The Perfect French Bread
More than a decade ago the ladies at my church had a monthly “homemaking” meeting and, although I do not remember what else we had to eat that night, I do remember the delicious, homemade French bread that my friend Irene Jarvis made. She shared the recipe with me and when I have the time I like to make my own from her recipe.
Ingredients:
2 1/2 cups very warm water
2 tablespoons cooking oil
2 tablespoons sugar
1 tablespoon salt
6 cups all-purpose flour, stirred and measured
2 pkgs. dry yeast (2 tablespoons)
1. Into a large warm mixing bowl, pour warm water, then stir in sugar , salt, oil and half of the flour, and the yeast. Beat vigorously 2-3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in, leaving the spoon right in the heavy batter.
2. Allow dough to rest 10 minutes, then stir down. Allow dough to rest another 10 minutes, then stir down. Repeat this process until dough has been stirred down five times.
3. Turn dough onto floured board, kneading only enough to coat dough with flour so it can be handled easily. Divide into two parts. Roll each part of dough into rectangles about 9″ x 12″, and roll up like a jelly roll, starting from the long side. Pinch edge of loaf to seal the dough.
4. Arrange dough lengthwise on large cookie sheet that has been sprinkled with corn meal, allowing room for both loaves. Cover lightly and let rise at room temperature for 30 minutes.
5. With a very sharp knife, cut 3 gashes(oops, forgot to do that…) at an angle on top of the dough then brush entire surface with lightly beaten whole egg. If desired, sprinkle with sesame or poppy seeds.
6. Bake immediately at 400 degrees F. for 25-30 minutes or until golden brown (you will notice mine was a little more brown. I wasn’t downstairs at the time I should have taken it out!) Remove from baking sheet immediately and cool on racks. 2 LOAVES
Source: Irene Jarvis, El Paso, Texas
Crock Pot Christmas Morning Oatmeal
This oatmeal gives you a great holiday taste. You can dig right into it as soon as the last ribbon is ripped off the last Christmas morning package. In my opinion, the nuts should not be optional.
Ingredients:
1/2 c. brown sugar
1 T. ground cinnamon
1 1/2 t. ground nutmeg
3 Granny Smith apples – peeled, cored, and sliced 1/4 inch thick
1 c. and 2 T. dried cranberries
1/4 c. and 2 T. butter, cut into peices
3 c. regular rolled oats
3 c. water
1 1/2 c. apple juice
1 1/2 c. cranberry juice
1/2 t. salt
1 c. and 2 T. candied walnuts (optional)
Directions:
1. Mix the brown sugar, cinnamon, and nutmeg together in a bowl.
2. Add the apples and cranberries, tossing to coat evenly with the sugar mixture.
3. Transfer into crock pot. Top with butter pieces.
4. Mix the oatmeal together with the water, apple juice, cranberry juice, and salt in a bowl, and pour over the apple mixture in the crock pot. DO NOT STIR.
5. Cover. Cook on Low for 8 hours.
6. Stir before serving. Spoon into bowls and top with candied walnuts, if desired.
Source: Crock Pot Girl
Amazing Country Crock Pot Grits
YUM, YUM and YUM!
Ok, this one is for all of you grits lovers! When I make this for church breakfasts or family events, people go crazy and eat every last spoonful and ask for the recipe. It’s sooooo easy and delicious! And it’s perfect for Christmas morning!
This recipe is for a huge batch that fits in a 6 quart crock pot. You can half the recipe or adjust it accordingly for a smaller batch.
There are many ways to make it, but here is how people seem to like it best:
Ingredients:
3 cups grits
3 1/2 quarts water (14 cups)
2 tsp salt (to taste)
1 lb sausage, browned and drained (I use Jimmy Dean Hot Sausage)
1/2 stick salted butter (or more)
8 oz cream cheese, softened
2-4 cups of shredded cheese (however much you like)
6 eggs (or more) scrambled
Pepper to taste
Directions:
1. Bring 14 cups of water and 2 tsp salt to a boil. Add 3 cups grits while stirring. Let it come back to a boil and turn down heat, cover, and let simmer for 10 minutes or so, or until the grits are done according to the directions on your package. I would suggest stirring every few minutes.
2. While the grits are cooking, brown the sausage, drain, and put in the crock pot. I like to make sure it’s broken up into small pieces.
3. Scramble as many eggs as you like, and put those in the crock pot too. I like lots of eggs and have a lot of mouths to feed, so I usually scramble about 10 eggs.
4. Cut the butter up in pieces and put in crock pot. Put cream cheese in crock pot. Add a bunch (2-4 cups or so) of shredded cheese. I use the Wal Mart brand Mexican blend mix because it melts well and is really creamy.
