Recipes // Oreo Love

Who doesn't like Oreo's? I mean, really? With the combination of chocolate yumminess with creamy delight, this dessert is sure to be a true treat! Today I'm going to be sharing some yummy Oreo recipes that I've found off Pinterest. I didn't realize how many Oreo recipes I had on my Pinterest account, but as I was looking through my recipe board, looking for recipes to share today, I realized how many Oreo recipes I had pinned so I decided to share them with you today! Enjoy! {If you'd like to re-pin these recipes to your own Pinterest pin board you can find them HERE along with my other recipes in my recipe board}!

Bethany

Cookie Inside A Cookie

Cookies 'N Cream Freeze

Fruity Delights :: Recipes

I just love fruit! They come in all shapes, sizes, tastes and colors and are very healthy! Some of my favorite fruits are strawberries, blueberries, blackberries, bananas, oranges, grapefruit, apples and kiwi! Today I've compiled some yummy looking recipes that will be perfect for the upcoming summer! Please enjoy!

Healthy Fresh Fruit Pizza 

{Source}

For the cookie crust:

• 1/2 c. sugar
• 1/2 c. butter
• 1 egg
• 2 teaspoons baking powder
• 2 cups flour
• 1 teaspoon vanilla extract

For the cheese spread:

• 1 teaspoon vanilla extract
• 8 oz. cream cheese
• 1/2 cup sugar

For the topping:

• Sliced fruits

Preheat oven to 375 degrees F. To make the crust, cream the sugar, egg, vanilla and butter until fluffy and light. add the baking powder and flour and mix well. Spread the mixture into a pizza pan or on to a baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool. Combine the sugar, vanilla and cream cheese and spread onto the cooled crust. Arrange fruits on top and cover. Refrigerate for 2 hours and enjoy! Serves 6.

Fruit Dip

{Source} 

• 8oz package cream cheese, softened and room temperature
• 2 – 7 oz jars marshmallow creme/fluff (I was able to buy 1-130z jar)

Mix marshmallow creme and cream cheese together (by hand or mixer) until well combined.  Serve with your favorite fruit such as strawberries, cherries, bananas, pineapples, etc.  Enjoy!

Creamy Fruit Tarts

{Source}

• 1 cup buttermilk baking mix 
• 2 tbsp. granulated sugar 
• 1 tbsp. butter, softened 
• 6 oz. cream cheese, softened 
• 1/4 cup granulated sugar 
• 1/4 cup sour cream 
• 1 1/2 cups assorted fruit slices or berries 
• 1/3 cup apple or apricot jelly, melted

Heat oven to 375 degrees. Mix baking mix, 2 tbsp. sugar, butter and half of the cream cheese in small bowl until dough forms a ball. Divide into 6 parts. Press each part of dough on bottom and up 3/4-inch sides of 6 tart pans, 4 1/4 x 1-inch or 10 custard cups. Place on cookie sheet. Bake 10 to 12 minutes or until light brown; cool on wire rack. Remove tart shells from pans. Beat remaining  cream cheese, 1/4 cup sugar and sour cream until smooth and spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.

Strawberry Fruit Roll-Ups

{Source}

• 2 cups strawberries
• ¼ tsp cinnamon

Blend the fruit until smooth, then spread onto a Teflex sheet or a parchment-lined baking sheet. If using a dehydrator, dehydrate at 105 degrees F for 8-10 hours or until the fruit is pliable and easy to peel from the sheet. If using an oven, leave it on at the lowest temperature until the fruit is dry (times will vary depending on the oven). Cut into strips and store in a glass container in the refrigerator.

Whole Wheat Fruit Muffins

{Source} 

• 1 1/2 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1/4 cup oil (I used coconut oil)
• 3/4 cup orange juice or apple juice
• About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)

Heat oven to 400 degrees F. In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not overmix. Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.

Line a muffin pan with liners and fill 2/3 to 3/4 of the way full with batter. If you didn’t already add your filling, sprinkle 1 – 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:

• blueberries
• diced strawberries
• peeled and diced pears
• applesauce
• either diced or mashed up bananas and chopped walnuts
• raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)
• grated carrot and chopped walnuts
• orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin)
• a mix of dried fruit bits
• jelly

After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy! Yield: 12 muffins.

