December 28, 2015

Very Merry Minty Milkshake

  • 1 cup Peppermint Ice Cream
  • 1/2 cup milk
  • 1/4 cup crushed Old-Fashioned Peppermint Sticks
  • 1 whole Old-Fashioned Peppermint Stick, for garnish


Scoop ice cream into blender. Add milk and crushed peppermint sticks and blend until smooth. Serve with a whole peppermint stick for garnish.

December 27, 2015

Quick Strawberry Salad

16 oz thawed Cool Whip
6oz box strawberry jello
22 oz small curd cottage cheese
1 cup fresh or frozen (drained) sliced strawberries
1/2 cup chopped nuts (optional)
Mix together the jello powder and cottage cheese. Fold in cool whip. Add fruit and nuts. Ready to serve immediately or store in the refrigerator. This is delicious and no one will ever guess cottage cheese is one of the ingredients.

December 26, 2015

Tyler Florence Guacamole

5 ripe Hass avocados
juice of 2 limes
1/2 small white onion, finely chopped
1 Serrano chile, ribbed, seeded and finely chopped
1/2 bunch of cilantro, finely chopped
Kosher salt
freshly ground black pepper
1 radish, thinly shaved

Slice the avocados all the way around from top to bottom and twist the halves to separate them.  Carefully tap the pit with a sharp knife, twist, and it will come right out.  Scoop the avocado flesh into a large bowl.  Add some of the lime juice as you go, to prevent the avocados from browning.

Add the remaining lime juice, onion, Serrano chile, cilantro, a pinch of Kosher salt and some freshly ground black pepper.  Use a fork to mash the mixture, leaving some chunks of avocado for texture.  Transfer to a bowl for serving and  garnish with the radish shavings.  Makes about 4 cups, depending on the avocados.  

Jenn's Notes: I used less onion and I used a yellow instead of a white onion.  I used a small jalapeno instead of a Serrano.  This is simple and delicious.  When refrigerating leftover guacamole, press a piece of plastic wrap directly onto the surface and that will help keep it from turning brown.   

December 24, 2015

Church window cookies


1/2 cup (1 stick) butter or margarine
1 package (6 ounce) chocolate chips
1/2 cup nuts, chopped
1 package mini colored marshmallows
flaked coconut


  1. Melt butter and chocolate chips together. Cool.
  2. Add nuts and marshmallows. Stir until all covered.
  3. Divide mixture into three parts.
  4. Place flaked coconut on a sheet of waxed paper.
  5. Spread chocolate over coconut.
  6. Form in a large roll.
  7. Continue with other two parts.
  8. Chill in refrigerator or freezer overnight.
  9. Unwrap, slice and enjoy!

December 23, 2015

Lisa Bryant's Hot cranberry tea

46 ounces cranberry juice cocktail 
12  ounces frozen orange juice concentrate 
6  ounces frozen lemonade concentrate 
3/4 cup red hots candy 
3 quarts water 
6 whole cloves 

Heat all ingredients to a boil in a large pan.  
Simmer 15 to 30 minutes. 
Tip: Dissolve red hots in 1 quart water to prevent sticking – then add the other ingredients.

 A favorite Christmas memory is Lisa Bryant inviting all the Women's ministry Bible study coaches to her home and serving us this amazing hot tea.  We would share special moments from the year and pray over upcoming studies and our leaders. Thank you Lisa for the many special memories.