Day #5: Buttermilk Berry Muffins

Todays recipe involves my favorite food-BERRIES. I love all types-blueberry, raspberry, blackberry, and strawberry. You can use a combination of berries in this muffin or just one variety-whatever you like. Today, I made mine with Raspberries. I have made an executive decision to substitue 6 tablespoons of canola oil for the 6 tablespoons of melted butter that the author of this cookbook calls for in each muffin recipe. Personally, I have found that using oil rather than butter makes for a more moist muffin. And, I am all about my muffins being moist :-). Enjoy! Tomorrow we will be making Walnut Cinnamon Muffins.

Buttermilk Berry Muffins

Ingredients:
1 cup frozen mixed berries, such as blueberries, raspberries, blackberries, and strawberries
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil
1 tsp vanilla extract
confectioners sugar, for dusting

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Cut any large berries, such as strawberries, into small pieces. Stir together the flour, baking powder, and salt in a large bowl. Stir in the superfine sugar. Lightly beat the eggs in a large bowl, then beat in the buttermilk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the berries. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners' sugar before serving.

Missing Savannah....

Not sure why, but today I am missing my baby girl something awful. Her due date is coming up-February 5, 2009, and it seems crazy that she would have been a year old now. I stumbled upon this song by Selah, and I am so thankful for God allowing it to touch my heart today and reassure me that He is carrying me at the same time He is holding precious Savannah. One of the members of the group, Selah, lost a baby girl named Audrey due to a fatal diagnosis. Her video and the song can be found here: http://www.youtube.com/watch?v=J2CnUtVY35o

Our Savannah's video can be found here: http://www.tangle.com/view_video?viewkey=8e6fc270ad6b343df687

Here are the words:

I Will Carry You by Selah

There were photographs I wanted to take
Things I wanted to show you
Sing sweet lullabies, wipe your teary eyes
Who could love you like this?People say that I am brave but i'm not
Truth is i'm barely hanging on
But there's a greater story
Written long before me
Because He loves you like this

So I will carry you
While your heart beats here
Long beyond the empty cradle
Through the coming years
I will carry you
All my life
And I will praise the One who's chosen me
To carry you

Such a short time
Such a long road
All this madness
But I know
That the silence
Has brought me to His voice
And He says

i've shown her photographs of time beginning
Walked her through the parted seas
Angel lullabies, no more teary eyes
Who could love her like this?

I will carry you
While your heart beats here
Long beyond the empty cradle
Through the coming years
I will carry you
All your life
And I will praise the One who's chosen Me
To carry you

Day #4: Whole Wheat Banana Muffins

I thought it was time to insert a healthy muffin into the mix after the coffee, cream, and chocolate rush :-). So, today's muffin is super healthy, super yummy, super moist, and the perfect treat for breakfast, snacks, or even lunch (just cut one in half and spread some peanut butter in between). Enjoy and feel good about it!

Tomorrow's Muffin: Raspberry Buttermilk Muffins

Whole Wheat Banana Muffins

Ingredients:
1/3 cup raisins
3 tbsp fresh orange juice
1 cup all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 bananas (overripe work best)
1/2 cup skim milk
2 large eggs
1 cup sour cream
6 tbsp canola oil
1 tablespoon cinnamon (this is my own personal addition)
grated rind of one orange

Directions:
Put the raisins in a bowl, add the orange juice, and let soak for one hour. Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Stir together both types of flour, baking powder, and salt in a large bowl. Mash the bananas in a separate bowl with the skim milk. Lightly beat the eggs in a large bowl, then beat in the banana/milk mixture, oil, soaked raisins, orange rind, and cinnamon. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #3: Chocolate, Chocolate, and More Chocolate!

Don't you just love this quote 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, talented, and fabulous? Actually, who are you not to be? You are a child of God. Your playing small doesn't serve the world. There's nothing enlightened about shrinking so that other people won't feel insecure around you. We are all meant to shine, as children do. We were born to manifest the glory of God that is within us. It's not just some of us; it's in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others."

