Chewy Chocolate Clusters

These tasty little no bake morsels, are so easy to whip up and with ingredients that we often have on hand. They are chewy, chocolaty and oh so melt in your mouth good.

• 1-12 oz pkg. chocolate chips
• 2/3 cups butter or margarine
  
• 1- 250 gm or small bag marshmallows
• 1 tsp. vanilla
• 2 cups of rice crisp type cereal
• 1 cup of coconut

1. Melt chocolate chips, margarine and marshmallow, stirring constantly until smooth.
2. Remove from heat and add remaining ingredients.
3. Drop by spoonfuls onto a cookie sheet or on to waxed paper.
4. Refrigerate til set.
5. Roll in extra coconut, just to make it look festive.
6. Now try to control yourself, they are addictive...;-).

Oven BBQ Farmer Sausage with Peppers

The farmer Sausage used in this recipe is a smoked pork sausage made by Mennonites. It is made in many communites throughout Canada and the US where Mennonites live. It is also available at our local Safeway and at several other grocery stores. Farmer sausage varies in texture and spices from area to area. The sausage I buy is made in Abbotsford by Remple Meats.

I'm sure you could substitute a kiebasa or ham sausage for the farmer sausage.

• 1 length (about 14") farmer sausage
• 1 medium onion sliced
• 1/2 each red and green pepper cut into slices
• 1 19 oz. can diced tomatoes
• 1/4 cup brown sugar
• 2 tablespoons cider vinegar
• 1 teaspoon dry mustard
• 1 tablespoons molasses
• 1/2 teaspoon liquid smoke (found in the aisle with bottled seasoning sauces)
• 2 tablespoons salsa
• ground pepper
• red pepper flakes (optional)

1. Cut sausage into 1 1/2 inch pieces and place in casserole dish
2. Saute' onion slices until they begin to soften.
3. Add peppers and onions to sausage in dish.
4. Mix remaining ingredients and pour over sausage.
5. Bake at 350º oven for 45 minutes to 1 hour.
6. Serve over rice or noodles.

Peanut Butter Blossoms

When my children were young, during the Advent season, they could each pick there favorite Christmas cookie and bake with me. I found baking separately with them more helpful than having them all in the kitchen with me at the same time (it is my turn to crack the egg, how come she always gets too) and I think they did too, and it builds lasting positive memories for everyone. Our son usually picked this recipe. Now he would much rather just eat the cookies than help me bake 'em.......so these are for you sonny boy.

• 3/4 cup softened butter or margarine
  
• 3/4 cup peanut butter
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 1 egg
• 1 tsp. vanilla
• 1 3/4 cup flour sifted with
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• extra sugar to roll the cookies in

1. Cream butter, peanut butter and sugars well.
2. Add the egg and vanilla, beat again.
3. Add the flour mixture and mix well.
   
4. Chill for 30 minutes.
5. Form round ball from about one inch.
6. Roll balls in sugar and place on un-greased baking sheets.
7. Bake at 375 for 10-12 minutes. (I do 10).
   
8. When they come out of the oven, immediately place a chocolate kiss, rose bud or macaroon on top. They will melt and then when cooled completely they have become one with the cookie and stay in place.

HAPPY BAKING

First Advent

Advent is the season of waiting and anticipating the celebration of God's perfect gift to us, and also of His second coming. There is an element of mystery and hope in this season.
In the busyness of the preparations we can often miss the importance of this time. We have an opportunity to get our hearts ready not just our homes.
We, Anneliese, Betty, Bev, Charlotte, Ellen, Judy, Julie, Kathy, Lovella, and Marg, wish for you a gift, an unexpected encounter with God. Just like the people in this video, sitting having lunch and suddenly they were touched by something unexpected and amazing. Isn't that what we all hope for, an unexpected encounter with God, especially in the midst of the busy holiday festivities.
May your lives be touched with the wonder and mystery of God's gift to us through his Son Jesus Christ.
(I wonder what is was really like for the Shepherd's to be in there fields and hear the Angels burst forth in song?)

Revelation 19:6 (New International Version)
⁶ Then I heard what sounded like a great multitude, like the roar of rushing waters and like loud peals of thunder, shouting:

“Hallelujah!
For our Lord God Almighty reigns".

