I wanted to share with you another one of my favorite recipes.

These cream cheese sugar cookies are soooo delicious and moist. Mom loved this recipe. I remember her telling me again and again how to make these sugar cookies turn out perfectly. She always took them out before the cookies were lightly brown on the bottom. Then she would let them sit just a few minutes on the cookie sheet before removing them. You never want to over cook sugar cookies.

I told you that Mom loved including her loved ones in her articles for the newspaper. The picture below is of her very first grandson, Cory. She always loved letting her grandchildren help her cook.

Cory is now 22 years old. I’ll show you a picture of him all grown up now at the bottom of this post.

If you try this recipe, be sure to make the almond glaze. It is the perfect topping! :)

These cookies can also be made using Easter cookie cutters and pastel colored glaze for the upcoming Easter holiday.

If you have never tried this recipe, please do! You will not be disappointed.

One of the few posts that Mom was able to write on her blog was about her grandson Cory. She was so very proud of him!

You can read her post about him, HERE.

I am so very proud of Cory too! He is graduating from a wonderful Christian college this May with plans to attend Law school.

Here is Cory and Mom last August on Cory’s birthday. This was about a week after we found out about Mom’s cancer, and about 6 weeks before she passed away.

Cory was the apple of her eye. He would come to their house often to eat or just hang out, and even lived with them one summer. Mom always enjoyed staying up late with Cory just talking about “life”, and Cory treasured Mom’s Godly advice and wisdom.

I know that Cory is thankful for all the loving memories he has of his wonderful Nana!

I also wanted to take the time to thank all of you who were praying for me last week on Mom’s birthday. It was the first sunny day we have had here in a long time, and when I visited her gravesite I could feel the warmth of her love and the Hope that I have in Christ.

But I still miss her so much.

Blessings to you all,

Traci

Tweet

Share on Tumblr

No tears this week, I promise.

Last week, I wrote about Mom and Dad’s anniversary which made a lot of us cry, especially me.  But I am so thankful that I have this blog to document their love.  I can’t wait for my boys to read it when they are older, so they can see the value of a committed marriage.

I LOVED reading all of your comments.  You have no idea how much they mean to me.  Many of you have parents with similar love stories and anniversaries.  It was beautiful to read.

Thank You.

I have said before that Mom used to write for our local town newspaper about 20 years ago.

I remember her working on her recipes at home.  She was so cute!

Each week she would be “stressing” over what recipes to include in her article.  Many times we were her “guinea pigs” trying out her recipes.

At first, her column in the paper just included the recipes.  But then she suggested to the editor that they add pictures to her column.  The editor agreed, and then Mom became a “food photographer” as well.

Many times I remember her taking pictures of our food on our plates before we began eating.   Hmmmm…..that sounds a little like us bloggers, doesn’t it?

I remember her setting up the table for each picture.  If it was around a holiday, she would add decorations to go with the theme.

Sometimes her pictures would include members of our family, or a friend from work, or props from around our house.

The picture for today’s column that I am sharing with you makes me smile.

That is our kitchen counter, Mom’s black purse, and her cute little keys.  Precious.

The note she wrote says, “Potluck supper at the Gillum’s tonight! 7:30”

Doris Gillum was Mom’s life-long best friend.  She loved Doris.  She used to tell us stories of funny things they would do together as young wives and mothers.  They were best  friends for over 40 years! God truly blessed them with a very special friendship.

Instead of writing out Mom’s article, I decided to scan it.  I think it is more fun to actually see the article.

I love all of these recipes, especially the hash brown casserole.  It is soooo delicious.  I make this for every church potluck or family gathering that I go to.  Except instead of using the bag of hash brown potatoes and a large onion, I use the Ore Ida Potatoes O’Brien which has red and green peppers already mixed in it.  Delish!  I also like to sprinkle buttered corn flakes on top of my casserole for some extra “crunch”.

I hope you enjoy these recipes!

Thanks for stopping by and have a blessed day!

Traci

Tweet

Share on Tumblr

Today I wanted to share with you one of my mom’s favorite recipes.

Poppy Seed Bread

She used to make this a lot in the fall and give it away as little gifts to people. She taught me how to make it, and I have been making it every year since!

This recipe makes 5 to 6 mini-loafs, the perfect size for sharing with others.

So I decided to make 4 batches and share them with the precious ladies I work with. I teach music two days a week at a Mom’s Day Out Program at an area church. It is the most wonderful place to work!

The ladies I work with are amazing. I was flooded with love and prayers when Mom first became sick. Many of them helped take care of my boys, so I could help take care of Mom and go to her many doctor’s visits.

And when Mom passed away, I cannot tell you how much these ladies blessed me. Many of them came to Mom’s visitation and funeral, they took turns making my family dinner for two weeks, they collected money to give me a gift card, they gave me a beautiful decorative frame for my home, and they prayed and prayed for me.

I felt their love in every hug and every tear as they comforted me.

I wanted to do something for them to show them how much they meant to me, so I made them each a loaf of Mom’s poppy seed bread.

Here is the recipe:

Poppy Seed Bread

3 cups flour

1 1/2 t. baking powder

1 1/2 t. salt

2 1/4 cups sugar

3 eggs

1 1/2 cups milk

1 1/2 cups oil

1 1/2 T. poppy seeds

2 t. butter flavoring

2 t. vanilla

Mix together the above ingredients and beat for two minutes.

Fill 5 or 6 mini-loaf pans 2/3 to 3/4 full.

Bake 1 hour at 350 degrees.

Glaze:

3/4 cup sugar

1/4 cup orange juice

1 1/2 t. vanilla

1/2 t. butter flavoring

Mix in a glass measuring cup. Pour over hot bread when removed from the oven. Let stand for 30 minutes.

