Heaven

So, I've been # 1 at not blogging lately, but I don't think anyone is crying themselves to sleep. I feel like I've had so much and nothing going on all at once which has left me completely un-motiviated.

I did try a new recipe last week that I got from my cousin, and I must say, it is going to be my new go-to recipe. It's so wonderful, that I call it "Heaven". It's technically an up-side-down German Chocolate cake, but if you try it, I think you'll see why I changed the name. This cake is rich, and moist, and so delicious, that I didn't even make the icing, and don't plan to. It's great because you don't actually invert it like a pineapple up-side-down cake. You just serve it from the dish.

I admit that as a traditional German Choclate cake lover (icing in particular), I was a bit hesitant to try this, but it far exceeded my expectations. I hope this becomes a family favorite for you as well. Enjoy your little slice of heaven on earth.


Heaven

Preheat oven to 350 and spray a 9x13 pan/dish with PAM

Bottom layer

1 c Sweetened Flake Coconut
1 c Chopped pecans

Middle Layer

1 box Duncan Hines Butter Fudge cake mix (mixed according to pkg directions)

Pour this over the coconut and pecans making sure not to stir them together.

Top Layer

1 stick melted butter (I used salted)
1 8oz pkg Cream Cheese (melted)
1 lb box of Confectioner's Sugar

Mix together until smooth, and them pour on top of chocolate layer. Do not mix them together.

Bake for 40-45 minutes. Center should be slightly wiggly when cake is done. The chocolate will rise above the top layer, and you'll be able to tell that it's done around the sides.

Serve warm. Re-heat left-overs for 20 seconds in the microwave.

Tasty Tuesday-- All things Apple

A lady brought this cake into our office, and it was so yummy, that I immediately called to ask for the recipe. It's moist, and the flavors marry perfectly. The only problem with the cake that everyone noticed is that it crumbled into pieces. So, two of us set out to try to alter the recipe to find the trick to get it to hold together. Between the two of us,we've tried grating the apples, adding an egg, taking away flour, adding flour, adding some water,taking away some oil.... and with every attempt, the cake is still delicious, but STILL crumbly. I would love to know if anyone has any ideas of what we could try next to make this yummy cake a good one to make for crowds, and not just when you're sitting at home with a fork and a plate. If not, I suggest making it anyway, and eating every moist, crumbly bite.


Fresh Apple Cake
3 C Granny Smith Apples (chopped into small pieces)
2 C Sugar
2 ½ C Self-Rising Flour
1 ½ C Oil
2 Eggs
1 Tsp Vanilla
1 Tsp Cinnamon
1 C Pecans (chopped)

Blend sugar, oil, and eggs until fluffy. Add cinnamon and vanilla. Add flour slowly until blended in. Fold in apples and pecans. Pour into a greased and floured tube pan. Cook for 50-60 minutes on 350

Icing
1 C confectioner sugar
Lemon Juice (Just enough to make icing smooth and pourable)

Wait until cake is completely cooled before icing.

When Words Aren’t Enough

It seems like lately, I’ve had phone calls weekly and sometimes daily from people telling me troubling news about them, or their family and friends. About a month ago a young friend died suddenly, leaving behind a wife and two small children. He was fine that morning, and then a heart attack claimed his life by noon. What do you say when you know that nothing you do or say will make the hurt and pain go away from their hearts?

A few weeks ago, another friend called to tell me her grandmother had just had a massive stroke. She lives on her grandmother’s land, and helps her out with everything. She was devastated. Then she delivers the news a week later that her family wants to put her grandmother in a nursing facility and sell the land… the same land that she lives on. Where will she live? Oh, and by the way, she was laid off from work two weeks before all of this happened. Then just this week, I get a call from her delivering more bad news. Her mother’s cancer is back and it has spread. She’ll be undergoing extensive treatments for 8 weeks 12 hours from home. I thought for a moment, and simply said, “I know this doesn’t make anything better, but I’m sorry.”

I know others who are losing jobs, losing houses, losing babies, suffering from a culmination of illnesses that no doctor can help, struggling their way through chemo and radiation treatments, trying to provide for themselves while helping family members out too, and the list just goes on.

What can we say or do that will make it better?

