I am generally a kind and friendly person to everyone. People I meet are generally nice to me. I am working hard on learning not to pre-judge people as part of my business and hope that others could be the same. Some can overcome things and others cannot. Some people will always judge a book by it's cover. Some book covers are pretty messed up while others are shiny and new. You may get a book that is pretty messed up because it was such a good book that it was handed down for many people to read. You may be given a book that is shiny and new but it may be pretty boring and has sat on some one's shelf for many years.
I don't know about you, but I want to be the book that everyone knows about and likes very much because I help them out not the unread one that has sat on some one's shelf for decoration for many years. Of course, we went out again today and took a lot of pictures. The annual rose festival is this coming Saturday in Glendale and we took pictures of all the roses in the garden. Some were absolutely beautiful. Still others were very pretty but my favorites are the lavender roses. Always beautiful. We visited with some of our really good friends while there and then had lunch with them.
Wonderful day spent talking business and fun over soup and salad. I also took some pictures of bees on flowers -- I didn't know bees had toes ~ I guess I just assumed that they only had feet and no toes. I should have known that God would take care of ALL the details there too. : )
I'm sorry about missing you all yesterday -- I had computer issues and didn't get it done so today you will get two recipes : ) -- One for the people wanting the WW points and recipes and one for the people who just want everything.
Summer is coming quickly -- enjoy!
Charlene
Junior Mint Brownies
3 Points Per Serving
Cooking spray
1/4 cup butter
32 (about 3 ounces) creamy, small-size mints in pure chocolate (such as Junior Mints)
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white
Heat oven to 350 degrees F. Coat bottom of an 8-inch square baking pan with cooking spray.
Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine flour, baking soda and salt in a bowl.
Combine sugar, cocoa, egg and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan.
Bake at 350 degrees F for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
NOTE: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.
Makes 16.
Serving size: 1 brownie
Per serving: 121 Calories, 2.1 g Protein, 0.2 g Total Fiber, 3.9 g Total Fat, 19.5 g Carbohydrate, 81 mg Sodium, 14 mg Cholesterol
Beef Stew
Pam Spray
2 pounds stew meat
3 tablespoons flour
1 packet McCormick's Beef Stew Mix
3 cups water
5 cups assorted stew vegetables (potatoes, carrots, onions or whatever else you like)
Spray bottom of pressure cooker with Pam. Put stew meat in pan. Coat meat with flour. Stir and cook over medium heat until meat browns. Stir in beef stew packet and water. Close cooker. Bring up pressure in pressure cooker and cook with slowly rocking pressure. Cook meat 15 minutes.
Release pressure under running water.
While the meat is cooking, cut up the vegetables. When pressure is released, stir in vegetables. Close cooker. Bring pressure back up and cook with the gauge slowly rocking for 10 minutes. Release pressure under running water. Serve immediately.
Thursday, March 31, 2011
Tuesday, March 29, 2011
Only those who are willing to still learn will survive.
No matter what your industry, you must be willing to adapt to every situation and learn new things to survive in this economy. If you are in construction, you really need to be at the top of your game and that requires knowing where you business is at anytime. Continuously learning and thinking out side the box will keep you going in this market.
You will always have your gold diggers who will hang in when things are easy - however, the ones that survive these times are the ones to trust. I try really hard to not deal with your fair weather contractors or storm chasers. They are not around when you need them.
If you are going to be in business, be the best you can be. Be fair to everyone. Never promise more than you can do and always deal honestly. Your reputation is all you have to market. Marketing is very important to your business and you don't want to have to try to explain bad things. People will understand a bump or two but 8 or 10 will not be ok. Keep your word and your reputation forth coming - it may be all you have but at least it is good.
This is from a few days ago when we were out - I love waterfalls and fountains. This was in a gated community that we happened into with lots of nice things to see and enjoy : )
How about something easy for today? I like things easy when I get home from working and have made this dish before. I am not a fan of asparagus (what the recipe calls for usually - I changed it) so I use broccoli florets and really like it. This is easy and quick for weeknights and not really heavy.
Hope you are enjoying this blog - and please keep the requests coming.
Enjoy,
Charlene
Bow-Ties with Chicken and Broccoli
INGREDIENTS:
4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 lb fresh broccoli florets
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup chicken broth
1 tablespoon cornstarch
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh basil leaves
Salt, if desired
1/2 cup finely shredded Parmesan cheese (1 oz)
4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 lb fresh broccoli florets
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup chicken broth
1 tablespoon cornstarch
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh basil leaves
Salt, if desired
1/2 cup finely shredded Parmesan cheese (1 oz)
DIRECTIONS:
Cook and drain pasta as directed on package, omitting salt.
Meanwhile, trim and cut broccoli into bite sized pieces. Wash broccoli.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in broccoli and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.
Cook and drain pasta as directed on package, omitting salt.
Meanwhile, trim and cut broccoli into bite sized pieces. Wash broccoli.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in broccoli and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.
Monday, March 28, 2011
He who has learned to pray has learned the greatest secret of a holy and happy life. ~ William Law
Prayer can sure make a difference in your life. Right now I have a few very specific prayer requests that I have put before our Lord for consideration. Still also remembering my friends - some still in Japan - others here. We still have a lot of things happening in Japan. They still need prayers for safety and salvation.
We had a wonderful time yesterday at church worship services. In our last service, we saw the other half of the slides from Israel where one of our members went on vacation. They were amazing to see. In two weeks, we saw about 250 slides or more. It was very interesting to see how things are there and what people think about where Jesus lived and walked and died.
We had our spaghetti dinner yesterday and I've been deciding what to make for dessert all week. I finally decided on a layered chocolate and peanut butter dessert and made a double batch -- none came home with me : ) It was good and a lot of people asked me for the recipe. I promised to post it here today so here it is:
Enjoy !
Charlene
Four Layer Peanut Butter Cup Dessert
First Layer:
2 cups finely chopped walnuts, pecans or almonds
1 stick of real butter
Mix in a 9 x 13 inch baking pan. Bake for 15 min at 350 degrees. Let cool completely before adding next layers.
Second Layer:
1 ~ 8 oz pkg cream cheese - softened
1 ~ 8 oz container of cool whip - thawed
1 cup powdered sugar
3/4 cup peanut butter
Mix altogether until creamy -- DON'T eat this now ! Add 1 up of chopped peanut butter cups, chocolate chips and/or pecans, walnuts, almonds or butterfinger (PB cups or butterfinger is my favorite)
Third Layer:
1 lg box of chocolate fudge pudding made according to package directions for pie filling
Let the pudding set before adding the next layer.
Fourth Layer:
1 - 8 oz container Cool Whip
Top it off with chocolate curls or chocolate shavings. Shavings are really easy -- just chill a chocolate bar and take a potato peeler to it : ) curls are harder.
