FRIDAY EVENING - WHAT A JOY!!

Good evening!   Cooking on Wednesday is over - and judging by the compliments - food was well received!  Work week is over - and I am ready for R & R!!  A new world was opened up for me last night by my dear friend Jan.  She gave me a Pinterest 101 class last night and now I have pinned some awesome pictures and quotes!  I have to say I will have to monitor my time on Pinterest because I could spend hours looking and pinning!  DISCIPLINE IS REQUIRED!!   But check it out - I like what I have done so far!   Just got to remember undo link that sends every pin to Facebook!  Just realized what was causing it!!

First - just have to tell you -  I made the Buttermilk Ranch Chicken for church (100 pieces instead of 8) but I used Olive Oil in the place of butter - making it much healthier and it was soooooo  good!  SO do the switch - but please make it -- your family will love you!!!

I also made two German Chocolate cakes and really cheated by using Duncan Hines German Chocolate Mix - added about 2 teaspoons vanilla and did in sheath pan.  BUT - I made the original and delicious German Chocolate icing.  The raves just kept on coming.  Will I ever make the original cake from scratch again???  Probably - just to prove I can!!

I probably posted these muffins a long time ago - but they are so good - especially for a lazy Saturday morning treat or to have on hand for a rushed Sunday morning bite to eat!  Hope you try them and enjoy!!

                           BEST BLUEBERRY MUFFINS

INGREDIENTS

½ cup butter, at room temperature

1 cup granulated sugar
2 large eggs
2 tsp. vanilla
2 teaspoons baking powder
¼ tsp. salt
2-1/2 cups fresh or frozen blueberries
2 cups all purpose flour
½ cup milk

FOR TOPPING
1 tablespoon granulated sugar, mixed with
¼ tsp. ground nutmeg

DIRECTIONS
1.    Heat oven to 375 degrees
2.    Line 18 muffin cups with paper liners
3.    In bowl, mix butter until creamy.  Add sugar and beat until pale and fluffy.
4.    Add eggs one at a time, beating after each.
5.    Beat in vanilla, baking powder and salt.
6.    With spoon, fold in half of flour, then half of milk into batter; repeat
7.    Fold in blueberries
8.    Spoon batter into muffin cups and sprinkle topping onto each muffin.
9.    Bake 20 to 30 minutes, until golden brown and springy to touch.

Have a wonderful weekend - check me out on either Facebook or Pinterest!    Do something nice for someone less fortunate.

GOOD THOUGHTS AND GOOD FOOD

Good evening - getting a late start so I may cut this short!  Just wanted to check in and let you know I am cooking this Wednesday night at church.  Not sure how many will eat with us.  I am doing Herb crusted baked chicken, roasted potatoes, spinach salad with apples, grapes, pecans, cranraisins, and feta cheese with olive oil drizzle!  We are also having rolls and choice of german chocolate, white with butter pecan icing, white with coconut icing, or pineapple cake.  Oh, we are also having chicken nuggest for the kids!   So - I worked at church from 5:30 until 7:30 tonight making cakes and doing prep work.  So many thanks go to Pam and Harry!  Without them - this menu would be impossible to accomplish! They worked right beside me all evening!  Tomorrow I will leave work at noon and go straight to church and start the finished product.  Pam and Harry will join me, along with James and JoAnn.  This world would be a hard, sad place without friends!
The chicken we are preparing is a recipe I found in my new Penzey's catalog.  I will give you the recipe for 8 pieces of chicken - not the 100 I am making.

BREADED RANCH CHICKEN

8 boneless skinless chicken breast halves
1/2 cup butter, melted (1 stick)
3/4 cup crushed cornflakes
1/4 cup grated Parmesan cheese
2 tablespoons Buttermilk Ranch Dressing Mix (Penzey's would be best, and I am using some, but also some Food Club's.)

