Sweets for my Sweet - Life's Little Pleasures

What is there to say about sweets, we all love them and enjoy indulging occasionally.  Life is short so as they say, EAT DESSERT FIRST.  In my opinion, desserts put you in a sweet mood, and they are very good for breakfast too.  Just a few bites is all it takes and desserts make life seem a little more enjoyable.  Did you know that research suggests women love desserts more than men.   Whether it's rich chocolate you desire or pie bursting with fruit, you'll find some delicious dessert recipes listed below, so indulge!

I hope you enjoy the recipes and all eggs will be large unless otherwise noted.

"Life is short, buy the shoes, drink the wine and order the dessert"

Fresh Fruit Daiquiri

3 cups sliced peeled fresh peaches; unsweetened frozen peach slices, thawed; fresh or frozen strawberries, thawed; fresh or frozen cubed mango, thawed or cubed, peeled seedless watermelon

3/4 cup frozen limeade concentrate, thawed

1/4 cup light rum

2 Tbl. powdered sugar

2 or 3 cups ice cubes

Garnish; fresh fruit

Into a blender combine the 3 cups fruit, limeade concentrate, rum and powdered sugar.  Cover and blend to smooth.  With blender running, gradually add the ice cubes through opening in lid until mixture is desired thickness. Pour into glasses and garnish with fruit pieces threaded on wooden skewers.  Enjoy!

Blackberry Sangria - one of my all time favorite beverages, well besides Champagne!

4 cups fresh blackberries

3/4 cup sugar

1 1/2 cups cold water

2 (750 milliliter) bottles rose wine

1 cup cognac

1/4 cup fresh lime juice

3 cups fresh peaches, peeled, pitted and sliced

For this recipe use a non-reactive saucepan.  Syrup; into the saucepan combine 2 cups blackberries, sugar, water and dash of salt.  Bring to a boil, reduce heat and simmer 10 minutes stirring occasionally.  Remove from heat and cool slightly.  Strain through a fine mesh sieve, pressing gently without crushing the fruit, discarding berries.  Cool syrup.  Sangria; into a gallon jar or pitcher combine the blackberry syrup, rose wine, cognac, lime juice and peaches.  Cover and refrigerate 4 to 24 hours to chill.  Serve over ice.

Simple Lemon Ice

1 (12 oz.) can frozen lemonade concentrate, thawed
2 cups ice cubes
2 Tbl. fresh lemon zest
1 cup cold water
1/3 cup sugar

Into a blender add ingredients processing to smooth.  Pour into a 13x9 baking pan and freeze about 45 minutes.  Process in a blender until smooth and return to pan, freeze again for 8 hours.  This is delicious on a hot summer evening.  

Buckeye Balls from Ohio

1 (16 oz.) jar creamy peanut butter
1 cup butter, soft
1 (16 oz.) package powdered sugar
1 (12 oz.) package semi sweet chocolate chips (good quality)
2 Tbl. shortening

Into a bowl of electric mixer beat peanut butter and butter to blend.  Gradually beat in powdered sugar to blend.  Shape into 1-inch balls and chill about 10 minutes to firm.  Microwave the chocolate and shortening for about 1 1/2 minutes to melt, stirring.  Dip each peanut butter ball into chocolate and place on wax paper to harden.  Store in airtight container.

Creamy Peanut Butter and Banana Pie - I used to make this all the time for my dad, he LOVED it

about 40 vanilla wafers
1/3 cup honey roasted peanuts
1/2 cup butter, soft
1 1/3 cups dark brown sugar, packed
1 (8 oz.) cream cheese, soft
3/4 cup cream peanut butter
1 cup heavy whipping cream, divided
1 tsp. pure vanilla extract
2 bananas
Garnish; chocolate curls and honey roasted peanuts, chopped

Preheat oven to 350 degrees.  Into a food processor add the wafers, honey roasted peanuts, butter and 1/3 cup of the brown sugar processing to crumbly.  Press mixture into bottom and up sides of a 10-inch deep dish pie plate.  Bake for about 7 minutes, remove to cool.  Into a bowl of electric mixer beat the remaining 1 cup brown sugar, cream cheese, peanut butter and 1 Tbl. whipping cream until light and fluffy.  Into a clean bowl beat remaining whipping cream and vanilla to stiff peaks form.  Fold 1/3 of the whipped cream into the peanut butter mixture and fold peanut butter mixture into remaining whipping cream.  Slice bananas and place on cooled crust.  Spread peanut butter mixture evenly over bananas.  Sprinkle with chocolate curls and chopped peanuts.  Chill 2 hours.

"Dessert, because no Great love story is started with a salad!"

Orange Date Cake with Glaze

1 cup butter, soft
4 cups sugar, divided
4 eggs
4 cups all purpose flour
1 tsp. baking soda
1 1/2 cups buttermilk
1 (8 oz.) package dates, chopped
1 cup pecans, lightly toasted and chopped
4 tsp. orange zest, divided
1 cup orange juice

Preheat oven to 350 degrees.  Into a bowl of electric mixer beat butter to creamy.  Gradually add 2 cups sugar, beating well. Add eggs 1 at a time, beating to blend. Combine flour and baking soda add to butter mixture alternating with buttermilk, beginning and ending with flour mixture. Beat on low.  Stir in dates, pecans and 2 tsp. zest. Pour batter in greased and floured 10-inch tube pan. Bake for 1 hour and 10 minutes or until wooden pick inserted comes out clean.  Bring orange juice and 2 cups remaining sugar and 2 tsp. orange zest to a boil, cooking stirring constantly for 1 minute.  Run a sharp bladed knife around edge of pan, turn cake out.  Poke holes into cake with wooden pick.  Drizzle glaze over warm cake and cool cake on wire rack.

Apricot Bars

1 (6 oz.) package Turkish dried apricots (nice and fresh)
1/2 cup butter, soft
1/4 cup sugar
1 1/3 cups all purpose flour, divided
2 eggs
3/4 cup brown sugar, packed
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup pecans or macadamia, chopped
1 tsp. pure vanilla extract
Powdered sugar

Preheat oven to 350 degrees.  Into a small saucepan add apricots and water to cover, bring to a boil, reduce heat and simmer uncovered 15 minutes or until tender.  Drain and chop.  Into a bowl of electric mixer beat butter to creamy add 1/4 cup sugar beating to combine.  Stir in 1 cup flour and press mixture into a lightly greased foil lined 9-inch square baking pan.  Bake about 15 to 20 minutes or until lightly browned.  Into a bowl of electric mixer beat eggs to thick and pale, gradually beat in brown sugar and add remaining 1/3 cup flour, baking powder and salt beating to combine.  Stir in chopped apricots, nuts and vanilla spreading evenly over crust.  Bake at 325 degrees for 45 minutes.  Remove to cooling rack to cool.  Sprinkle on powdered sugar and cut into bars.

Easy Peanut Butter Pie

1 cup powdered sugar
1 cup creamy peanut butter 
1 (8 oz.) package cream cheese, soft
1 (14 oz.) can sweetened condensed milk
12 oz. container Cool-whip thawed
2 graham cracker crusts, make your own or purchase already made (I like making my own)
Chocolate Fudge syrup

Into a bowl of electric mixer combine powdered sugar, peanut butter, and cream cheese beating on medium speed until smooth. Add condensed milk beating until combined. Fold in whipped topping. Divide mixture evenly between crusts and chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.

Blueberry Bread Pudding

1 1/2 cups sugar
4 eggs
2 cups heavy whipping cream
2 cups whole milk
1 Tbl. fresh lemon zest
pinch of ground nutmeg
1 tsp. pure vanilla extract
1 (16 oz.) loaf french bread, cut into about 2-inch cubes
1 cup fresh blueberries
Sauce
1 tsp. fresh lemon zest
1/3 cup fresh lemon juice
1/2 cup sugar
1 Tbl. cornstarch
1 1/2 cups fresh blueberries

Preheat oven to 375 degrees.  Pudding; into a bowl of electric mixer beat sugar and eggs until fluffy.  Add whipping cream, milk, zest, nutmeg and vanilla beating to blend.  Fold in bread cubes and blueberries and pour into a lightly greased 13x9 baking pan.  Let stand 10 minutes.  Bake for about 40 to 45 minutes and cool in pan on wire rack.  Sauce; into a saucepan over medium heat add lemon juice, zest, sugar and cornstarch stirring constantly.  Reduce, add blueberries, simmering and stirring constantly for about 5 minutes to thicken.  Serve pudding with sauce and freshly whipped cream.

