Mother Hen over at Ship Full O'Pirates is giving away a Vision Forum book a week for a month! The current one is Passionate Housewives Desperate for God.
Go on over and check it out! :0)
http://shipfullofpirates.wordpress.com/2008/04/14/huge-giveaway-palooza/#comment-127
Hope you win!
Thursday, April 17, 2008
Tuesday, April 15, 2008
Spring has Sprung!
Everywhere I look there are signs that Spring is officially here! Our ornamental cherry tree is in full bloom, and the grass (that my wonderful dear son keeps looking like a golf course...) is nice and green and lush!
My primroses and grape hya cinths are up (my dh doesn't like those grape hyacinths--he's pulled them out numerous times) :0)
Can you see the one lovely dandelion growing in the mountain pinks? LOL
These faithful purple pansies were planted in the fall, and flowered ALL winter! Even in the snow!My parsley also wintered over. I have used it all winter for my stews and soups!
My favorite flowers-the lilacs are in bud and will bloom very soon! These are my purple ones, I also have white.
Wednesday, April 9, 2008
No Calories in THIS! LOL
Asparagus & Chicken Lasagna
The different tastes of this lasagna will surprise and delight company.
Ingredients
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese
Marinara Sauce (below)
Directions
Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Top with red sauce and sprinkle with Parmesan cheese.
Marinara Sauce
Ingredients
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Sugar
2 C. Chicken Stock
Directions
In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.
The different tastes of this lasagna will surprise and delight company.
Ingredients
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese
Marinara Sauce (below)
Directions
Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Top with red sauce and sprinkle with Parmesan cheese.
Marinara Sauce
Ingredients
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Sugar
2 C. Chicken Stock
Directions
In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.
I may try this one day this week....
Chicken Cordon Bleu Casserole
Prep 12 minutes
Makes 6 servings
1 pound baby red potatoes, cut into 1-inch chunks
1 pound chicken-breast tenders
1 bag (12 ounces) broccoli florets
1 can (103/4 ounces) condensed cream of chicken soup
8 ounces cooked ham in 1 piece, cut into 1/2 inch chunks
1 cup shredded Swiss cheese
1/2 cup milk
2 tablespoons chopped fresh parsley leaves
1 garlic clove, finely chopped
1. Preheat oven to 350 degrees
2. Meanwhile, in microwave safe large bowl. place potatoes and 3 tablespoons water. Cover bowl with waxed paper and microwave on High 3 to 4 minutes or until potatoes are fork-tender, stirring once.
3. Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13" by 9" glass or ceraminc baking dish. Bake casserole, uncovered, 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.
Chicken Cordon Bleu Casserole
Prep 12 minutes
Makes 6 servings
1 pound baby red potatoes, cut into 1-inch chunks
1 pound chicken-breast tenders
1 bag (12 ounces) broccoli florets
1 can (103/4 ounces) condensed cream of chicken soup
8 ounces cooked ham in 1 piece, cut into 1/2 inch chunks
1 cup shredded Swiss cheese
1/2 cup milk
2 tablespoons chopped fresh parsley leaves
1 garlic clove, finely chopped
1. Preheat oven to 350 degrees
2. Meanwhile, in microwave safe large bowl. place potatoes and 3 tablespoons water. Cover bowl with waxed paper and microwave on High 3 to 4 minutes or until potatoes are fork-tender, stirring once.
3. Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13" by 9" glass or ceraminc baking dish. Bake casserole, uncovered, 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.
Tuesday, April 8, 2008
Did you ever hear that old saying.....

THE HURRIER I GO, THE BEHINDER I GET!?
Well.....that seems to be my motto lately! I feel like George Jetson on his treadmill! LOL
I am in serious need of an organized life or something. It seems like the more I try to plan ahead, the more things that are "unplanned" come my way.
A husband goes out of town, I get sick, the kids get sick....car trouble....you name it!
Stop the merry-go-round-I wanna get off! LOL
Friday, April 4, 2008
By the way--I love today's verse listed on the right below!
Friday April 4, 2008
Today's Verse:
I have no greater joy than to hear that my children walk in truth.
3rd John 1:4 / KJV
Friday April 4, 2008
Today's Verse:
I have no greater joy than to hear that my children walk in truth.
3rd John 1:4 / KJV
Wonderful Resource!

I just purchased this wonderful resource, and couldn't wait to share it with you ladies!
This cd is by Susan Bradrick and daughters (from Vision Forum). It is entitled: Home is Where The Heart Is: Teaching Your Daughters To Cherish Being Keepers At Home.
This would be a blessing to Moms - as well as to our daughters!
It was a great blessing to me, and I can't wait to listen to it again!
This CD is all about catching the vision for the beauty of Biblical Womanhood, and to pass the love of it on to the daughter's!
It's just the best! I am praying that God will help me take the message and apply it to my on life--very convicting!
If you get it and listen to it--or if you've already listened to it-I'd love to hear your feedback!
If you want to purchase it, they do have it at Vision Forum, and the button for VF is on the right.
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