Have a Blessed New Year!

Wise Men Still Seek Him!

Shepherds gathered their flowing robes to hurry to Him; the Magi braved deserts and mountains to find Him; in the blazing noonday sun a defeated Samaritan woman came to Him; a skeptic exclaimed, “my Lord and my God” when he found Him. And today millions on every continent acknowledge with the Apostle Paul that He is “the Son of God, who loved me, and gave Himself for me” (Galatians 2:20).

Wise men still seek Him; and those who seek find more than they ever imagined. For in Jesus Christ, and Him alone, are to be found forgiveness, inward peace, joys in life today, the promises of life eternal.

The Magi found Him as a young child with Mary His mother. We find Him today as the living Christ, clothed with glory and honor and seated at the right hand of His Father in heaven. He is there because He finished the work He came to do on earth. Of His coming the Bible says, “He was made in the likeness of men: and… He humbled Himself, and became obedient unto death, even the death of the cross. Wherefore God also hath highly exalted Him… that at the name of Jesus every knee should bow… and confess that Jesus Christ is Lord” (Philippians 2:7-11).

While it is true that wise men still seek Him, it is more wonderfully true that He still seeks us--whoever we may be. Now, today, from His place in the heavenlies comes His divine invitation: “Behold, I stand at the door and knock: if any man hear My voice, and open the door, I will come in to him, and will sup with him and he with Me” (Revelation 3:20).

If the President sent you an official invitation, you would surely accept. The Babe of Bethlehem who is now the Christ of Glory is inviting you today. The door is the door of your heart. May you know what it is to respond; and may all His spiritual blessings be yours this Christmas.

"For God so loved the world, that He gave His one and only Son, that whoever believes in Him shall not perish, but have everlasting life." John 3:16

Christmas Blessings Snack Mix

This makes a great table favor at Christmas!

2 c. Bugles corn snacks
2 c. “tiny Twists” pretzels
1 c. cinnamon “red hots”
1 c. peanuts
1 c. M & Ms

Mix the above ingredients together in a large bowl. Divide as desired; place into cello bags; attach the following explanation to the bag with ribbon or raffia.


Christmas Blessings Snack Mix

Every ingredient in this mix is symbolic:
Bugles remind us the joyful message of the Heavenly Host,
announcing peace on earth, good will to men.
Pretzels are the symbol of a mother’s loving arms; as Mary wrapped
her Son in swaddling clothes and laid him in the manger.
Red Hots symbolize the holly berries which represent the
shed blood of Jesus, who came to save us.
Peanuts are the symbol for planting seeds for peace on earth like
the angels sang.
M & Ms symbolize memories of family and friends who have
enriched our lives.

“He will be called Wonderful Counselor, Mighty God,
Everlasting Father and Prince of Peace.” Isaiah 9:6

Christmas Gifts from the Heart That are Fast, Fun and Frugal!

Here are 2 segments from Fox 6's Real Milwaukee show with ideas for a simple, home-made Christmas.

YOU Decide!

Two similar recipes: Oven Caramel Corn and Caramel Pops. Every time I take an "independent poll", it's a 50/50 vote. So, you decide, which do you like better?!

OVEN CARAMEL CORN

I prefer white popcorn over yellow. It pops smaller, but it is not tough like the yellow.
This is for a very large batch, divide ingredients by 3 for a smaller amount. Caramel corn is great for gift-giving.

45 c. popped corn—white is best
3 c. brown sugar
3 sticks real butter
3/4 c. light corn syrup
1 ½ tsp. salt
1 ½ tsp. baking soda
popcorn salt

Divide popped corn between 4 -13x9 pans. Salt lightly with popcorn salt. In saucepan heat brown sugar, butter, corn syrup and salt. Cook and stir until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat, stir in soda. Pour on corn and stir until coated. Bake 2 hours at 200˚ stirring every 30 minutes. Store in tightly covered container.


CARAMEL POPS

Corn pops, sometimes called corn puffs, are found near the potato chips/popcorn in the grocery store.

1 bag (8 oz.) corn pops
½ c. real butter
½ c. light corn syrup
1 c. brown sugar
1 tsp. baking soda

Preheat oven to 250˚. Place pops in a large bowl. In a medium saucepan combine butter, corn syrup and brown sugar. Cook and stir for 2 minutes or until bubbly around edges. Remove from heat. Stir in baking soda. (This will foam up). Pour caramel sauce over corn pops and stir until pops are coated. Pour into 2, 13 x 9 pans. Bake 250˚ for about 45 minutes, stirring every 10 minutes. Remove from oven and transfer to waxed paper. Break apart into smaller pieces.

