Ahhhhhh! Rest....Quiet....Time to put my feet up with a glass of iced tea. Yeah right you probably are saying!
But what if you stopped just 20 minutes a day, sat outside and listened to the birds? The scripture says, "if I care for the birds of the air, how much more will I care for you?" God calls us to times of quiet rest so he can minister to us.

Enjoying good food, time to journal, walking, sleeping, all do much more than we realize. Why can't we seem to slow down and take time to just do nothing?  Maybe it's because it makes us feel as if we are not worthy or producing anything?  Perhaps some of us may even be afraid to get quiet due to our own thoughts.  What will others think of our inactivity?

As a mother, I would feel a sense of guilt if I wasn't devoting myself 1000% to my kids or husband.  Sometimes our "life demands" force us into going 100 miles and hour. I get it. But it's not good for us all the time.

So how can we learn healthy patterns of engagement and disengagement? It is modeled for us by God himself. He made the world in 6 days and rested the seventh. Not because he was tired or spent, but because right from the beginning he wanted to teach us, it is GOOD to work hard then rest. To cease from our labor reminds us of much deeper spiritual truths than to just rest. It is also a picture of dependence. Of reliance upon the sovereign one. The discipline of intentional engagement and disengagement is a powerful life tool to pass onto our children and grandchildren. The pattern of working and resting, playing working, giving and receiving. Praying and listening to God.

I know it depends on what stage of life you are in at the moment. I am very much a type A doer type, and it is very unnatural for me to slow down. But I am learning the enormous value of this lost art. It has been transformational for me.
I wish someone would have shared with me a rhythm earlier on in my life that promoted a stronger sense of centering myself in the Lord and in his presence, beyond the traditional devotional times. The art of silence and solitude. I was too busy drinking from the fire hose of life to take time to s-l-o-w-d-o-w-n.
See www.carriagehouserest.com

Star Banner Berry Pie

This pie is show stopper. And not that hard to make. Ingredients:

1 large bag frozen mixed berries, raspberries, blackberries, blueberries

1 1/2 c sugar

4 tbsp. cornstarch

2/3 c water

juice of 1/2 lemon

zest of two small lemons

two tablespoons merlot wine (magic)

Make your pie crust or pie store bought and cut out stars, sprinkle with sugar and set aside,  refrigerate

In a large pot put fruit, sugar, water lemon juice, cornstarch and zest, stir in merlot and heat until bubbly and thick. set aside to cool

Get your crust ready. Put about a tablespoon of flour in the bottom of the pie dish to prevent the dough from sticking to the pan and roll out your dough and put it in the pan and ladle in your filling. Get out stars and lay along the sides in any pattern you like, sprinkle with additional sugar and bake about 50 minutes. The first 15 at 425. then reduce oven temp to 375 for the remainder of the time. Put a cookie sheet under the bottom rack to catch any over spill. Your pie will be fabulous!

 

Sara's House HD: Homemade Peach Ice Cream

Sara's House HD: Homemade Peach Ice Cream: I love ice cream all year long, but homemade ice cream tastes especially good on hot summer days.  I had two peaches leftover the other day...

Emperor’s Garden

Adapted from Wong

TOTAL TIME

20 minutes, plus 1 hour infusing

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INGREDIENTS

• 1 cup thinly sliced rhubarb
• 1 cup sugar
• 5 Thai basil leaves; more for garnish
• 1 teaspoon seasoned rice wine vinegar
• 1 1/2 ounces gin
• 3/4 ounce lemon juice.

PREPARATION

1.

Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan. Add rhubarb and sugar, and stir until sugar is dissolved. Remove from heat, cover and let stand for 1 hour. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.

2.

In a mixing glass, muddle the Thai basil leaves with the seasoned rice wine vinegar. Add gin, 1 ounce rhubarb simple syrup and lemon juice. Fill mixing glass 2/3 full of ice and shake vigorously. Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a Thai basil leaf and a slice of reserved rhubarb.

