The Lifegiving Woman

Eggs Benedict Breakfast Pizza

Served this wonderful dish this morning for Jill Savage President of Hearts at Home. (http://www.hearts-at-home.org)

It was delicious easy and would serve a good sized crowd.

 

Hearts at Home is an amazing organization that encourages and equips moms from every demographic. The speakers and workshops are fantastic. Hearts will be coming to Colorado Springs Oct 7-8th. Do you know a mom that could use some encouragement? How about a lot? Perhaps that is you. I hope to see you there..it will be a GRAND event for MOM's!

Enjoy!

Ingredients

6 large natural eggs, well beaten

2 tea butter

1 (8 ounce) cans refrigerated crescent rolls

1 (.9 ounce) package hollandaise sauce mix

2/3 cup milk

1/4 cup butter

2 cups diced cooked ham or sausage

2 sliced tomatoes drained

1 cup shredded Cheddar cheese (I use cheese that contains Jalapenos!)

Directions

Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs, and cook until just med soft stirring constantly.

Preheat an oven to 350 degrees . Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan or pie pan with points toward the center . Press seams together and press up sides of pan to form a crust.

Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with meat. Add sliced tomatoes over meat. Sprinkle lightly with shredded cheese.

Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.

Excellent served with Salsa and fresh fruit.

 

Brown Sugar Grilled Chops

Click on people's faces in the photo to tag them.

Smoking good!

 

We had an amazing Easter celebration with all the adult kids, those they love and their children. (Oh how the tribe continues to grow!)  It was just wonderful.

These CHOPS were a huge hit! I grilled up some chicken breasts too because not everyone in my family eats Chops...and the Chicken was GRAND I am telling you. Your going to love these. I made twice the sauce because we're a sauce kinda family. Some people say we actually drink it!

Tatiana made lemon roasted potatoes (perfect) and we grilled up some fresh asparagus by way of Sandy at http://reluctantentertainer.com. Crazy good!

Mackenzie made a homemade chocolate ice cream cake with fresh strawberries and chocolate ganache frosting (recipe coming soon!) Needless to say no one left hungry!

Cheers my friend!

 Grilled Brown Sugar Pork Chops  (Or Chicken)

1/2 cup brown sugar, firmly packed 1/2 cup apple juice 4 tablespoons olive oil 1 tablespoon soy sauce  2 teaspoon fresh chopped ginger

Sea salt and fresh pepper 2 teaspoons cornstarch 1/2 cup water 6 pork chops

Directions
1 Preheat an outdoor grill for high heat.
2 In a small saucepan, combine brown sugar, apple juice,
   oil, soy sauce, ginger, salt , and pepper. Bring to boil.
   Combine water and cornstarch in small bowl, and whisk into
   brown sugar mixture. Stir until thick.
3 Brush grate lightly with oil before placing pork chops
   on the grill. Cook over hot coals for 10 to 12 minutes,
   turning once. Brush with sauce just before removing chops
   from grill. Serve with remaining sauce.

Click on people's faces in the photo to tag them.

Click on people's faces in the photo to tag them.

Click on people's faces in the photo to tag them.

Coconut Cream Cake (You will either love or hate me for this one!)

This cake is just the best thing around.

AND...

You start with a boxed cake mix...and yes it is that easy. This cake is moist, rich and feeds a crowd! I top the cake with seasonal berries...it is just beautiful!

As told by Tammy Maltby on Focus on the Family’s Your Family Live! webcast 
http://www.focusonlinecommunities.com/docs/DOC-1934 

Coconut Cream Cake
1 pkg. white or yellow cake mix 
1 pkg. (4 serving size) cheese cake flavored instant pudding  
1 1/3 cups water 
1/2 cup vegetable oil 
4 large eggs 
2 tea vanilla 
1 1/3 cups Baker’s angel flake coconut 
1 cup chopped nuts 
Berries of all kinds
 
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat 
at medium speed for 4 minutes. Stir in coconut and nuts and vanilla. (You can omit 
the nuts and added ½ cup more coconut.) Pour into greased and floured 8 or 9 inch 
cake rounds. Bake at 325 degrees for 35‐40 minutes. Cool 15 minutes in pan. 
Remove from pan. Fully cool on rack. 
  
Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream 
cheese, Add 1 box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating 
well after each addition. Add ½ tsp vanilla or almond extract. Spread frosting over 
top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting. 
  
Top with colorful berries in center and around the edges. Garnish with fern leaves.

Frederick Buechner puts it so beautifully.

When Jesus comes along saying the greatest command of all is to love God and to love our neighbor, he...is asking us to pay attention. If we are to love God, we must first stop, look, and listen for him in what is happening around us and inside us. If we are to love our neighbors, before doing anything else we must see our neighbors. With our imagination as well as our eyes, that is to say like artists, we must see not just their faces but the life behind and within their faces. Here it is love that is the frame we see them in."

Delicious CHICKEN POCKETS

Great for Easter Brunch!

 

Made this last night for the women in my bible study...They all raved about it! Easy and yummy...even kids love these! And yes you can use low fat everything!

Delicious CHICKEN POCKETS

1 c. chopped, cooked chicken (I use rotisserie chicken)
1/4 c. chopped celery
1/4 c. chopped onion
1 tbsp. chopped pimiento
1 tbsp. chopped almonds
(I also add 1/2 package of frozen broccoli...I like more veggies...if you add this add about another 1-2 oz of cream cheese and yes you can use low fat. caramelized onions are great to add too)
4 oz. pkg. cream cheese, softened
8 oz. can Pillsbury crescent dinner rolls
3 tbsp. butter, melted
3/4 c. crushed herb flavored croutons (be generous with these as they add the crunchy top!)

Heat oven to 350 degrees. In medium bowl, combine chicken, celery, onion, pimiento, almonds and cream cheese; mix well. Separate dough into 4 rectangles; press perforations to seal. Press each to a 6" square. Spoon chicken filling over half of each square. Fold dough over filling; pinch edges to seal. Dip in butter and croutons. Place on lightly greased cookie sheet. Bake at 350 degrees for 25 to 28 minutes or until golden brown. Makes 4 sandwiches.

It happens to you and me every day . . . in everyday places all around us. The question is, do we look for, take the time and have the patience to see the face of Jesus in the world around us?

In our efforts to see Jesus in the faces of those around us we discover two important things: First, whenever we ignore, judge, reject, or condemn another person, we are ignoring, judging, rejecting and condemning Jesus.

And secondly, whenever we affirm the goodness beauty and love in someone else, we are honoring and glorifying God.

Where do you see the face of Jesus?
Rev. Bob Burton, Rector

Texas Sheet Cake (aka: Heaven)

Chocolate anyone?

Lots of chocolate anyone?

This Texas sheet cake is so unreal moist and delicious we ate the whole 9x13 inch pan over the weekend! You will NEVER want to make any other brownie.

We also found out Blue Bell Ice Cream is now selling in Colorado...this is dangerous. The combo kept my kids visiting all weekend!

A huge tip: Use Penzeys Dutch Process High Fat Cocoa...it is off the chain. You can even order it on line.

Cheers!

Texas Sheet Cake

2 cups sugar                                                     ½ cup buttermilk

2 cups flour                                                      1 tsp baking soda

½ cup butter                                                    ½ teaspoon salt

6 tablespoons cocoa                                        2 large eggs

½ cup salad oil                                                2 tsp vanilla

1 cup cold coffee

Sift sugar and flour into large bowl.  In a saucepan, bring butter, cocoa, oil, and coffee to a rapid boil, stirring constantly.  Pour over sugar mixture and stir well.  Beat in buttermilk, baking soda, salt, eggs and vanilla.  Pour into a greased 9 x 13 inch cake pan and bake at 350 degrees for 30 minutes or until done.  Frost immediately when removing from oven.

