1/31/10

PEACH PUFFS

1 cup boiling water
1/2 cup butter (no substitutes)
1 cup all purpose flour
3 eggs
1 can peaches in syrup
whipped cream

In a saucepan, bring water to a boil and add 1/2 cup butter, stirring until melted. Gradually stir in 1 cup flour using a wooden spoon and stirring briskly until all flour is absorbed.

Remove from heat, allow to cool slightly and beat in eggs, one at a time, beating well after each addition. Beat until mixture begins to lose its gloss.

Drop by large tablespoonfuls onto greased baking sheet.

Bake for about 30 minutes or until puffed and cooked through. Centers will be hollow. Using a sharp knife make a slit in the side of each puff and spoon in sweetened sliced peaches with a little syrup. Top with whipped cream.

For an extra treat, beat heavy whipped cream with a little almond oil or extract, or Amaretto or rum and a few tablespoons of confectioners sugar to flavor the whipped cream.

Variation: Use apricots instead of the peaches.

Submitted by: CM

cakemix chocolate chip cookies

CHOCOLATE CHIP CAKE COOKIES
1 yellow cake mix 1/4 c. butter, soft 1/4 c. brown sugar 1/4 c. water 2 eggs 12 oz. pkg. chocolate chips Blend together cake mix, butter, sugar, water and eggs. Then add chocolate chips. Pour into a 13 x 9 x 2 inch pan. Bake at 375 degrees for 20-25 minutes.

Today there is still snow. Our church service was canceled due to it not getting cleared out completely. Sad news a 16 year old died from a sledding accident, yesterday and I feel so saddened. We went out everyday since it snowed and the Jeep does great! Took lots of pretty pictures of the snow out at the lake. Yeah, just keep on sending the moisture Lord we can really use it!

1/24/10

Memphis Style Rib Rub

Memphis Style Rib Rub

4 tablespoon(s) Paprika
2 tablespoon(s) Celery salt 1/2 tablespoon(s) Salt
2 tablespoon(s) Black pepper, coarsely ground
2 tablespoon(s) Cumin powder
2 tablespoon(s) Brown sugar, dark
1 tablespoon(s) Turbinado sugar
1 tablespoon Oregano, dried
1 tablespoon Cayenne pepper
2 teaspoon(s) Sage, dried
2 Bay leaf(s)
1 teaspoon Dry mustard

Crush the bay leafs and combine all ingredients.

Apply liberally before cooking and then I add some more after I mop. Finally a light sprinkling just before serving.

1/20/10

Everchanging

Well the beauty of the lake is no longer. The wind tossed the lake around and the warmer temps defrosted all the ice. We went out to show Tim, and the marina had just a little bit left in the cove. Well it is forever changing! Just like our lives. So enjoy the beautiful days and mirror glass still days, because the next day might just be rocky!

1/17/10

Ice thawing

The ice is starting to thaw even though the temperatures are warming it is taking awhile for it to thaw!!!! Amazing! We went to see it after a fun day together, Moma, Aubree, Lance, and Nat. Moma called the news station and told them to come and get some video before it thaws! We have really enjoyed looking at it!

1/15/10

Here is the icy Lake mostly all frozen. We can`t believe it. This is the 2nd time that we`ve seen it this week. I can`t ever remember it being so frozen.

Hoe Cakes

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2 cups corn meal
1 teaspoon salt
2 cups boiling water
oil for frying

Put the tea kettle on to boil. In a large bowl combine the corn meal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup. Pour the boiling water over the cornmeal and stir it up. The cornmeal will swell up, absorbing the water, and making a very thick mash.

Heat some oil in a large skillet over medium high heat. You can use as little as two tablespoon of oil per panful, but it is a little easier to use 4 or 5 tablespoons of oil for each panful. Use your waistline and frying skill as the final judge. Now scoop up a little of the cornmeal mush (about 1/4-cup) and shape it into a patty. It will still be warm from the boiling water, so be careful not to burn yourself. You can let it cool down some more first if you like. Plop the patty into the hot fat, and get it to frying. Make some more, until you have a whole pan full. I usually cook about 4 or 5 at a time. When the underside is crispy brown, turn them and cook the other side. When both sides are crispy and brown, transfer them to a plate to keep warm, and start another batch. This recipe makes about 12 hoe cakes.

Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later on, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. This is where they get the name, “Hoe Cakes”. Of all the recipes in my collection, this one is the oldest, the cheapest, and just about the tastiest of all. Serve Hoe Cakes with as a bread, or by themselves for breakfast with maple syrup or molasses. They also make a nice accompaniment to main meals, especially when fried in margarine. In the summertime, when you want a hot bread, but don’t want to heat up the oven, this is the best choice. They cook right on top of the stove, without heating up the entire house. Good for camping and back packing too.

Another favorite southern bread recipe are biscuits. My biscuit mix made from white flour makes it easy to bake up a batch of them for breakfast or dinner.

