A Cord Not easily Broken

A $10 label maker has become my best friend in this process of organizing my life a little better. I highly recommend them.  I actually bought 2-one for upstairs and one for downstairs.  Organization is an ongoing process & I needed tools at hand and easily accessible if I was to make headway.

There was a particular incident that precipitated this ongoing to desire to get organized.

About 4 weeks after the death of my husband, I began the daunting task of going through his things.  I was so overwhelmed with all that had to be done, but I had to start SOMEWHERE.

I got 3 large snap top plastic boxes and labeled them “Keep” “Donate” and “Toss.”  The “Keep” pile I would divide and conquer another day.  However, I began finding black cords to electronic gizmos.  There were electronic devices, too, but I had no idea what went with what.  Many of the cords were a tangled MESS.

I started a new box & all cords and electronics  went into it.  One night while watching a movie, I tackled THAT box.   Each individual cord was painstakingly untangled and placed in a plastic bag.  I do not exaggerate when I say there were over 60 cords!!

 

As I worked on that project, I was reminded of Ecc 4:12 that speaks of a three fold cord not easily broken.

There were friends in my life that stood in the gap for me during this time of crisis were like this three-fold cord. Their simple presence showed me cared & I was not alone. They hugged, they listened, they prayed for me.  There is strength in numbers. :-)

When life is disorganized and chaotic, if you feel alone in your hurt today, turn to that Three-fold cord that cannot be broken-the Father, the Son, & the Holy Spirit.   I am confident of comfort, provision, and a peace that passes understanding.  God’s Word promises!! & our God always delivers.

Confectionately  Yours,

Sue

Eccl 4:9 Two [are] better than one; because they have a good reward for their labour.

¹⁰ For if they fall, the one will lift up his fellow: but woe to him [that is] alone when he falleth; for [he hath] not another to help him up.

¹¹ Again, if two lie together, then they have heat: but how can one be warm [alone]?

¹² And if one prevail against him, two shall withstand him; and a threefold cord is not quickly broken.

A Word Fitly Spoken

  I recently had one of those proud mother moments while observing my son, Andrew, interacting with a little child. She was crying broken-heartedly after being called out by her mother and told to sit down.

My son leaned over and patted little Grace on the shoulder, talking softly to her.  She looked up and smiled at him with teardrops still glistening on her lashes. 

 Andrew told me later that Grace had been trying to round up a rowdy little brother and help her mom who was in charge of the children’s church that evening, but SHE was the one who seemingly got in trouble while trying to be helpful.

Andrew noticed her actions and gave her confirmation that HE knew what she was trying to do even though her busy distracted mommy hadn’t seen the situation fully.  I immediately thought of the verse, “A word fitly spoken is like apples of gold in pictures of silver.”  How beautiful that must be, and how beautiful it was to see this fine young man I had the privilege of raising respond so tenderly to a broken hearted child.

Today’s recipe is one of Andrew’s favorites.  It is a Pantry Salsa easily assembled mostly from canned pantry staples.

PANTRY SALSA

2 (16-oz.) cans stewed tomatoes                                   2-3 tsp. red wine vinegar

1/2 med. onion, roughly chopped                                 2-3 T. lime juice

4-5 slices jalapeno's(the jarred kind found                 1/4 tsp. garlic powder, to taste

 in the ethnic section of grocery store)                        1-1/2 tsp. salt, to taste

1-1/2 tsp. sugar

Place tomatoes, jalapenos, and onion in a food processor. Pulse to get the consistency you like. Pour into a bowl and add sugar, salt, and garlic powder to taste. Add lime juice and vinegar. The flavors will become more developed if made in advance to serving.

I know you are thinking fresh lime juice is NOT a pantry item, but you can freeze fresh limes making them available to you every time a salsa craving hits.

Confectionately  Yours,  

Sue 

The Prayer Closet

When word of my husband’s death reached my friend Vicki, she came.  She hadn’t seen me in quite some time.  Our lives had diverged into different directions.  I was surprised & touched to see her that day.

