A heart filled with such LOVE

The more time I spend with God, the more my life seems to be peaceful. If I put all my trust in Him, give it to Him, He gives me His peace. My heart is forever grateful to Him.

He amazes me every day. I ask Him in prayer to help me with the things that trouble my heart. He always hears me and helps me see and hear the answer.  He may not answer me that moment or that day but in HIS time I receive the answer I seek.

If I start my day without Him, or acknowledging Him, my flesh will no doubt start to screw my day up. Thank GOD, I love and worship a forgiving and Graceful God, even though I don’t deserve it.

He speaks to me in my quiet time with Him while reading His Word. He has chosen to speak through a song, a thought while brushing my teeth, or even while hearing a Sunday sermon. No matter where or what I am doing He is always there. How awesome is that!

He has been stirring some things up in my heart. I pray that I do as He says, and I obey what He asks of me. I pray my whirling, full of thought and ideas head, will stay out of the way.

Grow in Grace! Be full of His Joy!

John 15:5-8 (ESV)

5 I am the vine; you are the branches. Whoever abides in me and I in him, he it is that bears much fruit, for apart from me you can do nothing. 6 If anyone does not abide in me he is thrown away like a branch and withers; and the branches are gathered, thrown into the fire, and burned. 7 If you abide in me, and my words abide in you, ask whatever you wish, and it will be done for you. 8 By this my Father is glorified, that you bear much fruit and so prove to be my disciples.

Sadness and Depression

This last week has been a real emotional roller coaster. I am having a hard time finding balance with work and finding TRUE time with God.
I am always to exhausted to read God's Word, I read two verses and fall asleep.
My feet are so swollen and hurt so bad by the time I get home I physically can't do any exercise.
I know what I am suppose to do but can't seem to muster up any physical or emotion energy anymore.
Thanksgiving (yesterday) and today I have been feeling so homesick. Meaning I miss family and friends. The last 17 years it has been just Bryon and I. Mom, Bryon and I the last 6 years. I was so depressed this year because NO ONE called me? I have a huge family!!
I guess I have pushed everyone so far away. Now I am suffering for it. There is no one to blame but myself.
I cried out to God to forgive my selfishness and to help me love again. I have so much sadness and anger that I shut out His light.
I just want God to fill me up with His Joy!

Proverbs 12:25
 Anxiety in a man's heart weighs him down,
    but a good word makes him glad.

Deuteronomy 31:8
 It is the Lord who goes before you. He will be with you; he will not leave you or forsake you. Do not fear or be dismayed.”

2 Samuel 22:29-51
 For you are my lamp, O Lord,

Thanksgiving Day, 2013

Happy Thanksgiving!

The sky is filled with sunshine today. 

Psalm 7:17I will give thanks to the LORD because of his righteousness and will sing praise to the name of the LORD Most High.

1 Chronicles 16:34Give thanks to the LORD, for he is good; his love endures forever.

1 Thessalonians 5:18In all things, give thanks, for this is the will of God in Christ Jesus toward you.

Petite Pies

Ingredients
1 Pillsbury 9" pie crust (2 round sheets in the box)
1 Egg white - beaten
Pie fill of your choice or any flavor jam
Small dish of water

Instructions
Preheat oven to 375°F.
Lightly spray a large cookie sheet with cooking spray. Set aside.

Unroll pie crust onto a lightly floured surface.
Cut 14-16 circles from one sheet of dough using a round cookie cutter or large biscuit cutter. (2 1/2" - 3" in diameter)
Place on the cookie sheet. Next fill each round with about 1 tablespoon of you choice filling, be carful NOT to overfill.
Cut out 14-16 circles with the second sheet of pie crust dough.
Dip your finger in the water and wet the outer circle of the dough (with the filling on it) a few at a time. Then place the top pie crust over the filling and gently press the outer edge of the pie. Repeat until finished.
Use a fork or a pastry crimper wheel to seal all the edges of each pie.
Brush each pie with egg white wash.
(Optional) Sprinkle with granulated or coarse sugar.
Bake at 375°F for 14-17 minutes or until golden brown.
Remove pies from the cookie sheet with a spatula and cool on a wire cooling rack.
WAIT for them to cool before you dig in. The filling will be BUBBLING HOT.

Daily Treasures:
* Thankful for Jesus and His Redeeming LOVE.
* Thankful for my hands that still labor for the Lord.
* Thankful for the great people in my life.

