LEMON WATER

My friend Julie Clark has a really good recipe for the lemon water that everyone serves at weddings and special occasions, there are many different recipes out there, but this one seems to get the most compliments!

Lemon Water
1 gallon water (16 cups)
2 1/2 cups sugar
Stir to dissolve sugar, then add:

1 Tblsp lemon extract
1 Tblsp citric acid

Stir well, then add lots of ice!
Float lemons
(and/or limes!)

You can find citric acid at Kitchen Kneads or specialty stores, it is also found in grocery stores but you have to pay more for it!

A nourishing thought for the soul:
Since talking about lemons which are known to be sour, sometimes in life our experiences can be sour as well.  I found a really good book called "A glimpse of Heaven" by Joanna Oblander.  She shares her experience of going to the other side and she was shown how in the pre-existence we attended classes to learn about what earth life would be like.  she says "Nobody worried about whether they would be rich or famous, beautiful or handsome, tall or short.  We did not even worry about whether we would be healthy or well.  Instead, decisions were being made based on which experiences would help us become perfect like Heavenly Father.  Great concern was given to furthering talents, improving strengths, obtaining greater intelligence, and refining our ability to  love. 
So when we have trials, or hard times, it is to help us to become perfect, and to be more refined.  Only sour things can refine us!
so. . .yay for sour, I guess!

Layered Greek Dip

We just had our annual friend christmas party, to which there is always good food and good fun.  This year Diane made a wonderful appetizer dip that I just had to add to my collection, it was YUMMY, and she bought the pita bread you get at Sam's, used a pizza cutter to slice into wedges, spread some garlic butter on it, baked in oven til it was warm, and served it with this outstanding dip, YAY for food friends and fun:

Layered Greek Dip
Beat until smooth and spread into 9 inch pie plate:

8 oz cream cheese softened
1 Tblsp lemon juice
1 tsp Italian seasoning
3 cloves minced garlic

Top with remaining ingredients in order:
1 1/2 cups hummus
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped kalmata olives
1/2 cup feta
1/3 cup chopped green onions

Cover and refrigerate 2 to 24 hours.  Serve with pita chips or multigrain chips

and for the thought today:
found on pinterest:

The minute  you think of giving up, think of the reason why you held on so long.

Love it!

Turkey Gravy

I am not good at making gravy, so I had to find someone who cooks good and I could trust them. 
Here is the recipe that works for me!
Turkey Gravy (for a picture go here:)

Source: Center Cut Cook

1/2 c. butter, cut into about 8 pieces
1 tsp. coarse black pepper
1/2 c. all-purpose flour
4 c. turkey pan drippings OR 4 c. turkey stock

In a large saucepan, melt 1/2 cup butter over medium-low heat. Sprinkle in 1 teaspoon coarse black pepper. Slowly add flour to create a roux, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter. Slowly begin to pour in drippings and/or stock into the pan, constantly whisking. Allow the gravy to cook for several minutes, the longer it sits the more it will thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.

[My 2 Cents] From Yvonne from triedandtasty.com
If using drippings from a chicken or turkey: Pour drippings into a gravy fat separator. I specifically made a special trip to the store to pick up one (I LOVE OXO products) and it worked like a charm. I have not idea how exactly it works, but it did! You’ll want to allow the drippings to cool a bit so that the fat rises to the top, then pour out your gravy and leave the fat. If you don’t have enough drippings to equal 4 cups, add enough turkey stock until you have 4 cups.

Because I brined my turkey, my gravy was INSANELY salty!! So, I just kept adding water until it wasn’t so bad any more. I probably added a good 4-5 cups of water to help balance it out. If you haven’t brined your turkey in salt water, you will be fine.

Raspberry Honey Butter and Cinnamon Honey Butter Pumpkin Buttercream

My daughter Shauna has a friend who has a wonderful site, her food that  I have tried is very yummy and good.  I am trying to collect "butter" recipes, so I had to add hers:  Here it is from www.triedandtasty.com, she says she got it from the following source:

Source: Slightly adapted from One Sweet Appetite

Raspberry Honey Butter

1 c. butter, softened
1/4 c. + 2 tbsp. honey
1 1/2-2 tbsp. seedless raspberry jam

Mix together all ingredients. Done.

Honey Cinnamon Butter

Ingredients

1 cup salted butter, softened
6 Tblsp honey
1/2 tsp cinnamon

instructions:
Whisk together your ingredients.  Serve on warm bread

Pumpkin Buttercream Frosting

Source: Your Cup of Cake

1/2 c. butter, softened
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
1 1/2 c. powdered sugar
1 tbsp. pumpkin puree

In the bowl of a stand mixer, beat softened butter for 2 minutes. Add pumpkin pie spice and vanilla extract and slow add powdered sugar until you reach your desired consistency. Add pumpkin puree and beat until fully incorporated. Add more powdered sugar as needed.

