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Gift Giving Tradition

Wednesday, December 15, 2010

"And they came into the house and saw the Child with Mary His mother; and they fell down and worshipped Him; and opening their treasures they presented to Him gifts of gold and frankincense and myrrh.”   ~ Matthew 2:11 (nasb)


antonia cobble, a good friend of mine, had shared this idea of gift giving with me years ago.  we have been doing it ever since.  instead of stressing over buying every present on your family’s wish list, pick just three gifts for each person to represent the 3 gifts the kings presented to Jesus.  the gifts become more thoughtful, less stressful and more meaningful.   with these three presents, gifts from family, stockings and one santa present my boys have plenty on Christmas morning.


GOLD - def.: a precious metal of great value.


            - This is the “big” gift, the gift the person has really been wanting or is somewhat expensive.


FRANKINCENSE - def.:  the aromatic dried resin collected from the bark of several trees in the boswellia family.  the israelites prized it as an ingredient in perfume, but even more as a part of the sacred incense used in worship.


            - This is the unique gift, something that is special to that person. for example, if the person likes to paint, maybe they would like new paints or new brushes.


MYRRH - def.:  a plant whose expensive, aromatic gum was used in perfume and incense, as well as in preparing bodies for burial.


              - this is the practical gift, something that will be used with purpose. for example, clothes or tools.

Have a wonderful holiday season!  Merry Christmas!





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It's beginning to look alot like Christmas . . .

Sunday, December 5, 2010

This morning we woke up to a thin blanket of snow with more forecasted for the day.  We are soon off to church and then to the Grove Park Inn to see this year's gingerbread houses for the annual competition.  After that we will come back home to make our own house and gingerbread men.  I thought I would share my favorite gingerbread recipe from Williams-Sonoma and the best royal icing recipe that hardens well.  We took these pix last year.  We made miniature gingerbread men and some big thick ones that we stuck on sticks and gave as gifts.




GINGERBREAD COOKIES

5 cups all purpose flour
1/2 tsp. baking soda
1 Tbs. ground ginger
4 tsp. ground cinnamon
3/4 tsp. ground cloves
1 tsp. freshly grated nutmeg
1 tsp. allspice
1 1/2 tsp. salt
16 Tbs. (2 sticks) unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 cup unsulfured molasses
1 egg

Have all ingredients at room temperature.

Sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt.  Set aside.

In in mixing bowl, beat butter on medium-high speed until fluffy and pale yellow, 4 - 6 minutes.  Add the brown and granulated sugars and beat for 1 minute.  Reduce the speed to low and add the molasses, beating until well combined, about 1 minute.  Add the egg and beat until combined.

Add the flour mixture in 4 additions, beating in each addition.  

Turn the dough out onto a floured surface.  Form the dough into a smooth mound and divide into 4 equal portions.  Shape each into a disk and wrap separately with plastic wrap.  Refrigerate for at least 2 hours or up to 2 days.

Preheat oven to 400 degrees.  Line several baking sheets with parchment paper.

Remove 1 dough disk at a time and let stand for 10 minutes.  Place dough between 2 sheets of parchment or waxed paper and roll out to a thickness of 1/4 to 3/8 inch.  Cut with floured cookie cutters.

Bake for 4 - 7 minutes depending on size and thickness of cookie.


ROYAL ICING
this is the perfect amount for the gingerbread recipe above.

note: use this recipe immediately after preparation and keep it covered with a damp cloth to avoid it hardening too early.  rebeating does not restore texture.


3 egg whites (room temperature)
4 cups confectioners' sugar
1/2 tsp. cream of tartar


beat all ingredients at high speed for 7 - 10 minutes.  Divide into different bowls and add food coloring.  Use decorating tips and bags for best results.