If you are a chocolate fan then you are going to love today's muffin because it involves three different types of chocolate chips. Experiment with whatever chocolate you happen to have. I used semisweet chocolate chips, white chocolate chips, and dark/white swirled chocolate chips. By my awesome taste-testers (a.k.a.: my hubby and three year old), these were determined delicious! Next time, I plan to try peanut butter chips, butterscotch chips, and toffee bits. That sounds yummy! Enjoy!

Next up...Whole Wheat Banana Muffins.

Triple Chocolate Chip Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
Heaping 1/4 cup semisweet chocolate chips
Heaping 1/4 cup milk chocolate chips
Heaping 1/4 cup white chocolate chips
2 large eggs
1 cup sour cream
6 tbsp melted and cooled butter
1 tsp vanilla extract

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Stir together the flour, baking powder, and salt in a large bowl. Stir in the brown sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the sour cream, butter, and vanilla. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Muffin Madness Day #2~ Coffee & Cream

If you are a fan of coffee, chocolate, and cream, then you are going to love today’s muffin recipe. Because we do not live in a major city that has 10 different grocery stores, I had to search hard to find the Dark Chocolate Covered Espresso Beans. But, alas, Sun Harvest Organic Groceries delivered! These muffins turned out so stinkin’ cute! Now, I must admit, I did not taste these as my tummy has an aversion to all things coffee. But, my husband declared them “delicious” and“wonderful”, and he has since enjoyed snacking on the leftover chocolate-covered beans :-). So, try them out and let me know what you think. Tomorrow’s recipe involves chocolate, chocolate, and more chocolate. Stay tuned!

After reading the recipe, read the story below about the coffee bean. I read this several months ago and it touched my heart and encouraged me to be the flavor and the sweet smelling incense to those around me despite the stinky circumstances I may be facing.

Coffee & Cream Muffins

Ingredients:
2 tbsp instant coffee
2 tbsp boiling water
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed dark brown sugar
2 large eggs
1 cup heavy cream
6 tbsp melted and cooled butter

For the topping:
1 ¼ cups heavy cream
Unsweetened cocoa, for dusting
12 chocolate-covered coffee or espresso beans

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Put the coffee powder and boiling water in a cup and stir until dissolved. Let cool. Meanwhile, sift together the flour, baking powder, and salt in a large bowl. Stir in the brown sugar. Lightly beat the eggs in a large bowl, then beat in the cream, butter, and dissolved coffee. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Just before serving, whip the cream until it holds its shape. Spoon a dollop of the cream on top of each muffin, dust lightly with cocoa, and top with a chocolate-covered coffee bean. Enjoy with a Cup of Joe!

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ARE YOU A CARROT, AN EGG, OR A COFFEE BEAN?
by Mary Sullivan
A young woman went to her mother and told her about her life and how things were so hard for her. She did not know how she was going to make it and wanted to give up. She was tired of fighting and struggling. It seemed as if as soon as one problem was solved a new one arose. Her mother took her to the kitchen.

The mother filled three pots with water.

In the first, she placed carrots.
In the second she placed eggs.
And the last she placed ground coffee beans.

She let them sit and boil without saying a word. About twenty minutes later, she turned off the burners.

She fished the carrots out and placed them in a bowl. She pulled the eggs out and placed them in a bowl. Then she ladled the coffee out and placed it in a bowl.

Turning to her daughter, she said, "Tell me what you see."

"Carrots, eggs, and coffee," she replied. (You known the tone of voice.)

She brought her closer and asked her to feel the carrots. She did, and noted that they felt soft.

She then asked her to take an egg and break it. After pulling off the shell, she observed the hard-boiled egg inside.

Finally, she asked her to sip the coffee. The daughter smiled as she tasted its rich aroma.

The daughter then asked, "So, what's the point, mother?" (Remember the tone of voice.)

Her mother explained that each of these objects had faced the same adversity - boiling water - but each reacted differently.

The carrot went in strong, hard, and unrelenting. However, after being subjected to the boiling water, it softened and became weak.

The egg had been fragile. Its thin outer shell had protected its liquid center. But, after sitting through the boiling water, its insides had become hardened.

