Jean Stockdale...

How to Make Perfect Icing for Cookies

 Perfect Icing for Cookies

1 cup confectioner's sugar

2 teaspoon milk

2 teaspoon light corn syrup

1/4 teaspoon almond extract

Directions: In a small bowl, stir together the sugar and milk until smooth. Add the corn syrup and extract and stir together until smooth and glossy. If icing is too thick add more corn syrup. Do not use hand mixer or it will lose the sheen.  Add food coloring if desired and ice away. The icing dries very shiny and hard.

Melt in Your Mouth Cookies

Melting Moments Cookies

 

1 c. flour
3/4 c. cornstarch
1 c. butter (softened – do not substitute)
3/4 c. powdered sugar

½ tsp. vanilla (or ¼ tsp. almond extract)

½ tsp. salt

 

Preheat oven to 350 degrees. Cream together butter and powdered sugar. Make sure butter is fully incorporated or you will get cookies that feather on the edge. Beat well.  Sift together flour and cornstarch and slowly add to butter mixture until all is blended.

 

Chill dough for 1 hour. Roll into teaspoon size balls and lightly flatten onto ungreased cookie sheet. Bake for 10-11 minutes but do not let cookies brown. Makes 3 dozen. Frost when cool.

 

FROSTING:

2 tbsp. butter
1 1/2 c. sifted powdered sugar
2 tbsp. lemon juice

 

Mix together. Frost and enjoy.

Linked to Blessed with Grace and All the Small Stuff and Balancing Beauty and Bedlam.

Apple Dumplins'

Last night our ministry, Standing Near the Cross Inc., had its first board meeting ever. How blessed we were to be in the company of those who share our passion for the Lord Jesus Christ. Our board of directors are praying for us, encouraging us, and offering wise counsel as Craig and I advance on this faith-walk adventure of knowing Jesus and making Jesus known. Thanks to Ray-Ray and Roy for hosting the evening. I made the dessert and, for crying out loud, it was good.  So good, that if this ministry thing doesn't work out, I may go into the catering business!! Just kidding. I kid, people. From time to time, I kid.

This recipe is from Darlene Stroud but Pioneer Woman Cooks offers a very similiar version. Click here to view it and see pictures. Mercy.

Apple Dumplins'

Ingredients:

2 whole Granny Smith Apples (I use Fiji or Honey apples)

2 cans (8 Oz. Cans) Pillsbury Crescent Rolls

1 1/2  sticks butter (yes, the real thing)

1-½ cup sugar

1 tsp. vanilla 

Cinnamon-a light dusting

1 can (12 Oz.) Mountain Dew Soda

Instructions: Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream, and spoon some of the sweet sauces from the pan over the top. **

**Here is how I served it to make it so very pretty-I toasted and sugared some roughly chopped pecans and I microwaved a small amount a high quatlity caramel sauce. I placed 2 of the dumplins' on a plate, used my baby ice cream scooper to place 2 scoops of a high grade vanilla bean ice cream on tops, dizzled the tinest amount of caramel sauce over it, and then sprinkled the whole  fabulously fabulous thang with sugared pecans. Okay, seriously . . . it was good.

This is a once a year treat. I do not recommend making it any more often than that because it is rich and fabulous. I usually serve it on Christmas morning in our breakfast brunch. Enjoy!

Linked to Blessed by Grace and

How To Tempt My Tummy

German Pancakes

 Heat oven 425 degrees.  Melt 2/3 stick butter in 13 x 9 pan.

Mix vigorously with a fork:

1 c flour

1 cup milk

4 eggs

Pour mixture immediately into hot 13 x 9 dish. Bake for 15 minutes. Dust with powder sugar and serve with syrup or honey.

This is a recipe my boys especially loved when they were little. Enjoy.

Linked to Blessed with Grace and Balancing Beauty and Bedlam and All the Small Stuff.

Tempt My Tummy with Some Fast Food at Home

Craig and I went to Uruguay on a mission trip. We fell in love with the pastors/wives we taught and wept bitterly when we had to leave them and return home. An added blessing was a chance to experience a tiny bit of their culture. One night we went out for pizza. It was delicious. This is a reasonable facsimile for what we had.

