Category: Daily Thoughts

Daily Thoughts · Uncategorized

Wilted Hearts

Chocolate Castles2 Comments

Last evening when I walked into the den, I looked over to see a cast iron plant with leaves that were drooped over the flower pot. I took the plant into the kitchen and ran the hose over the leaves being sure the dirt was soaked before returning it to the den. This morning, walking into the den, I glanced over and saw that the water had indeed restored the plant and the leaves were now beautifully standing tall and soaking in the sun. As I walked over to my chair, it dawned on me that just like this plant, sometimes I feel wilted and need refreshment. It was at this moment I began to think about writing about the similarities of wilted hearts and wilted plants, when Randy walks in and says, “isn’t it amazing how just watering a plant can transform it?” Now normally you wouldn’t think anything about that, but just the fact that Randy had noticed the difference and then commented on it was, well, to say the least, odd. He just doesn’t comment about things like that. In fact, I never knew he even noticed when a plant needed water or attention of any kind.  Immediately, I couldn’t wait to sit down and write about the refreshment of our souls.

Isn’t it wonderful that when our lives feel wilted, as they do from time to time, from circumstances, or trials which have begun to take their toll on us, we can go to the source from which all our hope, our strength and our refreshment is given….Jesus Christ. His Word tells us that, “they that wait upon the Lord shall renew their strength,they can walk and not grow weary, we shall run and not faint,  they shall mount up wings as eagles!”

Isa 40:31

 

That is His promise to us. He meets us at our points of need. His love is truly a “fountain of living water” that nourishes our lives, allowing us to walk through our trials; that the brokenness which we might be feeling, can be transformed into knowing  that there is someone who is capable of giving us a life of spiritual abundance.  We can live with a joy knowing that God loves us and cares for us so much that He gave us His Son to pay for our sin. He took our place on Calvary so that we do not have to live a life of defeat. That is what we will be celebrating April 16th. A risen Savior who gave His life for us. Who loves us unconditionally. All He ask is that we give Him our love and admit that each of us have sinned and fallen short of the glory of God.

As we celebrate Easter in 12 days, may we recognize the need to love the Lord for who He is and not just for what He can do for us. My prayer is going to be that I may decrease that He may increase. That just like the plant which was wilted and needed water, I pray that I will recognize my need of the Lord to refresh my spirit, not looking to the world or others to give me what I need. May my eyes and my heart become so focused on the Lord that my life will point others to Him, by my love and actions to those who I come in contact.

John 14:27 “Peace I leave with you. My peace I give to you; not as the world gives do I give to you. Let not your heart be troubled, neither let it be afraid.”

 

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Vanilla-Brownie Ripple Pound Cake

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Just finished taking this out of the oven and have had 3 pieces. Delicious! Simple flavors which come together with a great taste of vanilla and the chocolate brownie ripple in each bite just makes a great dessert (Randy is already planning tonight to have a slice with Blue Bell Homemade Vanilla and hot fudge poured over the top). Perfect for that 10 a.m. snack with coffee. Taken from Southern Living March 2017.

Brownie Ripple Batter

6 tables unsalted butter

1 oz unsweetened baking chocolate, coarsely chopped

1/2 cup granulated sugar

1/4 cup flour

1 large egg

1/4 teas vanilla extract

Pound Cake batter

2 cups flour

1/2 teas baking powder

1/2 teas kosher salt

1 1/4 cups granulated sugar

1 cup unsalted butter, softened to room temperature

2 tables vanilla bean paste or 1 tablespoon vanilla extract

4 large eggs

1/2 cup sour cream

Preheat oven to 325.

Brownie Batter:

Lightly coat 9x5x3″ loaf pan with cooking spray or grease with butter. Combine butter and chocolate and melt in a microwave safe bowl for about 1 minute. Stir until chocolate is completely melted. Stir in sugar, flour, egg and vanilla and whisk until completely blended. Set aside.

Vanilla Cake Batter:

In a bowl, sift (or stir) together the flour, baking powder, and salt. Set aside.

