This week, the ladies of the church and their guests had a chance to try their hands at making bierocks and tamales.

Now, this combination at the same time might sound a little odd, but made and eaten at two seperate occassions might not be so bad!!

On Tuesday night Sherry and Ruthi opened up their home and showed us how to make bread dough and bierocks, and Thursday afternoon at Kim's I showed those in attendance how to make tamales.

I really don't know which was enjoyed the most, a great time of sharing food making skills, or, the fellowship!!!

Titus 2:3-5 says, "Likewise, teach the older women to be reverent in the way they live, not to be slanderers or addicted to much wine, but to teach what is good. Then they can train the younger women to love their husbands and children, to be self-controlled and pure, to be busy at home, to be kind, and to be subject to their husbands, so that no one will malign the word of God."

I believe this verse is not only one that our Women's Ministry at church uses as their basis for what and why we do the things we do within our ministry, but one that is actually modeled by the ladies within our church and lived out.

Every other month at church we try to do something different with the ladies - there has been spa night when we did pedicures and manicures, movie night when we have watched a movie on the projector screen in the fellowship hall at church, swimming at someone's house, game night in which we played different board games, the ladies tea, or just meeting at a local coffee house to enjoy some coffee and fellowship. And it's great to get different ladies involved in hosting these events at their homes or even at a local business.

It really is hard to get to know the ladies of the church more, relationally, in the casual passing on Sunday mornings during church, Sunday School and Sunday morning fellowship time. Or even in just a polite handshake and a "good-morning" when the pastor/leadership encourages us to say hello to our neighbors in the pews around us. Attending Women's Fellowship once a month is where the ladies of the church can get to know one another connecting a name with a face.

I love to see God's Word not only read, but lived out on a regular basis!!!

This past Saturday my sisters and I, my oldest niece, Bassmaster and Mrs. Future Bassmaster got together to whip up some China Inn recipes. We met at sister number three's house (she has the biggest kitchen of us all!!!) and started cooking around 2 in the afternoon. Grandma and Grandpa and my brother-in-law's mother were to arrive by 6pm for dinner. Dinner was to consist of the following: Almond Chicken, Chicken Chow Mein, Egg Foo-Yong, Won-Tons, Crab Ragoons, Fried Rice and China Inn's famous rolls. Yes, we made all of these from scratch!!! What great fun we had too!!! It was a lot of work but believe it or not everything was ready right on time, thanks to everyone working together to pull this off!!!





This whole idea was possible because Catfish'n and my Dad had gotten The China Inn recipe book for me for Christmas. At that time we had all decided that we sisters would get together and make all the dishes to celebrate my brother-in-law and my birthdays, in January.

I don't know if we'll do this on a monthly basis like my brother-in-law suggested, but we WILL do this again!!! It was way fun getting us all together to cook!!!

The China Inn has been a part of my families get togethers for different celebrations since before I was even born. Grandma Virginia always made sure important get togethers of the family either centered around her home or The China Inn, but the most important thing was that all the family was together around the table enjoying really great food and fellowship!!! Grandma would have been proud of Saturday's get together!!!

I'm glad that the Yee family thought it was important enough to produce a recipe book of their famous China Inn dishes to share with their patrons, since their doors closed in 2007. I like chinese food, but The China Inn had an original taste that you just can't find at any other chinese food establishment. Today, we settle for Dillon's Chinese when we want some chinese food, but nothing tastes like The China Inn's dishes, even their rolls have unique taste (want to know that secret ingredient? Get this, 1 scoop vanilla ice cream!!!). That said, believe it or not, all the dishes we made tasted very close, if not, just like The China Inn's food!!!

It wouldn't have been a birthday celebration without birthday cake! My brother-in-law's mother brought the cake. My brother-in-law is also an avid Batman fan, thus the Joker cake for the both of us!!!

Great food, great fun, great family times!!!!

What a day!!!

I got up around 6:45 this morning, and was out of the house by 7:45am. Headed to the church for a day of learning how to can apples for apple pie filling.

Last year, as some of you may recall, the Women's Ministry at our church had a fund-raiser in which we took orders for 4 different kinds of pies (apple, cherry, pecan and pumpkin), then made the pie crust and the pies - homemade - from scratch!!! We ended up making over 100 pies in two days.

At that time, some of the ladies had said it would be fun to do this again next year and learn how to can apples. Well, that's what we did today!!

