Georgia's Kitchen and MORE!

Pan Fried Chicken

2012-01-21T09:15:00.000-05:00

This recipe is so easy even for the first-time 'chicken fryers". The process involved kept the breading on during the entire time it was cooked. I just felt like taking all the breading off and eating it all myself (but I didn't) :)

Ingredients:

Chicken (whatever you like, I prefer the split chicken breasts with skin and bones)

10 oz. box of Kentucky Kernel Seasoned Flour (The best ever---tastes like KFC chicken and can be found at Kroger)

Cooking Oil

1 egg and water

I used a deep cast iron frying pan which works the best ( I think). But use any deep frying pan. Fill up the oil as deep as you need so that the largest chicken pieces can be more than half covered. Heat oil about 5 to 10 before you're ready to fry and keep it at around 4 or 5 on your knob on the stove.

Remove chicken from package and rinse thoroughly. Do NOT dry it, but allow it to be wet enough to allow the seasoned flour to stick.

Depending on how much chicken you're frying, put enough seasoned flour into a gallon zip lock bag. Place each piece in the bag one at a time so it can be properly covered. Shake, shake, shake.. until totally covered. Remove and place on a plate that has been covered with plastic wrap. Repeat til all chicken is covered..

Then, in a medium sized bowl, make your egg wash with the egg and 1/4 c. water and mix well until blended. Take each piece of chicken and put into the egg wash on both sides. Shake until it's not dripping and place into the bag of seasoned flour again (add more flour if you need to). Again.. shake, shake, shake til you're done.

Put them all back on that plate with plastic wrap and cover the chicken with plastic wrap and put into the refrigerator for at least 20 minutes. (This is a good time to get your oil going).

To be sure the oil is ready you should see it moving a bit and begin to smell it cooking. (don't get it too hot). Take a drop of water and put it into the oil (back up) and it will dance and pop . Now it's ready.

With tongs take each piece of chicken and carefully place them into the frying pan. Now put a lid on and let the magic begin.

Depending on the size of the chicken (obviously because wings and legs are a lot smaller than the thick fat breasts), you will watch mainly that the chicken is browning. Lift up and check it every so often. NEVER leave a pan on the stove with oil and frying, not a good idea. When it's a nice golden brown, turn it over and repeat. Keep that lid on, it not only helps keep the spattering down, it helps the inside to cook well. Repeat the process, keep checking until golden brown. I turn it over and do each side a little longer.

Remove from pan and place on a cookie sheet that has double paper towel on. Drain and put into a WARM (the lowest temp on your oven) for up to 1/2 hour. Turn off oven and let sit til you serve. No more than a 1/2 hour.

In the meanwhile, you can make your mashed potatoes, vegetables, etc. This process (mainly the refrigerator trick) kept the breading on. I didn't lose any at all.

Nice and crunchy on the outside and tender and juicy on the inside.

Watch out Colonel Sanders.

FRIEND ROOM FROM GEORGIA'S HEART

2012-01-14T13:07:00.001-05:00

WELCOME TO MY FRIEND ROOM

We all know that throughout our lives...that special people touch us.....Those people we refer to as FRIENDS! These friends are there through thick and thin. Always

ready to lend a listening ear and not being the least bored at what you're saying. They laugh with you and cry with you. They don't point out your mistakes. And somehow, they're always there to pick up the pieces.

On this page I would love to share some special poems and thoughts with you about FRIENDS!!! Maybe you can share some of these with your friend.

There is no blood between us, no common family history. Yet there are no barriers of background, or even age. Older, younger, richer, poorer----no matter. We speak the same language, we have come together in a special

moment of time.. How generous is God that He has given me these men and women I can call friends.

---------Marjorie Holmes

You entered my life in a casual way.

And saw at a glance what I needed;

There were others who passed me or met me each day,

But never a one of them heeded.

Perhaps you were thinking of other folks more,

Or a chance simply seemed to decree it;

I know there were many such chances before,

But the others--well, they didn't see it.

You said just the thing that I wished you would say,

And you made me believe that you meant it;

I held up my head in the old gallant way,

And resolved you should never repent it.

There are times when encouragement means such a lot,

And a word is enough to convey it;

There were others who could have, as easy as not---

But, just the same, they didn't say it.

There may have been someone who could have done more

To help me along, though I doubt it;

What I needed was cheering, and always before

They had let me plod on without it.

You helped to refashion the dream of my heart,

And made me turn eagerly to it;

There were others who might have (I question that part)---

But, after all, they didn't do it!

-------Grace Stricker Dawson

'Friendship is a word the very sight of which in print makes the heart warm."

....Augustine Birrell

To My Friend

I love you not only for what you are, but for what I am when I am with you.

I love you not only for what you have made of yourself, but for what you are making of me.

I love you because you have done more than any creed could have done to make me good, and more than any fate could have done to make me happy.

You have done it without a touch, without a word, without a sign.

You have done it by being yourself. Perhaps that is what being a friend means, after all.

-------Roy Croft

The Rarest Faith

Friendship takes place between those who have an affinity for one another, and is a perfectly natural and inevitable result. No professions or advances will avail. Even speech, at first, necessarily has nothing to do with it; but it follows after silence, as the buds in the graft do not put forth into leaves till long after the graft has taken. It is a drama in which the parties have no part to act.

Friendship is never established as an understood relation. Do you demand that I be less your friend that you may know it? Yet what right have I to think that another cherishes so rare a sentiment for me? It is a miracle which requires constant proofs. It is an exercise of the finest imagination and the rarest faith. It says by a silent but eloquent behavior: "I will be so related to thee as thou canst not imagine; even so thou mayest believe. I will spend truth, all my wealth on thee," and the friend responds silently through his nature, and life, and treats his friend with the same divine courtesy.

The language of Friendship is not words but meaning. It is an intelligence above language. One imagines endless conversations with his friend, in which the tongue shall be loosed, and thoughts be spoken, without hesitancy, or end; but the experience is commonly far otherwise.

Suppose you go to bid farewell to your friend who is setting out on a journey; what other outward sign do you know that ot shake his hand? There are some things which a man never speaks of, which are much finer kept silent about. To the highest communications we only lend a silent ear.. In human intercourse the tragedy begins, not whne there is misunderstanding about words, but when silence is not understood.

--------Henry David Thoreau

When just being together is more important than what you do.. you are with a friend!

"For God so loved the world.. that He gave His only begotten son that whosoever believeth in Him..should NOT perish but have everlasting life.." John 3:16

"Greater love hath no man than this, that a man lay down his life for his friends." John 15:13

“A friend is a person who goes around saying NICE about you behind your back”

What a friend we have in Jesus..

All our sins and griefs to bear!

What a privilege to carry.

Everything to God in prayer!

Oh, what peace we often forfeit

Oh, what needless pain we bear,

All because we do not carry

Everything to God in prayer.

To my best and most favorite friends of all.......my three sisters.. Patty, Nancy, and Sonia... I love you all sooooo much

I have found a friend in Jesus.

He's everything to me

He's the fairest of ten thousand to my soul

The Lily of the Valley

In Him alone I see.

All I need to cleanse and make me fully whole

In sorrow He's my comfort,

In trouble He's my stay

He tells me every care on Him to roll

He's the Lily of the Valley

The Bright and Morning Star

He's the fairest of ten thousand to my soul

And to my very special friend, Mary, who the Lord gave to me... many many years ago.. I love you, dear heart.

MY FRIEND'S LINKS

Pam's Genealogy Page

Huge German genealogy information and photo restoration, too

Peggie's Place

Come and visit the most 'fun place' on the WWW!

Paver's Nest

Lots of info about diabetes and other GREAT stuff

Barbara's Entourage

Meet our Southern Belle as she shares from the Master's Table!

Cherbear's Den

Children's Christian Literature and master artist!

SUPER HOLIDAY (or anytime) BREAKFAST CASSEROLES

2011-12-31T12:09:00.001-05:00

A variety of different breakfast casseroles that can be made ahead and then baked the morning of or morning after any holiday.. A variety of tastes to appease any appetite. Enjoy!

Cinnamon French Toast Bake

1 loaf Italian bread

8 eggs

3/4 c. sugar

3 c. milk

1 c. half and half

1 Tablespoon vanilla extract

1 and 1/2 tsp. cinnamon

1/2 c. butter melted, set aside

Grease large glass baking dish (13" x 9 and 1/2"). Break up the entire loaf of bread and spread evenly in pan.

Whisk the eggs until blended. Add sugar, milk, half and half, vanilla, and cinnamon. Whick until well blended.

Pour evenly over the bread, cover with foil, and refrigerate over night. Pre-heat oven to 350 degress. Drizzle bread with melted butter. Bake uncovered 45 to 60 minutes until browned

and custard is set. Serve with confectioner's sugar or syrup.

Super Breakfast Casserole

8 eggs

24 oz. frozen shredded hash browns

1/2 cup milk

2 c. chopped ham

1 - 4 oz. can mushrooms, drained

1/4 c. chopped green pepper

1/4 c. chopped green onion

Salt and pepper to taste

1 and 1/2 c. grated cheese (cheddar)

Grease 13 x 9 pan with butter spray. Break up frozen hash browns and spread on bottom of pan. Mix eggs, milk,

and salt and pepper till mixed well. Pour over top of the potato mixture. Top with ham, mushroom, onion and green pepper. Sprinkle with cheese and bake for 45 to 1 hour.

