Taste of Home Tuesday: Cranberry Oat Cookies

Ingredients
1/2 cup plus 2 tablespoons packed brown sugar
1/4 cup sugar
1/3 cup canola oil
1 egg
1 tablespoon fat-free milk
3/4 teaspoon vanilla extract
1-1/4 cups quick-cooking oats
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries

Directions In a large bowl, combine sugars and oil until blended. Beat in egg, milk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in cranberries. Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 2-1/2 dozen. These are Justin's favorite! Very tasty!

Taste of Home Tuesday: Carmel-Pecan Monkey Bread

Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup water (110° to 115°)
1-1/4 cups warm 2% milk (110° to 115°)
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 teaspoon salt
5 cups all-purpose flour

CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream

ASSEMBLY:
3/4 cup chopped pecans
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

Directions
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half
of the pecans.

Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.

Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).

This bread is AMAZING!!

A Pleasant Surprise

I have a little pathway that runs from our well house to an old shed. Last year I planted daffodils and dianthus alternating all the way down the side of the little path. The daffodils are perennials and are starting to come up again. The dianthus are annuals and were supposed to die off over the winter. I noticed over the winter there were several of the dianthus plants that were still green and seemed to be still alive. As the weather has warmed up a bit I've been watching to see if the plants will go ahead and die off or if they will begin growing again. The other day much to my surprise I found a little flower on one of the plants. I'm so curious to see if these little plants will survive another spring and summer or not!

A Busy Day!

Yesterday I was able to watch Koryn and Atalie while Keri and Sarah were helping out Mamaw next door. We played inside for a while in the morning.

Little hands

They liked the laundry basket.

Koryn liked my old phone and was pretending to take pictures of me since I was taking them of her.:)

She was "talking" to her Aunt Christine here.So cute

I managed to get a picture of all three of us

We walked up to Mamaw's for lunch and then played outside the rest of the day. I decided to get out the wagon and take the girls down the road for a walk. They both rode for a while and then Koryn decided she wanted to walk. Once Atalie had the wagon to herself she sprawled out and decided it was time for a nap.
It was a very busy day and they kept me on my toes....let's just say I slept really well last night!;)

Blessings by Laura Story

I've heard this song on the radio several times now and just love it! I saw it on another blog here and wanted to share it as well. There is a lot in this life that we do not understand, but God loves us and wants what is best for us. I think sometimes we get frustrated and start questioning and doubting without giving Him the chance to "work all things for good". His ways and timing are perfect.

Taste of Home Tuesday: Cream Cheese and Swiss Lasagna

Ingredients
1-1/2 pounds lean ground beef (90% lean)
1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, minced
2 cans (15 ounces each) Hunt’s® Tomato Sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
9 no-cook lasagna noodles
12 ounces cream cheese, softened
2 cups shredded part-skim mozzarella cheese, divided
2 cups shredded Parmesan cheese
2 cups shredded Swiss cheese

Directions
In a Dutch oven over medium heat, cook the beef, sausage, onion and garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet.

Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

I did not realize that the meat sauce was supposed to simmer for 30 minutes and I did not have enough time so I mixed it up and started layering the lasagna. I thought it tasted just fine, however, it probably would have been even better if I had let all the flavors cook together. The cream cheese makes this dish rich, but it is very good!

Taste of Home Tuesday: Grandma's Lemon Poppy Seed Cake

Ingredients
1 package (18-1/4 ounces) lemon cake mix
1 package (3.4 ounces) instant vanilla pudding mix
4 eggs
1 cup water
1/2 cup canola oil
1/4 cup poppy seeds

DRIZZLE:
2 cups confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice

Directions
In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake. Yield: 15 servings.

This recipe can also be made as muffins.

I chose to make this cake as muffins. They are very yummy!! Justin only likes certain kinds of lemon flavor and this was one he said I could make anytime!

Birthday Surprise

My birthday was a week ago Wednesday, February 23rd. When I was little I LOVED celebrating my birthday. I loved it so much, we had a birthday week each year. (Or at least I did.:)) Over the years I've still enjoyed my birthday, but the excitement of turning another year older is quickly dying.

I don't know that I would say I'm a goal oriented person, but I have definitely always known what I've wanted to do with my life. I've had a "plan" since I was a little girl. Grow up, go to college, get married, become a teacher, make a difference in this world, and have babies. I had a time frame on all of it. You know, the usual 5 year or 10 year plan.

My birthday was hard for me this year because I've put a time frame on things in my life that are not necessarily in my control. Instead of focusing on the amazing blessings that God has provided in my life I wanted to focus on the things that I haven't accomplished. I did not realize how much I was dwelling on these things until I woke up Thursday, February 24th. and a huge weight had been lifted off my shoulders. I was reminded of the verse from Isaiah 55 that says,

"For my thoughts are not your thoughts, nor are your ways, my ways," declares the Lord.

As well as the verse from Jeremiah 29 that says,

"For I know the plans I have for you," declares the Lord, "Plans to prosper you and not to harm you."

God does have a plan for my life. In fact He has been doing an amazing work in both Justin and my hearts. I cannot wait to see what He is planning and what is coming in the next few months and years. So instead of dreading the next year, God did and overhaul in my heart and I am looking forward to what He has in store! He is faithful!

On a lighter note... Justin made my day special by getting me this AMAZING Bible that I've had my eye on for a couple of months now. I am absolutely loving it! It's an awesome way to study the Bible.

He also had these beautiful flowers sent to school!!

What's in store for me this 28th year of my life God only knows. I'm going to enjoy the walk with Him holding my hand.

Taste of Home Tuesday: Sunday Shrimp Pasta Bake

Ingredients
12 ounces uncooked vermicelli
1 medium green pepper, chopped
5 green onions, chopped
6 tablespoons butter, cubed
6 garlic cloves, minced
2 tablespoons all-purpose flour
2 pounds cooked medium shrimp, peeled and deveined
1 teaspoon celery salt
1/8 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 can (10 ounces) diced tomatoes and green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon grated Parmesan cheese

Directions
Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute green pepper and onions in butter until tender. Add garlic; cook 1 minute longer. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5-6 minutes or until heated through.
In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.

Justin and I enjoyed this casserole. It is very rich and cheesy!