Heart Hope by Olga

2 eggs 1/8 t salt 3/4 c scalded milk 1 c whipping cream 1 T gelatin 1/4 c cold water 1/2 c sugar 1 t vanilla Chocolate crumb crust Beat sugar and egg yolks. Then add milk and scald until it sticks to the spoon, stirring constantly. Let gelatin and cold water soak until dissolved, then add to milk and let cool. Whip cream and egg whites separately and then mix together. Mix cream and egg mixture to the milk that has been cooled. Add vanilla to mixture. When this begins to congeal, pour into chocolate crumb crust. Put into refrigerator for at least 4 hours. Sprinkle crushed crumbs over the top before serving. www.hearthope.org

Pumpkin Cranberry Bread 2 eggs, slightly beaten 2 c sugar ½ c oil 1 c solidly packed pumpkin 2 ¼ c plus 2 T flour 1 T pumpkin pie spice 1 t baking soda ½   t salt 1 c chopped cranberries In a large bowl, combine flour, pie spice, soda and salt. Make a well in the center. Pour pumpkin mixture into the well. Mix just until moistened. Stir in cranberries. Spoon batter into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. www.hearthope.org

10 eggs 1 pint cottage cheese 1/2 cup melted butter 1/2 cup unsifted flour 1 pound shredded Sonoma Jack or Monterrey Jack cheese 1 teaspoon baking powder 1/2 teaspoon salt 2 cans (4 ounce size) diced green chiles Preheat oven to 350 degrees F. Beat eggs and add remaining ingredients. Bake in buttered 2-9" dishes or 1-9x13" baking dish. Bake for 35 minutes or until eggs are firm and inserted knife comes out clean. This dish can be made ahead of time, refrigerated and baked just before serving. It is also good if you leave out the green chiles and add spinach and mushrooms or ham with Italian spice. You can also make it gluten-free by using gluten-free flour. www.hearthope.org

1 can of white hominy, drained 1 can of black beans, drained 1 can of rotel tomatoes (use any flavor spicy, mild or chili fixins) 14 1/2 oz chicken broth 1 t cilantro, chopped 1/2 t cumin 1/2 t chili powder Mix all ingredients in a large saucepan. Cook over medium heat until thoroughly heated, stirring occasionally. This is good and easy and tastes great the next day. www.hearthope.org

16 ounces bow tie pasta or spaghetti 6 garlic cloves minced 5 T olive oil 3 fresh rosemary sprigs, chopped Salt and pepper to taste Parmesan Cheese Bring a large pan of water to a boil, add a pinch of salt and cook the pasta according to package instructions. While the pasta is cooking heat the olive oil in a large skillet, add the garlic and finely chopped rosemary and fry for 2-3 minutes over a medium heat until the garlic is golden in color. Drain pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated. Six slices of cooked bacon may be added to give it additional flavor. Serve with steamed broccoli . www.hearthope.org

1 pkg. (15 oz.) Hostess Twinkies (10 Twinkies)-you can also use angel food cake torn into pieces 1 pkg. (8 oz.) cream cheese, softened 1 C. confectioners’ sugar 1 container (8 oz.) Cool Whip, divided 2 (3.4 oz.) pkg. instant vanilla pudding 1 (15 oz.) can pumpkin 1½ tsp. pumpkin pie spice 1 C. milk Additional pumpkin pie spice Slice Twinkies in half lengthwise and place cream side up, in single layer in 9 x 13” baking dish.   Using a mixer, blend together cream cheese, confectioners’ sugar, and ½ of whipped topping until smooth.   Spread evenly over Twinkies.   Combine pudding mix, pumpkin, pumpkin pie spice, and milk.   Whisk until well blended and layer over cream cheese mixture.   Carefully spread remaining whipped topping over pumpkin.   Lightly sprinkle with pumpkin pie spice.   Refrigerate several hours or until set.  www.hearthope.org

1 1/2 cups quinoa 1 1/2 cups cooked black beans, rinsed if canned 1 1/2 tablespoons red-wine vinegar 1 1/2 cups cooked corn fresh or canned 3/4 cup finely chopped green bell pepper 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves) 1/4 cup finely chopped fresh cilantro For dressing 5 tablespoons fresh lime juice, or to taste 1 teaspoon salt 1 1/4 teaspoons ground cumin, or to taste 1/3 cup olive oil Cook quinoa in chicken broth, replacing the water in the package directions. Let stand 10 minutes after cooking is completed, then fluff with a fork. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapenos, and cilantro and toss well. Make dressing:  In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and ch...

Instead of posting one of my recipes with you this week, I thought you might enjoy visiting a website of a friend who has shared their Bread Pudding with me and our church family several times. I can highly recommend the Blueberry with Lemon Sauce and the Pumpkin. Check it out here: http://breadpuddingmonthly.com/ www.hearthope.org

I found this recipe in Readers Digest and it has a great blend of sweet and spicy. Try it before the corn is gone until next year. 3 T canola oil 3 c fresh corn cut off the cob 2 ½ T minced fresh ginger (I grated mine) 2 T mince jalapeno chile seeded and minced 4 cloves of garlic minced Salt and pepper to taste Heat skillet over high heat until smoking. Add oil and heat briefly. Toss in corn spreading evenly, do not crowd it. Let sit for 1 minute to allow it to severely char and pop. Stir in ginger and chile, again allowing corn to char with very little stirring about 1 minute. The corn is done when one-fourth to a third of the kernels are flecked with brown. Stir in garlic and remove from heat. Add salt and pepper to taste and serve immediately. www.hearthope.org

6 slices of bread made into crumbs--I make them in the food processor 1 lb hot sausage 8 oz of cheddar cheese 5 eggs 3/4 c milk 1/4 t salt 1/8 t pepper 1/2 t mustard Spray 9x13 inch casserole with nonstick spray. Put bread crumbs in bottom of baking dish. Layer cooked meat on top of crumbs. Sprinkle cheese evenly on top of sausage. Mix eggs, milk, salt, pepper and mustard well before pouring over layered ingredients. Refrigerate overnight. Bake at 350 degrees for 30-45 minutes until browned and set. www.hearthope.org