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HEART TO HEART NEWSLETTER
ENCOURAGEMENT TO WOMEN
Compiled especially for you with love by Lois Breneman

 

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10/1/07  LOTS OF RECIPES AND CANDY CANE OUTREACH

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IN THIS ISSUE:

MAKING EVERYDAY RECIPES HEALTHIER FOR YOU AND YOUR FAMILY

HOMEMADE VANILLA ICE CREAM - QUICK, EASY & DELICIOUS! 

OATMEAL RAISIN WALNUT COOKIES 

HOT TACO DIP - A FAVORITE!

CHICKEN SALAD

APPLE BREAD

CRANBERRY-APPLE SALAD

KNORR SPINACH DIP WITH HAWAIIAN BREAD

CHEESY CRAB SQUARES

STUFFED DATE VARIATIONS 
STUFFED CELERY VARIATIONS

SAUSAGE BALLS
PINEAPPLE CHEESEBALL 

SPINACH NUGGETS
SPINACH SQUARES 
PIQUANT MEATBALLS
HAWAIIAN MEATBALLS 
LAYERED ATHENIAN CHEESE SPREAD

CREAMY BEEF DIP

REUBEN DIP 
CHICKEN DIP FOR RAW VEGETABLES 
CROCKPOT BEAN AND OLIVE DIP  
CROCKPOT ARTICHOKE AND CHEESE DIP  
CHICKEN WRAPS
FRESH APPLE CAKE
AMAZING GERMAN CHOCOLATE CAKE

BLUEBERRY STUFFED FRENCH TOAST
HASH BROWN QUICHE
GEORGIA'S BACON QUICHE

CANDY CANE OUTREACH

 

 

Due to an overwhelming number of request from subscribers, here is another Extra Edition of the Christmas Newsletters to be sent EARLY this year.  Now is the time to plan and do those things which can be done ahead of time.

 

 

MAKING EVERYDAY RECIPES HEALTHIER FOR YOU AND YOUR FAMILY

"If you're not adding high quality concentrated nutrients to your diet
then your cells are declining in health whether you can feel it or not."

 

Before you even read these recipes, I recommend that as much as possible you use these guidelines to make these and other recipes healthier.  Use whole foods, whole grain flour, whole grain pasta, good oils, canola mayonnaise, Stevia, good oils, ground turkey, pure vanilla, real butter instead of margarine, no sugar, no white flour and no hydrogenated oil.

 

In place of all purpose flour, use whole grain flour.  If you have allergies, spelt flour is especially good.  In some cases, you may need to use part unbleached flour to keep the finished product from being too heavy.  When using freshly milled flour, and mixing it in a mixer, you can totally use whole grain flour and have the bread turn out great. 

 

Rather than using white processed sugar, either use Sweet Leaf Stevia, NuStevia, sucanat, unprocessed honey or agave nectar - all found in health food stores.

 

Avoid shortening as much as possible.  Use canola oil, olive oil or real butter, if possible.

 

In place of mayonnaise, use Duke's (no sugar) or better yet, Hain's in the health food section.

 

 

HOMEMADE VANILLA ICE CREAM - QUICK, EASY & DELICIOUS!

Thanks to Rachael (Walton) Breneman, our daughter-in-law in Ohio, for this delicious natural ice cream recipe! 

 

1 quart whole milk

1 cup honey

1 quart heavy whipping cream

2 -3 tsp. pure natural vanilla

 

In medium bowl, use a whisk to combine the milk and honey until well mixed.  Stir in cream and vanilla.  Pour into ice cream freezer, fill with ice around the ice cream container.  Pour table salt over the ice.  Repeat one or two times.  It takes about 30 minutes until the ice cream is done and the freezer stalls.  At that time you can either serve it fast, or allow it to become a little more firm in the freezer before serving.  Enjoy!  We sure did!  Add strawberries if you'd like.

 

 

OATMEAL RAISIN WALNUT COOKIES

Thanks to Rachael (Walton) Breneman in Ohio for this recipe!  Delicious!

