I am a wife of 33 years, mother to 3 children - 2 daughters and a son. I am also a grandmother, as well as, mother-in-law to two of the best son-in-laws and one daughter-in law that anyone could have! I have a 12 yr old Boxer, named Champ, a 4 yr old Ragdoll cat, named Lewis, and a 2 yr. old Bolognese, named "Izzie". They are my "babies" now that my children are all grown!
I love spending time with my family, cooking, and studying God's Word. It is my desire to have a closer walk with the Lord and to be used by Him to be an encouragement to others.
This is one of my daughter, Grace's, favorite dips. She has been after me to make her some recently, so over the Christmas holidays, I whipped up a batch. This is one of those dips that keep calling your name to come back for more!
1 (15 0z.) can chili with NO beans
1 (8 oz.) cream cheese, softened
1/2 cup salsa of your choice
1 ( 2 1/4. oz) can of sliced ripe olives, drained
Combine chili and cream cheese in medium saucepan.
Heat until cheese melts completely, stirring occasionally. Stir in salsa and olives.
This is a recipe for a cookie that my mother used to make every Holiday season when I was growing up. It was always one of my favorites so when I recently ran across this recipe again, I decided to make some for my family.
They were JUST as good as I remembered!!
1 1/2 cups flour
1/2 cup chocolate malted milk powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup shortening
2/3 cup firmly packed brown sugar
2 Tablespoons maraschino cherry juice
1 teaspoon vanilla flavoring
1/4 cup maraschino cherries, finely chopped
Sift together flour, malted milk powder, soda, salt and cinnamon.
Place brown sugar and shortening in mixing bowl.
Cream sugar and shortening together well.
Add 1 egg, cherry juice and vanilla and beat well.
Blend in dry ingredients and mix thoroughly.
Finely chop cherries.
Add chopped cherries to mixture and mix thoroughly.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake in 350 degree oven for 10-12 minutes.
Remove cookies from oven and allow to cool a couple of minutes on cookie sheet.
Remove cookies from cookie sheet and cool on wire racks for approximately 5 - 10 minutes.
Open both packages of crescent rolls, but DO NOT unroll the dough! Put the 2 lengths of dough together to form a circle. Pinch the ends together to seal tightly. Place circle of dough in Bundt pan and place in oven.
Bake for 30 minutes or until light golden brown.
Remove from oven. Invert bread onto serving platter and serve while hot.