Fruit Sorbet

 

{Source}

• 1/2 banana, frozen
• about 1/2 cup frozen berries (I like blueberries and raspberries, mixed)
• about 1/4 cup chopped frozen mango or pear (adds creaminess)
• up to 2 Tbsp. agave nectar (may be omitted)
• up to 1/4 cup plain soymilk or coconut milk (may be omitted)

Throw everything in your food processor and whir until it begins to resemble ice cream.  You’ll need to stop the machine and scrape down the sides two or three times before it comes together.  As soon as it’s creamy, scoop out and serve–it melts quickly.  This is a little scoop of heaven in a bowl!

Note :: As always please use discretion when visiting the provided links. Thanks!

Chocolate Delights ~ Recipes

Okay, I'm going to be honest here, I've got a big weakness for chocolate! I just love to drizzle {or more like completely immerse} pretzels, fruit, etc in them and each time I eat it, I just can't get enough! So today, I've gathered some great looking chocolate recipes for all you chocolate lovers out there! Enjoy! ~Bethany

{Source For Chocolate Chip Cookie Dough Truffles}

Chocolate Chip Cookie Dough Truffles

•  1/2 cup salted butter, at room temperature
• 3/4 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 1 cup miniature semi-sweet chocolate chips
• chocolate bark, to melt for dipping
• additional chocolate chips, sprinkles, etc., optional for topping the truffles

Directions ::

In a large bowl, use electric mixer to cream together butter and brown sugar. Add vanilla. Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, just squish them). Beat in sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips. Cover bowl and refrigerate until dough is firm (at least 1 hour- maybe more... you want the dough to be quite firm). Use a small cookie scoop to scoop out heaping Tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate. Melt chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. They'll begin to set pretty quickly. Keep them refrigerated until ready to serve.

{Source For Brownie Chunk Chocolate Chip Cookies}

 

Brownie Chunk Chocolate Chip Cookies

• 1 cup (2 sticks) unsalted butter, softened 
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup chocolate chips
• 2 cups cubed prepared brownies

Directions ::

Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack. Makes 3 dozen cookies.

{Source For Chocolate Chip Oreo Cookies}

 Oreo Chocolate Chip Cookies

• 1 stick softened butter
• 6 Tablespoons sugar
• 6 Tablespoons brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ¼ cup flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 11 broken pieces Oreo Cookies
• 1 cup chocolate chips

Directions ::

Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

{Source For College Fudge Squares}

 College Fudge Squares

• 1/2 Cups Sifted Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/3 Cup Shortening
• 2 Squares Baker's Unsweetened Chocolate, melted {I used 6TBSP Chocolate Powder + 2TBSP Butter}
• 1 Cup Sugar
• 2 Eggs, well beaten
• 1/4 Cup Milk
• 1 tsp Vanilla

Sift flour once, measure, add baking powder and salt, and sift again. Add shortening to melted chocolate and mix well. Add sugar gradually to eggs, beating thoroughly; then add chocolate mixture and blend. Fold in flour mixture. Add milk and vanilla, mix well. Bake in greased pan, 9x9x2 inches , in slow oven (325 F.) 35 minutes, or until done. {Stick a toothpick in the center & see if it comes out clean.} Remove from pan and cool. Cut in squares. Makes about 16 squares.

Breakfast Recipes

Most people do not eat breakfast....but personally, I've always loved breakfast most over the other meals since they are so good and are a great way to start your day {besides devotions with Jesus, of course! :)}. I've always loved the image of waking up in the morning to the smell of bacon frying, eggs being scrambled, cinnamon rolls in the oven, getting all big and puffy and I think of how the aromas, when mixed together result in a most lovely morning! I've always enjoyed my "chore" {although I can hardly call it such} of making breakfast and the ability to make something refreshing and yummy for my family. It is a great way to show them that you care and today I've compiled a list of some of our family favorites. Do enjoy!