 

1 cup real butter, softened 

1 1/2 cup or less sucanat (evaporated cane sugar found in health food stores)

2 eggs

1 tsp. pure vanilla extract

1 1/2 cup spelt or whole wheat flour         

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. sea salt

3 cups old fashioned oats

1 cup raisins

1 cup walnuts, chopped

 

Cream butter and sucanat.  Add eggs and vanilla and beat until fluffy.  Add flour, soda, cinnamon and salt and mix well.  Stir in oats, raisins and walnuts.  Use a small ice cream scoop to place cookie dough on greased cookie sheet.  Bake for 10 - 12 minutes at 350º.  Best if kept refrigerated.   Great for lunches!  For Christmas, fresh chopped cranberries would make these cookies more festive.  If so, add a little more sucanat.

 

 

HOT TACO DIP - A FAVORITE!

Recipe from Rachael (Walton) Breneman in Ohio

(We enjoyed this delicious and healthy recipe in Rachael's home several years ago and many times since!)

 

1 - 16 oz. of refried pinto beans (Vegetarian refried beans at Kroger have no lard as other do).

1 - 8 oz. cream cheese, softened

1 - 8 oz. sour cream

2 T. taco seasoning (also from health store - Hain brand is good)

2 cloves fresh garlic, minced

1/2 shredded cheddar  (may need more if want cheesier)

Toppings of your choice: I used tomatoes, romaine lettuce, spinach and green onions.  Black olives would be good but not everyone likes them.

 

Directions: Spread beans in bottom of round deep dish pie plate. Combine cream cheese, sour cream, taco seasoning and garlic.  Spread this mixture over the beans.  Top with shredded cheddar cheese.  Bake at 350 for 15-20 minutes.  Top with tomatoes, lettuce, etc.  Serve warm with tortilla chips.  I also get tortilla chips at the health food store.

 

 

CHICKEN SALAD

Thanks to Elaine Breneman in Pennsylvania for this delicious recipe!

 

2 cups diced cooked chicken        1/4 cup slivered almonds

1/2 teaspoon salt                            1 cup crushed pineapples – drained   

1 cup chopped celery                     Just enough mayonnaise to mix and moisten

1 cup red grapes

 

Serve on bed of lettuce.  Serves six

 

 

APPLE BREAD
Author: Duane & Marilyn Moll - Used by permission
3 cups whole wheat pastry flour         1-1/2 cups Sucanat, or packed brown sugar
1-1/2 teaspoons cinnamon                1/2 cup oil
1 teaspoon baking soda                    1 Tablespoon vanilla
1 teaspoon salt                                    2 cups diced apple (without skins)
1 teaspoon baking powder                1/2 cup chopped walnuts               
3 eggs                                                  1 teaspoon flour

Mix flour, cinnamon, soda, salt, and baking powder together. Beat eggs and add Sucanat or brown sugar and oil. Add vanilla and dry ingredients. Stir in apples. Mix walnuts in a teaspoon of flour and add to batter. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour. Makes: 2 loaves

Reprint Permission Granted with the following information: Copyright The Urban Homemaker 2004, "old fashioned skills for contemporary people". Free 64-page catalogs are available by request at http://www.urbanhomemaker.com/catalog

 

CRANBERRY-APPLE SALAD
1 cup cranberries                                                A pinch of salt
2 large sweet apples, peeled and cubed         1/4 tsp. cinnamon
12 dates (pitted), minced with scissors            A pinch of ginger
1 Tbsp. orange zest (grated rind)                      A pinch of allspice
1 cup crushed pineapples in its own juice
 
Chop apples and cranberries in a food propcessor.  Add remaining ingredients to mix.  If  sweetener is needed, add a little Nu Stevia.  Place in a pretty glass dish and refrigerate overnight to give the flavors time to blend.