Frosting:

1 stick butter                                                 1 box powdered sugar

4 tablespoons cocoa                                    1 tsp vanilla

6 tablespoons milk                                      1 cup chopped pecans (If you so choose)

 

Melt butter and cocoa in heavy saucepan, stirring constantly.  Remove from heat and add milk and sugar.  Stir in vanilla and pecans and spread over cake while warm.

 

 

Flaky Meat and Cheese Biscuts....Fast!

My dear niece Charity flew in last night from New York...It has such a wild day yesterday I didn't have anything really prepared for breakfast.

Thank GOODNESS!

I looked for what I had and came up with the most easy yummy breakfast sandwich. Kids will go wild over these and good enough for brainy lawyer nieces who come and visit their auntie. Just serve with a bowl of fresh cut fruit and lemon yogurt. BIG hit I am telling ya.

1 package Grands Flaky Layers Butter Tastin Biscuits (8)

One egg slightly beaten.

One slice pepper jack cheese (8 total)

One slice salami (or ham)

Unwrap biscuits and put on cookie sheet. Peel in half...place one piece of cheese to fit on the biscuit...over lap cheese if needed...add meat slice put lid back on. Brush egg over each biscuit and sprinkle with fresh herbs (I had rosemary and it was amazing) and some seasoned salt. (I use Penzey's Old World Seasoning...the best!)

Bake at 350 for about 15 minutes until nice and brown.

These are little wonders I am telling you!

 

 

Margarita Chicken and Grilled Veggies

 

Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie. 

~Jim Davis

Isn't that the truth!

Well grilling season has begun at the M's
A perfect meal to serve your family, company...hey even yourself.

I even added real veggies :)

This is my go to meal in the warm weather. I make this meal all summer long and people just love it. You can change out the veggies to what you find at your local farmers markets.

And while you are grilling up some of this amazing food...invite someone into your home and share a little love and lifegiving. After all the table is meant to be a place that is shared.

Let summer and grilling begin!

 

Margarita Chicken

1. Wash 6 large chicken breasts de-boned and skin free cut in half.
2. Place 2 cups of Alcohol free Margarita mix in large zip lock bag.
3. Add one package of powder taco mix to bag
4. Slice and squeeze 3 large limes into bag.
5. Add two tablespoons olive oil to bag.
6. Add chicken to bag and marinate overnight or at least several hours.

Remove chicken and place on hot grill until cooked though (15 minutes or so).

Make fresh marinade and bring to boil. Add 1/2cup honey…cook for 7 minutes on low boil…or until thick and bubbly. Place on platter. Pour marinade over top of chicken and serve with fresh cilantro as a garnish.

Grilled Vegetables

1. Cut large yellow, orange, red and green peppers in quarters. Put into large plastic zip lock bag. Pour about one cup virgin olive oil into bag. Add 1 ½ tea kosher salt and add fresh pepper to taste. Slice large yellow onions. Add to bag. Add corn on the cob ready to go (you can even use frozen cobs)
2. Wash and cut tops off asparagus. Place in its own bag with olive oil and salt.
3. Let marinate for at least 30 minutes.
4. Heat grill until very hot (about 400 degrees) Add vegetables…cook and turn until done. About 4 minutes each side. (Cook asparagus about 4-5 minutes total.
5. Serve hot or Let marinate for at least 30 minutes.

Serve hot or cold! Delicious, healthy and so easy.

Grilled tomatoes

1. Cut large tomatoes in half

2. Cover each tomato with prepared pesto sauce. (About one tablespoon)

3. Add crumbled feta cheese on top of pesto.

4. Sprinkle with thinly sliced red onion.

5. Top with a fresh rosemary sprig.

Place tomato on heavy foil on top of hot grill.

Cook about 5 minutes…until the tomatoes are nearly tender. Carefully place on platter with other grilled vegetables.

When evil is spoken of you

I had a dear friend share with me today how brokenhearted she is over someone's lies and divisive schemes. She is struggling with how to practically walk this out as a Christian...

via tammymaltby.typepad.com

Chicken Quinoa with Grapes

 

My dear friend Phyllis Stanley introduced me to her Chicken Quinoa Salad one day and I had THREE servings!

It is fantastic.

I know some of you have never heard of Quinoa. So let me clue you in here quinoa's taste and texture is a bit like brown rice crossed with oatmeal. It’s fluffy, creamy, crunchy and somewhat nutty, all rolled into one but a whole lot more flavorful and extremely healthy for you. Once you start cooking this stuff...you are hooked!

Of all the whole grains, quinoa has the most protein, so it's perfect for vegetarians. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain, and is almost always organic.

Now with all that said you wonder does this little grain taste good?

YES! Try it. Even picky eater love this recipe!

Enjoy!

Chicken Quinoa with Grapes

Cook 2 cups quinoa using package instructions.

Add

1/2 cup cashews halved

1 cup green grapes halved

1 med red onion chopped

1/2 chopped sweet yellow pepper

1 cup cooked Chicken

3 Tbsp. chopped fresh basil

1 tsp lemon grass

Top with Newman's Own or a Raspberry vinaigrette dressing. Arrange on fresh spinach leaves. Garnish with avocado slices.

You can also add 1 cup celery, chopped tomatoes or carrots

Note: Phyllis has great information on cooking with grains and pressure cookers on her site www.breadbakingsupplies.com

 

 

 

 

 

Pork Tenderloin with Apples and Au Gratin Potatoes

Some dear friends of our made this for dinner one night. I was scrumptious! I am very generous on the fresh thyme. It is worth it! You can double this easy and freeze one recipe.

I serve it with fresh broccoli or asparagus and Au Gratin Potatoes. (Recipe below)

These are two perfect recipes to serve your family and even company!

Enjoy! 

Roast Pork Tenderloins with Apples

Serves: 4 to 6 servings

2 pieces, 1 package, pork tenderloins (I get my at Sam's club)
2 tablespoons extra-virgin olive oil
1 tablespoon grill seasoning
2 teaspoons lemon zest
2 tablespoons fresh chopped thyme leaves
3 tablespoons butter
5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
Salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar

Heat oven to 425 degrees F.

Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.

Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.

Arrange the apples over the pork to serve.

Au Gratin Potatoes

Ingredients

• 1 (2 pound) package frozen hash browns (I use the Ore-Ida potatoes O'Brian they have onion and green pepper already included....saves time)
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (8 ounce) container sour cream (I use light)
• 1 small finely diced onion
• 1 green bell pepper, minced
• 2 cups sharp shredded Cheddar cheese

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
2. Spread frozen hash browns into the bottom of the prepared pan. Mix together soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
3. Bake in the preheated 350 degrees oven for 50 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

Excellent Chicken Salad for large gatherings.

I just got home from several days in beautiful San Clemente California. The ocean and sun were just amazing.

Today I awoke to snow in Colorado.

So with the alive hope of Spring to come (come on now!) I thought I would post a few great spring and summer recipes.

This is one of my all time go to recipes.

I've made this Chicken Salad for many weddings, groups and large events. It is just the best. In fact if you can make it a day ahead it is even better.

I often serve it with another great salad... fresh fruit with lemon whipped topping. (And yes I will post that recipe too.)

Enjoy!

Serves up to 25

5 cups diced and cooked chicken

5 cups macaroni (shells, spiral or any other small macaroni)

4 cups chopped celery

4 cups grapes…(green or red…or half and half)

10 hard boiled eggs cooked and chopped

1 20 oz can of Pineapple tidbits.

1 cup dried cherries or cranberries

1 cup sliced almonds (optional)

1 tea salt and pepper (or to taste)

3 Tablespoons beau monde

Combine all the above in extra large bowl.

Fold in:

2 cups mayo or salad dressing

1 cup sour crème

2 cups cool whip

¼ cup lemon juice

¼ cup sugar

2 tea shredded lemon rind

Allow 2-8 hours to chill. This is a great salad to actually make the night before. The longer it sits the greater the flavor.

