Super Simple Snack Idea

I needed to make something snack-y for lunch boxes this week but was low on eggs. This is what I came up with and it turned out super yummy and was really simple. It's made from a cake mix but tastes like a cookie. Only four ingredients. What more could you want?

Chocolate Chip Bars


1 box butter recipe cake mix
2 eggs
1/2 c. butter, melted
1 (11 oz) pkg chocolate chips

Preheat oven to 350 degrees and grease your 13x9 pan. Combine cake mix, eggs and butter until blended. Fold in chips. Press into pan and bake 25 to 30 minutes. Cool then cut into bars.

Add nuts if you want. Make variations as well.
Use chocolate cake mix for double chocolate chip bars or mint chocolate for mint chocolate chip bars. You get the idea.

Chicken-N-Dumpling Super Star

I made chicken and dumplings for supper last night. With a household full of snifflers, I thought a little comfort food was in order. I thought they'd like it, I just didn't realize how much.

They all smelled it cooking and came running to find out what it was. When I told them, they carried on like I told them they'd won the showcase on the Price is Right.

There was literally singing and dancing involved.

All for the love of chicken and dumplings.

I got the recipe from one of my Lady and Sons cookbooks, but you can also get the recipe by clicking http://www.pauladeen.com/recipes/view2/chicken_dumplings

I didn't use the bay leaves. They aren't a favorite of everyone in the house and the taste didn't suffer at all without them. I also used boneless, skinless chicken breasts instead and it was fine (quicker and healthier too).

It was my first stab at homemade dumplings and, even though I rolled them out to what I thought was thin enough, they were thick and kind of chewy. Totally yummy, but next time I'll keep rolling until my arms fall off and they feel paper thin (the noodles, not my arms). I'll also cut my noodles smaller.

If you're feeling the need for a little comfort, or maybe hear the people in your house singing your praise, whip up a batch of chicken and dumplings today.

Menus, MORE and Breakfast in Store

Sorry it's been so long. I've been sick AGAIN. The kids got their annual back to school cold and they shared it with me. With me, however, there's no such thing as a simple cold. God has blessed me in many ways but a great immune system was not on the list. Oh well, we've all got our stuff.

Finally after a week and a half I started to feel more like myself last night. I did make a breakfast casserole to bake this morning. I thought it'd be a good start for the kids for back to school. You make it up the night before and then bake it the next day. Keep in mind it does take a long time to bake. It worked out perfectly for me since I'm such an early riser, but for y'all who sleep past the crack of dawn, you might want to wait until the weekend to serve it.

Breakfast Casserole

1 lb. sausage
1 tsp. mustard powder
1/2 tsp. season salt
4 eggs, beaten
2 c. milk
6 slices bread, toasted & cubed
2 c. cheddar cheese, shredded

Crumble and cook sausage until brown; drain. In a bowl, mix mustard, season salt, eggs and milk. Add sausage, bread and cheese. Stir to coat. Pour into greased 13x9 pan. Refrigerate overnight. Preheat oven to 350 degrees. Cover and bake 45-60 minutes (I did mine 1 hour). Uncover and reduce heat to 325 degrees. Bake 30 minutes more.

Menus for the Week--

Monday--Chicken & Dumplings, Black Eyed Peas, Pear Salad
Tuesday--Ham & Pasta Bake, Carrots, Biscuits
Wednesday--Hamburgers & Hot Dogs
Thursday--Spaghetti, Salad, Garlic Bread
Friday--Roast, potatoes, carrots, biscuits, fig preserves
Saturday--out to eat
Sunday--homemade pizza

Chicken Salad and Other Yummies for the Week

It's Monday again. If it keeps coming around any quicker, it'll be Monday every other day. I'm thankful for the weekend and a little bit of respite before the craziness of a new week. I've listed my menu for the week followed by my recipe for Pecan Chicken Salad.

Hope you enjoy them.

