Molten Chocolate Lava Cakes

(A Featured Recipe on Women Living Well)

This is an amazing recipe perfect for Valentine’s Day!!! One of my favorite restaurants serves this delicious dessert…Make it for guests, or half the recipe (like I did) and make for a more intimate gathering…Enjoy!

Eggs, butter, semi-sweet chocolate, flour, sugar

Place butter and chocolate in a microwave safe bowl

Microwave for 1 min and stir, then microwave an additional 20 seconds and stir until smooth.

Add flour with a whisk to the melted chocolate.

Beat eggs and sugar together until frothy and light yellow

Pour chocolate mixture into the egg mixture and beat until well combined

Pour mixture into buttered ramekins (or large muffin/cupcake tins)

Bake until edges are done and center is still molten

MMMMmmmmm….

Put the kids in bed, start a fire, cuddle up on the couch with your Sweetheart and enjoy chocolate bliss!

Molten Chocolate Lava Cakes
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 8
Ingredients
  • 2 4 oz Ghirardellli Semi-Sweet Chocolate baking bars
  • 2 sticks of butter
  • 5 eggs
  • 3/4 cup sugar
  • 1/3 cup flour
Instructions
  1. Preheat oven to 375 degrees
  2. Butter 8 ramekins or a muffin tin
  3. In a microwave safe dish melt butter and chocolate together for 1 min, stir and microwave again for an additional 20 seconds, stir until smooth.
  4. Add flour with a whisk to the melted chocolate mixture.
  5. In a separate bowl beat eggs and sugar until well whipped and yellow.
  6. Combine the chocolate mixture into the egg mixture.
  7. Pour into ramekins and place them on a baking sheet.
  8. Place in oven for 15 mins.
  9. Sides will be done and center will be molten.
  10. Enjoy!!!
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Featured Recipe/Top 3/ Feasting in Fellowship Friday LINK UP!

Whatcha makin for the Super Bowl?! If you are in need of a Super easy recipe that tastes DELICIOUS- come visit me over at Women Living Well where I share the recipe to these AMAZING Poppyseed Ham and Cheese Sliders. They will be the hit of the party!

(Need more ideas? Visit the “appetizer” list on my sidebar!)

 

 

Friday’s Top 3

Cheese Football Appetizer!

Made By: What’s Cooking, Love?

Strawberry Fluff Cakes

Made By: Cajun Sugar Pie

FUN, Ocean themed lunch for the kidos! 

Made By: Walnut Acre

Happy Friday Ladies! It’s a Feasting in Fellowship Friday Link Up!

Please link up AS MANY recipes as you wish! I LOVE to see what YOU have cookin! All I ask is that you add my button (located on my side bar) to your post.

ALL recipes, christian based posts, and seasonal posts are welcome (not just recipes!) Thank you so much and enjoy your weekend!

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Frying Oils 101 and EASY Corn Tortilla Chips!

This is such an easy way to make your own tortilla chips with store bought corn tortillas. There is just something special about serving warm chips with homemade salsa…your guests are going to love these! (Super Bowl is coming up ya know!)

The first step in making anything fried is to make sure you have the right oil:

Frying Oil 101

I  recommend using an oil that has a high “smoke point” — the temperature to which it can be heated without smoking. When an oil smokes-watch out, it is ready to burn! (not so tasty!) Here are some easy tips:

Good Oils for Frying at High Heat: Safflower, Sunflower, Peanut, Soy Oils, Vegetable , Canola , Refined Almond, Avacado, Cottonseed.

Not So Good Oils for Frying at High Heat: Butter, Margarine, Olive Oil

The second step is deciding what to fry your recipe in! I use a Wok…yes, just a Wok! It works great. You can also use a “Fry Daddy” or a regular deep frying pan. Chances are you already have something in your cupboards you can use for frying! 

Start off with store bought (or homemade!) corn tortillas. I stack about 10. Use a pizza cutter to cut a cross in the center.


Then, cut another cross in the opposite direction- there will be 8 triangles


Place tortilla triangles into hot oil. I used a wok and peanut oil- my burner was on the highest it could go. It only takes about 2 mins to cook until lightly golden. Keep a watch!

With a slotted spoon take the chips out of the wok and place on a plate covered with 2 paper towels. Let drain/cool for about 2 more mins before serving.

 


Serve with Homemade Salsa!

(Photo Credit: Food Network)

 OR top with cheese, beans, beef, jalps, and sour cream and broil in the oven on high heat (5 mins ) for some yummy nachos.

EASY Corn Tortilla Chips!
Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
Serves: 6
Ingredients
  • 10 Corn Tortillas
  • 2 cups Peanut Oil
  • Salt
Instructions
  1. Heat oil in wok on high heat
  2. Stack tortillas
  3. Slice tortillas with a pizza cutter into a cross
  4. Then slice into another cross in the opposite direction
  5. Place chips in wok and fry until golden (takes about 2 mins)
  6. With a slotted spoon take chips out and let dry on a plate covered with 2 paper towels-season with salt
  7. Serve warm!
Notes

These make great nachos! Just top with shredded cheese, beef, beans, jalps and broil! Add sour cream and salsa. YUM…

 

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Getting Comfy 101

Hi Ladies! I am SO excited to introduce to you “Getting Comfy 101” to Comfy in the Kitchen.

As you can see, this option has been added to the list of categories on the top bar. The following is a list of topics that will be demonstrated…

  • Cutting/Dicing

  • Learning the Basics

  • Organizing

  • Grocery Shopping

  • Allergy Substitutions

  • Common Mistakes

  • Equivalents

  • Substitutions

  • Microwave Cooking

…I will begin to incorporate step by step photos of basic cooking fundamentals AND doing VIDEOS….yes, you saw that right VIDEOS!!! (my local grocery store is going to think I am crazy, haha!!!)

The combination of prayer, your e-mails, questions, and concerns has led me to incorporate this exciting new function. My heart’s desire has always been to get other’s excited about serving God and others by Kitchen Ministry. I also long to help those who struggle with confidence in cooking…I am really praying that God can use me in this way.

If you know someone who could benefit from “Getting Comfy 101” please let them know about this addition!

Thanks for being the biggest part of Comfy in the Kitchen….it is a huge blessing and honor serving you.

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Candace’s Breakfast Sandwich

Hi Ladies! Join me over at Roomag where I am sharing one of Candace Cameron Bure’s delicious recipes from her book “Reshaping it All”! This is a staple in my home….Thanks Candace!

 

Roo Mag

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My Choice in Music (and how it changed!)

Do not be conformed to this world, but be transformed by the renewal of your mind, that by testing you may discern what is the will of God, what is good and acceptable and perfect. ~Romans 12:2

 

One of the first changes I noticed in myself after becoming a saved Christian was my choice in music. I had never really put a lot of thought into the words that I allowed to flow through my ears, into my head, and repeat back through my mouth. Then- all of a sudden– it dawned on me that “my” music didn’t represent “my” life- it represented the world I lived in. Being a child of the 80’s, you can imagine some of the songs I listened to ! lol. Think- Madonna, Prince, Michael Jackson, etc…and think about the messages (not the beat) they gave. Amazing how just the sound and the beat of a song alone can lead us into saying words we never would say otherwise…

Take for example one of the most popular 80s songs of all time “Pour Some Sugar on Me” You may be  laughing because you too loved this song or because I am completely showing my age. In all seriousness, I want you to stop and think about the words (you may google- but trust me, you will be shocked-you probably only knew the chorus). Think about the age you were when you sang this song. Do you want your children singing a song like this now? Ok, now think about the words and your life now…Yikes. Doesn’t fit does it? Satan is pretty tricky isn’t he? This can be applied to SO many secular songs….it is so convicting.

Ladies,(especially to new Christians-I have been there!!!) please let me be an encouragement to you to listen to music that glorifies the Lord. Search for songs that represents who you are in Him, songs that give hope, light to your life, and honor to our King. Because I was so blind (deaf) to the music I listened to for so many years, I have made it a point to play Christian music on this blog . I also  believe whole heartedly that input can and does equal output. If we put uplifting and joyful noise into our lives we are that much more likely to make it!

God bless you girls!

Some of my favorite artists:

Chris Tomlin

Christa Wells

Sanctus Real

Laura Story

Casting Crowns

Toby Mac

Mercy Me

Third Day

What are some of the songs you used to listen to? Are there any songs that JUST dawned on you that you may feel convicted about? What are your favorite artists?

 

 

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Homemade Hot Cocoa (in the microwave!)

What a crazy winter! I can probably count on ONE hand how many times we have had snow this season! By now, we typically would have had at least a few snow days off school in our neck of the woods! So, you had better believe on those handful of days that snow actually stuck to the ground, my children were ready and raring to go play outside! The kids favorite part of playing in the snow? Running back into the house, dropping all the wet/cold gear at the door, and jumping up to the table for some of mom’s homemade hot cocoa! I make this two different ways…there is my Original Homemade Hot Cocoa, and there is this Homemade Hot Cocoa in the microwave! Both are delicious and WAY better than the kind in the package! This one is almost as quick too!

Add Sugar, Cocoa Powder, and Salt to a medium bowl.

Add milk and vanilla and whisk – cover with a paper towel and microwave for 3 mins.

Marshmallows make for some happy campers! (These are soft mini-marshmallows that I purchase by the bag-full at a dutch market down the street from me…the kids love them)

My little guy couldn’t drink his fast enough..lol.

And a picture of Manny, just because…lol. He enjoyed the snow too!!!! Would you believe that he has almost doubled in size since we got him on Christmas Eve!

Homemade Hot Cocoa (in the microwave!)
Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins
Serves: 4
Ingredients
  • 1/3 cup sugar
  • 1/3 cup cocoa
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 4 cups of milk
Instructions
  1. In a medium bowl add sugar, cocoa and salt
  2. Add milk and vanilla and whisk together
  3. Cover bowl with a paper towel and microwave for 3 mins until hot
  4. Enjoy with marshmallows or whipped cream!
Notes

* you may use rice milk/ almond milk.

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Hair Products

You girls have been so kind! Let me tell you, I was so embarrassed to post my hair tutorial video! But, you have all been so encouraging!  I honestly believe I have the most kind- hearted readers ever…I just do. God has really blessed me with you…I am so thankful.

I have received some e-mails asking me what products I recommend. To be quite honest…I have  “inexpensive” products that I really like and use for a typical day (which is most days!) and I have “moderately priced” products that I love, but only use them for special occasions. The “moderately priced” products make my hair feel and look just a bit better, but I don’t feel comfortable spending the money on more expensive products when I know my hair is going to end up in a pony tail during a busy weekday. Being respectful with money is very important to me -even with little things like hair products…it all adds up!!!  (I would much rather take that additional money and sponsor a child !).

As far as hair color-I do have “golden” high-lights and brunette low-lights put in about every 4 months (3 x a year). I go to a very sweet girl who does hair in her basement.

My “Inexpensive” line-up:

Shampoos and Conditioners-

Finesse 2 in 1 (love the smell and have used this since I was a child)

Pantene Pro-V Fine Hair Solutions (Shampoo and Conditioner)

Mousse

TRESemme

Hairspray-

TRESemme

Color “extender” (so I don’t have to highlight as often)– I use this when I have “roots”. I LOVE it!

Beyond the Zone-Glam Street Glze Sizzl’n Brunette

My “Moderately Priced” line up: These are my absolute favorites, but they come with a cost that I am not willing to pay for “every day” hair. 

Shampoo/Conditioners:

Biolage Volumatherapie Shampoo and Conditioner

Mousse:

Biolage Volumatherapie

 Hairspray:

Big, Sexy Hair (I know, the name….lol. But, this honestly is the best hairspray out there in my opinion!)

 

There you have it Girls! I have had a lot of fun with your e-mails and comments….thanks so much!

 

 

 

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My Hair Tutorial (Ohhh Dear….)

Me

Oh dear…..I cannot believe I’m doing this.

But, I love you…and with that, there is sacrifice..right?

I am finally answering one of my most frequently asked questions…”Janelle, could you please do a hair tutorial for us?”

Gulp.

To myself…little do they don’t know that I wear hot rollers…that’s like 80’s style, hehe.

But, they work. It’s easy. I love them and will never give them up….
No matter how much anyone makes fun of me. 

Girls…this is a humbling moment. Hopefully you are not too disappointed-I do not put a ton of time into my hair, but this is how I do it….here we go!

 

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Featured Recipe/Top 3/LINK UP!

Hi Ladies!

Wowsa….what. a. month. Thank you all so much for your prayers- I am feeling back to normal today! Yea! While I was sick this week- I praised God…YES- I PRAISED God! Dispite having strep throat, bronchitis and a stomach virus (while also taking care of children with the same!)- God gently reminded me that I still had a healthy body and that my illnesses were going to be short lived. A praise indeed. This also reminded me how important meal ministries are to those to could use help in this area. Please consider taking over something to a friend who may not be feeling well- watermelon, chicken noodle soup, sprite…etc. Little things like this will make such a difference in their day.

“Consider it pure joy, my brothers, whenever you face trials of many kinds”

~James 1:2

Today’s “Feature Recipe”

This is one of my absolute favorites! Courtney is showcasing my Chicken Enchiladas! I make these for company all the time. They are so easy and yummy! Enjoy!

(*you can use corn tortillas in place of flour for a gluten free meal)

Friday’s Top 3 Picks!

Thank you to all who linked up last week! What a blessing it was to see what YOU had cookin! I am also loving all the posts! Please feel free to post recipes, Christian posts, and/or seasonal posts! Here we go….

 

Jalapeno Popper Dip

Made By: Colie’s Kitchen

Blue Ribbon Peppermint Patty Brownies

Made By: Angie’s Sweet Natured Treats

Chicken Satay

Made By: Grace Full Mama

(This is a true Indonesian recipe! It looks soooo yummy!)

It’s a Feasting in Fellowship Friday LINK UP!

Please post as many recipes as you wish (or Christian/seasonal posts) all I ask is that you place my button (located on my side bar) onto your post! Thanks for sharing with all of us!

P.S ~ I LOVE when you tweet and share on FB that you are participating in the Comfy in the Kitchen Link UP! Why? Because more friends get to know about this blog and the blogs that are linked up! This is such great encouragement. Thanks again and enjoy your weekend! 

 

 

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On “Sick Leave” until Friday.

Hi Ladies!

This has been quite a month of illness for me! From Strep to the stomach flu and everything in between- I will be out of commission until Friday (God willing!). Thank you so much for your prayers. I have some exciting NEW things planned for the end of the month and can’t wait to share them with you!!!

Love to you, Janelle

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EASY Oven Roasted Veggies

I get asked all the time about sides…sometimes we just get “stuck in a rut” making the same side dishes with our meals (mashed potatoes, green beans, corn, etc…I know the drill). That is why I love these roasted veggies- they are so easy to make, delicious and versatile….you can serve them with just about any main course! You can also add any veggie of your choice to change it up a bit!

Wash and cut veggies of your choice. Here I used broccoli, cauliflower, carrots, and red potatoes. Drizzle with oil, add garlic powder, salt and fresh ground pepper. I microwaved the red potatoes for 2 mins prior (make sure to pierce them with a fork!) and sliced them in half-saves time and it helps the other veggies from becoming too roasted.

Place in a oven heated to 425 and turn on the timer for 8 mins. Stir with spatula and put back in another 8 mins.

If your main meal isn’t quite done (I was grilling steaks on the grill- yes, it is January, LOL) you can simply cover with foil to keep warm.

Whala! Guess what? This is a gluten-free, dairy-free, egg-free meal. Not so bad hu?! This was served with my husband’s favorite- NY Strip Steak (from the butcher of course!)

EASY Oven Roasted Veggies
Prep time: 5 mins
Cook time: 16 mins
Total time: 21 mins
Serves: 4-6
Ingredients
  • 1 head broccoli
  • 1 head cauliflower
  • 4 carrots
  • 6 red potatoes (microwaved for 2 mins then cut in half)
  • 2-4 Tbsp Olive Oil
  • salt
  • fresh ground pepper
  • garlic powder
Instructions
  1. Pre-heat oven to 425
  2. Wash and cut veggies
  3. Foil line a baking sheet and add veggies
  4. Toss in olive oil and sprinkle with seasonings
  5. Roast for 8 mins-turn with spatula and roast another 8 mins. Enjoy!

 

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Featured Post/Top 3/ Feasting in Fellowship Linkup!

Oooooo….My friend Courtney is cooking up one of my favorites!!! Please visit me over at Women Living Well where there is a bowl of “Oven Baked Mac and Cheese” waiting for you! This is Grandma Ruth’s recipe-so you know it is serious business.

Friday’s Top 3!

Cranberry Bog Bars

Made By: Pursuing Heart

Homemade Strawberry Twinkie Sandwiches

Made By: Simply….This.That.And The Other

 

Thai Chicken Lettuce Wraps with Peanut Sauce

Made By: Inspired By Family

A very special thank you going out to my fellow food bloggers who link up…keep those recipes coming! I love to see what YOU have cooking. Please feel free to link up FOOD, any topic of the season, or Christian based posts. I will only choose a recipe to be in the top 3 picks each Friday, but I have really enjoyed reading your other posts and so have other readers…so please be my guest. Link up as many posts as you like, all I ask is that you add my button (located on my side bar) to the post you use.

Happy Friday! Love to you…

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EASY Pecan Rolls with Warm Caramel

A few weeks ago my very dear friend, Julie gave me a bag of fresh pecans still in their shells. A family friend sends them each year to Julie’s parents-Her dad gave some to her with one request: “Give some of these to that friend Janelle of yours and if she happens to make something gooey, save a piece for me”. I was SO tickled! We all live on the same street, so it would be easy for me to walk down a little treat. So, one evening last week I broke some of these bad boys open and gave this recipe a whirl! Ohhh…did they look and smell SO good. Guess what? He got the entire batch-not just a piece….that is if those grandkids of his didn’t get to them first!

In a small bowl combine brown sugar, melted butter, and corn syrup.

Shelling pecans

Chop pecans and place in a bowl mixed with sugar and cinnamon.

Unroll crescent rolls like so

Pinch perforations together to seal and roll.

Sprinkle with sugar, cinnamon, and pecans. Roll up (this is super simple)

You will end up with a long cylinder ready to slice!

Place each pecan roll cut side down in an 8×8 pan. Bake at 375 for appx 15 mins until lightly golden.

When done, turn pecan rolls upside down and they will fall out of the pan with a caramel drizzle on top. Mmmmmm……

 

EASY Pecan Rolls with Warm Caramel
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 10
Ingredients
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/4 cup corn syrup
  • 1 8 oz tube Pillsbury crescent rolls (Grands)
  • 2/3 cup chopped pecans
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. In a small bowl combine brown sugar, butter and corn syrup- pour into a buttered 8×8 glass pan.
  2. In another small bowl combine sugar, cinnamon and pecans
  3. Lay out crescent roll in a rectangle (you will see triangular seams)
  4. Pinch seams together and roll out into a workable rectangle
  5. Sprinkle with pecans, sugar and cinnamon
  6. Roll up into a long cylinder
  7. Slice into 10 rolls and place cut side down into prepared pan.
  8. Bake in a 375 oven for appx 15 mins or until golden brown.
  9. Turn upside down onto a plate and serve hot! YUM!

 

 

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Featured Post-Top 3-Link UP!

 Behold, children are a heritage from the LORD, the fruit of the womb a reward. ~Psalm 127:3

Please join me over at Women Living Well today.There, I am showing a sneak peak into a darling princess birthday party my friend Katina threw for her daughter.

The births of our children are such blessed days-what better reason to celebrate! I took some photos of economical , ADORABLE, and tasty treats …I will be saving these ideas for a mother/daughter tea coming up! Thank you Katina for the sweet inspiration!!! What a fun day this was!

While you are there- check out Courtney’s “Gentleness Challenge

…. Are you a gentle mama?

Friday’s Top 3

Homemade Doggie Treats

Made By: Me and My Pink Mixer

Ok…this made me smile in a huge way. In light of our new puppy-I just had to feature this. The doggie in the photos is SO cute.

Quiche with Hashbrown Crust

Made By: Joyful Homemaking

(***Naturally Gluten Free)

Vanilla Bean Cheesecake

Made By: Will Cook for Smiles

(My mouth is literally watering- it has been way too long since I have had cheesecake! This is my favorite kind too… Not nice Lyuba…hehehe (j/k). )

HAPPY FRIDAY!!!!

It is a Feasting in Fellowship Friday LINK UP!

Please link up as many recipes as you wish- All I ask is that you add my button to your post. Please tweet and share on FB that you are linked up! Congrats to the featured ladies! Thank you to all who participate- have a wonderful weekend my friends!

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Organizing Kitchen Cupboards w/ Laura from I’m an Organizing Junkie!

Hi Ladies! 

I have a special guest today! Laura from “I’m an Organizing Junkie” is sharing some very helpful tips on organizing kitchen cabinets! There certainly is a reason why God put Laura in my path I do believe it has everything to do with : Proverbs 27:17 which says “As iron sharpens iron, one man sharpens another” – one of my goals this year is to get organized! This does not come naturally to me at all. I am a very “clean” person- but when it comes to those cupboards? Ek! Watch out! (seriously). Thank you so much, Laura for being such a great help! (I may just have to do a before and after shot of my own kitchen! I just know that once it is better organized I will be waaaay more “comfy”.)

She writes:

Some time ago my girlfriend had me over to help her organize her often used kitchen cabinet. To do this it was important that we take into consideration how she uses her space and organize accordingly. We all use our kitchens differently and it’s important that you set it up for what works best for you and not some ideal of what you think you have to live up to.

This is my girlfriend’s cabinet before:

beforekitchen

It is her tea/beverage/baking/spices cabinet. She has a very small kitchen with limited cabinet space so she really needed to make the most of every inch possible.

Following my PROCESS steps, we took absolutely everything out of the cabinet. When we could see everything in front of us it was quick and easy to sort “like with like” and when I say that I mean all the tea together, all the spices together and all the baking supplies together. We needed to get a feel for exactly what we were dealing with. It was during this process that I found this basket gone bad as I like to call it way back there in the corner.

100_2138a1

Those are just my friend’s overstock spices. To save money she buys the bags of spices and refills her jars as needed. In other words she doesn’t use these bags regularly and yet there they were taking up prime real estate on the first shelf. We went through and consolidated any duplicates but for the most part she just has a lot of spices….and she uses them all…I totally grilled her on it 🙂 So considering that, I suggested we move up to a bigger container so she would no longer have spices spilling out everywhere. My other suggestion was to relocate the extra spices to a higher shelf and just leave the jars of spices that she does use regularly on the bottom shelf.

Next we worked with all the tea boxes. Boxes take up a lot of additional space so we got rid of the boxes and combined all the packaged tea bags into a shallow container. Now when she wants to find a tea to drink she only needs to pull out the one container to look through (this is very similar to my tea station). As my girlfriend drinks quite a bit of tea throughout the day it made sense to create her a beverage station, where it was easily accessible, on the bottom shelf on the left hand side.

I then added a wire shelf on the middle shelf to give us some much needed “extra” space. I love these wire racks. They just make so much sense in kitchen cabinets. You can literally double your storage space. I love wire shelves and use them all over my house.

My girlfriend had all the small baking type stuff (food coloring, sprinkles, muffin liners, icing tubes, extracts, etc) scattered throughout the three shelves. We corralled all of these things into one basket to make it totally efficient for her to just pull out the basket when she’s baking and have everything right there at her fingertips. So great!

As a reminder here is what it looked like before:

beforekitchen

And here is what her cabinet looked like when we were finished:

afterkitchen

All of the baskets I used were just the inexpensive dollar store variety. I love how many shapes and sizes they come in making them super versatile for a project such as this.

So there you have it, a wonderfully fun way to spend a Saturday night 🙂

How are your cupboards doing? Are they in need of a little makeover?

Laura is a wife and mother to three great kids, lives in Alberta, Canada and is an addict of all things organizing, especially containers. She is addicted to the high that comes with living a life of order and simplicity and is always looking for her next “fix”. She blogs regularly at I’m an Organizing Junkie, and is the author of, Clutter Rehab: 101 Organizing Tips & Tricks to Become an Organization Junkie and Love It!.

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EASY Apple Dumplings

 

 

Hi Ladies! I have such a great recipe for EASY Apple Dumplings- I am SO excited to share it with you! There is a *secret ingredient- you will never guess it (unless you have made these!) Come visit me over at my friend Laura’s blog at “I’m an Organizing Junkie“- While you are there, make sure to browse around her blog for AMAZING organizing tips- not to mention yummy recipes, and time tactics! LOVE her site. She is comfy, Girls! She is one of my new favs!

 

Organizing Junkie

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Meal Ministry Monday! Serving Missionaries.

Hi Ladies! I have a very dear friend here on the blog today…please welcome Joy Forney from Grace Full Mama. Her and her family are missionaries in Indonesia…I “met” Joy through our blogs, but then had the amazing opportunity to be roomies with her at the Relevant conference. I felt as though I had known her forever…she is by far one of the most sincere and Godly women I have ever met. There aren’t enough kind words to say about this girlie.

I asked Joy if she could ever use a meal ministry? She hesitated, but then mentioned that it would be a nice treat to have a few things from America… At the top of her list? Taco seasoning, Kool aid, and gum. Bless her heart.

 


Joy, her husband and children- aren’t they stunning? What a beautiful family!

