoning mix
chopped onions and peppers, to taste
1 pkg. ranch dressing mix
1 (16-oz.) can whole kernel corn grated cheese, for garnish
3 (16-oz.) cans pinto beans, undrained
3 (16-oz.) cans stewed tomatoes, undrained
5-6 c. water
grated cheese, for garnish
In a large pot,brown ground beef with onions and peppers. Drain well. Add the rest of the ingredients, breaking up stewed tomatoes into small pieces. 
Simmer for 20-30 minutes. To serve, top with cheese if desired. Makes 2 1/2 quarts soup.

Note: I am always on the lookout for easy recipes that reheat and freeze well. This soup fits the bill and is even better the next day.


APPLE CRANBERRY BREAD
2 eggs 
1/2 tsp. salt
1-1/4 c. sugar 
1/2 tsp. baking soda
1-1/2 tsp. baking powder
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 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 liberally 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. Run a knife around the edges of the pan before removing.  Yield: 1 loaf or 6-7 mini loaves

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

for up to 2 months. Be sure to label and date your baked goods.

The amount of pineapple juice required in this recipes is about the amount one can drain off a can of pineapple chunks.  When I open a can for another recipe, I freeze the drained juice to use in this bread.

Mandarin Orange Salad

Hi WEEC listeners,

Please go to the November 1, 2011 post for the recipe from today's segment.  

It was an honor to serve these ladies lunch & meet Joni Erickson Tada.  I am still marveling over this opportunity even one year later!!  

God is taking me places I've never been & I am doing things I have never done before.

                                         Confectionately  Yours,

Sue

Cinnamon Rolls

Please refer to October 26, 2011 post for the recipe for Cinnamon Rolls.  Today's segment was a repeat.  :-)

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

Ranger Cookie Mix in a Jar

Hi WEEC listeners,

Please go to the Wednesday, October 5, 2011 post  for the recipe from today's segment.  :-)  I sure hope you enjoy it!!!

Confectionately  Yours,

Sue

Homemade Croutons

Hi WEEC listeners,

I've been having some trouble posting on my blog for the last week.  Here is the crouton recipe mentioned on a previous segment.

Other recipes shared within the last 2 weeks have been repeats with recipes already posted once.  Check out past posts, please.  

HOMEMADE CROUTONS

1 loaf french bread
 1/3-1/2 c. parmesan cheese
1/2 c. butter, melted
Italian seasoning, to taste
garlic salt, to taste

Cut bread into cubes. Place on cookie sheet in a single layer. Preheat oven to 350°.

Toast bread, stirring every 5 minutes, until bread is firm on all sides, about 10-15 mins.  Move bread to a large bowl. Mix butter and seasonings.

Pour over the dry bread cubes and stir gently to coat. Sprinkle with the parmesan. Taste for seasonings. You might need to add
more butter/seasoning mixture, season with salt, or cheese. 

Return croutons to oven and heat until crisp, about 10-20 minutes. Be sure to stir every 5 minutes or so. Allow to cool, then store in airtight container.

Note: These are so good. I have even used leftover garlic bread, cut up and toasted for this recipe with great results. Even the most plain salad is special. You could also sprinkle ranch dressing mix in place of the Italian seasoning for a different flavor.

Cheeseburger Buns

Hi WEEC listeners,

Today's post is for Cheeseburger Buns-a soft roll filled with cheeseburger flavor.  I use Saf-Instant Yeast and always get good results.  If you have a heavy duty mixer, you can put on the dough hooks & make it in the mixer.  If you have a bread machine, this can be done on the dough setting, but decrease the  yeast to 3 tsp. as the machine setting is usually around 90 minutes.  Remove, fill as directed, & proceed with the recipe as given.

CHEESEBURGER BUNS

5 tsp. rapid rise yeast 
1 egg
1/2 c. warm water (110°-115°) 
1/4 c. shortening
3/4 c. warm milk (110°-115°)
 1 tsp. salt
1/4 c. sugar
3-4 c. all purpose flour
In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, egg, shortening, and salt plus 2 cups flour. Beat with mixer until smooth. 
By hand, stir in enough flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Placed in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

Cheeseburger filling

1-1/2 lbs. ground beef ,browned and drained
1/3 c. ketchup
8 slices American cheese
1/4 c. onion, chopped
In a skillet, cook beef and onion; drain well. Add ketchup and allow to cool a bit. Punch down dough and divide into 16 pieces. On a lightly floured surface, gently roll out dough into 5" circle. 

