Heart, Hands, Home

All-Purpose Quick Mix

2012-02-05T11:56:00.000-05:00

This is my everyday go to mix for biscuits, shortcake, coffee cake, scones and even a delicious self crusting quiche. You can use this mix in any recipe calling for biscuit mix.

All-Purpose Quick Mix

5 lb. bag flour (20 Cups)
4 C. nonfat dry milk powder or buttermilk powder
3/4 C. baking powder
2 Tbsp. salt
1 Tbsp. cream of tartar
5 C. vegetable shortening

In a large bowl, sift together the dry ingredients. With Pastry blender (or your hands) cut in shortening until mixture resembles cornmeal in texture. Store in airtight container.

~Use 1/2 whole wheat flour, if desired.
~Cut recipe in 1/2 for smaller households.

Biscuits

3 C. All-purpose quick mix
3/4 C. milk or water

Stir together until blended. Drop dough by spoonfuls onto baking sheet. Bake in 450 degree oven for 10-12 minutes or until golden brown.

~Add 1/3 C. shredded cheese and chopped herbs to dough for a cheesy herb biscuit

Shortcakes

Follow above biscuit recipe adding 2 Tbsp. sugar to dough. Sprinkle tops of dough with sugar.

Biscuits and Shortcakes

Coffee Cake

3 C. All-purpose quick mix
1/3 C. sugar
1 egg
1 C. milk or water
1 tsp. vanilla extract

Filling:
1/2 C. flour
1/2 C. packed brown sugar
1 tsp. cinnamon
1/4 C. butter or margarine

Preheat oven to 350 degree. Spray an 8" pan with cooking spray. Combine quick mix and sugar in medium bowl. Mix egg, milk and vanilla. Add to dry ingredients and stir to combine. Prepare filling by mixing flour, brown sugar and cinnamon. Cut in butter till mixture is crumbly.
Spread half of the cake batter in bottom of pan. Sprinkle filling over batter. Top with remaining batter. Bake 40-50 minutes until toothpick comes out clean.

~This is great for a weekend or company brunch. Serve with fresh fruit and sausage or bacon.

Coffee Cake

Self-Crusting Quiche
~I love this for a lazy weekend breakfast or a busy weeknight!

3 eggs
1/3 C. all-purpose quick mix
1 1/2 C. milk
1 tsp. minced dried onion (or 1/2 tsp. onion salt)
salt and pepper to taste
1/2-1 tsp. herbs of your choice (parsley, thyme, oregano)
1 C. shredded cheese of choice ( I love swiss or cheddar)
1 C. finely chopped meat, crumbled bacon, sausage or cooked veggies (little bits of leftovers make a great filling!)

Preheat oven to 325 degrees. Coat a 9" pie plate with cooking spray. Layer meat and cheese in bottom of pan.

Combine rest of ingredients in blender and mix about 1 minute. Pour over cheese and meat. Bake 30-40 minutes until toothpick comes out clean. Serve warm or cold.

Self-Crusting Quiche

Griddle Scones

~These tender scones are a favorite in our house. Top with lemon curd, fresh whipped cream or your favorite preserve
~These are great for camping
3 1/2 Cups All-purpose quick mix
2 eggs (room temp).
2 Tbsp. honey
1/2 C. milk, cream or whipping cream

Place all-purpose quick mix in a bowl. Mix eggs, honey and milk in separate bowl. Stir into mix with a fork just until blended (do not overmix!). Turn dough onto floured surface. Using 1/3 of the dough at a time, pat or press mixture into a circle about 1/2" thick. Cut each circle into 4 or 6 wedges.
Preheat a pan on med.-low heat. Gently place the wedges on griddle. Cook until bottoms are lightly browned and the scones rise slightly (be careful not to burn). Turn and brown other side. Serve warm

For an extra special treat serve with Devonshire Cream:

Combine 1/2 C. chilled whipping cream and 2 Tbsp. brown sugar in mixer and beat until stiff peaks form. Fold in 1/2 C. sour cream.
You can also add 1 C. diced fresh fruit (peaches, strawberries, raspberries).

Griddle Scones w/Devonshire Cream and Raspberries

2012--New Year, New Start

2011-12-31T20:31:00.000-05:00

First, an apology to all my faithful readers. I know that I have been absent since Thanksgiving and a few of you even sent me kind notes about my whereabouts. Life has been hectic around our house. For the first time in 20 years, I took a part time job. With one child starting college, another starting college in a few months, several unforeseen expenses (think cars, house repairs, medical, dental, etc...), and braces our finances were stretched too thin. It has been a difficult adjustment for me, mostly in not being able to be home and available for my family. Being the holiday season, the hours have been crazy and my off time was spent taking care of my family and household. Thank you so much for your patience in waiting for a new post.

I would love to promise you a new post every day in the new year, but I know that is a promise that I cannot keep. I do hope to continue adding new posts on a regular basis. I am only one person and my family and other responsibilities often come first. I still have one child homeschooling, plus I will continue to work part time, so I will do my best. My goal is to continue to keep the blog ad free. I am (currently) the only one writing my blog posts and I do not make any money from the blog, I do not have any sponsor (nor will I ever accept a sponsor that I don't 100% believe in), all blog post, giveaways and product reviews are paid for by my budget (I will always disclose if something is provided to me in exchange for a review--like the Chocoley Review). I only share this so that you know where I am coming from and why sometimes there is a delay between posts. If you have any questions, feel free to contact me!

"Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. Brothers, I do not consider myself yet to have taken hold of it. But one thing I do: Forgetting what is behind and straining toward what is ahead, I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus." Philippians 3:12-14

I do not know what the new year holds, but I look forward to all that God has in store for my life and my family.

Wishing you a safe, happy, and very blessed 2012!

The Advent Project

2011-11-22T07:40:00.001-05:00

Wow, it has been busy around here lately with birthdays, appointments, kids work schedules and getting ready for the holidays! Some days I feel like I have so much to do that I will never keep up, but I love this time of year and wouldn't trade the memories we are making for anything!

Part of getting ready for the holidays for us, is starting to prepare all of our ideas for our Advent Project. Thanksgiving is a perfect time to start planning. As your family is reflecting on all the things they are thankful for, you can talk about how you can share those things with others around you!

The Advent Project was written for a friend after a conversation we had about Christmas and how easy it is to get caught up in all the hustle and bustle and “I want” attitude of Christmas. It started as just some ideas to celebrate Jesus’ birth, giving to others and building memories and traditions as a family. As I was sharing some of my ideas, I realized how eager others were for the very same thing! I decided to put it all together in one place and share it with everyone–my Christmas gift to you!

The idea of the Advent Project is simple, everyday there is a Bible verse (part of the Christmas story in Luke) and then there are family activities, books and movies. You can do an activity every day, once a week, whatever works for your family. Some activities will require some pre-planning and are designed for a wide variety of ages, so you choose what is most appropriate.

It is not supposed to be a complete list, but a jumping off place--ideas to get you started. Every family has different traditions, commitments and resources. My hope is that you are inspired to make the holiday season more meaningful for your family, to teach and encourage giving not just gifts, but your time and thoughtfulness and love.

Every year our planning is a little different. As our kids have gotten older, we have let them pick and plan a lot of the activities that they want to do. It is so heartwarming to watch your kids pack shoeboxes of gifts for other children or pick a name from an Angel Tree and use their own money to buy special gifts for a foster child. Baking and decorating sugar cookies has always been a special time for our family and we have had as many as 20 guests sitting around our table laden with frosting and sprinkles, sipping hot cocoa, listening to Christmas carols and laughing as we shared a memory and some time together. The goal is to create meaningful memories, not necessarily centered around gifts, but around being together and celebrating the greatest gift of Christmas!

Download your FREE copy here:
The Advent Project 1
Feel free to print and share as many copies as you like.

Movie Night Caramel Corn

2011-11-12T19:33:00.000-05:00

Movie Night is always an event in our house, especially now that the kids are older and it is harder to find a night when we are all home. One of the most requested snacks on movie night is always the homemade caramel corn. I have been using this same recipe since I was a girl and found it in a children's cookbook (a long time ago!).

Umm....no drooling on the screen please.

Movie Night Caramel Corn
8 C. popped popcorn
3/4 C. packed brown sugar
6 Tbsp. butter or margarine
3 Tbsp. Corn syrup (or corn syrup substitute)
pinch of salt
1/4 tsp. baking soda
1/4 tsp. vanilla

Place popcorn in a large casserole dish, set aside. Preheat oven to 300 degrees.

Preparing for a double batch

In a med. saucepan combine butter, brown sugar, corn syrup and salt. Bring to a boil over med. heat. When mixture starts to boil, stop stirring and boil 5 minutes (without stirring).

No stirring my caramelly goodness

Remove mixture from heat and stir in baking soda and vanilla, mixture will become light and fluffy.

Ready for some popcorn

Pour mixture over popcorn and stir to coat. Bake for 20-25 minutes stirring every 7-8 minutes, until mixture starts to harden.

Just keep stirring, just keep stirring...

Remove from oven and cool, stirring to break up pieces and keep from sticking to pan. Caramel corn becomes crunchy as it cools.

Enjoy!

~I almost always make a double batch, otherwise it disappears before I can set the bowl down.

Gingerbread Mix

2011-11-11T16:21:00.000-05:00

Another mix recipe for your collection! I found this recipe years ago in an old cookbook and it has been a favorite ever since!

Gingerbread Mix
8 C. flour
2 C. sugar
1/4 C. baking powder
1 Tbsp. salt
1 tsp. baking soda
1 tsp. cloves
1 Tbsp. ginger
1 Tbsp. cinnamon
2 C. shortening (I use all natural palm oil)

In a large bowl mix together dry ingredients (I like a whisk for this job). Using a pastry blender, cut in the shortening until mixture resembles cornmeal. Store in an airtight container.

~This mix makes a great gift packaged in a cellophane bag.

~To use this for gingerbread house: use the Easy Ginger Cookie recipe below adding 1 C. flour (you will have to use a mixer or your hands to get it mixed). Roll 1/8"-1/4" thick and cut as desired. Bake about 7 minutes, until edges are browned. Cool on wire racks overnight. This makes a very durable gingerbread house!

Easy Ginger Cookies

Easy Ginger Cookies

3 C. gingerbread mix
1/3 C. molasses
1 egg

Preheat oven to 350 degrees. Combine all ingredients in a bowl, dough will be fairly stiff! Roll dough into 1 inch balls, roll in sugar (or cinnamon/sugar mixture) and place on cookie sheets. Flatten cookies with the bottom of a glass. Bake for 12-15 minutes, until edges are browned.

~I like to pre-portion this mix in ziploc bags, that way I can have cookies ready for the oven in a matter of minutes--perfect for last minute company, to tuck in a gift bag or just to enjoy with your afternoon tea.

~To make rolled gingerbread cookies: add 1/4 C. flour to the Easy Gingerbread Cookie recipe. Roll out on lightly floured surface and cut with desired cutters. Bake 10-12 minutes until edges are browned.

~This mix also makes a yummy gingerbread that I will be sharing in the future along with a lemon sauce recipe!

Homemade Egg Noodles

2011-11-09T10:48:00.000-05:00

Homemade Egg Noodles
1 1/2 C. flour
1 tsp. salt
3 egg yolks
6 Tbsp. water

Combine flour in salt in bowl of food processor with S blade attached. Pulse once or twice to combine.

In a small bowl, mix together egg yolks and water. With food processor running, add the egg yolk mixture through the feed tube.

Dough should form a solid ball. If dough is still to crumbly, add water a tablespoon at a time till dough comes together. This will be a fairly stiff dough.

Coat dough with flour and let rest covered with a towel for about 5 minutes. This makes the dough easier to roll out.

Roll dough out on floured surface, being sure it doesn't stick.

Using a noodle cutter, knife, or pizza cutter, cut dough into desired length and width of noodles.


Assorted cutting devices

If you don't have a noodle cutter, you can also flour the dough, roll it into a log and cut it with a knife.

Separate noodles and hang on pasta rack to dry. If you don't have a pasta rack you can use a cooling rack set on cans, the back of a chair or even a piece of string that has been tied across an opening.

Noodles drying on rack

To store noodles: Dry overnight and then package in airtight containers. Use in your favorite recipes.

To Make Bavarian style noodles:

Boil noodles in chicken broth until tender (3-5 minutes, depending on thickness).

Drain noodles and place in bowl. Top with 1-2 Tbsp. butter. Let melt and toss to coat noodles.

Top noodles with 1 C. of bread crumbs that has been toasted in 1 tbsp. butter.

Sprinkle with some fresh or dried parsley. Serve warm or cold.

Bavarian Style Noodles

Pumpkin Roll

2011-11-07T11:13:00.000-05:00

This is one of my favorite fall desserts. It is quick and easy to prepare, freezes beautifully and is loved by almost everyone!

Pumpkin Roll
3 eggs
1 C. sugar
2/3 C. pumpkin puree (canned or homemade)
3/4 C. flour
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. salt

Filling:
8 oz. cream cheese, softened
4 Tbsp. butter or margarine
1 lb. powdered sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 1/2 sheet cake pan or jelly roll pan.
Cream eggs and sugar in bowl. Add pumpkin.
In separate bowl combine dry ingredients. Slowly add dry ingredients to pumpkin mixture.
Spread batter in prepared pan.

Bake for 15-20 minutes, until toothpick comes out clean.
Prepare a tea towel or piece of smooth fabric by covering it liberally with powdered sugar.

When cake is baked, Carefully flip the cake out onto the towel. I find the best way to do this is to be sure the cake is loosed from the edges of the pan, set it almost upright on a long edge and very quickly flip the pan onto the towel. Lift one edge of the pan to be sure cake has released from pan. Use a spatula to ease the cake out, if it is stuck.

My cake stuck a little, but it's ok!

Starting on a long edge, roll the towel and cake up into a log. Cool completely.

To make filling beat butter and cream cheese together. Carefully add the powdered sugar and vanilla.

When cake is cool, unroll cake and spread with filling.

Carefully re-roll the cake, using the towel to help you get it started. Sprinkle the top with a little more powdered sugar, if desired and serve.

~I like to freeze the individual slices on a cookie sheet and then keep in an airtight container for last minute company. Remove from the freezer and it is thawed and ready to eat by the time the coffee is brewed!

~I usually make 3 or 4 of these and keep them in the freezer. They make great hostess gifts! And we have even been known to indulge occasionally for breakfast.

Spiced Rum Cake

2011-11-06T09:17:00.000-05:00

Another birthday cake request!

Spiced Rum Cake

Spiced Rum Cake
1 yellow cake mix (plus ingredients to make)
1 box vanilla pudding mix
1/2 C. Spiced Dark Rum
1/4 C. chopped pecans

For Glaze:
4 Tbsp. butter or margarine
1/4 C. Spiced Rum
1/2 C. sugar
2 Tbsp. water

Prepare bundt pan by greasing and flouring. Place chopped pecans in the bottom of pan.

Prepare cake mix according to package directions, adding pudding mix and replacing 1/2 C. of water with the rum.

Put cake mix in prepared pan. Bake according to box directions for bundt pan (usually 45-50 minutes at 350 degrees). Remove cake from pan and cool on wire rack.

While cake is baking, prepare glaze. Place all of the glaze ingredients in a small saucepan. Bring to a slow boil over med. heat. Simmer for 2-3 minutes until glaze starts to thicken.

Place still warm cake on serving platter and slowly drizzle the glaze over the cake allowing it to absorb into cake.

Cool cake completely. Serve with whipped cream (if desired).

