Hi everyone,
Here's the link to Elder Bednar's talk on the importance of our physical body:
http://www.lds.org/ldsorg/v/index.jsp?locale=0&sourceId=e99385703d951210VgnVCM100000176f620a____&vgnextoid=43d031572e14e110VgnVCM1000003a94610aRCRD
One great quote I didn't get to was (and this is Elder Bednar speaking):
"I have raised a voice of warning about only a few of the spiritual hazards in our technologically oriented and rapidly changing world. Let me say again: neither technology nor rapid change in or of itself is good or evil; the real challenge is to understand both within the context of the eternal plan of happiness. Lucifer will encourage you to misuse and to minimize the importance of your physical body. He will attempt to substitute the monotony of virtual repetition for the infinite variety of God’s creations and convince us we are merely mortal things to be acted upon instead of eternal souls blessed with moral agency to act for ourselves. Deviously, he entices embodied spirits to forfeit the blessings and learning experiences “according to the flesh” that are made possible through the Father’s plan of happiness and the Atonement of His Only Begotten Son."
When I read that I just want to soak in life - every breath I take, every time I kiss my baby, every beautiful thing I see-the list could go on if you think about it. I think what he's talking about here is our freedom - and he's warning that Satan will actually try and use technology to take it away. I never want to be "acted upon", instead of acting for myself, as he stated in that quote. This talk made me really think for the first time of technology as a potential thief of my quality of life - and my children's lives. And I think some of it is healthy and fine - as long as we're still the ones in control of it, and we're not being sucked into a techonology coma. It was a great talk and I love that our leaders are so inspired. We are so blessed to have the gospel and to have the scriptures and modern day prophets as our guide.
Thanks for sharing if you were in Relief Society yesterday - I loved it! And if you weren't there, we missed you!
24.7.09
Lesson #36: Receiving the Ordinances and Blessings of the Temple, July 12th
Favorite quote from Emily Francis
“The question is frequently asked, ‘Can we not be saved without going through with all those ordinances, etc.?’ I would answer, No, not the fullness of salvation. Jesus said, ‘There are many mansions in my Father’s house, and I will go and prepare a place for you.’ [See John 14:2.] House here named should have been translated kingdom; and any person who is exalted to the highest mansion has to abide a celestial law, and the whole law too.”
“If a man gets a fulness of the priesthood of God, he has to get it in the same way that Jesus Christ obtained it, and that was by keeping all the commandments and obeying all the ordinances of the house of the Lord. …
“All men who become heirs of God and joint-heirs with Jesus Christ will have to receive the fulness of the ordinances of his kingdom; and those who will not receive all the ordinances will come short of the fulness of that glory.”
Joesph Smilth
“The question is frequently asked, ‘Can we not be saved without going through with all those ordinances, etc.?’ I would answer, No, not the fullness of salvation. Jesus said, ‘There are many mansions in my Father’s house, and I will go and prepare a place for you.’ [See John 14:2.] House here named should have been translated kingdom; and any person who is exalted to the highest mansion has to abide a celestial law, and the whole law too.”
“If a man gets a fulness of the priesthood of God, he has to get it in the same way that Jesus Christ obtained it, and that was by keeping all the commandments and obeying all the ordinances of the house of the Lord. …
“All men who become heirs of God and joint-heirs with Jesus Christ will have to receive the fulness of the ordinances of his kingdom; and those who will not receive all the ordinances will come short of the fulness of that glory.”
Joesph Smilth
18.7.09
Temple Lesson Review-from Marci Madsen, July 5 lesson
“I promise you that all who faithfully attend to temple work will be blessed beyond measure. Your families will draw closer to the Lord, unseen angels will watch over your loved ones when satanic forces tempt them, the veil will be thin and great spiritual experiences will distill upon this people.”
Vaughn J. Featherstone
If we are a temple-going people, we will be better people, we will be better fathers and husbands, we will be better wives and mothers. I know you lives are busy. I know that you have much to do. But I make you a promise that if you will go to the house of the Lord, you will be blessed, life will be better for you. Now, please, please, my beloved brethren and sisters, avail yourselves of the great opportunity to go to the Lord’s house and thereby partake of all of the marvelous blessings that are yours to be received there.