Beat sugar and butter in a large bowl with mixer on medium speed until light and fluffy. About 4 minutes. Beat in vanilla paste or extract. Add eggs, one at a time, beating well after each addition. Beat in sour cream just until smooth.

Add flour mixture one-third at a time, mixing on low speed just until blended with the sugar mixture.

Spoon half of the pound cake batter into prepared loaf pan. Spoon the brownie batter over cake batter, covering the brownie layer with the remaining cake batter. Using the back of a spoon, smooth batter carefully until it covers the brownie batter.

Bake cake in middle of preheated oven until cake tests done when knife is inserted into middle of cake. About 1 hr and 30 minutes. (instructions said about an hour and 45 min, but mine did not take that long) If cake begins to brown to quickly before testing done, cover the top loosely with foil.

Cool cake in pan for about 30 minutes before removing to a platter. Slice and serve.

appetizers · Breads · Daily Thoughts · Super Bowl Recipes · Vegetables

Bruschetta Melts

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One of my favorite foods is bruschetta. Sometimes on a Friday or Sunday evening, instead of making dinner, we choose to just have a plate of bruschetta. When I saw this in a Taste of Home magazine from 2015 (ok, I have been kinda busy and am just sitting down to go through some old magazines) I knew this would be our dinner next time we went for a little healthier dinner than running to Baskin-Robins for a hot fudge sundae. Yes we do that about once a month, nothing like a gorgeous hot fudge sundae for dinner….try it sometime. It will make your heart sing.

1/4 cup olive oil

1 teas lemon juice

1/2 teas seasoned salt (such as Lawry’s)

1/2 teas pepper

1/4 teas garlic powder (I will use probably about 3 cloves as we just cannot get enough garlic, hum…I wonder why we don’t have many friends?)

4 plum tomatoes, finely chopped

1/2 cup finely chopped sweet onion

2 tables minced fresh basil

1 carton (8 oz) spreadable chive and onion cream cheese

24 slices French bread (1/4″ thick)

2 cups (8 oz) shredded mozzarella cheese

Additional minced fresh basil

Preheat oven to 425. In a small bowl, wish the olive oil, lemon juice, salt, pepper, garlic powder until blended. Stir in tomatoes, onion and 2 tables fresh basil

Spread cream cheese over French bread slices and place on greased baking sheets. Top with tomato mixture; sprinkle with shredded mozzarella cheese.

Bake 7-9 min or until mozzarella cheese is melted. Sprinkle with additional minced fresh basil if desired.

Daily Thoughts · Desserts · Fruit · Pies · Uncategorized

Spring & Summer Peach Pie

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IMG_4568A new friend who is my neighbor brought me this recipe. Her grandmother use to make it and she said it is just delicious and perfect for those spring and summer luncheons or just dessert when you are sitting out on the front porch enjoying the summer breeze. As soon as I read the recipe, I ran (well, actually I drove) to the store and bought peaches and orange jello and it is now sitting in my fridge, just waiting to be sliced onto a plate for our enjoyment. Seeing it sit there this afternoon, I couldn’t stand it, so I took a spoon and went in for the taste. It is so refreshing and so light, it is just a great recipe to cool you down after a barbecue or heavy dinner. Thanks so much Patti for sharing it. Think Dreamcicle! in a pie!

Crust:

Combine 1 cup flour

1 stick (1/2 cup) cold butter

1/4 cup light brown sugar

1/2 cup chopped pecans

Combine the ingredients, except the pecans and cut with pastry cutter until butter is like small peas and well incorporated in with the flour and brown sugar. Then add the pecans.

Pat into a 9×13 baking dish and bake in a preheated 400 oven for about 12-15 minutes or until crust is a light golden color. Remove from oven and crumble with fork. Reserve 1/2 cup of the crumbs and pat remaining crumbled mixture into a 9″ pie pan. Place in fridge to cool while you prepare the filling.