We used two pressure cookers, 3 bushel of apples, 39 quart jars with lids, 15 pint jars with lids, 17 quart size freezer bags, 12 lbs. of sugar, 1 1/2 lbs. cornstarch, cinnamon, nutmeg, salt, water, and lemon juice.

The result?!?!? 54 1/2 quarts of apple pie filling, and 85 cups of fresh apples (pre-cut) that we put into the freezer for use when we make apple pies again this year, for our annual pie making in November!!!

It was a great day of learning, as well as one full of fellowship!!!

Those who know me well, know I am a little weird, and that I am also ever so particular about my bananas (I like to eat them on my cereal when they are neither too green nor have started to have brown speckles on them), my just purchased bread from the store (No sacker boy/girl it doesn't go in the same sack as the milk!) actually I don't say this out loud - I just re sack it. Truely though which one is more rude? And then I have my issue with which towel in the kitchen to use for drying hands or drying dishes (I'm not such a freak any more about the bathroom towels!). And last but probably not least, someone else using "my" pillow.

Okay, that said, and you now having been allowed into my mind way more than I probably should have let you, here is my story about the modified banana muffin recipe:

When the bananas start to become brown, speckled around here, I peel them and put them in a zip-loc bag or small container, usually two at a time, and then place this in the freezer (my grandmother would never let a good piece of anything go to waste!). I can then use them to make banana bread/muffins whenever, No waiting for a "good" banana to go "bad"!!!

So this morning, I had two in the freezer and two on the counter. I had been wanting to make banana muffins since I had placed the two in the freezer several weeks ago. So, today was the day!!!

Then of course, I didn't want to just make my plain same ole' same ole' banana recipe. And, whenever I look for a different recipe on the internet, they are all basically the same. Truely though, what else can you do with a banana bread recipe?!?!?

Well, this is what I decided, and partly because I really wasn't sure if I had enough white flour. And of course, needing to not feel guilty about making something with sooooo much butter and sugar in it, maybe I could make these muffins healthier!!!

Tuesday Morning Banana Muffins

1 cup (1/2 lb) unsalted, butter
1/2 cup sugar
1/2 cup Splenda
4 mashed bananas
1 cup white flour
1/2 cup whole wheat flour
1/4 cup wheat bran
1/4 cup ground flaxseed
1 t. baking soda
1/2 t. salt
2 eggs

(optional: dried craisins, or chopped pecans, mini chocolate chips, Pampered Chef Cinnamon Sprinkles) I used sprinkles on top of muffins before baking them. I didn't use any of the other options.

Cream butter and sugar. Add mashed bananas, flours, wheat bran and flaxseed, soda and salt. Fold in eggs, add craisins, nuts or mini chocolate chips. Mix until all ingredients are wet, don't over mix. Place muffin cups in muffin pan, fill muffin cups 2/3 full with batter. (Opt. Sprinkle tops with a little of the Pampered Chef Cinnamon Sprinkles.) Bake in 350 degree oven for approximately 20-25 minutes. Allow to cool a little in pan, then remove from pan and allow to finish cooling on wire rack. Makes 24 muffins.

Nutritional information: Calories 149, Total Fat 8.7g (saturated 5.0g, polyunsaturated 0.4g, monounsaturated 2.4g), Cholestrol 38.4mg, Potassium 87mg, Sodium 107.5mg, Total Carbs 16.7g, Dietary Fiber 1.4g, Sugars 6.2g, Protein 2g.

Here are the things I changed:

Original recipe = Grammy's Banana Nut Bread

Instead of 1 c. sugar, I used 1/2 c. sugar - 1/2 c. Splenda
Instead of 2 c. white flour, I used 1 c. whole wheat flour, 1/4 c. wheat bran, 1/4 c. ground flaxseed
Pampered Chef Sprinkles weren't on the original recipe, neither was the option about adding craisins or mini chocolate chips.

Nutritional information: Calories 160, Total Fat 8.7g (saturated 5.0g, polyunsaturated 0.4g, monounsaturated 2.4g), Cholestrol 38.5mg, Potassium 85.5mg, Sodium 107.6mg, Total Carbs 20.3g, Dietary Fiber 0.7g, Sugars 8.4g, Protein 1.9g.

