Family Happenings and Blueberry Scones

It’s been a crazy last few weeks which has contributed to my negligence in writing another blog post! I’ve been mentally writing this several days, and have really tried to get it here on the blog. This is the second time that I have sat at the computer to try to complete a post. I keep getting interrupted! You’d think that with just 2 of us in the house the majority of the time that I should be able to do this without interruption.  Guess I’m just not doing it at the right time. Maybe now I can get it done!  🙂

Here is what’s been happening with the family.

For Father’s Day this year I decided to replace our old tried and true automatic drip coffee maker. The old one was a gift to us for our wedding 29 years ago! I think that it is the last of the small-appliance-wedding-gifts that we received. I have burned out more crockpots, toasters, and hand mixers than I can count. The large appliances are are anywhere from 15 years to 25 years old, but the coffee pot has stuck around for 29! But not the carafe! We’ve replaced that more times than can be counted, too!

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My sweet Little Man is rapidly approaching his first birthday! His latest accomplishment is crawling!! Time for my girl and her man to baby-proof the house!

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Little Miss Mia is loving summer by playing outside in her pool and by jumping on the trampoline. She is doing pretty well as a big sister to sweet little Gracie Mae! Both the girls and their mommy are adjusting to life without Daddy for awhile as he serves our country. We pray daily for him while he is gone.

We are just 18 days out from the Big Day for my officer and his lady! I have my dress and shoes; the venue for the rehearsal dinner is reserved and menu chosen. I’m working on the center pieces for the tables and finalizing the number for the caterer. I can’t believe that this wedding is just around the corner!!

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For a few weeks I found myself falling off the THM wagon and realized that I was just not feeling well. Three weeks ago I got back on that wagon and have worked hard to keep the bad carbs out of my diet. It always amazes me how much better I feel when I eat the THM way!

I discovered this recipe not long ago and knew that I had to give it a try. The original recipe called for strawberries, but last week a friend gave me lots of blueberries! Using blueberries instead of the strawberries made a wonderful scone! Try it yourself using any of the berries. You will be glad that you did!

Easter Weekend and Berry Breakfast Crisp

Hello, everyone! I am finally taking the time to sit down and write a new post…this time including a new recipe!

But first—Easter weekend! I was thrilled that Barbi and her sweet little family were able to drive here for Easter! They not only got to spend time with us all, but they got to meet Baby Gracie! The only disappointing part of the weekend was that my 2Lt was not able to be here since he is still half-way across the country in training!

Here are a few obligatory pictures from the weekend!

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This morning I decided to have something different for breakfast than my usual sunny-side up eggs and fruit. I have been trying hard to get back on track with eating in a healthy manner since the guys brought in lots of sweets and other carbs over the weekend. And of course, I served our traditional Pavlova for Easter dessert!

This recipe makes one serving. It calls for baking it in the oven, but I used the microwave for about one minute. Either way is just fine.

  • 1 cup mixed berries (frozen or fresh)
  • 3 tbsp. low-carb flour blend (I used my own flour blend of oat, almond, and flax)
  • 1 tbsp. unsweetened coconut flakes
  • 1/2 tsp. baking powder
  • dash of salt
  • 1 tbsp. sweetener (I used Pyure)
  • 1/2 scoop protein powder
  • 1-1/2 tbsp. coconut oil, melted

Place the berries in the bottom of a small baking dish. Mix remaining dry ingredients in a small bowl and then stir in coconut oil until it is a crumbly mixture. Sprinkle over the top of the fruit. Bake at 375 degrees for about 25 minutes, or put into microwave for about one minute or until the berries burst.

Serve topped with about 1/4 cup Greek yogurt.

Family News and Bacon-Wrapped Stuffed Chicken Breasts

Three weeks have passed since I last posted here. I can’t believe it has been that long! I seriously try to write more frequently, but it seems like 3 weeks is the norm these days! Here is what’s been happening on the home front.

Last week we did indeed get the freezing temperatures that I was afraid of. Most of the gorgeous blossoms that I showed in the previous post froze when our spring-like temperatures dropped into the 20s for several nights in a row. Our plum trees had bloomed a few weeks earlier than the peaches and were already showing tiny plums. They also froze and turned black in the freezing temperatures.

We had a bridal shower for Ben’s lady. I am so glad my sister was able to come for it! And we had a birthday party for Little Miss Mia’s daddy! She really wanted to blow out all the candles by herself, so he had to discourage her!

But the best news of all was that my girl’s man came home safely from his deployment! I just love this picture!

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Now for the recipe! I had never made stuffed chicken breast before this try, and the guys loved it! It was not as hard as I had thought it might be. I didn’t follow a recipe, but just went by what I have read online about stuffed chicken breasts. I am sure that there are people out there who know tricks to make it easier!

  • 3-4 boneless chicken breasts
  • 4 oz. cream cheese, softened
  • 1/2 c. shredded mozzarella cheese
  • 2-3 tbsp. heavy cream
  • several large hands full of fresh spinach (sorry! I didn’t measure!)
  • salt and pepper
  • 12-16 slices of bacon

Carefully slice open the chicken breasts making a small pocket in the side of each.Be careful not to slice all the way through. Set aside. In a mixing bowl, combine the two cheeses and the heavy cream and mix well. Lightly steam the spinach to soften. Squeeze all the moisture out of the spinach and stir it into the cheese mixture. Season to taste with salt and pepper. Spoon the mixture into the chicken breasts. Wrap each chicken breast with bacon, using about 3 slices per piece of chicken. The amount of bacon will depend on the size of each chicken breast. Place wrapped chicken in a slightly oiled pan. Bake at 350 degrees until juices are no longer pink and the bacon looks crispy, about 40 minutes. Again, baking time will depend upon the size of the chicken breasts. Thicker pieces will require longer baking time. Serve with a green salad on the side!