Fold cheese slices in half and then again, to make 4 pieces.  Place 2 pieces on center of dough, then add 3 T. of beef mixture. Bring dough edges to center; pinch edges to seal. Place pinched edge side down on a greased baking sheet. Spray with butter flavor non-stick spray, cover with clean cloth and let rise until
doubled, about 20-30 minutes.

Bake @ 400° for 8-12 minutes or until golden brown. Brush hot rolls with melted butter as soon as they are removed from oven. Yield:16 sandwiches
Note: Please try this recipe. Kids and adults just love it! A trick for determining if dough has doubled is to put it in a clear plastic container with high sides sprayed with nonstick spray. Put a rubber band around the container at the level of the dough.
When the dough is twice as high as the rubber band, it has doubled in size.

Slushy Jello Punch

Good day, WEEC listeners!!  I sure hope you enjoy the punch recipe I mentioned on today's segment.....and here it is.  :-)

JELLO PUNCH
1-6 serving size pkg. gelatin (any flavor)
 1 (46-oz.) can pineapple juice
1 c. sugar 
1 tsp. almond extract
2 qts. ginger ale

Make gelatin according to package directions. Add sugar, extract, and pineapple juice.
Pour into ice cube trays OR small freezer containers. Freeze until firm. 

Place cubes in punch bowl about 30 minutes before serving. If using larger blocks of frozen punch,
allow 45 minutes. Pour in ginger ale and break up frozen punch with a potato masher.

Serve immediately. Makes about 15 cups punch.

Note: This punch can be made low calorie by using sugar free gelatin, sugar substitute
and diet lemon-lime cola or ginger ale.

This a recipe from my cookbook, Baking a Memory.  Contact me at suecmurphy@aol.com if you are interested in purchasing a copy.  They are 13.00+5.00 S/H if mailed or if you are in the Xenia, OH area, you may purchase at the Country Blessings Primitive Store on 2nd street right behind the McDonalds.

                                         Confectionately  Yours,  

Sue

Anytime Breakfast Tacos

Hi WEEC listeners,

As promised, the recipes I talked about on last week's segment, but was unable to post until now. 

I hope you enjoy this "egg-stra" special dish with someone you love.  :-)  (And forgive the bad pun :-)

ANYTIME BREAKFAST TACOS

1 lb. sausage (hot or mild)
6 eggs, beaten
1 (32-oz.) bag frozen hash browns
1 green pepper, finely chopped
3 stalks celery, finely chopped
1 lb. cheddar cheese, grated
1 onion, finely chopped
1 pkg. flour tortillas 
Butter or cooking spray
1 jar picante sauce

Brown sausage and drain. Add hash browns, peppers, onions, celery, and eggs. 
Spray a 9 x 13 casserole dish and bake at 350°F for 45 minutes. 

Top with cheese and return to oven until melted. 

To serve, place tortillas, 4-5, at a time on a plate. Cover with a
damp paper towel and heat for 1 minute in the microwave. 

Place a large spoonful of sausage mixture into the tortilla. Add picante sauce, if desired.

Note: Taco filling may be placed in crockpot on warm or low setting if you are making this for a large group or if folks are eating at different times. 
You may also place warmed tortillas in a separate crockpot covered with a clean damp cloth on top to prevent them from drying out.

Cut Out Oatmeal Cookies

Hi WEEC listeners,

I was on vacation last week & unable to post the recipes I shared on the segments aired.  Here is the promised cookie recipe I made using the new cookie cutters I found at the thrift store.


Cut-Out Oatmeal Cookies
Makes about 20 cookies
A small amount of cinnamon and a bit of extra salt brings out the wholesome flavor of the oats. These cookies taste great plain or with the cinnamon icing.

Beat together until light and fluffy:
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar

Add and beat to incorporate:
- 1 large egg
- 1 teaspoon vanilla extract

Add and mix thoroughly:
- 1 1/2 cups oats, ground fine in a food processor
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder


Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350º. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut with your favorite cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. 

Cinnamon Frosting

To decorate, melt 4 tablespoons unsalted butter in microwave-safe bowl, then stir in 2 cups sifted confectioners’ sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Frost cookies.  

