Let the FUN begin!

I. Breakfast
     Cheese Blintzes
     Banana Bread 

II. Appetizers

     Spinach and Artichoke Dip
 

III. Sides
     Sour Cream, Cheddar, and Green Onion Drop Biscuits

IV. Entrees
     Chicken with Pancetta and Figs

V. Desserts

     Easy Chocolate Truffles
     Peppermint Fudge  
     Espresso Crinkles
     Raspberry Chocolate Cake

VI. Drinks
      Mom's Egg Nog - HOLIDAY FAVE!

Chicken with Pancetta and Figs

As my mom says, "DELICIOUS!" 

Serves 4

Prep time: 20 minutes 

Total time: 1 hour 10 minutes 

3/4 teaspoon olive oil

cooking spray

1 cup vertically sliced onion

1 ounce pancetta, finely chopped *

1 pound button mushrooms

1 teaspoon brown sufar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 chicken thighs (about 2 1/4 pounds), skinned

1/4 cup tawny port

2 tablespoons balsamic vinegar

1 cup fat-free chicken broth

12 dried Calimyrna figs, quartered **

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

Fresh thyme springs (optional)

1 package basmati wild-rice mixture, cooked, substitute fat-free chicken broth for water

Heat the old in a 12-inch nonstick skillet coating with cooking spray over medium-high heat.  Add onion, pancetta, and mushrooms, saute 3 minutes.  Remove from pan.

Combine sugar, salt, and pepper; sprinkle evenly over chicken.  Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned.  Add port and vinegar; cook 30 seconds, scraping pan to loosen browned bits.  Add onion mixture and broth; bring to a boil.  Cover, reduce heat and simmer 10 minutes.  Add figs; cover and simmer 5 minutes or until chicken is done (3 minutes without lid).  Stir in parsley and chopped thyme.  Reduce sauce by cooking on medium-high 2 minutes.

Calories 392 (26% from fat); Fat 11.5g (sat 3.2g); Protein 32.3g; Carb 42.3g; Fiber 8g

* If you can't find pancetta, substitute lean cooked bacon

** If fresh figs are available, stir them in just before serving, omitting the dried figs 

Modified based upon Cooking Light September 2003

Peppermint Fudge

This fudge is SUPER easy to make! (Errr..... as long as you have a food processor!) 

Makes: 36
Prep time: 15 min
Total time: 15 min + chilling

nonstick spray, for the baking pan
2 1/4 cups (16 ounces) semisweet chocolate chips
1 cup round peppermint candies, plus 18 for garnish
3/4 cup cream
3 1/2 cups mini marshmallows
5 tablespoons unsalted butter
1 1/4 cups sugar
1 teaspoon coarse salt

Lightly coat a 9-inch square baking plan with nonstick spray.  Place chocolate in a bowl.  In a food processor, pulse candies until finely chopped.  (If you don't have a food processor invite a friend over and get your hammer ready!  Thanks for helping out Amber!)  In a medium saucepan, combine candies, cream, marshmallows, butter, sugar, and salt over medium-high.  Whisk until smooth, 5 minutes.

Pour mixture into bowl with chocolate; let stand 1 minute, then stir until smooth.  Pour into baking pan and refrigerate until set, 3 hours.  Cut fridge into 1 1/2 inch squares.  (To store, cover and refrigerate, up to 1 week.)  With a SHARP knife, cut 18 candies in half; press a candy into each square before serving or packing.


per piece: 165 cal; 7.2 g fat (4.4 g sat fat); 0.7 g protein; 26.8 g carb; 0.8 g fiber 

Modified based upon The Food Network

Cheese Blintzes

This is a 5 Star breakfast!  It takes a little work, but it's worth it.   Make it with your favorite berries, and don't forget a fresh pot of coffee!  

Yield: 8 servings

Prep time:

Total time:

1 cup fat-free cottage cheese

4 ounces light cream cheese (about 1/2 cup)

1/4 cup sugar

1 teaspoon vanilla extract
1 teaspoon fresh lemon juice 
1 cup all-purpose flour

1 1/2 cups skim milk

1 1/2 tablespoons vegetable oil

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

3 large eggs

cooking spray

2 cups blueberries or other fresh berries

2 teaspoons powdered sugar

Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once.  Add cream cheese, sugar, 1 teaspoon vanilla, lemon juice, and a few lemon peals; process until smooth.  Pour mixture into a bowl; cover and chill.

Place flour in a medium bowl.  Combine milk, oil, 1 1/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth.  Cover and chill 2 hours.

Place a 10-inch crepe pan on nonstick skillet coated with cooking spray over medium-high heat until hot.  Remove skillet from heat.  Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film.  Cook about 1 minute.

Carefully lift edge of crepe with a spatula to test for doneness.  The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.  Turn crepe over; cook 30 seconds on other side.