Romans 8:11 (ESV)
11 If the Spirit of him who raised Jesus from the dead dwells in you, he who raised Christ Jesus[a] from the dead will also give life to your mortal bodies through his Spirit who dwells in you.

Where has the time gone?

It's been 2 months since I made some updates here on my blog.

Life has taken over.

I started back to work full time....and that takes all my energy and time.

I was diagnosed with a peptic ulcer. Praise God for the answer and then HIS Healing!!
I was in SOOOOO much pain physically and it was breaking my spirit. But....I'm PAIN FREE now.

I lost 10 pounds and then put 3 back on. That's not any thing new. I started back excercising sporatically.

I'm a beautiful mess. God Loves me anyways. Thats all that matters to me.

I will live my life in a pleasing manner to Him. I want nothing more than to grow my relationship with Him.

Psalm 59:16
But I will sing of your strength;
 I will sing aloud of your steadfast love in the morning.
For you have been to me a fortress
 and a refuge in the day of my distress.

Poly-cystic Ovarian Syndrome

Where to begin?

I believe it started around age 11. I was showing a few symptoms back then. Oh yea, the horrible symptoms of PCOS:

• Infertility
• Irregular menstrual cycles
• Cysts on ovaries
• Insulin resistance
• Mood swings
• Acne or bumpy skin
• Hair loss  (male patter balding)
• Hirsutism  (My MOST HATED)
• Skin tabs
• Belly fat
• Weight loss challenges
• Depression
• Anxiety  (this is a newly discovered one for me)
• Miscarriages
• Sleep apnea
• http://www.pcosupport.org/index.php    for more info.

There are a few I try desperately to hide, but those of you who have it know exactly how I feel.

I knew something was wrong even as a young teen.

My dear mother took me to different Doctors. Each visit I became more and more irritated because they ALL told me the same thing “your just fat you need to go on a diet.”   They NEVER listened to all the symptoms I was complaining about. The one that I was most concerned about was missing my cycle. “Don’t worry it’s just because you fat.”  I was sick of hearing it.so I just stopped asking.

My symptoms got worse and I began to get new ones. Some of them so embarrassing I wouldn’t even tell my closest girlfriends. I could only tell my mother, I felt secure with her. I hope it never became a burden to her. Although I think it did, only because she couldn’t help me. My mom is the one who actually diagnosed me.

She found a small article in a women’s magazine about PCOS. It listed some of the symptoms and how one feels having it. FINALLY I had a name to put on, how I was feeling and what I was going through.

I made an appointment to see a female nurse practitioner. I told her everything and if I could get the tests I need done so she could officially diagnose me. We were in agreement; I had all the symptoms, so she sent me to the lab for all the blood test. Even my blood test came back pointing to PCOS. “Yes, I have it.” I finally had an answer 11 years after my first attempt at seeking help. (We didn’t have internet back in those days, like we do now.)

I went through all the western medicine treatment from A-Z. None of it worked long term. Some actually made it worse.

At the age of 19, I got married and wanted to start a family, the good old American tradition. 1 year went by then 2, 3, 5, then 10, we are now at 17 years and still no baby. According to the statistics I’m past my safe child bearing age. Safe? Nothing about PCOS is safe!

I’m not giving up! I have one last drastic measure. Food. Not all of it, just the unhealthy things. Even the things I thought were healthy apparently aren’t healthy for someone with PCOS.

SO here I am. I have 2 years before I hit 40. (WOW)

My Plan:

SPIRITUAL

• Seek God first and whole heartedly on this every morning.
• I won’t beat myself up if I fall. I will just get back up and do it again!

PURIFY

• 21 days to detox from sugar
• Lose 10 pounds

WELCOME

• 30 days of walking for 30 min.
• Find alternatives to flour and experiment

See you soon. To be continued………………………

Worship Night

We had a fantastic time worshiping Jesus, tonight!
This was the first of many wonderful nights together. Our gracious friends opened up their home to family and friends to come over for praise and worship. A very talented young man named Caleb, lead us tonight playing the piano.
I can't wait to see what the Lord has planned for these nights together.



My Prayer is the excitement, joy and love that is expressed TO JESUS on Friday's will overflow in to Sunday mornings at Church!

Psalm 5:11-12(NKJV)
11 But let all those rejoice who put their trust in You;
Let them ever shout for joy, because You defend them;
Let those also who love Your name
Be joyful in You.
12 For You, O Lord, will bless the righteous;
With favor You will surround him as with a shield

Daily Treasures:

• I am thankful for friends who can play musical instruments
• I am thankful to the Lord for putting Godly and Spiritually mature people in to my life.
• I am thankful for JOY in the Lord.

