Adventures in Married Life

November 30, 2017

Young Women in Excellence

Unknown Thursday, November 30, 2017 0 Comments

Faith is HOPE

Divine Nature is CHARITY

Individual Worth is REMEMBER

Knowledge is SEEK

Choice & Accountability is CHOOSE

Good Works is SHINE

Integrity is COURAGE

Virtue is WORTHY

Our most important responsibility as leaders and parents is to help our Young Women grow SPIRITUALLY & COME UNTO CHRIST

When I was in Young Women's Sarah Clement & I were the first two YW to receive our medallions it was a really big deal. We were so lucky to have such amazing leaders. Like Carol Dulany, Colleen Howell, Peg Presba, and of course my mother. And of course those who have passed on Karen Montgomery, & Vicki Moreno. And so many more... I am grateful for their teachings and their examples to me. I love each one of them for helping me achieve my goals.

I am so excited to be working on my Personal Progress once again, but now as an adult. It is such a different experience. I mean I don't have the teenage drama, or the high school thing to do. I can really focus on the Savior in my life and really get to know Him.

I am grateful for this program that our Young Women have to participate in. It really does shape us for the future women we will become.

LIGHT THE WORLD

Unknown Thursday, November 30, 2017 0 Comments

As the Christmas Season comes upon us we have the opportunity to remember the reason we celebrate this holiday. It's not all about a man in a red suit who comes down a chimney and leaves gifts under a tree. It's about a man who was born in humble circumstances, and raised by mortal parents, who suffered and bled in a garden for all our sins. Who clothed in robes and a crown of thorns was hung and died on a cross. Who was placed in a tomb and rose three days latter as a resurrected and perfect being. And it was His idea, His plan, His sacrifice that allows us to enjoy the lives we have, and the knowledge that we will see Him again some day. We will also be resurrected and be perfect glorious beings along side Him.

I am grateful for the small babe, I am grateful for that young boy in the temple, I am grateful for that man who was whipped and spit on, who bled and died on a cross. I am grateful for MY Savior.

Merry Christmas and lets make this season a time to give of ourselves and remember our Perfect

SAVIOR!!!

#lighttheworld

November 23, 2017

NO One understands what I am going thru

Unknown Thursday, November 23, 2017 0 Comments

How many times do we find ourselves saying those very words?

NO one understand what I am going thru.

I know I have said it a gazillion times. Probably a dozen times yesterday. But then I go to Winco and I observe a world full of people shopping for whatever it is they need. I don't know if the women with four small children is buying bread because the cupboards are bare. I don't know if the little old man is buying a tv dinner because he lost his wife to cancer. I don't know if the teenager buying soda is being bullied at school. We all live on the same planet, we all face challenges, we all get sick, suffer pain, deal with loss, have failures, and sin. We all have the same Savior. He has felt every bit of those things. He understands what we are going thru, more than anyone else. We can turn to Him for comfort and peace.

We can also turn to our loved ones to help us thru tough times. We all need to support and help one another.

I am grateful for my Savior cause he has taken my sins and my pains...I just need to repay Him by being obedient.

"There is no physical pain, no spiritual wound, no anguish of soul or heartache, no infirmity or weakness you or I ever confront in mortality that the Savior did not experience first. In a moment of weakness we may cry out, 'No one knows what it is like. No one understands.' But the Son of God perfectly knows and understands, for He has felt and borne our individual burdens. And because of His infinite and eternal sacrifice.

( Alma 34:14: And behold, this is the whole meaning of the law every whit pointing to that great and last sacrifice and that great and last sacrifice will be the Son of God, yea, infinite and eternal.)

He has perfect empathy and can extend to us His arm of mercy He can reach out, touch, succor, heal, and strengthen us."

("Bear up Their Burdens with Ease," Ensign, May 2014)

November 22, 2017

I am grateful for toilet paper...

Unknown Wednesday, November 22, 2017 0 Comments

I could start every sentence with I AM GRATEFUL. I am so grateful everyday for so many things I have been blessed with.

