PPatterso

n Post

Dec./Post 2012

This is the 12 edition of Patterson Post. As you may have seen last year I changed the look to the newsletter. Last year I did a Holiday theme. I wrote about the different type of Winter Holiday.

This year for our Christmas Newslet-ter I am going to do a Recipe Guide. All my previous years I had at least one recipe included. I will place those in this edition as well as long as recipes from friends and family. The recipes from my previ-ous years are being placed in as they were

designed in that issue. Most of them were done in black in white.

Amber started the 9th grade this year. It is hard to believe she is now in high school. They grow up so quick now.

I even started a new job this year. Things are going good for us. I plan to look into starting school. I am looking into Ander-sonville Theology Seminary to start Min-istry. I plan to get my Bachelors and then my Masters in Ministry. This should take 2-4 years to finish both degrees. I would

like to be a Youth and/or Social Media Minister.

I even maintain a Christian blog. I would love it if you would check out my blog out at www.courageouschristianfather.com.

Do you have a newsletter theme idea for me to use? If so, let me know, I just may use that theme for a future version of the Patterson Post Christmas newsletter.

Thanks for reading!

Patterson’sSteve (Father) & Amber (Daughter)

2001 Issue

2002 Issue

2005 Issue

2006 Issue

The recipes below were found in past issues of Patterson Post

Cover photo from Metro Creative Graphics. Graphic design by Steve Patterson. Recipes used were user submitted recipes, other recipes used proper credit was given to those, if known.

Ingredients 1 Pkg. Brown & Serve Rolls Macintosh Apples (Recommended) 1 Cup Melted Butter 1 Cup Sugar 1 Cup Cinnamon

Direction Preheat oven to 350º. Cut three small slices on top of roll. Do not cut too deep. Thinly slice the Apple. Place those thinly sliced apples inside the slots you cut of the roll. You will have 3 thinly apple slices per roll. In a separate container, mix the cinnamon and sugar together. Melt butter. Dip a roll in the butter, drip dry the butter off. Spoon and cover the butter coated roll with the cinnamon and sugar mix. Bake at 350º in oven for 10-12 minutes .

“I make these for Thanksgiving and Christmas, my family loves these.”

Submitted by Sylvia Horne of Dandridge, TN.

Apple Yummies

Ginger Ale HamHam Ingredients 1 Spiral sliced ham (any size) 1 Bottle Ginger Ale Brown Sugar

Ham Direction Get your deep baking pan. Pour 1/2 to full bottle of Ginger Ale in the ban. Add some brown sugar. Rub additional brown sugar on the outside of the ham. Bake on 350º. Bake about 9-12 minutes per pound of the ham or to internal tempature of 160º. Baste it every 10 to 20 minutes.

Gravy Ingredients 1 Package of Brown Gravy Mix Broth from Ham above

Gravy Directions Make some gravy with the broth. I used the broth from the ham, boiled it and followed the directions on a brown gravy packet. That gravy came out yummy and sweet tasting and was delicious on the mashed potatoes.

Beans and Ham Ingredients 1 Pkg of Dried Pinto Beans Left over ham Left over broth Additional Ginger Ale Brown Sugar Garlic Seasoning or real Garlic Onion Seasoning or Real Onions Beans and Ham Directions I also used the end of the ham and made some Pinto Beans and Ham. I used the other half of the Ginger Ale and water in a crock pot. Put the dried pinto beans. I added more brown sugar in the beans along with some garlic and onion powder. You can use real garlic and onions as well.

I made a yummy ham for Thanksgiving. My mom suggested that we do it that way. It came out yummy. I experimented some with the gravy and it came out yummy too. I then took the ham out of the freezer, it was freezed for a couple of days along with the last big of the broth. I used that in the beans too. The beans taste yummy too!

Breakfast PizzaIngredients1 can cheap biscuits1 Pkg. Bacon1 Pkg. Sausage6 eggs1-2 Pkg. Shredded Cheese1 Pkg. Peppered White Gravy Mix

Other toppingsIf you like you could put diced or shredded potatoes

on top, diced onions, diced tomatoes, and any other vegetables you wish as well. Or any other breakfast items you can think of.

Compliments of Steve Patterson, himself.

PreparationPreheat oven to 350º. Take the canned biscuits and roll all the biscuits together to

form a ball and roll the ball out like a pizza dough. Prepare your gravy mix, cook your sausage, bacon and scrambled eggs. Once the above is all prepared, put the gravy on top of the dough like you would

pizza sauce. Then top it with the cheese, scrambled eggs, crumbled sausage and crumbled bacon.

Cook for about 15 to 20 minutes or until dough is done.

