P
st o P n o s r e Patt ost 2012 P
Dec./
Patterson’s Steve (Father) & Amber (Daughter)
This is the 12 edition of Patterson Post. As you may have seen last year I changed the look to the newsletter. Last year I did a Holiday theme. I wrote about the different type of Winter Holiday. This year for our Christmas Newsletter I am going to do a Recipe Guide. All my previous years I had at least one recipe included. I will place those in this edition as well as long as recipes from friends and family. The recipes from my previous years are being placed in as they were
designed in that issue. Most of them were done in black in white. Amber started the 9th grade this year. It is hard to believe she is now in high school. They grow up so quick now. I even started a new job this year. Things are going good for us. I plan to look into starting school. I am looking into Andersonville Theology Seminary to start Ministry. I plan to get my Bachelors and then my Masters in Ministry. This should take 2-4 years to finish both degrees. I would
like to be a Youth and/or Social Media Minister. I even maintain a Christian blog. I would love it if you would check out my blog out at www.courageouschristianfather.com. Do you have a newsletter theme idea for me to use? If so, let me know, I just may use that theme for a future version of the Patterson Post Christmas newsletter. Thanks for reading!
The recipes below were found in past issues of Patterson Post
2005 Issue 2001 Issue
2006 Issue 2002 Issue
Cover photo from Metro Creative Graphics. Graphic design by Steve Patterson. Recipes used were user submitted recipes, other recipes used proper credit was given to those, if known.
Apple Yummies Ingredients 1 Pkg. Brown & Serve Rolls Macintosh Apples (Recommended) 1 Cup Melted Butter 1 Cup Sugar 1 Cup Cinnamon Direction Preheat oven to 350º. Cut three small slices on top of roll. Do not cut too deep. Thinly slice the Apple. Place those thinly sliced apples inside the slots you cut of the roll. You will have 3 thinly apple slices per roll. In a separate container, mix the cinnamon and sugar together. Melt butter. Dip a roll in the butter, drip dry the butter off. Spoon and cover the butter coated roll with the cinnamon and sugar mix. Bake at 350º in oven for 10-12 minutes . “I make these for Thanksgiving and Christmas, my family loves these.” Submitted by Sylvia Horne of Dandridge, TN.
Ginger Ale Ham Ham Ingredients 1 Spiral sliced ham (any size) 1 Bottle Ginger Ale Brown Sugar
Gravy Ingredients 1 Package of Brown Gravy Mix Broth from Ham above
Beans and Ham Ingredients 1 Pkg of Dried Pinto Beans Left over ham Left over broth Additional Ginger Ale Brown Sugar Garlic Seasoning or real Garlic Onion Seasoning or Real Onions Beans and Ham Directions I also used the end of the ham and made some Pinto Beans and Ham. I used the other half of the Ginger Ale and water in a crock pot. Put the dried pinto beans. I added more brown sugar in the beans along with some garlic and onion powder. You can use real garlic and onions as well.
Gravy Directions Make some gravy with the broth. I used the broth from the ham, boiled it and followed the directions on a brown gravy packet. That gravy came out yummy and sweet tasting and was delicious on the mashed potatoes.
I made a yummy ham for Thanksgiving. My mom suggested that we do it that way. It came out yummy. I experimented some with the gravy and it came out yummy too. I then took the ham out of the freezer, it was freezed for a couple of days along with the last big of the broth. I used that in the beans too. The beans taste yummy too!
Ham Direction Get your deep baking pan. Pour 1/2 to full bottle of Ginger Ale in the ban. Add some brown sugar. Rub additional brown sugar on the outside of the ham. Bake on 350º. Bake about 9-12 minutes per pound of the ham or to internal tempature of 160º. Baste it every 10 to 20 minutes.
Breakfast Pizza Ingredients 1 can cheap biscuits 1 Pkg. Bacon 1 Pkg. Sausage 6 eggs 1-2 Pkg. Shredded Cheese 1 Pkg. Peppered White Gravy Mix
Preparation Preheat oven to 350ยบ. Take the canned biscuits and roll all the biscuits together to form a ball and roll the ball out like a pizza dough. Prepare your gravy mix, cook your sausage, bacon and scrambled eggs. Once the above is all prepared, put the gravy on top of the dough like you would pizza sauce. Then top it with the cheese, scrambled eggs, crumbled sausage and crumbled bacon. Cook for about 15 to 20 minutes or until dough is done.
Other toppings If you like you could put diced or shredded potatoes on top, diced onions, diced tomatoes, and any other vegetables you wish as well. Or any other breakfast items you can think of. Compliments of Steve Patterson, himself.
