25 December 2010

Recipe: Christmas Raspberry Crunch

From Lion House Recipes

Serves: 12

   2 cups pretzels, crushed
   3 tablespoons sugar
   1/2 cup margarine
   1 8-ounce package cream cheese softened
   1 cup sugar
   1 12-ounce container whipped cream
   1 16-ounce can crushed pineapple, drained
   1 6-ounce package raspberry jello gelatin
   3 cups water boiling
   1 10-ounce package raspberries frozen

Preheat oven to 400 degrees F. Crush pretzels with rolling pin. Mix with sugar and melted margarine (or butter). Press into bottom of 9x13-inch baking pan. Bake 5 minutes. Cool. Beat cream cheese and sugar till fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator till syrupy. Pour over cream cheese layer. Refrigerate till set. Garnish with whipped cream.

22 December 2010

Recipe: Russian Tea Cookies

by Cecilia R. Hitch
Cream together:
1 C. Butter, softened
1/2 C. Powdered Sugar
1 tsp. Vanilla

Then add:
2 C. Flour
1/4 tsp. Salt
1/2 to 1 C. Pecans, finely chopped

Mix well. It will be somewhat like a bread dough.

Preheat oven to 325. Roll dough into small balls with approx 1-inch diameter. Bake 20 to 22 min.

Additional powdered sugar
While cookies are still warm, roll in powdered sugar. I do this twice: Once while the cookies are still quite warm and then again after they have cooled somewhat. I think that makes them nicely powdery! ENJOY!

09 December 2010

Recipe: Pork Fried Rice

Paula A. Tomey-Allen

2 T. Canola Oil
2 C. Cooked, Chopped Pork Chops
1 C. Chopped Carrots
1 C. Chopped Celery
1 Cup Instant Rice
1 tsp. Instant Onions
2 Cups Hot Water
1 Tsp. Beef Bouillon
1 T. Lite Soy Sauce
1 tsp. Parsley Flakes
Dash Paprika
1 tsp. Watkins Meat Magic (optional)

Brown Pork, Carrots and Celery in Canola Oil until tender. Add Rice, Onions, Water, Bouillon, Soy Sauce, Parsley, Watkins Meat Magic and Paprika. Bring to boil. Stir. Reduce heat and simmer for about 8-10 minutes, stirring often. Turn off heat and let stand covered about 5 minutes, until liquid is absorbed.

Makes about 4 servings.

May want to add Soy Sauce 1 tsp. at a time until desired flavor.

05 December 2010

Recipe: Chicken Rice Soup

Paula A. Tomey-Allen

6 Cups Hot Water
3 Tsp. Chicken Bouillon
1 Can (12.5 oz) Chunk Chicken Pieces, with broth
½ C. Chopped Carrots
½ C. Chopped Celery
Dash Paprika
1 Cup Instant Rice

Bring Water to boil. Add Bouillon, Chicken, Carrots, Celery and Paprika. Reduce heat and cook until vegetables are tender.

Add rice. Bring back to boil, stir and then cover. Turn off. Let set for about 5 minutes

Makes about 4-6 servings.

04 December 2010

Recipe: Sugar Cookies

By Margaret White
friend of Lisa Tomey

2 cups shortening  
3 cups sugar
3 eggs
1 1/2 tsp. vanilla
6 cups flour
4 tsp. baking powder
3/4 tsp. salt
1/2 cup milk

Cream shortening and sugar, mix in eggs, vanilla, and dry ingredients.  Add milk a little at a time. (May have to mix with hands). Sprinkle lots of flour on counter and on top of dough and roll out cookies.  Cut out shapes. Place on ungreased cookie sheet. Bake at 375 for 10  - 11 minutes and let cool for a couple minutes before removing. 
This recipe makes about 60 cookies:

3 tablespoons butter
1 tsp. vanilla
2 2/3 cups powdered sugar
1/4 cup milk. 
For chocolate add 1/2 cup cocoa and little more milk.