Black Forest Coffee

2011-11-04T16:02:00.000-04:00

I decided that one chocolate and cherry recipe just isn't enough--so here is another favorite!

Black Forest Coffee

Black Forest Coffee
8 oz. brewed coffee
2 Tbsp. half & half (or favorite creamer)
1 Tbsp. chocolate syrup
1 Tbsp. maraschino cherry juice
whipped cream

Brew your favorite coffee. Add cream, chocolate syrup and cherry juice to coffee and stir. Top with whipped cream.

~This is as good as any fancy drink at a coffee shop and cost pennies to make at home!

Chocolate and Cherries, Oh My!

2011-11-04T15:52:00.000-04:00

Sorry it took me so long to post today, I spent my morning at the DMV and we now have another licensed driver in the family. In five (very short) months our youngest will be able to drive with a parent or guardian and we will have three teenage drivers in the house. I am learning so much about trusting the sovereignty of God when my kids walk out the door, keys in hand!

Now onto the fun stuff! I promised you a recipe to use the chocolate syrup recipe from yesterday. This is my favorite hot chocolate recipe full of chocolate and cherry goodness and there is even a dairy free version!

Hot Chocolate Cherry Cordial

Hot Chocolate Cherry Cordial
2 1/2 Cups milk
3/4 Cup half & half or cream
3/4 Cup chocolate syrup
1/4 Cup maraschino cherry juice
Whipped cream
Shaved Chocolate
Maraschino Cherries
Marshmallows

Place milk, half & half, chocolate syrup and maraschino cherry juice in a saucepan. Whisk over med-low heat until hot, but not boiling. Spoon into mugs and top with whipped cream, shaved chocolate and maraschino cherries or marshmallows.

*This recipe doubles or triples nicely and can go into a crock-pot on low heat for parties. When I make it for parties I put the cherries and the juice into the mix.

*We served this at an open house last winter and it was the first thing to disappear (along with homemade marshmallows for topping.

For a dairy free version:

Use Almond milk, coconut creamer (or your favorite cream substitute) and Healthy Top by MimiCreme for whipped cream. Some have thought the dairy free version wasn't quite sweet enough, so you can add a little extra chocolate sauce or a bit of sugar to the milk.

*For a grown-up version, add a splash of cherry brandy or vodka to the mugs before filling.

Snowtober and a Chocolate Syrup Recipe (corn syrup free!)

2011-11-03T10:43:00.000-04:00

It is being called "Snowtober" by the local news. A wild early winter storm that left it's mark here in New England. We were without power for 100 hours and there are many around us who are still waiting for the power to come back on. This is just a glimpse of some of the damage in our yard.

We are still working on cleaning up the mess. We were very fortunate that the property damage was minimal, the worse part was losing all the food in our freezers and refrigerator, it will take a while for us to be able to restock and the budget to recover (it wasn't covered by our insurance, in fact we are now looking into a new insurance company after the run around that we are getting).

All the snow (almost a foot!) put us in the mood for some hot chocolate. While I love the powdered mix (a recipe I will be sharing soon), my favorite hot chocolate is made with milk and chocolate syrup. One of the things I dislike about store bought chocolate syrup is they are mostly made with corn syrup, something we try to avoid in our house. Here is a quick and easy recipe with just a few ingredients!

2/3 C. cocoa powder
1 C. sugar
2/3 C. water
pinch salt
1 tsp. vanilla

Place cocoa powder, sugar, salt and water in med. saucepan. Whisk together to combine. Bring to a boil over med. heat, boil for 3 minutes*, stirring constantly. Remove from heat. Stir in vanilla. Store in airtight container in refrigerator.

*if a thicker syrup is desired, boil for 5 minutes.

To make a thick fudge sauce, after 5 minutes of boiling, turn the heat to low. Add 6 Tbsp. of butter or margarine and cook until thick, shiny and smooth. Add 1-2 tsp. vanilla, to taste.

Tomorrow I will share one of my favorite recipes using the homemade chocolate syrup--think chocolate syrup, cherries and whipped cream!!!

Homemade Jellied Cranberry Sauce

2011-10-26T08:10:00.000-04:00

The other day a friend mentioned that her neighbor delivered some fresh from the bog cranberries to her (how lucky is she to live by the cranberry bogs with such generous neighbors!). Anyway, my mind immediately went to one of my favorite fall treats--homemade cranberry sauce. Only three ingredients and so tasty!

Homemade Jellied Cranberry Sauce

~2 Cups cranberries (fresh or frozen)
~3/4 Cup water
~1 Cup sugar

Wash cranberries. Place in a saucepan with the water. Boil the berries until the skins burst.

Puree the cranberries and water in a blender or food processor. Place puree back into pan and add sugar. Boil mixture for about 5 minutes (you want to reach the gel point--see below).

Pour mixture into bowl or mold. Cover with plastic wrap and chill until set.

*For a spicy cranberry sauce, add 1/2 tsp. cinnamon, a pinch of ground cloves and a pinch of nutmeg to the puree (or to taste). I love the spicy version!

~To test for gel point: Place a small amount of the sauce on a well chilled plate and stick in the freezer for a minute or two. The mixture should be set and not runny. You can run your finger through it and it will stay separated.

*If you want a softer sauce, boil for less time, for a firmer sauce boil an extra minute.

-We love this served with roasted chicken or turkey!

Roasted Garlic Mashed Potatoes (Dairy Free)

2011-10-25T09:01:00.000-04:00

Mashed potatoes are comfort food at it's best!

My family loves mashed potatoes, but they are traditionally laden with butter, cream or other dairy products. When we had to take dairy out of our sons diet several years ago, it was a challenge to find a way to make mashed potatoes that didn't result in gluey or tasteless potatoes. Here is what we came up with:

Roasted Garlic Mashed Potatoes

~Again, this is more of a how to than an actual recipe, we always make a big batch to keep in the refrigerator for later in the week. These potatoes also freeze well.

-roasted garlic (see below)
-potatoes
-dairy free margarine (there are a few brands available)
-chicken broth
-salt and pepper, to taste

Boil your potatoes until soft, we like to leave the skins on. While the potatoes are boiling, in a separate saucepan, heat chicken broth and margarine till hot, add roasted garlic, salt and pepper.

Drain potatoes. Place potatoes back in warm pot and slowly add the butter/broth mixture a little at a time, mashing the potatoes as you go. Add enough of the broth mixture to get desired consistency.

*The roasted garlic adds a mild garlic flavor without being overwhelming (you can leave the garlic out if you don't like it).

*Heating the broth keeps the potatoes from getting the gluey texture that happens when you add cold ingredients to the hot potatoes.

*Chicken broth adds the necessary liquid without giving the potatoes an off flavor that some of the milk substitutes can add.

Roasted Garlic

Sorry, I forgot to take a picture of this step. I usually make the garlic early in the day and keep it in the fridge till I am ready to use.
-garlic
-olive oil

Cut the tops off from whole cloves of garlic, leaving the root end intact and holding the cloves together. You want to trim just enough off to expose the garlic cloves. Leave the papery skin on the outside.

Place garlic in a pan and drizzle with olive oil. Cover with foil.

Bake at 350 degrees until the garlic is tender when pierced with a fork, about 30-45 minutes.

Cool garlic and then squeeze out of the skin. Store in an airtight container in the refrigerator until ready to use.

Serve mashed roasted garlic as an alternative to butter, spread on toasted french bread.

*Beware, the smell of roasting garlic can make your family drool and constantly ask what's for dinner! :)

I'm Back with a Schnitzel Recipe

2011-10-24T17:40:00.000-04:00

I'm back---FINALLY! Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.

We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner. Our youngest just turned 15 and he asked for schnitzel and mashed potatoes. This is more of a how to than a recipe as there are no exact measurements.

For the schnitzel you will need:

Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges

Dredge the meat in flour to coat.

Dip meat in eggs and then in the bread crumbs, coating completely.

Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes.

To keep warm, place on a rack in a warm oven while you finish cooking all the meat.

Serve with lemon wedges.

*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer. Freezing the meat for a bit makes it much easier to slice.

Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.

Sea Salt Caramel Coffee

2011-09-29T10:40:00.000-04:00

It's National Coffee Day!!

To celebrate, here is my version of a Salted Caramel Mocha Coffee.

You will need:
-half & half (or your favorite creamer or milk)*
-chocolate sauce
-caramel sauce
-whipped cream
-sea salt
-brewed coffee

Place 2-4 Tbsp. of half & half (depending on how creamy you like it) into a cup. Add 1 tbsp. each of caramel sauce and chocolate sauce.

Heat in microwave for about 15 seconds, till warm. Use a whisk to blend together and make it a bit frothy.

Add coffee. Top with whipped cream. Drizzle whipped cream with a bit of chocolate sauce and caramel sauce (if desired).

Sprinkle the top of the coffee with a little bit of coarse ground sea salt. I rubbed the sea salt together in my hand over the cup. Just a pinch goes a long way, but adds a delightful sweet/salty flavor to the coffee!

*You can also make this with milk, up to a 1/4 C. just heat and froth the same way as above.

Enjoy!

Taking the "Crazy" out of Mornings

2011-09-22T18:21:00.000-04:00

The other day a friend shared how crazy and stressed out her mornings had been lately trying to get three kids up, fed, dressed and out the door on time. Tears, frustration, and unkind words are not a great way to start the day, not to mention the stress of misplaced items, missed buses or being late because of a chaotic morning.

It wasn't all that long ago I used to have to get 9 kids (my 3 kids plus our 6 foster children (all 6 of which were under 6!) up, dressed, delivered to 2 different schools, one or more to the agency for an appt. or visit--usually before 9 am. I know what crazy mornings are like!

Here are some ideas that helped take some of the craziness out of our mornings (these ideas aren't new or even all that original, but hopefully having them in one spot will inspire you):

Plan the night before (the more you can do the night before, the easier the morning will be, especially if you are not a morning person! If you are a morning person, a lot of this could be done before anyone else is up)

*Get the coffeemaker ready

*Lay out clothes (including socks, underwear, etc...)-including any uniforms, etc.. needed later in the day

*You could also have kids put on some of the next days clothes to wear to bed (if appropriate), Example, t-shirts, sweat pants, etc....

*Plan breakfast and prep as much as possible
               -set the table
               -if you are serving cereal place the cereal in bowls the night before and cover with a napkin or plastic bowl cover (older kids can grab their own milk and pour over cereal or              help the younger kids)
                -pour milk into cups the night before and place in fridge
                -pre-cook bacon so all it needs is a quick reheat
                -bake muffins and wrap in plastic wrap-set on table
                -cut up fruit and place in bowl of 7up or Sprite, in fridge, ready to drain and serve
               -portion out peanut butter and jelly in small cups or baggies to be squeezed on toast
               -make your oatmeal in the crockpot so it is ready to go in the morning

*Pack lunch or set out lunch money the night before

*Make sure homework is checked, bags are packed and set by door

*Write reminders on sticky note and stick to door (IE...don't forget lunch from fridge, etc....) or have a specific place for memos. Our back door was metal so we just used magnets to stick stuff to the door that needed to go out with us.

*Place toothpaste on toothbrushes (this also lets you know who forgot to brush in the morning)

*Don't forget to set out things like shoes, boots, coats, hats, gloves, etc... Have a specific spot for everything by the door so no one forgets. We made bags for each kid that hung in our entry where they placed their stuff--if we were in a hurry we just grabbed the bags and then they could put on hats, gloves, etc.. in the car.

In the morning:

*First things first--pray before your feet even hit the floor for a smooth morning and a good attitude for everyone involved!

*Don't sweat the small stuff--unless you are having company the minute you walk through the door, ask yourself if it really matters if the beds don't get made till afternoon. (I know, I like the beds made in the morning too, but I learned that it was just one more source of stress in the morning)

*Set the mood for the morning--turn on some fun music (or sing a favorite song) to get everyone moving and greet everyone with a kind word and a hug. My kids still remember being woken up to a silly song called "Wake Up, You Sleepyhead!"

*Use a timer to help keep everyone moving. Challenge them to get dressed and to the table before the timer goes off (2-5 minutes depending on age). You can make it into a game or even have stickers or prizes (like choice of seat at table, etc...) for the first person to finish (make sure the winner didn't skip a step (like socks, etc...)). We tried to have each kids get to pick something as they finished (1 st kid--choose seat, 2nd kid--favorite cup, 3rd kids--napkin, etc.... so everyone felt like a winner. Sometimes the last kids simply got a big hug and a "good job".

*Plan to leave 10 minutes early, that way you have a little cushion (just don't tell the kids (or maybe even your husband))

*Assign older kids to help younger (if you can)--it helps them feel important and keeps them focused

*Remember that no matter how well planned you are, things can still go wrong (the baby blows out a diaper, the toddler toss his cookies on his shoes, etc...) just take a deep breath and keep calm--your reaction will help determine the reaction of those around you.

*No matter what--send your kids out the door with a hug and a kind word--even an apology if necessary!

Mornings can be busy and chaotic, hopefully you will find something here that will help you take just a little bit of the "crazy" out of your morning and help you to enjoy those brief moments that you have together!

Maple Brown Sugar Oatmeal Mix

2011-09-21T12:38:00.000-04:00

Here is another mix recipe for your collection:

Maple Brown Sugar Oatmeal Mix

1 C. quick oats (grind in blender or food processor till finely ground)
1 C. quick oats (leave whole)
3/4-1C. brown sugar
1 Tbsp. maple flavoring
2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

Combine brown sugar, maple flavoring, salt, cinnamon and nutmeg in a medium bowl. Stir to thoroughly combine the sugar and extract (a mixer is really helpful for this). Add in oats and ground oats. Stir to combine. Store in airtight container.

To Serve:

Place 2/3 C. oatmeal mix in a bowl and add hot water to desired consistency.

For Apple-cinnamon oatmeal-substitute vanilla extract for the maple and add 1/2 C. dried apple pieces.

*Just like the packets you buy in the store, only you can control the ingredients.
*Package in individual baggies for quick, single serving sizes.
*Add more oats and ground oats to make a less sweet mix.
*Double, triple or quadruple the recipe and store in a large jar, scoop out how much you need.
***********************************************************************************************************************

Vacation Time

2011-09-05T16:25:00.000-04:00

I am taking some time to spend with my family--we have had so much going on this summer and need some time to relax, do some fun things together and get ready for school. We have company coming in for a while and are hoping to take a few "field trips" around the area.

I will be back to regular posting on Sept. 19th.

Have a great couple of weeks!

Pumpkin Praline Muffins

2011-08-22T12:50:00.000-04:00

I know many of you are gearing up for back to school. Muffins are one of my favorite foods because they are quick and easy to make, freeze beautifully and served with some yogurt or milk and a piece of fruit make a healthy breakfast or snack.

This is one of my favorite muffin recipes, it is fairly low in calories, and has a decent amount of protein and fiber.

Pumpkin Praline Muffins

1 3/4 C. whole wheat pastry flour (this adds fiber and flavor and your kids won't notice it's "good" for them)
1/2 C. oatmeal (ground finely)
1/2 C. brown sugar
1 Tbsp. baking powder
1 Tbsp. pumpkin pie spice
1 C. skim milk
1 large egg
2/3 C. mashed pumpkin (not the pie filling)
1 tsp. vanilla extract

Topping
1 Tbsp. finely chopped pecans
1 Tbsp. brown sugar

Preheat oven to 350 degrees. Prepare muffin pan with liners and then lightly coat with cooking spray.

Mix flour, ground oatmeal, sugar, baking powder and pumpkin pie spice in a bowl.

In a separate bowl mix milk, egg, pumpkin and vanilla.