The recipes below were found in past issues of Patterson Post
2007 Issue 2003 Issue
2008 Issue 2004 Issue
Taco Chex Mix Casserole Ingredients
Items Needed:
Ground Beef Taco Seasoning Tortilla Chips Salsa Whole Kernel corn (Canned) Diced Tomatoes Shredded Lettuce Sour Cream Shredded Cheese Directions:
6 Tbsp. Butter, 2 Tbsp. Worcestershire sauce, 1-1/2 tsp. Seasoned salt, 3/4 tsp. Garlic powder, 1/2 tsp. onion powder, 3 cup corn chex, 3 cup rice chex, 3 cup wheat chex, 1 cup mixed nuts 1 cup pretzels 1 cup garlic-flavored bite size bagel chips.
Directions
Make Taco meat. (I used the lowest fat ground beef I can buy at the store and just buy a packet of taco seasoning and follow instructions. For less of a taco flavor add taco seasoning before browning.) I usually buy a throw away casserole pan First Layer tortilla chips crunched. Layer with Cheese Layer with Taco Meat Layer with Corn Layer with Salsa Start over with Chips No matter where you are in the layering process when you reach the top of the pan final layer with chips and cheese! Bake in oven (I set my at around 375-350) and Melt cheese. Everything is cooked at this point the only reason is to melt the cheese. Cut with a knife into like a lasagna and scoop out in squares with a spatula. The first serving is always the hardest. Once plated add tomatoes, lettuce, and sour cream to taste. You could probably layer with black beans as well but I have never added those before or maybe even refried beans or use as a side dish. I make this for family get togethers and church events I make 2. 1 hot and one mild and mark on the pan (that way I can just throw the pan away when done!)
IT IS ALWAYS A CROWD PLEASER. I make a mild one and a hot one! Submitted by Kristy Fee.
Heat oven to 250. Melt butter in large roaster pan. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake in the oven for 15 minutes. Spread on paper towels to cool. Store in airtight container. Makes 12 cups This is a recipe I have had, not sure where I got it from. I think I got it from Jo Ann Suszek in Alpena, MI.
Cooking Tip Keeping cookies fresh and soft The secret to keeping those baked Christmas cookies fresh? When they begin to dry out, simply place a piece of sandwhich bread in to the container. The next day the bread will be rock hard and the cookies soft again. My mother taught me this as a youngster and I still do it to this day! Submitted by Vicki Smith Callahan of Knoxville, TN
Eggnog Snowflakes Mini eggnog-flavored cutouts. Decorate to resemble snowflakes for a beautiful holiday cookie.
Preparation time: 1 hour Total time: 3 hours, 30 minutes Makes 6 dozen cookies
COOKIES: 1 cup Land O Lakes® Butter, softened 1 cup sugar 1 Land O Lakes® All-Natural Egg 2 tablespoons whipping cream or milk 1 teaspoon rum extract 1 teaspoon vanilla 2 1⁄2 cups all-purpose flour 1 teaspoon baking powder 1⁄2 teaspoon salt 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg
• Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours). • Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1⁄4-inch thickness. Cut with 2 1⁄4-inch snowflake shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Remove to wire cooling rack. Cool completely.
GLAZE: 1⁄2 cup powdered sugar 2 teaspoons Land O Lakes® Butter, softened 2 teaspoons light corn syrup 1⁄4 teaspoon rum extract 3 to 5 tablespoons water Decorator sugars, dragées or frosting, as desired DIRECTIONS: • Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
From 2011 Issue
• Combine powdered sugar, 2 teaspoons butter, corn syrup and 1⁄4 teaspoon rum extract in small bowl. Beat at medium speed, adding enough water for desired glazing consistency. • Place wire cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate as desired. Let stand until set. Compliments of NAPS & ©2011 Land O’Lakes, Inc.
Abbreviations & Measurements F = Fahrenheit lb. = Pound oz. = Ounce(es) pkg. = Package qt. = Quart Tbsp. = Tablespoon tsp. = Teaspoon doz. = Dozen gal. = Gallon pt. = Pint
3 tsp. = 1 Tbsp. 4 Tbsp. = 1/4 cup 5 1/3 Tbsp. = 1/3 cup 8 Tbsp. = 1/2 cup 10-2/3 Tbsp. = 2/3 cup 12 Tbsp. = 3/4 cup 16 Tbsp. = 1 cup 1 Tbsp. = 1/2 fluid oz. 1 cup = 8 fluid oz. 1 cup = 1/2 pt. 2 cups = 1 pt. 4 cups = 1 qt. 2 pints = 1 qt. 4 qt. = 1 gal. 1 pinch = less than 1/8 tsp. (dry) 1 dash = 1/4 tsp. (dry)
White Beef Quesidilia Chicken Chili Ingredients:
Ingredients:
1 lb. hamburger 1 onion 3 bags of cheese 1 taco seasoning packet Jar of salsa Sour Cream (optional, can be used as a dip) 1 pkg large soft taco shells
Directions: First cut your and onion the whole onion diced than get you hamburger and brown throw the onion in with hamburger once the hamburger is browned id drain add taco season once the hamburger is done set aside get another frying pan and open your shells I spray my pan with non stick spray not a lot just enough so it wont stick, place a taco shell in the pan on one side add the taco mixture than add cheese on top , fold the side over the stuffing and flip it over about 2 minutes if the pan is not hot push the top down to melt the cheese , flip over cook until that side done and place on a cookie sheet cut 2 time and keep repeating until you made as many as you need , Shari also adds our kids and Tony love them. They make a great finger food. You can also use chicken only difference is you have to cut the chicken into small pieces I usually shred mine. Submitted by Shari Scott of Knoxville, TN.