There’s no point in even mentioning any petty problems that I’ve got going on. Plus, those who are in really tough situations don’t like to hear you comparing your situation to theirs. Telling someone to “buck up”, or “deal with it” isn’t really the most compassionate way to handle it either.
Sometimes I feel helpless just hearing about it. However, the problems of others aren’t something we just need to dismiss. Romans 12:15 tells us to “Rejoice with those who rejoice, and weep with those who weep.” We need to show those who suffer that we are there for them. We can write cards, call to check on them, take food to the hospital for those who are there around the clock, help with yard work , or carpool, but mostly… not the very least, but the very MOST we can do for them is pray. The Bible tells us that even when our words are inadequate at best, the Holy Spirit intercedes for us on our behalf. Romans 8:26 -28 Likewise the Spirit helps us in our weakness. For we do not know what to pray for as we ought, but the Spirit himself intercedes for us with groanings too deep for words. And he who searches hearts knows what is the mind of the Spirit, because the Spirit intercedes for the saints according to the will of God. And we know that for those who love God all things work together for good, for those who are called according to his purpose.

So, thankfully, when actions and our words aren’t enough, God knows our hearts, and He uses us to be a help and strength to the weak and weary… even if to us it doesn’t seem like we’re doing much of anything. Cherish every moment you have with family and friends because you never know what the future holds.

I love this time of year. I makes me want to bake and have the aroma of cinnamon and apples floating through the house every day. Of course, if I did that every day, I'd be as big as a barn, so I settle for a Glade apple/cinnamon plug in to get me through. I have, however, started baking something at least once a week. Last week I made Grace's (from A Southern Grace) Apple Dapple cake. It was very tasty. Honeycrisp apples were quite possibly the perfect choice of apple to use for the cake. If you've never had honeycrisp apples, you have got to try them. They're wonderful cooked or plain, or with a little peanut butter on them. They have a short season, so if you want to give them a shot, I'd suggest you try them soon before they're gone. I've bought them at The Fresh Market, Publix and Target. Target has the best deals on them.

This week, I'm doing a couple of things. First I'm going to make a grated apple pie using the honeycrisp apples, and then I'm going to make one of my very favorite things in the world. Pumpkin crisp! I guarantee that most of you have never had anything so heavenly. It's great for breakfast or dessert or just because you're so obsessed with it that you can't help yourself. Even if you hate pumpkin, you'll love it. My grandmother hates it and was instantly hooked on pumpkin crisp once she finally buckled and tried it. It's perfect. Salty and sweet and creamy and crunchy all in one. Yes. Perfect! This is a recipe that I never ever give out, but because I'm in an extremely generous mood, I'll share it with you guys today. Sorry I don't have a pic. I'm not used to our new computer. Please try it and let me know what you think.

Pumpkin Crisp

1 16 oz Can Pumpkin
1 15 oz Can Sweetened Condensed Milk
1/2 C Sugar
1/2 tsp Cinnamon
3 Eggs
1 box Yellow Cake Mix (I use Duncan Hines)
1 C Chopped Pecans
1 C Salted Butter (melted)

Line the bottom and sides of a 9x 13 pan with wax paper. I've never found a pretty way to do that. Mix pumpkin, milk, sugar, cinnamon, and eggs and pour into pan. Pour dry cake mix over the mixture. Sprinkle nuts evenly onto cake mix. Spoon melted and cooled butter evenly over nuts. Bake at 350 for 50-60 minutes. Invert tray and remove waxed paper. Cool.

Frosting

1 8 oz pkg Cream Cheese (softened)
3/4 C Cool Whip
1/2 C Powdered Sugar (sifted)

Mix ingredients and spread on top of pumpkin crisp. Cut outer edges off, then cut the rest into squares. Refrigerate un-eaten portions. Best served at room temperature, but cool is delicious too.

Welcome Back - White Chicken Chili

I know, I know. It's been forever since I've blogged, but I've been un-inspired at best. This recipe involves a good bit of chopping (I know this will immediately turn some of you off), but it's completely worth it. This is a great alternative to traditional chili, and it's healthy to boot. That is... as long as you don't go nuts with the toppings.

It calls for beer, and I'm not a beer drinker, so I went to someone who knows a lot about it, to ask for a good cooking beer. They told me to use Yuengling Light Lager. The flavor it adds is very good (much better than just chicken broth). If you're not a drinker, I recommend buying a pack and sharing with friends so they can try the chili too.

Give it a try and let me know what you think. Welcome to fall!