Serve with grapes, strawberry dipped in chocolate, and relish skewer..(olive pickle and hot pepper)

Old Pain

I am flying home right now from the amazing women’s conference I spoke at called Hearts at Home. I spent the weekend with almost 5 thousand women who were learning new ways of walking out life as a mom.

via tammymaltby.typepad.com

Mushroom and Swiss Sliders with Spicy Fry Sauce

I must admit I am crazy about Ree Drummond.

Personally.

She just cracks me up.

I think I spent an hour (again) reading though her amazing recipes and drooling insistently. I want to be her best friend.

Tonight is burger night at the M's.

 
I have made this sliders several times. EVERY TIME I make them people just go wild. The slider sauce is a MUST.

Our son Sam is home for Spring Break.  Our dear son-in-love Zac loves when I grill burgers. My husband swoons when he smells the grill.

I love these men in my life and I want them close. I have been known to bribe them with burgers. It works I am telling you.

Cheers!

Mushroom and Swiss Sliders with Spicy Fry Sauce

Ingredients

• ⅓ cups Mayonnaise
• 2 Tablespoons Ketchup
• 1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
• 4 Tablespoons Butter
• ½ whole Medium Onion, Finely Diced
• 8 ounces, weight White Mushrooms, Chopped Finely
• ½ cups White Or Red Wine (optional)
• 4 dashes Worcestershire Sauce
• Kosher Salt And Freshly Ground Black Pepper
• 2 pounds Ground Beef
• 4 Tablespoons Heavy Whipping Cream
• 4 dashes Worcestershire Sauce
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 4 slices Swiss Cheese, Cut Into Four Squares
• 8 whole Dinner (or Slider) Rolls, Split

Preparation Instructions

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)

Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up.

Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.

Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.

Posted by Ree on August 3 2010

"The soul though it is hidden is at all times revealed; expressing itself through everything we say and do. Through the ordinary brush stokes of our everyday life, a portrait of our souls is being painted. "Windows of the Soul, Ken Gire

"To be a Christian means to forgive the inexcusable, because God has forgiven the inexcusable in you." C. S. Lewis

Watch your thoughts; they become words.Watch your words; they become actions. Watch your actions; they become habits. Watch your habits; they become character. Watch your character; it becomes your destiny.”

– Frank Outlaw posted today by my friend Jill Savage

Banana Bread with Streusel Topping

It was time.

I have to admit I went a little overboard buying bananas on sale. (Over board? Me?) 

I had about 20 ripe banana's on the counter that needed a little attention.

Now I know everyone has a banana bread recipe they love. But I must tell you this recipe could beat even your Grandma's. It is divine!

The Streusel-Nut topping really is something.

And if you have a child who has nut algeries (as I do) I make one loaf with and one without.

Another great tip is spreading a little hazelnut cream cheese on a slice or a nice pad of real butter does just fine.

Freezes great. Ya right...If you have any left to freeze.

Cheers!

Banana Bread with Streusel-Nut topping

• 2  cups  all-purpose flour
• 1-1/2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cinnamon
• 1/8  teaspoon  ground nutmeg
• 2    eggs, beaten
• 1-1/2  cups  mashed banana (5 medium)
• 1  cup  sugar
• 1/2  cup  oil
• 1/4  cup  chopped walnuts
• 1  recipe  Streusel-Nut Topping

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

4. Makes 1 loaf (16 slices)

5. Streusel-Nut Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

French Apple Cake

This is one of my all time favoriate cakes. Easy, moist just plan good. Make sure you double the carmel sauce...people have been known to drink it!

Cheers!

 4 cups diced apples

2 eggs

2 cups sugar

2 tsp cinnamon

½ cup oil

½ cup nuts (chopped)

2 cups flour

2 tsp. baking soda

1 tsp. salt

½ tsp cloves

Cream sugar and eggs together until fluffy.

Add oil and mix well.

Add all dry ingredients.

Stir in apples.

Place in a 9X 13 inch pan that has been well greased.

Bake at 350 for 45-50 minutes.

  Topping

 1 cup brown sugar

1 cup white sugar

1 cup heavy cream

½ cup butter

2 tbs flour

2 tsp vanilla

 Bring to boil; remove from heat; keep warm and serve warm

 Pour over cake and top with fresh whipped cream and sprinkle with cinnamon.

Our comings and goings

Your Father knows what you need before you ask... (Matthew 6)

The love of the Father embraces not just the return of the son but also the leaving of his child...In a very deep way we are, in our lives, often leaving and returning. This isn't just a one-time event; it's an ongoing experience. Today, get in touch with your own leavings and returnings. I believe that in a very deep sense, one has to be convinced of God's love in order to take the risk of leaving once in a while...It's important to understand that God's love fills you and surrounds you whether you are leaving or returning, and that God waits with longing to welcome you on your return.

 Henry Nouwen

Old Pain

I am flying home right now from the amazing women’s conference I spoke at called Hearts at Home. I spent the weekend with almost 5 thousand women who were learning new ways of walking out life as a mom.

I noticed something interesting.

Old pain looks different then new pain.

Many mom’s events I speak to are full of fresh earnest somewhat fearful moms. They want to do it all right…they want the steps to raising a great child and having a happy marriage. They expect if they do all the right stuff…they will be successful.

I remember that place.

But this weekend was different. Not only were there thousands of young amazing moms there were thousands of mom’s that had done all that…and found life and motherhood wanting. Their marriages were hurting, their kids weren’t performing and they weren’t settling for easy answers to complicated realities.

They had old pain.

I wanted to sit with these women for hours…talking about true life, the disappointments that naturally befall all of us and learning to walk with a limp. They had wisdom born from the pain. They were still pressing on and had a depth and awareness that was incredibly beautiful.

They are my favorite kind of women…broken women with old pain.

And here is the deal. As one woman told me, “There are basically two choices I have. To live fully in my pain and trust God for my unmet needs…or become bitter controlling and stuck. Quite frankly I choose to walk with a limp.”

How on earth did this woman get to such a lifegiving place?  I believe the key was in her words “To live fully in my pain.” That means not running away, not blaming, not defecting, not pretending. It means living with courage that God will actually show up, that He sees us daily and He has a beautiful plan to make us more like Him.

Do you have some old pain? Let it produce hope in you my friend. Old pain in the hands of a great God can produce untold beauty.

Remember...God sees you.

So we glory in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope.  And hope does not put us to shame, because God’s love has been poured out into our hearts through the Holy Spirit, who has been given to us.

Romans 5:3-6 

 

 

 

We All Need Permission to Fail

Because we all will.

It is a real part of the success of our lives. As parents and coaches of the next generation it is vital that we continue to encourage and stretch those we love (and yes that includes ourselves) to live beyond ourselves.

I have often said you never know what is waiting on the other side of your obedience. God does.

Seth Barns president of AIM (Adventures in Missions) posted this a while back and it contained such truth and freedom. I pray it will for you too.

Failure need not be final. Failure is a temporary set back. You have been given all the permission you need to enter into the life you have been called to live.

1. Permission to come aboard

• You're a child of the king - that's your identity.
• You were made to destroy the works of evil - a warrior.
• You're a citizen of the kingdom - join the tribe.

2. Permission to dream

• God made you a dreamer. It's normal to dream. Daydreams and night dreams. We ask "what if?"
• They were actually his dreams first. We were made in God's image and dream because he does.
• The world needs them. The world is broken and God has sent us to set it right again. It all starts with a dream.

3.    Permission to fail

• We've all failed. Failing is a part of learning. We rarely get it right the first time. It's called practice. Even Mozart hit the wrong notes sometimes. Get over your perfectionism - it doesn't serve the world.
• God says we're strongest where we're weak. If we feel inadequate, that's a good thing - we'll depend on him.
• The faster you fail, the greater your ultimate success. It takes a certain number of iterations for muscle memory to kick in. Once you've got more experience with the pain of failure, your fear of failure diminishes. Ask, "What's the worst that can happen?"

