Wednesday, December 31, 2014

Classic French Onion Spinach Dip

Remember this classic favorite?



No pumpernickel bread anywhere...this is Italian.
It made no difference, it was wonderful!
It's hard to believe that I haven't made this in a long time.  I think it's probably because I could eat the whole thing all by myself.  Actually, just writing this recipe made me so hungry for it again, I think I'll invite some friends over just for an excuse to make it.  Hey...just in time for New Year's Eve!  Yay, me!

Sometimes, the original is just...well, the best!  Like a good movie they try to make into sequels that don't stand up to the first.  That's the way I feel about some of these good old stand-by recipes from years ago.  Sometimes you just can't improve upon the original.

I never met anyone who didn't like this dip...it's always been a favorite with everyone.   So easy to prepare and looks lovely in a bread bowl, although you don't have to present it that way.

Give this good ol' dip a try at your next gathering and find out why I think the original is always the best!




Super Bowl Goodies
Ingredients:

1 pkg. Knorr French Onion soup mix
2 cups sour cream
2 Tbsp. milk
1 (10 oz.) pkg. frozen, chopped spinach, cooked & well drained
1/2 tsp. Worcestershire sauce
1/2 tsp. hot sauce (optional)

1 large round pumpernickel bread. (Italian or Rye work well too.)

Cook spinach as directed on package; cool.   Squeeze water from spinach; discard water.

In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors. 

Just before serving, cut a 1- to 2-inch slice from the top of the loaf of bread. Hollow out the loaf by cutting along the edge with a serrated knife, leaving about a 1-inch shell, and pulling out large chunks of bread. Cut or tear the top slice and the hollowed-out bread into bite-size pieces for dipping.                          

Place bread on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.  You can also use crackers, chips and your favorite veggies.

"But as for me, I watch in hope for the LORD, I wait for God my Savior; my God will hear me."   -Micah 7:7

 

Tuesday, December 30, 2014

Sausage Cheese Balls

Yummy, yummy!

Picture from Pinterest
This is considered the best recipe for sausage balls, but if you like a spicier version, just use Jimmy Dean's HOT pork sausage or a combination of the two.  You really can't lose with this appetizer.

The first time I made these I put too much Bisquick and they turned out a little dry.  If you stick with the amount listed, they are tender and delicious!  These will end up being your "go to" recipe for appetizers.

Bake these in a broiler pan, lined with aluminum foil.  The grease goes through and you'll avoid a messy baking sheet.  I love easy clean-up! 



Ingredients:

2 (16 oz.) pkg. uncooked Jimmy Dean pork sausage (regular)
2 cups Bisquick
4 cups sharp cheddar cheese, shredded or a mixture of Pepper Jack & Cheddar
1/2 cup grated parmesan
1/2 cup milk
1/2 cups onion, finely chopped
1/2 tsp. dried rosemary leaves, crumbled
1/2 tsp. dried parsley
2 tsp. minced garlic

Preheat oven to 375 F.

Combine all ingredients in a large mixing bowl; stir until mixed well.  Form into 1inch balls.

Place on ungreased baking sheet; bake 18-20 minutes or until golden brown.

Remove from oven; cool 5 minutes before removing from pan.

Serve with cocktail forks or toothpicks.

Tips for making ahead:
-Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
-Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
-Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
-Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.


...and hope does not disappoint, because the love of God has been poured out within our hearts through the Holy Spirit who was given to us.  -Romans 5:5

Mini Hawaiian Ham & Cheese Sliders

Irresistible!



Picture from Pinterest































Here's a new recipe I found last year on Pinterest!    Yes, I'm a "pin-aholic".   My kids tease me and tell me I need to find a meeting to help get over my love of pinning.  I guess I'm a closet hoarder with almost 45,000 pins...but, it's okay, since I can do it without a mess.  Messes go against my "neat and clean" obsession.  LOL!

