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With Larry Payne, D.Min., LPC
JanMaree's Kitchen
We attended a country church outside of Shawnee, Oklahoma when Larry was in college. Sheryl was an active member and good country cook. Her chocolate dessert became a family favorite. It’s just the right treat for a dessert in the hot days of Summer! —Jan Maree
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Combine 2 sticks melted butter, 2 c. flour, and 2 c. chopped nuts. Press into 9x13" pan and bake for 20 minutes at 350 degrees to form crust. Cool.
Make second layer with 12 oz. cream cheese, 1½ c. powdered sugar, and 1½ c. whipped topping. Beat cream cheese until soft, then add powdered sugar, and fold in whipped topping. Cover crust evenly.
Make third layer by combining three boxes of instant pudding (one vanilla and two chocolate) with 4 cups milk. Mix thoroughly. Add to other layers.
Top with a layer of whipped topping and chocolate curls. Chill and serve.
Pumpkin Fudge
¾ c. pecans 1 t. olive oil
Salt
3 c. sugar ¾ c. butter
2/3 c. evaporated milk 3/4 c. canned pumpkin
2 T. corn syrup 1 t. pumpkin pie spice
12 oz. pkg. white chocolate chips 7 oz. jar marshmallow cream
1 t. vanilla
For preparation of nuts:
Into small hot skillet pour olive oil. Once the oil is hot, add pecans and sprinkle with salt. Let pecans toast over medium high heat, stirring occasionally for about 5 minutes or until nuts turn a darker color.
For fudge:
Line 9x9 pan with foil or parchment paper and spray with cooking spray. Place butter into a medium-sized saucepan. Melt completely. Add evaporated milk, canned pumpkin, corn syrup, sugar and pumpkin pie spice. Stir mixture to combine. Bring to a boil over medium high heat, stirring constantly. Cool and continue to stir until it comes to 234 degrees or to the soft ball stage. Once it comes to a boil, it should take about 15 minutes to reach the correct temperature. Remove from heat and QUICKLY add marshmallow cream, white chocolate, vanilla and toasted pecans. Stir together to combine. Pour fudge into the 9x9 pan. Let cool for at least 2 hours. Store leftovers, covered tightly in the refrigerator.
Homemade Peach Ice Cream
Nothing says summer like homemade peach ice cream! This easy mix is great for a rocking chair treat on that special summer evening. —JanMaree
INGREDIENTS:
2 jars Delmonte Orchard Select No Sugar Peaches (found in produce section), chopped* (or use fresh as described below)
3 ½ c. sugar
4 t. vanilla
1 t. salt
2 qt. half and half
2 qt. heavy cream (or less)
6 T. Torani peach syrup**
Drop of red food coloring, if desired
PREPARATION
Dissolve sugar in some of the half and half, adding the salt, vanilla, and peach syrup. Put in freezer can. Add chopped peaches. Add rest of half and half, then add as much cream as the freezer bucket will hold. Stir thoroughly.
If you want extra color, add a small amount of red food coloring. Less heavy cream and more half and half may be used to make it less rich.
Use your favorite ice cream freezer and churn until the mix is thick. Let it harden and enjoy!
*NOTE for using fresh peaches: Peel 4-6 peaches, slice and cover with 1 c. sugar and 1 t. lemon juice. Allow to sit for up to an hour to allow peaches to soften and juices to be released. Then, mash peaches with a fork or gently pulse in a food processor. WARNING: If the peach pieces are too large, they will create chunks in your ice cream that are unpleasant and difficult to eat.
**Found at Walmart, Drug Emporium, United
Shirley's Southern Pound Cake
This simple Pound Cake, made with common pantry ingredients, is delicious with sliced strawberries. It is the BEST pound cake ever, and a recipe given to me by a friend and true Southerner many years ago. —JanMaree
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Cream together: ¼ c. shortening, 3 c. sugar, 2 sticks butter
Beat in: 5 eggs
Add: 3¼ c. flour, 1 c. milk, ¼ t. salt, 1½ t. vanilla
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Cream shortening, sugar, and butter until light and fluffy. Add eggs one at a time, beating after each addition. Add flour, milk, and salt, beginning and ending with flour. Add vanilla. Pour into a greased and floured Bundt or tube pan. Bake at 325â—‹ for 1 hour, 25 minutes.
Chicken-Beef Supreme
Do you need an easy company-worthy entree or a soup? This is your ticket for either, and Chicken-Beef Deluxe is so easy you can be sitting in your recliner when company arrives! —JanMaree
Chicken with Dried Beef (Entrée or Soup)
3 full chicken breast filets or 6 half breasts
1 (8 oz.) pkg. dried beef, thinly sliced
6 strips lean bacon
1 can cream of celery soup
1 – 8 oz. sour cream
As an entrée:
Arrange dried beef in pan large enough to hold chicken in one layer. Wrap piece of bacon around each chicken filet and place on top of dried beef. Combine celery soup and sour cream. Mix thoroughly. Pour over chicken. Cover pan with foil. Bake 1 hour at 300°. Uncover; increase heat to 350° and bake 20-30 minutes longer, basting several times.
Do NOT add salt. Add black pepper, if desired.
As a soup:
Chop dried beef finely. Trim excess fat from bacon and chop finely. Layer dried beef and chicken in a crock pot. Top with sour cream/soup mixture and bacon. (Also, may add some dehydrated onion bits.) Cook for 6-8 hours on low. Shred chicken.
To prep soup:
Add 1-2 cartons chicken broth and 2 pkgs. Uncle Ben’s Pre-prepared rice.
*Chicken mixture may be prepared the day before then reheated. Add the chicken broth and rice to warm just before serving.