Italian Hot Fudge Sauce ~ & other 'important' things:

Ingredients:

2/3 cups whipping cream (i used half and half)
1/3 cup freshly brewed espresso (i just used strong coffee)
12 ounces semisweet chocolate chips
Directions:
Bring 2/3 cup of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth. (this is a Giada De Laurentiis recipe)

i made this sauce again this afternoon...it lived up to the success of the 1st time i made it...in other words, it was spectacular!! We needed a little spoiling....what a 2 weeks it has been!!...sickness & stress all over the place. I've been reminded yet again how very tenuous and fragile our lives are. And of how very, very much prayers of friends matter. And there are so, so many people who are needing prayer. I'm in a place where not all that much impresses me much...but prayer does, faithful friends do, and good hot fudge sauce definitely does:) (this fragmented post definitely does not!! but yet, i feel like sharing it:)

My brain is a bit fuddled by fudge sauce, coffee, cold medicine, and too little & very strange, dreamed-filled nights of sleep. I learned again that i can not take any medicine with the dreaded "D" in it's title....it makes me completely nutty. i read a whole book the night i dared sip a little Nyquil with that stuff in it....it was an interesting but predictable Christian love story set in Homestead, Iowa among the Amana people...who knew about them? like i said, interesting. But the book did not need to be read in one night!!

Holding onto sanity and even holding onto Faith can be difficult in trying times. In his Book Prayer, Philip Yancey describes two kinds of faith: 1) bold, child-like faith....that's the kind we love to hear about...it's sweet, trusting, and certainly contains characteristics to which we should all aspire. Then there's 2) fidelity...Yancey describes this as "a hang-on-by-the-fingernails-faith against all odds, no matter the cost." At this very moment, i believe that better describes where i'm living...

Faith and Grace: my foundations....in times filled with generous blessings; and in foggy times.

"We get by on Grace, just not the kind that makes us look good." (Jenell Williams Paris)

i've not been "feeling" all that spiritual lately...i know my faults all too well. But God has been using the beautiful and convicting and comforting words of the following Scriptures to speak right into my heart ~ He is so faithful:

"Learn to love appropriately. You need to use your head and test your feelings so that your love is sincere and intelligent, not sentimental gush. Live a lover's life, circumspect and exemplary, a life Jesus will be proud of: bountiful in fruits from the soul, making Jesus Christ attractive to all, getting everyone involved in the glory and praise of God."(Phil. 1:9-11 Msg.)

"Soak me in your laundry and I'll come out clean,scrub me and I'll have a snow-white life. Tune me in to foot-tapping songs, set these once-broken bones to dancing.Don't look too close for blemishes, give me a clean bill of health. God, make a fresh start in me, shape a Genesis week from the chaos of my life. Don't throw me out with the trash, or fail to breathe holiness in me. Bring me back from gray exile, put a fresh wind in my sails! Give me a job teaching rebels your ways so the lost can find their way home. Commute my death sentence, God, my salvation God, and I'll sing anthems to your life-giving ways. Unbutton my lips, dear God; I'll let loose with your praise. Going through the motions doesn't please you, a flawless performance is nothing to you. I learned God-worship when my pride was shattered. Heart-shattered lives ready for love don't for a moment escape God's notice." (Psalm 51:7-15 Msg)

"He knows us inside and out, keeps in mind that we're made of mud." (Psalm 103:14 Msg.)

Bread Pudding....and Gingersnaps....

kind of a strange title...but i like the sound if it!:) i mentioned a glorious bread pudding on fb the other night..and somehow gingersnap cookies and their pumpkin dip jumped into the conversation too; so i am posting the requested recipes here..it's just easier.

Ah....food...what a wonderful, comforting, beautiful pleasure of life. No wonder it's so often a part of relationships & of both good and bad times. I loved Paul Child's quote to Julia: "You are the butter to my bread and the breath to my life" (from Julie and Julia). Sweet.

And not to go completely off the deep end, food can even be spiritual....scriptures and whole books have been devoted to that analogy. How clever of the Lord to speak in a language we understand...cause, man do i ever understand food!:) but Seriously, what a blessing....that our God created these fleshly enjoyments.....and (i think) enjoys when we enjoy them! "For he satisfies the thirsty and fills the hungry with good things." (Psalm 107:9)

But....i do SERIOUSLY intend to attack these stubborn, insidious 10lbs...there's been a bit too much enjoyment around here lately! my efforts will start next week...after Labor Day....i will bring the exerciser back in the house:)...now that I've written it for the "world" to see maybe I'll actually do it....