 

 

 

She Said, “Yes!”

No recipe with this post, just good news from my 2Lt and Citadel grad! We are super excited to announce that there will be a wedding in 2017!

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I’m thankful to Julia’s mom for sharing this reenactment picture of the proposal!

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As we close 2016, we look forward to the blessings coming in 2017. We will now have a wedding as well as a new grandbaby!

And I promise new recipes will be coming in 2017, too!

Cranberry Apple Pie

Hello, and welcome to the Christmas season! I can’t believe that it has been a month since I wrote my last blog post! These last few weeks have just flown by, and now Christmas is just a week away.

This post is #400! It has taken almost 6 years to get this far, but I have persevered and have  had 22,760 views to the blog in that time. Who knows? Maybe I’ll get to 23,000 by the end of 2016!

I love Christmas, but I am also often a sentimental puddle of mush during the season. My fondest memories of my dad are from Christmas. I miss him the most during this season. Actually, I miss my mom, dad, and brother the most during Christmas.

Christmas will be a little strange since there will be only 3 of us together. Our family of 10 going on 11 will be spread out from Chicago to Philadelphia to Orlando this year. However, I am very thankful that I had 9 of our 10-almost-11 here at Thanksgiving! This is what life is all about! We spend years training our kids to become independent adults, capable of surviving life without us! It is such a blessing to see our kids marry and become parents and begin new traditions with their own little families! I have two favorite passages of Scripture concerning children. One has also been my mother-in-law’s favorite…Isaiah 54:13–“All thy children shall be taught of the Lord, and great shall be the peace of thy children.”  The other is verse 4 of the little 3rd epistle of John–“I have no greater joy than to hear that my children walk in truth.”  If these are true of my children, then I feel that I was a successful mom, for this is what matters most!

Here are a few pictures that we had taken at Thanksgiving.

Now to this amazing pie recipe! Tomorrow evening we are having our special Lessons and Carols service at church. We always have a fellowship time after this service, and this year we are all supposed to bring side dishes and desserts. I had an extra bag of fresh cranberries that I needed to use, so I did a little searching for a cranberry pie. I found one on the Food Network web page that sounded really good! As usual, I made some changes by adding apples and using pecans instead of walnuts.  It is not THM-friendly, but could easily be adapted. Delicious!!

  • 2 c. fresh or frozen cranberries
  • 1/2 cup sugar (I used 1/3 cup Truvia baking blend)
  • 1/2 cup chopped pecans

Topping:

  • 2 eggs
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp. almond extract

Spray a 10-inch pie pan to prevent sticking. Spread the cranberries in the bottom of the pan. Sprinkle with chopped pecans and sugar. Let sit while mixing the topping.

Cream the butter with the eggs and sugar. Add the flour and almond extract to the mixture until blended. This mixture will be thick. Spread the topping over the cranberries and nuts. Be sure to seal the edges. Bake at 350 degrees for about 45 minutes or until a knife inserted comes out clean.

Serve warm with whipped topping or ice cream!

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Roasted Cauliflower

Last week was a whirl wind of activities! We learned that our deployed son was coming home! Now, we were already planning for his return, since we had a window when he told us he was coming. However, that window closed and he was still on the other side of the world. So when we got the new date, I didn’t tell a soul for fear that it would change again. It didn’t, and I finally got my hug!

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Then the next day I was totally surprised to have my 2Lt show up at my door!!! It seems that everyone in the family knew he was coming except me. That’s ok, because I just love surprises like that!! He came to surprise his girl who was playing in her first university symphony orchestra concert. He had to tell her though, because she already had plans for the weekend!

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I just love having my family come home, and my heart was almost full!  I was totally missing my girl,  but I am thankful that she and Sammy should be here for Thanksgiving. I can’t wait to squeeze that little man again!

This recipe was originally created for potatoes, but I used it last week with cauliflower. It turned out great, and the hubby loved it. It could be used as a potato substitute or as a veggie side dish.

1 large head cauliflower

1/4 to 1/2 c. water

1 tsp. garlic powder (or fresh minced garlic)

1 tsp. onion powder

1 tsp. sea salt

1/2 c. dried parsley (I used dried cilantro since I had no parsley)

1/4 c. butter, melted

Cut the cauliflower into small pieces and place in a microwave-safe dish. Add the water and cover. Microwave until mostly tender. Strain the water and gently squeeze the cauliflower to remove any extra water.

Lightly spray the dish and return cauliflower to it. Sprinkle the garlic powder, onion powder, salt, and parsley or cilantro over the top of the cauliflower, and gently stir to combine. Pour the butter on top of the mixture.

Place in a 350* oven and bake uncovered until cauliflower is tender and slightly golden, about 30 minutes.  Enjoy!

 

Diving Into A New Experiment

Barbi here! Apparently I have not been as active here as I should be.. at least, that’s what she says. To make up for my deliquency, I have helped create Jan’s newest venture. Go me! 🙂

Crochet has been one of her hobbies for as long as I can remember, but only recently has she been allowing other people the pleasure of seeing her talent. What started as baby shower gifts will hopefully turn into a little recognition for a craft that has been forgotten by many.

Mom’s designs are completely unique. Not a single blanket is ever the exact same. We decided (yes, we, not just me) to base the name – Left2Crochet – on her unique ability to crochet left-handed. Since all crochet patterns are written for right-handed people, this is quite an accomplishment.

Please take a few seconds to check out the shop and leave her some encouraging feedback! As usual, this is just an experiment. We are not dreaming big here, but it never hurts to test the waters, right? So, in we go!