For a great and fast pizza at home I purchase a Boboli Pizza Crust. I put it on a baking sheet and lightly oil it with extra virgin olive oil. I slice a tomato very thin and cover the crust with the tomato slices. I add a layer of pepperoni (or whatever) and a light-handed sprinkling of mozzarella cheese. I sprinkle with sea salt (go easy for it is too salty) and dried basil. Cook according to directions. In about 10 minutes you will be sitting down to some fine pizza.

Linked to Blessed with Grace and All The Small Stuff and Balancing Beauty and Bedlam and Works for Me Wednesday and Foodie Friday who has outdone herself with a beautiful visual display of a Valentine tablescape and menu.

Monkey Around with Some Great Monkey Bread

Monkey Bread

Ingredients:
3 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees and grease a 9-10 inch tube pan. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. 

The bread is great without this icing, but sister, IF YOU MAKE THIS ICING and serve it you will be LEGENDARY among the people. It is THAT good. It tastes just like the icing at a certain cinnamon roll company that has the nerve to fill the air with the aroma of freshly baked cinnamon rolls-stirring the senses and making the mouth water-while you are trying to tear through the airport to make your flight! FYI-You must beat it the full 12 minutes. And I serve this in a bowl on the side because it is SOOOOOO rich.
Icing:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice.

Prepare for all 5 of your senses to be called to do the dance of joy!

Linked to Blessed With Grace.

Whoa Baby! Brownies

Jill Johnson's Low Fat Double Chocolate Chip Brownies

2 cups (12 oz.) pkg. semi-sweet chocolate chips
1 cup sugar
1/2 cup unsweetened applesauce
2 Tbsp. margarine
3 egg whites
1 1/4 cup all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla
1/3 chopped nuts (optional)

Preheat oven to 350. Melt 1 cup chocolate chips, sugar, applesauce, and margarine in a large, heavy saucepan over low heat, stirring until smooth. Remove from heat. Add egg whites; stir well. Stir in flour, baking soda, salt and vanilla. Stir in remaining chips and nuts. Spread into greased and floured 9x13 inch pan. Bake 16 to 20 minutes or just until set.

For fudgier brownies, bake to minimum baking time. Cool completely and cut into squares.

Note: These are best if you bake just before serving. Yields: 24 brownies. Serving size is a 2x2 inch square.

Approximate Nutrient Analysis:
Calories: 160 Protein: 1 gram Fat: 6 grams
Carbs: 26 grams Cholesterol: 0 mg Sodium: 28 mg
Fiber: 0.3 grams

Enjoy! They are very delicious! I used the mini-semi-sweet chocolate chips as the remaining chips....either size will be very chocolatety! :)

Jill is a registered dietitian. Thanks Jill for sharing this recipe.

Linked to Blessed With Grace.

Crockpot Cheesy Potato Soup

Crock-Pot Potato Soup  

12 potatoes; peeled and chopped (but I keep the peel on mine)   

1 sm. onion; chopped 

1 can reduced Campbell's fat free Cream of Chicken soup 

8 oz fat free Philadelphia cream cheese; softened 

1/4 tsp black pepper 

3 (14.5oz) cans Campbell's Chicken Broth 

8 pcs John Morrell bacon, cooked & crumbled 

14oz 2% Velveeta cheese; cubed 

In crock-pot, stir together potatoes and onion. Stir in bacon. Combine cream cheese, chicken broth, cream of chicken soup, and pepper. Add the mixture to the crock-pot. Cover and cook the soup on LOW for 10 hours (or on HIGH 4-5hrs). One hour prior to serving add the Velveeta. Makes 14 cups. Serving size 1 cup.

Linked to Blessed With Grace and All The Small Stuff and Balancing Beauty and Bedlam and Dining With Debbie.

Please join me for my Bible study on 2 Timothy called "Run Well. Finish Strong." Let's learn how to hand down the faith to our children. Details here.

Taco Soup

 Are you tired of all the traditional holiday foods? Here is a pleasant and easy change.

