Last night was our first time to meet for our summer Bible study!  Throughout the school year on a Monday or Thursday night, in the past and in the evenings, I have hosted a Bible study and for quite a few years.  Usually, I am involved with a summer Bible study.  However, in the past I have been involved with a summer Bible study that meets during the day.  I have even hosted a Bible study during the day in the summer in my home.  This summer, rather than being involved in a daytime Bible study, I chose to be involved with an evening one, and, I decided I would even host it!

It is always a great time of fellowship, food and studying His Word!  We had a couple of new faces and it always amazes me how we are almost all like long lost friends coming together.  It is totally His Spirit that is our common bond and makes us to feel this way.  I think this gives us a little glimpse of what heaven will be like one day!

Our study for the next 6 weeks is written by Tammie Head and is titled "Duty or Delight?  Knowing Where You Stand With God".

Last night I handed out the books to the ladies and then we read the information about the Author, read the Forward written by Beth Moore, the Introduction of our study, and then the first days worth of study.  The first chapter is titled: "Knowing God Has Chosen Us".  In this first day of or our lesson Head speaks of our confidence and what do we place our confidence in, and the pitfalls we can fall in to by placing our confidence in worldly things.  The first question Head asked in her book is: "Have you had any blows to your confidence lately?"  Rather than having the ladies share on the very first night their answer to this question, I asked them to ponder the answer to that question for a minute in their own minds, not having to share out loud, but rather thinking of a time lately this might have happened to them.  Then, I did ask them to share out loud with the group, a woman they knew in Scripture that might have had this happen to her?

Here is what we came up with:

Mary - Being pregnant before she was married and then continuing to believe that Jesus was the Messiah.  (Found in Matthew and Luke)

Ruth - Naomi being just a bitter mother-in-law toward Ruth, but Ruth's perseverance in being the best daughter-in-law she could.  (Book of Ruth)

Hannah - Being the wife that was unable to bare her husband a child, then being taunted and ridiculed by her husbands other wife.  However, she continued to pray to the Lord for a child, believed she would conceive and was blessed with her son Samuel in which she dedicated back to the Lord's service. 

(I Samuel Chapter 1)

Esther - Being confident to go before the King, her husband without being called in to his presence, in order to save the Jews.  (Book of Esther)

Elizabeth - John The Baptist's mother.  Being confident that God would give her a son in her old age, and then blessing her to be the mother of the one to spread the Word of Jesus prior to Jesus being called into His ministry.  (Luke 1)

Jochebed - Mother of Moses.  Being confident that her son would not be killed and grow to be the one that would lead the Jews in their Exodus.  (Exodus 2)

Sarah - Abraham's wife, Jacob and Esau's mother.  Sustained blows to her confidence from Hagar, her maid servant, due to Sarah being barren.  Gaining confidence in her Lord rather than herself.  (Genesis 11-25)

Proverbs 31 Woman - The epitome of confidence, because of her LORD.

This is what Head is trying to help us discover, the key to each one of these women's confidence was not by their own strength and power as some ultimately discovered, like Sarah.  Rather, knowing their confidence came from the LORD!  For that is the secret to unshakeable confidence:  

"But blessed is the one who trusts in the Lord, 

whose confidence is in him."  

Jeremiah 17:7

Our time ended with fellowship and floats!!!  We made traditional rootbeer floats with vanilla ice cream and then diet 7up floats with rainbow sherbet!!!   "So Licious!"  

One of the ladies at my Bible study and a long time friend, also brought this fabulous energy bar recipe for me to try.  Some of you might recognize it, she actually found the recipe through facebook.  You have to try this recipe it really is FABULOUS!!!

Homemade Energy Bars
by Lindsey Slack/April 24, 2013

Why this recipe works:  Most energy bars are made with hard to pronounce ingredients and don't taste that great.  Here's a healthy, fuel-filled alternative to the pre-packaged kind.

Ingredients:
6 oz. pitted dates (1cup)
1/4 c sunflower seeds
3/4 c whole raw almonds
2 T chia seeds
3/4 c dried cranberries
2 T coconut oil

Directions:
1.  Line a 9-inch square baking dish with parchment paper, leaving excess hanging over the sides to make a sling.

2.  Process all ingredients in food processor until finely ground, about 2 minutes.  Transfer mixture to prepared baking dish spread into even layer, pressing down using offset spatula or hand to firmly compress.  Transfer to refrigerator and chill until mixture is firm, about 20 minutes.

3.  Lift parchment sling out of baking dish and place on cutting board.  Using sharp knife, cut into 9 bars.  Bars can be refrigerated for up to 1 week or frozen up to 1 month.
Makes 9 Bars


Here is a web link for more information about the nutrition of chia seeds:
http://www.webmd.com/diet/features/truth-about-chia

Since it is a special niece's 12th birthday today, I thought I would devote todays blog to her!  