 

 

KNORR SPINACH DIP WITH HAWAIIAN BREAD
(Recipe from the box of Knorr Vegetable Soup Mix) 

Thaw a 10 oz. pkg. of frozen chopped spinach and squeeze dry; set aside.  Stir 1 pkg. Knorr Vegetable Soup Mix, 1  (16 oz.) container sour cream and 1 cup real mayonnaise until blended.  Stir in spinach, 1 can (8 oz.) water chestnuts, chopped, and 3 chopped green onions.  Chill 2 hours.  Stir before serving.  Makes about 4 cups.  An extra special way to serve this dip is to cut out the center of a round Hawaiian loaf of bread.  Pour the dip into the "bread bowl" and cut the dug-out part of the loaf into pieces to be used for dipping.  Remind the guests that the bowl is to be torn off for dipping, after the extra bread pieces are used. Note:  A small jar of pimientos will give this dip a festive Christmas appearance. This bread can be found in the deli or bread section of grocery stores, and if it cannot be found, any round loaf will do.

CHEESY CRAB SQUARES
Recipe from Rebecca Lopez, Virginia
 
2  8 oz. cans refrigerated crescent rolls                2 cups (8 oz.) sharp cheddar cheese
1/2 cup mayonnaise                                                6 oz. imitation crab meat, chopped fine
2 tsp. lemon juice                                                    1/3 cup green onion slices  
1/8 tsp. ground pepper                                           1 Tbsp. chopped parsley     

 

Unroll dough into four rectangles.  Place in 15 X 10 X 1" jelly roll pan; press onto bottom and halfway up the sides of pan to form crust.  Seal perforations.  Bake at 375 degrees for 10 minutes.  Combine mayonnaise, juice and pepper; mix well.  Add cheese, crabmeat, onions and parsley; mix lightly.  Spread over crust.  continue baking 12 - 15 minutes or until cheese is melted.  Let stand 5 minutes; cut into squares.  Makes approximately 2 dozen appetizers.  Delicious!
 

 

STUFFED DATE VARIATIONS 
Stuff whole dates with:

• Peanut butter and a water chestnut slice; wrap with half of an uncooked bacon strip and microwave until bacon is cooked.
• Peanut butter and dip into toasted wheat germ or toasted sunflower seeds. 
• Cream cheese and a pecan half.
• Cream cheese and minced dried apricots (or whipped in blender)
• Cream cheese and minced dried cranberries (or whipped in blender)
• Or think up your own concoctions. 

 

STUFFED CELERY VARIATIONS

Note: All except the first idea for stuffed dates would work with stuffing ribs of celery as well.  After spreading mixture on 3-5 celery ribs (not too full), fit them all together and hold in place with three rubberbands.  Wrap in plastic wrap and refrigerate for several hours or overnight.  Carefully slice the band of celery ribs into 1/2 to 3/4 inch pieces and arrange on a pretty plate.  They resemble a flower!  Very pretty on a tray!

 

   
SAUSAGE BALLS
(An old standby)
 
1 # sausage roll
1 # sharp grated cheddar cheese
3 cups Bisquick or other baking mix
Mix all together well with hands.  Roll into 1" balls. 

Bake on ungreased cookie sheet for 15 - 18 minutes at 375 degrees.

 
PINEAPPLE CHEESEBALL 
2 pkgs. (8 oz. each) cream cheese, softened
10  oz. sharp Cheddar cheese
1 can (8 1/4 oz.) crushed pineapple, drained well
2 Tbsp. chopped green onion
2 tsp. Worcestershire sauce
3/4 cups chopped walnuts 

 

Thoroughly blend cream cheese and Cheddar cheese.  Fold in pineapple, onion and Worcestershire sauce.  Chill several hours.  Divide in half and shape into balls.  Roll in nuts.  Chill overnight.  Serve with crackers.