4.    Permission to succeed

What permission do you feel you need? You succeeding doesn't have to be an ego trip. God built you to win, to crush the enemy under your heel. Setting the captives free is success; when you do that, it's not about you, but the person you freed. So get over yourself and remember what Marianne Williamson wrote.

Our Deepest Fear (by Marianne Williamson)

 

Our deepest fear is not that we are inadequate.

Our deepest fear is that we are powerful beyond measure.

It is our light, not our darkness, that most frightens us.
We ask ourselves, Who am I to be brilliant,
gorgeous, handsome, talented and fabulous?

Actually, who are you not to be?
You are a child of God.

Your playing small does not serve the world.
There is nothing enlightened about shrinking
so that other people won't feel insecure around you.
We are all meant to shine, as children do.

Hearts at Home!

National Conference
Bloomington-Normal, IL  |  March 11-12, 2011

Hearts at Home!

http://www.hearts-at-home.org/index.php?option=com_content&view=article&id=281&Itemid=187

Sooo looking forward to next weekend at the Hearts at Home  women's event in Normal Ill!! Hope to see you all there. Here is my gig...but ck out all the speakers and topics...what a wonderful resource for women!

 

Tammy Maltby

Author, speaker, and media (TV, radio, online) personality Tammy Maltby sums up·her·multifaceted message in·one word: encouragement. For those struggling with·difficult circumstances·and those yearning for a more lovely and welcoming lifestyle, she offers practical, uplifting “you can do it!" guidance.·A wife, mother of four grown kids, and grandmother of one, Tammy lives in Colorado.

http://itsagoodlife.tv/

111 - The God Who Sees You – Tammy Maltby

How do we handle life when disappointment, pain, and a weary heart seem to stalk us day after day? Does no one care? Does anyone see my hard work, my family pain, my feelings of rejection, my fear? Knowing that God sees us and deeply cares about the details of our life can be more than enough. Tammy Maltby invites you to:

• see the unseen God who sees all your unseen actions
• let go of fear that other people will reject you if they know your failures and imperfections
• embrace the hope and choose the joy that awaits you when you trust He is intimately aware of your journey.

Spiritual Growth

112 - Lifegiving Hospitality…Start Simply but Simply Start! – Tammy Maltby

Tammy believes hospitality is not just for those with gorgeous homes, professional cooking skills, or special gifts. It’s for anyone who wants to live a fuller, more outward life. And all you need is a willingness to start simply…but simply start. Tammy offers:

• A fresh perspective on the art of hospitality
• Step by step demos for killer recipes that will impress everyone…without wearing you out
• Cost-saving—and fun—techniques for cooking and decorating
• Confidence that “you can do it”—and you’ll love every minute

Parenting - General

Creamy Baked Brie

Baked Brie

Nothing satisfies like a warm, creamy cheese. This recipe is so easy that you can make it in 5 minutes. And the presentation is beautiful!

 Buy extra brie cheese rounds (I get my at Sam's Club much cheaper!) and puff pastry sheets and keep them in your freezer. You will always have a wonderful hors d'oeuvre to serve at a moment’s notice.

 1 14 oz round Brie (the best variety and price can be found at Sam’s club.)

1 package puffed pastry sheets(You will need only one. They come two in the box. You can find in the freezer section where you find  pie crusts)

Any vary of jams, chutneys (apricot is my personal favorite), dried fruits, and nuts 

 Remove one sheet of the frozen puff pastry. Let it come to room temperature (or  microwave on defrost for 2 minutes if needed).  Cut Brie in half, lengthwise. Place one slice of the Brie (creamy side up) in the center of the unfolded puff pastry sheet. Add filling. Aproximently ½ cup of whatever you choose...add nuts and or dried fruit.  Place other half of Brie (creamy side down) on top of fruit mixture. 

 Carefully wrap the puff pastry upward around the Brie. Starting with the corners of the pastry fold up in a circle fashion around the Brie, gathering the ends in the center of the Brie.  Place on foil lined and sprayed cookie sheet seam side down.  Brush with egg.

 Bake at 375 for 20 minutes, until golden brown. Let stand 5 minutes before cutting.

BBQ Baby Back Ribs

What is it about good old fashioned BBQ that makes me want to be Mae West!

Or my friend Maryjo Valder.

She made these ribs for my kids last summer and everyone went wild. I asked for the recipe...EASY! I love easy...especially when it is delicious! Her husband Paul through them on the grill for the last 5 minutes. Tasty!

We are celebrating my son-in-loves birthday tonight. BBQ ribs it must be. Just got a call from my son Sam...He is making the drive down from Denver for his own "slab"!

Here is my SUPER easy bake um all days ribs. They are downright amazing. I bake a few potatoes with all the toppings to go with them....and of course a cabbage salad for me.

Here are my two favorite store bought sauces. I like to add a few ingredients to make them my own...but they are great right out of the bottle.

Sweet Baby Ray's  is of the three top-selling barbecue sauces in the country (some sources say itis #1) because it has everything the public loves. It is sweet, smoky, sweet, tangy but not too tangy, spicy but not too spicy, and, did I mention that it was smoky and sweet? It crisps nicely on the grill, but it can blacken easily if you don't watch out. Because it has a lot of liquid smoke flavor it tastes outdoorsy. If you use real wood to flavor your food, you do not need a sauce like this, and in fact, I find it too smoky for smoked meat. But if you do not use wood chips/chunks/pellets when you cook, or if you cook your ribs in the oven, it is perfect.

Famous Dave's BBQ Devil's Spit Sauce...I know I know the title is a bit much but I am telling you it is the best hot hot hot BBQ sauce around. I like to mix it with Sweet Baby Rays and son and son-in-love LOVE it!

Tammy's Easy BBQ Ribs

Ingredients

• Two slabs pork baby back ribs ( I generally make 4 and freeze what might be left over..."might" would be the operative word. )
• Salt and pepper to taste
• One bottle Sweet Baby Rays BBQ sauce
• 1/2 bottle Devil's Spit (not sure I even like writing that)
• 1/2 cup packed brown sugar
• 12 tablespoons vinegar
•  4 teaspoons Worcestershire sauce
• 2 large onions sliced

Directions

1. In a medium bowl, mix together all ingredients. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
2. Add sliced onions over the top. Pour more sauce over onions.
3. Cover, and cook on Low 6 to 8 hours, or until ribs are tender. TIP: Don't open lid!
   

 

Homemade Rice Pudding

Talk about comfort food!

The top of this pudding is custard and the rice settles to the bottom…and the whole thing is amazingly yummy!  We lost this recipe for almost eight years and tried about twenty-five other rice-pudding recipes, but could never get it so creamy and yummy. While working on my cookbook I went though all my recipes and books--trust me, this was no small task!—and found it! My kids went crazy!! That very night we made two recipes and—can you believe it?—we ate it all!

 Enjoy!

8 cups whole milk, divided

1 cup jasmine rice (regular rice works great too)

1 cup golden raisins

½ cup butter

4 cups whole milk

8 beaten eggs

2/3 cup sugar

1 tablespoon vanilla

1 teaspoon salt

Ground cinnamon, nutmeg, or allspice

Fresh whipped cream or half-and-half

Fresh raspberry's in a sugar sauce

In a four-quart heavy sauce pan bring 4 cups of milk, rice, and raisins to a full boil, then quickly reduce heat. Cover and cook over very low heat until rice is tender, stirring several times. (Watch carefully to prevent boil-overs.)

When rice is fully cooked—approximately 15 minutes—remove from heat and stir in butter until melted. Meanwhile, in a large bowl combine remaining 4 cups milk, eggs, sugar, vanilla, and salt, and gradually stir into the cooked rice mixture. Pour into a well-greased 3-quart baking dish. Bake uncovered at 325 for 30 minutes. Stir and sprinkle with cinnamon, nutmeg or allspice (I generally use two of the three). Return to oven and bake another 25 minutes, until edges are set. The center will still be “wiggly.” Let sit 10 minutes. Serve with fresh whipped cream or half-and-half and a raspberry sugar sauce. 