YIELD

1 serving

Homemade Snickers Bar

Chocolate Top & Bottom:

2 teaspoons butter

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup Creamy Peanut Butter

FILLING:

1/4 cup butter

1 cup sugar

1/4 cup evaporated milk

1-1/2 cups marshmallow creme

1/4 cup creamy peanut butter

1 teaspoon vanilla extract

1-1/2 cups chopped salted peanuts (I just put a cup in but next time will put in more)

CARAMEL LAYER:

1 package (14 ounces) caramels

1/4 cup heavy whipping cream

ICING:

1 cup (6 ounces) milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Juice It UP!

Juicers. So many types and methods, both manual and electric. How do you know which one is the best for your typical use? My first experience with a juicer was one day I stayed home from church because I was feeling a little under the weather and a Jack LaLanne juicer infomercial was on! They stuck cucumbers, carrots, celery, apples, cabbage, potatoes and all kinds of stuff into this easy to use tube connected to a a centrifuge type of juicer and the result was with a beautiful cup of pure juice!  It all looked so easy. It came apart and you could throw it into the dishwasher. I bought it!
Well since then I researched all the different types and actually found out that is was a good decision. I lucked out. Today I juiced a cabbage, carrots, potatoes, vidaillia onion, fresh ginger and some parsley as my base for a veggie soup. I added a couple of garlic cloves and chicken broth with a good amount of salt and pepper cooked it until it reduced by about a third. I wanted to make it thicker so I added some canned white beans and after cooking a while I took my trusty electric soup puree wand and made it smooth. It still had a few pieces visible and so I strained it through a wire sieve and it was perfect! So many layers of flavors. So then I made some sweet fresh orange/apple/carrot juice and it is about the yummiest juice ever! So if you are thinking of getting a juicer, DO IT,and I suggest electric because of the volume of fruits and veggies you go through to get a good batch. If you do apple juice be prepared for it to turn brown. If you do granny smith apples and serve it immediately it is a beautiful bright green!

Cowboy Beans

Cowboy Beans
The picture here doesn't even begin to look as good as the recipe I am recommending you try but believe me it's a must for summer or fall picnics. My recipe is deeper and richer than this pictures shows and has many layers of flavors.
So, I made one of the best things in a long time and I made it up basically from a Calico Bean recipe but on steroids!  I need to make a slight disclaimer at this point that my proportions are not exact but pretty darn close.  Sometimes I share recipes such as this and because I am a a "toss about this much in" type of cook and some folks (like my son) scream that it didn't turn out like mine, so hear my disclaimer now!  Some things are forgiving and inexact and some are not. This is a pretty forgiving one, so here is what I put in ans it make a LARGE batch, that will fill a whole crock pot.
Make a batch for a big crowd or divide it in half and freeze one.


2 cans black beans (all beans drained)
2 cans white beans
2 cans red kidney beans
2 cans garbanzo beans
1 large can baked beans
1 c crumbled cooked bacon
1 large vadellia onion saute until golden brown and caramelized 
2/3 c maple syrup
1/2-2/3 c Ketchup
1/2 c Jack Daniels BBQ sauce
1 TBSP dry mustard
1 lb lean ground beef browned well and drained
1 tbsp minced garlic
salt & and pepper to taste (lots of cracked fresh pepper)
1 tube Jimmy Dean's ground breakfast sausage browned and drained well
1/4-1/2 tsp red pepper
1 bottle lager beer
liquid smoke to taste


In a large pot toss in a couple of tablespoons butter on a medium high stove top and throw in diced onion. Cook until nicely caramelized. Stirring constantly and being careful to not burn them. Turn temperature down medium low. Once done, add maple syrup,bacon Ketchup,BBQ sauce 1/2 c water and one bottle beer. Stir until well all blended. Set aside.
In another pan brown sausage and lean ground beef until well done. Drain and mix with onion mixture.
Drain all canned beans except for baked beans and combine with onion and beer mixture. Salt and pepper to taste. Bake in oven until bubbly at 350 for about 45-60 minutes or put into crock pot for about two-three hours.  I don't like to over bake or heat beans too long due to the beans starting to break down. It is amazing and the response I got was "what on earth did you do to these beans?" "They are unbelievable and I can't get them into my mouth fast enough!" I served them with a smoke beef brisket, rolls, hot sweet pickles, salty potato chips, and some red potato dill potato salad and coconut cake balls. It was fun to see the reaction to this meal. I am so glad it blessed them! 

