December 31, 2011

1Chronicles 4:1-23

Genesis 46:13

1 Chronicles 7:1-5

Genesis 46:14-18

1 Chronicles 7:30-40

Genesis 46:19-25

1Chronicles 7:6-12

Genesis 46:26-47:12

RECIPES

Rainbow Angel Birthday Cake

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Turn angel food cake into a brilliant birthday treat with food coloring, ready-to-spread frosting and candy fruit chews.

Prep Time: 20 Min

Total Time: 3 Hr

Makes: 12 servings

User Rating (3)

INGREDIENTS:

1

box white angel food cake mix

1 1/4

cups cold water

1

teaspoon grated lemon or orange peel

Red, yellow and green liquid food colors

1

cup vanilla frosting (from 1-lb container)

12

to 15 square candy fruit chews

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DIRECTIONS:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
• Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
• Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
• Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

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High Altitude (3500-6500 ft):

Follow High Altitude cake mix directions on box for angel food pan, adding lemon peel to batter.

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Nutritional Information:

1 Serving (1 Serving (Cake and Frosting))

• Calories 240
• (Calories from Fat 50),

• Total Fat 5g
• (Saturated Fat 2g,
• Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 370mg;
• Total Carbohydrate 45g
• (Dietary Fiber 0g,
• Sugars 35g),
• Protein 3g;

Percent Daily Value*:

• Vitamin A 0.00%;
• Vitamin C 0.00%;
• Calcium 6.00%;
• Iron 0.00%;

Exchanges:

• 1 Starch;
• 0 Fruit;
• 2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 3;

*Percent Daily Values are based on a 2,000 calorie diet.

Find more of theses recipes at Pillsbury.com

Almond Angel Cookies

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Buttery cookies decorated with almonds, pretzels and icing are simply divine for the Christmas season!

Prep Time: 1 Hr

Total Time: 3 Hr 45 Min

Makes: 48 cookies

User Rating (1)

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INGREDIENTS:

1

cup butter or margarine, softened

1

cup sugar

2

tablespoons milk

1

teaspoon vanilla

1/2

teaspoon almond extract

1/4

teaspoon salt

2 1/2

cups all-purpose flour

2

tablespoons yellow sugar

2

tablespoons blue sugar

96

small pretzel twists

2

tablespoons sliced almonds

1

tube (4.25 oz) yellow decorating icing

1

tube (4.25 oz) pink decorating icing

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DIRECTIONS:

• In large bowl, beat butter with electric mixer on medium-high speed until light and fluffy. Add sugar; beat until creamy, scraping bowl frequently. Stir in milk, vanilla, almond extract and salt. Stir in flour until well mixed.
• Measure 1/2 cup of dough into resealable food-storage plastic bag; refrigerate. Divide remaining dough in half; roll each into a 6-inch log. Roll 1 log in yellow sugar; roll other log in blue sugar. Wrap logs separately in plastic wrap or waxed paper. Chill until firm, at least 2 hours.
• Heat oven to 350°F. For each cookie, place 2 pretzels with flat sides touching on ungreased large cookie sheets, 3 inches apart. Cut dough into 48 (1/4-inch) slices. (If dough cracks, allow to sit at room temperature a few minutes.) To make angel body, fold in opposite sides at top of each slice to make triangular-shaped body; place each slice on top of 2 pretzels, so double rounds of pretzels form angel wings at each side. Press lightly into pretzels. Using reserved dough from plastic bag, roll 1/2 teaspoon dough into ball; place on top for head of each angel. Press 2 sliced almonds into dough to make song book. Repeat to make 48 cookies.
• Bake 11 to 14 minutes or until edges are firm and just begin to brown. Cool 2 to 3 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Pipe yellow icing on cooled cookies to make eyes and hair. Use pink decorating icing to draw mouths. Let stand until frosting is set.

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High Altitude (3500-6500 ft):

No change.

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Nutritional Information:

1 Serving (1 Cookie)

• Calories 100
• (Calories from Fat 35),

• Total Fat 4g
• (Saturated Fat 2 1/2g,
• Trans Fat 0g),
• Cholesterol 10mg;
• Sodium 70mg;
• Total Carbohydrate 14g
• (Dietary Fiber 0g,
• Sugars 7g),
• Protein 1g;

Percent Daily Value*:

• Vitamin A 2.00%;
• Vitamin C 0.00%;
• Calcium 0.00%;
• Iron 2.00%;

Exchanges:

• 0 Starch;
• 0 Fruit;
• 1 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 1;

*Percent Daily Values are based on a 2,000 calorie diet. 

