Give Thanks to the Lord!

It is good to praise the Lord
and make music to your name,
O Most High,
to proclaim Your love in the morning
and Your faithfulness at night,
to the music of the ten-stringed lyre
and the melody of the harp.


For You make me glad by your deeds, O Lord; How great are Your works, O Lord,
how profound Your thoughts!"

O Lord,
and this is Your kingdom.
We adore You
as the One who is over all things.
Wealth and honor come from You alone,
for You rule over everything.
Power and might are in Your hand,
and at Your discretion
people are made great and given strength.
O our God,
we thank You
and praise Your glorious name!"
(1 Chronicles 29:11-13, NLT)

Make a joyful noise unto the Lord, all ye lands. Serve the Lord with gladness: come before His presence with singing. Know ye that the Lord He is God: it is He that hath made us, and not we ourselves; we are His people, and the sheep of His pasture. Enter into His gates with thanksgiving, and into His courts with praise: be thankful unto Him, and bless His name. For the Lord is good; His mercy is everlasting; and His truth endureth to all generations." (Psalm 100, KJV)

Happy Thanksgiving!

Check out the perfect three layers!

Esther made this cake last week for a hymn sing for our church, the cake turned out great!

The Healthiest Chocolate Chip Cookies in the World

2 c. walnuts
3 T. oil
1 c. brown sugar( we used Date Sugar)
2 t. vanilla
1 1/2 c. oat flour
1 t. baking soda
1 t. salt
1/4 t. cinnamon
2 c. rolled oats
3 3.5-oz. bars bittersweet chocolate chopped or 1 1/2 cups chocolate chips

Preheat oven to 350. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add oil and blend 2-3 min. more until mixture has the consistency of natural peanut butter. Transfer to bowl. Whisk together brown sugar and 1/2 c. water in saucepan, and bring to a boil. Pour brown sugar over walnut butter, add vanilla and stir until no lumps remain. Whisk together oat flour, soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool dough 10min. Fold in oats then chocolate chips into dough. Shape into 2 in. balls and place on greased cookie sheet. Flatten cookies with bottom of drinking glass dipped in water. Bake 8-10min. or until brown. Cool 3 min. on baking sheets, then transfer to wire rack to cool completely.

Makes 30 cookies

Red Pepper Veggie Dip

We made up this great dip a few weeks ago for a party we had at our house.........with the leftover dip, we used it for a salad dressing.....so good!

2 red bell peppers

1/2c. walnuts

1T. lemon juice

1 clove garlic

3T. tahini

1t. salt

2t. garlic powder

Blend all the above ingredients in a blender till smooth; serve with veggies or pita bread!

Caramelized Onion Hummus

You all have to try this recipe, this recipe is the best hummus I've ever had! So creamy and delicious, with a hint of sweetness from the onions!

Caramelized Onion Hummus:

1 Large - Sweet Onion Diced
1 Tbs. - Chopped Garlic
1 Tbs. - Oil
1 Tbs. - Butter
1 - 15.5oz. Can - Chickpeas ( drained )
¼ C. - Lemon Juice
1 Tbs. - Soy Sauce
¼ C. - Tahini ( sesame paste )
1 Tbs. - Sesame Oil
1 Tbs. - Johnny's Garlic Season
1/2 Tbs. - Honey
¼ C. - EVOO
1 Tsp. - Ground Cumin
Salt & Pepper

Saute onion and garlic in oil and butter until soft and golden in color, this takes about 15 minutes. Place drained peas into the food processor along with all other ingredients except the EVOO. Put the lid on the machine and turn it on low to break up the beans. Then turn onto high and slowly drizzle in the EVOO. Let the machine run until you have a nice smooth consistency. Serve with pita bread, veggies or chips.