Since my move from Indiana to Ohio, Vicki has come to me for rest & respite from time to time.  I’ve noticed a pattern in her trips.  She managed to come on or near the anniversary date of Greg’s home-going.  I asked her if this was intentional…& she gave me a knowing smile. She was widowed with 4 small children years ago & knows the pain of those anniversary dates.

However, her visits WERE for her personal rest also.  Vicki has a life that revolves around caring for others.  A wheelchair bound husband she adores, kids & grandkids living in her home, church involvement, plus a full-time job leave her with little time for self-care. 

On one of our visits, she seemed near exhaustion, both physically & spiritually.  She 

commented on the absolute quiet we were enjoying.  This was not an option for her at home.  She told me that sometimes she sits in her car after work just so she can pray & read the bible without interruption.

Due to her husband needs, their master bedroom door had to be removed for his w/c access & replaced with a curtain.  Given this situation, she had no place to go to shut out the distractions & noise of those living within her household.  Apparently, beloved grandbabies do not understand Grandma needs a break. J

The bible tells us  in Matt 6:6  ⁶ But thou, when thou prayest, enter into thy closet, and when thou hast shut thy door, pray to thy Father which is in secret; and thy Father which seeth in secret shall reward thee openly.

As Vicki & I talked, the idea of using her sizable Master bedroom closet as a literal prayer closet began to emerge. Of course, it was packed with the STUFF we all seem to collect, & rarely find the time to go through, BUT her desperate need for peace & quiet outweighed the desire to hang onto things.

Sometime later, Vicki has reported major de-cluttering, & a place to shut the door for refreshment.  The Lord has provided!!

My own prayer closet is a small sunroom that I have claimed for my own.  The Lord is sought after every day in that little room. I feast there on the Bread of Life & receive Living Water.

I encourage you to find your own prayer closet.  This is truly the “Recipe for living.”

                                         Confectionately  Yours,

Sue

NO MORE CATERING!!

I recently learned a hard lesson.  At least, I think I have!!  You see, since I was a teen, I have been drawn to hospitality related events.  I love the planning & preparing even more than the actual event itself.   I really feel hospitality is my Spiritual gift.

Now for years, I seemed to equate “hospitality” with big events….weddings, banquets, school fundraisers.  When these things weren’t on the calendar, we entertained in our home, often having 20 or more folks in for dinner.

Recently, I took on an event for a friend.  I jokingly told her she is now an “ex-friend.”            ( Just kidding, Vicki)

In reality, I did feel God’s stamp of approval to do this event, & thankfully, it all turned out well.  BUT, what used to be so enjoyable, & come together so easily, NOW is burdensome.  I was still trying to get my life & house back in some semblance of order over a week later.

Ecclesiastes tells us to everything there is a season.  It has been hard for me to accept, but perhaps this season of big event planning & implementing is over for me.  It is hard giving up the thing that I felt sort of defined me in others eyes, but the frustrations & physical energy expended far outweighed the pleasure. 

I won’t quit being hospitable.  It is who God made me to be.  BUT, I will refine this area of my life.  Actually, I already have.  My dinner parties usually include just one or two friends.  I make soup & take a jar to some folks at work or church who appreciate my efforts.  I wrap up a couple of cookies with a short & sweet note.

Hospitality is simply sharing what you have.  Jesus blesses even a cup of cold water given in His name.  Here is one of the recipes I made for the aforementioned event.  It is a soft homemade roll wrapped around a cheeseburger filling.  

CHEESEBURGER BUNS
(A soft roll filled with cheeseburger flavor)
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 anddrained             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 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.

Confectionately Yours,

Sue

The Legend

Four days before my husband’s death, something of significance occurred.  It affected him so much that he not only told me the story twice verbally, he emailed it to me. 

Greg’s previous work had been extremely stressful.  He had a boss that just seemed to blame him when things when wrong, & took all the credit when things went well.  It also required much travel away from home, another aspect he disliked.

My husband had just changed jobs.  In fact, he had been in that job just 2 weeks when he died. 

