Sisters Part 1

God has blessed me w/ wonderful sister-in-laws! I am the only girl in my family (I have two younger brothers). And for at least 10 years, I was the only granddaughter, in a sea of boys! There are benefits to being the only girl . . . such as getting a "little" spoiled from family - but there was also something missing. Since getting married, I have acquired wonderful "sisters". I even have one of my "little" brothers to thank for giving me a sister! Over the next week or so, I'm going to be sharing recipes from some of these special ladies in my life.



I'm going to start w/ Amy. She married my brother Jeremy almost 10 years ago. I have to admit, and my family will tell you the same, I did not like Amy when she and Jeremy first started dating. I thought she was pretty uptight, and just not the right type for my brother. Fast forward to today . . . she is a wonderful person. As we both journeyed through our seasons of life, I began to discover what a truly incredible person she is. She has blessed me w/ a nephew (who reminds me so much of his daddy, that it is scary), and a beautiful princess niece. When we made the move to Indiana, it was so hard to leave Amy and Jeremy behind. Amy and I had taken our relationship to a new level. We were enjoying mothering and spending time together. We still talk to each other almost every week, and the emails flow frequently. We are each other's "venting" companion! Isn't life funny? I'm so glad that Jeremy chose her, despite my opinion. We are going back to KS this weekend, and I am so excited to be able to see her . . . and the rest of my family too, of course!! This is a recipe that everyone requests that Amy bring to dinner. It's very impressive - for someone from Missouri!! J/K!! KU ROCKS!


Cookie Salad *
1 package (4oz) Instant vanilla pudding
1 cup buttermilk**
1 small can mandarin oranges, drained
8 oz whipped topping, thawed
1/2 package fudge striped cookies, broken into pieces


Combine pudding & buttermilk (will be thick). Fold in whipped topping, oranges, and cookie pieces. Chill until ready to serve.

*This can easily be made sugar free by using sugar free pudding, whipped topping, and cookies.
**To make your own buttermilk, place 1Tbs lemon juice or white vinegar in measuring cup, and add milk to measure 1 cup. Let sit for 3-5 minutes, or until thickened. Continue w/ recipe.

Lovin' on the family

This picture is a little old, but I came across it and was instantly reminded of what real love feels like! This was taken when Ethan was about 6 week old. As a mother, I embrace loving my children (that doesn't mean it's always easy!). They are my responsibility and if I choose to model love, they will do the same. I'm striving to cover my children in "love prints" so they in time, will do the same to their own children, sometime down the road.


I've been remiss in posting anything these past few days . . . I've been spending time w/ my family. Natillie, our oldest, came down w/ a horrid ear infection on Thursday. We had a play date at the mall play area on Friday; came home and made Valentine's cupcakes - complete w/ lots of pink frosting and sprinkles! Last year, we tried something new to celebrate V Day. The kids and I spent the day creating a surprise dinner for Dave. The kids decorated the table, we pulled out the sparkling china and goblets, used the velvet napkins, lit candles, and dressed in "fancy clothes". We all had so much fun! I think I remember our dessert being red, heart shaped jigglers :-) How fun it is to create a "fancy" dinner, that includes all of the family!



We decided to make this a tradition. Dave and I can have our date later. This just made such an impression on the kids, that we want to make sure they experience it many more times! Tonight, the girls decided to forgo their "fancy" clothes, in fact, they almost came to dinner in their fuzzy bath robes!! The table had a beautiful hand knitted tablecloth (a gift from my grandmother for our wedding), metallic multi-colored heart garland , candles, M&Ms, and we even had sun catcher conversation hearts hanging from our chandelier above the table! No fancy food tonight, just lots of love and laughter as we shared a beautiful time together as a family ! God has been good to us, and His love continually amazes me!