Preheat oven to 350 degrees.  Place the butterin a wide, shallow bowl.  In another wide, shallow bowl, combine the cornflakes, cheese and Buttermilk Ranch Dressing Mix.  Dip the chicken in butter and then roll in the cornflake mixture to coat.  Place in a greased 9 x 13 baking dish.  Bake uncovered for 30 to 45 minutes until crispy brown.

I am making so much, that I added some garlic salt, and rosemary and pepper to the mixture.  You can add any of your favorite herbs!!

WISH ME LUCK WITH THE 100 PIECES WE WILL BE COOKING TOMORROW NIGHT!!

Today was the end of a long and rewarding job I have loved and had a real passion.  I resigned from the Board of the American Red Cross. I just felt that after 14 years, I needed to focus on the book I want to write, my blog, and spending my time doing more for my church and family.  I leave some really great friends, but take with me many wonderful memories.  Tammy (the Exec) and I had some memorable trips, trials, and victories.  I'll never forget the time we went to Washington DC one month after 911 and every parking garage was guarded with armed guards.  Then one time we were sitting in the window of a little restaurant  in D C, and about 20 police cars went flying by!  Many other memories - we were in Pine Bluff, Arkansas, stranded in Little Rock for hours and hours waiting for our plane to be repaired, in Phoenix, Arizona, in Houston, Dallas, McKinny, Shreveport  - and then there were the hurricanes we worked.  So even those chapters of my life are over, we will remain friends and she knows if I am needed for special projects, I will be there!!

The pineapple cakes I made is really easy and really good.  I am pretty sure I posted it a long time ago - actually it was in March 2010.  Because it is rather hard to go back and find these recipes I will give this to you again.  It is one of the easiest and best cakes I make.

PINEAPPLE CAKE
1 Box White or Yellow Cake Mix
1 Large can Crushed Pineapple with juice
1 Cup Sugar
3/4 stick butter
1 cup reserved cake batter
1 tsp. vanilla

Mix the cake as directed on the box - of course I add the teaspoon of vanilla (and I love Mexican vanilla best). 
Grease bottom of either glass 9 X 13 pan (or metal) and just before pouring batter into pan - dip out 1 cup batter and reserve for pineapple topping.  Pour remaining batter into dish and bake at 350 degrees for about 25 minutes.

PINEAPPLE TOPPING

Combine the crushed pineapple, butter, sugar, reserved batter in a saucepan and cook on medium high until bubbly and thickened.  BE SURE AND STIR-- I DID IT AGAIN - THOUGHT I COULD DO TWO JOBS AND HAD A FEW SCORCED PIECES. 

While cake is hot - punch holes in cake with fork - and pour topping onto cake.  Enjoy the raves for this old cake recipe!

Well, have already written more than I thought I had the energy to do - but remember I am always thinking about what my friends would like to see, try, or know - I think of YOU!  May God keep each of you in His care!  Wish me luck and I will be back soon!

THURSDAY - A TIME OF REMEMBERING AND PRAYING

Good evening.  So many thoughts going through my head - I don't know where to start!  First and foremost on my mind is a dear sweet young lady that is having medical problems that are not at this moment as settled as we had hoped and prayed.  She has a special place in my heart because three and a half years ago when we made a change, she was so sweet, friendly, and non-judgmental - that she won a place in our hearts that will always be there.  Our prayers are with her and her family.  We know she is in God's hands and he will be with her! 

It seems like it has been a long week although I had a holiday on Monday -- but oh man, Tuesday is when you make up for any fun you had on Mondays!!  Looking forward to a weekend with my family!  Then I have to get in high gear, figure out how much food I need, determine a schedule, etc. - for Wednesday night when our team cooks for church!  So far - I know we will have Herb Crusted Baked Chicken, Roasted Potatoes, Spinach Salad with apples and grapes, feta, and drizzled with homemade olive oil vinaigrette.  Dessert - who knows at this hour.  Trying to make this healthy but a little pie never hurt anyone, did it?? 

Tonight I made a "healthy" Taco Salad.  There are ways to cut the calories and make it more healthy.  That is what I did tonight!!  Well - unless you eat until you can't hold another bite - something I think my husband did tonight.  Bless his heart - he is always so tired - he often even forgets to say it was good, bad or whatever.  But I usually can judge by the amount eaten!