You may make ahead and cover overnight to bake the next morning.

Cinnamon-Raisin Breakfast Strata

1 loaf (1 pound) un-sliced cinnamon-raisin bread, preferably whole-wheat

5 large eggs

Yolks from 3 large eggs

3/4 cup granulated sugar

3 cups milk

1 cup half and half

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup butter, melted

For garnish, confectioner's sugar and fresh berries.

Grease two 9" square baking dishes (or a 9 1/2" X 13" baking dish). Trim ends from cinnamon bread. Cut the rest of the loaf in 8 slices.

Arrange 4 slices on bottom of each baking dish (or put all slices on bottom of 9 1/2" X 13" baking dish). Whisk whole eggs and yolks in a

large bowl until blended. Add sugar, milk, half and half, vanilla, cinnamon, and nutmeg. Whisk until well blended. Pour evenly over bread,

cover with foil, and regrigerate overnight. Pre-heat over to 350 degrees. Drizzle bread with melted butter. Bake uncovered 45 to 60 minutes until browned and custard is set. Garnish with confectioner's sugar and fresh berries. Serve with pure maple syrup or honey.

Breakfast Brunch Pizza

Crust:

24 oz. frozen shredded hash brown potatoes, thawed and broken apart

1 egg beaten

salt and pepper to taste

Egg Topping:

7 eggs

1/2 C. milk

1 C. chopped ham

1/2 C. mushrooms sliced

1/4 C. chopped green onions

1/4 C. chopped green pepper

salt and pepper to taste

1 1/2 C. shredded cheddar cheese

Preheat oven to 400°F. Cover a 15 inch round pan with parchment paper. For the crust; combine potatoes, egg mixture on top of parchment paper. Pat down with back of spoon. Bake 10 minutes, remove from oven.

Whisk eggs and milk together, scramble over low heat until very soft. Season with salt and pepper to taste. Spread on top of potato mixture.

Top with ham, mushroom, onion and green pepper. Sprinkle with cheese. Return to oven and bake another 10 minutes.

To serve, cut into wedges.

Breakfast Pizza

1 tube crescent rolls

1/2 lb. bacon fried crisp

1/2 lb. sausage, crumbled, browned and drained

12 oz. frozen hash browns

2 C. cheddar cheese shredded

5 eggs

1/2 C. milk

1 t. salt

black pepper

Spray a 9 x 13 pan with cooking spray. Unroll crescent dough and place on bottom of pan. Press perforations together to form a rectangle.

Top with sausage, then add the hashbrowns. Top with cheddar cheese. Beat eggs with the milk. Add the salt and pepper. Pour over the cheese and hash browns. Top with the bacon. Bake at 350°F. for 45 - 50 minutes.

Brunch Enchiladas Recipe

Ingredients:

2 cups cubed cooked ham

1/2 cup chopped green onions

10 flour tortillas

2 cups shredded cheddar cheese, divided

1 tablespoon all-purpose flour

2 cups half and half or milk

6 eggs, beaten

1/4 teaspoon salt, optional

Directions:

Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tbsp cheese. Roll up and place seam side down on a greased 13x9x2-inch baking dish. In a bowl, combine flour, half and half, eggs (and if desired, salt) until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Georgia's Fluffy Bread Stuffing

2011-11-19T12:14:00.001-05:00

(What I'm showing you is what I'm making for our church dinner tomorrow and basically what I make for our family (about 30 this year). This recipe will serve 6-8 easily.)

1 and 1/2 loaves of white bread

1 sleeve of saltines (1/4 #) crushed

Top third of entire bunch, celery (including leaves) chopped

1 large onion, chopped

1 large carrot or 6 baby carrots, chopped

(I usually do the veggies in food processor, not too fine just a little coarse)1 stick margarine/butter

1 teaspoon black pepper

1/2 tsp. poultry seasoning

1 tsp. parsley flakes

1 tsp. garlic salt

1 can cream of mushroom soup,

1 can cream of chicken soup

1 can chicken broth

3 eggs

Tear bread into small pieces into a large bowl, add crushed crackers.

Sauté the celery, onion and carrot in a frying pan with margarine until tender.

Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix. Add vegetables, soups, chicken broth and eggs to the bowl of bread pieces.

Mix until blended.

Empty mixture into a 1 1/2 or 2 - quart well-greased (use Pam) casserole dish or 13 x 9 baking dish.

Bake in 350 degree oven for almost an hour. Cover lightly with foil and bake for an additional hour at 300 degrees...Outside will be crunchy, while the inside is fluffy and moist...

Pittsburgh Steelers Roethlis-Burger

2011-11-13T17:01:00.001-05:00

4 eggs scrambled

1 lb ground beef

1 lb bulk Italian sausage

6 onion hamburger buns

18 slices cooked bacon

6 slices mozzerella cheese

1/2 large Vidalia onion sliced

Sweet Baby Ray barbecue sauce (or your favorite)

Directions:

Combine beef and sausage, mix well.

Form six burger patties out of the meat mixture. Place in the refrigerator until chilled.

(I made some meatballs filled with mozzarella with the extra meat)

Bake or grill patties to well done, (don't forget there's pork in there.)

Sautee onions in small pan til tender, put aside.

When finished cooking burgers, put on plate with paper towel to drain,

and top each patty with

a slice of mozzerella to melt in microwave for 20 seconds.

Spray buns with Pam and place on pan in oven to toast lightly.

Assemble burgers: bottom bun, bbq sauce

egg,

burger,

bacon,

onions,

top bun again with bbq sauce.

Then ENJOY!!

I did.. :)

I couldn't even finish it..

Even if you aren't a Rothleisberger fan... I guarantee you'll love the "burger".

MORNING GLORY MUFFINS

2011-10-21T12:43:00.000-04:00

Ingredients:

2 cups flour

1 1/3 c. sugar

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

2 c. grated carrots

1/2 c. raisins

1/2 c. coconut

1/2 c. chopped pecans or walnuts

1 - 8 oz. can crushed pineapple, drained

1 c. vegetable oil

2 tsp. vanilla

Combine dry ingredients.

Stir in carrots, raisins, coconut, nuts and pineapple.

Make a well in the center of mixture and add remaining ingredients until moistened. As you see in the picture, the batter is very thick.

Place paper cups in muffin pans and fill batter 2/3 full.

Bake at 350 degrees for 25 minutes. Bake until golden brown and remove from pans immediately to cool. It made 27 muffins for me.

Pumpkin Cookies

2011-10-14T14:33:00.000-04:00

Ingredients:

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

1 15-ounce can pumpkin (I used 15 oz. fresh cooked and mashed pumpkin)

4 cups all-purpose flour

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup milk

1 teaspoon vanilla

2-3/4 cups powdered sugar

Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Beat until combined, scraping bowl occasionally.

Add eggs and 2 teaspoons vanilla; beat until

combined.

Beat in pumpkin.

Beat in as much of the flour as you can with the mixer. If necessary use a wooden spoon to stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.

I use baking parchment paper.

Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla.

Beat in powdered sugar until smooth.

When the cookies are

cooled, spread frosting on cookies.

PYROHI PIZZA

2011-09-23T17:28:00.000-04:00

1 batch pizza dough (recipe below)

8 medium potatoes, peeled and cubed

1/4 cup butter

1/2 cup milk

2 medium onions, chopped

8 oz. or 2 cups grated cheddar cheese

Ingredients for dough:

2 cups lukewarm water

1/2 tsp. sugar

2 tsp. salt

2 Tbsp. vegetable oil

2 pkg. dry yeast

5 - 6 cups all purpose flour

Prepare your pizza dough and let rise. Once ready, press it into a pizza pan.

Preheat oven to 375. While oven is heating, boil potatoes until tender.

In a small frying pan over medium heat, add butter and chopped onions. Let caramelized, then set aside.

Drain potatoes and set back in

pot.

Once oven is heated, add pizza dough and bake for 10-15 minutes.

Add some of cooked onions with melted butter to potatoes, add garlic salt and pepper. Make sure potatoes are creamy and smooth. Fold in 1 cup shredded cheese.

Remove pizza crust from oven and begin spreading with potato mixture.

Spread evenly. Sprinkle with caramelized onions and remaining cheese.

I also sauteed sliced mushrooms to add to the pizza.

This is what I like to put on my pyrohis. Bake for 25-30 minutes.

Serve with French onion dip or sour cream on top or on the side to dip into. It's a wonderful taste experience.

Everyone will love it.. Ask Drew:)

This is the other pizza I made tonight. Half and half (bacon and pepperoni and pepperoni, onion, red pepper, mushrooms, tomatoes and banana peppers..

RECIPES WITH REMINDERS OF FALL ....

2011-09-21T11:29:00.003-04:00

With fall in the air, I've just started baking like crazy. I don't know what it is, but it just brings back all these memories of smells and flavors.

So I'm just gonna share some great fall recipes that will help you get in the swing of it all!! Yum.