16 November 2010

Recipe: Blackberry Dump Cake

Author: Paula A. Tomey-Allen


6 Cups of Unsweetened Blackberries

1 Cup Sugar

1 (3 oz) Package of Berry Jello

1 Small Package Miniature Marshmallows

1 Box White or Yellow Cake Mix (2-layer size)

Put ingredients in a buttered or sprayed 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix.

Pour over mixture:

1/4 Lb. melted butter

2 Cups hot water

Bake in a 350° oven for 45 min -1 hour.

Serve warm with vanilla ice cream of Cool Whip.

VERY rich!

Recipe: Strawberry Rhubarb Dump Cake

Author: Unknown

4 Cups of cubed, raw rhubarb
1 Cup sugar
1 (3 oz) Package of Strawberry Jello
1 Package Miniature Marshmallows
1 Box white cake mix (2-layer size)

Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix.

Pour over mixture:
1/4 Lb. melted butter
2 Cups water

Bake in a 350° oven for 45 min -1 hour.

Serve warm with vanilla ice cream of Cool Whip.

15 November 2010

Recipe: Chicken Top-Ramen Casserole

Paula A. Tomey-Allen

6 pkg. Chicken Top Ramen Noodles, broken
6 Boneless Chicken Breasts, cubed (or 3 large ones)
1 can Cream of Chicken Soup
1 Soup Can Hot Water
3/4 C. Sour Cream
3/4 C. Melted Velveeta or Similar Box Cheese
2 Stalks Celery, chopped
1/2 C. Carrots, chopped
1 Tomato, chopped
1 tsp. Onion Flakes
1 tsp. Parsley Flakes
1/4 tsp. Garlic Powder
1/4 tsp. Paprika
1 C. Salad Croutons, crushed

Preheat oven to 350. Spray long 13x9 cake pan or large casserole dish with oil spray.

Boil noodles without seasoning packets with chicken, celery, carrots and tomato. Drain.

Fold together melted cheese, cream of chicken soup, hot water, sour cream, spices and three packets of chicken seasoning from Ramen packets. (More makes it too salty.).

Fold into noodle mixture.

Pour into greased pan.

Sprinkle with crushed croutons. Bake for 30-45 minutes until bubbly.

Serves 6-10; Depending on serving sizes

Brown chicken cubes in canola oil and add to mixture.

23 August 2010

Recipe: Almost Homemade Tomato Soup

Paula A. Tomey-Allen
1 - 10 1/2 oz Can Campbell’s Tomato Soup

1 - 14 1/2 oz Can Diced Tomatoes

1 - Soup Can of Evaporated Milk

1 T Onion Flakes

1 T Parsley Flakes

1 T Celery Flakes

1/2 tsp Garlic Powder

1/2 tsp Salt

Dash Pepper

Cover and tilt lid and simmer on low for about 10-15 minutes, stirring often to prevent sticking. Watch carefully for boil overs. Great with grilled cheese sandwiches.

Note: I prefer Campbell’s Tomato Soup because of its’ rich, red color.

27 June 2010

Recipe: Sausage Roll-up's

Sheila Tomey Whapham

1 lb Italian Sasuage
1 8 oz Cream Cheese
1 Roll of Crescents

Cook sasuage and let cool.
Add cream cheese (room temp).
Roll out cresent dough just enough to keep it together.
Spread mixture on dough and roll up like a jelly roll.
Slice and bake at 350 about 20 minutes.

28 April 2010

Recipe: Salmon Steaks on the Grill

From: Maxine Easton

2 large salmon steaks
¼ C. Flour
1 Chopped onion

Thaw and wash salmon and trim off any fat or residue. Roll in flour. Lay on sheet of aluminum foil. Season both sides with Johnny’s Seafood Seasoning. Put onions on top. Wrap with foil. Grill for 30 minutes closed. Open foil and continue for 15 minutes more.