There are a few different recipes for these delicious little sliders, but this one is my favorite.  The slightly sweet, soft, melt-in-your-mouth Hawaiian rolls combined with the little tang of Dijon and Worcestershire sauce is wonderful.  I tried to take a picture of the ones I made, but when I went to get my camera and come back to the kitchen...they were gone!!!   They looked almost identical to this picture, so that's why I "borrowed" it from Pinterest. 

Ingredients :
           
1 pound deli ham shaved
1 pound Swiss cheese thinly sliced
1 stick butter
1 1/2 tablespoons Dijon mustard (honey-mustard is delicious too) 
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons minced onion dried
1 12-pack KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls             


Poppy seeds or Sesame seeds

Preparation:
            
Melt butter and mix in mustard, sauce and onion.
Picture from Pinterest

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact). 

In a foil-lined 9x13 inch pan, spray with Pam, then place bottom half of rolls on top.  Brush with 1/2 the butter mixture and cover with ham and cheese.   Place top half of rolls over this.

Brush the rest of the butter mixture over top of rolls, making sure onion is evenly distributed.                

Refrigerate over night.                

Cover loosely with foil and bake at 325 degrees for approx. 30 minutes.  Once finished, separate with a sharp knife, for serving.


Variations: 

Substitute sesame seeds for the poppy seeds.

Instead of melting the butter, let it get soft and mix all the ingredients into the butter (mustard, Worcestershire, poppy seeds and onions) then spread the tops of the rolls (the inside part) before putting the sandwiches back together before baking. 


"So teach us to number our days, that we may apply our hearts unto wisdom."    -Psalm 90:12
 

Monday, December 29, 2014

Hot Onion Dip

Quick, easy and tasty!

Picture from Pinterest
The crowd around the table where this particular hot and bubbly dip sat was somewhat daunting, and I felt like a novice shopper on Black Friday, trying desperately to grab that last popular toy that everyone's child had to have that year.

I had heard that this dip was the first thing to be eaten at every party!  I soon understood why...it was incredible!  No wonder no one was moving from their spot near this tasty appetizer.

Even if you're not a big onion fan, don't worry...onion is not really the primary flavor in this dip, but adds just the right touch!   My host served it with Fritos, and they were delicious, but I'm sure your favorite cracker or cocktail toast would do nicely.




Ingredients:

1 sweet onion, finely chopped or shredded

3 (8 oz) packages cream cheese, softened
2 cups grated parmesan cheese*
1/2 cup mayonnaise

Combine onions, cream cheese, grated parmesan, and mayonnaise in a large bowl; stir well.

 Transfer mixture to an oven safe, lightly greased 2 quart souffle or casserole dish.

Bake, uncovered, at 400'F. for 30 minutes or until bubbly and golden brown. 


Serve warm with tortilla chips, assorted crackers, melba toast or corn chips.

*Substitute 1 c. shredded parmesan cheese (for 1 c. grated) for a "cheesier" texture.



Sing to the LORD a new song,  for he has done marvelous things;  his right hand and his holy arm have worked salvation for him.  -Psalm 98:1



Saturday, December 27, 2014

Lemon Delight

A simple variation of the Four-Layer Dessert

I decided to do something other than chocolate for our Christmas dessert bar, which is highly unusual for this self-proclaimed chocoholic!  If you enjoy lemon, this is a light dessert that will help "wash down" all those Christmas cookies!  (wink, wink)  Actually, this would be a great summer dessert too, it's cool and refreshing!

We were all really pleased with the taste of the lemon, and I'll bet adding a layer of raspberries or blueberries would be a perfect touch with the lemon.   Oh!  Just thought of banana pudding with a layer of fresh bananas.  You could try this with whatever flavor instant pudding floats your boat and whatever you'd like to add as part of your layers.   

This is a wonderful variation on the Four-Layer Dessert that I usually make. 

Here's the basic recipe I used for delicious Lemon Delight!


Crust:

1 c. flour
1/2 c. butter, softened
1/2 c. walnuts or pecans, finely chopped

Combine above ingredients; mix well.  Press into a 9x13" glass baking dish. 