APPLE PIE

6 c. peeled, sliced apples (your favorite cooking apple)

1 Tbs. lemon juice

1/2 c. sugar

1/2 c. firmly packed brown sugar

2 Tbs. flour

1/2 tsp. cinnamon

1/2 tsp. nutmeg

2 Tbs. butter

Double crust pastry (try the wonderful recipe below)

Preheat oven to 450 degrees. Combine apples and lemon juice in mixing bowl. Combine sugars, flour, cinnamon, nutmeg and mix well. Pour sugar mixture over aples and stir to coat. Spoon fill into the pastry-lined pie pan. Dot with butter. Transfer top crust to the top of the pie, trimming off excess. Fold edges under to seal and flute the rim. Cut slits for the steam to escape. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake for additional 45 minutes.

NO-FAIL CREAM CHEESE PIE CRUST

3 cups flour

1 cup margarine or butter

1 - 8 oz. cream cheese, softened

Put aside the margarine (butter) and cream cheese to soften. In a medium-sized bowl, put the flour and add the margarine and cream cheese. Cut this into the flour until blended, then mix well with your hands (as you would bread dough).

This dough WILL NOT stick to your hands. Separate into three balls and cover with plastic wrap so it won't dry out. Press down and roll out into the size you need for crust. You won't even need to flour the board. Place crust into pie pan and trip edges. Put favorite filling into and bake according to directions.

It's the most tender, good tasting crust you've ever made and so simple. This recipe yields three crusts. If you only want to use two of them, you can either refrigerate it for 2 weeks or freeze in a sealed container.

FRESH APPLE CAKE

INGREDIENTS:

2 c. flour

1 and 3/4 c. sugar

1/2 c. margarine

1/2 tsp. salt

3/4 tsp. soda

2 tsp. cinnamon

1 tsp. nutmeg

6 Tbsps. buttermilk (or soured milk)

2 eggs

3 c. diced apples

Mix together all the above ingredients and put into a 9 x 9 baking pan. Bake at 350 degrees for 45 minutes or lightly browned. While this is baking, mix a creamy topping of 1 cup brown sugar, 1/2 c. margarine and bring to a boil on the stovetop....then add 1 cup of coconut (optional)...While cake and topping is still warm, pour carefully over top of cake....Serve, if possible while a little warm......Tastes yummy!!!!

WILLIAM TELL COFFEECAKE

Ingredients:

1/4 cup margarine

3/4 sugar

1 egg

1 teaspoon vanilla

1 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2/3 cup milk

Topping:

3 medium apples, (tart ones preferred),

finely chopped and pared

1/3 cup sugar

1 teaspoon cinnamon

In a separate small bowl, place margarine in microwave and soften for 25 seconds. Mix sugar and softened margarine in a larger bowl and cream until fluffy. Add egg and vanilla; beat well. Mix in separate bowl all the dry ingredients (flour, baking powder, cinnamon, and salt). Add this to the creamed mixture alternating with the milk, and beating smooth after each addition. Pour into a greased 9 inch square pan.

Combine the topping ingredients together and sprinkle evenly over the batter. Bake in a moderate oven of 350 degrees for 25 to 30 minutes or till done. Cool for about 15 minutes and cut into squares and serve warm. Great for a nice breakfast with coffe or hot chocolate on those chilly mornings..

APPLE CRISP

Ingredients:

12 large cooking apples (Macintosh are very good)- Pare them and cut into thin slices

1 teaspoon Cinnamon

3/4 cup sugar

1 stick margarine

1/2 cup flour

1 cup brown sugar

Grease the bottom of a regular sized cake pan (15 inch), and place evenly all the apple slices until the entire bottom is covered and keep going until all apples are used. Mix the sugar and cinnamon together and sprinkle over top of all the apples. In a small bowl place flour and brown sugar and put the softened margarine into the bowl and using the fork mix all the ingredients together until they form a fine crumb mixture that is then sprinkled over top of all the apples. Make sure the apples are evenly covered.

Place into a 375 degree oven for at least 25 - 30 minutes. You want to make sure the topping is crunchy and that the apples have had time to cook through. Allow to cool for at least 10 minutes because you want this to be served warm as well. Cut into squares and some whipped topping or vanilla ice cream wouldn't hurt either.

OLD FASHIONED BLUEBERRY MUFFINS

2 c. flour

2/3 c. sugar

1 TBS. baking powder

½ tsp. each salt , (cinnamon & nutmeg)

1 ½ c. unsweetened bluberries

2 eggs

½ c. milk

½ c. butter (melted)

¼ c. slivered almonds

2 TBS. sugar for garnish

In large bowl mix flour, sugar, b. powder, salt, cinnamon.

Add blueberries, stir to coat evenly

In a small bowl beat eggs with fork, mix in milk and butter. Add to blueberry mixture,

Stir until blended.

Fill greased muffin tins 2/3 full. Sprinkle with almonds and sugar.

Bake in preheated 400 degree oven until pick comes out clean—15to 25 minutes for muffins. 30 to 35 minutes for 9” square coffee cake.

Makes 12 regular size and 3 – 6 mammoth, jumbo or big muffins.

MORNING GLORY MUFFINS

Ingredients:

2 cups flour

1 1/3 c. sugar

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

2 c. grated carrots

1/2 c. raisins

1/2 c. coconut

1/2 c. chopped pecans or walnuts

1 - 8 oz. can crushed pineapple, drained

1 c. vegetable oil

2 tsp. vanilla

Combine dry ingredients. Stir in carrots, raisins, coconut, nuts and pineapple. Make a well in the center of mixture and add remaining ingredients until moistened. Place paper cups in muffin pans and fill batter 2/3 full. Bake at 350 degrees for 25 minutes. Bake until golden brown and remove from pans immediately to cool.

PUMPKIN PIE

1 1/2 c. sugar

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1 tsp. cloves

4 large eggs

1 20 oz. can pumpkin

2 cans (12 oz) evaporated milk

2 unbaked 9 inch deep dish pie shells

Mix sugar, salt, cinnamon, ginger, cloves in a small bowl. Beat eggs in another bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into shells.

Bake in a preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees. Bake for 40-50 minutes on until a knife inserted near the center comes out clean. Cool on a rack for two hours. Serve immediately or refrigerate.

ICED PUMPKIN SPICE CAKE

Baking Spray

3 cups All-Purpose Flour

4 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 cup softened margarine or butter

2 cups firmly packed brown sugar

4 eggs

1 can (15 oz each) solid-pack pumpkin

1 cup raisins

1-1/2 cups confectioners' sugar

2 tablespoons water

1/2 cup chopped pecans or walnuts

Whipped Topping, optional

Preheat oven to 350°F. Spray 13x9-inch baking pan with baking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.

Mix together margarine/butter and sugar in large bowl on medium-high speed of electric mixer until creamy. Add eggs and mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand.

Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut and serve with whipped topping immediately before serving.

BAGELS WITH AUTUMN PUMPKIN SPREAD

4 sweet bagels of choice, split

4 ounces cream cheese, softened

¼ cup packed brown sugar

¼ cup canned pumpkin

1 teaspoon pumpkin pie spice

¼ teaspoon vanilla extract

1/8 teaspoon sea salt

Mix cream cheese, brown sugar, pumpkin, pumpkin pie spice, vanilla and salt together until smooth.

Lightly toast bagels and spread the luscious pumpkin spread over toasted bagels and serve.

BANANA CAKE

( My Mom's recipe)

2 c. Sugar

1 c. Shortening

4 eggs

6 bananas (ripe and mashed)

4 c. Flour

2 teaspoons baking powder

1 teaspoon baking soda

8 Tbsp. Sour milk

2 teaspoons vanilla

2 pinches salt

1/2 c. chopped nuts (optional)

Cream sugar, shortening well. Mix in eggs and bananas. Add the flour mixture with the soda and powder and salt and mix in the sour milk. Mix well until smooth. Bake at 350 degrees for 35 to 45 minutes or until the middle springs back up. Makes a large cake. Tastes best with a cream cheese frosting.

BANANA BREAD

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can easily reduce to 3/4 cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.

CHICKEN RICE CREOLE SURPRISE

2011-08-18T16:03:00.000-04:00

Ingredients:

3 boneless chicken breasts

1 Tbsp. cooking oil

1/2 c. chopped onions

1/4 c. red pepper

1/4 c. yellow pepper

1/2 c. chopped celery

1 medium tomato chopped

2 c. instant rice

1 diced tomatoes

garlic salt

black pepper

1 c. chicken broth

In large frying pan brown the chicken breasts on both sides. Season lightly with garlic salt and pepper.

Set aside chicken breasts on paper towels to drain. When cool, cut into strips.

Saute` onion, pepper, celery and tomato until tender.

Add rice, can of diced tomatoes, and cup of chicken broth.

Place chicken back into the pan and add just a touch of garlic salt and pepper.. Stir and bring to a boil.

Turn down heat and cover and simmer for 15 minutes. Stir again.

Cover and take off heat til you are ready

to serve.

You can also add a cup of salsa in place of the diced tomatoes and a little dash of hot sauce to spice it up.

