Saturday, 8 October 2016

Thanksgiving Meal

Us girls have been cooking up a storm for our gathering tomorrow.
All of the recipes we made are posted on my family's cooking blog, so I thought I'd take pics of all the food we prepped and share the links with you all. Because Thanksgiving food it THE BEST!

Today I chopped up all the veggies, and made the sauce for Stir Fry. Tomorrow we will toss the veggies in oil and salt, bake them for a bit, add sliced almonds and coat them in the sauce.

Mom always cooks the turkey very simply in water, with seasoning salt sprinkled on top.

Brooke peeled and cut up the potatoes, they will go in the fridge overnight covered in water, then tomorrow we will cook them, add margarine, milk, and salt, and whip them with a hand mixer. we will top them with fresh Gravy.

Becca made these delicious Duggar Rolls.

Brooke made the meatballs and Kaya made the sauce for Honey-Garlic Glazed Meatballs.

I made three boxes of cherry Jello, following the directions on the box. Then once it was almost set, I mixed in two cans of cherry pie filling and put it back in the fridge to set the rest of the way. Tomorrow we will mix it with cool whip right before we eat.

We always add a little less liquid than the box makes it ten times better!

 And now for the best part, Jen and I made three different kinds of pies (and maybe a few extra for tonight ;) all with this pie crust

and Apple Pie...I just realized we haven't posted this one yet :o it is THE BEST ever. So I will be posting it here next week!

I hope you all have a great weekend! BE THANKFUL :)

Thursday, 29 September 2016

Moist Carrot Cake

Fall has arrived, so its time to pull out the fall recipes!
The other day my bestie sent me a snapchat of carrot cake she was eating...and I have been craving it ever since, but I couldn't find our usual recipe :( so this afternoon Brooke and I tried this one.
We change a few things from the original recipe...cause I'm not good at following recipes :D it turned out soo good!

2 cups all purpose flour
1 cup cane sugar (or 1 1/2 cups of white sugar)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups grated carrots
1 cup canola oil
4 eggs

8 oz. cream cheese
1/2 cup margarine
2 tsp. vanilla
3 cups icing sugar

- Mix dry ingredients together by hand.
- Add eggs, oil and carrots, beat until well mixed with hand beaters.
- Spread into greased 9x13 cake pan.
- Bake @ 325F for 30-40 minutes, or until lightly browned and a toothpick comes out clean.
- Cool.
- Beat cream cheese, vanilla and margarine together with hand beaters until smooth, add icing sugar and beat well, spread over cooled cake

Friday, 29 July 2016

Chains Hit The Ground

I’m holding on to You
It’s all I know to do
When fear has had me bound
When enemies surround
There’s freedom in this truth
My salvation is in You

And I remember the nails that You took for me
When You died in my shame and iniquity
Jesus, You have set me free
The thorns of my pain You wore in a crown
When You bowed Your head
Your love was poured out
And my chains hit the ground

You are the Rock I’ve found
Above the shifting ground
Amid a raging war
You’re the One I’m fighting for
For all of my years
My banner will be clear

I am Yours
And even though the waves, they crash below
I’m holding onto love
I’m holding onto love
I am Yours
Forever all my days, I lay before Your holy love
I’m holding onto love

Tuesday, 19 July 2016

Sour Cream Enchilades

I found this recipe when I was on THM last summer, but its so good that I eat it even when I'm not trying to eat healthy. Plus its a perfect way to use up those avocados that are going bad in your fridge!
Some people eat it with guacamole, but I prefer to top it with sour cream.
My favorite part about it is that the color of your sauce depends on what color of pepper you use!! it takes little to amuse me ;)

1/4 tsp. chili powder
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp salt
1 cup chicken, cut up (or more if you want)
4 sm tortilla shells
1/2-1 avocado

1/4 sweet pepper ( or 1/2 a small one)
1/4 cup cream cheese
1/4 tsp salt
1/4 cup water
1 tsp chicken soup base
1/4 cup sour cream
1/2 tsp minced garlic

1/2 cup cheese

- Mix spices together, add chicken, coat chicken with spices.
- Divide chicken mixture evenly between tortilla shells.
- Cut avocado in small chuncks and spread over chicken.
- Roll shells up and place in 8x8-inch baking pan.
-Mix sauce ingredients together in Ninja blender cup (or whatever you have) and pour over tortilla shells.
- Sprinkle with cheese and bake @350 for about 20 minutes until cheese is melted and enchilades are warmed through.
-Top with sour cream and ENJOY!