Make ahead and freeze, if desired.  Makes 2 cheese balls (1 # each).  Note: If you want to shape a cheese ball into a football or basketball shape, it can be covered with torn pieces of sliced, chipped dried beef to resemble leather.  Use a thinned cream cheese mixture in a cake decorator to form the laces on the football, if you wish, although it looks fine without that.  My daughter and son-in-law, Virginia Tech fans, appreciated my making it for them at Thanksgiving, and the other one is frozen for Christmas.

 

SPINACH NUGGETS
From my sister-in-law, Esther Keeports, Colorado 

2  10 oz. pkgs. frozen chopped spinach
1 Tbsp. minced dried onion
2 cups herb-seasoned stuffing croutons
1 cup grated Parmesan cheese
2 beaten eggs

3 Tbsp. butter, melted

 

In a saucepan cook spinach and onion according to the spinach pkg. directions.  Drain well.  In a mixing bowl combine spinach mixture, croutons and cheese.  Stir in eggs and melted butter.  Shape into 1" balls and place in shallow pan.  Cover and freeze.  Transfer to freezer storage bags or containers; return to freezer.  At serving time, place frozen nuggets in shallow pan and bake at 375 degrees for 15-20 minutes or until heated through.  If you skip the freezing process, bake the appetizers a few minutes less.  Makes about 48 nuggets.

 

SPINACH SQUARES 
4 tablespoons butter
3 eggs
1 cup flour
1 cup milk
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon baking powder
1 lb. mild Cheddar cheese, grated
2 10 oz. pkgs. frozen, chopped spinach, thawed and drained (squeeze well)
1 tablespoon chopped onion 

 

Heat oven to 350°F.  Place butter in a 9x13x2" baking dish and melt in the oven.  Remove.  In a large bowl, beat eggs well.  Blend in flour, milk, salt, white pepper, and baking powder.  Add cheese, spinach and onion and mix well.  Spoon the mixture into baking dish and level off. Bake at 350°F for 35 minutes or  until set and lightly browned.  Remove from oven and cool 45 minutes.  Cut into bite-sized squares, about 1" each.  These freeze well.  If frozen, reheat at 325°F for 12 minutes.   Yield:  60-90 squares

 
PIQUANT MEATBALLS
From my sister-in-law, Esther Keeports, Colorado
 

Meatballs:                                   Sauce:
2 # ground beef                        1 # can cranberry sauce
1 cup cornflake crumbs            1  12 oz. bottle chili sauce
1/3 cup parsley flakes              2 Tbsp. packed dark brown sugar
2 eggs                                       1 Tbsp. lemon juice
1/4 tsp. ground pepper
1/2 tsp. garlic powder
2 Tbsp. soy sauce
1/3 cup catsup
2 tsp. minced onion 

 

Combine first nine ingredients (left column) and shape into 1" balls.  Bake meatballs in oven at 350 degrees for 30 minutes. Drain fat and put meatballs into crockpot.  Heat cranberry sauce (right column) to melt and add remaining ingredients to make the sauce.  Pour heated sauce over the meatballs in the crockpot and complete the cooking.  As long as 7 hours is fine and they will be a real winner at any dinner or party with no last minute preparation.
 
 
HAWAIIAN MEATBALLS 
1 1/2 # lean ground beef               1 Tbsp. cornstarch
2 eggs                                             1 1/4 cup pineapple juice
3 Tbsp. cornstarch                         1 1/2 Tbsp. soy sauce
1 onion, finely chopped                 3 Tbsp. cider vinegar
1/4 tsp. ground pepper                  1/3 cup water
1/4 tsp. nutmeg                              1/2 cup brown sugar
1 tsp. salt                                        1 can (20 oz.) pineapple chunks
1/4 tsp. garlic salt                          2 green peppers, cubed
1/2 cup cracker crumbs 

 

Mix first 9 ingredients (left column).  Shape into 1" meatballs.  Place in a 4 quart shallow microwavable container and microwave on high about 10 minutes, rearranging once.  Drain juices.  Sauce (right column): Blend another Tbsp. of cornstarch, pineapple juice, soy sauce, vinegar, water and brown sugar in an 8 cup mixing bowl.  Microwave on high about 3 - 5 minutes, stirring occasionally until thick.  Add meatballs, pineapple chunks and green pepper.  Simmer at 40% power for 10 minutes.  Serve in a chafing dish.  These can also be baked in an oven and the sauce cooked on the stove top.