The ground coffee beans were unique, however. After they were in the boiling water...they had changed the water.

"Which are you?" she asked her daughter. "When adversity knocks on your
door, how do you respond? Are you a carrot , an egg, or a coffee bean?"

Think of this: Which am I?

Am I the carrot that seems strong, but with pain and adversity, do I wilt
and become soft and lose my strength?

Am I the egg that starts with a malleable heart, but changes with the heat?
Did I have a fluid spirit, but after a death, a breakup, a financial
hardship, or some other trial, have I become hardened and stiff? Does my outer shell look the same, but on the inside am I bitter and tough with a stiff spirit and a hardened heart?

Or am I like the coffee bean? The bean actually changes the hot water - the very circumstances that bring the pain. When the water gets hot, it releases the fragrance and flavor of the bean. If you are like the bean, when things are at their worst, you get better and change the situation around you instead of letting it change you.

When the hours are the darkest and trials are their greatest do you elevate to another level?

How do you handle Adversity?
ARE YOU A CARROT, AN EGG, OR A COFFEE BEAN?

“Julie & Julia” (Christina Style) ~ 100 Muffins in 100 Days

Three of my current favorite things are TJ Maxx, the movie “Julie and Julia”, and baking muffins. You can imagine my delight then on a recent trip to TJ when I discovered a cookbook called, “1 Mix, 100 Muffins” by Susanna Tee. My heart practically did the happy dance, and I immediately began dreaming of having my own mini-Julie experience. How fun would it be to make each recipe-all 100-in 100 days?? So, dear friends,that is my goal. I am going to work my way through the cookbook, hopefully baking one recipe a day. Please give me a little break though if I miss a day in leiu of playing at the beach with my three year old.

What am I going to do with all these muffins, you may ask. Well, if you happen to be a friend of mine, a neighbor, or even my postman, lawncare guy, or hairdresser, you may find yourself the recipient of some tasty treats :-). My hubby has declared himself to be the ‘reluctant’ (yeah, right!) taste-taster giving me his honest opinion and evaluating his favorites :-).

The first day of this tasty adventure, I decided to try the Sour Cream & Pineapple Muffins, mainly because it contained ingredients that I already had in my refrigerator and pantry. These muffins turned out light and fluffy, but my hubby said that they were “a little bland.” However, if you like pineapple and are looking for something tasty for breakfast, then these are a good choice.

I hope you enjoy taking this muffin adventure with me. I should note that I never follow a recipe exactly, so I will be making adjustments/additions to the recipes in the book. I will make a note when I do change something. Every recipe in the book yields 12 muffins, so if you need more then just double the recipe and you will have enough batter for 24 servings. Be sure and comment if you try a recipe. I would love to hear whether you love it or hate it. And if you are a coffee fan then stay tuned for tomorrow's muffin mystery!

Blessings and Love!

Psalm 27:4

"One thing I ask of the Lord, this is what I seek: that I may dwell in the House of the Lord all the days of my life, to gaze upon the Beauty of the Lord and to seek Him in His temple."
_____________________________________________________

Sour Cream & Pineapple Muffins

Ingredients:
2 slices canned pineapple in natural juice, plus 2 tbsp juice from the can (I used 1 small can crushed pineapple with all of the juice)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup superfine sugar
2 large eggs
1 cup sour cream
6 tbsp. melted, cooled butter
1 tsp vanilla extract

Directions:
Preheat the oven to 400 degrees F. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Drain and finely chop the pineapple slices or to be quick about open a can of crushed pineapple :-). Sift together flour, baking powder, and salt into a large bowl. Stir in the sugar and pineapple. Lightly beat the eggs in a large bowl, then beat the sour cream, oil, pineapple juice, and vanilla extract. Make a well in the center of the dry ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

Yield: 12 Muffins

Just Like Him & Peppermint Patty Cookies

Yesterday, Jaythan and I were snuggled up on the bed watching his current favorite movie, “The Polar Express.” He asked me to pause the movie so he could take his shoes off. He told me “I’ll go put them in my room.”. This morning, I discovered his shoes not in his room-but in the bedroom that he had to walk through to get to his own.