Spring Fever

I'm getting Spring Fever. I am feeling the need to clean, wanting to open my windows, and feel the fresh breeze, and seeking out "spring time" foods. As a child, I never had the opportunity to eat asparagus. Not that I would have eaten it . . . I think I viewed it as an "old persons" food (kinda like turnips, parsnips, rhubarb, and horseradish)! So, I'm not sure if my opinion has changed because I am now "older" :-) or if I just gave the asparagus a bad wrap to begin with. Anyway, my dear friend, Stephanie Witt, shared this recipe w/ me while we were both still living in Fort Scott, KS.. My kids love it, and it is so simple to prepare! I even used this as a very popular side dish when we owned the Kress Tea Room in Fort Scott. I found some asparagus at a good price while I was shopping the other day, and couldn't pass it up. I was getting tired of frozen mixed veggies, and wanted something fresh. I'm so glad I picked up a couple of pounds. My family was glad to see an "old friend" resurface. Asparagus is a spring vegetable. So, I'm very happy to see young asparagus showing up more frequently in the grocery store! It's just a little over a month before Spring officially begins! I can hardly wait!

Parmesan Asparagus

serves 5

2 1/2 - 3 # fresh, young asparagus

2 Tbs olive oil (may sub. canola, veg. oil)

2 tsp Kosher salt (may sub regular salt)

2/3 - 3/4 cup Parmesan cheese, shredded (not grated)

Trim asparagus approximately 3" below the head, discard the stems. Arrange asparagus in a single layer, on sheet cake sized baking dish. Drizzle oil over the asparagus, sprinkle w/ salt, and top w/ shredded cheese. Bake in 450* oven for 7-10 minutes, or until cheese is lightly browned. This is best served immediatley. We like to cook it a little longer so that the tops of the asparagus

have a little crispiness to them from "searing" in some of the oil.

Chicken Salad

I thought I'd go ahead and post the recipe for the Chicken Salad that I took the the Rex family last night. I've been serving a lot of warm weather food this past week - you'll notice my love for fresh fruit shined brightly yesterday! I had bought a generous supply of fresh fruit, so I decided to go ahead and make a colorful fruit salad to go w/ the chicken salad.

Chicken Salad

serves 4-6

2 1/2# cooked chicken breast meat, diced

2 celery stalks, chopped

1 large can mandarin oranges, drained

2 cups red grapes, halved

2 cups mayo (approx)

Salt & Pepper to taste

1 tsp garlic powder

2 tsp sugar (optional)

1/2 tsp onion powder (optional)

1/2 cup pecans/sliced almonds (optional)

Combine all ingredients in large bowl. Gently mix. Chill until ready to serve. This is wonderful on croissants, by its self, wrapped in lettuce leaves, or on regular bread. I don't add nuts to ours, since our kids have nut allergies, but I have had it w/ both types of nuts, and they add that little extra crunch to the salad.

Summer is on its way! I can hardly wait! Then it's unlimited fresh fruit and salads!

Friends, laughter, tears, and HOPE

Today was a great day, spent w/ friends. My morning began at MOPS, visiting w/ my peers, sharing some laughs, needs, and tears. Learning that it is OK, as mothers, to push the "STOP" button - it's OK to take time for ourselves. In fact, it is very necessary to STOP on life's roller coaster, to pause, regroup, & take a deep breath before climbing on for another ride. After MOPS, I went home and fixed a meal for my dear friend, Melissa Rex's family. I've been kinda quite this afternoon, feeling like God is asking me to just "be still". (That is really hard to do in my very loud and crazy home :-) )

I am grateful for His goodness to me. He has brought me so far in the last couple of weeks, and I give Him alone the glory! Dave has introduced me to a new song, I've listened several times today, marveling at the word HOPE. I don't know how to move the song video down to this spot, so you'll just have to check it out up top! Sorry - I'm still learning how to work this technical stuff!

Stockpiling, computers, & bread

I need some technical help . . . how do I redirect you to one of my recipes that I already posted (ie the grilled cheese and tomato sandwich) so you can go directly to it? I became frustrated trying to "enclose" the link . . . what is the secret?

