Breakfast Burrito

My son Andrew has taught me a few lessons over the years.   He is not interested in cooking, but he is interested in eating on a regular basis.  I have watched him throw almost any kind of meat and cheese together in a tortilla, nuke it for a minute in the microwave, and dunk this quesadilla into Ranch dressing or Hot wing sauce and make a meal of it.

If he adds some fruit and veges to the mix, it makes for a fairly well balanced meal.  It gave me an idea this week to make a breakfast burrito using what I had leftover from Sunday dinner. 

I had roasted a chicken, baked some potatoes, and made a chef salad.  There were ham chunks left over from the salad, a quarter of an onion, eggs, grated cheese, and those baked potatoes in the fridge.

  I heated an iron skillet with some vegetable oil and cut up a potato in small pieces.  I even left the skin on.  I chopped up the onion in small pieces and tossed it into the skillet with the potatoes and ham chunks.  I did add a little butter to the mix, too.  It adds great flavor.

As the potatoes browned, I beat together a couple of eggs.  I added the eggs to the skillet, turned the heat way down and allowed them to cook through.  I added some cheese, then seasoned to taste with salt and pepper.  Cheese can be very salty, so I wait to season until I’ve tasted the dish.

A flour tortilla heated briefly for 30-40 seconds in the microwave and a generous spoonful of the skillet mixture, and some salsa from the pantry made for a quick and filling breakfast.  I enjoyed it with a cup of coffee while listening to Circle of Friends on WEEC.

What a great way to start the day!! 

Confectionately  Yours,

Sue

Covering Your Sins

I’m currently in a rearranging frenzy at my home.  This tendency seems to have a domino effect.  One project leads to another, with my mind focused on the finished goal.  I get rid of things I do not need, put things I DO need where I can find them, & simply enjoy an organized usable space when it is all said & done.

Sometimes when I am knee deep in a reorganizing project, packing up the house for what seems like the hundredth time, & simply poop out in the middle of it all, I throw a sheet or blanket over the whole mess & walk away for a time.  If I throw a BLACK sheet over the mess, it is surprising how that pile of stuff seems to fade into the background.

While this might temporarily prevent me from becoming distracted by the clutter, it is NOT a permanent solution.  Clutter must be dealt with sooner rather than later, or the house would be overtaken by black cloth covered lumpy piles of stuff every which way.

The bible tells us if we cover our sins we will not prosper.  It seems the Enemy uses our personal “stuff” against us bringing it to mind to steal our joy in serving the Lord & paralyzing our service to our Redeemer.

I have to remind myself that as a believer in Christ, I am forgiven of my sin, past, present, & future.  I must confess my daily sin of course, so that it does not hinder the work Jesus wants to do in me.  As I enjoy my quiet moments early in the morning with a cup of coffee & my Lord, & Savior, the “black cloth” I have thrown over my “stuff” is uncovered to reveal the clutter of my life.  His Word helps me sift through the mess I have made, allowing the Lord to restore order & peace in my troubled heart.

I'm sharing a recipe for Cranberry Coffeecake.  It uses up that bit of leftover cranberry sauce from a meal, & goes perfectly with that cup of coffee I mentioned earlier in this post. 

CRANBERRY SWIRL COFFEE
CAKE
1/4 c. butter                                  1/2 tsp. salt
1 c. sugar                                      1 c. sour cream
2 eggs, well beaten                      1 tsp. almond extract
2 c. all purpose flour                    8 oz. whole berry cranberry sauce
1 tsp. baking soda                        1/2 c. walnuts, chopped

Cream butter and sugar together. Add the eggs, beat well. Mix together the dry
ingredients and add alternately with sour cream. Add almond extract.

Place 1/2 of the batter on the bottom of a well greased and floured tube pan. Spoon 1/2 of the
cranberry sauce over batter, keeping it away from the inner and outer edges. Sprinkle
with 1/2 of the nuts. Spoon 1/2 of the remaining batter on top of the fruit; then spoon
the rest of the cranberry sauce and nuts on top. Finish by spooning the rest of the
batter over the fruit.

Bake in a 350° oven for 45-60 minutes. Test for doneness at the 45 minutes point by sticking a toothpick in the center. If it comes out clean, it's done.

Allow to sit for 10 minutes in pan, then gently shake pan to loosen cake. Remove to a
rack and cool completely. Drizzle with glaze.

