Active Time: 15 MinutesTotal Time: 1 Hour 10 MinutesYield: 4 Dozen Bars
Margarine makes the crumbly crust of these bar cookies especially crisp. Serve them as desserts or afternoon snacks.
RECIPE INGREDIENTS
1 stick (4 ounces) unsalted butter, softened, plus 3 tablespoons, melted
1 stick (4 ounces) margarine, softened
1 1/2 cups all-purpose flour
1 cup confectioners' sugar
3/4 cup seedless raspberry jam
3 cups sliced natural almonds (about 3/4 pound)
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
DIRECTIONS
Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking pan. In a standing mixer, beat the softened butter with the margarine until smooth. Add the flour and confectioners' sugar and beat on low speed until combined. Pat the dough evenly into the bottom of the pan and bake in the middle of the oven for about 30 minutes, or until golden. Let cool slightly, then spread with the jam. Leave the oven on.
Toast the almonds for 7 to 8 minutes, or until golden and fragrant. Let cool.
In a medium bowl, whisk the brown and granulated sugars with the melted butter, eggs and vanilla and almond extracts until smooth; fold in the almonds. Spread the topping over the jam in an even layer. Bake for about 25 minutes, or until set and golden. Let cool completely in the pan. Using a sharp knife, cut into 48 bars and serve.
MAKE AHEAD: The baked bar cookies can be wrapped in plastic and refrigerated for up to 1 week.
Saturday, August 29, 2009
COFFEE-PECAN TRIANGLES
Active Time: 10 MinutesTotal Time: 40 MinutesYield: Makes about 48 triangles
These rich, creamy bars are a snap to make. Follow the related technique for Making Bar Cookies with a Crust, to cut them into neat triangles.
RECIPE INGREDIENTS
For Crust:
2 cups all-purpose flour
1/2 cup sifted powdered sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
For Filling:
2 eggs
1/2 cup packed brown sugar
1 cup chopped pecans
1/2 cup honey
1/4 cup butter or margarine, melted
2 tablespoons half and half or light cream
1 teaspoon instant coffee crystals
1 teaspoon vanilla
DIRECTIONS
FOR CRUST: In a medium mixing bowl stir together the flour, powdered sugar, and salt. Cut in butter or margarine till crumbly. Press mixture evenly into the bottom of a 13x9x2-inch baking pan. Bake in a preheated 350 degrees F oven for 10 minutes.
FOR FILLING: In another mixing bowl beat eggs slightly. Stir in the brown sugar, pecans, honey, and melted butter or margarine. Stir together the half-and-half or light cream, coffee crystals, and vanilla till coffee crystals dissolve. Stir into pecan mixture. Spread mixture evenly over hot crust.
Bake in the 350 degrees oven for 20 minutes more, or till set. Cool in pan on a rack. Cut into squares, then halve squares diagonally to make triangles.
These rich, creamy bars are a snap to make. Follow the related technique for Making Bar Cookies with a Crust, to cut them into neat triangles.
RECIPE INGREDIENTS
For Crust:
2 cups all-purpose flour
1/2 cup sifted powdered sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
For Filling:
2 eggs
1/2 cup packed brown sugar
1 cup chopped pecans
1/2 cup honey
1/4 cup butter or margarine, melted
2 tablespoons half and half or light cream
1 teaspoon instant coffee crystals
1 teaspoon vanilla
DIRECTIONS
FOR CRUST: In a medium mixing bowl stir together the flour, powdered sugar, and salt. Cut in butter or margarine till crumbly. Press mixture evenly into the bottom of a 13x9x2-inch baking pan. Bake in a preheated 350 degrees F oven for 10 minutes.
FOR FILLING: In another mixing bowl beat eggs slightly. Stir in the brown sugar, pecans, honey, and melted butter or margarine. Stir together the half-and-half or light cream, coffee crystals, and vanilla till coffee crystals dissolve. Stir into pecan mixture. Spread mixture evenly over hot crust.
Bake in the 350 degrees oven for 20 minutes more, or till set. Cool in pan on a rack. Cut into squares, then halve squares diagonally to make triangles.
HAZELNUT TOFFE SQUARES
Active Time: 15 MinutesTotal Time: 4 Hours 45 MinutesYield: Yields about 4 dozen squares.
You can make a lot of these in one batch. Be sure to let the chocolate set before you cut the cookies.
RECIPE INGREDIENTS
8 ounces unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
10 ounces bittersweet chocolate, chopped
1/4 cup milk
1 cup chopped hazelnuts, toasted
DIRECTIONS
Heat the oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.
With a wooden spoon or a mixer, cream the butter and brown sugar until smooth and no lumps remain. Add the egg yolk, vanilla, and salt; beat until well blended. Add the flour; mix until dough begins to come together (if you’re using an electric mixer, set it on low speed). Pat the dough into the pan. Bake until dough begins to pull away from the sides of the pan and keeps a slight indentation when pressed lightly, 26 to 28 minutes.
Meanwhile, melt the chocolate and the milk in a double boiler, stirring as little as possible to prevent separating.
Pour the warm ganache over the warm baked cookie crust and spread it evenly. Sprinkle with the nuts and let cool completely until chocolate has set, about 4 hours.
Cut into 1 1/2-inch squares.
You can make a lot of these in one batch. Be sure to let the chocolate set before you cut the cookies.
RECIPE INGREDIENTS
8 ounces unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
10 ounces bittersweet chocolate, chopped
1/4 cup milk
1 cup chopped hazelnuts, toasted
DIRECTIONS
Heat the oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.
With a wooden spoon or a mixer, cream the butter and brown sugar until smooth and no lumps remain. Add the egg yolk, vanilla, and salt; beat until well blended. Add the flour; mix until dough begins to come together (if you’re using an electric mixer, set it on low speed). Pat the dough into the pan. Bake until dough begins to pull away from the sides of the pan and keeps a slight indentation when pressed lightly, 26 to 28 minutes.
Meanwhile, melt the chocolate and the milk in a double boiler, stirring as little as possible to prevent separating.
Pour the warm ganache over the warm baked cookie crust and spread it evenly. Sprinkle with the nuts and let cool completely until chocolate has set, about 4 hours.
Cut into 1 1/2-inch squares.
LEMON BARS
Active Time: 25 MinutesTotal Time: 45 MinutesYield: Makes 16 two-by-two-inch squares
RECIPE INGREDIENTS
1 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1/4 cup confectioners' sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
2 eggs, beaten
4 tablespoons fresh lemon juice
Confectioners' sugar, for dusting
DIRECTIONS
Preheat the oven to 350 degrees F.
In a bowl, blend together the 1 cup of flour, the butter, and the 1/4 cup confectioners' sugar. Press this dough into a greased 8-x-8-inch pan. Bake for 15 minutes. Remove the pan from the oven, but leave the oven on.
While the dough base is baking, mix together the granulated sugar, the 2 tablespoons flour, the baking powder, eggs, and the lemon juice. When the base is removed from the oven, pour this lemon mixture over it and return the pan to the oven. Bake for another 20 to 25 minutes.
Cool in the pan. Cut into squares and sift confectioners’ sugar over all
CHOCOLATE OAT SQUARES
Yield: 4 Dozen
RECIPE INGREDIENTS
1 cup plus 2 tablespoons butter or margarine, softened, divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
DIRECTIONS
In a mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; stir into creamed mixture.
Press two-thirds of oat mixture into a greased 15 by 10 by 1-inch baking pan.
In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla.
Spread over crust. Sprinkle with remaining oat mixture. Bake at 350 degrees F for 25 minutes or until golden brown. Cool. Cut into squares.
RECIPE INGREDIENTS
1 cup plus 2 tablespoons butter or margarine, softened, divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
DIRECTIONS
In a mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; stir into creamed mixture.
Press two-thirds of oat mixture into a greased 15 by 10 by 1-inch baking pan.
In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla.
Spread over crust. Sprinkle with remaining oat mixture. Bake at 350 degrees F for 25 minutes or until golden brown. Cool. Cut into squares.
BIBLE VERSES
Rejoice - God is with you!
I will clothe her priests with salvation, and her saints will ever sing for joy. Psalm 132:16 NIV __________________ For I will give you a mouth and wisdom, which all your adversaries shall not be able to gainsay nor resist Luke 21:15 KJV __________________ But the LORD is with me as a mighty terrible one: therefore my persecutors shall stumble, and they shall not prevail: they shall be greatly ashamed; for they shall not prosper: their everlasting confusion shall never be forgotten. Jeremiah 20:11 KJV __________________ Behold, I have made your face hard against their faces, and your forehead hard against their foreheads. Like adamant, harder than flint, have I made your forehead; fear them not, nor be dismayed at their looks, for they are a rebellious house." Moreover he said to me, "Son of man, all my words that I shall speak to you receive in your heart, and hear with your ears." Ezekiel 3:8-10 RSV __________________ Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object of our faith; the only faith that saves is faith in Him.
Through the Bible in a Year - Readings for August 27
August 27: John 7:1-24, 1 Chronicles 27-28, Zechariah 12
Meditation 8/23 - 8/29 Follow His Steps 1 Peter 2:21-25 MSG
We should follow His steps This is the kind of life you've been invited into, the kind of life Christ lived. He suffered everything that came his way so you would know that it could be done, and also know how to do it, step-by-step. He never did one thing wrong, Not once said anything amiss. They called him every name in the book and he said nothing back. He suffered in silence, content to let God set things right. He used his servant body to carry our sins to the Cross so we could be rid of sin, free to live the right way. His wounds became your healing. You were lost sheep with no idea who you were or where you were going. Now you're named and kept for good by the Shepherd of your souls. 1 Peter 2:21-25 The Message
I will clothe her priests with salvation, and her saints will ever sing for joy. Psalm 132:16 NIV __________________ For I will give you a mouth and wisdom, which all your adversaries shall not be able to gainsay nor resist Luke 21:15 KJV __________________ But the LORD is with me as a mighty terrible one: therefore my persecutors shall stumble, and they shall not prevail: they shall be greatly ashamed; for they shall not prosper: their everlasting confusion shall never be forgotten. Jeremiah 20:11 KJV __________________ Behold, I have made your face hard against their faces, and your forehead hard against their foreheads. Like adamant, harder than flint, have I made your forehead; fear them not, nor be dismayed at their looks, for they are a rebellious house." Moreover he said to me, "Son of man, all my words that I shall speak to you receive in your heart, and hear with your ears." Ezekiel 3:8-10 RSV __________________ Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object of our faith; the only faith that saves is faith in Him.
Through the Bible in a Year - Readings for August 27
August 27: John 7:1-24, 1 Chronicles 27-28, Zechariah 12
Meditation 8/23 - 8/29 Follow His Steps 1 Peter 2:21-25 MSG
We should follow His steps This is the kind of life you've been invited into, the kind of life Christ lived. He suffered everything that came his way so you would know that it could be done, and also know how to do it, step-by-step. He never did one thing wrong, Not once said anything amiss. They called him every name in the book and he said nothing back. He suffered in silence, content to let God set things right. He used his servant body to carry our sins to the Cross so we could be rid of sin, free to live the right way. His wounds became your healing. You were lost sheep with no idea who you were or where you were going. Now you're named and kept for good by the Shepherd of your souls. 1 Peter 2:21-25 The Message
HOW WILL I RECOGNIZE MY BABY SISTER WHEN I GET TO HEAVEN?
How Will I Recognize My Baby Sister When I Get to Heaven? By Billy Graham, Tribune Media Services
Q: My baby sister died when she was only a few months old, so I barely remember her (I was 6 at the time). Do you think I'll recognize her when I get to heaven? It may sound strange, but I've always felt lonely without her since I didn't have any other brothers or sisters. - Mrs. J.D.
A: The Bible doesn't answer all our questions about heaven, but we do know this: In heaven, we will be with all of our loved ones who have died in Christ. Because of this, I have every confidence that you will not only recognize your sister, but that she will be complete and whole - as will you. Whenever I am asked a question like this I think of King David in the Old Testament. He was a godly leader - but once as he grew older he disobeyed God and committed adultery with another man's wife. A child was born of that illicit union - and shortly after he was born he became very sick and died. David grieved for him, of course - but he also had confidence that some day they would be reunited. David said, "Can I bring him back again? I will go to him, but he will not return to me" (2 Samuel 12:23). Some day we will be with God forever if we know Christ - but even now we can turn to Him and know He is with us as our friend. Is your hope and confidence in Him? Make sure of your eternal salvation by opening your heart and life to Christ today. Then learn to walk with Christ by making His Word, the Bible, part of your life every day, and also coming to Him in prayer, and growing spiritually through your fellowship with other believers. God's promise is true: "Never will I leave you; never will I forsake you" (Hebrews 13:5).
======== Send your queries to "My Answer," c/o Billy Graham, Billy Graham Evangelistic Association, 1 Billy Graham Parkway, Charlotte, N.C., 28201; call 1-(877) 2-GRAHAM, or visit the Web site for the Billy Graham Evangelistic Association: www.billygraham.org.
Q: My baby sister died when she was only a few months old, so I barely remember her (I was 6 at the time). Do you think I'll recognize her when I get to heaven? It may sound strange, but I've always felt lonely without her since I didn't have any other brothers or sisters. - Mrs. J.D.
A: The Bible doesn't answer all our questions about heaven, but we do know this: In heaven, we will be with all of our loved ones who have died in Christ. Because of this, I have every confidence that you will not only recognize your sister, but that she will be complete and whole - as will you. Whenever I am asked a question like this I think of King David in the Old Testament. He was a godly leader - but once as he grew older he disobeyed God and committed adultery with another man's wife. A child was born of that illicit union - and shortly after he was born he became very sick and died. David grieved for him, of course - but he also had confidence that some day they would be reunited. David said, "Can I bring him back again? I will go to him, but he will not return to me" (2 Samuel 12:23). Some day we will be with God forever if we know Christ - but even now we can turn to Him and know He is with us as our friend. Is your hope and confidence in Him? Make sure of your eternal salvation by opening your heart and life to Christ today. Then learn to walk with Christ by making His Word, the Bible, part of your life every day, and also coming to Him in prayer, and growing spiritually through your fellowship with other believers. God's promise is true: "Never will I leave you; never will I forsake you" (Hebrews 13:5).
======== Send your queries to "My Answer," c/o Billy Graham, Billy Graham Evangelistic Association, 1 Billy Graham Parkway, Charlotte, N.C., 28201; call 1-(877) 2-GRAHAM, or visit the Web site for the Billy Graham Evangelistic Association: www.billygraham.org.
FOR YOUR SAKE
For Your Sake
TODAY'S SCRIPTURE
"The Lord isn't really being slow about His promise, as some people think. No, He is being patient for your sake…"(2 Peter 3:9, NLT)
TODAY'S WORD from Joel and Victoria
It doesn't take very long to discover that God's timing is not always our timing. It's easy to question and wonder why you've been waiting for your breakthrough for 15 years and your neighbor got their breakthrough in 15 minutes! In the Bible, Abraham waited 20 years for his promise, and in the upper room they waited about ten days. I don't know how long you'll have to wait, but you've got to understand that God has your best interest at heart. He is being patient for your sake. He's aligning things and waiting for the exact right moment! If you'll just continue waiting with the right attitude, then at the right time, God will bring it to pass.
Remember, God is always working behind the scenes for your good. Just because you don't see any changes taking place doesn't mean they aren't happening. Keep standing, keep believing, keep hoping because you're breakthrough is coming for your sake!
A PRAYER FOR TODAY
"Father in heaven, today I choose to surrender all my questions, all my fears, and all my doubts. I know that You have only my best interest at heart. I trust You and believe that You are working behind the scenes for my sake. In Jesus' Name. Amen."
TODAY'S SCRIPTURE
"The Lord isn't really being slow about His promise, as some people think. No, He is being patient for your sake…"(2 Peter 3:9, NLT)
TODAY'S WORD from Joel and Victoria
It doesn't take very long to discover that God's timing is not always our timing. It's easy to question and wonder why you've been waiting for your breakthrough for 15 years and your neighbor got their breakthrough in 15 minutes! In the Bible, Abraham waited 20 years for his promise, and in the upper room they waited about ten days. I don't know how long you'll have to wait, but you've got to understand that God has your best interest at heart. He is being patient for your sake. He's aligning things and waiting for the exact right moment! If you'll just continue waiting with the right attitude, then at the right time, God will bring it to pass.