GRILLED MUSHROOM STUFFED PORK CHOPS

2011-08-17T17:34:00.000-04:00

Ingredients:

8 thin sliced boneless pork chops

1 box chicken stuffing mix (prepare as directed)

8 oz. mushrooms

1/2 onion sliced

1 tsp. butter

Garlic Salt

Black Pepper

Dried Chives

4 small red potatoes cut into quarters

10 - 15 baby carrots

Make stuffing mix as directed and add 5 mushrooms cut up. Mix well and set aside.

Place 2 tbp. stuffing mix on top of a boneless pork chop.

Top with another pork chop and use two toothpicks to close up on either end.

Sautee the sliced onions and remainder of the mushrooms sliced in butter until lightly browned. Set aside.

I use a grill basket, so if you do this directly on top of the grill you have to be a little more careful turning the pork chops over. Place stuffed pork chops on the grill that has been preheated. Brown well, turning two

times.

Put pork chops into a 9 x 13 baking dish.

If you don't have a grill basket like I do, then brown the

potatoes and carrots lightly in a small frying pan with butter. Lightly season with garlic salt, chives and pepper. As you can see I have done mine in a bowl sprayed with Pam and seasoned and tossed it and set aside until I did it on the grill.

Now top the pork chops with the sauteed onions and mushrooms .

I put the remainder of the stuffing into the dish right next to the pork chops. and after carrots and potatoes are done put them in the other end of the baking dish. This will give you 4 nice sized stuffed pork chops.

Preheat oven to 350. Put just enough water on the bottom of the dish to coat it and cover with foil. Bake for an hour. Turn over down or off and sit for 15 more minutes.

There you go. You'll entire meal in a pan. Enjoy.

“A Day In The Life... ( A Mother’s Memory) ” A Chapter From Georgia's Book

2011-05-06T12:58:00.005-04:00

(Artwork by son, Mark)

(Taken around the time I wrote this)

"6:57 a.m. It’s Monday morning and the countdown begins…10

...9...8...cereal bowls, spoons, and milk ready...7...6...oh no, Timmy's socks

are still in the dryer...runfast...5...4...lunches packed and ready…3...2..

excuses written, permission slips signed…1...zero...BLAST OFF!!!!!! 7:00....

time to get the three boys up and two of them ready to go to school."

Sound familiar? Actually, two older sisters already are up and have been since 6:00 a.m. They have to have curling irons hot and ready, make-up on "just so" and on and on and on.

This begins most school day mornings, some less chaotic and confusing than others, but basically the same. Of course, Jonathan's bowl of cereal has more than Timmy's and Mark notices it immediately, (ages 5, 7, and 9 respectively).

"But, Mom, where's my other blue sock?" hollers 14-year-old Wendy from her basement bedroom. "I don't know," I said, "where did you put it?" "Never mind, I remember now." Another one cries, "Mom, yesterday Wendy wore the brown shoes and today it's my turn." That's 12-year-old Lisa making a last desperate attempt at the age-old battle of sharing with a sibling.

Then, last but not least I hear, "Mommy, Mommy!!" "Oh no, they woke up 19-month-old Becky." "Hi, Honey, come to Mama."

It's amazing that the time between 7 a.m. and 7:40 a.m. can be so short, yet so productive. Some days I wonder whether Timmy will ever get his shirt tucked in or his shoes tied properly. Then there's Mark, a wonder in himself. It always amazes me how he can play Star Wars, get changed, fix his bed (maybe), look at all his football and baseball cards, eat his breakfast (two bowls of cereal), watch cartoons, tease both brothers simultaneously, and still be ready when daddy beeps the horn. There are days that I think Wendy's hand is really attached to the curling iron. Would you believe 45 minutes worth of curling before it's ready and then it NEVER looks right?

Lisa is ALWAYS ready to go with everything early, and can squeeze a quick game of "Frogger" and always makes it to the ninth or tenth board. "I'll never make it to 4,000", she sighs.

Then there's Mom. Me! I think that if I would turn on a tape recorder and keep repeating, "Hurry! Change your clothes! Eat your breakfast! Brush your teeth! Brush your hair! Fix your bed! Is your homework all done??? Tuck your shirt in and DON'T FORGET YOUR LUNCHES!" I don’t think anybody would ever notice or care if I was there at all.

But, YES I am needed. Appreciated? Well, maybe sometimes. But I definitely am needed. Ever feel that way?

Well, finally it’s at that time when I pop my coffee mug into the microwave to reheat my coffee for the third time, get the dishes in order, and then sit down to prepare for the rest of my eventful day. You might wonder how a mother of six (at the time this was originally written) beautiful, healthy, children can cope with all the hassle, preparation and YES, even blessings of a "normal" day?

Well, I try desperately to open my eyes permanently no later than 6:45 a.m. I LOVE to sleep and relish every time I can push the snooze button in for an additional ten minutes, but we do have to face reality, don't we? As soon as my mind can register what lies ahead in the next hour or so, I look up to my Father and ask Him to help me be what He wants me to be. And so it begins.

But it's really not until I take coffee out of the microwave and sit down that I begin my day's schedule. First and foremost is a 'talk' with my dearest and most faithful Friend. I must talk with Him and listen to Him everyday in order for me to be the Mommy I should be. He's my Savior, Jesus Christ and what I listen to is His Word, the Bible. Let me tell you, if I didn't take this time each day, I wouldn't be able to cope at all. Now, did I say I was perfect and that everyday was "Heaven On Earth"? No way! Far from it! There are many days when I wonder, "Why was I given this awesome responsibility to raise and train up this brood?"

Then I remember Psalm 127:3 "Lo, children are an heritage of the Lord and the fruit of the womb is His reward." What a reward! Verse 4 and 5 read, "As arrows are in the hand of a mighty man; so are children of thy youth. Happy or blessed is the man that hath his quiver full of them..." I read where a quiver contained 7 to 12 arrows...(p.s. I didn't know when I wrote this, that my quiver would be fuller four years later). I think, then, how blessed I really am. What a privilege I have been given.

Let me tell you, it wasn’t always so easy to have “quiet time.” Where could you really get quiet with five, six, or seven children running around most of the day and night? I remember one day when I had just about had it. No place to go in a 12 x 60 trailer. Every inch was taken up it seemed. I had started babysitting to make a few extra dollars. (Boy, was I crazy or what)? I thought I could help not only our family financially, but help another married student who couldn’t afford to pay a lot. So, why not? At the time of the meltdown, I looked everywhere. Where could I go to be alone for just a few minutes with Jesus? Voila! No one is in the bathroom. I’ll go there. Little did I know that four-year-old Mark was looking for Mommy. There I

was on the tiny bathroom floor prostrate before the Lord on my knees and head on the floor when all of a sudden the bathroom door burst open. Up jumped Mark onto my back and said, “Giddy up, horsie.” So much for that!

I had just read the story of the life of John Wesley who had come from a family of 19 children. Their mother, Susannah, was an extraordinary woman. She would home school her children six hours a day. It was written that in order for her to have quiet time with the Lord, she could be found in the kitchen with her apron drawn up around her head as she prayed. This gave me new insight into Matthew 6:6, KJV, which reads, “But thou, when thou prayest, enter into thy closet, and when thou hast shut thy door, pray to thy Father which is in secret; and thy Father which seeth in secret shall reward thee openly.” Hmmm…the closet! So guess where I went? I went to

the back bedroom of the trailer, where Tom would regularly study, and closed myself up in the closet. Ahhh…peace at last. Now, came the time to pray. In the distance, way down the hall of that 60 foot trailer, I heard, “Mommy, where are you?” No answer. Again, I heard, “Mommy, are you in here?” No answer. I hear it once more only closer, “Mommy, WHERE ARE YOU?” Then, the closet door opened and they said, ”There you are. Were you playing “hide and go seek” with us?” Not really.

Maybe you’ve been in this same situation. I would be in my bedroom

having my devotions and I decided this time to tell the children, “Mommy is having her devotions with the Lord. Do NOT bother me or knock at the door until I’m done, okay?” “Okay, Mommy.” Then, not more than five minutes later, two-year-old Timmy would knock on the door. “Mommy, you done with your ‘boshuns’? Are you done with your ‘boshuns’”? Poor baby didn’t even know what ‘boshuns’ were. He just wanted to know if I was done with them. Believe it or not, I DID survive those years. I did have my devotions but I became very creative about where, how, and when.

I really am a pretty disorganized person to begin with. That's why lists and notes have become very important to me in making my week run a little less hectic. My husband, Tom, is a pastor in a local church, which keeps our days and nights sometimes unpredictable. You never quite know when someone will need to have him counsel them or visit with them in the hospital. So with that, I've learned to make room for these times. I have learned and continue to learn that interruptions are always opportunities that come our way for a purpose. So I must roll with the waves or I can easily sink!

Fridays are pretty special because Daddy's evenings are usually busy at

church with different meetings and classes or visiting, so we ALWAYS have "Family Night" on Friday.

Dad always goes to the local dairy store to buy the special ice cream and some soda and other treats or snacks. Then Daddy wrestles the boys (or the boys wrestle Dad), you never can tell because they're getting bigger and stronger. That's the night there is no limit on bedtime and afghans and sleeping bags and pillows are brought out to the living room floor to see who will last the longest to watch the "late-night local spooky show." (Mom NEVER makes it!)