 

 

If I am honest, trusting in the dark is such hard work

I don't know about you, but I have plenty of times when I just can't see God. I can’t hear or perceive Him. I feel like I am in a fog. Life feels overwhelming God seems so distant. Or worse I wonder if He really desires to be seen...if He wants to hear my cry. Is he unmoved...unaware?

I just get so weary.

I love God and yes I try to trust Him. Yet there are still so many times I am literally God-blind. God-deaf. Unable to perceive His presence. If I am honest, trusting in the dark is such hard work.

This week has been one of those weeks for me. A very dear long time friend will bury her son tomorrow. Her 23 year old healthy beautiful loving son.

Did you read that? Feel that?

The most severe test a mother could ever face.  This woman has prayed and loved her children as her own life. She has sacrificed and trusted God. Her world has stopped dead in its tracks. Her life will never be the same.

The grief cloud was ominous and demanding as we entered her home Sunday. I kept saying Merciful Father…bring your mercy…. your peace. Let her see YOU….

As I was leaving her room after hours of embracing her profound pain I glanced up and saw it.

I had to look twice. Yet I kept on moving towards the mirror.

I saw Him.

Months earlier she wrote in large marker print on her bathroom mirror...

Your children are His and not the devil’s and you can make a case for them before the throne of God. We have the power and authority satan does not. God provides for His children and we are His children. For I have no greater joy than to know my children are walking in truth. God knows the end of this story and His children win.

Amidst the dark lingering fog of fear, doubt, pain and not knowing...I saw. I saw Him. I saw His promise. I saw that He had given her a gift long before she knew how desperately she would need it. Both she and her son had won. We win…because we are His.

NOTHING can take us out of His hand...our names are written on His palm...Nothing can separate us from His love.

When circumstances cloud the reality of His ongoing work and passionate love for you know that He sees you. Though the battle rages on, the war so intense and the dark fog of life circumstances try to derail you…nothing escapes His watchful eye.

Wherever you find yourself today my friend, whatever you carry He sees you and if you are His…you win.

Do you not know?

Have you not heard?

The Lord is the everlasting God, the Creator of the ends of the earth.

He will not grow tired or weary, and his understanding no one can fathom. He gives strength to the weary and increases the power of the weak. Even youths grow tired and weary, and young men stumble and fall; but those who hope in the Lord will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.

(Isaiah 40:28-31)

 

The Doors

                   
“The doors we open and close each day decide the lives we live.”
 Flora Whittemore

Apple, Brie and Prosciutto Bruschetta

“Enjoy the little things, for one day you may look back and realize they were the big things.”

Robert Brault

I have been a roll embracing the importance of the little things in life...how they are your life...at the end of your life...

So with that in mind I thought I would share one of my favorite little appetizers.

Made these yummy "little somethings" for an event Michelle and I did in Dallas....people went wild over them!  I have also used pears and turkey instead of apple and prosciutto.

Making these again for some friends coming over for dinner tomorrow night.

See the joy in little things. Easy things. Intentional things.

You will discover they are your life...

Cheers!

Apple, Brie and Prosciutto Bruschetta

1 4-1/2-ounce round chilled Brie cheese (or other white, soft cheese)

16 ¼-in-thick slices French bread baguette

1 tablespoon butter, melted

4 ounces thinly sliced prosciutto, cut in 2-inch pieces

1 medium Fuji or Granny smith apple, cut into 16 slices- or dried cherries

2 teaspoons finely snipped fresh rosemary

Cut chilled Brie into eight wedges; halve wedges.

Place bread slices on a baking sheet; broil about 6 inches from heat for 1 to 2 minutes or until lightly toasted.  Turn slices; brush top sides lightly with melted butter.  Broil 1 to 2 minutes more or until lightly toasted.  Remove from oven.  Divide prosciutto, apple, and Brie among toasted bread.  Sprinkle with rosemary.  Broil 2 minutes more or until cheese begins to soften.  Serve warm.  Makes 16 servings.

 

Raspberry Chocolate Pie

Michelle Borquez Thornton and I had the best time cooking with Steve Wingfield author of Come to the Table last night! He is such a great guy and makes a mean raspberry pie!

(www.stevewingfield.org)

 

I was impressed because he takes short cuts…(as do I!) and the final result is just amazing…

Dark Chocolate bottom followed by sour cream…and fresh raspberry topping…Divine I am telling you! Another huge advantage to this recipe (aside from the fact it is one of the best things I have ever tasted)…you can make it in the morning for dinner at night. I love having things I can prepare long before guests come.

One pie shell…Pillsbury (they come two in a box)

11/2 cup water

½ cup sugar

3 tablespoons corn starch

3 tablespoons raspberry Jello

6- 8 oz of a dark chocolate bar… I like to find a good dark cocoa bar at Whole foods…I buy two eat one and save one for the dessert :)

3 tablespoons milk

1-1/2 cups sour cream

2 containers of fresh raspberries

 

Bake your pie shell according to direction. Let cool.

Melt chocolate in microwave.  Add 3 tablespoons milk. Stir until well blended.

Pour chocolate in the bottom of the baked pie shell.

Spread sour cream over chocolate.

Mean while mix water sugar and corn starch together over med heat…keep stirring until it starts to clear and thickens. Remove from heat add Jello and stir well. Cool for about 5-10 minutes. Add fresh berries…gently stirring. Pour berries over sour cream refrigerate until firm…about one hour.

If you are really willing to splurge top with fresh whipping cream and chocolate shavings…DIVINE I am telling you…and oh soooo beautiful!

Lazy Baked Greek Chicken with jalapeno stuffed olives

My wonderful friend Deborah Scruggs sent me this recipe. I have made it twice...took 15 minutes to prepare and was down right amazing. Rave reviews for EVERYONE! Freezes great too.

If you are not a lover of olives (can't imagine) you can just leave them off...or just put them on my plate.

I need to watch My Big Fat Greek Wedding again...they are so my kind of women!

Lazy Baked Greek Chicken

Stuffed baked chicken breasts with traditional Greek ingredients make for a simple and succulent meal.

2 tablespoons extra virgin olive oil  divided
1  medium onion, finely chopped
4 large cloves garlic, finely chopped, divided
1 box chopped spinach (10 ounces), thawed

One yellow pepper chopped
Salt and pepper
Freshly grated nutmeg, to taste
3 tablespoons butter (More for dipping chicken in)
1 cup seasoned breadcrumbs
1 teaspoon dried oregano (about 1/3 palmful)
4 boneless, skinless chicken breasts
1/2 cup crumbled Greek feta cheese

One jar of olives stuffed with jalapeno's

Preparation
Pre-heat the oven to 425°F.

Heat 1 tablespoon EVOO, one turn of the pan, in a small skillet over medium heat. Add the onion and two-thirds of the garlic and yellow pepper and cook until softened, 3-4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the oregano and remaining garlic; toss.

Drizzle a baking dish with the remaining 1 tablespoon EVOO. Split each chicken breast across (but not all the way through) and open like a book. Dip in melted butter. Add the onions to the spinach and stuff the chicken with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Chop up one cup of olives (I used the ones that are stuffed with jalapeno's) Cover and bake until the juices run clear; about 20 minutes. Remove foil back another 8 minutes to crunch up the top!

‎"Friendship is born at that moment when one person says to another: "What! You too? I thought I was the only one." — C.S. Lewis

I would rather contribute than criticize

A new persecptive on Valentine's Day

My sister Twyla sent me the most amazing blog written by Brene Brown. Goodness me does she have a lot to say about living vulnerably courage and love.

This quote deeply moved me...