Monday--Pecan Chicken Salad, mandarin oranges in Jello, roll
Tuesday--ham, mashed potatoes with gravy, salad, biscuits
Wednesday--out to eat
Thursday--meatballs with alfredo sauce, pasta, italian-style green beans, breadsticks
Friday--homemade pizza
Saturday--fish fry
Sunday--leftovers


Pecan Chicken Salad

3 c. diced, cooked chicken
1 c. diced celery
2 Tbsp. lemon juice
1 Tbsp. minced onion
1/2 tsp. salt
1/3 c. mayonnaise
1 c. grapes, halved
1/2 c. cubed apples
1 c. chopped pecans
lettuce to serve it on

Combine first five ingredients; stir well. Cover and chill at least one hour. Add remaining ingrediets, toss well. Serve on bed of lettuce. Serves 6. You may also substitute cooked turkey for the chicken.

Cookies for Back to School

We're gearing up for school this week. Yes, we start back early down here. I guess it's too hot to do anything else. So if they've got to be back at work, we might as well make it sweet. Here's a great recipe that Jack likes to help me make. They make large cookies, great for sending one in a lunchbox or for something special when they get home.

Jack's Jumbo Triple Chippers

4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. butter, softened
1 1/4 c. sugar
1 1/4 c. packed brown sugar
2 eggs
1 Tbsp. vanilla
1 c. milk chocolate chips
1 c. white chocolate chips
1/2 c. semi-sweet chocolate chips
1 c. pecans or walnuts, optional

Preheat oven to 375 degrees. In a large bowl, combine flour, baking powder and baking soda. Beat butter and sugars in a mixer until creamy. Beat in eggs and vanilla. Gradually add in flour mixture. Stir in chips and nuts. Drop dough onto greased cookie sheets by level 1/4 measuring scoop (told you they were bigger). Bake for 12-14 minutes. Cool on sheets 2 minutes. Remove to wire racks and cool completely. Makes 2 dozen large cookies.

The recipe would probably give you at least 4 dozen regular size cookies if you want to use a regular cookie scoop.

Cherries

I picked up these cherries at the store the other day. We've been eating them plain but last night I got a hankering to try something different. I'm dieting and was wanting a little something sweet so I melted a little butter in a saucepan (about 1 teaspoon) and added 1 cup of pitted cherries, about 2 teaspoons of Splenda brown sugar and a pinch of salt. I cooked it just long enough to warm the cherries and make a glaze.

It turned out pretty well, just enough sweet to calm the craving. But the thing that I thought would be best--eat it on oatmeal. Tomorrow I'm going to make it again and add it to a bowl of oatmeal. Cherry Oatmeal Deluxe. Yum.

It'd also be good with plain yogurt and topped with granola.

Thought I'd share the idea with you all. I'm linking up with Rednesday since Sue does love cherries. =)

http://suelovescherries.blogspot.com/

Kid-Friendly Recipe

I made a recipe this week that came from an advertisement for Campbell's Soup. With a couple of modifications it was a big hit with everyone, especially the kids. I thought y'all might like it too.

Creamy Mexican Skillet

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's Tomato Soup
1/2 c. salsa
1/2 c. water
6 flour tortillas (6"), cut into 1" pieces
1/2 c. shredded cheddar cheese
1/2 c. sour cream
1 tsp. chili powder
1/2 tsp. cumin powder

I didn't have any tomato soup so I used a 15 oz. can of tomato sauce and omitted the water. Brown ground beef; drain. Stir in soup (or sauce), salsa, water, tortilla pieces, sour cream, chili powder, and cumin powder. Heat to boiling. Reduce heat to low and cook 5 minutes. Stir and top with cheese. Let cheese melt. Serves 4-6.

Southern Staples

My little patient is resting and recuperating. So I'm finally back to the kitchen. I love cooking in the summer when everything is fresh from the garden.

I thought I'd share one of my favorites, a Southern staple--stewed tomatoes. Our tomatoes are really starting to ripen and I had a big bunch ready at the same time. I made this favorite with them and it was out-of-this-world yummy. A big pile of stewed tomatoes served over rice, you don't get any more southern than that. Well, maybe if you served it with a side of cracklin cornbread. But even I'm not that old school southern. Mama don't eat no cracklins.

