Easter Breakfast Casserole

A Pinch of Joy: Easter Breakfast Casserole

One of my Colorado cousins made this casserole for breakfast when we were guests in her home.  It was wonderful and I made it just the way she did for a time.  She included 1 tablespoon Worcestershire sauce and a small onion (about 1/3 cup) diced finely.   Then I got acquainted with church kitchens and things changed!  First to go, of course, were the onions and the Worcestershire sauce.  Some people didn’t like onions and some couldn’t handle the peppery flavor of the Worcestershire.  But the heart and warmth was still there.

This is a very popular dish for youth groups to prepare when they are charged with providing Easter breakfast.  It is perfect for that because it can be made the night before and is easy to make by kids who have little to no kitchen experience.

The recipe continued to evolve  mostly through necessity. Like using donated ingredients.  The original recipe called for eight slices of bread.  Do you know how many varieties of bread in how many different sizes Moms have on hand when a teen tells them they need a loaf of bread in half an hour?  Hence the cubes and measurements.  If the bread is moist, go for the full four cups, if it is on the dry side lean more toward 3/12 cups.  Same with cheese.  Have slices instead of shreds?  A sharp knife and quick work makes two cups of strips.  Not enough cheddar.  Any yellow cheese will work.  Somebody brings in mozzarella or Swiss?  Mix it in with the yellow cheese.  And divide it among a couple of batches.  Lesson learned?  Everyone is welcome and whatever you have to contribute to the group is important!

One church full of great cooks with many years of experience documented their favorites well.  The casseroles were setting on the counter waiting for me to put them in the refrigerator  while we closed our youth meeting.  One of the octogenarians noted for her culinary skill, generous heart and frugal ways was  hanging around in the background as the kids charged out.  We chatted as I broke out the aluminum foil.  Then she asked me if we had used the recipe from the notebook in the drawer.  Oh yes, mam, I said, we followed it perfectly.

Well, honey, she said, I always add one more.

One more what? I asked.

Whatever it needs, she said.

And that day, Gladys taught me to tilt the pans.  If the bread was moist and some of the custard collected in the corner, all was well.  If the bread looked dry and there was no excess custard, we mixed more custard using one egg to half a cup of milk and added it to the pan. A bare spot got a handful of cheese.  When the casseroles suited her, I prepared to add the foil.  Gladys asked if I had butter.  Uh no – there is some margarine in the refrigerator to slice over the top.  Why?

Because, Gladys said, you need to melt a stick of butter for each of those pans and pour the whole thing over the top.    Use the best and be generous.   Now, there’ll be some butter in the refrigerator when you come in the morning.  I’ll pick up some when I get the expired bread from the grocery for the homeless shelter tonight.  You’re welcome, honey.  Gladys patted my arm,  wisped up the stairs and out the door to the next good deed.

Isn’t that a perfect lesson for Easter Morn??

One more thing –  given generously.

And that’s why there are seven eggs in this recipe’s final version  instead of the original six.

Easter Breakfast Casserole

Cook Time: 45 minutes

Yield: 8 servings

Easter Breakfast Casserole

A hearty, hot breakfast casserole perfect anytime.

Ingredients

  • 4 cups bread cubes
  • 1 cup diced ham
  • 2 cups shredded cheddar cheese
  • 2 cups milk
  • 7 eggs beaten
  • ½ teaspoon salt
  • ½ cup butter melted

Instructions

  1. Break or cut bread into bite sized cubes.
  2. Place in a greased 9x13 inch baking dish.
  3. Dice ham into small cubes between ½ and ¼ inches to make 1 cup. Layer evenly over bread cubes.
  4. Sprinkle cheese evenly over bread and ham.
  5. Combine eggs, milk and salt, whisking until well mixed. Pour over bread, ham and cheese layers. Cover with aluminum foil and refrigerate overnight.
  6. Remove foil, melt butter and pour over top of casserole before baking.
  7. Bake at 350 degrees for 45 minutes or until golden brown and set in the middle.

Notes

Charlene A Pinch of Joy

http://www.apinchofjoy.com/2013/03/easter-breakfast-casserole/

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Little Napoleon Sweethearts

A Pinch of Joy: Little Napoleon Sweethearts

Napoleons seem to be a Neopolitan invention as they originated in Naples, Italy.  The French adopted the dessert, calling it “mille-feuille” or “ thousand leaves” for the many layers of pastry.  As the dessert traveled from France the description of their place of origin,  Neopolitan,  became corrupted to the more familiar Napoleon associated with France, but there is no evidence that Emperor Napoleon had anything to do with these particular pastries.  Napoleons traditionally have a confectionary sugar glaze on top (1 Tablespoon water to 1 cup of confectionary sugar) but I eliminated this to control the sweetness (and carb count).    They are also typically larger in size and frequently have 3 to five layers of pastry.  We prefer the little sweetheart size as portion control – but also because the easiest way to eat this crispy delicacy is to pick it up and carefully take a bite!   If you choose the knife and fork method – still easier to eat the small ones.