My precious son had seen his Daddy’s shoes lined up on the floor of the room that we are staying in now and he wanted to be “just like Daddy” so he put his shoes right beside of his Daddy’s. I love that my son loves his Daddy, and this picture just about makes me cry. It made me think about the song by Phillips, Craig, & Dean, “I want to be just like Him.” http://www.youtube.com/watch?v=4Z8bXcBRIU0&feature=related

If you look closely, you will notice that the right and left shoes are switched. He is only three, still learning the difference between right and left, but he knows that beside of his daddy is a safe place to be and that his daddy is there to help him, to lead him, to teach him. That is the way I want to be with my Daddy (my Heavenly Father)--side by side with him even on the days when I am a little mixed up, stressed out, or confused. Because when I am walking beside of my Heavenly Father there is security, direction, joy, and comfort!

Psalm 16:11
You will show me the way of life,
granting me the joy of your presence
and the pleasures of living with you forever

Jaythan's favorite candy bar is Peppermint Patties (just like his Mommy :-)). These cookies satisfy both his love of chocolate and for his much-adored candy. Enjoy!

Peppermint Pattie Cookies

Ingredients:
2/3 cup butter, softened
1 cup sugar
1 egg
½ tsp vanilla extract
1 ½ cups all-purpose flour
1/3 cup cocoa (I only use Hershey's)
½ tsp fresh baking soda
¼ tsp salt
1 tbsp milk
15-20 mini-peppermint patties

Directions:
1. In a large mixing bowl, beat together butter and sugar. Add egg and vanilla and blend well.
2. In a separate bowl sift together flour, cocoa, baking soda, and salt. Add to the butter mix alternating with the milk, blending well. Refrigerate dough about 1 hour or until firm (dough will be a little soft).
3. Preheat oven to 350 degrees. Lightly grease cookie a sheet.
4. When the dough is done chilling, shape small portions of the dough around unwrapped mini-peppermint patties, completely covering the candy. Place on prepped cookie sheet, flatten slightly and crimp with the tines of a fork. Bake 10-12 min. Cool on cookie sheet for 1 minute, and then move to a wire rack to cool completely.

A Flood of Satisfaction & Yummy "Hot-Hots"

On Wednesday, January 13th, I left our house at 9 am for a Women's leadership meeting at church. After the meeting, errands, and getting a new battery installed in our SUV, I returned home at 3 pm to find several inches of standing water throughout the entire downstairs of our home. I had started the dishwasher before I left in the morning, and a hose had busted under the sink shortly thereafter. For 6 hours, water had been gushing and filling our home. With the help of wonderful neighbors and friends we began the process of sweeping water from the home and emptying the downstairs of all soiled and damaged items. We lost so much-floors, baseboards, drywall, toys, clothes, and many precious mementos. The past few days have been a blur of chaos, dust, and disarray as insurance adjusters and cleaning crews do their jobs. We have temporarily moved upstairs as the downstairs is unlivable.

My emotions have been all over the place since Wednesday....

Heartache-as I found the Bible that I journaled in during Savannah's pregnancy completely ruined by the waters.

Sorrow-as I have to throw away soiled cards and mementos that Jaythan had given to me.

Anxiety-as I look at a mess that cannot be cleaned and will not be put back in order for many weeks.

Frustration-that I cannot do my job as a wife/mother/homemaker-the routine cleaning, laundry, cooking, baking, etc...

Aggravation-that our life has been "thrown out of sorts" requiring meals out, noisy fans to dry the home, and debris everywhere.

Shame/Guilt-that this flood overwhelms me while so many have lost lives and loved ones in the Haiti earthquake.

Second Guessing/Guilt-over turning on the dishwasher and leaving the house.

Gratitude-that my husband, my son, and myself are healthy, well, and together as a family.

Awareness-that nothing (not even this "annoyance") suprises God.

Hope-because I know that God can and will use this "inconvenient" time in our lives for Good.

Anticipation-because I know that God can bring Beauty out of the Ashes and I can't wait to see what He will do!