Okay, so my recipe didn't totally make the muffins a lot better for you when you compare the nutritional information, but I can still eat one and not feel totally guilty!!!

I tried different senarios of changing the recipe up by using brown sugar instead of granulated sugar, egg beaters instead of fresh eggs, applesauce instead of butter, etc. However, I thought my modified recipe was best. But, that depends on if you are counting calories or carbs/sugars.
I sort of watch both, but I do try and keep my carbs down, as well as my sugars.

I calculated this nutritional information using a really handy tool that the internet has available:
http://recipes.sparkpeople.com/recipe-calculator.asp
I use this a lot when I am modifying a recipe, just to see if what I am doing is a little healthier.

When we were in Europe, one of the things we just had to try when we were finally in Italy was gelato, or italian ice cream!!! Yummy!!! We had the opportunity to try just about any flavor we wanted to, and one time I was able to try a little bowl of three different flavors which were: blackberry, key lime, and coffee. My favorite in that combination was the blackberry.

Last week was our very last In His Garden Bible study meeting. We met at my house and I tried my hand at making blackberry gelato for the girls. It turned out okay, but it sure could have been a lot more purple looking and could have tasted a lot more stronger of blackberry flavor. The gelato in Italy that I had was almost a K-State purple and was a combination of sorbet taste and creamy like ice cream here in the United States. What I would do differently is actually get some blackberry extract or syrup and try my hand at the blackberry gelato again.

However, Musician decided to have chocolate gelato when we were in Italy. So, she had a friend over for supper last night and asked if I could try and make chocolate gelato. Sometimes the internet can be such a handy tool. I had found the recipe for the blackberry gelato on the internet, so why not find the chocolate recipe. I did, and there were many people out there with lots of helpful tips on making it more chocolatey, etc.

I tried my hand at making the chocolate gelato, and Musician thought it was just as good as what she had in Italy, if not better!!! She's so sweet!!! It was very chocolatey and very rich.

Here is a little history about the making of ice cream, this sort of cracks me up too, because while we were in Europe your drink never had an ice cube in it, must be that they were saving all the ice to make gelato!!!!

History of ice cream: ice cream got its start in China around 3000BC. When it was first made, it was basically shaved ice with fresh fruit flavoring. Marco Polo is thought to have been the one that introduced pasta and ice cream to the Italians, but that is probably more myth than truth. It wasn't until the 17th century that the French started adding milk and cream to the mixture. This is more like what we call ice cream here in the United States.

What makes gelato, gelato, rather than just calling it ice cream, is that gelato contains more milk content than cream. Ice cream has more cream in it than milk.

Here is the chocolate gelato recipe that I used yesterday:

3 cups whole milk

1/2 cup heavy cream

1/3 cup Dutch-processed cocoa powder

4 ounces dark or semi-sweet chocolate, coarsely chopped (I used mini chocolate chips)

1 cup sugar

2 tablespoons cornstarch (I used flour)

Step 1: Combine the cocoa, cornstarch, and sugar in a medium-sized saucepan. Whisk to combine. Over medium heat, gradually add half of the milk to the sugar mixture, whisking to combine.

Step 2: Bring the milk to a low bubbling boil. Turn off the heat. Whisk in the chocolate pieces until they're melted. Add the remaining milk and the cream. Chill in the refrigerator until cool.

Step 3: Pour the mixture into your ice cream maker and churn according to manufacturer's instructions. Spoon into a sealable storage container and freeze for 2–3 hours or until solid enough to scoop. Enjoy!

Remember last week I told you about a mung bean project our Bible study class was working on? Well, mine turned out successful, and even edible!! This is what we did:

1. Choose organic, dried mung beans (found at most healthfood stores) and rinse and drain them well before soaking.

2. Take a wide-mouthed mason jar and place a 1/4 cup of mung beans in the bottom of a clean

jar. Cover the mouth of the jar with cheese cloth and a rubber band. (mung beans will at

least double in size during sprouting)

3. Cover the beans with water and allow them to soak in the water overnight, or for 8-12 hours.

4. Then rinse them well.

5. Return beans to the jar and let them set in a cool, semi-lit place while the beans sprout.

6. Rinse and drain the beans well every 8 hours or so (I rinsed mine in the morning, right

before dinner, and then if I remembered before I went to bed and mine grew just fine)

and then return them to the jar. (I actually rinsed mine in the jar by removing the

cheese cloth, filling the jar with water, then replacing the cheese cloth and then draining

the water off through the cheese cloth)

7. Your sprouts will grow very rapidly. You can stop sprouting after 2 days when the tails

are about 1/4 to 1/2 inch long, or keep them growing up to 4 days for large, plump sprouts.

