2017 Happenings

Touching base and catching up with the changes we have been making this fall.  First of all, we welcomed sweet Adelyn in October and Harper is loving her baby sister! Also in October, David started a new job and with that we began a move to Jesup, GA.  We spent Christmas here with all of our children and are enjoying getting to know the Coastal Georgia area.  We then went to Grant to spend the New Year's weekend with our Click and Schnuelle families.  I sorely miss my AJHS family, but had lots to do settling in here to keep me busy during the holidays. I reconnected with an old friend, Sheryl, who lives here in Jesup, and we have been attending their church. I have plans to visit the many state parks, historical sites, and beaches here and plan to document those here. I will have to learn how to garden in the warm, sandy climate, but look forward to an early spring. We actually had a 3 inch snow the first week of January, which was a surprise,

The palms and palmettos looked strange covered in snow.  The sun has returned and I am enjoying the warmer winter days.

I hope to also try out some new recipes that I have been collecting, along with many sewing projects. My prayer is that I will adjust to this new home and soon find my place to serve here. I would love to hear from all of you.

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Ham and Egg Quiche

Hilary, this one is for you! Enjoy! It is really easy.

3 eggs, beaten 
3/4 cup milk 
salt 
pepper 
1 cup chopped cooked ham 
1 cup shredded cheddar cheese 
1 9" unbaked pie shell Directions: 


1 Beat eggs with milk, salt and pepper in bowl. 2 Add ham and cheese. 3 Pour into pie shell. 4 Bake at 350 degrees for 45 minutes. 5 Let stand for several minutes before serving.

Original Recipe from Food.com (click here)

Watermelon Sorbet

You know when you excitedly cut into that watermelon and the inside is just too mature.  The texture is dry and mushy and you are so disappointed.  Well, don't throw it away! Here is a recipe for watermelon sorbet that is a great use for those watermelons that are a little too mature to be enjoyable fresh.
1 1/4 cup water
1 1/4 cup sugar
3 tblsp. lime juice
6-7 cups diced watermelon

First boil the water and sugar until the sugar is completely dissolved.  This is just a simple syrup.  Pour the syrup in a bowl and refrigerate until completely cool.  The colder the better, so you could do this the day before freezing.  Next put the watermelon and lime juice in a blender and puree, add the simple syrup and blend.  If your watermelon has seeds you can strain the mixture before putting it in your ice cream freezer.  Freeze in your ice cream freezer for a great cold dessert.  If you do not have an ice cream freezer you can put the mixture in small jars or individual containers and freeze without churning.  This makes an italian ice type texture.  I use small jelly jars for this and keep them in the freezer all summer (actually they don't last that long!)  This is a light fat-free dessert that is great on those long, hot, summer days.

Fruit Crisp

For the fruit:

• 3 cups firm, ripe peaches (6 to 8 peaches) or any fruit or combination of fruit
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 
  

For the crumble:

• 1/2 cup all-purpose flour
• 1/2 cup oatmeal
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 pound (1 stick) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon juice, granulated sugar, and flour. Toss well. Allow the mixture to sit for 5 minutes. Spoon the mixture into buttered baking dish.

For the topping, combine the flour, oatmeal, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.

7 Fruit Salad

2 cans (15 oz.) sliced peaches, canned in juice, drained
2 cans (11 oz) mandarin oranges, drained
1 can (20 oz.) unsweetened pineapple chunks, drained
1 cup halved fresh strawberries
1 cup green grapes
1/2 cup fresh blueberries
1 cup reduced sugar cherry pie filling (canned)
In a large bowl, combine the peaches, oranges, pineapple and pie filling.  Add the strawberries, grapes, and blueberries; stir gently.  Refrigerate.

For a healthy alternative, substitute 1 cup low-fat vanilla yogurt mixed with 1 tblsp. honey, for the cherry pie filling.

Family Favorite

These are one of my family's favorite snacks.  They are quick, wholesome, and oh so good and best enjoyed with a cold glass of milk.  This is a very old recipe and both David and I remember loving them as kids.

No Bake Cookies


2 cups sugar
1 stick butter (or margarine if you must)
1/2 cup milk
4 Tblsp. cocoa
3 cups oatmeal
2/3 cup peanut butter
1 tsp. vanilla

Put oatmeal, peanut butter, and vanilla in a large mixing bowl and set aside.  In medium saucepan, bring sugar, butter, milk, and cocoa to a boil at medium heat.  Boil for 1 minute.  Pour hot mixture over oatmeal and stir well.  Drop by rounded tablespoon on parchment paper to cool and set.  Enjoy!
Hint:  a large portion of these never make it to the cool and set stage.  We eat them warm with a spoon...yum.