Add wet ingredients to dry ingredients and stir just till moistened.

Place batter in prepared pan, filling 3/4 full.

Mix topping ingredients together and sprinkle over muffins.

Bake 15-18 minutes until toothpick inserted in center comes out clean.

Cool for 5 minutes. Remove from pan.

Serve warm or at room temperature.

~Makes 12 muffins

~Store in airtight container at room temperature for two days or wrap individual muffins and freeze.

~Put frozen muffins in a lunchbox, they will be defrosted and ready to eat by lunch time.

~Approx. Nutritional Info: Calories: 128, Fiber 3.2 gms, Protein 3.2 gms, Carbs 27 gms, Fat 1.2 gms

Tortilla Mix

2011-08-18T10:34:00.000-04:00

Here is another mix for your collection!

Our family loves Mexican food: tacos, burritos, enchiladas, quesadillas--pretty much anything you wrap in a tortilla. The cost of store bought tortillas seems to keep going up--$1.67 for 10 tortillas?!
Homemade tortillas are not only very easy and inexpensive to make (about $.25 for 10) they taste so much better than the store bought ones.

Tortilla Mix
16 C. flour (use unbleached or add up to 1/2 whole wheat)
2 Tbsp. baking powder
2 Tbsp. salt (you can use a little less, but some salt really does make a difference in the flavor)
1/2 C-1C. shortening (I like about 3/4 C. of palm shortening (no trans fat!))

Combine dry ingredients in a bowl and stir with whisk to fully mix. Cut in shortening with pastry blender or hands. Store mix in airtight container.

To Make:

Place 2 C. tortilla mix in a bowl, making a well in the center. Add 1/2-3/4 C. warm water, a little at a time, mixing until you have a soft dough.

Knead dough for a short time till it becomes elastic.

Cover with plastic and let it rest 10-15 minutes.

Form small balls, pull the dough around the bottom of the ball to make top smooth. Set aside, covered with plastic wrap.

Dip dough balls in flour and roll out thinly.

Cook on preheated dry griddle until top begins to bubble, Flip and cook for about 15 seconds more.

To keep warm: stack between towels.

Wrap in plastic wrap and store in refrigerator.

Zucchini Bread

2011-08-05T12:41:00.000-04:00

Easy Zucchini Bread

Here is just one great recipe to use up all the zucchini floating around this time of year.

2 C. sugar
3 eggs
3 C. flour (I use 1/2 unbleached, 1/2 whole wheat pastry flour)
1/2 C. oil
1/2 C. applesauce or apple butter
2 C. shredded zucchini
1 Tbsp. cinnamon
1 tsp.baking soda

1/4 tsp. salt
1/4 tsp. baking powder
1 C. nuts (optional)

Preheat oven to 350 degrees.

Mix eggs, sugar, oil, applesauce, zucchini and vanilla in a bowl. In a separate bowl combine dry ingredients. Add dry ingredients to zucchini mixture and stir to combine. Place mixture in 2 greased loaf pans. Bake for 60-65 minutes or until toothpick inserted in center comes out clean.

Cool on wire rack, wrap and freeze.

*Zucchini bread makes a quick easy breakfast with some yogurt and fruit.
*Fruit breads are great to have on hand for last minute company or to share with a family in need.

Zucchini bread wrapped and freezer ready

~Things are still crazy busy around here, but I do have some posts I am working on--hopefully it won't be so long between posts!

Quick Summer Update

2011-07-29T10:51:00.000-04:00

Just so you don't think I forgot about you all--here is a quick summer update!

What a crazy, busy summer we have been having! I wish I could say we have been taking exciting vacations or accomplishing amazing things--but really, it has just been everyday stuff. I had a list of things that I wanted to accomplish this summer: projects around the house, craft projects, and even starting on Christmas decorations and presents, but sadly, my list is hanging forlornly on the fridge in hopes I will remember to take it down and conquer it's tasks. Between the kid's work and babysitting schedules, drivers ed (and trying to squeeze in the required 40 driving hours needed), and my husband's crazy travel and work schedule some days I am not sure if I am coming or going. It is the summer of the chauffeur (that would be me!).

I am working on several tutorials--but my camera battery died and I misplaced the charger--so hopefully SOON I will have some new post up. We are also coming up on canning season, so hopefully I will be able to add some more canning posts. I am hoping to do some spaghetti sauce and relish soon!

Hope you are all enjoying your summer!

All-purpose Cleaner

2011-07-14T10:35:00.000-04:00

No, I haven't forgotten about you all! We have just been busy enjoying the summer weather and trying to find time to do some family things together. It seems like it gets harder to find family time as our kids get older, between different work schedules, travel, friends and hobbies, everyone is always going in a different direction. I have also spent a few days working on my UFO (un-finished objects) sewing box and helping a friend with some sewing. I finished up a stack of layering tank tops for my daughter and am working on a purse I cut a year and a half ago!

On to today's post--my favorite all purpose cleaner. I have been making my own cleaning products for years. I started making my own cleaners simply because we were on a limited budget and I disliked spending $4 for bathroom cleaner that smelled funny. A lot of my original recipes came from reading old magazines (even in the 60's women were trying to save money on cleaners) and books and then experimenting till I found something I liked and worked well for me.

All-Purpose Cleaner

1/2 C. vinegar* (a great disinfectant)
1 tsp. borax (add water softening properties)
1 tsp. liquid soap (use castille or dish detergent)
2 tsp. baking soda (add disinfecting and odor removing)
15 drops Tea Tree essential oil (a great antibacterial-antimicrobial oil) (Or use your favorite essential oil)
warm water

Use a funnel to pour vinegar, borax, liquid soap and baking soda into empty spray bottle. Beware when you add the baking soda the mixture will foam up a bit.

Fill bottle with warm water to within 1" of top.

Place top on bottle and shake gently to mix. Be sure to label your bottle.

~I use this spray for all my general purpose cleaning in the kitchen and bath.

*I use an orange vinegar--place orange peels in a jar and cover with white vinegar. The orange oils in the peels help break down grease, disinfect and add a pleasant smell. Add additional vinegar as needed. Replace peels every 3-4 months.

~This also works with lemon, lime or grapefruit rinds. Or use your favorite herbs for an herbal vinegar, lavender and thyme work well but make a dark colored vinegar (it doesn't stain).

~I use the orange vinegar straight for cleaning the greasy range hood and to clean our grill.

Garlic Oven Fries

2011-07-06T10:24:00.000-04:00

Garlic Oven Fries

Pair these with hamburgers and shakes for an All-American meal!

Baked Garlic Oven Fries

Olive Oil
Minced Garlic
Rosemary (or favorite herb)
Potatoes

This is one of those makes as much as you need recipes, so no measurements are given.

To make the Garlic Oil:
Place olive oil in small saucepan, add 1-2 Tbsp. minced garlic per 1/2 C. of oil. Add in a few sprigs of fresh rosemary or other herb.

Garlic oil with Basil

Heat over med.-low heat and simmer for about 10 minutes. Remove from heat and cool. Strain and store in airtight container.

Wash and cut desired amount of potatoes into french fry sticks (we use 1 potato per person).

Toss cut fries with just enough oil to lightly coat. I use about 1 Tbsp. oil per 3-4 potatoes. Place on greased baking sheet and bake at 450 degrees for 35-45 minutes, until golden brown. Turn potatoes a couple of times during baking to brown on all sides.

Add salt and pepper to taste and dip in some homemade ketchup!

Homemade Marshmallows

2011-07-04T16:12:00.000-04:00

Homemade Marshmallows

One taste and you will never eat store bought marshmallows again!

Homemade Vanilla Marshmallows

You need:
3 pkgs. unflavored gelatin
1 C. ice water
1 1/2 C. sugar
1 C. light corn syrup (*or alternative)
1/4 tsp. salt
1 tsp. vanilla extract
powdered sugar

1. Place gelatin in bowl of mixer and add 1/2 C. cold water. Do not stir. Let sit and allow to "bloom".


"bloomed" gelatin

2. Meanwhile, in a small saucepan combine remaining 1/2 C. water, sugar, corn syrup and salt. Stir to combine. Place over medium heat and cook (without stirring) until mixture reaches 240 degrees (soft ball stage) on a candy thermometer. Immediately remove from heat.

3. Turn mixer on lowest speed and SLOWLY and CAREFULLY pour the sugar mixture down the side of the bowl into the gelatin mixture.

Adding sugar syrup

4. Once you have added all they sugar mixture, slowly increase the speed of the mixture to high. Whip until mixture becomes thick and is lukewarm. (this takes about 12-15 minutes). Add vanilla in the last minute or two of mixing.

Whipped marshmallow mixture

5. While the mixture is whipping, prepare a 9x13 pan. Spritz lightly with cooking spray and then coat with powdered sugar.

prepared pan

6. When mixture is cool, use a greased spatula to transfer mixture to pan. Smooth the top of the mixture and then coat with powdered sugar.

Mixture in pan

7. Let rest, uncovered, for at least 4 hours or overnight. Remove marshmallows from pan on lightly dusted counter or cutting board.

Marshmallows removed from pan

8. Using a pizza cutter,cut into desired size squares and roll in powdered sugar.

Marshmallows

Enjoy!

~You can use any type of extract for these. Try almond, maple or lemon!

~Add a few drops of food coloring to the mixture as it is whipping for even prettier marshmallows.

~This can be a little hard on your mixer, I actually burned the motor out of my first Kitchen Aid mixer making marshmallows.

~To eliminate the corn syrup, use the light sugar syrup recipe here.

Light Sugar Syrup (a corn syrup substitute)

2011-07-04T16:11:00.000-04:00

Light Sugar Syrup

~This recipe makes a great substitute for corn syrup in all of your recipes (even hard candy recipes!). It is great for families with corn allergies.

You need:

2 C. sugar
1/4 tsp. cream of tartar (opt.)
a pinch of salt
3/4 C. water
1. Combine all ingredients in saucepan

2. Bring to a boil, stirring constantly. Once it is boiling, quit stirring and attach candy thermometer.

3. Boil until temperature reaches 230 degrees.

4. Remove from heat and store in jar.

~For a darker corn syrup substitute, use light or dark brown sugar.

Five Minute Bread--shaping and baking

2011-07-01T10:03:00.002-04:00

Five Minute Bread

Now that you have a batch of bread dough ready to go, let's shape and bake it!

Dough right out of the fridge

Take your dough out and sprinkle one corner liberally with flour.

Sprinkled with flour

Pull the corner of dough out of the container, using the flour to keep it from sticking to your hands.

Pulling dough from container

Use scissors or your hands to cut off a piece of dough about the size of a grapefruit, or size desired.

hunk of dough

Use your hands to gently smooth the top of the dough over and tuck it underneath, forming a smooth ball of dough. (Hard to explain, but it's kinda like tucking in a baby).

smooth dough

It is okay if the underneath of your dough is not smooth.

bottom of dough

Set your dough on a piece of parchment paper, or well floured pizza peel to rise. Let the dough rise for about 45 minutes*.

Rising on parchment paper

Then get your oven ready, place a pizza stone in the middle of your oven and a metal broiler pan (or similar) underneath. If you don't have a pizza stone, use a cookie sheet, it won't be quite the same, but it still works. About 20 minutes before your dough is done rising preheat oven to 450 degrees.

oven ready (now I realize mine needs to be cleaned)

When your dough is ready (it won't really rise too much) dust the top lightly with flour and slash it a couple of time to allow it to expand when you put it in the oven.

slashed and ready for oven.

Place dough (still on parchment) on preheated stone and add 1 C. hot water to pan underneath and quickly close the door. Bake for 25 minutes until golden brown. Remove the parchment paper from under the bread for the last 10 minutes to help brown up the bottom of the crust.

Cool (um, if you can stand the yummy smell), slice and enjoy!

*If you are like me and get busy and distracted and forget to get your dough out soon enough, you can just let it rise until your oven is hot (approx. 20 minutes) and then bake it-sometimes I give it an extra couple of minutes in the oven to make up for the fact that the dough wasn't quite as warm as if I had let it set the full time. It may not be quite a big but it still tastes good and gets the whole meal on the table at the same time.

Notes:
~The longer the dough sits in the refrigerator, the more of a sourdough taste it will develop.
~There is also a Healthy Bread In 5 Min. a Day book (which I also own)--I don't care for the sourdough flavor in my wheat breads as much, so when I make the wheat versions, I tend to use them in a day or two.
~They are coming out with a Pizza Book this fall, I have already pre-ordered my copy.

Five Minute Bread--(A Refrigerator Mix)

2011-06-30T11:50:00.001-04:00

This mix is for your refrigerator and allows you to have have hot homemade bread for dinner whenever you want!

Love this book!

A few years ago I stumbled across this book and it has been one of my favorites ever since! The whole idea is to make up a batch of bread dough and then be able to keep it in your refrigerator for up to two weeks, allowing you to have fresh, hot homemade bread whenever you like. The book is packed full of recipes and tips. Also, be sure to check out their website for more great ideas!

The Master Boule recipe is one of my family's favorite for everyday. We have made baguettes, cinnamon rolls, bread bowls and even pizza on the grill with it. It only takes 5 minutes to mix up (hence the name), a couple of hours to rise and then it is ready to bake.

To make the dough you will need:

-four qt. container for mixing
-flour (unbleached or all purpose)
-salt
-yeast
-warm water

Step1: Measure 6 1/2 cups of flour into your container using the scoop and sweep method.

Step 2: Add 1 1/2 Tbsp. yeast to flour (or approx. 2 pkgs.)

Step 3: Add 1 1/2 Tbsp. salt to yeast and salt

Step 4: Whisk dry ingredients together. I use a danish dough whisk to mix my ingredients together and then mix the dough. It does a great job of mixing up the dough and is easier to clean than a regular spoon. You can use whatever you have on hand.

Danish Dough Whisk

Step 5: Add 3 C. warm water and mix till flour is all moist. You do not have to knead!

The dough should be moist with no dry flour in the bottom of the bowl. It may even seem sticky, but it's okay!

Step 6: Lay the top on the container but DON'T seal. Set in a warm place to rise.

Dough before rising

Let rise until doubled in size (about 1 1/2-2 hours). Pop the top on and put in the refrigerator.

Dough after rising

Baking instructions.

Cheesy Potato Casserole

2011-06-29T07:53:00.000-04:00

No picture today, the casserole disappeared before I remembered to take a picture. I will try to get one soon!

Cheesy Potato Casserole

32 oz. bag shredded hash browns-frozen
1/4 C. minced dried onions
1 1/2 C. sour cream
2 C. shredded cheddar cheese
2 C. Corn flakes--crushed
1/4 C. butter or margarine
2 C. milk
1/4 C. flour
1 tsp. chicken bouillon powder

In a large bowl, combine hash browns and minced dried onion. Set aside. In a pan, over medium heat, whisk together milk, flour and chicken bouillon. Heat, stirring constantly, till mixture thickens. Stir in cheese. Pour cheese mixture over hash browns and mix thoroughly. Add salt and pepper to taste.

Place in greased 9 x 13 casserole dish.

Melt butter and add to cornflake crumbs. Sprinkle over the potato mixture.

Bake at 350 degrees for 1 hour or until hot and bubbly around the edges and the top is lightly browned.

~To make this for the freezer, place uncooked potato mixture in a gallon sized bag. Place cornflake mixture in a small bag and attach to larger bag. Freeze. Thaw mixture overnight before adding to casserole dish and baking as described above.

~This is a great recipe for potlucks!

A Baby Shower & Stuffed French Toast

2011-06-27T11:42:00.000-04:00

It's a Girl!

