My spirituality...

Apparently my spiritual life is a bit of an issue for some people. So... let me explain.

I have very ecclectic spiritual beliefs. I think that all religions have something great to offer, as well as some very strong problems. I take what I consider the best of all of those and have created a belief system for me that suits what I have believed in my heart since childhood. My parents were both raised Catholic and I grew up attending the neighborhood church. My neighbor's dad was the pastor at that church and their family always did stuff for the kids on the block. They were fantastic people and the epidemy of what Christians were supposed to be. As I grew older and found out that most Christians I was exposed to didn't act like the way they should, my beliefs started to change.

To me, nature was always very important. Just sitting quietly, surrounded by nature, I knew there was something more to it. Now, I believe that nature in and of itself is very powerful. My beliefs are very similar to the native Americans belief system in the spirits of nature. Don't get me wrong, I do believe in God. But I don't think it is a He. I don't think it is a She. God transcends male and female and is both. Simply because nature is both. You can't have one without the other. Just like you can't have light without dark or good without bad. And no, I'm not saying God is evil. I'm saying that there must be some in the world. After all, how does a person learn kindness, compassion, and charity without the knowledge of what evil is and can do?

I guess you can say my beliefs are Pagan after all, I have described what pagan beliefs are. But I like to think my beliefs are more than just Pagan, Christian, Budhist, Muslim, or whatever you think. Now, does this mean I'm going to hell? I'm a good person, so no, I'm not going to what my belief in hell is. According to some other people, yeah I am. That is what doesn't make that person such a good person to me. So, if you Googled me and you think I'm a devil worshipper, boy do you have something to learn!

Neiman Marcus CC cookie

What was once an urban myth and an endless email that I've recieved about 79 times, is a fabulous cookie! So I've posted it here online since Neiman Marcus has graciously done the same on their website!

What you need:
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

How you make them:
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds) Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Crab Mousse

This is one of my favorite dips and I usually make it for special occasions. Growing up on the West coast, we always had fresh seafood available and I prefer fresh crab meat in mine, but inland, it's not always available. So, here's what you need:

1 can crab meat, drained
1 8oz pkg cream cheese (can you tell I like cream cheese?)
1 cup mayo
1 bunch green onions, chopped
1 can cream of mushroom soup
1 envelope knox gelatin
3 tbsp warm water
jello mold or medium sized bowl

How to make it:
Over low heat in a small sauce pan, stir soup and cream cheese till smooth and well blended. Add in crab meat, mayo, and green onions. Stir together. In a small bowl, mix water and knox gelatin till well blended. Immediately stir into the crab mixture and pour into mold or bowl. Refigerate over night. Serve with Ritz style crackers. Enjoy!

Tortilla Cream Cheese Pinwheels

These are great for a snack or for an appetizer! What you need:

4 large flour tortillas
8 oz. pack of cream cheese, softened
3 tsp. finely chopped onion
3 tsp. finely chopped green pepper
3 tsp. chopped parsley or parsley flakes
3 tsp. finely chopped black or green olives (personally, I don't use them in mine)
enough mayo to help make it spreadable, I don't use very much if any
3 drops hot pepper sauce, I use tabasco
thin sliced deli ham (enough to cover 4 large tortillas)

How you make it:
Mix together the cream cheese, onion, green pepper, parsley, olives and hot pepper sauce. If the mixture is too thick to easily spread, add a dab of mayonnaise. Stir well. Lay out the flour tortillas. Spread the cream cheese mixture on the tortillas. Use 1/4 of the mixture for each tortilla and cover evenly. Top the cream cheese with the thin sliced deli ham. You can use more of less ham to suit your tastes and budget. Roll the covered tortilla up to a hot dog shape. Roll tight - not loose. If you have time, refigerate for a while. You don't have to, but it makes them easier to slice. Get a sharp knife and cut the hot dog shaped tortilla into slices about 1/4 inch thick. Now, you can see the pinwheel design. Place on a platter and serve, or refrigerate until time for your party.

Cool Veggie Pizza

This is something I'll make for my kids during the summer or when we have a potluck. It's easy and it goes really quick! Here is how you make it:

What you need:
1 can of ready made pizza crust (like the can biscuits in the cooler section)
1 pkg cream cheese softened
1 envelope of ranch dip mix
your favorite veggies chopped very small (I use carrots, broccoli, and cauliflower and sometimes green peppers)
shredded mozzarella
*optional - 1 garlic clove

How you make it:
Spread your pizza crust onto a small cookie sheet and bake according to instructions. Cool completely. Mix your ranch dip seasoning and cream cheese and spread over cooled crust. I usually add a pressed garlic clove to my cream cheese mixture when I make it for company. My kids don't care for it, but most adults like it. Next, sprinkle all your chopped veggies over the cream cheese mixture and top with the shredded mozzarella. Refrigerate for a couple of hours and using a pizza cutter, cut into squares.