You can serve anytime - doesn't need to set up or chill overnight either. You're probably safer not leaving it in the fridge overnight - midnight snack people might take it : )
We had a wonderful time yesterday at church worship services. In our last service, we saw the other half of the slides from Israel where one of our members went on vacation. They were amazing to see. In two weeks, we saw about 250 slides or more. It was very interesting to see how things are there and what people think about where Jesus lived and walked and died.
We had our spaghetti dinner yesterday and I've been deciding what to make for dessert all week. I finally decided on a layered chocolate and peanut butter dessert and made a double batch -- none came home with me : ) It was good and a lot of people asked me for the recipe. I promised to post it here today so here it is:
Enjoy !
Charlene
Four Layer Peanut Butter Cup Dessert
First Layer:
2 cups finely chopped walnuts, pecans or almonds
1 stick of real butter
Mix in a 9 x 13 inch baking pan. Bake for 15 min at 350 degrees. Let cool completely before adding next layers.
Second Layer:
1 ~ 8 oz pkg cream cheese - softened
1 ~ 8 oz container of cool whip - thawed
1 cup powdered sugar
3/4 cup peanut butter
Mix altogether until creamy -- DON'T eat this now ! Add 1 up of chopped peanut butter cups, chocolate chips and/or pecans, walnuts, almonds or butterfinger (PB cups or butterfinger is my favorite)
Third Layer:
1 lg box of chocolate fudge pudding made according to package directions for pie filling
Let the pudding set before adding the next layer.
Fourth Layer:
1 - 8 oz container Cool Whip
Top it off with chocolate curls or chocolate shavings. Shavings are really easy -- just chill a chocolate bar and take a potato peeler to it : ) curls are harder.
You can serve anytime - doesn't need to set up or chill overnight either. You're probably safer not leaving it in the fridge overnight - midnight snack people might take it : )
Sunday, March 27, 2011
Good teams become great ones when the members trust each other enough to surrender the Me for the We. ~ Phil Jackson
Very true in sports and in a company. I tell people this all the time in consulting. Stop with the 'me' and let's get to the 'we'. You can of course do things yourself and may prefer to, but in a company everyone has to be playing in the same direction for the same common goal. You cannot have a successful team if no one or only one person) knows what the expected outcome will be. If you are in charge of directing your team, they must know the goal of the company.
Your position is such that you need to think outside the box. Do you think players only show up on the court and run around and dribble and throw the ball? You must be kidding ! They practice for hours with a "COACH" who tells them they want to win. The Coach coaches them in the directions they need to take to obtain that goal. It must be a common goal among the team members also. Everyone playing on that team must want to win. Winning requires everyone to know the who, what, where, how and why.
Your life can be no different. You must be working towards a goal. The who could be just you or your family. The what is your expected end result ~ money for vacation? The where is where you will be working towards this goal ~ a yard sale to make money to go on vacation? The how ~ clear out your garage : ). The why is so that you can relax on that vacation and not have to figure out where the money is being squeezed from in your already tight budget.
Everything is feasible when you put your mind to it. Recently I discussed survival with a client. We discussed looking around your 'already existing world' to see where you can put your company to work for you. And you know it is funny, you look at the world around you completely different when you have a plan in mind.
Today, figure out what your goal or goals are and start working your plan to achieve them. If this means adding people to your team, then start looking - Get it done !
Enjoy your day and what's left of the weekend.
Charlene
Chile Con Queso
INGREDIENTS:
1½ lbs cheddar cheese, shredded
1½ lbs Monterey jack cheese, shredded
1 can (27 oz) green chilies, diced
1½ cups sour cream
1 cup flour
3 tbsp crushed red peppers
2 tbsp black pepper
½ tbsp salt
1 cup yellow onion, diced
DIRECTIONS:
Combine all ingredients into mixing bowl and mix until well incorporated.
Melt in 350°F oven.
Serve with tostada chips.
Your position is such that you need to think outside the box. Do you think players only show up on the court and run around and dribble and throw the ball? You must be kidding ! They practice for hours with a "COACH" who tells them they want to win. The Coach coaches them in the directions they need to take to obtain that goal. It must be a common goal among the team members also. Everyone playing on that team must want to win. Winning requires everyone to know the who, what, where, how and why.
Your life can be no different. You must be working towards a goal. The who could be just you or your family. The what is your expected end result ~ money for vacation? The where is where you will be working towards this goal ~ a yard sale to make money to go on vacation? The how ~ clear out your garage : ). The why is so that you can relax on that vacation and not have to figure out where the money is being squeezed from in your already tight budget.
Everything is feasible when you put your mind to it. Recently I discussed survival with a client. We discussed looking around your 'already existing world' to see where you can put your company to work for you. And you know it is funny, you look at the world around you completely different when you have a plan in mind.
Today, figure out what your goal or goals are and start working your plan to achieve them. If this means adding people to your team, then start looking - Get it done !
Enjoy your day and what's left of the weekend.
Charlene
Chile Con Queso
INGREDIENTS:
1½ lbs cheddar cheese, shredded
1½ lbs Monterey jack cheese, shredded
1 can (27 oz) green chilies, diced
1½ cups sour cream
1 cup flour
3 tbsp crushed red peppers
2 tbsp black pepper
½ tbsp salt
1 cup yellow onion, diced
DIRECTIONS:
Combine all ingredients into mixing bowl and mix until well incorporated.
Melt in 350°F oven.
Serve with tostada chips.
Saturday, March 26, 2011
Never give up, for that is just the place and time that the tide will turn. ~ Harriet Beecher Stowe
I was just about to go look for a regular job again when out of the blue, I get several clients all in at once. Talk about a real blessing for me, it was. I will probably be screaming for help pretty soon because I'll be running from Sun City to Queen Creek to Avondale. I will take my Canon EOS Rebel 
with me : ) just in case I find something spectacular to share with you.
Please don't get me wrong, I love being in a different place each day. It breaks up the week and makes things interesting. The main thing I love about consulting is that people call you because they want you there. You have a proven track record and they trust you - plus they are happy to see you when you show up. You go in, you help them solve their issues and you are gone. You only come back when they need you again and you aren't there long enough to annoy them : ). You get paid to tell people what to do and to teach them what they need to change and they love you because you 'made' them successful.
That is my goal to be too busy and be able to keep my sister busy too with lots of work in the East Valley and keep myself primarily in the West Valley. I know I have clients in the East Valley that will always want me to come but it's because I know so much about their business already, there will be no learning curve but for new clients, I will work with my sister to set them up and then turn them over and just be there when needed. The company my sister was working for was great but sold out and she was laid off : ( so she has agreed to work with me in consulting : ).
It's Saturday, what are you doing in front of your computer? Don't get me wrong, I'm really glad you are here but it is Saturday and beautiful weather in Phoenix today. It's supposed to be in the mid 70's and a little breeze. Absolutely beautiful -- this is when I enjoy Phoenix. All summer I wish I could afford to be a snowbird : )
Get out and enjoy your day and then try these enchiladas. They are wonderful -- not for the lactose intolerant but wonderful : )
Charlene
Salsa Verde Sour Cream Enchiladas
4 boneless chicken breasts, cooked and shredded
3 large cloves of garlic, minced
2 Serranos, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food)
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream
16 oz jar of Ortega Medium Salsa Verde
1 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced
Preheat the oven to 350. Melt butter over medium-high heat. Saute Serranos and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.