"In a culture that tells us that being imperfect is synonymous with being inadequate, and that being vulnerable is being weak, it is so much easier to criticize than it is to contribute. "

And isn't that the truth!

Today...of course being Valentine's Day I am choosing to be a woman who looks for ways to contribute rather than taking the easy road of criticizing. It is amazing how quickly a negative and unkind word can spill from our mouths. (At least for me!) Our unmet expections can get us snagged in ungratefulness and a critical spirit. Today being a day which focuses of loving, serving and surprising....I choose to enter in with a happy "value added" heart.

Here are some ways I am practicing this today.

1. Woke up this morning and read a devotional on joy. I asked God to help me choose joy  and I invited him to control my thoughts and mind. (Prov 17:22) AMP

2. Thought though the love languages of my husband and children. Planned to express this love  in one meaningful way today. I am choosing to be intentional.

3.  Called three friends whom I know will have a challenge today...all of them are struggling with broken hearts. One has just gone though a divorce, another is a widow of 8 years and another a young college woman who's heart has just been devastated over a recent breakup.

How about you?

I encourage you to find three ways to contribute life, love and hope today into the hearts of just one. Start simply friend...but simply start.

And Happy Valentine's Day!

http://www.facebook.com/pages/Brene-Brown/188471851167932

 

Quit holding out. Quit holding back. Quit running away.

Reading the book “In a Pit With A Lion On A Snowy Day”, by Mark Batterson. Down right profound. A must read for 2011.

Here is what Mark calls this the “Lion Chaser Manifesto”.



"Quit living as if the purpose of life is to arrive safely at death.

Grab life by the mane.

Set God-sized goals.

Pursue God-ordained passions.

Go after a dream that is destined to fail without divine intervention.

Keep asking questions.

Keep making mistakes.

Keep seeking God.

Stop pointing out problems and become part of the solution.

Stop repeating the past and start creating the future.

Stop playing it safe and start taking risks. Accumulate experiences.

Consider the lilies.

Find every excuse you can to celebrate everything you can.

Don’t let what’s wrong with you keep you from worshipping what’s right with God.

Burn sinful bridges.

Blaze new trails.

Criticize by creating.

Worry less about what people think and more about what God thinks.

Don’t try to be who you’re not. Be yourself. Laugh at yourself.

Quit holding out.

Quit holding back.

Quit running away."

This man hears the truth...now God give me the grace to live it....

 

 

Pie Heals

Blueberry Banana Cream Pie

 

I believe Pie heals.

 

 

Why?

 

Because I have made this pie three times and everyone has told me so...people wents nuts...like they had never had pie before...like each bite was a bit of heaven...like there was NONE left! I must admit this could be the best pie I have ever made.

 

The cream (which is more like a custard) is rich, the bananas are full of comfort, and the blueberries totally tang! "Goodness gracious" (as my mama has been saying) this is so good!

 

 

1 - Pkg Pillsbury Pie Crust (one crust...they come two in a box)
1 - cup Sugar
¼ - cup Cornstarch
pinch of Salt

2 - cups carnation evaporated milk
4 – large eggs, separated -
1 1/2 - tablespoons vanilla
3 - tablespoons butter

Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling.

Mix the sugar, cornstarch salt together in a medium size pot. Add the 2 cups evaporated milk. (You will need two cans)

Using a wire whisk blend together and stir constantly over medium high heat. Do not stop stirring! When the mixture is heated through add the 4 egg yolks. You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix. (You don’t want scrambled eggs…at least not in this pie!)

Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Mix until butter is melted. Let pudding mixture cool while you prepare the pie. Take cooled pie shell and slice up two large bananas (three if small) and cover the bottom of the pie. Take two cups fresh blueberries and pour over bananas.

 

Pour cooled pudding mixture over fruit…cool. I place a piece of plastic wrap over the top to keep from drying out.

 

Whip fresh whipping cream…add powdered sugar and vanilla to taste. Place over pudding…Top with fresh blueberries. Before serving slice up another banana and place over berries…

 

Divine…I am telling you! Just divine!

When evil is spoken of you

Learning to live beyond the pain.

I had a dear friend share with me today how brokenhearted she is over someone's lies and divisive schemes. She is struggling with how to practically walk this out as a Christian...

Here is my simple response. I would love to hear yours.

Proverbs 6:16-19, "These six things doth the LORD hate: yea, seven are an abomination unto him: A proud look, a lying tongue, and hands that shed innocent blood, An heart that deviseth wicked imaginations, feet that be swift in running to mischief, A false witness that speaketh lies, and he that soweth discord among brethren."

Well if God says he HATES these things foolish is the person that believes they are above God's law and awareness. He' not kidding around with this kind of stuff.

Let me just encourage you with this. I have lived under the lies of a foolish but persuasive person for years...public words of profound character assassination....deception...misrepresentation....a person deviseth wicked imaginations...a false witness that speaketh lies...someone that was actually trying to destroy me as a person. Crazy as it sounds they talk God talk...profess to be a Christ follower...and generally use spiritual words to manipulate and control others.

One day God said to me..."Your weakest position is defending yourself. What you birth in the flesh you will need to keep alive in the flesh...what you allow me to birth in the Spirit I will keep alive in the Spirit. Trust me with your reputation."

I needed to stop being a man pleaser and start fearing the truth of what God has said.

Not an easy undertaking and very difficult at best. But God has proven this to be true and oh the freedom it produces. A person's true intentions will always be revealed. Time will be the test. The reality of one's heart will always come forth...that is why God has told us He will not be mocked.

For someone to attempt to deceive others they themselves must be deceived.

"Answer not a fool according to his folly, lest thou also be like unto him." Proverbs

Dying of Thirst

‘Are you not thirsty’ said the Lion.

‘I’m dying of thirst,’ said Jill.

‘Then drink’ said the Lion.

‘May I—could I—would you mind going away while I do?’ said Jill.

The lion answered this only by a look and a very low growl. . . .

‘I daren’t come and drink,’ said Jill.

‘Then you will die of thirst,’ said the Lion.

‘Oh dear!’ said Jill, coming another step nearer. I suppose I

must go and look for another stream then.’

There is no other stream,’ said the Lion.

—C.S. Lewis

Lemon Lemon Dream Bars

Had lunch today at my sister Terri's house. She is an AMAZING baker...she totally leaves me in the dust when it comes to baking. I told her I am not leaving your house without recipe in hand...and a lemon bar in another!

I mean to tell you here...This is NOT your regular lemon bar...these bars are laced with coconut. Okay it's true I am on a crazy coconut kick...(A trip to Hawaii might help...ahhhh). Anyway...This dessert is amazing when served with a steaming hot cup of coffee....Minnesota style...as in really hot!

The crust is like eating grandma's shortbread butter cookies, the lemon filling tart and the frosting DIVINE!

Have fun...you are going to love these.

Lemon Dream Bars

1 cup flour
¼ cup sugar
½ cup butter softened
Heat oven to 350.  Pat into 8 inch square pan. Bake for 15 minutes.
Meanwhile prepare fillings.

Filling

2 eggs beaten
3 tablespoons lemon juice
3 tablespoons flour
1 cup sugar
½ coconut
½ tsp baking powder
Mix and pour over crust. Make at 325 degrees for 25 minutes. Let cool.

Frosting

1 ½ cups powder sugar
1 tablespoon lemon juice
2 tablespoons soft butter
1 tablespoon cream
Beat together until well blended. Frost bars and sprinkle with coconut. Cut in small slices…Cause your going to need to pace yourself….:)

Coconut Cream Cake (You will either love or hate me for this one!)

Rave Reviews of a Coconut Cream Cake

 

My wonderful facebook friend Terri Phillips Schmitt sent me this recipe a couple of years ago. I have made it non-stop. It is fantastic.

It starts with a box cake mix...my kind of cake!

1 pkg. white or yellow cake mix

1 pkg. (4 serving size) Cheesecake flavor instant pudding mix

1 1/3 cups water

1/2 cup veg oil

4 eggs

2-3 teaspoons vanilla (I have used lemon and almond...both are amazing too!)

