Ministry of Food Monday

Hey there!  You're back for another recipe, right?  I'm glad.  I have a few main dishes for you today.

A funny thing happened at the end of last week.  Knowing Ally would be at school for the evening, we invited some friends over at the last minute. Plans made.

Next thing I know, Ally informs me that she will be home for an early dinner and has invited three friends.  Hmmmmm.  What to do, what to do.

1.  Tell Ally no, her friends cannot come.
2.  Give them PB and J sandwiches.
3.  Try to reschedule with our friends.
4.  Have them both over and perform a magic act with 2 different menus and an hour between meals.

What's your bet?

Yup - why not have them both?  I made the kids a favorite standby and encouraged them to eat quickly.  I was given this recipe when we were first married.  It's a keeper.

Baked Macaroni and Cheese with Ham

1 box pasta, your choice
2-3 cups of cubed ham
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. shredded cheddar
more cheese to taste - I add some parmesan just for fun
salt and pepper to taste

Cook pasta according to box directions.  Drain and put in 13x9 baking dish.  Ham goes on top of that.  In saucepan, melt butter.  Add flour and cook for about a minute.  Slowly add milk, whisking constantly.  The slower you add it, the better it thickens.  When thickened, remove from heat and add cheese.  Stir til melted. Salt and pepper to taste. Pour cheese over pasta and ham.

*If this were for Scott and I, I would also add sliced tomatoes and green onions a.k.a. gronions.  My kids prefer to skip the gronions and add french friend onions.  Both work.  Have fun with it.

Bake at 350 25 min or til bubbly.

The above picture is before baking.  I waited too long to get one after baking.  

PS - Because of the quantities in the cheese sauce, it's so easy to remember and to always have the ingredients on hand.  (1/4, 1/4, 2 and 2 - see what I mean?)

As for the adult meal, I decided on comfort foods for our friends knowing they probably had a busy work week and because it was a chilly night.  Chicken pot pie, mashed potatoes, green beans and rolls.

So, while the kids were eating, I threw the chicken pot pie together (having done all the chopping and peeling in advance) and peeled potatoes.  As soon as they finished, I rushed them out of the dining room and put all the dishes in the dishwasher - no sign of them.  Thank God for dishwashers.  I hadn't had one for 14 years before moving here.  I love that thing.

This pot pie is the Pioneer Woman's recipe.  It was easy to make and very good.  You should know I used a rotisserie chicken already prepared.  Cuts way down on prep time.

I also didn't use peas.  I hate peas.  Instead I had some cut up broccoli and cauliflower in my veggie drawer that I threw in.  My crust is not perfect on purpose because she gives you permission to let go of perfectionism and calls it "rustic looking".  Since I had hungry, loud teenagers in the house and was playing beat the clock - I grabbed right onto that philosophy.

I'm going to give you the link to the recipe here instead of typing it out.  Hope you don't mind.  Here it is:  Pioneer Woman's Chicken Pot Pie

As soon as this was in the oven we guided the kids to the living room and performed the switch-o, change-o.  New tablecloth, different dishes, quickly folded clean napkins and we were good to go. Surprisingly, it didn't even take me that long to calm myself down and enjoy our friends.

 Until we started playing cards that is - then it got a little crazy.
PS...I made (again) for dessert the chocolate gingerbread cake that I posted a few weeks ago.  A great Fall meal.

A Field Trip to the Farm

I wasn't sure if I was going to share this day here because I am pretty certain it will prove to be of little value for you to read it.  Blogging is risky business.  Maybe you will find it interesting and/or entertaining, maybe you won't.  At the very least I hope you enjoy the pictures.

Remember a month or so ago I mentioned Scott's cousin?  The one whose husband is a farmer?  Well, for two years I have invited myself for a tour of their farm but for various reasons, like moving, I never could keep the date.  Well, the day finally came when I followed through.  I even brought a homeschooling mom friend of mine and her two sons which made it a field trip and even more educational.

Janet and Doug (the farmer with kind eyes) own a big farm outside of Auburn.  A dairy farm.  We saw cows.  Lots of cows.  Big cows, little cows, curious cows and scared cows.  About 4,000 cows reside there.  Four thousand.  Let that sink in a minute.

These first pics were taken in the milking barn.  Here the girls are lined up and hooked up to give their milk or have it taken.  Depends on how you look at it. 

This is a pretty sophisticated business.  Each cow is given a number and their milk production is recorded on computer in the office.  With all the data they collect (through the milk, can you imagine?) they can tell if a cow is sick or diseased and plenty of other stuff.  Pretty fascinating, I thought.