Well, my "stocking up" day did not go as planned on Saturday. I'm hoping to at least get some done today - maybe I'll just tackle the waffles. I do need to make some bread today, so I have chosen my favorite recipe. It is so flavorful and light. This is one of the breads that I love to use when I make Grilled Cheese w/ Tomato and Basil. I make it in the bread maker, on the dough cycle, and than remove it and place it in a bread pan to rise. I just have issues w/ cube shaped bread - don't ask my why? I'm kinda quirky that way!

Italian Bread
makes 1 loaf

1 cup warm water
3 Tbs olive oil
1 1/2 tsp white sugar
1 1/2 tsp salt
1/4 tsp Italian seasoning
1/4 tsp ground black pepper
1 Tbs dried rosemary
2 1/2 cups bread flour
1 1/2 tsp active dry yeast

Place ingredients in the pan of the bread machine, in the order recommended by the manufacturer. Select either the dough cycle or the white bread cycle; press start. If you remove the dough to rise out of the bread machine, set your oven to 350*, and bake the risen bread for 20-25 minutes, or until it sounds hollow when you tap on it. Make sure you spray your bread pan w/ non stick spray before placing the dough in it to rise! You may brush the top of the baked bread w/ melted butter, if desired.

Playing w/ my food!!

I have a confession . . . one of my favorite things about cooking is that I get to practice "art". I was never very good in art class during school, but I love decorating cakes, and turning the ordinary, simple dessert, into a beautiful creation. So this past Sunday, I took advantage of the opportunity to be creative when I fixed dessert for lunch at my bro & sis-in-law's house. I absolutely love fresh fruit, and could make myself sick on fruit salads during the summer! Some day, my dream is to have a big orchard, berry patch, as well as my own vegetable garden! I absolutely love fresh produce! Anyway, on to yesterday's food . . . the fruit pizza was for lunch, and then I took some of the pumpkin oatmeal muffins (posted Jan 25th) as well as one of my favorite quiches, Sausage & Cheese to Sunday School. They were all three a big hit! My kids, nieces, & nephews thought the fruit pizza was pretty cool.

Fruit Pizza

serves at least 12

1 pkg refrigerated sugar cookie dough

8 oz cream cheese, softened

8 oz cool whip, thawed

Assorted fruits

1/4 cup Peach Jelly

Slice cookie dough into thin rounds, and place them on baking pan, side by side. Use fingers, or small rolling pin to flatten and connect the pieces to form one large crust. Leave approx. 1/2" of edge of pan uncovered, so the dough can expand w/o running off into your oven. Bake according to package temperature, for 15 - 20 minutes, or until golden in color. Let cool completely, and leave on pan. Blend cream cheese until smooth; fold in whipped topping, and spread on top of cookie crust. Arrange fruit, as desired and chill pizza until ready to eat. Just prior to serving, heat jelly 10 - 15 seconds in microwave, until liquid, but not too hot. Drizzle over the top of the pizza, cut and serve.

Sausage & Cheese Quiche

makes 1 9" deep dish (8 servings)

1# ground sausage

1 med. onion, chopped

1 small bell pepper, chopped

1 cup fresh mushrooms, chopped

1 Tbs flour

6 eggs, slightly beaten

3 Tbs. sour cream

1 1/2 cup milk

2 cups shredded cheddar cheese

1 Tbs dried parsley

1/2 tsp seasoned salt

1/4 tsp ground pepper

1/2 tsp garlic powder

1 pie crust, unbaked

Combine sausage, onions, bell pepper, & mushrooms in skillet, cook until sausage is no longer pink; drain. Combine flour and cheese; toss w/ cooked sausage. Pour sausage mixture into bottom of prepared crust. In medium bowl, combine eggs and sour cream, until well blended; add milk and seasonings. Pour over sausage & cheese. Bake at 375* for 35-40 minutes, or until knife inserted in the middle comes out clean. Let sit for 10 minutes before serving. You can cook this ahead of time and place in low oven to warm for 10 minutes before eating.