For oven, follow same directions, placing foil package in oblong cake pan in 350 degree oven and leaving closed whole 45 minutes.

If you can not find Johnny’s Seafood Seasoning where you live it contains: salt, ground dill seed, garlic granules, onion granules and other unknown spices.

16 April 2010

Recipe: Soft Oatmeal-Cookies

Paula A. Tomey-Allen
Adapted from America's Test Kitchen

Makes about 5 doz cookies

1 ½ C. Raisins
1 ½ C. Dates

¾ C. White Flour
¾ C. Whole Wheat Flour
1/2 tsp. Sea Salt
1/2 tsp. Baking Powder
1/2 tsp. Nutmeg
½ tsp. Cinnamon
3 1/2 C. Oatmeal

1/2 lb. (2 sticks) Butter, softened
1 C. Light Brown Sugar, packed
1 C. Granulated Sugar
3 Large Eggs

1 tsp. Watkins Vanilla Nut Extract
½ C. Skippy Super Chunk Peanut Butter
½ C. Crushed Peanuts
Preheat oven to 350 degrees. Spray cookie sheet.

Combine raisins and dates in small bowl and cover with hot water. Let set.
Whisk flours, salt, baking powder, nutmeg and cinnamon together in medium bowl. Fold in oatmeal.
With electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add peanut butter and peanuts.
Strain water from raisins and dates. Add to dry mixture and mix well.

Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula.

Using cookie dipper or large tablespoon, drop dough onto cookie sheet, leaving at least 2 inches between each ball.
Bake until cookie edges turn golden brown, 20 - 22 minutes. Transfer to waxed paper.

05 April 2010

Recipe: Chocolate Crockpot Cake

Paula A. Tomey-Allen

1 (18 oz.) Box Chocolate Cake Mix
4 Eggs
1 C. Light Sour Cream
3/4 C. Vegetable Oil
1 C. Water
1 (3 oz.) pkg. Instant Chocolate Pudding Mix
1 C. Semi-Sweet Chocolate Chips (Optional)

Spray crockpot inside with cooking spray.

Pre-heat crockpot on low with lid on.

Combine all ingredients by hand (do not use mixer) in a 2 quart mixing bowl.
Pour batter into a greased quart crock pot.
Cover and cook on LOW for 5-6 hours or until done in center.
Do NOT cook this recipe on HIGH heat.
Makes 8-10 servings.

27 March 2010

Recipe: Ground Beef Summer Sausage

Author Unknown 

2 Lb. Ground Beef
1/8 tsp. Red Pepper
4 T. Morton Tender Quick Salt
1/8 tsp. Garlic Powder
1/8 tsp. Onion Powder
2 T. Liquid Smoke
1 C. Water

Mix all ingredients together and form into 3 rolls. Wrap in aluminum foil with shiny side in. Refrigerate 24 hours. Make slit along bottom of foil. Bake on rack at 350 for 1 hour or on broiler pan. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate.

Recipe: Peanut Butter Chocolate Frosted Bars

inspired from America’s Test Kitchen.com
Paula A. Tomey-Allen

Makes about 4 dozen bars

2 1/2 C Flour
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Sea Salt
1/2 lb. (2 sticks) Butter, softened
1 C. Brown Sugar, packed
1 C. Granulated Sugar
1 C. Crunchy Peanut Butter
2 Large Eggs
2 tsp. Watkins Vanilla Extract or Watkins Vanilla Nut Extract
Preheat oven to 350 degrees. Spray or oil 2 large oblong cake pans or 1 large cookie sheet.
Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside.

Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture.

Spread dough into cake pan evenly.

Bake, until bars are puffed and slightly brown along edges but not on top, 20 to 25 minutes.

Remove from oven. Let set for 5 minutes.