"Some of the best things in life are Sweet"

Tart and Delicious Rhubarb Bars - one of my favorites

Crust
2 cups all purpose flour
1/4 cup sugar
1 cup cold butter
Filling
2 cups sugar
7 Tbl. all purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups fresh rhubarb, finely chopped
1 Tbl. fresh lemon zest
Topping
8 oz. cream cheese, soft
1/2 cup sugar
1/2 tsp. pure vanilla extract
2 tsp. fresh lemon zest
1 cup heavy whipping cream, whipped to almost stiff peaks

Preheat oven to 350 degrees.  Crust; into a bowl add flour and sugar, cutting in butter until it resembles coarse crumbs.  Press into a 13x9 baking pan and bake for about 10 minutes.  Remove from oven to cooling rack.  Filling; into a bowl add sugar and flour.  Whisk in the cream, zest and eggs and stir in rhubarb.  Pour over crust and bake for 45 to 50 minutes on until set.  Remove to cooling rack to cool.  Topping; into a bowl of electric mixer beat cream cheese, sugar, vanilla, and zest to smooth.  Fold in whipped cream.  Spread over cool bars, cover and chill.  Cut bars and serve.  

Decadent Fudge Cake with Nut Topping

1/2 cup butter, soft
3/4 cup sugar
1 egg
3/4 cup sour cream
1 tsp. pure vanilla extract
1 cup all purpose flour
3 Tbl. unsweet cocoa (good quality)
1 tsp. instant coffee granules
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
Fudge Topping
1 (1 oz) semisweet chocolate squared
1 (7 oz.) jar macadamia nuts, lightly toasted and rough chopped
1 cup whipping cream
3/4 cup sugar
2 Tbl. butter
1 Tbl. corn syrup
1 tsp. pure vanilla extract

Preheat oven to 350 degrees.  Cake; beat butter in a bowl of electric mixer to creamy, gradually add sugar beating to combine.  Add egg, sour cream and vanilla beating to combine.  Combine dry ingredients and add to butter mixture beating to blend.  Pour batter into a greased and parchment paper lined 9-inch round pan.  Bake for 25 to 30 minutes or until pick inserted in center comes out clean.  Cool in pan for 10 minutes then remove from pan and cool on wire rack for about 10 minutes.  Topping; into a large saucepan add chocolate, nuts, whipping cream, sugar, butter and corn syrup cooking over medium for about 5 minutes to dissolve sugar.  Remove from heat and stir in vanilla.  Let cool for 10 minutes.  Place cooled cake onto cake stand and pour over topping.

Easy Cinnamon Cake - this cake is very easy and quite delicious

1/3 cup light brown sugar, packed
1/2 cup pecans, lightly toasted and chopped
2 tsp. cinnamon
1 (18.25 oz.) package white cake mix (good quality)
1 1/3 cups buttermilk
3/4 cup egg substitute
1/3 cup sugar
1 tsp. pure vanilla extract
White chocolate ganache
1 (12 oz.) packages white chocolate morsels (good quality)
1/2 cup heavy whipping cream

Preheat oven to 325 degrees.  Into a bowl add brown sugar, pecans and cinnamon, mix and set aside.  Into a bowl of electric mixer add cake mix, buttermilk, egg substitute, sugar and vanilla beating to blend.  Pour 1/3 of batter into greased and floured 12-cup bunt pan.  Sprinkle with half of the brown sugar mixture, repeat layers twice ending with batter.  Bake for 45 minutes or until wooden pick inserted in center comes out clean.  Cool in pan for 10 minutes, the remove from pan and cool completely.  Ganache; into a heavy bottomed saucepan add morsels and cream and cook over low stirring often until chocolate melts.  Chill 45 minutes or until thickened.  Remove and beat with an electric mixer until spreading consistency.  Drizzle over cooled cake.

"Life is better with sprinkles on top"

Wonderful Oatmeal Cake - love this, my mother used this delicious cake all the time and I still do

1 1/2 cups boiling water
1 cup uncooked regular oats
1 cup dark raisins
1/2 cup butter, soft
1 cup sugar
2 1/2 cups brown sugar, packed, divided
1 tsp. ground cinnamon
pinch of ground nutmeg
1 tsp. pure vanilla extract
2 eggs
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups flaked coconut
1 1/2 cups pecans, chopped
1/3 cup butter, melted
1/3 cup milk

Preheat oven to 350 degrees.  Into a bowl add oats and raisins and stir in boiling water, let stand 20 minutes.  Into a a bowl of electric mixer beat 1/2 cup butter, 1 cup sugar and 1 cup brown sugar to creamy.  Add cinnamon, nutmeg, vanilla and eggs, beating well.  Stir in flour, baking soda and salt just to moisten, mix in oatmeal and raisins.  Pour into a lightly greased 13x9 baking pan and bake for about 30 minutes or until wooden pick inserted in center comes out clean.  Combine remaining 1 1/2 cups brown sugar, coconut, melted butter and milk into a bowl and spread over warm cake.  Turn on broiler and broil until golden.

Key Lime Tartlets

4 eggs
2/3 cup fresh key lime juice
3/4 cup sugar
6 Tbl. unsalted butter
2 tsp. key lime zest
1 1/4 cups all purpose flour
3/4 cup cake flour, sifted
1 1/2 Tbl. sugar
3/4 tsp. salt
1/4 tsp. baking powder
1 cup butter, cut up
1/4 cup shortening
6 Tbl. cold water
1 pint fresh strawberries or raspberries

Preheat oven to 375 degrees.  Into a saucepan whisk the eggs, lime juice, sugar and butter over medium low whisking constantly until mixture is thickened.  Stir in zest and carefully pour thorough a fine mesh stainer into a bowl, pressing with spatula to get all that goodness out.  Cover and refrigerate about 4 hours. Into a food processor pulse the flour, sugar, salt and baking powder to combine.  Add butter and shortening pulsing to crumbly.  Add cold water 1 Tbl. at a time pulsing after each addition.  Remove dough and wrap in plastic wrap chilling about 2 hours.  Shape dough into 34 (1-inch) balls and press in lightly greased mini tart pans, prick with a fork bake for 13 minutes or until lightly golden brown.  Remove from pans and let cool on wire racks.  Spoon about 2 tsp. of filling into each tart and top with strawberry or raspberries.

Cappuccino Chocolate Cookies

2 cups butter, soft
4 cups light brown sugar, packed
4 eggs
5 1/2 cups all purpose flour
1 cups cocoa (good quality)
1/2 cup instant coffee granules
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (10 oz.) package cinnamon chips (if you can't find them just use chocolate chips and add about 1 tsp. ground cinnamon to the batter)  Note: I order them on Amazon

Into a bowl of electric mixer beat the butter to creamy.  Gradually beat in brown sugar beating well, add eggs one at a time beating after each addition.  Combine flour, cocoa, coffee granules, baking powder, baking soda and salt and add to the butter mixture beating to combine.  Stir in cinnamon chips.  Drop by tablespoonfuls, 2-inches apart onto lightly greased baking sheets.  Bake for 8 to 10 minutes.  Cool on pans for 5 minutes before removing to wire racks.

"There is nothing a cupcake can't solve"

Oatmeal Coconut Crispies Cookies

1/2 cup butter, soft
1/2 cup brown sugar, packed
1/4 cup sugar
1 egg
1 cup all purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup uncooked regular oats
1 cup rice crispy cereal
1/2 cu flaked coconut
1/2 cup pecans, chopped

Preheat oven to 350 degrees.  Into a bowl of electric mixer beat the butter, brown sugar and sugar to fluffy, add egg beating well.  Add flour, baking soda, baking powder, salt and oats, beating to blend. Stir in cereal, coconut and pecans.  Drop by tablespoonfuls onto lightly greased baking sheets and bake about 10 minutes or until lightly browned.  Remove to wire cooling racks.

Fantastic Date Cookies

1/2 cup butter, soft
1 (3 oz.) package cream cheese, soft
1 cup all purpose flour
pinch of salt
1 cup dates, chopped
1/4 cup sugar
1/4 cup water
1/2 cup walnuts, chopped
1 tsp. orange zest
1/2 cup powdered sugar, sifted

Preheat oven to 375 degrees.  Into a bowl of electric mixer beat butter and cream cheese to smooth.  Add flour and salt beating to combine.  Shape dough into a ball, cover and chill 1 hour.  Stir together dates, sugar, 1/4 cup water into a saucepan for about 5 minutes or until thickened.  Remove from heat and stir in walnuts and zest.  Divide the dough in half, place 1 portion onto lightly floured work surface and roll to 1/8-inch thickness.  Cut dough with a 2 1/2 -inch round cutter and place onto lightly greased baking sheet.  Spoon 1/2 tsp. date filling into center of each cookie, repeat with remaining dough.  Fold dough over filling pressing edges to seal.  Bake for 15 minutes or until lightly browned.  Sprinkle with powdered sugar.

