Expressions from our Youngest

Expressions from our Youngest
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Thursday, November 26, 2015

Thanksgiving 2015

If the only prayer you ever say in your life
 is thank you, it will be enough." - Meister Eckhart

Colleen's blog has a meme where you list five things you are thankful for each week.

1) I am grateful for the wonderful Thanksgiving feast we had this year.

2) I was so good to see my mother again.  Here is a picture of three generations of females in our family.

3) I'm grateful for my neighbors also in the pre-Thanksgiving festivities.

4) I'm thankful for my hubby...we've been married for 29 years.

5) I'm grateful for my oldest sons who are following the Lord and doing very well in college.

Sunday, November 1, 2015

Celebration Potato Salad

2 lbs. red potatoes (6 med.) - cool

2 hard boiled eggs (cool)
2 Green onions
1 - 2 ou. jar pimentos (drained)
1/4 cup fresh parsley
1/3 cup trappey's peppers

1/3 cup mayonnaise
1/3 cup sour cream
3 T. vinegar from peppers
1 T. prepared dijon mustard
1/2 t. salt

Corn and Black Bean Salad

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon minced fresh cilantro
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

In a large bowl, combine the first eight ingredients.  In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce, and chili powder.  Pour over corn mixture and toss to coat.  Cover and refrigerate for at least 6 hours or overnight.  Serve with a slotted spoon.

6-8 servings

Spooky Witches' Fingers

This is a traditional Christmas cookie recipe.  Just the shape is changed. (It's a fat witch. I couldn't make them skinnier.)

1 cup butter softened
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel
Add all ingredients to list

1)  Combine the butter, sugar, eff, almond estract, and vanilla extract in a mixing bowl.  Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

2)  Preheat oven to 325 degrees F. Lightly grease baking sheets.

3)  Remove dough from refrigerator in small amounts.  Scoop 1 heaping teaspoon at a time onto a piece of waxed papger.  Use the waxed paper to roll the dough into a thin finger-shaped cookie.  Press one almond into one end of each cookie to give the appearance of a long fingernail.  Squeeze cookie near the tip and again near the center of each to give the impression of knuckles.  You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.  Arrange the shaped cookies on the baking sheets.

4)  Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

5)  Remove the almond from the end of each cookie, squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip ot the cookie.