Glaze with chocolate frosting:

Chocolate Glaze Frosting
6 T. Powdered Sugar
3 T. Cocoa
3 T. Milk
1 T. Crunchy peanut butter
1 tsp. Vanilla

23 March 2010

Recipe: Chicken Tortilla Soup Casserole

Paula A. Tomey-Allen

3 Boneless Chicken Breasts, cubed
2 T. Canola Oil
1 T Minced Garlic
1 T Minced Onion Flakes

1 C plus, 2 C Hot Water
3 T Flour
1 T Chili Sauce
1 tsp Chili Powder
1 tsp Garlic Powder
¼ tsp Paprika
1 tsp. Sea Salt
2 tsp. Chicken Bouillon
1 tsp. Steak Seasoning

¼ C Raw White Rice
1 Can Diced Tomatoes or RO*TEL
1 C Frozen Corn
1 C Frozen Diced Carrots

4 Wheat Tortilla Shells, cut into small pieces

2 C. Shredded Colby Jack Cheese

Preheat oven to 350.

Brown cubed chicken breast parts in oil with garlic and onion over medium heat.

Meanwhile, make a rue by mixing until smooth, 1 C Hot Water, 3 Flour, Chili Sauce, Chili Powder, Garlic Powder, Paprika, Sea Salt, Chicken Bouillon and Steak Seasoning in a large measuring cup or bowl. Add 2 C hot water and blend well. Add to meat mixture and stir until thickens.

Stir in to mixture, Raw White Rice, Diced Tomatoes or RO*TEL, Corn, and Carrots.

Add cut up tortilla shells. Stir well. Pour into large greased casserole dish.

Layer with cheese.

Bake 30 minutes covered with foil or lid. Let sit 10 minutes covered.

Serve in bowls with sour cream and chives. Use nacho chips to scoop.

Serves 4-6.

Bread Baking Books

There are many recipe books available foe bread making. the following one is recommended by a friend who bakes often and was also a consultant for the book.

Why not check it out at Amazon.com Be sure and use my link!

Happy Bread Making!

Thanks Broc!

22 March 2010

Recipe: Beef Stroganoff

Paula A. Tomey-Allen

1 lb. Stew Beef, Ground Beef, Turkey or Venison
2 T. Olive or Canola Oil

2 T. Dry Onion Flakes
1 tsp. Garlic Powder
1 tsp. Minced Garlic
1 tsp. Beef Bouillon
1 tsp. Kitchen Bouquet
1 tsp. Parsley Flakes
¼ tsp. Paprika
1 Can Campbell's Mushroom Soup
1 Soup Can Hot Water

2 C. Egg Noodles
1 tsp. Sea Salt

½ C Sour Cream

Brown Meat in deep non stick pan. *If using lean meat, add 2 T. Olive or Canola Oil to pan. Drain and rinse with hot water. Return to pan.

Meanwhile, mix Onion Flakes, Garlic Powder, Minced Garlic, Beef Bouillon, Kitchen Bouquet, Parsley Flakes, Paprika, Campbell's Mushroom Soup and Hot Water in a bowl or big measuring cup. Let sit for at least five minutes allowing dry spices to constitute.

Bring four cups of hot water and 1 tsp. Sea Salt to boil in a covered pan.

Add Egg Noodles. Cook with lid cracked on medium heat approximately seven minutes, or until tender. Strain through colander while running cold water in sink off to the side. This is better for drains. (I learned that on Martha Stewart. )

Add Soup and Spice mixture to meat. Mix thoroughly. Cover with tilted lid. Simmer about 20 minutes, stirring often. Turn off.

Fold in cooked Egg Noodles and Sour Cream to mixture.

Cover and let sit on hot, not "turned on" burner about five minutes to enhance flavor.

Serve with garlic toast and salad to make a full meal.