 

Joy Writes:

Living overseas is a privilege and our family wouldn’t change what we do for the world! We are called to live a different life, in a different place! BUT, there are those days where we all really miss home (the U.S.).  There are days where we would give anything for a trip through the Taco Bell drive-thru or a walk down a spacious aisle at the grocery store.

Here, where we live in Indonesia, there is little or no American food.  If we want pizza we have to make it from scratch! If we want pepperoni on it, we have to have it sent from the US. Tacos? We have to rely on someone sending Taco Seasoning. Even making chocolate chip cookies involves having someone send both vanilla and chocolate chips!  You can see that cooking or baking comfort food can be challenging!

Don’t get me wrong, we love Indonesian food, there are just times when something from home sounds, well, comforting.  That’s why it is so wonderful and amazing when we receive special packages from friends!

Recently Janelle and her sweet family sent us a fabulous package and we were all so thrilled to open it! It was like Christmas!!

Here is a video of my kiddos excited about all the goodies Janelle managed to stuff into one package! She is amazing!

Ministering with food doesn’t have to mean cooking a meal for someone, it can be sending a package across the ocean! Is there someone in your life that might enjoy receiving a special package?

~Joy

Seriously- can her children get any cuter? I wish I could just jump through this screen and squeeze them! 

Meal Ministry photos:

Here is what I had put together for the Forney family…I was not able to fit everything into the USPS box. A GREAT tip? Go to the USPS FIRST and get a box from them to fill at home. You can also take items out of their packaging to fit more into the box!

My hubby thought Joy’s hubby would like these. He is an outdoorsie kind of guy, lol. 

Thought this might be nice on those hot days?! 

 

More helpful hints? Jim from Missionary Blog Watch asked missionaries to write about what they would appreciate getting in care packages…

Things that might bless an overseas missionary family:

  • (Sugar free) Koolaid packets
  • (Sugar free) Jello packets
  • Envelopes of prepared mixes (sloppy joe, taco seasoning, salsa mix, ranch dressing, Italian dressing, gravy, so on)
  • Instant cooking things (ex: Shake and Bake)
  • Other dried foods, like cereal, oatmeal, or poptarts  (Here in Taiwan, we have a good supply of oatmeal and cereal, but in other countries these things are not so easy to get a hold of.)
  • Extra-active yeast (for making bread)
  • Hair stuff (clips, barrets, pony tail holders)
  • Candy (things like Jolly Ranchers, Starbursts, Twizzlers, Smarties)
  • Sugar Free candy (Lifesavors, things like that)
  • (Sugar free) Chewing Gum (in Taiwan we have trouble finding Spearmint and Cinammin flavors, I’m sure children would appreciate strawberry or grape bubble gum)
  • Magazines in English (My grandmothers occasionally send me copies of Woman’s World and Reader’s Digest)
  • Scented/Smell good things (for example: small candle, potpourri, or Plug-ins, with the plug-in device unless you know they already have it.  Scents are so important to me now.  Especially at the holidays it is nice to have a “smells like Christmas” feel in my home.  But, something like plug-ins might not work in other countries, Taiwan has the same electricity system as the US)
  • Decorations for holidays (holiday plates and napkins, even something like a paper 4th of July table cloth could be fun.  My grandmother also once sent me Easter clingies to put on my windows.)
  • Other holiday related items sent near that holiday (like an Easter egg dying kit before Easter or candy canes near Christmas).
  • Things that are “American” or “Canadian” or in my case “Texan” . . . you get the idea. (I loved it when my mom sent a very Texan “fixin’ do list” pad and some chili mix.)
  • A memento from their fave sports team
  • DVDs (especially for children, might want to ask if they have a Region 1 DVD player if you are sending DVDs from America)
  • CDs but itunes credit would work too
  • Books in English
  • Tampons
  • Razors
  • Deodorant
  • Mascara
  • Socks
  • Over the counter meds (cough drops, coldeze, aleve)
  • Children’s books in English, small toys (match box car or stuffed toy), or things like fruit roll ups or gummy bears (IF they have children)
  • Hobby supplies (things for scrap booking, quilting, cross stitch, card making or stamping–IF they have those hobbies)
  • Small games (new card games or logic puzzle to solve)
  • Online gift certificates (amazon.com and landsend.com both ship overseas)
  • My friend even suggested a including a list of websites or blogs they might want to check out when they have online time.  She said she doesn’t have time to search and find good sites, but loves being encouraged by sites that do get recommended to her.

Tricks and Hints

  • You don’t have to send a lot to mean a lot.  A small envelope with a few packages of gravy mix and a card would mean a lot.
  • Don’t be afraid to ask the missionary specifically for help.  For example, “I’d like to send you some reading material is there a book or magazine you’ve been wanting to read?”  OR “We are wanting to send you some personal items, do you need razors or deodorant?  If so, which brands and scents could we get for you?”  By asking specifically, it helps us not be so shy in telling you what we need.  It is really hard to answer the question “what do you need us to send you?”
  • If they have children, try to include at least something small for them.  It is nice for them to know that they are remembered too.
  • The USPS has an international shipping envelope–Priority Mail International–that up to 4 lbs costs a flat rate.  Each country is different–to Taiwan it is $9.  If you ship this way, you can send it on Monday, and we will have it by Friday.  Wow!  That is awesome.  They also have a box with a variable charge rate, but it costs more.
  • If you are sending big packages, consider sending it by ground and not by air to save on shipping.
  • You can cut and paste the address in the country’s language–ask the missionary for an image of their address (well, if they are computer savvy).  Just add in all caps the name of the country in English underneath the foreign language address.  (This is how my family sends me stuff.)

Ladies, I hope this motivates you to send a care package to a missionary that you may know (or you don’t know!) They are true Heros in every sense. What a blessing it was for me to serve this amazing family. 

 

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Feasting in Fellowship Friday Link UP! Stuffed Pepper Soup

Happy Friday Ladies!

Am I ever ready for the weekend, girlfriends…can I get an amen!? I have a sick little girl at home with me now, poor thing. It just breaks my heart to see her not feeling well. Hopefully this post finds you in good health and ready for the weekend!

Come join me at Women Living Well where Courtney and I are getting comfy over a cup of hot Stuffed Pepper Soup in the Crock Pot!

She has been such a blessing in my life-I did not realize she was going to promote me today. That is what true friends are like…just like her. Love you girlie! Might I add…it has been my pleasure serving on Women Living Well….

Friday’s Top 3

Pumpkin Bread Pudding with Caramel Pecan Sauce

Made By: Katz in the Kitchen

Black Eyed Pea Jambalaya

Made By: My Heart’s Desire

*It’s gluten, dairy and egg free- yipee!

Crock Pot Chicken and Bean Stew

Made By: Sugar Free Mom

*Also gluten, egg and dairy (optional) free! Woohoo!

It’s a FEASTING IN FELLOWSHIP LINK UP! WOhoooo!! Please add your favorite recipe- add as many as you like. All I ask is that you simply copy/paste my button located on my sidebar onto you post. PLEASE tweet or FB that you linked up on Comfy in the Kitchen for more friends to join us in this fun link up! I appreciate you! Have a great weekend.

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Crispy Orange Beef with Broccoli


This is a great meal that my entire family enjoys (it is naturally allergy friendly) The beef is crispy on the outside and tender and juicy on the inside. I love the sweet and savory flavor this dish offers. Oh YUM!

Drain beef on a paper towel. Again, I always recommend getting your meats at a butcher-there is honestly no comparison to the quality of meat. It can make or break a recipe-truly. Ask your butcher to thinly slice top sirloin for a stir fry dish.

In a small bowl mix together frozen orange juice concentrate (you may also use the juice from 2 oranges-about 1/2 cup), sugar, white vinegar, and soy sauce.


Make a good quality rice enough for 6 – I use Jasmine brand rice in the Asian aisle at the grocery store. All you do is add water and rice per directions- boil, then cover and let sit for 20 mins. I hands down prefer rice like this than to quick min. rice.

Lightly coat beef in cornstarch

Brown beef in a hot wok with wok oil. Do this in about 3-4 batches (do not cook beef all at once-it will not be crispy). Take the beef out and lay it on a dish covered with a paper towel until ready to use.

Drain all oil out of the wok except 1 Tbsp. Add orange zest, ginger,  and garlic. Add the soy sauce mixture and let simmer until it thickens. (If you like it thicker, make a paste of 1 tsp of cornstarch and 1 tbsp of water and add to it, but I did not need to do this).

Add beef and stir.

Serve with steamed broccoli and hot rice.

This recipe is delicious…and waaaaay healthier than take out!

Crispy Orange Beef with Broccoli
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 6
Recipe adapted from allrecipes.com
Ingredients
  • 1 1/2 pounds beef top sirloin, thinly sliced
  • 1/3 cup white sugar
  • 1/3 cup rice wine vinegar (white vinegar will do)
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon soy sauce
  • 1/4 cup cornstarch
  • 2 teaspoons orange zest
  • 3 tablespoons grated fresh ginger
  • 1 1/2 tablespoons minced garlic
  • 8 broccoli florets, lightly steamed or blanched
  • 1-1 1/2 cups oil for frying- use 1/4 cup at a time in batches
Instructions
  1. Drain beef strips in a single layer on dish lined with paper towels.
  2. In a small bowl, mix together the sugar, vinegar, orange juice concentrate, and soy sauce. Set aside.
  3. Start making your rice per package directions.
  4. Heat oil in a wok over medium-high heat.
  5. Toss dried beef in cornstarch to coat.
  6. Fry in the hot oil in small batches until crispy and golden brown; set aside.
  7. Drain all of the oil from the wok except about 1 tablespoon.
  8. Add orange zest, ginger and garlic to the remaining oil, and cook briefly.
  9. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.
  10. Add beef, and heat through, stirring to coat.
  11. Serve immediately over steamed rice, and garnish with broccoli.
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Poppyseed Ham and Cheese Sliders

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This recipe is excellent for feeding a crowd, a lazy Sunday, a meal ministry, or for having company over! It can be served as an appetizer, in addition to a brunch, for lunch or for dinner. Delicious and easy….you just can’t ask for more than that! I made these for friend this week and for my step-dad who had surgery. He texted me stating that these were his new favorite sandwiches! (and HE is picky, hehe).

* A special thanks my friend Faith for this yummy recipe that was placed in my mailbox 😉

Make ham and cheese sandwiches with dinner rolls.

In a medium saucepan add 1/2 cup butter, 2 Tbsp mustard (yes, the kind you put on hotdogs), 1 Tbsp Worcestershire, 1 Tbsp poppyseeds, 1/3 cup brown sugar.

Bring to just boiling over medium heat.

Pour sauce ONTOP of sandwiches, cover with foil and bake in a 350 oven for appx 20 mins. YUUUUMMM!!!! A sweet yet buttery flavor will soak into your sandwiches …who doesn’t love sweet and savory? A winner recipe girls! You have to try this one!

Here is the meal I sent home with my mom to my Step-dad (his second knee replacement, owch!) Unbaked ham and cheese sliders with sauce on the side and baking directions, a simple salad (the way he likes it), and unbaked apple dumplings.

Poppyseed Ham and Cheese Sliders
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12
Ingredients
  • 1 lb deli ham thinly sliced
  • 1/2 lb baby swiss cheese
  • 2 pkgs (24 count total) dinner rolls
  • 1/2 cup butter
  • 2 Tbsp prepared mustard
  • 1 Tbsp Worcestershire
  • 1 Tbsp poppy seeds
  • 1/3 cup brown sugar
Instructions
  1. Make sandwiches with rolls, ham and cheese -fill a 9×13 pan with these (you can squeeze them in)
  2. In a medium sauce pan on the stove bring to a soft boil: butter, mustard, worcestershire, poppy seeds, and brown sugar.
  3. Pour sauce over top of sandwiches
  4. Cover with foil and bake at 350 for appx 20 mins

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A Weightless New Year…

It was just me and the girls tonight -the boys were at wrestling. I had one of those days that led me feeling “I just had to get out of the house”. I packed everyone up- including the dog- and went for a drive (yes-I do that too). It was already dark and the rain was coming down and I was thinking of what to pick up for dinner (It’s Friday). I pulled into KFC and ordered grilled chicken, green beans and a salad…looked back, and everyone was asleep.

Ahhhhh…… “Lord, I will not pass this time up with you”, I said to myself.

I got my order, pulled into a parking spot, turned on my favorite CD and began to pray. It was the most beautiful moment of my day- A day of potty training a puppy… a trip to stat care with my little girl.. children arguing, a day of cleaning, making them mind, this annoying cough, nodding off, trying…really trying -girls, you know the drill-I know you do.

At this moment of my day, I wrapped everything up and presented it to my Father…”Take this burden Lord and make it whatever it is meant to be- for your Glory”.

 

As I was praying this song started to play-with my head back and my eyes shut I felt it was just meant for me to listen to it and be still….

The chorus sang to me~

“Well, I’ve carried this a long time

in a well hidden bundle on my back

but I’ve realized forgiveness is weightless

so I’ll leave my burden on the tracks”

and I thought to myself…what a beautiful thing to hear right before the new year- not only that, but what a beautiful thing to share with others before the new year.

A well-hidden bundle on my back. Isn’t that the truth? Don’t we all have a little bundle that we place on our backs..that bundle that hangs out in the shadows of our smiles, that bundle that keeps us from freedom, and from God’s best in our lives? Even as Christians we tend to get attached to that bundle…we give it to Him-then we put it back on. Why…oh why do we do this? Why do I do this?

Then more of the song…

And then I face the yesterdays that disappointed

misunderstood by a cruel world

and I’m angry…

Ugh. yes…have you ever felt this way? I sure have.

You might suppose

the years would close the curtains on a scene

from such a time

but this was mine

to harbor

Why do we harbor? WHY do we make the choice to live things over again in our lives instead of giving it to God? Haven’t those thoughts toyed with us enough? We learn in Philipians 4:6 “Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God”. We know this…but knowing this and doing this are two different matters.

Oh Lord, I am just so sorry that I know this and don’t DO this! 

Girlfriends..my prayer for us this New Years is that we leave our burdens on the tracks.  Whatever we’ve done, whatever has been done to us, whatever we think we can’t do…let’s leave it in 2011 and let God have it…

Lord, let us have a “Weightless New Year”…I know You will if we give it to You.

 

Happy New Year my Friends.

 

 

 

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Feasting in Fellowship Friday/Featured Recipe and Link up!

It’s NEW YEAR’S RESOLUTION TIME Ladies! What better time to start eating healthier than the beginning of a new year…here is a recipe to give you a kick start. Come visit me over Roomag for this delicious Raw Veggie Salad….if you love coconut, you are going to love this! Oh..and it is gluten, dairy, and egg free-Yippee! I eat this before my workouts…yum.

Roo Mag

Friday’s Top 3 Picks~

Roll in the New Year with these DELICIOUS  appetizers! What a lovely addition to a New Years Eve gathering! A huge thank you to all who linked up!

Tostada Tartlettes

Made By: Simply This.That.And the other..

 Delicious Appetizer Ideas for New Years! (Bacon Roll Ups Below)

Made By: Inspired By Family

Hot Crab Dip in a Bread Bowl

Made By: What’s Cooking, Love?

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Merry Christmas!!!

I am like a kid in a candy store when it comes to flash mobs…they make me smile from ear to ear. I hope you enjoy this as much as I did…Merry Christmas everyone! HE is the greatest gift of all- Our Savior, King, Father, Everything that we have and will ever need…He deserves all of our praise and song. Glory be to that baby who came to give us love and life. Happy Birthday Jesus!

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We have a NEW member of the family….”Manny”

I cannot believe it…we have a furry new family member! We have been praying about this for a while. Or, should I say the children have been BEGGING for a dog since I can remember, haha. Each one of them asked for a reallivepuppy for Christmas this year. Last year I got away with that stuffed dog that barks “Go Go the Walking Pup” I do believe. This year I could feel a bit of a void …when we went to get him last night…it just felt right…he is a sweetheart.

Manny…short for Emmanuel “God with us” is the perfect name for a Christmas pup. This will be the little guy “cleaning” up the floor after “Mom” gets “comfy in the kitchen”…hehe.

A mutual love has already begun with Manny and my daughter…they are so sweet together.

My son loves responsibility…he took Manny outside and made sure he got plenty to eat and drink today.

And gave him his first bath…he was such a good boy!

 

Thanks for letting me introduce the newest member of the family! He has already given us a lot of laughs! Anyone else getting a Christmas pup?!

I hope you Ladies are enjoying all the time leading up to Christmas- I know it can be stressful- but please take a deep breath and dare not allow yourself to pass up the joy in today. Us ladies have a lot to do, but God wants us to enjoy the life he has given us…He delights in our happiness much like we delight in our children’s happiness….

 

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Sugar Cookie Cut Outs

Sugar cookie cut outs are not always the easiest things to make, are they? They take a lot of time and patience. But, aren’t they are SO worth it?! Those buttery, sugary, adorable looking cookies have a place in the hearts of children and grown-ups alike. I like to try different cut out recipes and this is one that was passed to me from my Dad’s wife from Alton Brown that I made this year and FULLY recommend -they are AWESOME!!!! Powdered sugar is used to roll them instead of flour…

*As you can see in the photos- you can decorate unbaked cookies with colored sugar before placing them in the oven-then you do not have to frost them. If you like frosting  then, bake them as you normally would, make frosting below and decorate as desired. I like them both ways!

Sugar Cookie Cut Outs
Prep time: 2 hours 15 mins
Cook time: 9 mins
Total time: 2 hours 24 mins
Serves: 36
Alton Brown’s Sugar Cookie Cut Outs http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe/index.html
Ingredients
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
  • Frosting:
  • 4 cups confectioners’ sugar
  • 1/2 cup shortening
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract
  • food coloring
Instructions
  1. Sift together flour, baking powder, and salt. Set aside.
  2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
  3. Add egg and milk and beat to combine.
  4. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
  5. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
  6. Preheat oven to 375 degrees F.
  7. Sprinkle surface where you will roll out dough with powdered sugar.
  8. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.
  9. Move the dough around and check underneath frequently to make sure it is not sticking.
  10. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
  11. Cut into desired shape, place at least 1-inch apart on parchment paper and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.
  12. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
  13. Serve as is or ice as desired. Store in airtight container for up to 1 week.

 

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The Cold Within

I have so much to post…so many recipes to share. Yet, God MOST certainly laid it on my heart to post this today…I can’t explain it, but it’s real. Thank you God for helping me be Martha and not Mary in this moment (which is hard for me). Lord, please hear our prayers and convict us when our sinful tendencies rise to the surface. Help us to love one another in YOUR honor. Let us not be an embarrassment to You and Your name…let us remember how You came and how LOVE began. May we love others through your eyes and not our our own…You have no prejudices Lord, we are ALL Your children.

The birth of Christ is the perfect time to birth love into our lives and give grace to one another. Can I get an amen…

Much love to all of you reading…much, MUCH, love.

(This poem is not sugar coated- it is real, and there are still real problems that exist-please know that I am not being insensitive by showing this. We need shown this.We need to be on fire for the Lord-hand raised. )

The Cold Within

Six humans trapped by happenstance   
In black and bitter cold   
Each possessed a stick of wood,   
Or so the story’s told.

Their dying fire in need of logs,   
The first woman held hers back   
For on the faces around the fire   
She noticed one was black. 

The next man looking ‘cross the way   
Saw one not of his church   
And couldn’t bring himself to give   
The fire his stick of birch. 

The third one sat in tattered clothes   
He gave his coat a hitch,   
Why should his log be put to use   
To warm the idle rich? 

The rich man just sat back and thought   
Of the wealth he had in store,   
And how to keep what he had earned   
From the lazy, shiftless poor. 

The black man’s face bespoke revenge   
As the fire passed from his sight,   
For all he saw in his stick of wood   
Was a chance to spite the white. 

And the last man of this forlorn group   
Did naught except for gain,   
Giving only to those who gave   
Was how he played the game. 

The logs held tight in death’s stilled hands   
Was proof of human sin,   
They didn’t die from the cold without,   
They died from the cold within.

~ James Patrick Kinney

 

 

 

 

 

 

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Cracker Toffee

Ladies, have you ever had these? They won’t win the award for “most beautiful presentation”, but WOWSA are these EVER GOOD!!!  I made them the other day for a ladies bible study and my son asked “Ma, what on earth are you making!” I told him “Cracker Toffee- want to try some?!” He held a small piece with his hand and with a scrunched up nose and eyes tightly shut he hesitantly opened his mouth and took a bite. He opened his eyes- stared straight at me with the most serious look I have ever seen on an 8 year old and said with a monotone voice “I think that is the most delicious thing I have ever tasted.” We rolled! But, he may be right…sweet, savory, buttery, and salty all in one bite…I don’t know what can top that. Oh -and it’s easy. You know I like easy.

Place parchment paper out on a 15×10 inch cookie sheet. Lay crackers side to side like so.

Melt butter, brown sugar, vanilla and Karo syrup on medium high heat in a medium sized saucepan.

Bring to a boil, stir and cook for 2 mins. Stir in pecans.

Pour sauce over crackers

Spread it as evenly as you can…the mixture will even leak to the bottom.

Bake at 350 for appx 10 -12 mins until the top appears “dry”. Cool until almost completely firm but flexible enough to tear into pieces.

I had to take this photo…don’t you just want to try a bite? Honestly- I could eat the entire pan of this stuff…it is that good. I could cry just typing up this blog post! haha.

Enjoy, sweet friends.

 

Cracker Toffee  
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 20
Ingredients
  • 1 box Club Crackers (appx 40)
  • 1 cup butter
  • 1 cup brown sugar
  • 2 Tbsp Karo corn syrup
  • 3/4 cup chopped pecans
  • 1/2 tsp vanilla
Instructions
  1. Line baking sheet with parchment paper
  2. Place crackers in a single layer on paper and set aside
  3. In a medium sized saucepan boil on med high heat your butter, brown sugar, syrup, and vanilla
  4. Cook and stir for approximately 2 mins
  5. Stir in pecans
  6. Spread evenly over crackers
  7. Bake at 350 for 10-12 mins until top appears “dry”
  8. Cool until able to separate but still flexible so it doesn’t crack.
  9. Separate crackers and store in an airtight container

 

 

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Classic Gingerbread Cookies

My Dad’s wife, Bonnie makes delicious Christmas cookies…delicious. She puts so much detail into rolling, making homemade icing, and decorating. In the past years she has sent my children these adorable Gingerbread boys and girls and has even attached ribbon to the tops so we could hang them on our tree! This year, I just had to ask her for her recipe and she gladly obliged! She has been using Paula Deen’s, which was no surprise to me (Paula knows her stuff!) So, here we go with a step-by-step tutorial!

If you are a homeschooler or if your children are off school for Christmas -these cookies are a must to make with them…sweet memories.


Cream together brown sugar and butter with a mixer in a medium mixing bowl.

Add eggs and molasses and blend until just combined.

In another bowl combine flour, ginger, baking soda, cinnamon, nutmeg, and salt.

Add dry ingredients to the wet ingredients and mix until incorporated. Gather up dough in a ball and wrap it in plastic wrap. Stick it in the fridge for 3 hours or until well chilled.

Ready to roll! Because I was making 8 different kinds of cookie dough, I had to put labels on them so I wouldn’t get confused. I made all the doughs up one day -wrapped them and let them chill in the refrigerator over night- the next day I rolled and baked them all.

Place plenty of flour on a hard/flat surface. Take a large handful of dough and form it into a ball-the warmth from your hands will cause it to soften. Flour your rolling pin and place some flour on the top of your dough ball. Roll it out until it’s about 1/4 of an inch thick (I like a thicker cookie). Use a cookie cutter of your choice (I used boys and girls). Gather up scraps into a ball and repeat (you won’t hurt the dough a bit).

Line cookie sheets with parchment paper (I LOVE this stuff!-I buy two rolls during December and use every bit). Bake in a 350 oven for 10 mins. These cookies do not spread much, so you can place them a little closer together than most cookies. Cool on wire racks.

To make the icing: Add confectioners sugar with milk -you may color if you wish with food coloring. Place in a small sandwich bag and clip the end. You may use fancy shmancy decorators and/or decorator throwaways that you can purchase in the baking aisle at the grocery store.

Classic Gingerbread Cookies
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 18
Paula Deen’s Recipe (adapted)
Ingredients
  • 3/4 cup packed dark brown sugar
  • 1 stick butter or margarine, softened
  • 2 large eggs
  • 1/4 cup molasses
  • 3 3/4 cups all-purpose flour, plus more for dusting work surface
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • Icing:
  • 1 cup confectioners’ sugar, sifted
  • 1 to 2 tablespoons milk
  • Food coloring, as desired
Instructions
  1. Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined.
  2. Add the eggs and molasses and mix until combined.
  3. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt.
  4. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
  5. Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm (I refrigerate over night, but 3 hours would be just fine)
  6. Preheat the oven to 350 degrees F.
  7. Line cookie sheets with parchment paper.
  8. Take about 1/2 cup of dough at a time shape into a ball with your hands-it will soften.
  9. Roll onto a floured board until about 1/4 inch thick.
  10. Cut out with gingerbread boy and girl cookie cutters.
  11. You can re-roll the scraps.
  12. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
  13. Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
  14. To make the icing, combine the confectioners’ sugar and milk
Notes

The recipe above was doubled in photos.

