Pumpkin Corn Bread

Here is the easy version!

2 packages of Jiffy Mix corn bread mix
1 tsp pumpkin pie spice

1 15-ounce can pumpkin
2 Tablespoons honey
3 eggs
2/3 cup milk

Preheat oven to 400 degrees Fahrenheit,  Heat a small amount of butter, about 1 tsp, in a cast iron skillet.   Lightly whisk the pumpkin pie spice into the Jiffy mixes in a large bowl.  Whisk together the pumpkin, honey, eggs and milk.  Gently stir into the dry ingredients until just mixed.  Pour into the hot skillet.  Put in the oven and bake for 25-30 minutes until the center is set and the top is slightly golden.

--c

Mini Quiche

Ingredients:

5 eggs
1/2 cup salsa
2 Tablespoon milk
2 cups shredded chedder
salt & pepper

**Optional ingredients:
ham, bacon, green onions, mushrooms

Bake in muffin tin at 350 degrees for 30-35 minutes.

S'more s'mores

Ingredients:

2 cups quick or old fashioned oats, uncooked
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt, optional
1 cup butter/margarine
7 oz jar marshmallow creme
1 cup (6 oz) semisweet chocolate pieces

Preheat over to 350.  Lightly grease 12x9 baking pan (NOTE: I used a 9x13).

Combine oats, flour, baking soda and salt.  Mix well.  Add butter and blend well until crumbly.  Reserve 1 1/2 cups oat mixture for topping and set aside.  Press remaining oat mixture evenly onto bottom of pan.  Bake crust 15 minutes.

Remove pan from over.  Drop spoonfuls of marshmallow creme in rows across crust.  Place back in over for 1 minute to soften marshmallow.  Spread creme to within 1/4 inch of edges.  Sprinkle chocolate pieces evenly over marshmallow creme.  crumble reserved oat mixture evenly over chocolate pieces.  Back 25-30 minutes or until topping is light golden brown around the edges.  Cool on wire rack 30 minutes.  Cut into bars while warm.

Nutritional information (cut into 24 pieces): 213 calories, 11 grams fat, 26 grams carbs, 3 grams protein, 0 chlosterol, 176 mg sodium, 47% calories from fat

Whole Earth Salad

Whole Earth Salad

The Hungry Hollow Co-op

Rhoda Kahn Nussbaum

Cook:

1 cup uncooked red quinoa (approximately ½ of a 12 oz. box), follow package instructions

Combine (in your favorite salad bowl)

1 bunch kale, cut away stems, roll leaves lengthwise and slice into fine horizontal silvers

1 small head of green cabbage, cut away stalks, roll leaves lengthwise and slice into fine horizontal silvers

2 carrots, coarsely grated

1 cup tamari almonds, chopped

1 10-oz. package of Tofulin, marinated baked tofu, cut into ¼" cubes or 2 chicken breasts*, cooked

¼ cup toasted sesame seeds

2 tbsp fresh parsley, finely chopped

2 tbsp fresh dill, finely chopped

Hot cooked quinoa; mix into above ingredients and let cool

Blend

1 cup olive oil                                            1-2 cloves garlic, minced

Juice of 1 whole lemon                            Tamari sauce, to taste

1 tbsp Dijon style mustard                       Herbamare, to taste

Add dressing to cooled salad and adjust seasoning prior to serving

*NOTE:  Poach chicken breasts.  In a large skillet, bring to a boil enough water to cover boneless, skinless chicken breasts, the juice of a lemon, a bay leaf and a teaspoon of table salt.  Add chicken breasts, cover and let simmer gently for 5 minutes.  Turn the breasts over and cook for another 5 minutes.  Remove from heat and let the chicken breasts cool in the poaching liquid, uncovered, for 30 minutes.

Prayer Flags

A part of our annual camping retreat is to work on a craft project to bring back to the church and share with the congregation.  This year we made prayer flags.

Prayer flags come from the Buddhist tradition.  They write their prayers on flags and hang them from high places like the tops of mountains.  They are not designed to call down their wishes on the land.  Rather they are hanging there to waft their prayers far and wide. 

We gathered this weekend at our retreat, mindful of the solemn remembrance of the day.  Making prayer flags was one way we marked its passing.  

Artichoke Dip

"For where two or three come together in my name, there am I with them."
Matthew 18:20

The time I spend at Bible Study is always precious.  The snacks we share are always yummy.  The conversations are rewarding.  My soul is warmed each time I am enfolded in the welcome of my church family. And tonight was no exception. 




1 8 oz pkg cream cheese softened
About 2/3 cup mayonaise

 Mix together until smooth.  (You can use the mixer when you forget to get the cream cheese out of the fridge early enough to soften.  Just be sure to start with the cream cheese alone and beat it until it is soft.  Then add the mayo.)


Stir in 1/4 to 1/2 cup shredded Parmesan (Use the best cheese you can afford but the shredded, not grated, stuff in the bottle works well.)

Drain one bottle of artichokes in oil.  (Use two bottles if you love artichokes or just buy the giant Costco jar and spoon out what you want.)  Use a small spoon to scoop the choke part out of the center of each artichoke section and throw it away.  Do the same with the toughest outer leaves.  Roughly chop the rest.  Stir into cheese mixture.

Spoon into a shallow baking dish (about at 2 cup size dish).  Bake at 350 for about 30 minutes or until it is bubbly around the edges and lightly browned on top.  Serve with crackers, sliced french bread, veggies, tortilla chips, whatever you prefer. 

Chocolate Cookies

Here is the cookie recipe I made for Bible Study last week.

 

This recipe is from the Martha Stewart "Cookies" cookbook.  A great cookbook to have on hand.  Everything I've made from this cookbook has turned out well.

 

Grammy's Chocolate Cookies

 

2 cups plus 2 T flour

3/4 cup unsweetened Dutch-process cocoa powder

1 tsp baking soda

1/2 tsp salt

1 1/4 cups unsalted butter, room temp.

2 cups sugar

2 large eggs

2 tsp vanilla

 

sugar for rolling

 

1.  Sift together flour, cocoa powder, baking soda and salt into a bowl.

2.  In the bowl of an electric mixer, beat butter and sugar until light and fluffy.  Add eggs and vanilla, beat to combine.  Reduce speed to low, and gradually add flour mixture, beat to combine.  Form dough into a disk, wrap in plastic wrap and chill until firm, about 1 hour.

3.  Preheat oven to 350 degrees.  Shape dough into balls. Roll each ball into sugar.  Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.  Bake until set, 10 to 12 minutes.  Let cookies set on cookie sheet a couple of minutes before transferring to a cooling rack.

 

Enjoy.  I rolled my cookies in coarse sugar.