Saturday, 9 July 2016

Life Lately ~ From My Phone

Helping the sis and bro-in-law move

from the church picnic, straight to the campground

Mornings on the beach


boat rides

I could sit by the water for peaceful!

He makes beautiful things <3

afternoon walks

do you think we have enough strollers?!?

celebrated Brookies 10th!

came home to lots of garden to get ready to do it all again next week!

Friday, 17 June 2016

KerKer's Chicken Pot Pie

I don't remember how many years ago I started making this recipe, but I do remember that our parents were gone, and Jen and I were in the sitting in the kitchen (probably eating junk food or something :D) and I was looking at a cooking magazine and saw this picture
I told Jen that was gonna make a chicken pie that tasted just like the picture, she thought that was a good idea, so that's what I did.
If I remember correctly she made the pie crust (cause she's good at it :) and I made the has been a family favourite ever since!
It's a great meal to bring out to the field or to a potluck, because it stays hot for a long time!
In harvest I cook it about an hour before supper and its still hot when I send it out to the field...and that makes everyone happy ;)

If you want to see more of this recipe, Jen and I made an "Every Hour Vlog" the day I took the pictures for this post, and the chicken pie made an appearance!! You can check it out here!! or you could also check it out if you want to see what I do on a normal day :)

*Read notes below before making*

*I have used many different brands of Italian dressing and they all taste great! this time I used this one.

*if you are using frozen veggies cook them as the package instructs before adding them to the filling.
I usually cook up some fresh carrots, and add frozen peas and corn (the peas and corn cook enough in the oven so I just throw them in frozen) you can add any veggies you like :)

*The more you allow the filling to cool before you cook it, the thicker it will be when you take it out of the oven, I usually let it cool on the counter while I am making the pie crust, though it is best if you put the filling in the fridge for a few hours...but ain't nobody got time for dat!

*It's best to allow the pie to cool for 15-20 minutes after you take it out of the oven, to let it thicken a little

5 cups milk
2 1/2 tsp salt
1/8 cup chicken soup base
1/2 cup cornstarch, mixed with water
1/4 cup Italian dressing
6-7 cups veggies
4 cups chicken, cooked and cut up

- Bring milk, soup base and salt to a boil on stove top, stirring occasionally.
- Once its boiling, remove from heat and slowly add cornstarch mixture, while mixing milk constantly with a whisk (very important or it will be lumpy).
-Place milk back on heat bring it to a boil stirring constantly.
- Remove from heat, add dressing, veggies and chicken, allow filling to cool while you make pie crust.
- Make this dough (you will only need half of the dough, so you can make some pies for dessert, or throw the extra dough in the freezer).
- Roll out pie crust to fit a 9x13 pan (make sure it comes up the sides) pour filling in, roll out dough to cover the top, and roll down the dough to seal, cut a few holes in the top of pie. (see pictures below)
- Bake @ 425F for 1 1/2 - 2 hours until crust is golden brown.

Tuesday, 14 June 2016

Hold Me

I wrote this song the other is my heart right now.

God I'm so tired
Not sure how I'll make it through today
I know your ways are higher
Bute its not easy walking through the flame

I don't understand your plan
And the pain I feels' bringing me to tears
But I know your good
So I lift my eyes up to the place my help comes from

Jesus can you
Hold me
Will you
Hold me
Just pick me up and
Hold me
And never let me go

Your calling me higher
And taking me deeper than before
I know that these trials
Are all for my good so I press on

I don't understand your plan
And the pain I feels' bringing me to tears
But I know your good
So I lift my eyes up to the place my help comes from

Jesus can you
Hold me
Will you
Hold me
Just pick me up and
Hold me
And never let me go

I know that you are
For me
So who can be
Against me
So can you pick me up and
Hold me 
And never let me go

Jesus you are in control

Friday, 10 June 2016

Strawberry Smoothie

I posted this one on Instagram yesterday, it is my favourite smoothie!!