Greg was a 20 year Air Force veteran who flew in the RC-135, a reconnaissance plane.  He transitioned from being a “crew dog” to a liaison between the flyers & the government contractors who develop the programs and equipment used by them.  After his military career, he became one of those contractors. He had high security clearances.

If I could pinpoint one character weakness in Greg when we first met, it would be his personal lack of confidence.  I saw him overcome this over the years by working hard to do his best at whatever task he was given, but he remained a humble man.

On the Thursday before he died, his new boss took him to meet some of the folks he would be working with on a nearby naval base.  One guy came into the meeting announcing that he could not stay, but that he wanted to meet “The Legend.“

Startled, Greg shook his hand, then turned to his new boss as the guy walked away, and said, “What did you tell them about me?” 

His boss said, “I didn’t tell them anything…they just read your resume.”

Looking back on this time, it was so comforting to know that God allowed confirmation of Greg’s hard work all those years before He took him to his eternal home.  

 

The bible tells us, “What profit is it if a man gains the whole world, but loses his own soul?”  It is most important that one’s resume includes their name written in the Lamb’s Book of Life.  I know Greg accepted Christ as his personal Savior in His teens & served him faithfully.  He was a great husband and father.

Today, I will share a recipe for Sour Cream Chicken Enchiladas.  My husband loved this dish, & over the years we served it many, many times when we entertained in our home.  Add some rice & a crisp Taco Salad, & you have a complete meal.

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 
1 (4-oz.) can green chilies chicken soup base
3 c. Monterey Jack cheese,grated cilantro,dried
10 flour tortillas

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.

How We Look to Others

I was at a potluck dinner and amidst the fried chicken, hot dishes, cold salads, and desserts was a small dish of something grayish, sort of gravy-like, and completely unidentifiable.  At the end of the evening as I was helping clean up, there amongst the empty platters was that lone little bowl completely untouched. 

It was probably was just as nutritiousl as anything else on the table, but no one wanted to test it out when there were so many other choices.  For all I know, I may have missed out on the best dish there because of its appearance.

As I reflected on this, I wondered.....in the “potluck of life” as I meet the people God brings my way, does my faith and profession in Jesus look appealing to others?  Do I proclaim a life in Christ that looks like fried chicken to a starving soul….or have I allowed bitterness, anxieties, circumstances to steal my joy, so that to those I am called to share the Bread of Life with, look at me and see something grayish and unappealing-like the dish I just mentioned?

I want the joy of Christ to reflect through me.  I want to rise above my circumstances, rest in Jesus for help and comfort, and share the glorious salvation message that Jesus saved me from an eternity in Hell for a new life here on earth for a time, and forever with him in Glory.

Here is a recipe that looks as good as it tastes-it is an easy Springtime Mandarin Orange Cake.  It starts with a box mix of yellow cake, but with a few additions, and a Cool Whip, crushed pineapple, and instant pudding frosting-you have a light pretty cake that won’t make it home from any potluck.

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.

                                         Confectionately  Yours,

Sue

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.  

This recipe is one that I consider "heavenly."  Enjoy.....

CHOCOLATE DELIGHT

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

Removing Ink Stains

I accidentally washed an ink pen in the pocket of my work clothes.  Thankfully, it was black & my clothes were, too.  No harm done it seemed. However, I didn’t discover my mistake until I opened the dryer & found inky streaks all along the inside that would not come off easily.

After trying several cleaning solutions on the ink, I had success with plain old rubbing alcohol & some elbow grease. 

You would think from this point on, I would be more careful, but I did the exact same thing a few days later!!  Boy, did I feel like a doofus!!

I was reminded that the Lord blots out those sins that stain our life when we confess them to Him.  He remembers them no more, but I need to sometimes remember the pain of my sins so I do not commit them over & over.

The rubbing alcohol removed all but a tiny bit of the ink on the inside of my dryer.  Every time I take out my laundry, I’m reminded to once again check my pockets before washing.  Thankfully, to date, I haven’t washed another pen.