Place crepe on a towel; cool.  Repeat procedure with remaining batter.  Stack crepe between single sheets of wax paper on paper towels to prevent sticking.

Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to fold a rectangle.  Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap.  (Blintzes may be covered and chilled at this point).

Place a large nonstick skillet coated with cooking spray over medium heat until hot.  Place 4 blintzes, seam side down, in skillet; cook 2 minutes or until lightly browned.  Turn blintzes over; cook for 2 minutes.  Repeat procedure with remaining blintzes.  Serve warm with blueberries, and sprinkle with powdered sugar. 

Modified from Cooking Light.

Spinach and Artichoke Dip

This is a GREAT dip to bring to a party or dinner!  It puts most restaurants' Spinach Dip to shame, coming from a girl who has ordered Spinach Dip a few times by now.  However, grab a friend for the kitchen because there's lot going on at once, and check your budget before your get your heart set on this one, the ingredients can add-up quickly. 

Prep time: 20 minutes

Total time: 1 hour

2 (10 ounce) packages fresh spinach

4 tablespoons unsalted butter

1 cup chopped yellow onions

1 tablespoon minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1/4 cup all-purpose flour

1 cup milk

1 cup heavy cream

2 teaspoons fresh lemon juice

1 cup 1/2-inch cubes rindless Brie

1 cup grated Monterey Jack with Jalapeno

1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped

4 strips apple-wood smoked bacon, fried crisp, drained and chopped

1/4 cup grated Romano (or Parmesan)

Assorted chips for dipping (pita chips, tortilla chips, bagel chips)

Preheat the oven to 350*F.  Lightly grease a 9-inch round chafing dish and set aside.

Bring a medium pot of water to a boil.  Add the spinach in batches and cook until wilted, 2 to 3 minutes.  Remove and refresh under cold running water.  Squeeze the remove all excess water and chop.  Set aside.  In a medium pot, melt the butter over medium-high heat.  Add the onions and cook, stirring, for 3 minutes.  Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute.  Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.  Add the milk and heavy cream in a steady stream, and cook, stirring constantly, until think and creamy, 2 to 3 minutes.  Add the cooked spinach and lemon juice, and stir to incorporate.  Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well.  Remove from the heat and pour into prepared dish.  Top with the Parmesan and bake until bubbly, about 10 minutes.  Remove from the oven and serve hot with chips.

Modified based upon The Food Network. 

Mom's Egg Nog

For our family, Christmas time means Mom's Egg Nog!  It's the perfect drink to sip besides the glowing fireplace or Christmas tree.

It's always gone before you know it...

15-20 servings

Prep time: 20 minutes

Total time: 4-5 hours

12 eggs

1 lb confectioners' sugar

2 cups brandy or Maker's Mark (bourbon)

2 cups apricot brandy

2 quarts half-and-half

1/4 cup sugar

fresh nutmeg

Separate the eggs and beat the egg yokes until light in color.

Gradually beat in confectioners' sugar.

Very slowly add first two cups of liquor, beating constantly.
Let mixture stand covered for 1 hour.
Add remaining liquor and half-and-half, beating constantly.

Refrigerate covered for 3 hours. 

Beat the egg whites until stiff, but not dry.  Gradually add sugar while beating egg whites.

Fold egg whites lightly into the other ingredients.

To serve sprinkle with freshly grated nutmeg. 

Enjoy!  

Modified based upon The Joy of Cooking

About Me (with a sense of humor)

For fans of  'The 5 Love Languages': I am 'Quality Time' and 'Acts of Service'.

For the socializers: I am an extrovert.

For the punctual: I am fashionably late.

For supporters of the StrengthsFinder: I am Connectedness, Individualization, Relator, Learner, and Input.

For the athletes: I am a runner, biker, golfer, aspiring climber, & tennis player.

For the religious: I am a Gospel-centered avid reader of John Calvin.

For the currently confused: I am a Christian.

For the astrological: I am a Pisces. 

For the Chinese: I am the rabbit.  

For the Typology testers: I am ENFJ, an Idealist Teacher Personality (same as Oprah Winfrey).

For the Greeks: I am Alpha Xi Delta.
For the coffee drinkers: I'll take a caramel latte with skim milk, keep the whip.
For the church-goers: I'm a Capital Hill Baptist member.
For the gamers: I love Mario Cart & I'll always want to be Toad.
For the Chipotle fanatics: I'll stick with Qdoba and their queso.
For the Weather Man: 70's and sunny with a light breeze, please. 

AND I married my best friend, and man of my dreams on August 13th 2011!!!  I love you, J :) 

Easy Chocolate Truffles

My mom & I made these "to take to the neighbor's holiday party" but we kept most of them!  They are really are easy to make, and they are delicious... almost addictive.