Ready for Brunch

Recognize the flower ball in the center?

close-up view of table

Strawberry and Brownie Cupcakes

A colorful diaper cake

This weekend I had the privilege of hosting a baby shower brunch for a dear friend. It was a lot of fun! I opted to keep the decorations simple and let the momma-to-be be the central focus of the morning. We all managed to squeeze around the table for some orange stuffed french toast, crispy cheesy potatoes, sausage patties, and fresh fruit. Then we played some silly games (is there any other kind at a shower?). Afterwards we had dessert and then opened the presents. Many of the women in the group already have children, so the gifts were a reflection of items that they found useful or their kids loved when they were little. It was a nice morning full of laughs, fellowship and fun.

The orange stuffed french is one of my favorite recipes for brunch. It is simple to make and can be frozen ahead of time and then just heated up on serving day!

Orange Stuffed French Toast

Orange Stuffed French Toast

1 Loaf French bread sliced 1" thick
8 oz. cream cheese, softened
1/2 C. orange marmalade
1/2 C. chopped pecans, toasted (optional)
5 eggs
1 C. orange juice

Cut a pocket in top of each bread slice about halfway through. Blend cream cheese, marmalade and pecans, Fill each pocket with approx. 1 Tbsp. of the mix. Beat eggs and orange juice together. Dip bread slices in OJ mix and place on wax paper lined cookie sheets. Freeze until solid and then pack in freezer bags.

To Bake: Preheat oven to 425 degrees. Brush cookie sheet with melted butter. Place frozen bread slices on cookie sheet and bake 6-10 minutes, flip and bake 3-5 minutes more until golden brown. Alternately, melt small amount of butter into pan or on griddle and fry, turning once to brown both sides.

Sprinkle with powdered sugar to serve.

Encouraging Words ,Perfect Pancake Mix and Recipes

2011-06-22T10:39:00.000-04:00

"Therefore encourage one another and build each other up, just as in fact you are doing." 1 Thess. 5:11

This morning I received the sweetest note from someone letting me know that she has been encouraged and inspired by some of the things she has read on this blog. It came at the perfect time, as I have been wondering lately if it was really worthwhile to keep up this blog and if it was really making any difference. There are certainly fancier and better written blogs (I don't speak html) and sometimes it seems there is not much new, and yet everyone has there own voice and style that makes them unique. Just knowing that even one person has found something useful in these pages is enough to keep me writing and hoping that others are also finding something helpful.

Today, make it a point to let just one person know how much they have encouraged or inspired you. Your kind words may be just the thing they need to hear!

____________________________________________________________________________________________

Now for a new mix!

Perfect Pancake Mix

6 C. Unbleached flour
2 C. Whole wheat pastry flour
2 C. Nonfat dry milk powder (or buttermilk powder)
1/2 C. sugar
3 Tbsp. baking powder
1 1/2 Tbsp. baking soda
2 tsp. salt

In a large bowl, whisk all ingredients together. Store in large airtight container.

-You can use all unbleached flour or combination of flours to get to 8 C. (I found it is best not to go over about 1/2 whole wheat flour with this recipe).

Pancakes:
2 C. perfect pancake mix
1 1/2 C. water (or to desired consistency)
1 egg
2 Tbsp. oil

In a medium bowl, combine egg, oil and water. Whisk in pancake mix. Let stand 2 minutes. Add additional water, if desired. Cook on preheated griddle or pan.

~We love pancakes for lazy weekend morning breakfasts, or busy weeknight dinners!

Easy Waffles
2 1/2 C. Perfect Pancake Mix
2 C. water
3 eggs, separated
1/4 C. veg. oil

Combine pancake mix, water, egg yolks and oil in large bowl. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter. Bake in preheated waffle iron.

Puff Oven Pancake

4 Tbsp. butter or margarine
4 eggs
1 C. milk
1 C. Perfect Pancake Mix

Preheat oven to 450 degrees. Place 2 Tbsp. butter in each of 2-9" pie plates. Place pie plates in oven to melt butter. In a blender, combine eggs, pancake mix and milk. Pour batter into prepared pie plates.
Bake for 18 minutes until puffy and browned. DO NOT open the oven while pancakes are cooking.
Remove from oven and top with fruit or powdered sugar.

~These are an easy brunch dish for a crowd.

Topping Ideas:
~Fried apples and pecans
~Fresh peaches, blueberries or strawberries with a sprinkle of powdered sugar
~Sprinkle with powdered sugar and lemon zest and then sprinkle the juice of a lemon over it (my fav!)
~Bananas, coconut, pineapple and drizzled with chocolate sauce.
~Any fresh fruit and fresh whipped cream

Perfect Batter

1 C. Perfect Pancake Mix
1 C. milk
2 eggs

Combine eggs and milk in shallow bowl, Add pancake mix and stir till combined.

Use this batter to make Monte Cristo Sandwiches, onion rings, or even fried fish.

~For Monte Cristo Sandwiches, make sandwiches using your favorite bread, meat and cheese combo (ham and cheddar, turkey and swiss, roast beef and provolone) and topping (mayo, mustard). Dip sandwiches and cook on preheated griddle till browned on both sides and cheese starts to melt. Monte Cristos are traditionally topped with a light sprinkle of powdered sugar and a dollop of jelly.

Watermelon-Blueberry Slushie

2011-06-21T08:44:00.000-04:00

There is nothing more refreshing on a hot and humid day than a icy cold drink. And if it can get your kids to eat more fruit, well then it is even better!

You will need:

2 C. frozen watermelon (we always buy an extra melon when they are on sale and cut it up and freeze the chunks).
3/4 C. fresh or frozen blueberries
1/2 C. coconut water (or plain water or juice)
1-2 sprigs fresh mint (optional)
juice of 1/2 a lime
Sugar, to taste (if you have a sweet watermelon, you shouldn't need any sugar)

Place the ingredients in a blender and blend on high until desired consistency. Add more coconut water if your mixture is too thick. Pour in a glass, add a sprig of mint and enjoy!

-Kids love these because it is like a slurpee, only without all the artificial colors and flavorings or the mountain of sugar!

-Substitute your favorite fresh or frozen fruits for the blueberries.

-For a grown up treat, you could add a splash of rum and it would be mojito style!

Watermelon and Mint in blender

P.S. We discovered this tastes best when sitting on a hammock in the shade!

Quinoa Veggie Burgers

2011-06-20T08:08:00.000-04:00

These burgers are not only healthy and filling, but they taste great! A welcome change to break us out of the pasta rut we have been stuck in on meatless nights.

Quinoa Veggie Burgers

I cook up a big batch of quinoa in my rice cooker on the weekends and keep it in the fridge to use whenever I need it during the week.

You will need:
2 1/2 Cups of cooked quinoa
4 Tbsp. ground flax seeds
3/4 C. water
1/2 C. chopped basil
1/2 C. shredded carrots (or zucchini and yellow squash)
1/2 Lrg. onion, finely chopped
1/2 avocado, mashed
4 cloves garlic, finely minced
1/2 C. coconut flour
2 Tbsp. nutritional yeast (optional)
1 Tbsp. olive oil (plus extra for frying)
1 tsp. sea salt

In a small saucepan, combine flax seeds and water. Simmer for 3-4 minutes until slightly thickened. Cool slightly.

In a large bowl, combine all of the ingredients. Let mixture sit for a few minutes to thicken. Use a 1/4 C. of mixture per patty, form mixture into 12 patties. You can add a little more water or flour to achieve desired consistency. Mixture should hold together, but will not be extremely stiff.

uncooked quinoa patty

Heat a small amount of olive oil in a fry pan. Add patties and cook until crisp and brown on bottom (about 6-8 minutes), flip carefully and brown the other side (another 4-6 minutes).

-You can freeze the uncooked patties. Just place on cookie sheet till frozen and then pack in freezer bags. Thaw slightly before cooking and increase cooking times accordingly.

-You could throw in whatever leftover shredded or cooked, mashed veggies you want.

-Use different herbs instead of basil for variety.

I was inspired by this recipe here, I just made a few changes to suit our tastes and dietary needs.

Canning 101: Simple Grape Jelly

2011-06-19T14:11:00.000-04:00

Grape jelly is one of the simplest ways to get started with canning! It only requires 2-3 ingredients and because the jars are small, it is easy to do even in a tiny kitchen. Homemade jelly makes a great gift, especially with a loaf of fresh bread.

Yummy Grape Jelly

To get started you need 100% grape juice(or any other 100% juice that you like), pectin and sugar.

There are several brands of pectin on the market. Some of them are specifically designed for low or no sugar jams or jellies. I prefer the low sugar variety, when I can find it, as I think it sets and tastes better--but it is a matter of personal preference. Make sure that you follow the recommendations of the pectin that you purchase. Do not try to use regular pectin to make low sugar jam or vice-versa, the jam will not set properly.

The first step is to prepare your jars. Wash your jars thoroughly and then place them in a large pan of water and bring to a boil. Turn off the heat and let set. Or you can run your jars through your dishwasher and use the sanitize cycle, if you have one. You also need to prepare your lids by placing in a pot of hot water.

Lids in pan

jar rings

Once your jars are ready, then carefully measure your ingredients. Be sure to check the directions that come with your pectin for juice to sugar ratio. Also, fill your canner half full of hot water and place on stove. Be sure to place a canning rack or towel in the bottom of your canner.

Add your pre-measured juice to a large pot and place on the stove. Stir in your pectin and heat over medium heat until pot comes to a full rolling boil (a boil that doesn't stop when stirred).

Juice in pot

When your juice is boiling add your sugar all at once and stir to dissolve. To speed this process up, pre-heat your sugar in a warm (200 degree) oven or in the microwave for 1-2 minutes. Bring the sugar and juice mixture back to a full boil and boil 1 minute, stirring constantly.

Remove jelly from heat (be careful the syrup is REALLY hot!), and begin ladling it into the prepared jars using a canning funnel.

Fill jars, leaving a 1/2 inch of space at the top. Carefully wipe the rims of the jars with a paper towel making sure there is no jelly or other debris on the lip, Using a lid lifter, place warm lid on top of jar and use screw band to hold in place, tightening just until tight.

Wiping jar lip

Place jar in your prepared canner. Cover and bring to a boil. Boil for 10 minutes and then turn off heat. Let jars sit in water for about 15 minutes. Then use tongs to carefully remove jars and place them on a towel in a draft free location.

canner ready for jars

You will hear a soft ping as the jars seal themselves. After 24 hours check your jars to be sure they are all sealed. The lid will be concave and not flex when you push it. If your jar is not sealed, place in the refrigerator to be used first.
After your jars are cool, you can remove the rings (if desired). Be sure to label your jelly!
Store your jelly in a cool, dark place (preferably), but at least out of direct sunlight.

Canning 101:The Equipment

2011-06-14T14:25:00.000-04:00

From jams and jellies to ketchup to homemade stocks, canning is a great way to save money and it puts you in control of what your family is eating!

I think it is always best to learn something like canning from a friend, mother or grandmother who can walk you through all the steps, plus you have the added benefit of their years of experience, but for many they do not have anyone close to them to share their knowledge. I hope that I can share just a little of what I know and give you the confidence to give canning a try!

The first place to start learning about canning is from a good book. I highly recommend the Ball Blue Book of Canning for anyone starting out or experience. Not only does it have step by step directions and lots of information on safety, the recipes are tried and true! You can normally find the Ball Blue Book in with the canning supplies at most stores.

Ball Blue Book of Canning-if you only buy one book, make it this one!

There are a lot of other great books on canning. Some are geared for small batches or more gourmet type foods. Be cautious when using recipes off from the internet--check them against a reliable source for safety. I have read a few recipes online that if followed would be food poisoning waiting to happen (from unsafe processing times or methods to just plain unsafe food handling procedures).

Assortment of canning books

While canning can save you money in the long run, it does require an initial investment in the proper equipment. Yard sales, Craigslist, classifieds and even grandma's basement are good places to start looking for canning supplies--especially jars. Most department stores and grocery stores carry canning supplies in the summer and fall months, also.

Jars: Jars come in an assortment of sizes. What you are canning, as well as the number of people you are serving will determine what size jar you use. The smallest jars are 1/2 C. and are great for specialty mustard, spiced honey, or small amounts of jam or jelly (ideal for singles, or gift giving). Jelly jars are 1 Cup in size are used for jams, jellies, mustard, chutney, etc... The next size up is pint, which is 2 C. These are great for jellies for bigger families, sauces, ketchup and some vegetables. The largest jar is quart size or 4 C. It is good for tomatoes, sauces, beans, and soups. You can also buy 1/2 gallon jars, but they are harder to find and can be quite expensive. The 1/2 gallon jars I own are used to store spices, nuts and dried fruits.


jars from 1/2 cup size to 1 quart

jar rings

jar lids-regular and wide mouth

You also need lids and rings to fit your jars. If you purchase new jars they will have the lids and rings, but older jars will often come without. Jars come in two sizes-regular and wide mouth. Regular jars are great for sauces, liquids and jellies. Wide mouth jars are great for anything you can whole or in large chunks (potatoes, peaches, apples, etc....). The jar rings are reusable as long as they are not bent or rusty on the inside. Jar lids must be replaced each time you can. The seal on the lids breaks down and won't form a good seal leaving room for bacteria to get into your foods.

Most basic canning kits include a canning funnel, jar lifter and lid lifter.

Jar lifter, canning funnel, lid lifter

The jar lifter is invaluable for lifting hot jars out of the canner! The funnel makes filling the jar easier and less messy (hopefully). The lid lifter is nothing more than a magnet on a long piece of plastic which helps lift the lids out of hot water to place on the jars. While you could probably get by without these items, they make life so much easier!

Last, you need a pot for canning. If you are water bath canning you can use an pot large enough to hold your jars and cover them with water--you do not have to have a "canner". The benefit of a canning pot is that they are light weight, most are coated aluminum so they heat up fast, and they are sized to hold your jars, Most also come with a rack that fits in the bottom of your canner. If you do not have a rack then you need to place a towel in the bottom of your pan to keep your jars from making direct contact with the bottom of the pan.

Assorted sizes of canners

Pressure Cookers

Pressure cookers are used for canning low acid foods like stocks, meats, dried beans and certain vegetables. Pressure canning usually takes more time to process and can be a little intimidating the first couple of times. The biggest thing is to make sure you read the instructions that come with your pressure canner and understand how it works before you use.

Shortcut Cooking Cookbook Sale

2011-06-13T09:52:00.001-04:00

On sale till tomorrow night at midnight!

Normally $9.95 on sale for $4.95!

According to the USDA the average family of four spends $800 a month on groceries. For many families this just isn’t possible. So what is the solution? How do you save money and still feed your family tasty and nutritious meals?
Shortcut Cooking is a guide for saving time and money in the kitchen. It is packed full of tips, tricks and recipes including 15 minute dinner ideas, freezer cooking 101, shopping strategies, ideas for packing lunches and over 75 of my families favorite budget saving recipes.