Chocolate Espresso Crinkle Cookie

Ingredients:

3/4 cup confectioners' sugar
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used Dutch)
1 tablespoon instant espresso powder
1 tablespoon liquid instant espresso (directions below)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract

Liquid espresso:
Heat ¼ cup water, add 1 tablespoon of espresso powder to water. Stir well, set aside to cool.

Directions:
Preheat an oven to 350°F. Grease 2 baking sheets with butter or cooking spray.

Put the confectioners' sugar into a bowl and set aside.

In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt until well blended. Set aside.

In a large bowl, using an electric mixer, beat the butter, sugar and dry instant espresso powder on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Scrape down bowl again. Add the other egg , vanilla and1 tablespoon of the liquid espresso and beat until blended.

Slowly add the flour mixture into the butter mixture. Beat on low speed just until blended.

Form the cookies
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. The cookie dough will be a little sticky. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
(Use the back of a fork to gently press the cookies. This step can be omitted.)

Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

Using a spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 30 cookies.

Daily Treasures:

• I am thankful for a loving husband.
• I am thankful for coffee time and fellowship with friends.
• I am thankful for REDEMPTION because of Christ!

Ephesians 1:3
Praise be to the God and Father of our Lord Jesus Christ, who has blessed us 
in the heavenly realms with every spiritual blessing in Christ.

Turkey & Cauliflower Alfredo Pasta

This dish was a hit with the family! The cauliflower alfredo sauce makes this meal a little on the lighter side, but packs lots of flavor.

Ingredients

Noodles:
8 oz. fettuccine noodles, cooked according to package instructions

Meat:
1 lb. ground turkey
½ tablespoon oil
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon of dried parsly

Sauce:
1 Cup Cauliflower, Cooked
3/4 Cup 1% Milk
2 Oz. Cream Cheese
1/2 Tbsp. Flour
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. Salt
1 Tbsp. Unsalted Butter
2 Garlic Cloves, Minced
1/2 cup Italian Cheese blend, Shredded (2% milk if available)

Cook noodles according to package instruction.

Heat a nonstick skillet over medium heat, drizzle oil in skillet; Add meat to the skillet and cook for a few minutes. Then sprinkle and stir in black pepper, onion powder, garlic powder and parsley. Cook and stir turkey until turkey is crumbly and no longer pink, about 5 minutes. Cover, turn off heat and set aside.

Place the cooked cauliflower, milk, cream cheese, flour, salt, onion powder and black pepper, into a blender or food processor and blend until smooth. In a large sauce pan, melt the butter over medium-high heat and add in the garlic. Sauté for a few seconds, careful not to burn.

Add the cauliflower mixture to the pan and cook, stirring constantly for 3-4 minutes or until be begins to come to a simmer. Continue to stir, cooking for a few more minutes to allow the sauce to thicken.
Once thickened, remove the pan from the heat and add in the cheese.

Stir and cover immediately. Let the sauce stand for 10 minutes before using. The sauce will continue to thicken while it sits.

Dish up plates with noodles, meat and then pour a ¼ cup per plate, of sauce over the meat and noodles.

Serves 4

Daily Treasures:

• I am thankful for great moments spent with the Lord.
• I am thankful for the freedom to openly Worship Jesus.
• I am thankful for the quite times alone.

Galatians 5:13 
For you were called to freedom, brothers. Only do not use your freedom as an
opportunity for the flesh, but through love serve one another.

 

Creamy Cauliflower Alfredo Sauce

2 Cup Cauliflower, Cooked
1 1/4 Cup 1% Milk
3 Oz. Cream Cheese
1 Tbsp. Flour
1/2 tsp. onion powder
1/2 tsp. black pepper
1 tsp. Salt
1 Tbsp. Butter
4 Garlic Cloves, Minced

Place the cooked cauliflower, milk, cream cheese, flour, salt, onion powder and black pepper, into a blender or food processor and blend until smooth. In a large sauce pan, melt the butter over medium-high heat and add in the garlic. Sauté for a few seconds, careful not to burn.

Add the cauliflower mixture to the pan and cook, stirring constantly for 3-4 minutes or until be begins to come to a simmer. Continue to stir, cooking for a few more minutes to allow the sauce to thicken.

