I am in Awe of how my Heavenly Father is continuously taking that which is unlovely, broken or discarded in and around me and creates something of great beauty and value. How He is able to take the difficulties and even the tragedies of life and use them to perfect and refine us into someone that brings Him Glory...to bring Beauty from the Ashes.
Tuesday, December 28, 2010
How much Growth Can 1 Year Bring?
Wednesday, December 22, 2010
Cookie Monster(s) Live!!!!
Sunday, December 12, 2010
Cranberry Bliss Bars
- For Cake Base:
- 1 cup butter softened
- 1 and 1/4 cups brown sugar-- packed
- 3 large eggs
- 1 teaspoon ground ginger
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 and 1/2 cups flour
- 2 Tablespoons orange zest
- 1/4 cup minced dried cranberries
- 1/4 cup quality white chocolate -- coarsely chopped
- 1/4 cup minced candied ginger
- For Frosting:
- 4 ounce cream cheese -- softened
- 1 and 1/2 cups powdered sugar
- 1 Tablespoon butter -- softened
- 2 teaspoon orange juice
- For Garnish:
- 2 Tablespoons minced dried cranberries
- 2 Tablespoons minced candied ginger
- 1/3 cup white chocolate chips -- melted
Beat butter and sugar together for the cakebase, and add eggs/vanilla beating until fluffy.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries & ginger. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (the size used for writing on cakes) and drizzle the chocolate over the cake.
Cut into bars immediately as the white chocolate hardens pretty fast and makes cake cutting messy.
Tuesday, December 7, 2010
Fresh Pico
- 8 Ripe Tomatoes
- 1 Med Onion
- 1/2 Seeded Jalapeno finely chopped
- 1 Fresh Lime
- 4-6 Cloves of Garlic
- 1/2 tsp Salt
- 1/2 Bunch Fresh Cilantro chopped
- Chop onions and tomatoes and toss together in med sized bowl.
- Add chopped Jalapeno and chopped garlic.
- Sprinkle with salt.
- Squeeze juice of lime into the bowl. (Microwaving the lime for 20 or so seconds will enable you to squeeze more juice)
- Add chopped Cilantro, stir together.
- Let set in fridge for 1 hour if possible before serving.
Chicken Enchiladas
- 2-½ cups Cooked, Shredded Chicken
- 2 cups Reserved Broth From Chicken
- 1 Tablespoons Canola Oil
- 12 Tortillas (I like to use Spinach tortillas...my theory, "If it's green, it's gotta have some nutritional value")
- 1 Bell Pepper Chopped
- 1 whole Large Onion, Diced
- 1/2 Jalapeno, Seeded And Finely Diced
- 1 teaspoon Paprika
- ½ cups Heavy Cream
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Sour Cream
- 2-½ cups Monterey Jack Cheese, Grated (or Mozzarella)
- Salt And Pepper, to taste
- Cilantro, Chopped
Preparation Instructions
Heat 1 tablespoon canola oil in skillet over medium heat. Add onions, peppers and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, , and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with Pico de Gallo and Sour Cream
Sunday, November 28, 2010
Chocolate Caramel Brownies
Ingredients
- 1 pkg. (18.25 oz.) chocolate cake mix
- 1 cup chopped nuts ( Optional )
- 2/3 cup Evaporated Milk (canned)
- 1/2 cup (1 stick) butter or margarine, melted
- 50 caramels, unwrapped
- 1cup Semi-Sweet Chocolate Morsels
Melt Caramels and 1/3 cup milk in microwave or over med heat on stove top.Grease and flour 13 x 9 x 2-inch pan.
In large mixing bowl, combine dry cake mix, butter, 1/3 cup milk and nuts. Press 1/2 mixture into pan. Reserve rest for top.
Bake at 350 degrees for 6 minutes.
Sprinkle chocolate pieces over baked portion.
Spread caramel mixture over chocolate pieces.
Spoon reserved dough over caramel mixture. (this part is tricky...easiest way is to flatten bits of dough and place over caramel...covering as much Caramel as possible )
Return to oven and bake 15 minutes. Cool slightly.
Refrigerate about 30 minutes and cut into squares.
Monday, October 4, 2010
Better Than Pumpkin Pie Squares
This is a recipe I found a few years back and received rave reviews as well as requests for the recipe when I took them in to work. I LOVE pumpkin pie and still can't have Thanksgiving without it but if you don't like or are intimidated by making pie crusts and still love pumpkin pie filling...you really must try this recipe. So, So Yummy it really is sinful that it is so easy to make.
The recipe says to cut it into 12 but if you are wanting to serve along side other desserts, cut it into smaller taste size squares.
Ingredients: 1 box plain yellow cake mix 4 eggs 1 cup brown sugar 1 can (30 oz. size) pumpkin 1 cup margarine or butter 2/3 cup milk 1 tablespoon cinnamon ( I added 1/2 tsp ginger and 1/2 tsp nutmeg)
1/2 cup brown sugar
Directions:
Reserve 1 cup of the cake mix. Set aside. Melt 1/2 the margarine and mix with remaining cake mix and 1 beaten egg. Spread in bottom of 9 x 13-inch greased Pyrex dish. Mix together the first measure of brown sugar, the milk, cinnamon, remaining beaten eggs, and pumpkin. Pour over cake mix layer. Combine the reserved cup of cake mix, remaining brown sugar and the remaining softened margarine. Crumble over pumpkin layer and bake 45 minutes at 350 degreesF. Serve warm, or chill in refrigerator. Cut in squares and serve with whipped cream or whipped topping.