~Bethany

{P.S. I have recently opened my own Etsy shop! I've called it Hands That Bless and you can visit my little store HERE! If you apply this coupon code in the checkout, before paying then you can get 20% off your order! SAVE20}

Crock Pot French Toast

• 1 loaf of sliced bread
• 1 dozen eggs {12}
• 2 teaspoons vanilla
• 4 cups milk
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 cups brown sugar
• 1/4 cup walnuts

Grease crock pot well, place bread inside. Whisk all the remaining ingredients in a bowl, pour on top of bread. cook on low for 6-8 hours. Enjoy!

Vanilla Pudding Cinnamon Rolls

{These take a bit of time and quite a few ingredients, but they are SO worth it!!!!}

Rolls:

• 1/2 cup warm water
• 2 tablespoons active dry yeast
• 2 tablespoons sugar
• 3 1/2 oz. vanilla pudding
• 1/2 cup butter or margarine, melted
• 2 eggs
• 1 teaspoon salt
• 6 + cups all purpose flour

Filling:

• 1 cup butter or margarine
• 2 cups brown sugar
• 4 teaspoons cinnamon

Frosting:

• 8 oz. cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 teaspoon vanilla
• 3 cups powdered sugar
• 2-3 tablespoons milk

Mix warm water, yeast and sugar well. In a large bowl prepare pudding according to the directions on box. Add butter, eggs and salt. Mix well then add yeast mixture and mix well. Gradually add flour, but don't over-flour the dough. Knead on a floured surface. Place on lightly greased bowl and cover with a towel and put in a dark place to let rise. Let rise until doubled in size. Roll out on floured surface into a large rectangle. Spread butter on top and then sprinkle evenly the brown sugar and cinnamon on top of that. Roll up very tightly starting with the long end to make a long roll. Using knife or dental floss {I've fond this work well if you slide it under the dough and then cross the string over the cut the roll, it seems to make a cleaner cut than the knife} cut the rolls out. Place on greased pan with edges and cover with a towel again. Let rise until doubled in size. Bake at 350 for 15-20 minutes {it may take longer, depending on the size you choose to make your rolls}. Mix all the frosting ingredients in a small bowl. Drizzle over the warm rolls and serve. Enjoy! Makes 24 LARGE rolls {You can cut the recipe in half if you don't need that many}

Monkey Bread

• 4 cups flour 
• 6 tablespoons baking powder 
• 1 teaspoon salt
• 2  cups margarine, divided 
• 2 cups milk 
• Cinnamon
• Sugar 
• One package cream cheese 
• 1 cup brown sugar

In a large bowl combine flour, baking powder, and salt. Using a pastry blender or a fork “cut” in 1 cup of the margarine, until mixture resembles coarse crumbs. Stirring with fork add enough milk until dough leaves sides of the bowl and is moist, set bowl aside.  In a separate bowl mix about ½ cup sugar and a teaspoon cinnamon to make a cinnamon sugar mix. Melt ½ of the 1 cup of margarine that is remaining.  Break a small ball of dough and press with your hand to make a very small circle. In the middle of the dough, place a small amount of cream cheese and take the dough and pinch the sides so that your cream cheese will not melt out of your dough. Roll ball into a circle and roll into the margarine, then into the cinnamon sugar mix. Continue this until you use all your dough. Layer the balls in a greased bunt pan. In a sauce pan melt and bring to a boil the remaining ½ cup of margarine and brown sugar. Pour over the top of the dough balls in the bunt pan. Bake at 350 for about 30 minutes or until well done. Let cool for 10-15 minutes after you take it out of the oven, then immediately (but carefully, it will be hot!!!) flip over onto a large plate, be careful the sauce will be very hot! Enjoy!!!

Egg Casserole

• 18 eggs 
• Any kind of meat we have used lunch meat, turkey, pork chops, chicken, sausage etc 
• Shredded cheese 
• Seasonings 
• Any kind of chopped vegetable; we usually use broccoli or spinach

In a greased 9x13 inch pan beat all the eggs. Add in very finely chopped meat and vegetables into the pan and mix well. Add any seasonings or your choice, salt, pepper etc. Sprinkle cheese over the top and bake at 350* for 30 minutes.  Note: We usually make this ahead of time and put plastic wrap over it and put it in the fridge then take it out of the fridge and remove the plastic wrap and bake. 