Fresh strawberries are required to make this a “sweetheart” of a dessert.   To make the strawberry hearts, cut a notch into the top of the berry before slicing.  Like this:

Strawberry collage

You can substitute frozen strawberries.  They just won’t have the heart. (pun intended!)  I do not add sugar to the berries to keep the calorie and carb count lower. If berries are on the tart side, though, you might want to consider adding a couple of tablespoons of sugar to the sliced berries while waiting for the pastries to bake and cool. Using two layers of pudding mix helps to hold the pastry and strawberries together.  I use chocolate discs for drizzling, but you can substitute about 1/3 cup of semisweet chocolate chips or dark chocolate chips.  This was the first time I drizzled chocolate — move very quickly to keep lines thin and straight!   Otherwise you’ll end up with a squiggle like these!

Your sweetheart will think you spent hours on this spectacular treat!

Little Napoleon Sweethearts

Yield: 18 pastries

Serving Size: 2 pastries

Little Napoleon Sweethearts

Ingredients

  • 1 sheet Puff Pastry
  • 1 package instant cheesecake sugar free instant pudding
  • 1 cup milk
  • 8 oz frozen whipped topping
  • 1 ½ cups sliced strawberries (frozen or fresh)
  • 12 – 24 chocolate candy discs

Instructions

  1. Thaw pastry sheet at room temperature until easy to handle (about 40 minutes)
  2. Preheat oven to 400 degrees.
  3. Spray cookie sheet lightly or line with parchment paper.
  4. Unfold pastry sheet on lightly floured surface. Cut along fold lines to make three separate pieces; then cut each third into sixths.
  5. Place the pieces on cookie sheet and bake for 15 minutes until golden brown. Remove from baking sheet and cool.
  6. While pastries are baking, mix pudding and 1 cup of milk in large bowl according to package directions. Gently stir in whipped topping. Refrigerate until pastries are cool.
  7. If using fresh berries, wash stem and slice. To make heart shapes, cut notch across the top of the berry before slicing.
  8. Split cooled pastries in half, working gently with sharp knife.
  9. Spread layer of pudding mixture on bottom half of pastry, add a layer of strawberry slices. Add another layer of pudding mixture and top with other half of pastry.
  10. Repeat until all pastries are filled.
  11. Spoon a bit of pudding mixture on top of filled pastry and add one or two strawberry slices.
  12. Place 12 chocolate discs in disposable decorating bag or corner of zipper sandwich bag. Microwave in 30 second bursts until chocolate is melted. Snip off point of decorating bag or corner of zipper sandwich bag. Drizzle chocolate quickly over the completed pastries. Repeat with remaining 12 discs if needed.
  13. Refrigerate until serving up to 3 hours.
http://www.apinchofjoy.com/2013/02/little-napoleon-sweethearts/

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Orange Glazed Cornish Hens

Orange Glazed Cornish Hen - A Pinch of Joy

Cornish hens are an out of the ordinatry entrée, perfect for any special occasion.  A Valentine dinner for two or an Easter dinner for the family, a birthday celebration as well as an alternative meal for Christmas and Thanksgiving.

The history of the Cornish hen is interesting and fairly recent.  A young Frenchwoman, Alphonsine Davis, moved to Paris where she worked in a cheese shop and a millenary shop.   Jacques Makowsky,  a Jewish printer to Csar Nicholas II, escaped the Russian Revolution and fled to France where he met Alphonsine.  They married in 1933 and escaped the Nazis by moving to New York in 1940.  Jacques printed exquisite boxes for high end cosmetics and in 1946 retired to a large farm in Connecticut.  There they raised African guinea hens, a delicacy prized by exclusive restaurants.  A fire wiped out their flock in 1949. It would take several years to bring production of these birds back to scale.  They promised their customers a temporary solution.   Alphonsine, by then known to friends and family as “Te” for her middle name of Therese,  came up with the idea to breed game cocks from Cornwall in England with the common New England breed, Rock Island.  The result was a small heavy breasted bird that became so popular no one ever missed the guinea hens that it replaced.  By the Mid-1950’s their farm was sending out 30,000 Rock Cornish hens a day.  Talk about making lemonade from lemons!