Saturday mornings are the same with all the assorted cartoons and children's shows available. That's when Mommy and Daddy "try " to squeeze in every minute of extra sleep they can get. Remember, I LOVE to sleep! The remainder of Saturday leaves me to my laundry, house cleaning and assorted other things to keep me busy.

It’s amazing how baths can be taken all week long without any complication. But, the Saturday night bath is something else. I go through approximately ten to twelve towels and that's on a good day (not counting flooded bathtubs or swimming relay races which leave the floor looking like a swamp). Sometimes, even the sheets are needed with the rescue.

But when late Saturday evening comes (somewhere around 10:30 p.m), I can again sit down and breathe a sigh of thanks to the Lord for "PEACE".

Sundays are very busy here and always a blessing. Supper is practically ready before we leave for Sunday School at 9:13 (oh I forgot to tell you, I do that before I go to bed, usually around 1 - 2 a.m.). It's a good thing the church is around the corner because the afternoons are so restful. That’s when all the neighborhood kids come in.

Then before you know it, it's time to get ready for the evening service. "Georgia, don't forget we have to leave by 6:30," I hear my husband say as I remove my last hot curler from my hair.

Well, time flies when you're having fun. OH NO! It's 6:57 a.m. Monday

morning AGAIN! Here’s goes the countdown…10...9...8...yes, Lord, thank

you..."This is the day that the Lord has made...we WILL REJOICE and be glad in it." 7—6—5—4—3—2—1-------zero… BLAST OFF!!!!!!

MOTHER’S DAY MENU AND RECIPES

2011-05-06T11:24:00.001-04:00

Creamy Cheeseball/ Appetizer
Marinated Cucumber Salad/ Side Dish
Quiche/ Entree
Chocolate Torte/ Dessert
Iced tea/ Beverage

CREAMY CHEESEBALL/ Appetizer

2 - 8 oz. Cream Cheese, softened
1 stick margarine, softened
2 green onions, chopped
1 - 3 oz. pkg. Dried Beef, shredded
Mix all well together until smooth..place in refrigerator to chill thoroughly, so that you can handle with your hands...Shape into a ball and smooth and flatten it onto a small plate to serve. Wrap and keep chilled in refrigerator and serve with crackers.

MARINATED CUCUMBER SALAD/ Side Salad

4 medium, firm cucumbers
1 large white onion
2 - 3 ripe tomatoes
1 large green bell pepper
Garlic salt and pepper
Cut tomatoes and green peppers into chunks....slice cucumbers and slice onions and place all into a medium-sized bowl. Season according to your taste with garlic salt and black pepper and toss well. Chill in the refrigerator for at least 20 minutes and serve. It tastes so good.. Another important tip...Don't make too far ahead or it will get too soggy and limp. You want to serve it relatively fresh.

QUICHE/ Entree

Ingredients:
2 frozen pie crusts or pie crusts from the Dairy Section
1 pound mild Colby or cheddar cheese, shredded
1 (10 oz) frozen chopped broccoli, thawed
1/2 Medium onion, chopped
2 Tbsp. margarine
4 eggs
2 slices ham (lunchmeat), cut into pieces
1 (4 oz.) can mushroom pieces (optional)
Garlic Salt
Ground black pepper
Saute' onions in margarine. Set aside. Add shredded cheddar cheese into bowl with onion mixture, broccoli, ham, mushrooms and beaten eggs. Add a little garlic salt and pepper. Mix and pour into pre-baked pie shells. Bake in oven at 350 degrees for at least 45 minutes to an hour or until the top is lightly browned. Let cool a bit and slice and serve.

CHOCOLATE TORTE/ Dessert (My Aunt Sonia’s Recipe)

Ingredients:
Chocolate Cake Mix (baked)
2. small Cool Whip
3 Heath bars, crumbled
3 sm. pkgs. chocolate instant pudding

In a deep bowl (clear glass is nice) layer 1/3 chocolate cake (broken in small pieces). Sprinkle some candy bar mixture over the cake. Pour 1/3 chocolate pudding next and spread one container of whipped topping over that. Repeat the layers two more times--and top with the whipped topping and sprinkle the candy mixture on top of that. Refrigerate, enjoy and tell Mom that there are ZERO calories inside.

MICROWAVE ICED TEA

     Using an empty gallon milk/water container, place 6 tea bags (without tags) in the bottom and fill about 1/4 full of water. Place in microwave and heat on high for 5 minutes.
     Let stand for about 10 minutes to steep and add enough water to about 7/8 of the way to the top.
     If Mom likes the tea unsweetened, then just refrigerate it. If she likes it sweetened, add 1 and 1/2 cups of sugar, place lid on and shake until the sugar is dissolved.
     Then chill in refrigerator till you need it. (A nice touch would be lemon cut on the side or fresh mint, if it's available)

EASTER DAY MENU from Georgia's Kitchen

2011-04-17T22:28:00.000-04:00

EASTER DAY DINNER MENU

Ham

Kolbassi

Party Potatoes

Corn

Green Bean Casserole

Sweet Potato Casserole

Deviled Eggs

Beet Horseradish Relish

Vegetable Tray

Relish Tray

Yayechnyk (custard)

Paska (Easter bread)

Butter (shaped into molded lamb)

Nut, apricot, or poppy seed rolls

Dessert

BAKED HAM

I usually buy a whole bone-in ham. The brand name that I use and just love is Cumberland Gap Ham. I don't know if it's just in this area or nationwide, but it is the BEST ham. Even their boneless is great. Not watery, but nice and firm and tender and flavorful.

The only thing that I do is what my mom used to do. Make a glaze of about a cup of brown sugar and add to this a couple hefty squirts of brown mustard and 1/4 cup of honey. Mix well until it forms a thick paste. (If you need more mustard, then add to it). Score with a sharp knife in a diamond pattern making cuts 1/8-inch deep and one inch apart. Coat the ham all over with this paste after you have placed it into a shallow foil-lined pan. Put ham fatty side up. Do NOT cover the ham with foil or add water to the bottom. If you seal the ham with foil and add the water, it will tend to steam the ham, which ruins the flavor.

Preheat oven to 300 degrees. Bake for 2 hours...At this time, add your kolbassi (which I make about 4 pounds) around your ham. Bake an additional hour and then add a little water to the bottom of the pan and then spoon glaze that has dripped into pan bottom over ham and bake for 20 minutes. At this time, place foil loosely like a tent to keep ham from burning on top. Raise oven temperature to 325 degrees and glaze again. Bake an additional 20 minutes. Glaze once more and bake 15 minutes. Cool before carving into thin slivers.

PARTY POTATOES

Makes 8 to 10 servings...

Ingredients:

5 slices bacon, cooked and crumbled, reserve 1 Tbsp. drippings

1/2 cup chopped onion

8 to 10 large potatoes, cook as for potato salad with skins on

2 cups (8 oz.) shredded cheddar cheese

1 (8 oz.) container French onion sour cream dip

1/2 c. milk

1 and 1/2 tsp. garlic salt

1 tsp. black pepper

Preheat oven to 350 degrees. In a small skillet, cook onion in drippings until transparent. In the meanwhile, peel the cooled, cooked potatoes and cube them. Put into a large bowl all the ingredients, except 1/2 the bacon and 1/2 cup cheese.

Spread into buttered 13 x 9 inch baking dish and top with reserved cheese and bacon.

Bake 30 to 35 minutes or until bubbly. Refrigerate leftovers.

*TIP: Can be made ahead...do not bake.. cover and refrigerate until baking time!!

GREEN BEAN CASSEROLE

Ingredients:

3-16 ounce cans cut green beans

1 can Campbell's Cream Of Mushroom Soup

4 ounces shredded cheddar cheese

Durkee Fried Onions (can)

In a 3 quart casserole dish, combine the drained green beans along with soup and shredded cheddar cheese.

Mix well and place into a 350 degree oven for about 45 minutes. Remove from oven and sprinkle the fried onions on top til covered. Return to the oven for an additional 25 minutes uncovered (so the onions will crisp up).

SWEET POTATO CASSEROLE

Ingredients:

2 pounds fresh yams

1 stick BUTTER

3/4 dark brown sugar

1 and 1/2 teaspoons cinnamon

1 teaspoon vanilla

Miniature marshmallows

Prepare yams as you would mashed potatoes (peel, cube and put into saucepan with water). Bring to a boil and cook til tender. With an electric mixer, whip up the potatoes, adding to this the butter, vanilla, brown sugar and cinnamon.

Mix until very smooth and creamy. Place into a 3 quart buttered casserole and bake in 300 degree oven for about 35 minutes. Sprinkle miniature marshmallows on top and place in 350 degree oven for an additional 20 minutes until puffy and slightly browned. Mmmmmmmmmmm.... yummy.. You'd think this was a dessert.

DEVILED EGGS

Ingredients:

1 dozen eggs (hard boiled, cooled, and peeled)

Light mayonnaise

Yellow mustard

Ranch dressing

Garlic Salt

Pepper

Slice the eggs in half lengthwise. Put the cooked yellows into a bowl and place the white halves on a plate. After all the eggs have been cut and separated, mash and mix up the yellows until they are as fine and smooth as possible. To this add about 4 heaping tablespoons mayonnaise, a hefty squirt of yellow mustard, and two tablespoons of ranch dressing. With a mixer, blend these all together until smooth and creamy. Add just enough garlic salt and pepper to taste.