Healthy Taco Salad

1 Pkg. Honeysuckle White Ground Turkey (About 2 lbs.)
3 cloves garlic, pressed or minced
1 Can Kidney Beans with Jalapenos (or whatever kind of bean you want), drained
1 head lettuce
2 Tomatoes, cut into oblong slices
1 Red Onion, sliced into strips
1 Avacado, sliced
1 pkg. McCormick's Mild Taco Seasoning
Black pepper to taste
1/4 th chopped hot Jalapeno\
1/2 cup frozen whole kernel corn
Baked TOSTITO Scoops
Kraft Free Thousand Island fat free dressing (or Catalina or French)
In nonstick skillet, cook turkey and minced garlic and jalapeno until all of the red is gone from meat.  Add black pepper to taste and about 1/4 pkg of the Taco seasoning.  Add the drained beans and corn.  Continue to heat until all is heated.

Wash and dry lettuce, break about 3/4th head into small pieces.  Add onion, tomato, avocado, and meat mixture.  Stir well!  I always save a little of the onion, avocado and tomato to place on top - for presentation!  Then most people add the chips and dressing to the entire bowl of salad - but for a healthier dish - I put the chips and dressing on the table.  Each person placed a few scoops on plate, loaded with salad and then put desired amount of dressing on each one's salad.  The idea was not to sog down the salad and any leftovers would not be soggy -- well tonight - there was only a little lettuce left!  ha - not to worry about leftovers!  I could have added cheddar cheese but was not missed and it lightened the dish!!!  Go with you heart!!!

Well guess  that is it  for now!  Hope you are thinking of joining my challenge of  doing something special for someone for 29 days straight and it becoming a habit.  May God keep each of you in His Care!

JOIN ME FOR A CHALLENGE - BKIND29.

Another Sunday about to be over - another Sunday of good singing, sermons, and fellowship.  We especially enjoyed having my sweet niece her this afternoon.  She brings rays of sunshine wherever she is!!
Monday - a holiday!  So much I want to do - in just one short day!!  Probably won't get any of the things I need to do done - but maybe some things I want to do will suffice!   
It seems that I cooked a lot last week but nothing spectatular.  I did make some (from scratch) sweet potato fries that were delicious.  Peeled and sliced 2 large potatoes, drizzled with olive oil, sprinkled with salt, pepper, and minced garlic and baked for about 25 minutes at 350 degrees!  So good!!!

Here is a Spanish Rice recipe that friends gave me.  I made it in a smaller amount and it was really good!  This one will serve at least 20!

3 Cups rice (uncooked)
1 onion - chopped
1 green bell pepper - chopped
3 cloves garlic
1 tsp.. cumin
1 8 oz. can tomato sauce
1 can Rotel tomatoes
3 cups Chicken broth
3 cups water
1 - 28 oz. can petite diced tomatoes
1 tsp. salt
1 tsp. black pepper
1 stick margarine

Brown rice, onion, bell pepper, garlic, cumin, salt and pepper in stick of butter
When veggies are cooked and rice is lightly browned, add the tomato sauce, chicken broth, water, Rotel tomatoes, and petite diced tomatoes.
Add more seasonings to taste.

Start rice aboaut 2 hours before time to serve. 

This is really good with any type of Mexican food!!

Have you ever thought about how gold is refined into some of the beautiful gold jewelry we often wear?  Seems we could learn something ourselves!!

            Coming Through as Pure Gold

                                                       Job 23:10 

“But He knoweth the way that I take: when He hath tried me. I shall come forth as gold.”

In order to refine gold, a goldsmith places gold over a fire until it bubbles and glows. He skims off the impurity from the top and knows that when he can see his reflection, the gold is pure.

That is what the Lord is doing when you go through trials. When He can see His likeness reproduced in your life, He’ll know that you have become gold fit for His use and for His glory.