Marshmallow Chocolate Brownies

4 (1 oz.) unsweetened chocolate squares
1 cup butter
2 cups sugar
4 eggs
1 cup all purpose flour
pinch of salt
2 tsp. pure vanilla extract
2 cups semisweet chocolate chips (good quality)
2 cups mini marshmallows

Preheat oven to 350 degrees.  Into a large saucepan over medium melt the chocolate and butter stirring constantly until melted.  Stir in sugar and cook stirring constantly until sugar is dissolved.  Cool 15 minutes.  Add eggs and stir to blend.  Add flour, salt and vanilla stirring to blend.  Stir in chips and marshmallows and poor into a greased 13x9 baking pan.  Bake for 30 to 35 minutes.  Remove to cooling rack and cool.  Cover brownies and let stand room temperature for about 8 hours.

Chocolate Candy Clusters

2 (4 oz.) white chocolate bars (good quality)
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 1/2 cups pecans, chopped
1 1/2 cups pretzels, broken

Into a heavy saucepan, melt white chocolate, milk chocolate and semisweet chocolate over low stirring constantly.  Stir in pecans and pretzels.  Drop by tablespoonfuls onto lightly greased wax paper.  Cool until hardened.  Store in airtight container in refrigerator up to 1 month.  Easy breezy!

Do Your Kids Like to Cook? - let them try these easy banana pops

4 small bananas, peeled and mashed
1 cup orange juice
2 Tbl. sugar
2 Tbl. water
1 tsp. fresh lemon juice
6 wooden craft sticks

Combine all ingredients and place 6 (4 oz.) paper cups into muffin pan.  Spoon in mixture freeze 1 hour and insert wooden stick into center of each.  Freeze 2 hours or until firm, peel off cups and serve.  Kids love these.

Sweet Potato Cobbler

1/2 cup butter
2 Tbl. whipping cream
1 cup sugar
1/4 cup light brown sugar, packed
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 large sweet potatoes, peeled and thinly sliced
1/3 cup butter
1 2/3 cups self rising flour
1/2 cup buttermilk
Topping
1/3 cup uncooked regular oats
1/3 cup all purpose flour
1/3 cup light brown sugar, packed
3 Tbl. butter, cut up
1/3 cup pecans, chopped

Cobbler; preheat oven to 350 degrees.  Into a 10 1/2-inch cast iron skillet over medium heat add 1/2 cup butter.  Whisk in whipping cream, sugar, brown sugar, cinnamon, nutmeg and salt.  Remove from heat.  Layer sweet potatoes into the cream mixture, cover with foil and place onto a baking sheet.  Bake for 20 minutes and uncover.  Cut 1/3 cup butter into flour until crumbly stir in buttermilk until moistened.  Turn dough out onto lightly floured work surface and knead about 4 times.  Pat or roll into 10 1/2 -inch circle and place over cobbler and sprinkle with topping.  Topping; combine oats, flour and brown sugar and cut in butter to crumbly, stir in nuts.  Bake uncovered for 25 minutes or until golden.  Serve with freshly whipped bourbon whipped cream or vanilla ice cream. 

Pumpkin Streusel Bars - love these

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 Tbl. butter, melted and cooled slightly 
1/4 tsp. pumpkin pie spice
Streusel topping
1/2 cup brown sugar, packed
1/2 cup all purpose flour
1/4 cup old-fashioned rolled oats
4 Tbl. butter, soft
1/4 tsp. pumpkin pie spice
Filling
2 (8 oz.) packages cream cheese, softened
2/3 cup sugar
1 tsp. pure vanilla extract
2 eggs, room temperature
2/3 cup pumpkin puree (not pumpkin pie filling)
2 tsp. pumpkin pie spice
Caramel sauce; homemade or store bought

Preheat oven to 350 degrees.  Spray a 9x13 baking pan with non-stick spray and line with parchment paper, allowing the edges to hang over the sides of the pan. This will help remove the bars for slicing and keep the crust intact. Crust; combine all the ingredients for the graham cracker crust in a bowl. Stir the mixture together until it looks like wet sand. If it still looks dry, add an another tablespoon of melted butter. Transfer to the lined baking pan and press with your hand or the bottom of a drinking glass to form an even crust.  Topping; in the same bowl used to make the graham cracker mixture, combine the ingredients for the streusel topping. Mix the ingredients together. The mixture should resemble large crumbles.  Filling;  in a bowl of electric mixer fitted with a paddle attachment, beat the cream cheese, sugar and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing for 30 seconds in between. Scrape the bowl down again. Add in the pumpkin puree and pumpkin pie spice, and mix until completely combined.  Pour the pumpkin filling into the pan on top of the graham cracker crust. Smooth out evenly. Sprinkle the streusel topping over the pumpkin filling. Bake 45 to 50 minutes.  Insert a toothpick in the middle to check for doneness, should come out clean.  Let bars cool to room temperature on wire rack.  Once cool, place in the fridge to chill completely. Slice and serve with caramel sauce drizzled over the top, if desired. Bars will keep, refrigerated, for about a week.

"Happiness is knowing there is a cake in the oven."

One of my Favorite Cookies Spice and Fruit

3/4 cup light brown sugar, packed
1/2 cup butter, soft
2 eggs
1 1/2 cups all purpose flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 cup brandy
2 cups pecans, chopped
1/2 lb. candied cherries, halved
1/2 lb. candies pineapple, chopped
1 cup pitted dates, chopped
1 cup dark raisins

Preheat oven to 325 degrees.  Into a bowl of electric mixer beat butter and sugar to smooth.  Add eggs beating to combine.  Combine dry ingredients and gradually beat into butter mixture.  Add brandy beating to blend.  Combine pecans, cherries, pineapple, dates and raisins and stir into batter.  Drop by rounded spoonfuls 2-inches apart onto lightly greased baking sheets.  Bake for 20 minutes or until lightly browned.  Cool on sheet for about 3 minutes, remove to cooling racks.

Chunky Apple Cake with Cream Cheese Frosting

1/2 cup butter, melted
2 cups sugar
2 eggs
1 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 Granny Smith apples, peeled and sliced (spritz with fresh lemon juice)
1 cup walnuts, lightly toasted and chopped
Frosting
1 ( 8 oz.) package cream cheese, soft
3 Tbl. butter, soft
1 1/2 cups powdered sugar
pinch of salt
1 tsp. pure vanilla extract

Preheat oven to 350 degrees.  Cake; into a large bowl add butter, sugar, eggs and vanilla to blend.  Combine dry ingredients add mix into butter mixture stirring to blend.  Stir in apples and 1 cup walnuts and spread into a greased 13x9 inch baking pan.  Bake for about 45 minutes or until pick inserted in center comes out clean.  Cool completely.  Frosting; into a bowl of electric mixer beat cream cheese and butter to creamy.  Gradually add the powdered sugar and salt beating to combine, stir in vanilla.  Frost cooled cake.  Sprinkle on extra chopped walnuts if desired.

Old Fashioned Chocolate Mayonnaise Cake with Frosting - loved this from my childhood, it's really moist and delicious

2 cups all purpose flour
2/3 cup unsweetened cocoa
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. baking powder
Shortening
3 eggs
1 2/3 cups light brown sugar, packed
2 tsp. pure vanilla extract
1 cup mayonnaise
1 1/3 cups hot water
Frosting
1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
2 tsp. pure vanilla extract
1 (32 oz.) package powdered sugar
1/2 cup unsweetened cocoa
5 to 6 Tbl. heavy cream

Preheat oven to 350 degrees. Whisk together flour and next 5 ingredients in a medium bowl. Grease (with shortening) and flour a 13x9-inch baking pan. Into a bowl of electric mixer, beat eggs, sugar, and vanilla mixer about 3 minutes or until mixture is very light brown and ribbons form when beater is lifted. Add mayonnaise, and beat at low speed until combined. Add flour mixture to egg mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 1 hour). Spread frosting on cake.  Frosting; into a bowl of electric mixer beat first 3 ingredients until creamy. Whisk together powdered sugar and cocoa in a medium bowl gradually add to butter mixture alternately with 5 Tbsp. cream. Beat at low speed until blended after each addition. (If needed, add up to 1 Tbsp. cream, 1 tsp. at a time, to reach desired consistency.) Increase speed to medium, and beat 1 to 2 minutes or until light and fluffy.