December 30, 2011.

Genesis 45:1-46:9

1 Chronicles 5:1-6

Genesis 46:10-12

1 Chronicles 2:18-55

FUN FRIDAY

December 29, 2011

Genesis 42:1-44:34

December 28. 2011

Genesis 40:1-41:57

December 27, 2011

Gen 37:1:39:23

December 26, 2011

Genesis 33:1-35:29; 1 Chronicles 2:1-2

December 25

                                                       

                                                                  December 25

December 31:1-32:32

RECIPES

Heavenly Hash Bars

Rated: Submitted By: Peg Wilson Prep Time: 25 Minutes Ready In: 25 Minutes Servings: 30

"Chock-full of chips, nuts and mini marshmallows, these rich bars are a cinch to stir up. 'They make great Christmas treats, but I like to prepare them year-round,' explains Peg Wilson, Elm Creek, Nebraska."

INGREDIENTS:

1 (16 ounce) package miniature marshmallows 1 (11.5 ounce) can mixed nuts

2 cups semisweet chocolate chips 2 cups butterscotch chips 1 cup peanut butter

DIRECTIONS:

1.

Sprinkle marshmallows and nuts in a greased 13-in. x 9-in. x 2-in. pan; set aside. In a small saucepan, melt chips and peanut butter over low heat, stirring constantly until smooth. Pour over marshmallows and nuts. Let stand for 8-10 minutes. Gently stir to coat marshmallows. Refrigerate until set; cut into bars.

Find more recipes like this above at ALLRECEIPES.COM

The "stained glass" windows on these holiday angel cookies are hard candies that melt during baking and reharden when cool.

Prep Time: 40 mins

Total Time: 2 hrs 47 mins

Servings: about 48

SEE MORE BETTER HOMES AND GARDENS RECIPES

Ingredients

• 2 cups  all-purpose flour
• 3/4 cup  granulated sugar
• 3/4 teaspoon  baking powder
• 1/2 teaspoon  ground nutmeg
• 2/3 cup  butter, cut up

  
  

  1 beaten egg

  
  

  
  
• 2 tablespoons  milk
• 2/3 to 1 cup  crushed hard candies
•   Edible glitter (optional)
• 1 recipe  Powdered Sugar Icing (see recipe below) (optional)

Directions

1

In a bowl stir together flour, sugar, baking powder, and nutmeg. Using a pastry blender, cut in butter until pieces are size of small peas. Make a well in center. Mix together egg and milk; add all at once to flour mixture. Using a wooden spoon, stir until dough is moistened. Gently knead in bowl until combined.* Divide dough in half. Cover and chill about 2 hours.

2

Line a cookie sheet with foil; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Using a 3- or 5-1/2-inch angel-shaped cookie cutter, cut out dough. Place angels 1 inch apart on prepared cookie sheet.

3

If making 3-inch angels, cut a bell from center of angle using a 1-1/2-inch bell-shaped cookie cutter. If making 5-1/2-inch angels, cut 2 bells from bottom of angel using a 1-1/2-inch bell-shaped cookie cutter. Fill bell cutouts with crushed candies, using about 1/4 to 1/2 teaspoon candy per bell. If desired, sprinkle with edible glitter.

4

Bake in a 375 degree F oven for 7 to 9 minutes or until edges are firm and lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. If desired, decorate angels by piping on Powdered Sugar Icing. Makes about 48 (3-inch) or 16 (5-inch) angel cookies.

POWDERED SUGAR ICING

In a small bowl stir together 1 cup sifted powdered sugar and enough milk (about 2 to 3 teaspoons) to make icing of piping consistency.

NOTE

To prepare dough using a large food processor, place flour, sugar, baking powder, and nutmeg in the food processor bowl. Cover and process until mixed. Add pieces of butter. Cover and process with several on/off turns until the mixture forms fine crumbs. Mix egg and milk; add to flour mixture. Cover and process until mixture is just moistened. Continue as above, beginning at Step 2.

Nutrition Facts

Calories 63, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 34 mg, Carbohydrate 9 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet

Find more recipes at RECIPES.COM