Morning Glory Muffins

Morning Glory Muffins

1/2 cup raisins

2 cups wheat flour

1/2 cup honey

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

2 cups peeled and grated carrots

1 large apple, grated

1/2 cup shredded unsweetened coconut

1/2 cup chopped walnuts

1/3 cup flax seeds

3 eggs

1/3 cup applesauce

1/4 cup coconut oil

2 teaspoons vanilla

Preheat oven to 375. Grease 12-15 muffin cups. Put raisins in a small bowl and cover with hot water. Set aside. In a large bowl whisk together the flour, baking soda, spices and salt. Add the carrots, apple, coconut, nuts and flax seeds. In a separate eggs, applesauce, oil, honey and vanilla together. Add to the flour mixture, stir till evenly combined. Drain the raisins and stir into the batter. Divide the batter among muffin cups, bake for 17-22 minutes till browned and cooked through.

The first of the year!

This year I tried to plant some sugar snap peas for our fall garden, and today I ate our first ever sugar snap pea! It was so good I wished there were more!

Tahini Garlic Hummus

Recipe to come later when Hannah writes is down:)

1 (15oz. Can) Chickpeas/Garbanzo beans drained/reserve liquid

1/2c. sesame seeds

1 clove of garlic

3T. lemon juice

1t. salt

Place liquid, sesame seeds and garlic in blender, blend on high, till mixed. Add the beans, lemon juice and salt, blend on high speed till smooth.

Store in fridge.

Rugelach

Rugelach Recipe
(From Dorie Greenspan's Baking: From My Home to Yours)

Ingredients:

For the dough
4 ounces cold cream cheese, cut into 4 pieces (See Note below)
1 stick cold unsalted butter, cut into 4 pieces (See Note below)
1 cup all purpose flour
1/4 teaspoon salt

For the filling
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds)
1/4 cup plump, moist dried currants ((I used raisins)
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar

Method:

For the dough
1) Let the cream cheese and butter rest on counter for 10 minutes. It should be slightly softened but cool.
2) Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine for 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too long that it forms a ball on the blade.

3) Remove the dough from the food processor, divide into half, shape each half into a disk, wrap in plastic wrap and then refrigerate for at least 2 hours, or up to a day. (Wrap airtight, the dough can be frozen for up to 2 months.)

To make the filling
1) Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.
2) Line 2 baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)

To shape the cookies
1) Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
2) On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
3) Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
4) Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or trigangles. (The easiest way to do this is to cut into quarters, then cut each quarters into 4 pieces.)
5) Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
6) Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)

Getting ready to bake
1) Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.

To glaze
1) Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar.
2) Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden.
3) Transfer the cookies to racks to cool to just warm or to room temperature.

Greek Salad

What do you put on your Greek Salad; we like, Lettuce, avocados, sundried tomatoes, cucumbers, feta cheese, hummus ( sometimes) and greek dressing!

Barbecued and sunny-side up

1 T. oil

2 cups peeled and 1/2 inch diced potato

1/2 c. thinly sliced yellow onion

kosher salt if using table decrease the amount by 1/2

pepper

1.2 c. BBQ sauce

1/4 c. thinly sliced green onion, green part only

1 tsp. oregano

4 eggs

4 10 or 11 in. flour tortillas

Heat oil over me. heat add potatoes in single layer and yellow onion. Season with 1/2 tsp. of kosher salt and 1/4 tsp. pepper. Cook till crispy on all sides 8-10min. strain frequently. Reduce hat and cook till tender when priced with fork 5-10min. Remove from heat. Transfer the potato to a small mixing bowl add the BBQ sauce, green onions, and oregano. Stir to coat. Return the skillet to the stove, add 2 tsp. of oil to the pan, heat over med. heat. Crack the eggs 2 at one time, season with 1/4 tsp. of salt and pepper cook over high heat 1-2 min. remove from heat. Divide the potato's evenly in the tortillas gently place one egg in each. Wrap up and enjoy!

Oatmeal anyone!

Here is a sneak peek of some of the pictures that will be in our cookbook!

Salad?

What do you like to put on your salad?

Do you like more fruit and sweet dressing, or do you prefer more veggies and a more savory dressing?

We would love to know what are readers like!

The DeL Sisters

Cook Book update!

We are almost done! One recipe to go. Hoping to get it out before Thanksgiving....