With a teaspoon drop enough mixture into the center of the whites to make it look full and rounded (not flat). For an added touch, (if you like, you may add a shake of paprika or some finely sliced green olives). If not, just leave them plain, cover with plastic and refrigerate until needed.

YAYECHNYK (Custard for Easter Mom made)

1 quart whole milk

1 dozen eggs

½ cup sugar

2 tsp. Vanilla

2 tsp. Cinnamon

Beat the eggs separately until mixed well. Heat milk, eggs, sugar, vanilla and cinnamon and mix well on stove. Keep stirring until the mixture starts to bubble and boil and curdle. (Be careful it does not scald and stick to bottom..turn down heat if it begins to). When it starts to separate, the curdled part will become thicker and the rest will be very watery. Remove from heat and cool slightly.

Use cheesecloth, or dishtowel, some cloth that is very porous and liquid can come through.. Put this on top of your strainer or colander and fit into bottom..Carefully pour custard mixture into the cloth and strainer and allow to sit until almost all visible liquid has gone through... When the mixture is completely cooled, gather the cloth together and twist and squeeze out ALL excess liquid..repeat until there is practically nothing coming out. Keep twisted and very tight and put it on a plate with a very heavy weight on top to keep it flat and formed into a ball shaped. If there is still a lot of liquid, squeeze again.. Place on plate again with weight and put into refrigerator until cold and formed.

Carefully untwist and remove the ‘yayechnyk' and turn over onto a clean plate and slice and serve cold. Always was served on Easter day. Christos Voskres!!! (Christ is Risen in Ukrainian)

(THESE RECIPES CAN ALSO BE FOUND ON MY BLOG WITH STEP BY STEP PHOTOS)

TRADITIONAL EASTER PASKA (My Grama's)

1 tsp. Sugar

8 - 12 eggs (beaten)

1 c. Lukewarm water

1/3 c. Sugar

3 pkgs. Dry yeast

½ c. Melted oleo

3 c. Scalded milk (lukewarm)

1 Tbsp. Salt

5 c. Flour

9 to 10 c. Flour

Dissolve sugar in lukewarm water and sprinkle yeast over it. Let stand 10 minutes. Combine softened yeast with lukewarm milk and 5 cups flour. Beat until smooth. Cover and let rise in warm places until light and bubbly.

Add beaten eggs, sugar, melted oleo and salt and mix thoroughly. Stir in enough flour to make neither too soft nor too stiff. Knead until it doesn't stick to hand. Turn on floured board and knead until smooth and satiny. Place in greased bowl, cover and let rise in warm place until double (until 2 hrs.) Punch down and let rise again. Makes 4 or 5 small round paskas.

Let rise in pans until almost double. (Don't over raise) Brush with beaten egg with a little water. Bake 400 degrees - 15 minutes. Then lower to 350 degrees for about 40 minutes or until nicely brown. Decorate tops with cross or braids.. Note: I use a few drops yellow food coloring to make it look nice.

NUT ROLLS AKA KOLACHI(my mom's)

5 c. Flour

½ c. Oleo

½ c. Crisco

½ c. Sugar

½ tsp. Vanilla

tsp. Salt

3 eggs

1 pkg. Dry yeast

1 c. Warm evaporated milk

Cut in flour, sugar, salt, and shortening as for pie crust. Dissolve yeast in warm milk. Beat eggs and mix with milk and yeast. Add vanilla. Add to flour mixture and knead as bread dough.

Cover bowl and let rise 1 hour. Cut in 6 portions. Roll out on lightly floured board, spread filling lightly and roll. Put on greased cookie sheet, prick with fork and brush with milk and sprinkle sugar. Bake 350 degrees - 40 minutes.

Filling:

1# chopped walnuts

1 c. Sugar (half brown, half white)

½ stick melted oleo

½ tsp. Cinnamon

1 tsp. Vanilla

Add milk to make it spread easily. You can use poppy seed, apricot or any filling.

NEED A SPEAKER?? GEORGIA'S LIST OF TOPICS FOR RETREATS, MOTHER/DAUGHTER BANQUETS, ETC.

2011-02-19T11:31:00.000-05:00

Below I have listed a number of topics I have spoken on over the years. Whatever the theme of your retreat or Mother/Daughter banquet, not listed here, I can accommodate. Please feel free to write for any further questions.

“The God Of All Comfort” is a study that deals with the sources of comfort that come from the Scriptures, Jesus Christ, God the Father, the Holy Spirit, and Christian friends. Those that are in need of comfort include: the afflicted, sorrowful, weak, discouraged, and the troubled. The Comforter is the Holy Spirit and what His job is in comforting, teaching, convicting, pointing to Christ, glorifying Christ and guiding to the Truth.

“Reach Out and Touch” concerns three different aspects of reaching out and touching. We first reach out to God inwardly and upwardly. In reaching outwardly, we reach out to the unsaved. Because this is our responsibility, God has commanded us to go and tell (the Great Commission). Also involved in reaching outwardly, is reaching out to the family of God. This includes fellowship and encouraging one another, sharing blessings and joys together, and just being there for someone that really needs you.

“Love Makes a Friend” touches a very special part of every woman’s life. A friend is someone with whom you can dare to be yourself. The common nature of a friend includes the same interests, love, and sympathy. There are many values of a friend as well as tests of our friendship. Some of the examples of Biblical friendships included Ruth and Naomi; David and Jonathan; and Paul and Timothy.

There are also different ways in which love is an extension of friendships in our lives. Some include loving, forgiving, praying and encouraging.

“Promises Of Rainbows” was chosen because a rainbow is beautiful in color and size, covers such a wide area, usually follows a storm, and holds a lot of hope for every person on earth. A promise is a covenant or a token that is unconditional from God. The Scriptures are full of so many promises from the Lord. Why is it so hard to believe them all? A sampling of some of His promises are the gift of eternal life; that we are more than conquerors through Him; that we’re kept by His power; He give us abundant life; and that He would never leave us and much more. Many of us have experienced damaged emotions in our life time, but God promises that He will be there with us through them and carry us to completion. The study deals a lot with dealing with these emotions and what we need to do to overcome their pain. There’s a lot of guilt involved as well as debt collecting and we need to learn how to let them go.

“Falling in Love Again” Ah, sweet love. No, I’m not speaking about the love of a spouse or boyfriend. It’s all about falling in love again with Jesus. Time---where does it go? We all have the same amount of time in every day. Every second, minute and hour goes by and we find ourselves back right where we started sometimes. When we first came to know Christ, our hearts were filled with joy. We were so excited and there was nothing we couldn’t do. “I can do all things through Christ” Philippians 4:13 KJV. We said this over and over…we prayed really believing that He would answer them. Our faith was so strong and our burden for souls was endless. Then, all of a sudden---something happened. We left our first love…Jesus! In this study, we relearn all about priorities in our lives and how to regain them.

“Vessels unto Honor” helps us see that we as vessels can and should be used by God for His honor and glory. In order to become that vessel, we need to flee the things that would separate us from Him. Then we need to follow after the things that will bring us to a closer walk with Him. The fruits of Spirit become more evident in our lives. As we learn not to judge one another our hearts can forgive and we can become that example that the Lord wants us to be.

“Rejoicing Hearts” shows us that we need to come into a deeper understanding and appreciation of God’s character and attributes and then develop our worship and love for Him realizing who He is and what He has done for us. We rejoice because of His glory, His protection, His salvation, His creation, and most of all for understanding ME!

“A Godly Woman” is exactly that. The three main areas that we show our relationship with God are without (to the world), within (our homes), and within (our local churches). Our lives are all traveled in different ‘circles’. Some women work outside the home and some do not. Wherever our lives take us, we still come into contact with different people everyday. If we were put on trial, would there be enough evidence to convict us of being a Christian? We have to remember that we are ambassadors for Christ.

“Fighting the Good Fight” concerns the fight of faith. This becomes evident in our lives through righteousness, Godliness, faith, love, patience and meekness. We are encouraged to fight the good fight even in the midst of the multitude of emotions we come up against in our everyday lives. We must realize that this battle is not ours---it’s the Lord’s. He knows all about us and is allowing these particular trials to come into our lives to refine us like pure gold. He has a purpose for every aspect of our lives. Many scriptures are given to help us get the daily victory that we need.

“All Things---Through Him” was born out of a time of great physical trials for me. I had just learned that I was diabetic along with all the maladies that come with that. I felt like giving up. I didn’t want to handle anything any more. Then, I was faced with the reality of “Where do we go from here, Lord?” Basically, God knows what He’s doing. He makes NO mistakes in our lives. Our part in all this is to know that “I can do all things through Christ who is my strength” Philippians 4:13 KJV. There is nothing too hard for the Lord and He will help you through day by day, moment by moment and step by step.

“The Joy of the Lord…MY Strength” shares the many aspects of joy in our lives. It covers a wide spectrum and the Scriptures show us exactly what we need to know in order to accept the joy that only Jesus can give. Our joy is everlasting, full, and abundant (even in trials). God’s Word is His personal love letter to us. His joy will be made manifest in our prayer life, through our Christian fellowship, in tribulations, by the fruits of the Spirit, and through giving to others.

