Charity

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This past week I was preparing a talk on service, by the end of my preparation I realized that I was focusing on service wrong.  I needed to be focused on Charity.  

Elder Marvin J. Ashton beautifully observed: “Perhaps the greatest charity comes when we are kind to each other, when we don’t judge or categorize someone else, when we simply give each other the benefit of the doubt or remain quiet. Charity is accepting someone’s differences, weaknesses, and shortcomings; having patience with someone who has let us down; or resisting the impulse to become offended when someone doesn’t handle something the way we might have hoped. Charity is refusing to take advantage of another’s weakness and being willing to forgive someone who has hurt us. Charity is expecting the best of each other.” 

I was a recipient of true charity today.  When I left church I found a gift for me on my car from an anonymous giver.  Because it was given at church I know it was from someone who has seen my weaknesses (they are apparent every Sunday when I am trying to fulfill my calling), but instead they chose to love me despite those weaknesses.  Their acceptance and love for me were apparent in the gift.  It was the beautiful painting pictured above.  Whomever painted it knows my love for reading and books.  I am so grateful for their act of Charity.  I pray that they know how much it means to me!

Pureed Fruit Muffin

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School is starting and kids need a good healthy breakfast to get the day started right!  This muffin recipe and a smoothie is a great way to get your kids the nutrition they need. The kids love it, in fact my 9 year old son can make it himself!  It is healthy, vegan, and YUMMY!

Pureed Fruit Muffins

1/2 c. coconut oil (you can use butter but I like coconut oil better)
3/4 c. dark brown sugar (or sucanat)
1 c. pureed fruit (fresh or bottled)
1 1/2 c. whole wheat flour
1 t. soda
1/2 t. salt

Mix all ingredients together and bake at 350 for 20 minutes.

Note: Some fruit suggestions are: applesauce, apples, bananas, peaches, and pineapple.  I also will add spices such as cinnamon, nutmeg, clove, and ginger.  This recipe is very forgiving so play with it and find what your family loves.  Enjoy!

Source: Annie Miller

Carpet Stain Remover

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You may ask why I am posting a carpet stain cleaner on a food blog.  Well, to be honest, it was the quickest thing I could do in a really busy week.  And we had a cookout for all the youth in our congregation at my house, tonight, just before I scheduled this blog post. It was great fun and they played Corn Hole and Frisbee and Ping Pong and Foosball and ate lots of hot dogs and hamburgers.  I love working with the youth of our church.  They stayed longer than the activity was supposed to end, but I don’t care.  Anyway, that’s another reason for the weird post.  I just finished cleaning up from the festivities.  However, we can relate this spot remover to food because the test spot I used is in the dining room where food is eaten and spilled…see where I am going with this?  Yeah, it works.  I think I got this from Facebook, because it is totally turning into “Pinterest,” don’t you think?

Ingredients:

1 large bottle hydrogen peroxide (I asked myself, what is large? When you see the bottles all lined up beside each other , you will know.)

2 tablespoons of baking soda

1 tablespoon of Dawn Dish Soap



1.  Mix all the ingredients together in a plastic spray bottle. Use a good quality plastic.  My bottle appears to be leaking so I will need to switch.

2.  To apply, saturate the stain with the mixture, let it dry, vacuum and done.

Cranberry White Chocolate Scones

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    I have never been that interested in scones until my friend made these for me. They are delectable! Soft, buttery, with just the right amount of sweetness. They are quick to put together and make a great treat to take to neighbors that is a little out of the ordinary. I consider them comfort food myself…

Cranberry White Chocolate Scones

Ingredients:
1 3/4 cups flour
3 Tbsp white sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup firm butter
1 large egg, beaten
1/2 cup dried cranberries
1/2 cup white chocolate chips
4-6 Tbsp half and half or milk
Decorating sugar (coarse sugar sprinkles)

Directions:
    Heat oven to 400. Sift together dry ingredients. cut in butter with a pastry cutter or fork until it looks grainy. Stir in beaten egg. Add in craisins and white chocolate chips. When mixed together, add in just enough of the milk or half and half until the sides come away from the bowl. Place dough on lightly floured surface, gently roll in flour to coat.
    Knead lightly 10 times, then shape into a long, flat rectangle, about 2 1/2 inches wide, 3/4 inches thick. Using a sharp knife, cut triangles all the way down the log. Brush milk over each scone and sprinkle with lots of the decorating sugar–these are crucial! Place on greased cookie sheet or parchment paper and bake for 13-16 minutes. Pull them out when they just start to brown slightly and don’t overcook. Enjoy!

Source: Pamela Fisher

Spaghetti Sauce

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I’m always on the lookout for a better spaghetti sauce recipe.  This one is from the famous “Pioneer Woman—Ree”.