White Chicken Chili
2 Tbsp Extra Virgin Olive Oil
2 Pablano peppers (seeded and diced)
1 red bell pepper (seeded and diced)
1 small onion (diced)
3 cloves garlic (minced)

Sauté ingredients till tender

Add to pot
1 can navy beans
1 can black beans (drained and rinsed)
2 cans diced tomatoes with zesty green chilies
1 small can sliced black olives (optional)
1 packet of McCormick White Chicken Chili Mix
1 12 oz light beer
Approx 1 lb of either smoked chicken (from a B-B-Q restaurant or rotisserie chicken chopped.

Simmer for 1 hour

Squeeze lime juice in individual serving bowls (approx 1/4 of a lime per bowl)
Optional:Cheddar cheese,sour cream, pico de guillo, Rice Works (brown rice) Sea Salt chips or Tostido's

Tasty Tuesday -- It's Football Time!

In the South, we’re all about some sports. We love them all, but really, all of the others just hold us over till football season comes around. Men and women alike count down the days till the first football game. Whether you go to the games, tailgate and listen to a radio, or choose to sit in your recliner at home from 9:00 am (when Sports Center starts) till 11:00 pm watching multiple games on your HD TV, one thing is for sure. You’ve got to have some great munchies. So, since there are 30 days till the first college football games begin, I’m going to share some of our game-day family favorites.
I attended The University of Alabama, and grew up going to all of the games. I’ve been to a lot of stadiums, and I can honestly say, the hotdogs at UA games are far better than any I’ve had from other places around the country and they’re so easy to make. You could easily make a large amount for a big crowd. What’s better than a hotdog that’s already “doctored up”?

Alabama Stadium Dogs

Hotdogs (brand of your choosing)
Buns
Shredded Sour Kraut
Diced White Onion
Ketchup (Heinz)
Yellow Mustard (French’s)

Mix kraut, onion, ketchup and mustard together, and warm in microwave for 20-30 seconds or until everything is warm. You be the judge on the amounts, but it doesn’t need to be dry. You can either serve this on your hotdog right away or put it on there and wrap it in foil. That’s what they do at the game, and it’s wonderful! These will travel well too.

This next hotdog may sound gross, but everyone I’ve gotten to try it loves it. I made up this concoction when I was a kid, and have eaten it ever since. Warning: You cannot eat this without a plate and a fork.

Ash Dog

Hotdogs
Buns
Shredded Sour Kraut
Diced Onion
Hotdog Chili
Cheddar cheese
Mayonnaise
Mustard
Ketchup

Warm kraut, onion, and chili in separate containers. Load up your dog, and chow down.

No Saturday in the fall is complete without this dip we call, “Crack”. We call it that because it’s so addictive. It’s so simple, and I haven’t found anyone who didn’t love it.

Crack

8 oz Cream Cheese (softened)
1 lb Jimmy Dean Hot Sausage browned (like hamburger meat) and drained
2/3 of 16 oz Jar Medium heat Pace Picante Salsa

Preheat oven to 350. Spray 8x8 glass dish with PAM. Mix ingredients together and pour into dish. Bake for 30 minutes. Let cool 10 minutes, and serve with Tostido’s.

Thursday Therapy -- Are you worth it?

Are you worth it? The answer to this question says a whole lot about who we are and how we feel about ourselves in regards to so many things in life. I was watching The Biggest Loser Couples earlier in the year, and this question was asked to Kristin in regard to weight loss. Did she feel like she was worthy of being healthy? If you saw this, you’ll remember that Kristin burst into tears before saying, “Yes! I’m worth it!” I’ve read more articles about her, and she identified this moment as the turning point in her weight loss success, and her whole outlook on life. You may be in a power struggle with yourself over a wide variety of things from jobs, to relationships to health. Today, ask yourself, “Am I worth it?” If you feel like you’re not worth it, then you need to talk to someone who can really help you, because we’re all worth it, but sometimes we get these horrible views of ourselves and our self-esteem can plummet. Sometimes we do it to ourselves, but sometimes others are the main contributors. If you know you’re worth it, but aren’t acting like it, it’s time to change your ways and act like you believe it. Thoughts without action get you nowhere, but going through the motions of everyday life without the right attitude won’t get you far either. It took me a long time to figure out that I was worth it, but I know I am, and I live every day with that mindset. You’re worth it too.