Lovely Lemon Tea Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbl. lemon zest, divided
Glaze
1 cup powdered sugar
2 Tbl. fresh lemon juice
1 Tbl. sugar

Preheat oven to 350 degrees.  Into a bowl of electric mixer beat butter at medium speed  until creamy. Gradually add 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.  Stir together flour, baking powder, and salt add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 Tbl. lemon zest. Spoon batter into greased and floured 8x4-inch loaf pan.  Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.  Glaze; stir together powdered sugar and lemon juice until smooth spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 Tbl. lemon zest and 1 Tbl. sugar sprinkle on top of bread.

Bon Appetit

"Let all that you do be done in love." - 1 Corinthians 16:14

"Beloved, let us love one another, for love is from God, and whoever loves has been born of God and knows God. Anyone who does not love does not know God, because God is love." - 1 John 4:7-8

"A new commandment I give to you, that you love one another: just as I have loved you, you also are to love one another. By this all people will know that you are my disciples, if you have love for one another.” - John 13:34-35

"Above all, keep loving one another earnestly, since love covers a multitude of sins." 

 1 Peter 4:8

“Judge not, that you be not judged. For with the judgment you pronounce you will be judged, and with the measure you use it will be measured to you. Why do you see the speck that is in your brother's eye, but do not notice the log that is in your own eye? Or how can you say to your brother, ‘Let me take the speck out of your eye,’ when there is the log in your own eye? You hypocrite, first take the log out of your own eye, and then you will see clearly to take the speck out of your brother's eye. …" - Matthew 7:1-29

"By this we know love, that he laid down his life for us, and we ought to lay down our lives for the brothers." - 1 John 3;16

"Put on then, as God's chosen ones, holy and beloved, compassionate hearts, kindness, humility, meekness, and patience, bearing with one another and, if one has a complaint against another, forgiving each other; as the Lord has forgiven you, so you also must forgive. And above all these put on love, which binds everything together in perfect harmony. And let the peace of Christ rule in your hearts, to which indeed you were called in one body. And be thankful." - Colossians 3:12-15

The Family Dinner - and the importance of sharing a meal

The tradition of family dinners is based on years and years of our ancestors sharing food while sitting together around a fire, a dining table, or a kitchen nook. This was a core American value beloved and practiced by everyone. Back when I was growing up, dinner was non-negotiable, you came to the table, you practiced manners, you told stories, you laughed, and everyone helped clean up. Most importantly, don't forget to tell whoever cooked what a great meal you just enjoyed.

Have everyone get involved with the family meal. Kids, set the table with napkins and actual dinnerware, not paper plates.  Feature a family recipe, and when you sit down at the table, make sure all the phones, TVs, and computers are shut, hushed, or hidden.  Personally, I also believe giving thanks to God for your food is very important part of dinner. 

Busy schedules of both parents and children make it harder to have "family dinners." But families may not be aware of the benefits that come with regularly eating together at the table.  I have read research suggests that having dinner together as a family at least four times a week has positive effects, especially for the kids. 

Conversation; eating dinner together as a family provides the opportunity for conversation. This lets parents teach healthy communication without distractions from phones, television, computers, and mobile devices. By engaging in conversation, especially with your kids you're teaching them how to listen and provide them with a chance to express their own opinions. This allows your children to have an active voice within the family. Family dinners allow every family member to discuss his or her day and share any exciting news.

I read somewhere that children who eat dinner with their family are more likely to understand, acknowledge, and follow the boundaries and expectations set by their parents.  Even though our daughter, when she was growing up was very active, we always tried to  have dinner together.

I know we've all been there, asking that question, what to cook tonight for dinner?  Here are some great recipes you will enjoy for your week night meals.  Enjoy!

Refreshing Spritzer

4 cups pink grapefruit juice cocktail, chilled
1 (750 mil) bitter of Chardonnay
2/3 cup sugar
1 ruby red grapefruit, peeled and thinly sliced
2 cups club soda, chilled

Stir together the grapefruit juice cocktail, chardonnay and sugar to dissolve sugar.  Add grapefruit and stir in club soda just before serving.  Pour over ice in glasses.

Mango Cream Cheese Appetizer

2 (8 oz.) packages cream cheese, soft
1/2 cup mango chutney (good quality) or make your own
4 scallions, chopped including green part
1/3 cup dry roasted peanuts, chopped

Into a bowl add cream cheese and with a mixer mix to soften and creamy.  Stir in chutney, scallions and peanuts to combine.  Pour into pretty serving bowl and serve with crackers, toasted baguette slices, fresh vegetables.  Garnish with a mango slice if desired.

Quick Cheddar Biscuits

1 1/2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 Tbl. sugar
1 cup sharp cheddar cheese, shredded
1/3 cup shortening
splash of Tabasco
1/2 cup milk

Preheat oven to 425 degrees.  Into a food processor pulse the flour, baking powder, salt and sugar to combine.  Add the cheese and shortening and plus about 5 times to mixture is crumbly.  With processor running gradually add the milk, Tabasco and process until dough forms a ball and leaves sides of bowl.  Turn dough out onto lightly floured work surface and shape into a ball.  Pat or roll dough into 1/2-inch thickness and cut with 2-inch round cutter placing on baking sheet.  Bake for about 10 minutes to golden brown.  See, I told you these were easy.

Simple Old Fashioned Layered Salad - my mom made these all the time and I love them - Note; this should be made the day or at least a few hours before serving as they need time to chill.  Serve with quick cheddar biscuits

Dressing
1 cup mayonnaise
1/2 cup Miracle Whip
1/2 cup sour cream
1 Tbl. milk
1 tsp. dry mustard
salt and freshly ground black pepper
1 Tbl. dried herbs such as; dill, basil, thyme, chives, parsley
Salad
1 large head iceberg lettuce, chopped
2 cups Swiss cheese, shredded
2 cups frozen peas, thawed
1 small red onion, slivered
8 hard boiled eggs, chopped
1/2 cup black olives, sliced and drained
2 cups cooked turkey, chopped
1 cup cooked bacon
2 large ruby red tomatoes, seeded and chopped
1 bunch scallions, sliced including green part
1/2 cup fresh parsley, chopped

Dressing; into a bowl combine the dressing ingredients.  Salad; I like using a taller clear glass bowl for the salad so you can see the layers.  Mix the lettuce and parsley together.  Start with some lettuce/parsley in bowl, the start layering adding half of the dressing half way through, but don't mix the dressing into the salad, just layer, after you have completed the layering add a final amount of dressing on the top, cover with plastic wrap and chill for 8 hours.

Curried Shrimp and Noodles

1 medium red onion, thinly sliced
2 1/2 Tbl. red curry paste
1 1/4 cups coconut milk
2 tsp. fish sauce
12 oz. green beans, trimmed and cut into 2-inch length
1 1/2 lbs. large shrimp, cleaned, shelled and deveined
1/2 cup fresh basil leaves
12 oz. wide rice noodles, cooked
fresh lime wedges, garnish

Into a large saute pan add a good drizzle of oil, add onion and cook stirring a few minutes.  Add curry paste and stir cooking about 1 minute.   Whisk in the coconut milk and fish sauce. Stir in green beans, reduce heat to simmer.  Cook covered about 5 minutes.  Uncover and stir in shrimp and cook about 3 minutes, stirring occasionally.  Add cooked noodles and basil, tossing to combine.  Pour onto serving platter and garnish with lime wedges.

Roasted Red Pepper Hummus Naan Bread

Hummus
1/4 cup Tahini
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (7 oz.) jar roasted red bell peppers or roast your own and peel
4 garlic cloves
Olive oil
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Naan bread
Feta cheese, crumbled
1/2 cup Kalamata olives, pitted and sliced thinly or chopped

Into a blender add hummus ingredients; tahini, garbanzo beans, red pepper, garlic, lemon juice, salt, pepper and drizzle in olive oil, pulsing to combine, the consistency should be like peanut butter. Taste and adjust flavorings.  Place the naan bread onto baking sheet and spread on hummus, feta cheese and olives.  Bake in 450 degree oven for about 10 minutes.

Turkey Meatball Sandwiches - delicious

1 (8 oz.) package fresh baby spinach
1 Tbl. extra virgin olive oil
2 garlic cloves, minced
salt and freshly ground black pepper
pinch red pepper flakes
1 Tbl. dried basil
1/2 lb.  ground turkey (with dark meat)
1/2 lb. spicy Italian turkey sausage, casings removed
1/2 cup fine, dry breadcrumbs
1 small onion, finely minced
1/3 cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1 1/2 cups jarred marinara sauce (good quality)
1/4 cup water
2 cups provolone cheese, shredded 
4 large crusty rolls

Heat oil in a large Dutch oven, add 1 cup of the spinach, garlic and cook stirring a couple of minutes. Season with some salt and pepper.  Drain well and finely chop the spinach.  Into a bowl add the turkey, sausage, breadcrumbs, onion, Parmesan, eggs, chopped spinach mixture, some salt, pepper, red pepper flakes and basil.  Mix gently and shape into 20 (1-inch meatballs)  Into a large deep sided saucepan add marinara sauce and water and bring to a boil.  Reduce to simmer and add meatballs and cook about 8 minutes.  Cover and cook 10 more minutes.  Remove from heat and sprinkle with provolone cheese, let stand covered until cheese melts.  Divide meatballs and sauce among the rolls and top with reserved sliced spinach.  Dig in, yummy!  Serve with crisp french fries and a tossed salad with a zippy vinaigrette dressing.

