Jean Stockdale...

Tackle It Tuesday

In 2006 I launched my own ministry. My good friend, Ray-Ray, works with me 4 days a week. As my writing and publishing schedule increased, my husband-who owns his own landscaping company-began to pitch in to help in the ministry more and more often. Our sons have stepped up and taken over alot of the landscaping company to allow my husband the freedom to help me when needed. Ray and I each have an office here in my house. We decided it only made sense to have my husband move his office into our home to help with my ministry.

For months things have been wild in our ministry. Over the course of 14 months I wrote and we published 3 Bible studies, produced the accompaning DVDs, and made 2 mission trips out of the country. There has been no time to organize anything! There has barely been time to catch our breath! So today I tackled clearing out some things for him so he can work in a neat and clean office. It seems like the least I could do for the man!

 

 

 

 

And if that is not enough, I decided he might enjoy having his office painted a new fresh color. Check back for more on the painting job later.

For more Tackle It Tuesday click here and see how other bloggers are attacking the mountains in their lives and whittling them down to molehills!

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.

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.

 

Tempt My Tummy

This Little Piggy Chicken Salad 

I love chicken salad and this one is really good. It has a twist - bacon! Who doesn't love bacon? With chicken? Try this. You will like it. 

Ingredients:

3 cups diced cooked chicken 

8 strips bacon, cooked and crumpled 

2 cans (8 oz.) water chestnuts, sliced and drained 

1 cup thinly sliced celery 

2 cups green or red grapes, cut in half 

2 small can sliced olives (optional) 

***Dressing; *** 

1 1/2 cup mayonnaise 

2 tablespoons dried parsley flakes 

4 teaspoons finely minced onion 

2 teaspoons lemon juice 

1/2 teaspoon ground ginger 

Dash of Worcestershire souce 

Salt and pepper to taste 

Directions: Combine the first six ingredients in a large bowl (and the sliced olives if you use them). Set aside. In another bowl mix the dressing and add to chicken mixture, toss to coat. Chill until serving. Even my menfolk like this one! 

For more great recipes, click here and go to Designs by Gollum and don't forget to click here and go to Blessed With Grace. And Balancing Beauty and Bedlam is hositng Tasty Tuesday Parade of Foods so be sure to click here for more recipes.

 

Orange Sherbet Soda

Orange Sherbet Soda

Orange Sherbet

1 Orange Kool-Aid made with sugar according to package's directions

In a tall glass, put several large scoops of Orange Sherbet. Pour Orange Kool-Aid over the orange sherbet. Serve with a fancy cookie, a long spoon and a straw. Yummers!

This is one of my favorite desserts in the summer. It is a quick refreshing dessert.

For more great ideas, check out We Are That Family.

Divine Carrot Cake

Divine Carrot Cake Recipe 

Ingredients: 

2 cups all-purpose flour 

2 cups granulated sugar 

1/2 teaspoon salt 

1 teaspoon baking soda 

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg 

3 eggs 

1 1/2 cups vegetable oil 

2 cups finely grated carrots (about 3 to 4 medium carrots) 

2 teaspoons vanilla extract 

1 can (8 ounces) well drained crushed pineapple 

1 cup shredded coconut 

1 cup chopped walnuts or pecans, divided 

Preparation: In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly.

Frosting: 2 (8 ounce) packages cream cheese, softened 

1/2 cup butter, softened 

2 cups sifted confectioners' sugar 

1 teaspoon vanilla extract 

DIRECTIONS: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Thanks to Blessed with Grace for hosting this even. Check out more recipes at her site.Please click over Balancing Beauty and Bedlam for more great recipes and cooking tips.

Tempt My Tummy

Apple Dew Casserole

1 stick butter

1 1/2 cup sugar

1 tsp vanilla

2 large apples (peeled-I use Fiji apples)

2 cans Pillsbury cresent rolls

1 can Mountain Dew

1/2 cup chopped pecans

Directions: Melt butter and sugar and vanilla is sauce pan and pour into a 9 x 13 baking dish. Cut apples into 8 slices, wrap a Pillsbury cresent roll around each slice and place into the dish. Pour Mountain Dew over rolls. Bake at 350 until brown (for about 25 min). Sprinkle with pecans before removing from oven.

For more Tempting Tidbits, click here for Blessed With Grace, click here for Forever Wherever, and click here for Tammy's Recipes. Blessings.

Bringing Some Yumminess

Sausage Breakfast Casserole

 6 slices bread (any kind will do)

 1 pound Bryan sausage, browned, drained

1 1/2 cups Kraft shredded Cheddar cheese

8 eggs, beaten

2 cups milk

1 teaspoon salt and add pepper to taste

PREPARATION: Lightly butter one side of the bread. Place in 13x9 pan, buttered side down. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve. Serves 8 to 10. This is a family favorite. Because it can be made a day ahead of time, it is one of my favorites.

Click here for more Tempt My Tummy Recipes. And go here for more at Kitchen Tip Tuesday. And don't forget to stop by here for even more at Tasty Tuesday.

Culinary Creations

The Best Brownies in the World

1 box Ghiradelli's Syrup Brownie Mix (do not substitute)

1 large Hershey's Smypathy Candy Bar (I use almonds and toffee)

Prepare Ghiradlli's brownie mix according to the directions. Pour half of the brownie mix into a prepared 8x8 pan. Break the Hershey bar into about 6 pieces and lay on top of brownie batter. Cover with remaining batter and bake according to the directions. Cool, cut and put your face in the pan and eat yourself silly! Yes, they are that good. 

For more yummy recipes like this one, click here to go to Tempt My Tummy Tuesday. Then make a point to click here for more recipes at Tasty Tuesday. And don't you dare miss Kitchen Tip Tuesday.

Tempt My Tummy with Homemade Yumminess

As the promise of Spring tempts us with long days, warmer temperatures (here in the South anyways), and swelling buds on the tips of trees, here is a recipe that will go great with any special meal.

Curried Hot Fruit

16 oz. Del Monte peach slices-drained

Banana-slice and add after baking and just before serving to avoid discoloration

1 can Del Monte pear halves

1 jar cherries

1 can Del Monte apricots

1 can Del Monte pineapple pieces

Drain and mix in 2 quart dish. Mix ¾ c sugar, ¼ c margarine and melt together. Stir in ½ (adjust to taste) teaspoon curry powder and crumble over top. Bake 325 for 1 hour uncovered. Any combination of fruit can be used. This is delcious.

 

For more yummy recipes like this one, click here to go to Tempt My Tummy Tuesday, click here to go to Tasty Tuesday, and then stop by here for Kitchen Tip Tuesday.

Culinary Creations

The Best Brownies in the Whole World

I package Ghiredihl brownies (do not substitue)

1 large candy bar of Smpathy 

Mix brownies according to package. Pour half of the batter into an 8x8 pan. Break the candy bar into sections and lay on top of the batter. Pour the rest of the batter over the candy bar and lightly swirl to cover the candy bar. Bake according to directions. Cool. Slice with a plastic knife according to our friend...at....Eat. Slap somebody . . . they are that good!  

For more yummy recipes like this one, click here to go to Tempt My Tummy Tuesday, click here to go to Tasty Tuesday, and then stop by here for Kitchen Tip Tuesday.