To freeze: Cook the sauce and cool completely (I do it quickly using an ice water bath). Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.
Yields: 12-15 enchiladas
with me : ) just in case I find something spectacular to share with you.Please don't get me wrong, I love being in a different place each day. It breaks up the week and makes things interesting. The main thing I love about consulting is that people call you because they want you there. You have a proven track record and they trust you - plus they are happy to see you when you show up. You go in, you help them solve their issues and you are gone. You only come back when they need you again and you aren't there long enough to annoy them : ). You get paid to tell people what to do and to teach them what they need to change and they love you because you 'made' them successful.
That is my goal to be too busy and be able to keep my sister busy too with lots of work in the East Valley and keep myself primarily in the West Valley. I know I have clients in the East Valley that will always want me to come but it's because I know so much about their business already, there will be no learning curve but for new clients, I will work with my sister to set them up and then turn them over and just be there when needed. The company my sister was working for was great but sold out and she was laid off : ( so she has agreed to work with me in consulting : ).
It's Saturday, what are you doing in front of your computer? Don't get me wrong, I'm really glad you are here but it is Saturday and beautiful weather in Phoenix today. It's supposed to be in the mid 70's and a little breeze. Absolutely beautiful -- this is when I enjoy Phoenix. All summer I wish I could afford to be a snowbird : )
Get out and enjoy your day and then try these enchiladas. They are wonderful -- not for the lactose intolerant but wonderful : )
Charlene
Salsa Verde Sour Cream Enchiladas
4 boneless chicken breasts, cooked and shredded
3 large cloves of garlic, minced
2 Serranos, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food)
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream
16 oz jar of Ortega Medium Salsa Verde
1 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced
Preheat the oven to 350. Melt butter over medium-high heat. Saute Serranos and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.
To freeze: Cook the sauce and cool completely (I do it quickly using an ice water bath). Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.
Yields: 12-15 enchiladas
Friday, March 25, 2011
"Every day I get up and look through the Forbes list of the richest people in America. If I'm not there, I go to work." - Robert Orben
Today, I'm off to work. Tomorrow that could all change but today, I am off to work. : )
Don't get me wrong, I really like what I do, it's just that I would love to travel and photograph some of the amazing places we have in this country. I would love to photograph from all 50 states and write about all of the states and the beauties I find there. Pictures from the lighthouses of Maine to the fjords of Alaska and all points in between. One book with 51 chapters (all 50 states and the points in between including that 51st chapter on Canada ~ I didn't want you to think that I didn't know we only had 50 states : ) in America.)
Tomorrow is baking day for Sunday and I'm leaning towards yesterday's cake but I know it is the year of the pie so . . . :-/ I'm not so sure -- ANY suggestions?
So here is one from the place we went to on Tuesday with the baby bunnies and flowers. This little bunny was so cute I just wanted to hold him and squeeze him but couldn't get too close or else it ran back into the brush.
Do you see it sitting beside the rock eating the flowers? You can get an idea of his size by looking at the flowers which were about 2 1/2 to 3 inches in diameter. In this one, it caught me taking the picture : ). We all need our salad bar and I interrupted dinner here.
So today it is time to decide between cake, pie and death by chocolate ( I'll post this one tomorrow) and I'm not so sure which one I'll make. Maybe it will be a surprise to everyone on Sunday - I don't know.
Enjoy your day -- It's FRIDAY ! ! !
Charlene
Black Bottom Pecan Pie
INGREDIENTS:
2 eggs
3/4 cup corn syrup
1/2 cup (3 ounces) semisweet chocolate chips, melted
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon salt
1 cup pecan halves
1/2 cup sweetened flaked coconut, toasted
One 9-inch chocolate graham cracker pie crust
DIRECTIONS:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl, combine the eggs, corn syrup, melted chocolate, butter, vanilla, sugar, and salt; mix well.
3. Stir in the pecans and coconut; mix well.
4. Pour into the pie crust and bake for 40 to 45 minutes, or until firm in the center.
5. Allow to cool completely before serving.
Don't get me wrong, I really like what I do, it's just that I would love to travel and photograph some of the amazing places we have in this country. I would love to photograph from all 50 states and write about all of the states and the beauties I find there. Pictures from the lighthouses of Maine to the fjords of Alaska and all points in between. One book with 51 chapters (all 50 states and the points in between including that 51st chapter on Canada ~ I didn't want you to think that I didn't know we only had 50 states : ) in America.)
Tomorrow is baking day for Sunday and I'm leaning towards yesterday's cake but I know it is the year of the pie so . . . :-/ I'm not so sure -- ANY suggestions?
So here is one from the place we went to on Tuesday with the baby bunnies and flowers. This little bunny was so cute I just wanted to hold him and squeeze him but couldn't get too close or else it ran back into the brush.
Do you see it sitting beside the rock eating the flowers? You can get an idea of his size by looking at the flowers which were about 2 1/2 to 3 inches in diameter. In this one, it caught me taking the picture : ). We all need our salad bar and I interrupted dinner here.
So today it is time to decide between cake, pie and death by chocolate ( I'll post this one tomorrow) and I'm not so sure which one I'll make. Maybe it will be a surprise to everyone on Sunday - I don't know.
Enjoy your day -- It's FRIDAY ! ! !
Charlene
Black Bottom Pecan Pie
INGREDIENTS:
2 eggs
3/4 cup corn syrup
1/2 cup (3 ounces) semisweet chocolate chips, melted
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon salt
1 cup pecan halves
1/2 cup sweetened flaked coconut, toasted
One 9-inch chocolate graham cracker pie crust
DIRECTIONS:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl, combine the eggs, corn syrup, melted chocolate, butter, vanilla, sugar, and salt; mix well.
3. Stir in the pecans and coconut; mix well.
4. Pour into the pie crust and bake for 40 to 45 minutes, or until firm in the center.
5. Allow to cool completely before serving.
Thursday, March 24, 2011
When it becomes more difficult to suffer than change -- then you will change.
What will it take for you to finally make the changes you need to make? Whatever changes you are needing to make would be easier if you just did it rather than forcing the change on you. I have friends who are being forced to make changes in their business because of the economy. Rather than make the necessary changes when times were still good, they continued to live the carefree lifestyle until the money ran out. Now they are struggling to survive and are in a position to hustle to just keep their heads above water.
In the consulting business now for nearly 9 years, I have been around through the good times and bad. I have seen companies that were making over $100,000,000 drop off to less than a third of the volume through no fault of their own. It is during the $100,000,000 times when you still need to be building relationships and securing contracts ~ not when you are struggling to make $30,000,000. You need to re-evaluate your business position every six months to plan for the future of your company. Find someone who understands your business and the implications of your business including marketing, finances, procedures and management so that you are keeping well informed.