But, the fire is hot! Yes, but God controls it. No jeweler is more careful with his gold than a father with his children. He knows what he is doing. But, what about those things He is burning out of my life? You don’t need them. If you needed them, your loving Father would make sure you kept them.

     You’ll never know that Jesus is all you need until Jesus is all you have.

Something to think about!!! Don't know about you but I pray God is still refining me!  Did you read the paper about the BKind29.  Be kind to someone every day for the next 29 days -- example was pray for a friend, take a meal to someone, write a note, send a card -- easy things all of us can do -- if the entire community or even our church members did this for 29 days - well - for one it would become a habit - two - the community would  be a better place!  I challenge each of you - my readers to join me in this effort.  I am going to try - may fail - but it won't be because I didn't start it and try!!  Join me!!!

Have a great evening - and for each of you - I pray you have a fruitful week!

A TRUE SAYING -YOU NEVER KNOW WHAT IS AROUND THE CORNER"

Life is fleeting - and we never know what is around the next corner.  We feel we dodged another bullet because Mom is back home - still weak but doing good for what she went through and for 94.  We are thankful for each day we have her!

I am finally beginning to catch up on my loss of sleep - someone my age should not try going to  bed at 4 am, getting up at 6 am, and going to work at 8 am.  But all is well that ends well.  The customer that I dozed off while he was talking was very understanding when I explained it wasn't him, it was being at the hospital until after 3 am!! 

Last week I cooked some good food.  One of the things was quick and delicious was the following:

OVEN BAKED HONEY MUSTARD DRUMMIES

8 to 12 (I did 12) chicken drumsticks
salt and pepper to taste
1/2 cup honey
1/2 cup stoneground mustard (or as I did a combo of stone ground and honey mustard)
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon garlic powder
1/8 tsp. cayenne pepper (optional -- I added this)

Preheat oven to 350 degrees.  In a small bowl, combine the honey, mustard, thyme, paprika, garlic and cayenne if using.  Mix well.

Rinse chicken and pat dry.  Sprinkle with salt and pepper.  Place in a baking dish.  Pour or brush half of the sauce over the chicken.  Bake 30 minutes.  Turn chicken over and brush with the remaining sauce.  Bake for an additional 10 to 15 minutes, or until chicken is no longer raw and juices run clear.  It took my chicken another 30 minutes.     Really good!!!

  Serve with a really good spinach salad - topped with sliced strawberries, cranberries, toasted walnuts and Feta cheese.  Mix a little olive oil and lightly flavored balsamic vinegar and drizzle over salad!!.

I made this the night my Mom got sick and had taken one bite when I was called.  Was going to eat some the next day -- and they were all gone!  Must have been good!!

Monday night I was going to stop at Brookshires on Rice Road after work and buy turkey for turkey sausage balls for marinara sauce -- and the store was so crowded I would have had to park out by 69  - last row -- no thank you - so I came home and Travis asked if I had anything for stew!  My first response was NO!  But I begin to create - took some really thin pork chops out of freezer, thawed out, cut into small bite size.  Then I sauted' the pork, liberally covered with salt and Penzey's black pepper and minced garlic.  Added 1 chopped onion and 1 cup chopped celery.  Then I had one sweet potato, washed, peeled and cut into small chunks and added that.  Then I poured in 1 box chicken broth and added 2 bay leaves.  When pork and vegetables were tender, I added a bag of  frozen vegetables for gumbo and one bag of mixed vegetables.  IT cooked for about 15 more minutes.  Added a little more salt and about 1/2 tsp. sugar.     Served with cornbread -- it was very good!  Loved the sweet potato in it.  See what you can create -- use what you have!!!

You know I read something the other night I want to share with you!  The thought that stuck in my head was: "Everyday - offer your day to God.!  If everything you do or say -is offered to God - it will certainly change some old habits!  I want you to read this and see if it impacts your life.  I want it to mine! 

God never lies!

A king who did not believe in the goodness of God, had a slave who, in
all circumstances, said: My king, do not be discouraged, because
everything God does is perfect, no mistakes!