 

 

 

 

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Gluten Free Treat for Christmas: Fruit Snow

Frozen Fruit Slush Recipe(Photo Credit: Taste of Home)

Today the girls and I were invited to a play date. I woke up early to make quiche for my girlfriends then ran through a drive-thru to pick up a salad for myself (I am a bit of a black sheep at social events, lol!). But low and behold my sweet friend Kimmy made this delicious dessert that I COULD EAT (doing a little jig)!!!! I picked at my salad …then had 3 BOWLS of this heavenly stuff!  I called it “Fruit Snow”and decided right there and then that I would be making this for Christmas so that I don’t feel left out when everyone has dessert…it is deeeelish! Hope this helps anyone else struggling with the urge to purge!

 

Fruit Snow
Author: Recipe from www.Allrecipes.com
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 12
Ingredients
  • 3 cups water
  • 1 1/2 cups sugar
  • 6 medium bananas sliced
  • 2 (11 oz) cans mandarin oranges
  • 1 (20 oz) can crushed pineapple undrained
  • 1 (12 fluid oz) can frozen orange concentrate thawed
  • 1 (10 oz) jar maracshino cherries, drained and halved (can substitute seedless grapes)
  • 1/3 cup lemon juice
Instructions
  1. In a saucepan, bring water and sugar to a boil; cook and stir for 5 minutes.
  2. Remove from the heat; cool completely.
  3. In a 4-qt. freezer container, combine the remaining ingredients.
  4. Pour sugar water over the fruit.
  5. Cover and freeze for at least 8 hours, stirring once or twice.
  6. Remove from the freezer 20 minutes before serving.

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Featured Recipe/Top3/Linkup!

Please visit me over at my friend Courtney’s at Women Living Well. Here, I am sharing an EASY, yet so delicious and elegant truffle recipe. If you don’t like baking…this is the recipe for you. These will turn out every time and they are the first things off the cookie tray!

Friday’s Top 3 Holiday Picks!

 

Mini Size Yumminess: Chocolate Peppermint Pancakes

Made By: Inspired by Family

Chocolate Peanut Butter Fudge

Made By: What’s Cooking, Love? 

*Make sure to scroll down and see all the other fudge recipes on this link! YUM!

Santa’s Snack Mix 

Made By: Peak 313

It’s a Feasting in Fellowship Friday LINK UP! Please link up AS MANY recipes as you like and/or any matter that is Christmas inspired! What a blessing you are to me…it is such a gift looking at all the posts that pop up from my fellow bloggers. All I ask is if you could copy and paste my *button (located on my sidebar) to your post as a courtesy.

Wohoo!!!! Christmas is in 10 DAYS!!!! 

 

*I will not delete your post if you do not do this, however I will not feature a post in the “Top 3” if the Comfy button is not on the linked post (I hope you understand!). Needing grace myself, I will contact you and let you know that I would like to feature you and give you plenty of grace to put the button on the post, lol. Thanks girls 😉

 

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Old Fashioned Linzer Cookies (My Favorite!!!)

Ahh…Linzers. Aren’t they beautiful? These are my all time favorite cookies. I simply cannot resist them! Some people shy away from making cut outs, but once you get the hang of making these, they really aren’t as hard as you think! Make sure to have plenty of flour and don’t be afraid to grab up all the dough and start over if they stick to the counter. Trust me- these cookies are worth it. Have I failed you yet? 😉 Love you girls…ok, here we go..

Put almonds in processor…

 Chop until very fine..

In a medium bowl combine flour, almonds and cinnamon.

Mix and set aside.

In a large bowl beat butter and sugar until light and fluffy.

Add egg and vanilla

Beat well.

Add flour mixture

Divide dough into quarters and wrap separately in plastic wrap and refrigerate.

Place flour onto a flat surface (about  a generous 1/2 cup)-this dough can be somewhat “sticky”. Do not get discouraged! You can always re roll and start over-it won’t hurt this dough one bit. Add some flour to the top of the dough and roll out until its about 1/8 inch thick. Then use a Linzer cookie cutter (I bought this at Jo-Ann Fabrics) You want the dough to get “stuck” like this (above) so you an push it onto your baking sheet.

Like so…see the little lever on top? It is that easy. There are additional cookie cutter pieces that go in the middle to make the tops of the linzers with the cut out shapes. You will want to cut out an equal amount of tops and bottoms.

Bake on parchment paper lined cookie sheets. These cookies will not spread, so they can be close together during the baking process. Bake 8 mins in a 350 oven.

Sprinkle tops (the ones with windows) with powdered sugar.

Spread a small amount of jam on a bottom cookie (invert it)


Aren’t these beautiful? I LOVE these cookies. I have to say…they are my favorite (Yes…I cheated and ate one and got a big headache, but it was WORTH IT! haha!)

I added these beautiful Linzers into cookie boxes for my husband’s clients.

This is one of the boxes- From Jo-anns, with a doile to look like a snowflake, with toile and a decorative accent. Very inexpensive, but elegant.

The other boxes I used with an ornament for decoration (these I bought for pennies at Marcs)

These cookies were taken to the children’s school for their teachers!

Old Fashioned Linzer Cookies (My Favorite!!!)
Prep time: 30 mins
Cook time: 8 mins
Total time: 38 mins
Serves: 20
A traditional recipe from Wilton- I triple this recipe each time I make it!
Ingredients
  • 2 cups all purpose flour
  • 2/3 cup finely ground almonds (2 oz)
  • 1/4 tsp ground cinnamon
  • 2 sticks softened butter (not melted!)
  • 2/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup jam (I used strawberry)
  • Confectioners sugar for dusting
  • Parchment paper for lining baking sheet
Instructions
  1. Grind almonds in a food processor
  2. In a medium bowl combine flour, almonds and cinnamon. Set aside
  3. In a large bowl beat butter and sugar until light and fluffy.
  4. Add egg and vanilla. Mix well
  5. Add flour mixture
  6. Mix only until incorporated
  7. Divide dough into 2 pieces
  8. Press into small disks about 1 inch thick and wrap each one in plastic wrap
  9. Refrigerate for 4 hours or overnight
  10. Preheat oven to 350
  11. On very floured surface roll out one disc of dough at a time to 1/8 inch thick
  12. Cut half of the dough with top press and half with bottom press trying to keep the dough in the press and not on the counter- then push the dough out onto a parchment paper covered baking sheet.
  13. Dough scraps can be formed into a ball again and rolled out again and again…no worries.
  14. Bake for 8 mins or until lightly browned.
  15. Let sit on the cookie sheet for 2 mins and transfer onto a cooling rack
  16. Dust the tops with confectioners sugar
  17. Spread jam on an inverted bottom cookie
  18. Make a sandwich with a top cookie

 

 

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Misconceptions of Christmas…

Hi Ladies!

Today on Facebook I posted “Celebrating Christmas without Jesus is like having a huge birthday bash and not inviting the person of the hour- it just doesn’t make sense.

Well- I have prayed and prayed about this and have come to the realization that 3 of the most common misconceptions of Christmas are…

  • Christmas is about the “spirit of giving”

  • Christmas is spending time with family and friends

  • Christmas is about helping the needy

The above sound like beautiful things…and they may indeed happen on or around Christmas, but by NO means are they the meaning of Christmas. In fact, some of these misconceptions may cause us to be so overtaken and side tracked that the real meaning of Christmas is stolen from us. So, in a nut shell-if any of these things take us away from God-we need to re-evalutate.

So…what is Christmas?

Christmas is the celebration of the birth of Jesus Christ. Period. That is more than enough…more than we ever deserved. Thank you Lord for this gift…a Savior. A SAVIOR!

  • We may give on Christmas, but that is not the “spirit of giving”~ it is the Holy spirit within us that jumps at every opportunity to share God’s love with anyone at anytime.

  • We may spend time with friends and family~but Jesus is the only “person” we need. Friends and family are blessing indeed, but to fully love one another Jesus must come first.

  • We may give to the less fortunate during this holiday~but being a Christian means being used as a tool for the Lord whenever he needs his work to be done- come December or July ..day in and day out…. 

Looking back on my life, I realize that there is a dark area once upon a time when I did not understand what I was celebrating when I celebrated Christmas. It is so embarrassing…so hard to think about…but it is SO important that I always remind myself of  this. God is using my life and my experiences without him  to help pull others that are tedder toddering in a “luke warm Christian lifestyle” just like I was.

” Revelations 3:15-16  says “I know your deeds and you are neither hot nor cold. I wish you were either one or the other. So because you are lukewarm-neither hot nor cold-I am about to spit you out of my mouth”

“Spit you out of my mouth” reminds me of luke warm soup…or coffee…or a bubble bath. No one likes luke warm – God is not an exception.

Ladies, I humbly come before you asking you to pray over this. When you are celebrating Christmas are you celebrating the birth of our Savior? Are you hot or cold…or worse, luke warm? I have been there. I have done that. I have been a cheerful giver and have loved my family and friends and have STILL missed out on the true meaning of Christmas many times in my life…”luke warm and loving it” as Francis Chan would have called me.

Merry Christmas and meaning it..Love to all of you, Janelle

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Rolo Rudolph


Oh Ladies!! You are going to LOVE this one! My friend crafty friend Katina is at it again…today she shares with us how to make this adorable (and edible!) Rudolph. I am buying the ingredients over the weekend to take and make at a craft station at my son’s Christmas party at school…the second graders are going to get the biggest kick out of it!

THANK YOU SO MUCH KATINA! Super cute!


Squirt vanilla icing in between two chocolate sugar wafers

Place 4 toothpicks into the sugar wafers for the legs and cut a tootsie roll into four pieces and place on the ends of the toothpicks to serve as “hooves”

Use a toothpick and make two holes on the side of a Rolo for the pretzels to go in

Break apart a pretzel to make the antlers and the tail.

Place the pretzels in the holes for the antlers and use the icing to dab three dots on the bottom of the Rolo for a face.

Use a red cinnamon decor for Rudolph’s nose (hehe..this is so cute!)

Gently squeeze the black gel icing to finish the eyes.

Use the white icing to secure the tail and head.

Heeeeere’s Rudolph!!!!!

Rolo Rudolph
Recipe Type: Kids desserts
Prep time: 20 mins
Total time: 20 mins
Serves: 1
Ingredients
  • Chocolate sugar wafers
  • Vanilla icing
  • Toothpicks
  • Tootsie Rolls
  • Rolos
  • Pretzels
  • Red cinnamon Decors
  • Black gel icing
Instructions
  1. Squirt vanilla icing between two chocolate sugar wafers
  2. Place four toothpicks into the sugar wafers for legs
  3. Cut a tootsie roll into four pieces and place on the ends of the toothpicks for the hooves
  4. Use a toothpick and make two holes on the side of a Rolo for the pretzels to go into
  5. Break apart a pretzel to make the antlers and a tail
  6. Place the pretzels in teh holes for the antlers and use the icing to dab three circles on the bottom of the Rolo
  7. Use a red cinnamon decor for Rudolph’s nose
  8. Gently squeeze the black gel icing into finish the eyes
  9. Use the white icing to secure the tail and the head
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Santa’s Sugar Cookies and a Cookie Swap!

I had such a blast at my friend Jen’s Christmas Cookie Swap! If you haven’t already done something like this- I strongly encourage you to try it this season! It is SO convenient!!!

Want some pointers to have a cookie swap of your own? Come visit me over at The Better Mom for the delicious Santa’s Sugar Cookie recipe (pictured below) and a preview of the cookie swap I went to with my friends! See ya there!

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My Christmas Breakfast/Top 3 and Link UP!

Hi Ladies and a very MERRY Friday to YOU!

Anyone making Christmas cookies to freeze for the Holidays? I sure have been!

I just love this time of year. No matter what happens throughout the year -good or bad- December rolls around and reminds us that Jesus was born to tell us the truth and to die for our sins giving us the gift of salvation. That never changes and is the reason why I can’t help but celebrate!!!!

So -I have my arms stretching out to you- yes you- hugging you and reminding you that  we could loose everything we have, there could be illnesses in our lives, loved ones who have passed this year, and money issues beyond control and still be joyful on Christmas because Jesus is the reason of the Season and always will be.

Speaking of this special day…I want to share with you what I have planned Christmas morning! Come see me at Women Living Well what will be placed on this very table for Christmas breakfast!

Friday’s Top 3 Picks!

 I’m Melting Snowman Cookies
Made By: Our Simple Country Life

snowman1

Jumble Berry Jam

Made By: The Nourishing Home

Want more ideas for gifts in a jar? Visit The Nourishing Home over at The Better Mom! 

Caramel Pecan Cookies

Made By: My Little Alberta Family


It’s a Feasting in Fellowship Friday LINK UP! Please link as many posts as you wish. All I ask is that you place my button (located on the sidebar) onto your post! For the month of December I am welcoming ANY Holiday inspired post..not just recipes! Please pass the word along. Thank you SO very much and may God bless your weekend.

 

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Shout out to Udi’s Brand-Cheeseburger and Fries

Udi's Gluten Free Breads

Through my thus small road traveled eating wheat-free, dairy-free, and egg-free I just needed to give one giant shout out to a brand that has made my life “normal”…UDI’S!!

Can I get a witness? 

The two things through this process that have me in “snarl face” mode are breads and pastries. So many of the pre-made’s are like eating a pieces of  thick sandpaper! I would rather pass on the carbs and stick with fruits, meats and veggies.

But…I don’t have to. Thanks to Udi’s!!! I am so grateful to have found this product! YEA!

I am not missing out..see!  Here I made a simple cheeseburger (scroll all the way down for the recipe on this link) and Oven Baked Fries. (I cut them into wedges in this photo)

*This is not a paid advertisement- Remember, I don’t get paid to do these things! My reward is in heaven… 😉

 

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Peppermint Bark


 A very simple, pretty and tasty treat! I hope you enjoy it as much as I do…

3 simple ingredients: white morsels, semi-sweet morsels, 2 boxes of candy canes

Place semi-sweet morsels in a microwave safe dish and microwave for 60 seconds and stir, microwave an additional 60 seconds and stir until smooth.

Spread melted chocolate onto a cookie sheet covered with parchment paper, place in refrigerator and let cool/harden. (appx 20 mins)

Unwrap candy canes and place in a large ziploc bag- crush with a mallet.

Crushed candy canes!

Melt white chocolate using the same method as you did with the semi-sweet chocolate. Stir in 1 cup of the crushed candy canes.

Spread white chocolate with crushed candy canes over the cooled semi-sweet chocolate

My “helper”

Sprinkle remaining crushed candy canes over top of white chocolate, place in refrigerator for 2 hours until well set, cooled and hardened.

Break into pieces (they will be uneven)

Mmmmmmm…..a beautiful and delicious winter treat!

I wrapped 3-4 pieces in baggies to take to my son’s school for the annual cookies trays we make for the staff.

*This recipe was featured on Women Living Well.

Peppermint Bark
Prep time: 30 mins
Cook time: 2 mins
Total time: 32 mins
Serves: 15
Ingredients
  • 24 oz of white chocolate chips
  • 24 oz semi-sweet chocolate chips
  • 2 boxes of candy canes
Instructions
  1. In a microwave safe bowl melt semi-sweet chocolate chips in the microwave for 60 seconds, stir and repeat for an additional 60 seconds.
  2. Place parchment paper on top of a cookie sheet and spread melted chocolate over top.
  3. Place in refrigerator until set and hardened (appx 20 mins).
  4. Melt white chocolate chips the same way.
  5. Unwrap candy canes and place in a large Ziploc bag and crush with a mallet.
  6. Place 1 cup of crushed candy canes into the melted white chocolate.
  7. Pour white chocolate on top of hardened dark chocolate and sprinkle with the left over crushed candy cane.
  8. Place in refrigerator for 2 hours until well set and hardened.
  9. Take out and break into pieces. Enjoy!

 

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Eggs in a Nest

My daughter celebrated her 6th birthday this weekend! My children’s birthdays are always SO bittersweet for me because each year brings so much more maturity than the last. Even looking at this photo of her and I makes me teary…she is growing up right before my eyes! When did this happen!

As tradition has it, each of my children is allowed to chose what they want the family to have for breakfast on their birthdays. My little girl (who typically is the last one up) came running down the stairs asking for dippy “Eggs in a Nest” with bacon.

Coming right up, girlie!

Make a hole in the middle of a slice of bread with the top of a glass. Twist and turn until a circular piece of bread forms.

Whala! See that little circle? That is MY personal favorite part of this “dish”. (Yes, my mom made this for me when I was a little girl and my grandpa made it for her when she was a little girl)

Make as many as you need…

Heat butter in a large skillet on medium high heat. Add bread, then break eggs and let fall into the open centers. My children like “dippy” eggs (sunny side up), so I do not break the yolk. I let the eggs simmer until the bottoms are golden brown (check with your spatula). Then I flip and cook for 45 seconds more.

And for the best part…in another skillet, heat butter on medium high heat and grill circular parts of bread. They are SO delicious! Makes me wonder why we use toasters when fried bread tastes so much better…

My daughter dove into her plate before I could even get a picture! Here is the plate of my son’s who was just waking up to “Eggs in a Nest” for breakfast…

Nothing fancy, but it is just a little special…isn’t it? 🙂 It is always these simple pleasures in life that are the most memorable.

 

Eggs in a Nest
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 4
Ingredients
  • 4 slices of bread
  • 4 eggs
  • 4 tbsp butter
  • salt/pepper
Instructions
  1. Lay each slice of bread down flat and cut a circle in the center using the top of a glass.
  2. Heat 2 tbsp butter on medium high heat in a skillet.
  3. Add bread to hot buttered skillet
  4. Crack eggs and let fall into the center of each slice of bread
  5. Season with salt and pepper as desired
  6. Let cook until bottoms are lightly browned.
  7. Flip and let cook 45 seconds more
  8. During this process heat another skillet with 2 tbsp butter and fry bread rounds and serve for dipping.

 

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Best Ever Rice Crispy Treats

I am such a kid at heart…I still LOVE Rice Crispy Treats! (anyone with me?) I make them “for the kids” on special occasions. But, I don’t like to make just any rice crispy treats…they have to be the BEST EVER! I love the ones at the coffee houses that are HUGE…the flat ones that fall apart? Not so much (shhh…sorry!!!)

*Wondering if I can eat these anymore? Nope..haha, the butter gets me. So, I have a “gluten and dairy free” option at the bottom that are AWESOME. No biggie…peanut butter is my friend too.

Melt butter in a large pot on medium-low heat. Add marshmallows and stir until melted. Remove from heat.

Add rice crispy cereal and stir until well coated.

Press into a buttered 9×13 pan. My trick? I wet my (washed) hands with water and spread and press…nothing sticks and it is easy peasy. (lol, my hands…they have done a lot of work in these 32 years of living…they aren’t pretty, but they have made lots of meals, held babies, cleaned, high- fived, changed diapers, typed blogs, dialed friends- you name it…so I am blessed)

Check. It. Out. There it is….I am officially a cool mom because I make “The Best Rice Crispy Treats Ever!”

Off to Kindergarten they go for snack!

Best Ever Rice Crispy Treats
Cook time: 15 mins
Total time: 15 mins
Serves: 24
Ingredients
  • 1/2 cup butter
  • 8 cups mini marshmallows
  • 10 cups rice crispy cereal
Instructions
  1. Melt butter in a large pot on medium low heat
  2. Add marshmallows and stir until melted
  3. Add cereal and toss well to coat completely
  4. Butter a 9×13 pan
  5. Add cereal mixture to 9×13
  6. Wet hands and press firmly so mixture is even
  7. Cover and let cool for an hour
  8. Cut into squares and enjoy!

The Gluten and Dairy Free Option

(which is still awesome btw…)

Heat sugar and corn syrup to a boil then add peanut butter- stir until melted together.

Add rice crispy cereal

Do the same as above, but prepare your pan with Earth Balance. My children LOVED these ones too!!!

Gluten and Dairy Free

Peanut butter Rice Crispy Treats

1 cup Karo white corn syrup

1 cup white sugar

1 cup peanut butter

6 cups rice crispy cereal

Put corn syrup and sugar into a large saucepan on medium-high heat. Let boil. Add peanut butter and stir until melted. Take off of heat and add rice crispy cereal. Pour into a prepared (with Earth Balance) pan and press down with wet (washed/clean) hands. Let cool then cut.

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Winter Berry Salad Wreath w/ Lemon Poppyseed Dressing

Hi Ladies! Inspired after a festive fruit themed christmas wreath …My decorative and tasty Winter Berry Salad Wreath with Poppyseed Dressing is being featured on Candace Cameron’s NEW blog (Roomag.com) today! You are going to have your Holiday guests ranting and raving over this one…Come check it out!

Roo Mag

Just a little FYI~ The movie “The Heart of Christmas ” with Candace Cameron will be airing TOMORROW (Wohoo!!!) Dec 4th at 7:00 on GMC TV.  This movie is based on a true story featuring original music by Matthew West (love him).

This looks great Candace! I will be curled up with my hubby on the couch with some peppermint tea watching your movie tomorrow night!

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Featured Recipe and Link up! My Home for the Holidays…

Happy Friday Ladies!

It feels SO great being back on a Friday with you! Today’s featured recipe on Women Living Well are these delicious (and SUPER EASY) “Rolo Turtles” …my children enjoy making these with me every Christmas.

I always get asked for the recipe and I have to snicker (no pun intended, hehe!) because they are just so simple.

I received an e-mail from a sweet reader asking me to post photos of my home decorated for Christmas. For those of you who may know me, you know that I-hands down-have the gift of hospitality. But decorating? Not.So.Much. It is SO frustrating, lol! I wish it came easy to me, but it just doesn’t. I’m just not good at it! However, I do not let this get the best of me…I believe in having a welcoming home, especially for the holidays… even if it doesn’t look as put together as I would like.

I try to add a little Christmas cheer around the entire house-I even string lights in the kids rooms. Oh, and our tree? Well- we leave that for the kids to decorate (I know I am making some of you cringe right now aren’t I?! lol!) But, they have so much fun doing it. The decorations go up only about 4 ft, but that is the beauty of it. I pass the tree and smile every day at how silly it looks, but am reminded that it was made out of my children’s love for this very special holiday.

Here we go..

My 3 blessings -I just added bows to the door knobs.

A candle centerpiece (Marshalls) for the entertainment center…and Christmas photos from the past.

The mantel with more Christmas photos from the past. *tear*

This photo is especially dear to me. Gabrielle, our second child, was born Dec 3, 2005 (Happy Birthday princess!) Named after the angel Gabrielle who brought great news…my winter baby. The hands of Santa are my husbands.

This is where all the action is! It may look clean now- but trust me, I refuse to get worked up over spaghetti sauce on the white linen. It happens. Tide works.

The Christmas pillows and throws are out again!

My new ones (Marshalls again-I don’t enjoy shopping, but I do love this store)

I switched out my every day coffee mugs for my Christmas ones. Would you know that I got these a few years ago at Marcs for $5 for an entire set (plates, bowls, etc) ?! I bought 2! They are Target brand…Oh how I love deals!

My door – I need to do more with this wreath, I know. But, I love the classic look with white lights.

I have little glass jars with ornaments around the house…oh and candles, lots of candles! This is an after school plate I set out for the kids. I am usually making dinner around now and love it when the kids come in and talk to me about their day. Food helps lure them in, lol. Todays topics? The funniest thing that happened today,  the nicest children in their classes, and how many teeth other children have lost (they keep track of other children’s teeth! hilarious!).

Here she is! Our beloved tree….lol. I told you I let my children decorate it!

Is this not precious?

Have your children ever made ornaments like this? I remember her bringing this one home and I thought to myself “That’s just a little big, hu!”  But, it has her hands…those sweet little preschool hands…

Our son was so excited when he made me this for Christmas 4 years ago…”It’s magic Mama! When you hold it up to the light it sparkles!” Yep. It’s a keeper.

I TOTALLY had to show this one off. This is Hallmarks VERY FIRST ornament!!! My mother in law gave this to me from her collection.

Thank you for letting me share with you my home for the holidays. I would LOVE to see yours! Please link up RECIPES AND HOLIDAY related posts for all of us to see!!!! Post as many as you wish…All I ask is that you place my button (located on the sidebar) to your posts. Tweet and FB away for more visitors!

I will begin next Friday featuring my favorite linked up posts of this week!

 

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Urban Ministry and Easy Shepherd’s Pie

Hi Ladies!

You know I LOVE a good ministry and is this one EVER good indeed. Kristy, my friend, sister in Christ and one of my “Good Morning Girls” amazes me in her ministry to young girls who live in the city. I know Kristy wouldn’t want me to boast about her, but about what the Lord has done through her .  When I was praying the other day God really laid it on my heart to ask her to post on the Comfy blog…she so graciously gave me this post AND a recipe (wohoo!). I pray that this story encourages others to share God’s love in their community. I am so fortunate to have such amazing friends…reading her post made me realize just how lucky I am in this way:

“Iron sharpens iron so one person sharpens another” proverbs 27:17

 Here is her story:

(Kristy and one of her sweet girls)

I clearly remember driving to church 4 years ago & praying, “God, please let me hear your voice today, I am ready to serve in a ministry!”.  That very morning, in my Sunday school class, a woman stood up & said, “I work in Urban Ministry & we have such a need for a new female mentor, please pray that God will speak to a woman’s heart today.