“Jesus…My Gentle Shepherd” helps us to realize that Jesus, our Shepherd cares for us with the sacrificial love that only He can give. A shepherd’s duties are many and OUR Shepherd is no different. His responsibility for His sheep covers many areas. Because He knows each one by name—He provides for them. He secures the pasture, waters the flock as well as restoring them and searching for the lost sheep. And He is ever so gentle with His sheep because of His deep abiding love.

“Flight F-I-N-A-L …We’re Going To Meet the King” is an exciting study. If we know Jesus Christ as our Savior, then someday we ARE going to meet the King. When we plan a trip, we usually have a checklist. It involves where we’re going, who we’re going to see, how we’re getting there, what we need to take with us, and what we’ll be doing after we arrive. Our destination, of course, is heaven. We will either meet this destination by one of two ways---we will go by way of the “rapture” or by our death. What we’ll see will be splendorous in appearance. We will see the wall with all its layers of jewels along with the gates of pearl. The Light of the Lord Jesus will be evident because there will be no need of the sun. The SON will provide all the light we need.

“Heart Songs” carries us through a journey of the different seasons of our lives. Our hearts are affected in many ways on this journey. Jesus gives us a song for every one of them. Our earliest stop in this journey is that of LOVE. The love of our parents is our initial contact. It’s a love that is beautiful and strong. The only love that exceeds that of a mother is the love of Christ for us. JOY is another stop of this journey. Joy causes our hearts to burst because it cannot be contained. One place on this journey that we really don’t enjoy experiencing is SORROW. There will always be trials, temptations, struggles and sadness in our lives. Our hearts are crushed with sorrow and the hurt is overwhelming, but Jesus even gives us a song then. Our journey ends with the greatest one of all---HOPE.

Through all of the above mentioned, we learn that the Heart Song can only be given by the “Heart Singer”, Jesus Christ. Many scriptures are given to help the listener keep the beat going on in our lives.

"Discovering Your Spiritual Gifts" includes an introduction into the gifts.

A spiritual gift is given to every believer, given by grace, given by the Holy Spirit, and given by God’s abundance. A supernatural endowment given by the Holy Spirit to the believer to be used for the edifying of the body of Christ.

An explanation and examples of the sign gifts (These gifts were foundational and very needful to start the church. In order to authenticate the message and the messenger). The strengthening gifts (These were given to strengthen and equip the saints for ministering.). And, finally, the serving gifts (These were given to help serve the various needs in the body of Christ.)

One thing we must remember is while exercising your Spiritual gift, do it in a humble and joyful manner. You have nothing to be proud of--It was given to you by the Holy Spirit, not of anything you’ve done on your own.

"Reflections" was a theme of a Mother/Daughter Celebration. Reflections we have as Mothers should be something we’ve thought hard and long about and as a result, we can share or help others with what we’ve experienced or learned. I share personal experiences and what God's Word has to say about it. (with song and Scripture)

SOUTHWESTERN CORN CHOWDER

2011-02-16T21:52:00.000-05:00

Ingredients:

1 pound Bob Evans Hot Sausage

2 cups half and half

2 cups milk

1 pound frozen corn

1 heaping cup red bell peppers, diced

1 cup diced onions

1/2 chopped celery

1 can diced potatoes

2 Tbsp. flour

1/4 tsp. garlic powder

Salt and pepper to taste

1 cup shredded sharp cheddar

Brown and crumble sausage in soup pot over medium heat. When sausage begins to brown, add onion, celery and red bell peppers.

Cook until sausage is no longer pink and veggies are tender.

Drain excess grease.

Add flour, stir well into mixture and cook 5 - 6 minutes.

Add milk and half and half and combine with sausage mixture.

Add corn and can of diced potatoes (do not drain)

and simmer for 20-25 minutes,. until base thickens.

Add garlic, and salt and pepper.

Add shredded cheddar and stir to blend. Keep on low heat to allow it to keep warm. If you turn it up too high, the bottom of the pan could scorch.

Makes 4-6 servings.

PARTY PIZZA (or Hanky Pankies)

2011-02-05T13:31:00.000-05:00

Ingredients:

1-1 # loaf light party rye

1# roll sausage (hot) - browned and drained

½ onion, chopped and cooked with sausage

1 pound box processed cheese (Velveeta)

(sometimes I use the white queso processed with with jalapenos)

1 T. Worchestershire sauce

1 tsp. oregano

Dash garlic salt

Put sausage in large pan with about 1 cup of water. Start mashing the sausage with a fork as it starts to cook. The water helps tenderize as well as makes it easier to mash into smaller pieces.

Add onion, worchestershire sauce, oregano and garlic salt. Mix well.

After sausage and onion are cooked, tender, and drained, add the cut up cheese into pan, allow to sit a while, turn down heat and stir until melted.

Spread on party bread slices.

Place on cookie sheet and cook at 350 degrees for about 10 minutes or until lightly browned.

Take out and serve hot. (This also can be made ahead, frozen or refrigerated and baked when needed).

You can get 45 pizzas out of one loaf.

MY FAMILY'S FAVORITE YUMMY POTATOES

2011-02-04T20:17:00.000-05:00

Ingredients:

10 to 12 medium potatoes

1 stick margarine

1 - 8 oz. container French onion dip

8 oz. shredded cheddar cheese

Garlic salt

Ground black pepper

Keep skins on the potatoes and wash thoroughly. Place in pot and cover with water and bring to a boil and let cook at a slow rolling boil until tender.

Drain the potatoes and cut up potatoes into large chunks.

When the potatoes are all cut, place the margarine on top along with the chip dip.

Turn heat to very, very low and put lid on. Let sit for about 5 minutes

until they are all melted. Add a few shakes of garlic salt and about that same amount of pepper. Slowly and easily, lift and toss the potatoes so the margarine and dip are evenly distributed .

(You don't want to mix too hard...the potatoes will get mashed).

When the potato mixture is all done, sprinkle the shredded cheddar on top. Let sit a few minutes with the lid on again. Repeat the mixing process, very gently. Put lid back on, turn off heat and let sit until you serve it. I guarantee this will be a family favorite (and it's very easy). This is a glorified twice baked potato in a pot. Enjoy!!

STUFFED PORK CHOPS

2011-02-04T18:15:00.000-05:00

Ingredients:

4 boneless pork chops, at least one inch thick (with pockets for stuffing)

Stove Top Stuffing

Make Stove top Stuffing as directed and set aside.

Pork chops should be 1 inch thick. Use a sharp knife and cut a pocket in chop for stuffing Stuff each chop with the stuffing mixture and use tooth picks to help keep closed.

Preheat covered skillet and brown chops on both sides over medium high heat.

Season on one side with garlic salt and black pepper. Continue to turn a few times back and forth .

If the chops are real thick, you may want to brown it on both of the edges as well. Add a little water to the bottom of the pan and reduce heat to low.

Cover and cook until tender (about 45 minutes).

Creamy Bacon Cheese Spread

2011-02-03T18:21:00.000-05:00

Another delicious addition to any Super Bowl Celebration. One of my family's many favorites

Ingredients:

2 low fat cream cheese, softened

1/2 container French onion dip

1/2 packet Ranch dressing mix

2 green onions, chopped

4 Tablespoons REAL bacon bits

4 oz. shredded sharp cheddar

Soften the cream cheese and add the onion dip mashing and slowing mixing so it can be pretty smooth. Add to this the 1/2 packet of Ranch dressing mix and mix well.

Add to this the bacon bits, chopped green onions, and shredded cheese until it's well blended. You can also chop 1 Roma tomato very fine for additional color and flavor.

Sprinkle a little bacon bits and cheese on top to decorate. Put in your favorite serving bowl and use a variety of crackers to spread this yummy spread on.

Then enjoy!!!!!

CINCINNATI CHILI ( Georgia's Style)

2011-01-28T12:28:00.000-05:00

5# ground chuck or round (thawed)

2 to 2 and 1/2 ounces chili powder (about half a container)

Garlic Salt

Black ground coarse pepper

Cinnamon

2 squares unsweetened chocolate

3 - 6 oz. cans tomato paste

1 small can tomato sauce

2 cans diced tomatoes (chili ready)

8 oz. shredded cheddar cheese

1# spaghetti, cooked and drained

1 large onion, chopped

Chili beans or kidney beans are optional and can be added later onto the chili

In an 8 quart stock pot, place ground beef that has been broken up and fill with enough water to cover the meat entirely (very important in tenderizing the beef). Wash hands and mash the meat between fingers until very smooth. It will give the meat a very fine texture as it cooks as opposed to chunks.

Put on medium high heat and cook until it has a mild rolling boil. Continue to stir and break up the meat and skim off the fat. That's why I choose a leaner ground beef because there's less fat and skimming. Cook for at least an hour, turning down the heat to medium low. Add tomato paste, sauce, diced tomatoes, chocolate, chili powder, 3 good shakes of cinnamon a

nd 4 shakes of black pepper, plus add at least 1 tablespoon of garlic salt at first. Stir well and let simmer. This is where the flavors really come together. Keep on medium low or low and cover. Let simmer for 2 hours. Stir occasionally. The longer this is cooked the better.

