Friday, November 12, 2010

Just as food is to our body, God's word is to our soul, lets feed our soul and spirit, then we will give a recipe to fill the body, I love the word of God, and I have posted a Thanksgiving post on my ladies message board, every day we go list some thing we are thankful for, some times we use scripture some times it is just something God has blessed us with for the day. The point is to keep us aware of where our thanksgiving needs to be directed, God truly blesses each of us daily, and abundantly,  let us this month of Thanks Giving, concentrate on the one whom all blessing come from, and give him the due thanks he truly deserves. God bless you my dear blogging friends, and without God it is impossible to have a Happy Thanks Giving. Here is some scripture of thanks giving, may it bless your heart as it does mine. Below I will post some recipes for your thanksgiving dinner too, lots of love and prayers.

Psalm 95:1-6

1O come, let us sing unto the LORD: let us make a joyful noise to the rock of our salvation.
2 Let us come before his presence with thanksgiving, and make a joyful noise unto him with psalms.
3 For the LORD is a great God, and a great King above all gods.
4 In his hand are the deep places of the earth: the strength of the hills is his also.
5 The sea is his, and he made it: and his hands formed the dry land.
O come, let us worship and bow down: let us kneel before the LORD our maker.

Chocolate Pecan Pie


1 (9-inch) unbaked pie shell
2 cup pecan halves
3 large eggs, beaten
3 tablespoon butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoon vanilla
3 ounce semisweet chocolate, chopped

Preheat the oven to 375 degrees F.
Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.

Broccoli Salad

3 cups broccoli flowerets
1/2 cup sharp reduced-fat cheddar cheese, grated
1/2 cup red onion, sliced
5 tablespoons turkey bacon (cooked and crumbled) or bacon bits

3/4 cup low fat mayonnaise
3 tablespoons sugar
1-1/2 tablespoons vinegar

Combine broccoli, cheese, onion and bacon. Mix the dressing
and toss with the broccoli mixture. Chill and serve.

Thursday, November 11, 2010

Old-fashioned giblet dressing

turkey giblets
1/4 teaspoon salt
1/2 cup chopped onion
1/4 cup finely chopped celery
1/2 cup butter
8 cups dry bread crumbs (about 14 slices of bread)
1 teaspoon seasoned salt or celery salt
1 teaspoon poultry seasoning
1/4 teaspoon pepper

PreparationIn saucepan, combine giblets (not the liver) and enough water to cover and salt. Cover and simmer for about 2 hours, until tender. Add liver; cover and simmer for 25 minutes longer. Cool giblets and broth slightly. Remove and chop giblets; set aside and reserve 1 cup of the broth.
Melt butter in a skillet over medium low heat; cook onion and celery until tender; combine with bread crumbs,  chopped giblets, seasoned salt, poultry seasoning, and pepper. Add reserved broth, tossing lightly to moisten. Spoon into a buttered 2-quart baking dish. Cover tightly and bake at 350° for 40 to 45 minutes. May also be cooked the bird - stuffs a 10 to 12 pound turkey.  I stuffed my bird, it seems the stuffing tastes so much better, I really clean the cavity good, and put lots of salt in the cavity too, then rinse again then stuff.
Buttery Sweet Potato Casserole

2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt


1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted


In a large bowl, combine the first six ingredients. Transfer to a greased 8-in. square baking dish. Combine the topping ingredients; sprinkle over sweet potato mixture.

Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 6-8 servings.

Wednesday, November 10, 2010

Wonderful Thanks Giving Recipes and How To's
I thought Thanksgiving  being just around the corner I would start posting some wonderful recipes, I have so many and I know many younger women will be looking for new recipes to try. I think this first on will be on how to make a good and flaky pie crust, that is such an accomplishment when we learn how to, and it does not look like a jig saw puzzle, so I will list that first, then give you a few recipes for today, and daily or every other day until Thanksgiving.
Perfect Pie Crusts

The Basic Four

There are just four basic ingredients in a pie crust: flour, fat, water, and salt.
From there, you can come up with all kinds of tasty variations just by altering your basic ingredients, as long as you stick to the ratio of three parts flour, two parts fat, and one part liquid.

3-2-1 Dough

Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour might lack enough protein to form a workable, elastic dough.

Depending upon your tastes and the recipe, you can substitute nut flours (almond flour or hazelnut flour) or whole wheat pastry flour for part of the mixture.

If you're a novice crust-maker, start with a plain all-purpose or pastry flour dough

Fat: Flaky crusts can be made from a variety of fats: butter, lard, shortening, duck fat, vegetable oil, or nut oils.

Crusts made with all butter are very flavorful, though they are generally not quite as flaky as crusts made with shortening or lard.

Vegetable shortening pie doughs are easier to work with and hold their shape better than all-butter crusts, but the flavor won't be as rich.