*This is an instant pdf download

Easy Crock-pot Chicken 13

French Dip Sandwiches 13

Fiesta Meat Mix 14

Fiesta Meat Mix Appetizers 14

Fiesta Meat Mix Bowl 14

Freezer Fajitas 15

Hot Chicken Salad 16

My Favorite Meatball Mix 16

Sloppy Joes 17

Freezer Pot Pie Filling 18

Basic White Sauce 18

Soups and Sides

Cilantro LimeRice 23

Twice Baked Potatoes Deluxe 23

Baked Brown Rice 24

Dried Beans 24

Potato Skin Snackers 25

SpinachBalls 25

Dehydrated Tomatoes 26

Breads and Breakfast

Bread Machine Mix 29

French Bread 30

Pizza Crust 30

Honey Whole Wheat Bread 31

Dough Enhancer 32

Flour Tortillas 33

Freezer Garlic Toast 34

Basic Granola 35

Homemade Yogurt 36

Creamy Custard Style Yogurt 37

Crispy Apple Spiced Doughnuts 38

Simple Muffin Mix 39

Cinnamon Oatmeal Pancake Mix 40

Maple Pioneer Syrup 40

Fresh Berry Syrup 41

Granola Bars 42

Everyday Quiche 43

Maple Brown Sugar Oatmeal Mix 44

Maple Spice French Toast Sticks 45

Orange Stuffed French Toast 46

Quick Mix 47

Skillet Scones 47

Grapenuts Style Cereal 48

Italian Style Bread Crumbs 48

Stuffing Mix 49

Snacks and Desserts

1,2,3 Sugar Cookies 53

Cookie Glaze 53

Almost Fool-proof Pie Crust 54

Mega Freezer Pie Crust 55

Apple Pie Filling Mix 55

Cinnamon Graham Crackers 56

Easy Fruit Bars 57

Great Grandma’s Peanut Butter Fudge 58

Peanut Butter Balls 58

Brownie Mix 59

Pumpkin Roll 60

Savory Butter Crackers 61

Easy Refrigerator Pickles 62

Chocolate Wafer Cookies 62

Sauces and Spices

Burger Seasoning 64

Buttermilk Ranch Dressing Mix 64

Ranch Dip 64

Italian Seasoning Mix 65

Italian Dressing Mix 65

Mulling Spice Mix 66

Enchilada Sauce 66

Pumpkin Pie Spice 67

Pizza Sauce 67

Speedy Spaghetti Sauce 67

Taco Seasoning 68

SalsaVerde 68

Creamy Caramel Sauce 69

Beverages

Lemonade (limeade) Syrup 72

Snow Cone Syrup 72

Party Punch 73

Hot Buttered Rum Mix 73

Taco Seasoning Mix

2011-06-10T09:25:00.000-04:00

No more expensive packages of taco seasoning with artificial ingredients or fillers!

Taco Seasoning

Taco Seasoning

1 C. minced dried onions
1/2 C. chili powder
1/4 C. garlic powder
1/4 C. cumin
2 Tbsp. oregano
2 Tbsp. salt
2-3 Tbsp. red pepper flakes (optional, add if you like spicy!)

Mix together all ingredients in a bowl. Store in airtight container.

Use 2-3 Tbsp. of mix to 1 pound of meat. My family likes more seasoning on their meat--just use what tastes good to you. You can add a little water if your meat is really lean to help it coat all the meat evenly.

This recipe is great because you can control how spicy (add red pepper flakes) or smokey (add more or less cumin) you like it, plus, you can leave the salt out all together if you need a lower sodium version (this version already has less sodium than most store brands out there).

Grocery Budget Update

2011-06-09T09:23:00.000-04:00

So for those of you who took the grocery challenge this year, here are my updated numbers:

2011 Grocery Budget Goal: $3600 ($300 a month)
Year to Date spent: $2357.12
Remaining budget: $1242.88

I know it looks like I am way over budget--but it will even out by the end of the year. First, $200 of this was party expenses--which I budgeted for separately, so technically I could deduct that amount, but I wanted to leave it in for now to just to show the numbers (plus we had a nice amount of leftovers which has already provided us several meals this week).

Secondly, my freezer is well stocked in meat--a while back I was able to pick up boneless, skinless chicken breast for $1.60 a lb, so I bought 60 lbs which went into freezer meals, marinades and extra chicken.

Third, I just paid for a bulk grain order which was close to $400. That includes about a years supply of wheat berries, dried beans, salt, and honey plus the storage containers. With my garden started and my neighbor who runs a little farm stand in his front yard, my fresh fruit and veggie cost over the next few months will be very small. My freezer is fairly well stocked and I have plenty of baking supplies, so it is likely that my monthly expenditures through the fall will be around $100 a month--although I will keep you updated. I also plan on doing a lot of canning and preserving this summer/fall to help cut down on our expenses going into the winter.

Because we buy in bulk--we have always built some flexibility into our budget--so we have the extra on months when we need to pay for big orders or buy bulk meat. I know that is not always possible for everyone, especially when you are first working on cutting your budget--just set aside a little extra when you can (even $5 at a time will add up) for months when there are good sales or to make the bulk purchases. I can remember one year we even had a yard sale and used the money to buy a side of beef that lasted us a full year.

Over the next few months I will share some more of my bulk storage area and tips and also cover the basics on canning and dehydrating recipes.

Corn Bread Mix

2011-06-08T10:56:00.000-04:00

Here is another mix for your collection!

Cornbread w/butter and honey

Corn Bread Mix

4 C. unbleached flour
4 C. yellow cornmeal
2 C. nonfat dry milk (or buttermilk powder or milk powder substitute)
1 C. sugar
1/2 C. baking powder
1 Tbsp. baking soda
2 tsp. salt

Combine all ingredients in a bowl and stir with wire whisk. Store in airtight container.

Ingredients layered in bowl

When I am making my mixes, I usually put the flour on the bottom and then add the other ingredients in piles on top, it makes it easier to see what I have already put in the bowl.

Mixed ingredients

To make:

1 egg, beaten
1/2 C. water
2 Tbsp. oil
1 1/4 C. cornbread mix

Preheat oven to 425 degrees. Mix egg, water and oil. Add cornbread mix and stir to combine. Place batter in greased 8" x 8" pan and bake for 12-15 minutes, until golden brown.


baked cornbread

* Use this batter to make homemade corndogs. Add a pinch of dry mustard and 1/4 C. (approx.) more cornbread mix to make a stiff batter. Place hotdogs on skewers, dip in cornbread mix to completely coat and deep fry in 2-3 inches of hot oil until golden brown. Drain on paper towels.

Party Pictures, a Recipe, and a Winner

2011-06-07T09:39:00.001-04:00

The party was great--great friends, good food and perfect weather--we couldn't have asked for a better day! Our pulled pork even received the seal of approval from our Texas friends--a definite accomplishment! The biggest hit of the day was definitely the dessert buffet--and with the exception of some cupcakes, there wasn't much leftover.

The Menu

Dessert Buffet

Cupcake Tower

Sugar Cookies

Chocolate Covered Strawberries

Gingersnaps, Chocolate Covered Pretzels

Pralines, Pecan Tarts

Close up of turtle

Lemon Bars


Beverage Station-Sangria, Lemonade, Iced Tea, Homemade Rootbeer, Water and Beer

Outdoor Buffet Server!

Thanks to a LOT of hard work by my brother, sons, dear husband and a friend--our yard was looking much more presentable than it was two weeks ago. They raked, hacked, bagged and hauled leaves, branches, and brush to the dump for over a week (our yard had not been raked in at least a few years when we moved in last summer!). We also got the pool cleaned and running--although it is still way to cold to swim in--and even some new carpet on the pool deck. It just made the yard so much nicer to look at and we even found room for a hammock (an early father's day present for my dear husband!).

Deck View

The Pool

Gazebo w/ seating

A little people picnic table, comfy chairs and drink holders

A Hammock in the shade!

One of my favorite treats on the dessert buffet was the pecan tarts--they are easy to make and taste so good. There is just enough gooey sweetness to the filling without being overwhelming.

Pecan Tarts

crust:

3 ounces cream cheese

1/2 C. butter

1 C. flour

Filling:

1 egg, beaten

3/4 C. packed brown sugar

1 tsp. vanilla extract

3/4 C. chopped pecans

1/4 C. chocolate chips (optional)

Cream butter and cream cheese, add flour. Refrigerate for 30 minutes. Divide dough into 24 balls and press into mini muffin tins.

Combine egg, brown sugar, vanilla, pecans and chocolate chips (if desired). Fill cups 3/4 full (trust me, don't overfill!).

Bake at 325 degree for 25-30 minutes or until light brown.

Cool for 5 minutes and remove from pan.

The winner of the hope chest cookbook is: Bonnie. Congratulations! I will be contacting you shortly to find out what color cover you want. Also, because we only had 3 people enter, I decided to send a digital copy to the other two people who took the time to comment. Thank you all so much!

***Hey ladies, if you won, please send me an email at hearthandshome@yahoo.com so I can get your info, blogger isn't letting me email you.

Easy Pralines

2011-06-03T18:42:00.000-04:00

Only two more days until our big open house and we have been busy finishing up yard work, some home improvement projects and lots of cooking and baking. I am so excited about our menu! We couldn't decide what we wanted for dessert, so we decided to go with a dessert buffet.

Along with the standard cupcakes and sugar cookies we are having pecan tarts, lemon bars, chocolate covered pretzels and my favorite--pralines!

-Don't forget there are still a few more days to enter to win a signed and bound copy of my Shortcut Cooking cookbook. Just leave a comment here.

Easy Pralines

1 C. brown sugar, packed
1 C. sugar
1/2 C. half 'n half or heavy cream
3 Tbsp. butter
1 C. pecan halves
1 Tbsp. vanilla extract

Combine brown sugar, sugar and half 'n half in a saucepan. Bring to a boil over medium heat, stirring constantly. Heat to 225 degrees (continuing to stir) and then add butter and pecans, keep stirring until temperature reaches 236 degrees. Remove from heat and let sit for 5 minutes. Add vanilla and beat mixture with a wooden spoon until thick and pecans are coated but candy still has a shine. Quickly drop by tablespoonfuls unto parchment paper.

-Instead of the vanilla you can add spiced rum or bourbon for a little extra kick.

Sweet Sixteen, a Hope Chest and a Giveaway

2011-06-01T09:20:00.000-04:00

Today is my daughter's sweet sixteen birthday! Sometimes it is so hard for me to believe my kids are growing up so fast! Saturday she will be taking a trip to New York City with her dad and a friend. They have plans to see the Statue of Liberty, shop in Times Square and possibly even take the subway across the river to Hoboken, NJ to Carlos Bakery (Home of the Cake Boss) for a birthday cannoli.

The Birthday Girl

One of the gifts my daughter has asked for this year is a hope chest. While the chest has not even been started (we are thinking of building something simple like this and then painting it really fun colors), we are looking forward to helping her start a collection of items she will need when it is time for her to begin life on her own or as a new bride. I moved into my first apartment with not much more than a handful of clothes, an old bed and a handful of kitchen items. Fortunately I was working at Target at the time and was able to use my discount to slowly accumulate a few more items to make life easier before getting married at 19. Our hopes are that when she moves into her first apartment she will have all the basics plus a few extras to feather her first nest.

We have started to collect recipes, homemaking tips and DIY projects and will add them to a binder for easy reference (I will be doing a post sharing our binder in the future). We are also printing out a copy of my Shortcut Cooking Cookbook and putting it into a binder with page protectors. These are the recipes that she has grown up with (it was a carefully guarded secret in our house for many years that you could actually get graham crackers from a box) and are used daily in our house.

Now for the giveaway--you can win a printed and signed copy of the Shortcut Cooking cookbook in a three ring binder with page protectors for yourself or to give to someone special in your life who is starting out on a new life of their own or to add to their own hope chest. The winner can choose the color for the cover.

How to enter:
1.) Leave a comment with something you would place in a hope chest (maybe something you wished you had when you first started out or maybe something you can't live without) or a favorite recipe, tip or DIY project (even a link to a favorite). You may leave up to 3 comments.

2.) Share this post on your blog or facebook or like Heart-Hands-Home on Facebook. Leave a separate comment saying you shared and a link (if possible).

Hannah will choose a winner on Sunday night!

Making Mixes 101 (and a brownie mix recipe!)

2011-05-31T17:25:00.000-04:00

Having everyday and convenience food mixes on hand are a great way to save time (no running to the store for something to serve last minute guests) and money (brownies for $.50 instead of $1.50 or more) in the kitchen. Not to mention, making your own mixes allows you to control the quality and the ingredients making them adaptable to special diets or allergies. So where do you start if you want to stock your pantry with quick and easy mixes?

My mix shelves

First, look around your pantry and think about what convenience foods you would like to make mixes to replace. Do you love having brownies on hand for an after-school snack? Would having pancake mix on hand make Saturday morning breakfast more relaxing? Are you looking for a use for all those bread crusts the kids never seem to want to eat--turn them into bread crumbs or stuffing mix!

Next, decide how you want to package your mixes. I use large glass jars that I keep on open bookcases in my kitchen. This works great for me because I have a long wall that not much else fits on it. Using quart and gallon size ziplock bags is great because you can stack them up, write the directions right on the package and they are pre-portioned. You can also put the bagged mixes in a plastic bin in your cupboard to keep them all together.

Now the fun part, making all the mixes! Grab your apron and maybe even a couple of friends and have some fun!

Buy your frequently used ingredients in bulk (flour, sugar, baking powder, etc.....) If you have limited storage space, gather a couple of friends for a mix day and split the ingredients. I can easily go through 25 lbs of flour on my mix days!

Using a large, shallow bowl will make mixing your ingredients much easier. It allows you to see if your ingredients are thoroughly mixed! (I used a dishpan from the dollar store for years to make my mixes in before I finally bought a GIANT stainless steel bowl). Make sure your bowl is big enough to hold all of your ingredients and give you enough room to stir (flour showers are just not pretty!).

A whisk makes quick work of dry ingredients. I keep a couple of different size whisks on hand for mixing my dry stuff together.

When cutting in shortening, especially into a large batch, I have found the best tool is--my hands. I can feel the shortening mixing in and can scoop easily to the bottom of the bowl to make sure everything is fully incorporated.

Making your own mixes allows you to control the ingredients. You can use all organic ingredients and still save over what an organic mix would cost you. Make gluten free mixes using an all purpose gluten free flour for a celiac friend (be sure all the other ingredients are gluten free also). Use a non-dairy dry milk powder for kids with dairy allergies. Leave the salt out for those with sodium or blood pressure concerns. It really opens up a lot of choices when you can control the ingredients. Sometime it takes a little experimenting, but it is worth it!

Mixes are great for sharing with other families. A can of peaches (store bought or home canned) and a bag of cobbler mix with a carton of whipping cream is a yummy gift for a new mom or as a housewarming gift. Moms of toddlers love cookie mixes that require just the addition of and egg and milk as an easy rainy day activity!

Mixes are great for camping! We fill a box with pre-measured mixes and only have to bring along a few extras (eggs, milk, water) in the cooler and we know we will be eating well. Some of our favorite camping mixes are: pancake mix (buttermilk or cinnamon oat pancakes), skillet scone mix, corn bread mix, quick cobbler mix (to use with fresh fruit from a local farmers market or picked straight from the tree), and tortilla mix, Our friends always tease us that we eat better when we are camping than they do at home.

Over the next few weeks, I will be sharing many of my favorite mix recipes and how I use them, so here is one to get you started:

Brownie Mix

8 Cups of sugar
6 Cups of unbleached flour
2 Cups of cocoa powder
1 1/2 Tbsp. baking powder
1 Tbsp. salt

Mix together and store in airtight container.

To Make:

2 1/4 C. brownie mix
2 eggs, beaten
1/3 C. canola oil (or melted butter or margarine)
2 tsp. vanilla extract
1/2 C. chopped nuts or chocolate chips (optional)

Preheat oven to 350 degrees. Grease an 8 inch square pan. Combine ingredients and mix until smooth. Bake for 30-35 minutes until center is set. Cool, cut, serve.

