Addicting Munchies

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Here is one my grandma makes for the holidays. The name is accurate as this is very addicting. Enjoy!

15 cups "whatever" - you can vary this to your taste: Pretzels, Cheese-nips, Goldfish, Mixed Nuts, Cashews, Oyster Crackers, White Cheddar Cheese-Its, Ritz Sticks, Corn Chex, Wheat Chex, Rice Chex, Wheat Thins, or whatever

2/3 cup canola oil
2 teaspoons dill weed
1/4 teaspoon garlic salt
1 package ranch dressing

Put cracker mix in a large roasting pan and set aside. Mix together oil, dill weed, garlic salt and ranch dressing. Pour over cracker mix and stir together. Bake at 200 degrees for 1 1/2 hours, stirring every thirty minutes. May drain on paper towels. Store in covered container.
Click here for a printable version of this recipe.

Turkey Burgers

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The first time I served my husband turkey burgers, he wasn't sure what to think of them--I think he'd much prefer beef. My girls love them, however. Here's an interesting recipe for when you want to shake things up in your house.

1 pound ground white turkey
1 teaspoon dried parsley
1 teaspoon minced onion
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon ground pepper

In medium bowl, combine ground turkey, parsley, onion, seasoned salt, garlic powder, and pepper. Mix well. Form into patties. Cook in large skillet sprayed with cooking spray for 3-4 minutes on medium-high heat. Turn and cook for another 4-5 minutes on medium heat until cooked through. Serve with cheddar cheese, tomato, lettuce, and your favorite condiments. Enjoy! Makes 4 burgers.
Click here for a printable version of this recipe.

Carole Towriss's Kazak Samsa

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Carole Towriss grew up in beautiful San Diego, California. Now she and her husband live just north of Washington, DC. In between making tacos and telling her four children to pick up their shoes for the third time, she reads, writes, watches chick flicks and waits for summertime to return to the beach. You can find her at www.CaroleTowriss.com.

Carole's Latest Book: By the Waters of Kadesh 
(Book 2 in the Journey to Canaan Series)

Kamose, once Egypt’s most trusted soldier, no longer has a country to serve or king to protect. Moses insists God has a plan for him, but Kamose is not so sure. Tirzah’s cruel husband died shortly after they left Egypt. She escaped his brutality, but now she’s alone, and once they reach their new land, how will she survive? Gaddiel, Tirzah’s brother-in-law, is chosen as one of the twelve spies sent to scout out Canaan. He’s supposed to go in, get information and come back, but all he really wants is to bring down Joshua.


Carole's recipe for Kazak Samsa

We have four children, three of whom are adopted from Kazakhstan. We wanted to find a recipe from their country of birth, but in Kazakhstan they eat a lot of mutton and horse meat, and they don’t eat dessert as we know it, so it took a while before we found a dish that would please little kids. We think this one is a hit. It can be made with meat, but the sweet version is our favorite.

FILLING:
6 oz walnuts, shelled, crushed
1 ½ tablespoon sugar
1 ½ tablespoon butter, unsalted, softened

Mix all ingredients together and set aside

DOUGH:
You can use any dough recipe you like, or cheat like I do and buy the premade kind. J

Roll the dough out to about 18” square.  Cut into 2” squares.  Place a teaspoon of filling in each square and draw the four corners to the middle, or fold over to a triangle. Pinch to seal.  Place on greased baking sheet. Bake until golden brown.

Pecan Sandies

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My mom loves Keebler Pecan Sandies. I wanted to test some recipes to find one that was similar to her brand and surprise her with it. Here is one I tried, and while it was quite tasty, it's not like the kind you buy. Try, try again...

1/3 cup butter, softened
1/3 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
2 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 375 degrees. In large mixing bowl, cream together butter, shortening, and sugars. Add egg and vanilla. Mix well. In small bowl, combine flour, baking powder, baking soda, and salt. Add to creamed mixture in two parts. Stir in pecans. Drop by teaspoonfuls on ungreased baking sheet. Bake for 9-11 minutes until golden brown. Yum!
Click here for a printable version of this recipe.

Chocolate Peanut Clusters

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Here's a candy recipe we make for the holidays. Very easy and tasty too!

2 cups semi-sweet chocolate chips
1 -12 oz container Spanish peanuts
12 oz almond bark

In medium-sized microwave-safe bowl add chocolate chips and almond bark. Cook on high for 3-5 minutes, stirring every 90 seconds until melted. Add peanuts and mix until coated. Drop by tablespoonfuls on waxed paper. Allow to set. Store in air-tight container.
Click here for a printable version of this recipe.

Nancy Mehl's Pork Roast Soup

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Nancy Mehl lives in Festus, Missouri, with her husband Norman and her very active puggle, Watson. She’s authored fifteen books and is currently at work on a new series for Bethany House Publishing. The first book in her Road to Kingdom series, “Inescapable,” came out in July of 2012. The second book, “Unbreakable” released in February of 2013. The final book in the series, “Unforeseeable,” became available on September 1st. 

All of Nancy’s novels have an added touch – something for your spirit as well as your soul. “I welcome the opportunity to share my faith through my writing,” Nancy says. “God is number one in my life. I wouldn’t be writing at all if I didn’t believe that this is what He’s called me to do. I hope everyone who reads my books will walk away with the most important message I can give them: God is good, and He loves you more than you can imagine. He has a good plan for your life, and there is nothing you can’t overcome with His help.”

Readers can learn more about Nancy through her Web site: www.nancymehl.com. She has a newsletter located at: www.nancymehl.blogspot.com, and is a part of another blog, The Suspense Sisters: www.suspensesisters.blogspot.com, along with several other popular suspense authors. She is also very active on Facebook.

Nancy's Latest Book Release: UNFORESEEABLE 
Book Three in The Road to Kingdom Series

Callie Hoffman knows she has a good life in Kingdom, Kansas. She's thrilled to be engaged to Levi Housler, the new pastor of Kingdom Mennonite Church, and she spends her days working with her friend and soon-to-be sister-in-law, Lizzie Housler, at Cora's Cafe.

However, Callie's idyllic life is interrupted when a body is discovered on the road outside Kingdom and the deceased turns out to be a victim of a serial killer. As Washington County's new sheriff begins questioning Kingdom residents, Callie and the rest of the town are appalled at the prospect of a killer among them. The very reason Kingdom exists is to protect the people from the temptations and dangers of the outside world, but all the town founders' attempts to plan ahead couldn't prevent a threat like this.

Nancy Mehl’s Recipe for Pork Roast Soup

2 ½ to 3 pounds Boston Butt Roast
6 strips of raw bacon, cut into pieces
Fresh green beans (Don’t have a measurement for this. I just fill a plastic bag in the produce section with beans.)
3-5 pounds of potatoes cut up into bite-sized pieces. (Amount depends on how big your pot is)
Salt and pepper

Wash green beans. Cut off ends and cut beans in half. Fill large pot halfway with water. Add roast, bacon pieces, green beans, salt and pepper to taste. (You will probably need to add more salt later since the ingredients tend to soak it up. Check it before serving and add more salt if necessary.)

Simmer this until the roast is tender and falls apart. (You will have to add water several times until the roast is done.) Remove large bone from pot. (Be sure to watch roast when water starts to heat up. If you’re not careful, the roast will stick to the bottom of the pot and scorch. Once the water begins to bubble you won’t have a problem.)
Now add potatoes and simmer about another hour until the potatoes are soft. 

One note: When you refrigerate the leftovers, a layer of fat will form on top. If you want, you can remove this before you reheat the soup. Just remember that the fat holds a lot of the flavor!