”  OH NO!  I remember thinking, “God, I can’t hear you, did you just loudly say, “Go!”, I think that was a little muffled, was that real?I don’t know if I like working with kids, I don’t have anything to offer, I am a suburban girl!”  I went up to her after class & said, “I will do it, just tell me where to show up.” 

Well, over 3.5 years later, I have been involved in a ministry that I never thought I would love, but thank you Jesus, that His plans far surpass what mine could ever be.

Working with urban ministry girls has got to be one of the most stretching experiences of my Christian walk. I now lead the mentoring program, called South Akron Youth Mentor, for girls K-5th grades & absolutely feel that this is exactly where God wants me to be.

I thought it would be difficult to minister to girls that come from backgrounds so unlike mine, they come with a lot of baggage, abuse, fear, distrust, broken homes,  a sense of hopelessness & lack of self worth, & sometimes there is a lot of hands on hips attitude.  When I get on the bus to drive to their neighborhood to pick up the girls for our Tuesday night mentor sessions, I get excited because I know that in minutes, I will have at least 4 girls sitting on my lap, the other mentors have the same smile anticipating !

I can’t help but think of 1 John 4:18-19:

“There is no fear in love; perfect love drives out all fear,  So then, love has not been made perfect in anyone who is afraid, because fear has to do with punishment.  We love because God first loved us.”

The ministry of bringing hope to the hopeless & telling a little girl without any doubt that she has a Father that will never abandon her, hurt her, or stop loving her is like showering her with continuous Christmas presents.  Her eyes light up, her smile gets bigger & she snuggles a little bit closer into your arms.  Perfect love drives out all fear, how amazing to see this in action.

As I watch these girls grow into young women, some of who I still mentor one-on-one now, it is amazing to see that even though the world has such a grip on many of their families, Christ has set them free, offered unsurpassed redemption, & has enabled them to see others through His love.

They are all not success stories, but I am not called for my success rates, I am called to obedience .

God has blessed me in ways I cannot fathom when through obedience I said, “Yes”, when my mind was screaming, “Oh no!”.

 

Kristy, I can’t thank you enough for writing this post and sharing God’s love the way you do. It is just beautiful. I know those girls are every bit as big as a blessing to you as you are to them..God. is. so. good. 

Shepherd’s Pie

My girls love food & we try to provide them with a snack or meal every week.  Since it has gotten cold outside, I love comfort food, here is my very easy, very tasty Shepherd’s Pie Recipe based on Paula Deens recipe.

Shepherd’s Pie

 (photo credit: www.pauladeen.com)

Shepherds Pie
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 8-10
Ingredients
  • 1 medium onion
  • 1 ½ lbs ground beef, the leaner the better
  • 2 (8oz) Cans tomato sauce
  • 1 ½ cups mixed vegetables (I prefer corn & carrots), prepared
  • 4 cups of prepared mashed potatoes (homemade or box made are fine), recommended to add ½ c sour cream to potatoes
  • 1 c milk
  • 2 c instant biscuit mix
  • 4 T butter
Instructions
  1. Spray a 9×9 pan or casserole dish.
  2. Potato Layer: spread prepared mashed potatoes halfway up pan.
  3. Beef Layer: Saute onions in 2 T butter.  Add ground beef, when browned add tomato sauce.  Pour into prepared pan over potatoes.
  4. Add vegetables on top of beef layer.
  5. Biscuit layer: Combine biscuit mix & 1 c milk.  The mix will be thinner than normal biscuit mix, but not runny.  Pour over top.
  6. Melt 4 T butter & pour on top of biscuit layer.
  7. Bake at 350 degrees for 35-45 minutes until top is golden.
Notes

Can also be easily modified to vegetarian/vegan by using coconut or almond milk in potatoes & biscuits & substituting a nondairy margarine for butter, & vegan meat crumbles for ground beef.

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My Top 13 “Meal Ministry” Meals.

Hi Ladies! I get many sweet e-mails asking me what meals are best for meal ministries. I went through my files and chose the ones I make the most ! I hope this helps give you ideas. Please know that it just warms my heart that so many of you want to start your very own meal ministries! Even if you are simply sending cookies to a neighbor, you are sharing God’s love. You are such blessings- I adore all the photos you send me and stories you share!

This list is in no particular order and the number 13 was not my first choice, but it just worked out that way 😉


 1. Lasagna can be taken in foil containers baked or not baked. This dish is easy to freeze. Make sure to add a bit more sauce so it doesn’t get dry.

 

 

 


2. Chilli can be placed in a large throwaway bowl, refrigerates and freezes well. Be sure to add the fixens on the side and wrap them up! In this case it’s cheese, chives, sour cream and corn bread.

3. Wedding soup is wonderful for a person who is sick, recovering a surgery, or just had a baby.

4. Chocolate Chip Cookies are always a treat to give someone!

5. Beef Stew is a delicious one pot meal to give to someone on a cold winter evening.

6. Chicken n Dumplings, Baked Apples, Green Beans, a roll and salad. A meal I took to a friend who just had surgery.

This is the same meal wrapped up. I added a pudding puff dessert to the side, made sure they had dressing and apple butter for their rolls. It is also a kind gesture to send throwaways so the person who you are cooking for does not have to return plates. If you must give them a plate, let them know to wash it and lay it out on their porch for you to pick up the next day.

7. I LOVE bringing quiche to get togethers and sending them home with people. Quiche makes a wonderful house warming gift.

It also carries well to church..

8. Stuffed Peppers – I made these for my Mother-In-Law’s neighbors.

9. Crescent Chicken, a salad, green beans, mashed redskins, and corn. Along with…

and some brownies with frosting and mini m&m’s for the kidos. The dad of this family just went through major surgery.

10. Turkey Tacos! This was just a meal on the go given to a close friend who is a teacher. I had extra and they had dinner!

11. Calzones are super easy to make and travel well. Simply wrap them up in foil and away you go!

12. Chicken Enchiladas travel well and are Ohhh so tasty. (I would not recommend this for nursing mothers).

13. Pasta E Fagioli is a delicious soup that warms up well and is a meal in itself!

Keep cooking for the King Ladies! Wohoo!!!!

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Faithful Pilgrims and Mom’s Apple Crumb Pie

What does Faith have to do with Thanksgiving? Everything.

Hi Ladies! I wanted to introduce you to one of my very close friends, Melanie, who is a middle school History teacher. She enlightened me that so much of our American History stems from our ancestors and their faith. I’m so excited to introduce you to her…here is her story! Thanks Mel!

Melanie and her family (our boys are buddies)
Melanie with her students on a trip to DC

Thanksgiving makes us think of spending time with family, eating too much food, watching football, and giving thanks for all the blessings in our lives. It brings the same thoughts to my mind, but I also think about the historic perspective of this American holiday.

I have been an eighth grade American History teacher for 14 years. Over those years, my knowledge and appreciation for our country’s history has deepened. Young children dress up as Pilgrims and Indians and share in a Thanksgiving feast. It’s true, the Pilgrims and Indians did share a meal together, but the story of the Pilgrims is much more than that one event.

(my girls)

In my classroom when we cover the Pilgrims, we discuss the persecution, relocation, hardships, the establishment of Plymouth, and their relationships with the natives. However, I want to talk about their FAITH. The Pilgrims were defined by their faith.

The Pilgrims were persecuted for their beliefs in England. They refused to change their beliefs even though it was dangerous to disagree with the Church of England. On their journey to the New World, they faced ridicule and scorn from the sailors of the Mayflower. Storms ravaged their ship and cracked the main mast. They discussed turning back, but they believed God wanted them to travel to this new country just as the Israelites were delivered from Egypt.


When they finally landed on the east coast of America, they dropped to their knees and gave thanks to God. William Bradford described the scene, “Being thus arrived in a good harbor and brought safe to land, they fell upon their knees and blessed the God of heaven, who had brought them over the vast and furious ocean, and delivered them from all the perils and miseries thereof, again to set their feet on the firm and stable earth.” Their excitement was short-lived. The first winter brought terrible living conditions and very little food. Diseases ravaged the Pilgrims and about one half of their population died. Still, the survivors remained faithful in their belief that God would provide.

In the spring, the Pilgrims met Squanto, a Native American who spoke broken English. He introduced them to Samoset, another native who spoke English. These two men helped the Pilgrims learn how to fertilize the soil for their crops and helped them establish a relationship with the local native tribe.

That summer and fall brought a successful harvest. The Pilgrims had a tradition to celebrate the harvest with a meal of “thanksgiving” where they gave thanks to God for all He had provided. The first Thanksgiving is thought to be celebrated with waterfowl, wild turkeys and fish caught by the colonists, and five deer brought by the Native Americans.

The Pilgrims were by no means perfect people, but they did not allow extreme circumstances to shake their faith. They believed they could find a place where they could freely practice their religious beliefs without persecution. Almost 400 years later, we are blessed to live in a country where we are free to practice our faith. This is a luxury that is still denied to people all over the world.

It is easy to trust in God and have faith when times are good, but how does our faith and trust weather the storms of our lives? The Pilgrims’ faith was as strong as the rock that commemorates their landing in Plymouth, MA

He alone is my rock and my salvation; he is my fortress, I will not be shaken.” Psalm 62:6



“Not a feast of glutony, or of fools, but a feast of thanksgiving. To honor God for surely without Him, we would not be.”

-William Bradford

My Mom’s Apple Pie


Interesting fact: What’s more “American” than apple pie? Actually, not one ingredient in this apple pie recipe is native to the Americas. Each ingredient is native to Europe or Asia.

Crumb-Topped Apple Pie Recipe
(photo credit:myrecipes.com)

Easy Oil Pastry Crust

2 ¾ cups flour
1 tsp. salt
½ cup oil
½ cup cold water
Mix flour and salt together. Measure oil in large measuring cup. Add cold water, but do not stir. Add all at once to flour. Stir until mixed. Shape into 2 balls. Roll between waxed paper. Place on 9-inch pie plate and pinch sides.

Filling

6 – 8 Jonathan apples, peeled and sliced (about 6 cups)
½ lemon, squeezed
½ cup sugar
½ – 1 tsp. cinnamon
Mix the above ingredients and pour into pastry-lined 9-inch pie plate.

Top Crumb Crust

½ cup sugar

½ cup flour

½ tsp. cinnamon

¼ cup butter (softened but not melted)

Stir together first three ingredients. Cut in butter using a knife, fork, or pastry cutter. Bake at 400⁰ for 40 minutes with foil or a crust cover on top of the outside crust. Remove foil or crust cover and bake for 10 minutes longer. The filling should be bubbling for the last 5 – 10 minutes.

Melanie, thank you so much for sharing history and your mom’s delicious recipe with us! It is such an awesome thought that our nation came to be because our ancestors had faith in God. Happy Thanksgiving everyone!

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Turkey Pops!

Two of my close friends Katina and Shannon got together for a play date and were SO thoughtful to take photos of these ADORABLE Turkey Pops they made for their children for school!

Katina writes: Looking for an edible craft to make with the kids for Thanksgiving? Check out these fun Turkey Pops!

My sweet friend, Shannon, and I had a fun time putting these treats together for our children’s Thanksgiving party at school!

(I am printing this picture out for my fridge- not kidding)

What you will need:  Lollipop sticks; Candy Corn; Small pretzel sticks; White Icing; Red Icing; Black Gel Icing; Hershey’s Milk Chocolate Drops (or you can substitute Whoppers or Junior Mints); and Double Stuff Oreos (make sure to get the Double Stuff so it holds everything together better)

 Insert Lollipop stick, 5 candy corns, and 2 pretzel sticks into the Oreo crème.

Squirt a small amount of white icing onto the center of the Oreo.

Place a Hershey chocolate drop onto the top of the icing and press down gently.

 Squirt 2 small drops of white icing on top of the Hershey chocolate for the eyes.

Dab a small amount of Black gel icing on top of the white icing.  Gently squeeze the tube because the gel icing comes out fast!

Use the red icing to make the turkey’s snood (the red thing over the top of a turkey’s beak).

For the turkey’s nose, cut off the tip of a candy corn.

Place the tip of the candy corn on top of the red icing.

Place the turkey pops on a flat surface for the icing to harden.  If you stand them up too early, the icing will drip down.

I bought a square piece of Styrofoam to stick the turkey pops in and painted it yellow.

Ready to go! 

our kids are sooo excited for their Thanksgiving party! 

Turkey Pops!
Prep time: 30 mins
Total time: 30 mins
Serves: 25
Ingredients
  • 25 Lollipop sticks
  • Candy Corn
  • Small pretzel sticks
  • White Icing; Red Icing
  • Black Gel Icing
  • Hershey’s Milk Chocolate Drops (or you can substitute Whoppers or Junior Mints)
  • Double Stuff Oreos (make sure to get the Double Stuff so it holds everything together better)
Instructions
  1. Insert lollipop sticks into bottom of oreos
  2. Insert 2 pretzels on sides of oreos for legs
  3. Insert 5 candy corns on top of oreo in a rounded fashion for feathers
  4. Squirt small amount of white icing in center of oreo and place a Hershey drop there for face
  5. Squirt 2 small drops of white icing on top of Hershey drop for eyes
  6. Dab a small amount of black gel icing on top of the white icing
  7. Use the red icing to make the turkeys snood
  8. Cut the tip of a candy corn and place the white tip on top of the red icing for a nose
  9. Place pops on a flat surface until icing is hardened- do not stand them up yet!
  10. You can place these in a piece of styrofoam for a cute presentation!

Thank you so much Katina, Shannon and kidos! It looks like you had a GREAT time making these Turkey Pops…now many more mom’s and children can do the same this week thanks to your post! Happy Thanksgiving!!!!

 

 

 

 

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Sweet Potato Casserole/Feasting in Fellowship!

This is the most delicious sweet potato dish I have ever tasted…period. This recipe comes from Southern Living. Not only is it absolutely scrumptious, it is beautiful! The perfect side dish to add to a special Thanksgiving meal.


Clean and pierce sweet potatoes. Bake in a 425 oven for an hour.

Take potatoes out of oven and let cool enough to touch. Slice open and scoop out insides into a large bowl (I use a serrated grapefruit spoon for this). Add sugar, egg, vanilla, salt and butter.

Beat well

Spoon mashed sweet potatoes in a casserole dish

For topping, crush cornflakes in a ziploc

Mix together butter, brown sugar, crushed cornflakes and pecans

Place topping at an angle onto mashed sweet potatoes and bake

Add marshmallows in between the other layers and place back into oven until golden brown.

Sweet Potato Casserole
Prep time: 25 mins
Cook time: 1 hour 40 mins
Total time: 2 hours 5 mins
Serves: 10
Ingredients
  • 4 1/2 pounds sweet potatoes
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups cornflakes cereal, crushed
  • 1/4 cup chopped pecans
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • 1 1/2 cups miniature marshmallows
Instructions
  1. Preheat oven to 425
  2. Clean and pierce sweet potatoes and bake for 1 hour or until tender
  3. Let stand until cool to touch (about 20 minutes)
  4. Reduce oven temperature to 350°.
  5. Slice open sweet potatoes and take out insides, place in a large mixing bowl
  6. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth.
  7. Spoon potato mixture into a greased 11- x 7-inch baking dish.
  8. Combine cornflakes cereal and next 3 ingredients in a small bowl.
  9. Sprinkle over casserole in diagonal rows 2 inches apart.
  10. Bake at 350° for 30 minutes.
  11. Remove from oven; let stand 10 minutes.
  12. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes.
  13. Let stand 10 minutes before serving.

 This is a featured recipe from …..

I hope you will enjoy:  

Comfy in the Kitchen on Thanksgiving.

 

It’s a Feasting in Fellowship Link up!!!

Please link up as many recipes as you like- Thanksgiving ones especially! All I ask is that you place my button (located on my side bar) onto your post. Please tweet or FB that you are sharing on Comfy in the Kitchen so friends can come and see! God bless you all- have a great weekend! Love to you, Janelle

 

 

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Testimony. Share it. You never know.


MusicPlaylist
Music Playlist at MixPod.com

(please play music along with the youtube video)

A Thousand Things

You’re gonna cry yourself to sleep

You’re gonna soak the pillow

for many weeks

You’re gonna cry

Why?

Why me?

But in spite of the ache

that doesn’t go away

You’ll be sharing your story

one rainy day

And at the next table somebody catches your words

He hear’s a truth that he’s never heard

He takes it back to the marriage he’d given up on

Hands it down to his daughter

who writes it into song

You didn’t know

A thousand things are happening in this one thing

Like a thousand fields nourished by a single drop of rain

So honey, wrap yourself in promise

while you wait the morning light

A thousand things are happening tonight

You’re gonna cry yourself to sleep

‘cause for the moment all that you can see

Is what you’ve lost , lost

Why me?

But in the midst of the most exquisite pain

you’re drawn into a peace that You cannot explain

and the praises you sing of a sovereign God

reach the girl whose last hope is gone

she never thought there was purpose in anything here

now the seed has been planted and it’s taking root there

You didn’t know

Chorus

 A thousand things are happening tonight

You’re gonna cry yourself to sleep

A thousand miracles you’ll have to wait and see

Beautiful music performed by: Christa Wells 

(a Relevant 11 performer who had me in awe)

 

 

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Homemade CrockPot Applesauce

 

 

Who would have thought that making applesauce was soooo easy? I have had numerous people tell me that after making this recipe, they vow never to buy store-bought again! I can’t say that will happen for sure..but I can say, this will probably be added to your “must make” Fall recipes each year! What child wouldn’t want to come home from a long day at school to the smell of  homemade applesauce?


 

Fresh apples from the orchard – I used Gala 
Peel

 

Core and slice

 

 

Chop into small chunks 
My little one did an apple project today…so this was a special treat for her..and me 🙂 
Make sure to discard peels in the trash, not disposal….peelings are  the worst for the disposal! (I have learned the hard way)
place your peeled and cut apples in the crock pot with 1/2 cup water and 1/2 sugar

 

 I like to sprinkle of cinnamon on top

 

 Turn on high for 4 hours- this is what it will look like. Leaving it like this is amazing..nice and chunky!

 

If you like it more “applesaucey” use a hand held mixer or an emersion blender right in the crock pot

 

 This is what it will look like

 

We love warm applesauce right out of the crockpot- you may cool it as well. Both are delicious

 

The perfect after school snack for this time of year!
 

My favorite apples for applesauce: Gala, Fuji, and Jonagold.

Homemade CrockPot Applesauce
 
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 10 Apples peeled and sliced
  • 1/2 cup water
  • 1/2 cup sugar (optional)
  • sprinkle of cinnamon
Instructions
  1. Put all in Crockpot for 4 hours on High.
  2. May use an emersion blender/ handheld mixer to make smooth..or you can leave chunky.
 

 

 

 

Enjoy…

~Janelle

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Mississippi Mud Cake

(Photo credit: King Arthur Flour)

This is one delicious homemade cake! I got the recipe from King Arthur Flour a few years ago and it has been the dessert my grandma always requests when we have gatherings. It is moist, the perfect amount of richness, and has a lovely mix of textures. Like Mounds bars? You will love this….

Melt the butter, then stir in the cocoa and hot water.

In a separate bowl, combine the flour, sugar, soda, salt, and espresso powder (optional)

Pour the cocoa mixture over the flour mixture like so…

Add the sour cream, eggs, and vanilla beating until smooth.

Pam a 9×13 pan and sprinkle with flour, pour batter in pan and bake for 30-45 mins in a 350 oven

Take cake out of oven and place on a wire rack. Let cool for one min, then add marshmallow topping-wait 2 more mins then spread over top evenly. Cool for an hour.

For ganache combine chocolate and cream in a microwave safe bowl and heat together for 60 seconds, stir. Heat another 30 seconds and stir again until you get a smooth texture. (yes, you may substitute chocolate topping for this- I recommend Dove)

Ahhh…there it is. Magical isn’t it?

Drizzle cake with ganache, sprinkle with coconut and diced pecans.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 15
Ingredients
  • Cake
  • 1 cup (2 sticks, 8 ounces) butter
  • 1/3 cup (1 ounce) Dutch-process cocoa
  • 1 cup (8 ounces) hot water
  • 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 2 cups (14 ounces) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder
  • 1/2 cup (4 ounces) sour cream
  • 2 large eggs
  • 1 teaspoon vanilla
  • Topping
  • 2 cups (11 ounces) Marshmallow Fluff or marshmallow crème
  • 1 cup (6 ounces) semisweet chocolate chips or chopped semisweet or bittersweet chocolate
  • 1/2 cup (4 ounces) heavy cream
  • 1 cup diced, toasted pecans
  • 1 cup toasted coconut, optional
Instructions
  1. Cake: Preheat the oven to 350°F.
  2. Grease and flour a 9″ x 13″ cake pan, or our 2-quart casserole pan.
  3. Melt the butter, then stir in the cocoa and hot water.
  4. In a separate bowl, combine the flour, sugar, soda, salt, and espresso powder.
  5. Pour the cocoa mixture over the dry ingredients, stirring to blend; the mixture will be a bit lumpy. Add the sour cream, eggs, and vanilla, beating till nearly smooth; a few small lumps may remain.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 30 to 45 minutes (longer for the casserole pan), or until a tester inserted into the center comes out clean.
  8. Remove the cake from the oven. Wait 1 minute, then spoon on the marshmallow; wait another 2 minutes, and gently spread the marshmallow over the surface of the cake. Allow it to cool to lukewarm, at least 1 hour.
  9. Combine the chocolate and cream in a microwave-safe bowl, and heat for 60 to 90 seconds, until the cream is very hot.
  10. Stir until the chocolate melts, and keep stirring till the mixture becomes smooth.
  11. Drizzle over the cake.
  12. Top with the diced nuts (and coconut, if desired).
Notes

Substitute Dove chocolate topping if you are not up to making the homemade chocolate ganache.

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Feasting in Fellowship Friday Link Up

Happy Friday Ladies!

We had such a beautiful link up last week- thank you to all who posted, tweeted and shared.

Here is a very beloved recipe from my Grandma Ruth- one of the delicious recipes offered in the FREE ebook “Comfy in the Kitchen on Thanksgiving”…. I hope you and your family enjoy this recipe as much as my family has!

Comfy in the Kitchen on Thanksgiving.

Grandma Ruth’s Homemade Noodles

Grandma Ruth’s Homemade Noodles
Prep time: 45 mins
Cook time: 2 hours
Total time: 2 hours 45 mins
Serves: 10
Ingredients
  • The Noodles:
  • 4 egg yolks
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 Tbsp cold water
  • 2 cups flour plus more to desired consistency and for rolling
  • Chicken broth:
  • Small chicken cut up (legs, thighs, breast, wings)Throw away the bag of the insides.
  • Water enough to cover chicken
  • 2 tsp of chicken granules
  • 2 carrots
  • 1 stalk celery
  • 1 onion cut in half
  • 1 tsp black pepper
Instructions
  1. In a large bowl put in eggs and additional egg yolks and beat with a fork.
  2. Add salt and baking powder and water.
  3. Use fork and mix well again.
  4. Add one cup of flour at a time and mix with hands (take rings off your hands).
  5. Add flour slowly to form a ball. This will be sticky.
  6. Add more flour if you need to so that you can roll it out.
  7. Roll out on a floured surface using a floured rolling pin until medium-thin thickness.
  8. Sprinkle with flour on top and let dry for 2 hours.
  9. After 2 hours, roll up dough into a cylendar shape..it will be long.
  10. Cut in half and slice noodles with a sharp knife/noodle cutter/pizza cutter.
  11. Lift up and the dough will fall into a noodle.
  12. To make the broth:
  13. Place chicken parts in a large stock pot and pour water enough to cover chicken.
  14. Skim the top to get fat foam off.
  15. Add chicken granules, carrots, celery, pepper, and onion for flavor .
  16. Boil chicken until tender..simmer on low for about 40 mins.
  17. Pull out chicken and put in dish.
  18. You may add chicken back into the pot or use it for another recipe.( Our family likes just the white meat).
  19. Bring chicken broth to a boil, drop the noodles into the boiling broth and let simmer for 20 mins.
Notes

If you don’t want the chicken in your noodles you can save it for another meal. Grandma says her dad’s favorite was when my great-grandma would take that chicken and coat it in flour and fry it in a pan with butter. That sounds good to me!

Friday’s Top 3

Pumpkin Cream Cheese Bread with Cinnamon Glaze

Made By: Fearfully. Wonderfully

Overnight Crock Pot Oatmeal

Made By: Sugar- Free Mom

Sweet Potato Tangine with Couscous

Made By: Golden Reflections

It’s a Feasting in Fellowship LINK UP! Wohoo!!!! My favorite day of the week when I get to see what YOU have cookin! You are so awesome…did you know that? Anyways…please post as many recipes as you fancy, all I ask is that you put my button (located on my sidebar) on your post. I also LOVE it when you tweet/FB that you are participating in Feasting in Fellowship Friday! Thanks girls. Love to you, Janelle

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Stuffed Pepper Soup (Crock Pot)

This Stuffed Pepper Soup tastes like the “real” thing…it is so simple, yet SO satisfying. A meal in itself! Left overs are just as good…or you can take some over to your neighbor 😉

(this is a naturally allergy friendly food!)


Crushed tomatoes, tomato sauce, green peppers, red peppers, vegetable and beef broth, rice ( ground beef and seasoning not shown).