At this point, taste and see what the flavor is like. If you want more garlic salt, shake it a little more until you are satisfied with the taste. Keep the lid off and let simmer another 2 hours, stirring occasionally. Sometimes I even like to make this overnight and simmer on low or warm until we eat after church.

To serve, you can eat this in a bowl as chili served with oyster crackers. Or you can put spaghetti in the bowl or on a plate and top with the chili, chopped onions, and cheese, hence Cincinnati Style Chili Spaghetti.

Either way (as soup or with spaghetti), you finally top it with chopped onions and shredded cheddar cheese. If you're really daring, shake hot pepper sauce on top and WOW!

Rolled Up Pizza Loaf

2011-01-27T22:14:00.000-05:00

Ingredients for Dough

1 cup warm water

2 Tbsp olive oil

1 Tbsp milk

1 tsp salt

3 cups white flour

2 packets active dry yeast

1 tsp sugar

1 tsp Italian seasonings (or 1/2 tsp. basil and 1/2 tsp. oregano)

Toppings and Sauce

6 oz. pizza or spaghetti sauce (I like Hunts Garlic Herb)

About 1 cup pepperoni

And whatever toppings you like

I used mushrooms, onion, black olives

8 oz. shredded mozzarella cheese

And any other favorite pizza toppings will do!

Serve with baby carrots or other veggies and dip

Directions

Combine water, salt, sugar, and yeast in medium bowl.

Let sit for 15 minutes til it bubbles. Add the olive oil, milk and the flour and mix along with the Italian seasonings.

Mix well and turn out onto the floured table and knead lightly until it doesn't stick anymore. You can either make two small loaves or one large loaf. I recommend making two because the one big one was hard to transfer onto the pan.

Cut the pepperoni into smaller pieces as well as the other toppings you want on your bread.

Preheat the oven to 350. Spray your large cookie sheet with vegetable spray.

Gently knead the dough and divide into 2 dough balls. Roll out each dough ball into a long rectangle.

Add the sauce, pepperoni, other chopped veggies, and shredded mozzarella cheese.

Roll it up tightly and place onto the greased baking sheet. Slit the tops 4 or 5 times to allow to breathe and not to break open. Lightly brush olive oil on top along with a little garlic salt and parmesan cheese.

Bake at 350 for 30 minutes.

Let cool slightly before cutting.

Serve sliced Pizza Bread with dipping sauce and a side of carrot sticks or other veggies.

TACO CHILI

2011-01-22T17:41:00.000-05:00

(A fresh made pot of chili with the steam rising)

Ingredients:

2 pounds ground beef (or turkey)

1 cup diced onions

1 (15 1/2-ounce) cans chili beans

1 (15 1/2-ounce) can black beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can stewed tomatoes

2 (14 1/2-ounce) can tomatoes with chiles

1 (4 1/2-ounce) can diced green chiles

1 T. sliced, chopped jalepenos

1 (4.6-ounce) can black olives, drained and sliced, optional

2 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a stockpot. Add the beans, corn, tomatoes, green chiles, jalepenos, taco seasoning, and ranch dressing mix, and cook uncovered on stop top for 2 hours on medium heat, turn down to low and cook for an additional hour or two covered.

To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos or however you want.

Chocolate-Chip Pretzel Cookies

2011-01-19T16:48:00.000-05:00

Ingredients

3/4 cup butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed dark brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2 1/4 cups plus 2 Tbsp. all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 (12-oz.) packages semisweet chocolate morsels

2 cups coarsely crushed pretzel sticks

Preparation

1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.

2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels and pretzel sticks just until combined.

(See the pretzels in the dough?)

Drop by tablespoonfuls onto baking sheets.

3. Bake at 350° for 10 to 12 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).

(Closeup of cookie with the yummy twist of pretzels... great flavor)

Ham Potato Cheese Soup

2011-01-19T15:51:00.000-05:00

I had a lot of ham leftover from Christmas so I cut up small chunks of ham and froze them to make use of them in other ways. Found this recipe and it really tastes great on a cold winter day. Hope you enjoy it too.

Ingredients

3 1/2 cups peeled and diced potatoes

1/2 cup diced celery

1/2 cup finely chopped onion

1 cup diced cooked ham

3 1/4 cups chicken broth (or enough to cover the potatoes)

2 tablespoons chicken bouillon granules (I used a chicken base)

1/2 teaspoon salt, or to taste

1 teaspoon ground black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

1 cup shredded sharp cheddar

Directions

Combine the potatoes, celery, onion, ham and water in a stockpot.

Bring to a boil, then cook

over medium heat until potatoes are tender, about 10 to 15 minutes.

Stir in the chicken

bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat.

Whisk in flour with a fork, and

cook, stirring constantly until thick, about 1 minute.

Slowly stir in milk as not to allow lumps

to form until all of the milk has been added.

Then, add the shredded cheddar and continue stirring over medium-low heat until thick for 4 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through.

You can either serve immediately or set aside on low covered until you're ready to eat.

Slow Cooker Buffalo Chicken Sandwiches

2011-01-13T09:41:00.000-05:00

"This is a spicy, hearty sandwich that will please those who love buffalo chicken wings. This recipe is perfect for those days spent watching football. "

Ingredients

4 skinless, boneless chicken breast halves

1 (17.5 fluid ounce) bottle hot sauce

1/2 package dry ranch salad dressing mix

2 tablespoons butter

4 oz. shredded cheddar (optional)

Hamburger buns (preferably the nice big ones)

Directions

Place the pre-cooked shredded chicken breasts into a slow cooker

and pour in hot sauce, butter and 1/2 packet of ranch dressing mix.

Mix well, cover, and cook on Low for 4 to 6 hours.

Pile the meat onto the rolls and serve with celery and ranch/blue cheese dressing.

(Makes 10 - 12 sandwiches)

Double or triple as needed for larger groups.

HAPPY NEW YEAR/2012

2010-12-26T20:14:00.001-05:00

A very happy and blessed New Year to you and your family. It's so hard to believe another year has passed and that we're all the way up to '2012'! I never could have imagined that growing up. Boy I must be getting old, eh? Yes, I am ... I just turned 63---YIKES!!

The past year held many wonderful things for us. Our family continues to grow. Last year, Jon and Rachel added their 3rd to their family, Hayden. Dan and Abby had their first, Malachi Our first grandchild, Josh married Linda in June. Ryan graduated from high school. Chaney is going to school and loving every minute. Katie, Drew, and Luke, Lauren, Livvie and Lilly continue their sports including baseball, softball, football, cheerleading, soccer, basketball, and dancing---is there anything else? Mark was married to Michelle and added two more grandchildren. Wow! Praise God!

I pray that this new year brings good health and happiness for everyone, not only our family, but for yours as well. We know that none of us is ever exempt from sadness or loss---but with the Lord at the helm of our lives, He can make it bearable and He can receive the glory. My favorite verse is "I can do all things through Christ who strengthens me." And, yes I can----and ONLY through and with Him!!

Following is a devotional for the new year from one of my favorite daily devotional books, "Springs In The Valley" by Mrs. Charles Cowman. I'm sure it will be an enoucouragement and blessing to you, too.

JANUARY 1, 2012

"For the LORD thy God brings thee into a good land, a land of brooks of water, of fountains and depths that spring out of valleys and hills; A land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of olive oil, and honey; A land wherein thou shalt eat bread without scarceness, thou shalt not lack any thing in it; a land whose stones are iron, and out of whose hills thou mayest dig brass. When thou hast eaten and art full, then thou shalt bless the LORD thy God for the good land which he hath given thee." (Deuteronomy 8:7-10).

We are entering upon a new year---surely we cannot but believe, a new age. If we have rightly learned the lesson of the past, there lies before us a heritage of unspeakable blessing, which none of these vivid metaphors can too strongly describe; infinite sources of blessing, for the fountains and water brooks are but the figures of God's illimitable grace. For WITH HIM is the fountain of life.

A FOUNTAIN FED BY ETERNAL SPRINGS!

They tell us of boundless supply: "Bread without scarceness," the olive oil that speaks of the Holy Spirit, the honey that tells of the sweetness of His love, and pomegranates that are the seed fruit which speak of a life that reproduces itself in the blessing of others.

They tell of the "nether springs" which flow from the depths of sorrow, in the hard places, in the desert places, in the lone places, in the common places which seem farthest from all that is sacred and Divine.

How delightful it is to have His gladness in the low places of sorrow, and to be able to glory even in tribulations also. They tell us of pleasures that come out of the very heart of trials, treasures wrung from the grasp of the enemy.

How precious the springs that flow into the places of temptation, for there is nothing in life so trying as the touch of Satan's hand and the breath of the destroyer. Oh, how sweet it is, even there, to find that the light is as deep as the shadow, and heaven is nearest when we are hard by the gates of hell, so that we can COUNT IT ALL JOY WHEN WE FALL INTO DIVERSE TEMPTATIONS, and can say, "Blessed is the man that endureth temptation: for when he is tried, he shall receive the crown of life, which the Lord hath promised to them that love him.

Springs in the valley are very unusual; but He will give us both the upper and the nether springs.”

LINKS FOR THE NEW YEAR!

Peggie Breaks For January

Annie's New Year Page