*try adding mint chips for choco-mint brownies.
*top warm brownies with mini-marshmallows, choco chips and some chopped graham cracker pieces for s'more topped brownies

Texas Sheet Cake

4 C. brownie mix
1/2 C. oil
1 C. water
1/2 C. sour cream
2 eggs, slightly beaten
1 tsp. vanilla extract
1 tsp. baking soda

Preheat oven to 375 degrees. Grease a 10" x 15" jelly roll or sheet cake pan. Put brownie mix in bowl. In small saucepan bring oil, water, and sour cream to a boil. Add to the brownie mix. Stir in eggs, sour cream and baking soda. Pour into pan. Bake for 20-25 minutes until toothpick inserted in center comes out clean. Prepare frosting and frost while cake is still hot.

Sheet Cake Frosting

1/2 C. evaporated milk
1/2 C. butter or margarine
1/4 C. cocoa powder
3 C. powdered sugar
2 tsp. vanilla extract

A Welcoming Project

2011-05-24T20:12:00.001-04:00

Well, we are back after a whirlwind vacation to MI to visit with family and friends. It seems like there is never quite enough time to see everyone and do everything that we want when we visit.

Now that we are home, we have less than two weeks to prepare for our big party. We are celebrating our daughter's 16th birthday, our oldest son's graduation and finally having a housewarming party all rolled into one giant barbecue! When we moved into our house a year ago, the yard was suffering from severe neglect and we are trying to reclaim part of it from the overgrown wilderness--what a job!

One of the things I have been trying to do is spruce up the entry to the house to make it feel a little more welcoming. If candlelight can add a welcoming glow to the inside of the house, why not the outside!

This was a quick and fairly easy project and I love the way it looks!

To make your own welcome sconce, you will need:

2 Corbels (the angled brackets)--found in the lumber section
1"x8" board (cut to the size of opening)(mine was 10 7/8")
1".x2" board (3 or 4 pieces cut at 6 1/2") (or size to hold a glass hurricane)

Nail or screw together the 1x2 pieces to form a U shape or a box (if you have 4 pieces). I was short on wood so I only used 3 pieces.

Attach the U shaped piece to the 1x8, centering it on the board and making it flush with the back side. Nail or screw from the bottom side to hold in place.

Attach the corbels to the outside edges of the board using nails or screws.

Give the project a quick sanding and a coat or two of paint. Use a glass hurricane or candle holder inside the 1x2 box. Add a decorative candle ring for extra color.

*If you use screws, be sure to pre-drill your holes to avoid splitting the wood.

*I assembled mine using 1 1/4 finish nails in an air nailer and it is sturdy.

I am already thinking of making another one for the other side of the doorway. I can't wait to decorate them for the party!

6/5/2011---I ended up making four of these to hang on our shutters on the back deck--I have already gotten tons of compliments!

Finding the JOY in parenting

2011-05-11T11:14:00.000-04:00

It seems like lately so many of my friends are discouraged and even overwhelmed with the task of parenting. They call out for help to those around them and are met with discouraging words like "it doesn't get any better" or "wait till they are teenagers" which does nothing more than sink their hearts a little further.

I want to say --it doesn't have to be that way!

"Children are a heritage from the Lord,
offspring a reward from him" Psalm 127:3

“Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows. “ James 1:17

“If you, then, though you are evil, know how to give good gifts to your children, how much more will your Father in heaven give good gifts to those who ask him!” Matt. 7:11

God has a perfect plan for your life and each one of your children, He purposely gave you that child because He knew that you would be the best parent for that child! He doesn't make mistakes!
So many have lost the joy and wonder they felt when they first held their little babies in their arms, that overwhelming sense of awe at the miracle that God had given them.
Just remembering and viewing our children for the blessing and gift from heaven that they are can do so much to lift our spirits (especially on the difficult days).

“I prayed for this child, and the Lord has granted me what I asked of him. So now I give him to the Lord. For his whole life he will be given over to the Lord.” 1 Sam. 1:27-28

I am not making light of being a parent, parenting is HARD WORK! It requires us to constantly be on our toes and on our knees! We all have to find the balance between discipline and grace, consistency and flexibility while still being in tune with each child's unique needs and the circumstances are around us.

It seems like one of the biggest things we have lost sight of is discipline. We have become a reward based society. It seems like every time someone asks for advice on how to deal with a specific behavior you read dozens of comments about sticker charts,rewards, bribing with candy, etc... Now, I am not saying that rewards don't have their place, they do, but ignoring bad behavior and rewarding what should be normal behavior (not screaming in public, not lying or throwing a temper tantrum) sets a dangerous precedence. The Bible talks much about the importance of disciplining our children, and also about the rewards we reap if we are willing to discipline our children (even when it is not popular). And to be clear, I do not think that discipline necessarily means spanking (that is a topic for some other time) but I am talking about discipline meaning " to bring to a state of order and obedience by training and control." (Websters dictionary). We need to be firm, consistent and even creative in our discipline.

"Discipline your children, for in that there is hope; do not be a willing party to their death." Proverbs 19:8

"Discipline your children, and they will give you peace; they will bring you the delights you desire." Proverbs 29:17

"Start children off on the way they should go, and even when they are old they will not turn from it." Proverbs 22:6

“Your wife will be like a fruitful vine
within your house;
your children will be like olive shoots
around your table.
Yes, this will be the blessing
for the man who fears the LORD. “ Psalm 128:3-4

I love Proverbs 29:17--if we discipline our children, they will bring us the delights we desire! God's plan is always the best!

Parenting is far more than just discipline and it is about teaching our children and turning their hearts to the their Heavenly Father who loves them more than we can ever imagine!

“Fix these words of mine in your hearts and minds; tie them as symbols on your hands and bind them on your foreheads. Teach them to your children, talking about them when you sit at home and when you walk along the road, when you lie down and when you get up.” Duet. 11:18-19

From my heart:

Friends,

I want to challenge you to think of your children the way God does, as a blessing and a reward. To encourage each other with words of hope and not to drag each other down, especially around those new and young moms who so desperately need our encouragement! To offer Godly advice when asked and not worldly "wisdom". To be conscious of how you are speaking about your children to others both when they can hear you and when they cannot (this includes those exasperated facebook posts that your teenager can read!).
"The tongue has the power of life and death" Proverbs 18:21

May you find the joy in parenting!
"The precepts of the Lord are right, giving joy to the heart. The commands of the LORD are radiant, giving light to the eyes." Psalm 19:8

A Little Blue Hutch

2011-05-09T21:18:00.000-04:00

Spring has finally sprung around here and with the warmer temperatures comes the need for lots of ice in my family. The ice maker on our refrigerator is exceptionally slow and has a hard time keeping up with the ice demands. We decided it was time to dig out our portable ice maker and get it ready for the season, especially because we will be hosting a big cookout in a few weeks.

Well, digging out the ice maker then required finding a spot to put the ice maker. Last year we never really found a place that we really liked, it seemed like it was in the way or too awkward to fill and empty. So what to do, what to do???

I decided to build a shelf to hold it! I wanted to be able to put it someplace out of the way (note: OFF the counter) and yet someplace where I could easily fill and empty it. While I was at it, I decided that having a place to keep all my teas and coffees together would be nice. So, the little blue hutch was born.

The little blue hutch

All my teas and coffees are together and easy to find, plus I had room for some of my spice jars on the top two shelves which is great because I needed some more large jars on my pantry shelves.

On the bottom I can fit my ice maker, grain grinder and my favorite bread tin which actually holds all my cookie cutters.

I have a couple of other projects that are almost finished and will share as soon as they are done. One of them is a long promised Christmas gift that is finally finished. I want the new owner to see it before I share pictures.

"Unless the LORD builds the house,
the builders labor in vain."
Psalm 127:1

Keeping Track

2011-05-04T16:37:00.000-04:00

One of the hardest parts of bulk cooking is keeping track of all the food once it's in your freezer! There is nothing worse than finding a meal that has been floating around the dark corners of your freezer for a couple of years, especially when you put so much time and effort into making the meal in the first place.

I have tried many ways over the years of tracking what is in my freezer, but the easiest is to simply use a freezer inventory page. You can hang your page on the freezer, in the cupboard, on the side of your fridge or in your home management binder. Placing your inventory in a page protector allows you to use dry erase markers to mark and re-use your page. You can also use a dry erase board, but I have found that things sometimes got erased by people bumping the board or a "helpful" toddler trying to clean up.

To use the inventory, simple write down the entree or item name on a line and make a slash ( / ) mark for each item in the freezer. When you take the item out of the freezer make another slash to make an ( X ). This is useful for keeping track of all of your frozen fruits and veggies. No more digging around in your freezer wondering if there is really a bag of corn left for corn chowder, now you can know at a glance (provided you teach ALL members of the family to mark of anything they remove from the freezer) and no more frostbit fingers.

Here is a printable freezer inventory just for you!

Just click the picture to open, save on your desktop and print as a full page.

I even use on of these sheets to keep track of all of my canned goods during canning season. It is great to know at a glance what I have without having to run around an open cupboard doors or running to the basement when menu planning for the month.

Hope this helps you keep track just a little bit easier of all of your freezer contents!

FINALLY!!!!

2011-05-03T17:36:00.000-04:00

After what has been weeks of craziness, distractions and taking one step forward and two backwards, our bathroom is finally done!!!!!

I feel like I kinda dropped off the face of the earth for a few weeks, and I am sure some of my faithful readers (I think I have a few ;) ) probably thought so too. There has been much "busyness" in our lives lately--with three teenagers, preparing for some big parties next month and trying to get the house projects done, plus finish up the school year, prepare for a trip home to visit all the grandparents and generally keep up with life and everything else going on, I had to set some things aside for a bit.

So, here it is, one of the projects that has been keeping us occupied for the last few weeks.

Bathroom before

One of the main reasons we started this remodel was the bathtub had quit draining. We ended up having to cut out pipes to clean them out, they were completely blocked. Also the bathtub only held about 6 inches of water when you were in it--that is NOT a bath to me! I also really disliked the 80's linoleum, vanity and medicine cabinet.

Bathroom After

Vinyl verse over bathtub

Medicine Cabinet with vinyl sandpiper

EXTRA Deep bathtub (a full 18")

We choose a narrow European vanity that makes the room feel so much larger! We also went with this amazing flooring that looks like wood, but is waterproof. It has a really great feel and makes the room so warm and inviting. I LOVE my extra deep bathtub. We actually purchased another bathtub first, but ended up returning it when we found this one. We had to special order the surround for it, but found a good deal through one of the local hardware stores. The worst part of this whole project was that every time we thought we were making progress, something would go wrong and set us back. When we installed the vanity, the shut off valves all started leaking and we had to take it completely back out, cut a hole in the wall and replace the parts-- which was pretty much the way the whole project went. I am very grateful to finally be done!

I still would like to find a piece of artwork or shelf for the wall over the toilet and I have plans to weave a bath rug and some hand towels, but for now, they will have to wait.

I am back, and I am sorry if I have missed a comment, I tried to check them occasionally, so please forgive me. I have some new projects and lots of recipes planned to share in the weeks ahead.

Simple Sangria

2011-04-26T10:02:00.000-04:00

Cinco De Mayo is rapidly approaching, and while we don't actually celebrate the holiday, we are always looking for an excuse to eat Mexican food and have friends over.

What goes better with Mexican food than ice cold, fruity Sangria?!

1 bottle red wine (we used our homemade Cabernet) (or red grape juice)
1 lime
1 orange
1 lemon
1/2 can peaches in light syrup
2 Tbsp. sugar
2 shots triple sec (or 1/4 C. orange juice) (optional)
1 C. frozen raspberries or strawberries
4 C. ginger ale or lemon-lime soda (chilled)

Pour wine or juice into pitcher. Cut lime, orange and lemon into wedges and squeeze juice into wine. Add squeezed wedges into pitcher. Stir in sugar until dissolved. Add in triple sec and peaches with syrup. Chill at least overnight to let flavors blend. Just before serving stir in ginger ale and berries (we leave them frozen to help keep the drink cool).

We found the longer this sits, the better it gets. Take the citrus peels out if you are storing for more than a week, they tend to get a little bitter.

The kids love the all juice version with the fruit floating in it!

Chocoley Chocolate Caramel Pretzel Kit (Product Review)

2011-04-05T18:45:00.000-04:00

Chocolate + Caramel +Pretzels = YUM!

I love chocolate covered pretzels, so when I was choosen to review a cholocate and caramel covered pretzel kit from Chocoley Chocolates how could I say no????

My kit was shipped on Thursday and arrived on my doorstep on Saturday. The kit contained:

1 lb. extra dark chocolate candy melts
1 lb. milk chocolate candy melts
1 lb. caramel
8 oz. white chocolate drizzle (in a drizzle bottle)
2 colorful sugars (blue and purple)
25 cellophane pretzel bags
Chocolate melting instrructions and Pretzel recipes

Contents of kit

The first thing that I noticed is that the chocolate was clearly marked with allergen information--something I really appreciate as a mom with allergy kids!

The instructions are well written and easy to follow. There are instructions for melting your chocolate in either a double boiler or your microwave.

The first step is to melt the caramel and dip the pretzels.

caramel dipped pretzels

Next, melt the dipping chocolate.

unmelted chocolate (extra dark, milk chocolate)

Melted chocolate

Dip the pretzels in the chocolate.

Now comes the fun part! Melt the white chocolate drizzle. Drizzle the pretzels and top with your favorite toppings, sprinkles, or colored sugars.

Pretzels with mini chocolate chips, mini marshmallows, chopped nuts, dried cranberries

The cellophane bags make gift giving simple !

The bags are long enough for the long pretzel. I only had shorter pretzels on hand so I trimmed the bags to size. These would be great tied with school colors for a graduation party, pinks or blues for a baby shower or wedding colors for wedding favors.

The kit was very easy to use, but the most important thing is that the taste is great! I am not always a fan of dark chocolate, but this chocolate didn't have that bitter aftertaste that some dark chocolate contains. The caramel is creamy and smooth. The pretzels have been a hit with all of my taste testers.

*While I received the kit for free , I was not paid for this review or obligated to give a positive review. All opinions are my own and are honest and accurate as possible.

Easy Peasy Lemon Bars

2011-04-03T17:53:00.002-04:00

Three ingredients, fast, easy and freezer friendly--a perfect springtime recipe!

Easy Peasy Lemon Bars

1 box Angel Food Cake mix (1 step)
1 can (15 oz.) Lemon Pie filling
Cream Cheese Frosting (canned or homemade)

Mix together Angel Food Cake mix and Lemon Pie filling in medium bowl, just till combined.

Spread mixture in a greased jelly roll pan.

Bake at 400 degrees for 12-15 minutes, until lightly browned.

Cool in pan. Spread with cream cheese frosting and cut into squares.

These bars freeze beautifully. Just freeze on cookie sheets till hard and then package in freezer bags.

To thaw: take out of freezer 15 min. before serving (although I have been known to eat them frozen on occasion).

Cream Cheese Frosting

8 oz. cream cheese, softened
1 stick butter or margarine, softened
2 tsp. vanilla extract
1 lb. powdered sugar

Mix cream cheese and butter together with a mixer. Add vanilla. Slowly add powdered sugar. You can add a little water or milk if the frosting is too thick.

-You can freeze the leftover frosting. To thaw, bring to room temperature and beat with mixer till smooth.

Easter Basket Candy

2011-03-31T12:13:00.000-04:00

Easter is right around the corner and it is one of my favorite times of the year for making little treats to share with others. My mom got this idea out of a magazine many years ago and we have been making them ever since then. They are always a hit with the little ones!