Muffins

• 4 cups flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 cups milk
• 2/3 cup oil
• 2 eggs, beaten

Combine all dry ingredients well. In a separate bowl mix wet ingredients. Add to dry mixture and mix well. Fill greased muffin tins and bake at 400 for 20-25 minutes. Enjoy!

Pancakes

• 2 eggs
• 2 1/2 cups milk
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 4 teaspoons oil
• 1/2 teaspoon vanilla
• 2 1/2 cups flour
• Smashed bananas, strawberries, chocolate chips, etc. {optional}

Mix everything in a bowl and pour on top hot griddle or pan. When bubbles appear and pop then flip over. Once done, butter and serve with syrup.

Healthy Waffles

• 1 3/4 cups flour {we used oatmeal and ground it up in a blender to make a flour}
• 1 tablespoons baking powder
• 1/4 teaspoons salt
• 4 eggs
• 1 3/4 cups milk
• 1/2 cups oil
• 1 teaspoons vanilla

Mix all ingredients and cook in waffle iron. Enjoy with butter and syrup.

Beautiful Inspiration

Mandie & The Forgotten Christmas
A Movie Review {Review by Bethany}

Description :: Thrust into the unfamiliar world of boarding school, Mandie finds herself plagued by rules and regulations---and constantly in trouble with the headmistress, Miss Heathwood. Taking refuge in the school's attic, she stumbles upon a mystery that could unlock memories of a long-forgotten Christmas. But is Mandie willing to lie to find out the truth? 107 minutes.{Taken from Christian Book Distributors} Rating: G

I have seen the other two Mandie movies and really enjoyed them, as did my siblings. So when I heard about the new Christmas movie we waited until the library had it and eagerly brought it home and watched it together!

However when we finished the movie I was honestly a bit discouraged and disappointed. The thing that struck me strongest was that Mandie lied once, and then continued to lie to cover the previous lie, and in the end she is justified for lying and it makes one seem as if lying wasn't such a bad thing. Lying is obviously such a bad thing in Christs; eyes that He told everyone not to do it and put it in the Ten Commandments and the movie seemed to lower that standard. There were references to God and two praying scenes, but this makes it all the more sad that the character prays for guidance and then chooses to lie and then to continue to lie and consider it God's guidance. 

But on the positive side this movie was a sweet Christmas movie about helping others no matter the cost. Other than the lying and a few rule breaking scenes, there wasn't anything else I didn't agree with. The movie was sweet however it not really one I'd want to watch again. I found that after watching the movie I felt it easier to disobey or disrespect my parents since I'd seen the character do these things many times in the movie...so this is one thing to think about before watching this movie. Overall I give it 2 out of 5 stars.

~*~

Today Miss Elizabeth, whom most of you know from Joyful Jewels 4 Jesus blog as well as Septembers feature for our monthly interview {Read the interview HERE!}, has submitted a Christmas article in hopes that it would be an encouragement to you! Elizabeth has been such an encouragement to both Johanna and I and we are most pleased that she was willing to share with you all today. Thank you Elizabeth and may the rest of you enjoy and be blessed! ~Bethany

My skirt rustles as I hurriedly skip up the stairs and clip back my locks of hair into a big jaw clip. Grabbing my camera and tying on my striped apron, streaked with remnants of recent baking endeavors, I begin. My warm sweater is now laid on my chair, not wanting to spoil it with the flour that now dusts around the mixer and the sprinkles of ingredients, some of them unhealthy, so I wince. Later, as I finish up putting the last dishes in the washer, wipe the counter clean, I am surrounded by cooling cookies and treats, and the delicious aroma wafting through the air…and am anticipating sharing them with others.

{Miss Elizabeth in the snow}
…

            Scrumptious winter-y treats are almost always a delight –but even more so when shared! Some ideas for blessing others and sharing the love of Christ:

Baking goodies for times with other brothers and sisters in Christ (the above scenario was when I was baking some for our upcoming chapel’s kids choir practice)  

Package up some treats with ribbon and a scrap booked or typed tag with Scripture or tract & deliver to neighbors and/or extended family. (Around Thanksgiving last year we went around with baskets of homemade pumpkin bread to our neighbors and it was a neat opportunity. We wrapped and brought into a bow chunky strands of yarn around the plastic-wrapped loaves.) 