Glaze
1-2 T. milk                                    1 c. powdered sugar
1 tsp. butter                                  1/2 T. almond extract

Heat milk and butter briefly in microwave. Stir in powdered sugar and extracts. If too

thick to drizzle, add enough milk to reach desire consistency.

                                      Confectionately  Yours,

Sue

Joni & Me

Joni and me

*The ladies we served*

I had the amazing  honor to cater a luncheon for Joni & Friends ministry in Sept 2011.  It was held in a board room on the Legacy Center campus in Xenia, OH, across the hall from the Joni & Friends local office, 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 chopped

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 doublerecipe. I have substituted non fat SC milk, light mayo, and light House Italiandressing with very good results and practically no difference in the flavor of thedressing.

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

Laughter....& a recipe

I have a friend and Sunday school teacher who greets me each week by calling me “Sweet Sue.”  Sometimes, when he wants to be funny, he calls me “Sweet and Sour Sue.”  Sometimes he asks me which Sue I am that day.

I joke back by telling him, I was Sweet Sue until I saw him, then Sour Sue takes over.  I love to laugh.  A sense of humor has helped me through this grieving process. 

In a recent study at Stanford, researchers showed comics to people while their brains were monitored by an MRI. They were able to prove for the first time that humor stimulates the parts of our brain that use the "feel good" chemical messenger dopamine. That puts laughter in the category of activities you want to do over and over again.

Face Time: When we laugh, as many as 15 small muscles squeeze our faces into a smile. Increased blood flow there may turn us a bit pinker and give us a happy glow.

Eyes Have It: If the laugh is vigorous enough, our tear ducts can activate. Our glee can have a cumulative effect till we're literally crying with joy-and studies show that tears, whether happy or sad, may reduce symptoms of stress.

Mouth Off: Researchers have tested the saliva of patients after laughing episodes and found that they have higher levels of disease-fighting agents called immuno-globulins. Other studies have found higher blood levels of killer T-cells, suggesting that laughter may raise our immune function.

Vocal Point: Our vocal equipment gets a workout to produce our high-pitched laughter. The diaphragm, a strong muscle under the lungs, pumps down and up, filling the lungs, and then blasting air out of them, up through the voice box to produce the laugh. Because the lungs are exchanging much more air than normal, they enrich the blood with oxygen.

Laughter seems to help diabetics keep their glucose levels in check.

Laughter seems to have an analgesic effect: It increases our tolerance for pain.

Belly Laughs: A hearty laugh can cause us to double and tense all our major muscle groups for minutes at a time, leading to a simple conclusion: Laughter is exercise.  I guess you could say, "Laughter is inner jogging." The heart rate and blood pressure go up while you're laughing, but then they fall down below your baseline afterward, the same as with exercise. This could be very important exercise for elderly and sick people who can't get out and run two miles.

It seems researchers simply confirm what the Lord has already told us.  “A merry heart doeth good like a medicine.”

Laugh with a friend today.  It is good for you.

Here is a recipe for SWEET & SOUR CHICKEN!

SWEET AND SOUR CHICKEN
1 c. water
 1/2 tsp. Accent
1/2 c. milk 
dash of pepper
1 egg
2 lb. chicken breast, boneless, skinless
2 T. salt
 all-purpose flour

Mix water, milk,egg, salt, Accent, and pepper. Cut pieces of chicken in small chunks and roll in flour. 

Dip in liquid mixture, then again in flour. Fry in hot oil until crispy and browned. Keep warm. Mix into sweet and sour sauce. Serve with rice.

Sweet and Sour Sauce
1-2 green peppers, cut in strips 
3/4 c. ketchup
1/2 c. red wine vinegar
1 (20-oz.) can pineapple chunks, drained
3-4 carrots, cut in small sticks 
1-2 green peppers, cut in strips 
1 med. onion,cut in chunks 
1/3 c. sugar
1 clove garlic, minced
1 c. chicken broth
1/2 c. honey
1-2 tsp. soy sauce 
3 T. cornstarch in 1/2 cup water
3 T. oil
Stir fry green pepper, carrots, and onion, in small amount oil with garlic and soy sauce for 2-3 minutes. Veges should be tender-crisp. Remove from pan. Place 3 T. oil,ketchup, vinegar, chicken broth, sugar and honey in pan. 