 

The next two recipes are provided by Linda Crosby with the Pampered Chef®

www.pamperedchef.biz/lindacrosby - Used by permission

 

LAYERED ATHENIAN CHEESE SPREAD

With holiday spirit, this molded cheese spread combines tender spinach, sweet red peppers and tangy feta and cream cheeses for all-out great flavor.  Yield:  20 servings
 
Ingredients:
2 packages (8 ounces each) cream cheese, softened
2 packages (4 ounces each) crumbled feta cheese
1 garlic clove, pressed
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 jar (7 ounces) sweet roasted red peppers, drained and patted dry
1/3 cup whole natural almonds, chopped
Canape French Bread, toasted
 
Directions:
1.  Combine cream cheese and feta cheese in Classic Batter Bowl. Press garlic over cheese mixture using Garlic Press; mix well. Stir in spinach.
 
2.  Chop red peppers using Food Chopper. Line Small Batter Bowl with plastic wrap; divide cheese mixture in half. Press half of the cheese mixture into small batter bowl; top with red peppers. Spread remaining cheese mixture over red peppers. Cover; refrigerate several hours to allow flavors to blend.
 
3.  To serve, invert onto serving plate. Remove plastic wrap. Chop almonds with food chopper; press onto top of molded cheese. Serve with toasted Canapé French Bread or assorted crackers.  

Nutrients per serving:  (about 3 tablespoons): Calories 130, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 2 g, Protein 5 g, Sodium 250 mg, Fiber less than 1 g
 
Cook's Tips:  You can make this recipe early in the morning on the day of your party. The flavors will be blended even better.

 

 

CREAMY BEEF DIP
1  5 oz. jar sliced dried beef, rinsed, chopped
1  8 oz. pkg. cream cheese, softened
1/4 cup milk
1 tsp. dill weed
1/2 tsp. prepared horseradish
 
Combine all ingredients, chill and serve with assorted fresh vegetables.  Yields 1 1/2 cups.

  
REUBEN DIP 
1 pound deli corned beef, sliced very thin        1 cup sauerkraut, well drained
1/2 cup thousand island dressing                     1/2 pound Swiss cheese, grated  

 

Crumble corned beef into a well greased glass baking dish. Spread the dressing over the meat, top with the sauerkraut, cover with the cheese.  Bake 325°F until hot and bubbly. Serve with party rye bread or rye crackers.

 
CHICKEN DIP FOR RAW VEGETABLES 
1/2 cup diced, cooked chicken           1/2 cup sour cream
2 oz. pimientos, diced                          1/2 cup mayonnaise
1/2 tsp. curry powder (or you could substitute other spices) 

 

Dice chicken and pimientos.  Combine all ingredients; chill.  Use as a dip for assorted fresh vegetables or crackers, or as a spread for fancy sandwiches.

 

 

CROCKPOT BEAN AND OLIVE DIP  
2 small cans (about 7 oz) chili with beans                4 Tbs canned diced green chiles
2 small packages (3 oz) cream cheese, diced       Sliced green onions
1/2 cup sliced ripe olives
 
In your slow cooker, combine chili, cream cheese, olives, and chiles. Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients. Sprinkle with onions. Makes about 1 3/4 cups (12-16 servings). 
 
 
CROCKPOT ARTICHOKE AND CHEESE DIP  
1 pound shredded Mozzarella        1 cup artichoke hearts - (8 1/2 oz) - drained, chopped
1 cup grated Parmesan                   Minced onions - to taste                            
1 cup mayonnaise - (8 oz jar)
 
Mix ingredients together. Bake in casserole at 350 degrees for 20 to 30 minutes or in lightly buttered 3 1/2-quart crockpot on HIGH for about 1 hour. Serve with broken up French bread or wheat crackers.