If you are in the greater Phoenix area and need assistance, contact me so that we can put together a qualified group to assist you in not only surviving but thriving in this economy. It is completely possible to thrive in this economy but you must keep your finger on the pulse of your business.
Today, let's something that might work for this weekend for my Mom who wants chocolate at the spaghetti dinner at church. (Please see previous posts for the whole low down on the chocolate dessert. )
Enjoy them alone or with someone.
Charlene
Buttermilk Chocolate Cake with Fudge Icing
INGREDIENTS:
1 cup buttermilk
2 teaspoons baking soda
2 cups white sugar
2 eggs
3 tablespoons unsweetened cocoa powder
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
2. In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.
In the consulting business now for nearly 9 years, I have been around through the good times and bad. I have seen companies that were making over $100,000,000 drop off to less than a third of the volume through no fault of their own. It is during the $100,000,000 times when you still need to be building relationships and securing contracts ~ not when you are struggling to make $30,000,000. You need to re-evaluate your business position every six months to plan for the future of your company. Find someone who understands your business and the implications of your business including marketing, finances, procedures and management so that you are keeping well informed.
If you are in the greater Phoenix area and need assistance, contact me so that we can put together a qualified group to assist you in not only surviving but thriving in this economy. It is completely possible to thrive in this economy but you must keep your finger on the pulse of your business.
Today, let's something that might work for this weekend for my Mom who wants chocolate at the spaghetti dinner at church. (Please see previous posts for the whole low down on the chocolate dessert. )
Enjoy them alone or with someone.
Charlene
Buttermilk Chocolate Cake with Fudge Icing
INGREDIENTS:
1 cup buttermilk
2 teaspoons baking soda
2 cups white sugar
2 eggs
3 tablespoons unsweetened cocoa powder
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
2. In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.
Wednesday, March 23, 2011
Things may come to those who wait, but only the things left by those who hustle. ~ Abraham Lincoln
Well, it's Wednesday - the week is half over. Yesterday we found a little treasure of an area in Sun City Grand that has all kinds of water falls and fountains with lots of little wild life. We had so much fun taking pictures of the birds and baby cottontail rabbits. The bunnies were so small and so cute. We were there for hours and didn't even cover 1/10 of the area there. Beautiful plants and flowers everywhere. We even found an occasional weed - although not hardly any at all. The place was very well maintained. Here is the one weed that I did see : )
Do you see it by the cactus? You can see it towards the top of the cactus when you are looking at the left side of it. Like I said, there were not hardly any weeds anywhere. We will try to go back there in a week or two and see what else we can get in to there.
Today, we are going to try to find some hummingbirds and bees : ) ~ We will let you know if we do. We are working on an e-commerce way for you to purchase some of our great photos for your home or office. There will be new photos and prints added as we take them and edit them for quality. All prints will be reasonable priced so that they will be affordable for you walls and they will also be offered on greeting cards. It is out hopes that you can enjoy fine art in your home and share it with your friends and family.
Enjoy your day!
Charlene
Slow Cooked Garlic Chicken
Yield: 4 servings
Ingredients
6-8 boneless skinless chicken thighs (or breasts)
10 garlic cloves, smashed
2 onions, sliced
1/4 cup lemon pepper
1/4 cup paprika
1 tablespoon salt
Directions:
1. Rinse the chicken and pat dry.
2. Mix together the lemon pepper, paprika and salt.
3. Coat the chicken with the spice mixture.
4. Place the coated chicken in the crock pot and cover with the garlic cloves and onions.
5. Cook on low heat for about 3-4 hours (or until done).
WW POINTS per serving: 3
Nutritional information per serving: 177 calories, 5g fat, 3.5g fiber
Do you see it by the cactus? You can see it towards the top of the cactus when you are looking at the left side of it. Like I said, there were not hardly any weeds anywhere. We will try to go back there in a week or two and see what else we can get in to there.
Today, we are going to try to find some hummingbirds and bees : ) ~ We will let you know if we do. We are working on an e-commerce way for you to purchase some of our great photos for your home or office. There will be new photos and prints added as we take them and edit them for quality. All prints will be reasonable priced so that they will be affordable for you walls and they will also be offered on greeting cards. It is out hopes that you can enjoy fine art in your home and share it with your friends and family.
Enjoy your day!
Charlene
Slow Cooked Garlic Chicken
Yield: 4 servings
Ingredients
6-8 boneless skinless chicken thighs (or breasts)
10 garlic cloves, smashed
2 onions, sliced
1/4 cup lemon pepper
1/4 cup paprika
1 tablespoon salt
Directions:
1. Rinse the chicken and pat dry.
2. Mix together the lemon pepper, paprika and salt.
3. Coat the chicken with the spice mixture.
4. Place the coated chicken in the crock pot and cover with the garlic cloves and onions.
5. Cook on low heat for about 3-4 hours (or until done).
WW POINTS per serving: 3
Nutritional information per serving: 177 calories, 5g fat, 3.5g fiber
Tuesday, March 22, 2011
I failed my way to success. ~ Thomas Edison
What an interesting way to think about failures. However, just imagine had he quit after a time or two and gone on to something else? We have to remember when things are falling down all around us to keep plugging away and moving forward even when faced with distractions and failures. You will never know you can win if you give up on yourself. Believe in yourself and others and keep going. Even when you fall, pick yourself up and keep going.
I am currently working on bookings for the spring and summer. If you are interested in consulting or accounting services or if you need photographs, please feel free to contact me at mymindwanderedtoday@live.com to get on our the schedule. Here is another peak at the newborn photo session from this past weekend.
I love baby ears and feet : ) I can't help myself. They are just so cute and tiny. (I guess tiny is a good thing since big ears would look awful on a beautiful new baby : ). )
Still looking for something for this weekend for the dinner for dessert. Any suggestions or ideas? I need something chocolate for my Mom. I found this great glaze if I decide to make a bundt cake. : )
Happy Tuesday !
Charlene
Chocolate Glaze
INGREDIENTS:
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon corn syrup
DIRECTIONS:
1. In a double boiler, melt together butter, chocolate, and syrup. Alternatively, you can melt the chocolate in the microwave, and then blend in the other ingredients.
2. Pour glaze while still warm over cake.
I am currently working on bookings for the spring and summer. If you are interested in consulting or accounting services or if you need photographs, please feel free to contact me at mymindwanderedtoday@live.com to get on our the schedule. Here is another peak at the newborn photo session from this past weekend.
I love baby ears and feet : ) I can't help myself. They are just so cute and tiny. (I guess tiny is a good thing since big ears would look awful on a beautiful new baby : ). )
Still looking for something for this weekend for the dinner for dessert. Any suggestions or ideas? I need something chocolate for my Mom. I found this great glaze if I decide to make a bundt cake. : )
Happy Tuesday !