2008 Issue

2007 Issue

2004 Issue

2003 Issue

The recipes below were found in past issues of Patterson Post

Items Needed:

Ground Beef Taco Seasoning Tortilla Chips Salsa Whole Kernel corn (Canned) Diced Tomatoes Shredded Lettuce Sour Cream Shredded Cheese Directions:

Make Taco meat. (I used the lowest fat ground beef I can buy at the store and just buy a packet of taco seasoning and follow instructions. For less of a taco flavor add taco seasoning before browning.) I usually buy a throw away casserole pan First Layer tortilla chips crunched. Layer with Cheese Layer with Taco Meat Layer with Corn Layer with Salsa Start over with Chips

No matter where you are in the layering process when you reach the top of the pan final layer with chips and cheese! Bake in oven (I set my at around 375-350) and Melt cheese. Everything is cooked at this point the only reason is to melt the cheese. Cut with a knife into like a lasagna and scoop out in squares with a spatula. The first serving is always the hardest. Once plated add tomatoes, lettuce, and sour cream to taste. You could probably layer with black beans as well but I have never added those before or maybe even refried beans or use as a side dish. I make this for family get togethers and church events I make 2. 1 hot and one mild and mark on the pan (that way I can just throw the pan away when done!)

IT IS ALWAYS A CROWD PLEASER. I make a mild one and a hot one!

Submitted by Kristy Fee.

Taco Casserole

Keeping cookies fresh and soft

The secret to keeping those baked Christmas cookies fresh? When they begin to dry out, simply place a piece of sand-which bread in to the container. The next day the bread will be rock hard and the cookies soft again. My mother taught me this as a youngster and I still do it to this day!

Submitted by Vicki Smith Callahan of Knoxville, TN

Cooking Tip

Chex MixIngredients

6 Tbsp. Butter, 2 Tbsp. Worcestershire sauce, 1-1/2 tsp. Seasoned salt, 3/4 tsp. Garlic powder, 1/2 tsp. onion powder, 3 cup corn chex, 3 cup rice chex, 3 cup wheat chex, 1 cup mixed nuts 1 cup pretzels 1 cup garlic-flavored bite size bagel chips.

Directions

Heat oven to 250. Melt butter in large roaster pan. Stir in sea-sonings. Gradually stir in remaining ingredients until evenly coated. Bake in the oven for 15 minutes. Spread on paper towels to cool. Store in airtight container.

Makes 12 cups

This is a recipe I have had, not sure where I got it from. I think I got it from Jo Ann Suszek in Alpena, MI.

Eggnog Snowflakes

Mini eggnog-flavored cutouts. Decorate to resemble snowflakes for a

beautiful holiday cookie.Preparation time: 1 hourTotal time: 3 hours, 30 minutesMakes 6 dozen cookies

COOKIES:1 cup Land O Lakes® Butter, softened1 cup sugar1 Land O Lakes® All-Natural Egg 2 tablespoons whipping cream or milk 1 teaspoon rum extract 1 teaspoon vanilla 2 1⁄2 cups all-purpose flour1 teaspoon baking powder1⁄2 teaspoon salt1⁄4 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg

GLAZE:1⁄2 cup powdered sugar2 teaspoons Land O Lakes® Butter, softened2 teaspoons light corn syrup1⁄4 teaspoon rum extract 3 to 5 tablespoons waterDecorator sugars, dragées or frosting, as desired

DIRECTIONS:• Combine 1 cup butter and sugar in large

bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.

• Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).

• Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1⁄4-inch thickness. Cut with 2 1⁄4-inch snowflake shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Remove to wire cooling rack. Cool completely.

• Combine powdered su gar, 2 teaspoons butter, corn syrup and 1⁄4 teaspoon rum extract in small bowl. Beat at medium speed, adding enough water for desired glazing consistency.

• Place wire cooling rack with cookies over waxed paper. Brush glaze over cook-ies; decorate as desired. Let stand until set.

Compliments of NAPS & ©2011 Land O’Lakes, Inc.

From 2011 Issue

3 tsp. = 1 Tbsp.4 Tbsp. = 1/4 cup

5 1/3 Tbsp. = 1/3 cup8 Tbsp. = 1/2 cup

10-2/3 Tbsp. = 2/3 cup12 Tbsp. = 3/4 cup

16 Tbsp. = 1 cup1 Tbsp. = 1/2 fluid oz.

1 cup = 8 fluid oz.1 cup = 1/2 pt.2 cups = 1 pt.4 cups = 1 qt.2 pints = 1 qt.4 qt. = 1 gal.