Good morning, sunshine!

 There are many barns on the property.  This one is just for feed.  It was big and there are several varieties.  Who knew?

 I thought it was a little bit sad that the cows only get a number and not a name.  Look at that face.  But I guess when there are 4,000 to deal with naming would be ridiculous.  I got over it.

Curious Cow

Hungry cows

Janet taught us a lot.  I never knew that manure had so much value and purpose.  Or how it is stored and 'repurposed'.  Maybe it was more than I cared to know.

I was actually pretty impressed with how organized the cows are and how they are moved around from barn to barn for different functions and seasons.

This is where the newborn calves live.  They call these 'hutches'.  There were many more than what's shown here.  If I remember correctly they come here just a few days after birth.  That seems so soon.  I've been whining lately that I only have my children at home with me for 18 years, but a few days?!?  She says it's because the mom may step on and kill her baby.  Well ok then.

After their time out here they get promoted to the big barns.  Soon after, the farmers get 'em pregnant so they can start milk production.  I am not sure what to say about that.

While they are out here, they are bottle fed a few times a day.  And they suck fingers.  We didn't offer ours. With no hand sanitizer in sight, I was sure I'd end up putting the same finger in my mouth at some later point. Ewww.  This is the farmer's wife's finger.  She is not afraid.  This ain't her first rodeo.

Baby calves all on their own.  No mom in sight.  I wouldn't make a good cow.

Janet then told us that about five calves are born every day on the farm.  There was a pretty good chance we could see one.  So we headed off to the maternity barn.

She was right.  We were just in time.  This is the fifth of the morning. We waited about ten minutes.

There it is!  The boys thought it was slimey.  And gross.  I wondered how in the world did Mary give birth to baby Jesus in a stable.  I whispered a thank you for hospitals.

The boys were right.  This was kind of gross.  I guess two moms cleaning you up is better than one.  Why not lick your friend's newborn?  I'm all for community and living life together with a group of friends, but I'm not sure I could do that.  Bring a meal, yes - sign me up - but this?

Next we saw some heavy machinery.  This is Doug's tractor.  He's the big cheese.  He was out of town so we got to play in it a little.  It was big.

See what I mean?  Huge.

All in all, it was a very good day.  I learned so much and really enjoyed all Janet taught us.  I asked a million questions.  Like this one.  "Do you cook for and feed all the farmhands breakfast and lunch everyday?"  She just looked at me.  I could tell she was thinking, 'you read too many books or have watched too many Hallmark movies.'

She also doesn't wear a skirt around the farm and feed the chickens from her apron.  There are no chickens.  Only cows.  This was the only disappointment of the day. 

After a few hours on the farm, we were hungry so we went to a local diner for lunch.  There's nothing like it.  This one was cute (50's style inside) and served yummy food.  We had cheeseburgers and chocolate milk.  Is that bad?

Ministry of Food Monday

Hey all!

As you may or may not remember, last week we went down to Clarks Summit to visit our three favorite BBC students.  I brought them each a few homemade treats.  I'll share these recipes today because remember, part of the reason for MOFM is to bless others with our kitchen efforts.  Hope it gives you ideas of who you can make these for.

I  brought Drew spice cookies with pumpkin dip in a used but cleaned out deli meat container.  (I posted this recipe here last week.)  Girls are much more fun to make goodies for and package in a fun way, so this is what Drew's fiancee, Brittany and her cousin Corin got.

Pumpkin Pie Granola and Maple Pecan Scones

Fall flavors are the best!  I will quote my future daughter-in-law who said, "That granola is the best thing I've had in my mouth since the last time I was at your house to eat."

There is reward for making something extra special for your guests...and your family.  Aren't those chalkboard stickers just the cutest too?  As you can see, I couldn't resist them. If you can't either, find them at ACMoore.

Pumpkin Pie Granola (read this recipe all the way through before you begin because there are some surprise steps.)

4 c. oats
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/2 c. brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
 5 T. coconut oil (I substituted canola)
1/2 to 3/4 c. pumpkin butter spread **
1/4 c. pure maple syrup or honey or combination of both
1 tsp. vanilla
2 c. rice krispies cereal
1 c. sliced almonds
1 c. chopped pecans
1 c. dried cranberries

I'm sure I "heaped" all those spices - I always think a smidge more will make it better.  For extra health benefits, I also added wheat germ, flaxseed and wheat bran to the dry ingredients - about a handful of each.  Why not?