Kicked Up Crispy Fried Chicken 

Marinade
2 cups plain Greek yogurt
2 Tbl. Tabasco or hot sauce of your choice
salt and freshly ground black pepper
2 whole chickens (about 4 lbs. each) cut up, rinsed in cold water patted dry with paper towels
Coating
2 cups all purpose flour
3 Tbl. smokey paprika
4 tsp. cayenne pepper
salt and freshly ground black pepper
1 tsp. dried thyme
Veg oil for frying

Into a ziplock style bag add marinade ingredients along with chicken pieces, turn to coat, seal bag and refrigerate for 8 hours or overnight, turning occasionally.  I place the bag in a large bowl just in case of spillage, you never know.  Drain chicken from marinade, discarding marinade.  Into a shallow baking dish add coating mix and whisk to combine.  Add a few pieces of chicken at a time to coat, shaking off excess flour.  Transfer to a large baking sheet and let stand 20 minutes.  Into a large Dutch oven add about 1-inch of oil and heat to medium high about 360 degrees.  In batches, add chicken pieces and fry uncovered about 8 minutes per side or until coating is dark golden brown and chicken is cooked through. Place a cooling rack over a baking sheet and line with some paper towels.  Add chicken to paper towels to drain, while continue cooking.  

Quick Pork Stir-fry

1 pork tenderloin, cut into 2-inch strips
2 cups sugar snap peas
1 small red onion, julienned
1 can (11 oz.) mandarin oranges, drained
1/2 cup orange juice
1/4 cup cold water
2 Tbl. low sodium soy sauce
2 tsp. sesame oil
1 Tbl. cornstarch
1-inch piece fresh ginger, grated
3 garlic cloves, minced
4 scallions, thinly sliced on diagonal including green part - divided
toasted sesame seeds (garnish)
White or brown rice (cooked)

Into a bowl whisk the cornstarch and orange juice, whisking to smooth, whisk in water, sesame oil and soy sauce.  Into a large wok or saute pan, add a good drizzle of oil and heat up.  Lightly season pork pieces with some salt and freshly ground black pepper.  Add pork and stir fry for about 5 minutes or until cooked through.  Remove to plate and tent with some foil.  Add onion, sauteing for a few minutes to soften, stir in garlic and ginger cooking for a couple of minutes.  Add snow peas and stir until tender, return pork to pan.  Whisk the orange juice/cornstarch mixture again and pour into pan cooking and stirring about 2 minutes or until slightly thickened.  Stir in mandarin oranges and half of the scallions.  Pour onto serving platter and sprinkle on some sesame seeds and remaining scallions.  Serve with rice and a crisp cucumber salad (see recipe below).

Crispy Asian Cucumber Salad

3 English cucumbers, thinly sliced (I leave the peel on)
1/2 small red onion, slivered
1/2 red bell pepper, seeded and slivered
Dressing
1/4 cup seasoned rice wine vinegar
1 tsp. honey
1 tsp. toasted sesame seeds
1 tsp. toasted sesame oil
pinch of red pepper flakes
pinch of salt

Into a bowl add cucumbers, red onion, bell pepper and sesame seeds.  Into a jar with lid add the dressing ingredients, shaking well to combine, taste and adjust flavorings.  Pour dressing over cucumber mixture and toss to combine.  Serve immediately.

Pear Chutney with Pork Chops

Chutney
2 tangerines, peeled, sectioned and chopped
2 Bosc pears, chopped
2 Tbl. fresh ginger, grated
1/2 cup raspberry vinegar
1/4 cup brown sugar, packed
1 (3-inch) cinnamon stick
1/4 tsp. ground allspice
1/4 cup walnuts, lightly toasted and chopped
1/4 cup fresh lime juice
pinch of red pepper flakes
Pork
4 (8 oz.) thick cut bone-in chops
salt and freshly ground black pepper

Into a large saucepan add tangerines, pears, ginger, vinegar, brown sugar, cinnamon and allspice, bring to a boil reduce to medium and cook stirring occasionally for about 20 minutes.  Stir in nuts, lime juice and pepper flakes, cooking 10 minutes.  Cool slightly and remove cinnamon stick.  Chops; season chops on both sides with salt and pepper.  Into a saute pan, add drizzle of oil on medium high and cook chops to browned on each side until desired doneness.  Place onto serving platter and add chutney to each chop.

Romaine Citrus Salad with Sweet and Sour Dressing

2 heads romaine hearts, torn
2 ruby red grapefruit, peeled and sectioned
2 juicy oranges, peeled and sectioned
1/2 small red onion, julienned
5 sliced thick but bacon, sliced
croutons
Vinaigrette
3 Tbl. sugar
salt and freshly ground black pepper
1/4 tsp. onion powder
1/2 tsp. paprika
1/2 cup vegetable oil
1/3 cup white wine vinegar

Vinaigrette; into a jar with lid add ingredients, shake well to combine, taste and adjust flavorings.  Into a saute pan add bacon and cook to browned, remove to paper towels.  Onto a large serving platter, add lettuce and arrange grapefruits, oranges, onion and bacon on top.  Drizzle with dressing and top with croutons.

Thai Chicken Skewers with Peanut Sauce - mmmmm love these

1 1/2 lbs. boneless skinless chicken breasts, cut into about 2-inch cubes
3 Tbl. fresh lime juice
2 Tbl. toasted sesame oil
salt and freshly ground black pepper
Peanut sauce
1/2 cup creamy peanut butter
1 Tbl. low sodium soy sauce or Tamara
2 tsp. seasoned rice vinegar
2 tsp. fresh ginger, grated
2 garlic cloves, finely minced
1/2 tsp. red pepper flakes
1/4 cup water
1 Tbl. fresh lime juice
4 scallions, thinly sliced including green part (garnish)
Wooden skewers, soaked in cold water for 30 minutes

Into a bowl whisk the sesame oil, lime juice, salt and pepper and add chicken tossing to coat. Marinate covered in refrigerator for about 25 minutes.  Sauce; into a bowl whisk the peanut butter, soy, vinegar, ginger, garlic, red pepper flakes, water and lime juice to a smooth consistency.  Remove chicken from marinade and thread onto wooden skewers.  Heat grill to medium high and grill each chicken skewer for about 4 minutes per side.  Place onto serving platter, drizzle over some sauce and garnish with scallions.  Serve with steamed rice and grilled broccoli.

Buffalo Chicken Pasta Salad

1 lb. farfalle, penne or rigatoni pasta

1 lb. cooked chicken breast, chopped (I like to poach mine)

6 stalks celery, sliced thinly on diagonal 

6 scallions, sliced on diagonal including green part

1 1/2 cups mayonnaise

1/2 cup sour cream

1/2 cup cheddar cheese, shredded

2/3 cup blue cheese, crumbled (I like Maytag)

salt and freshly ground black pepper

1/2 cup Franks Red Hot sauce (or to your taste)

3 Tbl. fresh lemon juice

Note; you can add some cooked sliced bacon, because we all know everything is better with bacon!

Into a pot of boiling salted water add pasta and cook al dente, drain well and refresh in an ice bath, when cooled, drain well again and pat dry with paper towels.  Into a bowl add mayonnaise, sour cream, blue cheese, salt, pepper, lemon juice and Franks hot sauce, stirring to combine, taste and adjust flavorings.  Add pasta to a large bowl with celery, scallions and cheddar cheese mixing to combine.  Pour over dressing and toss to combine.  Cover and refrigerate to chill.  To serve; if you think the pasta needs more dressing, add a touch more mayo.

Simple Parmesan Turkey Cutlets

2 turkey tenderloins
1 cup Italian breadcrumbs
1 cup freshly grated Parmesan cheese
1 tsp. paprika
salt and freshly ground black pepper
Olive oil
Lemon wedges
Fresh parsley, chopped

Into a ziplock bag add breadcrumbs, Parmesan and paprika shaking to combine.  Cut the tenderloins into 1-inch slices and place between 2 sheets of plastic wrap or wax paper.  Flatten to 1/4-inch thickness using a meat mallet.  Gently rub each cutlet with some olive oil on each side and dredge in breadcrumb mixture.  Into a large nonstick saute pan add good drizzle of olive oil along with some of the cutlets, cooking about 1 minute on each side or until done, remove to serving platter and tent with foil to keep warm continue cooking cutlets.  To serve; sprinkle parley on cutlets and garnish with lemon wedges.  Serve with cooked buttered parsley/lemon pasta, mashed potatoes, a side salad and glass of wine.