One day they went hunting and along the way a wild animal attacked the
king. His slave managed to kill the animal, but could not prevent his
majesty losing a
finger.

Furious and without showing his gratitude for being saved, the nobleman
said "Is God good? If He was good, I would not have been attacked and
lost my finger."

The slave replied only "My king, despite all these things, I can only
tell you that God is good,
and he knows the "why" of all these things.What God does is perfect. He
is never wrong!"

Outraged by the response, the king ordered the arrest of his slave.

Later, he left for another hunt and was captured by savages who made
human sacrifices.

In the altar, ready to sacrifice the noble savage had found that the
victim had not one of his fingers, was released. According to them: it
was not so complete to be offered to the gods.

Upon his return to the palace, he authorized the release of his slave
that he received very affectionately.

- My dear, God was really good for me! I was almost killed by the wild
men, but for lack of a single finger, I was let go! But I have a
question: If God is so good, why did he allow me to put you in jail?

- My King, if I had gone with you in this hunt, I 'would have been
sacrificed for you, because I have no missing finger.

Therefore, remember: everything God does is perfect. IT is never wrong

Often we complain about life and things that happen to us apparently
negative,

forgetting that nothing is random and that everything has a purpose.

Every morning, offer your day to God.

Ask God to inspire your thoughts, guide your actions, to ease your
feelings. And do not be afraid. God is never wrong!

You know why this message is for you? I do not know, but God knows,
because he never makes mistakes.......

The path of God and his word is perfect, without impurities. IT is the
way of all those who trust in him, as he says in 2 Samuel 22: 31

Surely the message arrived at the right moment. May God put in your
heart the desire to send it to someone. Do not be ashamed to send it to
the right person God knows, He knows why.

God is never wrong!

Think this will make a difference in how we perceive things?  I do -- and I want to offer my day to God - and allow Him to guide me in how to respond to disappointment, criticism, and hurt. 

I hope you will too.  Have a great evening and even better tomorrow!  May God Bless you!!!

itevomcid

JANUARY 3, 2012 - WOW HOW FAST IT CAME!!!

January 3, 2011

Time is already flying by -- seems like yesterday that Michelle and I were sitting in the kitchen waiting on Midnight so we could go to bed!  She was determine to stay up - and we did!!!  We had a great time at some dear friends from church on Sunday afternoon - ate too much and talked too much!

Now I have cooked two "healthy meals" - really trying to make a difference in our weight and more importantly - our health.  Last night I did a grilled pork loin with sweet potatoes (Travis' were cooked with a little honey and mine and Michelle's were baked.) and spinach salad - a duplicate of Cafe Tazza.
Tonight I rushed home from visiting a friend whose dad has died - thawed out chicken breasts, salted, peppered, garliced, and rolled in Panko crumbs and put in skillet and cooked until tender and done!  Served with a Baked Hominy (recipe follows), French cut green beans with almonds, and another spinach salad.

Here is the Baked Hominy that I decided would work and created:

1 Can White Hominy
1 Can Yellow Hominy
1 Egg
1/3 cup Half and Half
2 Green onions, chopped with green tops
1/2 tsp. mined garlic (Penzey's works great)
1/8 tsp. dried jalapeno pieces (Penzey's again)
A couple of dashes of Crushed Red Pepper Flakes - Penzey's again
3 tabblespoons Jiffy Cornbread Mix
1/4th cup Sharp cheddar cheese or combination fo Cheddar and Swiss

Combine ingredients and put in a 2 qt. casserole dish, sprayed with cooking spray.  Bake at 375 degrees until set - about 24 minutes.    NOTE:  I really like the taste of pepper - on the side of hot -
the jalapeno and Crushed Red Pepper flakes could be totally ommited or amounts lessened.

I really hope you will try it -- something new (well I've never seen such a recipe) and really delicious!!