Remember, God is always working behind the scenes for your good. Just because you don't see any changes taking place doesn't mean they aren't happening. Keep standing, keep believing, keep hoping because you're breakthrough is coming for your sake!
A PRAYER FOR TODAY
"Father in heaven, today I choose to surrender all my questions, all my fears, and all my doubts. I know that You have only my best interest at heart. I trust You and believe that You are working behind the scenes for my sake. In Jesus' Name. Amen."
THINGS YOU MAY HEAR JUST BEFORE UNEMPLOYMENT. . . .
Things You May Hear Just Before Unemployment.....
-- I don't know what we'll do without you, but we are certainly going to try! -- We told everyone you are leaving because of illness. The truth is, I'm sick of you. -- Its not that you aren't a responsible worker. In fact, you've been responsible for more disasters than any one else in the place. -- Today I'm going to mix business and pleasure. You're fired! -- I've got good news for you. You won't have to worry about being late for work 'ever again'. -- Tell me - how long have you been with us not counting tomorrow?
Warning: Virus
There's a new virus. The code name is "WORK." If you receive WORK from your colleagues, your boss, via e-mail, or from anyone else -- do not touch WORK under any circumstances. This virus wipes out your private life completely. If you should happen to come in contact with this virus, take two friends and go straight to the nearest bar. Order drinks -- and after three rounds, you will find that WORK has been completely deleted from your brain. Forward this virus warning immediately to at least five friends. Should you realize you do not have five friends, this means you are already infected by this virus and WORK already controls your whole life. If this is the case, go to the bar and stay until you make at least five friends. Then retry. I think I have five friends, but am not entirely positive -- so I'm headed for the bar anyway. Never hurts to be safe.
.
Maybe This Will Work
A boy that was being raised in a very religious family asked his mother for a new bike. His mother said, "Son, we pray to Jesus when we want something really badly." So the son thought that praying wouldn't be enough, so he sat down and began to write Jesus a letter: "Dear Jesus, If I am good for a whole month, would you please send me a bike?" Then he sat there and thought to himself, "A month is a long time." And he began to write again: "Dear Jesus, If I am good for a whole week......" Then he sat there and thought to himself, "A week is a long time." And he began to write again: "Dear Jesus, If I am good for a whole day, would you please send me a bike?" Satisfied with this, the boy began to walk to the mailbox to mail the letter to Jesus. As he approached the mailbox, he looked at the envelope the letter was in...then, he tore it to shreds. He ran home and took the statue of the Virgin Mary his grandmother had given him off of his bureau. He proceeded to wrap a shoelace tightly around the small statue and place it in a shoe box. He then threw the shoe box into his closet and sat down and wrote another letter" "Dear Jesus, I have your mother!"
-- I don't know what we'll do without you, but we are certainly going to try! -- We told everyone you are leaving because of illness. The truth is, I'm sick of you. -- Its not that you aren't a responsible worker. In fact, you've been responsible for more disasters than any one else in the place. -- Today I'm going to mix business and pleasure. You're fired! -- I've got good news for you. You won't have to worry about being late for work 'ever again'. -- Tell me - how long have you been with us not counting tomorrow?
Warning: Virus
There's a new virus. The code name is "WORK." If you receive WORK from your colleagues, your boss, via e-mail, or from anyone else -- do not touch WORK under any circumstances. This virus wipes out your private life completely. If you should happen to come in contact with this virus, take two friends and go straight to the nearest bar. Order drinks -- and after three rounds, you will find that WORK has been completely deleted from your brain. Forward this virus warning immediately to at least five friends. Should you realize you do not have five friends, this means you are already infected by this virus and WORK already controls your whole life. If this is the case, go to the bar and stay until you make at least five friends. Then retry. I think I have five friends, but am not entirely positive -- so I'm headed for the bar anyway. Never hurts to be safe.
.
Maybe This Will Work
A boy that was being raised in a very religious family asked his mother for a new bike. His mother said, "Son, we pray to Jesus when we want something really badly." So the son thought that praying wouldn't be enough, so he sat down and began to write Jesus a letter: "Dear Jesus, If I am good for a whole month, would you please send me a bike?" Then he sat there and thought to himself, "A month is a long time." And he began to write again: "Dear Jesus, If I am good for a whole week......" Then he sat there and thought to himself, "A week is a long time." And he began to write again: "Dear Jesus, If I am good for a whole day, would you please send me a bike?" Satisfied with this, the boy began to walk to the mailbox to mail the letter to Jesus. As he approached the mailbox, he looked at the envelope the letter was in...then, he tore it to shreds. He ran home and took the statue of the Virgin Mary his grandmother had given him off of his bureau. He proceeded to wrap a shoelace tightly around the small statue and place it in a shoe box. He then threw the shoe box into his closet and sat down and wrote another letter" "Dear Jesus, I have your mother!"
BIBLE VERSES
I am with thee to deliver thee
Work to See His Kingdom Come "If you repent, I will restore you that you may serve me; if you utter worthy, not worthless, words, you will be my spokesman. Let this people turn to you, but you must not turn to them. I will make you a wall to this people, a fortified wall of bronze; they will fight against you but will not overcome you, for I am with you to rescue and save you," declares the LORD. "I will save you from the hands of the wicked and redeem you from the grasp of the cruel." Jeremiah 15:19-21 NIV __________________ But the LORD said unto me, Say not, I am a child: for thou shalt go to all that I shall send thee, and whatsoever I command thee thou shalt speak. Be not afraid of their faces: for I am with thee to deliver thee, saith the LORD. And they shall fight against thee; but they shall not prevail against thee; for I am with thee, saith the LORD, to deliver thee. Jeremiah 1:7,8,19 KJV __________________ But when they hand you over, do not worry about how or what you are to say; for it will be given you in that hour what you are to say. For it is not you who speak, but it is the Spirit of your Father who speaks in you. Matthew 10:19,20 NASB __________________ Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object of our faith; the only faith that saves is faith in Him.
Through the Bible in a Year - Readings for August 28
August 28: John 7:25-52, 1 Chronicles 29, Zechariah 13
Meditation 8/23 - 8/29 Follow His Steps 1 Peter 2:21-25 NLT
We should follow His steps This suffering is all part of what God has called you to. Christ, who suffered for you, is your example. Follow in his steps. He never sinned, and he never deceived anyone. He did not retaliate when he was insulted. When he suffered, he did not threaten to get even. He left his case in the hands of God, who always judges fairly. He personally carried away our sins in his own body on the cross so we can be dead to sin and live for what is right. You have been healed by his wounds! Once you were wandering like lost sheep. But now you have turned to your Shepherd, the Guardian of your souls. 1 Peter 2:21-25 NLT
Work to See His Kingdom Come "If you repent, I will restore you that you may serve me; if you utter worthy, not worthless, words, you will be my spokesman. Let this people turn to you, but you must not turn to them. I will make you a wall to this people, a fortified wall of bronze; they will fight against you but will not overcome you, for I am with you to rescue and save you," declares the LORD. "I will save you from the hands of the wicked and redeem you from the grasp of the cruel." Jeremiah 15:19-21 NIV __________________ But the LORD said unto me, Say not, I am a child: for thou shalt go to all that I shall send thee, and whatsoever I command thee thou shalt speak. Be not afraid of their faces: for I am with thee to deliver thee, saith the LORD. And they shall fight against thee; but they shall not prevail against thee; for I am with thee, saith the LORD, to deliver thee. Jeremiah 1:7,8,19 KJV __________________ But when they hand you over, do not worry about how or what you are to say; for it will be given you in that hour what you are to say. For it is not you who speak, but it is the Spirit of your Father who speaks in you. Matthew 10:19,20 NASB __________________ Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object of our faith; the only faith that saves is faith in Him.
Through the Bible in a Year - Readings for August 28
August 28: John 7:25-52, 1 Chronicles 29, Zechariah 13
Meditation 8/23 - 8/29 Follow His Steps 1 Peter 2:21-25 NLT
We should follow His steps This suffering is all part of what God has called you to. Christ, who suffered for you, is your example. Follow in his steps. He never sinned, and he never deceived anyone. He did not retaliate when he was insulted. When he suffered, he did not threaten to get even. He left his case in the hands of God, who always judges fairly. He personally carried away our sins in his own body on the cross so we can be dead to sin and live for what is right. You have been healed by his wounds! Once you were wandering like lost sheep. But now you have turned to your Shepherd, the Guardian of your souls. 1 Peter 2:21-25 NLT
IS BEING A PREACHER THE ONLY WAY TO SERVE GOD?
Is Being a Preacher the Only Way to Serve God? By Billy Graham, Tribune Media Services
Q: Is being a preacher the only way to serve God? I'll be a senior in high school this year and I'm really starting to think about what I'll do with the rest of my life. - S.T.
A: Being called of God to preach is a great honor - but it isn't the only way to serve God. In fact, over the years I've known many people who weren't preachers or pastors but were greatly used of God to make an impact for the Gospel. Often they reached people for Christ who would never have entered a church. The most important thing I can urge you to do is to seek God's will for your life. How do you do that? The first step is to be sure of your personal commitment to Christ. Have you given your life to Him, and are you growing closer to Him every day? Pray about your future... seek advice from people you trust... search the Bible... and most of all put Christ and His will first in your life. In time He'll show you His will. Then ask God to show you the next step He wants you to take. Be open to whatever He leads you to do - college, work, the military, etc. Be patient; sometimes God shows us the whole roadmap (so to speak), but often He only shows us the next step - because that's all we need to know. When Saul of Tarsus (later the Apostle Paul) met Christ on the road to Damascus, he asked, "What shall I do, Lord?" (Acts 22:10). God only told him the next step - to get up and go into Damascus. Jesus said, "You are the light of the world.... let your light shine before men, that they may see your good deeds and praise your Father in heaven" (Matthew 5:14,16). May this be your goal, no matter where God leads you in the future.
======== Send your queries to "My Answer," c/o Billy Graham, Billy Graham Evangelistic Association, 1 Billy Graham Parkway, Charlotte, N.C., 28201; call 1-(877) 2-GRAHAM, or visit the Web site for the Billy Graham Evangelistic Association: www.billygraham.org.
Q: Is being a preacher the only way to serve God? I'll be a senior in high school this year and I'm really starting to think about what I'll do with the rest of my life. - S.T.
A: Being called of God to preach is a great honor - but it isn't the only way to serve God. In fact, over the years I've known many people who weren't preachers or pastors but were greatly used of God to make an impact for the Gospel. Often they reached people for Christ who would never have entered a church. The most important thing I can urge you to do is to seek God's will for your life. How do you do that? The first step is to be sure of your personal commitment to Christ. Have you given your life to Him, and are you growing closer to Him every day? Pray about your future... seek advice from people you trust... search the Bible... and most of all put Christ and His will first in your life. In time He'll show you His will. Then ask God to show you the next step He wants you to take. Be open to whatever He leads you to do - college, work, the military, etc. Be patient; sometimes God shows us the whole roadmap (so to speak), but often He only shows us the next step - because that's all we need to know. When Saul of Tarsus (later the Apostle Paul) met Christ on the road to Damascus, he asked, "What shall I do, Lord?" (Acts 22:10). God only told him the next step - to get up and go into Damascus. Jesus said, "You are the light of the world.... let your light shine before men, that they may see your good deeds and praise your Father in heaven" (Matthew 5:14,16). May this be your goal, no matter where God leads you in the future.
======== Send your queries to "My Answer," c/o Billy Graham, Billy Graham Evangelistic Association, 1 Billy Graham Parkway, Charlotte, N.C., 28201; call 1-(877) 2-GRAHAM, or visit the Web site for the Billy Graham Evangelistic Association: www.billygraham.org.
HE COLLECTS YOUR TEARS
He Collects Your Tears
TODAY'S SCRIPTURE
"You keep track of all my sorrows. You have collected all my tears in Your bottle. You have recorded each one in Your book"(Psalm 56:8, NLT)
TODAY'S WORD from Joel and Victoria
Do you know how important you are to God? He cares so much about every detail of your life. He cares about your thoughts, feelings, and emotions. In fact, what you are going through is so important to Him that He records every sorrow and collects every tear you've shed. Why would God record your sorrows and collect your tears? It's because He loves you so much. He is your Vindicator. He's keeping account of every wrong that's ever been done to you so that He can make up for every single one of them. He wants to restore everything that has ever been stolen. He wants to heal every single hurt and pain. He sees the longings and desires of your heart, and you can rest assured that behind the scenes He is working things out for your good!
I want to remind you today that God is with you. He is on your side. He has your best interest at heart, and He is working to bring restoration and peace to every area of your life. Keep standing, keep believing, and keep doing the right thing because the One who collects your tears will restore every broken place in your life!
A PRAYER FOR TODAY
"Heavenly Father, thank You for loving me and setting me free. Thank You for being my Vindicator. I choose to release every hurt, pain and sorrow, knowing that You will make all things new. In Jesus' Name. Amen."
TODAY'S SCRIPTURE
"You keep track of all my sorrows. You have collected all my tears in Your bottle. You have recorded each one in Your book"(Psalm 56:8, NLT)
TODAY'S WORD from Joel and Victoria
Do you know how important you are to God? He cares so much about every detail of your life. He cares about your thoughts, feelings, and emotions. In fact, what you are going through is so important to Him that He records every sorrow and collects every tear you've shed. Why would God record your sorrows and collect your tears? It's because He loves you so much. He is your Vindicator. He's keeping account of every wrong that's ever been done to you so that He can make up for every single one of them. He wants to restore everything that has ever been stolen. He wants to heal every single hurt and pain. He sees the longings and desires of your heart, and you can rest assured that behind the scenes He is working things out for your good!
I want to remind you today that God is with you. He is on your side. He has your best interest at heart, and He is working to bring restoration and peace to every area of your life. Keep standing, keep believing, and keep doing the right thing because the One who collects your tears will restore every broken place in your life!
A PRAYER FOR TODAY
"Heavenly Father, thank You for loving me and setting me free. Thank You for being my Vindicator. I choose to release every hurt, pain and sorrow, knowing that You will make all things new. In Jesus' Name. Amen."
HOTEL GUEST MARY POPPINS
Hotel Guest Mary Poppins
Mary Poppins was traveling home, but due to worsening weather, she decided to stop at a hotel for the night. She approached the receptionist and asked for a room for the night. "Certainly madam," he replied courteously. "Is the restaurant open still?" inquired Mary. "Sorry, no," came the reply, "but room service is available all night. Would you care to select something from this menu?" Mary smiled and took the menu and perused it. "Hmm, I would like cauliflower cheese please," said Mary. "Certainly, madam," he replied. "And can I have breakfast in bed?" asked Mary politely. The receptionist nodded and smiled. "In that case, I would love a couple of poached eggs, please," Mary mused. After confirming the order, Mary signed in and went up to her room for the night. The night passed uneventfully and the next morning Mary came down early to check out. The same guy was still on the desk. "Morning madam...sleep well?" "Yes, thank you," Mary replied. "Food to your liking?" "Well, I have to say the cauliflower cheese was exceptional, I don't think I have had better. Shame about the eggs, though....they really weren't that nice at all," replied Mary truthfully. "Oh...well, perhaps you could contribute these thoughts to our Guest Comments Book. We are always looking to improve our service and would value your opinion," said the receptionist. "OK, I will...thanks!" replied Mary....who checked out, then scribbled a comment into the book. Waving, she left to continue her journey. Curious, the receptionist picked up the book to see the comment Mary had written. "Supercauliflowercheesebuteggswerequiteatrocious!"