Bake at 350'F. for 10-12 minutes.  Cool.


Cream Cheese Filling:

8 ounces cream cheese
1 c. confectioners' sugar
1 c. Cool Whip, divided

Combine cream cheese and sugar; mix well until blended and smooth.  Fold in Cool Whip, spread evenly over cooled crust.  Chill completely in refrigerator.

Pudding Filling:

1 (6oz.) pkg. Lemon Instant Pudding
4 c. milk

Prepare pudding as directed on package.  Spread carefully over cream cheese layer.  Chill completely in refrigerator. 

Spread additional Cool Whip over top.  

Keep refrigerated until ready to serve, and refrigerate any leftovers.  Although, I'm thinking you probably won't have any.

 
 

He has made everything beautiful in its time. He has also set eternity in the hearts of men; yet they cannot fathom what God has done from beginning to end.  -Ecclesiastes 3:11
 

 
 
 

Friday, December 26, 2014

Salad Bowl Puff

Anyone care for a slice of salad? 

Got any of that delicious Christmas ham leftover?  Here's a vintage recipe that will help you make sure none of it goes to waste!   Today, I'm going back to around 1981 and sharing a  salad that's great for lunch or brunch.  It uses Bisquick mix and is so easy to prepare, even days ahead.  It's served on a bowl of bread and sliced like a pie.

I've made this on several occasions for ladies lunches and get-togethers, this version is my very favorite, even my husband enjoyed it.   

If ham isn't your thing, you can use your imagination and fill it with your favorite salad; tuna, chicken or even Taco!  Use about 4 cups of your favorite one, or make it even easier and pick up a salad from the deli...you're going to love serving and eating this one!

Ingredients:

Puff:

2/3 c. water
1/4 c. butter
1 c. Bisquick Baking mix
4 eggs
Ham Salad Filling (below) or your favorite luncheon salad

Heat oven to 400'F. 

Generously grease a 9" pie plate with non-stick cooking spray, such as Pam. 

Heat water and butter to boiling in 2-quart saucepan.  Add Bisquick all at once.  Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes; remove from heat. 

Beat in eggs, one at a time;  continue beating until smooth. 

Spread in pie plate (do not spread up sides).  

Bake until puffed and dry in center, 35-40 minutes; cool. 

Just before serving, fill with Ham Salad Filling or your favorite chicken, turkey or tuna salad.  Cut into wedges, 6-8 servings.

Ham Salad Filling:

1 (9 oz.) pkg. frozen green peas
2 cups cubed fully cooked smoked ham
1 cup. shredded Cheddar cheese (about 4 ounces)
2 Tbsp. chopped onion
3/4 c. mayonnaise
1 1/2 tsp. prepared mustard

Rinse frozen peas under running cold water to separate; drain.  Mix all ingredients.  Cover and refrigerate at least 2 hours.

Small Salad Bowl Puff:  Cut all ingredients in half.

Do-ahead Salad Bowl Puff:  After baking Salad Bowl Puff, cool completely.  Wrap and freeze no longer than 1 week.  To serve, place on serving plate; let stand uncovered at room temperature until thawed, large salad bowl about 60 minutes, small  salad bowl about 30 minutes.


"There is nothing wrong with men possessing riches.  The wrong comes when riches possess men."   -Billy Graham

The Day After

Blessings to you all!

I hope this fine "day after Christmas" holds many wonderful memories of yesterday's activities.  It seems I'm always a little nostalgic on this day, remembering times with my parents, grandparents, aunts, uncles, cousins...growing up in an Italian family!  It was a wonderful childhood, how I wish we all could have that experience...or at least, create it for our own families.


I try to make special memories for my family on the holidays or any time we come
together to celebrate a special occasion.  This year was no different, I decided to make a Hot Cocoa Bar.  My granddaughter made the cutest sign, we made creative stirring spoons out of peppermint & chocolate, and we had all kinds of goodies to go with it.  It was a good plan!  Well, the weather in North Carolina didn't want to cooperate, and we were all a little too warm to crave a nice hot cup of cocoa.  But, the bar looked really cute!  Ha!