January 4, 2011

I had written a lot more about several things and encouraged each of you to commit to helping someone less fortunate than you -- to help others - either monitarily, with a kind thought, a prayer, a deed, or food.  I had included the following story after asking if you practiced the Black eyed pea tradition on New Years Day and if you knew where it started.  Just as I was about to post - our internet went down and the only part that had been saved was where I dated January 4.  So - here is the truth about the Black eyed Peas.  My cousin sent it to me!  Hope you enjoy it!   More recipes to come!!!
I grew up with this belief but did not know the reason. My
mother always served black eyed peas on New Year's Day; she said
it would bring good luck in the new year. I've carried this
tradition forward but never knew the reason behind it. It
became a way of remembrance of my mother and grandmother.
Black Eyed Peas
"The Real Story is much more interesting and has gone untold in
fear that feelings would be hurt. It’s a story of war, the most
brutal and bloody war, military might and power pushed upon
civilians, women, children and elderly. Never seen as a war
crime, this was the policy of the greatest nation on earth
trying to maintain that status at all costs. An unhealed wound
remains in the hearts of some people of the southern states even
today; on the other hand, the policy of slavery has been an open
wound that has also been slow to heal but is okay to talk about.

The story of*THE BLACK EYED PEA*being considered good luck
relates directly back to Sherman 's Bloody March to the Sea in
late 1864. It was called The Savannah Campaign and was lead by
Major General William T. Sherman. The Civil War campaign began
on 11/15/64 when Sherman 's troops marched from the captured
city of Atlanta , Georgia , and ended at the port of Savannah on
12/22/1864.

When the smoke cleared, the southerners who had survived the
onslaught came out of hiding. They found that the blue belly
aggressors that had looted and stolen everything of value and
everything you could eat including all livestock, death and
destruction were everywhere. While in hiding, few had enough to
eat, and starvation was now upon the survivors.

There was no international aid, no Red Cross meal trucks. The
Northern army had taken everything they could carry and eaten
everything they could eat. But they couldn’t take it all. The
devastated people of the south found for some unknown reason
that Sherman ’s bloodthirsty troops had left silos full of black
eyed peas.

At the time in the north, the lowly black eyed pea was only used
to feed stock. The northern troops saw it as the thing of least
value. Taking grain for their horses and livestock and other
crops to feed themselves, they just couldn’t take everything. So
they left the black eyed peas in great quantities assuming it
would be of no use to the survivors, since all the livestock it
could feed had either been taken or eaten.

Southerners awoke to face a new year in this devastation and
were facing massive starvation if not for the good luck of
having the black eyed peas to eat. From New Years Day 1866
forward, the tradition grew to eat black eyed peas on New Year’s
Day for good luck."
 
Cherokee Brasher
Hartsook Guard Camp 2163
Fayette, AL
Now you know.  Have a great night.  Oh - we started a new class at Church tonight  called Fan or Follower.  I will fill you in and let you decide if you are a "Fan" or "Follower" of Jesus!!!

HAPPY NEW YEAR - STARTING FOURTH YEAR OF BLOGGING

As the title says "Happy New Year" to all of you!!  We had a great Christmas  - Mom was here again - and brought a beautiful cake that she had made for Christmas dinner.  We have been so blessed to have her in our lives this long and we all pray she will continue to thrive - although she started feeling bad on Wednesday and hasn't felt good the rest of the week.  So praying friends, please say a prayer for her!  I know 2011 was a sad year for many - and I feel so blessed to have had a good year!  I have only made a couple of resolutions - and hope I can make them "Commitments" as Tim's lesson today taught!  One is I am going to start - one way or another - to get exercise and be more healthy by exercising and what I eat!  Not just sure what I will do - I hate arobics - not coordinated enough - love basketball and volleyball - but too old for running up and down a court -- I read about these resistant bands that really work -- any suggestions??? Oh - I also don't like to walk in cold weather!!!

