Challenge: JuSt OnE LeSS

I'm tossing out a challenge to anyone willing to take it!  But it's going to require some SaCrIfiCe!  

 

Romans 12:1

Therefore, I urge you, brothers ans sisters, in view of God's mercy, to offer your bodies as a living sacrifice, holy and pleasing to God: this is your true and proper worship. 

 

What could you do for someone else... with having just one less of something for yourself this year?

   

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This idea came as a conviction, that God impressed upon me after my first trip to Haiti, in 2010.  I was confident that I had prepared myself for the experience to come, in this first trip to a thrid-world country.... But God had something more in store for my walk with Him.  I stumbled upon much more than I could comprehend or consume. I stumbled over myself.  I stumbled, over my-self-ish-ness. My life in America was GoLdEn. Privileged. Blessed. Life as I had always know, was without want or need of anything. It was based on selection, my desires, my convenience. It was based on ME.  I quickly recognized that those are privileges of life, that Haitians do not have.  There is no selection, selfish desires or convenience.  It all comes hard in Haiti; a torn and poverty stricken country, with the need for assistance on every corner and in every family.  I returned home with an astonished heart and mind, over the lifestyle I lived as an American and the drastic difference of life in Haiti. 

Questions overwhelmed my mind and heart.  How could I live this life and not sacrifice something to help others?  How could I continue in my CoMForT, knowing that babies slept cold at night, kidos went hungry most of the time, and physical ailments were taking lives?  God stirred my heart with pain and determination.  That determination was a desperate search to find something that I could do wiThOuT, so that someone else could possibly have something MoRe.  He revealed this to my heart.  There are numerous items and luxuries that I have: selecting one to sacrifice was an easy feet.  God's grace has overflowed to provide my family with numerous blessings, comforts and privileges. I'm sure you can say the same. When God's grace flows into our lives, we should flow His grace into the lives of others!  God pounded on my heart the need to ...sAcRiFiCe!  I'm now committing to doing as He asked.   Sacrifice SoMeThInG, so that someone else can have more.  

 

Here's the idea.  Commit to giving up something 

which uses resource (money) that you would normally

do this year.  It could be something you do weekly,

monthly or annually.  (This would be the perfect time

to give up a habit that costs money.)  The money that you

would normally use for that privelege, goes in a jar.  

So here's what I'm doing without...  I usually

drink 3-4 gourmet coffees a week.  I am doing with J

UST ONE LESS every week for this year.  (With the help of Christ :)  That's a small sacrifice that usually costs about $4.00 per coffee.  The four dollars that would normally be used for the coffee, will go into a jar.  I want to see what that small sacrifice can do for someone else at the end of 2013! 

  

PrAy about this ChaLLenGe and see where God takes your heart! 

Who could YOU help this year with JuSt OnE LeSS!?

 

  

 

Peanut Butter Cream Cheese Chocolate Chip Bars

Peanut Butter Cream Cheese
Chocolate Chip Bars   (... whew)

Whew... that's a mouth full, but so are these bars.  They are the perfect "man" bar... my husband and my brother love peanut butter in their sweets, as do most manly men :)  These bars are hard to pronounce without running out of breath, but I did not know any other name that would reveal it's entirety.  They are a great combination of sweetness and peanut butter.  Hope you get to try these out!

What Ya Need

2 Tbsp granulated sugar
1/2 Cup Peanut Butter
1/2 Cup Cream Cheese
1/2 Tsp. Vanilla
1 Roll of store-bought chocolate chip cookie dough

What Ya Do

Preheat the oven to 350 and lightly coat a small glass dish (size 8X11) with cooking spray.  You could use a baking pan, by simply lining it with aluminum foil and spraying the foil.  I wiped a bit off with a paper towel, after spraying my glass dish, to make sure the cookie dough could be spread but not stick. 

Use 2/3 of the roll of cookie dough, and press into the bottom of the pan.  Some may go up sides... good!  Place in the preheated oven for 7 minutes.  While the cookie is baking, combine the cream cheese, peanut butter, sugar and vanilla in a bowl of mixer.  Mix at medium speed until it's soft and combined.

When you pull the cookie from the oven, use a spoon to drop the peanut butter mixture in inch increments onto the cookie.  This is tricky because you want to easily spread the peanut butter mixture, but you don't want to touch the cookie on bottom... it will tear off the pan.  So, place the spoonfulls about an inch apart and tenderly spread the ToPs of the spoonfulls.  Now use the remaining 1/3 of the cooke dough to crumble and place on top of the mixture.  Bake again for 16-19 minutes or until browned on top.  Try not to over bake or the cookie will loose it's soft texture.  

That's all folks !

