Friday, September 18, 2009


Wow another weekend is upon us, I have some good recipes here I am going to share with you to make your weekend a little easier, they are quick and very good foods to feed your hungry family. God bless you this wonderful Friday, the gateway to our weekend, we will be shrimping this weekend, and then our wonderful church services on Sunday, I ask that you pray for my dear husband as he teaches a class on how to be an effective Soul Winner, it is a very informative class that is much needed in our area, Christians are dropping the ball when it comes to being a witness for our Saviour. God left us here after salvation to be witnesses to others, otherwise he would of took us home to heaven as soon as he saved our soul, but, he choose to use us to be a speaking voice for Christ, so lets all do our part, and tell others about our living Saviour, and what he has did for us, through us, and in spite of us. God bless you and let your light shine. Below is the recipes TUNA CASSAROLE INGREDIENTS 2 cups crushed potato chips, divided 2 (6 ounce) cans tuna, drained 1 (15 ounce) can sweet peas, drained 1 (10.75 ounce) can condensed cream of mushroom soup 6 slices American cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish. Spread 1 cup crushed potato chips evenly on bottom of casserole dish. Next, layer 1 can of tuna, half of the peas, and half of the soup. Place slices of cheese on top of this. Repeat layering with tuna, peas and soup. Finish with a layer of chips, and top with slices of cheese. Bake in preheated oven for 20 to 25 minutes, or until bubbly and golden brown. ROMAINE TOSS SALAD INGREDIENTS 1/2 cup sugar 1/2 cup vegetable oil 1/4 cup cider vinegar 2 teaspoons soy sauce salt and pepper to taste 1 (3 ounce) package ramen noodles, broken 2 tablespoons butter or margarine 1 1/2 cups chopped broccoli 1 small head romaine lettuce, torn 4 green onions, chopped 1/2 cup chopped walnuts DIRECTIONS In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts. APPLE DUMPLINGS INGREDIENTS 2 large Granny Smith apples, peeled and cored 2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter 1 1/2 cups white sugar 1 teaspoon ground cinnamon 1 (12 fluid ounce) can or bottle Mountain Dew ™ DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Thursday, September 17, 2009


Good morning my dear friends, I hope this wonderful Thursday brings you much joy and lots of love. We need peace that sweet peace only Jesus can give. I am so thankful that my son Jim was saved, he has been calling and asking many questions after reading things in his bible, praise God, he is so good. All the things that are going wrong around us in our Country, and then God steps in and saves a soul, how wonderful, how marvellous, and I just cannot praise him enough. I am also thankful for my own salvation, and my dear husband and family. I am thankful that God has seen to heal me, and to make me feel better today, Praise his holy name, I went to church last night, and it was so good, I just felt like soaring, I love being with God's people and in his house, and hearing his precious word, we have so many sick, and hurt and in bereavement, I pray right now that God meet every need, and that he give comfort to those who are in pain, and who have lost loved ones, and that he will give grace to those who are suffering with daily pain, and heartbreak. Father I ask you to meet each need of each one reading this, what ever the circumstances may be, and all this I ask in the blessed name of Jesus amen... Have a wonderful blessed day, and give God the glory for great things HE has done...
Fried Green Tomatoes
1 egg, beaten
1/2 cup milk
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 medium-sized green tomatoes,
cut into 1/2-inch slices
3 to 4 tablespoons vegetable oil
Combine egg and milk; pinch of salt set aside. Combine cornmeal, flour, salt and pepper.
Dip tomatoes in egg mixture; dredge in cornmeal mixture.
Fry in oil until golden brown.
I love these Fried Tomatoes, and most places they are gone by now, but in the South where I live, we still have a few tomatoes coming in, so make them good fried tomatoes while you can.
If you want children to improve, let them overhear the nice things you say about them to others.