Today I made two new recipes and got raves on both.  One was BABY BACK RIBS - I learned this from my neighbor, Delia.  I can give you the method but the marinade I made may never be duplicated because I put so much into it - I truly can't remember it all!  But I started with three racks of baby back ribs.  Washed and cut them into thirds - so they would fit in a large bowl.  I salted,  and peppered each one -- lots of pepper - Penzey's, of course!  I then liberally covered each with garlic powder.   Then I poured Allegro Marinade on each one.  Then I put some 25 year old balsamic vinegar (the last of a bottle I bought in California year before last!) on them, then poured in some Apricot Brandy.  I also put a small package of Goya seasoning.  They stayed covered and in the refrigerator overnight.  This morning I took them out of the bowl and placed in a large roaster pan.  Poured 2 large bottles of KC Original barbecue sauce over them.  At 6:30 a.m. I placed them into a 350 degree oven and cooked for two hours.  Then I lowered the heat to 250 for about 30 minutes and then lowered it to 200 for another hour while I was at church! 

The other was LUCY'S CABBAGE

1 head of cabbage
6 red potatoes (large ones)
1 yellow onion
2 cloves garlic
4 slices bacon
salt and pepper to taste

Fry the bacon in a deep pan, then add chopped onion and minced garlic.  Peel potatoes and cut into large cubes. While the potatoes cook, cut the cabbage up.  (I just sliced off large pieces and then cut it a couple of times).  Once potatoes are slightly tender, add cabbage, and a small amount of liquid, either water, white wine, or chicken broth.  Cover and cook until cabbags starts to change color and is tender.  NOTE:  I salted and peppered the potatoes and then added a little more to the cabbage.    It was very good --according to my sister - the best she had ever eaten!

I cooked our Black eyed Peas yesterday.  I have found that for any beans (pintos, limas) and peas - the crockpot cooks them without them coming apart.  I did two pounds and my large crock pot was brimming full!! 

BLACK EYED PEAS

(FOR LARGE CROWD)

2 lb. bag dried black eyed peas
1 onion
3 cloves garlic, minced or pressed
2 slices bacon
1 fresh tomato
1/2 of one jalapeno, chopped small
salt and pepper to taste

Wash peas and place in large saucepan and cover with water.  Bring to a boil and boil for about 5 minutes.  Then let sit for another thirty minutes.   Place in the crockpot and cover well with water.  Slightly cook bacon and remove from pan.  Save a couple tablespoons of the grease and saute the chopped onion,minced garlic,and chopped jalapeno.  Add to the peas.  Do not salt until the peas are tender.  Turn crockpot on high and cook for a couple of hours.  WATCH WATER AND DON'T LET COOK AWAY!  Then turn the pot to medium and continue to cook until peas are tender.  Add salt and pepper (lots of peppe)r and salt to taste.  Then chop tomato and add to peas! 
They were really very good and my Mom said they were the best she had ever eaten!  Yea - believe me that is something!!!
I hope that some of you - one of you will try one or all of these -- they really are good "comfort" foods - and good for you!!!
I hope each of you will make your resolutions "Commitments" and prove you can do whatever you have in your heart you want to do!  I trust that each one will "commit" to helping those less fortunate than you - and you will work hard to lift someone up!  May God Bless each of you - and thank you for joining me for another year of thoughts, recipes, and a potpourri of other things!!!

Here is something my cousin sent me -- a great reminder of God's love!!!

Dependence on God---A Witness of His Power

                                               2 Corinthians 4:7

“But we have this treasure in earthen vessels that the Excellency of the power may be of God, and not of us.”

 If you are like most people, you don’t realize your dependency on God until you’re burned out from stress---either self-induced or cause by circumstances beyond your control.

Why is that?

Paul says it’s because we are fragile. But he doesn’t stop there. He says that God made us this way so that His power may be known through us!

Maybe someone told you, “Oh, just tie a knot and hang on!” Sometimes God wants us to let go of the rope because it is keeping us tied down to our Destructive habits. We are totally dependent on God so that the love of His Son may be known to the world.

Get a piece of rope and tie a knot in it. Let it sit on your desk this week as a reminder that God is more that just a knot at the end of the rope. He is the Savior of the world!

      “May the Lamb that was slain receive the rewards of His suffering.”

GOOD NIGHT!