French Bread Rolls to Die For

"Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired." These will go so good with Spaghetti, and with Pasta dishes, or even top Onion soups with them..Ohhhhhhhhh

INGREDIENTS

1 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 2 tablespoons white sugar 2 tablespoons vegetable oil 1 teaspoon salt 4 cups bread flour DIRECTIONS

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Country Breakfast Pizza Here’s another breakfast dish that goes together in a hurry. It’s a skillet pizza that only spends fourteen minutes in the oven. It’s a hit with both kids and adults. Ingredients 2 tablespoon butter 1 2/3 cups all-purpose flour2 teaspoons granulated sugar1/2 teaspoon salt2 teaspoons baking powder2/3 cup milkmore flour if needed 1 tablespoon butter1/2 small onion, diced 1/4 green or red bell pepper, choppeddiced ham, crumbled bacon, or sausage bits5 large eggspepper and salt Salsa 2/3 cup grated cheddar2/3 cup grated mozzarella

Directions 1. Place the two tablespoons of butter in a nine-inch, oven-proof skillet. Place the skillet in the oven. Turn the oven to 425. Check on the butter after about five minutes. After the butter is melted, remove the skillet from the oven. 2. Place the flour, sugar, salt, and baking powder in a medium bowl. Stir to combine well. Add the milk all at once. Stir with a fork until it starts to come together and then remove the dough to a counter. Knead the dough until it is smooth, one to two minutes, dusting the counter with additional flour as necessary. 3. Stretch the dough into a disk. Place the disk in the buttered skillet. Press the dough across the bottom and up the sides of the skillet. 4. Place the skillet back in the oven and bake the crust for twelve minutes at 425 or until the crust begins to brown. Remove the skillet from the oven. 5. While the crust is baking, in another skillet, melt the one tablespoon of butter and sauté the onion, pepper, and ham in the butter until the vegetables are almost tender. Stir in the eggs and pepper and salt to taste. Cook until done, stirring frequently. 6. While the eggs are cooking, spread salsa in the bottom of the crust. 7. Spoon the cooked eggs into the crust on top of the salsa. Sprinkle the tops of the eggs with the cheeses. Place the pizza back in the oven at 425 degrees and bake for two more minutes or until the cheese is melted and bubbly. 8. Serve hot.

My Comings and Going this Monday

We had a very busy day, we left early for Jacksonville, FL and spent the day there.

We go the Vets there because it is so much cheaper than here in GA, we got the two dogs heart worm medicines.

We stopped by the Bible Book store, and I got a new Bible, long overdue, my last one is not that old, it is the KJV Open Bible, one of the greatest study bibles I have ever owned, but the pages started falling out, they are not made the way they used to be for sure, but then is anything? I really did not like to be at church and flipping the pages and them falling out, picture that, and it will make you smile.

We went to a fun place called Shep's, it is a surplus store, and has everything from soup to nuts, lol literally, we bought a few things there too, then we went and ate, at a favorite place called Famous Amos, it has good down home cooking, and we used to go there all the time when we lived in Florida. Living in Georgia now we have not found anything to compare to our places there. So even though it is over an hours drive we still go frequently to buy some items there.

Many of our family lives there too, and most all our friends.

We stopped on the way home to visit a friend there, and they were home, and we had a sweet time of fellowship with them. They are a couple who went to our church when we were in Florida, where my DH will preach a homecoming in August too.

So after that we left for home, and was glad to get here, we ran into some rain, and that cooled it off, but it is still a very long drive when you get tired. So that is how we spent our day, and tomorrow is doctor's appointments, and we will run again. I guess that is what keeps us young and moving.

Sooooooooooo Iam gonna close this off for tonight, and hope to see you tomorrow, I will try and add a new recipe tomorrow for y'all. Now you have a good night, and God bless Y'All where ever you are, and what ever you do may God take care of you.

Hymns For Your Sunday

Hiding in Thee O safe to the Rock that is higher than I, My soul in its conflicts and sorrows would fly; So sinful, so weary, Thine, Thine, would I be; Thou blest “Rock of Ages,” I’m hiding in Thee. Hiding in Thee, hiding in Thee, Thou blest “Rock of Ages,” I’m hiding in Thee. In the calm of the noontide, in sorrow’s lone hour, In times when temptation casts o’er me its power; In the tempests of life, on its wide, heaving sea, Thou blest “Rock of Ages,” I’m hiding in Thee. Hiding in Thee, hiding in Thee, Thou blest “Rock of Ages,” I’m hiding in Thee. How oft in the conflict, when pressed by the foe, I have fled to my refuge and breathed out my woe; How often, when trials like sea billows roll, Have I hidden in Thee, O Thou Rock of my soul. Hiding in Thee, hiding in Thee, Thou blest “Rock of Ages,” I’m hiding in Thee.

http://my.homewithgod.com/heavenlymidis/Hiding-in-Thee.mid

BIBLE REFERENCE:

The LORD also will be a refuge for the oppressed, a refuge in times of trouble. Psalms 9:9 In the fear of the LORD is strong confidence: and his children shall have a place of refuge. . Proverbs 14:26 Thou art my hiding place; thou shalt preserve me from trouble; thou shalt compass me about with songs of deliverance. Selah. Psalms 32:7 But the LORD is my defence; and my God is the rock of my refuge. Psalms 94:22 Thou art my hiding place and my shield: I hope in thy word. Psalms 119:114 The LORD preserveth all them that love him: but all the wicked will he destroy. Psalms 145:20

Dessert For Sunday Dinner

White Chocolate Cheesecake This is a great cheesecake recipe. The white chocolate makes this cake particularly rich. Use a good quality white chocolate with high cocoa butter content. Serve this cheesecake plain or with a topping. You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice. You will need a ten-inch glass pie pan. Our glass-base springform pans are perfect.