Filling:

2 cups of fresh peaches, peeled and sliced

1 cup hot water

3 oz box of orange jello (or you could use peach jello if you can find it in your area)

1 pint vanilla ice cream (Randy was so excited that we found Blue Bell Homemade Vanilla to use)

Add hot water (almost boiling) to jello. Stir until jello is dissolved. Add the ice cream and peaches. Stir and pour into chilled pie crust. Sprinkle remaining crumbs over the top. Cover with plastic wrap and place in fridge until it is set. Serve alone or topped with whipped cream.

Chicken · Daily Thoughts · Soups · Uncategorized

Chicken Wild Rice Soup

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Last week a dear sweet new friend of mine, Marilyn, from church knew that I was struggling with bronchitis and brought this great soup over for our dinner. To say it was great is really an understatement. It was so good, I kept standing at the counter eating it out of the container it was in even before dinnertime. She said I could post it after telling me that she combined about 3 recipes to get this result. Of course with whipping cream in it, what did I expect except a most wonderful soup.

1 box (6 oz) long-grain and wild rice mix, prepared according to directions on box.

2 cups diced cooked chicken

1 table oil

2 cups sliced mushrooms

1 cup chopped onion

1/2 cup sliced celery

2 cloves garlic, finely chopped

3 3/4 cup chicken broth

1/2 teas dried tarragon

1/4 teas dried thyme

1/4 teas pepper

1/2 teas salt

1 cup heavy whipping cream

2 tables cornstarch

2 tables white wine

Saute mushrooms, onion, celery and garlic in oil until tender. Add rice, broth, chicken, tarragon, thyme, pepper and salt; bring to a boil over medium heat. Combine cornstarch and small amount of heavy cream tomato a smooth paste. Stir into vegetable mixture along with rest of heavy cream and wine.Cook 3 to 5 min until soup is thickened.

Serves 4 to 6 depending on size of bowls you use

Breads · Chocolate · Daily Thoughts · Uncategorized

Chocolate Pumpkin Muffins

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If you know me you know that I’m not a very healthy baker or eater. But I figure that if I can run around with a couple of healthy people, some of their good cholesterol and vibes just might rub off on me. Cecilia is probably one of my most healthy friends. She walks and pushes her Fitbit to the limit. Her recipes are ones in which the folks on the biggest loser would be proud to serve. She and I are complete opposite in our cooking but she puts up with and indulges me when they come to see us. This recipe is one she sent when she read that I was going to post at least 2 healthy recipes this month. I have been so busy baking strawberry pies,chocolate almond pies, lemon and orange cakes that I almost forgot that I said I would post a healthy recipe. So before I go to the kitchen to make cream cheese frosting, here for you crazy, healthy size 4 people is my second healthy recipe. Cecilia assures me that they are delicious. I have to admit, everything I have eaten that she made has been wonderful. She got this recipe from her niece Rebecca. Thank you Rebecca for allowing me to share this.

Makes 12 muffins

1/4 cup coconut oil

1/3 cup unsweetened apple sauce

2/3 cup honey

2 eggs

1 teas vanilla

1/2 cup organic pumpkin puree (canned)

1 heaping cup oat flour (directions on this below)

2/3 cup cocoa powder

1 teas salt

1 teas baking powder

1 teas baking soda

3 tables unsweetened almond milk

a Splash of Apple cider vinegar

Handful or 2 of mini chocolate chips (she used Enjoy Life brand which is dairy, soy, and gluten free)

You can also add a handful or walnuts or pecans.

Preheat oven to 350. She said that she just lightly greased the muffin pans because the muffins will stick to muffin liners.

First, you need to make your oat flour if you don’t have any on hand.

She just took gluten free rolled oats and pulsed them in the blender until they turned into a powder (very easy and quick)

In a small bowl, mix the almond milk and a splash of apple cider vinegar. Set aside.

In a large mixing bowl, mix coconut oil and apple sauce together well. Add honey. Then add the eggs, pumpkin and vanilla. Mx until all are combined.

In a separate bowl, mix the dry ingredients: oat flour, cocoa, salt, baking soda and baking powder. Then slowly mix your dry ingredients into your wet ingredients.