Ingredients:

5 lbs. ground beef
3 T. olive oil
2 large yellow onions, diced
2 green bell peppers, diced
6 cloves garlic, minced
1 c. white wine (or low sodium beef broth)
2 (28 oz) cans crushed tomatoes
1 (14 oz) can crushed tomatoes
1 (4 oz) can tomato paste
1 jar good store bought spaghetti sauce
1 t. ground oregano
1 t. ground thyme
4 bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red pepper (optional)
1/4 c. finely minced fresh parsley (or 3 T. parsley flakes)
1 whole rind from one wedge Parmesan (optional)
1/2 c. grated Parmesan cheese (optional)

Directions:

Important:  This recipe can be halved!  I just like to make a ton so I can freeze it.

1.  In a large pot over medium-high heat, brown the ground beef until totally browned.  Remove meat from pot with a slotted spoon and put into a bowl.  Set aside.

2.  Discard any grease in pot, but do not clean the pot.  Drizzle in olive oil.  When it is heated, throw in the diced onion and diced bell pepper.  Stir it around for 1 1/2 minutes, then add the garlic.  Stir and cook for an additional minute.

3. Add crushed tomatoes, tomato paste, and marinara sauce.  Stir to combine, then add oregano, thyme, sugar, salt, bay leaves and crushed red pepper (if using).

4.  Stir, then add ground beef and stir to combine.  Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally.  Add a little water or some low-sodium broth if it needs more liquid.

5.  After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!).  Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so.  Discard bay leaves before serving.

Source:  thepioneerwoman.com

Peach and Berry Cobbler

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This cobbler is fabulous to make in the summer during peach and blueberry season. This is requested often in the summer at our house, and it is a great dessert to share with friends. 

Peach and Berry Cobbler

1. For topping stir together in a bowl:
1 cup all purpose flour
½ cup sugar
1 ½ tsp baking powder
Add:  ½ cup milk
 ¼ butter (softened)
2. For filling, in saucepan stir together:
¼ cup brown sugar
1 TBSP cornstarch
½ cup cold water
Add:  3 cups sliced peaches
1 cup blueberries
Cook and stir over medium heat until thick and bubbly.
Add: 1 TBSP butter, 1 TBSP lemon juice
3. Pour into casserole dish.
Spoontopping in mounds over hot filling. Spread evenly over filling as well as you can.
Mix together 2 TBSP sugar and ¼ tsp cinnamon and sprinkle over top. Bake 350° for 35 minutes. Serve with ice cream if you want! Delicious! 

Winter Cobbler: You can substitute frozen berries for fresh, and canned or frozen peaches, instead of fresh, with ½ cup peach syrup instead of cold water.

Source: My amazingly talented and brilliant friend Ninette Galbraith! : )

Here’s one of my hungry teenagers. He gobbled up 2 plates of this yummy cobbler and came back asking for more, but it was all gone! Do I have to make a double batch of everything? 🙂

Understanding our Part

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So lately I have been plagued with thoughts that I don’t play a big part in God’s kingdom. Thoughts that I am not making a difference, that I am not a part of huge changes taking place. The reason, I believe, for most of these thoughts is the recent Special Broadcast: The Work of Salvation that the church presented back in June. See, the wards that were highlighted in the video with Elder Anderson were in the stake we lived in previously in Tampa. And actually, one of the wards was the ward in which I was the young women’s president. My husband was a High Council member that served in the other ward that was highlighted. I knew almost every person in that video. It was awesome! However, I felt a bit of sadness when I realized that I am no longer in that area, no longer making huge impacts in the lives of others.
For one YW activity, we delivered huge heart shaped cookies packaged in decorated pizza boxes to the YW on our roster that did not come to church. One girl we visited began coming to church and YW activities. Her family then started attending again and they are now living their temple covenants and fully active in the church. Our ward was instrumental in that situation. I was instrumental in that situation!
I have loved living in Idaho the last year and a half but I have begun to feel that I am not making  difference. I know that these thoughts are not from our Heavenly Father! We are all daughters and sons of a loving Father. He knows us, he loves us, he needs us.

Let me share a quote by J.M. Braude.
“Whoever you are, there is some younger person who thinks you are perfect. There is some work that will never get done, unless you do it. There is someone who would miss you if you were gone. And there is a place that you alone can fill.”

This quote helps me realize that I am special. I am needed and make a difference. Even if it’s not broadcast of the whole world to see, I fill a place that only I can fill. We are all unique. We are all needed. 
Here is another quote that reiterates the fact that we are special and that we have a part to fill.

“Do you understand that you are needed in building the kingdom of God as is every other member? The Lord has need of you! Not only are you blessed with certain gifts of the Spirit, but you can channel their powers through your unique personality, experience, influence and preparation to aid you in performing important acts of service to mankind. No one else will ever see with your eyes, hear with your ears, discern with your understanding. no one else will ever be able to minister with your particular ability and sensitivity. If you are willing to develop these spiritual gifts and abilities and exercise humility and faith, the Lord and his angels stand read y to assist you in any way they can.”