1 pinch = less than1/8 tsp. (dry)

1 dash = 1/4 tsp. (dry)

Abbreviations & MeasurementsF = Fahrenheit

lb. = Poundoz. = Ounce(es)pkg. = Package

qt. = QuartTbsp. = Tablespoon

tsp. = Teaspoondoz. = Dozengal. = Gallon

pt. = Pint

Beef Quesidilia

Ingredients:

1 lb. hamburger 1 onion 3 bags of cheese 1 taco seasoning packet Jar of salsa Sour Cream (optional, can be used as a dip) 1 pkg large soft taco shells

Directions:

First cut your and onion the whole onion diced than get you ham-burger and brown throw the onion in with hamburger once the hamburger is browned id drain add taco season once the ham-burger is done set aside get another frying pan and open your shells I spray my pan with non stick spray not a lot just enough so it wont stick, place a taco shell in the pan on one side add the taco mixture than add cheese on top , fold the side over the stuffing and flip it over about 2 minutes if the pan is not hot push the top down to melt the cheese , flip over cook until that side done and place on a cookie sheet cut 2 time and keep repeating until you made as many as you need ,

Shari also adds our kids and Tony love them. They make a great finger food. You can also use chicken only difference is you have to cut the chicken into small pieces I usually shred mine.

Submitted by Shari Scott of Knoxville, TN.

Pictured optional Chicken Quesidilia. Picture from Metro Services.

White Chicken Chili

Ingredients:

1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin 1 teaspoon dried oregano 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterrey Jack cheese Directions:

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasion-ally.Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm with a dollop of sour cream.

Submitted by Nancy Garrott Mele of Casselberry, Florida.

A Christmas Prayer

You can view all past issues of Patterson Post at: http://tinyurl.com/pattersonpostnewsletter

Loving Father, Help us remember the birth of Jesus, that we may share in the song of the angels, the gladness of the shepherds and worship of the wise men.

Close the door of hate and open the door of love all over the world. Let kindness come with every gift and good desires with every greeting. Deliver us from evil by the blessing which Christ brings, and

teach us to be merry with clear hearts.May the Christmas morning make us

happy to be thy children, and Christmas evening bring us to our beds with grate-ful thoughts, forgiving and forgiven, for Jesus’ sake.

Amen. By Robert Louis Stevenson

Plan ahead … needs to chillMakes 6-8 servings

Ingredients 1 can (5 oz.) evaporated milk 1 pkg. (3.4 oz.) instant lemon pudding mix 2 pkgs. (8 oz. ea.) cream cheese, softened 3/4 cup lemonade concentrate 1 graham cracker crust (9 in.)

DirectionIn a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). n an another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pud-ding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.

Strawberry Lemonade PieI diced up some strawberries and blended it with the mix. When you do this you may want to use less lemonade concentrate. Maybe also in pudding mix use a 1/2 pkg of lemon and 1/2 strawberry. This is something I made. Do make sure you use less lemonade concentrate.

I got this from someone at my old job. It looks like it came out of a recipe guide or book. So no proper credit is known for this recipe. I also shared this same recipe on CourageousChristian-Father.com.

2009-2010 Issue

Creamy Lemonade Pie

A Prayer of SalvationLord Jesus,

I have sinned against you. I believe you died on the cross for my sins and that you rose again. I repent (turn) from my sins and trust you alone to forgive me of my sins.

Amen

I invite you to find a church home so you can strengthen your walk with Christ. Worship with other believers and pray without ceasing.

The above comic is part of the Way of the Master ministry and it is free to resuse.Check out my Christian blog at www.courageouschristianfather.com

Peppermint Ice Cream Drum Cake & Ornaments Drum Cake IngredientsMakes 8–10 servings

1 chocolate cake layer, 8- or 9-inch round 1 carton Peppermint Ice Cream 1 carton (16 oz.) purchased vanilla frosting 24 thin candy canes or sugar sticks 12 glacé (candied) cherries Chocolate decorating icing 2 long pretzel rods 2 large marshmallows Red or green sugar crystals

Drum Cake Direction

Freeze cake in pan for 30 minutes to firm top. Spread ice cream in an even layer to the top edge of pan. Freeze several hours until ice cream is firm. Remove sides of pan. Frost sides of cake and a 1-inch border around cake top. Return to freezer if ice cream softens. Squeeze decorating icing in a crisscross pattern on top. Press sugar sticks diagonally around sides (if using candy canes, remove bent tips). Place cherries around top of cake. Freeze several hours or overnight before serving. Dampen top and sides of marshmallows with water. Roll in sugar crystals. Insert pretzel sticks to make “drumsticks.”

Place on top of cake before serving. Note: Prepare a chocolate cake mix, making two cakes and reserving one cake for another use.

Ornaments IngredientsMakes 12 servings

24 chocolate wafer cookies or chocolate-frosted shortbreads 1 carton Peppermint Ice Cream Cookie decorating icing, sugar crystals and candies

Decorate tops of 12 cookies. Let dry thoroughly. Place a scoop of peppermint ice cream on an unfrosted cookie; flatten and smooth edges of ice cream with a table knife. Top with a frosted cookie. Place in a covered container and freeze. Repeat with remaining cookies and ice cream. Freeze for up to 3 days.

The scent and flavor of peppermint help create feelings of holiday cheer. Peppermint adds a spirited twist to holiday

treats such as these clever cookie sandwiches.

Compliments of NAPS & Dreyer’s/Edy’s® Slow-Churned®

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