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Shelley - Posts
What better way to celebrate Israel's 63rd birthday than with cake! And not just any cake...one that looks like an Israeli flag!
2 rolls (16.5 oz each) refrigerated sugar cookie dough
2 packages (8 oz each) cream cheese, very softened
1 cup confectioners' sugar
1 tsp vanilla extract
1 carton (8 ounces) whipped topping
3 to 4 cups blueberries
1 cup sugar
3 tblsp cornstarch
1 cup orange juice
1/4 cup pineapple juice
1) Preheat oven to 350°F.
2) With floured fingers, press cookie dough evenly over bottom of a 15-in. x 10-in. x 1-in. baking pan. You can also use a small rolling pin if you have it.
3) Bake as directed or until golden brown. Let cookie crust cool completely.
4) In mixing bowl, beat the cream cheese, powdered sugar and vanilla until smooth. Fold in whipped topping. Spread over the cookie crust.
5) Spread cream cheese frosting over crust in even layer.
6) Arrange blueberries on frosting in the shape of the Israeli flag. One blueberry stripe on the top, one on the bottom, and a star of David in the center. (see Image below)
7) In a saucepan, combine the sugar, cornstarch, orange juice and pineapple juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool glaze completely and then driz
What spaghetti and meatballs is to Italy, meatballs and couscous is to Israel. Throw this in the crockpot in the morning and have Mediterranean comfort food by that night! If you have a big enough crockpot double the recipe and invite friends. Hint: For the breadcrumbs, I substituted my leftover matzo meal from Passover.
Ingredients for sauce
½ cup tomato paste
2 28 oz. cans whole tomatoes, coarsely chopped
2 tsp fennel seeds
2 tsp grated orange rind
2 tsp ground cumin
½ tsp cinnamon
½ tsp salt
¼ to ½ tsp ground cayenne pepper
Ingredients for meatballs
½ cup dry breadcrumbs
¼ cup raisins
¼ cup onion, chopped fine
½ tsp salt
½ tsp ground cumin
½ tsp dried oregano
¼ tsp cinnamon
1 ½ pounds ground beef
1 egg white
3 cups cooked couscous
1) To prepare sauce, combine in crockpot tomato paste, canned tomatoes, and spices.
2) To prepare the meatballs, combine breadcrumbs, raisins, onion, spices, beef, and egg in bowl. Mix well. Shape meat mixture into 20-30 meatballs.
3) Heat a large skillet over medium-high heat. Lightly brown half of the meatballs in the skillet while stirring frequently, about 3 minutes. Place meatbal
I realize that there are a handful of people out there who are sticking to their New Year's resolutions. If you promised yourself to start eating healthier in 2011 or at least get more vegetables, this is the recipe for you. On weight watchers this is one of those soups that's almost "zero points." There is just a touch of cream but besides that its packed full of as much zucchini and carrots as you can eat. This soup will help you keep that New Year's resolution going through February.
1 onion, chopped
1 tsp margarine
1 tsp olive oil
1 pound carrots, peeled and cut
2 zucchini, cut
2 cups chicken broth
1/4 tsp black pepper
2 tblsp half and half
1) Saute onions in margarine and oil until soft. Add carrots, zucchini and chicken stock. Heat to boiling, reduce heat and simmer until vegetables are soft.
2) Puree mixture in food processor and return to pot or puree it with a hand blender in the pot. Season with pepper. Add half-and-half and heat through.
Shelley Neese is managing editor of The Jerusalem Connection, a Christian Zionist website with all the latest news from a Biblical perspective.
3 tblsp olive oil
1 onion, chopped
1 1/2 tsp garlic, minced
28 oz. can of whole tomatoes, drained and chopped
1/2 tsp cinnamon
1 tsp coriander
1 tsp cumin
1/4 tsp cayenne pepper, crushed
2 pounds butternut squash, cubed
16 oz. can chickpeas, drained
3 cups chicken broth
1/2 cup golden raisins
4 cups chopped spinach
1/2 tsp lemon juice
Couscous, cooked according to package directions
1) Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally until soft and golden. Add the garlic, tomatoes, cinnamon, coriander, cumin, and red pepper. Cook for 3 more minutes.
2) Add the squash, chickpeas, broth, and raisins and bring to a simmer. Cook, partially covered, about 20 minutes or until the squash is tender.
3) Stirn in the spinach and cook 3 minutes.
4) Serve over Couscous.
Shelley Neese is the Managing Editor of The Jerusalem Connection.