Sweet Sour Cream Cornbread...

Ingredients

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg, lightly beaten

1 cup sour cream

1/3 cup milk

1/4 cup butter, melted

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.

Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Isn't cornbread just wonderful. I mean really, if its part of your meal, do you care what else is on your plate? And yet its rarely the topic of conversation, that's just a shame. I've used this recipe several times, and its turned out great every time. Really yum, lets start talking about cornbread! Love, Amy

Caramel Love...

Ingredients:

2 c. heavy cream

1/2 c. condensed milk

2 c. light corn syrup

1/2 c. water

2 c. granulated sugar

1/2. butter (softened, cut into small cubes)

Preparation:

1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the cream and condensed milk in a small saucepan, and place the saucepan on a burner set to the lowest heat setting. You want the milk and cream to be warm, but do not allow it to boil.

3. In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat. Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.

4. Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250 degrees.

5. Add the softened butter chunks and the warm milk-cream mixture. The temperature should go down about 30 degrees.

6. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244, and the caramel is a beautiful dark golden brown.

7. Remove the caramel from the heat and immediately pour it into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.

8. When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.

9. Spray a large knife with nonstick cooking spray. Firmly cut into the caramels, creating 1” squares. Wipe the blade and re-spray as necessary.

10. Wrap the squares in waxed paper. The caramels will gradually spread and lose their square shape if not wrapped soon after cutting. Alternately, you can dip them in chocolate once they are cut.

11. Store the caramels at room temperature for up to two weeks.

These soft caramels have a creamy, chewy texture that melts in your mouth! They can be dipped in chocolate, or used in other baked goods! For the best texture, allow the caramels to sit at room temp overnight.

I LOVE CARAMELS!!!

I can mark making homemade caramels off my "things I want to do in my life-time" list. I made these for my sweet husband for Valentines day, he shares my affection for this confection! I was so happy my first attempt was a success! But two things I can say I definitely learned in the process: 1. not a good idea to use a plastic spoon when making something that needs to reach a temp. of 250 degrees, and 2. it might be nice to have a movie to watch during all that stirring (get ready for your hand to fall off ) These candies were totally worth the work. Happy Valentines Day! Love, Amy.

"Many are the sorrows of the wicked, but steadfast LOVE

surrounds the one who trusts in the LORD." ~Psalm 32:10

(recipe from About.com, Elizabeth LaBau, soft caramels)

Valentine Dough Ornaments

Love is patient, love is kind. It is not jealous, love is not pompous, it is not inflated,

it is not rude, it does not seek its own interests, it is not quick-tempered, it does not brood over injury,

it does not rejoice over wrongdoing but rejoices with the truth.

It bears all things, believes all things, hopes all things, endures all things.

Love never fails.

1 Cor:13 4-8

This dough is about as easy, literally, as 1, 2, 3, and just about as inexpensive. Two really huge reasons why we love it so much at our house. It's really variable and can be used for as many seasonal decorative purposes as your imagination will allow. This year I wanted more Valentine color around our house... and these ornaments turned out to be exactly what I was looking for!

Dough Art

2 cups flour

1 cup table salt

1 cup water

• Blend the salt and flour together, then add the water a little at a time.

• Knead for 7 to 10 minutes until firm.

• Roll out dough, cut with cookie cutters or shape by hand...

• If you want to hang them remember to use a drinking straw to cut out a hole for string.

• Bake at 325 degrees for 35 to 60 minutes depending on size and thickness.

• WATCH CAREFULLY! If air bubbles occur poke with a needle

• Allow to cool on wire rack.

• Then paint as desired. I spray painted ours and then had my kids finish them off with red.

I hung them on the wall using the clay sticky thumb tack that you can find in the office section of most stores.

Happy Valentines Day...

Enjoy and Be Blessed!

Love, Jocelyn

Mango Blueberry Scones...