Linda's Meatballs

One of my best friends shared this recipe (and many others) with me. Linda is an encourager and truly has the gift of hospitality.
These meatballs would be great as an appetizer during the Christmas season, or served as a main dish along with Cheesy Potatoes.

Sauce:
1 jar (12 oz.) chili sauce
1 jar water
1 c. brown sugar
1 c. canned whole berry cranberry sauce
1 c. sour kraut, rinsed quickly under water and drained

Meatballs:
2 # ground beef
1 pkg. dry onion soup
2 eggs
1 c. plain bread crumbs

Mix meatballs ingredients. Form into small balls. Place them in a sprayed 13 x 9 pan. Mix sauce ingredients and pour over raw meatballs. Bake 325˚ 2 hours, uncovered. Drain grease. This recipe can be made the day ahead, and then just warmed in crock pot.
Makes about 48 meatballs.

Timely good deeds are nicer than afterthoughts.

Thanksgiving: A Time to Count Your Blessings

If you have food in the refrigerator, clothes on your back, a roof over-head and a place to sleep, you are richer than 75% of this world. If you have money in the bank, in your wallet, and spare change in a dish… you are among the top 8% of the world’s wealthy.

If you have your own computer and can surf the net… you are part of the 1% in the world who has that opportunity.

If you woke up this morning with more health than illness…you are more blessed than the many who will not even survive this day.

If you have never experienced the fear in battle, the loneliness of imprisonment, the agony of torture, or the pangs of starvation…you are ahead of 700 million people in the world.

If you can attend a church without the fear of harassment, arrest, torture of death… you are envied by and more blessed than, three billion people in the world.

If you can hold your head up and smile, you are not the norm… you’re unique to all those in doubt and despair.

So count your blessings and thank God for all that He has given to you and done for you!

Give thanks to the Lord, for He is good; His love endures forever. Psalm 106:1

Cranberry Pecan Pie

This tart-sweet pie would be great for Thanksgiving dinner.

1 c. light corn syrup
2/3 c. sugar
3 eggs, beaten
3 T. real butter, melted
1 tsp. vanilla
1 c. pecan halves
l/2 c. coarsely chopped dried cranberries
l bottom pie crust (homemade or ready-made)

In a mixing bowl, combine corn syrup, sugar, eggs, butter and vanilla; blend well. Stir in pecans and cranberries. Line a 9-inch pie plate with pie crust. Pour pecan mixture into pie crust. To prevent over-browning, cover the edge of the pie with foil. Bake 350˚ for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Serves 8.

When a recipe for a pie tells you to “cover the edge with foil to prevent excess browning”, take a sheet of foil, about 12”x15” and fold it in half. Now fold it in half again. On the corner where the folds are, cut out a quarter-circle. Unfold the foil, (there should be a circle in the center of your sheet of foil) and place around you pie pan. The center of your pie will brown nicely, and the edges won’t burn!

Which side of aluminum foil do I use?? According to the leading manufacturer of foil, it doesn’t matter! The shiny and dull sides are a result of the manufacturing process.

Glutton: a person who takes the piece of pie YOU wanted.

Roasted Autumn Vegetables

Brussel sprouts grow in bunches of 20-40 on the stem of a plant that grows 2-3 feet tall. They are great sources of vitamins K and C. Even those that don't like brussel sprouts, like this recipe!

1 whole garlic bulb, peeled
½ c. butter, melted
1 tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
4 medium sweet potatoes, peeled and cut into wedges
1 pound fresh brussel sprouts, halved
1 large sweet onion, cut into ½ inch wedges

Separate garlic bulb into cloves. Mince 2 cloves; place in small bowl. Add butter, thyme, salt, and pepper. In a large bowl, combine the sweet potatoes, brussel sprouts, onions and remaining garlic cloves. Drizzle with butter mixture; toss to coat. Transfer to greased 13x9 pan. Cover and bake 350˚ for 30 minutes. Uncover; bake 40-45 minutes longer or until vegetables are tender. Stir before serving. Yield: 10 servings

Apple Crisp

The night before, apples can be peeled, cut and stored in the 13 x 9 pan, covered with plastic wrap and refrigerated. If they turn brown, it’s ok, they will bake up nice and white! The topping can be mixed ahead also, just store in a zip-bag.