Making stewed tomatoes is oh so simple. I never use a recipe, it just depends on how many tomatoes I have. If we have a hankering for them in the winter, I simply use a large can of crushed tomatoes. If you're using fresh ones, I'd use about six to eight tomatoes, depending on their size. Peel them, cut them up (preferably over a bowl to save the juices) and dump them in the pot. To this pot you're going to add salt and pepper to taste. I like a generous portion of black pepper in my stewed tomatoes. And the only other ingredient--bacon grease.

Okay, I'm letting you in on a little secret. most good southern cooks I know keep a cup of bacon grease in the refrigerator. Don't turn your nose up, you non-southern gals. It is the essence of yumminess and the secret to good southern cooking. After I cook my bacon (which I do in the microwave) I save the grease in a little coffee cup.

One or two heaping tablespoons should be all you need for this many tomatoes. You add more when you use more tomatoes. That's all there is to it. And you end up with a little pot of heaven.




And speaking of a little bit of heaven...peaches are starting to get ripe down here. We picked the first peach ever off our own peach trees. It was small but the best one EVER.

Have a happy Rednesday. Be sure to visit over at http://suelovescherries.blogspot.com/
and get you cup full of bacon grease.

Chicken and Roses

But not necessarily in that order. Not a lot of time for sharing today. I'm still in the midst of fetching ice cream, giving medicine, putting down for naps and playing Polly Pocket. I did want to stop by and share a quick picture from the yard and a new recipe that we tried and everyone liked. To be honest, when I mixed it up I thought they weren't going to care for it. It makes a thick baste that turned rock hard when I put it in the fridge. We heated it up before putting it on the chicken and it tasted great when we grilled it. Oh me of little faith.

Orange-Maple Glazed Chicken

I believe I cut this out of a Taste of Home magazine.

1/3 c. orange juice
1/3 c. maple syrup
2 Tbsp. balsamic vinegar (I'm out, used apple cide vinegar)
1 1/2 tsp. dijon mayonnaise
1 tsp. salt, divided
3/4 tsp. black pepper, divided
1 Tbsp. minced fresh basil or 1 tsp. dried basil
1/2 tsp. grated orange peel (I used lemon and added a couple drops of orange extract)
6 boneless skinless chicken breast halves

In a small saucepan, combine orange juice, syrup, vinegar, mustard, 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes (didn't take that long for me, so watch it). Stir in basil and orange peel. Remove from heat; set aside. Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with orange juice mixture. Serves 6.

Recipes Written in Red

It all started with these little bowls my mom and aunt picked up for me on a shopping trip. They bought them for me so I could be like the hosts you see on Food Network who always have their ingredients measured and waiting in these tiny bowls when they're cooking. (Yes I know, there's a specific name for them--it just escapes me at this early hour.) I once heard someone on television speaking on the importance of these bowls. I had always thought of them as pretentious. Seriously, who has time in the real world to measure all those ingredients into tiny bowls just to dump them again into a bigger bowl or pot? Television hosts or chefs--both of whom have someone else to do the dishes.

I guess I was feeling a bit pretentious myself yesterday because I thought "why not?" and whipped them out as I made supper. When I took them out of their nested wrappings, I was surprised to find that they were marked with measurements on the inside of the bowls. Now maybe I'm the biggest idiot in the world, but I didn't know they actually measured the ingredients for them. I thought they were just there to be cute. I stand corrected.

So now that I'm using my pretension pots, I thought I'd share a recipe to make while using them. Something about seeing them lined up there said 'salad' to me. Don't ask me why. Lo and behold, I flipped through my recipes and there was one written in red. It doesn't get any better than that for Rednesday. And it's a really good one too, given to me by a friend at church--Mrs. Mabel who is 95 years young. I do believe the lady could work circles around me. I want to be like Mrs. Mabel when I grow up.

Kraut Salad

1 large can sauerkraut (wring out dry with hands)
1 cup of each, chopped--celery, red and green peppers
1 large onion, chopped
1 1/3 c. sugar
1/2 c. vegetable oil
1/2 c. cider vinegar

Beat dressing very good. Make the dressing first, as you wring the kraut. Combine with vegetables and let stand 2 hours before serving.