Pumpkin Challah

 

This recipe was inspired by one of our readers Beth.  She sent me her recipe and between that one and my overnight bread recipe I settled on this recipe that can be stirred up the day before you plan to bake it.It made 3 braids. ..one for Thanksgiving. .one for French Toast the next morning. .and the Third set aside for Bread Pudding. 

• 1 1/2 tablespoons yeast
• 1 cup warm water
• 4 tablespoons canola oil
• 1/4 cup melted butter
• 4 eggs
• 1/2 cup honey
• 1 tablespoon salt
• 1 15 ounce can pumpkin puree
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 5 cups white flour
• 2 cups whole wheat flour

1. Put all the ingredients in your mixer bowl in the order given. .or if you want to mix it by hand. .put all the ingredients but the flour in a large bowl, stir well to combine and then stir in the flours.
2. Do not try to knead it. ..it will be too soft.
3. Turn the dough into an icecream pail or other similar sized bowl.  Cover well with plastic wrap. .no not try to seal the bowl with the lid. .it will pop open.
4. Let rise on the counter several hours and then refrigerate overnight.
5. In the morning. .divide the dough into orange sized balls and roll between your hands into long strips.
6. You can either braid with three strands. .or do other braid variations. ..it really doesn't matter as long as it fits well onto a cookie sheet to bake.
7. Fit the braids on a greased cookie sheet or one lined with parchment paper.
8. Let rise until doubled. ..brush with a beaten egg which has been combined with a tablespoon of water.
9. Bake in a 350 F oven for 25 minutes but check to be sure that it is evenly browned and the challah offers resistance to pressure. 

Cherry Cha Cha!

Christmas is just around the corner. Here is one of our family favorites that always travels with me to our family gathering. I've sort of had fun playing with this recipe, selecting the best of this and that, and it's become a family hit. It's light, fluffy and tasty. This is an easy recipe and you can make it a day in advance. I've divided it into three basic steps.

Step One

• 1/2 cup butter
• 1 cup flour
• 1/4 cup chopped pecans/almond

1. Mix first three ingredients together and spread in 9x12 cake pan.
2. Bake at 350 degrees for 15 minutes.
3. Refrigerate the crust before you start step two, as it is much easier to spread.
   

Step Two

• 1 package cream cheese 8oz.
• 1 cup icing sugar
• 1 tsp vanilla extract
• 1/2 container cool whip (1 litre/ 4 cups)
  

1. Mix together softened cream cheese with icing sugar, vanilla extract and cool whip.
2. Spread this consistency on to a cold crust.

Step Three

• two tins of cherry pie filling
• 11/2 cups whipping cream

1. Spread cherry pie filling on top of the creamed cheese mixture. I like to use a generous amount...so I've opted for opening the second tin ensuring that there is ample pie filling.
2. Beat your whipping cream, adding 1/4 cup sugar.
3. Spread whipping cream on top and garnish with finely chopped nuts.
4. Store in fridge until ready for use.

Store it in the fridge and you have a wonderful chilled light dessert after that heavy meal.

Candied Yams

Today is Thanksgiving in the U.S.A. There would be a revolt at my house if I forgot to make this dish for Thanksgiving. I have a very simplistic way of making it and never really use a recipe but here's one that will work if you've never made these.

6-8 yams or sweet potatoes

1 cup butter

1 cup brown sugar

Enough marshmallows to cover

Boil your yams or sweet potatoes till they are soft. Remove peel. Slice into 1/4 inch round slices and place in a greased 9x13 inch baking dish. I place the rounds side by side not flat. This way the brown sugar and butter coats the slices nicely. Melt the butter with the brown sugar and mix well. Pour this mixture evenly over the top of all the yams. Cover the top with marshmallows. I use the large marshmallows and cut them in half and place them on top. My kids love lots of marshmallows so I totally cover the yams. Place in 350 degree oven until the marshmallows start to brown nicely.

Happy Thanksgiving to all our readers in the U.S.A!

Psalm 79: 13 ~ But we your people, the sheep of your pasture, will give thanks to you forever; from generation to generation we will recount your praise.