Brown ground beef in a large skillet and drain.


Dice peppers- I love the combo of red and green peppers- red peppers are a bit sweet and green peppers have a deep, earthy flavor.


Add all ingredients and seasonings into a crock pot and cook on high for 4 hours. You simply add uncooked rice and it will cook inside the broth! So easy.


A wonderful soup for a chilly Fall day. It smelled just like stuffed peppers in my home!

 

 

 

Stuffed Pepper Soup (crock pot)
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
Serves: 8
Ingredients
  • 4 cups vegetable broth
  • 4 cups beef broth
  • 2 lbs ground beef
  • 1 28 oz can tomato sauce
  • 1 28 oz can crushed tomatoes
  • 1 cup uncooked rice
  • 2 green peppers (diced)
  • 2 red peppers (diced)
  • 1/4 cup sugar
  • 1 1/2 tsp salt
  • 1 tsp ground pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
Instructions
  1. In a large skillet brown ground beef.
  2. When done, drain ground beef in colander.
  3. In a crock pot add all ingredients – rice will cook in soup.
  4. Set on high for 4 hours.




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Unequally Yoked?

Hi Ladies!
This is a very common questions that my friends and I get asked…”what do I do if my husband is a non-believer?” When we were at Relevant, we decided to get together and answer the question as a group. We hope that if you or anyone you know is struggling in this way that this will help.


Women Living Well, Peak 313Time Warp WifeComfy In The  Kitchen and The Better Mom
Resources:

Courtney from Women Living Well’s article: Thriving in a Spiritually Mismatched Marriage. 

The book Power of a Praying Wife, by Stormie Omartian

The power of prayer helped in my own marriage! See Baptizm.

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Chicken Fried Rice

 

This is one of my favorite gluten-free, dairy-free, egg-free meals and better yet.. my entire family enjoys it too. It was inspired by my sweet friend Mem who is from Thailand. When I found out about my food allergies, Mem brought me over some fried rice and grilled Tilapia that melted in my mouth. When I left the table and came back, I noticed that my son was digging into my fried rice! What?! There were veggies in there and he was voluntarily eating them? Yahtzee! I have watched Mem cook before and thought I would give this fried rice a try! Here is my take on the dish ” Chicken Fried Rice”..notice that I process the chicken for quick marination. Love it!

..

4-6 chicken breasts processed in the food processor. It processes quickly, so do not over process!

Soy sauce, olive oil, fresh garlic, brown sugar, sesame seeds
Place chicken and marinade in a dish and let marinate while you prepare the rice and veggies. Because the chicken is cut up, it will marinate quickly.
Place 2 diced carrots and 2 cups of frozen peas in boiling water that just covers. boil for appx 5 mins until tender.
Combine water and a high quality rice (I got this in the Asian aisle at my grocery store) There is a big difference between this and a minute rice.
See? I told ya! This is some beautiful rice.
Joyce Chen’s Ginger and Garlic Stir Fry Oil gets two big thumbs up! Heat this in a wok set on high.
Add your chicken and turn the heat down just a smidge. Stir fry time! Take a plastic spatula and continue to stir up the meat until it is cooked through.
Then, empty the meat out into a large bowl. Because I process the chicken, it resembles  densely ground chicken- but let me tell you, it is PACKED with delicious flavor from the marinade. When you are making dinner in a hurry- this is the way to go. Otherwise, it would take all day to marinate to get this amount of flavor into the chicken.
Add more wok oil and heat on high again. Add Rice. Season with soy sauce to your liking (I am using gluten free soy sauce here). Soy sauce is the “salt” in asian cooking.
Throw in the steamed veggies
And stir fry! Push down on the rice, then fluff, keep doing this until it is fried to your liking. About 6-8 mins.
Beautiful! A mix of carbs and veggies…now just add the chicken for some protein! The only things I can’t add? Gluten, Eggs, and Dairy..hehe- but, does it look like I am missing it in this meal? No way, Jose! (or as my 3 year old says “No, No, Jose!”)
I am not kidding when I say this was delicious….I had some for lunch the next day and my husband came home from work specifically to have this for his lunch too!
and guess what!!!!? It’s KID approved too!!!! YIPEEE!!!!! (it is so hard to get this kido of mine to eat veggies, he never said a word and ate this
up…YES!)
Chicken Fried Rice
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 6-8
Ingredients
  • 4-6 Chicken Breasts
  • 1 cup Soy Sauce
  • 1 Tbsp olive oil
  • 4 cloves garlic (minced)
  • 1/2 cup brown sugar
  • 1 Tbsp sesame seeds
  • 2 cups water (for cooking carrots and peas)
  • 2 carrots (chopped)
  • 2 cups frozen peas
  • Prepared Jasmine rice (per package directions for 6 servings)
  • Soy Sauce for seasoning/stir frying
  • 4 Tbsp Wok Oil (I recommend Joyce Chen garlic and ginger)
Instructions
  1. Place chicken 2 breasts at a time in food processor and process.(Do not over process)
  2. When all chicken is processed place in a casserole dish
  3. Make marinade: soy sauce, olive oil, garlic, brown sugar and sesame seeds and pour over chicken.
  4. While chicken is marinating make rice according to package directions.
  5. In another saucepan add the 2 cups of water, peas and carrots and let boil for appx 5 mins.
  6. Add 2 Tbsp wok oil and heat wok on high heat.
  7. Add chicken and turn down heat slightly- stir fry with a plastic spatula until done.
  8. Empty chicken into a clean bowl.
  9. Add 2 more Tbsp of wok oil to wok and heat on high again. Add cooked rice, veggies, and soy sauce to your liking- stir fry. Pat the rice down, then fluff up and repeat until done.
  10. Add chicken and serve.
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MOPS Meal Planning for the Holidays and a Link UP!!!

I had the blessing of being invited to speak at our church’s MOPS (Mother’s Of Pre Schoolers) group today! The topic? Holiday Meal Planning! Wohoo! I had such a great time with these sweet moms. They were so great at asking questions and participating.

The Key Topics:

Choosing Your Menu: The “givens” are a salad, a bread, a dessert. Then choose a meat, starch (potato, rice, etc) and vegetable. You can have more than one of these, but make sure to have at least one of these when entertaining.

Ask for Help! No one can do everything, but everyone can do something! Ask family members to bring their “signature dish” or even let them know what you need made. Many times people enjoy making and bringing something.

Grocery Planning: Make a list of your recipes and ingredients- mark down the items that you do not have stocked. Double check the items you do have stocked (ex. flour). If you are buying a turkey for Thanksgiving- Make sure to start thawing it in the fridge 4 days in advance!

Prep– MANY things can be made the night before (Salads- do not add dressing or croutons until serving, desserts, and prep work such as dicing veggies) or the morning/afternoon of ( breads, and anything that can be kept warm in the crock pot for example, green beans) Do not be afraid to use your microwave to warm things up (I do this with mashed potatoes). Meats however, should ALWAYS be made last and served fresh and piping hot!

Introduced Comfy in the Kitchen’s FREE online E-book for ideas! 

Then, we walked over the the kitchen for a food demonstration. I choose to make the Pumpkin Trifle because it is super easy, tasty, and looks beautiful. These girls were so happy to step in and get cookin! 

Pudding being made in one bowl and the cake being crumbled in another.

Some of the ladies watching

This sweet friend of mine is comfy in the kitchen! She did awesome!

I have no idea what I’m doing and I’m never wearing that shirt again. But, I am loving the plastic gloves! LOL! Oh dear….help me.

Whala!!! This Pumpkin Trifle only stayed pretty for a couple seconds before it was taken back to the room and taste tested 🙂 We had enough ingredients left over to make an extra dessert to bless a special preschool teacher in the church.

Ladies, I strongly encourage you to look up and join your local MOPS (Mother’s Of Pre Schoolers) group if you are not already in one. It is a fantastic way to get out of the house and meet other moms in person. The internet is a wonderful thing, but nothing can replace real in -person relationships…By the way, many of these MOPS meetings are in churches that offer child care. (just sayin!)

Friday’s Top 3

 

French Breakfast Puffs

Made By: Kimberly’s Notebook

Spinach Squares

Made By: Homegrown Cozy

Bean Dip

Made By: A.Whole.New.Mom

Homemade Black Bean Dip

It’s a Feasting in Fellowship Link UP!

Please post as many recipes as you like. Simply add my button on the side to your post please. Tweet and FB that you are sharing on Feasting in Fellowship Fridays on Comfy in the Kitchen to get more viewers!!! Wohoo! Have a wonderful weekend ladies.

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Comfy in the Kitchen on Thanksgiving Ebook!!!!

Comfy in the Kitchen on Thanksgiving.


 

This book was debuted on one of my favorite blogs:  The Better Mom – make sure to visit me and all the amazing contributors over there!

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Simple Pumpkin Pie

Can you BELIEVE it’s November?!!! I don’t know about you, but when I think of autumn I think of pumpkin pie…I love the taste, smell, texture- you name it…. I even have a candle lit reminding me of one one of my favorite treats.

My hand is raised that this is no secret recipe…credit goes out to Libby! Wohoo! But, I have found that when I don’t have a lot of time I can make a delicious (and I am not kidding) 4 ingredient pie  and STILL have a  little piece of heaven.

Some may be offended that this isn’t completely homemade….thankfully I covered myself by stating that I am “Comfy in the Kitchen” and not a “Chef in the Kitchen” hehehe. I am a busy mom among a million other things (anyone, anyone?) So, to be completely transparent I want you to know my tricks of getting it all done….and this pie is one of them.

Top this pie with delicious homemade whipped cream and you will be a crowd pleaser indeed! Enjoy, sweet friends!

Simple Pumpkin Pie
Prep time: 5 mins
Cook time: 65 mins
Total time: 1 hour 10 mins
Serves: 8
Ingredients
  • 1 can (30 oz.) LIBBY’S Easy Pumpkin Pie Mix
  • 2/3 cup (5 fl.-oz can) Evaporated Milk
  • 2 large eggs, beaten
  • 1 unbaked 9-inch pie shell (I use Marie Calendar’s in your grocer’s freezer)
Instructions
  1. Preheat oven to 425
  2. Mix pumpkin pie mix, evaporated milk and eggs in large bowl.
  3. Pour into pie shell
  4. Bake in oven for 15 minutes.
  5. Reduce temperature to 350 and bake appx 50 mins more. Shake slightly to check if it is baked through.
  6. Cool on wire rack for 2 hours.
  7. Refrigerate before serving
Notes

Top with homemade whipped cream!

*Recipe credit goes to LIBBY’S

Want more recipes like this one for Thanksgiving? Check out The Better Mom where I am sharing my FIRST E-Book!!! It’s FREE!

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Shout out to Relevant 11 for Food Allergies! Wohoo!

Were you wondering what I ate at Relevant? lol…

We were in HERSHEY, PA and I couldn’t eat CHOCOLATE! EK!

But, let me explain myself here…I am SO ok with this. I will not embarrass God and complain…I will see the glory in this and all will be perfect through His ways.

I had plenty to eat. I was blessed beyond belief! There were times when the meals were not food allergy friendly and the hotel accomodated those of us who couldn’t eat off the menu- how thoughtful and compassionate. It really was no.big.deal.

Here we have grilled chicken, rice and green beans. Perfect! I could eat it all!

Gluten free pasta with veggies and chicken made especially for me  and the other food allergy ladies. It was really good!

And my personal FAV- Taco Day!!! No cheese and sour cream for me- but I loaded up with Jalps and salsa. (I went back for seconds..Shhh…)

SEE, This being allergic thing isn’t all that bad!

My girls with food allergies- please let this be an encouragement to you. I am a down home cook and lover of food…I am taking your hand with a smile and saying “We can do this!”

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Relevant 11

Amazing.

Awesome.

One of the best weekends of my life.

True friendships formed lovingly by God.

He was present.

Tears of happiness, conviction, and joy literally streamed.

I’ve never laughed so hard…seriously.

It was such an honor to be present.

This weekend was just. so. dear. to. me.

Some of the girls at Bob Evans the first night. Clare (Peak313) Ruth (The Better Mom) Darlene (Time Warp Wife). I remember loving listening to Darlene’s sweet Canadian accent.”Excuse me, Waitress…where’s the washroom?”

My fitness guru with her chocolates! love it!

I HAD to get this photo! What do bloggers do when they FINALLY get together in person?! LOL..they blog! Lord…help us.

Swag- and a lot of it. Wowsa.

Such a dear picture to me. You may know that I co-led the study “The Ministry of Motherhood” over the Summer at Courtney’s house. One of the most heartfelt Christian writers of our time...Sally Clarkson. She is just as kind and loving in person. She took the time to pray with me this weekend. A true class-act woman of the Lord. PLEASE visit her at www.itakejoy.com and read every one of her books. 🙂

Jessica ( Muthering Heights) and I- I had the blessing of her company last night at dinner. What a true sweetheart…she radiates the love of the Lord in that beautiful smile of hers. Loved getting to know her.

Courtney and Ruth– Adorable!!


Joy (Grace Full Mama), Courtney and Clare. Was this before or after we cried until we laughed last night?

A HUGE thank you to all the ladies involved making Relevant the success that it was. It really was such an honor just to be there witnessing all that God is doing. A special thank you to Sarah Mae from Like a Warm Cup of Coffee for carrying out God’s dream for Christian Bloggers to be under one roof together in harmony.

 

 

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A Child’s Ten Commandments

Isn’t this shot absolutely priceless. My timid little girl actually did it..she went on stage in front of a gymnasium packed with tearfully proud parents and raised her sweet little arms in excitement. She had just graduated pre-school!
 
I know that in 13 years from now, I will look at this very photo of my daughter and well up with tears. My little girl… my high school graduate.  I will ask myself “Where did this time go? If I had it all to do over again, what would I do differently? What should I have enjoyed more?” 

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Swag Bags!

Clare from Peak313 and I are having a BLAST going through our SWAG bags! Can you believe how generous these sponsors are at Relevant?! Check out some of these amazing complementary items we got just for being here….we feel very blessed!


What’s inside our swag bags-

The Resolution for Women (From the creators of Fireproof and Courageous) Shirer-book and blanket

Adventures in Odyssey -The Imagination Station  “Showdown with the Shepherd”.

Adventures in Odyssey -The Imagination Station “Problems in Plymouth”

Gabby’s Choice “Rice n Simple”

Virgin Coconut Oil – More than 100 personal testimonies on the healing power of Virgin Coconut Oil. Brian and Marianita Jader Shilhavy

A craft from Marie-Madeline Studio

A t-shirt from www.aboutone.com

I Am In Here- The journey of a child with autism who cannot speak but finds her voice. by: Elizabeth M Bonker and Virginia G. Breen

Star Cookie Cutter with recipe cards from Focus on the Family

Help Haiti CD

a HUGE candy bar from Bright Ideas Press

A BEAUTIFUL necklace from The Vintage Pearl

Remembering Christmas by Dan Walsh

What Women Fear by Angie Smith

Grace Based Parenting by Dr. Tim Kimmel

What’s in the Bible? Phil Vischer

A beautiful necklace and the actual Swag Bag from Blessings Unlimited

And much more….

A HUGE thank you goes out to these sponsors for supplying us with all these amazing treats! It has made our trip that much sweeter. Can’t wait to start reading…

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Relavant 2011 Girls

Hi Ladies! My friends and I are having a blog bash over at Women Living Well! Come check it out! You can see how our week is going at the Relevant Conference though out the week here, so come check it out!

Please come join us, link up, and join in the fun!

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Homemade Whipped Cream

There is nothing better than homemade whipped cream…especially for the holidays. It takes very little time and effort, but makes a big difference in taste and texture. Don’t believe me how easy it is? Here we go…

This is in the same aisle as your coffee cream

Pour in large bowl

Start beating with a mixer (high speed!)

Add 1/4 cup of sugar  and 1 tsp of vanilla for each pint you use.

Beautiful- the perfect texture!

Who wouldn’t want homemade whipped cream on pumpkin pie? It’s the best!

Homemade Whipped Cream
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 8
Ingredients
  • 1 pint whipping cream
  • 1/4 cup sugar
  • 1 tsp vanilla
Instructions
  1. Pour whipping cream in a large bowl and beat well.
  2. Add sugar and vanilla.
  3. Beat until desired consistency.

 

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Skillet Potatoes

This is a very simple recipe you can make during the weeknights. I use peanut oil to fry potatoes because it makes them crisp! You can make this side dish for dinner or breakfast. If making for breakfast let me suggest to fry bacon in a skillet, then fry your potatoes in the bacon renderings. Then, crumble the bacon on top. *This is a naturally gluten/dairy/egg free recipe.

Just like apples, not all potatoes are created equally. I chose Yukon Gold potatoes for this recipes because they are great fried and you don’t have to peel them!

Per Produce Pete:  Yukon Golds are a sweet-tasting potato with a golden color. Retains its color when baked, boiled or fried. The Yukon Gold potato should be cooked whole and without peeling. The nutrients in potatoes are close to the skin and when cooking whole it retains most of the nutrients. Once cut, sprinkle with lemon or apple juice to keep from browning. When baking don’t foil wrap–it creates wet, gummy texture inside the potato.

 

Wash and slice (I use a slicer) 8 Yukon Gold potatoes and one Vidalia onion.No need to peel the potatoes!

In a large skillet, add peanut oil and heat on med-high on the stove. Add potatoes and onions. Season.

I use PLENTY of this! It has garlic, sea salt, and black pepper. If you don’t have this- no worries! Just add plenty of seasoned salt, pepper, and some garlic powder to your desired taste.

Let cook for 2 mins, then flip- continue to do this until potatoes are tender (about 30 mins) I wish you could smell the aroma from these potatoes through this photo right now, Ahhhh… You will NOT be able to resist sneaking a bite at this point- especially the crunchy ones! YUM!

This was my first gluten-free and dairy-free meal. Not so bad is it? See??? Don’t you feel bad for me! lol. I simply made Marvelous Meatloaf with gluten-free breadcrumbs. To make this meatloaf even better, get your ground chuck from the butcher. I can definately tell a difference.

In case you were wondering- I used a bag of frozen sweet peas, added water and let simmer per directions. Then, drained the water…I added 2 tbsp of Earth Balance (butter replacement), 1 tsp of sugar, and salt and pepper. Tasty!

Now…back to those potatoes…

Skillet Potatoes
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
Ingredients
  • 8 Yukon Gold Pototes
  • 1 Vidallia Onion
  • 3 Tbsp Peanut Oil
  • Garlic Pepper or seasoned salt/pepper/garlic powder -and plenty of it to your liking.
Instructions
  1. Wash and slice potatoes (no need to peel), slice onions.
  2. Heat skillet on medium high heat and add peanut oil.
  3. When oil is hot add potatoes and onions and season.
  4. Let sit for 2 mins and flip.
  5. Continue doing this until potatoes are tender.
  6. Season again to your taste.
Notes

For a breakfast side dish, fry 8 slices of bacon in the skillet first (omit the peanut oil). Take out bacon and place on a paper towel covered plate to let cool and crisp. leave renderings (fat) in skillet and add potatoes/ onion and seasoning. Cook as directed above. Crumble bacon and add to potatoes.

 

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Feasting in Fellowship 10/21

 Happy Friday Ladies!

Are you doing anything fun over the weekend? We will be taking the kids to the circus -then the next day dressing up like a circus ourselves for our church’s trunk or treat! I’ll post pictures! Can you guess what I’m going as? lol.

Wherever this weekend takes you-I pray you have a blessed time with your family and friends. Here are some recipes that might make for a “sweeter” weekend!

Courtney from Women Living Well is sharing my Pumpkin Trifle recipe – I actually brought this very one over to her house. It is so easy to make, light, and tasty!

Courtney will be hostessing an ULTIMATE Blog Bash next week as she heads out to be a speaker at Relevant! You won’t want to miss next week on her blog! Wohoo! I love a party!

Friday’s Top 3 Recipes

 

Mini Pumpkin Pies
Made By: Kimberly’s Notebook

 

Cookie Stuffed Cookies

Made By: Somewhere in the Middle

Cookie-Stuffed Cookies

Easy Baked Chicken Nuggets

(Adaptable for food allergies)

Made By: A.Whole.New.Mom (Amen Sista)
Easy Chicken Recipe

It’s a Feasting in Fellowship Link up! Please link up AS MANY recipes as you wish!!! I love seeing what YOU have cooking! Please make sure to grab my button (on the side bar) and place it on the post you share. Thank you so much and enjoy your weekend!

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Gluten-free, Dairy-Free, Egg-Free- Why Me?

Many of you have seen on my Facebook page that I was just told by my doctor that I have food allergies. When she informed me of this, I thought “No big deal.. It’s probably nothing major..I bet it’s shellfish and I don’t even eat shellfish”.  As she gave me a list of foods I was tested for, 3 lines were much longer than all the others- chicken eggs, most dairy, and wheat. The first thing I asked was “Is wheat ….like the wheat in FLOUR?!” Uhhh..yeah. That would be correct. Ok. Ok. Ok. Let’s back up here…what on earth CAN I eat? Cooking is my ministry…it’s what I enjoy, it’s what I’m good at, it’s what I teach my children, and (many of you may know this) I have a cooking blog! I left with a bittersweet feeling in my soul…

“He will have no fear of bad news; his heart is steadfast, trusting in the LORD” -psalm 112:7.

After I got home from my doctor’s appointment I started praying and realized that even though I have to alter what I eat, I do not have to give up my ministry. In all actuality, I have been calling my ministry a ministry….but I have always been privileged in indulging in all the treats I’ve made. Now, I will have to pray a lot hard, ask for strength a lot more, and give without getting anything in return..without a reward. Isn’t that a beautiful thing? Isn’t is such a small cross to carry for what Jesus did for me?

“Then he said to them all ” Whoever wants to be my disciple, must deny themselves, and take up their cross daily and follow me” – Luke 9:23

It has been a week now (hold the applause) since I have had any of my “forbidden foods” – I can honestly say that it hasn’t been as hard as I would have thought! I haven’t craved the sweets nearly as much as I would have imagined… What’s more is that I can breathe….AHhhhhh….I have had “shortness of breath” for years and have never known why. I can’t believe that it was something so simple like a food allergy! And like a fool as I was eating my delicious scones, I was wondering why I couldn’t breathe! The shortness of breath also made me very tired. I am praising God that I found out what the problem was….even if it was ironic that it was something I held dear to me.

Going forward I will be updating archived recipes with GF/DF needs as my time permits. I will also be adding Gluten Free/Dairy Free/Egg Free recipes that I make! I will not, however,  turn into a Gluten Free/Dairy Free only blog  as I will continue on with my “in person” meal ministry to those without dietary guidelines . I will continue to share cheesy, buttery, and full of gluten recipes on Comfy in the Kitchen . The only thing that will change is that Comfy in the Kitchen will be more accommodating to those who have the same dietary challenges as I do!

I refuse to let this challenge get the best of me.

“I can do everything through him who gives me strength” -Philippians 4:13

Thank you for all of your encouragement, love, support, and advice. I can’t tell you how much it has meant to me! I am also so surprised at how many people have food allergies! I had no clue.

Wondering what I am going to miss the most? (and don’t tell me I can still eat it- it is not the same -ha, ha)  Pizza!!!!!!

 

 

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Give Thanks Calendar Craft

 


I was talking with my dear friend Katina the other day and she mentioned that she just finished making a “Give Thanks Calendar” with her children. Not knowing what this was, I was intrigued! She was so kind to put together a post for me to share …..I will let her take us though this beautiful craft. 

She writes:

I decided this year that I wanted to start a Thanksgiving tradition with my children.  I was inspired to create this “Give Thanks Calendar” for the month of November.  It’s so easy sometimes to focus on negative things and complaining, so I wanted to do something to help turn that mindset around for my family and have thankful attitudes.

  “Give thanks in all circumstances, for this is God’s will for you in Christ Jesus.”

—1 Thessalonians 5:18

I went to the local craft store and bought one yard of utility natural burlap fabric, an assortment of colored felt, three packs of Prestofelt (felt with a sticky back), and poster strips.  You can use any kind of fabric…..I chose utility fabric because I like the look of it and it’s really cheap!  It cost about $14 for all of the supplies.

Cut out a 4×4 square and trace with a marker on the colored felt.

Depending on the ages of your children, this is a great step to have the kids help out with.  I traced all the squares and my children cut them out.

Make 30 squares for the month of November.

I drew my numbers by hand and traced them onto the back of the Prestofelt.  To make it easier, you can print off numbers from the internet or use a cricut machine if you have access to one.  *Make sure you trace the numbers backwards on the back of the Prestofelt.

Peel the numbers off and place them on the 30 squares.

Before you glue the squares on, center them on the fabric to your liking.  I chose to make mine more vertical because of the space on my wall.  Cut off any extra fabric.

The great thing about utility fabric is that you can fray the ends to give it a different look.  Start on the bottom and take a couple strings and pull upwards.  Or you can leave it as is…whichever you prefer!

I used tacky glue to glue each pocket on.  If you’re using utility fabric, make sure you put a piece of cardboard or paper underneath the fabric so that the glue does not get on the surface under the fabric.  Just keep moving the cardboard/paper along the way as you glue each pocket on, so that they don’t adhere to the piece of paper underneath.

I used the Prestofelt again to cut out the words ‘give thanks’.  Make sure you trace the letters backwards on the back of the Prestofelt.