In the midst of these varied emotions, my hope during the next few months is that I can keep my heart focused on the good things-the things that satisfy my soul. Things like the flood giving me more time and opportunities to build friendships both new and old. Or the opportunity to spend more quality time with Darin and Jaythan without the distraction of chores, preparing meals, watching tv, etc... One thing I keep thinking about is that maybe God wants to use this "inconvenient" time in our lives to draw me deeper into relationship with Him, revealing to me the things that truly matter and showing me new opportunities to serve Him.

I have been reading through Psalms and Proverbs this year, and today Psalm 17:15 really spoke to my heart. It says, "But because I have done what is right, I will see you. When I awake, I will be fully satisfied, for I will see you face to face." While we may have lost part of our home and many of our possessions, if I can wake up everyday and see God's face and be bathed in His new mercies-then my soul will be satisfied (complete, lacking nothing!). In fact, just this week my soul has been "flooded" with satisfaction-the satisfaction of knowing that regardless of whatever personal chaos I may be experiencing, I can have security and peace in God's promises and presence. My heart has been flooded with satisfaction found in laughter, love, and learning more about my friends and family as we spend more time together. I can truly say that this week in my life, "a cheerful heart" has been "good medicine"! (Proverbs 17:22)

I encourage you this week to set aside the worries and "to-dos" that overwhelm you. Rather, wake up seeking God's face and anticipating Him satisfying your soul. I love the song, "Satisfy", by Tenth Avenue North. You can listen to it here: www.youtube.com/watch?v=b0z1o55gGWU

One of my favorite, most comforting foods is pancakes. My hubby and I love to go to IHOP for pancakes at all times of the day or night. Jaythan loves a little "Hot, Hot" with his syrup too :-)! He has always called pancakes "Hot-Hots" because when he was a baby, we would tell him that he had to let his pancakes cool before eating them, because they were "hot, hot". I want to share a few of my favorite "Hot-Hot" recipes with you. The first is a basic pancake recipe that you can add any filling to (ex: blueberries, raspberries, raisins, etc...). The second is a chocolate chip pancake (both my boys favorite :-)), and the third is a fancy oatmeal cookie pancake that I found on one of my favorite cooking blogs, "Joy the Baker." I adjusted her recipe just a little substituting pumpkin pie spice for the spices that she used. I hope you enjoy! I would love to hear from you if you try one of these recipes or have a favorite pancake recipe of your own.



Pancakes + Creativity =

A Happy Tummy

(A Basic Pancake Batter that can be "doctored" any way you like)

Ingredients:
3 1/3 cups milk
2 eggs
1/3 cup oil
3 cups flour
3 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup your creative filling (ex: blueberries, chopped nuts, raisins, raspberries, peaches, etc…)
melted butter

Directions:
Combine all ingredients, except butter, in a large mixing bowl, whisking until smooth. There may be a few lumps, but that is fine. NOTE: If using berries, I have found that they are the juciest when you sprinkle a few over the batter after you pour the circles onto your hot griddle. Heat large skillet or griddle until droplets of water sizzle when sprinkled onto cooking surface. Brush griddle with melted butter. Pour batter, about 1/3 cup at a time onto griddle. This should spread itself into a medium circle. Cook until bubbles form in batter and start to pop. Flip with a pancake turner. Brush the cooked tops of cakes with more melted butter. Cook a minute or two more. Stack on a plate until all are cooked. This should make about 24 pancakes. (Cool, wrap, and freeze any extras.)

________________________________________

Chocolatey Chip Pancakes

Ingredients:
1 1/4 C flour
1 T sugar
1/4 tsp. cinnamon
1 T baking powder
1/4 tsp. salt
2 eggs
1 C milk
4 T melted butter
3/4 tsp. vanilla
3/4 C chocolate chips

Directions:
Preheat griddle or skillet. Combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together liquid ingredients and beat into dry mixture until smooth. Fold in the chocolate chips. Pour 1/4 cup batter for each pancake onto hot griddle. Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more. Serve immediately topped with your favorite syrup or sprinkled with powdered sugar and topped with a dollop of whipped cream (yummy!). Makes 14-16 pancakes