Serves 4-6

19 March 2010

Recipe: Beef Brisket Dinner

Paula A. Tomey-Allen
Serves about 4-6

4-5 lb Beef Brisket
3 T Canola Oil
Tones Steak Seasoning
Large Onion, chopped
2 T Spicy Yellow Mustard
Garlic Powder
Minced Garlic
4 C cold water
2 T Worcestershire Sauce
1 T Kitchen Bouquet
1 T French Dip Au Jus
1 tsp. Sea Salt

Six carrots, cleaned, pealed and cut up
Six potatoes, cleaned, pealed and cut up

3 T Flour
1 C Hot water

Preheat oven to 350.

Heat oil in large skillet. Sprinkle Steak Seasoning on meat side of brisket. Pierce with a roasting fork. Gently lay in pan meat side down and brown on medium heat for seven minutes.

Meanwhile, layer chopped onions in roasting dish.

Spread Mustard on fat side of brisket. Sprinkle with Steak Seasoning. Pierce with a roasting fork. Gently turn over and brown for five minutes.

Remove brisket from pan and lay on onions with fat side up. Sprinkle liberally with Garlic Powder and Minced Garlic.

Pour cold water over all. Add Worcestershire Sauce, Kitchen Bouquet French Dip Au Jus and Sea Salt to water and onions. Stir evenly until blended. Bring to a boil on the top of the stove. Transfer to preheated oven.

Bake in oven uncovered for one hour.

Remove pan from oven and gently turn brisket over with meat side up. Bake in oven uncovered for one hour.

Remove pan from oven and gently turn brisket over with fat side up. Bake in oven uncovered for one hour.

Remove from oven and add potatoes and carrots to onion and water mixture. Stir well. Ladle juice over all. Cover pan with lid or aluminum foil. Bake for one hour, or until vegetables are tender. (You may need to finish cooking on top of stove to get them tender.)

Remove brisket from pan and lay fat side up on cutting board. Let rest for ten minutes. Remove fat layer and then slice into portion slices.

Remove vegetable mixture from pan with slotted spoon into bowl.

Mix flour and water in cup. Bring juice mixture to medium boil. Stir in flour and water mixture, stirring continually to keep from sticking and to smooth gravy. Add hot water and stir as needed to desired consistency. (About 2-3 cups)

Add sea salt, Worcestershire sauce, Kitchen Bouquet and French Dip Au Jus, if desired, to taste preference.

Serve gravy over meat and vegetable mixture.

16 March 2010

Anne Bradshaw's Place: Tip--Half an Onion?

Interesting what you can do with half and onion to make it last! Check out Anne's solution!

10 March 2010

Recipe: Taco or Nacho Meat Seasoning

Paula A. Tomey-Allen

1 1/4 lb. Ground Beef, or Venison
1 1/2 T. Mesa Corn Flour
3 tsp. Chili Powder
2 tsp. Minced Garlic, dry or jar
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Seasoned Salt
1/2 tsp. Paprika
1/4 tsp. Sugar
2 tsp. Dry Minced Onions
1 tsp. Beef Bouillon, (2 tsp. For Venison)


Mix together all ingredients in a bowl, except for the meat. Stir, blending well.
Brown ground meat in non-stick pan.
Remove from heat, drain grease with strainer.
Rinse meat with hot water.
Return meat to the pan and add taco seasoning.
Add 1 cup hot water to mixture and simmer on medium low heat for 20 minutes, or until liquid is absorbed. Stir about every five minutes.

If you use venison, add 1 tsp. Sea Salt to spice mixture.

07 March 2010

Recipe: Best - Ever Muffins


1 3/4 C Flour
1/4 C Sugar
2 1/2 tsp. Baking Powder
1 Egg, well beaten
3/4 C. Milk
1/3 C Cooking Oil
12 Baking Cups

Sift together first 3 ingredients, plus 3/4 teaspoon salt; make a well in the center. Combine egg, milk and oil. Add all at once to dry mixture. Stir until just moistened. 

Fill cups 2/3 full. 