Ingredients :

3 c. of flour ( I used 2 cups white, 1/2 wheat and 1/2 oats and a handful of flax seed meal)

1/2 c. sugar

2 tsp. baking soda

1/2 tsp. salt

1 cube of butter

1 egg

3/4 c. milk (to my milk, I put a big glob of sour cream , 1 tsp. vanilla extract and 1 tsp. lemon juice )

1 to 1 1/2 c. of frozen blueberries/mangoes (total)

2 T. orange zest!

Place dry ingredients in bowl. Cut in cube of butter with pastry cutter. (Quite a good little work out for the wrists ;) The butter should be cold. Once you get it to a coarse meal look, mix in wet ingredients. Then gently fold in fruit. Get your hands floured and on a lightly floured surface shape dough into a circle. Cut into pie-shaped wedges. Bake at 375 for 15-20 minutes.

*optional: I brushed the top of the scones with a lightly beaten egg and sprinkled with raw sugar.

They used to make a very similar scone at the church coffee shop I used to work at. It was love at first bite. They are very comforting. You can mix up the fruit part to anything that you may have fresh or frozen or dried at your house! If I would have had some coconut, I would have thrown that in there too. Be creative... so far, I haven't had a scone I didn't like. Don't forget a hot cup of tea alongside. Love, Amy.

Spicy Sweet Chipotle Pork Roast

Howdy! One of Jon and I's favorite meals is a big ole pulled pork sandwich. As we we're devouring this spicy-sweet version last night, I said "now this is a man's sandwich", Jon agreed. The best part is that it involves a crock-pot.

Ingredients:

Pork roast 4-5 pounds.

Your favorite hoagie rolls or sandwich rolls.

Sauce:

1 cup ketchup

1 cup chipotle bbq sauce

chopped onion

1 1/2 tsp apple cider vinegar

2 tsp worsh. sauce

1 diced red pepper

sprinkle of crushed red pepper

garlic, salt and pepper to taste

Place roast in the crock pot. Mix sauce ingredients together and pour over roast. Cook for 5 hours on high. Check while cooking if sauce is drying up too much you may add some water. It is as easy as it sounds.

This will fill your house with an amazing aroma and dinner excitement! Roast will just fall apart and melt in your mouth. Put some on your roll and a little sauce and enjoy!

(recipe adapted from Better Homes and Garden's )

Creamy Tortellini Soup

Like a shepherd he feeds his flock;

in his arms he gathers the lambs,

carrying them in his bosom,

and leading the ewes with care.

Isaiah 40:11

This time of year I love to sit in my rocking chair, pulled right up to my living room window, and watch the weather take it's toll on my hillside. I thoroughly enjoy the sound of the rain pounding on my roof, and watching the trees dance in response to the punishing wind... as if to say "Is that all you got?". I find it magnificent, and breathtaking... but I also find it.... COLD.

I made this soup on a day just like the one I described above... lovely to watch, but nasty to be out in. There's something about knowing there's a crockpot full of warm, delicious soup that warms me right to the core and gives me permission to fully enjoy the majesty of God's work outside. This soup fit the bill perfectly, and was DELICIOUS, EASY, AND INEXPENSIVE. A triple whammy of wonderfullness I'd say!

Creamy Tortellini Soup

In a 3 1/2 to 4 quart slow cooker place:

• 1 1.8 ounce envelope white sauce mix

Gradually add

• 4 cups water (I just decided this would be much better using all broth and no water... adjust salt accordingly :)

Whisk together until smooth (I couldn't find the packet of white sauce mix at the grocery store so I bought a packet of alfredo sauce... but it didn't look right to me after I mixed all that water in... so I made a roux with a little butter, flour, and milk... (about 2 - 3 Tablspoons butter and maybe 1/4 cup flour) in a frying pan on med heat until well combined and light golden brown.... I added about 1 1/2 cups of milk directly into the pan all at once and whisked until smooth, then added to the slow cooker)

Stir in:

• 1 14 ounce can vegetable broth ( I used chicken )
• 1 1/2 cups sliced fresh mushrooms
• 1 small onion chopped
• 3 cloves minced garlic
• 1 yellow bell pepper chopped (my addition)
• 1/2 teaspoon dried crushed basil
• 1/4 teaspoon dried crushed oregano
• 1/4 teaspoon salt (I added more to taste when done cooking)
• 1/8 teaspoon cayenne pepper

I chose to saute the veggis in 1 Tablespoon of butter before adding them to the slow cooker (see above picture) just to increase their flavor in the soup... but it wasn't part of the recipe, so you can do either.