5. Pour the grits into the crock pot. Sometimes I can’t fit all of the grits in because I have so many other ingredients in the crock pot! Add as much pepper as you would like.
6. Stir all of those yummy ingredients together until it’s well blended and the cream cheese is stirred in. Taste it to see if it needs more salt. Keep the crock pot on the lowest setting – warm or low.
I make this at night and keep it on warm until the next morning when we chow down on it. Grits do thicken over time, so you have to start off having the grits a little thinner than you would ultimately like them. Sometimes I have to stir in a little milk or water to keep it from being too thick. You can also make this and eat it right away.
Variations:
There are lots of variations for this recipe! You could add bacon bits, ham dices, sliced summer sausage, or whatever kind of meat you want. You could cook the grits with cream or milk instead of water. You can add whatever kind of cheese you prefer, and however much of it you like. I have a friend who has made it with shrimp, garlic, a little onion. The possibilities are endless. I promise you are going to love it!
Source: Adapted from Debbie Evans, one of the best country cooks I know!
Photo: I never realized that grits were actually not very pretty. I had to take close to a hundred shots before I found a few that looked nice enough to post. Grits might not photograph as amazingly as they taste, but that does not matter. Just eat and ENJOY!
Trouble At The Inn

Thanks to Audrey for sharing her favorite Christmas story last week. That story displayed the type of giving that “hurts so good”. I will share with you my all time favorite Christmas story. It has that same kind of tugging at your heartstrings. It always brings on the true spirit of Christmas in just three little words. I hope you enjoy it and will share it with your family, along with some candlelight and hot chocolate of course.
“For years now whenever Christmas pageants are talked about in a certain little town in the Midwest, someone is sure to mention the name of Wallace Purling. Wally’s performance in one annual production of the Nativity play has slipped into the realm of legend. But the old timers who were in the audience that night never tire of recalling exactly what happened.
Wally was nine that year and in the second grade, though he should have been in the fourth. Most people in town knew that he had difficulty in keeping up. He was big and clumsy, slow in movement and mind. Still, Wally was well liked by the other children in his class, all of whom were smaller than he, though the boys had trouble hiding their irritation if the uncoordinated Wally asked to play ball with them.
Most often they’d find a way to keep him off the field, but Wally would hang around anyway–not sulking, just hoping. He was always a helpful boy, a willing and smiling one, and the natural protector, paradoxically, of the underdog. Sometimes if the older boys chased the younger ones away, it would always be Wally who’d say, “Can’t they stay? They’re no bother.”
Wally fancied the idea of being a shepherd with a flute in the Christmas pageant that year, but the play’s director, Miss Lumbard, assigned him to a more important role. After all, she reasoned, the Innkeeper did not have too many lines, and Wally’s size would make his refusal of lodging to Joseph more forceful.
And so it happened that the usual large, partisan audience gathered for the town’s Yuletide extravaganza of staffs and creches, of beards, crowns, halos and a whole stage full of squeaky voices. No one on stage or off was more caught up in the magic of the night than Wallace Purling. They said later that he stood in the wings and watched the performance with such fascination that from time to time Miss Lumbard had to make sure he didn’t wander onstage before his cue.
Then the time came when Joseph appeared, slowly, tenderly guiding Mary to the door of the inn. Joseph knocked hard on the wooden door set into the painted backdrop. Wally the Innkeeper was there, waiting. “What do you want?” Wally said, swinging the door open with a brusque gesture.
“We seek lodging.”
“Seek it elsewhere.” Wally looked straight ahead but spoke vigorously. “The inn is filled.”
“Sir, we have asked everywhere in vain. We have traveled far and are very weary.”
“There is no room in this inn for you.” Wally looked properly stern.
“Please, good innkeeper, this is my wife, Mary. She is heavy with child and needs a place to rest. Surely you must have some small corner for her. She is so tired.”
Now, for the first time, the Innkeeper relaxed his stiff stance and looked down at Mary. With that, there was a long pause, long enough to make the audience a bit tense with embarrassment.
“No! Begone!” the prompter whispered from the wings.
“No!” Wally repeated automatically. “Begone!”
Joseph sadly placed his arm around Mary, and Mary laid her head upon his shoulder, and the two of them started to move away. The Innkeeper did not return inside his inn, however. Wally stood there in the doorway, watching the forlorn couple. His mouth was open, his brow creased with concern, his eyes filling unmistakably with tears.
“Don’t go, Joseph,” Wally called out. “Bring Mary back.” And Wallace Purling’s face grew into a bright smile. “You can have my room.”
Some people in town thought that the pageant had been ruined. Yet there were others–many others–who considered it the most Christmasy of all Christmas pageants they had ever seen.”