Make 30 squares of paper to insert into every pocket with your family’s names on each of them.  For each day in November, you will pull out the “thankful” paper and each family member will write down what they are thankful for.

Once everything is dried, find a spot that works for your family to hang up the calendar.  I used Damage-Free Hanging Poster Strips to apply the calendar to the wall, so that it can easily be removed.

I will be praying that this will be a blessing to each of your family’s and help each of us to get in the habit of being thankful every day of the year!!

“Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name.”

                   –Psalm 100:4

Dear Katina, I can’t thank you enough for taking the time  and energy to share this with me and all the women out there  reading. What an important reminder it is to us moms to take the time to teach our children the beauty of thanksgiving. There is so much to be grateful for in our lives and so often we take advantage of it all because of the hustle and bustle…children and grown-ups alike.  Love you!

I hope you ladies will enjoy this craft with your children in the month of November!!!! This is the perfect time to start gathering up supplies. I will be saving all the cards my children write out and placing them in their baby books….what a great craft.

This craft is featured on All FreeHolidayCrafts.com

 

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Semi-Homemade Cannoli’s

Were you wondering if I would ever get to this recipe? I do, afterall, claim to be part Sicilian…

 

This is a very traditional cannoli filling that happens to be SO simple to make at home.  Add or subtract from it -make it your own, have fun. In America, we tend to change original recipes up a bit-but I hands down prefer the Sicilian Ricotta cheese filling in comparison to some custard fillings we have here in the States.

I purchase pre-made shells, which is why I call these “semi-homemade”…you can buy these at an Italian market or in the Italian aisle at your local supermarket.

If you have never had a Cannoli- I would compare it to a cheesecake..very rich and VERY delicious…I know many who simple cannot resist their temptations when they are in the presence of a homemade Cannoli…enjoy!

Place whole milk Ricotta cheese, Goat cheese, powdered sugar, 1/4 tsp lemon zest, 1 tsp vanilla in a food processor.

Blend well. This is a very rich and creamy texture.

Add mini chocolate chips (some like to add maraschino cherries)

Pulse it a couple of times…doesn’t hurt a thing.

Spoon filling in each pastry shell.

Add more chocolate chips to the ends and sprinkle with a garnish of powdered sugar “Così delizioso”!

Semi-Homemade Cannoli’s
Prep time: 15 mins
Total time: 15 mins
Serves: 8
Ingredients
  • 1 cup whole milk Ricotta cheese
  • 1/4 cup goat cheese
  • 1/2 cup powdered sugar (and more for garnish)
  • 1/4 tsp lemon zest
  • 1 tsp vanilla
  • 1 cup mini chocolate chips (and more for garnish)
Instructions
  1. Blend everything (but chocolate chips) in a food processor.
  2. Add mini chocolate chips and pulse.
  3. Spoon filling into pre-made cannoli shells.
  4. Add additional mini chocolate chips to the ends of the cannoli.
  5. Dust with powdered sugar.

 

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Best Ever Snickerdoodles (Great American Copy Cat)

When last minute company is heading over, what do you make? Snickerdoodles! When you are fresh out of chocolate chips and your teenage son’s friends come over to “hang out”, what do you make? Snickerdoodles! When it’s cold and rainy outside and you are in the mood to bake something simple with the kidos…what do you make? Snickerdoodles!

Ladies, this is my ALL-TIME favorite Snickerdoodle recipe. There is NOTHING that smells better than these cookies baking…many a candlemaker has tried to put this smell in a jar and sell it, but alas…the real thing is just unmatchable. The mixture of butter, vanilla, cinnamon and sugar is good enough to make anyone’s mouth water! YUMMmmm….

And here is the “Top Secret” recipe…Shhhh…

In a large bowl, add butter, sugar and brown sugar

Mix well with mixer

Add an egg and vanilla

In a bowl mix together flour, salt, baking soda and cream of tartar.

Mix together

*chill* for 30 mins in the refrigerator (do not skip this step, my Dears). Scoop into Tablespoon sized cookies.

Roll in cinnamon and sugar

Bake in a 300 oven for 14-16 mins (they will still be gooey) The key is to leave them on the baking sheet for a couple of mins so they will continue to bake. Then, place them on a cooling rack.

Wanna bite??? These are dense and buttery and ohh so good.

Best Ever Snickerdoodles (Great American Copy Cat)
Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
Serves: 16
Ingredients
  • 1/2 cup (1 stick) softened butter (not melted)
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • Sugar and cinnamon for rolling (1 cup sugar and 1 tsp cinnamon-mix)
Instructions
  1. Preheat oven to 300
  2. Mix butter, and sugars together.
  3. Add egg and vanilla and mix well.
  4. In a separate bowl blend flour, salt, baking soda and cream of tartar.
  5. Add to wet ingredients and mix until just combined.
  6. Place batter in refrigerator for 30 mins (this is the MOST important step)
  7. Mix sugar and cinnamon in a small bowl for rolling
  8. Scoop dough by the Tablespoonfuls and shape into balls-roll in cinnamon and sugar
  9. Place on un-greased cookie sheet
  10. Bake for 14-16 mins
Notes

Cookies will be slightly gooey-leave them on the baking sheet after they are finished in the oven…they will continue to bake. Then, place on cooling rack.

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Feasting in Fellowship Friday’s Link Up (10/14)

Happy Friday Girls!

Join me over at Women Living Well where Courtney shares how to make my Gourmet Caramel Apples ! While you are there, please browse around!  I especially enjoy watching the videos along the sidebar…God speaks such wisdom through this sweet friend of mine. Have a great weekend and remember  “This is the day that the Lord has made, rejoice and be glad in it!” ~Psalm 118:24

Friday’s Top 3 Recipes…

 

Pumpkin Bars

Made By: Grace Full Mama

*LADIES not only is this an awesome recipe-this is an awesome blog. Joy is a missionary from Indonesia -she and her family are just stunning. She is such a fun and spirited girl. Check her out!

 

Turkey Pinwheels

Made By: My Heart’s Desire

Apple Nachos

Made By: Cup of Joe with Jeanie

Do you all even know how thankful I am that you take the time to link up to Feasting in Fellowship Friday’s? I just want to give you a big hug right through this screen! Please keep those recipes coming- post as many as you like. All I ask is that you add my button (located on my side bar) to your post. Much love goes out to you!

 

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Low Fat Pumpkin Trifle

(this is a guest post from www.womenlivingwell.org)“I brought this dessert to Courtney’s house when she hosted a wonderful Thai meal last week. I had so many ladies come up to me and ask me for the recipe….so here it is! A beautiful, delicious, festive and low-fat (yes, I said it!) dessert for the holidays!

 

This is a recipe I used from my “Taste of Home Entertaining” book. It is the most requested recipe from “Taste of Home’s, Light and Tasty ” magazine.

I pray you have a very Happy Thanksgiving! May God bless all of you who are preparing meals for your loved ones-may He give you strength, time management, and the ability enjoy sweet fellowship on this special day.”

 

Start off by making the cake part of the Trifle: Combine spice cake, 1 egg, water and mix wellPour into an ungreased 8 inch baking dish and bake at 350 for 35-40 mins until well set. Let cool.

Then, to make your filling: 4 butterscotch instant pudding mixes, 1 15 oz can of pumpkin (you can use EASY pumpkin mix -”with the spices”, or you may add 1 tsp of pumpkin spice to this step)

FIRST make just the pudding- beat the pudding mixes with the milk

It will begin to thicken -let set for about 5 mins until it is of pudding consistency.

Add pumpkin and spices (if applicable)and stir well (you may use an electric mixer on low if you desire)

Get out your Trifle bowl and start layering (you will need to get out your Cool Whip at this time!) Begin with the Spice Cake- crumble with your fingers and lay at the bottom of the bowl (if you don’t have an “official” trifle bowl-have no fear, I used a regular old mixing bowl for years until I found this one at JCPenny Outlet-Wohoo!)

Spread your pudding/pumpkin mixture on top and then crumble more cake on top of that

Add in a layer of Cool Whip

Do as many layers as you can- I topped mine with Cool Whip and dotted with the pumpkin mixture and sprinkled extra cake on top. You are going to LOVE this!!!!!! OH YUMMM!!!!

 

Pumpkin Trifle(18 servings)Cake:

1 box Spice Cake

1 ¼ cups water

1 egg

*Mix all ingredients and bake in an 8×8 pan at 350 for 35 mins or until set. Cool on stove or wire rack.

Pudding Filling:

4 cups skim milk

4 packages (1 oz each) instant butterscotch pudding mix

1 can (15 oz) pumpkin mix- you can use EASY, but eliminate the spices below

1 ½ tsp Pumpkin Spice (or 1 tsp cinnamon, ¼ tsp of each: ginger, nutmeg and allspice)

* In a large bowl mix milk with pudding mix. Let sit until it thickens (appx 5 mins). Add pumpkin and spices and mix well.

1 carton (12 oz) light whipped topping

Layering Process:

In a Trifle bowl (or any large bowl) layer:

1. A fourth of the cake crumbled with your hands

2. Half of the pumpkin mixture

3. A fourth of the cake crumbled

4. Half the whipped cream

5. Repeat the layers

6. Garnish with whipped topping and cake crumbs

7. Refrigerate until ready to serve.

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Quickest and Easiest EVER Cheese Tortellini Soup

This is a tasty soup that takes ZERO prep! I think it may be the easiest soup to make ….ever. It doesn’t even seem right to post this recipe, but sometimes it’s the easy little recipes like this one that save us during the week. I never said I was a chef in the kitchen…just “comfy”. I made this meal for dinner tonight…we were all kind of feeling a bit under the weather. I felt more like laying down than cooking so I wanted to make something quick and comforting. I’m so glad I had these items on hand! My children LOVE this soup…my mom always makes it for them.

One large container of refrigerated “Three Cheese Tortellini” and one large can of reduced sodium chicken broth. I also add 2 cups of water into the broth.

Place tortellini, broth and water in a large pot and heat until boiling. Let simmer for appx 8 mins.

Top with parsley, fresh cracked pepper, and parmesan cheese…That is it. Can it get any easier?

I served it with a simple tossed salad drizzled with olive oil and balsamic and seasonings topped with a broiled chicken breast. This dinner took me about 15-20 mins tops.

Quickest and Easiest EVER Cheese Tortellini Soup
Cook time: 8 mins
Total time: 8 mins
Serves: 6
Ingredients
  • 1 Large container of Three Cheese Tortellini (refrigerated)
  • 1 Large (48 oz) Reduced Sodium Chicken Broth
  • 2 Cups Water
  • Pepper/Parmesan Cheese/Parsley for garnish
Instructions
  1. Place Tortellini, broth and water in a large pot. Bring to a boil and let simmer for appx 8 mins until tender.

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Gourmet Caramel Apples (at home)

A very dear friend of mine asked if I would entertain the idea of making caramel apples with her! I had never made them before…but I am ALWAYS up for a food challenge, so of course I obliged! It may have helped that I absolutely LOVE caramel apples and I was up for some fellowship 🙂 We had a wonderful time together and made some pretty amazing apples! Here is our story….

(We multiplied the recipe for a bake sale, I am giving you a recipe for 6 apples- you may multiply as desired)

 

Granny Smith Apples, Sugar, White Corn Syrup, Sweetened and Condensed Milk, Salt, Butter, Vanilla, Parchment paper (Skewers- I purchased nice ones at Jo-Ann Fabrics)

 

Wash your apples thoroughly…get as much wax off as possible.  

 

The making of the caramel sauce: In a heavy saucepan combine sugar, corn syrup, milk, and salt mixing well.

 

keep mixing…the color changes, like so.

 

And here we have caramel! Who would have thunk it was so easy?! 

 

Here is the fun part…set up your “apple dressing buffet” We had nuts, crushed Butterfinger, white choc chips, mini M&Ms, melted chocolates, Heath, and marshmallows. (I would suggest to pick no more than 3 to start off with) 

 

Lay parchment paper down and butter

 

After the caramel cools for about 5 mins….stick your apple at the top end and start dipping and rolling in your toppings….

(This is Butterfinger)

 

This one was splashed with chocolate and dipped in Heath..(YUM)

 

My kidos favorite…the mini M&M monstrosity! 

 

Beautiful! I just love the sweet and savory flavors of a caramel apple…and the fiber, ahh yessss….apples have fiber. This is a healthy recipe right? (hehe)

 

 

 

 

Gourmet Caramel Apples (at home)
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 6
Ingredients
  • 6 wooden skewers
  • 6 Medium Granny Smith (green apples)
  • 1 cup sugar
  • 3/4 cup white corn syrup
  • 1 can sweetened condensed milk
  • 1/8 tsp salt
  • 1/4 cup butter
  • 1 tsp vanilla
  • desired toppings & parchment paper
Instructions
  1. In heavy saucepan combine sugar, corn syrup, milk and salt mixing well.
  2. Cook over medium heat stirring gently but constantly until soft ball stage (if you are using a thermometer it will be about 230 degrees- but I go by color).
  3. This will take you about 30 mins.
  4. Remove from heat and cool for about 5 mins and stir in butter and vanilla.
  5. Cool again about 5 mins- you then may begin coating caramel over apples to cover fully…then dip in your desired topping.
  6. Place on buttered parchment paper…when finished with all apples, transport to dish and cool in refrigerator for 2 hours before enjoying!

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Feasting In Fellowship Friday Potluck! 10/7

Happy Friday!!!

And a happy Friday it is…we are enjoying a beautiful Indian Summer in our neck of the woods! Oh, how I just love this weather. The sun is shining, the air is crisp, the leaves are changing color…it’s just BEAUTIFUL outside! My husband and I get to join our daughter on a field trip to a local pumpkin farm today…then he is off to golf with the guys (their last hoorah before the cold weather sets in). My son’s last football game is tomorrow and boy will I be glad to trade in our cold and rainy weather from last weekend for a warm sunshiny day! Wohoo! Go Broncos!

Wondering what to make for supper Sunday evening? Try these delicious Soda Pop Chops that my friend Courtney from Women Living Well is sharing today…take a trip to your local butcher today and marinate them tomorrow evening. They are SO good!

Friday’s Top 3 Picks!

Thanks to all who link up! I love to see what YOU have cookin!

 

 

Pumpkin Pie Spiced Nuts
Made By: Joyful Homemaking

Easy Chocolate Pie

Made By: Peonies and Butttercups

Special Seasoning Popcorn

Made By: Whole.New.Mom

Homemade natural popcorn seasoning recipe

Please link up as many recipes as you wish! All I ask is that you place my button (located on my sidebar) onto your post. I also love when you share Feasting in Fellowship with your friends…tweet and share away. The more the merrier! Thank you – have a blessed weekend!

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Ghirardelli Award Winning Brownies

 

Ghirardelli Gluten-Free Brownies

(photo credit: Ghirardelli)

 

Oooohhh my!!!! These brownies are AHHhhmazing! Ladies, you have GOT to try these out! When I had my friend’s girls over for a mini cooking class, these are what we made for dessert. They told me they were the best brownies they have ever tasted! We couldn’t wait for them to cool, haha…who doesn’t love homemade brownies pipping hot out of the oven? They are irresistible.

Go grab a canister of Ghirardelli ground chocolate/baking cocoa and just follow the recipe on the back!

Ever notice just saying the word “brownie” makes ya smile? Try it…Brownnnnnieeeeee….MMMMMmmmm!

 

Preheat oven to 350, Using a spoon, stire eggs with sugar and vanilla; add butter.
Sift Sweet Ground Chocolate with flour, baking powder, and salt.

(I simply put it in a separate bowl and fluffed it with a fork. It worked.)

Stir into egg mixture; (you may add nuts and chocolate chips) Spread into a greased 8″ square pan.

Bake for 20 mins. Place pan on a cooling rack and let cool before cutting (if you can resist…I can’t). I used a throw-away pan because these went home with the girls. I prefer using a glass square pan if I’m making them for my family.

While the brownies were cooling, we made the frosting: butter, milk, Ghirardelli Cocoa, Confectioners sugar, salt, and vanilla.

It was ok…

KIDDING!!! It was AWESOME.

Ghirardelli Award Winning Brownies with Frosting
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 16
Ingredients
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1/2 cup butter, melted
  • 3/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa
  • 2/3 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts (optional)
  • 1 cup chocolate chips (optional)
  • Frosting:
  • 1/4 cup butter
  • 3 Tbsp milk
  • 1/2 cup Ghirardelli Sweet Ground Cocoa
  • 2 1/2 cups confectioners sugar
  • dash salt
  • 1/2 tsp vanilla
Instructions
  1. Preheat oven to 350
  2. Using a spoon, stir eggs with sugar and vanilla, add butter.
  3. Sift cocoa with flour, baking powder, and salt.
  4. Stir into egg mixture
  5. Add nuts and chocolate chips
  6. Spread into a greased 8″ pan
  7. Bake 20 mins and let sit on a cooling rack
  8. Frosting:
  9. Combine butter, milk, cocoa in a saucepan over low heat until butter melts
  10. Remove from heat
  11. Add confectioners sugar, salt and vanilla
  12. Beat until smooth
  13. Frost over top of brownies

 

 

 

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Lasagna for 50 -Cooking for a CROWD!


This weekend I had the honor of cooking for the new members/ guests at our amazing church. I can’t even explain how much fun it was cooking for a crowd in our church’s new kitchen…plastic gloves, hair nets, disinfectant and all…I had a blast. Here are some photos of the day.

A HUGE Thank you to my friends Christina and Michelle for helping me with food prep and set up! Also, to Alice who runs the kitchen at the church- she is amazing. Thanks to the Stopp family and our church for letting me be part of this ministry!  Also, thank you to those who helped us clean up. 

My van was FILLED with food, drinks, vases…you name it.

Alice and me making a HUGE pot of Grandma Ruth’s Spaghetti Sauce! We also had ground chuck and Italian sausage cooking on the stove top.

2 large salads made with Romaine, tomatoes, olives, croutons, cheese and seasonings. We semi-homemade the dressing with Good Seasons, oil and Red wine vinegar, a little sugar, and parmesan cheese.

This mixer was amazing! It whipped up our Pineapple Fluff in no time at all! (I multiplied this recipe by 3)

Our Cream Puffs/Eclairs – these were purchased, placed in muffin cups and sprinkled with powdered sugar.

3 very large lasagna’s baking in the convection ovens. One was meatless-and was appreciated as some people didn’t eat meat at the event. That is something to always be considerate of when you are cooking for a crowd-meatless items.

GFS Garlic Toast- I was very impressed by this product. SO many people told me they smelled this baking in the oven while service was going on…YUM (not to mention easy)

Lasagna’s done! This also smelled delicious baking …

Our buffet warmer- this was a very convenient way to cart the warm food into the room. We filled it with water, turned it on and placed the pans of lasagna with covers on to keep warm. We also had room for the bread.

Getting ready- We had some “kido” food in case they didn’t want lasagna. Their menu included Peanut butter and Jelly sandwiches, Pumpkin shaped sugar cookies, chips, carrots and veggie dip and juice boxes.

Some easy decorations. We don’t have a ton of time to decorate as the room was being used for first service and lunch started after second service. So we used white paper rolls for table coverings and set out these pretty glass vases with floating flowers. We also had balloons for the main table.

Setting up the main table. Cutlery, salads, extra parm cheese and sauce, pastries and the kido table at the end.

The kido table

Garlic bread and lasagna in the warm buffet.

Kristen and Michelle serving punch. This was made with fruit punch, 7up, frozen strawberries, and rainbow sherbert. We also had bottled water, sodas, and juice boxes.

Alice and me after a full weekend of cooking!

These are such inexpensive decorations…I paid 99 cents a vase at Marcs and have reused them for SO many events. Fill them up with water and place a daisy inside and you have a very elegant/festive centerpiece.

Is this beautiful or what?! A room filled with fellowship.

Menu for the day:

Grandma Ruth’s Lasagna

Garlic Toast

Italian Tossed Salad

Eclairs/Cream Puffs

Pineapple Fluff

Simple Party Punch (I added frozen strawberries)

Kids Menu:

Peanut Butter and Jelly (25)

Carrots with Veggie dip (3 large bags)

Chips (25)

Pumpkin Shaped Sugar Cookies (25)

Juice Boxes (25)


Lasagna for 50 Adults
Prep time: 3 hours
Cook time: 1 hour 30 mins
Total time: 4 hours 30 mins
Serves: 50
Ingredients
  • 8 pounds Mozzerella (Pre-shredded)
  • 15 lbs Ricotta Cheese (whipped preferred)
  • 6 eggs
  • 2 Tbsp parsley
  • 1 Tbsp Garlic Powder
  • 5 lbs ground beef (butcher preferred)
  • 5 lbs Italian Sausage (butcher preferred)
  • 9 (9oz) boxes of Barilla flat /no boiling required Lasagna noodles
  • 3 cups Parmesan Cheese (for inside the lasagna)
  • Sauce:
  • 51 oz cans of Tomato Sauce
  • 2 51 oz cans of Tomato Puree
  • 1 51 oz can of Tomato Paste
  • 1 51 oz can of water (add this slowly and to your desired consistency-you may not need all of this)
  • 3 green peppers cut in half/cores and seeds removed
  • 6 stalks of celery cleaned off
  • 3 Tbsp Garlic Powder
  • 1/2 Sugar
  • 1 Cup Parmesan Cheese (into sauce)
  • 2 Tbsp Parsley
  • 2 Tbsp Oregano
  • 2 Tbsp Sweet Basil
Instructions
  1. Place all sauce ingredients in a large pot (I used 2 to prevent burning). Place halved green peppers and full celery in for flavoring only-these will come out of sauce before serving (do not dice-leave in tact). Let sauce simmer all day. Brown Italian Sausage and Ground Chuck. Beat 15 lbs Ricotta Cheese (whipped preferred),6 eggs,2 Tbsp parsley, 1 Tbsp Garlic Powder together in a large mixing bowl. Set aside. Place Mozzarella cheese in a large bowl.
  2. Assembly:
  3. Line up 3 20x12x4″ Chaffer pans (we are doing 3 layers)
  4. Ladle sauce in bottom of each pan to cover fully
  5. Layer noodles over sauce (I used 12 noodles a row)
  6. Spread Ricotta Cheese mixture over top
  7. Sprinkle with Mozzarella Cheese and Parmesan Cheese
  8. Sprinkle with ground chuck and Italian sausage
  9. Ladle sauce over to cover
  10. Begin again- 3 layers. Top with cheese and sprinkle with parsley
  11. Bake:
  12. Convection oven heated to 350 for 1 hour 15 mins. Uncover and bake 20 more mins. Keep checking because every oven is different.
Notes

*Keep in mind I made 1 lasagna with no meat.

Ladies, I hope I can be an encouragement to you to do this very thing at YOUR church! If you have the gift of hospitality, it will be such a blessing for you-not to mention those on the receiving end 🙂 Much love goes out to you…Thanks for reading.

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`Feasting in Fellowship Friday 9/30

Happy Friday My Friends!
Anyone watching football this weekend? If so, I have the perfect taco dip for you…Come visit me over at Women Living Well for this touch down recipe! The football fans in your life will thank you!


Pumpkin Pie Scones

Made By: Simply…This.That.And the other..

Pumpkin Cheesecake Cups

Made By: Little Rays of Sunshine

Hawaiian Meatballs

Made By: The Time Warp Wife

It’s a Feasting in Fellowship Link up! Please post as many recipes as you wish. All I ask is that you please place my button or link on the post you share! Have a very blessed weekend! See you on Monday!

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Quick and Easy Kielbasa

Remember when I told you that I “God Willing Plan” my week night meals? This is a meal that I make when I don’t have something “planned”. Good “ole faithful” Kielbasa. Every member in the family loves it. It’s easy. It’s quick. It works.

Kielbasa stays well in your refrigerator because it comes “vacuumed packed”. This is so nice because it can be a “back up” plan at anytime! I never fail to pick this product up when I’m at the store. I tend to lean towards Hillshire Farms or Healthy Choice brands. They are very tasty and come in “low fat” varieties.

This isn’t my most “showy” recipes- but sometimes quick, easy and tasty are the most important necessities of a weekday meal.

I simply sliced the Kielbasa with 1 vidalia onion (you can also do peppers if you wish). Put them in a grill skillet (you can also do this on the stove in a pan). I grilled them on med-high heat for about 8 mins. Remember, the sausage is already cooked. The grilling technique gives it a nice, smokey flavor. Don’t have a grilling pan? I strongly encourage you to get one! They are wonderful. Mine was $10 at Kitchen Collection in the mall.

Can you almost smell the smokey flavor? It’s goooood.

I served this with a dollup of spicy mustard on the side for dipping. I also added a simple tossed salad, chicken stock noodles (egg noodles simmered in chicken stock for 30 mins, and sliced watermelon. This dinner took me about 30 mins.