Add cornstarch dissolved in cold water. Heat to boiling and cook until thickened. If it appears too pale, add a drop or 2 of red food color. Toss in pineapple, veges, and fried chicken. Add a little more soy sauce, if needed.
Note: Sauce and stir fried veges can be done in advance, but chicken will get soggy. Another option is to serve chicken and pass the sauce separately.

Confectionately  Yours,

Sue

Carrying Burdens, Laundry Baskets, & Homemade Laundry Soap

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

The Mayonnaise Jar

The Mayonnaise Jar

A professor stood before his philosophy class and had some items in front of him.  He picked up a very large and empty mayonnaise jar and start to fill it with golf balls.

 He then asked the students if the jar was full. They agreed that it was. 

The professor then picked up a box of pebbles and poured it into the jar. He shook the jar lightly. The pebbles rolled into the open areas between the golf balls.

 He then asked the students again if the jar was full. They agreed it was. 

 

The professor next picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else.  He asked once more if the jar was full. The students responded with an unanimous 'yes.' 

The professor then produced two cups of coffee from under the table and poured the entire contents into the jar, effectively filling the empty space between the sand. The students laughed.

'Now,' said the professor, as the laughter subsided, 'I want you to recognize that this jar represents your life.

 

The golf balls are the important things - God, family, health, friends, and favorite passions- things that if everything else was lost and only they remained, your life would still be full.

 

The pebbles are the things that matter like your job, house, and car. The sand is everything else -- The small stuff­‑'If you put the sand into the jar first,' he continued, 'there is no room for the pebbles or the golf balls. The same goes for life. If you spend all your time and energy on the small stuff you will never have room for the things that are important.

 So... Pay attention to the things that are critical to your happiness. Play with your children. Take time to get medical checkups. Take your spouse out to dinner.

There will always be time to clean the house and fix the dripping tap.

 'Take care of the golf balls first --  The things that really matter. The rest is just sand.'

One of the students raised her hand and inquired what the coffee represented.

The professor smiled. 'I'm glad you asked'. It just goes to show you that no matter how full your life may seem, there's always room for a couple of cups of coffee with a friend. 

 

When things in your life seem almost too much to handle, when 24 hours in a day is not enough; remember the mayonnaise jar and 2 cups of coffee.

Here is a homemade mayonnaise recipe.  You might just need it if you mayo jar comes up empty someday. 

Homemade Mayo

Ingredients

• 1 egg
• 1/2 teaspoon minced garlic
• 1 tablespoon lemon juice
• 1 teaspoon prepared yellow mustard
• 3/4 cup vegetable or olive oil
• salt and pepper to taste

Directions

1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

                                         Confectionately  Yours,

Sue

The Commissioned Artwork

I’m not generally envious of others, but I found myself feeling so the morning my Pastor related a story about my friend Christiana.  You see, she thought up a positively brilliant way to encourage my Preacher & his family.  He shared it with us that Sunday morning.

One of the greatest joys in Preacher’s life are his grandchildren.  His grandson Bo has Down’s Syndrome & is an extra special blessing to them.

 

When I first met Bo, he was 6 months old with many health problems.  His condition was a shock to the family initially, but every accomplishment these past 18 years has been celebrated as blessing from the Lord.

Bo loves to sing & draw.  One day a letter arrived at his home with a check inside.  My friend Christiana had commissioned Bo for some artwork.  Her letter to him requested a drawing of his choice, stating that she wanted it before He became famous & she wouldn’t be able to afford his work.  

Christiana has a quirky sense of humor I just love!!

Bo was so excited about this & spent days working on the piece.  His mom, Tina, told me that even now, Bo will refer to his commissioned work stating, “I can’t believe someone would pay me for my art.”

Christiana saw Bo’s giftedness & valued it.  She affirmed him, & in turn, blessed his parents & grandparents, too. She has inspired me to look for creative ways to encourage. 

We are told in Scripture to bless others,  ESPECIALLY, in the household of faith.  I have asked Christiana to share one of her favorite recipes with me, & you can find this 
here.