***These two quotes are two of my favorites regarding the temple and the amazing promises and blessings that are ours if we choose to go!
***This is one of my favorite stories told about the temple! You cannot help but be in awe when you read of the sacrifice of these saints. You cannot help but ask yourself- Is the temple that important to me?
The Punta Arenas Chile Stake is the Church’s southernmost stake anywhere on this planet, its outermost borders stretching toward Antarctica. Any stake farther south would have to be staffed by penguins. For the Punta Arenas Saints it is a 4,200-mile round-trip bus ride to the Santiago temple. For a husband and wife it can take up to 20 percent of an annual local income just for the transportation alone. Only 50 people can be accommodated on the bus, but for every excursion 250 others come out to hold a brief service with them the morning of their departure.
Pause for a minute and ask yourself when was the last time you stood on a cold, windswept parking lot adjacent to the Strait of Magellan just to sing with, pray for, and cheer on their way those who were going to the temple, hoping your savings would allow you to go next time? One hundred ten hours, 70 of those on dusty, bumpy, unfinished roads looping out through Argentina’s wild Patagonia. What does 110 hours on a bus feel like? I honestly don’t know, but I do know that some of us get nervous if we live more than 110 miles from a temple or if the services there take more than 110 minutes. While we are teaching the principle of tithing to, praying with, and building ever more temples for just such distant Latter-day Saints, perhaps the rest of us can do more to enjoy the blessings and wonder of the temple regularly when so many temples are increasingly within our reach.
Elder Jeffrey R. Holland
5.7.09
Recipes from May 21 Enrichment
CHICKEN PICATA
by Tara Morris
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed (these totally make the dish!)
1/3 cup fresh parsley, chopped
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
This meal tastes great with pasta or my personal favorite, couscous. Peas or broccoli also make a great side dish.
STEAK FAJITAS
by Melanie Ewell
Flank Steak (buy as much as you think your family will eat)
Red and Green bell peppers and onion
Salt, pepper, cumin, garlic powder, and lime juice to season steak
Shredded cheese
Sour cream
Pico De Gallo Salsa
Guacamole
Tortillas
Chips
Rice and Beans
For the steak:
Heat up the grill, drizzle olive oil on the steak. Cut the onion and the bell peppers in half. Once grill is nice and hot, grill the meat and the peppers and onions to your liking (medium should take about 10-15 minutes, depending on how hot your grill is). Once steak is cooked to your liking and the peppers and onions are tender, place steak on cutting board and cover with foil, let rest for about 10 minutes. This seals in the juices and locks in the flavor. Slice peppers and onions in strips. Slice meat against the grain (this keeps it very tender) and season with salt, pepper, garlic powder, cumin, and lime juice. Serve meat and veggies in warm tortillas with shredded cheese, salsa, guacamole, and sour cream.
For the beans:
Pinto beans
Water
Garlic cloves
Vegetable oil
Salt and pepper
Ham hock
Soak pinto beans the night before in a pot of water. The next morning, rinse well and refill the pot with water, enough to cover the beans. Add a tablespoon of vegetable oil, salt, pepper, 3-4 minced garlic cloves, and a ham hock for flavor (if you have it). Bring the pot to a boil, stir, and then reduce to a simmer. Let simmer uncovered all day, checking during the day to add more water if beans become too thick. Add salt and pepper as needed and remove ham hock. Serve either as whole beans or mash for refried beans. By the way - I like to make a lot of beans and freeze portions of them in freezer ziplocs - then they're on hand for other meals later!
For the rice:
2-3 T. Butter
½ Onion chopped
Salt and pepper to taste
1 C. long grain rice
2 C. (1 can) beef or chicken broth
1 can petite diced tomatoes
Salt and pepper to taste
Melt butter in saucepan, and add onion, season with salt and pepper; sauté 5-10 minutes until onion is tender. Add rice and cook for 5 more minutes, then add broth and tomatoes and about a teaspoon of salt and ½ teaspoon of pepper. Bring to a boil, put the lid on the pan, reduce heat to low, and simmer 20-30 minutes or until liquid is absorbed.