Acorn Squash with Pears - love this

2 acorn squash
2 Tbl. butter
1 small white onion, finely chopped
2 medium pears, peeled and chopped
2 Tbl. light brown sugar
2 Tbl. bourbon
1 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 1/2 cups orange juice
3/4 cup sugar

Preheat oven to 400 degrees. Cut each squash in half  lengthwise and remove seeds.  Place squash halves cut side down into a 13x9 baking pan and add water to 1-inch depth.  Bake covered for about 45 minutes.  Drain and return squash halves to dish cut side up.  Into a saucepan melt butter add onion and cook about 20 minutes.  Add pears, brown sugar, bourbon, salt, ginger, and nutmeg cooking and stirring.  Lower heat to 350 degrees. Spoon mixture into squash halves.  Bake for  about 20 minutes.  Bring orange juice to a boil in a small saucepan and stir in sugar boiling 10 minutes to reduce.  Place cooked squash onto serving platter and pour over orange juice mixture.

Delicious Italian Eggplant

2 medium eggplants
1/2 cup olive oil
1 medium onion, diced
3 Tbl. tomato sauce
2 celery stalks, diced
1/4 cup capers
6 large green olives, pitted and chopped
6 large black olives, pitted and chopped
2 Tbl. sugar
2 Tbl. white vinegar
salt and freshly ground black pepper
Fresh oregano, garnish

Peel and dice the eggplants.  Into a large Dutch oven add oil and saute the eggplant for about 5 minutes, remove and set aside.  Add onion to pan and saute to soften, add tomato sauce and celery cooking about 5 minutes, return eggplant to pan and stir in capers, olives, sugar, white vinegar and season with salt and pepper, reduce heat and simmer stirring often for about 20 minutes.  Let mixture cool 1 hour.  Pour into a bowl and garnish with oregano.  Serve with thick rustic bread slices and wine.

Beef Tenderloin with Bourbon Sauce

Sauce
1 shallot, minced
3 cups fresh mushrooms, sliced (I like a variety of mushrooms)
3 Tbl. bourbon
1/4 cup heavy whipping cream
1 Tbl. fresh rosemary, minced
salt and freshly ground black pepper
Meat
1 (5 lb.) beef tenderloin, trimmed
1/2 cup butter, soft
salt and freshly ground black pepper

Preheat oven to 500 degrees.  Rub the butter, salt and pepper over the tenderloin and place onto a lightly greased rack over a baking sheet.  Fold the narrow end of tenderloin under to fit onto rack.  Bake for about 35 minutes or to desired doneness.  Remove and let rest about 15 minutes.  Gently heat the sauce and serve with tenderloin.  Sauce; into a saute pan, add a good drizzle of olive oil along with shallots and saute to soften.  Turn heat up a little add all the mushrooms and toss with the shallot sauteing to browned, season with salt and pepper.  Pour in the bourbon and let it reduce a little, flambé if desired.  Pour in whipping cream and let boil slightly for about 1 minute.  Taste and adjust flavorings.  Stir in the rosemary.  Slice the meat and place onto a platter, gently pouring sauce over or serve on the side.

Quick Tomato Grits

3 pieces thick cut bacon, sliced
1 3/4 cups chicken stock (good quality)
1/4 cup heavy whipping cream
salt and freshly ground black pepper
Tabasco, always Tabasco
1 cup quick cooking grits
2 large ruby red tomatoes, peeled, seeded and chopped
2 Tbl. canned green chiles, chopped
1 cup sharp cheddar cheese, shredded
2 scallions, chopped including green part

Cook bacon to brown and crisp, remove to paper towels, reserve 1 Tbl. bacon drippings.  Into pan with bacon drippings add stock bringing to a boil.  Stir in grits, tomatoes and chiles returning to a boil and stirring often.  Reduce heat to simmer stirring often about 20 minutes and stir in cream.  Stir in cheese, Tabasco, cover and let stand to cheese melts. Taste and stir in salt and pepper, and scallions.  Pour onto serving platter.  Serve with grilled shrimp, a tossed salad and hot crunchy garlic bread.

Rice and Artichoke Salad

14 1/2 oz. chicken stock (good quality)
1 cup uncooked long grain rice
2 cups artichoke hearts, drained and quartered
3 scallions, chopped including green part
8 pimiento stuffed olives, sliced
1/2 red bell pepper, chopped
1 (8 oz.) can water chestnuts, drained and sliced
1/2 cup mayonnaise
1 tsp. curry powder
1/4 cup fresh parsley, chopped
Note; you can also mix in 2 cups steamed medium shrimp, peeled and deveined 

Into a large saucepan add stock bring to a boil add rice, cover and cook about 20 minutes.  Cool slightly.  Into a large bowl add the rice, artichokes, scallions, olives, bell pepper, water chestnuts and parsley.  Into a bowl add the mayonnaise and curry powder mixing to combine.  Mix into salad, cover and chill.

Couscous with Feta and Peas

1 cup uncooked couscous
1 1/2 cups water
1/4 cup olive oil
1 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
red pepper flakes
1 cup frozen peas, thawed
1/2 red bell pepper, seeded and diced
1/2 small red onion, julienned
1/2 cup feta cheese, crumbled
1/4 cup fresh mint, chopped
3 Tbl. pine nuts, lightly toasted

Into a saucepan add water bring to a boil, remove from heat and stir in couscous, over and let stand 10 minutes, fluff with a fork.  Transfer to a large bowl.  Stir in the olive oil, lemon zest, juice, salt, pepper and pepper flakes.  Taste and adjust flavorings.  Stir in peas, red onion, red pepper, feta, mint, cover and chill for about 2 hours   Stir in pine nuts before serving.

Alabama Chicken with White Barbecue Sauce

1 large whole chicken, cut into 8 pieces (I usually use 2 chickens)
White barbecue sauce
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 large garlic clove, finely minced
1 Tbl. freshly grind black pepper (coarse grind)
1 tsp. salt
1 Tbl. spicy brown mustard
2 tsp. sugar
2 tsp. prepared horseradish
2 tsp. fresh lemon juice

Sauce; into a bowl add ingredients and whisk together. Store covered in refrigerator.  Remove some of the sauce to baste chicken.  Chicken; preheat half of your grill to medium high and the other side to low.  With a clean towel rub olive oil over the grill grate.  Rinse chicken pieces in cold water and pat dry with paper towels.  Season the chicken with salt and pepper and arrange on grill skin side down on hot side of grill.  Grill until golden brown and crisp on each side, about 5 minutes.  Move the chicken to cooler part of grill and brush with some of the white barbecue sauce.  Continue cooking until juices run clear about 25 minutes.  Flip the chicken halfway through cooking time.  When chicken is cooked through add to serving platter and serve remaining sauce on the side.   Serve with creamy potato salad, baked beans and crusty French bread.

Shrimp Tacos with Cream Sauce

Corn of flour tortillas, warmed 
2 lbs. medium shrimp, cleaned and shells removed
Sauce
1 1/2 cups sour cream
2 tsp. chili powder, divided
Tapatio hot sauce (I like a lot)
1 tsp. cumin, divided
pinch of red pepper flakes
salt and freshly ground black pepper
1/4 cup fresh orange juice
2 Tbl. fresh lime juice
zest of 1 lime
2 garlic cloves, finely minced
Accompaniments; avocados peeled, seeded and thinly sliced, shredded lettuce, fresh cilantro chopped, lime wedges, pico de gallo, shredded red cabbage and sour cream sauce

Sauce; into a bowl add sour cream, 1 tsp. chili powder, Tapatio (to your taste), 1/2 tsp. cumin, pinch of red pepper flakes, salt and pepper.  Stir well to combine.  Into a shallow bowl add 1 tsp. chili powder, 1/2 tsp. cumin, Tapatio, pinch of red pepper flakes, garlic, salt and pepper, whisk in orange juice, lime juice, zest and toss in shrimp to combine.  Cover and chill 20 minutes.  Get a large saute pan smoking hot.  Remove shrimp from marinade and discard marinade.  Add shrimp to pan and cook to browned on each side about 2 to 3 minutes per side.  To serve; add shrimp to taco shell, along with accompaniments and sour cream sauce.