NuTeLLa Heath Bar Pie

Nutella Heath Bar Pie

Rich and creamy Nutella is good on or in any recipe!  So I tried it in a pie :)


What Ya Need:

1.5 Cups chocolate and vanilla
      cookies, crushed
3 Tbsp butter melted
1 Carton whipped topping
1 Cup granulated sugar
1 Package cream cheese (softened)
2 Toffee chocolate bars
1/4 Tsp. Vanilla flavoring
3 Tbsp of caramel ice cream
    topping (optional)

What Ya Do:

Start with the crust.  I used a tart pan, but you could also make this pie into squares with a regular square 9X9 or 8X11 pan.  If using a glass or metal pan, I would spray with not stick spray or rub it with a bit of butter.  Preheat oven to 350.  Mix the crushed cookies with melted butter and press into the bottom of the pan.  Bake for 8 minutes.  When the crust is finished, it will need to be cooled, so you can wait until it comes out of the oven before mixing the filling. 

For the filling:  Beat together the cream cheese and sugar until it is combined.  Add the Nutella and vanilla and beat until combined.  Now incorporate the whipped topping on low speed for a short amount of time... just enough to make sure it's mixed.  If you whip the whipped topping too long or too harshly,  it will break down.  When the mixture is smooth and creamy... pour into your cooled crust.  Smooth with a spoon. 

To decorate:  chop the toffee chocolate bars into various pieces and sprinkle over the top.  I also added caramel ice cream topping, but that is optional.  This does have a rich, cream cheese taste, so if you don't like that, you could add more vanilla or a bit less cream cheese. 

CoOkiE DoUgH MuDDy BuDDiEs

Cookie Dough Muddy Buddies

Seriously simple and delishiouso! 

What Ya Need:

1 Cup chocolate chip morsels (I used semi-sweet)
2 Cups of rice cereal squares
1 Cup cookie dough dry mix in box or bag

What Ya Do:

Heat the morsels in the microwave or on stovetop.  Heat them in increments of 1 min. each if in microwave.  Melt until smooth.  Add two cups of rice cereal squares to a bowl and pour in the chocolate.  Toss them until the cereal squares are covered.  Pour cooke dough dry mix in a bag and then pour the covered cereal squares in the bag.  Toss until all are coated.  See how easy?! 

When you serve, you can sprinkle white or milk chocolate chips in the mix to add to the mix and appeal.

Creamy Buffalo Chicken Pizza

This is cRaZy good!  My fav pizza and my Kido's fav pizza.  I was a bit concerned the first time I prepared it for Keith (my husband) and Keebryn (my son)... because when I sat it in front of Keebryn, he says "is THAT pizza?" :)  Crack me up as he normally does... Now he requests for us to have it for supper, often!  So here goes the recipe.

Creamy Buffalo Chicken Pizza: 

What you will need:

1 ready to go pizza crust (you can make yours homemade or use store bought)
        or three mini individual crusts
1 jar buffalo sauce (we used mild)
3 tbsp milk
1 tsp. season salt
1 lb of chicken breast or strips (thawed)
1/4 +1/8 cup heavy whipping cream
1/4 tsp garlic powder
2 tbsp butter
1 tsp flour
3/4 cup shredded parmesan cheese
3/4 cup shredded mozarella cheese
1 1/2 tbsp ranch dressing POWDER
1 jar banana peppers (optional)

Step 1:  Prepare Your Chicken:

Place following ingredients in a crockpot-
*1/3 cup of buffalo wing sauce
*3 tbsp milk
*1/2 tsp. season salt
*1 lb. chicken (salted and peppered)

Cook on low 2-3 hours until tender. 

Step 2: Make Buffalo Cream Sauce:

Melt 2 tbsp butter in saucepan on 3-4 level
Add 1 tsp flour and brown, stirring.
Add 1/4 + 1/8 cup heavy whipping cream and stir
Add a couple dashes of garlic powder
Add 3/4 cup of parmesan and 3/4 cup of mozarella
Melt and stir together
Add 1/4 cup plus 2 tbsp buffalo sauce
     *  This creation is mainly from my own mind, but the base began from a recipe on www.kitchentrialanderror.blogspot.com (Creamy tomatoe pasta:  If you like this sauce, you may also like her pasta dish: :)

Step 3:  Pulling it all together:

*Prepare your crust with olive oil and preheat oven to crust instructions.  (I used one large round the first time I made this pizza, and three small rounds the second time.  Use whatever suits your fam.)
*Pour and spread a layer of the buffalo cream sauce on crust. 
*Scatter the shredded buffalo chicken from crock pot (drained) on the cream sauce.
*Add banana peppers (optional)
*Top with cheddar and mozarella cheese
*Add ranch powder to 1 cup of cream sauce and pour sparingly on cheese

Bake at crust instructions for allotted time.

You know what to do from here :)

P.S.   You may have buffalo cream sauce left over.  Make some pasta and pour cream sauce over!  Oh man, that sounds good.

Raspberry Truffle Cake in a CuP: To-go Please

Raspberry Truffle Cake Cups (to-go please)

This recipe is for a cake fix,,, that I "fixed" for a church event.  I cannot ever remember to bring a spoon to buffet events, so I made the portions self-service.  Put it in a cup, and no one will need a spoon. Problem solved. 

The layers of cake and such...

-layer of cake
-squirt of buttercream
-spread of raspberry preserves
-layer of cake
-blob of truffle filling
-squirt of buttercream
-layer of cake
-topped with buttercream, raspberry and raspberry preserves

wheeeew! Now that's a buncha layers. But it's simple, once you get the roll of it. So that means you need four elements (three recipes). 