Source: Dina Donahue reprinted from the “Baptist Herald” (Dec. 15, 1968)
Pineapple Upside-Down Cupcakes
This is such a tasty dessert! Who ever said that cupcakes must have a huge glob on icing on top has obviously never had these. They present so well too! All your friends will think that you spent loads of time making this gourmet dessert. (Just don’t tell them that you use a cake mix… I promise not to tell.)
Ingredients
Creamy Hot Chocolate
We found this recipe several years ago and hot chocolate has never been the same! This recipe beats every homemade concoction we’ve tried–and there are some goodies out there.
Ingredients:
1 (14 oz) can Eagle Brand Sweetened Condensed Milk (we’ve used other brands and they work, too.)
1/2 Cup unsweetened Cocoa (we usually use Hersey’s brand)
1.5 tsp Vanilla
1/8 tsp Salt
3 Cups Hot Water
3.5 Cups Milk*
Mini Marshmallows (opt)
Whipped Cream (opt)
Ground Cinnamon, Nutmeg, Chili Powder (opt)
1. In a large sauce pan, over Medium heat, combine Sweetened Condensed Milk, Cocoa, Vanilla, and Salt. Mix Well.
2. Mix in the water and the milk. Heat through, stirring frequently. Do not boil.
Serve with mallows or whipped cream and a dash of spice. Questioning the chili powder? Ever seen the movie “Chocolat“? That’s where we got the idea and it really is quite good.
*The original recipe called for 6.5 Cups Water, but we like it with the milk. It makes it creamy.
Source: All Recipes, with slight variation
Christmas Peanut Butter Crackers
CAUTION! CAUTION! CAUTION!! CAUTION!! CAUTION!! CAUTION!! CAUTION!!
These are just about good enough to make you slap your momma! Ha-Ha-Ha! No, seriously, these things are scrumptious and addicting. We make these every year as part of our Christmas Treats Extravaganza! Some families probably just call that night Christmas Eve. But, we call it our Christmas Treats Extravaganza! (It’s fun to say. Use your biggest announcer’s voice. Try it.) We make a ton of different kinds of goodies/ treats and we eat them for dinner, and then we have plenty for our company that comes to visit. You should try these, and I promise your family will love them! They almost taste like Nutter butter cookies!
Ingredients:
Creamy Peanut Butter
Ritz crackers
Almond Bark Candy
Wax Paper
Lay out a long piece of wax paper. Spread peanut butter on a Ritz cracker and sandwich it with another Ritz cracker. Make these using 1 whole sleeve of crackers. Once you get this far, set them aside and break your almond bark into squares. Place them into a microwavable bowl, and melt them in the microwave for about 60 seconds. Take the bowl out of the microwave and try to stir the squares and break them up as much as you can. Then put the bowl back in the microwave for about 15 seconds. Then stir and break up lumps. You will do this over if needed until the candy is all melted and smooth. Then put a Ritz cracker sandwich into the candy and flip it over with the fork covering as much of the sandwich as you can. You have to work quickly because the hot candy melts the peanut butter! Then as you pick up the Ritz cracker sandwich with a fork (kind of scoop it up. don’t stab it with the tongs!) , you can tap the fork gently on the bowl to get off excess candy. Then put the Ritz cracker onto the wax paper you have layed out. Finish the entire sleeve of cracker sandwiches you have made.
You can get about 1 & 1/2 sleeves of Ritz cracker peanut butter sandwiches dipped to one package of almond bark candy.
Chocolate Peppermints
I recently made these little gems for a family gathering and they were quite tasty. A great recipe for the holidays or for special events….or just because you want ’em!
Ingredients:
1 pound powdered sugar
4 ounces cream cheese, softened
1/4 tsp. peppermint extract
6 ounces semisweet chocolate chips
1. In a mixer, slowly add the sugar to the cream cheese, working in a little at a time, until well blended. Add the peppermint extract and mix well. Cover mixer bowl with a damp cloth.
2. Line a cookie sheet with wax paper. Roll your peppermint “dough” into teaspoonful sized balls and place on wax paper. Make an indentation in each ball, either with your finger or with the back of a 1/4-teaspoon. Cover and refrigerate while you get the chocolate ready.
3. Melt the chocolate chips in a disposable decorating bag in the microwave until fully melted. Snip off the very end and fill each indentation. (OR, if you don’t have these bags–but you should cuz they’re awesome– melt the chips in a microwave proof bowl and then pour the chocolate into a ziplock bag, seal, snip the end, and fill the indentations). Refrigerate until set.
Notes:
- Take them out of the fridge for a half hour to an hour before serving.
- While making the balls, keep the unused “dough” covered so it won’t dry out.
- Make the indentations as you go. If you wait until you’ve formed all the balls, the dough will crack.