Lemon, Bacon and Pesto Potato Salad

Dressing
1 1/2 cups mayonnaise
1/2 cup sour cream
1/3 cup fresh lemon juice
4 tsp. fresh lemon zest
2 garlic cloves, finely minced
2 tsp. Dijon
1 1/2 Tbl. pesto
salt and freshly ground black pepper
Salad
3 lbs. Yukon gold potatoes, large chopped
1/2 small red onion, slivered
1 bunch scallions, thinly sliced on diagonal including green part
10 slices thick bacon, sliced
Garnish; fresh basil leaves

Into a large pot of boiling salted water add potatoes and cook about 25 minutes or until tender, drain well and refresh in cold water, drain well again and pat dry with paper towels.  Pour into a large bowl.  Into a saute pan, add bacon and cook to brown and crisp, remove to paper towels.  Dressing; into a bowl add dressing ingredients and mix well to combine.   To the bowl of potatoes add red onion and scallions, pour over dressing tossing to combine.  Cover and chill for about 1 hour.  Before serving, mix in bacon and pour onto a pretty serving platter.  Garnish with fresh basil leaves.

Asian Style Chicken and Fruit Salad - the chicken has to marinate for about 8 hours

Marinade 
3/4 cup orange marmalade (good quality)
1/3 cup rice vinegar
3 Tbl. low sodium soy sauce
3 Tbl. fresh lime juice
1 1/2 Tbl. fresh ginger, grated
Dressing
1/3 cup orange marmalade (good quality)
pinch of cayenne pepper
2 Tbl. fresh lime juice
1 lime, zested
2 tsp. fresh ginger, peeled and grated
1/4 white vinegar
2/3 cup vegetable oil
2 Tbl. honey
3 Tbl. sesame oil
Salad
6 chicken breasts, boneless/skinless
2 1/2 cups fresh pineapple, cut into spears
1 small/medium jicama, peeled and cut into slices
1 small jalapeno, seeded and minced
2 cups cantaloupe, peeled, seeded and chopped
1 bunch scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
2 cans mandarin oranges, drained
1/2 cup honey roasted peanuts

Into a bowl add marinade ingredients mixing to combine.  Into a shallow baking dish add chicken and pour over marinade tossing to combine, cover and refrigerate about 8 hours.  Remove chicken from marinade, discard marinade.  Heat grill and place chicken on grill cooking to browned on each side and cooked through.  Grill the pineapple about 3 minutes per side.  Remove and chop.  Cut chicken into pieces.  Dressing; into a bowl add dressing ingredients whisking to combine.  Place grilled chicken and pineapple into a large bowl and add remaining salad ingredients tossing with dressing.  Pour over greens on a platter and serve.

Green Beans with Tomato Sauce

1 1/2 lbs. fresh green beans, trimmed
1 small red onion, slivered
1 large garlic clove, minced
1/2 cup diced tomatoes with some juice
1 tsp. sugar
salt and freshly ground black pepper
1 Tbl. red wine vinegar
Fresh parsley, chopped

Into a pot of boiling water add beans and cook just about 3 to 4 minutes, you want them still a little crisp.  Drain well and place in a ice bath to stop cooking.  Meanwhile into a saute pan, add a good drizzle of olive oil with the onion and garlic cooking to soften.  Add the sugar and stir, add the tomatoes with some sauce and cook stirring about 5 minutes.  Drain the beans and pat dry with paper towels and add to pan, season with salt, pepper add vinegar cooking to heat beans through.  Pour into a serving bowl and sprinkle with parsley.

Braised Short Ribs

2 1/4 cups dry red wine (something you would enjoy drinking)
2 1/4 cups rich beef broth, divided
2 garlic cloves, minced
1 tsp. ground allspice
1/2 tsp. ground ginger
4 lbs. beef short ribs, trimmed and cut in half
salt and freshly ground black pepper
1 cup all purpose flour
olive oil
2 large carrots, peeled and chopped
1 medium onion, chopped
2 celery stalks, chopped
2 Tbl. tomato paste
Fresh parsley, garnish

Marinade; into a bowl add 1/2 cup wine, 1/2 cup stock, garlic, allspice and ginger, add ribs turning to coat, cover and chill about 4 hours, turning occasionally.  Remove ribs from marinade, reserving marinade.  Sprinkle ribs with salt and pepper and dredge in flour. Preheat oven to 300 degrees.  Into a large Dutch oven add olive oil and get pan hot, add ribs in batches cooking about 15 minutes or until nicely browned, remove ribs and set aside cooking remaining ribs.  Reduce heat and add carrot, onion and celery cooking and stirring until lightly browned.  Add tomato paste and cook stirring constantly for about 2 minutes.  Return ribs to Dutch oven and stir in reserved marinade, remaining wine and broth.  Bring to a boil and cover with lid.  Place covered pan into oven and cook for 3 hours.  After 3 hours, remove ribs from pot and skim fat from sauce and discard fat.  Simmer sauce about 15 minutes until reduced by half.  Place ribs onto serving platter and pour over some sauce.  Serve with mashed potatoes or roasted potatoes, a vegetable and rolls.  Red wine would be nice too.

Grilled Salmon with Molasses Glaze

Glaze
1/2 cup grainy mustard
1/2 cup molasses
1/4 cup red wine vinegar
6 (6 oz.) salmon fillets
salt and freshly ground black pepper

Into a bowl whisk the mustard, molasses and vinegar.  Season fish with salt and pepper.  Brush fish with some of the glaze. Grill the fish on an oiled grate over high for about 4 minutes or until fish is cooked though.  Baste fish with more glaze.  


Delicious Potato Bake - beware these are not low in calories, but so good

3 1/2 lbs. new potatoes, rinsed and cut in half
4 garlic cloves, minced
1 cup smoked Gouda cheese, shredded and divided
1 cup heavy whipping cream
2 chipotle peppers in adobo sauce, minced (you can use less if you don't like the heat)
3 scallions, sliced including green part
1 stick butter, soft
1 (8 oz.) package cream cheese, soft
salt and freshly ground black pepper

Into a large pot of boiling salted water add potatoes and cook to tender, drain well, return to pot.  Into a saute pan add drizzle of olive oil with garlic and saute for a couple of minutes.  Mash the potatoes well, add sauteed garlic, whipping cream, 1/2 cup cheese, chipotle, scallions, butter, cream cheese, salt and pepper.  Taste and adjust flavorings.  Spoon mixture into a greased 13x9 baking dish and top with remaining cheese.  Bake for about 35 or until cheese is melted.  I like to place under broiler for a minute to get cheese bubbly.

Cajun Red Bean and Sausage Soup

2 lbs. Cajun chicken sausage, sliced about 1/2-inch thick (or sausage of your choice)
1 large onion, chopped
4 stalks celery, sliced
1 large green bell pepper, seeded and chopped
4 garlic cloves, minced
8 cups rich chicken stock
3 (15 oz.) cans red kidney beans, drained and rinsed
2 (15 oz.) cans diced tomatoes
2 cups frozen corn
3 tsp. Cajun seasoning
salt and freshly ground black pepper
Tabasco, lots of Tabasco (or to your taste)
1 tsp. Worcestershire sauce
4 scallions, sliced including green part

Into a large Dutch oven add a good drizzle of olive oil, add onions sauteing to soften, add garlic and bell pepper, celery sauteing for a few minutes.  Add sausage and cook to browned.  Add Cajun seasoning and cook stirring a minute, stir in stock, beans, tomatoes with juice, salt, pepper, corn and Worcestershire sauce.  Cover and simmer for about 1 hour, taste and adjust flavorings.  Just before serving stir in scallions.  Serve with hot crunchy garlic bread and a tossed salad.

Ginger Slaw

1 small/medium head white cabbage, shredded
2 whole carrots, peeled and shredded
5 radishes, shredded
5 scallions, thinly sliced on diagonal including green part
1 garlic clove, finely minced
1 cup whole cashews 
Dressing
1/4 cup white balsamic vinegar
1 Tbl. fresh lime juice
2 tsp. fresh ginger, grated
2 tsp. sesame seeds, lightly toasted
2 Tbl. vegetable oil
2 tsp. sesame oil
pinch of red pepper flakes (or to your taste)
pinch of salt

Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings.  Add slaw ingredients into a bowl and pour in dressing tossing to combine.  Cover and chill for about 1 hour.  You can also add some shredded chicken to the slaw and make Asian style tacos if desired.  Just before serving, stir in cashews.

