The Corral

Patriotic Fruit Pizza

Patriotic Fruit Pizza

1 (16 1/2 oz.) pkg. refrigerated sugar cookie dough
1 C of sugar, divided
2 T of cornstarch
1/2 C of orange juice
1/4 C of lemon juice
1 (8 oz.) pkg. cream cheese, room temperature
1 T of milk
1 t orange peel, grated
2/3 C of heavy whipping cream
1 apple, peeled and sliced thin
1 1/2 C of fresh strawberries, halved
1 C seedless dark purple grapes, halved
1 banana, sliced thin
1 C of fresh raspberries
1/2 C of fresh blueberries

Preheat oven to 350 degrees F. Remove the cookie dough and let it stand at room temperature for 10 minutes.

Carefully spread the dough onto an ungreased pizza pan. Bake the dough 15 minutes or until a golden brown. Remove and allow the dough to cool on the pan.

Dump half of the sugar into a small saucepan. Add the cornstarch and toss slightly to combine. Pour the orange and lemon juice into the mixture.

Place the pan over medium heat bringing the mixture to a steady boil.
Continue boiling for 2 minutes stirring constantly then remove the pan from the heat, setting aside to cool. Cube the cream cheese and place in a large mixing bowl. Pour the milk over the cream cheese. Add the orange peel and the remaining sugar. Beat the mixture until blended together well and smooth.

Place the whipping cream into a small mixing bowl. Beat the whipping cream until soft peaks begin to form. Fold the whipping cream into the cream cheese mixture until blended in well. Spread the mixture over the cooled crust. Place the apple slices around the outside edge of the crust.

Next layer the strawberry halves around the crust. Circle the halved grapes on next. Add the bananas to the ring. Place the raspberries onto the crust next. Finish the ring with the blueberries. Spread the reserved glaze evenly over the all the fruit. Place covered in the refrigerator for about 1 hour or until chilled.

Makes 12 servings

Preparation Time: approximately 30 minutes

Firecracker Cupcakes

Firecracker Cupcakes

1 (18 oz. ) box of devils food cake mix
1 1/4 C of sour cream
3 eggs
1/3 C of canola oil
2 T instant coffee crystals
1/2 t ground chipotle chili pepper
1 (11.5 oz.) pkg. semisweet chocolate chunks
2 t flour
1 (8 oz.) pkg. cream cheese, room temperature
1/2 C butter, room temperature
1/2 t vanilla
2 1/2 C of powdered sugar
Red and blue food coloring
2 oz. semi sweet chocolate, chopped
1/4 C of whipping cream

Preheat oven to 350 degrees F.

Line 24 muffin cups with paper liners. Dump the devils food cake mix into a large mixing bowl. Add in the sour cream, eggs, and oil. Sprinkle in the coffee crystals and pepper.

With an electric mixer on low speed beat the ingredients for 45 seconds.
Adjust the speed to medium and continue beating 2 minutes making the batter thick.

Place the flour in a small bowl. Add the chocolate chunks and toss to coat.
Fold the chocolate into the cupcake batter. Fill the prepared muffin cups 3/4 full of the batter.

Bake 20 minutes or until the tops bounce back when lightly touched. Cool in the pan for 5 minutes then remove to wire racks to continue cooling.

Place the cream cheese and the butter into a mixing bowl and beat on medium speed for 30 seconds. Add the vanilla and beat until combined.
Slowly beat in the powdered sugar until the mixture reaches a frosting consistency.

Separate the frosting into 3 small bowls and tint one bowl with the red food coloring and 1 bowl with the blue food coloring. Frost the cupcakes dividing between the 3 different colors.

Place the chopped chocolate into a small mixing bowl. Heat the whipping cream in a saucepan over low heat to just boiling. Let the mixture stand for 5 minutes then whisk until smooth.

Place the mixture into a sealable baggie. Snip one corner of the baggie and drizzle the chocolate over the frosted cupcakes.

Makes 24 cupcakes

New things in the shop...

Some new things have been added to my shop as of this morning...
Positively Patriotic Quilted Tote
Simply Beachy
And I am working on one now with a vintage flour sack.
I think it is going to be adorable! :)
Just added!
Vintage Flour Sack Bag of Thistles

Thanks for looking and may you have a Fabulous Fourth of July!

Saved!

Exodus 14:13

Moshe answered the people, "Stop being so fearful! Remain steady, and you will see how ADONAI is going to save you. He will do it today."

What a promise to hold on to. No matter how hard things are or if it looks like they just won't end, ADONAI has promised to save us! Hallelujah! Not only will He save us, but He will do it at the perfect time. He's big into perfection, ya know! ;)

While I was cleaning the kitchen the other day, I found this spaghetti noodle JUST LIKE THIS stuck in the bottom of the pan from dinner. I thought it was kinda "Super"! :P
Saved by ADONAI,

©AmandaDixon2009

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Avocado Salsa...I could eat this all by my self

Avocado Salsa
Yield: 4 Servings
Sort of a combination of salsa and guacamole, this dip is sure to please lovers of both. If you like your salsa hotter, add another jalapeno or a few drops of Tabasco sauce.

1 avocado, peeled and diced
1/2 c Tomato, Chopped
1/2 c Red Onion, Chopped
1/4 c Green Bell Peppers, Chopped
1 Jalapeño, Finely Chopped
1/2 t Garlic, Minced
2 T red wine vinegar
1 T olive oil

Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar and oil to the garlic. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature.

Snagglepuss

Snagglepuss is a term of endearment that I use to anyone that I love who has lost baby teeth...
Yesterday afternoon. I had two first time snagglepusses
By the end of the evening... these two (Carlie Jean and Eli) had lost TWO of their front two bottom teeth and Cameo lost one of her eye teeth.
:)
What a fun evening.

A Farewell

Usually about this time, Mama, Jocelyn and I would have been doing a lot of work managing and getting everything ready to publish Growing In Grace Magazine and then publishing today. Not this month. So to you, my awesome friends and readers, I want you to know that we are no longer writing for or managing GGM and since there was a blurb in The July issue today about our absence, I wanted to let you, my amigas, that I can no longer endorse or link to GGM. If you have any concerns or questions, you can contact me through my contact form and I will be happy to answer you.

To find new articles by me, you can visit a ministry that has been on our hearts and in our family since 2007: Training Daughters, Teaching Wives. TDTW got pushed to the back burner since we were doing GGM and our various other sites, but we feel ADONAI leading us to now head it up by "Encouraging Mothers and daughters who are purposing to be Titus 2 women."
So here we go Onto New (Previous) Online Ventures, I would appreciate it if you could please pray for our family as we follow ADONAI's leading in our lives.
Thanks y'all! :D

©AmandaDixon2009

dry toast

from OHG archives.........USES FOR BEESWAX

Justified by His Grace

Justified by His Grace

But when the kindness and love of God our Savior appeared, he saved us, not because of righteous things we had done, but because of his mercy.

He saved us through the washing of rebirth and renewal by the Holy Spirit, whom he poured out on us generously through Jesus Christ our Savior, so that, having been justified by his grace, we might become heirs having the hope of eternal life.

Titus 3:4-7 KJV

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For he hath made him to be sin for us, who knew no sin; that we might be made the righteousness of God in him.

2 Corinthians 5:21

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Therefore, my brothers, I want you to know that through Jesus the forgiveness of sins is proclaimed to you. Through him everyone who believes is justified from everything you could not be justified from by the law of Moses.

Acts 13:38,39 NIV