8. Finish sprouting by giving your beans a final rinse and then placing them in the refrigerator

with the actual mason jar lid over the top of the jar.

9. Sprouts should last 2-6 weeks. However, it will depend on the length of sprouting and

amount of moisture on the beans when you placed them in the refrigerator.

Here are pictures of mine:

Day 1

Day 2

Day 3

Last night we made Egg Foo Young with our sprouts. Here is the recipe I used:

Egg Foo Young

2c. Mung Bean Sprouts

10 eggs

1 c. deli ham cut up in pieces (lunch meat ham)

1/2 t. soy sauce

1/8 t. pepper

1/2 c. chopped green onions

canola oil

(peanut oil recommded but mine turned out just fine using canola)

red and green sweet pepper (optional)

Rinse and drain bean sprouts thoroughly. Using an electric mixer, beat eggs for 1 minute. Combine eggs with bean sprouts, chopped ham, soy sauce, pepper and green onions. In a small non-stick or cast iron skillet, heat 1/2 teaspoon peanut oil on high heat for 2 minutes; reduce heat to medium. Pour 1/2 cup egg mixture into hot skillet. Cook quickly until set and browned around edges. Turn and brown on other side. Stack on a hot plate and cover until all of the egg mixture has been cooked. Serve with steamed rice. Garnish with sliced green onions and red and green sweet peppers, if desired. (I sauted by onions and peppers before I cooked my egg mixture and actually put them in the eggs rather than using them as a garnish, it was Yummy!)

We ate ours with steamed brown rice and broccoli, YUUUUMMMY!!!

I found some information about the nutritional value of mung beans and wanted to share this information with you also:

Used extensively in Asian cuisine, bean sprouts are not often considered by the public as a nutritional element. However, bean sprouts, or rather Mung Bean Sprouts, as they are properly called, contain pure forms of vitamins A, B, C, and E, in addition to an assortment of minerals including Calcium, Iron, and Potassium.Thanks to this vitamin & mineral two-fisted punch of nutrition, bean sprouts are gaining popularity as a health food, turning up in everything from salads to soups or just as a healthy snack. Available fresh all year round, their delightful crunch and mild flavor make for an enjoyable snack experience, and are a welcome addition to many meals as an accompaniment or ingredient. It should be taken into consideration that the actual nutritional content is not sufficient as a total source of vitamins and minerals for the day; rather, they should be used in addition to other healthy, nutritious foods, and as a substitute for other less wholesome foods, such as rice and pasta.

Produced from mung beans, the sprouts are free of cholesterol, and are ideal for anyone counting calories. One cup of mung bean sprouts contains only approximately 30 calories, 3 grams of protein, only 6 carbohydrates, and only .2 grams of fat. Sprouts also contain a high source of fiber, are easily digestible and contain a high concentration of enzymes facilitating the digestive process.

A health advisory was issued for raw sprouts some years ago regarding the risk of food-borne illnesses. The reasoning was that sprouts are usually grown in a warm environment, ideal for the growth of bacteria. Cooking the sprouts will destroy this harmful bacteria. Washing and chilling raw sprouts will also reduce the risk of harmful bacteria.

The sprouts can be purchased canned, but for better quality and a superior flavor and crispness, then look for fresh bean sprouts in the produce aisle of your supermarket. They will stay fresh in the refrigerator for almost a week, but only maintain maximum freshness for about 3-4 days, and then will start to grow slimy and decay. Keeping them packed loosely will help to preserve their freshness. Look for sprouts that appear to have moist roots and a white color. They should be crisp, and are usually washed free of seed coats, but not always.

Exquisite in stir-fries, use them to replace noodles and rice, and add an assortment of herbs and spices such as ginger and garlic for an extra shopping list of various vitamins and health benefits.

Some cultures also use the mung beans for creative dessert uses. Other ideas include using sprouts in coleslaw, wraps, and omelets.

It is easy to grow your own sprouts; there is a wealth of information and products available on the internet to help you maintain a fun and healthy sprout garden on your windowsill. In addition, it makes a great project for children!