________________________________________

Oatmeal Cookie Pancakes

(recipe from www.joythebaker.com with slight alterations)
makes lots of pancakes, enough for four people

Ingredients:
2 eggs
1 1/2 cups flour
heaping 1/2 cup old fashioned oats
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground pumpkin pie spice
2 cups buttermilk
1 tablespoon pure maple syrup
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
1/2 cup golden raisins
oil or cooking spray (for cooking)

Directions:
Step 1: In a large bowl beat eggs. Add buttermilk, butter , maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in raisins and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.
Step 3: Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

Personal Note: You could even serve these oatmeal cookie pancakes warm for dessert with a generous scoop of vanilla bean ice cream and several drizzles of caramel syrup-DECADENT!

My Whole Hand, My Whole Heart

My precious 3 year old has recently developed a very independent spirit. He likes to do everything on his own with no assistance from anyone. When we are in a parking lot or crowded place I have to strongly remind him that he has to hold onto my hand tightly. Whereas, his preferred method is to give me one or two fingers, I feel no security in such a light grasp. I want his whole hand-the security of knowing that he is safe and that his hand is firmly in mine.

My son's new independence makes me think a lot about my own relationship with God. I often only give God a part of my hand, one finger even, just placing barely enough trust in Him to get by. My heart holds so many fears, worries, sorrow, and questions. But instead of placing these hurts in God's hands, I internalize them, telling myself that God has bigger and more important problems to fix, needs to be met, and hearts to be healed. Among my family and friends I do the same thing. Because the sad truth is, people don't like to listen to you talk about pain, death, or heartache. They want you to get over it quickly, move on, find a hobby to distract you, whatever it takes to deflect the problem. And, to be perfectly honest with you, I am great at deflection! I am the queen of multi-tasking, and will clean my house till it shines and bake enough goodies to feed an army if it means that I don't have to talk, think, or admit to my sorrow and fears.

This year, however, I want to start trusting more-not in people-but, in God who can be trusted with everything in my heart. I want to give God my whole hand, not just one finger. I want to experience the peace, strength, and joy that only His tight Grasp can bring. Because, the God that I serve is so BIG that He can handle my "problems", "fears", "worries" while He also deals with bigger issues like poverty, violence, and disease. I need God's steady presence, His reassurance, His touch because that is the only way I can really live a life of joy and freedom.

So, I am comitting to continually placing the image in my mind of myself and Jesus holding hands tightly, walking through everyday together. I want to spend to every morning at His feet, reading His Word, and extending my whole Hand to Him.

On January 1st, I committed to myself to read one Psalm and one Proverb every morning this year before I do anything else to start my days. I am sharing this with you, my friends, so you will encourage me and hold me accountable. I need the presence of Jesus with every breathe that I take, but I know by experience that this is not possible unless I devote time to building my relationship with Him. So, pray for me please. I am calling 2010 my "Whole Hand, Whole Heart" Year. I want to trust God completely with GREAT EXPECTATIONS of the peace, healing, and love that He will pour over me.

Big Daddy Weave's Song, "Everytime I Breathe" is the ringtone on my phone. I love the fresh reminder that God is as near to me as the breathe that I take.
http://www.youtube.com/watch?v=w70xy8sPEE4


P.S. I shared this post on Heart to Heart with Holley." http://blog.dayspring.com/pray-share/

NEW PHOTO BLOG!!

I have a new blog-YEA! Thanks, Teri Lynne, at http://www.pleasingtoyou.com/ for helping me set it up :-).

My new blog is: http://capturingblessings.blogspot.com/, and it is going to be a Scrapbook-Style Photo Blog of our 2010 memories. The goal is to take a picture everyday that captures the day-the joys, memories, sorrows, etc...

I am excited about this because it will be a way to look back on the year with a heart full of joy for all of God's blessings in our lives!

Soup, Biscuits, and the Covering of His Wings-So Warm and Satisfying!