Hopefully, you won’t need the household tip provided today, but we all need to be reminded that a daily renewing & refreshing is necessary if we are to be clean before our Lord.

Confectionately  Yours,

Sue

Laundry Baskets & Carrying Burdens

 Laundry Baskets & Carrying Burdens

    This might sound excessive, but I have 8 laundry baskets!!  Over time, I have realized the advantage of this.  On laundry day, I can separate out each load.

    When my kids were little, I had them do this.  They learn to help mommy, & it is a task even the toddler can accomplish when you tell them where each piece goes. Praise them for their progress, & you will see over time that you have trained them up to do their own laundry.

     As each load is placed in the washer, the empty basket goes in front of the dryer & awaits its next job.  Those baskets have helped me organize closets holding the contents as I determine what goes where.  They help me as I decide what goes to the missions closet when it becomes evident that I have more than I really need.

    They have held potluck dishes for transportation in my car preventing spills & keeping everything decently & in order.

    One of the great things about my laundry baskets is that they match, fitting one inside the other, taking up minimal space when emptied.

    Spiritually speaking, I find sometimes as prayer requests are shared, I’m a lot like those baskets.  I gather burdens, feeling overwhelmed for myself & others.  As I go in prayer to the One that washes whiter than snow, my load is lightened, & the stain of my personal sin is no more.  I stand clean before my Lord.

    Here is a recipe for Homemade Liquid Laundry Soap.  It is easy to make & economical, too.  I love a bargain!!!

 The Recipe

Now that you have assembled all the needed ingredients here is the recipe:

Homemade Laundry Soap

1/3 bar Fels Naptha or other type of soap, as listed above

½ cup washing soda

½ cup borax powder 

~You will also need a small bucket, about 2 gallon size~

Grate the soap and put it in a sauce pan.  Add 6 cups water and heat it until the soap melts.  Add the washing soda and the borax and stir until it is dissolved.  Remove from heat.  Pour 4 cups hot water into the bucket.   Now add your soap mixture and stir.  Now add 1 gallon plus 6 cups of water and stir.  Let the soap sit for about 24 hours and it will gel.  You use ½ cup per load.

**A few things to note about the soap** 

~The finished soap will not be a solid gel.  It will be more of a watery gel that has been accurately described as an "egg noodle soup" look.

~The soap is a low-suds soap.  So if you don’t see suds, that is ok.  Suds are not what does the cleaning, it is the ingredients in the soap.

I'm Sue Murphy.....& I am 

Confectionately  Yours

Today's Confectionately Yours Segment

Hi!!!  Today's segment was a repeat from April.  Scroll on down & you will find those bread machine rolls!!!  Happy Baking...

Confectionately Yours,


Sue

O Taste & See the Lord is Good

I have been thinking a lot lately about the senses-touch, hearing, sight, but especially, taste and smell

.

We are invited from David in the Psalms-“O taste and see, the Lord is good.”  We are told our prayers are “a sweet smelling savor unto the Lord.” 

Often before a delicious meal is consumed, it is our sense of smell that invites us to taste and enjoy.

Have you ever come home from a long day to have something you threw in the crockpot earlier in the day greet you as you stepped inside?

Isn’t it kind of amazing that those ingredients that barely had a fragrance when raw, slow cook and become something special?  The delicious smell is a promise of the good things to come. 

It is when my prayer-a sweet smell in the nostrils of God-releases His Spirit & floods my being with His Presence that I am overwhelmed and know that I have tasted, and found that, yes indeed, the Lord is good.

As a young Christian, my prayers were kind of a laundry list of wants and needs. They were like those raw ingredients in my crockpot.

 I hadn’t yet learned the art of slowing down, being still, listening rather than talking, enjoying God, praising Him, and simply reveling in Him as the great ‘I Am.’  I often pray that I see God’s intervention in my daily life. 

When I discover the tire that just looks a little low to me and I’m able to get it inflated-THEN I’m told by the mechanic that it was almost flat, I acknowledge with gratitude God’s observable presence in this situation.