The birds are not fully Cornish nor are they always a hen.  Gender doesn’t matter – only that the bird weigh 2.2 pounds or less.  They can be a bit pricey, but watch for a sale to make the cost more reasonable.   Servings are often based on one bird per person which would be about a pound of meat.  Cutting the bird in half lowers the cost per serving, and makes the servings sizes more reasonable, too!  I cut these in half along one side of the breast bone and the back bone, using a sharp knife.   I patted the cut birds all over with a dry rub and then oven roasted them with a honey glaze.  I don’t typically make gravy or sauces (to avoid the additional carbs) so I lined a jelly roll pan  with aluminum foil before placing the roasting rack on top.  I lost the drippings, but clean up was easy.

Orange Glazed Cornish Hens

Cook Time: 1 hour

Yield: 4 servings

Orange Glazed Cornish Hens

Ingredients

  • Two Cornish hens
  • Dry Rub
  • 2 tablespoons salt
  • 1 teaspoon black pepper or to taste
  • 2 teaspoons garlic and herb (McCormick Perfect Pinch or similar)
  • Glaze
  • 1/3 cup of orange juice
  • ¼ cup of honey
  • 2 Tablespoons of mild honey barbecue sauce

Instructions

  1. If hens are frozen, thaw in refrigerator overnight.
  2. Prepare Cornish hens. Cut in half along the breastbone, using sharp knife. Break ribs away from backbone and finish making cut through. Remove tail and clean any other undesirable parts away.
  3. Turn on oven to 375 F. .
  4. Mix dry rub and apply to both sides of the cut chicken, lifting skin and patting dry rub under it. Pat any remaining dry rub on the outside of skin.
  5. Prepare baking pan. If no roasting pan is available, place rack on jelly roll pan or other shallow pan. Line with aluminum foil for easy clean up, unless planning to deglaze pan and use drippings. Place chicken on rack and let set until oven is preheated.
  6. Bake for 30 minutes.
  7. Prepare glaze, in the meantime.
  8. At thirty minutes of baking time, generously brush honey orange glaze over chicken, being careful not to brush off any rub on top of the chicken. Return to over and adjust oven temperature to 400F.
  9. Repeat glaze every 10 minutes for the next 40 minutes. Pierce chicken to make sure juices run clear or use thermometer to see if temperature has reached 180F.
http://www.apinchofjoy.com/2013/01/orange-glazed-cornish-hens/

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The best of 2012

I’m not sure if this is a year end post or a new year post. . . . but it would say the same thing  either way, I think!   I set some blog goals last year – and didn’t meet them all.  But that’s okay because what happened instead was way better.    Wheels gifted me with the blog framework and theme you see today; Bytes gifted me the set up and I was just starting to feel like I knew my way around a bit.  Then  came a new computer with  all sorts of  improvements, but I realllly like it for what it doesn’t have – wires!  Everything is built into one unit with  a big touch screen.  Looooove it!  Took  a lot of time to switch files over and master the learning curve of new programs (still working on both of them!).  Then a new desk – which meant the whole office got a makeover – and everything lives in new places and order.  All that reorganization and learning (and a major unexpected vacation!) kept the writing time short!  But things will work better from now on!     A Pinch of Joy also had a visit from the reorganization fairy (aka Charlene!) over the past couple of weeks.  You’ll find most indices at the top now actually have links and pictures from early posts have been enlarged and titled.  And other background things that will help you find your way around here easier!  There will be some other changes rolled out over the year – just picking up the blog goals from last year and moving on!   And as we toast the new year – here’s a look at

2012 most pinned, searched, popular posts

Wicked Good and Easy Pork Chops - A Pinch of Joy

Wicked Good and Easy Pork Chops –Since it was first posted,  this is the most viewed and most pinned every day!

5 Easy Steps to Organize your Financial Life - Prepare for Tax Time

 5 Easy Steps to Organize Your Financial Life – Prepare for Tax Time has been pinned and viewed tens of thousands of times along with the other four parts of the series that deal with how to back up your financial life, set goals, make a budget and prepare for emergency.

9 checklists to help you prepare to evacuate - A Pinch of Joy

 9 Checklists to help you Prepare for Evacuation  – written as I thought about the thousands of people who had to evacuate their homes in 2012, apparently touched a nerve as it has been pinned,  viewed and downloaded  over 21,000 times in six months.

18" Doll Clothes from Dollar Store Items - A Pinch of Joy

 18″ doll clothes made from two dollar store scarves and knit hat see lots of downloads and views at giftable times.

Superhero Cheeseburger Soup - A Pinch of Joy

 Superhero Cheeseburger Soup

Fried chicken with parmesan and panko crust

Parmesan Panko Crusted Chicken -

Hot or Cold Pack Rice Bag - A Pinch of Joy

Hot or Cold Pack Rice Bag  and it’s sister post, Heated Rice Bags, have thousands of viewers during cold weather!