Preheat oven to 325.  Line baking sheet with parchment paper or spray with cooking spray.  Mix dry ingredients into a bowl.  In saucepan, stir together oil and honey/syrup just til melted and smooth.  Take off the burner.  Stir in pumpkin butter and vanilla.  Pour warm mixture over dry ingredients and stir until well coated.  Spread onto baking sheet and bake for 35 to 40 minutes, stirring every 10 minutes.

Halfway through baking time add rice krispies cereal and nuts.  Continue to bake until golden brown.  Stir in dried fruit while still hot.  Cool on a wire rack, stirring once while cooling.  Store in airtight container in a cool, dry place.

OR package it up and give it away!  It is a very appreciated gift, I promise.  I did keep some for myself and have eaten it with vanilla yogurt or just milk.  Yummmm.




**The original recipe called for a Pecan Pumpkin Butter from Williams-Sonoma.  I did not make a trip to Destiny USA in Syracuse.  Instead, I went to Wegmans and found this.  I believe it is a suitable (and much more affordable) substitute.


I have to tell you.  Scones are my new love and favorite thing to bake as of late.  They are so good with coffee, hot tea, hot cider, hot chocolate...you name it.  Delicious! 

It's probably because I'm a Downton Abbey fan too, and the English eat scones with their tea.  Well, now I know why.  This recipe is so buttery and nutty.  They are easy to make too.  What I especially like about it is that the flavoring is only in the glaze - which makes the recipe so versatile.

This recipe came from one of my favorite cookbooks/cookbook authors.  If you don't have this cookbook - get it.  The recipes are pretty fattening, but she gives step by step instructions with pics for each step and the photos of the ranch she lives on are beautiful.  Not to mention, she's super funny.  You will love reading it too.

Maple Pecan Scones

Scones
3 c. flour
1/3 c. sugar
5 tsp. baking powder
1 tsp. salt
1/2 lb. (2 sticks) unsalted butter, chilled
1/4 to 1/2 c. chopped pecans
1 large egg
3/4 c. heavy cream

Maple Icing
1 lb. powdered sugar
1/4 c. milk 
4 TBSP (1/2 stick) butter, melted
splash of strongly brewed coffee
dash of salt
2 tsp. maple extract

Preheat oven to 350.  In large bowl, stir together dry ingredients.  Cut the cold butter into small pieces.  Then cut it into the flour mixture with pastry blender or 2 knives until it resembles crumbs.  Stir in the finely chopped pecans.  Mix egg and cream together and add to bowl.  Stir til just combined.  You may need a little more cream if it's too dry.

Turn dough onto cutting board.  Dough will be crumbly but don't be worried.  With hands, push together into a large ball.  Don't knead or press too much.  With rolling pin, gently roll into 10 inch circle about 3/4 inch thick.  With a sharp knife, cut the dough into 8 wedges.

Transfer wedges to baking sheet.  Bake scones for 22-25 minutes, until they're just starting to brown.  Allow to cool completely before icing.  P.S. I thought the scones were quite large and consequently cut each in  half to make the yield stretch. 

In medium mixing bowl, stir icing ingredients til smooth.  Add more milk if needed to thin.  Pour generously over scones.  Allow icing to set before serving.

Having these scones in the house was dangerous for me.  I went to bed thinking about them and woke up ready to devour. Another reason I had to give some of them away.  I hope you love them too. 

Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®

½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)

½ cup (40 grams) unsweetened shredded coconut

½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)

½ cup (100 grams) firmly packed organic light brown cane sugar

1¼ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon kosher salt

5 tablespoons (70 grams) organic virgin coconut oil

¼ cup pure maple syrup or honey (or blend of both)

½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™

1 teaspoon pure vanilla extract

1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies

1 cup (85 grams) sliced almonds

1 cup (110 grams) coarse-fine chopped pecans

1 cup (120 grams) dried cranberries (or favorite dried fruit)

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

• 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
• ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
• ½ cup (40 grams) unsweetened shredded coconut
• ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
• ½ cup (100 grams) firmly packed organic light brown cane sugar
• 1¼ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 5 tablespoons (70 grams) organic virgin coconut oil
• ¼ cup pure maple syrup or honey (or blend of both)
• ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
• 1 teaspoon pure vanilla extract
• 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
• 1 cup (85 grams) sliced almonds
• 1 cup (110 grams) coarse-fine chopped pecans
• 1 cup (120 grams) dried cranberries (or favorite dried fruit)