Beth Moore, one of my favorite writers and speakers calls these interventions “God-stops.”  S-T-O-P Savoring The Observable Presence of God.

I encourage you today to Savor God’s Observable Presence in your life.  Taste and see, the Lord is good.

CROCKPOT ROAST BEEF
3-4 lb. roast beef, trimmed of excess fat
 3-4 large potatoes, peeled and cut into chunks
1 env. onion soup mix 
1 (10 3/4-oz.) can cream of mushroom soup, undiluted
3-4 large carrots, peeled and cut into chunks
1/4 tsp. garlic powder (or more to taste)
 3-4 stalks celery, cut into bite size pieces
Place roast, soup mix, cream soup, and seasonings into crock pot. Add 1-1/2 cups
water. Cook on high for 3 hours, then add vegetables.

Continue to cook for another 3-4 hours until meat is tender and vegetables are done. If you won't be home all day, place all in crock pot with the vegetables on top and cook on low setting for 8 hours.
Serve with hot cornbread, butter, and sweet tea.

Note: I know this recipe seems simplistic, but most good recipes really are the result
of good seasoning and proper cooking times. I use the leftovers for the base of my
vegetable soup. Add a can of green beans, diced tomatoes, corn, pinto beans and/or
frozen lima beans(I like their texture better), and additional liquid with some beef
soup base and simmer for 30 minutes.

Full Of Beans

WE have a saying down South for a person full of energy, fun & mischief.  We say…they are “full of beans.”

This reminds me of my pastor, whom we affectionately refer to as simply, “Preacher.”  His energy seems boundless, & his sense of fun, never-ending. 

I had the opportunity to see him in action firsthand the year my entire family attended Junior camp when we returned to the Midwest. 

Preacher set up an elaborate scheme, pitting the Junior boy & Girl campers against one another.   The boys had flour bombs & the girls, water balloons hidden behind their backs.  Each group thought they were ambushing the other.

In actuality, Preacher, with the skill of a major general, positioned each group for attack, then sat back & watched the battle. 

It was hysterical to see the outcome!  Flour & water together make a gluey mess, & the kids realized too late they had been “had.” 

Over the years, my family has enjoyed many meals with him & his sweet wife, Kay, around the table sharing funny stories.  His recent birthday reminded me that even as a 60 + year old, Preacher is still “full of beans.”

It is encouraging to me to see a man of God still full of faith and enthusiasm for the Gospel after 40+ years of following his calling.  I am sharing today my recipe for what else?  Beans, of course.

I made a big pot of soup beans seasoned with onion, garlic, & a meaty ham bone.  This and some crusty cornbread baked in a black iron skillet, with some lemon sugar cookies will be my birthday gift to Preacher this year.  He literally will be “full of beans.”  

Ham & Beans

HAM AND BEAN SOUP

1 lb. dried beans (pinto or navy) 

1 c. chopped celery

A meaty ham bone or smoked ham hocks

 1 large onion, finely chopped

1 T. chicken soup base or to taste

1-2 c. ham, chopped

1 tsp. ham soup base or drippings leftover ham

1/2 tsp. black pepper

2 T. dried parsley

1/2 c. shredded carrot 

2 cloves garlic, minced

Wash and pick through beans discarding any blemished or shriveled ones. Place in a 

large bowl and cover beans with water, about 3 quarts. Allow to sit overnight.

For a 

quicker method, you may also place beans in pot, cover with water and  bring to a boil.  

Remove from heat and allow to sit for 2 hours.

Drain soaked beans and cover with 

fresh water, about 2 inches higher than level of beans. Add the ham bone, vegetables, 

and seasonings. Heat to boiling, then reduce heat and simmer until beans are tender, 

about 1-2 hours.

Taste the broth and adjust seasonings during cooking by adding 

additional soup base or garlic to taste. Add additional water, if needed. Soup should 

be salty enough due to the soup base and ham. Serve with hot corn bread.   

This soup 

may also be cooked for several hours in a crockpot and it also freezes well.