This is the promised recipe from my friend Christiana, in her own words.   :-)  She is an avid gardener, and is one of the few women I know that hunts & fishes with enthusiasm.   I love how we can find common ground as believers in Christ, but how we are as different as night & day, enjoying & celebrating those differences in each other. Christiana........ Okay, this is one of my 'camping' fish recipes. I swallowed a fish bone last year, so I only use skinned/filleted fish now. Vegetable oil (expect to spend $3-$5 for a small bottle at a typical bait-shop store) 1-3 fresh fish fillets, cut into 1 inch strips Flour (1-2 cups or about 4 handsful) 1 lemon (best to pack a sack of lemons to take) 1 egg, beaten Salt/Pepper Paper plates Paper towels Frying pan Tongs Stove (or electric hot plate) Line up four paper plates in a row. Place fish on 1st plate, flour on 2nd plate, beaten eggs on 3rd plate, and more flour on 4th plate. Cut lemon into good sized wedges and squeeze juice over both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour on 2nd plate, roll fish in beaten egg on 3rd plate, and carefully place fish on flour in 4th plate. Sprinkle flour over both sides of fish, carefully so you don't rub off all the good stuff. Repeat steps until all the fish is coated. I usually just leave the fish on the 4th plate until it's all ready to fry. Wipe hands on paper towel (trust me, you can't skip this step). Heat frying pan and about 1/4 to 1/2 inch of oil until it's hot. Add prepared fish and fry, turning once, until browned on each side (usually a few minutes per side). When done, put fish on a paper towel-lined plate or two. Enjoy! Confectionately  Yours, Sue

Cleaning Out the Clutter

With 20 years as a military wife to my credit, I have seen the advantages of going through our belongings on a regular basis and purging the excess or unused items.  A military family is allotted just so much weight allowance for their household goods.  Any excess and they pay the difference.

When my husband took a civilian job, we did this less frequently because we moved less often.  It is still a good idea to go through closets and storage at least once a year.

Lately, I have been praying God’s help with organizing my life better.  This has been foremost in my heart since I began the process of downsizing 32 years of accumulating stuff.  Finding what I need when I need it prevents extra stresses in my life & getting rid of stuff I do NOT need clears clutter, also stress reducing.

Spiritually speaking, I also think one needs to evaluate the clutter of emotions & irritations with others or situations in life that can prevent us from seeing the blessings from God.  We can lay our burdens at His feet & praise Him for His willingness to lift them from our shoulders.  God can bring peace of mind even when things are weighing us down, & He LOVES to hear our praise.

I'm sharing a crockpot recipe for chili that can cook all day while you tackle just ONE clutter filled area of your home.  A good dinner & the satisfaction of job completed and a life just a little more organized will be your reward.

FIRESIDE CHILI
3 lbs. ground beef
2 large onions, finely chopped
2 T. bacon drippings
2 c. hot water
1 (10-oz.) can tomato puree 
1 tsp. paprika
1 tsp. Tabasco 
3 heaping T. chili powder
1 tsp. ground mustard
2 large onions, finely chopped
1/4 tsp. cayenne pepper
2 cloves garlic, finely chopped 
1/2-1 tsp. oregano
1 Tbsp cumin
1 tsp. salt

Brown meat & onion; add bacon drippings and cook 5 minutes.

Add hot water, tomato puree, Tabasco, onion and garlic. Simmer 30 minutes. Add rest of ingredients and simmer slowly for 1-2 hours or 8 hours in crock pot.

Start with the 1/2 tsp. of oregano and increase to taste. This dish freezes well for 3-4 months. 
Serves 8.

Note: You may notice this chili has no beans. When we lived in Texas, the "natives"
claimed "real" chili was all meat and seasonings. Feel free to decrease meat by half
and add two 1 lb. cans beans. The flavor is not compromised in the least.

                                         Confectionately  Yours,

Sue

Leftovers

As I ponder these segments on food, friends, & hospitality…the idea of leftovers came to mind.  We all have them, and they are not all food related either.

The idea is what to do with life that is LEFT after the life you knew is OVER.   Life is not stagnant.  It is constantly changing, & we humans do NOT like change unless it is OUR choice. 

After the sudden death of my husband, I had to totally regroup & figure out who I was, & where to begin from that point on.  I’m still not sure of this some days*grin* but, what I am sure of is that the truth is God’s Word, the bible is a lamp unto my feet, & a light unto my path.

I have also learned that people & activity DO help us get through this life!!  Finding something to do & someone understanding to do it with make a difference.  If you can find something to do for someone else, that is even better. 

I recently invited 3 couples over for dinner after the Thanksgiving holiday for a “leftover” party.  They had all extended hospitality to me at one time or another & I wanted to reciprocate. 