Note:  This frosting will set up after it dries.  I used a leaf cookie cutter & simply outlined the cookie.  The pretty brown color of the cookie showed through.  Without the frosting, this cookie is not super sweet & is good on own.  It is firm & would work as a substitute for gingerbread when this color of cookie is desired.

Buckeyes

Hi WEEC listeners,

I was in Mississippi  visiting my mother & was unable to post recipes from last week's segment.  As soon as I am aware of which segment ran, I will post promised recipes.  :-)

This one is in honor of my friend Charisse, one of my favorite "Buckeyes."  This recipe is a 5 minute fudge recipe that normally uses chocolate chips.  I simply substituted peanut butter chips to make the inside of the Buckeye.  


MARSHMALLOW CREAM Peanut Butter FUDGE

1-1/2 sticks butter 
3 c. sugar 
2/3 c. evaporated milk 
1 (7oz) jar marshmallow creme
1 (12-oz.) pkg. peanut butter chips
1 tsp. vanilla extract

Chocolate Confectionery coating (for dipping)

Mix butter, sugar, and evaporated milk in a heavy 2-1/2 qt. pan. Bring to a boil on
medium heat, stirring constantly. Boil for 5 minutes. 

Remove from heat and stir in marshmallow cream, vanilla, then the peanut butter chips. Pour into buttered dish to cool. After completely cooled, scoop into balls & freeze until firm.  

Melt the chocolate coating as directed on the package.  This can be done in a double boiler or in the microwave.  Add a T. of vegetable oil if chocolate seems too thick to dip.  Using a fork, dip the peanut butter balls into the chocolate leaving a portion of the peanut butter showing to resemble the Ohio Buckeye.

Note-The peanut butter fudge recipe can be doubled.

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

LAYERED TACO DIP


2 (16-oz.) cans refried beans
1-2 c. sour cream
garlic powder, to taste
 1 jar salsa (your favorite)
6 oz. Velveeta cheese, cut in small pieces
1/2-1 c. black olives, sliced
1-2 c. sharp grated cheddar
2 green onion, sliced finely


Mix the beans and garlic powder to taste. Add the Velveeta and spread into a
casserole dish that allows the bean mixture to be about 1/2-1" deep. Bake for 20-25
minutes until mixture is hot.


Remove from oven and top with cheese. Return to oven
until melted. Remove, then top with the sour cream, salsa, olives and top with green
onions. Serve with tortilla chips.


Note: This recipe is so simple, but the warm layers mixed with the cool ones are so
good together. When I serve this with my homemade tortilla chips, my guests just
swoon over the flavors. If I have more than 8 people to serve, I double this recipe.



HOMEMADE TORTILLA CHIPS
corn tortillas, any amount 
garlic salt (I use Lawry's coarsely ground 

with parsley)

powdered lime juice, optional (Truelime crystallized lime)
vegetable oil (enough for 2-3" in  frying pan) 



Cut tortillas into strips or wedges and set aside. Have a deep roaster pan available and
roll of paper towels to drain chips as they are removed from the oil. As you add more
hot chips to the pan, you can transfer the cooler ones to another container.


Heat oil in 

a deep pan (I use my wok). Drop one tortilla into the oil to determine the heat of the

oil. You want the chip to start sizzling when it hits the oil. Carefully add the chips, 

one at a time, so they don't clump. 

Do not crowd pan as this will lower the oil temp 

and prolong the frying process. Do not leave the stove while frying-these chips go 

quickly from light brown to overdone and it is difficult to remove them all quickly if 

there are too many in the pan. (I use wire scoop on a long wooden handle I found at 

an Asian store-the large holes allows for quick draining)

Salt the chips to taste as they 

are removed from the oil. Add the lime juice powder to taste, if desired. Place fresh 

paper towels between batches. After a batch or two, you will quickly be able to

anticipate when to remove chips from oil to obtain the crispness you prefer.

Note: Fresh hot chips BETTER than the restaurant can be done at home!! Make ahead 

and warm  in oven if you wish or serve room temp with salsa. I make huge batch 

because these are so popular. Leftovers can be frozen to prevent becoming stale since 

these have no preservatives. Lime juice powder found near spices/ baking ingredients.

Cheesy Taco Dip

Velvetta-1-2  lb.

Ro-Tel tomatoes & green chilies

Chili canned (your favorite)

Melt together 1 lb Velvetta & Rotel.  Add chili to taste & extra Velvetta, as desired, to obtain flavor & consistency you like.  Keep warm in crock pot.  Serve with corn chips.