Tuesday, September 15, 2009

Baked In The Canning Jar

Start with clean, dry one pint canning jars. Be sure to follow the washing instructions on the canning jar box. If re-using jars, be sure to use brand new lids and seals. You'll need 6 jars for the batter of one 2-layer recipe. * Wide mouth 1 pint jars will work best when trying to "dump" the cake out.
It's neat! ANY quick bread-type cake can be baked in canning jars. I usually bake one jar first--you have to know how high the batter rises. I usually fill one jar 1/2 full bake it to see how high it rises, then go from there. (This provides you with chow while you're baking the rest!) You don't want the cake to come out of the top of the jar, only to within your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need.
Most of the recipes I've tried I end up using around 8.
Sterilize as many jars as you think you'll need so you're prepared.
Make sure your lids are new, the rings don't have to be.
As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes more so.
The baking times will vary--the moistness of each cake recipe will determine the time.
Most of the recipes I've tried bake in 35-40 minutes. Start checking the cakes at 25- 30 minutes and go from there.yes, the cakes do slide easily out of the jars if you use WIDE MOUTH MASON JARS. (They can be found at most grocery stores next to the pectin and other canning supplies. Kerr and Golden Harvest are 2 other brands readily available. Many brands also come with decorative labels, or you can make your own.)
There will be a little condensation on the lids and some in the jars so when you seal them it's trapped inside. Don't worry about getting the water off of the lids before placing them onto the jars, the added moisture doesn't hurt the cakes in the slightest. Quick bread-type cakes work best, I've found that lighter cakes tend to fall when the jars seal.These make wonderful Christmas gifts and you can start up to 5-6 months ahead! Single friends really appreciate these because each jar makes enough for one or two people.
Try them, they're fun to make and delicious to boot! Several folks have asked me how long the cakes can be safely stored...I'm not sure. The longest I've been able to keep them (without getting eaten) is 6 months. The jars do seal, just like any canned good.
You don't have to refrigerate the jars, just keep them in a cool , dark, dry place. Check the jars occasionally by pushing down on the lid (in the middle) if you're storing them for your own use; if the lid moves up and down, that means the seal has broken. If you've checked the jars frequently, more than likely they're safe to eat; otherwise, toss the cake. If you give the jars away, be sure to tell the person to check the jar periodically (if they plan on storing it for any length of time).
Not only are the cakes tasty, they're very pretty to decorate. A hot glue gun is a vary usefull tool to have! You can glue on dried flowers, ribbons, name it, it can be glued onto the lid, ring and side of the jar.
I usually cut out a piece of cloth (about 3 inches larger in circumference than the lid), using pinking shears or some of the fancy scissors out there now (so the cloth doesn't unravel) or if you sew use some fray check, place a wad of cotton or batting in the center of the lid (take the ring off-- the jar lid should be sealed by now), then place the piece of cloth on top and replace the ring. Decorate as desired.
Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.
Pint Sized Chocolate Cake
1 stick plus 3 Tbsp. Butter or Margarine
3 cups White Sugar
4 Eggs1 Tbsp. Vanilla
2 cups Applesauce, unsweetened
3 cups White Flour
3/4 cup unsweetened Cocoa powder
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/8 tsp. Salt
Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition . Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use.
When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Monday, September 14, 2009

What a glorious day we had, we went to Jekyll Island and spent the day.
Fishing off the pier and then ate at the Blackbeard Seafood Restraunt right there on the Ocean, watching the waves crash up on the shore, as we ate our dinner, both having the fisherman's platter, it was excellent too. Oh now I am telling you this is living. After we ate we walked on the beach and got a little wet, I loved it, it was such a great time for our 49th anniversary. Whewwwwww I wonder what 50 will bring, heehee thinking ahead a little.
We stopped at the boat dock on the way out to see how it would be to bring our boat there, so niceeeeeeee too, and of course we put our lines in the intercoastal waters there too, yeah you guessed it we love fishing. Being surrounded by water here guess we would have to.
This was one of the best Anniversaries we have had in a long time, it was just spur of the minute too.. Sometimes I think they make the best days. I know God has truly blessed us all these years, and what a productive life he give us,. We live a very simple life, in the Country, with just are animals now, we have 5 grow children, 11 grandchildren, and now 7 Great grandchildren.
When God said happy is the man whose quiver is full, he said a mouthful, we are extremely happy and I could not ask for anything better. God bless you, and I hope you enjoyed reading about our day.