Cover your slow cooker with a lid and cook on low for 5 to 6 hours or high for 2 1/2 to 3 hours

After that time has passed, add

• 1- 7-8 ounce package of dried tortellini

Cover and cook on low heat for 1 hour or high for 45 minutes.


Then stir in:

• 1- 12ounce can of evaporated milk
• 6 cups of fresh baby spinach leaves (I honestly didn't measure my spinach I just added handfulls until it looked good to me)

Ladle into soup bowls

Sprinkle each serving with shredded parmesean cheese and freshly ground black pepper to taste (my addition).

This recipe is definately one that will be coming back to my slow cooker soon! Enjoy and be blessed!

Love, Jocelyn

Recipe adapted from Biggest Book of Slow Cooker Recipes

English Muffin Bread

"I am the bread that came down from heaven. Whoever eats my flesh and drinks my blood has eternal life, and I will raise him on the last day. For my flesh is true food, and my blood is true drink "

John 6:41,54-55

Amy and I met in junior high school, and one of our many shared experiences was English class. Our teacher was not a favorite among the students, but for some reason she loved the two of us, which naturally endeared her to us. When she said the word "English" she pronounced it with a strong 'a' sound like Anglish... I can't remember whether we loved that or not but we decided to pronounce it just like Mrs. Johnson.

We dreamed of Angland and exploring as only Amy and Jocelyn can... overly packed, with tons of snacks, and embracing hysteria. We haven't made it there yet... but, so far, we haven't heard the fat lady sing, and we haven't given up hope that one day we just may head on over to Bonny Angland and explore. In honor of all things wonderfully Anglish... here is a perfect recipe for an easy, delicious, and... as far as home-made bread goes, quick dinner accompaniment.

English or Anglish Muffin Bread

In electric mixer thoroughly combine:

• 2 packages dry yeast (or 2 Tablespoons)
• 3 cups flour (6 cups total for the recipe)-you can use whatever type of flour in whatever amounts to suit your preference... I like to use 1 cup white with 2 cups whole wheat as the bread doesn't rise as well with all whole wheat.
• 1 Tablespoon sugar
• 2 teaspoons salt
• 2 Tablespoons ground flax meal or whole flax seeds (my addition for extra omega 3's :)

In microwaveable glass bowl combine:

• 2 cups milk (from skim to whole it's your choice... they all work)
• 1/2 cup water

Heat liquids till very warm between 120 and 130 degrees.

Add to dry ingredients and beat really well.

Add remaining 3 cups of flour and mix until completely incorporated. I also knead it for a few minutes, about 5, to help release the gluten, but it's not necessary.

Grease and cornmeal the bottoms and sides of two loaf pans. Just shake it around until the bottom and sides are coated. In the past I have omitted this step because it makes the bread messy for slicing, but it really has a purpose. It keeps the bread away from direct contact with the sides of the pan and keeps the crust much more tender.

Then separate the dough into two pieces and form loaves and place in the prepared pans. Sprinkle tops of the loaves with cornmeal. Cover and allow to rise in a warm place until doubled. About 45 minutes... maybe longer when using whole grain flours.

Bake in a preheated 400 degree oven for 20 to 25 minutes. When the loaves are done they should sound hollow when the tops are gently tapped. Remove immediately from pans and cool on wire rack.

When the loaves have cooled a little... slice with a bread knife and you're ready to serve it!

My Daddy made this all the time when I was growing up, and it still makes me feel safe, loved and well cared for every time I bite into a slice of it. One bonus of this bread is that it is EXCELLENT toasted for breakfast the next morning... if there's any of it left!

Enjoy and be blessed... Love, Jocelyn

Recipe adapted from my Father's recipe box