Makes 60-70

Prep time: 30 min (but must chill over-night!)

Total time: 30 min + chilling

16 ounces Hershey's special dark chocolate, finely chopped

1 2/3 cups heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon coarse salt

unsweetened cocoa powder, for rolling

Place chocolate in a medium bowl.  In a small saucepan, heat cream until it begins to simmer; pour over chocolate.  Cover bowl with plastic wrap and let stand 10 minutes.  Uncover and whisk chocolate mixture until smooth.  Mix in vanilla and salt.  (To make chocolate raspberry truffles substitute 2 tablespoons Framboise for the vanilla.) Pour into a 9-inch pie plate and let cool 15 minutes.  Cover with plastic and refrigerate over-night. (If your in a rush refrigerate until completely set, at least 3 hours.)

With a melon baller, a 1-inch scoop, or a teaspoon, scoop out chocolate mixture and place on parchment paper.  Coat hands with cocoa and roll truffles into balls; place on parchment-lining baking sheet.  Refrigerate until set, about 15 minutes.  (To store, cover with plastic and refrigerate, up to 2 weeks).

per piece: 51 cal; 4.1 g fat (2.4 g sat fat); 0.6 g protein; 4.2 g carb; 0.5 g fiber 

Modified based upon the Food Network Magazine

From My Library

18 Words by J.I. Packer
Blue Like Jazz by Donald Miller - Reviewed 00/00/00
Chosen By God by R.C. Sproul - Reviewed 2/28/10
Confessions by Saint Augustine
Crazy Love by Francis Chan - Reviewed 5/28/10
CrossTalk by Michael. R. Emlet - Reviewed 1/16/10
Death By Love by Mark Driscoll - Reviewed 1/17/10
Depression by Edward T. Welch
Desiring God by John Piper
Dont Waste Your Life by John Piper - Reviewed 00/00/00
Doing Things Right in Matters of the Heart by John Ensor
Evangelism & The Sovereignty of God by J.I. Packer
Faithful Women and Their Extraordinary God by Noel Piper - Reviewed 1/2/10
Feminine Appeal by Carolyn Mahaney - Reviewed 1/17/10
Forgotten God by Francis Chan - Reviewed 6/13/10
Future Grace by John Piper - Reviewed 00/00/00
God's Passion for His Glory by John Piper - Reviewed 00/00/00
Holy Subversion by Trevin Wax - Reviewed 00/00/00
Humility by C.J. Mahaney
Instruments In The Redeemer's Hands by Paul David Tripp
Irresistible Revolution by Shane Caliborne 
Just Do Something by Kevin DeYoung - Reviewed 3/26/10
Keep In Step with The Spirit by J.I. Packer

Knowing God by J.I. Packer
Lord, Change My Attitude by James MacDonald
Martin Luther Selections From His Writings edited by John Dillenberger
Mere Christianity by C.S. Lewis
Morning & Evening by Charles Spurgeon
Nine Marks of a Healthy Church by Mark Dever
Nurturing The Nations by Darrow Miller
Overcoming Sin & Temptation by John Owen
Perfecting Ourselves to Death by Richard Winter - Reviewed 5/28/10
Prodigal God by Tim Keller
Practical Theology for Women by Wendy Alsup - Reviewed 1/2/10

Radical Reformission by Mark Driscoll - Reviewed 1/2/10
Recovering Biblical Manhood and Womanhood by John Piper and Wayne Grudem
Religion Saves by Mark Driscoll 
Religious Affections by Jonathan Edwards - Reviewed 00/00/00
Respectable Sins by Jerry Bridges - Reviewed 00/00/00
Seeing with New Eyes by David Powlison - Reviewed 2/25/10 
Soul Cravings by Erin McManus
Spiritual Disciples for the Christian Life by Donald Whitney
Stop Dating The Church by Joshua Harris - Reviewed 3/2/10
Systematic Theology by Wayne Grudem
The Cross Centered Life by C.J. Mahaney - Reviewed 00/00/00 
The Cross and Christian Ministry by D.A. Carson - Reviewed 3/1/10
The Gospel & Personal Evangelism by Mark Dever
The Heavenly Man by Paul Hattaway - Reviewed 2/6/10
The History and Character of Calvinism by John McNeill
The Knowledge of the Holy by A.W. Tozer
The Master Plan of Evangelism by Robert Coleman
The Reason for God by Tim Keller
Total Church by Tim Chester and Steve Timmis
True Spirituality by Francis Schaeffer
Vintage Church by Mark Driscoll
What is a Healthy Church Member? by Thabiti Anyabwile
What is Reformed Theology? by R.C. Sproul - Reviewed 00/00/00
When People are Big and God is Small by Edward T. Welch
Worldliness by C.J. Mahaney - Reviewed 1/2/10 
Young, Restless, and Reformed by Collin Hansen