Happy Birthday J!!!   

On Tuesday of this week, my niece invited me to be a part of her baking sensation of a most yummy confection recipe taken from the Taste of Home Winning Recipes Cookbook called "Chocolate Chip Cheesecake Bars".  These are every bit as sweet and rich as they sound!

Prior to Tuesday, she has made this recipe a couple of times.  Once with her Grandma, and then she tried once on her own.  Her dad absolutely loves this recipe!
In the past for about 5 years, I had co-hosted a summer Bible study for girls in grades 6 through 9.  During this time together we would meet to do a Bible study for approximately an hour and then for the last hour we would do some creating of art projects, or cooking projects!  My niece had waited for her chance to be a part of this group called the Appleseeds for quite a while.  Last year was her first year!  She learned some fun things, one being how to make individual Apple Pies and each girl also got to learn how to make pie crust.  Each time we got together, whatever the project was, they either took the craft home, or as in the case of the Apple Pie making time, each girl got her very own apron with the word Appleseeds embroidered on the front with neon green thread.  Each girl wore their apron proudly that day as they were making their pie crust and apple pies!!

When I arrived on Tuesday to Grandma and Grandpa's house, my niece was once again wearing her Appleseeds apron proudly!!!  She had also already read her recipe

and had all her ingredients measured out and in containers.  She learned this technique from her experience in making this particular recipe the time she made it on her own.  Believe me, all good cooks, bakers, chefs, professional cooks have had this experience one or more times in their lives, if not, they wouldn't be where they are today.  After all I believe I once heard someone say,

"Failure is the key to success; each mistake teaches us something."

 After I arrived and sat down at the bar to watch I could tell she had been cooking a little bit more since our fun time last summer.

That is because of how she used the utensils with ease and knew how important it was to keep referencing back to the recipe to make sure she wasn't skipping any steps.

It was not only a fun time watching her create this wonderfully oooooey, goooooey recipe, it was a great time for the three of us girls to just talk about and remember different fun past times in the kitchen cooking!  It was also a time learning baking terms and how to use a rubber scraper and mixer properly and comfortably.

I remember a time not too long ago in my mind, when my own Grandma Virginia (would be great-grandma Virginia to my niece) took time to show me how to cook/bake, what different cooking terms meant and how to use kitchen tools properly so that you were working smarter and not harder.

I feel very strongly that we must NEVER allow the fast pace of the 21st Century and beyond to push us away from grandma's, mothers, aunts, daughters, grand-daughters, nieces, or even just good friends coming together to learn from one another.  Whether it be an art project, sewing, embroidering, knitting, crocheting, flower gardening, vegetable gardening, canning, cooking or raising our kids we girls must keep all these traditions alive and well!

Thank you Miss J for inviting your Aunt Laura over to watch you having so much fun creating, and for allowing your sister and I to be your "official" tasters of the very first pieces when it came out of the oven!!!

These Chocolate Chip Cheesecake Bars were
 "So Licious!"

Here is my niece's recipe, taken from the
Taste of Home Winning Recipes Cookbook - Chocolate Chip Cheesecake Bars

• Prep: 20 min. Bake: 45 min.
• Yield: 36 Servings

204565

Ingredients

• 3/4 cup shortening
• 3/4 cup sugar
• 1/3 cup packed brown sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1-1/2 cups miniature semisweet chocolate chips
• 3/4 cup chopped pecans
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract

Directions

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans.
• Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes.
• Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust.
• Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cover and store in the refrigerator. Yield: 3 dozen.

   

The Lemon Chiffon Pies I made yesterday could also be placed into a regular pastry crust.  I have tried many different pie crust recipes but they all have the same four ingredients, just made in different quantities.  However, the crust that I keep going back to time-after-time is the one in my Betty Crocker Cook Book.  A cookbook my husband and I received as a wedding present 30 years ago this October!
The hard cover and back are both missing and pages are falling out.  Really this is all due to just two of my faithful, stand-by recipes I always use this cookbook for, my pie crust and pancake recipes.  These are THE BEST recipes!!!  I even have the page numbers memorized, no not marked with a paper clip or bookmark or anything, I literally have the page numbers memorized; pie crust pg 289 and pancakes pg 197.  You would think I would have these two recipes memorized too if I have used the same ones for 30 years!  No, not so, just something I don't clutter my brain with.  Brain space is precious as we approach 50!  Seriously!  The page numbers are enough!  Although, you would think after all these years I would have at least written them down on recipe cards to save my pour Betty Crocker Cook Book.  Maybe I'll do that when I am finished with this!