1 1/3 cup Baker’s angel flake coconut

1 cup chopped nuts (Pecans are my fav)

Combine cake mix, pudding mix, water, eggs and oil and vanilla in large mixer bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut and nuts. (I omitted the nuts as my daughter is allergic and added ½-3/4 cup more coconut)

Pour into greased floured 8 or 9 inch rounds.. or 10 in tube pan. Bake at 325 degrees for 45 minutes. (or until done...could be less time...as I cook in high altitude) Cool 15 minutes in pan. Remove from pan. Cool on rack.

Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream cheese, Add l box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating well after each addition. Add ½ tsp vanilla extract. Spread frosting over top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting or if you can find large coconut flakes...(Whole Foods has them!)

Garnish with fresh berries.

Happy Birthday to my dear friend Tracy Hoogenboom!

Click on people's faces in the photo to tag them.

Releasing the life we planned to embrace the life that is waiting for us.

The Truth of Restoration

We all want our hearts to be healed.

But once you’ve been traumatized  you just can’t bear the thought that it could happen again. Everything in you tells you to hunker down, to cut your losses, to settle for a little bit of happiness. That’s when you need to act counter-intuitively, pick up your life again and move on down the road.

You need to choose the work of restoration.

There are times when I’d rather do almost anything other than the hard work of restoration and recovery. And what is that work? It’s the equivalent of ordering timber and bricks and starting to build the walls of hope again in our lives.

It means being willing to release the life we planned to embrace the life that is waiting for us.

Here are just a few things it has entailed in my life:

• The work of hope—which means being willing to say you need restoration and actually asking for the help you need.
• The work of waiting on the Lord—quieting down my life so I can hear...trusting his timing...staying in curiosity and out of judgment as to what God is doing.
• The work of honesty and transparency. In the aftermath of trauma, that could mean shouting at God and telling him how you feel. It can mean refusing to put on a happy face and insisting that everything is all right. There are certainly times when you need to control your feelings for the sake of others. But your restoration absolutely depends on finding a place to confess your honest thoughts and feelings—at very least, in prayer, in a journal, or with a few friends who are close to you.
• The work of “controlling the wild horses.” I love the way my friend Emily describes this.  She’s referring to that tendency we all have, but trauma victims have more than most, to let our “vain imaginations” run away with us. If we give in just a little to fear, panic and worry, those emotions can quickly take control of our lives. So while we need to be honest with our feelings, we also need to be alert to the ways our thoughts can run away with us and learn to short-circuit the runaway thoughts. In the process, as the apostle Paul describes, we move toward being ‘transformed by the renewing of our minds.'
• The work of obedience instead of instinct. Our instincts can serve us well in the early moments of trauma. A “fight or flight” response could actually save our lives in an accident. But as we move from survival toward restoration, our instincts can being to get in the way of what God wants to do with our lives. Your instinct may be to pull away and withdraw when you need to press in to relationships…or to hang on too tightly when you need to let people make their own mistakes.  I tend to rush in to 'fix' things instead of waiting on God’s timing. But I’m learning obedience sometimes has to trump instinct in this too. We have to act on the light we’re given, do what we know to do. And all this takes both courage and discipline.
• The work of forgiveness. Bill Ritter sums this up beautifully: “Sooner or later, you will have to forgive what you can’t understand. For you may never figure it out. Or even if you do, the conclusions you reach in your head may not necessarily heal what you feel in your heart. The only way out of your pain may be to start splashing forgiveness in every direction…forgiving the one who [caused the trauma]…forgiving yourself for anything you did or didn’t do, just before it happened…forgiving God for allowing it, or not stopping it…and even forgiving circumstances for being so damn hard and weighted against you.” [1]
• The work of gratitude. This is simply looking for signs of God’s presence in our lives and resolving, by choosing to “give thanks in all things.”
• The work of modeling faith and integrity. This does not mean faking a faith, covering up our doubts, or sacrificing our integrity to our witness. In fact, it means the exact opposite. As God walks us toward restoration, it’s good to realize that others—our children especially—are watching the way we walk, and how we live into our own restoration can have a powerful impact on their relationship to God. The more honestly and trustingly we can walk, the more integrity we manage, the more we confess our mistakes but accept forgiveness…the more others will be blessed and helped.

I cannot tell you how the work of restoration will look in your life. Or how God will grow you though your times of sorrow or loss. But I know He will...He will grow you into healing...He will grow you into wholeness...and He will use your hard work of recovery to bring forth his (amazing might I say) grace.

 

 

---

[1] Bill Ritter, Take the Dimness of My Soul Away: Healing After a Loved One’s Suicide (Harrisburg, PA: Morehouse, 2004), 49.

Mama Mia’s Meat Sauce and Calzones

 This is by far the best sauce around—you've got to trust me here...and let me tell you it is wonderfully adaptable.  My Italian friends go wild over the rich and authentic flavor of this sauce.  It freezes great, and there are so many meals you can make with this sauce.  

BIG hint....Use fresh herbs. Be generous. The flavor is fabulous.

This sauce is great over calzones, for pizza , pasta or just by the spoonfuls. For calzones just buy frozen bread dough.  Bring to room temp. Cut the loaf into 8 slices. Fill with cheese, olives, peppers or anything else you have on hand. I like to put a little egg wash over the top...looks amazing and some fresh herbs if you have them. Bake 350 in our oven (about 15 min) until nice and brown. Pour sauce over top and top with a little..(okay bunch) of fresh graded Parmesan cheese. This is intended to make a lot.

Freeze it. 

I also added a few variations of the recipe...like adding a bit of crème before serving or some chopped artichokes.  It is a meal ready for you anytime.

You will thank me.

Michelle's Borquez Thornton's Mom Sandy Hormillosa and me making sauce for Michelle's Rehearsal dinner! 

  Three pounds bulk Italian sausage

5 cups chopped onion

3 12-ounce cans tomato paste

5 28-ounce cans plain crushed tomatoes in puree

5 28-ounce cans diced tomatoes in puree

One chopped red bell pepper.

6 cups water

4 tablespoons minced garlic

10 bay leaves

8 tablespoons sugar

6 teaspoons fresh marjoram, chopped (or 2 teaspoons dried)

3-4 tablespoons fresh basil leaves, chopped (or 2 large tablespoons dried)

3-4 tablespoons fresh oregano leaves, chopped (or 2  large tablespoons dried)

One bunch of store-bought  parsley chopped

6 teaspoons kosher salt

 In a large pot, cook and stir the meat with the onion until meat is brown. Drain fat and add all remaining ingredients. Bring sauce to boil, then reduce heat to slow boil. Partly cover and simmer 2 ½ hours, stirring occasionally.  Alternately, you can put ingredients in a large slow cooker. Cook on low 8-10 hours or high 4-5 hours . Makes approximately 36 cups of sauce.

 After sauce is cooled, freeze 4-5 cups (depending on your family size) in a gallon freezer bags. Make sure they lie flat while freezing—I put my sauces on a cookie sheet). Then they’ll stack easily and save space.

 Spicy Tomato-Cream Sauce: Prepare as above, except use hot Italian sausage and stir 1 ½ cups whipping cream into sauce just before serving.

 Artichoke Tomato sauce: Prepare as above, but add three large cans of artichokes, drained and chopped, with other ingredients. For extra flavor, use marinated artichokes or add a small jar of capers.

   

Warm Baked Potato Soup

Good Grief it's Cold!

I have been told it is cold all over the country but I have to say it's REALLY cold in Colorado (-44 below windchill?? ) For a girl that grew up in Minnesota this is crazy for even her!

Because I couldn't stand the thought of going outside (even my Yorkie Tressa stood at the door and had second thoughts) I went to see what I had on hand. Potato, celery, cream, chicken broth...yes Warm Baked Potato Soup it will be.