Note: I purposefully buy ham with a bone just for this dish. The little bits of meat left

over from a ham dinner also find their way into the soup pot along with the 

concentrated drippings in the bottom of the pan. This is what I consider real comfort 

food.

A Bird in the Oven is Worth Two in the Grocery Store

I ascribe to the motto-Cook once, eat twice.  Sometimes, I can even get 3 or 4 meal ideas out of one cooking session.  Today I’d love to share my roast chicken recipe with you.  It is the start for chicken tacos, chicken casseroles, soups, or salads.

I start with a whole chicken, actually TWO whole chickens.  If you have the time to bake one, beIieve me,  you have time to bake 2!!--One to eat now and the other heads to the freezer for another day.

I line my roasting pan with foil.  I then wash the outside plastic wrap of the chicken.  I know this sounds strange, but food experts can’t seems to agree whether the actual chicken should be rinsed or not due to the potential for contamination and splattering of chicken juice around the kitchen. 

Washing the packaging, then using scissors to cut the plastic and slide it off the chicken while it sits in the foil lined pan allows all the juices to end up in the roaster pan.  Splattering is minimal.  I pitch the package and lay my chickens- breast side down and side by side.  I season liberally with salt, pepper, and lemon pepper or garlic powder. 

I believe I have mentioned chicken soup base in the past as a seasoning ingredient and making broth.  I add a tsp or 2 to a cup of water and pour that into the bottom of the roasting pan. I cover the pan with a piece of foil tented over the chickens.  Preheat the oven to 375 degrees and place the chicken in the oven.  Turn over one hour into the cooking time and season this side of the chicken breast side up.

Two to 2 1/2 hours later for a 4-5 lb bird and an internal temp of 180 degrees, you will remove the nicely browned roasted chicken from the oven.  I serve it with roasted potatoes and green beans the first night.

Remove the rest of the chicken meat from the bone.  If you have time, do the same to the second chicken.  Freeze the meat in amounts appropriate for your family.

 I place the chicken bones, the juices in the pan, and the skin into a pot and cover with water. Add an onion, 2-3 stalks celery-leaves and all, and a couple of roughly chopped carrots.   Season with pepper and a Tbsp or 2 of chicken soup base.  Simmer for an hour or so. Allow to cool & remove all the solids from the broth.  Refrigerate and the fat will solidify and can be easily removed.

You can even do this in a crockpot and just let it simmer all day.  Freeze for up to 3 months or use as a base for chicken soup, chicken pot pie or fettuccini Alfredo. 

Here is another option......

ROASTED LEMON CHICKEN

1 whole chicken, 3-5 lbs. 
1-2 tsp. lemon -pepper seasoning
1 lemon
salt and black pepper, to taste
1/4 c. butter, softened
Preheat oven to 425°. Remove zest from lemon and mix with softened butter. Squeeze  juice out of lemon and mix 1 T. with the butter and zest. Salt and pepper the mixture as desired. Place chicken in a roasting pan and remove the neck and gizzard; discard.

Separate the skin from the chicken starting at the neck. Avoid piercing the skin, if you can. Using your fingers, slide most of the butter under the skin. (This is messy work.)

Rub the rest of the butter all over the surface of the chicken. Place in roasting pan, breast side down. Sprinkle liberally with the lemon-pepper, and season with the salt and pepper. Bake for 20 minutes; then turn the chicken over. Sprinkle the rest of the lemon juice over the top and season with this side the lemon pepper and salt.

 Bake for 1 hour, until meat thermometer registers 170° or until juices run clear when the meat is pierced. Allow chicken to rest for 10 minutes before slicing and serving. Leftovers are good for sandwiches, pot pies or salads.

Note: I also like to roast a chicken using only garlic powder, salt, and pepper. Sometimes simple is the best. De-fat the drippings by skimming the fat off the top or refrigerating until the fat solidifies. Add to a gravy mix as part or all of the required liquid and you will have a topping for mashed potatoes that will be
hard to beat.