Some Christian homeless places often welcome treats for their meals with open arms and gratefulness.

Here are two special recipes that I would be delighted to share with you:

. M&M Cookies .

Blend together:

1/2 c. Crisco

1/2 c. Brown Sugar

Beat in, one ingredient at a time:

1/4 c. Granulated Sugar

1/2 t. Vanilla

1/4 t. Water

1 Egg

Sift and Add:

1 cup and 2 tablespoons Flour

1/2 t. Baking Soda

1/2 t. Salt

Mix well. Stir in 3/4 cup M&Ms (Christmas colored for Christmas). Drop from teaspoon onto ungreased cookie sheet. Press 3-4 M&Ms into each cookie dough ball. Bake at 375 degrees for 6-8 minutes or until slightly golden brown.

Makes about 3 dozen cookies. Enjoy!

Note: We usually make a 4x batch (10 dozen!) if we are bringing cookies to a lot of places.

 . Chocolate Pretzel Delights .

you will need // pretzels // rolo chocolates // M&Ms or other //

step 1) Place pretzels on a pan (lined with parchment paper…sprayed with cooking spray if you don’t have parchment paper)

step) Unwrap rolo chocolates and place one in the

center of each pretzel.

step 3) Bake at 250 degrees for around 4 minutes, checking often. Chocolate should be soft, not melted.

step 4) Take out of oven and press colored M&M, chocolate chip or pecan in centers while chocolate is still soft. Take off cookie sheet and put on wax paper. Let cool and harden overnight or for a few hours. Enjoy!

      As daughters, lessons can be learned in the kitchen, such as:

• Diligence in cleaning up after ourselves (especially a huge blessing to our moms!)
• Blessing others with the gifts God has given us
• Investing time in furthering our homemaking skills (Proverbs 31:17: “She looketh well to the ways of her household, and eateth not the bread of idleness.”)
• Learning to spend our dollars wisely. I am interested in couponing and have a long ways to go, but I love learning simple tips. Money Saving Mom is an excellent resource. Look for coupons or sales—bless your family!
•  Use it as an opportunity to be a bright witness for Christ. Conversation & tracts {Click HERE} (love this one by the Mally family) are wonderful!

 May the Lord bless you with sweet blessings as we serve Him together! Blessings as we rejoice together in our dear Savior’s birth!

-Psalm 34:8-

“O taste and see that the LORD is good: blessed is the man that trusteth in him.”

With Joy in our Savior,

Elizabeth

{Elizabeth is a young lady who loves the Lord with her heart and is learning to trust His perfect timing and plan for her life. Her life is pleasantly full and she thanks the Lord for that! God’s Word, journals, music, family, handmade creations, the color blue, photos and most of all...her Savior, the Lord Jesus, are a few things she loves. Her website is: www.joyfuljewels4jesus.blogspot.com}

Grace at Home

In the twinkling light of Christmas' close arrival, we thought it quite apropos to share a few of our favorite pass-times which occupy us during the season of Christmas. One of our very favorite ways to spread Christmas cheer is to have an abundance of handmade lovelies on hand for wrapping up and giving away, or perhaps to set on a nearby table! 'Tis so much fun to light the fire, and bring your craft box down with your siblings and put things together to send to friends, or for your home while listening to Christmas Carols. We pray you will be inspired by the 'lovelies' we have compiled below! 

Blessings, 

-- Bethany & Johanna

Spicy Old-Fashioned Pomanders

You will need >>

One Medium Orange

Bottle of Whole Cloves

Masking Tape (optional)

Ribbon

Powdered Cinnamon

and Nutmeg

powdered orris root (optional)

1 nail

Start by placing the strips of masking tape around the orange to "reserve" space for the ribbon. Make one circle around the middle of the orange or two circles at right angles to each other. Now stick cloves into the remaining surface. Use the nail to make holes in the orange skin, then push the long pointed ends of the cloves through the holes. Leave a little space between each clove (about the size of another clove). When the fruit is full of cloves take off the tape. Mix the spices and orris root together in a bowl and roll the pomander in the mixture. Put the pomander in a cardboard box or paper bag somewhere where it is warm and the air circulates, like a high kitchen cabinet. Every day for a week, take it down and roll it in the spice mixture. In a few weeks it will be dry. Then you can glue on the ribbon where the masking tape was. You can even add bows, dried flowers, spices, and of course a ribbon loop for hanging!