Florentine Quiche - A Pinch of Joy

 Florentine Quiche

 Peanut Butter Double Chocolate bars - A Pinch of Joy

Grandma’s Peanut Butter Double Chocolate Bars — just like the peanut butter cups in the bright orange wrapper.

Honey Banana Bread with nuts - A Pinch of Joy

Honey Banana Bread

A huge thank you for your part in making A Pinch of Joy such a pleasure to produce.  I appreciate each and every reader and treasure all your comments, “likes”, pins and other ways we connect.  Every time I sit down to write I feel a connection to each one — those friends I know in real life and friends I have only met through these words and those who silently come and go every day.  You are so special and I wish you much joy in 2013!

 

 

 

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101 Stocking Stuffers that won’t break the bank

Food
1. Trail mix
2. Popcorn with seasoning or add ins
3. Already popped flavored popcorn
4. Fresh Fruits
5. Dried fruits
6. Hot chocolate mix or packets
7. Hot Cider mixes or packets
8. Tea infuser and loose teas
9. Flavored or herbal tea bags
10. Special coffees or creamers
11. Special cup or mug
12. Chewing gum – one or assortment
13. Favorite candy bars
14. Glazed or special flavored nuts
15. Coupon for favorite homemade treat
16. Small boxes of chocolate

For Kids

17. Temporary tattoos
18. Fun toothbrush and/or toothpaste
19. Hair accessories for girls
20. Small kits of legos or other toys
21. Play dough – make your own
22. Silly putty
23. Fun bandaids or owie ice pack
24. Card games like Old Maid, Uno
25. Stickers
26. Puzzles
27. Colored pencils and drawing paper
28. Special t-shirt
29. Action figures or vehicles for boys
30. Yo-yo
31. Silly straws
32. Kite
33. Sidewalk chalk
34. Travel games
35. Novelty shoe laces
36. Ball – softball, novelty
37. Bubble bath

For anyone

38. DVD – movie, tv show, exercise, etc
39. Cooking gadget –tongs, whisk
40. Handtool – screwdriver, pliers
41. Car accessories – air freshener, wax kit
42. Pedometer
43. Drink cozy
44. Sunglasses
45. Flashlight
46. Whistle
47. Gift cards
48. Water bottle
49. Travel coffee mug
50. CD with favorite music
51. Hat, gloves, scarf
52. Playing cards
53. Sudoku puzzles
54. Crossword puzzles or dictionary
55. Lip balm
56. Lotion or body wash
57. Speciality soap
58. Ornament — event or team
59. Travel packs of toiletries
60. Sports – golf balls, fishing lures
61. Garden markers
62. Garden hand tools
63. Bulbs for forced bloom
64. Tickets to special event
65. Eco friendly reusable shopping bag
66. Wallet
67. USB drive
68. Fun socks
69. Art and craft supplies
70. Postage stamps
71. Note pad and pen
72. Note cards
73. Personalized stationary
74. Journal or diary
75. Book about recipient’s special interest
76. Tire gauge
77. Batteries
78. Favorite Magazine
79. Calendar
80. Lottery ticket or scratch off
81. Magnifying glass
82. Key Chain
83. Mouse pad
84. Kaleidoscope
85. Thermal lunchbag
86. Calculator
87. Exercise bands or hand weights
88. Coasters
89. Unusual pen or pencil
90. Novelty wooden puzzles
91. Manicure kit
92. Nail file or emery boards
93. Nail clippers
94. Sewing kit for quick repairs
95. Fast food or coffee gift cards
96. Compass
97. Gloves – work, garden, kitchen
98. Hand sanitizer
99. Letter listing good qualities of recipient
100. Ear buds or headphones
101. Office supplies – plain or fancied up

For a printable list — Click Stocking stuffers

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Twenty- three things to do with kids before Christmas

Sledding

Luminaria

Make Cookies

Hang a Wreath

Go Ice Skating

Build a Snowman

Make Hot Chocolate

Make Popcorn Garland

Listen to Christmas Songs

Go See a Christmas Movie

Go see Neighborhood Lights

Read a new Christmas Story

Go To a Christmas Concert

Take a Family Christmas Photo

Make Christmas Cards for special people

Watch a tv Christmas special with popcorn

Make Christmas Ornaments

Wrap Gifts

Read a Story About the Birth of Jesus

Read “The Night Before Christmas”

Drop money in the Christmas Kettle

Buy a Gift For a Needy Child

Host a Christmas Party

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How to Make a Christmas Garland in Six Easy Steps

Garlands are so versatile for Christmas decorating!  They can lay across a flat surface, like a mantel, hang from a railing, swoop around door frames, window or mirrors — and more.   The best part is:   Garlands don’t have to be disassembled for storage.  Next year, open the storage container and there is a glorious ready made decoration just waiting to bring you cheer!