2 cups strawberries
1 cup milk
2 tbsp. coconut sugar
1 tsp vanilla

Blend it all together and ENJOY!

Wednesday, 8 June 2016

Cheese & Chives Mashed Potatoes

Potatoes are one of my favourite foods, (I eat them like dessert y'all!) and I am a strong believer the only ingredients that should be added to mashed potatoes are milk and margarine...but since we are eating the last of our potatoes from last years garden, they are starting to taste quite bland and they need a little pick me up.  

So I tried this recipe for super last night, most of the family wasn't to fond of them because they don't like parmesan cheese, but there were a few of us who really enjoyed them!
these are super filling, so a little goes a long way!

3 lbs. potatoes, peeled and cut into 2-inch cubes
3/4 cup parmesan cheese, shredded
1/2 cup margarine
2 tsp. minced garlic
1/2 cup milk
4 oz. cream cheese
1/4 cup fresh chives
salt and pepper to taste

- Cook potatoes in water until they are soft, but not falling apart.
- Drain potatoes, put them back in the pot and cook on low heat with the lid on for about 2 minutes (this helps the potatoes dry out a little).
- Add all ingredients to potatoes and mash (or mix with a hand mixer) until well mixed.
- It is best to serve the potatoes right away, but if you need to, you can put them in a casserole dish and keep warm in the oven at a low temperature.

Monday, 6 June 2016

Cherry Pie Bars

These bars are super quick and easy to make!
According to my mother the crust is similar to a sponge cake...since I don't think I've ever eaten one, we will just have to take her word for it! (She's always right ;)
I made the mistake of putting it in the fridge overnight which really dried them out, so it is better to eat these fresh.
According to my sister Jen "this dessert is way better than a blizzard from DQ!"...I wont tell you that Jen doesn't really like blizzards...but if that don't make you want to eat them then I'm not sure what will!! ;)

Photo credit: Jennifer

3/4 cup margarine
3/4 cup white sugar
3 eggs
1 tsp vanilla
2 1/4 cup flour
3/4 tsp salt

2 (18oz.) cans cherry pie filling

3/4 cup icing sugar
2 tbsp. milk

- Cream together margarine and sugar, add eggs and vanilla and beat well.
- Add flour and salt, mix well.
- Spread 2 cups of batter in the bottom of a greased 9x13 cake pan.
- Spread cherries on top, and dot with remaining cake batter.
- Bake @ 350F for 40-60 minutes until a toothpick comes out clean
- Cool.
- Mix together milk and icing sugar, drizzle over cake.

Photo credit: Jennifer

Friday, 3 June 2016

Coconut Waffle Sauce ~ Sugar Free ~ Gluten Free

Afew mornings ago I was craving our families Waffles recipe.
But since I've been working at eating healthier lately, I made these gluten free waffles and topped them with my version of waffles sauce, and some strawberries.
the sauce is not extremely sweet, so if you aren't planning on adding strawberries you might want to add a little more sweetener.
Coconut sugar has been my go to sweetener lately, but i have been wanting to start trying some other kinds, what's your favourite?

3 cups milk
3/4 cup coconut sugar
1/4 tsp salt
1/3 cup cornstarch mixed with water
1/2 tsp vanilla
1 tbsp. margarine

- Bring milk, salt and sugar to a boil in a sauce pan on high heat, stirring every once in a while.
- While milk is heating, mix cornstarch with a little water (until it is smooth)once milk is boiling, remove from heat, add cornstarch mixture while stirring with a whisk, place back on heat for a few seconds until sauce is thick.
- Remove from heat and add vanilla and margarine, mix well.
- Pour over Gluten Free Waffles and top with strawberries.

*Disclaimer* I don't have a gluten allergy, so if you do, eat at your own risk.

Wednesday, 1 June 2016

Cream Cheese Rhubarb Custard Dessert

i love pretty much anything rhubarb. we have two really good rhubarb desserts that we have been making over the past few years (Rhubarb Crunch and Rhubarb Dessert) but this year i have been looking for some new and different recipes.
on sunday we had a picnic at the park after church, so saturday evening i tried two new desserts from pinterest and they both turned out really good! but this one was the favourite!!
I had never thought of putting cream cheese icing on anything rhubarb before, but it actually tastes AMAZING!

