Karen’s Opinion

My daughter, the chef, and her dad prepared Easter dinner yesterday.

We had pork loin wrapped around cheese, spinach and sausage, sweet potato casserole, 7 layer salad with homemade croutons. My mom brought deviled eggs. We also had a cheese tray, and a plate of kiwi and pineapple. Bread with cinnamon/honey butter was offered. For dessert, we had lime sherbet topped with fresh strawberries.

We have lots of leftovers in the refrigerator! I foresee a great lunch this afternoon!

One of the great things about the holidays is that my kids love to cook. When they visit, I reap the benefits. My daughter and daughter in-law joined efforts and made scones. It killed me to not tell my daughter there was a Kitch-aid mixer under the tree.

Some had cranberries in them. Some were frosted. All were delicious!

It is hard to believe but it is time, once again, for our church’s rejoicing service. This is the service where the choir sings songs celebrating the birth of Christ. Sometimes we have groups from different high schools perform their Christmas show. It is a fun, relaxing time of singing, reflecting and laughter.

After the service, we gather for food. We are asked to bring something to snack on and this is often the time when our best cooks show off. It is no time to be on a diet!

While at my sister’s house over the Thanksgiving holidays, my niece made Oreo Balls. OMG! They are wonderful. I shall be making these for the rejoicing service/tasting party.

Oreo Balls
Ingredients

1 package regular size Oreo cookies, crushed
1 (8 ounce) packages cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Directions

Using a blender or hand held mixer, mix Oreos and cream cheese together.
Roll into walnut size balls.
Chill for an hour.
Melt approximately 3/4 package of white almond bark.
Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
Allow to harden on wax paper.
Takes about 15 min.
While waiting, melt about 1/4 package of chocolate almond bark.
When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
Use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Has anyone made these? Why am I just now finding out about them? LOL

The cooler weather makes me want to bake! I also like to eat soup and love that my husband likes to make big pots of the stuff. Here is one of my favorite pumpkin recipes.
Pumpkin Cake
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan. (make cupcakes by reducing the baking time to 20 minutes)
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Can use applesauce–3/4 cup and reduce the oil to 1/2 cup

This cake is so moist that it doesn’t need to be frosted! I do like to spread mine with cream cheese frosting. Yummy!

I love the holidays because they are a time when we get to eat delicious desserts. Here is one of my favorites.

TWINKIE CAKE

1 box Twinkies
2 sm. boxes vanilla instant pudding
1 lg. container frozen sliced strawberries
4 bananas, sliced
1 med. container, Cool Whip
9 x 12 inch cake pan

Lay Twinkies in pan. Mix pudding as directed on package; pour over Twinkies. Pour strawberries over pudding, layer bananas over this, spread Cool Whip over bananas. (Nuts can be added before Cool Whip if you desire). Refrigerate overnight.