Even my garden is getting into the spirit of Rednesday. For other friends, visit http://suelovescherries.blogspot.com/

Rainy Day in Georgia

We've gotten over 4 inches of rain at my house in the last 48 hours. I guess I won't be working out in the yard today. I'd have to swim to the vegetable boxes. I'm thankful for the rain. We needed it.

Since it's a dreary, rainy day I thought I'd make some soup for supper. That's something quick and easy, which is nice because I have lots of cleaning up to do from the weekend. How can five people make such a mess when we were hardly at home?

If you need extra inspiration to get going this morning, check out Aunt Ruthie's (no she's not really my aunt, that's just what she calls herself) Sugar Pie Farmhouse blog. She's in my list of favorites on the right. It was extra good today and just what I needed to get me going this morning.

What else are we having besides soup? Let's think on it.

Monday--Homemade Chicken Noodle Soup, rolls, fresh strawberries
Tuesday--Taco Salad
Wednesday--Baked Pork Chops, Mashed Potatoes, Green Beans, Rolls
Thursday--Lasagna, Salad, Garlic Bread
Friday--Grilled Sausage, Mac & Cheese, Strawberry Pretzel Salad
Saturday--Homemade Pizza
Sunday--Leftovers

Chicken Noodle Soup Express
I have to double this recipe for my family. The kids really like it and eat seconds, sometimes thirds. Plus, it makes a good lunch the next day.

3 1/2 c. chicken broth
pepper to taste
1 carrot, sliced
1 stalk celery, sliced
1/2 c. uncooked egg noodles
1 c. cubed, cooked chicken

Mix broth, pepper, carrot and celery in a pot. Bring to a boil. Stir in noodles and chicken. Cook over medium heat for 10 minutes. Serves 4.

Talkin' Turkey This Tuesday

A Time to Plant

Like it says in the Bible, there's a time to plant...and I did manage to plant a few things at the end of last week. Admittedly, I was a little late. Around here, the sayin' goes you've got to have your potatoes in the ground before Valentine's Day. I didn't quite make that cut off, but I planted them just the same. We'll see.



I planted red potatoes, onions, garlic and asparagus in a couple of my vegetable boxes. My peach trees have blossoms, the grape vine is putting out new leaves (which is a good thing since I thought I'd killed it) and the blueberries have already blossomed and are getting ready to make fruit. One little blossom is still hanging on.



There are lots of other things to plant still--tomatoes, cucumbers, peppers, squash, watermelon...maybe tomorrow. For today, I'm stuck inside cleaning. The whirlwind of a weekend we had left a monster of a mess.



What's for supper?

Monday--Crockpot Chicken, Biscuits, Fresh Strawberries

Tuesday--Chili, Cornbread

Wednesday--Spaghetti, Salad, Garlic Bread

Thursday--Ham and Scalloped Potatoes, Glazed Carrots, Rolls

Friday--Pizza

Saturday--London Broil, Peas, Buttered Corn, Rolls

Sunday--Leftovers

Here's the recipe for tonight's supper.

Crockpot Chicken

4 carrots, sliced
1 onion, chopped
1 celery rib, sliced
1 can greeen beans
5 small red potatoes, quartered
4 boneless, skinless chicken breasts
4 strips bacon, cooked and crumbled
1 1/2 c. hot water
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. thyme
1/2 tsp. basil
pinch of pepper

In a crockpot, layer the first seven ingredients in order. Combine the remaining ingredients; pour over the top. Do not stir. Cook on low 6-8 hours. You can change the seasonings to suit your taste. I'm spicing mine up a little tonight.

I had some pictures of my plants to show y'all but my computer is not cooperating with uploading them. Maybe tomorrow.

Beans, Beans, Good for the Heart

I'm still reeling from a nasty stomach virus. On the up side, I lost three pounds in a day. I did want to share a little something with you though. I missed you all yesterday.

This is a recipe I found in Meta Given's Modern Encyclopedia of Cooking. Modern, by way of 1945. It's a great little set to have if you can find it. Packed full of recipes on just about every food, with basic ways of cooking to more elegant recipes.