What you will love about this recipe is the ease of it...and if you can add more or less veggies depending on what you have. I also like a bit more spice...so cayenne pepper it is.

The crispy shallots are a recipe from the Barefoot Contessa...she is so the bomb...these are GREAT on Potato Soup or if your like me on a spoon!

Enjoy your bundled up day...and ask this question around your table...

What's the one thing you know for sure?

It is amazing the responses you might get.

Here's to bikinis and warm beaches...(okay who am I kidding...just warm beaches)

Cheers!

Ingredients

• 8 slices bacon (I use turkey bacon)
• 1/2 cup butter (I generally use only 1/3 cup)
• 2/3 cup all-purpose flour
•  5 cups milk (low fat is perfect)
•  1 cup chicken broth and 1 cup white wine
•  5 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 1/2 cups shredded Cheddar cheese (I love using jalapeno jack cheese!)
• 1 cup sour cream (light is good)
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• As much cayenne you can handle..(the only warmth these days)

Directions

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, chicken broth and wine...whisking constantly until thickened. Stir in potatoes and onions and veggies. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 15 minutes. Stir a few times while cooking. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
4. Top with additional bacon, shallots and cheese.

Crispy Shallots

1 1/2 cups olive oil

3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings (onions due just fine)

Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Fantastic on potato soup!

Old Fashioned Chocolate Pie

Old Fashioned Chocolate Cream Pie...

I have to tell you...I make a lot of desserts. I have yet to find one so easy, beautiful and yummy as The Maltby Cake...(been making that 15 years!) However with that saying THIS Old Fashioned Chocolate Pie recipe comes in a VERY close second. I love it because it is easy, I can have everything on hand (freeze your pie crusts) and it doubles perfectly.

Not that having two Chocolate Pies around is perfect...ya know...you NEED to give one away...

Enjoy!

1 - Pkg Pillsbury Pie Crust (one crust...they come two in a box)
1 - cup Sugar
¼ - cup Cornstarch
pinch of Salt
1 - HEAPING tablespoon of unsweetened baking cocoa (I use Penzy's brand..simply the best)
2 - cups carnation evaporated milk
3 - eggs, separated - reserve egg whites if making Meringue Topping
1 1/2 - tablespoon vanilla
2 - tablespoons butter

Meringue Topping (Note I make a whipped cream topping...just like it better!)
3 reserved egg whites
dash cream of tarter
2 tablespoons sugar

Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling.

Mix the sugar, cornstarch and cocoa together in a medium size pot. Add the 2 cups evaporated milk. (You will need two cans)

Using a wire whisk blend together and stir constantly over medium high heat. When the mixture is heated through add the 3 egg yolks. You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix.

Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Let cool pudding mixture cool while you prepare the meringue topping. Mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar. Whip the egg whites till stiff and soft peaks form. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking. Broil till lightly golden brown on top.

However I don't do the Meringue..I use whipping cream baby! Make sure your pie is cool before adding the whipped cream on top of the pie...it is simply HEAVEN!

Yummy Chicken and Dumplings! Baby it's Cold Outside!

BURRRRR!

Well here is one way to warm up!

Is it as cold at your house as it is in Colorado? Good grief baby it's cold outside! (Remeber that song!?)  This recipe is from Rachel Ray and Jessica Simpson...though I did change it up a bit (added more veggies)...it is amazing, cheap and wonderful.

I like to serve with a tossed lettuce salad, topped with red onion, almonds and mandarin oranges...I love the Paul Newman's lime vinaigrette...it is such a nice complement to the creamy dinner.

Even picky eaters love this meal!

Enjoy!

Baby it's cold outside! Love Dean Martin ya..dancing and cooking go so well together....try it...I think your gotta love the combo! http://www.youtube.com/watch?v=crFQpOCDfEc

Chicken and Dumplings

I saw this one on Rachel Rays show. She had Jessica Simpson on and they made chicken and dumplings. It was simple to throw together.

This had wonderful flavor. Make sure you mix the soups together as well as the broth because it didn’t mix once poured on.

I of course always add veggies!

Chicken and Dumplings

3 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury)
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1 tea thyme
1 tea basil
1 sea Mrs dash no salt seasoning
5 cups of cooked veggies...carrots, onions and celery

Salt and ground black pepper
Preheat oven to 400ºF.

Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.

Line a 9×13″ baking dish with one layer of dumplings. Mix the can of cream of chicken soup followed by the can of cream of mushroom soup, and chicken broth. Add five cups of sauteed veggies...(onion carrots and celery)...mix well.

Pour over dumplings.

Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes

‘‘Look to a man in the midst of doubt and danger and you will learn in his hour of adversity what he really is
. . . the mask is torn off and reality remains.”
—Lucretius, Roman philosopher

Sandy's blog is what I want to be when I grow up! She is amazing! http://www.stumbleupon.com/su/2nxUSd/reluctantentertainer.com/2011/01/easy-life-lessons-for-our-kids-delicious-oreo-truffles/

My dear friend Velda Arthur is one of the best cooks around. She runs and catering company and everything I have EVER made of hers is down right amazing.
She sent me this Tortilla Soup recipe last night from The Crescent Court in Downtown Dallas. I have been to this place too and it is divine!
I also LOVE all her short cuts...my kinda woman!

It is supposed to get down to 20 below zero in Colorado Springs tomorrow...I believe it is soup time...

Tortilla Soup

A couple of weeks ago I ate with a friend at the Crescent Court (Crescent Hotel) near downtown Dallas. We ordered the tortilla soup....it was so good that we contacted them and asked for the recipe. We could not believe it, but the chef actually sent us the recipe.



I took some short cuts with the recipe for a dinner party tonight. One of my guests was the friend I had eaten with at the club. He said mine was better than what we had eaten there...just proves that short cuts are absolutely OK!!!



This was one of the fastest and easiest soups I've ever made.



3 Tbsp Corn Oil

4 Corn Tortillas

6 cloves garlic

1 medium onion chopped

2 cups tomato puree (or you could use crushed tomatoes)

1 Tbsp cilantro chopped

1 Tbsp Cumin

2 tsp chili powder

2 qts chicken stock

Cayenne pepper to taste

Salt to taste



Fry corn tortillas and set aside. Heat oil in large pan, add onion and cook 5 minutes. Add garlic and cook1 minute. Add fried tortillas, chicken stock, tomato puree, cilantro, cumin and chili powder. Simmer 20 minutes. Use immersion blender to make smooth (or you could put in a blender...be careful of hot liquids). Adjust consistency. Add cayenne and salt to taste.



Place the following garnishes in a bowl (pile them up to look pretty!)...

1/4 cup diced chicken per person

Diced avocado (I used 1/2 avocado per person)

Fried tortilla strips

Shredded jack cheese



Ladle liquid over the above and serve. I served it with mexican cornbread.



Now for the shortcuts...I was in a HUGE time crunch and these really cut back on my prep time....



I used purchased tortilla chips for both applications. I guessed at what I thought would be four tortillas. I ended up adding extra because I wanted it thicker.



I also used frozen chopped onions.



Thought I had chicken stock and didn't so I used chicken buillion, mixed it in water and it worked perfectly.



Also, I did not use any cayenne as one of my guests can't do spicy. It didn't need the cayenne.



I used rotisserie chicken and also put the cilantro in whole. You're going to blend it up anyway so no need to spend time chopping???



I purchased a bag of shredded jack cheese which saved me time shredding cheese.



You could also add a dollop of sour cream, lime wedge and spring of cilantro to garnish.



Enjoy!!!

“You will never know how much you believe something until it is a matter of life and death.” “If you think of this world as a place intended simply for our happiness, you find it quite intolerable: think of it as a place of training and correction and it’s not so bad.” – C.S. Lewis

Joy does not simply happen to us. We have to choose joy and keep choosing it every day.- Henri Nouwen