Jello Shots recipe

Jello Shots recipe

Happy New Year

The Best Sugar Cookies You Ever Ate or Snitched

Oh MY!  If you have ever seen a plate of sugar cookies and was tempted to dive in, and then to your dismay they were too hard, too dense, or way too sweet, get ready to be smitten by these amazing sugar cookies. These cookies are great because they have butter & oil and cream of tarter. You must not skimp on these and they will turn out perfect every time. Folks take one bite and all seem to have the same response; "ooooooooohhhh, these are really good!"
Here you go:
Cream together: 1 c butter (no substitution), 2 eggs, 2 c sugar, 1 c oil ( not olive) canola, corn, or vegetable oil is fine, 2 tsp vanilla
In another bowl whisk dry ingredients; 5 cup flour, 2 tsp soda, 2 tsp cream of tartar
With mixer on low, blend flour mixture gradually into butter mixture until all blended. Dough will be moist and don't add extra flour. Scoop up with small or medium ice cream scoop so all cookies will be uniform in size. You may roll dough in colored sugar, mash down with the bottom of a glass and bake, or just bake plain at 350 F. for 12 minutes. Do not  over bake! Edges will be only slightly browned. Let cool on a wire rack until completely cooled, then if they are left plain you can frost with the frosting of your choice.  I like to make up a frosting that has 3 c powdered sugar, 4-8 ox cream cheese,  1 tsp. vanilla and heavy whipping cream until creamy, thick and smooth. It's a great for cupcakes and cookies of all types. Enjoy!

Home Made Spiced Chai Concentrate

Spiced Chai Concentrate4 1/2 cups water
1 stick cinnamon
1 3-inch piece of fresh ginger, chopped
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest
10 bags of black tea
1/2 cup brown sugar
1 tablespoon honey
1 tablespoon vanilla

Prepare the spices and the tea, and set aside. Bring the water to a boil, and remove from heat. Add the spices and the tea bags, and allow the mixture to steep for 15 minutes.



Strain the mixture into a 4-cup glass measuring cup or large bowl, discarding the spices. Add the sugar, honey and the vanilla, and stir until the sugar has dissolved. Pour the mixture into a jar and store in the refrigerator.

To serve, mix 1 part concentrate with 1 part milk. Heat for a warm beverage, or pour over ice to enjoy cold.

Sweet Corn Fritters

I went to a family July 4th dinner last night and the food was spectacularly American picnic! Lots of salads,deviled eggs, baked beans and cherry pie, but one thing in particular that I simply must have the recipe for is Beer batter corn fritters. Elaine Fenner was making them outside on a make shift table with a (Lord help us) deep fat fryer. Now mind you this is a once a year indulgence that it not a healthy morsel, but OH the amazing flavor and appearance was just fantastic. So here you go gang for your next outdoor picnic. Be prepared to make them as you eat them because this is not a make ahead item.

Red Velvet Cake Balls

Our daughter Emily had these at a shower recently and said they were amazing. Any flavor cake mix will work. Placing them on a pop cycle stick and putting them in a bowl with floral  marbles or a pot with sand in them to display is really cute. Ever wonder what those ball things at Starbucks are? Well, here you go!

Red Velvet Cake Ball

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Want to see how good they look in white chocolate?

Strawberry Whipped Cream Cake

Take an angel food cake, slice it in half to make two layers. Place a layer of strawberries or raspberries on top of the bottom layer set aside. Whip 2 cups of real whipping cream, fold in one small jar of raspberry strawberry or raspberry seedless jam into the whipped cream and frost the bottom layer then top with the upper half. Load it on and garnish with fresh berries and springs of mint. Refrigerate. Cool and yummy and can be done with any berries.

Google

Google

Chocolate Carrot Cake? Yep!!

• 
  
• 
  
• 12-16 Servings
• Prep: 35 min. Bake: 25 min. + cooling

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 1-1/4 cups canola oil
• 3 cups finely shredded carrots
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1/4 cup baking cocoa
• 3 teaspoons vanilla extract
• 1/4 cup chopped walnuts
• 1/4 cup semisweet chocolate chips

Directions

Mix dry ingredients set aside. Blend eggs sugar, carrots and vanilla and add chips. Fold into dry ingredients mixing well. Divide in half pour into 9 inch round greased & floured pans and bake.