Pictured optional Chicken Quesidilia. Picture from Metro Services.
1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin 1 teaspoon dried oregano 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterrey Jack cheese  Directions: Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm with a dollop of sour cream. Submitted by Nancy Garrott Mele of Casselberry, Florida.
Creamy Lemonade Pie Plan ahead ‌ needs to chill Makes 6-8 servings
Ingredients 1 can (5 oz.) evaporated milk 1 pkg. (3.4 oz.) instant lemon pudding mix 2 pkgs. (8 oz. ea.) cream cheese, softened 3/4 cup lemonade concentrate 1 graham cracker crust (9 in.) Direction In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). n an another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours. Strawberry Lemonade Pie I diced up some strawberries and blended it with the mix. When you do this you may want to use less lemonade concentrate. Maybe also in pudding mix use a 1/2 pkg of lemon and 1/2 strawberry. This is something I made. Do make sure you use less lemonade concentrate. I got this from someone at my old job. It looks like it came out of a recipe guide or book. So no proper credit is known for this recipe. I also shared this same recipe on CourageousChristianFather.com.
A Christmas Prayer Loving Father, Help us remember the birth of Jesus, that we may share in the song of the angels, the gladness of the shepherds and worship of the wise men. Close the door of hate and open the door of love all over the world. Let kindness come with every gift and good desires with every greeting. Deliver us from evil by the blessing which Christ brings, and
teach us to be merry with clear hearts. May the Christmas morning make us happy to be thy children, and Christmas evening bring us to our beds with grateful thoughts, forgiving and forgiven, for Jesus’ sake. Amen. By Robert Louis Stevenson
You can view all past issues of Patterson Post at: http://tinyurl.com/pattersonpostnewsletter
2009-2010 Issue
A Prayer of Salvation Lord Jesus,
I have sinned against you. I believe you died on the cross for my sins and that you rose again. I repent (turn) from my sins and trust you alone to forgive me of my sins. Amen
The above comic is part of the Way of the Master ministry and it is free to resuse.
Check out my Christian blog at www.courageouschristianfather.com
I invite you to find a church home so you can strengthen your walk with Christ. Worship with other believers and pray without ceasing.
Peppermint Ice Cream Drum Cake & Ornaments
Drum Cake Ingredients Makes 8–10 servings
Place on top of cake before serving. Note: Prepare a chocolate cake mix, making two cakes and reserving one cake for another use.
Ornaments Ingredients Makes 12 servings
1 chocolate cake layer, 8- or 9-inch round 1 carton Peppermint Ice Cream 1 carton (16 oz.) purchased vanilla frosting 24 thin candy canes or sugar sticks 12 glacé (candied) cherries Chocolate decorating icing 2 long pretzel rods 2 large marshmallows Red or green sugar crystals
24 chocolate wafer cookies or chocolate-frosted shortbreads 1 carton Peppermint Ice Cream Cookie decorating icing, sugar crystals and candies
Decorate tops of 12 cookies. Let dry thoroughly. Place a scoop of peppermint ice cream on an unfrosted cookie; flatten and smooth edges of ice cream with a table knife. Top with a Freeze cake in pan for 30 minutes to firm top. Spread ice cream in an frosted cookie. Place in a covered container and freeze. Repeat even layer to the top edge of pan. Freeze several hours until ice cream with remaining cookies and ice cream. Freeze for up to 3 days. is firm. Remove sides of pan. Frost sides of cake and a 1-inch border around cake top. Return to freezer if ice cream softens. Squeeze The scent and flavor of peppermint help create feelings of decorating icing in a crisscross pattern on top. Press sugar sticks holiday cheer. Peppermint adds a spirited twist to holiday diagonally around sides (if using candy canes, remove bent tips). treats such as these clever cookie sandwiches. Place cherries around top of cake. Freeze several hours or overnight before serving. Dampen top and sides of marshmallows with water. Compliments of NAPS & Dreyer’s/Edy’s® Slow-Churned® Roll in sugar crystals. Insert pretzel sticks to make “drumsticks.” Drum Cake Direction
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CHRISTIAN F A T H E R
A Christian blog for the Christian reader. As for me and my house, we will serve the Lord. Joshua 24:15
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