My daughter, her husband, Mike, my granddaughter & her hubby, Matt all decided, a few years ago, that they wanted to have one big sleepover on Christmas Eve at our house.  That's become our latest tradition and makes that night so much more fun for all.


But, when we moved to NC, we left precious family members up north.  Two of my children, with their own families, still haven't moved here and are holding my grandkids hostage in New Jersey. (wink)  It's a good thing we don't have to pay for each long-distance phone call we make anymore (yes, there was a time...) or I would have to take out a loan to pay for calls made & received by a certain grandchild who just gave birth to my first great-grandbaby!  And, by the way, ask me how much I love Facetime!  Modern technology can be an awesome thing!

Anyway, just thought I'd include a few pictures from our Christmas that, hopefully, will inspire you to get creative with little things that will make big differences to those special people in your life!

God bless you all!
Angela




I saw a video to make Christmas tree napkins...it took less than 5 minutes to make 6 napkins and the kids really got a kick out of them.


Andrea's creative sign...isn't it cute?

Andrea and I made these cute stirrers by dipping peppermint spoons into chocolate and adding a couple of mini marshmallows.


I love this picture of my daughter and her hubby!
Matching jammies...a must!  You can tell Andrea was thrilled when I woke her up early Christmas morning. 

Andrea, Matt & Daisy...oh, and the background photo-bomber.

 
Cookies galore!
Dessert Bar

Tuesday, December 23, 2014

Rotel Sausage & Cream Cheese Dip

Totally addictive!

Picture from Pinterest

I can't even tell you how many people request this dip when I have to bring something to gatherings or have company coming over.

The first time I had it was at my neighbor, Amy's house, a few years ago.  She knew how much I enjoyed it and the next time she made it, brought me over a bowl...just for me!   Did I tell you how much I like Amy?  Hehe!

Tomorrow is Christmas Eve, but my kids work in retail and won't be able to make it home for a big dinner.  Instead, we'll have this when they get here, along with other finger foods and a Hot Cocoa Bar.  It's going to be a fun night!   You all have a blessed and wonderful Christmas too!


Ingredients:

1 (16 oz.) pkg. bulk breakfast sausage (Jimmy Dean's is good in this)
12 oz. of cream cheese
1 (14.5 oz.) can Rotel with green chilies


Brown sausage in a non-stick skillet, breaking it up into crumbles with a spatula until no longer pink.  Drain the grease and put the cooked sausage into a bowl; set aside.

Cut cream cheese into chunks.

In the same pan, heat the tomatoes and cream cheese over medium heat, stirring occasionally.  Heat until the cream cheese is completely melted.

Add the browned sausage to the cream cheese mixture and stir to combine until heated through.

Transfer to a small crock pot; turn on to "warm".  This way the dip will remain heated for the whole evening, while you can enjoy the party too!  Just stir it every once in a while so it doesn't stick to the sides or builds up a film on top (if it lasts that long.) 

Serve with tortilla chips (we like the Scoops) or your favorite dipping chip.


"She will bear a son, and you shall call his name Jesus, for he will save his people from their sins."   -Matthew 1:21

Saturday, December 20, 2014

Nutter Butter Truffles

Extra peanut butter adds to the rich flavor!
 
 
Nutter Butter Truffles are made from peanut-flavored cookie crumbs, cream cheese, and peanut butter. 
 
I never like peanut butter as a child, but I've definitely made up for it as an adult.  I started craving it when I was pregnant with my second child and still love anything peanut butter.
 
So, when I found these Nutter Butter Truffles, I was all over that!  They've become a very welcome addition to the Christmas goodies we all enjoy.
 
You can dip them in white chocolate, like we did, or use regular chocolate...sprinkle tops with leftover cookie crumbs, chocolate or rainbow sprinkles or just a drizzle of chocolate frosting over the white balls is lovely.
 