Dried Citrus Ornaments

You will need >> 

Citrus fruit such as lemons, limes and oranges

Wire ornament hanger or string

Oven

Slice citrus fruit about ¼ inch thick. Place fruit slices on cookie sheet and bake on lowest setting. Leave oven door open and flip fruit periodically. This step can take several hours and must be closely monitored. When the slices become slightly dry and rubber like to the touch, they are ready. Remove slices from oven and punch a hole near the top. Insert metal ornament hanger or string. To personalize your ornaments paint them with glitter or a frosting glaze. {Source}

Homemade Cinnamon Ornaments

You will need >>

1/2 c. ground cinnamon

1/2 c. applesauce

Mix 1/. ground cinnamon and 1/2 c. applesauce until it makes a dough. Sprinkle cinnamon on work surface and roll out dough. You can place dough between wax paper and roll out. Cut desired shapes with cookie cutters. Poke hole in shape with toothpick for hanging the ornament; for a larger hole, use a drinking straw. Place in dehydrator or 150 degree F oven until dry. Use string or ribbon to hang your ornaments.

Postscript :: please use discretion when visiting the above links; we do not claim to endorse all views.


White Christmas Pie 

{Taken from White Christmas Pie by Wanda Brunstetter, book review coming soon!:D}

• 1 tablespoon Know gelatin
• 1/4 cup cold water
• 1 cup sugar, divided
• 4 tablespoons flour
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 3/4 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1/2 cup whipping cream, whipped until stiff
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup flaked coconut
• 3 {9 inch} baked pie shells

In a small bowl soak gelatin in cold water, set aside. In a saucepan, mix 1/2 cup of the sugar, flour, salt and milk. Cook over low heat, stirring until mixture come to a boil. Boil for 1 minute, remove from heat. Stir in gelatin. Cool. when partially set, beat until smooth. Blend in vanilla, almond extract, and whipped cream. In a separate bowl beat egg whites and cream of tartar until stiff. Add 1/2 cup sugar and beat until soft peaks form. Fold in gelatin mixture, and the flaked cocnut. Place in pie shells and keep refrigerated until ready to serve. Makes 2 9-inch pies.

Little BABY on the hay,

Soon there'll be another day

When NAILS SHALL PIERCE

Your hands and feet

As You provide our SIN'S DEFEAT.

RISEN JESUS on the Throne,

WE LIFT OUR PRAISE TO YOU ALONE-

For YOU'RE the gift that we receive

The moment that our HEARTS BELIEVE.

{Roy Lessin}

A Cup of Christmas Cheer | Recipes

>> Written by Miss Johanna 

How lovely it is to be back to my sweet readers once again, here at the ministry. It has indeed been a seemingly long space of time since last I wrote here -- yet I feel my absence has given me time to re-think and re-evaluate what my focus is here; what Bethany and I are committed to doing, and refocus our priorities. During this quite season, the Lord has been good to refresh me, and re-inspire me to put my all into the ministry once again -- I pray He has worked within you during these past few weeks as well!

While I can hardly believe that the Christmas season is upon us once again -- for I feel as if it was just here not so long ago -- I am looking forward to watching my Savior work within my heart, my home, and my life during this month of joy and peace. Today, I would hope to empress upon you the beauty of this season. Christmas time is not only a literal season, but can also be an important spiritual season. It is at this time of year when we are reminded with an acute awareness of many things; of the birth of Jesus; of the reason for His coming; of the people in our lives who we love; of the people who are no longer with us; of hopes and dreams that we have; of joyous blessings that fill our lives; and many more -- I am sure you can name a few of your own. It can be so easy to get rapped up within the business of the holidays, yet I pray that you will let Jesus be the focal-point of each and every object and activity. Let Him work in your heart this season!