~The Recipes~

Gingersnaps

2/3 c .vegetable oil
1/2 t. salt
1 c . sugar
2 t. baking soda
1 egg
1 t. ground cinnamon
1/4 c. molasses (or honey)
1 t. ground ginger
2 c. all-purpose flour
(small amt of sugar in bowl)

Combine oil & 1 cup sugar in bowl;
Add eggs and beat well.
Stir in molasses or honey.
Combine flour, salt, soda, cinn., & ginger;
Add to molasses mixture - stirring to mix.
Roll dough into 1-inch balls; roll each in sugar bowl.
Place 2 inches apart on a greased cookie sheet or stone.
Bake at 350 degrees for 10 - 12 minutes

Pumpkin Dip
(from Heather D.)

1 8oz. cream cheese
1 15 oz can pumpkin pie mix
2 cups powered sugar
1/2 to 1 t. cinnamon
1/4 to 1/2 ginger
Mix together. Will be "runny". Store in fridge.

~these cookies work great for Mom and me to do together. We don't always have the dip/ sometimes we dip half of the cookie in white chocolate then sprinkle on sparklies. The plain cookies are just fine , too!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

White Chocolate Peach Bread Pudding

13-15 pieces of sliced white bread

1 lb. frozen peaches, thawed & cut

1 cup heavy cream

2 cups milk

1/4 cup butter, cut up

2 oz. Baker’s white chocolate, chopped

3 eggs

1 1/2 cups sugar

1teaspoon almond extract

Preheat oven to 350 degrees. Tear bread into pieces in a large (9 x 13) sprayed baking dish. Sprinkle peaches over bread. Heat cream, milk and butter in the microwave until hot and butter melts. Stir in chopped white chocolate until melted and pour over bread and peaches. In a separate bowl, whisk together eggs, sugar and almond extract. Pour over bread mixture and gently stir in. Bake about 45 minutes. Serve topped with White Chocolate Sauce. (serves 8-10)

White Chocolate Sauce:

4 oz. Baker’s white chocolate, chopped

1/2 cup heavy cream Heat cream in the microwave until boiling. Whisk in white chocolate until combined. Drizzle over bread pudding. (i did this in a little pot and added a little butter to it...that makes a nice consistency)

~i did not use peaches!! i used a bag of white chocolate chips...1/2 for the bread pudding and 1/2 for the sauce. i used plain ole bread. i used a little more of just regular skim milk than the heavy cream...next time i plan to dilute even more. This is rich but incredible stuff!! a couple of ladies in our church make this recipe and I'm so glad they shared it with me. I hope ya'll enjoy these recipes, too!

Mac and Cheese...

This is a Paula Deen recipe...and here is a pic. of the buffet (prominently featuring the Mac and Cheese) from when I visited there in Savannah. Yes, it is a little dysfunctional to take a pic. of a buffet, but that's just the kind of girl I am!:) I wish that dear man in the window wasn't in the pic., but oh well! This recipe is a "hit" whenever I share it and I love it! (The 2nd pic. was sent by my cousin Beth who really did "take care of my man" for me (thanks) ! Isn't that cool....way beyond my editing abilities!!:)

The Lady's Cheesy Mac

(I usually double this recipe)
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces (I use less)
1/2 teaspoon salt
1 cup milk (I use skim usually)

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired. (I usually do not.) Enjoy!

Yummy....

Chicken Colombo with jasmine rice
Ingredients
1 1/4 cups jasmine rice, (they called for purple (Alter Eco) but I used just regular jasmine from my grocery store), rinsed
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 can (14 ounces) peeled chopped tomatoes
2 boneless, skinless chicken breast halves (about 1 pound), cut into pieces
2 tablespoons curry
Coarse salt and freshly ground pepper
1/2 cup coconut milk
2 pinches ground cinnamon
Cilantro leaves, coarsely chopped, for garnish

Directions
Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm. (Just follow directions on package.)
Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon.
Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.

I got this recipe off Martha Stewart and it is really easy and delicious!! I told my parents how lucky they should feel to have authentic Indian food in the comfort of their own home...ha! Definitely use jasmine rice...smells and tastes wonderful. I added a little extra liquid and some cayenne pepper to give it a kick!

On an unrelated note....Happy Birthday to me tomorrow! Can't say I feel exactly happy to be entering "middle-age" (as it were)....but not much I can do about that, unfortunately. Having a massage today then dinner w/family friends tonight...and I have requested and received a "Cheesecake Factory" 3flavor cheesecake for my cake. Gotta smile about all that!:) You have seen plenty of pics. of me lately, so rest assured I (hopefully) have not significantly aged overnight! (sigh)

ps:
-I take back the "middle-age" part...maybe not so much since the lifespan is increasing?!
-the massage and cheesecake were both fantastic!
-thanks for the happy comments, calls, etc. and general
Bday Love....you all are wonderful!

Greens and Blessings!