Life's Crazy Rules
* Lerman's Law of Technology: Any technical problem can be overcome given enough time and money. Corollary: You are never given enough time or money. * Murphy's First Law for Wives: If you ask your husband to pick up five items at the store and then you add one more as an afterthought, he will forget two of the first five. * Law of the Search: The first place to look for anything is the last place you would expect to find it. Corollary: It will not be in the last place you expect to find it. * Kauffman's Paradox of the Corporation: The less important you are to the corporation, the more your tardiness or absence is noticed. * The Salary Axiom: The pay raise is just large enough to increase your taxes and just small enough to have no effect on your take-home pay. * Miller's Law of Insurance: Insurance covers everything except what happens. * First Law of Living: As soon as you start doing what you always wanted to be doing, you'll want to be doing something else. * Weiner's Law of Libraries: There are no answers, only cross-references. * Isaac's Strange Rule of Staleness: Any food that starts out hard will soften when stale. Any food that starts out soft will harden when stale. * Kenny's Law of Auto Repair: The part requiring the most consistent repair or replacement will be housed in the most inaccessible location. * Second Law of Business Meetings: If there are two possible ways to spell a person's name, you will pick the wrong one. Corollary - If there is only one way to spell a name, you will spell it wrong anyway. * The Grocery Bag Law: The candy bar you planned to eat on the way home from the market is hidden at the bottom of the grocery bag. * Yeager's Law: Washing machines break down only during the wash cycle. Corollary: All breakdowns occur on the plumber's day off. * Lampner's Law of Employment: When leaving work late, you will go unnoticed. When you leave work early, you will meet the boss in the parking lot. * Quile's Consultation Law: The job that pays the most will be offered when there is no time to deliver the services
Mary Poppins was traveling home, but due to worsening weather, she decided to stop at a hotel for the night. She approached the receptionist and asked for a room for the night. "Certainly madam," he replied courteously. "Is the restaurant open still?" inquired Mary. "Sorry, no," came the reply, "but room service is available all night. Would you care to select something from this menu?" Mary smiled and took the menu and perused it. "Hmm, I would like cauliflower cheese please," said Mary. "Certainly, madam," he replied. "And can I have breakfast in bed?" asked Mary politely. The receptionist nodded and smiled. "In that case, I would love a couple of poached eggs, please," Mary mused. After confirming the order, Mary signed in and went up to her room for the night. The night passed uneventfully and the next morning Mary came down early to check out. The same guy was still on the desk. "Morning madam...sleep well?" "Yes, thank you," Mary replied. "Food to your liking?" "Well, I have to say the cauliflower cheese was exceptional, I don't think I have had better. Shame about the eggs, though....they really weren't that nice at all," replied Mary truthfully. "Oh...well, perhaps you could contribute these thoughts to our Guest Comments Book. We are always looking to improve our service and would value your opinion," said the receptionist. "OK, I will...thanks!" replied Mary....who checked out, then scribbled a comment into the book. Waving, she left to continue her journey. Curious, the receptionist picked up the book to see the comment Mary had written. "Supercauliflowercheesebuteggswerequiteatrocious!"
Life's Crazy Rules
* Lerman's Law of Technology: Any technical problem can be overcome given enough time and money. Corollary: You are never given enough time or money. * Murphy's First Law for Wives: If you ask your husband to pick up five items at the store and then you add one more as an afterthought, he will forget two of the first five. * Law of the Search: The first place to look for anything is the last place you would expect to find it. Corollary: It will not be in the last place you expect to find it. * Kauffman's Paradox of the Corporation: The less important you are to the corporation, the more your tardiness or absence is noticed. * The Salary Axiom: The pay raise is just large enough to increase your taxes and just small enough to have no effect on your take-home pay. * Miller's Law of Insurance: Insurance covers everything except what happens. * First Law of Living: As soon as you start doing what you always wanted to be doing, you'll want to be doing something else. * Weiner's Law of Libraries: There are no answers, only cross-references. * Isaac's Strange Rule of Staleness: Any food that starts out hard will soften when stale. Any food that starts out soft will harden when stale. * Kenny's Law of Auto Repair: The part requiring the most consistent repair or replacement will be housed in the most inaccessible location. * Second Law of Business Meetings: If there are two possible ways to spell a person's name, you will pick the wrong one. Corollary - If there is only one way to spell a name, you will spell it wrong anyway. * The Grocery Bag Law: The candy bar you planned to eat on the way home from the market is hidden at the bottom of the grocery bag. * Yeager's Law: Washing machines break down only during the wash cycle. Corollary: All breakdowns occur on the plumber's day off. * Lampner's Law of Employment: When leaving work late, you will go unnoticed. When you leave work early, you will meet the boss in the parking lot. * Quile's Consultation Law: The job that pays the most will be offered when there is no time to deliver the services
HOW CAN WE FORGIVE SOMEONE WHO FEELS THEY'VE DONE NOTHING WRONG?
How Can We Forgive Someone Who Feels They've Done Nothing Wrong? By Billy Graham, Tribune Media Services
Q: How can we forgive someone who's hurt us when they won't admit they've done anything wrong, let alone ask for our forgiveness? I'm facing this situation right now with someone in my family, and I don't know what to do. - K.F.D.
A: It's easier, of course, to forgive someone who knows they've hurt us and are asking us to forgive them. But life isn't always that easy, and sometimes the whole burden rests on our shoulders. But that doesn't mean we don't need to forgive them. After all, when someone hurts us we begin carrying a burden - and we need to get rid of it. Imagine it as a heavy basket you carry on your shoulders - a basket filled with all kinds of emotions that weigh you down: anger, hurt, jealousy, a desire for revenge, guilt, bitterness, broken relationships, and so forth. What will you do with it? You have only two choices: either keep carrying it, or else get rid of it. But what good does it do to keep carrying it? Every object in that basket hurts mainly you, and in fact in time they can destroy you. So what is the best thing to do? The Bible is clear: "Get rid of all bitterness, rage and anger, brawling and slander, along with every form of malice" (Ephesians 4:31). This only happens as you forgive - whether the other person receives it or not. And this becomes possible as we realize how much God has forgiven us. We don't deserve to be forgiven - but Christ was still willing to give His life for us. The Bible says, "Be kind and compassionate to one another, forgiving each other, just as in Christ God forgave you" (Ephesians 4:32).
======== Send your queries to "My Answer," c/o Billy Graham, Billy Graham Evangelistic Association, 1 Billy Graham Parkway, Charlotte, N.C., 28201; call 1-(877) 2-GRAHAM, or visit the Web site for the Billy Graham Evangelistic Association: www.billygraham.org.
Q: How can we forgive someone who's hurt us when they won't admit they've done anything wrong, let alone ask for our forgiveness? I'm facing this situation right now with someone in my family, and I don't know what to do. - K.F.D.
A: It's easier, of course, to forgive someone who knows they've hurt us and are asking us to forgive them. But life isn't always that easy, and sometimes the whole burden rests on our shoulders. But that doesn't mean we don't need to forgive them. After all, when someone hurts us we begin carrying a burden - and we need to get rid of it. Imagine it as a heavy basket you carry on your shoulders - a basket filled with all kinds of emotions that weigh you down: anger, hurt, jealousy, a desire for revenge, guilt, bitterness, broken relationships, and so forth. What will you do with it? You have only two choices: either keep carrying it, or else get rid of it. But what good does it do to keep carrying it? Every object in that basket hurts mainly you, and in fact in time they can destroy you. So what is the best thing to do? The Bible is clear: "Get rid of all bitterness, rage and anger, brawling and slander, along with every form of malice" (Ephesians 4:31). This only happens as you forgive - whether the other person receives it or not. And this becomes possible as we realize how much God has forgiven us. We don't deserve to be forgiven - but Christ was still willing to give His life for us. The Bible says, "Be kind and compassionate to one another, forgiving each other, just as in Christ God forgave you" (Ephesians 4:32).
======== Send your queries to "My Answer," c/o Billy Graham, Billy Graham Evangelistic Association, 1 Billy Graham Parkway, Charlotte, N.C., 28201; call 1-(877) 2-GRAHAM, or visit the Web site for the Billy Graham Evangelistic Association: www.billygraham.org.
BIBLE VERSES
Believe in the Lord your God
Believe in the Lord your God, so shall ye be established; believe his prophets, so shall ye prosper. 2 Chronicles 20:20 KJV __________________ "He who receives you receives me, and he who receives me receives the one who sent me. Anyone who receives a prophet because he is a prophet will receive a prophet's reward, and anyone who receives a righteous man because he is a righteous man will receive a righteous man's reward. And if anyone gives even a cup of cold water to one of these little ones because he is my disciple, I tell you the truth, he will certainly not lose his reward." Matthew 10:40,41 NIV __________________ A new commandment I give to you, that you love one another; even as I have loved you, that you also love one another. By this all men will know that you are my disciples, if you have love for one another." John 13:34,35 RSV __________________ We proclaim Jesus, admonishing and teaching everyone with all wisdom, so that we may present everyone perfect in Christ. To this end I labor, struggling with all his energy, which so powerfully works in me. Colossians 1:28-29 NIV __________________ Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object of our faith; the only faith that saves is faith in Him.
Through the Bible in a Year - Readings for August 29
August 29: John 8:1-20, 2 Chronicles 1:1-2:16, Zechariah 14
Meditation 8/23 - 8/29 Follow His Steps 1 Peter 2:21-25 CEV
We should follow His steps After all, God chose you to suffer as you follow in the footsteps of Christ, who set an example by suffering for you. Christ did not sin or ever tell a lie. Although he was abused, he never tried to get even. And when he suffered, he made no threats. Instead, he had faith in God, who judges fairly. Christ carried the burden of our sins. He was nailed to the cross, so that we would stop sinning and start living right. By his cuts and bruises you are healed. You had wandered away like sheep. Now you have returned to the one who is your shepherd and protector. 1 Peter 2:21-25 CEV
Believe in the Lord your God, so shall ye be established; believe his prophets, so shall ye prosper. 2 Chronicles 20:20 KJV __________________ "He who receives you receives me, and he who receives me receives the one who sent me. Anyone who receives a prophet because he is a prophet will receive a prophet's reward, and anyone who receives a righteous man because he is a righteous man will receive a righteous man's reward. And if anyone gives even a cup of cold water to one of these little ones because he is my disciple, I tell you the truth, he will certainly not lose his reward." Matthew 10:40,41 NIV __________________ A new commandment I give to you, that you love one another; even as I have loved you, that you also love one another. By this all men will know that you are my disciples, if you have love for one another." John 13:34,35 RSV __________________ We proclaim Jesus, admonishing and teaching everyone with all wisdom, so that we may present everyone perfect in Christ. To this end I labor, struggling with all his energy, which so powerfully works in me. Colossians 1:28-29 NIV __________________ Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object of our faith; the only faith that saves is faith in Him.
Through the Bible in a Year - Readings for August 29
August 29: John 8:1-20, 2 Chronicles 1:1-2:16, Zechariah 14
Meditation 8/23 - 8/29 Follow His Steps 1 Peter 2:21-25 CEV
We should follow His steps After all, God chose you to suffer as you follow in the footsteps of Christ, who set an example by suffering for you. Christ did not sin or ever tell a lie. Although he was abused, he never tried to get even. And when he suffered, he made no threats. Instead, he had faith in God, who judges fairly. Christ carried the burden of our sins. He was nailed to the cross, so that we would stop sinning and start living right. By his cuts and bruises you are healed. You had wandered away like sheep. Now you have returned to the one who is your shepherd and protector. 1 Peter 2:21-25 CEV
Thursday, August 27, 2009
CHOCOLATE PEANUT BUTTER CAKE
Chocolate Peanut Butter Cake
The two great flavors of chocolate and peanut butter come together in this moist delicious cake from Brenda Melancon of Port Allen, Louisiana. Kids of every age will be all over this one!
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min. + cooling
Ingredients:
2 cups miniature marshmallows
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
3/4 cup peanut butter
1/3 cup vegetable oil
3 eggs
1 cup (6 ounces) semisweet chocolate chips
Directions:
Sprinkle marshmallows into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth. Pour over marshmallows; sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 12-15 servings.
The two great flavors of chocolate and peanut butter come together in this moist delicious cake from Brenda Melancon of Port Allen, Louisiana. Kids of every age will be all over this one!
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min. + cooling
Ingredients:
2 cups miniature marshmallows
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
3/4 cup peanut butter
1/3 cup vegetable oil
3 eggs
1 cup (6 ounces) semisweet chocolate chips
Directions:
Sprinkle marshmallows into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth. Pour over marshmallows; sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 12-15 servings.
GOLDEN BURGER SPIRALS
Golden Burger Spirals
"This recipe was given to me by a fellow dental hygienist nearly 20 years ago," relates Lisa Sinyard if Lexington, Alabama. "After a busy day, it's a convenient meal the whole family enjoys. It's also an excellent dish to take to potlucks and church socials," she adds.
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (8 ounces) tomato sauce
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1/2 teaspoon salt
1 package (8 ounces) spiral pasta, cooked and drained
Directions:
In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the soup, tomato sauce, 1 cup cheese and salt. Stir in pasta. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Yield: 4-6 servings.
"This recipe was given to me by a fellow dental hygienist nearly 20 years ago," relates Lisa Sinyard if Lexington, Alabama. "After a busy day, it's a convenient meal the whole family enjoys. It's also an excellent dish to take to potlucks and church socials," she adds.
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (8 ounces) tomato sauce
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1/2 teaspoon salt
1 package (8 ounces) spiral pasta, cooked and drained
Directions:
In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the soup, tomato sauce, 1 cup cheese and salt. Stir in pasta. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Yield: 4-6 servings.
SAUSAGE SANDWICH SQUARES
Sausage Sandwich Squares
As Sunday school teachers, my husband and I often host youth groups, so I dreamed up this "handy" recipe to feed some hungry teenagers. They loved this pizza-like sandwich and still request it when they visit. -Mary Merrill, Bloomingdale, Ohio
SERVINGS: 12-15
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 20 min.
Ingredients:
3 to 3-1/2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1-1/3 cups warm water (120° to 130°)
1 pound bulk Italian sausage
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 large onion, diced
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 egg
1 tablespoon water
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Directions:
In a large bowl, combine 2 cups flour, yeast and salt. Add warm water; mix well. Add enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes. In a large skillet, cook sausage over medium heat until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute peppers and onion until tender; drain. Press half of the dough onto the bottom and 1/2 in. up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with mozzarella cheese. Roll out remaining dough to fit pan; place over cheese and seal the edges. In a small bowl, beat egg and water. Add remaining ingredients; mix well. Brush over dough. Cut slits in top. Bake at 400° for 20-25 minutes or until golden brown. Cut into squares.
Yield: 12-15 servings.
As Sunday school teachers, my husband and I often host youth groups, so I dreamed up this "handy" recipe to feed some hungry teenagers. They loved this pizza-like sandwich and still request it when they visit. -Mary Merrill, Bloomingdale, Ohio
SERVINGS: 12-15
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 20 min.
Ingredients:
3 to 3-1/2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1-1/3 cups warm water (120° to 130°)
1 pound bulk Italian sausage
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 large onion, diced
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 egg
1 tablespoon water
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Directions:
In a large bowl, combine 2 cups flour, yeast and salt. Add warm water; mix well. Add enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes. In a large skillet, cook sausage over medium heat until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute peppers and onion until tender; drain. Press half of the dough onto the bottom and 1/2 in. up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with mozzarella cheese. Roll out remaining dough to fit pan; place over cheese and seal the edges. In a small bowl, beat egg and water. Add remaining ingredients; mix well. Brush over dough. Cut slits in top. Bake at 400° for 20-25 minutes or until golden brown. Cut into squares.
Yield: 12-15 servings.
GOLDEN CHICKEN NUGGETS
Golden Chicken Nuggets
“My grandchildren all love chicken nuggets," writes Donna Louderback from Arkansas City, Kansas, "and they think this recipe tops those from the fast-food restaurants.” For a fun dipping sauce, mix together 1/2 cup of mayonnaise with 1/2 cup of your favorite salsa.
SERVINGS: 5
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 15 min.