Blessings,

-- Johanna

Scrumptious Chocolate Eggnog

• 4 pasteurized eggs, separated
• 1/2 c. brown sugar, packed
• 2/3 c. baking cocoa
• 1 T. vanilla extract
• 2 c. milk
• 1/8 t. salt
• 1-1/2 c. whipping cream, whipped
• Garnish: 1/2 c. semi-sweet baking chocolate, grated

Beat together egg yolks, brown sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk. Mix well. Cover; refrigerate until ready to serve, at least 2 hours. In a large bowl, beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture gently fold in egg whites. Garnish with grated chocolate; serve immediately. Serves 6 to 8.

Mocha Cocoa

• 2 c. milk
• 4 1-oz. sqs. bittersweet baking chocolate, chopped
• 2 T. sugar1/8 t. salt2 T. baking cocoa
• 1-1/2 c. hot brewed coffee
• 1 c. light cream
• 1 T. almond extract
• Garnish: whipped topping

Combine milk and chocolate in a heavy saucepan over medium heat. Heat mixture until chocolate is completely dissolved and smooth, whisking constantly. Stir in sugar, salt and cocoa. Bring mixture to a simmer add hot coffee and cream. Simmer for 5 minutes. Remove from heat; add almond extract. Top with dollops of whipped topping. Serve immediately. Serves 4 to 6.

Cheery Christmas Coffee 

• 1/3 c. ground coffee
• 1/2 t. cinnamon
• 1/8 t. ground cloves
• 1/4 c. orange marmalade
• 3 c water
• Optional: sugar

Place coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty coffee pot. Brew coffee as usual with water. When brewing is complete, mix well. Pour into coffee mugs; serve with sugar, if desired.. Serves 6.

Apple-Cranberry Sparkler

• 2 c. water
• 4 teabags
• 1 c. cranberry juice cocktail
• 1 c. apple juice
• 2 t. sugar

In a saucepan, bring water to boil over medium-high heat; add teabags. Brew tea for 5 minutes; remove and discard teabags. Combine tea, juice and sugar in a pitcher. Stir until sugar dissolves; chill. Makes One quart.

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-- enjoy --

Recipes :: Pumpkin Treats

Don't you just love the baking that comes with the fall season? This is the time of year that we love to get out the spices and mix lots of fall treats for friends family! Our family makes lots of pumpkin treats during this time and I thought I'd share a few of our favorite recipes with you today! Please enjoy! ~Bethany

Fluffy Pumpkin Pie

• 3/4 cups honey
• 1/4 t. molasses
• 2 tsps. ground cinnamon
• 1 tsp. ground cloves
• 1 1/2 {12 oz. each} cans of evaporated milk
• 1 tsp. all spice
• 1/2 tsp. ground ginger
• 4 large eggs
• 3 c. pumpkin puree
• 1/2 tsp. vanilla
• a pre-made, unbaked, pie crust

Mix all ingredients well using a hand blender or mixer. Arrange pie crust in pie pan; lightly fork bottom. Pour mixture into pie crust. Bake at 425 degrees for the first 15 minutes and then turn down temperature to 350 degrees and bake for another 45-60 minutes until knife inserted at the center comes out clean. You may want to add strips of foil around exposed edges of the crust about midway through baking so the crust doesn't burn. Enjoy! {Note: Originally published at Bundles of Blessing Blog HERE!}

Pumpkin Pie Bars

• 1 1/3 c. flour
• 1/2 c. brown sugar
• 3/4 c. sugar, divided
• 3/4 c. margarine or butter
• 1 c. quick oats
• 1/2 c. chopped nuts
• 1 pkg cream cheese
• 3 eggs
• 1 can of pumpkin
• 1 T. pumpkin pie spice

Mix flour, brown sugar and 1/4 cup of the sugar. Cut in butter. Stir in oats and nuts. Reserve 1 cup of the mix and press the rest into the bottom of a foil-lined and greased 9x13-inch pan. Bake at 350 for 15 minutes. Beat cream cheese, remaining 1/2 cup of the sugar, pumpkin and pie spice with electric mixer. Pour over crust. Sprinkle reserved mix on top. Bake at 350 for 25 minutes. Enjoy!

