Thursday, May 14, 2015

Saturday, May 9, 2015

Happy Mother's Day

I just wanted to do a post about my
amazing Mom on Mother's Day.
(btw, isn't she beautiful!?)

She has sacrificed so much for me and my
family that there aren't enough words
to express my thankfulness.

She has been through my cancer journey and
my back surgery and recovery with such

She has been a real blessing not only to me, but
also to my children!

We have many happy memories with her and look forward
to making many more!

I love my Mom!

Her children arise up, and call her blessed;
Prov. 31:28a

Tuesday, May 5, 2015


Last week my daughter & I took our little buddies and went 
to a local park for the day.

I am so happy and blessed that after last year's major
back injury, I can now walk w/o pain and
enjoy both my daughter's company
and God's creation as we toured the park!

This Spring has been just beautiful and glorious-
very lovely weather.

I hope that you are enjoying your Spring season

The flowers appear on the earth;
 the time of the singing of birds is come,
 and the voice of the turtle is heard in our land;

Song of Solomon 2:12

Monday, May 4, 2015

Tuesday, April 28, 2015

Granola, Peanut Butter, and Apple Sandwiches

If you used gluten free granola then Celiac and gluten free peeps could eat these
too! :)    I'm trying this!


Let me know if you do too!

P.S. I've had these several times--they are delicious!

Monday, April 27, 2015

Cheesy-Stuffed Garlic Butter Crescents

I can't eat these because of my Celiac's  (no gluten allowed!) but my family

will love them! Trying soon!


Cheesy-Stuffed Garlic Butter Crescents

yield: 8 CRESCENTS
prep time: 10 MINUTES
cook time: 12 MINUTES
total time: 22 MINUTES


1 tube crescent rolls
4 string cheeses, cut in half
2 tablespoons salted butter
1/2 teaspoon Italian seasoning
1 small clove garlic, minced


Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone baking 
mat and set aside.
In a small bowl, melt butter together with Italian seasoning and garlic.
Pop open crescent rolls and separate into triangles. Brush the tops with some garlic butter.
 Place half a string cheese at the wide end and roll up. Brush the tops with more garlic butter 
and bake 10 minutes or until lightly browned. Serve warm.

Thursday, April 23, 2015

Blackberry Cheesecake Squares

Is it just me or do these sound amazing!?

Blackberry Cheesecake Squares

Blackberry Cheesecake Squares Recipe : Ree Drummond : Food Network -

Cooking spray, for spraying foil
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted
Three 8-ounce packages cream cheese
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream
4 cups blackberries
1 cup sugar
1 tablespoon cornstarch

Preheat the oven to 350 degrees F.

For the crust: Line a 9-by-13-inch rectangular baking pan with foil and
 spray with cooking spray.

Place the vanilla wafers and pecans into the bowl of a food processor and pulse
 until the mixture becomes crumbs. Add the melted butter and pulse again until 
combined. Pour the mixture into the prepared pan and press the crumbs into the
 bottom of the pan. (If they come up the sides, that's okay!)

For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl
 with an electric mixer until smooth. Add the eggs one at a time, beating after each 
addition. Add the sour cream and mix again.

Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the
 oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. 
Remove and set aside to cool.

For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or
 skillet. Bring to a boil over medium-high heat and cook until the juices thicken
slightly, 4 to 5 minutes.

In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons
 water until smooth. Add the slurry to the berries, return to the boil and cook for another
 1 to 2 minutes. Turn off the heat and cool the mixture.

Pour the blackberries over the cheesecake and place the pan into the fridge to cool
 and set for at least 2 hours (several hours is better).

When ready to serve, remove the cheesecake from the pan by lifting the edges
 of the foil. Slice into 15 pieces with a long serrated knife.

Recipe by Ree Drummond