Ingredients:
1/2 cup mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1-1/4 cups crushed sesame snack crackers (about 38 crackers)
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
Directions: In a shallow bowl, combine the first six ingredients. Place crackers in another shallow bowl. Dip chicken in mayonnaise mixture, then coat with cracker crumbs. Place on a foil-lined baking sheet. Bake at 400° for 8-10 minutes on each side or until chicken is no longer pink.
Yield: 5 servings.
“My grandchildren all love chicken nuggets," writes Donna Louderback from Arkansas City, Kansas, "and they think this recipe tops those from the fast-food restaurants.” For a fun dipping sauce, mix together 1/2 cup of mayonnaise with 1/2 cup of your favorite salsa.
SERVINGS: 5
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 15 min.
Ingredients:
1/2 cup mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1-1/4 cups crushed sesame snack crackers (about 38 crackers)
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
Directions: In a shallow bowl, combine the first six ingredients. Place crackers in another shallow bowl. Dip chicken in mayonnaise mixture, then coat with cracker crumbs. Place on a foil-lined baking sheet. Bake at 400° for 8-10 minutes on each side or until chicken is no longer pink.
Yield: 5 servings.
COUNTRY HAM SANDWICHES
Country Ham Sandwiches
“This yummy sandwich is perfect for lunches or a quick weeknight dinner when there's no time for a big meal,” says Jennifer Parham from Browns Summit, North Carolina. Smoked cheddar and a creamy garlic-infused spread lend special appeal to this easy hand-held.
SERVINGS: 2
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 5 min.
Ingredients:
2 tablespoons mayonnaise
2 tablespoons sour cream
1/8 teaspoon garlic powder
4 slices whole wheat bread
2 ounces smoked cheddar cheese, sliced
4 slices tomato
4 ounces thinly sliced deli ham
2 lettuce leaves
Directions: In a small bowl, combine the mayonnaise, sour cream and garlic powder. Spread over two slices of bread. Layer each with cheese, tomato, ham and lettuce. Top with remaining bread.
Yield: 2 servings.
“This yummy sandwich is perfect for lunches or a quick weeknight dinner when there's no time for a big meal,” says Jennifer Parham from Browns Summit, North Carolina. Smoked cheddar and a creamy garlic-infused spread lend special appeal to this easy hand-held.
SERVINGS: 2
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 5 min.
Ingredients:
2 tablespoons mayonnaise
2 tablespoons sour cream
1/8 teaspoon garlic powder
4 slices whole wheat bread
2 ounces smoked cheddar cheese, sliced
4 slices tomato
4 ounces thinly sliced deli ham
2 lettuce leaves
Directions: In a small bowl, combine the mayonnaise, sour cream and garlic powder. Spread over two slices of bread. Layer each with cheese, tomato, ham and lettuce. Top with remaining bread.
Yield: 2 servings.
KID'S-SIZE PIZZA
Kid-Size Pizza
This is a recipe born out of desperation. One day I couldn't think of anything to serve the kids for lunch. Rummaging through the fridge, I came across some simple ingredients and prepared individual pizzas.—Polly Coumos, Mogadore, Ohio
SERVINGS: 20
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1 can (8 ounces) tomato sauce
1-1/2 teaspoons dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions: Roll or pat biscuits into 2-1/2 in. circles. Place on greased baking sheets. In a small bowl, combine the tomato sauce, onion, oregano, basil and garlic powder; spread over the biscuits. Sprinkle with cheese. Bake at 400° for 8-10 minutes or until edges are lightly browned.
Yield: 20 mini pizzas.
This is a recipe born out of desperation. One day I couldn't think of anything to serve the kids for lunch. Rummaging through the fridge, I came across some simple ingredients and prepared individual pizzas.—Polly Coumos, Mogadore, Ohio
SERVINGS: 20
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1 can (8 ounces) tomato sauce
1-1/2 teaspoons dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions: Roll or pat biscuits into 2-1/2 in. circles. Place on greased baking sheets. In a small bowl, combine the tomato sauce, onion, oregano, basil and garlic powder; spread over the biscuits. Sprinkle with cheese. Bake at 400° for 8-10 minutes or until edges are lightly browned.
Yield: 20 mini pizzas.
Tuesday, August 25, 2009
STUFFED PORTOBELLO MUSHROOM CAPS
Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.
Servings: 4 servingsTotal Time: 40 minutesEase of Preparation: EasyHealth: Low Sodium, Healthy Weight, Diabetes Appropriate, Heart Healthy, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie
Ingredients:
Tomato-&-Olive-Stuffed Portobello Caps2/3 cup chopped plum tomatoes 1/2 cup shredded part-skim mozzarella cheese 1/4 cup chopped Kalamata olives 1 teaspoon minced garlic 2 teaspoons extra-virgin olive oil , divided 1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried 1/8 teaspoon freshly ground pepper 4 portobello mushroom caps , 5 inches wide 2 tablespoons lemon juice 2 teaspoons reduced-sodium soy sauce
Steps:
1: Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
2: Preheat grill to medium.
3: Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
4: Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
Nutrition: (Per serving)Calories - 122Carbohydrates - 8Fat - 8Saturated Fat - 2Monounsaturated Fat - 4Protein - 7Cholesterol - 9Dietary Fiber - 2Potassium - 431Sodium - 338Nutrition Bonus - Vitamin C (25 daily value), Potassium (17 dv), Calcium (15 dv).
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
Servings: 4 servingsTotal Time: 40 minutesEase of Preparation: EasyHealth: Low Sodium, Healthy Weight, Diabetes Appropriate, Heart Healthy, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie
Ingredients:
Tomato-&-Olive-Stuffed Portobello Caps2/3 cup chopped plum tomatoes 1/2 cup shredded part-skim mozzarella cheese 1/4 cup chopped Kalamata olives 1 teaspoon minced garlic 2 teaspoons extra-virgin olive oil , divided 1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried 1/8 teaspoon freshly ground pepper 4 portobello mushroom caps , 5 inches wide 2 tablespoons lemon juice 2 teaspoons reduced-sodium soy sauce
Steps:
1: Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
2: Preheat grill to medium.
3: Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
4: Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
Nutrition: (Per serving)Calories - 122Carbohydrates - 8Fat - 8Saturated Fat - 2Monounsaturated Fat - 4Protein - 7Cholesterol - 9Dietary Fiber - 2Potassium - 431Sodium - 338Nutrition Bonus - Vitamin C (25 daily value), Potassium (17 dv), Calcium (15 dv).
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
SWEET ORANGE BARBECUED BUTTERFLIED CHICKEN
Serves 6
2 large shallots, minced
2 large garlic cloves, minced
2 tablespoons minced fresh rosemary leaves
1 whole organic free-range chicken, butterflied, 3-1/2 to 4 pounds
1/2 cup freshly squeezed orange juice
1/4 cup orange marmalade
3 tablespoons Sherry vinegar
2 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
In a small bowl, stir together the shallots, garlic, and rosemary.
Starting at the neck side of the butterflied chicken, carefully and gently insert your fingers between the skin and meat to loosen the skin over the breast and thighs. Evenly distribute about 2 tablespoons of the shallot mixture underneath the skin.
In a large sealable food storage bag or in a glass baking dish large enough to hold the flattened chicken, combine the remaining shallot mixture with the orange juice, marmalade, vinegar, and oil to make a marinade. Add the chicken to the bag or dish, turning to coat it evenly. Securely seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 8 hours, turning the chicken occasionally.
Prepare a fire in an outdoor grill for indirect-heat cooking, with the heat source either underneath just one side of the cooking grid or forming a circle around an area large enough to hold the flattened chicken. When the fire has reached moderate heat, hot enough for you to be able to safely hold your hand above the coals for just 3 seconds, carefully place a pan under the area where the chicken will rest on the cooking grid.
Remove the chicken from the marinade, reserving the marinade. Place the chicken skin-up on the cooking grid directly over the drip pan. Brush the skin with some of the reserved marinade. Cover the grill and cook for 40 minutes, checking every 10 minutes or so to make sure that the chicken isn't burning. Then, using long-handled tongs, turn the chicken over, skin down, over the drip pan. Brush with more marinade and discard the remainder. Cover again and grill until the chicken is done, 20 to 30 minutes longer; its juices should run clear when the thickest part of the thigh is pierced with a metal skewer, or an instant-read thermometer should register 170 degrees F when inserted into the thickest part of the thigh not touching bone.
Transfer the chicken to a cutting board. With a large, sharp knife, cut it into 6 pieces.
2 large shallots, minced
2 large garlic cloves, minced
2 tablespoons minced fresh rosemary leaves
1 whole organic free-range chicken, butterflied, 3-1/2 to 4 pounds
1/2 cup freshly squeezed orange juice
1/4 cup orange marmalade
3 tablespoons Sherry vinegar
2 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
In a small bowl, stir together the shallots, garlic, and rosemary.
Starting at the neck side of the butterflied chicken, carefully and gently insert your fingers between the skin and meat to loosen the skin over the breast and thighs. Evenly distribute about 2 tablespoons of the shallot mixture underneath the skin.
In a large sealable food storage bag or in a glass baking dish large enough to hold the flattened chicken, combine the remaining shallot mixture with the orange juice, marmalade, vinegar, and oil to make a marinade. Add the chicken to the bag or dish, turning to coat it evenly. Securely seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 8 hours, turning the chicken occasionally.
Prepare a fire in an outdoor grill for indirect-heat cooking, with the heat source either underneath just one side of the cooking grid or forming a circle around an area large enough to hold the flattened chicken. When the fire has reached moderate heat, hot enough for you to be able to safely hold your hand above the coals for just 3 seconds, carefully place a pan under the area where the chicken will rest on the cooking grid.
Remove the chicken from the marinade, reserving the marinade. Place the chicken skin-up on the cooking grid directly over the drip pan. Brush the skin with some of the reserved marinade. Cover the grill and cook for 40 minutes, checking every 10 minutes or so to make sure that the chicken isn't burning. Then, using long-handled tongs, turn the chicken over, skin down, over the drip pan. Brush with more marinade and discard the remainder. Cover again and grill until the chicken is done, 20 to 30 minutes longer; its juices should run clear when the thickest part of the thigh is pierced with a metal skewer, or an instant-read thermometer should register 170 degrees F when inserted into the thickest part of the thigh not touching bone.
Transfer the chicken to a cutting board. With a large, sharp knife, cut it into 6 pieces.
STIR-FRIED PORK W/ BELL PEPPER, ONION, & CARROT
Serves 4 to 6
1/2 pound boneless center-cut organic pork chops
2 organic green bell peppers
3 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon toasted Asian-style sesame oil
1 tablespoon cornstarch
1 tablespoon light brown sugar
2 teaspoons minced garlic
1/4 teaspoon red pepper flakes
Splash white wine vinegar
1 medium-sized yellow onion, chopped
1 medium-sized organic carrot, cut into 1/4-inch dice
Preheat the oven to 500 degrees F.
With a sharp knife, trim excess fat or connective tissue from the pork chops and cut them crosswise into slices about 1/2 inch thick.
Halve, stem, seed, and devein the bell peppers. Cut half of 1 pepper into small dice. Cut the remaining pepper halves into 2 wedges each for a total of 6 wedges.
In a 10-to-12-inch ovenproof skillet, heat 1 tablespoon of olive oil over high heat. Add the 6 pepper wedges skin side down and season lightly with salt and pepper. Continue cooking, turning occasionally with tongs, until they have lightly browned, about 5 minutes. Turn all the wedges skin side up, transfer the pan to the oven, and cook until tender, about 7 to 10 minutes longer.
While the pepper wedges cook in the oven, put the soy sauce, sesame oil, cornstarch, sugar, garlic, pepper flakes, and vinegar in a medium-sized mixing bowl and stir until the cornstarch has dissolved completely. Add the pork slices and toss until the pork is thoroughly coated. Set aside.
When the pepper wedges are done, transfer them skin side down to a serving platter. Set aside.
Return the pan to high heat and add the remaining olive oil. When the oil is hot enough to swirl freely, add the pork mixture and stir-fry until lightly browned, about 3 minutes. Add the chopped bell pepper, onion, and carrot, season to taste with salt and pepper, and continue stir-frying until the pork is cooked through and the vegetables are slightly softened, about 3 to 5 minutes more.
Spoon the stir-fry over the pepper wedges and serve immediately.
1/2 pound boneless center-cut organic pork chops
2 organic green bell peppers
3 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon toasted Asian-style sesame oil
1 tablespoon cornstarch
1 tablespoon light brown sugar
2 teaspoons minced garlic
1/4 teaspoon red pepper flakes
Splash white wine vinegar
1 medium-sized yellow onion, chopped
1 medium-sized organic carrot, cut into 1/4-inch dice
Preheat the oven to 500 degrees F.
With a sharp knife, trim excess fat or connective tissue from the pork chops and cut them crosswise into slices about 1/2 inch thick.
Halve, stem, seed, and devein the bell peppers. Cut half of 1 pepper into small dice. Cut the remaining pepper halves into 2 wedges each for a total of 6 wedges.
In a 10-to-12-inch ovenproof skillet, heat 1 tablespoon of olive oil over high heat. Add the 6 pepper wedges skin side down and season lightly with salt and pepper. Continue cooking, turning occasionally with tongs, until they have lightly browned, about 5 minutes. Turn all the wedges skin side up, transfer the pan to the oven, and cook until tender, about 7 to 10 minutes longer.
While the pepper wedges cook in the oven, put the soy sauce, sesame oil, cornstarch, sugar, garlic, pepper flakes, and vinegar in a medium-sized mixing bowl and stir until the cornstarch has dissolved completely. Add the pork slices and toss until the pork is thoroughly coated. Set aside.
When the pepper wedges are done, transfer them skin side down to a serving platter. Set aside.
Return the pan to high heat and add the remaining olive oil. When the oil is hot enough to swirl freely, add the pork mixture and stir-fry until lightly browned, about 3 minutes. Add the chopped bell pepper, onion, and carrot, season to taste with salt and pepper, and continue stir-frying until the pork is cooked through and the vegetables are slightly softened, about 3 to 5 minutes more.
Spoon the stir-fry over the pepper wedges and serve immediately.
SMOKED TROUT & APPLE SALAD
Serves 4
1/2 cup Lemon Vinaigrette (recipe follows)
1 pound smoked, farmed rainbow trout fillets
4 small heads organic frisee (curly endive)
2 large organic Granny Smith apples
2 tablespoons chopped fresh dill, plus 4 small fresh dill sprigs
Salt
Freshly ground black pepper
At least an hour before preparing the salads, make the Lemon Vinaigrette. Set aside in the refrigerator.
With your fingers, pull off and discard the skin from the smoked trout fillets. Over a mixing bowl, break the fillets into small bite-sized flakes, feeling for and discarding any bones that remain in the fillets.
Remove and discard the coarse darker outer leaves from the frisee. Separate the pale inner leaves. Put them in a strainer and rinse thoroughly with cold running water. Drain well. Spread the leaves on a clean kitchen towel or paper towels, roll them up, and squeeze gently to remove excess water. Unroll the leaves and put them into the bowl with the fish, tearing any larger leaves into bite-sized pieces.
With a sharp knife, quarter and core the apples. Cut the apples into very thin slices; or, using the julienne disc on a food processor, cut them into thin julienne strips. Add the apples to the mixing bowl.
Add 1/2 cup of the Lemon Vinaigrette to the mixing bowl along with the chopped fresh dill and a little salt and pepper to taste. Toss the salad thoroughly, until all the ingredients are evenly coated with dressing. Taste and adjust the seasonings, if necessary.
Mound the salad mixture on individual chilled serving plates, garnish with dill sprigs, and serve immediately.
LEMON VINAIGRETTE
Makes about 1 cup
1/4 cup organic lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
Grated zest of 1 organic lemon
3/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
In a small nonreactive mixing bowl, combine the lemon juice, Dijon mustard, sugar, and lemon zest. Stir with a whisk until thoroughly blended. Whisking continuously, slowly drizzle in the olive oil to form a smooth, thick emulsion. Season to taste with salt and pepper. Cover and refrigerate until ready to use, reserving extra vinaigrette for another use.
