FRUIT AND CREAM CUPS

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6 (6-inch squares of aluminum foil)

6 glass tumblers about 2 inches in diameter at the bottom

16 ounces Ghirardelli Dark melting Wafers

2 cups heavy whipping cream

6 ounces Ghirardelli white melting wafers

1 cup sliced fresh fruit

Center a glass tumbler bases on one of the foil squares and cover tightly. Melt the dark chocolate in a small saucepan over low heat, stirring constantly. Dip foil wrapped tumblers in the chocolate to about a 2-inch depth allowing excess to drip back into the pan. Place the tumblers chocolate side up, on a tray: refrigerate until set. Melt the remaining chocolate again and dip the tumblers a second time and refrigerate again until set. Remove chocolate-coated foil from tumblers, carefully remove foil from chocolate and set the chocolate cups aside.

In a small saucepan, combine cream and white chocolate; melt over low heat until smooth, stirring constantly. Refrigerate mixture about 3 hours or until very cold and thick, stirring occasionally. Using a mixer, beat cream mixture at high speed until stiff. Spoon cream mixture into chocolate cups and top with your favorite fruit. Serve immediately.

If you have left over dark chocolate you can drizzle it over the top of each cup.

If your chocolate thickens or seizes during melting you can add a little shortening to bring it back, about 1 teaspoon of shortening for every 2 ounces of chocolate and reheat.

 

HAPPY EASTER KEEP SMILING

 

Chicken, Bacon, and Potato Soup

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  • ½ pound bacon slices, diced
  • 5 boneless and skinless chicken breasts
  • 2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
  • 2 cups thinly sliced leek (from 2 large leeks)
  • 2 cup sliced carrot (from 4 large carrots)
  • 1 cup sliced celery (from 2 large stalks)
  • 4 cups unsalted chicken stock (such as Swanson), divided
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 thyme sprigs
  • 12 ounces baby potatoes
  • 2 cups coarsely chopped baby spinach

Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.

Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.

Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.

KEEP SMILING!

 

 

 

 

 

 

PEACE IN CHRIST

I have had to walk many difficult roads on my journey through life. We all have them, some have more than others. They are what God uses to sculpt and mold us into the best version of ourselves. For me my faith in my Savior Jesus Christ is where I find the strength to overcome trials and emerge one step closer to the person I would like to become. When I turn to him I find my burdens become lighter and much easier to bear. I can feel him helping me, teaching me, comforting me and loving me.

Music is a very powerful tool and it is one I use often to help lift me to the place where I can find that connection I long for with my Savior. I love this song it does exactly what the title says. It helps me find Peace in Christ. I hope this Christmas season as we celebrate his birth that all of us will draw closer to our Savior Jesus Christ and truly find Peace in Christ. I hope you enjoy it as much as I do!

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HOT CHICKEN SALAD

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3 cups cooked and diced chicken breasts

2 cups chopped celery

2 – 14.5-ounce cans cream of chicken soup

1 cup mayonnaise

1 small chopped onion

1- 8 ounce can sliced water chestnuts

1- large can olives drained and sliced

2 cups plain potato chips crumbled

Mix all the above ingredients except the chips in a large bowl. Layer on the bottom of an 9 x 13-inch baking pan sprayed with cooking spray 1 cup of the potato chips, next spread the chicken mixture from your bowl and last the other half of the potato chips on top of the chicken mixture.

Bake at 350 45 minutes or until light brown on top.

You can serve this as an appetizer with crackers and a baguette or on croissants as a sandwich.

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STUFFED VEGGIES

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1-pound ground beef

1 large onion chopped

3 cloves garlic chopped or pressed

1 10-ounce bag spinach

1 package 8-ounce cream cheese

Salt and pepper to taste

Mozzarella cheese or any variety you like

In a large pan brown the ground beef, add onions, garlic and salt and pepper. When onions are tender add the spinach and continue cooking over medium heat until the spinach is wilted. Add the cream cheese and stir it in as it melts. Remove from heat stuff your favorite veggies, I used peppers, zucchini and summer squash.

Place in a baking dish with about a ½ inch of water in the bottom to keep it moist. Cover with aluminum foil and bake at 350 degrees until your veggies are tender, about 30 minutes. Sprinkle with Your favorite cheese and return to the oven long enough to melt the cheese, about 5 minutes. Serve 

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