Creamed Turnip Greens
Prep: 10 min., Cook: 15 min.
(really easy and delicious!) (from Southern Living, Nov. 2007)

Ingredients:
1 tablespoon butter
1/2 sweet onion, chopped
2 garlic cloves, minced
1 (16-oz.) bag frozen turnip greens, thawed (I've also used collard greens)
1/2 cup chicken broth
1/2 teaspoon dried crushed red pepper (optional)
2 tablespoons all-purpose flour
1 cup milk
5 ounces cream cheese, cut into pieces
Salt to taste
Garnish with Parmesan cheese

Preparation
1. Melt butter in a large nonstick skillet over medium-high heat. Stir in onion and garlic, and sauté 3 minutes or until tender. Stir in turnip greens, chicken broth, and, if desired, red pepper; cook 4 to 5 minutes or until liquid evaporates.
2. Sprinkle turnip green mixture with flour, and sauté 2 minutes. Gradually stir in milk, and cook, stirring occasionally, 3 minutes. Add cream cheese, stirring until melted. Season with salt to taste. Garnish with Parmesan cheese, if desired.

Lightened Version: Substitute 2% or Skim milk and 1/3-less-fat cream cheese
Makes 4 servings

Yes, I'm proudly Southern...love my grits, greens, and even some of the fried food (but won't do that and mess up the kitchen!) I've been obsessed with this recipe ever since finding it and it's especially great in winter...I made today for "Sunday lunch." I do the light version and use lots of shortcuts.

I've appreciated your thoughtful comments on the last post (feel free to leave more)...I know it's a big subject and I've not even barely skimmed the surface. That said, my intention is not to have your "applause", just to merely share with you some of what I've been deeply thinking on. In the past few weeks, my pastor has been doing some great preaching on humility and the pitfall of self-righteousness. Always good to remember. Blessings from me to all of you this Sunday afternoon!

Brownies and Christmas Randomness

Knock You Naked Brownies
1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips
In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting. (Note: This recipe supposedly originated at the Salt Creek Restaurant in Breckenridge, Colorado. Servings: 24)
(I am finally posting this by popular demand...at least by dear Jen!:)
Not sure it would be a good thing for me to eat these and be knocked naked as I have been lavishly partaking of holiday goodies...and it will just be December tomorrow!:) Oh well, dieting can always be a new year's resolution!:)

It's been a little while since I've posted anything....frankly, I have been feeling quite a bit overwhelmed since returning from the trip...just a lot going on...while the Thanksgiving trip was good and thankfully my uncle was feeling somewhat better, it was not a restful time. And although I truly believe in the "comfort" found in Christmas music (have some thoughts rattling through my head on that topic for another post) on the other hand, steeping oneself in the oversentimentality of non-stop Christmas music can lead to somewhat gloomy results. So I have been focusing more on mostly religious Cd's (ie Steve Green, Steven Curtis Chapman, etc.) rather than "secular" ones. Perhaps there is a larger truth here...when we lesson the Christmas message and make it about ourselves, then mostly we are left with comparisons...selfdoubt...confusion. Looking to the Light makes everything more clear.
I've mostly finished the decorating....put out less this year and actually like it more! We've made some cookies this week w/friends and that is always something Mom really enjoys. And this Sunday is my holiday choral concert...really excited to sing in what should be a great event. So....that's "my deal" lately....hope ya'll are doing well!!

Other random holiday thoughts:
....do you think it would be kosher to send a Christmas letter that simply says..."things are pretty much the same..refer to last letter"? What a chore that can turn into!!! I do love both sending and receiving cards, and I imagine I will manage to come up with something acceptable (ie "positive") to send out.
....a group of us went to hear David Phelp's Christmas concert the other night....it was LOUD!!! (which means I am an old fogey!) And while he is a fantastically great singer and has top-notch musicians traveling with him, I do wish someone would have had some sense about balancing the sound. But he rocks on "Blue Christmas"...awesome!
....as I shared in an earlier blog, we are purposely having a "small" Christmas this year...it's amazing the pressure that has relieved...I hope to truly focus on the beauty of the season...including the Advent season...really appreciate the Gift we have been given.
....happily, I may soon be the proud poster of digital pictures...that is if I can figure out the digital camera I received in today's mail from my dear pseudo-brotherinlaw Harold (Kudos to him!!!). We shall see if I can function in this high-tech world.
....that's probably enough randomness...going this evening to what is billed as a European Christmas Market...I love stuff like that. Christmas Happiness to All of You!!

"Pear Buckle"

For some reason, we seem to have slacked off of the recipes...that's sad. Needing to replace those passports pics. w/something more normal is reason enough to post one for me! In my opinion, there's not much that something home-cooked can't improve!! And there have been so many crazy things happening in the world recently, that a little comfort food is definitely in order. Some friends at church have been giving me pears from their pear-tree (so I like to call them organic) and I've enjoyed (perhaps too much) using them in this way. This recipe was originally "peach buckle" but I changed it to pears plus made a few healthy changes...like cutting down the butter...it's so good! It's from Art Smith's cookbook Back To The Table: the Reunion of Food and Family...he's Oprah's chef and this book is a winner in general. So go find some organic pears of your own and try this!:) (Perfect w/coffee!)