Pico De Gallo Salsa:
2 medium rip tomatoes (squeeze out the juice or the salsa will be too runny)
1/2 c. canned tomato sauce
1/4 medium onion
leaves from 3-4 sprigs cilantro
2 cloves garlic
1 tsp. salt
1 juiced lime
1 jalapeno, roasted
Chop (by pulsing) in a food processor or hand chop until finely diced. Taste with a chip and adjust the seasonings. I usually double this recipe for our family so it lasts for more than one dinner!
To roast the jalapeno:
Just put it on parchment paper (you have awesome time-saving parchment paper, right?) on a cookie sheet and broil it in your oven for a few minutes. Then put the jalapeno in a grocery produce bag (like the one it came home from the store in) and let it sweat in there for a couple of minutes, just on your counter. Then peel the skin off and put either chop or put in chunks in your food processor. Two words of caution - jalapeno gets on your hands and it will burn your eyes, etc. after you've handled it. Either wear gloves when you handle it or wash your hands several times after ytou've worked with it, cause it's rotten to get it in your eyes. The other is to add just a portion of the jalapeno-like a quarter or half, unless you want it really hot. It can be really spicy! But it's great roasted, and I roast several at a time and put the rest in a freezer ziploc in my freezer, to make salsa or use in recipes whenever I need it!
Homemade Guacamole:
3 avocadoes, peeled and cored and placed on cutting board
1 lime
1/2 tsp. garlic powder
1/2 tsp. salt
1 tbsp. chooped onions, or you can add salsa if you like, or a bit of jalapeno for heat
Mash all ingredients together with a fork. Taste with a chip and adjust seasonings (and hopefully stop eating it so it can be served for dinner).
by Tara Morris
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed (these totally make the dish!)
1/3 cup fresh parsley, chopped
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
This meal tastes great with pasta or my personal favorite, couscous. Peas or broccoli also make a great side dish.
STEAK FAJITAS
by Melanie Ewell
Flank Steak (buy as much as you think your family will eat)
Red and Green bell peppers and onion
Salt, pepper, cumin, garlic powder, and lime juice to season steak
Shredded cheese
Sour cream
Pico De Gallo Salsa
Guacamole
Tortillas
Chips
Rice and Beans
For the steak:
Heat up the grill, drizzle olive oil on the steak. Cut the onion and the bell peppers in half. Once grill is nice and hot, grill the meat and the peppers and onions to your liking (medium should take about 10-15 minutes, depending on how hot your grill is). Once steak is cooked to your liking and the peppers and onions are tender, place steak on cutting board and cover with foil, let rest for about 10 minutes. This seals in the juices and locks in the flavor. Slice peppers and onions in strips. Slice meat against the grain (this keeps it very tender) and season with salt, pepper, garlic powder, cumin, and lime juice. Serve meat and veggies in warm tortillas with shredded cheese, salsa, guacamole, and sour cream.
For the beans:
Pinto beans
Water
Garlic cloves
Vegetable oil
Salt and pepper
Ham hock
Soak pinto beans the night before in a pot of water. The next morning, rinse well and refill the pot with water, enough to cover the beans. Add a tablespoon of vegetable oil, salt, pepper, 3-4 minced garlic cloves, and a ham hock for flavor (if you have it). Bring the pot to a boil, stir, and then reduce to a simmer. Let simmer uncovered all day, checking during the day to add more water if beans become too thick. Add salt and pepper as needed and remove ham hock. Serve either as whole beans or mash for refried beans. By the way - I like to make a lot of beans and freeze portions of them in freezer ziplocs - then they're on hand for other meals later!
For the rice:
2-3 T. Butter
½ Onion chopped
Salt and pepper to taste
1 C. long grain rice
2 C. (1 can) beef or chicken broth
1 can petite diced tomatoes
Salt and pepper to taste
Melt butter in saucepan, and add onion, season with salt and pepper; sauté 5-10 minutes until onion is tender. Add rice and cook for 5 more minutes, then add broth and tomatoes and about a teaspoon of salt and ½ teaspoon of pepper. Bring to a boil, put the lid on the pan, reduce heat to low, and simmer 20-30 minutes or until liquid is absorbed.
Pico De Gallo Salsa:
2 medium rip tomatoes (squeeze out the juice or the salsa will be too runny)
1/2 c. canned tomato sauce
1/4 medium onion
leaves from 3-4 sprigs cilantro
2 cloves garlic
1 tsp. salt
1 juiced lime
1 jalapeno, roasted
Chop (by pulsing) in a food processor or hand chop until finely diced. Taste with a chip and adjust the seasonings. I usually double this recipe for our family so it lasts for more than one dinner!
