Left to Tell: Discovering God Amidst the Rwandan Holocaust

This month's book!

Chicken and Cream Cheese Dip

Heres the recipe for the dip I brought:

2 cans cream of chicken
1 can diced jalapenos
2 blocks cream cheese
1 large can cooked chicken, with a little of the broth

Warm all ingredients and eat with chips.

I actually halfed this last night and made it with diced chillis instead, 1 can cream of chicken, 1 cream cheese, and a whole can of shredded chicken from Costco, and some of the broth.

LOVED the book, can't wait for next month :)

pumpkin fudge

I got the recipe from this book:

which it appears may not be in print anymore, so I don't feel bad about sharing the recipe. The book has a cute gift presentation for each of the recipes. Lots of other great recipes in the book, too, so if anyone wants to borrow it, let me know. (Or, you can get a used copy on Amazon for .01 to 2.99)

Creamy Pumpkin Fudge

1 1/2 c sugar

2/3 c evaporated milk

1/2 c canned pumpkin

2 T butter

1 1/2 t pumpkin pie spice

1/4 t salt

2 c mini marshmallows

12 oz pkg vanilla baking chips

1/2 c chopped walnuts or pecans, toasted

1 t vanilla

Line an 8" square pan with aluminum foil, grease foil.

Butter sides of a heavy medium saucepan.

Combine sugar, evaporated milk, pumpkin, butter, pumpkin pie spice, and salt in saucepan.

Stirring constantly, bring mixture to a boil over medium heat; boil 12 minutes.

Remove from heat. Add marshmallows, vanilla chips, nuts, and vanilla; stir until marshmallows and chips melt. Pour into prepared pan. Chill until firm. Cut into 1" squares. Store in airtight container in fridge.

my notes on this: The total cooking time here may need adjustment depending on the weather or whatever. Basically you're looking for the mixture to reduce to about 1/2 and thicken/darken.

If you don't have pumpkin pie spice, you can make up your own mixture: 1 t cinnamon, 1/4 t nutmeg, 1/4 t ginger, 1/8 t cloves. OR 1 t cinnamon, 1/2 t cloves, 1/4 t ginger. Both combos are slightly more than the total of 1 1/2 t called for in this recipe, but just put it all in.

For the nuts, I use pecans, the original recipe calls for walnuts. I toast them in the microwave on a stoneware plate. 2 1/2 to 3 minutes for the 1/2 cup called for here. You will know they are toasted by the scent - be careful not to overheat/burn the nuts.

I don't think I store mine in the fridge, just in something airtight. But it doesn't hang around very long anyway.

The Scarlet Pimpernel

If you've never read this or seen the movie or play, you are SERIOUSLY missing out on one of the best stories ever!

Chocolate Eclair Pie Recipe

Because it's always easier to be able to look it up online...

Chocolate Eclaire Pie

from Sherry Whyte

1 Cup water

1 Cup flour

1 stick (1/4 lb.) Margarine

4 eggs

1 5.1oz package of instant vanilla pudding

3 Cups milk

1 8oz package of Philadelphia cream cheese (softened)

Cool Whip

Chocolate Syrup

PIE CRUST:

Boil water and margarine. Remove from stove and add 1 cup of flour. Stir with whisk until smooth. While warm, add 4 eggs–one at a time, mixing well.

Spray 2-9" pie pans with Pam. Divide above batter between two pie plates. Smooth batter with large spoon or spatula going up the sides and across the bottom, distributing the batter evenly.

Bake these pie crusts at 400 for 22-28 minutes. Make sure the crust is firm and golden brown. Due to nature of the crust, it will rise in areas and take on an unusual appearance. Set a bowl inside the pie after cooking to help flatten the crust down. Let crusts cool.

FILLING:

Mix one large package of INSTANT vanilla pudding with 3 cups of milk according to package directions. Refrigerate until almost firm (2% or whole milk work best if you are short of time). Next add one 8 oz package of previously softened (the microwave works great) cream cheese (I use the light–Neufchatel). Whip until smooth.

Divide the filling between the two pies. Top with whipping cream or Cool Whip. Drizzle top of cream with chocolate syrup in a fine, crisscross pattern. (I like the magic shell chocolate better because it doesn't get runny and the pattern you make freezes)

Refrigerate.

Book to Read for Oct. 13th book club at Alisa's

Here is the book we are reading for Oct. 13th book club, as a reminder. It's a page-turner!

Happy Birthday to Liz!