Preparation

Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

• 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
• ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
• ½ cup (40 grams) unsweetened shredded coconut
• ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
• ½ cup (100 grams) firmly packed organic light brown cane sugar
• 1¼ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 5 tablespoons (70 grams) organic virgin coconut oil
• ¼ cup pure maple syrup or honey (or blend of both)
• ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
• 1 teaspoon pure vanilla extract
• 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
• 1 cup (85 grams) sliced almonds
• 1 cup (110 grams) coarse-fine chopped pecans
• 1 cup (120 grams) dried cranberries (or favorite dried fruit)

Preparation

Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

• 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
• ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
• ½ cup (40 grams) unsweetened shredded coconut
• ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
• ½ cup (100 grams) firmly packed organic light brown cane sugar
• 1¼ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 5 tablespoons (70 grams) organic virgin coconut oil
• ¼ cup pure maple syrup or honey (or blend of both)
• ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
• 1 teaspoon pure vanilla extract
• 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
• 1 cup (85 grams) sliced almonds
• 1 cup (110 grams) coarse-fine chopped pecans
• 1 cup (120 grams) dried cranberries (or favorite dried fruit)

Preparation

Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

• 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
• ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
• ½ cup (40 grams) unsweetened shredded coconut
• ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
• ½ cup (100 grams) firmly packed organic light brown cane sugar
• 1¼ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 5 tablespoons (70 grams) organic virgin coconut oil
• ¼ cup pure maple syrup or honey (or blend of both)
• ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
• 1 teaspoon pure vanilla extract
• 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
• 1 cup (85 grams) sliced almonds
• 1 cup (110 grams) coarse-fine chopped pecans
• 1 cup (120 grams) dried cranberries (or favorite dried fruit)

Preparation

Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

Ministry of Food Monday

HI my friends.  I hope you had a wonderful weekend.  Here in the southern tier of New York it truly is beautiful outside, but I could do without the muggy conditions.  Early last week we thought it was safe to put our newly acquired portable air conditioner away for the winter.  I mean, it was October 1st.  Clearly it was too early.  I don't dig humidity in the summer, and definitely not this far into Fall.

My mother came for an overnight visit Saturday so I planned to make one of her favorite meals.  Since losing Dad, she doesn't cook much for herself - certainly not her favorite - roast beast.  So I found a recipe that promised to be foolproof and irresistible.  It's a crockpot recipe, too, for those of you who have requested these.

To Die For Crock Pot Roast

can't you just smell it?

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Cook on low for 7-9 hours.  

I confess I never make roasts because I'm usually afraid they will be dry and am not entirely confident I know what cut of meat to purchase.  But I faced my fears and gave it a try.  I went with a chuck roast and we were all happy with the results.  It was so tender I had to take it out in pieces. That's a good sign. Man, did the house smell good all day.

I added the veggies about half way through the cooking time. Just potatoes and carrots.  Because I'm Italian and can't seem to follow a recipe exactly.  I always tweak it just a little. 


Of course, I made rolls too.  If you missed that recipe, you can get it here.

This is Scott's plate.  His first plate.  He likes when Mom comes to visit.

I do too.

I also made one of her favorite fall treats for dessert.  This recipe is in the top 5 most requested from friends and family and always expected at Girlfriend Getaway Weekend.




Spice Cookies with Pumpkin Dip

*Read the recipe first as you have to refrigerate the cookie dough for awhile before baking and I never substitute the butter either.

1 1/2 c. butter  softened
2 cups sugar
2 eggs
1/2 c. molasses
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. EACH ground ginger and cloves
1 tsp. salt
additional sugar

Pumpkin Dip

1 8 oz. cream cheese, softened
1 18 oz. can pumpkin
2 cups confectioner's sugar
1/2 to 1 tsp. cinnamon
1/4 to 1/2 tsp. ground ginger

In a mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Add molasses; mix well.  Combine flour, soda, cinnamon, ginger, cloves and salt.; add to creamed mixture and mix well.  Chill overnight.  Shape into 1/2 in. balls; roll in sugar.  Bake at 375 for 6 min. or until edges begin to brown.  Cool for 2 min. before removing to wire rack.

For dip, beat cream cheese in a mixing bowl until smooth.  Add pumpkin pie mix; beat well.  Add sugar, cinnamon and ginger; beat until smooth.  Serve with cookies.  Store leftover dip in the fridge.  Yield:  About 20 doz. cookies and 3 cups dip.

You will make a TON of cookies.  I counted over 100 this time.  I tend to make them small.  This recipe goes a long way.  Hope you have lots of counter space.

Family Matters

We went down to visit our BBC kids yesterday.  There's something special about going to the church your kids attend once it is up to them to choose.  Drew has chosen well.