Now, when Mom would make these, she would remove them from the pan, wrap them in plastic wrap, and tie them up with jute string.

She would usually attach something cute to it, like a tag with a scripture on it that she had made on her computer, or a small type of flower or leaf. She was great at “embellishing” a gift.

My attempt wasn’t quite as cute as what she usually did, but I thought it turned out nicely.

I just tied a fall leaf to each loaf with a card that said “Bless You”.

And my prayer is that God would bless my sweet friends for all the ways they have blessed me!

Mom and I talked about this recipe a few weeks before she passed away. She said that one time she made some of these and took them to work. (She was a secretary at a church.) And when a needy person would come to the church for help, she would give them a loaf of poppy seed bread to take home with them.

She thought is was such a simple way to show someone you loved them.

Can you think of some people this week that you could show God’s love to?

A teacher?

An elderly person?

A friend at work?

A neighbor?

Your Mom?

One batch of poppy seed bread would cover all of these people!

Make some poppy seed bread and take it to them with your own little note attached.

I know you will be blessed as much as they will!

**************************************

Recipe for Living

I shall pass this way but once.

Any good thing that I can do,

Any kindness I can show,

Let me do it now.

Let me not defer it or neglect it.

For I shall not pass this way again.

(This is a poem that Mom kept on our refrigerator when I was growing up. She also cross-stitched it and hung it on the wall in a frame. I memorized it as a child, not knowing fully what it meant. But I do now! We only get one life on this earth…let’s make the most of each moment!)

Thank you, Mom, for always teaching me (and showing me) it is better to give than to receive.

God bless you all!

(This is a weekly post that I am doing to honor my wonderful mother, Wanda, who passed away on September 22, 2009. It is a place for me to share precious memories of her…for myself, for you, and
most importantly, for my children.)

Tweet

Share on Tumblr

(This is a weekly post that I will be doing to honor my wonderful mother, Wanda, who passed away on September 22, 2009.  It is a place for me to share precious memories of her…for myself,  for you, and most importantly, for my children.)

*************************************************

My mother was a wonderful writer.  She wrote all the time.  In journals, in her Bibles, in cards, letters, newspapers, and magazines.

For a time, she wrote for the city newspaper.  She was the contributing food editor, and the column was called Wanda’s Kitchen.

I wanted to share her article about her delicious vegetable soup…perfect for chilly Fall weather!

(Of course, I picked this article because it was also about me!)

The poem at the end of the article was one of my favorites.  Mom would send it to me in a card whenever I was facing a difficult time in my life.  We even talked about this poem recently before she passed away.  I have it hanging on my refrigerator to this day.

Souped-up Soups

by Wanda Long

I like to fix vegetable soup every other week during the winter.  It’s an economical meal that can be made from leftovers.

Sunday dinner’s leftover roast beef can be divided into large chunks for the beef stew meat.  A large Tupperware container placed in the freezer is perfect for dumping leftover corn, beans, peas, and lima beans into after each meal.  Before long, there’s enough leftover meat and vegetables to make a large pot of soup. 

The meat gives a marvelous meaty flavor to my hearty vegetable soup.  There were times when I added plenty of stew meat to the soup only to discover when we began to eat, that the meat had mysteriously disappeared! 

Staring bug-eyed at all three of my children, I would blurt out.  “Who ate all the meat?!” With innocent looks, each child would exclaim, “I didn’t do it!”or “It wasn’t me!”

I always told the children that I just knew there must be a ghost living in our house who writes on our walls, breaks things, puts gobs of paper in our commodes, eats the meat out of our vegetable soup….and so on. 

After a bit of clever investigating, I finally found out who the little culprit was that was getting the meat, it was our middle child, Traci.  (We’ve always called her our “magic link”.)

However it seemed that no matter how many times I scolded her, she still managed to sneak off with some of the stew meat every time I fixed vegetable soup.  It made her older sister and younger brother furious.  Her dad and I were lucky to occasionally find one teensy piece of meat in our vegetable soup.

I knew I had to come up with a plan to “save” the stew meat for all the family when I fixed vegetable soup.  So, I  began cutting each chunk of meat into shreds.  The meat-thief thought the meat was too hard to pick out and …she finally gave up. From that time to this, the whole family enjoys nice juicy pieces of shredded beef in our vegetable soup.

VEGETABLE SOUP

1 1/2 – 2 lbs beef stew meat, boneless (shredded)

46 oz. can tomato juice

2 16 oz. cans mixed vegetables

1 16 oz. can whole kernel corn

1 16 oz. can cut green beans

1 16 oz. can lima beans

1 large onion, chopped

3 to 4 medium-sized potatoes, cubed

salt & pepper, as desired

1 1/2 teaspoons beef flavored bouillon granules

spaghetti, optional

Place beef stew in a large dutch oven and cover with water.  Bring to a boil, reduce heat and simmer for 1 1/2 hours.  If water boils down, add more.  Remove from heat.  Pour off water to get rid of fat.

Add remaining ingredients (except spaghetti) to meat and bring to a boil.  Reduce heat to low and cook for 1 1/2 hours, stirring occasionally.  Add spaghetti the last 15 minutes of cooking time.

                                          “Sticker Uplifter”

Don’t forget to praise your children.  Try putting a colorful sticker or ribbon on your child’s plate for a job well done.  Watch their eyes light up as they sit down for a meal!

 

Food for thought:

“View From the Hill”

Worry is like a distant hill

We glimpse against the sky,

We wonder how we ever will

Get up a hill so high.

Yet, when we reach the top, we see

The roadway left behind,

Is not as steep and sheer as we

Have pictured in our mind.

–Author Unknown

Blessings,

P.S. Let’s just say when I make Mom’s vegetable soup for my family…the meat’s not shredded!    :)

Tweet

Share on Tumblr