Fresh Green Beans

1 1/2 lb fresh green beans
1 tsp. sugar
1/4 c. melted butter
5 small red potatoes, optional

Wash green beans in cold water. Snap ends. Place in a large pot of boiling salted water (1 tsp. to 1 qt water) along with potatoes, if desired. Cook uncovered until desired tenderness, 20-30 minutes. Drain; add sugar and butter. Stir and heat through.

Pucker Up for Something Sweet

Jack came home from school and told me he needed me to bake for school tomorrow. Apparently they have to bring something that's a 3D shape, preferrably edible since it'll be after lunch and they'll like a snack. Hmmm... We looked through my book of recipes I've clipped out but haven't tried yet and he picked some little lemon cakes. We decided that a rectangular prism would be easiest.

I got this recipe from Pampered Chef. It calls for cooking it in six individual prep bowls in the microwave. You know me, I'm not good at following instructions. Seriously, it's true. Anyway, I don't have six little prep bowls (I'm not chef-y enough to feel the need to measure all my ingredients into little bowls before I start to cook. I feel the process of scrambling around in the kitchen in a mad fury counts as my exercise for the day). I also don't like cooking the cake in the microwave. Stuff's just never as good, at least to me. I made it in my six serving mini loaf pan and baked it in the oven. It turned out perfect.

Mini Glazed Lemon Cakes

Cakes:
2 Tbsp. butter, softened, divided
2 Tbsp. sugar
2 small lemons, divided
1 (9 oz.-that's the small one) bx of yellow cake mix
1 egg
1 (8 oz.) container sour cream

Glaze:
2 Tbsp. lemon juice (from lemon for cake)
2 Tbsp. butter
1/4 c. sugar

With 1 Tbsp. of the butter, grease the mini loaf pans then sprinkle evenly with the sugar. Thinly slice one of the lemons, being sure to remove any seeds. Place lemon slices in the bottom of each pan in a single layer.




Zest remaining lemon to measure 1 Tbsp. zest. Set lemon aside for glaze. Preheat oven to 350 degrees.



In a microwable mixing bowl, melt remaining 1 Tbsp. butter on High for 15-20 seconds. Add lemon zest, cake mix, egg, and sour cream; whisk one minute or until smooth.



Divide batter between the six mini loaf pans. Bake at 350 degrees for 15-20 minutes, until a toothpick inserted near the center comes out clean. Cool in pan for 5 minutes.

Meanwhile, melt the butter for the glaze. Stir in the lemon juice and sugar; microwave on high 30-60 seconds or until boiling. To serve, gently tap the pan to release cakes. Invert onto serving tray. Drizzle glaze over cakes.




Next week's assignment? A cake in the shape of Australia. Who knew middle school was so yummy!

The Gift of a Good Day

I greatly appreciate the well wishes and prayers that have been sent our way. I can report that today is a good day. So far today, our house is fever free. It is, however, covered in glitter.

She was such a sweet girl for enduring all those tests on Monday and I promised her a reward for her acts of bravery. Her request? A Barbie that she'd seen at the store. Daddy left work early and brought it home. She has loved it. Combine a Barbie, stickers, and glitter and you've got a little girl's dream come true. And a momma's messy nightmare.

The glitter is extra fine and it lands, and stays, everywhere! It comes with a little vacuum pen but still it remains. Her older brother was at the table doing homework. When he picked up his white binder, it was covered in glitter. Needless to say, he wasn't happy. "I can't go to middle school with a glittery notebook!" Life's never dull around here. And so glad to see the beginnings of feeling good.

Now for good food. The picture I posted for today is of an old cookbook (thankfully available in an updated reprint). It's full of good, basic recipes. If you only can have one to start with, to learn with, this is it. It makes a great wedding shower present. Give the book, along with the page numbers of your favorite recipes, and some of the spices or utensils they'll need to complete them.

Tonight I'm making a chicken dish from this book. Creamed Chicken. We're having it along with some steamed broccoli, mac'n'cheese and oatmeal rolls. Here's the recipe. In the cookbook, you'll find many variations for using key recipes.

