Hello all! I am doing okay and hope you all are, too! I trust you have all your decorations and trees up.
It is my guess that most, or all, of your Christmas shopping is done. I haven’t bought a thing yet. I was given a pretty Christmas tree. It will be the first time I have put one up in 23 years. There was too much drama and our Christmas was never the same after that.
I know you all think I am a Scrooge, but I just love celebrating with others. When your house is empty of your daughter and husband, it puts a damper on all the Holidays.
I do love Christmas trees. I could sit in the dark for hours and watch the tree all lit up. It helps me reflect on why we celebrate the glorious season and time of Jesus birth.
This is the darkest time of year as far as night is concerned. The lights represent Jesus and him being the light of the world. The red decorations represent his blood that was shed on Calvary, the green stands for his coming to save us. The blue represents the sky and the water, which he created. White ornaments represent his purity. The gifts under the tree represent his birth and him being the greatest, gift God gave to us. The list is endless.
God bless you and yours this blessed time and season as we celebrate all his goodness. You are loved. “Joy to the world.”
I guess I wrote too much last week and my column had to be shortened. I had a recipe and Tip of the Week that was missing. I’m going to make up for it this week.
We have fudge, fruitcake and grape salad. Be sure to save the columns from this week to the first of the year. They will make up a poem I am writing for you. Bring on the feedbag! Yummy! Enjoy!
Tildie’s 5 Lb. Fudge
18 oz. semi-sweet chocolate chips
1pint marshmallow cream
2 tsp. vanilla
5 cups white sugar
2 sticks margarine or butter
Put marshmallow cream and chips in a big bowl or pot and set aside. Heat sugar, milk and butter in a saucepan. Boil for 8 minutes. Remove from heat and add vanilla, stir. Pour over chocolate chips and marshmallow cream. Use a mixer and mix until it looses its glossy look. Pour into buttered 9x13 dish and cool. Slice with a knife. Note: You can substitute peanut butter chips instead of the chocolate to make peanut butter fudge.
8 oz. sour cream
8 oz. cream cheese, softened
½ cup white sugar
1 tsp. vanilla
2 lbs. white seedless grapes
2 lbs. red seedless grapes
½ cup brown sugar
1 cup chopped pecans
Wash and dry the grapes. Cream sugar and cream cheese; add sour cream and vanilla. Stir in grapes slowly. Pour in bowl. Top with brown sugar and nut mixture. Refrigerate overnight.
Easy Fruit Cake
1 box vanilla wafers
2 bags miniature marshmallows
1 box of raisins
1 large bag coconut
1 can Eagle Brand milk
4 cups chopped pecans
In a large heavy pan, melt marshmallows with Eagle Brand milk, (over low heat.) Crush wafers and add to mixture, then add one at a time, raisins, coconut and mix well between adding each. Spray bundt pan with Pam. Wet hands and put cake mixture in pan to mold. Let set in refrigerator for two days. Place in hot water for 20 minutes to release it from the side. Use a butter knife if necessary. Garnish with pecan halves and maraschino cherries.
Tip of the Week
1. One Silent Night, A star shined bright. 2. The Shepherds came, and Jesus was his name.