Simple Chicken Noodle Casserole - I personally love casseroles

16 oz. package egg noodles
1 onion, chopped
1 garlic clove, minced
3 celery stalks, sliced
3 cups cooked chicken, diced
2 Tbl. butter
1 (10.75 oz.) can cream of celery soup
1 cup sour cream
1 (12 oz.) bag frozen mixed vegetables, thawed or you can just use peas/carrots
2 tsp. Dijon
salt and freshly ground black pepper
2 cups cheddar cheese, shredded
Fresh parsley, chopped

Preheat oven to 350 degrees.  Into a large pot of boiling salted water add pasta and cook until al dente, drain well and drizzle with a touch of olive oil, toss.  Into a large saute pan, add butter along with onion, celery cooking to soften, add garlic and cook about 1 minute.   Into a large bowl add the cooked onion, celery and garlic.  Add the diced chicken, soup, sour cream, thawed veggies, mustard, salt, pepper and stir to combine.  Stir in the cooked noodles to coat.  Pour into a 13x9 baking dish and bake for about 15 minutes, top with cheese and bake an additional 10 minutes.  Turn on broiler and place under broiler to get cheese bubbly and lightly browned.  Remove from oven and sprinkle on parsley.  Note; you don't have to add the cheese, but hey it's a casserole and they are meant to be gooey and delicious.

Taco Casserole

2 lbs. ground turkey or ground beef
1 onion, chopped
1 jalapeno, seeded and minced
1/4 cup water
3 oz. cream cheese
1/2 cup thick salsa
2 Tbl. taco seasoning (see recipe)
1 Tbl. Tabasco or Tapito
4 eggs
1/4 cup heavy whipping cream
1/2 cup sharp cheddar cheese, shredded
1/2 cup pepper jack cheese, shredded
fresh cilantro, chopped
2 scallions, thinly sliced including green part
Taco seasoning
2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder

Preheat oven to 350 degrees.  Into a bowl add ingredients for seasoning, mixing to combine.  Store in a container with lid.  Spray a 13x9 baking pan.  Into a large saute pan, add meat and brown, add onion and jalapeno, cooking and stirring, add garlic.  Drain any excess liquid.  Add the taco seasoning and stir for a minute, stir in water and cook about 5 minutes.  Add the cream cheese and salsa  stirring to combine.  Into a bowl add the eggs and whisk with hot sauce and heavy cream.  Pour meat mixture into baking pan and top with egg mixture.  Sprinkle on cheeses and bake about 30 minutes.  Remove from oven to cool slightly before slicing. Top with cilantro and scallions.  Serve with warmed flour tortillas, and a tossed salad.

Sweet and Sour Scallops

2 lbs. large scallops, rinsed and drained well
1/4 cup Mirin
1 Tbl. fresh ginger, grated
2 Tbl. brown sugar, packed
1/4 cup ketchup
2 Tbl. seasoned rice wine vinegar
1/4 cup chicken stock (rich quality)
2 Tbl. low sodium soy sauce
2 tsp. cornstarch
2 tsp. sesame oil
2 garlic cloves, minced
pinch of red pepper flakes
Hot cooked rice
Fresh cilantro, chopped
3 scallions, sliced thinly on diagonal including green part

Into a shallow dish add the Mirin and grated ginger, add scallops tossing to combine, cover and chill for 30 minutes. Soak wooden skewers in cold water for 30 minutes and drain.  Into a saucepan add brown sugar, ketchup, rice wine vinegar, stock, soy, sesame oil, garlic, pepper flakes and whisk in cornstarch, bring to a boil stirring constantly for about 1 minute.  Remove from heat.  Remove scallops from marinade and thread onto skewers.  Grill on each side about 2 minutes per side.  Brush scallops with sauce and serve immediately with remaining sauce on the side.  Place rice onto serving platter, arrange skewers on rice, garnish with cilantro and scallions.

Garbanzo Bean Salad - one of my favorites

2 (15 oz.) cans garbanzo beans, drained and rinsed, pat dry with paper towels.
3 scallions, thinly sliced on diagonal including green part
1/2 small red onion, slivered
1/2 English cucumber, peeled, slightly seeded and chopped
1/2 cup Kalamata olives, pitted and chopped
3 plum tomatoes, seeded and chopped
1/4 cup fresh parsley, chopped
Dressing
3 Tbl. white wine vinegar
4 Tbl. olive oil
salt and freshly ground black pepper
1/2 tsp. Dijon

Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings.  Combine the salad ingredients into a bowl and stir in some dressing tossing to combine.  Cover and refrigerate about 1 hour.

Pecan Pork Chops

1/2 cup pecans halves, lightly toasted
1/2 cup fine breadcrumbs
1/2 tsp. paprika
salt and freshly ground black pepper
1/4 tsp. dried oregano
pinch of cayenne
4 boneless loin chops
1/4 cup all purpose flour
1/2 cup buttermilk

Preheat oven to 450 degrees.  Into a blender add the toasted pecans, breadcrumbs, paprika, oregano, cayenne pulsing so pecans are finely chopped.  Season chops with salt, pepper and dredge in flour, dip in buttermilk and dredge in pecan mixture.  Place chops onto a rack coated with cooking spray and place over a baking sheet.  Coat pork evenly with cooking spray.  Bake for about 15 minutes, turn chops and coat again with cooking spray baking for about 4 to 5 more minutes.  Serve with the potato bake recipe listed above, vegetable and warm dinner rolls.

Apple Pudding Cake

1 1/2 cups brown sugar, packed
1 cup all purpose flour
2 tsp. baking powder
pinch of salt
1 tsp. cinnamon
1/2 cup whole milk
2 Tbl. vegetable oil
1 tsp. pure vanilla extract
2 medium Granny Smith apples, peeled and chopped
1 cup hot apple cider

Into a bowl combine 3/4 cup brown sugar, flour, baking powder, salt and cinnamon mixing to combine.  Place this mixture into a lightly greased 9-inch round cake pan.  Stir together the milk, oil and vanilla and add to the sugar mixture, stirring to blend, stir in chopped apples.  Sprinkle with remaining 3/4 cup sugar and slowly pour over the apple cider, do not stir, I know you are tempted, but don't!  Bake for 30 to 35 minutes or until cake layer forms on top.  Remove from oven and cool slightly.  Serve with vanilla ice cream or freshly whipped cream.

Texas Sheet Cake - my mom's recipe, but it's famous in TX

2 cups sugar
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) container sour cream (not light)
2 eggs, lightly beaten
1 cup butter
1 cup water
1/4 cup cocoa, good quality
Frosting
1/2 stick butter, soft
1/3 cup whole milk
1/4 cup cocoa, good quality
1 lb. powdered sugar
1 tsp. pure vanilla extract

Preheat oven to 325 degrees. Cake;  into a large bowl add sugar, flour, baking soda and salt.  Stir in sour cream and eggs.  Melt butter in saucepan and whisk in 1 cup water an cocoa.  Bring to a boil whisking constantly.  Remove from heat and stir cocoa mixture into flour mixture, pour into 15x10 rimmed pan.  Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.  Spread warm frosting over cake.  Frosting;  into a large saucepan add butter to melt. Whisk in milk and cocoa and bring mixture to a boil.  Remove from heat and gradually stir in sugar to smooth, stir in vanilla.

Bon Appetit

When God created humans, he designed us to live in families. Family relationships are important to God. Even the church, the universal body of believers, is called the family of God. When we receive God's Spirit at salvation, we are adopted into his family. These Bible verses about family will help you focus on the various relational aspects of a godly family unit.

"Therefore a man shall leave his father and his mother and hold fast to his wife, and they shall become one flesh." - Genesis 2:24

"Honor your father and mother. Then you will live a long, full life in the land the Lord your God is giving you." - Exodus 20:12

"Your wife will be like a fruitful vine within your house; your children will be like olive shoots around your table." - Psalm 128:3

"Listen, my son, to your father's instruction and do not forsake your mother's teaching." - Proverbs 1:8 

"Whoever brings ruin on their family will inherit only wind, and the fool will be servant to the wise." - Proverbs 11:29

"The wicked die and disappear, but the family of the godly stands firm." - Proverbs 12:7

"Direct your children onto the right path, and when they are older, they will not leave it." - Proverbs 22:6

"God decided in advance to adopt us into his own family by bringing us to himself through Jesus Christ.  This is what he wanted to do, and it gave him great pleasure." 

- Ephesians 1:5

"For this reason I bow my knees before the Father, from whom every family in heaven and on earth is named …" - Esphsians 3:14-15

"Children, always obey your parents, for this pleases the Lord." - Colossians 3;20

"Be devoted to one another in love. Honor one another above yourselves."  

- Romans 12:10

"If anyone does not know how to manage his own family, how can he take care of God's church?" - 1 Timothy 3:5

"Therefore, as we have opportunity, let us do good to all people, especially to those who belong to the family of believers." - Galatians 6:10