To roast the jalapeno:
Just put it on parchment paper (you have awesome time-saving parchment paper, right?) on a cookie sheet and broil it in your oven for a few minutes. Then put the jalapeno in a grocery produce bag (like the one it came home from the store in) and let it sweat in there for a couple of minutes, just on your counter. Then peel the skin off and put either chop or put in chunks in your food processor. Two words of caution - jalapeno gets on your hands and it will burn your eyes, etc. after you've handled it. Either wear gloves when you handle it or wash your hands several times after ytou've worked with it, cause it's rotten to get it in your eyes. The other is to add just a portion of the jalapeno-like a quarter or half, unless you want it really hot. It can be really spicy! But it's great roasted, and I roast several at a time and put the rest in a freezer ziploc in my freezer, to make salsa or use in recipes whenever I need it!
Homemade Guacamole:
3 avocadoes, peeled and cored and placed on cutting board
1 lime
1/2 tsp. garlic powder
1/2 tsp. salt
1 tbsp. chooped onions, or you can add salsa if you like, or a bit of jalapeno for heat
Mash all ingredients together with a fork. Taste with a chip and adjust seasonings (and hopefully stop eating it so it can be served for dinner).
10.5.09
Salad from Visiting Teaching Conference
Salad from Visiting Teaching Conference
(adapted from Ina Garten’s Salad with warm goat cheese which is below this recipe-someone needs to make the warm goat cheese and tell me about it – it sounds divine!)
For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tbsp. mayo
1 tsp. Dijon mustard
3/4 cup good olive oil
For the salad:
Enough mixed salad greens for 6 servings
Chopped red onion
Dried cherries (or craisins)
Crumbled goat cheese
Candied Pecans (recipe below)
Enough mixed salad greens for 6 servings
Chopped red onion
Dried cherries (or craisins)
Crumbled goat cheese
Candied Pecans (recipe below)
For the dressing, place the vinegars, sugar, salt, pepper, mayo and mustard in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season to taste. (or use an immersion blender or whisk)
Toss the salad greens with enough dressing to moisten and place cherries, cheese, and pecans on top.
Sweet and Spicy Candied Pecans
Bon Appetit, September 1999
Nonstick vegetable oil spray
3 tablespoons light corn syrup (or maybe honey instead)
1 1/2 tablespoons sugar (or brown sugar)
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Makes 1 1/2 cups.
Bon Appetit, September 1999
Nonstick vegetable oil spray
3 tablespoons light corn syrup (or maybe honey instead)
1 1/2 tablespoons sugar (or brown sugar)
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Makes 1 1/2 cups.
Here is Ina Garten’s recipe:
Salad with Warm Goat Cheese
Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
Prep Time: 10 min
Inactive Prep Time: 15 min
Cook Time: 5 min
Level: Easy
Serves: 6 servings
Ingredients
1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs (for fresh bread crumbs, cut the crust off white bread, cube it, and pulse in a food processor fitted with a metal blade for 15 seconds, until finely crumbed)
Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
Prep Time: 10 min
Inactive Prep Time: 15 min
Cook Time: 5 min
Level: Easy
Serves: 6 servings
Ingredients
1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs (for fresh bread crumbs, cut the crust off white bread, cube it, and pulse in a food processor fitted with a metal blade for 15 seconds, until finely crumbed)
For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk (Trudy-I used 1 Tbsp. mayo instead)
Trudy-I added 1 tsp. Dijon mustard
1 cup good olive oil (Trudy-I used ¾ c. instead of 1 cup)
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk (Trudy-I used 1 Tbsp. mayo instead)
Trudy-I added 1 tsp. Dijon mustard
1 cup good olive oil (Trudy-I used ¾ c. instead of 1 cup)
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying
Directions:
Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste. (or use an immersion blender or whisk)
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Printed from FoodNetwork.com on Thu Apr 9 2009
© 2009 Scripps Networks, LLC. All Rights Reserved
Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste. (or use an immersion blender or whisk)
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Printed from FoodNetwork.com on Thu Apr 9 2009
© 2009 Scripps Networks, LLC. All Rights Reserved
28.3.09
Crepe Bar Recipes
For Rachel's Famous Crepe Recipe directly from France
click HERE
Sauce Recipes
Raspberry Sauce (from “America’s Test Kitchen”)click HERE
Sauce Recipes
Fresh or thawed frozen blueberries, blackberries, or hulled, thinly sliced strawberries can be substituted for the raspberries. Serve with a slice of cheesecake or pound cake, drizzle over ice cream, or serve with pancakes.