Easter Basket Candy

You need just a few simple ingredients:

Mini peanut butter cups
Chocolate covered round pretzels (or you could use regular round pretzels, black string licorice, etc..)
Green frosting (store bought or homemade)
Egg shaped candy or sprinkles

Peanut butter cups, round pretzels and frosting

egg shaped candy and sprinkles

A special grass tip for frosting (#233) is extremely helpful, but not necessary!

wilton tip #233

Unwrap the peanut butter cups and cut the bottom third off from the pretzels to form the handle.

cut pretzel for handle

Pipe or spread the frosting onto the peanut butter cup.

Add your candy eggs or sprinkles

Top with the handles and you are done!

I love to package these up in egg cartons and add a tag for easy transportation and gift giving.

More Crepe Paper Roses

2011-03-29T08:56:00.000-04:00

A couple of people have asked me how to add stems to the crepe paper roses for bouquets. I tried adding wire after the roses were made, but it was hard to get the wires to hold on and not slip off. I found the best way was to wrap a wire or chenille stem into the center of each rose.

Crepe Paper rose with stem

The roses are made exactly the same way as previously shown, you just add a piece of wire into the center of the flower before you begin wrapping.

Add wire or stem to end of crepe paper (bend end for a little more hold)

Begin wrapping crepe paper around stem

Continue Wrapping

Final wrap

Now your crepe paper roses are ready for use in :

Bouquets

Pew bows or chair decorations

Use in vases or centerpieces

Napkin rings

candle rings or decorations

These would also be great to use in hair pieces or on garland!

Cinnamon Graham Crackers

2011-03-28T12:07:00.000-04:00

These are one of our favorite treats in the summer! Spread them with a little peanut butter or frosting or use them for some delicious ice cream sandwiches. Yum!

1 1/2 C. whole wheat flour (I used a combination of freshly ground whole wheat and spelt flours )
1/2 C. wheat germ
1 C. unbleached flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 C. butter or margarine, softened (you could also substitute shortening)
1/2 C. brown sugar (I didn't want to make brown sugar so I used evaporated cane sugar)
1/2 C. honey
1 tsp. vanilla extract
1/2 C. milk
cinnamon/sugar

Sift together flours, wheat germ, cinnamon, baking soda and baking powder.

In mixer, cream together butter and sugar.

Add in honey and vanilla. (Hint: spritz your measuring cup with nonstick spray before measuring your honey and it will slide right out!)

Mix in sifted ingredients alternating with milk to form dough. Dough will be slightly sticky. Wrap dough in plastic wrap and refrigerate for at least 2 hours.

Divide dough into quarters and roll into a rectangle on a lightly floured surface using a floured rolling pin.

Using a pizza cutter, cut dough into squares. Prick several times with a fork and sprinkle with cinnamon/sugar mix.

Transfer to cookie sheet and bake in 350 degree oven for 10-12 minutes or until lightly browned. Remove from sheet and cool.

-Use these crackers to make a graham cracker pie crust.

-If you don't have wheat germ, substitute another 1/2 C. whole wheat flour.

-For chocolate graham crackers, substitute cocoa powder for the wheat germ.

-For plain crackers, leave out the cinnamon and don't sprinkle with cinnamon/sugar.

-These make awesome s'mores!

My House as a Sanctuary

2011-03-26T21:19:00.001-04:00

Boy, things have been crazy around here lately. I realized today that it has been almost 2 weeks since I have posted anything--yet it feels like just a couple of days. So here is a quick peek at what we have been doing.

Our back room flooded with all the thawing and snow melt and we spent days trying to keep the water level down. One night more dear husband had to empty the shop vac every 5-15 minutes all night long to keep up. This room is our main storage area (we don't have a garage or an actual basement) but fortunately we did lose too much. This biggest hassle is the drywall is all moldy and will have to be removed, but we have to wait until it is warm and dry enough to haul everything outside. Hopefully we won't discover any new surprises.

The other big project we have been working on is remodeling our main bath. The tub quit draining last fall and despite repeated attempts to clear the drain, it just wouldn't drain. A plumber has not been in the budget, so we have been limited to using the shower in the downstairs "dungeon" bathroom (aptly named because it is very cold and dark!). My husband finally got brave and cut the pipe that goes into the sewer and discovered it was completely blocked with sludge, hair and a couple of razor blades (major yuck!).
The tub that was in the bathroom was really old, narrow and shallow (it's not a bath if you can't even cover your knee caps in water!), so we have been saving up for months now to replace the tub.
Getting the old tub out was quite a chore, it was porcelain covered cast iron and weighed A LOT! The bathroom is now totally gutted and ready for re-construction.

The opening for the new deeper and wider bathtub

View from hallway

I only wish I had remembered to take pictures before we started ripping the bath apart.

We also ripped up the ceramic tile on our landing because it was cracked and damaged and the water was leaking through. We were sad to see that they had installed the ceramic tile directly on top of the hardwood floor damaging the floor. We are going to install some flooring that we found at Home Depot that is supposed to be waterproof and has a 25 year warranty. Hopefully it is as quick and easy as they claim.

View of landing

Along with all the house projects I have been busy with planning parties, working on projects for the parties (hopefully I will have some completed projects to share soon!), trying to plan a vacation, writing a new ebook, fighting a head cold, and trying to keep up with my kids and my dear husband.

When I start to feel overwhelmed or frustrated with all the projects around the house (especially when they aren't going the way I want or seem more difficult than they should be) I am reminded that when we bought this house we committed to using this house as a sanctuary for anyone who needed it and to serve God in whatever way He chose for us. We are in a preparation phase and even though I am not quite sure what God has in store for us, I know that He has a plan and the work we are doing now is going to allow us to use this house for His glory soon!

“And you, my son Solomon, acknowledge the God of your father, and serve him with wholehearted devotion and with a willing mind, for the LORD searches every heart and understands every desire and every thought. If you seek him, he will be found by you; but if you forsake him, he will reject you forever. Consider now, for the LORD has chosen you to build a house as the sanctuary. Be strong and do the work.”
1 Chronicles 28:9-10

Baked Caramel French Toast w/ variations

2011-03-12T22:46:00.000-05:00

Keep one in the freezer for an easy weekend brunch!

Baked Caramel French Toast w/variations

1 loaf french bread (or any bread you like)
8 eggs
3 C. milk (you can use half & half, cream and milk to equal 3 cups or any non-dairy milk)
1 Tbsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg

Topping

1 stick butter or margarine, melted
1 C. brown sugar

Cut bread into slices.

Layer bread slices in pan. (I am using round pans so I tore my bread into smaller pieces).

Mix eggs, milk, vanilla, cinnamon and nutmeg in a bowl.

Pour egg mixture evenly over bread.

Mix topping together and drizzle over bread.

To Bake now: Preheat oven to 350 degrees and bake for 40 -45 minutes until browned and center is set.

To Freeze: Cover with plastic wrap and place in freezer bag. Thaw before baking and follow baking instructions above.

Variations:

~ Add chopped apples and pecans for a caramel apple french toast.

~Leave the caramel topping off and add fresh or frozen blueberries. Sprinkle with powdered sugar.

~Leave the caramel topping off and add dried cranberries and chopped pecans (my favorite!) with just a dusting of powdered sugar.

~Add 1/4 C. spiced rum or Irish whiskey to the milk mixture (be sure to still equal 3 cups) for a grown-up treat.

~Substitute 1 C. of milk for canned pumpkin and substitute the cinnamon with pumpkin pie spice for a fall flavor.

On the hardest day of your life go to the deepest thing you know about God and hang on

2011-03-11T22:28:00.001-05:00

What I know about God:

~I know God is good

~I know God is faithful

~I know God is sovereign

~Nothing catches God off guard

~Jesus Christ lives in me

~My sins are forgiven

~I know for certain I am going to heaven

~He never makes a mistake

~God loves me unconditionally

~God uses everything that touches my life for my good

~God uses everything that touches my life to accomplish His purpose

~God's grace is totally sufficient

~God's plans for me are for my welfare

~God's will for me is good, perfect and acceptable

~God heals

~God delivers

~God sets the captives free

~God gives joy in the midst of adversity

~God will see me through this storm

~God will provide my every need

~I don't have to carry my burdens alone with the fear of anxiety or worry

~I don't have to live in fear of the future

~I don't have to live in the shame of my past failures

This is taken from the movie Flame On a true story of a family that loses a child. I am touched by this family's faith in the midst of their tragedy.

(For many (especially those in Japan) today is the hardest day they have ever faced! I pray that they can find Jesus and hang on. We never know how we will react when we are faced with tragedy, but I pray I will hold fast to the these truths about God!)

.

Fast and Easy Donut Holes

2011-03-11T08:00:00.004-05:00

These are the fastest and easiest donut holes to make!

You will need:

A can of biscuits!

Yep, a can of buttermilk biscuits.

Open biscuits and cut each biscuit into quarters.

Deep fry biscuits in 350 degree oil until golden brown on all sides (this only takes about a minute!).

Drain on paper towels. Roll still warm donuts in powdered sugar or cinnamon/sugar mixture.

Serve and Enjoy!

~When my kids were little the park that we went to was near a donut shop and it was not uncommon for the moms to stop and get there kids a little treat. At the time we had 3 small children and 1 smaller income and even the $.49 (for 3) donut holes were often not in our budget. The canned biscuits would often go on sale for $.15 to $.20 a piece, so I would pick them up when they were on sale and keep them around for when I wanted to treat my kids and not break the bank. The other moms thought they were getting a bargain at 12 donut holes for a $1----little did they know I was making 40 for about $.25!

Just Add Glue..........

2011-03-10T14:22:00.000-05:00

A couple of weeks ago I was wandering around in a little local "junk" shoppe and came across this great old wooden window frame. I have always loved the look of old windows and the price was right, so I picked it up. It has been sitting around just waiting for me to get inspired and do something with it. This is what I finally decided on:

I love the fact that I can change out the wreaths for the season ( I am already in Easter mode) and even the letters for special occasions!

I forgot to take a "before" picture, but the frame was a weathered gray color. I wanted to dress it up to match my room but keep the vintage appearance. I love the appearance of crackle paint, but honestly I was too cheap to go out and buy some for one project. I remembered back in elementary school our art teacher (we had an amazing artist as our art teacher, we even got to make pottery in his studio!) taught us to make things look old with a common school supply--so after a little experimenting I got just the look I wanted.

Close up of frame

Shhhh....here is the secret:

Yep, that is plain ole school glue! You can pick this stuff for a quarter at back-to-school sales. I always buy a few bottles to have around the house for projects.

To get a crackle finish, basecoat your project in desired color.

Squeeze glue out on your project. If you have a big project, you might want to work in smaller sections.

Use a brush to spread glue out covering your desired area.

Allow glue to set for a minute or two. You want the glue to still be tacky. Paint your top color over the glue. I used inexpensive acrylic craft paint.

Let project dry. You can speed the drying with a hair dryer or heat gun, just don't get too close or you will end up with bubbles in your paint.

I got a different crackle pattern on this sample. I think it has to do with the kind of wood and how you brush on your glue. Experiment on a scrap piece of wood or an inconspicuous corner of your project. You can paint over the crackle paint if you are not satisfied.

Now you can get an "old" looking piece in a matter of minutes without breaking the bank!

If you are using this finish on a piece of furniture I would seal it with a spray sealer or polyurethane to help protect the finish.

Sweet River Chicken Sandwich

2011-03-09T20:19:00.000-05:00

One of my kids favorite restaurants is Red Robin, and really, what's not to love? Bottomless french fries, giant burgers, unlimited refills all of which are perfect for feeding hungry teenagers. Unfortunately there is not one near us, so it is a rare treat usually reserved for our even rarer vacations.
My oldest son loves the Whiskey River Chicken Sandwich (it's our favorite sandwich to share). A couple of years ago I decided to see if I could come up with something close. I call my version the Sweet River Chicken Sandwich.

Sweet River Chicken Sandwich

This is a little time consuming to make and definitely not very healthy so we reserve this for special occasions!

You will need:
Buns
Chicken Breast
BBQ sauce
Lettuce
Tomato
Onion Straws (see below for directions)
"Red Bird" Seasoning (recipe below)

First make your Onion Straws.

Heat 2" of oil in skillet or deep fryer.

Thinly slice a large onion.

Mix together 1/2 C. of flour and 2 tsp. "Red Bird" seasoning. Toss onion with flour to coat.

Deep fry the onion at 325 degrees until crispy and browned. The time will depend upon thin your onion is cut.

Place onion straws on paper towels to drain. To keep warm place in a 150 degree oven.

Next, cook your chicken breasts. You can grill them or pan fry them. Sprinkle with "Red Bird" seasoning as they are cooking.

In the last few minutes of cooking, baste both sides of chicken with BBQ sauce. We use Sweet Baby Rays Original (is there any other?!).

Now to assemble your sandwich:
Layer a bun with the chicken, onion straws, lettuce and tomato. Add a slice of colby cheese, if you like.

Enjoy with french fries and lemonade!

"Red Bird" Seasoning Blend

1/4 C. salt

1 pkg. Lipton Tomato Soup powder

1 Tbsp. chili powder

1/2 tsp. cumin

1/2 tsp. basil

Mix together and store in a spice container.

We love this sprinkled on burgers, fries and chicken.

Crockpot Lasagna

2011-03-08T22:47:00.000-05:00

This is one of those easy meals for busy days!

Crockpot Lasagna

1-2 jars Spaghetti Sauce
6-8 Lasagna Noodles
32 ounces Cottage cheese
1 1/2 Cup. Mozzarella Cheese
1 tsp. Italian Seasoning

In a bowl mix cottage cottage cheese, 1 C. mozzarella cheese and Italian seasoning.

In bottom of crockpot, place a thin layer of sauce.

Next, place a layer of uncooked noodles. Break noodles to fit and cover as much sauce as possible.

Cover noodles with 1/2 of cottage cheese mixture.

Repeat layers and top with remaining 1/2 C. mozzarella cheese.

If your sauce is really thick, pour 1/2 cup of water around edges.
Cover and cook on low 5-6 hours or high 2-3 hours.
Serves 6.

You can adjust the amounts for your family size, add an extra layer or make a half batch for a small family. Your measurements do not have to be exact--add extra cheese if you like it really cheesy!

Serve with garlic bread and salad!

Topopo Salad

2011-03-02T18:58:00.002-05:00

In the town where I grew up there was a little Mexican restaurant that served this amazing salad called a Topopo. It is a layered delight of yummy goodness! It is a long way back to my hometown for a salad, so I have created my own version.

Topopo Salad

Topopo Salad

Ingredients:
-tortilla chips
-refried beans
-guacamole
-romaine lettuce
-frozen green peas
-chicken (cooked and shredded)
-parmessan cheese
-topopo dressing (see below)

This is one of those recipes that I throw together. It really depends on how many people you are having how much of each ingredient you need. I keep a bottle of the topopo dressing in my fridge for whenever the craving strikes.

1. Warm your tortilla chips in the oven and sprinkle with a little bit of seasoning salt. (we use flour tortilla chips because of allergies). Layer on plate or platter.

2. Add warm refried beans

3. Top with your favorite guacamole (we like avocados mashed with a little lime juice).

4. Cover with a generous layer of finely chopped romaine lettuce mixed with the frozen green peas, thawed. (we just run the frozen green peas under some hot water in a strainer for a minute and use them)

5. Add a layer of cooked, shredded chicken (We often add some topopo dressing to the meat as it heats up).

6. Sprinkle salad generously with the topopo dressing and then top liberally with parmessan cheese. Your salad should sort of look like an exploding volcano

Topopo Dressing
1/2 C. canola oil
1/4 C. white vinegar
1 1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. celery seed
juice of 1/2 lime

Mix together and shake well. Store in refrigerator.