1/2 cup Lemon Vinaigrette (recipe follows)
1 pound smoked, farmed rainbow trout fillets
4 small heads organic frisee (curly endive)
2 large organic Granny Smith apples
2 tablespoons chopped fresh dill, plus 4 small fresh dill sprigs
Salt
Freshly ground black pepper
At least an hour before preparing the salads, make the Lemon Vinaigrette. Set aside in the refrigerator.
With your fingers, pull off and discard the skin from the smoked trout fillets. Over a mixing bowl, break the fillets into small bite-sized flakes, feeling for and discarding any bones that remain in the fillets.
Remove and discard the coarse darker outer leaves from the frisee. Separate the pale inner leaves. Put them in a strainer and rinse thoroughly with cold running water. Drain well. Spread the leaves on a clean kitchen towel or paper towels, roll them up, and squeeze gently to remove excess water. Unroll the leaves and put them into the bowl with the fish, tearing any larger leaves into bite-sized pieces.
With a sharp knife, quarter and core the apples. Cut the apples into very thin slices; or, using the julienne disc on a food processor, cut them into thin julienne strips. Add the apples to the mixing bowl.
Add 1/2 cup of the Lemon Vinaigrette to the mixing bowl along with the chopped fresh dill and a little salt and pepper to taste. Toss the salad thoroughly, until all the ingredients are evenly coated with dressing. Taste and adjust the seasonings, if necessary.
Mound the salad mixture on individual chilled serving plates, garnish with dill sprigs, and serve immediately.
LEMON VINAIGRETTE
Makes about 1 cup
1/4 cup organic lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
Grated zest of 1 organic lemon
3/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
In a small nonreactive mixing bowl, combine the lemon juice, Dijon mustard, sugar, and lemon zest. Stir with a whisk until thoroughly blended. Whisking continuously, slowly drizzle in the olive oil to form a smooth, thick emulsion. Season to taste with salt and pepper. Cover and refrigerate until ready to use, reserving extra vinaigrette for another use.
SPAM FUSION FAJITAS
Salsa:
1 (20-ounce) can crushed pineapple in juice, drained 1 (4-ounce) can diced jalapenos, drained 1/4 cup sliced green onions 1/4 cup chopped cilantro 1/4 cup teriyaki sauce Fajitas: 2 tablespoons olive or vegetable oil 1 medium onion, sliced 1 red pepper, sliced into strips 1 (12-ounce) can SPAM, sliced into 1/4-inch strips 8 flour tortillas
Yields 6 servings.
In a bowl, combine pineapple and jalapenos. Add green onions, cilantro and teriyaki sauce. Mix. Heat oil in a skillet over medium high heat. Fry onion and red pepper until soft and lightly browned, 5 to 8 minutes. Add SPAM strips. Fry until lightly browned, about 5 to 8 minutes. Heat tortillas. Spoon SPAM mixture onto tortilla, top with salsa and enjoy.
1 (20-ounce) can crushed pineapple in juice, drained 1 (4-ounce) can diced jalapenos, drained 1/4 cup sliced green onions 1/4 cup chopped cilantro 1/4 cup teriyaki sauce Fajitas: 2 tablespoons olive or vegetable oil 1 medium onion, sliced 1 red pepper, sliced into strips 1 (12-ounce) can SPAM, sliced into 1/4-inch strips 8 flour tortillas
Yields 6 servings.
In a bowl, combine pineapple and jalapenos. Add green onions, cilantro and teriyaki sauce. Mix. Heat oil in a skillet over medium high heat. Fry onion and red pepper until soft and lightly browned, 5 to 8 minutes. Add SPAM strips. Fry until lightly browned, about 5 to 8 minutes. Heat tortillas. Spoon SPAM mixture onto tortilla, top with salsa and enjoy.
LUIGI'S SPINACH-RICOTTA THIN-CRUST PIZZA
LUIGI'S SPINACH-RICOTTA THIN-CRUST PIZZA
Dough:
1 (0.25-ounce) packet active dry yeast 1 1/4 cups water, room temperature 1/2 teaspoon sugar 3 1/2 cups unbleached all-purpose flour 1 teaspoon salt Toppings: 3 ounces fresh spinach 4 ounces ricotta 8 to 10 ounces mozzarella 1/8 cup grated parmesan 2 cloves garlic, chopped
Makes 2 (12-inch) pizzas
Dissolve yeast in water and add sugar. Mix well, and set aside. Place flour in mixing bowl. Return to water, add the salt, and mix well. With your fingers, make a small well in the flour and slowly pour about a third of the water into the well. Mix with one hand. Add another third of the water and continue to mix. Add remaining water. Work the dough with your hands until it is smooth and firm and still a little sticky. This could take about 10 minutes. (If you are using a mixer with a dough hook, mix in about 1 cup of the water to begin with. If the dough, once mixed, seems too dry, add the remaining water.) Cut the dough in half. For a true thin-crust pizza, the dough should weigh about 11 ounces to 12 ounces. For a slightly thicker crust, 14 ounces is good. Knead the dough for a few minutes, form it into a ball, and seal the bottom. Place the dough on a plate and cover with a smooth, damp towel and let rise for about 25 minutes. Chill dough in the refrigerator for at least 15 to 20 minutes. When you take it out of the refrigerator, dough can be used right away. Alternatively, you can leave it covered in the refrigerator for several hours or overnight. Let the dough rest for about 15 minutes. Flour both sides, and put it on the countertop. Flatten the dough with your hands, and use your fingers to create a rim. Continue using the heels of your hands to flatten and stretch the dough to form a 12-inch disk. You can also use a rolling pin. Preheat oven to 475 degrees. (If using a stone, preheat it for about 45 minutes to an hour.) Lightly oil a metal pizza pan, and place the dough on the pan. Top first with mozzarella, then parmesan. Scatter spinach leaves on top of cheese, and dot with spoonfuls of ricotta. Last, scatter chopped garlic. (If using a stone, place the pizza on a floured pizza peel, add toppings, and then slide the pizza directly onto the stone.) Bake for about 10 minutes. Check the underside of the pizza and the edge of the crust to make sure it is golden brown. Leave pizza in oven longer if it is not brown enough. -- Pizzeria Luigi
Dough:
1 (0.25-ounce) packet active dry yeast 1 1/4 cups water, room temperature 1/2 teaspoon sugar 3 1/2 cups unbleached all-purpose flour 1 teaspoon salt Toppings: 3 ounces fresh spinach 4 ounces ricotta 8 to 10 ounces mozzarella 1/8 cup grated parmesan 2 cloves garlic, chopped
Makes 2 (12-inch) pizzas
Dissolve yeast in water and add sugar. Mix well, and set aside. Place flour in mixing bowl. Return to water, add the salt, and mix well. With your fingers, make a small well in the flour and slowly pour about a third of the water into the well. Mix with one hand. Add another third of the water and continue to mix. Add remaining water. Work the dough with your hands until it is smooth and firm and still a little sticky. This could take about 10 minutes. (If you are using a mixer with a dough hook, mix in about 1 cup of the water to begin with. If the dough, once mixed, seems too dry, add the remaining water.) Cut the dough in half. For a true thin-crust pizza, the dough should weigh about 11 ounces to 12 ounces. For a slightly thicker crust, 14 ounces is good. Knead the dough for a few minutes, form it into a ball, and seal the bottom. Place the dough on a plate and cover with a smooth, damp towel and let rise for about 25 minutes. Chill dough in the refrigerator for at least 15 to 20 minutes. When you take it out of the refrigerator, dough can be used right away. Alternatively, you can leave it covered in the refrigerator for several hours or overnight. Let the dough rest for about 15 minutes. Flour both sides, and put it on the countertop. Flatten the dough with your hands, and use your fingers to create a rim. Continue using the heels of your hands to flatten and stretch the dough to form a 12-inch disk. You can also use a rolling pin. Preheat oven to 475 degrees. (If using a stone, preheat it for about 45 minutes to an hour.) Lightly oil a metal pizza pan, and place the dough on the pan. Top first with mozzarella, then parmesan. Scatter spinach leaves on top of cheese, and dot with spoonfuls of ricotta. Last, scatter chopped garlic. (If using a stone, place the pizza on a floured pizza peel, add toppings, and then slide the pizza directly onto the stone.) Bake for about 10 minutes. Check the underside of the pizza and the edge of the crust to make sure it is golden brown. Leave pizza in oven longer if it is not brown enough. -- Pizzeria Luigi
BLACKBERRY-KIWI FRUIT TART
Crust:
1/2 cup of confectioner sugar (aka powdered sugar)1-1/2 cups of all purpose flour 1-1/2 sticks of butter. Take it straight out of the refrigerator so it’s plenty cold. Cut into quarter-inch slices Filling: 1, 8 oz bar of Neufchatel (or regular cream cheese). Neufchatel is less fat/calories. Soften the cream cheese by leaving it out on your counter for an hour. Or if in a hurry you can microwave it 10 seconds on high and the middle will be smooth enough to proceed. 1/2 cup of confectioner sugar2 tsp of vanilla. If you have clear vanilla use it, but regular will work too. Topping: 2 pints of blackberries. You can wash them if you feel a need. I prefer not to wet them unless necessary. Water can make them gummy. Rinse carefully and dry immediately if you rinse them. 2 kiwis, fairly ripe, peeled and cut into 1/8” wide slices. Then cut the slices in half to make half moons. 2 Tbl of apricot jelly 4 Tbl of water or orange-flavored liqueur (like Triple Sec)
Crust instructions: Take the flour, sugar and butter and toss it into the bowl of your food processor. Pulse and run the processor until the crust dough bunches up and becomes a ball. Turn off and take out the crust. (If you do not have a processor you can use a pastry cutter or fork to blend the mixture. It will take longer but you can do it and have good results). Take out your 11-inch tart pan with fluted edges, and a removable bottom. (If you don’t have one you can use a cheesecake pan). You want to spread the dough across the bottom of the tart pan and up the sides about a half inch. To keep clean and not stick to the dough, I spread a sheet of plastic wrap over the dough and press on the wrap and the dough cooperates and squishes in the right directions. Try to get your dough squished fairly evenly and have the amount going up the sides about a quarter inch thick or even a bit more so you get a nice edge. Bake the crust at 350 degrees for about ten minutes. This is very much like baking a sugar cookie. I like mine very light brown (even beige). If you like yours a bit crispier, you can leave it in a couple of minutes more. Let the crust cool while you work on your filling. In a medium bowl add your cream cheese, the confectioner sugar and vanilla. Blend with your mixture until smooth. Take your cooled crust and spread this mixture across the bottom. The coating will be thin. That’s part of the goal to keep calories down. It doesn’t take a lot. Use a spatula or the back of a spoon to spread it pretty evenly. When this is accomplished you can add your berries and kiwi. I’ve got a picture here to give you an example of what I did for a design. You can vary the design or even the fruit at your choice. I just wanted something dramatic and different. Melt the apricot jelly and water or liqueur in a small sauce pan. Mix often. With a pastry brush you are going to lightly paint your berries. This gives them the bakery-like shine. Don’t pile on too much and avoid the bits of apricot that are left in the bottom or you’ll have jelly lumps between your berries. You just want the juicy “paint” and not the other. You might end up seeing a bit in the berry gaps, so either place them close together or be happy with the result. You can see a few shadows of jelly in my picture.
Cool the tart in the refrigerator to preserve the cream cheese. I take it out about 2 hours before I want to serve it so it comes almost to room temperature. That way it tastes more dreamy.
Cool the leftovers in the refrigerator and even for the next day or two it will still hold up really well.
1/2 cup of confectioner sugar (aka powdered sugar)1-1/2 cups of all purpose flour 1-1/2 sticks of butter. Take it straight out of the refrigerator so it’s plenty cold. Cut into quarter-inch slices Filling: 1, 8 oz bar of Neufchatel (or regular cream cheese). Neufchatel is less fat/calories. Soften the cream cheese by leaving it out on your counter for an hour. Or if in a hurry you can microwave it 10 seconds on high and the middle will be smooth enough to proceed. 1/2 cup of confectioner sugar2 tsp of vanilla. If you have clear vanilla use it, but regular will work too. Topping: 2 pints of blackberries. You can wash them if you feel a need. I prefer not to wet them unless necessary. Water can make them gummy. Rinse carefully and dry immediately if you rinse them. 2 kiwis, fairly ripe, peeled and cut into 1/8” wide slices. Then cut the slices in half to make half moons. 2 Tbl of apricot jelly 4 Tbl of water or orange-flavored liqueur (like Triple Sec)
Crust instructions: Take the flour, sugar and butter and toss it into the bowl of your food processor. Pulse and run the processor until the crust dough bunches up and becomes a ball. Turn off and take out the crust. (If you do not have a processor you can use a pastry cutter or fork to blend the mixture. It will take longer but you can do it and have good results). Take out your 11-inch tart pan with fluted edges, and a removable bottom. (If you don’t have one you can use a cheesecake pan). You want to spread the dough across the bottom of the tart pan and up the sides about a half inch. To keep clean and not stick to the dough, I spread a sheet of plastic wrap over the dough and press on the wrap and the dough cooperates and squishes in the right directions. Try to get your dough squished fairly evenly and have the amount going up the sides about a quarter inch thick or even a bit more so you get a nice edge. Bake the crust at 350 degrees for about ten minutes. This is very much like baking a sugar cookie. I like mine very light brown (even beige). If you like yours a bit crispier, you can leave it in a couple of minutes more. Let the crust cool while you work on your filling. In a medium bowl add your cream cheese, the confectioner sugar and vanilla. Blend with your mixture until smooth. Take your cooled crust and spread this mixture across the bottom. The coating will be thin. That’s part of the goal to keep calories down. It doesn’t take a lot. Use a spatula or the back of a spoon to spread it pretty evenly. When this is accomplished you can add your berries and kiwi. I’ve got a picture here to give you an example of what I did for a design. You can vary the design or even the fruit at your choice. I just wanted something dramatic and different. Melt the apricot jelly and water or liqueur in a small sauce pan. Mix often. With a pastry brush you are going to lightly paint your berries. This gives them the bakery-like shine. Don’t pile on too much and avoid the bits of apricot that are left in the bottom or you’ll have jelly lumps between your berries. You just want the juicy “paint” and not the other. You might end up seeing a bit in the berry gaps, so either place them close together or be happy with the result. You can see a few shadows of jelly in my picture.
Cool the tart in the refrigerator to preserve the cream cheese. I take it out about 2 hours before I want to serve it so it comes almost to room temperature. That way it tastes more dreamy.
Cool the leftovers in the refrigerator and even for the next day or two it will still hold up really well.
APPLE CIDER-LEMON MARINATED CHICKEN W/ A FRESH BRUSCHETTA SAUCE
Serves 2. Can be multiplied 1/4 cup of apple cider vinegarJuice of one large lemon 2 chicken breast halves sliced scaloppini-style. Just ask your butcher to do this for you or you can do it on your own with a very sharp knife. You are cutting the chicken breast horizontally to get thin slices. It cooks faster this way, and feels like more food when you are on a diet (because you get to eat 2 slices or more). You are free not to cut the breasts; just cook them longer. Or you can choose to pound them down to a 1/3-inch thickness as another alternative. Some grocery stores are offering scaloppini-style sliced chicken breast in the cooler. Check for them. 1/2 tsp of Italian spice blend (or to taste) Olive oil spray 1 clove of garlic minced (I use my rasp to mince it)2 small, or one large tomato chopped (you want two cups of chopped bits)3-4 basil leaves cut to a fine shredSalt and pepper to taste
On a large plate with a rim or in a container, pour the apple cider vinegar and lemon over the sliced chicken. Toss the pieces around to make sure they are all coated. Let stand in marinade for 10 minutes. Don’t marinate longer or the chicken will begin to “cook” in the acid marinade –- similar to how ceviche “cooks”. Spray a large sauté pan or grill pan with just a bit of olive oil. Add chicken. Sprinkle on the Italian spices and grate a bit of salt and pepper on the chicken. Cook on medium high until one side is just slightly browned. Turn temp to medium and cook the other side the same way, and until there is no longer any pink in the chicken. For thin slices this won’t take more than six or seven minutes. If you choose to leave your breasts full-size, you will need to cook them longer or you might choose to finish them in the oven so they stay moister. While the chicken is cooking you can take your chopped tomato and put it in a bowl. Add the garlic and the basil shreds. Toss and season with salt and pepper to your taste. To Serve Warm: Put the hot chicken on your plate and mound the cold, chunk tomato sauce on top.