Ingredients For the crust: 1 2/3 cup graham cracker crumbs

1/2 cup butter, melted

2 tablespoons granulated sugar

For the filling: 4 8-ounce packages of cream cheese

1 1/3 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars

Directions Preheat the oven 325 degrees. 1. In a 10 in pie pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.

2. With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while the beaters are running. Pour into the crust.

3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring.

Refrigerate the cheesecake to cool completely. Drizzle in the chocolate while it is still warm. If the chocolate cools too rapidly, you will have clumps in the cheesecake.

This goes great with the chicken and potatoe dinner below. Happy Cooking.

Chicken and New Potatoes Skillet Dinner

It’s hard to go wrong with chicken, new potatoes, and sour cream. This recipe mixes the three in a stovetop, skillet dinner that is easy and almost foolproof. It only has a few ingredients and you don’t have to slave over a five course meal. Best of all, your family will love this dinner.

Ingredients a cut-up fryer or thighs or drumstickssalt and pepper to tastenew potatoes—as many as you choose to fill out the pan

4-6 green onions

1 1/2 cups sour cream

1/2 to 3/4 cup water

1 pound frozen or fresh green peas

1 tsp crushed thyme

1/2 teaspoon salt

1/4 teaspoon pepper

Directions 1. Place the chicken in a 12 inch skillet. Salt and pepper the pieces. Brown the chicken over medium heat.

2. Partially peel the new potatoes. (They just look better with some of the red skins remaining.) Add the potatoes to the skillet. Cook the chicken and the potatoes until both are tender.

3. Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan.

4. Snip the green onions into the pan. Add the sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula.

5. Add the peas, thyme, salt, and pepper. Stir.

Add the chicken and potatoes, cover and heat for five minutes to reheat the chicken and potatoes. Serve hot. Oh my word it is so good, and will tickle your taste buds.

Yummy For These Hot Day

Blueberry Ice Cream Yields: about 6 cups This simple ice cream is an ode to summer both in its flavor and its lovely creamy-purple color. So many have Blueberries just had to share this one: 2 cups blueberries 3/4 cup sugar Pinch of salt 1 cup whole milk 1-1/2 cups light cream Garnish with: fresh blueberries Directions In a medium saucepan over medium heat, bring blueberries, sugar, and salt to a boil. Lower heat and simmer about 5 minutes. Stir frequently, mashing berries with a potato masher and scraping the mixture down with a spatula to make sure all the sugar has dissolved. Remove from heat and let cool 15 minutes. Puree berries with the milk until smooth, then stir in the cream. Pour puree through a sieve into a bowl, pressing the solids with the back of a spoon. Cover and chill 1 hour (or overnight) in the refrigerator. Freeze mixture in an ice-cream maker according to manufacturer's instructions. Serve in small bowls with blueberries.

Link for Two Little Boys Singing He Arose

The future choir members! These little guys are adorable. Watch and be blessed

A Little Humor For Your Fisherman

Ten Common Fishing Terms

Catch and Release - A conservation motion that happens most often right before the local Fish and Game officer pulls over a boat that has caught over it's limit. Hook -

(1) A curved piece of metal used to catch fish.

(2) A clever advertisement to entice a fisherman to spend his life savings on a new rod and reel. (3) The punch administered by said fisherman's wife after he spends their life savings (see also, Right Hook, Left Hook). Line - Something you give your co-workers when they ask on Monday how your fishing went the past weekend. Lure - An object that is semi-enticing to fish, but will drive an angler into such a frenzy that he will charge his credit card to the limit before exiting the tackle shop. Reel - A weighted object that causes a rod to sink quickly when dropped overboard. Rod - An attractively painted length of fiberglass that keeps an angler from ever getting too close to a fish. School - A grouping in which fish are taught to avoid your $29.99 lures and hold out for spam instead. Tackle - What your last catch did to you as you reeled him in, but just before he wrestled free and jumped back overboard. Tackle Box - A box shaped alarmingly like your comprehensive first aid kit. Only a tackle box contains many sharp objects, so that when you reach in the wrong box blindly to get a Band Aid, you soon find that you need more than one. Test - (1) The amount of strength a fishing line affords an angler when fighting fish in a specific weight range.

(2) A measure of your creativity in blaming "that darn line" for once again losing the fish.

Supper For Tonight

Chicken And Dumplings Chicken and Broth 7 cups water 2 Chicken Breasts 1 teaspoons salt 1 small onion sliced 2 pieces celery, chopped 1 teaspoon coarsely ground black pepper sprinkle a little parsely for looks Dumplings 2 cups all purpose flour 1 tablespoon baking powder 1 1/4 teaspoons of salt 1 cup plus 2 tablespoons milk 1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third. 2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out. 3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, then reheat the stock over medium heat while preparing the dumplings. 4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness. 5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often. 6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end. 7. When the gravy has reached the desired consistencyserve, and eat, yum yum, this is kinda like the ones Cracker Barrel uses, smaller portions for the two of us, and omitting some things we do not like. This makes an excellent meal, and I take one of the Chicken breasts and put up for tomorrow, I will make a large Chicken Chef Salad with it. So really preparing two meals at once, just thought you can set aside some of your chicken for other things if you like.