Hello All!

So I have not kept up with this blog at all since I’ve been here in Thailand…Have ya noticed?? It’s so hard to find a Thai dish that can be made into a recipe because almost all the ingredients are never measured!  Except, as I write this, I just realized that I could  take pictures of the food and post them on here for you so you can at least get the gist of what the Thai people eat. The food here is so good!!

Aside from the subject of food, life is going very well here  and I hope you have been keeping up with my personal blog to find out what’s been going on God bless!

My Dear Readers,  :) 

I promise you that I am not lost! I am just in the country of Thailand at the moment!  I apologize for the lack of posts lately and I am going to try to keep up with the blog. I just have been trying to settle into my new surroundings these last two weeks. How would you like to learn some Thai recipes?! I’ll need to find some .  Thank you for sticking with me! 

Megan

These bars taste so good. But, they do need to cool completely like the directions say to or else they fall apart. I had made them in the evening so we let them sit all night to let the flavors mix. We enjoyed them much more the next day. 

1 1/2 Cups graham cracker crumbs

1/2 cup Hershey’s Cocoa, divided

1/4 cup sugar

1/2 cup (1 stick) butter or margarine, melted

1 can (14 oz. ) sweetened condensed milk (not evaporated milk)

1/4 cup all-purpose flour

1 egg

1 tsp. vanilla extract

1/2 tsp. baking powder

3/4 cup chopped nuts

2 cups (12-oz. bag) Semi-Sweet Chocolate Chips

1. Heat oven to 350 degrees F. Stir in graham cracker crumbs, 1/4 cup cocoa and sugar in medium bowl; stir in butter, blending well. Press mixture firmly onto bottom of ungreased 13×9x2 inch baking pan. 

2. Beat sweetened condensed milk, flour, egg, vanilla, baking powder and remaining 1/4 cup cocoa in small bowl. Stir in nuts. Spread evenly over prepared crust. Sprinkle with chocolate chips.

3. Bake 25 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature.

1 cup butter scotch chips

1/2 cup butter, softened

1 1/2 cup all-purpose flour

1 cup brown sugar

2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract

2 eggs

2 cups mini marshmallows

2 cups semi-sweet chocolate chips

1. Heat oven to 350 degrees F. Grease or line a 9×13 inch baking dish.

2. In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. As soon as the butter and chips are melted remove from heat and transfer contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled.  Cool mixture to room temperature.

3. Using an electric mixer, beat the vanilla and eggs into the butterscotch mixture. Combine flour, brown sugar, baking powder and salt. Gradually add to butterscotch mixture. When blended (the batter will be relatively thick) mix in the chocolat chips and marshmallows.

4. Spread the batter evenly into the prepared pan. Bake for about 25 minuted. The center will feel a little soft, but will firm while cooling. Let cool 2-3 hours before cutting. Enjoy! These are SOOO good .

This pie reminds me of ice cream . My mom used to make if often for birthdays. In fact, my grandmother just had it for her birthday in April. Very tasty!

Crushed oreo cookies enough to make crust

1 TBSP melted butter

1 pkg. (3.9oz) chocolate instant pudding mix

3/4 cup + 2 Tbsp. milk

4 1/2 tsp. instant coffee granules

1 12oz. container coolwhip

2 Tbsp. choc. syrup (optional)

mix cookie crumbs with melted butter. Press into greased 9-inch pie plate patting crumbs onto bottom and up side of the pie plate to coat evenly. In large bowl, whisk pudding mix, milk, and instant coffee; fold in 3 cups of the whipped topping. Pour filling into pie plate. Decorate by piping remaining whipped topping onto top of pie. Freeze 6-8 hours or until solid. Drizzle with chocolate syrup just before serving.

Yield: 8 servings

Want it lower in fat? Just replace the oreos with reduced fat chocolate cream-filled sandwich cookies, the 2% milk with skim, and the regular cool whip with reduced fat or fat-free.

Hello to my one or two readers that I still have left I have decided to return to the land of recipe blogs!!  I decided that I missed posting on here.  I have returned with some new recipes that  I think you will enjoy.  Rules are the same as before ( ) : if you use a recipe on here I would love to hear from you to know if you have made any changes to it or just to let me know that you liked it or not!  God bless you and happy cooking!

Megan

I have decided that no matter how much I enjoy sharing recipes, I cannot keep up with this blog and the two others that I have. So, this is my last post at least at this point of my life. I will not be deleting this blog so people can still look at the recipes that I have already posted, and just in case I decide to start posting again. It was a lot of fun, but for now I must say good bye! Please feel free to keep up with my personal blog though. http://www.mdlife.wordpress.com. God bless!

  Sugar cookies are great because you don’t have to make them just at Christmas time. One time I made them in the original round form and kept the frosting white. Simply sweet.

Serves: 3-4 dozen
From: Mrs. Martin (during a cookie exchange)

1 1/4 cups sugar
1 cup shortening
2 eggs
1/4 cup pancake or maple syrup
1 TBSP vanilla
3 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Combine sugar and shortening in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat til fluffy. Combine flour, baking soda, powder, and salt. Add gradually to creamed mixture. Mix well. Divide dough into 4 quarters. Refridgerate at least one hour. Spread 1 TBSP flour on waxed paper. Plae one fourth dough on paper. Sprinkle with flour and cover with second sheet of paper. Roll dough to 14″ thickness. Cut with cookie cutters.  Place 2″ apart on cookie sheet and bake @ 375 degrees for 5-7 minutes. Do not over bake. Cool on foil.

Frosting:

1/2 cup shortening

1/2 cup butter

4 cups conf. sugar

2 TBSP milk or water

1 tsp. vanilla

Mix all ingredients, adding milk in small amounts until desired consistency is reached. Use food coloring and decorate as desired.

I am sorry for not posting a picture of the cake. We were so busy trying to get everything prepared, that I never took one. It’s too bad really. It turned out really nice.

Upcoming Recipe:

Bacon Wrapped Mini-Sausages

(Edit) Ultimate Sugar Cookies

Tonight our family will be hosting our yearly Christmas party for our ministry, Global Response Network.  Mom and I made a Triple Gingerbread Bundt Cake.  I have said this before about other desserts, but, I definitely mean it with this one, this is one of the best desserts I have ever had. The cake is extremely moist and so chocolatey. YUM!!!  I’ll try to get a picture of it posted by tomorrow.

Triple Chocolate Bundt Cake

1 (18 1/4 oz.) chocolate cake mix

1 (4 serv. size) chocolate instant pudding

4 eggs

1 TBSP ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 cup sour cream

1/2 cup vegetable oil

1/2 cup molasses

1/2 cup water

1 cup mini chocolate chips

For Glaze:

1 cup white chocolate chips

4 tsp. milk

1/2 tsp. vanilla

Beat all ingredients except chocolate chips on low speed until moist. Beat on medium speed for two minutes longer. Stir in chocolate chips. Pour into greased and floured bundt pan(can use baking spray with flour included). Bake at 350 degrees for 50 minutes or until cake pulls from side of pan and springs back when lightly touched. Cool in pan for 15 – 20 minutes. Invert onto a wire rack. Let cake cool completely.

Glaze: Microwave 1 cup white chocolate chips and 4 tsp. milk on med-high (70%) power for 1 minute. Stir until chips are melted and smooth. If needed, microwave 10-30 seconds longer, stirring every 10 seconds. Stir in 1/2 tsp. vanilla. Drizzle over cooled cake.

(We also drizzle on semi-sweet chocolate and dark chocolate)