Once thickened, remove the pan from the heat and add in the cheese. (I used mozzarella the first time, it made the sauce a little stringy. Not recommended  ) Stir and cover immediately. Let the sauce stand for 10 minutes before using. The sauce will continue to thicken while it sits.

Recipe adapted from: http://www.theskinnyfork.com/

Romans 12:2
Do not be conformed to this world, but be transformed by the renewal of your mind,
that by testing you may discern what is the will of God, what is good
and acceptable and perfect.

Daily Treasures:

• I am thankful for time, the time I get to spend at home.
• I am thankful for transportaion. I will never take for granted how lucky I am to have my own runing vehicle.
• I am thankful for a warm and comfortable home. 

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Creamy Strawberry Shortcake

I made this delicious strawberry shortcake with the old fashioned biscuit recipe. 

Ingredients

Biscuits:
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, cold, cut into small bits
1 large egg, lightly beaten
1/4 cup whole milk ( I used 1%)
5 tablespoons heavy cream
Additional whipping cream for brushing biscuits (about 1 tablespoon)
Additional granulated sugar, for sprinkling (1 tablespoon) for shortcake

Strawberries:
2 pounds of ripe strawberries
3 to 4 tablespoons granulated sugar (depending on the sweetness of the strawberries)

Chantilly Cream:
2 cups of heavy cream
1 ½ tablespoons granulated sugar
1 teaspoon pure vanilla extract

Directions:

Heat oven to 425 degrees.
Line a baking sheet with parchment paper and set aside.

In a large bowl sift and stir dry ingredients together. Add the cold butter to the dry ingredients. Using a pastry cutter or two knives, work the butter into the dry ingredients to a texture like rough meal.
In a small bowl, lightly beat the egg, stir in the milk and 5 tablespoons of heavy cream. Add this liquid mixture all at once to the butter mixture use your fingers to incorporate, mix until you have a soft dough that is pulling away from the sides of the bowl. (Do NOT over mix or biscuits will be tough) The dough should be sticky and floppy.
Turn dough onto a lightly floured surface.
Gently pat dough out to a 1 inch thickness. Use a 3 inch biscuit cutter or overturned glass, you may get 4 rounds cut the first time. Work the dough again and cut 2 more rounds. The end result is 6 biscuits. Transfer biscuits to parchment lined sheet.
Brush the tops with 1 tablespoon of heavy cream.
(Sprinkle with sugar if using biscuits for shortcake)

Bake biscuits in the center of the oven for 14 to 18 minutes, or until tops are tinged with golden-brown and are crisp.
Cool biscuits on the baking sheet set on wire rack for at least 10 minutes before splitting.

For the strawberries:

While the biscuits are baking, prepare the strawberries. Reserve 6 whole strawberries for garnish if desired. Wash, hull and cut the remaining. In a bowl (sprinkle with sugar if using) Use a fork or an old-fashioned potato masher to lightly crush the berries. Let berries sit at room temperature for about 20 minutes.

Chantilly Cream:

In a large bowl (mixer) combine heavy cream and sugar. Mix until soft peaks form then add vanilla. Mix until desired consistency. Refrigerate until needed.

Assemble. Enjoy!

Recipe adapted from: In the sweet kitchen

Galatians 5:22-23
But the fruit of the Spirit is love, joy, peace, patience,kindness, goodness,faithfulness, gentleness, self-control; against such things there is no law.

 Daily Treasures:

• I am thankful for fresh fruit and vegtables.
• I am thankful for time spent in God’s Word. 
• I am thankful for the freedom to celebrate Jesus.

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Old Fashioned Biscuits

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, cold, cut into small bits
1 large egg, lightly beaten
1/4 cup whole milk ( I used 1%)
5 tablespoons heavy cream
Additional whipping cream for brushing biscuits (about 1 tablespoon)
Additional granulated sugar, for sprinkling (1 tablespoon) for shortcake

Directions

Heat oven to 425 degrees.
Line a baking sheet with parchment paper and set aside.

In a large bowl sift and stir dry ingredients together. Add the cold butter to the dry ingredients. Using a pastry cutter or two knives, work the butter into the dry ingredients to a texture like rough meal.
In a small bowl, lightly beat the egg, then stir in the milk and 5 tablespoons of heavy cream. Add this liquid mixture all at once to the butter mixture use your fingers to incorporate, mix until you have a soft dough that is pulling away from the sides of the bowl. (Do NOT overmix or biscuits will be tough) The dough should be sticky and floppy.
Turn dough onto a lightly floured surface.
Gently pat dough out to a 1 inch thickness. Use a 3 inch biscuit cutter or overtuned glass, you may get 4 rounds cut the first time. Work the dough again and cut 2 more rounds. The end result if 6 biscuits. Transfer biscuits to parchment lined sheet.
Brush the tops with 1 tablspoon ofheavy cream.
(Sprinkle with sugar if using biscuits for shortcake)

Bake in center of the oven for 14 to 18 minutes, or until tops are tinged with golden-brown and are crisp.
Cool biscuits on the baking sheet set on wire rack for at least 10 minutes before splitting.