For Cold Service: Store the chicken and sauce separately until packing for your picnic or until you are ready to serve. For packing, put the chicken in your travel container and then add the tomato mixture on top. If serving cold at home, just put the chicken on a platter or plate and display the chunky sauce on top. It’s colorful, it’s low cal and it’s very tasty.
On a large plate with a rim or in a container, pour the apple cider vinegar and lemon over the sliced chicken. Toss the pieces around to make sure they are all coated. Let stand in marinade for 10 minutes. Don’t marinate longer or the chicken will begin to “cook” in the acid marinade –- similar to how ceviche “cooks”. Spray a large sauté pan or grill pan with just a bit of olive oil. Add chicken. Sprinkle on the Italian spices and grate a bit of salt and pepper on the chicken. Cook on medium high until one side is just slightly browned. Turn temp to medium and cook the other side the same way, and until there is no longer any pink in the chicken. For thin slices this won’t take more than six or seven minutes. If you choose to leave your breasts full-size, you will need to cook them longer or you might choose to finish them in the oven so they stay moister. While the chicken is cooking you can take your chopped tomato and put it in a bowl. Add the garlic and the basil shreds. Toss and season with salt and pepper to your taste. To Serve Warm: Put the hot chicken on your plate and mound the cold, chunk tomato sauce on top.
For Cold Service: Store the chicken and sauce separately until packing for your picnic or until you are ready to serve. For packing, put the chicken in your travel container and then add the tomato mixture on top. If serving cold at home, just put the chicken on a platter or plate and display the chunky sauce on top. It’s colorful, it’s low cal and it’s very tasty.
MINI MEATLOAVES
I’ve come up with a new Zola category. Zola To-GO! These are meals that can be eaten at home right when you make them, or they can be taken to work for lunch, or a picnic in the park. The chicken with the bruschetta sauce was the first example.
These mini-meatloaves will be my second entry. I hope you enjoy them! Feel free to send me comments. You can connect to my Zola email below. Makes 4. Can be doubled.
1 lb of lean ground beef. I use ground sirloin4 large breadsticks (grissini is the Italian name)1 tsp of Worchestershire sauce (organic) 4 Tbl of chopped Vidalia onion 2 cloves of minced garlic (in this case jar garlic is fine)Cayenne to taste. A good sprinkle will do it. This is optional 4 tsp of tomato paste (get the Hunts sugar-free kind) or any other sugar free tomato paste.
Look closely at the labels. Crush your breadsticks to a fine crumb texture. You can do this in a food processor or even in a plastic bag and crush it with your rolling pin. Add the crumbs to a large bowl. Now, add the meat, onion and spices. Keep the tomato paste aside. Mix the ingredients so they are all distributed evenly. Take out your regular-sized muffin tin. Spray 4 segments (apart from each other). Make 4 “balls” of meatloaf out of your mixture. Put them in your muffin tin. Squish them down a bit so they have a flat-ish top on them. Spread one tsp of tomato paste on the top of each. Bake at 350 degrees for 20 minutes. Let cool slightly before trying to remove them from the pan. I use a fork to “grab” them from the side. Gently remove them and plate them along with your side dish. Makes a great dinner or even a lunch. You can put these, when cool, in baggies and store in the refrigerator. They travel well to work and you can eat them cold (my sister loves cold meatloaf) or you can heat them in the microwave.
Nutritional Information: Servings Per Recipe: 4 Amount Per ServingCalories: 242.7 Total Fat: 11.8 gCholesterol: 62.7 mg Sodium: 158.4 mg Total Carbs: 6.9 g Dietary Fiber: 0.7 gProtein: 25.2 g
These mini-meatloaves will be my second entry. I hope you enjoy them! Feel free to send me comments. You can connect to my Zola email below. Makes 4. Can be doubled.
1 lb of lean ground beef. I use ground sirloin4 large breadsticks (grissini is the Italian name)1 tsp of Worchestershire sauce (organic) 4 Tbl of chopped Vidalia onion 2 cloves of minced garlic (in this case jar garlic is fine)Cayenne to taste. A good sprinkle will do it. This is optional 4 tsp of tomato paste (get the Hunts sugar-free kind) or any other sugar free tomato paste.
Look closely at the labels. Crush your breadsticks to a fine crumb texture. You can do this in a food processor or even in a plastic bag and crush it with your rolling pin. Add the crumbs to a large bowl. Now, add the meat, onion and spices. Keep the tomato paste aside. Mix the ingredients so they are all distributed evenly. Take out your regular-sized muffin tin. Spray 4 segments (apart from each other). Make 4 “balls” of meatloaf out of your mixture. Put them in your muffin tin. Squish them down a bit so they have a flat-ish top on them. Spread one tsp of tomato paste on the top of each. Bake at 350 degrees for 20 minutes. Let cool slightly before trying to remove them from the pan. I use a fork to “grab” them from the side. Gently remove them and plate them along with your side dish. Makes a great dinner or even a lunch. You can put these, when cool, in baggies and store in the refrigerator. They travel well to work and you can eat them cold (my sister loves cold meatloaf) or you can heat them in the microwave.
Nutritional Information: Servings Per Recipe: 4 Amount Per ServingCalories: 242.7 Total Fat: 11.8 gCholesterol: 62.7 mg Sodium: 158.4 mg Total Carbs: 6.9 g Dietary Fiber: 0.7 gProtein: 25.2 g
CHUNKY PEACH POPSICLES
Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil.
Servings: 12 popsicles, 2 ounces eachTotal Time: 2 1/4 hoursEase of Preparation: EasyHealth: Low Sodium, Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Heart Healthy, Diabetes Appropriate, Healthy WeightIngredients:Chunky Peach Popsicles1 1/4 pounds ripe peaches (3-4 medium), halved and pitted Juice of 1 lemon 1/4 cup freshly squeezed orange juice 1/4 cup sugar , or to taste 1/4 teaspoon vanilla extract
Steps:
1: Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.
2: Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.
Nutrition: (Per serving)Calories - 33Carbohydrates - 9Fat - 0Saturated Fat - 0Monounsaturated Fat - 0Protein - 0Cholesterol - 0Dietary Fiber - 1Potassium - 90Sodium - 0
Store in the freezer for up to 3 weeks. Equipment: Twelve 2-ounce or eight 3-ounce freezer-pop molds, or small paper cups with frozen-treat sticks
Servings: 12 popsicles, 2 ounces eachTotal Time: 2 1/4 hoursEase of Preparation: EasyHealth: Low Sodium, Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Heart Healthy, Diabetes Appropriate, Healthy WeightIngredients:Chunky Peach Popsicles1 1/4 pounds ripe peaches (3-4 medium), halved and pitted Juice of 1 lemon 1/4 cup freshly squeezed orange juice 1/4 cup sugar , or to taste 1/4 teaspoon vanilla extract
Steps:
1: Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.
2: Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.
Nutrition: (Per serving)Calories - 33Carbohydrates - 9Fat - 0Saturated Fat - 0Monounsaturated Fat - 0Protein - 0Cholesterol - 0Dietary Fiber - 1Potassium - 90Sodium - 0
Store in the freezer for up to 3 weeks. Equipment: Twelve 2-ounce or eight 3-ounce freezer-pop molds, or small paper cups with frozen-treat sticks
GRILLED CHICKEN SALAD W/ BLACK BEANS & RICE
Southwestern flavors star in this potluck-perfect salad.
Makes 4 main-dish or 6 side-dish servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Easy
2/3 cup short-grain brown rice1 15-ounce can black beans, rinsed3 large ears corn, husked2 medium red onions, cut into 3/8-inch-thick slices1 green bell pepper, cored and quartered lengthwise1 small ripe avocado1/2 cup hot tomato salsa, preferably chipotle1/2 cup orange juice1/3 cup lime juice3 tablespoons chopped fresh cilantro1 tablespoon canola oil3/4 teaspoon ground cuminSalt & freshly ground pepper to tasteBaked tortilla chips (optional)
1. Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.2. Meanwhile, preheat grill. 3. Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes. 4. Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.5. Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.6. Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.
NUTRITION INFORMATION: Per serving: 421 calories; 11 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 72 g carbohydrate; 13 g protein; 12 g fiber; 275 mg sodium; 779 mg potassium.Nutrition bonus: Vitamin C (103% daily value), Potassium (22% dv), Folate (16% dv). 4 Carbohydrate Servings
TIP: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Makes 4 main-dish or 6 side-dish servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Easy
2/3 cup short-grain brown rice1 15-ounce can black beans, rinsed3 large ears corn, husked2 medium red onions, cut into 3/8-inch-thick slices1 green bell pepper, cored and quartered lengthwise1 small ripe avocado1/2 cup hot tomato salsa, preferably chipotle1/2 cup orange juice1/3 cup lime juice3 tablespoons chopped fresh cilantro1 tablespoon canola oil3/4 teaspoon ground cuminSalt & freshly ground pepper to tasteBaked tortilla chips (optional)
1. Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.2. Meanwhile, preheat grill. 3. Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes. 4. Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.5. Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.6. Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.
NUTRITION INFORMATION: Per serving: 421 calories; 11 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 72 g carbohydrate; 13 g protein; 12 g fiber; 275 mg sodium; 779 mg potassium.Nutrition bonus: Vitamin C (103% daily value), Potassium (22% dv), Folate (16% dv). 4 Carbohydrate Servings
TIP: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
TILAPIA & SUMMER VEGETABLE PACKETS
Tilapia & Summer Vegetable Packets EatingWell Test Kitchen
Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results. Tilapia and summer vegetables pair with olives and capers for a Mediterranean flair.
Servings: 4 servingsTotal Time: 35 minutesEase of Preparation: EasyHealth: Diabetes Appropriate, Healthy Weight, Heart Healthy, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie, Low Sodium, High PotassiumIngredients:Tilapia & Summer Vegetable Packets1 cup quartered cherry or grape tomatoes 1 cup diced summer squash 1 cup thinly sliced red onion 12 green beans , trimmed and cut into 1-inch pieces 1/4 cup pitted and coarsely chopped black olives 2 tablespoons lemon juice 1 tablespoon chopped fresh oregano 1 tablespoon extra-virgin olive oil 1 teaspoon capers , rinsed 1/2 teaspoon salt , divided 1/2 teaspoon freshly ground pepper , divided 1 pound tilapia fillets , cut into 4 equal portions Steps:
1: Preheat grill to medium. (No grill? See Oven Variation, below.)
2: Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3: To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
4: Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
5: Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates. Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.Nutrition: (Per serving)Calories - 181Carbohydrates - 8Fat - 7Saturated Fat - 1Monounsaturated Fat - 4Protein - 24Cholesterol - 57Dietary Fiber - 2Potassium - 591Sodium - 435Nutrition Bonus - Selenium (68 daily value), Vitamin C (30 dv), Potassium (17 dv).
Chicken & Fruit Salad EatingWell Test Kitchen
Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish.
Servings: 4 servingsTotal Time: 15 minutesEase of Preparation: EasyHealth: Low Sodium, Low Calorie, Low Carb, Low Cholesterol, Diabetes Appropriate, Healthy WeightIngredients:Chicken & Fruit Salad1/4 cup reduced-fat sour cream 3 tablespoons fruit-flavored vinegar 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt Freshly ground pepper to taste 8 cups mixed salad greens 2 cups sliced cooked chicken breast (see Tip) 2 cups chopped melon , such as cantaloupe and/or honeydew 1/4 cup chopped walnuts , toasted (see Tip) 1/4 cup crumbled feta cheese Steps:
1: Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.Nutrition: (Per serving)Calories - 248Carbohydrates - 18Fat - 11Saturated Fat - 4Monounsaturated Fat - 2Protein - 21Cholesterol - 55Dietary Fiber - 4Potassium - 371Sodium - 346Nutrition Bonus - Vitamin A (140 daily value), Vitamin C (50 dv).
Tips: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Sunday, August 23, 2009
SKILLET CHICKEN & POTATO DINNER
Preparation time: 15 min Cooking time: 29 min
Yield: 6 servings
3
tablespoons LAND O LAKES® Butter
6
new red potatoes, quartered
1
medium onion, cut into 6 wedges
1
teaspoon finely chopped fresh garlic
6
(4-ounce) boneless skinless chicken breast halves
1
(14-ounce) package frozen whole green beans*
Salt, if desired
Pepper, if desired
1/4
cup chopped fresh parsley, if desiredMelt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, until potatoes are browned (12 to 14 minutes). Remove from skillet. Keep warm. Place chicken in same skillet. Cook over medium-high heat, turning once, until lightly browned and no longer pink (10 to 12 minutes). Remove chicken from skillet. Keep warm. Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, until beans are crisply tender (6 to 9 minutes). Return chicken to skillet. Continue cooking, stirring occasionally, until heated through (1 to 3 minutes). Season with salt and pepper, if desired. Sprinkle with parsley, if desired. *Substitute 1 (10-ounce) package frozen cut green beans.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 260, Fat: 8g, Cholesterol: 80mg, Sodium: 115mg, Carbohydrates: 16g, Dietary Fiber: 3g, Protein: 28g
5134C © 1995 Land O'Lakes, Inc.
Yield: 6 servings
3
tablespoons LAND O LAKES® Butter
6
new red potatoes, quartered
1
medium onion, cut into 6 wedges
1
teaspoon finely chopped fresh garlic
6
(4-ounce) boneless skinless chicken breast halves
1
(14-ounce) package frozen whole green beans*
Salt, if desired
Pepper, if desired
1/4
cup chopped fresh parsley, if desiredMelt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, until potatoes are browned (12 to 14 minutes). Remove from skillet. Keep warm. Place chicken in same skillet. Cook over medium-high heat, turning once, until lightly browned and no longer pink (10 to 12 minutes). Remove chicken from skillet. Keep warm. Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, until beans are crisply tender (6 to 9 minutes). Return chicken to skillet. Continue cooking, stirring occasionally, until heated through (1 to 3 minutes). Season with salt and pepper, if desired. Sprinkle with parsley, if desired. *Substitute 1 (10-ounce) package frozen cut green beans.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 260, Fat: 8g, Cholesterol: 80mg, Sodium: 115mg, Carbohydrates: 16g, Dietary Fiber: 3g, Protein: 28g
5134C © 1995 Land O'Lakes, Inc.
HURRY-UP HAM & CHEESE SKILLET
Preparation time: 10 min Cooking time: 8 min
Yield: 4 servings
2
cups frozen vegetable combination
2
cups water
2
(3-ounce) packages uncooked chicken flavor ramen noodle soup, broken into pieces
6
ounces thinly sliced deli ham, cut into 2x1/2-inch strips
6
ounces (1 1/2 cups) LAND O LAKES® Deli American Cheese, cut into 1/2-inch cubesCombine frozen vegetables, water, ramen noodles and 1 seasoning packet in 10-inch skillet. (Reserve second seasoning packet for another use.) Cover; cook over medium-high heat until mixture comes to a boil (3 to 4 minutes). Reduce heat to medium. Cover; cook 3 minutes. Stir in ham until heated through. Stir in cheese until cheese is slightly melted (2 to 3 minutes).Recipe Tip Frozen vegetables come in many combinations. Choose your favorite for this recipe.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 430, Fat: 21g, Cholesterol: 55mg, Sodium: 1950mg, Carbohydrates: 37g, Dietary Fiber: 3g, Protein: 21g
8990B © 1996 Land O'Lakes, Inc.
