Smoked Salmon Spread

                                                                                                            

Phi. 2:7-8 But made himself of no reputation, and took upon him the form of a servant, and was made in the likeness of men: And being found in fashion as a man, he humbled himself, and became obedient unto death, even the death of the cross.

12 ounces cream cheese, at room temperature

1/3 cup sour cream

1 T fresh lemon juice

6 dashes Tabasco sauce

3 scallions, thinly sliced

3 T capers, drained

8 oz. smoked salmon, coarsely chopped

3 T chopped fresh dill or dried dill

Fresh ground black pepper

Puree the cream cheese, sour cream, lemon juice and Tabasco in a food processor.

Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.

Garnish with the dill and serve chilled or at room temperature with crackers.

Turtle Cookies

                                                                                                                               

Ps.90:12 So teach us to number our days that we may get a heart of wisdom.

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 t salt

8 T (1 stick) unsalted butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 T milk

1 t vanilla

1 cup pecans, chopped fine

14 soft caramel candies

3 T heavy cream

Combine flour, cocoa, and salt in bowl. With electric mixer on med-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Preheat oven to 350. Line baking sheets with parchment (you need to line your tray or spray with a non-stick spray. Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentation again with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely

Maple Sesame Salmon

                                                                                                                     

Matt.24:30-31
30 Then will appear in heaven the sign of the Son of Man, and then all the tribes of the earth will mourn, and they will see the Son of Man coming on the clouds of heaven with power and great glory.
31 And he will send out his angels with a loud trumpet call, and they will gather his elect from the four winds, from one end of heaven to the other.

Salmon or trout fillets (enough for 4 to 6 people)

3 cloves of garlic, finely chopped

1/3 cup maple syrup

1/4 cup soy sauce (I use reduced sodium)

2 t rice vinegar

1 t sesame oil

1/2 t Sriracha sauce (or hot sauce of your choice)

Toasted sesame seeds, for garnish

Mix all the ingredients except the salmon and the sesame seeds. You can either use a bowl or a ziptop bag. Place the salmon in the marinade and let rest, in the refrigerator for at least 15 minutes.

Since the marinade is sweet, I usually line a baking sheet with aluminum paper, it makes clean up much easier. Preheat your broiler and place the oven rack in the middle of the oven. Place the salmon fillets on the baking sheet and broil for about 10 minutes. If you like, you can baste the fish with the marinade once or twice during cooking. To see if the salmon is ready, use a fork to flake the fillets and check if they are cooked through. You'll know that the fish is cooked when its flesh turns opaque. You might need to cook the salmon a little longer, depending on the size of your fillets.

Peanut Butter Brownie Trifle

1Cor.1:17-18
17 For Christ did not send me to baptize but to preach the gospel, and not with words of eloquent wisdom, lest the cross of Christ be emptied of its power.
18 For the word of the cross is folly to those who are perishing, but to us who are being saved it is the power of God.
                                                                                                              


1 fudge brownie mix (13-inch x 9-inch pan size)

1 package (10 ounces) peanut butter chips

2 packages (13 ounces each) miniature peanut butter cups

4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla extract

3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

Cannoli Cake

                                                                                                                         

Matt.24:14 And this gospel of the kingdom will be proclaimed throughout the whole world as a testimony to all nations, and then the end will come.

1 pkg. French vanilla cake mix

FILLING

1 carton (16oz.) ricotta cheese

1/2 c confectioner's sugar

2 t ground cinnamon

1 t almond liqueur

1 t rum

1 t vanilla extract

2 oz. semisweet chocolate, finely chopped

FROSTING

2 cartons (8 oz. each) mascarpone cheese

3/4 c confectioners’ sugar

1/4 c whole milk

2 t almond extract

1 t vanilla extract

1 c sliced almonds

2 T miniature semisweet chocolate chips

Prepare and bake cake mix according to package directions, using two greased and floured 9 inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon and extracts or liqueurs; stir in finely chopped chocolate. In another bowl, beat the mascarpone cheese, confectioners’ sugar, milk and extracts until smooth; cover and refrigerate filling and frosting until frosting reaches spreading consistency.

Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top to within one inch of edges, then frost sides and top edge of cake with 2 cups of frosting. Press almonds into sides of cake; pipe remaining frosting around edges, sprinkle chocolate chips over top. Refrigerate until serving.