Now More Than Ever

I remember it clearly. It's the hugest relief when your children don't need you 24 hours a day anymore, can drive, feed themselves, even wash their own laundry. That freedom from parenting can almost lull you into complacency.

But, wait. Your teens need you now more than ever, just not in the same way. They still want you around, but act like they don't know you. They need your opinion, but act like they aren't listening. They want the safety of your love and acceptance, even though at times they do not behave very lovingly themselves and may roll their eyes at your witty quip, blatantly unaccepting of your outdated sense of humor.

And, at this age they can certainly get themselves into very serious trouble just as innocently sometimes as a 2 year old touching a hot stove and with about as much sense. They need your monitoring and involvement, calmly, quietly from afar, often from two car lengths away (smile); other times loudly applauding from the stands (but not so loudly that you actually draw attention, because that would be totally uncool).

I'm not suggesting that you follow your child around 24 - 7, and hopefully you won't have to. One of the surest ways, however, to keep track of your teen is to make your house the place everyone wants to be. At least if they are at your house, you know where they are, you know their friends, and you know what they are up to.

The friendly house with the food is usually the place everyone wants to gather. With the semester break here and everyone at home all day long, the fridge door will be open a lot. Here is a dip recipe to go along with all those chips that will be consumed this holiday season and a chocolate peanut butter fudge recipe to satsify any sweet tooth. Have the kids help cook up the recipes, watch a movie together, and enjoy the break.

I have been making this dip recipe for teenagers since I was the sponsor of the Class of 1990. It has not failed to please anyone yet!

Chili Cheese Dip
8 oz. package cream cheese
8 oz. carton sour cream
1 can jalapeno bean dip
1 package chili seasoning mix
5 drops hot sauce
1/4 cup taco sauce
2 teaspoons chopped fresh parsley or cilantro
2 1/2 cups shredded Colby Jack cheese
Beat cream cheese and sour cream until smooth. Stir in bean dip, chili seasoning, hot sauce, parsley, taco sauce, and 1 1/2 cups of cheese. Spoon into 12x8 inch pan sprayed with cooking spray. Top with remaining cheese and bake at 325 degrees for 20 minutes. Serve hot.

Glenda Broome gave me this recipe and it is truly superb. For best results you really need a candy thermometer.

Berta's Peanut Butter Fudge
1st layer: In a large stew pan, put 3 cups sugar, 12 tablespoons (1 1/2 sticks) margarine (NOT butter) and 2/3 cup evaporated milk. Bring to a boil until candy thermometer reaches 234 degrees. Remove from heat and stir in until melted a 12 oz. sack semi-sweet chocloate chips, 2 teaspoons vanilla, a 7 oz. jar of marshmallow cream and 1 1/2 cups pecan pieces. Pour into large buttered pan (larger than 13x9).
2nd layer: In same pan, put 3 cups sugar, 12 tabelspoons margarine, 2/3 cup evaporated milk. Bring to boil until it reaches 234 degrees on thermometer. Remove from heat and stir in a 10 oz. sack peanut butter chips, 2 teaspoons vanilla, and 7 oz. jar marshmallow cream (77 cent jar from Wal Mart will work). Stir until melted and pour over chocolate layer. Very rich, so cut into one inch squares or so. Makes alot!