Nutrition Facts: 1 serving (1 piece) equals 578 calories, 31 g fat (10 g saturated fat), 84 mg cholesterol, 276 mg sodium, 72 g carbohydrate, 2 g fiber, 6 g protein

The Wonders of Coconut Milk

Coconut milk is a very nutrient-dense food containing calcium, Omega 3 fats,
fiber and protein. It is a sweet and luxurious treat that you can add to 
smoothies, or just take alone as a nutritional supplement.

Try cooking with coconut milk, because the chemical composition of the oils
 in the milk don't change;it doesn't lose its nutritional benefits like some oils.

Calories

1. One tbsp. of coconut milk contains about 120 calories, so consume it in small amounts. About a tablespoon of coconut milk per day is all you need to enjoy the health benefits from the Omega 3 fats. These healthy fats are needed by the body to maintain good health.

Fat

2. Coconut milk is a good source of fat for the body. Coconut oil contains several different types of fat, such as saturated fat, polyunsaturated fat, Omega 3 fats, Omega 6 fats and monounsaturated fat. Your body actually needs a certain amount of healthy fat for your heart, brain and health. Omega 3 fatty acids also reduce inflammation, as well as lubricate your cells and joints.

Sugars

3. Coconut milk is very sweet, yet it contains a small amount of sugars such as glucose and fructose. The body does need a small amount of sugar to use as energy. Coconut milk is very dense, so even though it is rich, it only contains about 1 to 2 percent sugar. This is why the milk has a thick, sweet taste.

Calcium

4. Coconut milk also contains a good amount of calcium. One cup of coconut milk contains about 200 IU of calcium. Your body needs calcium for healthy teeth and bones, as well as your immune system. Coconut milk also contains trace minerals such as sodium, potassium, iron, phosphorus and copper.

Protein

5. Coconut milk contains very small levels of protein. The type of protein found in coconut milk are alanine, cystine, arginine and serene. These are easily digestible, simple proteins. Your body uses protein to maintain and build new cells. Your hair, nails and skin are made up mostly of protein.

FACTS ABOUT COCONUT MILK:

1. Coconut milk comes from coconuts, but it's not the liquid found inside the coconut. That's the coconut water.
2. On the tree, young coconuts are green, often the size and shape of bowling balls. At this stage, the liquid inside is sweet, and the flesh (meat) is gelatinous, the consistency of pudding. When the coconut matures to the "hairy brown rock-hard stage," the meat inside also solidifies, and the coconut water turns bitter. Coconut milk is made by grating the solidified coconut meat, then squeezing it to extract the liquid.
3. In the can, the solids separate; the thick cream floats to the top, and can be scooped off for recipes that call for coconutcream. (Actual coconut cream is made by steeping coconut meat in milk. Honestly, could this be more confusing?) The thinner milk remains at the bottom. Shaking the can redistributes the creamy bits.
4. It's easy to make your own coconut milk: crack open and peel a ripe (hairy brown) coconut; grate the white flesh; place in a heat-proof bowl and cover with hot simmered (not boiling) water; allow it to soak for 30 minutes or until cooled. Line a colander with cheesecloth, and pour the soaked coconut into it. Lift and twist the cheesecloth to squeeze out the coconut milk. Refrigerate until ready to use.
5. Most of the time, you'll find coconut milk in 14-ounce cans, but Chaokoh brand Thai coconut milk comes in 5.6-ounce mini cans, the perfect amount for a curry for two.
6. While it contains no cholesterol, it contains 552 calories per cup, of which a whopping 88% is saturated fat. But the fat contains a high percentage of lauric acid, which is found in breast milk, and may promote brain development and bone health.
7. Store cans in the cupboard for up to a year; once opened, keep coconut milk in the refrigerator for 1-2 days.
8. You'll need coconut milk in your pantry, to make coconut split pea soup, basil chicken in coconut curry sauce, Goan coconut-milk pilaf, coconut macaroon pancakes, dum aloo -- andchocolate coconut milk ice cream with coconut milk cupcakesfor dessert.