                                         Confectionately  Yours,

Sue

Pleasant Words

Pleasant Words are a honeycomb, Sweetness to the soul, & health to the body!!

When I was growing up, my mother cooked dinner every night.  At the end of the meal, my father always addressed her and said, “I enjoyed my supper.” 

It was a phrase that all of us kids echoed, but it wasn’t something required of us.  It was simply learning good manners by example. Oddly enough, I found myself saying these same words as an adult when I was visiting my parent’s home.  It just felt natural to do that.

My husband of 31 years, had a phrase that he repeated every day we were together.  He decided early on in our marriage that he couldn’t read my mind, so he would say to me, “Is there anything I can do for you?”

These few words gave me such comfort.  It told me he cared about the load I carried running our household, and he was willing to share that load, but preferred to do what I felt needed to be done.  It meant he cared about my needs, whether it be a cup of tea, or a load of laundry started.

Those words made me feel nurtured then.  Now that I am widowed, they leave a pleasant memory-Sweetness to the soul and health to the body like the scriptures say.

I often find myself repeating those words to my children and my friends, especially when they are struggling.  I guess just knowing someone would like to lighten the load is comforting.

No food is more comforting than homemade bread.  Since I have shared my roll recipe on a previous segment, I will gladly add the honey butter recipe that takes it over the top.  I made the mistake of taking this combo to work so often that showing up without them leads to mutiny by the staff. 

Start with ½ c. softened butter.  Add 3 T. honey and mix in.  Drizzle a little extra honey on the top. Serve at room temp.

Confectionately  Yours,

Sue

Here is the roll recipe so you don't have to search for it.



BREAD MACHINE ROLLS
(My "go-to" recipe for yeast bread)
1 egg + warm water
3 T. olive oil
4-1/2 c. bread flour
2-1/2 tsp. rapid rise yeast (I use Saf-Instant brand)
1-1/2 tsp. salt 
1/3 c. sugar

Place egg in measuring cup and add enough warm water to bring total amount to 1-2/3 cup. 

Pour into bread machine pan. Add rest of ingredients in order given. Set machine to dough setting. This cycle should run about 80 minutes. 

When cycle is complete, remove dough. Punch down dough to remove air bubbles. It should be smooth, elastic, and easy to shape. If handled too much the gluten will activate and
make the dough tough to manipulate. If difficult to shape, allow to rest 5 minutes for the gluten to relax. 

Roll dough into long tube shape and cut 24 pieces for rolls or 16
pieces for sandwich buns. Roll dough into an oval shape for deli style rolls or round or hamburger buns. 

Place dough on greased cookie sheet. Spray with nonstick baking spray and cover with plastic wrap. Place in a warm draft free place and allow to "proof" or rise for 45 minutes or until doubled. 

Preheat oven to 350° and bake rolls for 13-17 minutes until light brown. Brush with melted butter immediately after
removing from oven. This will soften the surface of the rolls. Store in airtight container when completely cool.

--You may refrigerate dough after shaping and let it "cold rise" in the refrigerator overnight (up to 16 hours). Remove from fridge and allow rolls to come to room temp while oven preheats.

--Dough may also be frozen after shaping. When completely frozen, transfer to a freezer bag. When ready to use dough, preheat oven to 200°, then turn oven OFF when it reaches set temp. Place rolls on greased cookie sheet, spray with nonstick spray, cover with plastic wrap and place in the warm oven to rise for 60-85 minutes or until doubled. 

Remove from oven, then preheat to 350° and continue as directed above. Remove plastic wrap before baking. (I use this oven method for my initial proofing also-it takes about 30 minutes for dough fresh from the machine to rise.)

Note: Try not to be intimidated by yeast breads. I had some failures early on when I didn't know what the dough was supposed to look like when risen or what was
"doubled." I didn't attempt bread again until the bread machine came along. It kneads evenly & the instant yeasts of today make the most of our limited kitchen time and
yield great results.

