May 26, 2013

Psalm 2:10-12


Always fitting, no matter what week, year, century:

Psalm 2: 10-12

Therefore, you kings, be wise;

    be warned, you rulers of the earth.
11 Serve the Lord with fear
    and celebrate his rule with trembling.
12 Kiss his son, or he will be angry
    and your way will lead to your destruction,
for his wrath can flare up in a moment.
    Blessed are all who take refuge in him.

May 18, 2013

My Whipped Sour Cream Banana Pudding

Whipped Sour Cream Banana Pudding
created and improved upon by Phyllis Adelle Sherer

2 1/2 c milk
1 regular size pkg vanilla pudding mix
1 regular size pkg banana pudding mix
4 oz sour cream
4 oz whipped topping (Cool Whip)
1/2 tsp either pure vanilla or imitation vanilla extract flavoring
1 tsp almond extract flavoring
1 box each regular size vanilla wafers, and mini vanilla wafers (for garnish)
3-4 large ripe (or half-ripe) bananas, clean strings off, slice approx 1/4-inch thick.

Mix milk and puddings in large mixing bowl with hand mixer until thick. 
Add sour cream, mix well. 
Add whipped topping, mix well. 
Add flavorings, mix well.
Layer bottom portion of bowl or baking dish with regular size wafers, standing some up on the sides of the bowl. (I place flat side of wafers in/up, like a hand that is cupped)
Add nice layer of pudding. 
Layer slices of bananas. (I prep two bananas ahead of mixing the pudding)
(I rinse my hands after each banana layer and cookie layer.)
Layer pudding next to keep them from turning brown. 
Layer more wafers, and set some up at sides if needed.
Layers more bananas. 
Layer last of pudding.
Top with minis in whatever design you like (random, someone's name, a symbol, etc.)
Cover well with plastic wrap. Place in refrigerator for at least an hour. 
If desired, garnish with dollops of remaining whipped topping right before serving.

You can substitute low-fat and low-sugar/sugar-free items for this recipe.
If you need larger amount, simply double the ingredients.

May 09, 2013

It's Summertime at ThirtyOne Gifts & Bags!

Here's a very small sampling of what's available for the Summer!

 Our Summer Enrollment Kit, available NOW!!
As seen in a consultant's setup at her local business bazaar :)

My Peach Cobbler (it was a hit!)

My Peach Cobbler

1/2 c unsalted butter, melted (or regular if you do not have unsalted)
1 c All Purpose flour
2 c sugar, divided
3 tsp baking powder
Pinch salt
1 c milk
4 c peeled, pitted, sliced peaches (or 1 regular bag frozen, that you've thawed overnight in the refrigerator)
1/4 c brown sugar
1 Tb fresh lemon juice
1 Tb vanilla extract
4 light shakes each of nutmeg and cinnamon

Preheat oven to 375 degrees. 
Melt butter & pour into 13x9x2 baking dish (or melt in oven while prepping other items if you wish; remove from oven before adding batter mix, and let sit out until time to bake).
In a medium bowl, combine flour, 1 cup sugar, baking powder, and salt. Mix well.
Add milk, stir until just combined. Pour over butter but DO NOT MIX!
In small saucepan, add peaches, 1 cup sugar, brown sugar and lemon juice. Bring to boil, stirring constantly.
Cut off heat. When stopped boiling, add vanilla, cinnamon and nutmeg. Stir well.
Pour mix into batter (I pour into different areas in the pan) but DO NOT MIX!
Bake for 40-45 minutes.

Final result photos to be uploaded when it is finished :)  I am making this for our church bible study this morning. Any addendum will be posted as needed.


And GONE lol