Quick and Easy Kielbasa
Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Serves: 4-6
Ingredients
  • 1 package of Hillshire Farms Kielbasa
  • 1 Onion
  • Seasoned Salt
  • Pepper
Instructions
  1. Slice Kielbasa into angled coins
  2. Slice Onion
  3. Place in grill skillet
  4. season with seasoned salt and pepper
  5. (no oil needed due to the sausage having natural fat)
  6. Grille on med-high heat for appx 8 mins or until done

A little tip: I purchase these greens from Marcs- love them. I just drizzle olive oil, balsamic vinegar and cracked pepper on top. Then add some onions, some dried cherries and cucumbers and I put the lid back on and SHAKE it! Am I gourmet or what? Actually, I am really humbling myself..but if you can share a tip, why not. 🙂

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Pumpkin Waffles with Spiced Whipped Cream

 

If you love pumpkin..these waffles are a must on your menu! It was such special treat making these for my family this week…the children ate them up and Julia even licked her plate, bless her heart. I loved the smell of my home making them while listening to the sounds of my children getting ready for school on this “Indian Summer” morning. I saved the batter for the next day and they were even better. Some of you saw my ” Kitchen Blooper” on Facebook…and as you can guess, my morning had a little hiccup…haha. But, the hiccup was worth the blessing. “My flesh and my heart may fail, but God is the strength of my heart and my portion forever.” Psalm 73:26.

*This recipe was featured on www.womenlivingwell.org 

 

Before preparing turn on your waffle iron so it is hot before you pour your on your batter

Have your flour, brown sugar, canned pumpkin, milk, eggs, salt, butter, baking soda and pumpkin spice mix (you can buy already spiced pumpkin-it is very good too)

Then add your liquid ingredients..pumpkin, eggs, butter, milk

Make sure your iron is very hot, spray with Pam and ladle about 1/4 cup of your batter onto the iron. I would rather you have too little than too much so try not to over pour-you will have soft waffles.

I soooo wish you could smell the aroma these waffles made while cooking..steam was coming out of the iron..Ahhhh…Top with warm maple syrup, butter, spiced whipped cream and nuts of your liking. Enjoy this special breakfast. Remember, these waffles can be frozen and easily thawed -you can also save batter for the next morning for fresh waffles.

Making whipped cream! 1 pint of whipping cream, 1/4 cup sugar and 1 Tbsp of pumpkin pie spice and of course a mixer!

pour the entire pint of whipping cream in a mixing bowl

and pumpkin spices

Now add “air” to it by beating on high speed with your mixer. I am not one for name brands, but I have to tell ya that Kitchen Aid makes a slamming hand held mixer.

 

After you have gotten a dense consistency you may add your sugar

Beat in to the whipped cream – just waiting for a finger dive!

 

* Tip – Add spiced whipped cream to your coffee to replace your typical cream, it is delicious!

Enjoy!

Pumpkin Waffles with Spiced Whipped Cream
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 6-8
Ingredients
  • 2 ½ cups flour
  • 4 tsp baking powder
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/4 cup packed brown sugar
  • 1 cup canned pumpkin
  • 2 cups milk
  • 4 eggs
  • 1/4 cup melted butter
  • Spiced Whipped Cream:
  • 1 pint whipping cream
  • 1/4 cup sugar
  • 1 Tbsp pumpkin spice
Instructions
  1. Preheat waffle iron.
  2. Make your whipped cream first by beating just the whipping cream until stiffens.
  3. Beat in ¼ cup of sugar and 1 Tbsp of pumpkin spice at very end.
  4. Store in refrigerator.
  5. To make waffles add all dry ingredients (flour, baking powder, spice, salt, brown sugar) and mix. Then, add your wet ingredients (pumpkin, milk, eggs, butter). Mix well.
  6. Spray waffle iron well with “Pam” and add about ¼ cup of batter.
  7. Close down lid and let steam/cook until crisp.
  8. Serve off the iron with warm maple syrup, butter, spiced whipped cream and nuts if desired.
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“Meal Ministry” with Stuffed Peppers

On Facebook, I mentioned that I was making my Grandma’s delicious Stuffed Peppers for dinner tonight. Because this recipe makes enough for 8 people- I had enough to bless another family for dinner! Wohoo! I just love when that happens, don’t you?

Looking at the 2 additional peppers and extra sides we had, I quickly thought of the perfect people that could use a good home cooked meal-my mother and father-in-law’s next door neighbors! It never fails when my children spend the night at their grandparents, this gentleman excitedly walks over 3 ice cold rootbeers for the kidos. Can you just imagine what a treat this is for my kids?! They don’t get “pop” very often, let alone a bottle of their own! What sweet memories that are in the making.

Ladies, I have to tell you that it was such a blessing to take over dinner to them. This sweet couple has been married for 66 years! If you could have seen the looks on their faces and tears in their eyes- She grabbed both of my hands and just stared at me with the biggest smile. He kissed me on the forehead. Getting a home cooked meal was a big deal to them. I can’t wait to go back.

“‘Love the Lord your God with all your heart and with all your soul and with all your strength and with all your mind’; and, ‘Love your neighbor as yourself.'” ~Luke 10:27

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Feasting in Fellowship Friday 9/22

Happy Friday Ladies!


Come visit me over at Women Living Well  where Courtney is baking my favorite Meatloaf! This is the ultimate comfort food for a chilly autumn weekend. Enjoy! 

Friday’s Favorites

What a line up we had last week! Thanks to all who shared.

Mini Boston Creme Pies

Made By: Joyful Homemaking

Pumpkin Dip

Made By: The Unworking Mom

Chocolate Peanut Butter Bars

Made By: Hospitality at Heart

It’s a Feasting in Fellowship Friday Link-up! You make link up AS MANY RECIPES as you wish! I love to see what YOU have cookin! All I ask is that you please place my button located on my sidebar on your post. You may also simply link back to Comfy in the Kitchen. I appreciate you girls very much and am sending you love and blessings for a great weekend!

 

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A Parent’s Prayer

Given to me by my son’s 2nd grade teacher….what a sweet woman….

A Parent’s Prayer

O Heavenly Father, make me a better parent.

Teach me to understand my children,

To listen patiently to what they have to say,

And to answer all their questions kindly.

Keep me from interrupting them or contradicting them.

Make me as courteous to them as I would have them be to me.

Forbid that I should ever laugh at their mistakes

Or resort to shame or ridicule when they displease me.

May I never punish them for my own selfish satisfaction

Or to show my power.

Let me not tempt my children to lie or steal.

And guide me hour by hour that I may demonstrate

By all that I say and do that honestly produces happiness.

Reduce, I pray, the meanness in me.

And when I’m out of sorts, help me, O Lord, to hold my tounge.

May I ever be mindful that my children are children

And I should not expect of them the judgments of adults.

Let me not rob them of the opportunity to wait on themselvs

And to make decisions.

Bless me with the bigness to grant them all their reasonable requests

And the courage to deny them privleges

I know will do them harm.

Make me fair and just and kind and fit me, O Lord,

To be loved and respected and imitated by my children.

Amen.

What a beautiful poem… Let this be an encouragement  to all of us to joyfully grasp the blessing we have in motherhood. These are our precious “glory days”! 

As I read this poem…I could’t help but think that these years have been passing by so quickly. Every time I get my children’s pictures taken they look so much older. Their actions change every day- they are more mature. They amaze me with how much they know- until I realize how small they really are and need my help in almost everything they do. I started thinking of everything I am going to miss about the ages they are in..their little personalities, their likes, dislikes, sayings, facial expressions, oh the list is so long.

So, I started taking photos of my youngest…

This is the “I just got caught with a banana that I didn’t ask for …and I took it into the living room” face- I LOVE how silly she is.

This is her face when she’s “thinking” what to do next…

This is “Her”. My sweet, funny, little girl. Always happy. Always laughing. Oh, I could just kiss her through the screen!

“Im not givin you back the ‘nana Mama” (oh, it’s so hard not to laugh)

“What you sayin Mama?” This is what she looks like and what she says when I correct her…adorable.

“Come and get it Mama…” Oh is she ever ornery. But I absolutely am in so much love with this child- I can’t even stand it.

I want so much for all of these little faces and sayings to stay in my memory forever. But, I know it will be impossible to remember every little thing about each child. Ladies, let me encourage you today to take photos of every “face” your child makes that you want so badly to remember. These photos will be so precious to you in the future.

 

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Easy Spinach Dip

 I love Knorr Spinach Dip…it’s so easy to make and always tasty. If you don’t know what to bring to your next bible study, football party, or ladies luncheon-bring this dip! It’s a sure crowd pleaser!

One of my friends, Mary, mentioned that she makes her spinach dip with a product called “Spin Blend”…so I gave it a whirl! It was delicious! The best way I can describe this product is it’s that it’s not as sweet as Miracle Whip, yet has more “pizazz” than Mayo. Spin Blend isn’t sold at every grocery store chain- I purchased mine at Fishers. If you can’t find it no worries…I have a solution!

Start off with a Knorr vegetable mix packet , sour cream, water chestnuts, green onions, spinach, and Spin Blend (***if you do not have Spin Blend, no worries-you can get a very similar flavor by using 1/2 Mayo 1/2 Miracle Whip!)

Thaw spinach

Squeeze water out of spinach

There will be a lot of water!

Chop green onions

Chop water chestnuts- I love the texture water chestnuts bring to this dip. Remember that a good recipe has a mix of taste AND texture! Just like adding croutons to a salad…this ingredient is key!

Put all the ingredients together into a large bowl.

Mix well

Serve in a pumpernickel bread bowl (purchased in the bakery section at the grocery store)  – Simply cut a circle in the top at an angle, scoop out bread and cube.

Refrigerate.  Serve with veggies, bread sticks, and/ or cubed bread. This will be GONE in no time!!!!

Easy Spinach Dip
Prep time: 15 mins
Total time: 15 mins
Serves: 12
Ingredients
  • 1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
  • 1 1/2 c. sour cream
  • 1 c. Spin Blend
  • 1 (4 oz.) pkg. Knorr vegetable soup mix
  • 1 (8 oz.) can water chestnuts, finely chopped
  • 3 green onions, finely chopped
  • Loaf of pumpernickel bread
Instructions
  1. Chop water chestnuts.
  2. Dice green onions.
  3. Squeeze water out of thawed spinach.
  4. Mix all ingredients together well.
  5. Cover and refrigerate (you can even do this the night before)
  6. Cut a circle from the top of round loaf of pumpernickel bread and hollow out/cube bread.
  7. Serve with veggies, bread sticks, and bread cubes.
  8. This will go fast!!!!
Notes

If you can’t find Spin Blend, use 1/2 cup Mayo 1/2 cup Miracle Whip

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Soda Pop Chops

I love chicken. He loves chops. Do any of you have the same predicament in your family? They have to be some pretty good chops for me to want to eat them…lol.

The thing is, pork is a very tricky meat to prepare. Have any of you learned this the hard way as much as I have?  If you over cook,  you will end up chewing a very dry piece of meat while taking swigs of water to get it down. If you purchase the “wrong” cut, it will be flavorless. I have learned the art of making pork chops through the many years of failing. I hope my efforts will give you much success!

BIG tip:  ALWAYS purchase fresh, bone-IN, center cut pork chops. Bone-in gives you more flavor -and yes, a little more fat, but this makes the pork chops juicy. You will not miss those boneless chops after you switch over…trust me.

Start by making a marinade of soy sauce, classic coke, garlic, and ginger.

I use my cheese grater on the 2nd smallest setting to grate fresh ginger.

I use a simple garlic press for fresh garlic.

Then, whisk all of the ingredients together. 

You can place chops in a dish and pour marinade over top and flip during the day. Or you can put all of these ingredients in a large and sturdy ziploc bag. Marinate for 6-8 hours for best results. Grill on med-high heat for 6-8 mins per side until “almost” white. They will continue to cook after you take them off of the grill. Don’t over cook or they will be dry!

I sauteed some Vidalia onions to top it off. I served these with redskin mashed potatoes and mixed veggies.

Soda Pop Chops
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4-6
Ingredients
  • 2 cups soy sauce
  • 2 cups Classic Coke
  • 4 garlic cloves, minced
  • 1/2 tsp fresh ginger (purchase an actual ginger root in the lettuce section of the grocery store)
  • 4-6 bone-in center-cut pork chops
Instructions
  1. Whisk together soy sauce, coke, garlic and ginger.
  2. Combine pork chops and marinade in a covered dish or a large ziploc.
  3. Marinate 6-8 hours.
  4. Heat grill on med-high heat.
  5. Grill chops for appx 6-8 mins a side until just done. Do not over cook.
  6. Remember they will continue to cook when you take them off of the grill.
  7. Serve with sauteed sweet onions on top. Delicious.


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Feasting in Fellowship Friday 9/16

Happy Friday Girls!

 

 

Please join me over at Women Living Well  where I share a quick and easy supper fix! This is nothing fancy girls…but my entire family gobbles it up. If you are from Ohio, you will appreciate this recipe 😉

 

Friday’s Top 3 Link Ups!

 Cinnamon Roll Cake

Made By: My Perfect Mess

Cinnamon Roll Cake

Slow Cooker Italian Sausage White Bean and Kale Soup

Made By: The Saturday Evening Pot

 Pumpkin Granola

Made By: Little Rays of Sunshine

It’s a “Feasting in Fellowship Link-up!” My favorites will be featured the following week. I love showing you off girls! PlEASE post AS MANY recipes as you like! It is a blessing to see what YOU have cookin! All I ask is that you return the courtesy of advertising the Comfy in the Kitchen blog as I am advertising your blog in the link-up! You can do this by simply copying and pasting my button located in my sidebar to your post. I really appreciate it!

How to increase your chances of being “featured”….

  • Share a delicious, easy -to-make, and “to the season” recipe.
  • Give me a pretty picture to display (I love pretty pictures).
  • Make sure to have the “Comfy in the Kitchen button” on your post. 

*Please Tweet and Share on your FB that you are linking up with Comfy in the Kitchen Feasting in Fellowship Fridays! Thank you so very much. 

 

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Cooking with Kids

Train a child in the way he should go, and when he is old he will not turn from it.

~Proverbs 22:6

I love children. A huge and noticeable difference I see in them them compared to us “grown ups” when it comes to cooking is that they jump right in without hesitation…They are so eager to learn something new, regardless if it is “their thing”. They always want to enjoy in the moment. Aren’t kids awesome? 
I had the blessing of hostessing a mini-cooking class for my neighbor’s children. These girls amazed me how willing they were to take over in the kitchen. This cooking class started when their mom, my dear friend and neighbor called me and asked me for help… Please come join me over at The Better Mom for the rest of my story…
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Grandma Ruth’s Homemade Lasagna

 

 

 

So many of you have been wondering where my lasagna recipe has been!? I know…I know…I advertise that I come from a long line of Italian women and I wait a year to give you our Lasagna recipe. I am not very nice, am I? Haha! Well here it is my friends….the recipes you have been waiting for! I pray you will enjoy this as many times I have with family and friends….I always double this recipe then purchase 1/2 lasagna throw-away pans to give away. It is also an excellent dish to freeze before baking.

This was one of my favorite days making lasagna because I had the awesome opportunity to have a mini cooking class with my neighbor’s girls. This isn’t just any neighbor either…this neighbor is the one who knocked on my door years ago and asked me to be a part of her bible study, which started my Christian walk. She is a very special person ….a “God send” if you will. This week, additional photos of our time together will be shared on “The Better Mom” website. Please take a moment and visit me over there this Thursday, Sept 15th!



Grandma Ruth’s Spaghetti Sauce-I made this around 8am. It takes very little time to prepare, but I like to have it simmer on low all day on the stove. The flavors mix so much better that way. Plus, I wouldn’t be Italian if I didn’t make sauce early in the morning, now would I? I have to “represent”. The smell of this sauce reminds me of my Grandma’s house.

Brown a mixture of Italian sausage and lean ground beef. After it is cooked, drain it and set aside.

 Ricotta cheese mixed with an egg. This makes the cheese “fluffy” (a Grandma term-cousins who are reading-did I get a laugh?)

Freshly shredded Mozzarella cheese. I use block Kraft cheese and shred it. You may use “real” mozzarella or even slices if you wish. I suppose you can use bagged, but most of  you know my fetish by now 😉

I LOVE no boil lasagna noodles! The sauce in the lasagna combined with the heat of the oven cook these noodles perfectly. Do no fret..they work. I promise! I also prefer flat noodles to the wavy kind. Please use whatever noodle you prefer.

A 9×13 lasagna pan. Lasagna pans are deeper than a regular 9×13- you can still use a 9×13 if it is all you have, your lasagna just won’t have as many layers…but it still works! No fretting allowed.

These girls were working hard. More hands allowed me to take photos of the lasagna making in action! Sauce, noodles, ricotta cheese, mozzarella cheese, parm cheese, meats, sauce and repeat. One of the girls is garnishing with cheese, garlic powder and some parsley in this photo. The other is making a lasagna to take home for her family.


Bake at 350 and cover for 30 mins. Uncover and bake for 15 more mins until bubbly and slightly browned. Beautiful, isn’t it?

Thank you girls! I had such a fun day making Lasagna with you! You did an AWESOME job!

 

 

Grandma Ruth’s Homemade Lasagna
Prep time: 60 mins
Cook time: 45 mins
Total time: 1 hour 45 mins
Serves: 12
Ingredients
  • 1 lb Italian sausage
  • 1/2 lb lean ground beef
  • 1 batch of Grandma Ruth’s Spaghetti Sauce (or you can use 2 jars of pre-made)
  • 16 oz of Ricotta cheese
  • 1 egg
  • 4 cups freshly shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 packages (9 oz each) of no boil Lasagna noodles (flat, not wavy)
  • Parsley and garlic powder for dusting the top.
Instructions
  1. Make sauce early in the morning and let simmer all day.
  2. Cook the combination of Italian sausage and ground beef in a large pan. Drain and set aside.
  3. Place Ricotta cheese in a large bowl and add egg. Beat well. Set aside.
  4. Shred mozzarella cheese and place in a large bowl. Set aside.
  5. Preheat oven to 350 now.
  6. Lay out all of these ingredients and a 9×13 lasagna pan in an assembly line on your counter.
  7. Ladle 2 cups of sauce into your pan and coat.
  8. Take your uncooked lasagna noodles and lay them out over sauce. About 5-6 horizontally and 2 vertically. You do not need to be perfect-I promise you won’t mess up.
  9. Take about a cup of ricotta cheese and with a butter knife spread it on top of your noodles.
  10. Sprinkle Mozzarella and Parmesan cheeses on top of Ricotta cheese.
  11. Sprinkle Italian sausage on top of cheeses.
  12. Ladle more sauce on top.
  13. Repeat process until pan is filled.
  14. Top with Mozzarella cheese, a sprinkle of garlic powder and a garnish of parsley on top.
  15. Bake covered for 30 mins, uncover and bake an additional 15 mins until bubbly and lightly browned on top.
Notes

A lasagna pan is a deep 9×13 pan. You certainly may use a regular 9×13 pan, but you will not have as many layers.


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Comfy and Barefoot in the Kitchen…

“Your Iniquities have made a separation between you and your God” Isaiah 59:2


“How on earth did this basket  of socks fill up so fast?!” I thought to myself. I remembered over the Summer  emptying the dryer and saying to myself “I will get to those later” and “Socks, they aren’t that important…it’s sandal season!” . No big deal, right? Well, it’s Fall now and guess what…we need socks. UGH. Just look at all these socks I have to go through and pair up. My “putting off” added up quickly didn’t it? Boy do I wish I would have just paired them up as they came out of the dryer…the shame! (hehe)

 

My little predicament really makes me realize how quickly my sins add up if I don’t get to the heart of the issue soon enough. A little sin here…a little sin there…then all of a sudden I have a overwhelming amount of catching up to do …repenting, making amends, fixing to do. Just a few sins a day add up to 1,095 a year…which is probably the number of socks I have in that silly basket. Ridiculous.

Please take a moment Dear Friends and think about something in your life that has been “adding up”…arguments, negative thoughts, bills, missing church…whatever the case may be, we all have a basket of socks. Ask the Lord in this very moment to search your heart and have the strength to change what is wrong and what is crippling you. Be free in the Lord Jesus Christ.

 

“For the wages of sin is death, but the free gift of God is eternal life in Jesus Christ our Lord”

-Romans 6:23

Now, excuse me…I have some catching up to do….
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Feasting in Fellowship Friday 9/9

Is it Friday already?!

Wow, is it me or did this week just fly by?

I am sharing one of my favorite Crock Pot recipes over at Women Living Well  today. Ladies, I have to tell you…make this before you go to church on Sunday-enjoy your afternoon- then later, sink your teeth into a delicious home cooked meal with no “evening fuss”.

Got. to. LOVE. that.

 

Friday’s Top 3

Thanks to all of you who submitted delicious recipes last week! Keep them coming! It’s like Christmas every Friday when I see all these goodies being shared on the Comfy blog! Wohoo!!! LOVE it!

Crock Pot Chicken Tacos

Made By: My Heart’s Desire

Totally Tempting Tomato Basil Tart

Made By: The Hungry Homebody

Super Fast Pasta with Gluten Free/Dairy Free/Vegetarian Options

Made By: Whole.New.Mom

Recipe for Pasta

It’s a FEASTING in FELLOWSHIP linkup Girls! Please link up as many recipes as you like. All I ask is that you place my button (located on the side bar) onto your post. Have a great weekend!

 

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Homemade Cornbread with Honey Butter

What better thing to do on a fall day than clean the house and make a Crockpot dinner? I have my windows open, the cool breeze coming in, and the smell of chilli is filling up the house! Ahh…I love fall. Can you think of something that goes well with chili? I sure can…

There is nothing quite like freshly baked cornbread warm out of the oven…cut out a slice and slather it with homemade honey butter and you just may wonder why something so good could be so easy! 

This recipe is a staple in my home along side of a big Crockpot full of  Chili!




 1 1/4 c flour, 3/4 cup cornmeal, 2 tsp baking powder, 1/3 cup sugar, 3/4 tsp salt, 1 1/4 cup milk, 1/4 cup butter, 1 egg
Combine flour, cornmeal, baking powder, sugar, salt in medium bowl
Add milk
Add butter and egg
Stir until just combined
Pour into a greased 8×8 pan
Bake this in a preheated 400 oven for appx 20 mins or until golden brown.
I will give you two guesses what’s in Honey Butter…lol.1 stick butter (1/2 cup)
1/3 cup honey 
Mix well
Until creamy
Place in a glass serving bowl
Here it is…hot out of the oven..MMmmm
Homemade Corn Bread with Honey Butter
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12 square slices
Ingredients
  • Corn Bread:
  • 1 1/4 cup flour
  • 3/4 cup cornmeal
  • 2 tsp baking powder
  • 1/3 cup sugar
  • 3/4 tsp salt
  • 1 1/4 cup milk
  • 1/4 cup butter
  • 1 egg
  • Honey Butter:
  • 1 Stick butter (1/2 cup)
  • 1/3 cup honey
  • Mix together honey and butter with handheld mixer and set aside in small glass bowl
Instructions
  1. Preheat oven to 400
  2. Mix all dry ingredients in a large bowl until well combined. Stir in milk, egg and butter. Pour batter into 8×8 greased dish and bake for 20 mins or until golden. Top with honey butter

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Delicious Gluten-Free Recipes-Andy Becker

Have you noticed more and more people having food allergies and/or sensitivities? I sure have.

I would like to introduce you to a  fellow church  member and brother-in-Christ, Andy Becker. He and I were talking about food the other day (go figure)….he had so many interesting points that I asked if he would mind sharing them with you! So, if you or someone you know needs to stay clear of  certain foods that cause allergic responses this post will be especially helpful to you!

Andy and his wonderful wife of 10 years, Janice and their children Christian (8), and Sarah (5). Andy has an MS in nutrition from the University of Bridgeport, Connecticut. He has had a growing passion for food for over 30 years and is especially interested in helping people with food allergies and sensitivities.

Andy shares with us…

Food sensitivities and allergies can manifest in many ways, and can include short term reactions such as hives, nausea, red eyes, stuffy nose and even anaphylactic shock.  Short term reactions can occur from eating foods such as strawberries, peanuts, and shellfish.  Millions of people also suffer from long term or chronic food allergies which can result in a variety of illnesses such as Asthma, Celiac disease, Crones disease, GERD, fibromyalgia, depression, ADD, and ADHD.  People with autism are more prone to having food sensitivities along with nutritional deficiencies.

Gardening is a great way for those with food allergies to help control the amount of unknown additives that are in many packaged foods.  There are times when gardens can be very prolific. Usually at the end of the growing season when everyone’s garden is overflowing with tomatoes, peppers and zucchini, the big question is, what do you do with all this produce?  You have tried to give away your excess produce to anyone who will stand still long enough to hear the crinkling of the plastic grocery bag you are trying to fill before they run away screaming NO MORE TOMATOES! I have some solutions that will allow you to use this excess produce and enjoy it year round.

I am big fan of freezing and drying as much produce as possible. I will freeze tomatoes and peppers. I have found with years of experience,(and way to much produce to use) freezing is a great option.  I will core and quarter tomatoes and place them in gallon freezer bags. Frozen tomatoes are easy to use in soups, stews, chili, and any other dish in which you would use stewed or canned tomatoes. My wife and I often will lay the tomatoes or peppers on a cookie sheet and freeze them before we bag them.  This technique will make it easier to break them apart if you only need a small amount at a time. This is a great cost savings, and you don’t have to worry about any additives that may cause a food allergy.

Peppers are another great food to freeze. I will core the peppers and cut them into pieces.  The frozen peppers can be used in the winter in stir fry, salsa, brushcetta, and in any dish that you would use fresh peppers in.  The only disadvantage to freezing the peppers is they may be softer in texture compared to a fresh pepper. (I would not recommend using frozen peppers in a veggie tray.)