Yield: 4 servings
2
cups frozen vegetable combination
2
cups water
2
(3-ounce) packages uncooked chicken flavor ramen noodle soup, broken into pieces
6
ounces thinly sliced deli ham, cut into 2x1/2-inch strips
6
ounces (1 1/2 cups) LAND O LAKES® Deli American Cheese, cut into 1/2-inch cubesCombine frozen vegetables, water, ramen noodles and 1 seasoning packet in 10-inch skillet. (Reserve second seasoning packet for another use.) Cover; cook over medium-high heat until mixture comes to a boil (3 to 4 minutes). Reduce heat to medium. Cover; cook 3 minutes. Stir in ham until heated through. Stir in cheese until cheese is slightly melted (2 to 3 minutes).Recipe Tip Frozen vegetables come in many combinations. Choose your favorite for this recipe.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 430, Fat: 21g, Cholesterol: 55mg, Sodium: 1950mg, Carbohydrates: 37g, Dietary Fiber: 3g, Protein: 21g
8990B © 1996 Land O'Lakes, Inc.
SPAGHETTI SKILLET SUPPER
Preparation time: 5 min Cooking time: 13 min
Yield: 4 servings
2
cups water
1
(14-ounce) jar pasta sauce
1
(7-ounce) package (1 3/4 cups) cut spaghetti
11
ounces (about 20) frozen pre-cooked meatballs
4
ounces (1 cup) LAND O LAKES® Monterey Jack Cheese, shredded
2
tablespoons chopped fresh parsleyCombine water and pasta sauce in 12-inch skillet. Cook over high heat until mixture comes to a boil (3 to 5 minutes). Stir in spaghetti and meatballs. Reduce heat to low. Cover; cook, stirring occasionally, until spaghetti is tender (8 to 10 minutes). Remove skillet from heat. Sprinkle with cheese and parsley. Cover; let stand until cheese is melted (2 to 3 minutes). Recipe Tip If cut spaghetti is not available, break regular spaghetti into 1 1/2-inch lengths before adding to hot sauce.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 510, Fat: 16g, Cholesterol: 35mg, Sodium: 920mg, Carbohydrates: 69g, Dietary Fiber: 6g, Protein: 23g
10955 © 1999 Land O'Lakes, Inc
Yield: 4 servings
2
cups water
1
(14-ounce) jar pasta sauce
1
(7-ounce) package (1 3/4 cups) cut spaghetti
11
ounces (about 20) frozen pre-cooked meatballs
4
ounces (1 cup) LAND O LAKES® Monterey Jack Cheese, shredded
2
tablespoons chopped fresh parsleyCombine water and pasta sauce in 12-inch skillet. Cook over high heat until mixture comes to a boil (3 to 5 minutes). Stir in spaghetti and meatballs. Reduce heat to low. Cover; cook, stirring occasionally, until spaghetti is tender (8 to 10 minutes). Remove skillet from heat. Sprinkle with cheese and parsley. Cover; let stand until cheese is melted (2 to 3 minutes). Recipe Tip If cut spaghetti is not available, break regular spaghetti into 1 1/2-inch lengths before adding to hot sauce.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 510, Fat: 16g, Cholesterol: 35mg, Sodium: 920mg, Carbohydrates: 69g, Dietary Fiber: 6g, Protein: 23g
10955 © 1999 Land O'Lakes, Inc
LEMON BUTTER BARS
Preparation time: 30 min Baking time: 33 min
Yield: 16 bars
Crust Ingredients:
1
cup all-purpose flour
1/2
cup LAND O LAKES® Butter, softened
1/4
cup sugar
Filling Ingredients:
3/4
cup sugar
2
LAND O LAKES® All-Natural Eggs
2
tablespoons all-purpose flour
3
tablespoons lemon juice
1
teaspoon freshly grated lemon zest
1/4
teaspoon baking powder
Topping Ingredients:
Powdered sugarHeat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.Meanwhile, combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set. Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.
Ingredient Substitution Index
Nutrition Facts (1 bar): Calories: 140, Fat: 6g, Cholesterol: 40mg, Sodium: 75mg, Carbohydrates: 19g, Dietary Fiber: 0g, Protein: 2g
4475B © 1995 Land O'Lakes, Inc
Yield: 16 bars
Crust Ingredients:
1
cup all-purpose flour
1/2
cup LAND O LAKES® Butter, softened
1/4
cup sugar
Filling Ingredients:
3/4
cup sugar
2
LAND O LAKES® All-Natural Eggs
2
tablespoons all-purpose flour
3
tablespoons lemon juice
1
teaspoon freshly grated lemon zest
1/4
teaspoon baking powder
Topping Ingredients:
Powdered sugarHeat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.Meanwhile, combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set. Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.
Ingredient Substitution Index
Nutrition Facts (1 bar): Calories: 140, Fat: 6g, Cholesterol: 40mg, Sodium: 75mg, Carbohydrates: 19g, Dietary Fiber: 0g, Protein: 2g
4475B © 1995 Land O'Lakes, Inc
CLASSIC PEANUT BUTTER COOKIES
Preparation time: 45 min Baking time: 8 min
Yield: 4 dozen cookies
1
cup firmly packed brown sugar
1/2
cup LAND O LAKES® Butter, softened
1/2
cup peanut butter
1
LAND O LAKES® All-Natural Egg
1
teaspoon vanilla
1 1/2
cups all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
SugarHeat oven to 375°F. Combine brown sugar, butter and peanut butter in large bowl. Beat on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork dipped in sugar. Bake for 8 to 10 minutes or until edges are lightly browned.
Ingredient Substitution Index
Nutrition Facts (1 cookie): Calories: 70, Fat: 3.5g, Cholesterol: 10mg, Sodium: 70mg, Carbohydrates: 8g, Dietary Fiber: 0g, Protein: 1g
12367 © 2002 Land O'Lakes, Inc
Yield: 4 dozen cookies
1
cup firmly packed brown sugar
1/2
cup LAND O LAKES® Butter, softened
1/2
cup peanut butter
1
LAND O LAKES® All-Natural Egg
1
teaspoon vanilla
1 1/2
cups all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
SugarHeat oven to 375°F. Combine brown sugar, butter and peanut butter in large bowl. Beat on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork dipped in sugar. Bake for 8 to 10 minutes or until edges are lightly browned.
Ingredient Substitution Index
Nutrition Facts (1 cookie): Calories: 70, Fat: 3.5g, Cholesterol: 10mg, Sodium: 70mg, Carbohydrates: 8g, Dietary Fiber: 0g, Protein: 1g
12367 © 2002 Land O'Lakes, Inc
GRAMMA'S LAZY DAY CAKE
Preparation time: 15 min Baking time: 30 min Broiling time: 2 min
Yield: 15 servings
Cake Ingredients:
2/3
cup LAND O LAKES® Butter
1/2
cup whipping cream
1 2/3
cups sugar
4
LAND O LAKES® All-Natural Eggs
2 3/4
cups all-purpose flour
1
tablespoon baking powder
1/2
teaspoon salt
Frosting Ingredients:
1
cup firmly packed brown sugar
1
cup chopped pecans
1/3
cup LAND O LAKES® Butter, melted
1/3
cup whipping cream or milkHeat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. Combine 2/3 cup butter and 1/2 cup whipping cream in 1-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6 to 7 minutes). Set aside.Combine sugar and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted butter mixture, flour, baking powder and salt. Continue beating until well mixed. Spread batter into prepared pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.Heat broiler. Stir together all frosting ingredients in small bowl until well mixed. Spread over warm cake. Broil 2 to 4 inches from heat until bubbly all over (2 to 4 minutes). Cool 15 minutes. Serve cake warm or cool.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 430, Fat: 22g, Cholesterol: 100mg, Sodium: 290mg, Carbohydrates: 55g, Dietary Fiber: 1g, Protein: 5g
5745 © 1995 Land O'Lakes, Inc.
Yield: 15 servings
Cake Ingredients:
2/3
cup LAND O LAKES® Butter
1/2
cup whipping cream
1 2/3
cups sugar
4
LAND O LAKES® All-Natural Eggs
2 3/4
cups all-purpose flour
1
tablespoon baking powder
1/2
teaspoon salt
Frosting Ingredients:
1
cup firmly packed brown sugar
1
cup chopped pecans
1/3
cup LAND O LAKES® Butter, melted
1/3
cup whipping cream or milkHeat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. Combine 2/3 cup butter and 1/2 cup whipping cream in 1-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6 to 7 minutes). Set aside.Combine sugar and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted butter mixture, flour, baking powder and salt. Continue beating until well mixed. Spread batter into prepared pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.Heat broiler. Stir together all frosting ingredients in small bowl until well mixed. Spread over warm cake. Broil 2 to 4 inches from heat until bubbly all over (2 to 4 minutes). Cool 15 minutes. Serve cake warm or cool.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 430, Fat: 22g, Cholesterol: 100mg, Sodium: 290mg, Carbohydrates: 55g, Dietary Fiber: 1g, Protein: 5g
5745 © 1995 Land O'Lakes, Inc.
COOKIES & CREAM SCONES
Preparation time: 25 min Baking time: 15 min
Yield: 18 mini scones
Scones Ingredients:
1 3/4
cups all-purpose flour
1/3
cup sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup cold LAND O LAKES® Butter, cut into chunks
8
crème-filled chocolate sandwich cookies, chopped
1/3
cup whipping cream
2
LAND O LAKES® All-Natural Eggs
1
teaspoon vanilla
Glaze Ingredients:
1/2
cup powdered sugar
2
tablespoons LAND O LAKES® Butter, melted
2
teaspoons LAND O LAKE® Traditional or Fat Free Half & HalfHeat oven to 400°F. Combine flour, sugar, baking powder and salt in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half of chopped cookies.Combine whipping cream, eggs and vanilla in small bowl; beat with wire whisk until well mixed. Stir whipping cream mixture into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 or 10 times until smooth. Pat into 8-inch square on lightly greased baking sheet. Press remaining chopped cookies onto top of dough. Score into 9 equal squares. Score squares diagonally to form 18 small triangles. Bake for 15 to 18 minutes or until scones are lightly browned. Cool 10 minutes. Cut along score lines to separate.Meanwhile, combine powdered sugar, melted butter and half & half in small bowl until smooth. Drizzle glaze over warm scones. Serve immediately.
Ingredient Substitution Index
Nutrition Facts (1 mini scone): Calories: 160, Fat: 9g, Cholesterol: 45mg, Sodium: 200mg, Carbohydrates: 19g, Dietary Fiber: 0g, Protein: 2g
14304 © 2007 Land O'Lakes, Inc.
Yield: 18 mini scones
Scones Ingredients:
1 3/4
cups all-purpose flour
1/3
cup sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup cold LAND O LAKES® Butter, cut into chunks
8
crème-filled chocolate sandwich cookies, chopped
1/3
cup whipping cream
2
LAND O LAKES® All-Natural Eggs
1
teaspoon vanilla
Glaze Ingredients:
1/2
cup powdered sugar
2
tablespoons LAND O LAKES® Butter, melted
2
teaspoons LAND O LAKE® Traditional or Fat Free Half & HalfHeat oven to 400°F. Combine flour, sugar, baking powder and salt in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half of chopped cookies.Combine whipping cream, eggs and vanilla in small bowl; beat with wire whisk until well mixed. Stir whipping cream mixture into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 or 10 times until smooth. Pat into 8-inch square on lightly greased baking sheet. Press remaining chopped cookies onto top of dough. Score into 9 equal squares. Score squares diagonally to form 18 small triangles. Bake for 15 to 18 minutes or until scones are lightly browned. Cool 10 minutes. Cut along score lines to separate.Meanwhile, combine powdered sugar, melted butter and half & half in small bowl until smooth. Drizzle glaze over warm scones. Serve immediately.
Ingredient Substitution Index
Nutrition Facts (1 mini scone): Calories: 160, Fat: 9g, Cholesterol: 45mg, Sodium: 200mg, Carbohydrates: 19g, Dietary Fiber: 0g, Protein: 2g
14304 © 2007 Land O'Lakes, Inc.
CHOCOLATE CHAI CAKE WITH BUTTERCREME FROSTING
Preparation time: 1 hrs Baking time: 19 min
Yield: 24 cupcakes
Filling Ingredients:
1/3
cup sugar
1
(8-ounce) package cream cheese, softened
1
LAND O LAKES® All-Natural Egg
Cake Ingredients:
1 1/2
cups boiling water
5
chai-flavored tea bags
1
(18.25-ounce) package chocolate fudge or chocolate cake mix
1/2
cup LAND O LAKES® Butter, melted, cooled slightly
3
LAND O LAKES® All-Natural Eggs
Frosting Ingredients:
3
tablespoons reserved prepared chai-flavored tea
3/4
cup milk
1/4
cup all-purpose flour
4
teaspoons unsweetened cocoa
1
cup LAND O LAKES® Butter, softened
1
cup sugar
1/4
teaspoon ground cinnamon
Ground cinnamon or nutmeg, if desiredHeat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups. Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely. Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.Recipe Tip Cupcakes can be made 1 week ahead. Freeze in airtight freezer container. Thaw the day of serving.Recipe TipTo pipe frosting, fit pastry bag with large star tip. Fill pasty bag with frosting and pipe onto cupcakes.
Ingredient Substitution Index
Nutrition Facts (1 cupcake): Calories: 290, Fat: 18g, Cholesterol: 75mg, Sodium: 280mg, Carbohydrates: 31g, Dietary Fiber: 1g, Protein: 3g
13676 © 2006 Land O'Lakes, Inc.
Yield: 24 cupcakes
Filling Ingredients:
1/3
cup sugar
1
(8-ounce) package cream cheese, softened
1
LAND O LAKES® All-Natural Egg
Cake Ingredients:
1 1/2
cups boiling water
5
chai-flavored tea bags
1
(18.25-ounce) package chocolate fudge or chocolate cake mix
1/2
cup LAND O LAKES® Butter, melted, cooled slightly
3
LAND O LAKES® All-Natural Eggs
Frosting Ingredients:
3
tablespoons reserved prepared chai-flavored tea
3/4
cup milk
1/4
cup all-purpose flour
4
teaspoons unsweetened cocoa
1
cup LAND O LAKES® Butter, softened
1
cup sugar
1/4
teaspoon ground cinnamon
Ground cinnamon or nutmeg, if desiredHeat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups. Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely. Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.Recipe Tip Cupcakes can be made 1 week ahead. Freeze in airtight freezer container. Thaw the day of serving.Recipe TipTo pipe frosting, fit pastry bag with large star tip. Fill pasty bag with frosting and pipe onto cupcakes.
Ingredient Substitution Index
Nutrition Facts (1 cupcake): Calories: 290, Fat: 18g, Cholesterol: 75mg, Sodium: 280mg, Carbohydrates: 31g, Dietary Fiber: 1g, Protein: 3g
13676 © 2006 Land O'Lakes, Inc.
PEACH CUSTARD TART
Preparation time: 15 min Baking time: 47 min
Yield: 8 servings
Crust Ingredients:
1/2
cup LAND O LAKES® Butter, softened
1/3
cup sugar
1 1/4
cups all-purpose flour
1/2
teaspoon almond extract
Filling Ingredients:
3
large (3 cups) peaches, peeled, sliced*
1/2
cup sugar
1/4
cup whipping cream
1
tablespoon all-purpose flour
1
LAND O LAKES® All-Natural Egg
2
tablespoons sliced almondsHeat oven to 400°F. Combine butter and 1/3 cup sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 1 1/4 cups flour and almond extract. Beat until well mixed. Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust. Reduce oven temperature to 350°F. Combine all remaining filling ingredients except almonds in small bowl with wire whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake for 32 to 40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.*Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart. Recipe Tip If crust mixture is too dry, add 1 to 2 tablespoons milk.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 310, Fat: 14g, Cholesterol: 60mg, Sodium: 105mg, Carbohydrates: 42g, Dietary Fiber: 2g, Protein: 4g
13904 © 2007 Land O'Lakes, Inc.