I hope that we can all feel the reassurance from the Spirit that we are special and that we are needed. That we all have unique opportunities to serve no matter where we are. We may not be highlighted in a church training video but we do make a difference. I need to remember to check my pride and remember that service comes from a place of love for others and love for the gospel. May we all remember how important we are and fill the places that only we can.  

 

S’mores Cracker Candy

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Did you know that tomorrow is National S’mores Day? What a lovely holiday. I thought in honor of the dear and favored S’mores I’d share a fun new take on them. I originally saw this on Pinterest and pinned it, then my sweet cousin commented that these were so good, but to make sure to have friends over to help eat them… or you’d be tempted to all yourself! I agree, these are very very tasty. A combination of caramel and s’mores? Yes, please. 





S’mores Cracker Candy
adapted slightly from Baked Perfection

Ingredients:
12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
5 cups mini marshmallows
4 Hershey bars, broken into pieces
1/2 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends; spray foil with cooking spray.
2. Line graham crackers on the foil, breaking any in half to cover the pan completely In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes).
3. Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
4. Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.
5. Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up. Cool completely before serving

Grilled Stuffed Zucchini

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Just as fair warning, the next few posts from me might all have to do with veggies from our garden and/or grilling. Sometimes both. We have soooo much zucchini. My menu this week has zucchini on 4 of the 7 nights. However, it is a great opportunity to try new zucchini recipes. My friend told me to try this recipe from Our Best Bites and it was really tasty. I am not always great at following a recipe perfectly…I like to tweak things here and there. So, I will share with you the way I did it.

Grilled Stuffed Zucchini

3 medium zucchini (about 10″)
8 oz. ground chicken (or turkey) Italian sausage
1/2 C diced red onion
  3cloves garlic, minced
1 medium tomato (about 1/2 C diced)
2-3 T chopped fresh basil
1 C. Shredded Cheese (I used a combo of Parmesan and Asiago. You can use pre-shredded if you want.)
3 T Italian style panko bread crumbs.
kosher salt
black pepper
extra virgin olive oil

1. Slice zucchini in half length wise, leaving the tops on. Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini guts you just scooped out and dice up about 3/4 to 1 C. This will go in your filling.

2. Preheat your grill outside. Spray or drizzle olive oil all over the cut zucchini. Sprinkle with some salt and pepper. Place them on the grill over medium, cut side down. 

3. Start your filling in a skillet on the stovetop. Start by browning the sausage. When you no longer see pink, add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, a touch of salt and a few cracks of black pepper. Remove pan from heat and set aside.

4. Remove your zucchini from the grill. It should have some nice grill marks and be tender. It takes about 5-7 minutes. Bring them inside.

5. Add the cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Sprinkle a bit of bread crumbs over the top of the zucchini. Then give them a little drizzle of extra virgin olive oil. 

6. Return the zucchini to the grill, filling side up. Close the grill and cook for another 5-10 minutes. 
Serve! 

Cinnamon Toast

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My oldest daughter introduced this “new and improved” cinnamon toast method to our family a while back.  She found it online–probably on Pinterest.  I must say it does make a superior toast!  She adapted it a little from the original Pioneer Woman recipe, but I’ve included the ingredients we leave out in case you want to give it a try.  (She also adapted the instructions to her liking.)  The recipe is for 16 slices of toast, but you can easily adjust the amounts for your needs.

Ingredients:
16 slices of whole wheat bread
2 sticks of butter, softened
1 cup sugar
3 tsp. cinnamon
2 tsp. vanilla extract (optional)
1/8 tsp. nutmeg (optional)

1.  Turn oven broiler on HI.  Lightly toast the bread in a toaster.  Set toast on baking sheet and let it cool.
2.  With a fork, smush together the butter, sugar, and cinnamon in a bowl.  It should be a thick mixture, like heavy frosting.
3.  Spread a generous layer onto each toast piece.  Broil until brown and bubbly (the exact browness will depend on your preference, but watch it carefully and move the pan around to get even browning.  A chocolate brown topping will give a nice crunchiness).
4.  Remove from oven and allow to cool enough for you to handle it and the bubbly top is no longer shiny.

Notes:

  • My daughter’s pan of choice for this is our pizza pan that has tiny holes all in the bottom.  This makes it crunchy from underneath and also changes the way the butter bubbles on the top.
  • You can use just about any bread you want.  My daughter has tried several types and they have all worked.
  • If you soften your butter in the microwave, make sure that it doesn’t melt.  Melted butter will change the consistency of the final product.
  • You can adjust the spices to your liking.

Source:  Pioneer Woman

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