What’s Cookin’ In the Parsonage?

Hey Friends! I’m back in the blogging world! What a busy week is behind me. I always thought that when I got to this stage of my life things would slow down, but so far the only thing I can say is I think I’m spinning faster than I ever have! God’s grace is sufficient, however, and I’m glad I can rest in Him to accomplish each day what He desires! Psalm 90:17 is a frequent prayer of mine – Establish the work of my hands… When there’s much to do and only so much strength and 24 hours, we must have His enablement and help. Then, too, I need His direction. Some things I think I need to do, the Lord does not, and I’m grateful when he redirects my steps.

I got the opportunity to go to Kentucky for a few days last week and visit with my family; what a blessing that was. I’m learning that it’s never convenient to run off for a few days, but it’s a sacrifice that’s not only necessary, it’s wonderful. Family will not always be near and we need to seize the opportunities to be with them when we can.

I did do a good bit of cooking last week, spite the fact that I was away. Starting with dessert first is a great plan, so let me share with you a Dark Chocolate Cherry Brownie I tried from Cooking Light. My husband and I are tying to steer clear of desserts when it’s just the two of us here, but I can’t have company for dinner and not have dessert! This brownie square only has 5.4 grams of fat, so I didn’t feel bad about adding a dollop of whipped cream and a little chocolate sauce!

I also baked some cookies to give away. We have a new neighbor, a newly married couple that has come back to Johnson City to live, and a daughter serving at camp, all who could use a plate of cookies! I made these – Lemonade Cookies, only I made them Limeade because that’s what I had on hand. They tasted great!

I also made up Baked Pasta with Sausage, Tomatoes and Cheese for the young couple that just moved here. This recipe makes up plenty, so I had enough for our Sunday dinner as well!

I paired the pasta dish with a Mandarin Orange Salad and bread sticks. Sunday dinner was on the table in a snap since the pasta was made early. It only had to bake 30 minutes and I put it in the oven on self-timer, so it was hot when we got home from church. The salad ingredients were made up on Saturday night, so all I had to do when I got home was warm up the bread sticks! Our dinner guests got cancelled last minute due to sickness, so it ended up just being the two of us.

Lemonade Cookies (Limeade too!)

1 cup butter or margarine, softened

1 cup sugar

2 eggs

3 cups flour

1 tsp baking soda

1 can (6 oz) frozen lemonade concentrate, thawed, divided

Additional sugar (I use the coarse sugar for the tops)

In a mixing bowl, cream butter and sugar; add eggs. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 40 degrees 6-8 minutes or ’til lightly golden. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with sugar. Cool. Yield: 6 dozen

Mandarin Orange Salad

1/4 cup wine vinegar

1/2 cup oil

1 tbl sugar

salt and pepper to taste

3 3/4 oz. slivered almonds

2 tbl sugar

1 head lettuce, chopped

1/2 cup chopped green onions w/tops

1/4 cup chopped celery

1 11 oz. can mandarin oranges, drained

Combine vinegar, oil, 1 tbl. sugar, salt and pepper in bowl; mix well. Combine almonds with 2 tbl sugar in skillet. Cook over low heat until sugar melts and almonds are coated and light brown, stirring constantly. Cool to room temperature. Combine lettuce, green onions, celery, mandarin oranges, and caramelized almonds in salad bowl. Add dressing at serving time, tossing gently to mix well.

Don’t sign off without leaving me a comment (if Blogger will let you – grrr!). Tell me what has kept you busy this summer and what you’ve been cooking!

With a happy heart,