Yield: 8 servings
Crust Ingredients:
1/2
cup LAND O LAKES® Butter, softened
1/3
cup sugar
1 1/4
cups all-purpose flour
1/2
teaspoon almond extract
Filling Ingredients:
3
large (3 cups) peaches, peeled, sliced*
1/2
cup sugar
1/4
cup whipping cream
1
tablespoon all-purpose flour
1
LAND O LAKES® All-Natural Egg
2
tablespoons sliced almondsHeat oven to 400°F. Combine butter and 1/3 cup sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 1 1/4 cups flour and almond extract. Beat until well mixed. Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust. Reduce oven temperature to 350°F. Combine all remaining filling ingredients except almonds in small bowl with wire whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake for 32 to 40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.*Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart. Recipe Tip If crust mixture is too dry, add 1 to 2 tablespoons milk.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 310, Fat: 14g, Cholesterol: 60mg, Sodium: 105mg, Carbohydrates: 42g, Dietary Fiber: 2g, Protein: 4g
13904 © 2007 Land O'Lakes, Inc.
MINI OREO SURPRISE CUPCAKES
1 (18.25 ounce) package chocolate cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1 1/2 cups thawed COOL WHIP Whipped Topping
Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.
Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.
Yield: 24 servings
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1 1/2 cups thawed COOL WHIP Whipped Topping
Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.
Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.
Yield: 24 servings
FLOWER POWER CUPCAKES
1 (18.25 ounce) package white cake mix
1 cup boiling water
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Few drops food coloring, any color
24 JET-PUFFED marshmallows
24 JET-PUFFED Miniature Marshmallows
1/4 cup colored sugar or colored sprinkles
Prepare and bake cake mix as directed on package for 24 cupcakes; cool completely. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Spoon 2 tsp. of the gelatin over each cupcake. Refrigerate 3 hours.
Tint whipped topping with food coloring; spread about 2 Tbsp. of the whipped topping onto each cupcake.
Cut each large marshmallow crosswise into five pieces with clean kitchen scissors to resemble flower petals. Arrange five of the petals in flower shape on top of each cupcake; place a miniature marshmallow in center of each group of petals. Sprinkle each with 1/2 tsp. colored sugar. Store in refrigerator.
Yield: 24 servings
1 cup boiling water
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Few drops food coloring, any color
24 JET-PUFFED marshmallows
24 JET-PUFFED Miniature Marshmallows
1/4 cup colored sugar or colored sprinkles
Prepare and bake cake mix as directed on package for 24 cupcakes; cool completely. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Spoon 2 tsp. of the gelatin over each cupcake. Refrigerate 3 hours.
Tint whipped topping with food coloring; spread about 2 Tbsp. of the whipped topping onto each cupcake.
Cut each large marshmallow crosswise into five pieces with clean kitchen scissors to resemble flower petals. Arrange five of the petals in flower shape on top of each cupcake; place a miniature marshmallow in center of each group of petals. Sprinkle each with 1/2 tsp. colored sugar. Store in refrigerator.
Yield: 24 servings
YELLOW CUPCAKES
2 1/4 cups cake flour
3/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
1/4 cup sugar
3/4 cup softened unsalted butter
1/2 cup nonfat dry milk
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Nutrition Info
Per Serving
Calories: 171 kcal
Carbohydrates: 18 g
Dietary Fiber: 0 g
Fat: 8 g
Protein: 4 g
Sugars: 5 g
Preheat oven to 350 degrees F. Place 18 paper baking cups into muffin pans. Set aside.
Place cake flour, SPLENDA(R) Granulated Sweetener, sugar and softened unsalted butter in a large mixing bowl. Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into flour mixture.
Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45-60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
Pour cake batter into prepared pans. Bake cupcakes in preheated 350 degrees F oven 12-15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.
Yield: 18 servings
3/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
1/4 cup sugar
3/4 cup softened unsalted butter
1/2 cup nonfat dry milk
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Nutrition Info
Per Serving
Calories: 171 kcal
Carbohydrates: 18 g
Dietary Fiber: 0 g
Fat: 8 g
Protein: 4 g
Sugars: 5 g
Preheat oven to 350 degrees F. Place 18 paper baking cups into muffin pans. Set aside.
Place cake flour, SPLENDA(R) Granulated Sweetener, sugar and softened unsalted butter in a large mixing bowl. Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into flour mixture.
Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45-60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
Pour cake batter into prepared pans. Bake cupcakes in preheated 350 degrees F oven 12-15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.
Yield: 18 servings
MINI CHOCOLATE CUPCAKES
1/3 cup water
1/3 cup pitted dates, coarsely chopped
1/4 cup unsweetened Dutch-process cocoa powder
1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
3 tablespoons packed light brown sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon baking soda
2 tablespoons all-purpose flour
Vegetable oil cooking spray
1 teaspoon confectioners' sugar for dusting
Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick
Nutrition Info
Per Serving
Calories: 160 kcal
Carbohydrates: 32 g
Dietary Fiber: 2 g
Fat: 3 g
Protein: 3 g
Sugars: 20 g
Preheat oven to 325 degrees F.
Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then pure until smooth. Add flour and pulse just until incorporated.
Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.
Yield: 4 servings
1/3 cup pitted dates, coarsely chopped
1/4 cup unsweetened Dutch-process cocoa powder
1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
3 tablespoons packed light brown sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon baking soda
2 tablespoons all-purpose flour
Vegetable oil cooking spray
1 teaspoon confectioners' sugar for dusting
Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick
Nutrition Info
Per Serving
Calories: 160 kcal
Carbohydrates: 32 g
Dietary Fiber: 2 g
Fat: 3 g
Protein: 3 g
Sugars: 20 g
Preheat oven to 325 degrees F.
Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then pure until smooth. Add flour and pulse just until incorporated.
Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.
Yield: 4 servings
Wednesday, August 5, 2009
MY MOTHER'S VISIT
I had a nice time with my mother when she came up from Phoenix to visit. She bought my son an iPod and the necessary accessories to get it started plus an iHome to put it in. We had a nice picnic at Spirit Lake in Spirit Lake, Idaho just 10 miles from our home in Rathdrum, Idaho. It was sad to see her go, but she had to get back home and go back to work.
CULTURE AND LANGUAGE
CULTURE AND LANGUAGE
VALERIE L. HARVEY
INTERPERSONAL COMMUNICATION
AUGUST 3, 2009
PROF. TEDDY MOYA
"Christianity has been forced to adapt to this brave
new world. No longer able to assume the truth of its
traditional world-view, where God created and redeemed
the whole world, it has retreated to the 'spiritual', the
realm of personal feeling and the sense of something
beyond--as defining the way the world is, but rather as a
component of human pshychology, necessary as a way of
coming to terms with the impersonal contingencies of
natural and human affairs" (Burbidge). We have had many
religions in this world, from Catholics to Lutherans, and
everyone in between.
Why are there so many religions? Because "culture
is related to religion and particularly to religious
discourse, docmented by ancient through modern
historical cases of the frightening power of spiritual
messages" (Hammerback). As John Burbidge states, "Faith
involves entrusting oneself to a reality that is
ultimate." Faith in Christianity means putting one's
whole heart and soul on God. It is so easy to lose faith
in Christianity.
Christianity also teaches us to love another. "The
practice of giving resonates with fundamental themes of
Christian doctrine. Creation is a free, uncoerced gift
of existence, and the incarnation is described as an act
of grace, unconstrained goodwill. Christians are urged
to practice agape: love not as sexual desire, not as a
devotion to something transcedent, not as friendship,
but as charity" (Burbidge). "Anthropologists and others
have examined how gifts function as a medium of exchange
in various cultures. While no return is expected
immediately, the giving of gifts produces a sense of
obligation, which in due course requires a gift return.
Yet, the Christian tradition has canonized Nicholas as
the embodiment of charity, a simple good man whose gifts
were always anonymous precisely because anonymity removes
the opportunity for any reciprocity" (Burbidge).
As we learn to live for God, "we mature with others,
and through a sense of belonging and searching together"
(Burbidge). This is why we go to church. To be with
other Christians in fellowship and to join in praise and
worship with God. "Culture is related to religion and
particularly to religious discourse, documented by
ancient through modern historical cases of the
frightening power of spiritual messages" (Hammerback).
"John Marshall notes that while religious toleration
was practiced, it was legally proscribed. Where private
religious practice was permitted, public expression of
one's religious commitments was not" (Charles). J. Daryl
Charles goes on to say that, "Much of their understanding
of liberty, happiness, religious toleration and freedom
of expression was the product of their reflections on the
European experience." He goes onto say that "ultimately,
forced belief, in addition to undermining the credibility
of belief, develops an indifference to religious truth,
the fruit of which is wickedness."
John Locke describes it in the following manner:
All the life and power of true religion consists in the
inward and full persuasion of the mind. . .whatever
possession we make, to whatever outward worship we
conform, if we are not fully satisfied in our own mind
that the one is true, and the other well pleasing unto
God, such obstacles to our salvation. . .[and] we add
unto the number of our other sins, those also of
hypocrisy, and the contempt of His Divine Majesty
(Charles). But, Marshall traces patristic and late-
medieval arguments that Jews, Muslims, and pagans should
be tolerated, whereas "heretics" and "schismatics" should
be punished (Charles). Charles rationalizes, according
to Marshall, this as " the assumption that the former are
those who have known the truth of Christianity and
therefor need persuasion in order to embrace it. He goes
on to say that the latter, however, are distinguished by
the fact that they have deliberately turned away from the
truth.
Another fact is that we as followers of Jesus are
forgiven if we repent of our sins and ask forgiveness of
our sins. "A well-worn bit of conventional wisdom among
religious folk is that we should 'hate the sin while
loving the sinner' " (Charles). As God has forgiven us
and taken us into His kingdom, we, too, ought to forgive
our fellow brother. "To speak the truth in love is to
embody a moral honesty that refuses to compromise, in the
name of 'tolerance' or 'diversity', the consequences of
ultimate reality, while it simultaneously is cognizant of
the fact that fellow human beings are to be treated as
bearers of the image of God" (Charles).
"Intolerance--of theft, burglary, cruelty, classroom
hooliganism, disrespect for parental authority, and
violent crime of all sorts; of substance abuse,
infidelity, illegitimacy, perversion, pornography, rape,
and child molestation; of fraud, envy, covetousness, and
knavery; of sloth, mediocrity, incompetence,
maleducation, improvidence, irresponsibility and
feckleness--a society tolerant of those things would
soon find itself in serious trouble, even facing
dissolution, and many people in that society would be in
peril of their lives" (Charles). But the point is, we
don't have to fear for our lives. All we have to do is
get our hearts right with Jesus, accept His free gift of
salvation, and confess and repent of our sins. If we do
all of this, we should be able to live eternally in
heaven with God, our heavenly father.
BIBLIOGRAPHY
John Burbidge. (2001). Christianity After Christendom.
Journal of Canadian Studies, 36(2), 207-214.
J. Daryl Charles. (2007). Truth, Tolerance, and
Christian Conviction: Reflections and Perennial
Question -- A Review Essay. Christian Scholar's
Review, 36(2), 185-218.
John C. Hammerback. (2005). Holy Terrors: Thinking
About Religion After September 11. Rhetoric &
Public Affairs, 8(3), 504-507.
VALERIE L. HARVEY
INTERPERSONAL COMMUNICATION
AUGUST 3, 2009
PROF. TEDDY MOYA
"Christianity has been forced to adapt to this brave
new world. No longer able to assume the truth of its
traditional world-view, where God created and redeemed
the whole world, it has retreated to the 'spiritual', the
realm of personal feeling and the sense of something
beyond--as defining the way the world is, but rather as a
component of human pshychology, necessary as a way of
coming to terms with the impersonal contingencies of
natural and human affairs" (Burbidge). We have had many
religions in this world, from Catholics to Lutherans, and
everyone in between.
Why are there so many religions? Because "culture
is related to religion and particularly to religious
discourse, docmented by ancient through modern
historical cases of the frightening power of spiritual
messages" (Hammerback). As John Burbidge states, "Faith
involves entrusting oneself to a reality that is
ultimate." Faith in Christianity means putting one's
whole heart and soul on God. It is so easy to lose faith
in Christianity.
Christianity also teaches us to love another. "The
practice of giving resonates with fundamental themes of
Christian doctrine. Creation is a free, uncoerced gift
of existence, and the incarnation is described as an act
of grace, unconstrained goodwill. Christians are urged
to practice agape: love not as sexual desire, not as a
devotion to something transcedent, not as friendship,
but as charity" (Burbidge). "Anthropologists and others
have examined how gifts function as a medium of exchange
in various cultures. While no return is expected
immediately, the giving of gifts produces a sense of
obligation, which in due course requires a gift return.
Yet, the Christian tradition has canonized Nicholas as
the embodiment of charity, a simple good man whose gifts
were always anonymous precisely because anonymity removes
the opportunity for any reciprocity" (Burbidge).
As we learn to live for God, "we mature with others,
and through a sense of belonging and searching together"
(Burbidge). This is why we go to church. To be with
other Christians in fellowship and to join in praise and
worship with God. "Culture is related to religion and
particularly to religious discourse, documented by
ancient through modern historical cases of the
frightening power of spiritual messages" (Hammerback).
"John Marshall notes that while religious toleration
was practiced, it was legally proscribed. Where private
religious practice was permitted, public expression of
one's religious commitments was not" (Charles). J. Daryl
Charles goes on to say that, "Much of their understanding
of liberty, happiness, religious toleration and freedom
of expression was the product of their reflections on the
European experience." He goes onto say that "ultimately,
forced belief, in addition to undermining the credibility
of belief, develops an indifference to religious truth,
the fruit of which is wickedness."
John Locke describes it in the following manner:
All the life and power of true religion consists in the
inward and full persuasion of the mind. . .whatever
possession we make, to whatever outward worship we
conform, if we are not fully satisfied in our own mind
that the one is true, and the other well pleasing unto
God, such obstacles to our salvation. . .[and] we add
unto the number of our other sins, those also of
hypocrisy, and the contempt of His Divine Majesty
(Charles). But, Marshall traces patristic and late-
medieval arguments that Jews, Muslims, and pagans should
be tolerated, whereas "heretics" and "schismatics" should
be punished (Charles). Charles rationalizes, according
to Marshall, this as " the assumption that the former are
those who have known the truth of Christianity and
therefor need persuasion in order to embrace it. He goes
on to say that the latter, however, are distinguished by
the fact that they have deliberately turned away from the
truth.
Another fact is that we as followers of Jesus are
forgiven if we repent of our sins and ask forgiveness of
our sins. "A well-worn bit of conventional wisdom among
religious folk is that we should 'hate the sin while
loving the sinner' " (Charles). As God has forgiven us
and taken us into His kingdom, we, too, ought to forgive
our fellow brother. "To speak the truth in love is to
embody a moral honesty that refuses to compromise, in the
name of 'tolerance' or 'diversity', the consequences of
ultimate reality, while it simultaneously is cognizant of
the fact that fellow human beings are to be treated as
bearers of the image of God" (Charles).
"Intolerance--of theft, burglary, cruelty, classroom
hooliganism, disrespect for parental authority, and
violent crime of all sorts; of substance abuse,
infidelity, illegitimacy, perversion, pornography, rape,
and child molestation; of fraud, envy, covetousness, and
knavery; of sloth, mediocrity, incompetence,
maleducation, improvidence, irresponsibility and
feckleness--a society tolerant of those things would
soon find itself in serious trouble, even facing
dissolution, and many people in that society would be in
peril of their lives" (Charles). But the point is, we
don't have to fear for our lives. All we have to do is
get our hearts right with Jesus, accept His free gift of
salvation, and confess and repent of our sins. If we do
all of this, we should be able to live eternally in
heaven with God, our heavenly father.
BIBLIOGRAPHY
John Burbidge. (2001). Christianity After Christendom.
Journal of Canadian Studies, 36(2), 207-214.
J. Daryl Charles. (2007). Truth, Tolerance, and
Christian Conviction: Reflections and Perennial
Question -- A Review Essay. Christian Scholar's
Review, 36(2), 185-218.
John C. Hammerback. (2005). Holy Terrors: Thinking
About Religion After September 11. Rhetoric &
Public Affairs, 8(3), 504-507.
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