 

CHICKEN WRAPS
Boneless chicken wrapped with bacon and pineapple.
Great when dipped into honey mustard sauce or spicy mustard.
 
1 pound boneless, skinless chicken breasts        1 (20 ounce) can pineapple chunks
1/2 pound bacon                                                      18  ounces teriyaki sauce  

 

Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate in refrigerator for 4 hours or longer in teriyaki sauce.  Preheat oven to 375°F.   Place marinated appetizers onto parchment lined baking sheets.  Bake for 20 minutes, or until chicken is done and bacon is golden brown. Drain on paper towels. Serve hot with mustard.
 
 
FRESH APPLE CAKE
Recipe from Cindy Bandy of Virginia
 
Combine and beat well:         Add and mix well:
2 cups sugar                                3 cups unbleached flour
1 1/2 cups oil                               1 1/4 tsp. baking soda
2 tsp. vanilla                            Stir in:
2 eggs, beaten                             2 cups peeled, chopped apples (tart)---Granny Smith 
juice of half a lemon                     1 cup chopped dates or raisins
1 tsp. salt                                      1 1/2 - 2 cups chopped pecans or almonds                            
 
Pour into greased and floured tube pan and bake at 325 degrees for 1 1/2 hours.  The waiting will be worth it!  Delicious, but not too sweet!  Makes 16 servings. 

 

AMAZING GERMAN CHOCOLATE CAKE

Recipe from Barb Campbell in Mississippi

 

1 package plain German chocolate cake mix (or yellow)

15 ounce can coconut pecan frosting

1 cup water

1/3 cup oil or 1/3 cup unsweetened applesauce

3 large eggs or 3/4 cup eggbeaters

Preheat oven to 350 degrees. Lightly Pam a 12 cup bundt cake pan. Place all ingredients in a large mixing bowl. Blend with mixer on low for one minute. Stop and scrap sides. Increase mixer speed to medium and beat for 2 minutes. Batter should be thick and well combined. Pour into bundt pan and put in oven. Bake until cake springs back, 40 to 45 minutes. Remove from pan after cake cool on wire rack for 20 minutes. It is better to make a day ahead and let set overnight.

 

BLUEBERRY STUFFED FRENCH TOAST
Recipe from Barb Campbell of Mississippi

6 slices of homemade-type bread, crusts cut off, cut into 1-inch cubes
1 8-oz.package cream cheese, chilled and cut into 1-inch cubes
1/2 c. blueberries, picked over and rinsed
6 large eggs
1/3 c. maple syrup
1 c. milk
 
For the sauce:
1 c. sugar                                1 c. blueberries, picked over and rinsed
2 Tbsp. cornstarch                 1 Tbsp. unsalted butter 
1 c. water

 

Arrange half the bread cubes in a buttered 13 x 9 glass baking dish.  Scatter the cream cheese over the bread and sprinkle the blueberries over the cream cheese.  Arrange the remaining bread cubes over the blueberries.  In a large bowl whisk together the eggs, syrup and milk.  Pour the egg mixture and chill, covered, overnight.  Bake the "French Toast," covered with foil, in the middle of a preheated 350-degree oven for 30 minutes.  Remove foil and bake for 30 minutes more, or until it is puffed and golden. To make the sauce:  In a small saucepan stir together the sugar, cornstarch and water and cook the mixture over moderately high heat, stirring occasionally, for 5 minutes, or until it is thickened.  Stir in the blueberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the berries have burst.  Add the butter and stir the sauce until the butter is melted. Serve French Toast with the sauce.  Serves 6 - 8.

 
HASH BROWN QUICHE
A favorite of ours.  This can be done ahead for Christmas morning.  Freezes well too!
 