Taco Soup

2 pounds ground beef 

1 large onion, chopped 

1 can pinto beans 

1 can black beans

1 can whole kernel corn 

1 can Del Monte diced stewed tomatoes - mexican style

1 can Rotel tomatoes 

1 pkg. McCormick Taco Seasoning mix

1 pkg. original Hidden Valley Ranch dressing (dry) 

2 1/2 cups water or more, to make soup broth 

Preparation: Brown ground beef and onions in a large pan, drain off fat. Drain all the vegetables and add. Add remaining ingredients and simmer for an hour or so. I serve with shredded Cheddar cheese, crushed Tostotioes, and a dollop of sour cream. OR make your favorite cornbread to serve alongside. Freezes well.

Linked to Blessed With Grace and All the Small Stuff and Balancing Beauty and Bedlam.

Sausage Pecan Dressing

Sausage Pecan Dressing

1 stick butter

1 ¼ c finely chopped onions

1 c finely chopped celery

½ pound sausage

1 bag herb stuffing

2 cans chick broth

1 cup pecans

*I divide this into 2 dishes and add 1 container of fresh oysters to one of them before baking.

Melt butter and cook onions and celery. Set aside. Cook sausage and drain. Mix all ingredients together and put in a 13x9 pan and 1 smaller casserole dish. Bake at 350 for 30 minutes.

 

This is a family favorite. Enjoy!

Linked to Blessed by Grace and All the Small Stuff and Balancing Beauty and Bedlam.

Norwegian Cookies

Norwegian Cookies

Melt 3 sticks butter

Add 2 1/2 cups sugar

Beat in 4 eggs

Add 2 1/2 cups unsifted flour and 2 tsp. vanilla. Beat until blended well.

Pour into greased 13x9 pan. Bake 350 degrees for about 35 minutes or until golden brown. Can add chopped nuts or chocolate chips if desired. Sprinkle with powdered sugar. Cut into small bars.

These bar type cookies are so good. I make them every Christmas.

For more great recipes click on Blessed With Grace and All the Small Stuff and Balancing Beauty and Bedlam. And Foodie Friday has some great recipes.

Tummy Tempting Recipes

Southwest Chicken Chili

3 boneless skinless chicken breasts, cooked, and cubed

1 10 oz. can Rotel tomatoes with green chilies

1 tablespoon chili powder

1 15 oz. can black beans, drained

1 15 oz. can corn, drained

1/4 c chopped onion (I like to sweat these til translucent with a bit of oil to soften before adding)

Shredded Monterey Jack cheese, sour cream, and or chopped avocados for toppings.

Cook and  cube chicken breast. Combine chicken, Rotel tomatoes, and chili powder for about 5-7 minutes to allow to thicken. Add beans, corn, and onions and simmer 10 minutes or until heated through.

Can be served over rice or dished up and add a dollop of sour cream, a sprinkle of cheese, and a smattering of avocados if desired.

Check out Blessed with Grace and All the Small Stuff and Balancing Beauty and Bedlam for more great recipes. And don't miss Foodie Friday or you will be so sad!

White Rotel Dip

With the arrival of fall and cooler temperatures, and the non-stop football games I thought I would share a recipe Dawson made and told me about

White Rotel Dip

3 packages of pork sausage (mild or spicy is fine - but use at least 1 maple-flavored)

4 packages of cream cheese

2 cans of Rotel tomatoes

Brown sausage and drain. In a large saucepan, combine all ingredients and heat until cheese is melted, being careful to stir often. Serve with tortilla chips.

This can be transferred to your crock pot, turned on low, and kept warm to serve. Stir often to keep the cheese from overcooking. The dip will not last long enough for this to become a problem!

Check out Blessed with Grace, and Crockpot Cooking with Debbie and All the Small Stuff and Balancing Beauty and Bedlam for more great recipes. And don't miss Foodie Friday or you will be sorry.

MOMS, don't forget! I am hosting an online Bible study especially for MOMMAS called "High Stepping in Heavenly Places." Please join in by clicking here.