Makes about 1 1/2 cups
3 cups fresh raspberries (15 ounces) or thawed frozen raspberries (18 ounces)
5 tablespoons sugar , plus extra for seasoning
1/4 cup water
1/8 teaspoon table salt
2 teaspoons fresh lemon juice
1. Combine the berries, sugar, water, and salt in a large saucepan. Simmer over medium heat, stirring occasionally, until the sugar is dissolved and the berries are heated through, about 1 minute.
2. Process the mixture in a food processor until smooth, about 20 seconds. Strain through a fine-mesh strainer into a bowl, pressing the solids to extract as much puree as possible. Stir in the lemon juice and season with sugar as needed. Cool to room temperature before serving, about 1 hour.
To Make Ahead
The sauce can be refrigerated in an airtight container for up to 4 days. Stir to recombine before serving.
Hot Fudge Sauce
This is a very thick sauce, not too sweet. It will turn chewy and even thicker when served over cold ice cream.
1 c. heavy cream
6 Tbsp. butter, cut into small pieces
2/3 c. granulated sugar
2/3 c. dark brown sugar, firmly packed
1/8 tsp. salt
¾ c. strained Dutch-process cocoa powder
Place the cream and butter in a heavy saucepan over moderate heat. Stir until the butter is melted and the cream just comes to a low boil. Add both sugars and stir for a few minutes until they are dissolved.
Reduce the heat. Add the salt and cocoa and stir briskly with a wire whisk until smooth. Remove from heat. Serve warm. Makes 2 cups. Refrigerate leftover sauce. May reheat.
5.2.09
Valentine's Coupons - by Marci Madsen
So one of my favorite things to do for Rick and my kids for Valentines Day is Valentine Coupons. For Rick I would do things like: Coupon good for 1 free back massage or foot rubs or cuddling on the couch or breakfast in bed etc. For my kids I do things like: Coupon good for a movie night or an after school slurpee or an extra bed time story or a trip to the dollar store etc. I'm sure there are many more creative things you could do just depending on what your husband and kids like.
{I created some coupons you can print out if you don't want to make your own. If you need the PDF version click here.}
{I created some coupons you can print out if you don't want to make your own. If you need the PDF version click here.}
4.2.09
Making your husband feel special-by Melanie Ewell
First of all, check out this:
You won’t be sorry. Very good stuff.
Valentine’s Day is the day before my husband Larry's birthday, and it’s also my son Harrison’s
Valentine’s Day is the day before my husband Larry's birthday, and it’s also my son Harrison’s
birthday, so between celebrating Harrison and romancing me, Larry can get a little lost in the mix. It’s not that we don’t celebrate his birthday, we do; it’s just that we’re celebrating everything right then and I think it’s hard to tell what’s really meant just for him. But I’m determined not to let him feel like he got the short end of the stick. The kids and I are going to make sure Daddy feels special this year. We have a fun Valentine date night planned (that involves some Phantom of the Opera tickets bought with the local’s discount), so we’ll do that, but for his birthday I have something else planned.
This year for his birthday I’m going to give my husband a day of his favorite things-go see a movie he picks, go to a restaurant he wants to try, give him free time to do what he wants (no honey-do lists from me), some fun time with the kids, and then a break from the kids. I’m also going to buy something that is just for him; something that says I was thinking about him (this is a suggestion from “The Love Dare”). The kids can pick things out too (doesn’t have to be expensive), and we’ll have a celebrate dad day on Sunday and put the things around the house (his bathroom counter, his desk, on his tie rack, etc). For instance-Larry loves the jerky with the Indian (sorry, Native American) on the package. He loves the mini donuts with the crumbly brown outside. He loves Ruby Red tangerine juice. He loves to wear nice cologne (and if we all say we picked it after smelling a whole bunch then he’ll like it even better). He wants some new workout shoes, and he wouldn’t mind a new tie and white dress shirt. I haven’t thought it completely through, but I’m thinking it’s a good plan!
