Thanking ONE in all...

WHY do we spend two days cooking for ONE meal - every year? This I do not fully understand, but I do fully participate. This year I am trying some new vegan recipes, as well as the old holiday standbys. I'm also trying to make some of the old standbys just a "touch" healthier....not healthy really; but a touch better with less cholesterol, less fat, less processed ingredients. 

Today I baked pies for tomorrow and for tonight's Chapel Ecumenical Thanksgiving Service and Pie Social. Two vegan types (Triple Berry and Chocolate); two not vegan (peanut butter and white chocolate "cheesecake"). The berry does taste better than it looks; but really NEEDS to be smothered in cool whip - really no sub here for that. ::snort::

I also made Hummus (whilst thanking God for amazingly rich friendships past and present) and Spinach Artichoke dip (whilst thanking God for recent leaps towards health).

In the midst of cooking...grieving for a young family...the loss of a 4 month old baby to leukemia and a memorial service...just minutes before the Thanksgiving service...life...giving thanks in the midst of suffering...choosing to trust in a good and loving God when life is just not fair...choosing to stay centered in a whirlwind of grace when the storms rise...  Please do pray for this young family as they fly home tomorrow for a burial. 

A day capped with believers from the full spectrum of Christianity joining together to affirm God is good, thank Him for His blessings, and remember those of our loved ones who are deployed. A reason to give thanks in the midst of the rush...a moment to pause with friends who are often in other worship services...and give thanks as one to the One whom we can fully trust. 

Note: I think these types of ecumenical services may be rare these days. The closest I've seen in the civilian world is the community Thanksgiving service we used to have in Hardin, MT...where all the protestant churches would get together to celebrate...but even there I'm not sure the Catholics joined us....but close. 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Triple Berry Pie (Vegan)

Ingredients (One 9 inch pie)

For the Crust: Use your favorite pie crust recipe

For the Berry Filling:

• 3 c. strawberries, hulled and halved
• 1 c. blackberries
• 1 c. blueberries
• 1/4 c. sucanat or organic sugar
• 1 1/2 T. cornstarch or arrowroot

Instructions

• Place dough in pie plate, press up the sides and crimp the edges
• Preheat oven to 350 degrees.
• In a large bowl, combine berries, sweetener and cornstarch or arrowroot. Allow berries to sit for 10-15 minutes.
• Bake for 40-45 minutes, until crust is browned.
• Allow pie to cool before slicing.

Notes: I needed more fruit. This will be great in the summer time. 

This recipe is from Sarah at Peas and Thank you!  

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Spinach Artichoke Dip (Vegan)

Ingredients
6 oz spinach, fresh
2 whole garlic cloves
15 oz artichokes, canned (in water)
1/2 C plant-based milk 
1/2 C nutritional yeast
2 T whole wheat flour (or brown rice flour if you want GF)

Directions
Drain the artichokes and set aside.  Put a small bit of water in pan and turn the heat up to high. Add spinach, cover and cook until dark green - about 5 min. Turn off the heat, drain and then put spinach, garlic, artichokes, non-dairy milk in food processor. Process until smooth and creamy. Return to pot and whisk in nutritional yeast and flour. Turn heat to medium and cook until warm. Add salt and pepper to taste. Serve. 

This is YUMMY! Cholesterol free, fat free....you won't miss it!  This recipe is from Lindsay Nixon...the Happy  Herbivore. I'm trying to decide which one of her cookbooks I want for Christmas. 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Terrific Tuesday

I still tire easily...but I'm up and functioning. I AM taking naps. 

This morning I had a blast joining the Misawa PWOC as they worked to receive and package cookies to take to those working on the flight line this Holiday season.  I baked cookies here (see the recipes below) and then went in to help the board with extra cookies and bagging. 

Lisa and Tracy - Tracy is my new shopping hero

Shannon, Victoria and Terri (Terri is PWOC J's Titus 2)

I love my time in the PCOC room, but this gave me a chance to connect beyond the walls of the pre-school room. ::grin::

We took Michael's van to Big D's today....the new muffler has arrived.

Tonight, we were thrilled to welcome home Sgt Anderson and Ch. Reeder from their deployment. Is the timing great or what????? I love that they'll be home for Thanksgiving. Thanks to Shannon C for taking these shots which I stole from Facebook.

Ch Mike C & Amelia - Their 2 girls  remind us so much of Bre & Krista

OK - is that Chaplain always a ham? 

Home - Jenn and Ch. Chris R

Welcome home! Will (Sgt A) & Lisa

So happy to have this team home in Misawa. We've missed the spark they bring to chapel life.

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

New Thanksgiving Fun

We have enjoyed these this season. We are not NEARLY through the box of questions, but we'll keep working on them. 

The company also makes a Christmas and Family Dinner box of questions! 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Cocoa Crinkle Cookies (Hersheys)

These are an old favorite and so I made them. The kids loved them and we took 4 doz to PWOC's get out the cookie effort. 

INGREDIENTS: 
2 C sugar
3/4 C Vegetable Oil
3/4 C Cocoa
4 Eggs
2 tsp Vanilla
2 1/3 C Flour
2 tsp Baking Powder
1/2 tsp Salt

Powdered Sugar

DIRECTIONS:
Cream sugar and oil; add cocoa and beat until blended. Beat in eggs and vanilla.

Stir together flour, baking powder and salt; add to the cocoa mixture; beating well.

Cover and refirgerate until dough is firm enough to handle, at least 6 hours.

Preheat oven to 350*. Lightly grease cookie sheet. Shape dough and roll in powder sugar.

Bake 11 - 13 minutes - until top is cracking and there is only a slight indention when you touch the top.

VEGANIZE:  Try replacing sugar with Rapadura (may be too strong), coconut oil for oil; egg replacer or flax seeds and water for eggs. 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

SOFT Gingersnaps (Libby H)

Libby brought these to MOPS. I knew they had added sugar (which I limit) and weren't vegan so I passed them up; but everyone raved about them. When I needed to make cookies for PWOC to deliver to the flight line I knew I'd try these.  They are SOFT and chewy and YUMMY....and I put vegan directions below. 

INGREDIENTS: 

1C brown sugar

3/4 c shortening (get the sticks, so much easier!)

1/4c molasses

1egg

2 1/2c all purpose flour

2 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

DIRECTIONS:

Preheat oven to 375. Beat sugar, shortening, molasses, and egg together. Add other ingredients. Roll in ball, dip top of ball in granulated sugar. Bake for 10 min.

Veganize: Rapadura replaces sugar; coconut oil replaces shortening/butter; egg replacer or flaxseed/water replaces egg. Rapadura can have a  "molasses like" flavor but that is just fine in these. 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...