Charlene
Chocolate Glaze
INGREDIENTS:
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon corn syrup
DIRECTIONS:
1. In a double boiler, melt together butter, chocolate, and syrup. Alternatively, you can melt the chocolate in the microwave, and then blend in the other ingredients.
2. Pour glaze while still warm over cake.
Monday, March 21, 2011
It is hard to fail, but it is worse never to have tried to succeed. ~ Theodore Roosevelt
For many years, I sat in an office working for someone else and making them richer and keeping all of their stuff in line. Today, I feel much better, I am focusing on my own self and my business again. I am willing to have a few failures to reach the goal. I have five separate things going on now and and trying to balance all of them and trying not to let any of them fall by the wayside.
Consulting
, photography
, writing
, sales and painting 
all take time and a lot of planning and preparation. However, anything worth doing is worth doing right. Doing anything right takes time and hard work. Please don't get me wrong, I love doing all of these things ~ I just wish I had more hours in a day : )
This next weekend, the youth are having a spaghetti dinner at church for everyone. The ladies are making desserts. I'm looking for something that will be good. My mom has requested something chocolate. I'm sure I will think of something that is really good and chocolate. I'm sure I don't have a shortage of recipes : )
Plans for today include all of the above. We are having a light rain in Phoenix today and it isn't supposed to get above 67 degrees. I love rainy days and Mondays ~ reminds me of The Carpenters. Maybe while I'm working today, I'll pull their CD and listen to it.
Happy Monday !
Charlene
Chocolate Cake Log
CAKE:
5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup whipping cream
1/2 cup confectioners' sugar
1 1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 tablespoons milk
INSTRUCTIONS:1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
2. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
3. Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
4. In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.
Consulting
, photography, writing, sales and painting all take time and a lot of planning and preparation. However, anything worth doing is worth doing right. Doing anything right takes time and hard work. Please don't get me wrong, I love doing all of these things ~ I just wish I had more hours in a day : )This next weekend, the youth are having a spaghetti dinner at church for everyone. The ladies are making desserts. I'm looking for something that will be good. My mom has requested something chocolate. I'm sure I will think of something that is really good and chocolate. I'm sure I don't have a shortage of recipes : )
Plans for today include all of the above. We are having a light rain in Phoenix today and it isn't supposed to get above 67 degrees. I love rainy days and Mondays ~ reminds me of The Carpenters. Maybe while I'm working today, I'll pull their CD and listen to it.
Happy Monday !
Charlene
Chocolate Cake Log
CAKE:
5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup whipping cream
1/2 cup confectioners' sugar
1 1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 tablespoons milk
INSTRUCTIONS:1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
2. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
3. Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
4. In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.
Sunday, March 20, 2011
You can’t have a better tomorrow if you are thinking about yesterday all the time. ~ Charles F. Kettering
You all know me well enough by now to know that I am not telling you to just live for today and not think about tomorrow. However, don't live so much in the past that you lose site of today and the future. Forget the past, you can't change it. You can learn valuable lessons from it but there are no 'do overs' in real life. Try your hardest to do things right the first time, but if you fail, pick up the pieces and move on. Get over it. Life is too short to live with regrets that haunt you all the time and stop you from doing things you want to or need to do.
Speaking of doing things, yesterday, I did photographs for my newest great nephew. He is a good little boy. Two weeks old and sweet. Here is a look at one of the pics from yesterday.
You should also know by now that I love baby feet and ears. So tiny and cute : ) This is his daddy's hand holding his little foot. His daddy has is always messing with his little feet but it is cute.
Today is Sunday and I am off to church today to worship God and to pray for all the people all over the world right now and especially people here at home. Continue to remember people in Japan and the surrounding area. My friend who was in Japan with her military husband is on her way home but he is still there ~ please remember them still.
Today, I have a really good and easy recipe for you today ~ Amish Pumpkin Pancakes -- they are great : )
Enjoy your day !
Charlene
Amish Pumpkin Pancakes
INGREDIENTS:
1 cup flour
Pinch baking soda
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 egg, well-beaten
1 1/4 cup milk
2 tablespoons melted shortening
1/2 cup canned pumpkin or mashed sweet potato, cooked
DIRECTIONS:
1. Combine flour, soda, sugar and spices.
2. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth.
3. Bake on hot, lightly greased griddle, turning only once.
4. Serve hot with butter and syrup or confectioners' sugar.
Speaking of doing things, yesterday, I did photographs for my newest great nephew. He is a good little boy. Two weeks old and sweet. Here is a look at one of the pics from yesterday.
You should also know by now that I love baby feet and ears. So tiny and cute : ) This is his daddy's hand holding his little foot. His daddy has is always messing with his little feet but it is cute.
Today is Sunday and I am off to church today to worship God and to pray for all the people all over the world right now and especially people here at home. Continue to remember people in Japan and the surrounding area. My friend who was in Japan with her military husband is on her way home but he is still there ~ please remember them still.
Today, I have a really good and easy recipe for you today ~ Amish Pumpkin Pancakes -- they are great : )
Enjoy your day !
Charlene
Amish Pumpkin Pancakes
INGREDIENTS:
1 cup flour
Pinch baking soda
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 egg, well-beaten
1 1/4 cup milk
2 tablespoons melted shortening
1/2 cup canned pumpkin or mashed sweet potato, cooked
DIRECTIONS:
1. Combine flour, soda, sugar and spices.
2. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth.
3. Bake on hot, lightly greased griddle, turning only once.
4. Serve hot with butter and syrup or confectioners' sugar.
Saturday, March 19, 2011
The optimist sees opportunity in every danger; the pessimist sees danger in every opportunity. ~ Winston Churchill
Today - are the optimist or the pessimist? I'm trying really hard to be the optimist but find myself slipping in to pessimism too often for my comfort. Building a business is hard work and takes lots of no's to get one yes. More people are apt to shut you off before they hear what you have to say than there are ones who will listen to what you can offer them.
I love consulting and photography and want to pursue careers in both ~ as well as writing : ). Consulting
is very exciting to me. Always meeting new people and finding out how you can help them achieve their dreams. And with photography, you can work with people in a lot of different situations and interact with them to get ideas that fit them perfectly. All too often though, I hear that they can get 'pictures' at one of the stores for cheaper! True, you can get pictures in a booth at Universal Studios too. However, if you want lasting memories, you will hire a photographer to make those memories for you for not a lot more than you pay for 'stand on the x pictures'.
I am still trying to get through the set of books by Scott Kelby. They have a lot of information to absorb even after photographing for over 20 years and college classes in photography, I am learning a lot. Especially with the new digital cameras, there is so much more you can do than with the old 35mm cameras. I still have 2 Minolta 7000i's that I love to take out and photograph scenery and people in black & white. There is just something about true black and white that is amazing to me. The warmth of the pictures in black and white and the beautiful sepia tones from real film.