The young pastor spoke about the demands of life and actually preached his whole sermon while walking on a treadmill.  At one point, he turned it off to drive home the point that we have to stop sometimes.  The silence spoke volumes about listening because we had so quickly grown accustomed to the background noise of the treadmill.

He showed from the Bible how Jesus was always in demand (and interrupted) and how He was always with people and always with His Father.  Good lessons on how to navigate the 2013 culture of busyness.

I especially loved this:  "People who make the biggest impact/influence are those who are accessible.  Wherever you are, be all there.  Invest in the richness of relationships." 

Jesus was all about relationships.  He was never about religion.  I paused to reflect on the rich relationships in my life.  Many of which were in the row beside me.  Truly, what makes them rich is time spent together.  Listening and learning about another over time.

I don't say 'I hate' much, but one thing I've always hated is having a calendar so full that I am forced to say no to or indefinitely delay invitations from others who want to spend time with me.  Margin is a wonderful thing and important to carve into our lives so that we can say yes to some of these impromptu opportunities.

I remember once we tried to get together with some long time friends for dinner.  Because of their schedules and ours, we had to book it over two months out.  It kind of made me sick.  I don't want to be that busy. 

Scott and I have tried to be firm through the years regarding our family schedule/routine in a few ways regarding margin and relationships.

1. That we eat together as a family as many times a week as possible (at least 5, give or take) - even if it means waiting until 7:00 or 8:00 to do it.  We wanted to sit and hear about what was going on in their lives with enough time for everyone to be heard.

2. Guarding weekends (or part of weekends) by not allowing the kids to book up our limited time together with sleepovers and endless running back and forth to be with friends.  They are with their friends all week and we missed them.  Weekends were/are Burtis time.

We believed and still believe that being at home, just us five, doing nothing in particular is of more value than than constant outside activity and influence. When they'd say, "What are we doing this weekend?" (and they always did), we'd reply, "just hanging out at home."

It wasn't always appreciated and was often accompanied by eye rolling and under the breath murmuring, 'that's boring', but we were exercising some intentional parenting and forward thinking.

Here's what brought it about. We wondered if we were so constantly busy and on the run, is that the kind of lifestyle we would pass on to our kids?  What if they modeled their adult lives after what they'd seen us do and they wouldn't be able to find time for us to spend with our grandkids or have their families over for a leisurely dinner because they were so booked up?  I shudder at the thought.

Before you think we were ogres, know that we said yes to plenty.  They certainly slept over at their friends' homes and had sleepovers at our houses enough times.  And we had weekends where we found ourselves running to and fro like crazy people.  We didn't get it right all the time but as a rule, we purposed to strike a balance that leaned heavier on family time.

One of my favorite parenting verses is found in the book of Deuteronomy.

"You shall love the Lord your God with all your heart and with all your soul and with all your might.  And these words that I command you today shall be on your heart.  You shall teach them diligently to your children, and shall talk of them when you sit in your house, and when you walk by the way, and when you lie down, and when you rise."  6:5-7

To be diligent in teaching God's faithfulness and how to live wisely to our children, we have to be with them for large blocks of time, especially as they get older.  In the house, while we're walking, when we're lying around, in the morning.  As I look back on our 24/7-kids-under-18-still-living-at-home parenting season that is almost over (waaaaa) - and miss my sons who are off to college - this is what rises to the top as what matters most.  The time spent with them.  It is a gift.

Again, let me reiterate, time with their friends and others is certainly important and has some value in their upbringing and we are grateful for all of that, but nothing can replace the time they will spend with their parents who should be their greatest influence and with siblings.  The family unit as God designed.  Which brings me back to yesterday's sermon quote:

"People who make the biggest impact/influence are those who are accessible.  Wherever you are, be all there.  Invest in the richness of relationships."  

It's always about choices.  I write this today to encourage you younger parents.  You are in charge.  Not your kids.  And certainly not this anti-rest, anti-God, anti-family culture we live in.  Be confident in your decisions about what you think is best for your family and don't be bullied out of it. Kids don't know what's best for them. You do.  Live with the future in mind, while living fully in the moment, and take the time to pass down the things that are important to you and to God.

Be all there when you're at home. (I confess, since facebook and texting arrived, this is a major challenge for me.) Be your kids' biggest influence because you are the most accessible to them.  The richness of those relationships are the best in life.

It can be done.  You can do it.

The real purpose for visiting Drew and his fiancee Brittany yesterday was so that my mom, his grandma, could spend some time with the lovebirds.  I was most grateful that the kids carved out the time from their busy college schedules to just be with us.  It was a gift.