"Pear Buckle"
INGREDIENTS:
5 cups peeled, sliced pears
1/2 cup packed brown sugar
1/4 cup AP flour
1/4 teaspoon cinnamon
-----
1 cup AP flour
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sugar
6 Tablespoons butter (softened)
1/2 cup buttermilk
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
PREPARATION:
Preheat oven to 350F. Lightly butter a 11 by 8 1/2 inch baking dish. Toss first set of ingredients. Spread in the bottom of dish. Cream together butter, sugar, and egg with hand-mixer...then mix other ingredients into that. Spread the batter by spoonfuls over the pears. Bake for about 45 min. until golden and cool slightly. Awesome warm or at room temp.!!

*I have noticed that I seem to only post desserts...I do cook other things:), but seem to only think of posting desserts! While on the subject of food, had a great meal this afternoon (Sat.) including "Wahoo" for the entree....never knew that was a type of fish (kinda like halibut)...been seeing people use that as an expression...but who knew it was a type of fish?! It was really, really good! And now you know!

And just another, totally unrelated to food comment......
GO SAINTS!!!!! (who won in Cinn. Sat. night!!:)

A Silly Recipe!

Today I bought some fresh blueberries (love them)...
when looking through some recipes, found this rather silly one for muffins:
-1 cup vanilla ice cream (softened)
-1 cup self-rising flour
-1 cup blueberries
Mix ice cream and flour...then fold in berries. Place into greased muffin cups...makes 6*. Bake at 375 degrees for 20-25 min. Then brush top w/melted butter and sprinkle w/sugar...voila!! We quite enjoyed them!:) But Mom and I agreed that next time we will add toasted almonds and make as scones. These are surprisingly tasty, and (obviously) VERY easy!!

It has been a bit of a "grumpy" week for me...but isn't it good that such little joys can brighten things up? And in case you missed this on a previous comment section , Cara (so glad to have you here!!) shared the following thoughts on routine, freedom, and the angst I've been feeling. I love this story and this concept...

{I once read a story about a saint (I can't remember if it was Teresa of Avila or Mother Teresa)where someone walked into the kitchen and saw her going to town on a piece of chicken. The person expressed surprise at the way she was eating and Teresa replied, "When I pray, I pray. When I eat chicken, I eat chicken." (forgive me if I messed the quote up--it has been awhile since I read it, but that is the idea of it) Anyway, I find freedom in that idea. I suppose you could just say, "So whether you eat or drink or whatever you do, do it all for the glory of God." (I Cor. 10:31) cg}

(Methinks it's always a good thing to quote another's good thoughts when one's own are somewhat jumbled!:)

Lemon Icebox Pie...because you asked!

*Please note: this pie contains raw eggs. It is recommended that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs. I have seen recipes where people cook it for 20 min. at 350degrees then add meringue and bake another 30 min. but we have never done it that way...just eaten it with the raw eggs, and I've never heard of any problems...but then again perhaps this pie is the source of alot of La.'s problems:) So...eat at your own risk!

INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup lemon juice
3 egg whites
5 teaspoons white sugar
DIRECTIONS
Preheat oven to 350 degrees.
In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
Brown in preheated oven (or under broiler, but watch carefully!!) just until meringue is set and golden. Keep pie refrigerated.

Blackberry Dumpling Cobbler

I'm feeling strongly tempted to write a blog entitled: "Things I Do Not Recommend"...however I think that would be quite inflammatory and dangerous, so I will discipline myself and NOT do so! (at least for now) Instead, I share this great new recipe I made this weekend for the 1st time...really good w/ice cream (low fat, of course!) (I halved it...and you could use frozen peaches instead...not sure about fresh berries)

• Blackberry Dumpling Cobbler

1. Bring 2 (16oz) pkgs. frozen blackberries, 1 1/3 cups sugar, and 1/4 cup butter to a boil over med. heat, until butter is melted and sugar dissolved. Remove from heat.
2. Beat 3 (8oz) pkgs. low-fat cream cheese with 2/3 cups sugar until fluffy. Then beat in 2/3 cups milk until smooth. Stir in 2 1/4 cups all-purpose baking mix (I used low-fat bisquick) and 3/4 cup uncooked oatmeal.
3. Spread 2/3 of Biquick mixture in sprayed 9 x 13 dish; spoon blackberry mixture on that, then dollop remaining B. mixture over blackberries.
4. Bake at 350 degrees until golden brown. Enjoy!!