7 Layer Salad

I usually make this for potlucks, holidays, and other occasions. It's usually a big hit and very easy to make!

Here's what you need:
1 head of lettuce (chopped and drained)
1 onion (chopped)
1 green pepper (chopped)
1 small bag frozen sweet peas
1 medium tub sour cream
1 c mayo
1 bag of shredded cheddar
bacon bits


Layer everything up! No kidding. Well almost. First layer, spread your lettuce into a 9x13 pan or storage dish. Second layer, sprinkle your onions, third, sprinkle your green pepper, fourth, sprinkle your peas. Now is where it gets difficult! Mix together your mayo and sour cream. Okay, be careful here, spread it over the other layers. BE CAREFUL OF THE PEAS! Just kidding. That was your fifth layer. Sixth is the cheddar, and seventh is the bacon bits. Refrigerate and serve! My son Chase goes crazy over this one!

Lush

This is a dessert my mom used to make for special occasions like Thanksgiving and Christmas. I've seen a couple of people make it here under other names. It's a very rich dessert, but very yummy! This is what you need:

Crust layer:
1 c crushed nuts (walnuts or pecans)
1 c flour
1 stick softened margarine

Next layer:
1 cup powdered sugar
1 pkg cream cheese, softened
1 cup whipped cream topping

Next layer:
2 regular size pkgs pudding (I use chocolate, lemon [I add a tbls of lemon juice], or butterscotch)
3 c milk

Top layer:
remainder of whipped topping
sprinkling of nuts, chocolate, whateve you want, or nothing at all

How to make:
Preheat oven to 350 degrees. I usually use a 9x13 pan and double the crust ingredients but a normal recipe calls for a smaller deeper pan. Using your hands or a mixer, mix the flour, margarine, and nuts together and press into the bottom of the pan. Bake till the edges are golden brown. COOL COMPLETELY!!! I can't express this part enough!

Next layer, blend your whipped topping, powdered sugar, and softened cream cheese till smooth, then spread over your COOLED crust.

Next layer, blend your 2 packages of pudding mix and milk till smooth and pour over your cream cheese layer. Refrigerate till firm.

Spread the remainder of your whipped topping over firm pudding layer. Top with whatever you want.

Old Fashioned Apple Crisp

This is one of my families favorites. One of my favorite shows is Barefoot Contessa on Food Network. I love Ina! She makes complicated looking recipes look sooooo easy! Anyways, this is really a fantastic desert either on it's own or with vanilla ice cream (I suggest eating it with the ice cream - yummmmmmy). Things you need:

The filling:
5 pounds McIntosh or Macoun apples (I use Granny Smith)
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt (I've used iodized and not had a problem)
1 cup oatmeal
1/2 pound cold unsalted butter, diced (again, I've used margarine with no problems)

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Hawiian Fried Noodles

This was a recipe that my Auntie Nana from Hawaii taught me. It is so easy and you can make it as big or as small as you want! For my family I make it as follows:

What you need:
8 packs Ramen Noodles (I use beef flavor)
2 bunches green onions
1 can of Spam (a Hawiian food staple)
8 eggs

How to make:
Chop up your Spam and green onions. Fry your Spam in a small amount of oil to prevent sticking to your pan. Add your green onions in for a minute before taking the Spam off the stove. Move aside. Scramble your eggs, fry them up and set aside. Next you need to cook your noodles till they fall apart. You need to make sure they are still firm or they won't taste right. Put your seasoning packets aside for use later. Drain your noodles.

Making sure you have a big enough frying pan or an electric skillet, put your drained noodles in the pan and fry over medium heat, adding your green onions, spam, and scrambled eggs. Add oil occasionally to prevent sticking. Sprinkle your seasoning packets over the top and stir the noodles up. I usually will add one seasoning packet at a time, stirring between adding each one. This is enough to feed all 6 of us, my boys have a huge appetite!

Some people I've given this recipe to have used polska kielbaska or ham instead of spam. One friend even added pineapple (not my choice, but she loved it). Let me know what you think!