Bake at 400 degrees for 20-25 minutes.

Or, to best ever muffins, add: 1/2 cup shredded cheddar cheese or 1 cup chopped cranberries and 1/2 cup sugar or 4 slices cooked bacon and use drippings combined with oil to equal 1/3 cup.

06 March 2010

Recipe: Fresh Guacamole

Makes about 1 1/2 cups

2 small, ripe avocados (preferably Haas)
1 tablespoon minced red onion
1 small garlic clove, minced or pressed through garlic press
1/2 small jalapeno chile, minced (about 1 1/2 teaspoons)
2 tablespoons minced fresh cilantro leaves
1 tablespoon juice from 1 lime

Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 teaspoon salt until just combined.

Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soup spoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)

05 March 2010

Recipe: Chicken Vegetable Soup

Paula Tomey-Allen

4 T Canola oil 
1-1 1/4 Pound Chicken Breast, cut in bite size pieces
1 C Chopped Onion or 2 T. Dry Minced Onions
2 tsp. Minced Garlic 
6 Potatoes, peeled, cut in bite size cubes
1 Large can Vegetable Juice (V-8)
2 15 oz Cans Chopped Tomatoes (undrained)
1 15 oz Can Whole Kernel Corn, drained 
1 15 oz Can Peas, drained 
1 15 oz Can Green Beans, drained 
1 Can Campbell's Tomato Soup
2 C Hot Water
4 Chicken Bouillon Cubes, or 4 tsp. Chicken Bouillon Powder
2 Carrots, pared and diced
2 Stalks Celery, chopped
1 T Parsley Flakes
1/4 tsp Paprika
1/4 tsp Pepper

Heat oil in a large, deep pan and lightly brown chicken. Stir in onion and garlic.

Add remaining ingredients. Mix well. Heat to boiling, reduce heat, and simmer partial covered until potatoes are tender, about 30 minutes. Stir every 10 minutes. Transfer into large crock pot. Cook on high for 4 hours.

Add other vegetables if you like.

27 February 2010

Recipe: Venison Barley Chili

Paula A. Tomey-Allen

4 ½ lbs Ground Venison (cooks down to about 3 ¼ lb meat)
2 15 oz. Cans Diced Tomatoes
1 15 oz. Can Tomato Sauce
2 10 ¾ Cans Campbell's Tomato Soup
4 Soup Cans Hot Water
1 Soup Can Tomato Juice
1 6 Oz. Can Tomato Paste
3 T Dried, Minced Onions
3 T Minced Garlic
2 T Chili Powder
3 tsp Lawry's Seasoned Salt
3 tsp. Beef Bouillon
1 tsp. Sugar
1 tsp. Paprika
1 C. Barley
3 tsp. Sea Salt, if needed (taste test)

Brown meat in non stick pan with no added fat. Drain.
Set crock pot on high.
Transfer meat to large crock pot.
Add remaining ingredients.
Cook on high about two hours until reaches a simmer.
Turn to low and cook for four hours more, stirring periodically.
Sample and add more sea salt* if needed after four hours.
Add barley and cook about ½ hour longer.

*Salt helps venison to cut “gamey” taste.
If you use ground beef don't use extra sea salt.

26 February 2010

Recipe: Easy Cinnamon Rolls

2 C. Lukewarm water
1 Package active dry yeast
1/2 tsp. Salt
1/2 C. Sugar
1 Egg
1/3 C. Shortening
6 1/2 C. flour

Put water in bowl. Add yeast, salt, sugar, shortening, egg and 1 ½ cup of flour. Beat with mixer until smooth. Then add rest of flour 1 cup at a time.

Knead with hands. Turn out on floured board and knead until it forms a smooth round ball. Place in a large greased bowl. Cover and let set until it rises double in size. Punch down and roll out into a rectangle.