8 or more cups pared, sliced baking apples
1 1/3 c. brown sugar
1 c. flour
1 c. oats
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
2/3 c. real butter, softened

Spray a 13 x 9 pan. Fill with apples almost to the top. Combine sugar, flour, oats, cinnamon and nutmeg. Cut in butter. Sprinkle over apples. Bake 350˚ until apples are tender and topping is golden brown. Serve warm with ice cream.

Book Review: "The Pioneer Woman Cooks"

A friend just gave me a new cookbook, "The Pioneer Woman Cooks: Recipes from an Accidental Country Girl". A new cookbook is a treasure to me, since I read cookbooks, not novels. In her dedication, Ree Drummond writes: "This cookbook is dedicated to Marlboro Man (her husband), who rescued me years ago from a certain future of black pumps, weekly pedicures, take-out Thai food, and stop-start traffic. Thank you....so I can stay home and act busy." She is very funny, and having tried several recipes already--they are great! Today I made her Tomato Soup. In the directions she states: "I used organic juice because I wanted people to think, She's cool because she uses organic".

Ree also has a fun blog, where she has frequent give-a-ways. Several weeks ago, she gave 2 Kitchen Aid mixers--painted bright yellow/orange with pink flowers and lace. Check it out: www.thepioneerwoman.com

Cran-Apple Muffins

In winter, when oranges are peak, I grate the peel, and store in a small container in the freezer to use when needed. Do not grate any of the white “pith”, as it is bitter. (Muffins are on top plate)

½ c. whole-berry cranberry sauce
½ tsp. fresh grated orange peel

1½ c. flour
½ c. sugar
1 tsp. cinnamon
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt

1 egg
1/3 c. milk
1/3 c. oil
1 c. peeled, shredded Granny Smith apple

½ c. powdered sugar
1 T. orange juice

In a small bowl, combine cranberry sauce and orange peel; set aside.
In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt; set aside.
In another bowl, beat the egg, milk and oil, stir in apple; stir into dry ingredients just until moistened. Fill greased or paper-lined cups half full. Make a well in the center of each muffin; fill with about 2 tsp. of reserved cranberry mixture. Bake 375˚ 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine powdered sugar and orange juice; drizzle over cooled muffins. Makes 12-16

Every person in the US eats 50 pounds of apples every year.

Recipes for the Harvest

I did 2 segments on Fox 6 Real Milwaukee show last Friday. If you want the recipes, go to www.realmilwaukeenow.com Enjoy!!

 

 

Middle Eastern Cabbage and Potatoes

A great side dish featuring veggies that are always "in season". The turmeric gives this dish it's lovely color--and flavor!

2 T. olive oil
4 carrots, thinly sliced
1 onion, chopped
1 tsp. salt
½ tsp. pepper
½ tsp. ground cumin
¼ tsp. turmeric
½ head cabbage, shredded
2-3 red potatoes, cut into ½” cubes

Heat olive oil in skillet over medium heat. Cook the carrots and onion in the oil about 5 minutes. Stir in salt, pepper, cumin, and turmeric; add cabbage and cook another 15-20 minutes, stirring occasionally. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 15-20 minutes.

Stuffed Cabbage

I served this on a bed of quinoa, but rice or pasta would be good too!

9 cabbage leaves
1 # ground beef
1 small onion, chopped
¼ c. quick oats
3 T. fresh chopped parsley, divided
1 egg
1 (6 oz.) tomato paste, divided
1 (8 oz. tomato sauce, divided
1 tsp. salt
pepper
½ tsp. Italian seasoning

In a large pot, bring about 1” of water to boil. Place cabbage leaves in pot; cover and remove from heat. Let sit about 30 minutes.

In a medium bowl, mix beef, onion, oats, 1 T. parsley, egg, 2 T. tomato paste, 2 T. tomato sauce, salt and pepper. Divide mixture into 9 portions. Shake excess water from leaves. Place a meat portion in each leaf and roll up. Place rolls in a greased 13 x 9 pan. Mix together remaining parsley, tomato paste and sauce, and Italian seasoning. Spoon over cabbage rolls. Cover and bake 350˚ for 1 hour. Serve with rice or quinoa, if desired.
Serves 3-4