I have made huge platters of this for parties and there is never any leftovers! If you keep chopped cooked chicken in the freezer you can throw this meal together in about 15 minutes (throw the chicken and beans on the stove to heat while you warm the chips and chop the lettuce--layer it on a platter and serve).

Homemade Flavored Extracts (Vanilla, Lemon, etc....)

2011-03-02T10:15:00.000-05:00

Five minutes and two ingredients per extract and you are on your way to a cupboard full of flavored extracts for all your baking needs!

Homemade extracts are simple, inexpensive and there are no artificial ingredients.

Homemade Extract

Ingredient of choice for extract (vanilla beans, lemons, oranges,limes, fresh mint, raspberry,etc.....)
Vodka (inexpensive, plain vodka)

Extract ingredients (note: this is NOT inexpensive vodka (I had to borrow a bottle for pictures))

If you are using vanilla beans, split 3 or 4 beans in half down the center and place in a jar. For lemons, limes or oranges, zest the outer rind of 2 fruit. For mint, coarsely chop 1/4 cup of mint leaves. For fruit (raspberry, strawberry, etc...) crush 1/4 C. of ripe fruit.

slice vanilla beans down the center to release the seeds

zest of 2 lemons in jar

Place your prepared ingredient in a pint jar and add 1 cup of vodka. Cap tightly and shake.

lemon extract in progress

Let jars sit for 3-6 weeks, shaking occasionally. The extracts will darken (especially the vanilla) and will have a nice scent of their main ingredient. If you used fresh fruit, strain your extract. You can leave the vanilla beans and citrus rinds in the jar. As you use up your extract, you can add more vodka to replenish. I have had the same jar of vanilla beans for 2 years now and they are just getting to the point of needing to be replaced. You could also occasionally add more citrus rind or mint leaves to your jar to increase the flavor. Fruit extracts should always be made in smaller batches and not replenished, the flavor tends to break down over time.

Use your homemade extracts just like you would store bought extracts. Add a splash to cake batter or cookies for a yummy twist. I especially like chocolate cake with mint extract or sugar cookies with lemon extract.

*There is alcohol in these extracts, so if this is of concern for you be sure to only use the extracts in cooked items (the alcohol will cook off).

*Extracts make great gifts! I once made vanilla extract for all my friends for Christmas and gave it to them with my favorite cookie recipe. How about a basket of different extracts for a friend who loves to cook or a couple just getting started on their new life together?

vanilla extract for gift giving

Crockpot Coffee Kitchen Soap--Tutorial

2011-02-23T15:54:00.000-05:00

This is one of my favorite handmade soaps. It works great for onion and garlic smells on your hands. You can buy most of the ingredients at your local grocery store.

This process takes a while, but it is worth the end result. I got 16 slices of soap and 4 decent size (but not pretty) soap balls.

Ingredients:

Cold coffee

Olive Oil

Palm Oil

Coconut Oil

Ground coffee (not instant)

Almond or Castor oil

Lye* (see notes)

Equipment:

Crockpot (I use a crockpot from a garage sale that is just for soap making)

Stainless steel spoon (not aluminum!) -you can use a wooden spoon, just don't use it for food when you are done

Glass jar for mixing lye

Wooden skewer for mixing lye

Postal or kitchen scale that weighs in 1/10th of ounce increments

Phenoolphthalein or litmus strips (in the pool supply aisle)

Soap Mold (I use a pringles can!)

Stick blender (helpful but not necessary)

ALL INGREDIENTS ARE DONE BY WEIGHT!

Weigh 12 oz. of cold coffee into a glass jar. Weigh 4.8 oz. of lye into a small jar or bowl. Slowly add lye into coffee (DO NOT add the coffee to the lye, it will erupt and can cause burns!), stirring with a wooden skewer. DO NOT breathe the fumes. This is going to get HOT! Stir until all of the lye is dissolved. Set aside.

Weigh 18 oz. of olive oil, 8 oz. of coconut oil and 6 ounces of palm oil into your crockpot. I add each oil seperately and then reset the scale.

Turn the crockpot on high to melt the oils.

When the oils are melted, pour in the lye mixture and stir to incorporate.

Stir with the spoon constantly without splashing until mixture resembles thick set pudding. This will take approx. 15-30 min. depending on the temperature of your oils. If you have a stick blender, pulse in short bursts, alternating with stirring, you should reach the proper consistency in about 5-8 min. with a stick blender.

Once you have reached this stage (called trace), you put the lid on the crockpot and let it cook. Check back in about 10 minutes. The outsides should be boiling and it should start to look like a gel.

Stir and put the lid back on for another 5-10 minutes. I like to check and stir every 5-10 minutes. After about 15 minutes your soap should resemble applesauce, it will be gelled and chunky looking.

applesauce stage

close-up of applesauce stage, with a drop of phenolphthalein
(the red means it is not neutral)

Keep stirring and checking your soap, it will start to get smoother and will eventually resemble mashed potatoes. Once it has reached this stage, take a small amount and cool it on a plate. Rub it between your fingers, it should feel waxy. Check the ph to see if it is neutral. Continue cooking until the soap tests neutral on the plate. Usually it takes about 30 minutes of total cooking time (after you reach trace), I will usually finish my soap after 30 min. even if I am not quite sure it is neutral. You can check the finished soap to be sure it is neutral, and if it is not, all you have to do is let it cure for a week or two.

mashed potato stage

Once your soap is ready, add 2 tbsp. almond or castor oil and 2 tbsp. ground coffee and mix well. I like to leave it a little swirled.

Place the finished soap into the mold of your choice. I find it is best to put some soap in then tap the mold a few times to pack it in and repeat until full. I had some soap leftover so I scooped it onto a plate and formed it into balls as it cooled (these are not pretty, but they still function).

Let soap cool completely and remove from mold. In this case, I just tear the container off from the soap.

Slice soap into approx. 1/2" slices. Enjoy clean and fresh smelling hands!

NOTES:

-This is NOT a child friendly project, lye is dangerous stuff. Use caution and common sense. I always made soap when my kids were younger, they knew they were not allowed in the kitchen when mom was making yucky stuff!
-Lye is a form of drain cleaner and can be found at many hardware stores and home improvement centers. Read the labels to make sure you have 100% lye.
-Wear gloves when handling the lye.
-You can check your soap with phenolphthalein or litmus strips when it is done, it should be neutral.
-Leave your bars out to air dry, flipping them over every day, for a week and they will be harder and store longer.
-If you want a plain soap, use water instead of the coffee and leave out the ground coffee. You could add essential oil with the almond oil right before you mold your soap, just use about 1 tsp. of your favorite scent.
-You could also make this other scents like lavender or peppermint and add 2 Tbsp. lavender or peppermint leaves.
-This is one of my favorite hostess gifts with a handmade dishcloth.

A peek at my pantry

2011-02-18T10:03:00.000-05:00

Over the years we have moved a lot! We have lived in a lot of small places where I have had to be very creative with my pantry storage. Our current house is HUGE for us, especially square footage wise, but it still seriously lacks in good storage, in fact, I am pretty sure the 1000 sq. ft. mobile home we lived in for several years had almost as much usable storage space.

Because of all the food allergies in our family and the fact that I make almost everything from scratch, pantry storage is one of the most important spaces wherever we live. This house has a large open kitchen and dining room, but the cupboards are narrow and don't hold much, so other than one spice cupboard, we have no food stored in the cupboards. Instead, when we were moving in, we were blessed with to rather large bookcase that I immediately knew what I was going to do with them.

They were almost the same size and the shelf spacing was almost identical, so I screwed them together and gave them a paint job. We had a long, unused wall in our kitchen that became their home. This is my main pantry storage.

Notice my little coffee bar off to one side.

I started out with assorted jar, containers, etc... and slowly collected the glass jars. I asked for jars for birthdays, Christmas, any excuse I could think of to add to my collection. The jars were less than $5 a piece, so it was not too much to ask for from family.

I have labels done for all the big jars and will hopefully finish my labels for the smaller jars soon. The jars hold all of my baking supplies, mixes, pastas, nuts, cereal, etc... When we get in from grocery shopping we fill up any jars that need filling right away. Just eliminating all the packaging makes such a big difference. My spices, which I buy bulk, are all in the quart or half gallon canning jars, along with all my spice mixtures that I make myself (apple pie spice, taco seasoning, Italian seasoning, etc....).

Whatever extra we have, plus all of our boxed and canned goods are stored in a little closet at the top of our stairs. This closet also holds my aprons, shopping bags, broom and mop.

Floral Candle Party Favors

2011-02-17T10:18:00.000-05:00

We are in full party planning mode around here, we have SIX big parties that we are hosting over the next several months. Parties mean lots of decorations and party favors!

Here is one I am considering:

Floral Candle Party Favors

Supplies:

~Candles (in your choice of size)
~Assorted flower petals or silk flowers to take apart
~Mini brads (from the scrapbooking section)
~Ribbon (optional)

Use the brads to hold the flower petals in place on the candle. It helps to push slowly or sometimes they start to bend.

You can layer many petals for a single flower, or use tiny flowers to rim the bottom of the candle.

Cut circles of paper or cardstock and glue to the bottom of candle with a special message.

~These make great last minute hostess gifts (just keep the supplies on hand and you can put one together in less than five minutes!)

~Give to a friend who needs a little encouragement.

~A great wedding favor with the names and dates on the bottom.

Rose Soap Leaves

2011-02-16T14:08:00.001-05:00

A little mid-winter pick-me-up to remind us that spring is around the corner.

Rose Soap Petals

~Rose petals from silk roses (You can buy them already cut, or cut the petals off from the flowers yourself)
~Melt and Pour clear glycerine soap (available at most craft stores)
~Fragrance oil (optional)

Cut 6 ounces of soap into 1" chunks.

Place soap chunks into microwave safe container and melt according to package instructions. Mine took about 1 minute. Stir in a few drops of fragrance oil, if desired.

Use tweezers to dip rose petals into melted soap.

Let soap drip off petal and then place on waxed paper or parchment paper to dry.

When leaves are cool, peel off from paper.

To Use:
Use one petal to wash hands. There is just enough soap on each petal to get your hands nice and clean. Dispose of used petal or save to be coated and re-used again.

*These make a great favor for baby or bridal showers.

*Keep a few leaves in a baggie in your purse to have on hand in case someplace is out ( many public restrooms never seem to have soap).

*Tuck a package of these in a gift basket for a new mom or sick friend.

A Few of My Favorite Things

2011-02-11T07:48:00.001-05:00

This is a new topic that I hope to be adding to on a regular basis. It will be place for me to share products, websites, and other things that I use and love.

I know I always find it helpful when people share things that really work for them, or places where they get inspired.

So here is my first favorite thing:

http://www.ana-white.com/

This site is amazing! Ana is a mom who builds incredible furniture and shares the plans with everyone for free! I mean, this woman built her own house in Alaska!

There are plans for everything from dining room tables to couches (yes, a couch!) to doll furniture to picnic tables in every size. Many of her plans are "knock-offs" of expensive furniture brands like Pottery Barn, West Elm etc... So if you love the look, but can't afford the prices, you can build your own and finish it to match your decor.

I have already built a few things from her plans:
Rustic Farmhouse Table Plans

Rustic Farmhouse Table and Bench

Modular Bookcase Plans

Modular bookcase

I have several other things on my "to build" list as soon as soon as the weather is nice enough to get outside and cut some wood.

When you have finished your furniture, you can even share it on the brag blog so that the whole world can see what you have accomplished. :)

I hope you are inspired to build something special for your home today!

Honey Lemon Throat Drops

2011-02-10T13:16:00.000-05:00

"A spoonful of sugar makes the medicine go down." ~Mary Poppins

These soothing throat drops not only soothe the throat, the lemon helps clear up the phlegm and open the passageways. There is no corn syrup, artifical colors or additives which makes them great for kids or anyone with allergies. They are easy to make with just a few simple kitchen ingredients.

Honey Lemon Throat Drops

2 C. sugar
1/2 C. honey
3/4 C. water
juice of 1/2 lemon
1-2 Zinc tablets, crushed (optional)
1-2 Vitamin C tablets, crushed (optional)

Butter an 8"x8" pan. Set aside.

Place sugar, honey and water in medium saucepan. Place pan over medium heat. Cook and stir until mixture boils, stirring constantly to dissolve the sugar.

Turn the heat down to med.-low and continue to lightly boil , stirring occasionally until a candy thermometer reads 285 degrees (soft crack). Approx. 20 minutes total.

Remove from heat, stir in lemon juice. Add zinc and Vitamin C (if desired), letting mixture cool for 1-2 minutes.

Pour into prepared pan. Cool for 10 minutes, score top of mixture. If not cool enough to score, wait a few minutes and try again.

Cool completely. Break into pieces using score lines.

You can wrap pieces individually or store in a baggie or other container until ready to use.

Store in a cool dark place.

Superstition and Fear

2011-02-10T11:13:00.000-05:00

"All your works praise you, LORD;
your faithful people extol you.
They tell of the glory of your kingdom
and speak of your might,
so that all people may know of your mighty acts
and the glorious splendor of your kingdom." Psalm 145:10-12

Superstition and fear-mongering have no place in the Christian life! If you claim to believe in Jesus you should recognize He is sovereign and holy!

As Christians we are called to spread hope, joy and peace! Not fear and doom, or belief in luck (good or bad), jinxes or any other man-made idea (including horoscopes).

What we talk about, read about, and yes, even post of facebook is a reflection of what is going on in our hearts. It is the window to the world of what we truly believe. If we are spreading fear and gloom, then we are not walking in the light. And even though we live in a fallen and sometimes scary world, we are to spread the hope that comes from knowing that Jesus has overcome the world!

“I have told you these things, so that in me you may have peace. In this world you will have trouble. But take heart! I have overcome the world.” John 16:33

"If we claim to have fellowship with him and yet walk in the darkness, we lie and do not live out the truth." 1 john 1:6

"You, LORD, have abandoned your people, the descendants of Jacob. They are full of superstitions from the East; they practice divination like the Philistines and embrace pagan customs." Isaiah 2:6

"To the LORD your God belong the heavens, even the highest heavens, the earth and everything in it." Deut. 10:14

" You, dear children, are from God and have overcome them, because the one who is in you is greater than the one who is in the world." 1 John 4:4

" Let no one be found among you who sacrifices their son or daughter in the fire, who practices divination or sorcery, interprets omens, engages in witchcraft, or casts spells, or who is a medium or spiritist or who consults the dead." Deut. 18:10-11

"For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind." 2 Timothy 1:7 ( KJV)

“Never again will I curse the ground because of humans, even though every inclination of the human heart is evil from childhood. And never again will I destroy all living creatures, as I have done.
“As long as the earth endures,
seedtime and harvest,
cold and heat,
summer and winter,
day and night
will never cease.” Genesis 8:21-22

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

~This morning when I got on Facebook my heart was grieved by the amount of things posted that dealt with superstitions, horoscopes and articles proclaiming doom and gloom on the earth by people who claim to love Jesus. I know for some, it was probably just a lack of forethought before they posted, but we are still accountable for our actions. If we are the only Jesus that some people see, what are we showing them?

I know I will probably offend some and I am sure I will receive some unhappy email, but this is something that God has laid very heavy on my heart. I am not perfect nor am I claiming to be. Sometimes God opens our eyes to a truth that must be proclaimed.