Pumpkin Bread

• 1 c. pumpkin
• 1/2 c. oil or butter
• 1/2 c. honey
• 2 eggs
• 1 3/4 c. flour
• 1 t. baking soda
• 1 t. baking powder
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. nutmeg
• 1/3 c. water

Beat oil and honey. Add eggs and pumpkin. Add dry ingredients with water. Pour into greased load pan. Bake at 350 for 55 minutes. Enjoy! {Note: Originally published at my sweet friend Elizabeth's blog Joyful Jewels 4 Jesus HERE!}

Pumpkin Cookies With Frosting

For the Cookies:

• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 cup margarine or butter, softened
• 1 cup pumpkin puree or caned pumpkin
• 1 teaspoon vanilla
• 1 egg
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

For The Frosting:

• 3 tablespoons margarine or butter
• 1/ cup firmly packed brown sugar
• 1/4 cup milk
• 1 1/2 to 2 cups powdered sugar

COOKIES: Beat sugar, brown sugar, and margarine until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Drop by teaspoons onto a greased cookie sheet. Bake at 350 for 10-12 minutes. Let cool and then frost with the following frosting.

FROSTING: To make frosting start by melting the butter and brown sugar in a sauce pan over medium heat. Bring to a boil and cook on medium heat for 1 minute or until slightly thickened. Let cool for 10 minutes and then add confectioners sugar and milk. Spread over cooled cookies and enjoy!

Pumpkin Cake Roll

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Preheat oven to 375 degrees. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Pumpkin Molasses Cake

• 2 1/2 c. flour
• 1 1/2 c. brown sugar
• 1 t. baking powder
• 3/4 t. baking soda
• 1/2 t. cinnamon
• 1/2 t. ginger
• 3/4 c. buttermilk or sour milk
• 1/2 c. shortening, margarine or butter, softened
• 1/2 c. pumpkin puree
• 1/4 c. molasses
• 1 t. finely shredded orange peel
• 2 eggs

In a bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and ginger. Add buttermilk, shortening, pumpkin, molasses and orange peel. Beat with a electric mixer on low until combined. Beat on high for 2 minutes. Add eggs and beat for 2 minutes more. Pour into a greased 13x9x2-inch pan. B at 350 for 30-35 minutes or until toothpick inserted comes our clean. Cool on wire wrack, serves 12. Enjoy!

Pumpkin Muffins

• 1 3/4 cup flour
• 1/3 cup sugar
• 2 t. baking powder
• 1/4 t. salt
• 1 beaten egg
• 3/4 c. milk
• 1/4 c. oil
• 1 t. cinnamon
• 1/2 t. ground nutmeg
• 1/8 t. ground cloves
• 1/2 c. pumpkin puree

Combine flour, sugar, baking powder and salt. Make a well in the center of the dough. Mix wet ingredients in a separate bowl and pour into the well. Stir just until combined, while dough is still lumpy. Add remaining ingredients. Pour into baking cups or muffin tins that have been greased, full 3/4 full. Bake at 400 for 10-12 minutes. Enjoy!

Pumpkin Pie

• PIE: 1 16-once can of pumpkin
• 2/3 c. sugar
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/2 t. ground nutmeg
• 3 eggs
• 1 5-once can {2/3 cup} evaporated milk
• 1/2 c. milk
• CRUST: 1 1/4 c. flour
• 1/4 t. salt
• 1/3 c. shortening or lard
• 3 -4 T. col water

Combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a beater or fork. Gradually add evaporated milk and milk. mix well. Set aside. In another bowl mix the crust ingredients well. Press into a pie pan. Pour in filing. Cover the edges with  foil strips so they will not burn. Bake at 375 for 25 minutes. Remove foil and bake for 25 minutes more or until knife inserted in the center comes out clean. Cool and serve with whipped cream. Serves 8.

Chocolate Chip Pumpkin Cookies

• 2 cups all-purpose flour
• 1/2 t. baking soda
• 1/2 t. baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 t. salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 can pumpkin puree
• mini chocolate chips

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning with and ending with flour mixture; mix just until combined (do not over mix) Gently mix in chocolate chips ( add as few or as many as you like) Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire rack and cool completely. {Note: Originally published at Simple Delights blog HERE!}