I could make a big long list and bore everyone. I can't even begin to chose the one thing I am most grateful for, because there are so many things. I am grateful for a loving Father in Heaven who sent his only Son to suffer and die for me. I am grateful for my parents who love me no matter what. I am grateful for siblings who are so supportive and pretty funny too. I am grateful for the man of my dreams, who stands by me in everything. I am grateful for friends who I can count on. I am grateful for my FAITH.

As we ponder those things that we are most grateful for let us remember who gave us everything. Let us give Heavenly Father and Jesus Christ the most gratitude of all.

Happy Thanksgiving to all my family & friends!

November 21, 2017

What to do at 3am

Unknown Tuesday, November 21, 2017 0 Comments

So it's 3am and I'm stuck in bed. If I could I'd go work on my computer. But then my poor hard working husband would get no sleep. The dogs will not settle down and go to sleep until I'm in bed. So currently I'm working on my yoga in bed. One dog between my legs one snuggled up into my neck breathing hot heavy breath into my ear. And an old Santi cat snuggled up into my arm. Hallelujah mango cat is out on the town, protecting the neighborhood.

So I lay here tossin and turnin all night long. I've had this horrible cold for over a month now, and the latest symptom is a dry throat. It feels like I've been walking thru the desert for a week with no water. I drink buckets of water and still sane result. So I wake up choking and coughing cause I can't breathe. It's a real fun time.

But at least I can snuggle my fur babies.

November 20, 2017

Work is hard

Unknown Monday, November 20, 2017 0 Comments

Sometimes I wonder if all the hard work I do is worth it. Then I see a beautiful bride jumping with joy at seeing her pictures. Or I see success from my nieces and nephews. Or I see my young women making amazing Christ like choices. And I thank my father in heaven for giving me my talents. And allowing me to work.

He gave me this one life and told me to fill it with good things. I want each day to be filled with happiness and love.

To all my friends and family on this week of thanksgiving I want you to know how much I appreciate your examples, your encouragement and your love. I couldn't do it without all of you.

November 19, 2017

Thanksliving?

Unknown Sunday, November 19, 2017 0 Comments

I believe that we truly can enjoy each day of our lives if we live with a spirit of thanksgiving. When we recognize all that we have been given we are truly blessed. I am thankful every day for my husband who loves me and I love more than words can express. He makes me thankful for so many things. Like that he does dishes so I don't have to (cause I hate dishes). Like when he makes dinner cause I have a migraine. He goes to work every day so I can run my own business. He truly is a kind and giving person.

I am grateful my father in heaven loves me so much that he gave me Pacer.

November 18, 2017

Whipped Cream Cheese Frosting

Unknown Saturday, November 18, 2017 0 Comments

16oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold. Higher the fat content, the better

Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

Baked Ham with Brown Sugar Honey Glaze

Unknown Saturday, November 18, 2017 0 Comments

Ingredients

8-10-pound smoked ham,

One 16-ounce box light brown sugar
1 cup (8-ounce jar) clover honey

Directions

Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.

Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.

Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.

Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

Cinnamon Swirl Banana Bread

Unknown Saturday, November 18, 2017 0 Comments

Ingredients:
3 Over-ripe/frozen bananas
1/3 Cup Melted Butter
3/4 Cup Sugar
1 Egg, Slightly Beaten
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
1 1/2 Cups Flour
Dash Of Salt
For the Swirl/Topping:
1/3 Cup Sugar
1 Tablespoon Cinnamon
Directions:
Preheat oven to 350 degrees.
Grease and flour a 9×5 loaf pan.
Combine bananas, butter, sugar, egg and vanilla in a bowl and combine. I just used some elbow grease and a spoon. Sprinkle salt and baking soda on top of that mixture and combine. Finally, add in flour stirring until just combined. Don’t over mix.
Pour 1/2 the batter into prepared dish and sprinkle with cinnamon and sugar mixture. Reserve about 1/4 of the cinnamon and sugar mixture to sprinkle on top of loaf.
Spoon the remaining batter on top of cinn/sugar mixture and finish it off with the last of the cinn/sugar.
Place into the oven for about 50-60 minutes until the top has browned and a toothpick inserted into the middle comes out clean.