I've seen some sites that crush peanuts and place some on top for a sweet/salty combination.  Sounds yummy to me!
 
This delicious idea is from Bakerella, a fabulous baking blog with delicious things to make and eat.
 
 



 
 
Ingredients:
 
1 pkg.  (8 oz.)  cream cheese, softened
24 peanut butter sandwich cookies, finely crushed (about 3 cups)
1/4 cup creamy peanut butter
3 pkg.  (4 oz. each) Baker's white chocolate, broken into pieces, melted

Mix cream cheese and cookie crumbs until well blended. 

Shape into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Top each ball with 1 mini cookie half. 
          
Refrigerate 1 hour or until firm.  Keep refrigerated.

 
If you've never melted chocolate, here's a couple of tips I found online.


How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:

Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water), melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
 
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee
 
When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.    


A voice of one calling: "In the desert prepare the way for the LORD; make straight in the wilderness a highway for our God. "  -Isaiah 40:3

Foolproof Chocolate Fudge

They aren't kidding, it really is foolproof!


Picture from Eagle Brand website
Yesterday, my sweet hubby went to the store for Marshmallow Fluff so I could make him fudge with walnuts.  What I neglected to do was check the pantry for the rest of the ingredients.  This morning, I found my mistake...no evaporated milk!  But, I did have a can of sweetened-condensed, so I decided to look it up and see if there was an easy recipe using it. 

Yay!  Eagle Brand has a great recipe for "Foolproof Chocolate Fudge" that it took just a few minutes to make, and much less messy than the fluff one, too! 

As soon as I finished, I knew I had to post this and let you all know "there is an easier way" to fudge making.  It also came with some variation directions, in case you'd like to experiment a little. 

Ingredients:

3 cups semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash of salt
1/2 -1 cup chopped walnuts (optional)
1 1/2 tsp. vanilla

Line 8- or 9-inch square pan with foil, extending foil over edges of pan.

Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.

Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
Variations:
CREAMY DARK CHOCOLATE FUDGE:  Melt2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE:  Omit 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE:  Follow above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.
 
"But you, Bethlehem Ephrathah, though you are small among the clans of Judah, out of you will come for me one who will be ruler over Israel, whose origins are from of old, from ancient times."   -Micah 5:2
 

Oreo Truffles

Cookie and candy "rolled" into one!



Oreo cookies, baking chocolate, and cream cheese are all you need to make this easy chocolate truffle recipe.  The hardest part is waiting to eat them!

This is a pretty popular recipe and once you've tasted them, you'll understand why.  So full of flavor and very easy to make, using only three ingredients.

Andrea and I just finished preparing this year's batch of Oreo AND Nutter Butter Truffles.  These are the Oreo balls, dipped and decorated and ready to place on the cookie trays we'll give out to our friends and neighbors.

I've been making these for years, and they're always a hit. Believe me, these don't last long and are a favorite treat during the holidays.

Here's a little hint: You can experiment with different extracts for a variety of  flavors (mint or almond are yummy), and drizzle white chocolate over them to give them a more elegant appearance.

Coating them in chocolate is a little time consuming though, but these are worth it. Delicious!






Ingredients:

1 pkg.  (8 oz.) Cream Cheese, softened
1 (1 lb.) pkg. Oreo Cookies, finely crushed
4 pkg.  (4 oz. each) Semi-Sweet Chocolate, broken into pieces, melted
 
Crush Oreos in a food processor or blender.  Mix cream cheese and cookie crumbs until blended.  There should be no white traces of cream cheese showing, just a creamy, dark chocolate dough.
          
Line a cookie sheet with waxed paper.  Shape mixture into 48 (1-inch) balls.  Place on cookie sheet and freeze 10 min. or refrigerate 1 hour.  

Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs or holiday sprinkles.
          
Refrigerate 1 hour or until firm. 

Yields: 48 cookie balls   

Store in a tightly covered container in the refrigerator.   