1/4 C. Soft butter
1/3 C. Sugar
1 T. Cinnamon
Raisins (optional)

Spread dough with soft butter and sprinkle with cinnamon and sugar mixture and sprinkle with raisins if you like. Roll up from longest end. Slice in 1 inch thick slices. Place in greased rectangle cake pan. Let set and rise again for about an hour.

Bake 20 minutes at 375 or until light brown. Ice with powdered sugar frosting.

Powdered Sugar Frosting
Combine 2 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla and ½ stick melted butter. Beat until smooth and creamy. Add more milk a little at a time if too thick. Spread on rolls while hot.

25 February 2010

Recipe: Hot Cocoa Mix

10-2/3 C Nonfat Dry Milk Powder
6 oz. Jar Powdered Nondairy Coffee Creamer
4 C Powdered Sugar
2 C Unsweetened Cocoa Powder
Dash of Sea Salt

Combine all ingredients in a large bowl and mix thoroughly with a wire whisk to blend. 

Store in an airtight container in a cool place.

For 1 serving, stir 3 heaping tablespoons Hot Cocoa Mix into 1 cup of hot water until dissolved.

For extra richness, use milk instead of hot water. You can add 2 cups mini marshmallows to this mix if you like.

Makes 17 cups of mix.

23 February 2010

Recipe: Easter Story Cookies

This recipe usually shows up close to Easter, so I thought I would post it a little early so your family could try it before hand.

(To be made the evening before Easter)

A Bible 
1 Cup Whole Pecans
1 tsp. White Vinegar
3 Egg Whites
Pinch Sea Salt
1 Cup Sugar
Wooden Spoon
Scotch Tape
Waxed Paper
Cookie Sheet

FIRST: Preheat oven to 300 degrees. 
THIS IS IMPORTANT… do not wait until you are halfway done with the recipe…!)

Then begin…

*Place pecans in the zipper baggie and let children beat them with a wooden spoon to break them into small pieces. (set aside)

Explain that Jesus was arrested; and then he was beaten by the Roman soldiers…much the same way those pecans were just beaten… 
READ: John 19:1-3

*Let each child smell the vinegar; then add 1 tsp. into the mixing bowl.

Explain that when Jesus was thirsty on the cross, He was given something like vinegar to drink... 
READ: John 19:28-30

*Add egg whites to vinegar.

Explain that eggs represent life. Jesus gave His life to give us life... 
READ: John 10:10-11

*Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the mixing bowl.

Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin...
READ: Luke 23:27

*So far, the ingredients are not very appetizing! NOW, add one cup of sugar.

Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know Him, and belong to Him... 
READ: Psalm 34:8 and John 3:16

*Beat with a mixer on high speed for 12 –15 minutes until stiff peaks are formed.

Since this requires some time, you might watch and discuss Jeffrey R. Holland's talk "None Were With Him"

Explain that the color white represents the purity, in God’s eyes, of those whose sins have been cleansed by Jesus... 
READ: Isaiah 1:18 and John 3:1-3

*Fold in the broken nuts. Drop the mixture by rounded teaspoons onto waxed paper on a cookie sheet.

Explain that each mound represents the rocky tomb where Jesus’ body was laid... 
READ: Matthew 27:57-60

*Put the cookie sheet into the oven, close the door, and turn the oven OFF

Give each child a piece of tape to “seal shut” the oven door.
Explain that Jesus’ tomb was sealed...
READ: Matthew 27:65-66

*Tell the children "Time to go to bed!"

Explain that the children may feel sad and confused to leave the cookies in the oven overnight—much like Jesus’ followers were sad and confused when the tomb was sealed...
READ: John 16:20 and 22

*On Easter Morning, open the oven and give everyone a cookie! Notice the cracked surface (as though they’ve been “opened”) and take a bite. The cookies are HOLLOW!

Explain that on the first Easter, Jesus’ followers were amazed to find the tomb was open and empty!! 
READ: Matthew 28:1-9