Today, I am going to take pictures of children and a new baby (2 separate sessions). Should be a lot of fun to make the first lasting memories of the newborn with his parents and then a young musician practicing her new found art. It will be a fun day! Then off to a barbeque with family ~ burgers and dogs. It is supposed to be 85 here today so plenty of sunshine. : )
Get out and do something fun today with your loved ones. Today, do something easy for dinner in the crock pot.
Happy Saturday ! !
Charlene
BBQ Pork for Sandwiches
INGREDIENTS:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs ( I use tenderloin a lot of times and it's great)
1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven
or cast iron skillet
, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.
I usually just put this back in the crock pot for another hour or more with the BBQ sauce in it and stir about every half hour. My favorite BBQ sauce is Bill Johnson's Big Apple
or Cattlemen's Kansas City Classic Barbecue Sauce. (Cattlemen's is the better of the two ~ in my opinion.)Cattlemen's Award Winning Kansas City Classic Barbecue Sauce, 18-Ounce Plastic Bottles (Pack of 6)
I love consulting and photography and want to pursue careers in both ~ as well as writing : ). Consulting
is very exciting to me. Always meeting new people and finding out how you can help them achieve their dreams. And with photography, you can work with people in a lot of different situations and interact with them to get ideas that fit them perfectly. All too often though, I hear that they can get 'pictures' at one of the stores for cheaper! True, you can get pictures in a booth at Universal Studios too. However, if you want lasting memories, you will hire a photographer to make those memories for you for not a lot more than you pay for 'stand on the x pictures'. I am still trying to get through the set of books by Scott Kelby. They have a lot of information to absorb even after photographing for over 20 years and college classes in photography, I am learning a lot. Especially with the new digital cameras, there is so much more you can do than with the old 35mm cameras. I still have 2 Minolta 7000i's that I love to take out and photograph scenery and people in black & white. There is just something about true black and white that is amazing to me. The warmth of the pictures in black and white and the beautiful sepia tones from real film.
Today, I am going to take pictures of children and a new baby (2 separate sessions). Should be a lot of fun to make the first lasting memories of the newborn with his parents and then a young musician practicing her new found art. It will be a fun day! Then off to a barbeque with family ~ burgers and dogs. It is supposed to be 85 here today so plenty of sunshine. : )
Get out and do something fun today with your loved ones. Today, do something easy for dinner in the crock pot.
Happy Saturday ! !
Charlene
BBQ Pork for Sandwiches
INGREDIENTS:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs ( I use tenderloin a lot of times and it's great)
1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven
or cast iron skillet, and stir in barbeque sauce.3. Bake in the preheated oven for 30 minutes, or until heated through.
I usually just put this back in the crock pot for another hour or more with the BBQ sauce in it and stir about every half hour. My favorite BBQ sauce is Bill Johnson's Big Apple
or Cattlemen's Kansas City Classic Barbecue Sauce. (Cattlemen's is the better of the two ~ in my opinion.)Cattlemen's Award Winning Kansas City Classic Barbecue Sauce, 18-Ounce Plastic Bottles (Pack of 6)
Friday, March 18, 2011
Wise people learn when they can; fools learn when they must. ~ Arthur Wellesley, Duke of Wellington
Happy Friday ! ! I'm looking forward to the weekend and seeing my new great nephew. Of course I am taking my camera and will take pictures. Speaking of pictures, I'm gong to try this weekend to get a better picture of that rabbit that lives out behind our church. We also found a tiny little cottontail the other night but I haven't had a chance to process those photos yet. When I do, I will post it for you to see. It was so cute sitting there eating till some teenagers came and ran it off. : ( At another park, we found some baby chickens. They were only a day or two old - not scratching yet. They were so cute. Here's one of them:
Please still keep Japan and all the areas involved in the earthquake and tsunami in your thoughts and prayers. We still have lots of friends there as well as all the people there suffering.
What are your plans for the weekend? Do you have company coming? A picnic with your family? Or just nothing? Whatever you do, make sure you enjoy it. I will be seeing my family on Saturday, church on Sunday and then photographing some more on Sunday afternoon. Do you like banana pudding? Here is a recipe for a banana pudding pie made from scratch. If you've never made pudding from scratch and always depended on those packets from the store, you don't know what you are missing.
Have a great weekend - please keep the requests for recipes coming. I will post them as soon as I can.
Enjoy !
Charlene
Homemade Banana Pudding Pie
INGREDIENTS:
2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 cups milk 3 egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3 egg whites
1/4 cup white sugar
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line the bottom and sides of a 9 inch pie plate with a layer of alternating vanilla wafers and banana slices.
3. To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
4. Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
5. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
6. To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
7. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.
Please still keep Japan and all the areas involved in the earthquake and tsunami in your thoughts and prayers. We still have lots of friends there as well as all the people there suffering.
What are your plans for the weekend? Do you have company coming? A picnic with your family? Or just nothing? Whatever you do, make sure you enjoy it. I will be seeing my family on Saturday, church on Sunday and then photographing some more on Sunday afternoon. Do you like banana pudding? Here is a recipe for a banana pudding pie made from scratch. If you've never made pudding from scratch and always depended on those packets from the store, you don't know what you are missing.
Have a great weekend - please keep the requests for recipes coming. I will post them as soon as I can.
Enjoy !
Charlene
Homemade Banana Pudding Pie
INGREDIENTS:
2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 cups milk 3 egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3 egg whites
1/4 cup white sugar
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line the bottom and sides of a 9 inch pie plate with a layer of alternating vanilla wafers and banana slices.
3. To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
4. Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
5. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
6. To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
7. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.
Thursday, March 17, 2011
Any man can seek revenge; it takes a king or prince to grant a pardon. ~ Arthur J. Rehrat
It always amazes me when people will treat someone bad because they were treated badly by that person. Whatever happened to friendship and honesty? Do people realize that the things they do behind people's backs always come to light? I try to live by the 'do unto others as you would have them do unto you' rule. I think there are a lot of people who just don't get that rule in life. People who are always looking for the worst in people are the worst kind of people and even worse when they call themselves your friend. They will be your best friend to your face and as soon as you turn your back, they are stabbing you in it. This is not Godly and should not be happening ~ especially if you are calling yourself a Christian.
Next time you find yourself in a situation where people are 'trash talking', excuse yourself or better yet, stop the conversation and just tell them that you will not participate. They may snarl at your saying anything but you will no longer be included in the hate talk of people. I find this a lot in businesses as I consult with companies. People playing the 'blame game' and it's almost always without fail the person who just left that is to blame for everything. Some people just need to open their eyes and shut their mouths and realize that nearly all fault lies with management and ownership - not always -- but nearly always.
How about realizing what the issues are and dealing with those without the need to blame anyone. I recently found out that I was blamed by someone for something big and realize that people who say they are your friends are not necessarily true friends -- they are only friends when they need you or something that you have. These people I have nothing to do with any longer. I CHOOSE to NOT fill my life with people who are less than honest all the time (especially when they were never around to make decisions or correct the wrong in the first place).