Gently fold in your almond milk mixture until well mixed.

Last, throw in the chips and gently fold into mixture.

Fill the cupcake pan about 2/3 of the way. Bake at 350 for about 18-20 minutes or until muffins tests done. Remove from oven and let sit about 5-7 minutes. Remove to a baking rack to cool completely. It is at this point I would probably take one of the warm muffins and cut it in half to poke a big slice of butter on it. Of course, that would ruin the “healthy” part but it sure would taste good.

Thank you Cecilia and Rebecca. These do sound really good and I do plan to make them. I even have Trader Joes Gluten free oats on hand because I use them in our favorite oatmeal cookie recipe that isn’t healthy, but the oats make amazing cookies.

Daily Thoughts · Uncategorized

Blue Bell & The Beast

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This past week Randy and I had made our 3rd trip of the week to Walmart for the things we forgot the first two trips. On our way, I happened to mention that I wonder if the guys working the security camera have names picked out for us as we walk in the store. “Oh here comes the couple who must not have enough doctor visits on their calendar to keep them busy. They either both have alzheimers and cannot remember what they came for or they eat so much they don’t have room in their house or fridge to buy everything they need in one shopping day. We should give them a name like, “Triple Trips” or “Shopping Cart Sweeties”.  Seriously, I can only imagine the conversations that go on in the camera room. “oh my gosh, look at what they are putting in the cart, and they wonder why their butts are bigger than our aisles.”  or “do they really think they can put on that $3 t-shirt and look like they walked out of Target? Please lady, put back that sleeveless shirt and walk away, your arms are still moving from you stopping the basket 5 minutes ago. Just head on over to the sweaters and cover up those awful upper arms with as much material as you can stand in the heat.”

As we arrive at the store we do out best to find a parking space that will help us get to 3000 steps on our Fitbit. As we head down the frozen food aisle, there is the end of the rainbow. Randy does a double take and comes to a screeching halt. There, down in the middle of the aisle is a man who is unloading a pallet of Blue Bell ice cream. The look on Randy’s face told me that his dreams of finally having BB back in Phoenix has come true. He doesn’t have to wait any longer. We stroll over to the freezer trying not to act like our lives have had no meaning for the year we have lived here. There, in the freezer compartment just staring back at us is the ice cream that is like no other.  I tell him to just take it all in. Look over all of the flavors and pick out his favorite flavor. He looks at me and informs me that “no, he doesn’t want to put it in the basket just yet.” Why? why is he not buying the thing that keeps him writing to Blue Bell once a month asking when are they coming back to Arizona. He told me that he will finish shopping, pay for our groceries then before we walk out the door, he will come back to the ice cream aisle and get his precious treasure, pay for it and then, we will leave.  Truly I thought he was joking. It was at this point that I began to tell him that he didn’t take this much time picking out our wedding rings. Things began to escalate. Thinking that I could go ahead and grab some items while he stayed and drooled over the ice cream section, I walked away just shaking my head. Seriously, I began to remember us picking out rings 22 years ago and remembered that as I was trying to pick out just the perfect ring, he stood beside me and coaxed me to pick out the ring that didn’t make my butt look big.  His sense of humor has always been a little off.

But here we were, finally completing our third trip of the week and all checked out. He pushed our cart to the part of the store where I usually stop on our way out and buy a huge bag of popcorn at the Subway counter before exiting the store. He told me to “take a load off”  (man is he getting so romantic now that he has his Blue Bell back) and he would be right back. So I sat and wondered just how many half gallons of Blue Bell he would come back with.  I watch him, as he goes to the self check out (which he will NEVER go to when I want to hurry) with his precious half gallon of The Great Divide, which for those of you who are not Blue Bell groupies, is half chocolate and half vanilla.  He walks quickly toward me with his ice cream in hand and tells me to hurry and lets get the groceries loaded and get home before any of the ice cream melts. I told him I had not seen him move this fast since…well, actually ever!  For those of you who know my sweet husband, you know how slow he walks.  We speed home, yes, speed home,  not even worrying about a possible ticket, and he grabs the ice cream from the back seat and as I’m hauling in the groceries, I walk in the kitchen to see him standing over the half gallon with the biggest spoon we have. His life is now complete. His Blue Bell is back and life is back to normal. He just took the whole container to the den and told me that he was not to be disturbed. I told him, I thought he was already disturbed.