1 (24 oz) pkg. frozen hash                                       1 (6 oz.) can ham
  brown potatoes, thawed                                        1 cup half and half or milk
1/3 cup butter, melted                                              4 eggs
1 (4 oz.) pkg. shredded                                           1/4 tsp. seasoned salt
   sharp Cheddar cheese                                        1 Tbsp. chopped chili peppers, optional
1 (4 oz.) pkg. shredded  Swiss cheese                 1 tsp. dry mustard 

 

Blot potatoes with paper towels to remove excess moisture.  Press into greased 10" quiche dish to form crust.  Spread butter over potatoes.  Bake at 425 degrees for 25 minutes.  Fill crust with layers of cheese and ham.  Combine milk, eggs, salt, mustard and peppers; beat well and pour over cheese and ham.  Bake at 350 degrees for 30 to 40 minutes or until knife tip inserted near edge comes out clean.  Yields 6 to 8 servings.

Notes: Sausage or bacon can be substituted for the ham or make it meatless. 
            Rather than using two cheeses, you can use 8 oz. of Cheddar.   

            Dill or sweet basil works well as a substitute for chili peppers.

 

 

GEORGIA'S BACON QUICHE

Recipe from Barb Campbell in Mississippi

Here's a good one to make ahead and freeze for Christmas Morning Breakfast ...  just take out the night before and thaw ... eat at room temperature or reheat in microwave.

 

1 cup Monterey Jack cheese                 3 beaten eggs

1 cup Swiss cheese                                salt and pepper -- to taste

1 small onion, chopped                           1 dash Tabasco sauce   

6 slices bacon, cooked                           1 pie shell prebaked

1 1/2 cups evaporated milk

 

Layer cheeses, onion, and bacon in prebaked pie shell. Mix together milk, eggs, and seasonings and pour over ingredients in pie shell. Bake 1 hour in preheated 350 degree oven on cookie sheet. (Check 45 minutes to see if done.) Also you can use all of one kind of cheese if you want.. just whatever tastes good to you.

 

 

CANDY CANE CANDLE OUTREACH

Copyright © 2006 Chuck and Eileen Rife, Lifetime Growth Publications,

www.iwanttomakemymarriagework.com - Used by permission

 

Here’s a fun outreach activity for your small group to shed a little light on the Christmas season!

 

Our group met and assembled candy cane candles, then delivered them to nursing home residents. Boy, did their faces light up when they received our gift!

 

This is also a nice gift to leave with families when you go door-to-door caroling. One Iraqi lady who listened to our songs and received the candle began to cry and shared, “My husband just left me for another woman. You guys have made my evening.”  We were able to pray with her. Later, we took her a Gospel of John. Seeds were planted by the simple gift of a candy cane candle.

 

Materials needed: large candy canes, gold pipe cleaners, Christmas greenery, labels, glue gun and sticks.

 

1)  Take three large candy canes, any color and flavor.

2)  Using a glue gun to assemble, group the candy canes together so that the crook ends rest on the table, then insert a gold pipe cleaner down the center of the three canes.

3)  Glue on a sprig of Christmas greenery if desired around the base of the canes.

4)  Glue on a pre-made computer or hand printed label stating, "Jesus is the Light of the World."

  

This inexpensive gift is easy and fun to make, yummy to eat or display on a dresser or stand, and is a great conversation starter about the real reason for the season!

 

 

          Please remember to pray for each Heart to Heart lady as you receive your newsletter.

                                   God bless you and your family in a special way!

(¨`·.·´¨)                             

 `·.¸(¨`·.·´¨)                                      

      `·.¸.·´                                       Your Heart to Heart friend,           

"Heart to Heart"                                                 Lois

 

The purpose of the Heart to Heart Newsletter is to encourage women and build biblical values into daily living through practical creative ideas for the Christian family regarding marriage, children, homemaking, and much more. You may receive this free bimonthly newsletter by sending your name, city, state, e-mail address, and name of your referral person to Lois at [email protected].  New subscribers will receive a "Start-Up Kit." 

 

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