Carne Mechada with Black beans, Rice & Fried Platanos

Unknown Saturday, November 18, 2017 0 Comments

2 lbs beef roast
2 peppers – chopped
2 onions- chopped
3 garlic cloves – pressed
1/2 cup tomato puree
2 carrots
1 stalk celery
1 Tablespoon salt
1 teaspoon cumin
Pepper to taste
Boil the beef for 2 hours. Add salt, peeled carrots and celery, and continue boiling for at least another 2 hours.
Let cool, and then shred the beef using 2 forks or with your fingers – I prefer the fork method:
Make a “Sofrito”: Fry the onions, peppers and garlic for about 15 minutes at medium heat.
Add the shredded beef to the pan, and then add the broth you boiled the beef in.
Add the tomato puree and the cumin, and cook until the broth has reduced.
Taste for salt and pepper.
Fill your arepas with carne mechada, or eat with rice and black beans.

Black beans

1 package black beans
3 red peppers – chopped
3 onions – chopped
4 garlic cloves – pressed
3.5 oz (100 gr) bacon.
3 laurel leaves
1 teaspoon cumin
1 teaspoons salt
1 teaspoon sugar
1 teaspoon vinegar
Soak the beans overnight.
Prepare a sofrito with the onions, peppers, and the garlic.
Add all the ingredients to a stew pot, and cook for a few hours, until the beans are tender

Fresh Southern Peach Cobbler

Unknown Saturday, November 18, 2017 0 Comments

Ingredients:

8 fresh peaches - peeled, pitted and

sliced into thin wedges

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled and

cut into small pieces

1/4 cup boiling water

MIX TOGETHER:

3 tablespoons white sugar

1 teaspoon ground cinnamon

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3.	Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4.	Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Cheddar bacon crispy chicken

Unknown Saturday, November 18, 2017 0 Comments

4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

Directions
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Enjoy!

Read more at http://myfridgefood.com/recipes/entree-chicken/crispy-cheddar-chicken/#2tQe5QCchJ8vf2ZU.99

Cranberry salsa dip

Unknown Saturday, November 18, 2017 0 Comments

Ingredients:

1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded, and minced
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish

Preparation:

Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised).

Place the cranberries in a food processor; pulse until finely chopped but not mushy.

Place chopped cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.

Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).

On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

Makes 1 1/2 cups.

Raspberry linzer

Unknown Saturday, November 18, 2017 0 Comments

1 cup butter, softened
1 cup white sugar, divided
2 eggs, separated
2 1/2 cups all-purpose flour
1/4 teaspoon salt
confectioners’ sugar
1/3 cup ground almonds
1/2 cup raspberry preserves
In a large mixing bowl, cream butter. Gradually add 2/3 cup white sugar, beating until light and fluffy.
Add egg yolks, one at a time (keep the egg whites for later), beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate for 30-45 minutes or until firm.

On a surface dusted with confectioners’ sugar, roll half of the dough to 1/8-in. thickness (I made some of my 1/4 in for extra thick cookies). Note: When the dough first comes out of the fridge it might seem a bit hard and crumbly when you roll it. Don’t freak out like I did!!! It will become less crumbly as you work with it.

Cut with a cookie cutter of your choice.

Repeat with remaining dough, then place hole in center of each piece. (I used a vintage butter pat maker.)

Beat egg whites until frothy.

Brush each cookie (even the ones with the holes) with egg white.

Combine almonds and remaining sugar. Sprinkle all cookies with the almond mixture.

Place on greased baking sheets (I put mine on Silpat). Bake at 350 degrees F for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely.

Spread raspberry preserves over the middle of the plain side of solid cookies. Don’t go all the way to the edges or the jam will ooze out the sides. (This happened to me on the first few, but I gladly devoured the evidence.)

Sprinkle icing sugar on cookies with centers cut out. I used a sifter.

Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich.

Enjoy your gorgeous Raspberry Linzer cookies! (Don’t forget to save some for the holidays!)

