Truffles

Betsy (Cruz) Pittenger

¾ C. condensed milk
2 C. chocolate chips
1 lb. Chocolate coating candy (Chocolate bark)
small amount White coating candy OPTIONAL
1 tsp. flavored extract (orange, raspberry, strawberry, etc.) OPTIONAL

In a double boiler, mix together the condensed milk and chocolate chips. Cook over medium heat until melted, stirring often. Remove from heat and add extract if desired.

Allow mixture to cool until it can be handled. Roll mixture into small balls. Melt the coating candy in a double boiler. Dip rolled balls in coating candy and remove with a fork once covered with chocolate. Place on wax paper to harden. If desired, melt the white candy coating in a double boiler and drizzle on top of truffles. Store at room temperature for a week, the refrigerator for several weeks or the freezer for several months.

Hints:
Peppermint and mint extract are very stong! They can easily be overwhelming. Go easy on those extracts (1/4-1/2 tsp per full batch of truffle filling).

Peppermint or mint truffles will “contaminate” the other flavored truffles. Store them separately.

Divide the batch into 4 smaller batches and make multiple flavors at a time.

Mommy first made these in high school with my good friend Betsy Cruz (now Betsy Pittenger).  I have made them almost every Christmas since then.  Now, Team Southerland makes them yearly and gives them to neighbors or takes them to Christmas parties.  Hannah really enjoys making these with Mommy.  It is exciting when it is time to bring out the Truffle making ingredients; it means that Christmas is almost here!  I love this Team Southerland tradition!

Ice Cream Supreme

Dwayne Jones

1 quart vanilla ice cream, softened
1 tub Cool Whip
1 pkg. Double Stuffed Oreos
Chocolate syrup

Crush the entire package of Oreos. In a large mixing bowl combine ice cream, Cool Whip, and Oreos. Smooth into a 13x9 inch pan. Drizzle with chocolate syrup and swirl in with a knife. Re-freeze. Remove from freezer 10 minutes before serving and cut with a knife. Makes a BUNCH!!!

We discovered this delicious recipe in Germany from a gentleman at church.  I believe it was Dwayne Jones who told us the basic recipe that has since been modified.  We made this for Hannah's first birthday party and we have enjoyed it often ever since!  Hannah's first birthday party was a HUGE event.  We had tons of people from church over and it was a big deal.  We had so much fun!  Mommy even caught Mrs. Heise putting cake into Hannah's mouth when she thought no one was loooking.  We caught it on video tape!  :)  Uncle Jean-Luc gave Hannah the blue, yellow, red, and green toy that makes a bunch of noise when you push the buttons.  "Catch the Fly" was Hannah's favorite game.  We still have that toy and all of the Team Southerland boys have enjoyed it was well.  The toy was a big hit with all the adults at the party; Hannah hardly got a chance to play with it that day.  That was a wonderful day!

Love,
Mommy

Chicken Nuggets

Laura at Heavenly Homemakers
http://heavenlyhomemakers.com/blog/high-five-recipe-popcorn-chicken

6-8 boneless, skinless chicken breasts
1/2 C. white flour
1/2 C. wheat flour
1 1/4 tsp. sea salt
3/4 tsp. garlic powder
1/2 C. butter

Preheat oven to 350 degrees. Place butter in a 13"x11" pan and melt butter by placing pan in oven. Don't let the butter burn! In a gallon zip lock, combine flours, sea salt, and garlic powder. Using meat scissors, cut chicken into bite size chunks and throw into zip lock bag. Zip up bag and shake well to coat the chicken. Pour chicken into colander over the sink or garbage can to shake off excess coating.

Put chicken into pan and bake at 350 degrees for 12 minutes. Stir well and bake for another 12 minutes.

We had this for dinner tonight and it is one of our favorites. I found this recipe from Laura at Heavenly Homemakers but I modified it so much that it doesn't look much like the original recipe. :)  I think using a whole stick of butter really adds to the yummy-ness of this recipe!  I usually serve this with french fries or rice and a vegetable. Yum!

Love Always,
Mommy

Crock Pot Mac N Cheese

Mac- N- Cheese
Bernice Glascoe, North Carolina
Best of Country Slow Cooker Recipes

3 C. (16 oz.) elbow macaroni
½ C. butter, melted
2 eggs, beaten
1 can (12 oz.) evaporated milk
1 can (10 ¾ oz.) condensed cheddar cheese soup
1 C. milk
4 C. shredded cheddar cheese, divided
1/8 tsp. paprika

Cook macaroni according to package directions; drain well. Place in a 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 C. of cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes or until cheese is melted. Sprinkle with paprika. Yield: 10-12 serving

This is Daddy's all time favorite mac-n-cheese and it is always a hit when we take it to gatherings.  Daddy often says we need to make it at home more frequently because he never gets any when we take it somewhere.  It is quick to assemble and is oh so yummy!  Our whole family loves this one!  :)

Love Always,
Mommy

For the children

I thought it might be fun to post our family recipes along with a short blurb, story, etc. about the history of the recipe if it has one.  It is my desire to have these in written form to pass along to our children- this is the first step. How we will compile and present our recipes to the children is still to be determined but at least I am getting them all in one place.

Hannah, Daniel, Joshua, and Ezra- I love you very much and I hope you enjoy Mommy "telling you a story" about something that may otherwise be mundane.  May the Lord give our family many more happy memories and experiences as we share in the wonderful provisions He has given us!

Love Always,
Mommy