The nice thing about life is that the truth ALWAYS come out in the end. I sleep well at night and can hold my head up because I know what was said and know it to be a total lie made up by people who have no clue about such things. I'm enjoying life and I hope you all are too. If you have done all you can for someone and they still treat you bad, pray for them ~ God can and will correct those who have wronged you. Remember this: "Dearly beloved, avenge not yourselves, but rather give place unto wrath: for it is written, Vengeance is mine; I will repay, saith the Lord." ~ Romans 12:19
We know in life who our true friends are and I do have quite a few in the United States, Canada, Japan, Malaysia, Singapore, and many other parts of the world. Today for one of my real friends, Mint Chocolate Chip Cookies sounds good and "D" in Canada, this is your fault for asking for the gum : ). Have some for me too when you make them. Please tell everyone hello from me. Enjoy : )
Happy Thursday! Friends ! !
Charlene
Creme de Menthe Chocolate Chip Cookies
1 cup butter, softened
1 cup brown sugar
3/4 cup white sugar
2 eggs
2 tablespoons creme de menthe liqueur
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3 cups mint chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, then stir in the creme de menthe liqueur
. Combine the flour, baking soda and salt; stir into the mint mixture. Mix in the chocolate chips by hand using a wooden spoon. Drop dough by heaping teaspoonfuls onto an ungreased cookie sheet. Cookies should be at least 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
Next time you find yourself in a situation where people are 'trash talking', excuse yourself or better yet, stop the conversation and just tell them that you will not participate. They may snarl at your saying anything but you will no longer be included in the hate talk of people. I find this a lot in businesses as I consult with companies. People playing the 'blame game' and it's almost always without fail the person who just left that is to blame for everything. Some people just need to open their eyes and shut their mouths and realize that nearly all fault lies with management and ownership - not always -- but nearly always.
How about realizing what the issues are and dealing with those without the need to blame anyone. I recently found out that I was blamed by someone for something big and realize that people who say they are your friends are not necessarily true friends -- they are only friends when they need you or something that you have. These people I have nothing to do with any longer. I CHOOSE to NOT fill my life with people who are less than honest all the time (especially when they were never around to make decisions or correct the wrong in the first place).
The nice thing about life is that the truth ALWAYS come out in the end. I sleep well at night and can hold my head up because I know what was said and know it to be a total lie made up by people who have no clue about such things. I'm enjoying life and I hope you all are too. If you have done all you can for someone and they still treat you bad, pray for them ~ God can and will correct those who have wronged you. Remember this: "Dearly beloved, avenge not yourselves, but rather give place unto wrath: for it is written, Vengeance is mine; I will repay, saith the Lord." ~ Romans 12:19
We know in life who our true friends are and I do have quite a few in the United States, Canada, Japan, Malaysia, Singapore, and many other parts of the world. Today for one of my real friends, Mint Chocolate Chip Cookies sounds good and "D" in Canada, this is your fault for asking for the gum : ). Have some for me too when you make them. Please tell everyone hello from me. Enjoy : )
Happy Thursday! Friends ! !
Charlene
Creme de Menthe Chocolate Chip Cookies
1 cup butter, softened
1 cup brown sugar
3/4 cup white sugar
2 eggs
2 tablespoons creme de menthe liqueur
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3 cups mint chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, then stir in the creme de menthe liqueur
. Combine the flour, baking soda and salt; stir into the mint mixture. Mix in the chocolate chips by hand using a wooden spoon. Drop dough by heaping teaspoonfuls onto an ungreased cookie sheet. Cookies should be at least 2 inches apart. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
Wednesday, March 16, 2011
Victory is sweetest when you’ve known defeat. ~ Malcolm Forbes
How much more do you appreciate reaching your goal or completing something when you have tried multiple times to get there? If you just got up one day after being a couch potato, signed up for a marathon and completed it, the victory wouldn't be as sweet as if you trained for months, ran one and couldn't quite finish it or finished it close to last. Hopefully, you wouldn't give up on ever running another one but would train more for the next time.
No one gets up off the couch who has never ran a marathon before and just completes one. Much training is required. Many hours of running and stretching. It is a lot of self discipline. Mornings when you would rather stay in bed or times when you would rather have a nice steak and potato dinner, these are changed a bit. For many years, I worked for a pair of doctors who have both run marathons. I remember when he would run 20 miles at lunch training for an upcoming marathon. Since then they have both ran several full marathons.
This is the way we are in life. We are in training a lot of the time for something. Many times for a new job or class that we are involved with, church training is also very important. If I ever stop learning or training, I will probably be dead ~ Right now, I am learning several things. I am training to be the best photographer, accountant, writer and instructor that I can be. Never give up on yourself ~ always open your mind to new training and education. Keep your mind fresh and functioning : )
This is a great recipe for grilling chicken. Marinate the chicken for no longer than 4 hours. You will really like this recipe. Try it and tell me what you think.
Happy Wednesday !
Charlene
Chicken Marinade
INGREDIENTS:
2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons liquid smoke flavoring
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
2 teaspoons garlic powder
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Pound chicken breasts flat to about 3/4 to 1" thickness with a meat mallet .
Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.
2. Preheat the grill for high heat.
3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.
****Allow chicken to marinate for no longer than 4 hours, because the lemon juice will begin to cook the chicken.****
No one gets up off the couch who has never ran a marathon before and just completes one. Much training is required. Many hours of running and stretching. It is a lot of self discipline. Mornings when you would rather stay in bed or times when you would rather have a nice steak and potato dinner, these are changed a bit. For many years, I worked for a pair of doctors who have both run marathons. I remember when he would run 20 miles at lunch training for an upcoming marathon. Since then they have both ran several full marathons.
This is the way we are in life. We are in training a lot of the time for something. Many times for a new job or class that we are involved with, church training is also very important. If I ever stop learning or training, I will probably be dead ~ Right now, I am learning several things. I am training to be the best photographer, accountant, writer and instructor that I can be. Never give up on yourself ~ always open your mind to new training and education. Keep your mind fresh and functioning : )
This is a great recipe for grilling chicken. Marinate the chicken for no longer than 4 hours. You will really like this recipe. Try it and tell me what you think.
Happy Wednesday !
Charlene
Chicken Marinade
INGREDIENTS:
2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons liquid smoke flavoring
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
2 teaspoons garlic powder
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Pound chicken breasts flat to about 3/4 to 1" thickness with a meat mallet .
Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.2. Preheat the grill for high heat.
3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.
****Allow chicken to marinate for no longer than 4 hours, because the lemon juice will begin to cook the chicken.****
Tuesday, March 15, 2011
"look at how a single candle can both defy and define the darkness" ~ Anne Frank
This statement is so true. In the darkness of night, you can light a single candle and change the fact that you are in total darkness and also define all the things in the area around you. The light from one single candle can change so much. We have friends in Japan who are going through rolling blackouts following the earthquake and tsunami who are in the dark for periods of time, several hours at a time. Please continue to pray for all people affected by this disaster.