Tummy Tempting Recipes

Shrimp Chowder

1/2 stick of butter

1/2 cup of green onions chopped

8 oz cream cheese

16 oz half and half

2 cans cream of potato soup

1 can cream of mushroom soup

2 cans corn (undrained)

1 lb. shrimp

This is from my buddy and fabulous cook, Darlene Stroud. I do not add the green onions. I also used light cream cheese, fat free half and half and the reduced fat soups.

Melt butter, add onions, cook until tender. Add cream cheese, mix and stir until melted. Stir in soups and corn. Stir in half and half. You can add some milk as well depending on how thick you like it. Cook until hot. Add shrimp and simmer a few minutes more. Oh so good!

For more recipes be sure to click here to go to Blessed with Grace. Click here and go to Balancing Beauty and Bedlam and click here to go to All the Small Stuff. 

Crock Pot Pulled Pork

Crock Pot Pulled Pork 

 1-4 lbs. pork shoulder or Boston butt (bone in or boneless) 

 Salt and pepper (or other rub) 

Place the pork shoulder in the crock pot. Rub the outside with salt. Cook the pork with the lid on for 8 hours on low. Remove and chop or pull apart. I use 2 forks to pull the meat apart. It will fall apart easily. Return to crock pot. Pour a bottle of your favorite bab-be-que sauce. Warm thoroughly and serve on toasted buns.

For more recipes click here and visit Blessed With Grace and click here and go to Balancing Beauty and Bedlam and click here to go to All the Small Stuff. And a new favorite of mine is Dining with Debbie who hosts Crock Pot Wednesdays. Fall is a great time to dust those babies off and get to slow cooking.

And please consider joining our on-line Bible study for MOMS on the book of Ephesians called "High Stepping in Heavenly Places" beginning Sep. 24th. Click here for for more info and please join in!

Heaven Came Down Carrot Cake

This may be the most heavenly Carrot Cake I have ever had. I have posted a different recipe before called Divine Carrot Cake but this one is even better. So I named it:

 Heavenly Carrot Cake

Ingredients - Cake: 

2-1/2 cups all-purpose flour 

3 teaspoons baking soda 

1 Tablespoon cinnamon (I use a little less) 

1/2 teaspoon salt 

3 large eggs 

3/4 cup vegetable oil 

3/4 cup buttermilk* 

2 cups sugar 

1 Tablespoon vanilla 

One 8-ounce can crushed pineapple, drained 

2 cups grated carrots 

3-1/2 ounces shredded coconut (I use 1 cup frozen coconut) 

1 cup coarsely chopped walnuts (approximately 4 ounces-I omit nuts) 

*To make buttermilk, if needed: Add 2 Tablespoons white vinegar to 1 cup whole milk. 

Ingredients - Buttermilk Glaze: 

1 cup sugar 

1/2 cup buttermilk 

1/4 pound (1 stick) butter or margarine 

1 Tablespoon white corn syrup 

2 teaspoons vanilla 

1/2 teaspoon baking soda 

Ingredients - Cream Cheese Frosting: 

1/4 pound (1 stick) butter, room temperature 

2 8-ounce package cream cheese, room temperature 

2 1/2 cups powdered sugar, sifted 

1 teaspoon vanilla (I add a splash more) 

Cake: Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan and flour lightly. Sift dry ingredients together and set aside. In a large bowl, beat the eggs and add oil, buttermilk, sugar, and vanilla; mix until well incorporated. Add flour mixture, pineapple, carrots, coconut, and walnuts. Stir until well mixed. Pour into prepared pan (I use Pam and then lightly flour) and bake for 50-60 minutes or until toothpick inserted in center comes out clean. While cake is baking, prepare the buttermilk glaze. 

Buttermilk Glaze: In a medium pan, combine all glaze ingredients except vanilla and bring to a boil. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat and add vanilla. Note: The addition of the baking soda may cause this mixture to rise to the top of the pan. Use a pan with sufficient room to accommodate the mixture. Do not leave the mixture unattended. 

As soon as the cake is removed from the oven, pour glaze over the hot cake. (I poke holes in the cake with a wooden skewer). Cool cake in pan until the glaze is absorbed. Cool completely, then frost with cream cheese frosting. 