Coconut milk (Recipe: chicken satay)

2 1/2 lb. boneless chicken breasts

Marinade:

6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. shoyu
4 tsp. ginger, chopped
2 tbsp. lime juice
6 tbsp. oil
1/4 c. fresh coriander, chopped (for garnish)

Mix marinade ingredients. Cut chicken into 1 1/2-2 inch cubes. Add to mixture and marinate at least two hours.

Chicken Satay:

Thread chicken pieces onto one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.

Peanut Sauce:

1 c. chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. shoyu
1/2 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.

5 Minute Chocolate Mug Cake

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake...

Turkey Left Overs?

Greetings Everyone! I know you are wondering what to do with your left over turkey, right? TURKEY POT PIE

6 tablespoons butter 6 tablespoons flour 2 cups turkey or chicken broth 1 cup milk or heavy cream salt, to taste 2 cloves garlic, pressed 1/2 teaspoon black pepper 4 cups cubed cooked turkey or chicken 1 lb. frozen peas, carrots and onion mixture 2 Pillsbury pie crusts or 9" home-made Preheat oven to 425°F.In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead). Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped). Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired. Bake for about 40 minutes or until golden brown.

Pumpkin Pie

The BEST Pumpkin Pie Your Ever Ate
Paula Deed w/ Peg Christensen
I took this recipe and made it really pretty by enhancing the crust and cut out oak leaves of pie crust dough both large ones for the middle and small ones layered around the edge and brushed with a little water to make them stick. I took a tooth pick and traced some "veins" on the large leaves and sprinkled with large grain  white sugar to make them sparkle. Feel free to use store bought prepared dough if you are in a hurry. (Just don't tell!)
Super Pie Dough: The New Best Recipe cookbook from Cook's Illustrated (must have)


2 1/2 cups flour
1 tsp salt
1/2 c chilled vegetable shortening
12 tablespoons chilled butter
6-8 tablespoons iced water
Put dry ingredients in a food processor and blend. Add vegetable shortening and pulse until coarse. Then add butter pieces one at a time pulsing one second at a time until small bits of butter can be seen about small pea size. Then sprinkle 6 tablespoons of water over mixture, then with a spatula, fold it over and over until it sticks together. Do not over mix, it will get tough. Add up to 2 more tablespoons but not more! You just want it to stick together into a ball. Divide dough in half, pat between two sheets of plastic wrap  in a four inch disc and chill for one hour up to two days ahead of making pie filling. This dough is tricky to handle and the key is to keeping it cold working quickly. Whne you roll it our don't use too much flour. You can do it!Pie Filling Ingredients:

• 1- 8 oz. package of cream cheese softened
• 2 c. canned pumpkin
• 1/2 c. light brown sugar (you can use all or either or  a combination of brown or white sugar)
• 1/2 c. regular sugar
• 1/4 tsp salt
• 1 egg plus two egg yolks, slightly beaten
• 1 c. half and half
• 1/4 c. butter melted and cooled
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp. ground ginger
• 1 pie shell (see method for blind baking technique below)

Directions:

Preheat oven to 350 degrees

Make pie dough or use pre-made dough, put into a 9 inch pie pan (TIP: put 2 tsp flour in the bottom of the pan prior to placing dough in pan to prevent sticking)
Pinch or crimp edge or cut out leaf shaped pie dough and place along edge. Use a sharp knife to create veins in the leaves. Overlap dough leaves one about half way over the other all the way around edge. Use an egg and water wash and sprinkle with coarse sugar. Put pie shell in the freezer for 1 hour.
Take out of the freezer and cut a piece of aluminum foil to the size of the bottom of the pie pan with a one inch lip to hold pennies or pie weights or beans to go half way up the sides. Put on the bottom rack of the oven bake for 10 minutes, remove pie weights and bake another 10 minutes. Make sure your filling is made and ready to put right into the shell and bake.
Filling:
Beat cream cheese, add pumpkin, beat until all combined. Add sugar, and salt, then add eggs mixed in one at a time, add half and half and melted butter. Then add vanilla, cinnamon, and ginger, beat until well incorporated. Pour into shell and continue to bake for 50 minutes.  Remove and place on a wire rack to cool to room temperature. Make  the day before and refrigerate until one hour prior to serving. Serve with a generous amount of whipped cream.  You won't believe how fabulous this is!