Now I could have argued with myself that being widowed & having couples over might be a little odd, BUT in entertaining folks in my home for years, I have observed that the menfolk usually gravitate to subjects & locale such as the big game on TV, while the women group and gab away at things that interest them. 

That is exactly what happened that fun evening.  Now my purpose was twofold.  I love company & I had lots of leftovers from that Thanksgiving meal.  

I served a Turkey Pot Pie soup that used up all of the turkey, gravy, green beans, corn & mashed potatoes from our Thanksgiving meal.  Cranberry apple relish complimented it perfectly.

I cut out little shapes from a frozen pie crust, baking it as the garnish scattered over the top of the soup.  They were very easy & a conversation starter for sure.  People do notice those little details I love so much.

Here is the recipe mentioned on today's segment from WEEC 100.7 FM in the Springfield, OH area.  You can even listen online to this wonderful Christian radio station!!  :-)

Chicken Pot Pie Soup

Ingredients

4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breast, split
1 tablespoon bouillon flavoring
2 T. vegetable oil
1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
2 carrots diced
1/2 cup all-purpose flour
1-2 tsp poultry seasoning, to taste
1 teaspoon cracked black pepper
1 1/2 pounds frozen mixed vegetables (I used the leftover green bean, mashed potatoes & corn)
1 cup heavy cream
Pinch sea salt
1 store-bought pie crust
Directions
Add diced potatoes to a large bowl filled with cold water. Set aside.

Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled.

In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.

Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Preheat the oven as directed on the pie crust package.

Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces. (I used little cookie cutters to make shapes.)

Ladle the soup into bowls and garnish with the pie crust.

Trusting your Feelings-(You can't) :-)

Trusting Your Feelings

I was watching an old movie on Saturday afternoon.  It is now a classic, but I remember the year it burst on the scene and became a hit.  It was 1977 & I was on a date with my Air-Force navigator fiancée.

This movie appealed to my adventurous young husband-to-be.  It had flying action, a beautiful princess in distress, and a bunch of bad guys that needed to be shown that Good always wins out over evil.  I enjoyed the story-line, too, but we had a serious talk afterward about the underlying message of the movie.

Hollywood doesn’t often acknowledge God for who He really is, and this movie didn’t either, but in our youthful optimism, Greg & I were able to personally equivocate the “Force” the movie referenced as the Almighty God who loves us, & died for us.  Our access to Him through prayer would be our source of power to face the days ahead in our married life.

Jesus wants us to lead others to Him by living a victorious life on this earth, and telling of his sacrifice on our behalf.   He is the “Force of the Universe” that will never leave us or forsake us, a very Present help in times of trouble as the scriptures tell us.

There were many other things about Star Wars that were, of course, the antithesis of a victorious Christian life.  I was reminded of this as I watched Young Luke Skywalker crawl into the cockpit preparing for a life or death situation.  He heard a voice saying…“Luke, Trust your feelings.”

Now if there is anything more fickle than my feelings, I don’t what it is.  Some days when I do not FEEL God is there for me, I literally have to tell him, based on His Word that I trust Him.   There is victory when I choose to believe even when my circumstances seem hopeless, & God counts my belief in Him as righteousness.

God has always come through for me.  He will for you, too.

Here is a recipe that came to me in 1977.  It is a layered strawberry salad that I have served many times over the years.  Serve it with the meal or as a light dessert.

I’m Sue Murphy…..and I am Confection-ately Yours.

 STRAWBERRY SALAD
1 (6-oz.) pkg. strawberry gelatin 
1 c. boiling water
 2 c. sour cream
3 med. bananas, chopped
1 (20-oz.) can crushed pineapple
2 (10-oz.) pkgs. frozen sliced strawberries, in syrup

In a medium bowl, combine gelatin and boiling water. Stir until completely dissolved.
Add undrained pineapple, strawberries, and chopped bananas stirring to combine.
Divide in half. Pour half of the gelatin mixture into a 9 x 13 dish. Leave the rest of the gelatin at room temp. 

Refrigerate until set, about 1 hour. Spread sour cream over the
set gelatin and spoon the rest of the gelatin over the sour cream. Cover and return to refrigerator until set, about 90 minutes. Yield: 12-15 servings.
Note: Sugar free gelatin (6 serving size) and plain frozen strawberries with the addition of sugar free sweetener may be substituted to lower sugar for those who need to watch their intake for health reasons. 

I like to make this in individual footed dishes and garnish with whipped cream, mint leaves and fresh strawberries.

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.