Step 1 — Choose the foundation

Choose size and type of garland you want. This one is eight foot long, quite full and is frosted. If your garland is not prelit, and you want lights, work the string of lights into the branches. Make sure the plug in will end up on the correct end for where you plan to use the garland! Put most of the lights in toward the center of the garland and just a few on the tips.

Step 2 — Create a Framework

Select three colors and three design elements.

  • The largest sized design element will be the dominant element so what ever color you choose for it will also be the dominant color. When you are finished adding items of that size and color, they should be visible in 60 per cent of the garland. In our example, the dominant element is poinsettias and the dominant color is white. I counted the white from the frosted greenery as part of the 60% because it shows up more in real life than in the photos.
  • The second choice will be the – surprise — secondary color and element. Round Christmas balls are an easy element choice. They “go with” any theme and come in an array of colors and sizes. The individual pieces of this element are smaller than the dominant pieces – the mama bear of our triad. Visually this choice will make up about 25 – 30 percent of the finished project.
  •  And the third color will be the accent – the one that makes the others pop! It will be about 15-20 percent of the color visible in the finished garland – not counting the background green. The element pieces will be the smallest in size of the three types of elements.

Step 3 – Preparation

 Gather all your materials in one spot. (I like to work standing up at a counter.) Snip all stems, remove hangers from glass bulbs, get rid of price tags. You can do these thingsas you go along, but it is faster to do them assembly line style.

Step 4 – Measure

Divide garland into fifths. (You may want to do this on the floor so you have plenty of room.)  For an eight foot garland, one fifth is 19 inches. Place one of your dominant elements at each of these points.

Step 5 – Create

Here is where your creativity can take over!   Working with just one segment, begin to lay out, the different elements. Place them all over the width of the garland – not just in a straight line down the middle. Work first with the dominant color.   Repeat the dominant element in the segment as you like, in uneven numbers counting the “marker” placed in step 4 on your left. Because this color forms 60% of the finished product, you can add a smaller second element in your dominant color to create interest.

The key is to keep them all the same color and tone.  The example uses white snowflake as a lacy contrast to the solid looking poinsettia. Or use different sizes of the element – add small poinsettias in between the larger ones, for example. Place the dominant elements so they relate to one another visually– your eye moves easily from one to the other. From there, you decide when enough is enough!

Drop in the secondary element and color, so that it is about half of the visual“amount” in the segment as the dominant color. Again you can vary things as sizes, finishes (matte or shiny), clusters instead of singles. In general, use only one variation in order to avoid a cluttered look – especially if you used variations in the dominant color. The accent color can also vary, but less so than the other two colors. If you repeat one accent at regular intervals, adding a random variation is more pleasing to the eye. If you want your accent to fall only at random, it’s better to stick to just one element with no variation.

Step 6 – Assemble

When you have achieved a look that you like in one segment, use a hot glue gun to fasten each element to the garland. Be sure to use a low temp glue gun. High temp means just that – up to 400 degrees!  I learned “first hand”  (pun intended) how it can temporarily remove a fingerprint!   Low temp is uncomfortable on the skin, but can be peeled off without burning and,  in sufficient quantity, provides all the holding power necessary.  Keep fluffing the garland as you go along, so it doesn’t become flattened and one dimensional as you add the design elements.

Loosely repeat the pattern you developed in each of the four remaining segments. You don’t have to measure – just eyeball. This gives a feeling of movement and freedom in the finished garland. Then add one or two totally different elements in pleasing color, shape and proportion to the garland — just to break all the rules! You can alter the basic look from time to time by tucking in ribbon, strings of beads, feathers, mesh, or other things. Just keep in mind the 60 % proportion for the dominant color. For example, use wide red ribbon to loop around, through and below the garland, so red becomes the dominant color and white becomes the secondary color.

Finished – at night

Banister garland relfected in mirror

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Thank a veteran 2012

The first record of his family is land his father owned in Pennsylvania,  on the edge of the frontier. His father was a baker, born in Germany.  His mother died when he was about eight, perhaps in childbirth.   There wasn’t spare time or funds for education and perhaps not even a school.  His labor was needed in his father’s bakery or in the household.  Still, Christopher Hite answered the call to the cause of freedom when his country formed its first army under General George Washington. 