Yes, life is good and I once again have a sweeter and more gentle husband. All it took was a gallon of ice cream and a flavor called The Great Divide. Maybe I’ll take him to look at new wedding rings. He might be in a little more of a shopping mood than he was years ago.

 

Daily Thoughts · Vegetables

Spiraled Zucchini

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When we arrived in Texas on our trip back 2 weeks ago, my sister-in-law welcomed us there with a veggie meal, which I had requested. She makes the best veggies and after two days of Mexican food on the road, we were more than ready to see something green on our plates besides green chiles.

As we sat down to dinner, I saw that she had added a new dish to the ones I had requested. Spiraled Zucchini. Along with fried potatoes with onions, fried cabbage, a pot of beans, cornbread was this awesome dish of zucchini and cherry tomatoes. Not wanting to look like I hadn’t eaten in 3 days, I only requested the bowl to be passed twice, but as we were cleaning up, I ask her if I could just eat what was left in the bowl. It was that good. So here is my first healthy recipe for March.

Spiral 2-3 zucchini (everyone who is anyone, has a spiral cutter, right? I actually just got one from a friend who gave me her old one, since she bought a better much pricier one)

In a skillet, add about 1 tables of olive oil and heat. Add the zucchini and add salt and pepper to taste. Toss the squash around making sure it is coated in the oil. After about 3-4 min throw in about 1 cup of cherry tomatoes which you have cut in two. When veggies are tender (about 5 min) sprinkle with parmesan cheese. Serve immediately.  If I hadn’t eaten them up so quickly I should have taken a picture.

Thanks Janece for a great vegetable dinner only to be topped of by your not so healthy, but delicious homemade chocolate cream pie with whipped cream.  And you wonder why we always stay with you? Really?

Daily Thoughts · Uncategorized

Different View of Valentines

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Isn’t it great to read the different ways people celebrate Valentines? I truly enjoy scrolling through FB and seeing the restaurants where couples are celebrating the special day. The flowers that grace the different tables, as  we imagine the smell of the roses that sweethearts have brought home.  Boxes full of candy that are ripped apart as we promise ourselves “only 1 piece a day” that are emptied 3 days later. The cards that adorn the mantles of our homes are simple but meaningful ways to express the words that somehow are so hard to say sometimes, but then, finding just the perfect card, we hope that our loved ones are able to read between the poetic lines of love that talented writers are best able to express. Yes, all these are great way to celebrate a day set apart for showing special people just what we feel about them.

This year, having lived in a new city and new community less than a year, I began to think about all my past Valentines days. I remembered the years which I wondered about what I might receive. Would I have some of the beautiful roses, or a box of candy? Would I be able to sit and read a card over and over, all the while thinking about the person who thought enough about me to actually send a card. As I thought back, it dawned on me that most of the past years, I made it all about me.  Yes, of course, I bought for kids or grandkids and my sweet husband, but in the back of my mind, all the time I was picking out little tokens of love for family, my mind seemed to drift towards wondering what I might receive.

This season of life allows us to have time to sit and ponder. Ponder things which might need to change; think about ways in which we can enrich the lives of others before thinking just about ourselves. So I began. I was going to do something totally different this year. Making up pretty little bags with a bar of lavender soap, a tea bag and a little Godiva chocolate, I made up 20 little bags and tied them up with a red ribbon. When I ran out of the chocolate, I baked a few red velvet tea cakes and substituted those for the candy.