If you've never melted chocolate, here's a couple of tips I found online.

How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:

Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water), melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
 
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee
 
When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.


After Jesus was born in Bethlehem in Judea, during the time of King Herod, Magi[a] from the east came to Jerusalem and asked, “Where is the one who has been born king of the Jews? We saw his star when it rose and have come to worship him.”  -Matthew 2:1-2




   





Friday, December 19, 2014

"No Crust" Ham and Cheese Souffle

Perfect for breakfast, brunch...or even dinner! 


This recipe was given to me by my dear friend, Mary, when we lived in Michigan.  I made some everlasting friendships while there and will never forget what a special time it was in my life, and my family's lives too.

My kids were young, we were all involved in PTA, special school programs, game nights, our church and so much more!   That time and those people remain so dear to me...they are a part of my heart forever.

This "no crust"  casserole is the perfect holiday breakfast or brunch dish.  Serve it with a fruit salad, bagels, toast, English Muffins or your favorite muffin and you have the perfect meal for company or holidays...or most importantly, your family!


Ingredients:

14-16 slices of white bread (remove crust & cut the remaining bread into cubes)
1 lb. cubed ham (great with leftover ham or ham slices)
1 lb. sharp cheddar cheese, grated
1 1/2 lb. Swiss cheese, grated
6 eggs, beaten
3 cups milk
1/2 tsp. onion salt
1/2 tsp. dry mustard
Dash of paprika
3 cups crushed cornflakes*
1/2 cup melted butter*

Prepare a 9x13" glass baking dish. (I spray with Pam)

Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.

In a bowl, beat together the eggs, milk, and onion salt, dry mustard and paprika.
Pour evenly over bread.  Cover, and refrigerate overnight.

*Next morning, before baking:

Preheat oven to 375'F.

Combine crushed cornflakes & butter for topping.  Spread evenly over casserole.

Bake at 375'F. for 40-50 minutes.  Let stand a few minutes before serving.


"Him hath God exalted with his right hand to be a Prince and a Savior, for to give repentance to Israel, and forgiveness of sins."  -Acts 5:31



Monday, December 15, 2014

Peanut Butter Blossoms

A classic, dependable cookie!

Peanut butter and chocolate...a match made in cookie heaven!  Soft, chewy peanut butter cookies rolled in sugar and topped with a Hershey kiss. These cookies should be a little crisp on the outside and soft and chewy within.  Rumor has it that this classic cookie started as a mistake by a lady in 1957.  She ran out of chocolate chips and substituted with a Hershey Kiss on the top instead.

This is another recipe I've had since the dark ages, but if I don't make them for Christmas, my Kira will be very unhappy!  LOL!   The first time I ever made these, she was just a little girl, and they were called "Witches Hats", so of course, I made them for Halloween.

Down through the years, someone decided they would be a great cookie to add to the Christmas cookie list and renamed them "Peanut Butter Blossoms"!   Now, I've had no problem with that, in fact, I like that name better.  But not Kira, she doesn't like change of any sort.   In fact, when she was a little girl, our neighbors painted their house and she cried for days...told them in no uncertain terms that she liked it better the other way, and they should paint it back.  Gotta love a kid like that!  Ha!   So whenever I call them by their new name, she promptly corrects me and lets me know that wasn't the original name.  She's a pretty funny girl! 

Ingredients:

1 3/4 c. flour
1/2 c. sugar
He's cute, but he wasn't much help.
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1/2 c. peanut butter
2 Tbsp. milk
1 tsp. vanilla
1 egg
Sugar
48 unwrapped Hershey's Milk Chocolate Kisses
 
Heat oven to 375°F.

In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.

Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets onto racks to cool.

When the chocolate kiss hardens, you can store them in plastic containers and freeze, unless you eat them all first!   

"And the angel said to her, “Do not be afraid, Mary, for you have found favor with God. And behold, you will conceive in your womb and bear a son, and you shall call his name Jesus."    -Luke1:30-31