This recipe is adapted from: In the sweet kitchen cookbook

1 John 2:2
He is the propitiation for our sins, and not for ours only but also for 
the sins of the whole world.

Daily Treasures:

• I am thankful for God’s provision.
• I am thankful for time spent with family and friends
• I am thankful for a beautiful backyard that I can sit and enjoy the creations God has made.

Cheese & Herb Stuffed Chicken

Cheese & Herb Stuffed Chicken

Recipe adapted from ~  thehappylilhomemaker.com

4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese

1 tablespoon of chopped dried parsley

1 tablespoon of green onion, minced

2 teaspoons of lemon juice
1/4 cup flour

1/2 teapoon garlic powder

1/4 teaspoon black pepper
1 egg, beaten
1/2 cup Panko crispy crumbs

Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, green onion, garlic powder, black pepper and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in Panko crispy crumbs. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Ephesians 2:8-9
For by grace you have been saved through faith. 
And this is not your own doing; it is the gift of God, 
not a result of works, so that no one may boast.

Daily Treasures:

• I am thankful for my Mom and that God brought her home safely from her trip
• I am thankful for my God. He comforts me when I need it the most.
• I am thankful for true friends, the friends who I can call upon in time of need.

Ready, set….shoot I forgot to thaw the chicken.

I was excited to cook dinner tonight because I have a new recipe to try.

I went to the store and purchased the ingredients I was needing. Once I started getting things going I realized I had forgotten to pull the chicken out of the freezer. Arggggg. Now what?

We had pigs in a blanket. I know, so very exciting and healthy. Right.

But hey, I know what i’m cooking tomorrow. I will post my pictures and my recipe tomorrow. It’s going to be a tasty one. 

I made some lemon bars a couple of days ago. They were good. I want to tweak the ingredients a little before I share it. That will be my next food post.

Today I will just enjoy the beautiful weather!

 Psalm 117:2  
For great is his steadfast love toward us,
and the faithfulness of the Lord endures forever. 
Praise the Lord!

Daily Treasures:

• I am thankful for God’s faithfulness
• I am thankful for my husband who is fine with eating everything I make, and never making a stink about it.
• I am thankful for God’s provision.

Spring Time

I LOVE spring! This is my most favorite season of the year.

Spring is when life awakes from the sleepy slumber of winter. Refreshed and renewed.  Sunrise breaks the darkened sky. Everything is bursting with colors and the air is full of blooming fragrances. The bird’s are happily singing, flying tree to tree, preping for nesting. People walking their furry four legged companions down the sidewalk.  Bee’s buzzing the cozy warm air.

Everything is ALIVE, just like my Lord and Saviour, JESUS.

If you don’t know him, my hope is that you will. There is nothing more exciting than walking this life together with Him.

Daily Treasures:

• I am thankful for 2 four legged furry companions
• I am thankful for God’s beautiful creation. He is the BEST artist I know. 
• I am thankful for family and friends

Chicken Pot Pie Crumble

My husband has been asking me to make Chicken pot pie for dinner. I’m not the most experienced cook, unless it’s the basic mexican food. 

So I went to pinterest, of course, to find a delicious looking photo. I chose the one without having to make a pie crust…LOL.

I enjoyed making it and it turned out to be quite tasty. My husband loved it too. I might build up enough courage to make a pie crust next time instead of the crumble.

Chicken Pot Pie Crumble

Recipe altered from (Dessert Now, Dinner Later!)