What you will need:

18-24 plastic cups (tall)
1 jar of raspberry preserves
2 pastry bags and tips or sandwich bags with hole for filling
Basic vanilla cakes: suggestions for recipes below
Buttercream:  ingredients below
Truffle Filling:  ingredients below

Vanilla Cake: 

You can use any vanilla cake recipe or boxed cake mix for the recipe.  I use my favorite, by awesome cake decorator, Elisa Strauss (Vanilla Cake Recipe). It's found from The Confetti Cakes Cookbook:  Spectacular cookies, Cakes, and Cupcakes. The buttercream can also be from any source, but I recommend a specific one from http://whatscookingamerica.net/PegW/ButtercreamRecipes.htm  or Kay's Buttercream from CakeCentral.  These are both meringue buttercreams that are high concentrate of butter which makes them crazy good and smooth! 

My Homegrown Basic Buttercream:

3 sticks butter
1 1/4 cups shortening
1 tsp. vanilla
1/2 cup water (hot)
1 1/2 tsp salt
5 1/2 cups powdered sugar
1/2 cup powder coffee creamer
1/8 cup corn starch

Beat the butter, then add shortening and vanilla.  Beat until smooth.
Heat the water in the microwave and add salt, powdered sugar, creamer and corn starch.
This will create a paste.  Add the paste to the mixer and beat on medium speed until smooth and formed (not runny).  If the buttercream is runny, add sifted powered sugar until thickened.  If it's too sweet, add a small amount of corn starch. 

Truffle fillings are super simple and rich.  It's a simple combination of chocolate, butter and heavy cream.  This filling recipe is a converted version of a truffle recipe I use from www.inspired-by-chocolate-and-cakes.com/chocolate-truffle-filling.html  inspired by Michelle Cake Designs.

Truffle Filling:

3 tbsp unsalted butter in sections
1/2 bag semisweet chocolate chips
about 1/3 cup heavy whipping cream

Melt chocolate chips and butter in a saucepan, slowly to avoid burning.  When they are completely combined and smooth, add the whipping cream.  Stir until combined and place on counter to cool.  This will harden to a truffle state if refridgerated too long and you don't want it hardened.  You want the filling in a pourable state, but not hot. 

Instructions to pull it all together:

1)  Bake two 11 x15 inch cake pans to regular fill level. You will be slicing horizontally to make the cakes smaller in thickness. 

2)  While they are baking, make your other elements. 
     Open the raspberry preserves and whisk until smooth.
     Create your buttercream and truffle filling.
     Lay out your clear plastic cups.

3)Let the cakes cool.  Then slice with a long bread knife horizonally to make 4 cakes out of your two thick cakes.  I used a large mouth medicine cup for the smallest and it worked well.  Then I found two other larger biscuit cutters or mason jar lids to cut the remainig layers.  Cut out three round cake slices with your tools.    Now, we have to make three cake layers for each cup filled.

4)  Layer the Cake Cups: 
       *Place the smallest cut out of cake in your first plastic cup
       *Squeeze buttercream in piping bag and cover top of the first cake
       *Layer raspberry preserves in a bag and cover top of the buttercream with a thin layer
       *Place another cake circle on top
       *Spoon out a tablespoon of truffle filling on the cake
       *Top with buttercream from piping bag
       *Place last layer of cake
       *Top with buttercream
      *Add a drizzle of raspberry preserves and two raspberries to FINISH !

Repeat until you are out of cake.  **** you may want to use the remainder to make cake balls or chop into small pieces for chocolate dipping squares.  I cannot remember how many cups this filled, but it's probably between 18-22. 

If ya use it, let me know how it went.  If you republish the work, just let people know where they can find my blog.  Thanks !  :)

Berry Good Cereal Treat Bars

Here GOES... My first posting for this blog.  I'm a person of way too many words when I'm passionate about a particular subject... but if you wanna hear me ramble, this is not the spot.  My other blogs are where I ramble and make some kinda... point.  But not here.  Food IS a passion for me, but I have never understood the point of ramble with food.  When it comes to recipe time... it's time to cook and eat... not ramble.  So, with my recipes, you will not get the "blah blah blah".  You will get the "here it is"!  So I'll stop rambeling... :) My first recipe is..............
BeRRy GoOd CerEaL TreAt BaRs!  Woooo HOOOo!

BeRRy goOd CerEaL TreAt BaRs

1 bag mini marshmallows
3 tbsp butter
1/2 tsp vanilla
4 cups (barely crushed) berry treat cereal
1 large bar of white chocolate or apx. 1/3 bag of white chocolate

It's simple...

Instructions: 

*over low to medium heat, melt the marshmallows and butter.
*remove from heat when melted and add vanilla
*pour in berry cereal
*now... you can either pour into a greased pan and cut into squares OR use a spoon to drop by mounds onto wax paper. 
*after they are a bit formed/hardened...
  melt white chocolate and drizzle over the bars or mounds.

EaT :0