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Cookin’ Catholic

Cookin’ Catholic with The Church Ladies In The Kitchen
Vicki Ferin & Mary Sue Lone

Fruit Smoothie

1 carton any flavor yogurt (Greek preferred)
1/2 C. fruit juice (approx.)
2 C. berries (approx.)
1 C. ice cubes (approx.)
Blend til smooth and enjoy!

Sugar Cookie Bars

Ingredients
2-1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter softened
1 cup granulated sugar
1 egg
1-1/2 tbsp. sour cream
1 tsp. vanilla extract
Frosting
1/2 cup butter softened
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
Pinch of salt
Several drops of food coloring (optional)

Directions
COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish. In a medium bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.) Add egg and combine well. Add sour cream and vanilla and mix until completely blended. Slowly add the flour mixture and stir until well combined. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.) Bake 17-20 minutes, or until edges become lightly golden. Set aside to cool completely.
FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy. Stir in vanilla and salt, combine well. Add food coloring until desired color. Frost your cooled cookie bars evenly. Cut into squares and serve.

Garden Broccoli Salad aka “Detox Salad”

Ingredients
2 broccoli crowns
1 head cauliflower
2-3 carrots
1 small bunch kale (stems removed)
1/2 cup parsley
1/2 cup sunflower seeds
1/2 cup almonds chopped
1 cup dried berries (cherries, cranberries, blueberries)
½ cup raisins
Juice of one lemon
2 tablespoons rice vinegar (or other mild flavored vinegar)
2 tablespoons maple syrup
Salt & pepper (to taste) Instructions

Directions
Cut the broccoli and cauliflower into florets. Cut the carrots into large chunks. Roughly chop the kale. In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch) Process the carrots and add to the bowl. Stir to combine. Add the sunflower seeds, almonds, and dried fruit. Stir to combine. Add lemon juice, vinegar and syrup. Toss to coat. Taste, and add salt and/or pepper as needed.

Saint of the Day
  • St. Andrew Dung-Lac and Companions
    Andrew Dung-Lac was one of 117 people martyred in Vietnam between 1820 and 1862. Members of this group were beatified on four different occasions between 1900 and 1951. All were canonized by St. John Paul II. Christianity came to Vietnam (then three separate kingdoms) through the Portuguese. Jesuits opened the first permanent mission at Da Nang in ... […]
Daily Mass Readings
  • Sunday, November 23, 2014
    Reading 1Ezekiel 34:11-12, 15-17Reading 2First Corinthians 15:20-26, 28Responsorial PsalmPsalms 23:1-2, 2-3, 5, 6GospelMatthew 25:31-46 […]

 

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