Surely he heard talk and perhaps fiery speeches that guided his actions.  Perhaps he was motivated by other young men joining the cause, especially after a  newcomer began recruiting in the area.  Or perhaps he was attracted by the income, General Washington insisted was necessary for the enlistment period he required.  In the spring of 1777, Christopher joined fifty others from the region as members of the Continental Army.   The company was assigned a New Jersey regiment rather than one from their Pennsylvania home.

The close association of men gave rise to epidemic disease, such as smallpox, as well as disease caused by poor sanitary conditions, as dysentery.  Men grew weary with long marches and building fortifications.  In September 1777,  Christopher was engaged, with the rest of his regiment, in the Battle of Brandywine at Chadd’s Ford.   There was another battle at Germantown, before the regiment settled at Valley Forge for the winter.   Only twenty five of the original recruits from Bedford, Pennsylvania remained on the roster.

Food and clothing were in short supply, partly because the Quartermaster General, responsible for supplies, resigned in the fall.  He was not replaced by the Continental Congress, also scrambling to relocate and stay functional, until spring.  It was necessary to keep the harsh conditions at Valley Forge secret as the British Army was encamped scarcely 18 miles away.  Washington feared the British would take advantage and attack, although fighting in the wintertime was not usual.  In spring only seventeen of the fifty remained on the roster.

In February 1778, Frederich Von Stueben arrived.  A Prussian nobleman and veteran of the French and Indian Wars, Washington put him in charge of training the troops.  Von Stueben  brought discipline and cleanliness.  Along with the smallpox innoculations Washington now required, conditions began to improve.  Another boost to the fledgling army was the commitment of France to the Continental cause in May 1778.  Christopher undoubtedly participated in the celebration led by the Marquis de Lafayette.  For the next year, Christopher’s unit was assigned to hold the Hudson River Valley against the British, who were generally occupied elsewhere.

Christopher’s brother, Conrad,  joined the army in March 1779.  A few months later, the regiment was dispatched to New York to battle with the British allies, the Iroquois nation.  In September, Spain announced that they would support the Continental cause.  In preparation for the winter of 1780, the regiment settled at Morristown, New Jersey.  Only six of the original men, all of whom had enlisted for the duration,  remained in the Pennsylvania unit.  What they were about to endure made Valley Forge seem like a picnic.

The weather was bitterly cold and snows frequent.  With the number of troops quadrupled, supplies were ever more short.  Pay was not forthcoming from the Continental Congress and 800 men mutinied.  Spring was long delayed with snow, rain and cold.  This time the British knew of the suffering.  They attacked June 6, 1780.   However, the British underestimated the will and toughness of the Continentals that day, and again on June 22, and were defeated.

Christopher was selected for the elite Light Infantry led by LaFayette.  These young, fit and experienced men were at the leading edge of battle, without heavy guns or equipment to slow them down.  Lafayette, who was about Christoper’s age of around twenty,  provided each man a leather helmet covered with bear fur and adorned with black and red feather plumes to set them apart them from the regular  troops.  Although they engaged several times, the heavy fighting had moved south to the Carolinas.  The  unit was disbanded in November 1780 as the army prepared for yet another winter.

The army reorganized and the six Bedford Pennsylvanians were attached to a Pennsylvania regiment on New Year’s Day 1781.  Weather was milder and conditions relatively tolerable.  Morale was poor, primarily due to lack of promised pay.  Christopher’s regiment was assigned to  General Anthony Wayne’s command and began a relentless pursuit of the British General Cornwallis.  On October 19, 1781, Christopher stood with the Continental Army on one side of the road at Yorktown, Pennsylvania and their French allies stood on the other side.  At 2 pm, the British marched forward and laid down their arms.

Only four of the fifty recruits remained for another army reorganization,  assigned to General Nathaniel Green. They moved south to Charleston where shortages were again rampant as Congress had anticipated an end to fighting and did not budget for supplies or pay.  In December 1782, the British evacuated Charleston.  Finally the unit was returned north where they received their discharge papers on November 4, 1783, six and a half years after enlistment.

Four military veterans returned to Bedford, Pennsylvania.  An Irish Catholic.  A Scottish Presbyterian.  A Scotts Irish German.  And Christoper  Hite, son of a German immigrant and Protestant.   Different ages, different occupations.  All united in a common cause and a vision greater than themselves and willing to sacrifice so they and others might have a better life.

Thank a veteran today.

You can read about one of Christopher’s great grandsons, a World War II veteran, here. An Ordinary Soldier: Christopher Hite of Bedford, Pennsylvania and the Continental Army by Richard Hite was among the sources used for this post. 

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Candy Corn Fudge

White, yellow and orange striped fudge that looks like candy corn

Candy Corn Fudge . . .   Just another pretty fudge.