What are you going to do for your husband this year for Valentine’s? Share your ideas – it will be great inspiration to me and others!
This year for his birthday I’m going to give my husband a day of his favorite things-go see a movie he picks, go to a restaurant he wants to try, give him free time to do what he wants (no honey-do lists from me), some fun time with the kids, and then a break from the kids. I’m also going to buy something that is just for him; something that says I was thinking about him (this is a suggestion from “The Love Dare”). The kids can pick things out too (doesn’t have to be expensive), and we’ll have a celebrate dad day on Sunday and put the things around the house (his bathroom counter, his desk, on his tie rack, etc). For instance-Larry loves the jerky with the Indian (sorry, Native American) on the package. He loves the mini donuts with the crumbly brown outside. He loves Ruby Red tangerine juice. He loves to wear nice cologne (and if we all say we picked it after smelling a whole bunch then he’ll like it even better). He wants some new workout shoes, and he wouldn’t mind a new tie and white dress shirt. I haven’t thought it completely through, but I’m thinking it’s a good plan!
What are you going to do for your husband this year for Valentine’s? Share your ideas – it will be great inspiration to me and others!
2.2.09
Homemade Valentine Kisses - by Jennie Slade
Oreo Kisses
1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
chocolate bark
1. Finely crush all but seven cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Then, begin to form the shape of a kiss. Flattening the bottom and forming a point at the top. (Mine ended up about 1.5" tall)
5. It helps to put the uncoated balls in the freezer for a few minutes to keep the mixture from starting to fall apart when you drop into the melted chocolate.
6. Melt chocolate as directed on package and then dip "kisses" one at a time into chocolate, tap off extra and slide them off spoon onto wax paper covered cookie sheet to dry.
7. Once dry, refrigerate and enjoy! Oh yeah, just eat the extra seven cookies.
Decorate:
1. Handwrite your messages or create them on the computer. Cut out the strips (about 1/4" tall and however wide you need).
2. Cut up some square sheets of aluminum foil (about 5.5" square)
3. Place dry kiss in center and start wrapping the foil around the base. Insert message near top and secure it by pressing the foil together at top.
Quilled Valentines by Jennie Slade
The look of these quilled Valentines are so unique and easy for anyone. For the full instructions go here.
19.1.09
Bread Recipes
Wheat Bread Recipe
(this recipe can be doubled if you are using a bosch mixer)
Ingredients:
3 cups warms water
1/3 cup Canola Oil
1/3 cup Honey
1 Tbsp SAF Instant Yeast
1 ½ Tbsp Dough Enhancer
1 ½ Tbsp. Vital Wheat Gluten
1 Tbsp. Lecethin
1 Tbsp milk (or powdered milk)
1 Tbsp Salt
5 -7 Cups Freshly Milled Whole Wheat Flour (You can substitute a portion of the wheat flour with white flour for a lighter texture, if you like.)
Pour warm water into Mixing Bowl. Then add oil, honey, and yeast. Then add enough flour (2-3 cups) to cover the water, oil, honey, yeast. These ingredients will cool the water appropriately.
Next add Dough enhancer, Vital Wheat Gluten, Lecethin, milk, and salt. Add 2 cups of fresh milled wheat four on top of liquid, then blend well, (use the M switch if you are using a bosch.) Turn the machine to speed 1 and continue to add wheat flour, only until the dough begins to pull away (clean itself) from the sides and curved bottom portion of the bowl. (Do not add too much flour) Set a timer and let the dough knead for 10 minutes.
When kneading is completed, oil or grease cutting board and hands. Remove dough from bowl onto countertop or cutting board and divide into equal portions…. (makes 3-4 loaves). Shape into loaves and put into well greased pans immediately. Cover with saran wrap sprayed with cooking oil, and let the loaves rise until they are doubled in size, about 30 to 60 minutes.
Bake in preheated oven at 350 degrees for 30 – 35 minutes or until golden brown. Remove from pans when done and cool on a wire rack. Rub tops of hot bread with butter.