During cold Winter months, nothing satisfies like warm, delicious soup and freshly baked homemade bread. Unfortunately, we don't have cold Winter months where I live, but, a girl can dream, right? Or a girl can turn up the air in the house and pretend :-). Seriously, though, it has been know to get down to 50 degrees or lower on rare occasions in Southern Texas, and when that happens we always break out the parkas, ski gloves, and of course, soup!

Today I would like to share my three favorite, most delish, and satisfying soup recipes as well as a recipe for the most delicious (and easy to make) biscuits you will ever eat.

So fix yourself some soup and biscuits, cuddle up with your loved ones, and reflect on one of my most favorite and comforting Psalms-Psalm 91.

Psalm 91
"He who dwells in the shelter of the Most High will rest in the shadow of the Almighty. I will say of the LORD, "He is my refuge and my fortress, my God, in whom I trust." Surely he will save you from the fowler's snare and from the deadly pestilence. He will cover you with his feathers, and under his wings you will find refuge; his faithfulness will be your shield and rampart.
You will not fear the terror of night, nor the arrow that flies by day,
nor the pestilence that stalks in the darkness, nor the plague that destroys at midday. A thousand may fall at your side, ten thousand at your right hand, but it will not come near you. You will only observe with your eyes and see the punishment of the wicked. If you make the Most High your dwelling—even the LORD, who is my refuge- then no harm will befall you, no disaster will come near your tent. For he will command his angels concerning you to guard you in all your ways; they will lift you up in their hands, so that you will not strike your foot against a stone. You will tread upon the lion and the cobra; you will trample the great lion and the serpent. "Because he loves me," says the LORD, "I will rescue him; I will protect him, for he acknowledges my name. He will call upon me, and I will answer him; I will be with him in trouble, I will deliver him and honor him.
With long life will I satisfy him and show him my salvation."

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Broccoli Cheddar Soup

Ingredients:

5 cups broccoli florets

6 cups chicken broth

1 1/2 cups milk

1/2 cup plus 2 tablespoons flour

2 – 3 cups grated cheddar cheese

turkey bacon, cooked and chopped (optional)

Directions:
Steam broccoli until tender, about six minutes. Chop finely. I do mine in the food processor because we like it really chopped up and it is quicker. Set aside. In a large saucepan combine broth and milk. Slowly whisk in flour. Cook over med to med high heat stirring. Cook until it starts to thicken but not too thick. I usually do it until it just starts to boil. Add chopped broccoli. Reduce heat to med low. Continue to cook about 5 minutes. Add cheese stir until cheese melts. Serve. If using bacon sprinkle each bowl with a little.
This is a great way to use up broccoli that is not at it’s peak but you do not want to throw it out.

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Chicken and Wild Rice Soup

Ingredients:

1 cup uncooked quick-cooking wild rice

Cooking spray

1 cup chopped onion

2 garlic cloves, minced

3 cups fat-free, less-sodium chicken broth

1 1/2 cups cubed peeled baking potato

3 cups 2% reduced-fat milk

1/3 cup all-purpose flour

10 ounce light processed cheese, cubed (such as Velveeta Light)

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 cup chopped fresh parsley (optional)

Directions:
Cook rice according to package directions (I use Uncle Bens Wild Rice Ready to Serve Pouches). Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Yield: 8 servings (serving size: 1 1/4 cups)

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Tomato-Tortellini Soup

Ingredients:
2 14-ounce cans reduced-sodium chicken broth or vegetable broth
1 9-ounce package refrigerated tortellini
1/2 of an 8-ounce tub cream cheese spread with chive and onion
1 10.75- or 11-ounce can condensed tomato soup
Snipped fresh chives (optional)

Directions:
1. In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. Sprinkle with chives before serving. Makes 4 servings.

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Sour Cream Butter Biscuits

Ingredients:
2 cups Self Rising flour

1 cup sour cream (8 oz)

1 cup butter (2 sticks), at room temperature (softened)

Directions:

Preheat oven to 400. Mix the flour and butter together; add the sour cream and blend well. Place spoonfuls of the batter in a greased minature muffin pan. Bake for 8 - 10 minutes or until golden. This recipes yields about 3 dozen minature biscuits or 1 dozen regular muffins. Let me tell you, you won't be able to stop at just one!