Yesterday morning, handing out the Valentine bags to women around our table at Bible Study, you would have thought I was handing them a $100.  The smiles that came to their faces was such a delight to me that I was the one who felt so blessed. In the afternoon, I came home and jumped on the golf cart. Going around in our neighborhood, I ended up delivering about 10 more little Valentine goodie bags. When I arrived home, Randy met me at the door and said, “well, welcome home, I was beginning to wonder if you had fallen and couldn’t get up.” After I assured him that even if I had fallen, I was NOT OLD and I COULD GET UP! I had been gone over 2 hours and had the pleasure of visiting with 9 ladies. Everyone had invited me in and two of the women and I had amazing conversations regarding what the Lord had been doing in their lives. It was one of the best afternoons I had spent in a long time. Just living in a place where you are invited in and people take the time to sit and visit was such a huge blessing to me.

It is 75 degrees again today. The sun is shinning and we ended up riding up to the club house and had lunch with some friends around the pool. A few ladies stopped me and thanked me again for the wonderful little surprise that was dropped off to them yesterday.

It has been about 24 hours since my little Valentine deliveries and I am still on a high from just the sweet conversations, the smiles that reflected from their faces and it has shown me that Valentines can be a whole lot more than just a box of candy or a dozen roses.

It is a time of reflections of how blessed we are when our health allows us to go jump on a golf cart and ride around dropping off little unexpected gifts. It is a day of realizing that we can get out of what we might be expecting from others and begin too reach out and be a blessing to those who might have just lost a spouse, or is new to a neighborhood. It is a day to allow others to see us for who we are…people with struggles, maybe just like theirs. Next Valentines cannot come fast enough. My desire is that I will not wait until Feb to reach out to others, but to look for the opportunities as they come to be a encourager, a light and point others to the Lord praying that “they may know Him by our love.”.

 

Daily Thoughts · Uncategorized

Sausage,Spinach & Sweet Potato Soup

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IT is a beautiful day here in Arizona and we are preparing to leave for a party where there will be a tremendous amount of food to consume during Super Bowl. To allow our clothes to be a little loose so we won’t have to unzip our pants during the party, we ate soup for several dinners this week, hoping to loose a pound of two. This was one of the soups which I had found in a Taste of Home magazine and decided to try. I can testify that this recipe will stay in my stack of “favs” for a long time. Not only was it simple, but it was delicious.

Because we live in an area which does not have an immediately supply of black eye peas, I substituted Am’s Organic Lentil Vegetable soup. Before you get excited and think, “oh my gosh, she has finally done it, she has realized that if she wants to live past 70, she had better get with the program and go organic and quit having chocolate cream pie for dessert every night.” No, it was just the only bean soup I could find on the shelf that wasn’t black beans, pork and bean or pinto bean soup. So don’t get excited and start sending me packets of organic veggies to plant. Just not going to happen besides, I already have my chocolate cream pie piled high with whipped cream ready for dessert tonight.

Ingredients:

2 links of sweet Italian sausage, taken out of casing

1 medium sweet potato, peeled and cubed

1 medium sweet onion, diced

1/2 medium green or red bell pepper, seeded

1 small can of tomato sauce or the regular size can of diced tomatoes

1 can (15 1/2 oz) black-eyed peas, rinsed and drained (( substitute Amy’s and did not drain them, but used the whole can, juice and all)

2 cans reduced sodium beef broth (here once again, I used 2 beef bouillon cubes and 2 cups water because I didn’t have any beef broth in the house)

2 cups chopped fresh spinach

1/2 package cheese tortellini

Garlic cloves, salt, pepper, and a about 1 teas Italian Seasoning to taste.

Add the Italian sausage to a big Dutch oven which has been sprayed with Pam and crumble and cook until no longer pink. Add the rest of the ingredients except the spinach. I added more water while soup was cooking to give it more broth. Cook for about 2-3 hours over low heat until sweet potato and other vegetables are tender. The last 30 minutes of cooking, add the chopped spinach and the cheese tortellini . Cover and cook until spinach is wilted and tender and tortellini is done ( it floats when it is done)

Serve with hot crust Italian garlic bread.