Note:  I actually use the recipe below when making a one crust pie for my Pampered Chef deep dish pie stones.

From my Betty Crocker Cook Book copyright 1978:

8 or 9 Inch Two-Crust Pie

2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
(I use 2/3 cup plus 2 T Butter Flavored Crisco)
2 cups all-purpose flour
Note: If using self-rising flour, omit salt.  Pie crusts made with self-rising or whole wheat flour differ in flavor and texture from those made with all-purpose flour.
1 t salt  (I only use 1/2 t since the Butter Flavored Crisco is salty)
4 to 5 Tablespoons cold water
(I use a measuring cup filled with ice and water, not just water from the tap)
(I also add 1 T granulated sugar but the Betty Crocker Recipe does not call for it)

Cut shortening into flour and salt until particles are size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary)

(I use a pastry blender, and haven't ever had to add the extra 1-2 teaspoons water.  However, I live in a very humid climate in the summer and somewhat humidity in the winter.  The amount of water you use each time you make this recipe will vary.  I always use at least 3 tablespoons, usually 4 max, but I have had to add 5 tablespoons on very rare occasions.)

 

Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.

(For Two-Crust Pie, divide pastry into halves and shape into 2 rounds.)  Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin.  Fold pastry into quarters; ufold and ease into plate, pressing firmly against bottom and side.

 

(I use a Pampered Chef pastry mat when rolling out my crust.)

 

 

 

For One-Crust Pie: Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll pastry under, even with plate; flute (see page 291).  Fill and bake as directed in recipe.

For Baked Pie Shell: Heat oven to 475 degrees.  Prick bottom and side thoroughly with fork.  Bake until light brown, 8 to 10 minutes; cool.

For Two-Crust Pie: Turn desired filling into pastry-lined pie plate.  Trim overhanging edge of pastry 1/2 inch from rim of plate.  Roll other round of pastry.  Fold into quarters; cut slits so steam can escape. Place over filling and unfold.  Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll top edge under lower edge, pressing on rim to seal; flute (see page 291).  Cover edge with 2 to 3 inch strip of aluminum foil during last 15 minutes of baking.  Bake as directed in recipe.  

Note:  If possible, hook fluted edge over edge of pie plate to prevent shrinking and help pastry retain its shape.

Page 291 fluting pictures:

Ruffle

Pinch

Fork

Spoon Scallop

Cutouts

 

I have my own way that is sort of like the "Pinch".

Whole Wheat Pastry:  Prepare filling before preparing pastry.  Substitute whole wheat flour for the
all-purpose flour or substitute stone-ground whole wheat flour for half of the all-purpose flour.  Fold rolled pastry in half instead of into quarters.

There are TWO SECRETS to a good pie: 1) Do not over work your pastry dough when you are initially mixing it.  2) Once I have rolled my pastry out, I do not use the extra dough and re-roll another crust for a pie.  The dough will become too tough.

Besides, if you have left over crust here is something else you can do!  Take any left over pastry dough, roll out, cut into strips and sprinkle with cinnamon and sugar, then bake.  These are great little snacks with a cup of coffee, hot cocoa or tea.





Or, you could put them on top of ice cream!  Also, I make an apple pie that actually calls for raw pastry dough to be cut into 1 inch squares and mixed with cinnamon, sugar, flour and pecans as a pie crumbly topping, placed on top of the raw apples and then baked!

 

I'll save that recipe for another blog!

I have tried two Lemon Chiffon Pie recipes in the past week.  One of the recipes I would consider "Quick and Easy", the other is a little more time consuming (or shall we say more gourmet!).

The first recipe I tried last week, and I must say the first pie I made, was not quite lemony tasting so I have adjusted my recipe accordingly when I made the recipe a second time.

Lemon Chiffon Pie - gourmet style!








1               Refrigerated Pie Crust
3 t             unflavored gelatin
2 T            water
3/4 c          granulated sugar, divided
1/2 c          lemon juice
1/2 t           lemon zest
1/4 t           salt
2                eggs, separated
1 c             heavy whipping cream, whipped
1 oz.          semi-sweet chocolate
1 t              butter  

In a mixing bowl; using an electric mixer, whip cream until it becomes thick.

Use an 8 or 9 inch pie pan, a metal/aluminum pan actually works best.  Place crust into pie pan.  Bake pie crust as directed, and allow to cool.  While crust is baking, place water into a saucepan and sprinkle gelatin over water; let stand for 1 minute.  Heat over low heat stirring until gelatin is completely dissolved.  Stir in 1/2 cup sugar, lemon juice, lemon zest and salt.  Cook and stir over medium heat until sugar is dissolved.  Remove from heat.

