Grandfather’s Clock

In the dining room of my grandfather’s house stood a massive grandfather clock. Meals in that dining room were a time for four generations to become one. The table was always spread with food from wonderful family recipes, all containing love as the main ingredient. And as always, that grandfather clock stood like a trusted old family friend, watching over the laughter and story swapping and gentle kidding that was a part of our lives. Read more

RECIPE: WILD RICE CASSEROLE

INGREDIENTS:

FOR RICE
1 cup dry wild rice
2 cups chicken broth or water
1/2 tsp salt
1 TBL butter Read more

RECIPE: HOLIDAY SUGAR COOKIES

INGREDIENTS:
3/4 cup solid shortening (butter flavored preferred)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt Read more

It’s Almost Jesus’ Birthday

It’s almost Jesus’ birthday…
So let us not forget.
To give to Him the present,
That He would like the best.
He doesn’t want a stocking…
Hung upon the tree.
Or lots of toys or presents,
Like selfish you and me. Read more

RECIPE: WHITE CANDY CANE FUDGE

INGREDIENTS:
12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

DIRECTIONS:
Butter an 8-inch square baking pan; line bottom and sides
with foil allowing foil to extend over sides of pan by
about 1″. Butter foil. Over medium-high heat in top of
double-boiler or heatproof bowl set over pot of hot water
combine white chocolate and condensed milk. Cook, stirring
frequently, until melted and smooth, 5 minutes. Pour mixture
into pan; sprinkle candy over top. Using knife lightly swirl
candy into chocolate mixture. Refrigerate until firm, about
6 hours or overnight. Cut into 1″ squares, diamond shapes or
rectangles. Store in refrigerator.

Yield: 64 pieces

A Working Holiday

The grocery store is common ground for most of us. The difference is the uncommon stories we carry in our hearts as we go about the business of shopping for our daily bread. Read more

RECIPE: TWICE BAKED POTATOES

INGREDIENTS:
8 baking potatoes
1 cup Creamy Bacon or creamy Italian Dressing
1/2 cup Sour Cream
1/4 cup fresh chopped chives
1 lb. cheddar cheese
1 cup frozen chopped broccoli

DIRECTIONS:
BAKE potatoes at 400 degrees for 1 hour. Slice off tops of
potatoes; scoop out centers, leaving 1/8-inch shells. Mash
potatoes. Add dressing, sour cream, chives and broccoli; beat
until fluffy. SPOON into shells; top each potato with 2 oz.
cheese. BAKE at 350 degrees for 20 minutes.

Yield: 8 Servings

An Important Message From Santa Claus

I regret to inform you that, effective
immediately, I will no longer be able to serve the Southern United States on
Christmas Eve.

Read more

THE CHRISTMAS SIGN

‘Twas the night before Christmas
And throughout the land
People were kneeling
And all holding hands….

Read more

The Missing Jesus

About a week before Christmas the family bought a new nativity scene. When
they unpacked it they found 2 figures of the Baby Jesus. “Someone must have
packed this wrong,” the mother said, counting out the figures. “We have one
Joseph, one Mary, three wise men, three shepherds, two lambs, a donkey, a
cow, an angel and two babies. Oh, dear! I suppose some set down at the store
is missing a Baby Jesus because we have 2.”

Read more

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