Altered by: Me (Danielle)

Chicken & Sauce:

• 1 1/2 lbs chicken (approx. 3 chicken breasts….I used 2)
• 2 cups low-sodium chicken broth (1-14.5oz can Swanson’s)
• 1 Tbsp olive oil
• 1 onion, chopped (1 cup)
• 3-4 carrots, peeled & sliced (1 cup)
• 2-3 stalks celery, chopped (1/2 cup)
• 4 Tbsp butter
• 1/2 cup flour
• 1 cup milk
• 1/2 tsp salt
• 1/2 tsp pepper (I used 1 tsp)
• 3/4 cup frozen peas

Crumble Topping:

• 2 cups all-purpose flour ( I used part wheat/part white flour)
• 2 tsp baking powder
• 3/4 tsp salt
• 1 tsp pepper
• 1/8 tsp cayenne pepper
• 1 tsp garlic powder
• 6 Tbsp butter, cut into 1/2-inch cubes & chilled
• 3/4 cup freshly grated parmesan cheese
• 1 cup heavy cream (or milk is just fine, I used 1%)

1. Simmer chicken in broth in a large pot; cook till just done, about 10-12 minutes. (If you plan in advance you can slow cook in crockpot high for 3 hours or low for 5 hours.)  Transfer chicken to a medium bowl.  Pour broth through fine-mesh strainer into a liquid measuring cup & reserve.  Save empty pot for later.
2. Preheat oven to 400*F.  In a large bowl, combine the flour, baking powder, salt, pepper, & cayenne.  Sprinkle the chilled butter pieces over the top of the flour.  Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.  (You can use a food processor too & pulse until desired texture.)
3. Stir in Parmesan cheese.  Add the cream (or milk) & stir until just combined.  Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment/wax paper (I actually tore off pieces from dough ball.)  Bake the crumble topping until fragrant & starting to brown, about 15 minutes, tossing halfway through.  Set aside.
4. For the filling, heat the olive oil in the now-empty pot over medium heat.  Add onion, carrots, celery, a little salt & pepper.  Cover & cook, stirring occasionally, until just tender, about 5 minutes.  While the vegetables are cooking, shred/cube the chicken into small bite-size pieces.  Transfer the cooked vegetables to the bowl with the chicken; set aside.
5. Over medium heat melt butter in the empty pot.  Stir in the flour & cook for one minute, stirring constantly.  Slowly whisk in the reserved chicken broth & milk.  Bring to a simmer & stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom.  Add 1/2 tsp salt & 1 tsp pepper.  Remove from the heat & stir in the chicken, vegetables, & peas into the sauce.
6. Pour the mixture into a greased 9×13 pan.  Scatter the crumble topping evenly over the filling.  Bake at 400*F until the topping is well browned, & filling is bubbling, about 15-20 minutes.  Let the casserole stand for 10 minutes before serving.

Serves 6-8          

Ecclesiastes 9:7

  Go, eat your bread with joy, and drink your wine with a merry heart, for God has already approved what you do.

Cakes of all kinds!

1 Chronicles 12:40 
And also their relatives, from as far as Issachar and Zebulun and Naphtali, came bringing food on donkeys and on camels and on mules and on oxen, abundant provisions of flour, 
cakes of figs, clusters of raisins, and wine and oil, oxen and sheep, 
for there was joy in Israel.

I have been Designing cakes for 20 years now.Way before T.V. made cake decorating so cool. 

My first job was in a bakery. I was a sales girl. My job was to help customers select delicious pastries, then package them ever so nicely so they would travel to their destination safely. My first day of work I fell in love with how everything functioned together. The sugary sweet aroma that was trapped inside the four walls was intoxicating too. (Hmmm….maybe thats why im addicted to sugar?)

Customers would come in to pick up celebration cakes and I would have to find there cake and take it to them. I was always so excited to see there reaction once they saw the frosted cake art.

I wanted in, I wanted to be the artist who got to do all this cake stuff. I had no training and no internet to go to for lessons back then. I watched and observed cake decorators and looked at tons of books and magazines. I taught myself how to make a rose. That’s where it all a started.

When Buddy says, “We’re going old school.” I know exactly what he’s talking about. Back in the day it was all about piping on the design with frosting. NO FONDANT. I was really against fondant after T.V. made it so popular. I’ve finally excepted it. It has it’s place in my cake world now. LOL.

I’ve really enjoyed creating all the fun frosting worlds that adorned the top of many sheet cakes. I couldn’t tell you how many times I have writen Happy Birthday on a cake in a rainbow of many colors. Not just cakes but pies, eclairs, donuts, and other yummy bakery treats.

After many years, and working in 5 different bakeries in 3 different states, I can say “I have had my fill of cake.” I’m ready for a new creative path, I hope it includes lots of color. 

Daily Treasures:

• I’m thankful for God giving me a creative and artistic mind.
• I’m thankful for my hands that still function properly after many years of repetitive work.
• I’m thankful for steady work.