Whip egg yolks, then stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.  Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160 degrees (DO NOT allow to boil).   Cover and refrigerate for 45 minutes, stirring occasionally.

In a small heavy saucepan, combine egg whites and remaining sugar over low heat.  With a wire whisk (or electric mixer) whip/beat mixture briskly/(or low speed if using electric mixer) until mixture reaches 160 degrees.   Remove from heat.  Beat on high until stiff peaks form.  Fold into lemon mixture; gently fold in whipped cream.

In a microwave, melt chocolate and butter; stir until smooth.

Spoon a third of the lemon mixture into a pie shell; drizzle with half of chocolate mixture.  Repeat layers.  Top with remaining lemon mixture.

Cover and refrigerate for 2 hours or until set.
This recipe will serve 4 to 8, depending on how you like to cut your pies!

Lemon Chiffon Pie - "Quick and Easy" recipe

1 box        Krusteaz Lemon Bar Mix
2 c            heavy whipping cream
1-2 drops  yellow food color (optional)

1.   Preheat oven to 350 degrees.
2.   Press full pouch or complete crust firmly into bottom of 8 - 9 inch lightly greased pie pan.
3.   Bake 15 minutes.
4.   Let cool completely.
5.   Place whipping cream, full pouch of filling mix and food color in large bowl.
6.   Using an electric mixer, mix on high speed until mixture is thick.
7.   Spoon mixture into baked pie shell and chill 2-3 hours or overnight.
8.   Optional: garnish with lemon zest and pipe whip topping around the edge of pie, drizzle with chocolate.  Or, pipe whip topping around the edge of pie and place raspberries around whip topping edge and drizzle with chocolate!  So, Licious!!!!
9.   Slice into 4-8 servings; depending on how small/large you like your pie slices.
10. ENJOY!!!

 

In my sidebar each week I am hoping I will have adventured upon a new eating establishment or new menu item, that my taste buds had not previously had the privilege to consider "So Licious".

That being said, we did not eat out or indulge in anything other than what we made at home this week, so my sidebar will stay the same until such time.

However, I did try my hand at making my own version of AJ's Grilled Cheese and Bacon Pizza!!

I had some Amazing Whole-Wheat Pizza Dough left over from my adventures with the campers on Monday afternoon at A1C Camp!  I also had sauce and cheese left over.  In the meat compartment of our refrigerator we also had 8 slices of Oscar Mayer regular cut bacon that needed to be eaten.

What was once left-overs and slim pick'ins on their own would now make a whole meal!  YUMMMM!

Step #1 - Fry Bacon!

Crispy bacon is what you are wanting in order for it to crumble well!

Step #2 - Mix 3 different cheese blends together in a mixing bowl

I used about 2 cups of shredded mozzarella, 

1/2 cup of this Kraft Shredded Parmesan, Romano and Asiago Cheese,

1/2 cup shredded sharp cheddar.  

Mix together until well blended.

Step #3 - Roll out already made Amazing Whole-Wheat Pizza Dough

               (This recipe can be found under the Blog Archive, which is in the right-top side bar.

                   click on 2008, then click on June, then click on The Frazzled Female.  

                   The pizza sauce recipe can be found in this blog post as well!)

Roll out onto pizza pan that has been sprayed with cooking spray.

Roll out so that dough hangs over the edge of the pizza pan.

Note: dough thickness can be as thin or thick as is preferred by your family.

Once dough is completely rolled out and hanging over the edge on all sides,

gently roll dough back up onto pizza pan (just to the edge) 

so that it creates a lip to hold your sauce onto the crust.

So it should look something like this!

Allow crust to sit for 15 minutes if you like a thicker crust,

if not add bacon and cheese immediately.

Step #4 - Spread pizza sauce on to uncooked crust

Start with a "blop" of sauce

 (Yes, that is the technical cooking term I am going to use).

Next, start spreading your "blop" out in a circular pattern adding more "blops" of sauce as needed.

Remember, the more sauce you use the soggier your crust will turn out.

I use the "less is best" rule since we like thin and crispy crust!

Step #5 - Add just a handful or two of cheese mixture, spread evenly over the sauce,

                   before placing your bacon on top of the sauce.  

                   Note: This is a good technique to use for any type of pizza.  

                   This will allow the toppings to stick to the crust.

Step #6 - Add bacon, crumbling the pieces as you put them on top of the sauce.

                  (I used 8 strips of fried, crispy bacon.  You may use as much or less as you prefer.)

Step #7 - Spread remaining cheese mixture evenly over the dough, sauce and bacon.

Step #8 - Bake in preheated 425 degree oven for 16-20 minutes, checking at the minimum time,

                  pizza should be golden on top.

Allow to cool for about 5-7 minutes.

Slice and enjoy!!