Grape Jelly

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3 cups grape juice (Prepared from frozen concentrate is fine)
1 package powdered pectin
4 cups sugar

In a large saucepan combine the prepared grape juice and the powdered pectin. Stir it up to eliminate all of the lumps. Bring the mixture to a full boil over medium heat, stirring some as necessary. Add the sugar and return the mixture to a boil. Boil for a full minute and remove from heat. Ladle the jelly into clean sterilized jars and seal with bands and lids. Process in a boiling water bath for about 10 minutes to seal. Remove the jars and allow to cool before storing on the pantry shelf. Makes about 5 cups.

Usually when I make this recipe I use juice I have prepared from frozen concentrate, diluting it with 3 cans of water, according to the package directions. When the jelly is done, I ladle it into a clean quart size jar, and a clean pint size jar. Then I put both into the fridge for storage. We go through it pretty quickly for PB&J sandwiches, and breakfast toast so it's a poor use of my time to process and seal the containers, when I can store them in the fridge just as easily. When I make this recipe for gift giving in the winter, I do process the jars, so they will keep on the recipient's shelf for as long as a year.

Peach Crisp from Canned Peaches

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2 29-ounce cans peaches
1/2 cup sugar
1/3 cup cornstarch
1 tablespoon lemon juice

Topping:

1/3 cup margarine, softened or melted
1 cup quick cooking oats
1/3 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon

Preheat the oven to 400°. Open up the peaches and drain the juice into a small saucepan. Arrange the peaches in a lightly oiled 2-quart baking dish. If they are in large pieces then cut them into slices or chunks. Set the peaches aside.

Add the sugar, lemon juice and cornstarch to the drained peach juice. Stir it well with a small whisk or fork. Continue stirring until the cornstarch is dissolved. Heat the mixture over medium-high heat until it boils. You will have to stir it a lot to keep it from sticking and to prevent lumps. The mixture will become very thick as it cooks. When the mixture boils, continue cooking and stirring for a full minute. Remove the mixture from the heat and pour it over the peaches in the dish. Stir the mixture gently so the peaches will be evenly covered with the sauce.

Meanwhile, combine the topping ingredients in a medium bowl. Use a fork to mash them together until they are crumbly. Scatter the topping thickly over the peaches. Bake the crisp at 400° for 30 minutes, or until the topping is lightly browned and the filling is bubbly. Allow the crisp to cool for 20 minutes before serving. This will keep it from burning anyone. Serve with half and half or whipped cream or ice cream.

Makes 8 good-sized servings.

Here is a great site hillbillyhousewife.com The recipe I want to try is I love the Internet sooo... Inspiring!

Crockpot Corn Chowder

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2-1/2 cups milk
1 can creamed corn
1 can cream mushroom soup
1-3/4 cups frozen corn
1 cup frozen shredded hash browns
¼ cup bacon bits
1 large onion, chopped
2 T. butter
2 t. dried parsley flakes
salt and pepper to taste

Combine all ingredients in a slow cooker. Cover and cook on low for 6 hours. 8 servings. Sometimes, I just cut up a couple potatoes on hand instead of buying hash browns. It’s just as good and cheaper.

Pizza and Prayers

I am learning how to post images. I figured it out. Yesterday Lendy got his glasses and looks really nice! It will help him to see better. He reads all the time! We went to eat Pizza, at the Pizza restaurant here in town. Pretty good the crust is thick and very filling. It cost $5.99 a person, which seems kind of steep. We had fun! L&L walked home. We stayed and finished our cokes. A says no coke left behind! Ha! Great news, Our Jesus is healing Baby Emery. She is off all her tubes! We are praying for her continual healing! Isabel went into surgery this am. Will check in on her later. Bethany you also be healed! We love everybody and will be asking Jesus to be with us all! Now its time to focus on the home front. Lord be with Nana Banana too! Satan, once again we are closing the door on you. Oh bye the way this is Pizza from Labella, It is way different than the pizza we ate last night! Soooo....Yummy!!!!!!!!!!! Just practicing blogging a pic.

1/14/10

Wedding & MIRACLES

Yesterday Jamie and Shaun came and got her wedding dress. They came by to show it to us. Dakota, tried making friends with Sassy!??? We showed Shaun the groom`s
Do-nut cake. He liked the idea of Milk also... Maybe? Lendy helped me make this background. He is so smart!!! Thanks lendy! We went to look at lake it was so cool, never have we seen all the frozen ice. We threw rocks at it and the ice did not break!
Got lots of pictures! Cool huh? Lancy and Burrito? Also I found the baby that our friends have at the hospital. She is doing well, the doctors can`t believe it! All of you docs get ready to believe and see MIRACLES, because Jesus is jamming pack the year full of them. Everyone remember what a miracle Marley is?!!!! This baby will be a walking talking Miracle of our Lords love for us! We love you Lord!

1/13/10

Prayer and healing

Praise God for wisdom! My LLA feels better! Thank you for his healing Lord! We won`t waiver. Get behind me Satan! Amen!

italian chicken and vegetable soup

2 TBSP olive oil
4 chicken breast
1 small onion
1 cup sliced carrots
2 1/2 cups sliced (2 medium zucchini)
2 cans (14.5 ounce) diced tomatoes
with basil, garlic, and oregano
2 cans (14.5 ounce) low sodium chicken broth
Grated Parmesan, optional

Cook chicken and add all ingredients into crock pot on low. Eat as you please.