Sometimes knowing that other women, mothers, sisters, friends, and care takers just like us face the same battles of what to make for dinner. Be it our task/chore/burden/or hobby of what to make for our families to eat each day sometimes it just seem easier to bear when you have a good recipe recommended from a "GIRLFRIEND"; they provide us with the boost to get over the lack of motivation or stumbling blocks in our way and get dinner on the table!


The number of those who report that their “whole family usually eats dinner together” has declined 33 percent. This is most concerning because the time a family spends together “eating meals at home [is] the strongest predictor of children’s academic achievement and psychological adjustment.”

Family mealtimes have also been shown to be a strong bulwark against children’s smoking, drinking, or using drugs. There is inspired wisdom in this advice to parents: what your children really want for dinner is you.

Elder Dallin H. Oaks Good, Better, Best (Nov. 2007)

Two researchers at the University of Minnesota investigated the potential benefits of family mealtimes on children and found that families that dine together tend to have healthier, more well-adjusted children. Their studies indicate that the more often children and teens west with their parents—and the happier, more structured these mealtimes are—the more the children gain these benefits:


Better Nutrition

Better language and literacy

Fewer Eating Disorders

Fewer risky behaviors


The national center on addiction and substance abuse at Columbia University (sept 2005) found that compared with teens who dine frequently with their families (Five to seven dinners a week), teens who have fewer than three family dinners per week are:

Two and a half times likelier to smoke cigarettes

More than on e and a half times likelier to drink alcohol.

Almost three times likelier to try marijuana


“….Mealtime becomes a way for families to bond. To show children they have access to a caring adult.” (The Food Nanny Rescues Dinner p. 11)


So as Women, Sisters, Daughters, Wives, Mothers, Grandmothers we can not put a price on the work that we do. Dinner hours and menus can be daunting at times and others it feels like a breeze. As we gather together and share in our love for caring for our families and enjoying the connections we have with them as we sit around the dinner tables of our homes. I hope that each of us can step back occasionally on those hard mommy days and “Believe in what we are doing! Believing in who we are and that we can make a difference one meal at a time.

~ Jill


Thursday, October 22, 2015

Layer Turtle Cheesecake

Layered Turtle Cheesecake-Jill Carpenter

1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 Tablespoon cold butter, chopped

Filling:
4 packages (8 oz each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 Tablespoons heavy whipping cream
1 1/2 teaspoon vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup carmel ice cream topping
1/3 cup chopped pecans

Ganache:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 Tablespoons chopped pecans

Optional garnish: chopped pecan halves and additional caramel ice cream topping

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil )about 18-inch square.) Securely wrap foil around pan.

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in 1/4 cup flour, cram and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to small bowl; stir in melted chocolate until blended. Spread over crust.

Combine caramel topping and remaining flour; stir in pecans. Drop by Tablespoon over chocolate batter. Top with the remaining batter. Place springform pan in large baking pan; add 1-inch water of hot water to large pan.

Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until the center is just and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. (I would remove the foil at this point too. It never tells you when to do it, but it holds in moister from the water bath.) Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Place chips in a small bowl. In a small saucepan, bring cream just to boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired.


Yield: 12 Servings

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