Cream Cheese Frosting: Cream together butter/margarine and cream cheese until fluffy. Add remaining frosting ingredients and mix until smooth. Ice the cake when it is cooled completely. I warm each slice in the microwave for 11 seconds before serving. Yummo! As in slap ya' momma yummo! It is that GOOD!

For more Tempt Your Tummy Recipes click on Blessed with Grace, Balancing Bedlam and Beauty, and Tuesday at the Table, and there is also Designs by Gollum. You will meet some great bloggers and fabulous cooks.

True Grit

True Grit Cheese Grits

1 cup dry quick grits (no instant)

4 cups water

2 eggs, lightly beaten

1 teaspoon salt

1 stick butter

1 6 oz. roll pasteurized garlic cheese*

Preheat oven to 350 degrees. Cook grits in water with salt according to directions on box. Stir in small amount of hot grits into eggs to warm, then add egg mixture into remainder of grits. Stir in butter and cheese. Spoon mixture into a greased 2 quart casserole and bake for 1 hour.

* I have used 6 oz. sharp cheddar cheese and 1/2 teaspoon garlic salt and 1/2 teaspoon salt to replace roll pasteurized garlic cheese and regular salt.

This is a family favorite and wonderful side dish!

For more favorite recipes visit these other sites.

Quick and Easy Quiche

Quick and Easy Quiche

1 10 oz. package Stouffer's cream spinach

1-2 eggs

1 cup shredded mozzarella cheese

1 4 oz. can mushroom pieces

dollop of mayonnaise

1 pie crust, unbaked

Directions: Preheat over to 325 to 350 degrees. Prepare spinach according to package directions. In a bowl, beat eggs, Add spinach, cheese, mushrooms, and a dollop of mayonnaise. Sir until thoroughly mixed. Pour mixture into pie crust. Bake for 30-40 minutes or until firm in the middle.

For more great recipes click here to go to Tempt My Tummy Tuesday hosted by Blessed with Grace. Balancing Beauty and Bedlam also hosts Tasty Tuesday so be sure and stop by and read some great blog posts and recipes.

Taco Tango

Taco Tango Casserole

1 pound ground beef

1/2 c chopped onions

1 package McCormick Taco Seasoning

1 15.5 oz. can Bush's chili hot beans, undrained 

1 8 oz. can Hunt's tomato sauce

2.5 cups shredded colby cheese

1 9 oz. bag Doritos, crushed

Preheat oven to 350 degrees. Brown beef with onions until soft and drain. Stir in McCormick's Taco Seasoning, Bush's chili hot beans, and Hunt's tomato sauce. Layer half of meat mixture, cheese, and Doritos chips in a lightly greased 13 x 9 pan. Repeat. Bake, uncovered, for 25 minutes. Enjoy!

Serves 6

For more Foodie Friday click here and meet some great cooks and get some wonderful recipes.

Tummy Tempting Chicken and Dressing Casserole

Chicken & Dressing Casserole

 

 1 (8 oz) pkg. seasoned bread stuffing (Pepperidge Farm)

1 stick butter

1 cup water

2 1/2 cups diced, cooked chicken ( about 4 lrg. breast)

1/2 cup chopped onion

1/4 cup chopped green onion tops   

1/2 cup chopped celery

1/2 cup mayonnaise

3/4 tsp. salt                                           

2 eggs     

1 1/2 cups milk 

1 can Cream of Mushroom Soup

Grated Cheese for topping          

                  

 Mix packaged stuffing with melted butter & water; toss lightly to blend. Place half of the mixture in a buttered 12 x 8 dish. Mix diced chicken, onion, onion tops, celery, mayonnaise & salt. Spread over stuffing mixture. Top with remaining stuffing mixture. Beat eggs slightly and add to milk. Pour evenly over stuffing mixture. Cover with foil and refrigerate overnight.  Take out 1 hour before baking; spread with 1 can Cream of Mushroom soup Bake in a 325 degree oven for 40 minutes. Sprinkle top with grated cheese. Return to oven for 10 minutes.

 

This is a Tummy Tempter from my good friend, Jane Morris. For more Tempt My Tummy recipes click here and go to Blessed With Grace. Balancing Beauty and Bedlam is also hosting Tasty Tuesday as well so click here to go there.