Candy Corn Fudge . . . . Just because I can.

Candy Corn Fudge . . . Extreme Experiment

All of those titles are accurate!   Just wanted to see how a colored multilayered fudge  would work.  It did so I did. . .  or something like that.

The coloring I used was Wilton’s gel and to give it a strong color I scooped out a bit with the edge of a teaspoon.   I also mixed the coloring into the sweetened condensed milk before adding it to the chips to make the color more even.   I’ve discovered the less you work the white chocolate the better.   Something I tried that I thought was helpful was to soften the white chocolate and butter in the microwave for 30 seconds before adding the colored milk.  I stirred them together a bit and then put the whole thing in the microwave for 1 minute, during which time the milk will begin to boil.  Quickly stir the whole thing together.  There were some chips that were not fully melted, but they seemed to finish the melting process after I poured the layer.  If you have a lot of unmelted chips and the mixture seems to be thickening, place bowl back in microwave for 10 to 20  second bursts and stir again until chips are melted and blended in.   (I didn’t find this necessary but microwaves do vary.)

I did the layers in mini batches because I didn’t want a super thick fudge whose only claim to fame is the bright colors.   I’ve used Nestle’s white chocolate chips with success before,  but this time I used the Ghardelli white chocolate chips and liked them  too.   I tried chilling the first layer in the freezer while I prepared the second layer, thinking that would help the layers “stick” together if they were both slightly warm.  For the third layer, I  let the fudge totally set up in the fridge for a bit (like while we ate dinner!)  before coming back and making the last layer.   Didn’t seem  to make any difference so do what fits your schedule and whim.   Do, however, find a level spot in the fridge to place the cooling fudge so it doesn’t drift off to one side.  If you have to set it on top of two dishes, put a half package of cheese on top of the shorter bowl so they are even – or whatever it takes!

When I posted a white chocolate fudge once before, someone mentioned that they had a hard time lifting the finished fudge from the pan. I’ve never had a problem with that.  Maybe because I lift the fudge with its waxed paper lining a couple of times in the cooling process. (Taking it out of its comfort zone—good for people, good for fudge is my theory!)  Other people  mentioned they grease the pan with butter or cooking spray before lining it with waxed paper. If you’ve made refrigerator type  fudge before you may have your own favorite trick.  If you’d like to share in the comments,  I’d love to hear them!

There are three variations.   One is the Traditional Candy Corn:  Trim one edge of the fudge so you have a clean straight cut.  Make an  inch thick slice all the way across the chilled fudge.  Lay the strip on your cutting board so the layers are visible and begin cutting triangles.  Every other triangle will have the white layer on top and the yellow at the point, but I guarantee only you and I will notice that when it is on the plate! J   Variation Two:  Press peanuts into the top of the last layer.  This is a play on the popular peanut and candy corn mix.  I like this best for taste because I like nuts, first of all, and the saltiness of the nuts counteracts the sweetness of the fudge just like it does for the “real” candy corns.   Variation Three:  Figure out where you plan to make your cut for fudge pieces.   Press a line of candy corn into the top and cut the finished fudge so that a candy corn adorns the center of each piece.

Candy Corn Fudge

Candy Corn Fudge

Ingredients

  • 2 12 ounce packages of white chocolate chips, divided. Preferably Nestle’s or Gharadelli
  • 1 14 ounce can of sweetened condensed milk, divided
  • 3 Tablespoons of butter, divided
  • Orange food coloring, preferably gel (can also combine red and yellow coloring)
  • Yellow food coloring, preferably gel