I think this would be fun on homemade rolls as well!

Thought for the day:
"In the end, only three things matter:  how much you loved, how gently you lived, and how gracefully you let go of things not meant for you"  -Buddha

Banana Bran Muffins

  My daughter Christy who keeps asking me to post recipes said that this is one of her favorite recipes, so I will share this with you, I always have lots of brown bananas on my counter, so I plan to make some this weekend!  Thanks Christy for sharing  She says her friend makes lots of these and freezes them, sounds good to me!

Banana Bran Muffins

1 1/2 c. bran flakes cereal

1 c. mashed ripe bananas

1/2 c. milk

1 egg

3 Tbsp vegetable oil

1 c. all purpose flour (or half white half wheat.  do not do all wheat! DRY)

1/4 c. sugar

2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

dash of nutmeg (optional)

walnuts (optional)

I also add just a tsp or so of vanilla

heat oven to 400

grease or line 12 muffin cups

combine cereal, banana, milk, egg and oil in bowl;mix well.Let stand 5 min.

Combine dry ingredients in seperate bowl. 

Add cereal mixture to dry mixture. combine until moistened.  Bake 20-25 min.  

per muffin

123 calories, 20 g carb, 2.5 g protein, 4 g fat, 

Thought for the day:
The ones who are crazy enough to think they can change the world   are the ones that do!

Raspberry Chocolate Chip Bars

This recipe was shared with me by Annalisa Glenn (I love that name) (she is pretty cool too!) It is like a fancy dessert for special occasions!  you will enjoy it! It would be good for bridal showers, baby showers, fancy RS activities, and Christmas!

Raspberry Chocolate Chip Bars
Crust:  2 1/2 cups flour
            1 cup sugar
            1 cup margarine
Soften the margarine and combine with flour and sugar until mixture resembles coarse crumbs.  Press into bottom of 11 x 18 greased cookie sheet.  Bake at 375 for 8 to 10 minutes until it is set but NOT brown.

Filling:  1 heaping cup Raspberry Jam
               1 Tbslp of water

Microwave jam and water until it just starts to boil.  Stir it up and spread over the cooked crust.  (If you want to make it more raspberry-y, you can add some frozen raspberries to the mixture before you microwave it)

Topping:  3 to 4 cups flour
                 1 1/2 cup Brown Sugar
                 1 1/2 cup margarine
                 1 3/4 cup chopped walnuts
                 2 11 oz pkg of chocolate chips

Soften, but don't melt, margarine - and combine with flour and brown sugar.  Mix in nuts (or if you don't like them, don't add them!) Mix in 1 bag of chips.  Mixture should be between coarse crumbs and a cookie dough.  If it's still too sticky, add more flour.  Crumble topping over the jam and then sprinkle with remaining bag of chips.  Bake at 375 for about 20 minutes or until golden brown.  Let it cool and set up completely before you cut into bars.

This is a fancy dessert that is really yummy! Be sure to let it set up completely, I get impatient and then it is gooey.  Enjoy!


For the nourishing of our souls:
Yesterday in Church our RS teachers said this:  We do not know what is going to happen tomorrow or the next day.  the only thing we know is right now, our present time, our moments today so far.  Heavenly Father does know what is going to happen tomorrow and the day after that.  He knows everything.  There is nothing He does not know.  So we should never allow ourselves to become angry and upset and frustrated with our lives since we do not know what tomorrow holds, and what He is making of us!  

Jana's Famous Fudge

Okay, my daughter Christy just called to see if I had a fudge recipe, so here is my neighbor Jana's famous fudge.  She would share it with us at Christmas and it is yummy!

Jana's World Famous Fudge
5 cups sugar
1 cup butter
1 can evaporated milk
1 (12 oz) pkg milk chocolate chips
1 (10 oz) Symphony candy bar
1 (7 oz) jar marshmallow cream
1 pkg chopped nuts
2 tsp vanilla

Stir and melt sugar, butter, and evaporated milk in large pan.  Boil for 7 minutes, stirring constantly .  Add chocolate chips and Hershey's candy bar.  Continue to stir until melted and smooth.  Stir in marshmallows, vanilla, and nuts.  Stir until smooth, then pour into a large buttered pan.  Cool overnight in refrigerator.  

Yay for fudge.  There is nothing like good fudge at Christmas time!

For our souls:
So speaking of Christmas time, this year in the Christmas devotional they talked about giving is more important than getting.  That we should concentrate on ways we can give to others, our time, our kindness, our love, our forgiveness, our patience and understanding.   We need to focus on being a little more kinder and a little more better each day.  Life is made up of the "little things", so if we can do little things to spread love and cheer, we will be doing that which is important!
Let us give with all our hearts this year!