Creamed Chicken

6 Tbsp. butter
6 Tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. black pepper
1 1/2 c. chicken broth
1 c. cream (I'm using half & half)
1 c. cut-up cooked chicken
2 Tbsp. sherry flavoring (I'm substituting 1 tsp. celery salt, 1 tsp. poultry seasoning)

Melt butter in a pan. Blend in flour, salt and pepper and cook over medium heat until bubbling. Remove from heat and stir in broth and cream. Bring to a boil and boil for 1 minute, stirring constantly. Gently stir in chicken. Just before serving, add seasonings. Serve over pastry shells, biscuits, toast, noodles or rice. Serves 6.

Good news. With a little nerve and a lot of prayer, I finally submitted some writing for the world to see. It was accepted and you can see it at http://www.faithtowrite.com/ I'm really excited. I had sent it in a while back and figured they weren't interested or it wasn't good enough. So maybe this will be the beginning of something good. I hope you'll visit and check it out.

And finally a little good fun. I visited Maryjane at Beehive Cottage this morning (you can access her blog from the list on the right) and saw the cutest thing. She has two Etsy shops and is always making something I drool over. But I never order things for myself. This morning that vintage inspired recipe journal was too much to resist. What a fun way to use a gift card I'd been given, something I'd wanted but otherwise wouldn't have splurged on for myself!

That's it for me. We're still cooped up on "quarrentine", but being stuck inside today doesn't mean it can't be a good day.

Be sure to visit all the Rednesday participants to see what good things they're up to. http://suelovescherries.blogspot.com/

"Every good and perfect gift is from above..." James 1:17

Love...Never Fails

I managed to mess up and, in the busy-ness of the this weekend, didn't get to post. I did have a wonderful time yesterday visiting with my family and getting some sweet baby sugar from the newest member of our clan, baby Jake. He is such a cutie, just like big brother Jordan. As usual, I forgot to take my camera.



You'll never believe what surprise awaited me last night. I was awakened in the night by yet another sick child. I'm seriously considering pulling them out of school, stopping all social activities and becoming hermits who live in a giant plastic bubble!

I took a new recipe to our dinner yesterday and everyone liked it. I promised to share it on the blog today. It's another recipe from that cookbook I picked up at that estate sale. Upside-Down German Chocolate Cake.

Upside-Down German Chocolate Cake

1 1/2 c. flaked coconut

1 1/2 c. chopped pecans

1 bx chocolate cake mix

8 oz. pkg cream cheese, softened

1/2 c. butter, melted

1 lb. (4 c.) confectioners' sugar

Preheat oven to 350 degrees. Grease a 13x9 pan. Spread coconut evenly on the bottom of the pan. Sprinkle with pecans. Prepare cake mix according to directions on package. Pour over coconut. Combine cream cheese and butter in a mixing bowl. Beat at low speed until creamy. Add sugar and beat until blended and smooth. Drop by spoonfulls evenly over cake batter. Bake at 350 degrees for 45-50 minutes. Cool completely in pan. To serve, cut individual pieces; turn upside down onto plate. Yields 12-16 servings.

Now for the last of our study on love from I Corinthians 13. First, the two days I missed--the quick version.

Love always trusts (and it's trustworthy).

Love always hopes (looks for the best, looks forward to the future).

Love always perseveres (doesn't give up, understands it's hard work).

And today...love never fails. It may not always be patient. It may not always remember to sprinkle its words with kindness. Catch it on a grumpy day and it'll probably be rude. It may not have a scrapbook, but it probably does have a sticky note of the things you've done wrong (at least the ones for today).

But it doesn't fail to try. And when it messes up, it wishes it hadn't. And it starts all over again trying to get it right.

People momentarily fail at love. But love doesn't fail people. Not even for a moment.

"In your unfailing love you will lead the people you have redeemed. In your strength you will guide them to your holy dwelling." Exodus 15:13

Now we're off to the doctor's office. Again.

Love...Keeps No Record of Wrongs

For those of you who might be getting tired of my "preachin'", hold on--we're over halfway done. In the immortal words of the ponytailed infomercial man, "You can do it!" And just for you, I'll add a recipe down at the bottom.

Love keeps no record of wrongs? Then what am I supposed to do with this book I made!?! I even made it look fancy with all that scrapbook stuff so it'd be more pleasant as I went back to check it out over...and over...and over...