 2 cups flour
1/4 cup sugar
1 cup margarine

2 cups sugar
7 tbsp. flour
1 cup cream
3 eggs
5 cups chopped rhubarb

8 oz. cream cheese
1/2 cup sugar
1/2 tsp vanilla extract
1 cup cream

-Beat together crust ingredients with hand mixer.
-Press into a greased 9x13 cake pan.
-Bake @ 350F for 10 minutes.

- While crust is baking, mix together flour and sugar.
- Add cream and eggs, beat until smooth with a hand mixer.
- Fold in rhubarb.
- Pour over crust, bake @ 350F for 40-50 minutes, or until custard is set.
- Cool.

- Beat together cream cheese, sugar, and vanilla with hand mixer until smooth.
- in a separate bowl,  beat cream by hand with a whisk until it is slightly thick, but not as thick as whipped cream.
- Add cream to cream cheese mixture, a little at a time, until it is desired consistency.
- Spread over cooled cake, cover and chill for a few hours or overnight.

Monday, 30 May 2016

Banana Upside-Down Cake ~ Gluten Free

well y'all, I tried five times over the weekend to make a gluten free banana bread, and every single one of them crumbled when i tried to slice them. so i changed my plan and came up with this, its not banana bread, but it is super moist and just plain yummy.
i had to guard this stuff with my life just to get a picture of i think it passed the test :) and hopefully my mother will forgive me for using so many of our bananas :D

1/4 cup margarine
1/2 cup white sugar (or 3/4 cup coconut sugar)

1 egg
1 banana
1/4 cup milk

3/4 cup oat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

3/4 cup chocolate chips

- Cream butter and sugar together.
- Mix in banana, milk and egg.
- Add all dry ingredients except for chocolate chips, mix well.
- Fold in chocolate chips.
- Pour into a greased 8x8 pan.
- Bake @ 350F for 20-3o  minutes, or until toothpick comes out almost clean from the center.
- Cool, and serve upside down.

*Disclaimer* I don't have a gluten allergy, so if you do, eat at your own risk.

Saturday, 28 May 2016

Hot Cocoa ~ Sugar Free

i don't know if coconut sugar is necessarily considered "sugar free" but on my is. i used to use stevia in most of my recipes, then i figured out i was allergic to it, since then i have tried many other natural sweeteners but coconut sugar is my fav.
while i was waiting on my 4th and 5th attempt at gluten free banana bread (which i will post next week...if i ever get it right ;) to come out of the oven, i was craving some hot chocolate, so i threw some milk and ingredients in a pot and came up with this, it is quite cocoa-e (bet you didn't know that was a word!) which i normally don't like, but today i did....or maybe eating anything other than flopped banana bread tastes good to me right now... :)

      special thanks to my sis for being such a model :)
2 cups milk
2 Tbsp cocoa
1/4 cup coconut sugar
1/4 tsp salt

- Whisk all ingredients together in a small pot, bring to a boil.

Wednesday, 25 May 2016

Rhubarb Crunch ~ Gluten Free

last summer we had friends over, and one of them was allergic to gluten, so we took this recipe and used oat flour instead of white, it turned out super good!

4 cups sliced (about 1/2" thick) rhubarb
1/2 cup white sugar
1 cup old fashion oats blended, or 1 cup of oat flour (those with allergies be sure to use gluten free oats)
1/2 cup white sugar
1 tsp baking powder
1/2 tsp salt
1 egg
1/3 cup margarine, melted

- Spread rhubarb in the bottom of a lightly greased pie plate.
- Sprinkle 1/2 cup of sugar over rhubarb.
- Mix dry ingredients together, add the egg and mix well.
- Spread over rhubarb (it doesn't spread evenly, but it will as it bakes).
- Pour melted margarine over the oat mixture.
- Bake @ 350F for 40-50 minutes until topping is cooked and golden brown.
- Top with ice cream and ENJOY!

*Disclaimer* I don't have a gluten allergy, so if you do, eat at your own risk.