FREEZER JAM
Easy, yummy freezer jam tips
1. Buy pectin at any grocery store (in our Albertsons it's in the same aisle as the paper towels)
*Note: There's the regular pectin and the low sugar pectin
2. Buy any kind of fruit you want, either fresh or frozen (some of my favorites are raspberries and peaches, or raspberries and blackberries, or strawberries)
*Note: If you buy frozen fruit let it thaw out before you make the jam - if the fruit is too cold then the sugar doesn't dissolve well and your jam will be grainy
3. Buy lemons, sugar, and small disposable tupperware containers (buy several-one batch of jam will make several cups!)
4. In the box of pectin are the directions for freezer jam-just combine the right amount of sugar and fruit, boil the pectin in water, stir it into the fruit/sugar and squeeze in
some lemon juice (even though the instructions don't always say to) for a nice tartness, and you're done! Put in containers, let it sit out on the counter for 24
hours, and then you can keep it in your freezer for up to a year! You'll never buy store bought jam again, it's so yummy.
Terilyn’s Dinner Rolls
2 T yeast
¼ C warm water
2-3 eggs
½ C shortening
½ C sugar
1 C warm water
4 ½ C flour
2 t salt
Soften the yeast in ¼ C warm water (105-115 Degrees) and sprinkle with sugar. Combine the eggs, shortening, sugar, softened yeast, 1 C warm water, salt and 4 ½ C flour. Beat until smooth. Add remaining flour to make a soft dough. Cover and allow to rise until double. Punch down and roll out and let rise again. (Or place in refrigerator overnight. Take the dough out 3 hours before baking. Roll out and let rise.) Divide the dough into 2 balls. Roll out each one to an inch thick. Cut into 12 pizza shaped pieces. Roll each piece starting at the large end. Bake at 350 degrees for 13-15 minutes.
Option 1: Orange rolls:
Top the rolled dough with mixture of:
1/3 C melted butter
½ C sugar
Grated rind of 1 orange
Option 2: Cinnamon Rolls:
Top the rolled dough with mixture of:
½ C Brown Sugar
½ C softened Butter
2 T corn syrup
Cream Cheese Frosting for Cinnamon Rolls
1 pkg cream cheese frosting
6 T butter
2 C powder sugar
1 t vanilla
Beat together until smooth.
Jennie Slade’s Orange Rolls
Ingredients:
3 Tbs. Dry yeast
2/3 cup lukewarm water
1 cup butter, chopped
1/2 cup sugar
2 tsp salt
2 cups milk, scalded
2 eggs, beaten
6 cups flour
14 Tbs butter, softened
1cup sugar
Grated peel of 2 oranges
• Dissolve the yeast in the water in a small bowl.
• Combine the chopped butter, 1/2 cup sugar and salt in a large bowl. Add the hot milk and mix to dissolve the butter. Let stand until lukewarm.
• Add the yeast, eggs, and flour and mix well to form a sticky dough. Let rise, covered, in the refrigerator for 8 or hours longer.
• Remove from the refrigerator 2 to 2 1/2 hours before baking.
• Divide the dough into halves and roll each on a floured surface.
• Mix the softened butter, 1cup sugar and orange peel in a bowl.
• Spread on the dough. Roll up to enclose filling. Cut into 1-inch pieces with dental floss (or thread).
• Place in greased muffin cups (or just right into the greased muffin tins).
• Let rise until doubled in bulk. Bake at 400 degrees for 10 to 15 minutes or until golden brown.
(this recipe can be doubled if you are using a bosch mixer)
Ingredients:
3 cups warms water
1/3 cup Canola Oil
1/3 cup Honey
1 Tbsp SAF Instant Yeast
1 ½ Tbsp Dough Enhancer
1 ½ Tbsp. Vital Wheat Gluten
1 Tbsp. Lecethin
1 Tbsp milk (or powdered milk)
1 Tbsp Salt
5 -7 Cups Freshly Milled Whole Wheat Flour (You can substitute a portion of the wheat flour with white flour for a lighter texture, if you like.)
Pour warm water into Mixing Bowl. Then add oil, honey, and yeast. Then add enough flour (2-3 cups) to cover the water, oil, honey, yeast. These ingredients will cool the water appropriately.