No, I don't really have a book. But seriously, I bet there are people who would've done that if they just thought of it first.

It is in our nature to make a mental note of everything people do to offend us or hurt our feelings. That's why God had to make sure to tell us that love does the opposite.

I still remember something my nephew did one night. Josiah was in bed calling out that he had an ache. Deb asked, "Where do you hurt?" His answer--"My feelings."

That always makes me smile. 'Cause truth be told, we've all lain there with that ache.

And when we're lying there it's hard not to bring out the mental notebook and start writing down wrongs. So why shouldn't we?

Do we really want someone dragging out their laundry list against us? Didn't think so.

Let's look for just a minute at Psalm 130:3. "If you, O Lord, kept a record of sins, O Lord, who could stand?" I don't want to make a list because I don't want to see that list.

I'm thankful for Job 14:15-16. "Surely then you will count my steps but not keep track of my sin. My offenses will be sealed up in a bag; you will cover over my sin."

God puts my offenses in a bag. That struck me as kind of funny. Although it might take a big bag. I mess up on a daily basis. Did I say daily? I meant hourly.

So let's try His way. Get yourself a Ziploc bag (remember it's got to be sealable). Label it 'Faults'. Next time your husband gets on your nerves or does something you don't like or forgets to compliment your hairdo, tell it in the bag. Close it up.

Guess what you end up with? Nothing but a lot of hot air. Hmmm...

Now for a recipe. Don't knock it 'til you try it. They were all scared to death last night when I served this. Turns out they liked it. My husband even asked for seconds. I love it. Spinach is my new thing. I can't seem to get enough.

Sauteed Spinach
You'll need a big pan. The raw spinach will fill it up. Don't worry though, it reduces down to a small amount.

1 Tbsp olive oil
1 10 oz. bag spinach
1/2 tsp. garlic salt
2 Tbsp. grated Parmesan cheese

Heat oil in pan over medium heat. Add spinach; cover and let cook 5 minutes. Stir in garlic salt, cook 5 minutes more. Sprinkle with cheese.

Love Is...Patient

Today we'll start on a little Valentine's adventure to discover exactly how God defines love. And we've got 14 days to ponder how we're measuring up. Probably not as well as we'd like. It sure would be easier just to give a mushy card and box of chocolates. But that's not real love. Join me and let's find out what it is. Our text for the next two weeks can be found in I Corinthians 13:4-7.

Why is it that the first thing He starts off telling us is that love is patient? Why couldn't He have waited a little longer to get to that part? He could've started with something I'm a little better at. Patience is not my strong point. I'm not a "I want it and you better get it for me now!" kinda girl, I do wait. But (I'm ripping the Band Aid off my soul and showing you where it hurts) I do so kicking and screaming on the inside. Maybe that's why I'm always in situations where I have to wait. He's just gonna keep dunking me in that water until I come up as calm on the other side of the smile as I am on the outside.

Patience is not the first thing we think of when it comes to love. But God's right, of course, it probably should be. Think of the trouble, and probably divorces, that could be avoided in early marriages if people would simply be patient. Too often newlyweds want a perfect marriage (but that takes time getting to know each other better and weathering a few storms together) and the lifestyle they are used to (newsflash--your parents to years to get to the place they are now, you don't automatically deserve to start there, live within YOUR means, not your parents or your friends).

Patience is what we want for ourselves. We know what a mess we are. We know we're working on it. But do we want someone to come along and constantly point out our flaws? No, thank you. It doesn't matter how much you say 'I love you', if you're constantly finding fault or unsatisfied with the one you're saying it to, they're not hearing it (or feeling it) at all.

Patience is what we love to see. Think about it. When you see a mother sweetly talking with her child or a dad letting his son "help" with a task, your heart melts. It's love displayed for all to see. Or when you see an older couple, one tenderly helping the other, you sigh and know that's what you want. Love is patient. You recognize it when you see it in others, but it's so hard to do for ourselves. That brings us to the next point.