I will grate and freeze the zucchini that seem to grow overnight to enormous size. I leave the peel on, and the seeds in. When the zucchini grow to this larger than normal size, they are really great in zucchini bread. The seeds will add a nutty texture when they are baked in the bread.

Using a food dehydrator is another great tool. If a dehydrator is not available to you, you can dry them in the oven.  I will dry sliced tomatoes, and use on pizza, or place them in olive oil with garlic, or basil. This is very economical compared to spending money on sundried tomatoes. You can also dry tomatoes, onions, peppers, cucumbers, and zucchini.

Cut them about ¼ inch thick when drying these veggies.  After the veggies are dry, chop them into small pieces, and add any combination of sunflower seeds, walnuts, almonds, pecans, and even dried herbs such as basil, oregano, cilantro, or thyme. This chopped mixture is an ideal topping for salads, and instead of using bottled dressings (which are full of additives and expensive) sprinkle olive oil and your favorite vinegar.

Oven Roasted Tomato Sauce

Nothing beats the taste of an oven roasted tomato sauce. This is a very easy way to create a tomato sauce with layers of flavor and not have the mess associated with having a huge pot cooking on the stove for hours. You do not need to add sugar since the roasting brings out the natural sugars.  This recipe makes about a quart of sauce.

 

Tomatoes (quantity varies based on size and type, I use enough to fill a sheet pan)

Peppers (optional)

1 to 2 onions

2 cloves garlic

Olive oil

Salt

Pepper

½ tsp Basil dry

½ tsp Oregano dry

½ tsp Thyme dry

1)    Core and halve tomatoes, place cut side down on a sheet pan with sides.

2)    Slice onions and spread on top of tomatoes. Add garlic

3)    Add peppers if using.

4)    Sprinkle with olive oil, salt and pepper.

5)    Roast veggies for about 30 to 45 minutes at 400 until the veggies start to get a light brown color.

6)    Put roasted veggies  and juices  from veggies in a blender (use caution if the veggies are hot, so you don’t get splattered)

7)    Add spices to taste.

8)    Serve with tofu noodles, whole wheat pasta, or gluten free pasta.

 

Grilled Zucchini

I love grilling!   Use a grill basket or grill pan with small holes. I like to roast zucchini on the grill. This is a nice side dish

and makes a great accompaniment to most meat, fish, or poultry.


1 large zucchini

Olive oil

Garlic powder

Salt

Pepper

 1)    Cut of ends of Zucchini, leave peel on.

2)    Slice about ½ inch thick.

3)    Place on grill, spray or brush with olive oil, add salt, pepper and garlic. Grill for about 5 minutes on first side.

4)    Turnover, season, and a cook till zucchini it starts to become translucent.

 

Homemade Bruschetta

I really enjoy making bruschetta.  It is so easy to make, super tasty, and very economical.  You can either roast the veggies in the oven or on the grill, both ways have great flavor. Bruschetta is great on pita crisps, corn tortillas, grilled bread, or on homemade herb crisps. The corn tortillas and herb crisps are gluten free. The pita bread can be purchased in gluten free options.

 

5 to 10 tomatoes (depends on size)

1 zucchini

1 yellow squash

1 onion

1 red pepper

1 green pepper

Garlic

1 jar capers in white balsamic vinegar

1 jar green olives with pimentos

1 lemon or lime zested and juiced

Olive oil

White balsamic vinegar (or your favorite vinegar)

Salt

Pepper

Basil

 1)    Slice zucchini, yellow squash, and onions about ¼ to ½ inch thick

2)    Core and quarter tomatoes

3)    Slice peppers into pieces.

4)    Place all veggies and garlic on roasting pan sprinkle with olive oil, salt and pepper.

5)    Roast in the oven for about 30 to 45 minutes at 400.

6)    Chop olives, capers, and roasted veggies.

7)    Add zest and juice of lemon or lime.

8)    Add vinegar, olive oil, salt pepper, and fresh basil t taste.

Gluten free products are hard to find, but are gaining in popularity. There are many quality products that are gluten, soy, corn, dairy, and peanut free. You can find them available by mail, on line or in specialty markets.  I am providing a few ideas that you can use to make dippers for the bruschetta.

 

Corn tortillas

This is a really easy option.  You can use premade tortilla chips, like tostidos, chi chi’s or any other brands.  The store made chips are okay, but they are very high in are “sodium and possible additives if they “flavored”.  I prefer to go to the “Mexican” section. You can buy packages of corn tortilla’s that usually come 10 to a pack. I will cut these into 4 or six pieces and add my own flavors.  You can either bake then in the oven or fry them on the stove top. If you choose the stove top method you can either spray a light coating of olive oil or use about a teaspoon in the pan. After removing the chips from either the pan or the oven sprinkle with salt, adobo seasoning, garlic powder, seasoned salt or what ever your favorite spice is. If you are using store bought spices, please read the label!  Many spices may contain fillers such as MSG (mono sodium glutamate) or modified food starch, both which can contain wheat. If the label lists modified food starch and there is wheat present it must be listed as part of the ingredient. Modified food starch can also be made from corn.

 

Homemade Herb Crisps

Another gluten-free option for dipping!


1 cup gluten free flour

1 egg + 1 egg white

2 to 4 tablespoons warm water

Olive oil

½ tsp salt

½ tsp pepper

½ tsp finely chopped basil

½ tsp garlic powder

1)    Mix flour, egg, and water, and seasonings.

2)    Put in the refrigerator and let dough firm up.

3)    Divide dough in 2 parts.

4)    Roll dough in between 2 sheets of plastic wrap.

5)    Cut into 2 inch squares

6)    Either place on cookie which has been sprayed with olive oil or fry on stove top in 1 tsp olive oil.

Homemade Pita Crisps

Pita crisps are a good companion to bruschetta. You can find pita bread in a gluten free variety, but you may have to search for them.Whole grain pita bread may be tolerated by people with gluten sensitivity.

1 Package of Pita Bread

Olive Oil

Herbs of choice

Pre-heat oven to 350. Slice pita bread with pizza cutter into wedges.

Brush with olive oil and sprinkle with herbs. Bake for appx 10 mins until crispy.

Thank you Andy for sharing this very helpful post and delicious recipes!!

Questions for Andy? Please e-mail me at JMNehrenz@me.com and I will be happy to forward them to him!

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Marinated Pork Tenderloin


So sweet and savory. So juicy. So delicious. This recipe is an excellent choice for a weekend dinner with the family. I’ve made it time and time again and it never fails I get asked how I made it. Enjoy.

The marinade for the Pork Tenderloin: Soy Sauce, brown sugar, balsamic vinegar, fresh garlic.

I marinated the pork in this mixture (in the refrigerator) for about 6 hours. I turned the meat over every hour or so. 

I made “fresh” green beans tonight ( they were on sale!) Remember to snap the ends off!

This takes a little time..but fresh green beans are crisp and delicious and well worth the effort if you have the time. I boiled them in water for 5 mins, then made them the same as I make the Speedy Gourmet Green Beans with almonds.

I heated the grill to med-high heat and covered it in foil. I placed the 2 tenderloins on the grill and sprinkled them with a pork rub. I grilled the meat 7 mins x 4 turns= 28 mins total. Then, I took the meat off the grill and covered it with foil and let it stand for 5 mins before I sliced it. You can see in the photo the meat is still juicy and not overcooked. Whatever you do…don’t over cook pork! It gets very dry!

This was our meal! Marinated Pork Tenderloin, Mashed Redskins, Baked ApplesGreen Beans with Almonds, and warm Rhodes rolls..Mmmm..

 

Marinated Pork Tenderloin
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8
Ingredients
  • 2 pork tenderloins
  • 1 cup Soy Sauce
  • 1/2 cup Balsamic Vinegar
  • 4 cloves of garlic (chopped)
  • 1/2 cup brown sugar
  • Pork rub (pre-packaged)
  • Horseradish sauce for dipping-optional)
Instructions
  1. Combine soy sauce, balsamic vinegar, garlic and brown sugar together.
  2. Pour over pork tenderloins and marinate at least 4 hours or overnight.
  3. Turn meat over every so often to distribute the marinade.
  4. Take the tenderloins out of the refrigerator about 10 mins before you are ready to grill.
  5. Heat grill to med-high heat and cover with foil.
  6. Place tenderloins on grill and sprinkle with rub.
  7. Grill for 7 mins on all four sides=28 mins total.
  8. Take off of grill and cover with foil to keep warm -the meat will continue to cook.
  9. Slice and serve!
Notes

This recipe is adapted fromThe Grilling Companion.
http://www.grillingcompanion.com/grilled-pork-tenderloin/

 

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Baked Caramel Apples

Autumn is my favorite time of year…when the air cools, the sun shines, and the leaves turn color. One of the first things I want to do with my children is to take them to the many wonderful apple orchards we have in our area. We pick so many that our home is bursting at the seams with apples!! Here is one of my favorite apple recipes… you will LOVE the smell and taste of this comfort dish. Add it as a side, eat it alone, or top it “a la mode” (ice cream)…. enjoy!

(As featured on Women Living Well)

 

Water, brown sugar, flour, butter, salt, cinnamon and apples – looks like one got away in the background! Oops!

Start making your homemade caramel sauce by placing in the sauce pan the brown sugar, water, butter, salt, and flour.

Heat until bubbling-it will thicken.

Peel, core and cut apples into med sized chunks

Dot with butter and bake

Fresh out of the oven…

An amazing accompaniment to pork chops.

 

Baked Caramel Apples
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 6
Ingredients
  • 8 apples peeled, cored, cut into chuncks
  • 1 cup brown sugar
  • 1/4 cup water
  • 2 tbsp butter
  • 1 tsp salt
  • 2 tbsp flour
  • extra butter for dotting
  • spinkle of cinnamon
Instructions
  1. Preheat Oven to 350
  2. Put all sauce ingredients into a saucepan and bring to soft boil-it will thicken and turn into a caramel/gravy texture.
  3. Place apples in baking dish and cover with caramel and stir.
  4. Dot with butter and sprinkle with cinnamon.
  5. Cover and bake for 1 hour stirring at the 30 min mark.
Notes

You can use any kind of apple you wish. I like to use a mixture of green/red apples for a sweet and tangy combo.

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Feasting in Fellowship Friday 9/2


Feasting in Fellowship Friday!

Thank you to all who linked up last week! Here are the top 3 picks!


Wise Owl Cupcakes
Made By: Sunny Simple Life

 

Carrot Cake 

Made By: This.That.And the other…

Made By: My Heart’s Desire

It’s Feasting in Fellowship FRIDAY! Please link up as many recipes as you wish and place my button on your post.(on sidebar)

Can’t wait to see what YOU have cooking!

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Living Water…

Jesus answered, “Everyone who drinks this water will be thirsty again,  but whoever drinks the water I give them will never thirst. Indeed, the water I give them will become in them a spring of water welling up to eternal life.”

~John 4:13-14

 

Living Water

Agua Viva

リビングウォーター


Ζωντανό Νερό


المياه الحية

מים חיים

น้ำที่อยู่อาศัย

Lewende Water

 Did you know that today, nearly one-third of the world’s language groups representing 340 million people are still waiting for God’s Word in a language they can understand?

 

Learn more about One Verse and what you can do to help… 

*This is NOT a paid advertisement.


MusicPlaylist
Music Playlist at MixPod.com

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General Tso’s Chicken (Low-Fat)

One of my husbands favorite dinners “to go” is General Tso’s Chicken. I agree, it is SO good…especially the kind at the mall, right? However, nutritionally speaking, it is enough calories for just about a full day-that is not even including the rice and the egg roll! According to the Center for Science in the Public Interest, a typical restaurant serving of General Tso’s chicken provides approximately 1,300 calories, 11 g saturated fat and nearly 3,200 mg sodium.

Here is a recipe courtesy of Weight Watchers (modified) that I just had to try. It yields 8 points for 1 cup of chicken and sauce and 1/2 cup of rice. Let me tell you…it is excellent. I actually enjoy this MORE than the mall’s version! Not only is it made with fresh ingredients, it tastes better, and doesn’t leave you “feeling sick” (do you know what I mean?) Anyways…you are gonna love it.

Preparing all my ingredients …

Teriyaki sauce, chicken broth, ginger, vinegar, sugar, cornstarch

Whisk together and set aside

I slice my chicken at an angel like so when I quick cook (stir fry). 

Add oil to a heated wok, then add fresh garlic, scallions and 1/2 chili pepper -you will want to take some seeds out of your chili pepper. The more seeds, the hotter your dish will be. DO NOT underestimate the hotness! 

Add chicken and stir fry with a spatula-then add sauce. Stir until it thickens.


 Serve with rice. I will be making this over and over again….It made my hubby VERY happy!

I like to use Nishiki rice that I boil- it is stickier and much like the kind you get at a Chinese restaurant.

General Tso’s Chicken (Low-Fat)
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Ingredients
  • 3/4 cup(s) canned chicken broth, reduced-sodium
  • 1 1/2 Tbsp cornstarch
  • 2 Tbsp sugar
  • 2 Tbsp Teriyaki
  • 1 Tbsp white wine vinegar
  • 1/2 tsp fresh ginger
  • 2 tsp peanut oil
  • 2 medium scallion(s), chopped
  • 2 clove(s) (medium) garlic clove(s), minced
  • 1/2 of a chili pepper with most seeds taken out (FYI-seeds add heat)
  • 1 pound(s) uncooked boneless skinless chicken breast, sliced into 2-inch pieces
  • 2 cup(s) cooked white rice, kept hot -I use Nishiki rice (found in the Asian section of your grocery story), it only takes 20 mins to boil and is SO much better than instant.
Instructions
  1. In a medium bowl, whisk together broth, cornstarch, sugar, Teriyaki, vinegar and ginger.
  2. Heat oil in a wok or large skillet over medium-high heat.
  3. Add scallions, garlic and red pepper ; cook, stirring frequently, 2 minutes.
  4. Add chicken; sauté until browned all over, about 5 minutes.
  5. Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
  6. Serve chicken and sauce over rice.
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A Great Date and My little girl goes to Kindergarten!

It honestly seems like yesterday when I first held my newborn baby girl in my arms. Now, she is almost 6 and has started kindergarten. I still hold her~ I always will…

The day before Kindergarten I took time away -just her and I- to have a “date”. A dear friend of mine, Kara, who leading a study this year called “8 Great Dates” by Dannah Gresh reminded me that I needed to take my little girl out on a date for this very special time in her life!

What little (and big) girl doesn’t love a tea party?!

Ok, maybe little girls don’t always love tea~ but hot cocoa will always do!

My lunch- I wish I had known it could be shared!!! Bacon and broccoli quiche, 4 tea sandwiches and more dessert than I needed in one day.

A princess feast of grilled cheese, gold fish, fruit kabobs with marshmallow creme, and gummy bears.

I could do this every day 🙂

This sweet tea room had clothes for little (and big) girls to dress up in…my quirkiness inspired the table next to me! All the grown ups including a grandpa were wearing “Sunday Best” hats! haha. These little girls were having a blast.

The first morning of school …

My “Morning Crew” 

So sweet…a picture of big brother in her locker!

With Daddy…

With baby Sis…she is going to miss her big Sissy!!!!

After pick up! She had a blast and did WAY better than I did!!!

All I Really Need To Know I Learned In Kindergarten

by Robert Fulghum

Most of what I really need
To know about how to live
And what to do and how to be
I learned in kindergarten.
Wisdom was not at the top
Of the graduate school mountain,
But there in the sandpile at Sunday school.

These are the things I learned:

Share everything.
Play fair.
Don’t hit people.
Put things back where you found them.
Clean up your own mess.
Don’t take things that aren’t yours.
Say you’re sorry when you hurt somebody.
Wash your hands before you eat.
Flush.
Warm cookies and cold milk are good for you.
Live a balanced life –
Learn some and think some
And draw and paint and sing and dance
And play and work everyday some.
Take a nap every afternoon.
When you go out into the world,
Watch out for traffic,
Hold hands and stick together.
Be aware of wonder.

Lord, please bless and watch over this little girl you have given me. Let her first year of school get her excited about learning. Please bless her teacher and each student in her class. Let her relationship grow closer with you and please let her be loved . Amen.

 

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Feasting in Fellowship Friday 8/26

Girls, I have to tell you… I am going to need some PRAYERS today. I am ANOTHER year older AND my little girl is starting Kindergarten!!! How is this fair? There should be no tears allowed on birthdays, but I have a feeling they will be flying.

HAPPY BIRTHDAY also to my birthday TWIN Courtney at Women Living Well! 

Dear Courtney,

Your friendship has been such a blessing to me. Thank you for all of your sound advice, for hostessing bible study, and for being a wonderful friend and Sister-In-Christ! I believe our friendship was God-made and am so thankful for you! Have a BLESSED birthday my friend!

Aug 26 rocks.

Friday’s Top 3

Grilled Fry Bread

 

Made by: This.That.And the Other…

Lemony Mint Ice Cubes=Spa Water! Genious!

Made By: Catz in the Kitchen

 

Homemade Ice Cream– NO ice cream maker needed!

Made By: Chocolate isn’t a vegetable?

It’s Feasting in Fellowship FRIDAY! Please link up as many recipes as you wish and place my button on your post.(on sidebar)

Can’t wait to see what YOU have cooking!

 

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Strawberry Pretzel Salad

Chances are, if you live in the US -you have had this delicious dessert. It is a staple at all my family get togethers. Let me tell you, there are NEVER leftovers of this! I have had many requests to make this on the Comfy blog…so here it is Ladies!!! The pretzel crust along with the cream cheese and strawberries offers a sweet and savory mixture that is SURE to please everyone in your family!

I made this for our bible study…but I knew I had to make a small extra one for my family or I would be in BIG trouble.

By the way- my recipe has a thicker pretzel crust than most…it’s better that way, oh yumm!!! 

Make Jell-O with water according to package directions. Then, take off burner and add frozen strawberries. I do the Jell-O part first so that it is nice and cooled when I am ready to use it. The frozen strawberries help cool it down as well.

Crush your pretzels in a large Ziploc bag with a mallet

Add butter and sugar and stir with spoon. Bake in a prepared 9×13 pan for 7 mins in a 400 oven.

Beat cream cheese and sugar together with mixer

FOLD in cool-whip until well incorporated…this is IMPORTANT!

 Line up all of your ingredients. Crust should be completely cooled (don’t cheat), Jell-O should be cooled (don’t cheat)

Spread cream cheese mixture onto your pretzel crust

 Make sure to spread it evenly and all the way over to the edges!!! If you don’t your Jell-O will spill over and go under your crust.

Pour on the Jell-O /strawberry mixture. Place in refrigerator until well set.

A VERY special treat!

Strawberry Pretzel Salad
Recipe Type: Dessert
Prep time: 40 mins
Cook time: 7 mins
Total time: 47 mins
Serves: 12-15
A delicious dessert that is sweet, savory, creamy and crunchy. When in doubt, make this….it is a favorite in our family.
Ingredients
  • 3 cups crushed pretzels
  • 1 cup melted butter
  • 4 tablespoons sugar, plus 3/4 cup sugar
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) container whipped topping
  • 2 (3-ounce) packages strawberry gelatin dessert mix
  • 2 cups boiling water
  • 2 (10-ounce) packages frozen strawberries
Instructions
  1. Preheat oven to 400 degrees
  2. Make Jell-O with water per package instructions.
  3. Take off burner and add strawberries. Set aside to cool.
  4. For the crust, mix the pretzels, butter, and the 4 tablespoons of sugar.
  5. Press pretzel mixture into a 9 by 13-inch pan and bake for 7 minutes.
  6. Set aside on wire rack to cool.
  7. In a mixing bowl, beat together cream cheese and 3/4 cup sugar
  8. Fold whipped topping into the cream cheese mixture.
  9. Once crust and Jell-O is cool you are ready to put your salad together!
  10. On pretzel crust, spread cream cheese mixture evenly then pour Jello with strawberries on top
  11. Refrigerate for 3-4 hours until well set.
Notes

Please be sure to spread cream cheese mixture evenly and up against the edges of the pan…this will ensure that the Jell-O will not seep to the bottom under the pretzel crust.

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Meal Ministry Monday Welcomes FMSC and Ingrid

Love the Lord your God with all of your heart, soul, and mind. This it the first and greatest of my commandments. The second is like it. Love your neighbor as yourself

~Matthew 22:37-40

A couple of weeks ago I received a letter from an online friend, Ingrid from “Reaching His Kids” , she shared with me and some fellow bloggers about how devistating the famine in Africa has been on it’s people. It has been recorded that  29,000 children, under the age of 5, have died in the last 90 days. This famine has impacted Somalia, Kenya and Ethiopia.  Food costs have risen 50% and crops have been damaged because of less rain.

When I got this e-mail I thought about how fortunate I am…I have never felt “hunger” in my life. Starvation… It is just so unnecessary. 

Ingrid didn’t stop at her letter, she decided to go forward and see what was happening to help this crisis. She found a non-profit organization called “Feed My Starving Children”…I will let her take it from here….

The Ultimate Meal Ministry
How do you feed a starving child? It’s easy…
Chicken, veggies, soy, rice…YOU!


Feed a starving child recipe
2 Tbsp of protein powder, vitamin enriched with chicken flavor
1 Tbsp of dried carrots and potatoes
1 cup of soy
1 cup of rice
YOU!


You mix ingredients in the order listed above, package with love, seal with zeal and send with prayer.

Once the package is received ingredients are boiled in water and a child is fed.
It really is that simple!


FACT: 18,000 children will die today because of malnutrition. There is NOT a food shortage in this world, there is a food distribution problem. 

Feed My Starving Children is a Christian 501(c)(3) non-profit organization based in Minnesota. This meal ministry started in 1987 when a local businessman traveled to Honduras. After witnessing incredible needs, he returned and began working with local food companies. After a couple years of sending food donations, he received feedback that the highly processed food was not meeting nutritional needs. He switched gears and worked with food scientists to develop a meal that would meet nutritional needs of children ages 5-8, be acceptable worldwide, have a long shelf life and be easy to prepare. The “recipe” above was created and is still used today. Over the years FMSC has had food scientists and nutritionists reevaluate this meal and they are told it is just what starving children worldwide need.

This ministry is AMAZING! Volunteers, as young as 5 years old, pack the food. It is a hands on way to fight poverty, educate people and provide “local mission” opportunities. This ministry is growing. In 2003 they packaged 3 million meals and in 2011 the goal is 127.5 million! FMSC provides meals free to over 120 mission partners in over 70 countries. The goal is that mission partners are working to make long-term changes in their communities. FMSC is providing the food which is the fuel to help these ministries do the sustainable work. It is piece of fighting global poverty. It truly is a meal ministry!

Last year FMSC had over 500,000 volunteers package their food in 6 permanent locations (3 in MN, 2 in Chicago and 1 in Temple, AZ) and mobile packs. Through their mobile packs churches and organizations all over the country can pack meals on site. You raise the money and FMSC will bring a semi of supplies and staff to oversee and instruct your group.

No doubt you have seen the recent news about the famine that is plaguing eastern Africa. FMSC has committed to packaging 5 million meals to help with the crisis. They are raising additional funds to meet this need. As a believer, living in America, I know that God has blessed me with knowledge, resources and abilities (like blogging!). In Luke 12:48 it says,

“…from everyone who has been given much, much will be demanded; and from the one who has been entrusted with much, much more will be asked.”

In this passage Jesus is telling his disciples a parable about the master, who is returning, and his servants are to be ready. The master wants to find them faithful and wise managers of what he has given them. It is interesting that this section, Luke 12:35-48, immediately follows several verses that begin with, “Therefore, I tell you, do not worry about your life…” (Luke 12:22) and goes on to speak of the lilies of the field and how if God cares for them how much more will he care for you? So don’t worry! You have enough, more than enough, so what are you to do with what you have? Perhaps, feed a starving child?

This famine is real, children are at risk and they are dying. Even without a famine 18,000 children die everyday because of malnutrition. And we eat and eat and eat.

I recently visited FMSC, interviewed staff and photographed a packing session. It was neat to see people who have been given SO much, giving back. Check out the pictures below to learn how these meals are put together with love!

FMSC staff giving a demonstration to volunteers. 

Volunteers package the meals in 2 hour packaging sessions. Many churches, individuals, businesses and both Christian & public school groups participate. The day I visited a group of summer interns from US Bank were volunteering. 

FMSC orders the 4 ingredient in bulk. It costs $.24 per meal. 93% of all donations go toward the meals. 7% cover fundraising, administration and overhead costs.




After ingredients are packaged they are weighed.

Sealed with zeal!


Packed 36 count into shipping boxes.

There are jobs for everyone, ages 5 to…!

Packed With Love by Volunteers!

In 20 years 99.97% of shipments have reached their intended destinations. FMSC believes that it is because every pallet is prayed over!

Check out FMSC’s website www.fmsc.org TODAY and get involved in THE ULTIMATE MEAL MINISTRY!
Would you please consider/pray to be a part of this meal ministry? Also, would you pray for the many currently starving people in Africa today?
My Photo
Ingrid and her husband Dan
Dear Ingrid, Thank you so much for your willingness to LOVE and SERVE others!!! You have such a beautiful heart for those who are in need…God is using you in a very big way. This Meal Ministry has been such a BLESSING to me. 

 

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