Perfecto cookies

Unknown Saturday, November 18, 2017 0 Comments

Ingredients

1 cup unsalted butter, room temperature

1¼ cup sugar

1 egg

1½ teaspoons vanilla extract

½ teaspoon almond extract

3 cups of flour

1½ teaspoons baking powder

¼ teaspoon salt

colored sugars for decorating

Instructions

In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Add in egg, vanilla extract, and almond extract and mix until combined. In a separate bowl, combine flour, baking powder, and salt. Make sure to spoon the flour into your measuring cup and level it off with a knife to ensure accurate measurements. Slowly add the flour mixture to the butter mixture and mix until completely combined. Roll the dough between 2 sheets of parchment or wax paper and place on a baking sheet in the refrigerator.

Chill for about 20-30 minutes. Cut dough into shapes with cookie cutters and transfer to a baking sheet. Sprinkle with colored sugars and bake at 350 degrees for 8-12 minutes. Cool on baking sheet 5 minutes, then transfer to a baking rack to cool completely. Store in an airtight container. Makes about 40-50 cookies.

Bacon ranch pasta salad

Unknown Saturday, November 18, 2017 0 Comments

INGREDIENTS

1 package (12 oz.) tri-color rotini pasta
1/2 cup mayonnaise
1/2 cup sour cream
1 package (1 oz.) dry ranch dressing mix
1/2 teaspoon garlic powder
1/2 cup milk
8 slices cooked bacon, chopped)
1 large tomato, chopped
1 can (4.25 oz.) sliced black olives, drained
1 cup shredded cheddar cheese

INSTRUCTIONS

Bring a large pot of water to a boil. Add rotini pasta and cook until al dente, about 8 minutes. Drain water. Rinse pasta with cold water to cool. Set aside.In a large bowl, whisk together the mayonnaise, sour cream, dry ranch mix, garlic powder and milk. Add pasta, cooked bacon pieces, tomato, olives and cheese to the bowl. Gently toss to combine everything.Cover and chill in refrigerator at least 2 hours before serving.

photo credit and recipe from here

Grilled cheese burger wraps

Unknown Saturday, November 18, 2017 0 Comments

INGREDIENTS

1 pound lean ground beef
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon dried minced onion, pepper and salt, to taste
5 large flour tortillas
shredded Cheddar cheese
mustard
tomato slices
lettuce

INSTRUCTIONS

Brown ground beef in a large skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion and salt and pepper to beef. Stir to combine.Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.Sprinkle some cheddar cheese down the center of each tortilla. Add a few heaping Tablespoons of the beef mixture on top of cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or until cheese is melted. Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy!

recipe credits here

BEEF ENCHILADA LASAGNA ROLLS

Unknown Saturday, November 18, 2017 0 Comments

BEEF ENCHILADA LASAGNA ROLLS

All the delicious flavors of beef enchiladas rolled up in lasagna noodles!

INGREDIENTS

8 lasagna noodles
1 pound lean ground beef
1 (1 oz.) packet taco seasoning mix
4 ounces cream cheese, softened
1 (10 oz.) can mild red enchilada sauce
2 cups shredded cheddar cheese

TOPPINGS

sour cream
salsa
diced tomato
guacamole
sliced olives

INSTRUCTIONS

Preheat oven to 350° F. Boil lasagna noodles in a large pot of water, until al dente, according to package directions. Drain water, then lay noodles out flat onto parchment paper.Meanwhile, cook and brown ground beef in a large skillet. Drain grease. Add taco seasoning (and water it calls for on packet). Bring mixture to a boil, reduce heat and let simmer 10 minutes. Remove from heat.Pour half the can of enchilada sauce in the bottom of a 9x13 inch baking dish.Spread 2 Tablespoons of cream cheese down the center of each lasagna noodle. Top cream cheese with a few Tablespoons of meat mixture and a little cheddar cheese. Roll up tight. Repeat with all noodles, cheese and meat mixture.Place lasagna rolls in the prepared baking dish. Pour the rest of the enchilada sauce over the tops and then sprinkle evenly with the remaining cheddar cheese.Bake rolls, uncovered, for 25 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with all your favorite toppings!

I looked out the window and what did I see....

Unknown Saturday, November 18, 2017 0 Comments

POPCORN BALLS

Ingredients:

3/4 cup light corn syrup

1/4 cup margarine

2 teaspoons cold water

2 5/8 cups confectioners' sugar

1 cup marshmallows

5 quarts plain popped popcorn

Directions:

1.	In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2.	Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.