Pumpkins & Squash

     It was Wednesday night Prayer Service at my church.  My friend Amy has 3 young children, & 2 of the 3 were excitedly running out of the King’s Kids Program with a lime green bag of goodies they had gotten that evening. 

     Amy & Scott’s oldest child, Kyle, did not appear nearly as excited as his siblings. He too, had a lime green bag, but as he sat down by his mother, he looked downcast.  My heart went out to him.  I knew something had disappointed him very much.

    I watched from afar as his mother leaned toward her unhappy child.  She spoke softly to him, encouraging him to open up & tell her what possibly happened to make him so despondent.

     Kyle opened his bag and said, “Mommy, I wanted a little pumpkin, but I got THIS.”  THIS was a golden colored ornamental SQUASH.  Amy & I exchanged looks, and an attack of the giggles ensued. 

    Kyle had been the last child chosen at random to pick a Fall related prize from the gift table set up to celebrate this harvest season.  It was obvious this little 8 yr old had his heart set on something he wanted, but it just didn’t work out this time.

    I found out from my son who was working in the children’s program that day, that there WAS a choice between a pumpkin & a squash, but Kyle actually CHOSE the squash.

    I listened with empathy toward Kyle as Amy told him, “Honey, this is just what I wanted for our Thanksgiving decorations.” 

    I am not sure Kyle was convinced that squash could ever be a good thing, but as I thought about this later, I realized how much a mother’s heart wants to shield her children from life’s disappointments. 

    God is like that, even more so.  He knows that the choices we make can either bring regret or blessings.  Sometimes He even gives us what we want knowing that our human nature will not satisfied with THINGS.

    We have a God shaped yearning in our souls that can only be satisfied with a personal relationship with the One that created us in the first place.

Sometimes when you want a pumpkin, life gives you squash, so we had best be prepared for both! 
Here are the recipes for Gooey Pumpkin Bars & Yellow Squash Casserole


PUMPKIN GOOEY BARS
Crust
1 (18.25) pkg. yellow cake mix 
8 T. butter, melted
1 egg

Combine the mix, egg, and melted butter together using a hand mixer. Pat 2/3 of the crust into a 9x13 pan and the rest in an 8x8 pan. Crust will be thinly spread.

Pumpkin Filling
2 (8-oz.) pkg. cream cheese, softened
1 c. butter, melted
1-1/2 lb. powdered sugar
2 tsp. cinnamon
2 (15-oz.) cans pumpkin
2 tsp. nutmeg
2 tsp. vanilla
3 eggs 
whipped topping, any amount

Beat the cream cheese until smooth and add the powdered sugar. Beat in the pumpkin.

Add the eggs and vanilla, then the melted butter and spices. Taste and add more powdered sugar to taste if desired. 

Pour 2/3 of the mixture into the 9x13 pan and the rest into the 8x8 pan. 

Bake in a preheated 350° for 40-50 degrees. The center should
be a little gooey, hence the name. Top with whipped cream when serving. Yield: 20 servings from 9x13 pan and 12 from 8x8.
Note: I tweaked the original recipe because the crust seemed too thick, the filling too thin and was sweeter than I liked. This is so good, I might be willing to give up pumpkin pie. This dish freezes well, so the extra pan could be saved for a later date.
Wrap well, label, and freeze for up to 2 months.


YELLOW SQUASH
CASSEROLE
2 c. yellow squash, sliced 
1/2 c. sour cream
1/2 c. onion, chopped
 1-2 c. sharp cheddar cheese, grated
1 (10 3/4-oz.) can cream of chicken soup, undiluted
salt and pepper, to taste
Ritz crackers, crushed (optional)

Steam squash over boiling water until fork tender, about 5-7 minutes. Place in a 2 quart casserole dish. Add onion. Sprinkle half of cheese on top. 
Mix soup and sour cream; pour over squash. Add more cheese. Top with crushed crackers. Bake in a preheated 350° oven for 30-40 minutes, until sauce is bubbly and cheese is melted.

Note: The sauce is also good with steamed cauliflower, broccoli, and carrots as a casserole. Steaming the squash keeps it from being watery.