Next add Dough enhancer, Vital Wheat Gluten, Lecethin, milk, and salt. Add 2 cups of fresh milled wheat four on top of liquid, then blend well, (use the M switch if you are using a bosch.) Turn the machine to speed 1 and continue to add wheat flour, only until the dough begins to pull away (clean itself) from the sides and curved bottom portion of the bowl. (Do not add too much flour) Set a timer and let the dough knead for 10 minutes.
When kneading is completed, oil or grease cutting board and hands. Remove dough from bowl onto countertop or cutting board and divide into equal portions…. (makes 3-4 loaves). Shape into loaves and put into well greased pans immediately. Cover with saran wrap sprayed with cooking oil, and let the loaves rise until they are doubled in size, about 30 to 60 minutes.
Bake in preheated oven at 350 degrees for 30 – 35 minutes or until golden brown. Remove from pans when done and cool on a wire rack. Rub tops of hot bread with butter.
FREEZER JAM
Easy, yummy freezer jam tips
1. Buy pectin at any grocery store (in our Albertsons it's in the same aisle as the paper towels)
*Note: There's the regular pectin and the low sugar pectin
2. Buy any kind of fruit you want, either fresh or frozen (some of my favorites are raspberries and peaches, or raspberries and blackberries, or strawberries)
*Note: If you buy frozen fruit let it thaw out before you make the jam - if the fruit is too cold then the sugar doesn't dissolve well and your jam will be grainy
3. Buy lemons, sugar, and small disposable tupperware containers (buy several-one batch of jam will make several cups!)
4. In the box of pectin are the directions for freezer jam-just combine the right amount of sugar and fruit, boil the pectin in water, stir it into the fruit/sugar and squeeze in
some lemon juice (even though the instructions don't always say to) for a nice tartness, and you're done! Put in containers, let it sit out on the counter for 24
hours, and then you can keep it in your freezer for up to a year! You'll never buy store bought jam again, it's so yummy.
Terilyn’s Dinner Rolls
2 T yeast
¼ C warm water
2-3 eggs
½ C shortening
½ C sugar
1 C warm water
4 ½ C flour
2 t salt
Soften the yeast in ¼ C warm water (105-115 Degrees) and sprinkle with sugar. Combine the eggs, shortening, sugar, softened yeast, 1 C warm water, salt and 4 ½ C flour. Beat until smooth. Add remaining flour to make a soft dough. Cover and allow to rise until double. Punch down and roll out and let rise again. (Or place in refrigerator overnight. Take the dough out 3 hours before baking. Roll out and let rise.) Divide the dough into 2 balls. Roll out each one to an inch thick. Cut into 12 pizza shaped pieces. Roll each piece starting at the large end. Bake at 350 degrees for 13-15 minutes.
Option 1: Orange rolls:
Top the rolled dough with mixture of:
1/3 C melted butter
½ C sugar
Grated rind of 1 orange
Option 2: Cinnamon Rolls:
Top the rolled dough with mixture of:
½ C Brown Sugar
½ C softened Butter
2 T corn syrup
Cream Cheese Frosting for Cinnamon Rolls
1 pkg cream cheese frosting
6 T butter
2 C powder sugar
1 t vanilla
Beat together until smooth.
Jennie Slade’s Orange Rolls
Ingredients:
3 Tbs. Dry yeast
2/3 cup lukewarm water
1 cup butter, chopped
1/2 cup sugar
2 tsp salt
2 cups milk, scalded
2 eggs, beaten
6 cups flour
14 Tbs butter, softened
1cup sugar
Grated peel of 2 oranges
• Dissolve the yeast in the water in a small bowl.
• Combine the chopped butter, 1/2 cup sugar and salt in a large bowl. Add the hot milk and mix to dissolve the butter. Let stand until lukewarm.
• Add the yeast, eggs, and flour and mix well to form a sticky dough. Let rise, covered, in the refrigerator for 8 or hours longer.
• Remove from the refrigerator 2 to 2 1/2 hours before baking.
• Divide the dough into halves and roll each on a floured surface.
• Mix the softened butter, 1cup sugar and orange peel in a bowl.
• Spread on the dough. Roll up to enclose filling. Cut into 1-inch pieces with dental floss (or thread).
• Place in greased muffin cups (or just right into the greased muffin tins).
• Let rise until doubled in bulk. Bake at 400 degrees for 10 to 15 minutes or until golden brown.
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