                                         Confectionately  Yours,

Sue

Quick Spaghetti Sauce

Hi WEEC listeners,  
Today's segment is a repeat, but you can go to the Sept 21. 2011 segment to access the recipe.


Confectionately Yours,


Sue

Sour Cream Chicken Enchaladas

Hello WEEC listeners,
This recipe is the one referred to in today's radio segment.  I have served this so many times over the years.  It is a great make-ahead dish.


SOUR CREAM CHICKEN ENCHILADAS
2 chicken breasts, cooked and diced
 1 c. sour cream
3/4 c. onion, diced
 1/2 c. flour
5 c. chicken broth
10 flour tortillas
1 (4-oz.) can green chilies
 chicken soup base
3 c. Monterey Jack cheese,grated
cilantro,dried


Cook chicken until tender in 6 cups water and enough soup base to make a rich broth.  Allow to cool. 


Cut up chicken in small chunks. Save broth. 


Whisk flour and sour cream into 5 cups broth until smooth. Add chilies and heat, stirring constantly until thickened. Set aside. 


Mix chicken, 2 cups cheese and onion together. 


Heat tortillas in microwave, a few at a time, to soften. Place a generous tablespoonful of mixture in
tortilla and roll up. 


Spray a 9 x 13 pan with nonstick spray. Place filled tortillas seam side down in dish.


Pour sauce over, making sure you cover all the tortilla. Top with cheese and any filling left over. Sprinkle cilantro on top. 


Bake at 350 degrees for 30
minutes until sauce is bubbly and cheese is lightly browned. Serve with rice. Yield: 10 enchiladas




Note: It's amazing that such simple ingredients yield such delicious results. You can make all of this ahead of time by filling tortillas and covering with plastic wrap. 


Make sauce and refrigerate until time to bake. Do not add sauce until just before baking. Do these freeze well? Yes, they do...but keep separate until baking time. Leftovers reheat well in microwave.


I have also created a wonderful soup with leftovers that uses leftover sauce, rice, chicken chunks & additional chicken broth.  Start with whatever sauce you have, add rice & chicken in amounts desired, & add enough broth to get to the consistency you wish. Top with dried cilantro or parsley & monterey jack cheese.

Ultimate Lemon Bar

Hi WEEC listeners,


Here is the recipe I mentioned on today's segment.   I freeze whole lemons & limes so that I always have them on hand.  Defrosting in the microwave yields usually 3-4 tablespoons per fruit.  You can also purchase frozen lemon juice which which is great to have on hand, too.

Confectionately  Yours,  

Sue

ULTIMATE LAYERED LEMON BARS


Crust
1/2 c. butter
 1 tsp. vanilla
1/4 c. confectioners sugar
1 c. all purpose flour


Cream butter and sugar. Add vanilla, then flour. Press dough into 8 x 8 pan.
Refrigerate crust 30 minutes. Prick crust with fork; then bake 30 minutes in a preheated 325° oven for 20-30 minutes or until brown.


Cream cheese filling
1 (8-oz.) pkg. cream cheese, softened
1 egg
1-1/2 c. powdered sugar
 1 tsp. lemon extract


Beat cream cheese and sugar until smooth. Add egg and lemon extract. Spread evenly over crust. Top with lemon curd.


Lemon curd
4 egg yolks
1 T. cornstarch
3/4 c. water
3/4 c. sugar
2 tsp. lemon peel, grated
1/4 c. fresh lemon juice
2 T. butter, softened


Blend egg yolks with cornstarch. Place on low heat and whisk in water and lemon juice. Increase heat to med-low and cook, stirring constantly until mixture thickens enough to cover the back of a spoon. Remove from heat. 


Add lemon peel and butter; cool for 10 minutes. Spread lemon curd evenly over cream cheese layer. Bake 30-40 minutes or until edges begin to turn brown. 


Cool to room temp. Chill 1 hour before cutting. Dust top with confectioners sugar.


Note: These are the ultimate lemon bar. When recipes call for eggs, use large eggs unless otherwise noted. Large eggs are the standard in baking. 


Also 1 large egg usually = 1/4 cup (4 tablespoons), so you can successfully half a recipe that calls for 1 egg by beating the egg, measuring and removing half.