Aug 15 – Jul 16

Job 34:2-4 Hear my words, O ye wise men; and give ear unto me, ye that have knowledge. For the ear trieth words, as the mouth tasteth meat. Let us choose to us judgment: let us know among ourselves what is good.

June & July’s Recipe: A cool, refreshing treat.

FRUIT & CREAM CHEESE MIX

Ingredients:

1 pk 8 oz. cream cheese, softened
1/3 cup (heaping) powdered sugar
2 cups cool whip topping
1 cup strawberries
1 cup blueberries

Directions:

Beat cream cheese and powdered sugar together. Blend in cool whip. Stir in berries. Enjoy!

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Proverbs 13:25 The righteous eateth to the satisfying of his soul: but the belly of the wicked shall want.

April’s Recipe: A great make-ahead breakfast casserole or brunch take along.

CINNAMON ROLL FRENCH TOAST CASSEROLE

Ingredients:
3-4 tbsp. butter, melted
2 cans 8-count cinnamon rolls (dairy case near can biscuits)
6 eggs
2 tsp. cinnamon
2 tsp. vanilla flavoring
½ c. milk
½ c. maple syrup
Directions:
Cut each cinnamon roll in 8 pieces; reserve icing. Pour melted butter in 13” x 9” pan. Add cut rolls. In bowl, mix eggs, milk, cinnamon and vanilla together. Pour over roll pieces in pan. Pour syrup over top. Bake at 375 degrees for 30 minutes. Spread icing over baked casserole. Enjoy! [courtesy  Tasty video]

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John 8:12 Then spake Jesus again unto them, saying, I am the light of the world: he that followeth me shall not walk in darkness, but shall have the light of life.

December’s Recipe: To help getting your baking on!

PECAN JOY CHOCOLATE BARS

Ingredients:
1 pound sweetened flake coconut
1 pound confectioners’ sugar
3 ounces pecan pieces
1 can (14 ounce) sweetened condensed milk
pecan halves (about 6 ounces)
24 ounces semisweet chocolate chips (two 12-ounce bags) 1/4 cup vegetable shortening, divided

Directions:
Combine the coconut and confectioners’ sugar in a large bowl. Stir well with a rubber spatula. If you see clumps of coconut sticking together as you stir, break them apart with your fingers or will the edge of a spatula. Stir in the 3 ounces pecan pieces until evenly dispersed.

Add the sweetened condensed milk and stir with a sturdy spatula or wooden spoon. The mixture will be very thick. Use your hands to incorporate all the ingredients when it gets too difficult to stir together using a utensil. When all the ingredients are thoroughly mixed, gather the candy in to a ball and place it on a sheet of parchment.

Divide the ball in two pieces. Working with one piece at a time, shape the dough by rolling it under your palms and squeezing it into a 13-inch long tube/log shape. Roll each log in a piece of waxed paper and twist the ends; freeze until firm, about 40 minutes.

Work with one piece of frozen dough at a time. Unroll it from the waxed paper and flatten it gently. Cut each piece into 1×3-inch (or smaller; very rich) pieces using a sharp knife. Arrange the pieces on large baking sheet covered in waxed paper. Repeat the cutting/arranging process with remaining candy log.

Place 12 ounces of chocolate chips in a large microwave safe bowl. Add 2 tablespoons vegetable shortening. Heat in the microwave at 100% power at 30 second increments until the candy and shortening can be stirred smooth. Let cool slightly. Dip cut pieces of candy, one at a time, into the chocolate using two forks to turn the candy. Place the dipped candy back onto the waxed paper. While the chocolate is unset, add pecan halves on top. Repeat. Speed setting time by refrigerating them.

Repeat the process with the second 12 ounces and 2 tablespoons of shortening, and the remaining pieces of coconut candy.

Store the candy bars in an airtight container in the refrigerator. Bring to room temperature before serving. [adapted from Sprinklebakes.com]

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Psalm 23:1 The Lord is my shepherd; I shall not want.

November’s Recipe: Yummy! Better than finger licking good.

CHOCOLATE PEANUT BUTTER DREAM BARS

Ingredients

  • 1 16-ounce package peanut butter sandwich cookies, divided
  • 4 tablespoons butter (1/2 stick) butter, melted
  • 4 ounces cream cheese, room temperature
  • 1/2 cup confectioners’ sugar
  • 1/3 cup creamy peanut butter
  • 1 8-ounce container Cool Whip, divided
  • 1 3.9-ounce package instant chocolate Jello-O Pudding Mix
  • 1 1/2 cups milk
  • 1/2 cup milk chocolate & peanut butter chips OR 1/4 cup milk chocolate chips + 1/4 peanut butter chipsInstructions
  1. Preheat the oven to 350 degrees F.
  2. In a blender or food processor, finely crush 24 of the cookies.
  3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
  4. Press into an ungreased 8 X 8-inch baking dish.
  5. Bake for 10 minutes.
  6. Allow crust to cool completely before proceeding.
  7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
  8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
  9. Fold in 1 cup of the Cool Whip and mix until well blended.
  10. Spread the chocolate pudding over the cooled crust.
  11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
  12. Spread remaining Cool Whip over the cream cheese.
  13. Refrigerate two hours.
  14. In a plastic bag, break up the 8 remaining cookies.
  15. Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.(courtesy 365daysofbakingandmore.com)