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Sweet Potato Casserole

Monday, November 22, 2010

Bring on the feast!!!  Now that my crazy Christmas rush is slowing down a bit I can post recipes again.  I have lots of great recipes for the holidays.This is one of Fred's (my husband) favorite Thanksgiving side dishes which could almost pass as dessert.  It is from an old Denton Bible Church cookbook.


SWEET POTATO CASSEROLE
2 - 29oz cans of yams
1/2 cup sugar
1/2 cup butter
2 eggs, beaten
1 tsp vanilla
1/3 cup milk


topping:
1/3 cup melted butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans


Put drained yams in a large mixing bowl.  Add sugar and blend until less chunky.  Gradually add in butter, eggs, vanilla and milk.  Pour in a 9" x 13" baking dish.


Melt butter and mix remaining ingredients.  Sprinkle on top of potato mixture.  Bake for 25 minutes at 350 degrees.  Can be frozen.


Have a wonderful Thanksgiving and remember . . . be thankful even for the little things.  











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Zuppa Tuscana - like Olive Garden

Friday, October 29, 2010

Cooler weather always makes me want soup.  This recipe is from an old college roommate (and best friend) back in Texas - miss you Reba.  It tastes just like the Olive Garden's Zuppa Tuscana!  Just add salad and breadsticks.


Zuppa Tuscana


1 lb spicy ground italian sausage
1/2 lb bacon, chopped
1 qt. water
2 - 14.5 oz cans (3 2/3 cup) chicken broth
2 large russet potatoes - scrubbed clean and cubed
2 garlic cloves - minced
1 medium onion - chopped
2 cups chopped kale or swiss chard
1 cup heavy cream
salt & pepper to taste


In a skillet over medium - high heat, brown sausage, drain & set aside.  Brown chopped bacon and set aside.  (You can brown the sausage and bacon together, but the bacon does not get as crispy.)  In a large pot, pour water & broth.  Add potatoes, garlic and onions.  Simmer over medium - high heat until potatoes are tender.  Add sausage and bacon to pot.  Simmer for 10 minutes.  Add kale & cream to pot.  Season with s & p.  Heat through, but do not boil.

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Chili

Wednesday, October 6, 2010

we live in a great neighborhood that does potlucks, progressive dinners and chili cookoffs together.  last year i created this chili recipe that didn't win, but turned out really good.  the great thing with chili is you can add more spice or lighten it to your liking.  we also like to decorate our chili with fresh grated cheddar, green onions, sour cream and fritos.


STACEY'S CHILI

2 lbs ground beef
1 onion, chopped
5 garlic cloves, chopped
2 cans fire roasted diced tomatoes
1 large can tomato sauce (29 oz i think)
1/2 - 1 cup water
1/2 tsp ground red pepper
1 tsp salt
3 TBSP chili powder
3 halves canned jalapeno peppers, finely chopped 

brown beef, onion and garlic.  drain.  add remainder of ingredients and simmer for at least 20 minutes.

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ornament holiday cards

Saturday, October 2, 2010

do you want to do something new this holiday season?  


introducing the ORNAMENT HOLIDAY CARD.  


this is not your average Christmas card.  in addition to wishing family and friends a season's greeting, this 5" round card is a keepsake your  family will treasure and can add to year after year.  imagine trimming the tree each year with these ornament cards that capture the growth of your family.   


make 2010 the beginning of your family collection.


sold in sets of 25 with a choice of 5 x 5 translucent  or white envelopes.
1 set is 55.00
2 or more sets are 45.00 each





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be ready for the holidays

Friday, October 1, 2010

'tis the season!!!  this year . . . be ready.  . . plan your holiday session now.  as an added bonus, if you schedule your session before October 31st, you will receive a FREE 11 x 14 print of your choice.  and remember, the holiday session price includes 50 cards and envelopes (additional cards may be purchased).



here is a sneak peak of my first holiday session of the season and this year's card samples.  Cards are sold in sets of 25 with envelopes in sizes 5 x 5 or 5 x 7.  choose from watercolor, linen, satin or recycled paper.  














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