Lard produces the flakiest crust, but processed lard can have a chemical aftertaste. Some butchers or farmers' market stands might sell fresh rendered lard.

Some of the best pie crusts are made with a combination of fats: half butter, for flavor, and half shortening or lard, for flakiness.

Fans of crispier crusts use melted butter or oil for the fat, resulting in a mealier dough that bakes up as a fine-textured, crisp crust.

Liquid: Ice water, fruit juices, egg yolks, sour cream, milk or cream add different flavors and textures to your pie crust.

When adding liquid to the flour and fat mixture, it should be ice-cold in order to keep the pieces of fat cool and separate.

Always add liquid a tablespoon at a time, tossing with the flour mixture.

Humidity can affect dough performance, so you might need less liquid than the recipe calls for.

If your dough becomes too wet, you'll need to add more flour to roll out the crust, throwing off your ratio and resulting in a tough crust.

A little bit of acid--vinegar or lemon juice--helps tenderize the dough and prevents it from oxidizing.

Salt: don't forget to add a pinch of salt to enhance the flavor of your crust.

For a sweeter crust, add a tablespoon or two of confectioners' sugar. Granulated sugar can make the dough sticky and harder to work with.
Other additions: Wheat germ, a pinch of spice, a dash of flavorful liqueur or cold brewed coffee are all good additions to pie crusts.

Butter and lard crust recipes:

No Fail Pie Crust

2 1/2 cups all-purpose flour
1 cup shortening
1/4 teaspoon salt
1 egg
1/4 cup cold water
1 tablespoon distilled white vinegar

In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs.

Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball.

Wrap with plastic and chill in refrigerator.

Chocolate Pecan Pie


2 (9 inch) unbaked pie crust
4 eggs, beaten
3/4 cup white sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 cup butter, softened
1 cup light corn syrup
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla.

Add the chocolate chips and pecans; mix well and pour into pie crusts.

Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Pumpkin Pie


1 pie crust, 
2 eggs
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15 ounce) can pumpkin (not pumpkin pie mix)
1 (12 fluid ounce) can evaporated milk


Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan brown some what.
In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.

Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.

Monday, November 8, 2010

Giving God Honor and Worship

1Chronicles 16:29  Give unto the LORD the glory due unto his name: bring an offering, and come before him: worship the LORD in the beauty of holiness.
Ps 22:27 All the ends of the world shall remember and turn unto the LORD: and all the kindreds of the nations shall worship before thee.

Ps 29:2 Give unto the LORD the glory due unto his name; worship the LORD in the beauty of holiness.

Ps 45:11 So shall the king greatly desire thy beauty: for he is thy Lord; and worship thou him.

Ps 86:9 All nations whom thou hast made shall come and worship before thee, O Lord; and shall glorify thy name.

Ps 95:6 O come, let us worship and bow down: let us kneel before the LORD our maker.

Ps 96:9 O worship the LORD in the beauty of holiness: fear before him, all the earth.

Ps 99:5 Exalt ye the LORD our God, and worship at his footstool; for he is holy.

Ps 99:9 Exalt the LORD our God, and worship at his holy hill; for the LORD our God is holy.
These scriptures are all so wonderful, and point us in the way of worshipping the lord, he is worthy and he is where all the honor and glory needs to be going, may I never take credit for anything the Lord has done, may I never steal any of his glory, it is all God, he is the one we need to give Honor, and Worship each Lord's day, the first day of the week, that is Sunday, some confuse this with the Sabbath, Saturday is the Sabbath and the day of rest, Sunday is the Lord's day, where we set aside to go worship him, bring our tithes and our give his honor on this day, we have so many days all week, how can we not give our full attention to him on this one day, I am happy when I can go worship the lord, and our day yesterday was a grand one.
I am very tired other than that, I am  wonderful.
We had a splendid day, such good preaching, and singing and sweet fellowship with these dear saints of God.

We had a great morning service, the power of God was on my dear husband, it amazes me how the Holy Spirit fills him, and how boldly he preaches. Then we left the morning service and went to our son's for dinner and a nap, my daughter in law fixed a great meatloaf, mashed potatoes, and green beans. Our evening service was really good too, my dh message was is your well dry?  It was so good, from Jeremiah and Genesis , very good, and some got things right, and ready for God to bless.  He sang Only the Blood, and I sang He didn't throw the clay away, and The cross, God blessed our voices and I am sure it brought him glory.

After the evening services we went to our friend's Pat and Jerry, and we all went out to grab a bite to eat, had a sweet time as always with them, and headed home, it was after 11 PM before we got home, I was so tired, and starting to get really sore about half way home, but made it fine, and getting my cup so filled, I slept really good til this monring at 7:30
We are going to rest today, honey is very tired too, lol we know now, we are both able to travel some distance and do what God calls us to do, so pray God opens some more doors for us, where he can preach more often, God is so good, love y'all and missed being with you yesterday.