Patience is so hard to give. Why!?! Mostly because it's hard to see past ourselves. Past our tiredness, past our desires, past our deadlines. Patience says I love you enough to wait. Wait for you, wait with you, wait on you with a servant's heart. Even when it's costing me what I want. That is love. And when we get it right, people notice it. Rest assured, when we get it wrong people also notice it. The mother in doctor's office whose words are harsh, the teenager rolling his eyes and talking back when he's out with his grandmother--they set our teeth on edge and our blood to boiling. See how important it is, and how it's tied in with love?

Patience is the first thing people see. That's why it's the first definition of love. Let's seriously work on our patience as we seek to show love to those we care about and to the world around us.

Love is patient.



I didn't have a set of menus for you this week, things here are a little off with the second bout of flu. Apparently there are two strains and we get to try them both. I did have a recipe to share. It comes out of an old cookbook that my grandmother had. It's a tiny thing, looks homemade, but it's a good one. Like peeking over the shoulder of a by-gone country cook as she bustles about in her kitchen. A lot of the recipes are just paragraphs explaining how she does things. If you ever come upon this little book, it's a good one to have. True Southern cookin'.


Last night I was feeling the need for a little Southern comfort, a little love in a pot--chicken and rice. My mom makes chicken and rice. I'd never actually made it before. 'Aunt Nancy' has a recipe for it that I used to make it. Except she calls it Chicken Pilau, that's what they say down in Florida. Whatever you want to call it, it's good. My tinkerings are in parentheses.

Chicken & Rice (Chicken Pilau)

One 4 or 5 lb. stewing hen, cut up. (I just used boneless, skinless chicken breasts. Same taste, less fat and less mess.) Cover with water and boil until tender. Remove from broth and de-bone, shredding into bite-size pieces. If you do not have 6 cups of broth, add enough water to make 6 cups. Add salt and black pepper to taste. (I also add 1/4 c. butter and some onion powder.) Add 2 cups of rice to chicken and broth and cook until well done. (Will make a large pot, enough to feed 8-10.)

Pass the Soup

January is winding down and, for most of you, it's cold right now. What's better when it's cold out than a nice bowl of warm soup? So today I'm sharing my recipe for Broccoli Cheese Soup. The recipe card for this one is barely recognizable, splattered and faded from use. That's when you know it's a good one. Add some rolls and a salad and you've got a quick and delicious dinner that'll warm your stomach and your heart.

Broccoli Cheese Soup

1/4 c. chopped onion
1 Tbsp. butter
2 c. milk
1 (8 oz.) pkg cream cheese, cubed
3/4 lb. Velveeta, cubed
1 (10 oz.) pkg broccoli (I only like the florets), cooked
1/4 tsp. nutmeg (don't skip this, even if you do think it sounds weird)
dash of black pepper

In a large saucepan, saute onions in butter until tender. Reduce heat to medium. Add milk and cream cheese, stirring until cream cheese is melted. Add remaining ingredients, stirring occasionally until cheese is completely melted.

Also wanted to let you know that my friend Amy over at http://amygking.com/ is having a giveaway of the the book Made to Crave. I told you about the live webcasts on Monday nights that go along with the book. The book has been hard to get hold of, all the stores have been out of stock, so this is a great giveaway to be part of.

You know, we haven't had a Thankful Thursday in a while. What am I thankful for?

1. I'm thankful my husband woke me up this morning. I was having this dream where I was frantically searching for a coupon to turn in at a drive-thru. I can't remember what restaurant, just that I'd phoned in my order and they said I had to bring my coupon. Searching for coupons and discussing Jewish history in the car industry (not that I had much I could contribute to that conversation, I'm not even Jewish). When I woke up, I'd been gritting my teeth and contorting my neck. I don't like having to work that hard in my sleep.

2. I'm thankful for a son who asks for a new Bible and devotional book and to be awakened a little earlier so he can spend more time reading them. Makes a mama's heart melt.

3. I'm thankful for birthdays and watching my little ones grow up. It is happening so quickly!

4. I'm thankful for all my blogging friends. It amazes me what wonderful insights and creativity people have. We may even know these people personally, see them and talk to them all the time. But there's something about seeing it in print that reminds you of how wonderful they are and how important it is to listen to what they have to say.

5. I'm thankful for coffee, 'cause it sure is hard to get going this morning after Thankful #1. =)

Have a great day!