With a Grateful Prayer and a Thankful Heart: 12/20/09 - 12/27/09

Friday, December 25, 2009

Christmas Eve with the Munchkins

We went to early Candle Light service then home for PJ's and nibblers, giggles and hugs.

... and we will do it all again today

Thursday, December 24, 2009

A Savior Has Been Born

For to us a child is born,
to us a son is given, and the government will be on his shoulders. And he will be called Wonderful Counselor,
Mighty God,
Everlasting Father,
Prince of Peace

Isaiah 9:6


Born that man no more may die
Born to raise the sons of earth
Born to give them second birth
Hark! The herald angels sing
"Glory to the newborn King!"


{this white Nativity is one of my most cherished Christmas items and is placed every year on the table in my foyer that I might not forget, in all of my busyness, why I celebrate this day}
Joining Cindy @ My Romantic Home for Show & Tell Friday.

Wednesday, December 23, 2009

Sausage-Stuffed Mushrooms ~ Barefoot Bloggers

Time for a Barefoot Blogger recipe... picked by

Michelle of Welcome to the Club

A great appetizer for your Christmas or New Year's Eve party!

from Ina Garten (via FoodNetwork.com)
I had some extra sausage filling and a tube of crescent rolls in the refrigerator. I spooned the extra filling onto each triangle before baking. They were really good especially with a mustard dipping sauce.

  • 16 extra-large white mushrooms
  • 5 tablespoons good olive oil, divided
  • 2 1/2 tablespoons Marsala wine or medium sherry
  • 3/4 pound sweet Italian sausage, removed from the casings
  • 6 scallions, white and green parts, minced
  • 2 garlic cloves minced
  • 2/3 cup panko crumbs
  • 5 ounces mascarpone cheese, preferably from Italy
  • 1/3 cup freshly grated Parmesan
  • 2 1/2 tablespoons minced fresh parsley leaves
  • Salt and freshly ground black pepper


Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine

evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

ssshh... Gifts for the guys DIY Personalized Tile Coasters

A few personal gifts for those handsome young men married to my daughters...
No creativity on my part... this project came from Karen of The Graphics Fairy. I followed her clear instructions to the letter and was very happy with the results. These coasters are useful and have a masculine look, hard to find in handmade projects.

Monday, December 21, 2009

Dorie's Favorite Pecan Pie

Dorie's Favorite Pecan Pie

3/4 cup light corn syrup
1/2 cup (packed) light brown sugar
3 tablespoons unsalted butter, melted and cooled
3 large eggs, preferably at room temperature
2 teaspoons instant espresso powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (about 7 ounces) pecan halves or pieces
3 ounces bittersweet chocolate, coarsely chopped
1 9-inch single crust made with Good for Almost Everything Dough, partially baked and cooled

Getting ready: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.

In a large bowl, whisk the corn syrup and brown sugar together until smooth.. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth, foamy mixture. Add the espresso powder, vanilla, cinnamon and salt and give the batter a good mix. Rap the bowl against the counter a couple of times to pop any bubbles that might have formed, then stir in the pecans and chocolate. Turn the filling into the crust.

Bake the pie for 15 minutes. Meanwhile, make a foil shield for the crust by cutting a 9-inch circle out of the center of an 11-or 12-inch square of aluminum foil.

Lower the oven temperature to 350 degrees F. Place the foil shield on top of the pie—the filling will be exposed, the crust covered by the foil. Bake the pie for another 15 to 20 minutes (total baking time is 30 to 35 minutes), or until it has puffed (the middle and the edges should be fairly evenly puffed), is beautifully browned and no longer jiggles when tapped. Transfer the pie plate to a rack, remove the shield and cool to room temperature.

Serving: Pecan pie is good at any temperature, and different at each one. It’s softest and most puddingish eaten warm (about 45 minutes out of the oven), most flavorful eaten at room temperature and most candy-like when it is chilled. At any temperature, it’s good with ice cream—vanilla, chocolate or coffee would be my choices.

Storing: Once cooled to room temperature, the pie can be covered and refrigerated for 1 day.

Playing Around: If all you want is a great plain pecan pie, omit the cinnamon, espresso and chocolate. If you want a sweeter pie, increase the amount of corn syrup to 1 cup.

The Sweet Shoppe

The snow day on Saturday was perfect for filling the house with the scent of baking cookies and treats. Outside was a picture of white drifts of falling snow and inside was filled with Christmas music and lots of sugar, butter and baking sheets.
I made old favorites and a couple of new recipes. Lemon Tartlets (Jared's request), Tassies, Chocolate covered Oreo Cookies, a Yummy Caramel Corn recipe I saw on several blogs, and a filled cookie that was one my mom and aunt made each year.

Filled Turnover Cookies


1/2 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. salt
1/4 tsp. soda
Fill with whatever jam you like.  (I use apricot, peach or raspberry)
decorative sugar

Mix thoroughly shortening, sugar, eggs and vanilla. Blend in flour, salt and soda. Wrap in plastic. Chill 1 hour. Heat oven to 400 degrees. Roll 1/16th inch thick on lightly floured cloth-covered board. Cut into 3 inch circles. Spoon 1/4 teaspoon jam on 1/2 of circle. Fold dough over filling press edges together. Place 1 inch apart on ungreased baking sheet. Brush with milk. Sprinkle with sugar. Bake for 8 to 10 minutes.

Sunday, December 20, 2009

My Baby Girl, Abbey, Making Christmas Cookies

She just wasn't having all the fun baking with mom as I envisioned...
...so she did this (she's my hugger child)

then this...

and more of this...

cause this just wasn't great fun...

...or all that merry...
...that's when she decided hugs were much more fun...
and I agree...
sometimes ya just gotta alter your idea of making memories


Related Posts with Thumbnails