Instructions

    White Layer
  1. Prepare 8x8 inch square pan by lining with waxed paper.
  2. In medium microwavable bowl, put 1 cup of white chocolate chips and 1 tablespoon of butter. Microwave thirty seconds.
  3. Add 1/3 cup of sweetened condensed milk and microwave for sixty seconds.
  4. Remove from microwave and quickly stir the milk and chips together until almost smooth.
  5. Pour into prepared pan and place in refrigerator. (Freezer will hasten cooling, if needed)
  6. Orange Layer
  7. In medium microwaveable bowl, place 1 and ½ cups of white chocolate chips and 1 tablespoon of butter. Microwave thirty seconds.
  8. Add orange (or combination of red and yellow) coloring to ½ cup of sweetened condensed milk to reach desired shade, stirring to blend thoroughly.
  9. Add milk to softened white chocolate chips and stir gently to distribute milk somewhat.
  10. Microwave for sixty seconds.
  11. Remove from microwave and quickly stir the milk and chips together until smooth.
  12. Pour over chilled white layer and return pan to refrigerator.
  13. Yellow Layer
  14. Repeat steps for orange layer -- EXCEPT use yellow food coloring.
  15. Place layered fudge in refrigerator and let set until fully firm, about 2 hours.
  16. To serve, let set at room temperature for ten minutes to soften slightly before cutting, especially if it has been chilled overnight. Cut with sharp knife, warmed with hot water. Dip into hot water and wipe before beginning additional long cuts to keep the colors clear.
  17. Variations:
  18. Traditional Candy Corn: Trim one edge of the fudge so you have a clean straight cut. Make an inch thick slice all the way across the chilled fudge. Lay the strip on your cutting board so the layers are visible and cut into equal triangles, alternating the angle of your knife and leaving a bit of space at the white layer when it is at the apex.
  19. Variation Two: Press peanuts into the top of the last layer before placing in the refrigerator to set up. For extra peanutty flavor, press peanuts into the top of the second layer before chilling it and adding the last layer.
  20. Variation Three: Figure out where you plan to make your cut for fudge pieces. Press a line of candy corn into the top and cut the finished fudge so that a candy corn adorns the center of each piece.
http://www.apinchofjoy.com/2012/10/candy-corn-fudge/

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Fun Food for Kids Halloween Party

Grade schoolers like things on the spooky side — but not too spooky.  They still have fun with plays on words and things that are not quite what they seem!   Imagination sells so you can slide in some healthy food with fun names!  Here’s a few winners from the snack table:

Brats baked in crescent dough

Precooked brats (or hot dogs) baked in a dough mummy wrap!  Recipe below or

Ghost brains, Goblin Gizzards, Troll Toes and Witch Fingers!   Label each item for maximum impact.  I had a hard time with the “easy” witches’ fingers!  The knuckles creases wouldn’t show up and the fingernails kept falling off.  A little black frosting gel solved both problems.  A bit under the sliced almond  helped it stay in place on the string cheese.  I made the knuckle creases with the back of a table knife and used a very tiny bit of gel wiped down the finger to make the creases visible.  It also helps to shave off a bit of the fingernail end of the cheese to make a flat indent for the “fingernail.”    Ghost brains are raw cauliflower florets.  Goblin Gizzards are frozen green grapes and the Troll Toes are raw baby carrots.

Skeleton made of vegetables

Veggie Boy is a skeleton made with a variety of vegetables. Sliced cucumbers with some peel left on make the spine and pepper slices make the ribs.  I used green but you can also use red or yellow pepper slices.  His face is a bowl of ranch dressing with cherry tomato eyes and a carrot for lips.  Hair is raw broccoli florets.  Use any vegetables you like that will fit into the skeleton shape.

Bats made from fruit leather

Cut bats from fruit leather.   Unroll the fruit leather but don’t remove the waxed paper.  Cut through both paper and fruit leather at the same time.  The top of the leather will dry somewhat so it won’t stick so readily to other snacks and the waxed paper keeps it from sticking to the plate.  Roll up (or wad up) the leftover pieces and let them dry for  “insects”.

Cut ghosts from 6 inch tortillas.  Spread with melted butter or a margarine spread and sprinkle with cinnamon and sugar.  Bake at 350 degrees for about 10 minutes until slightly puffed and crisp.  You can use cookie cutters for the bats and the ghosts.  If you prefer, click here for patterns that will fit a piece of fruit leather for the bats and a 6 inch tortilla for the ghost.  I used kitchen shears to cut the bats and a sharp knife to cut two ghosts at a time.

Find Halloween games for grade schoolers on A Pinch of Joy facebook.  Like to gain access to exclusive downloads!

happy halloween!

Mummy Brats

Mummy Brats

Ingredients

  • 6 precooked brats or hot dogs
  • 1 can crescent rolls or crescent dough sheet
  • Mustard for eyes

Instructions

  1. Preheat oven to 375 degrees.
  2. Unroll crescent dough. If using crescent rolls, press dough together to remove perforations.
  3. Cut dough lengthwise into sixths.
  4. Wipe excess moisture off brats or hot dogs. Place one end of dough strip on one end of brat and fold slightly to make a pocket that covers the end of the meat.
  5. Wrap dough around the brat, overlapping slightly. Let dough stretch as you work with it. Skip about half an inch of the brat at the "head" and tuck the end of the dough under the brat.
  6. Place each finshed mummy on ungreased cookie sheet.
  7. Bake for 15- 20 minutes until mummies are golden brown and the bottom is just beginning to become a darker brown.
  8. Add mustard dots for eyes. Serve hot.
http://www.apinchofjoy.com/2012/10/fun-food-for-kids-halloween-party/

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