We take for granted the simple things that many are without including clean drinking water, a roof over our head and even simpler things like clean clothes and a refrigerator for food. Not only in the disaster stricken areas but here in our own country. We should learn not to take for granted anything in life and enjoy and appreciate what we have including the freedoms we have because of our people who defend our freedoms.
Today for all people everywhere, enjoy your day ! To help you, and knowing this is the year of the pie, I am sharing a great recipe for you to try. Lemon meringue pie is good but even better when you make it from scratch. I have the worst time with the meringue. I'm not talking about the making it but getting it to stick to the crust and stay stuck. Any one have any hints or ideas for me? Please share : )
Happy Tuesday !
Charlene
Lemon Meringue Pie
INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling:
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk
egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue:
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
We take for granted the simple things that many are without including clean drinking water, a roof over our head and even simpler things like clean clothes and a refrigerator for food. Not only in the disaster stricken areas but here in our own country. We should learn not to take for granted anything in life and enjoy and appreciate what we have including the freedoms we have because of our people who defend our freedoms.
Today for all people everywhere, enjoy your day ! To help you, and knowing this is the year of the pie, I am sharing a great recipe for you to try. Lemon meringue pie is good but even better when you make it from scratch. I have the worst time with the meringue. I'm not talking about the making it but getting it to stick to the crust and stay stuck. Any one have any hints or ideas for me? Please share : )
Happy Tuesday !
Charlene
Lemon Meringue Pie
INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling:
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk
egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.To Make Meringue:
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Monday, March 14, 2011
I believe that every person is born with talent. ~ Maya Angelou
It's not a matter of whether or not we have talent but rather if we develop that talent and use it. I like many things but am not good at all of them. Tole painting is something that one of my friends turned me onto about 21 years ago and I still love it. Photography is another thing that I really enjoy -- I have some good days and other days that are not so good. I do have to say that I love my new Canon EOS Rebel T2i. I am currently reading Scott Kelby's Digital Photography Boxed Set - Volumes 1, 2, and 3
. So far, they are great. Lots of useful information in them. Yesterday, I got a rabbit that lives behind the church and it was huge.
It had huge ears and he could run fast. Apparently it lives back there. Other people have seen it. At first when I saw it, I thought it was a cat then realized it had huge ears. It was cute though. I tried to get a better picture of it but it ran away too fast. I actually went out there to catch a hummingbird that lives out there. He is really pretty too. My husband has taken a picture of him with his Nikon D5000
several times but I always seem to miss him. Right now though you have to be really careful because of snakes. It has warmed up a bit and the snakes are out and of course we have the big nasty diamondback rattlesnakes. I don't want to run across one of these while hiking. I would cry and squeal like a little girl.
It's Monday and the it's the start of a new week. What ever you did last week is done. Scrape off the dirt from last week and start over. This week we are looking for people to fill our calendar for pictures. What ever you are needing - family pictures, new baby pictures, wedding, engagement, maternity, pet, or a special order landscape or bird. Just email us at mymindwanderedtoday@live.com and we will get back to you with pricing and scheduling. Spring and summer slots are filling up so get in touch with us soon if you are looking for a specific date.
Today, how about some potato salad? This works well for dinner today and leftovers tomorrow (if there are any). It's easy and quick. I use less mayonnaise most of the time depending on the size of the potatoes and also add diced black olives and celery sliced. Try this today or when you are having company.
Enjoy your day !
Charlene
Good Old Potato Salad
INGREDIENTS:
5 pounds potatoes, peeled and chopped
10 eggs
10 green onions, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise
DIRECTIONS:
1. Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
2. Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. (This really does work and it saves energy. You can do other items this way but the time varies.) Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
3. Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.
. I am currently reading Scott Kelby's Digital Photography Boxed Set - Volumes 1, 2, and 3. So far, they are great. Lots of useful information in them. Yesterday, I got a rabbit that lives behind the church and it was huge.
It had huge ears and he could run fast. Apparently it lives back there. Other people have seen it. At first when I saw it, I thought it was a cat then realized it had huge ears. It was cute though. I tried to get a better picture of it but it ran away too fast. I actually went out there to catch a hummingbird that lives out there. He is really pretty too. My husband has taken a picture of him with his Nikon D5000
several times but I always seem to miss him. Right now though you have to be really careful because of snakes. It has warmed up a bit and the snakes are out and of course we have the big nasty diamondback rattlesnakes. I don't want to run across one of these while hiking. I would cry and squeal like a little girl.It's Monday and the it's the start of a new week. What ever you did last week is done. Scrape off the dirt from last week and start over. This week we are looking for people to fill our calendar for pictures. What ever you are needing - family pictures, new baby pictures, wedding, engagement, maternity, pet, or a special order landscape or bird. Just email us at mymindwanderedtoday@live.com and we will get back to you with pricing and scheduling. Spring and summer slots are filling up so get in touch with us soon if you are looking for a specific date.
Today, how about some potato salad? This works well for dinner today and leftovers tomorrow (if there are any). It's easy and quick. I use less mayonnaise most of the time depending on the size of the potatoes and also add diced black olives and celery sliced. Try this today or when you are having company.
Enjoy your day !
Charlene
Good Old Potato Salad
INGREDIENTS:
5 pounds potatoes, peeled and chopped
10 eggs
10 green onions, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise
DIRECTIONS:
1. Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
2. Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. (This really does work and it saves energy. You can do other items this way but the time varies.) Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
3. Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.
Sunday, March 13, 2011
Love doesn't make the world go round, love is what makes the ride worthwhile. ~ Elizabeth Browning
The love of God is the best love we can have. His love is true and never fails. We are on our way out of the house this morning and headed to church to worship the One who always cares for us. Our world is in a lot of turmoil right now with the quake and tsunamis. There is a lot of devastation and pain all over the world from people who were in the affected regions to the people who have lost someone in those areas. Even people who have friends and loved ones still missing and unaccounted for all over. Please continue to pray for those affected by this disaster.
We must also understand that even though this is huge, God is still in control. We have friends and missionaries in these areas. Those of us who were not affected can turn on the TV and watch it for a bit and turn it off when we don't want to hear anymore. The people in those areas cannot just turn it off. They must face this for some time to come while people are rescued or found and all of the clean up that will follow. We should also not lay down and feel sorry but must keep pushing forward and help where we can and share the love of God everyday.
Get out today and go worship God in all His holiness. Then this afternoon or tomorrow, try these Marshmallow Treats. These ship well too if you are so inclined to send some to someone oversee.
Enjoy your Sunday !
Charlene
Marshmallow Treats
INGREDIENTS:
1/4 cup butter
4 cups miniature marshmallows
5 cups crisp rice cereal
DIRECTIONS:
1. Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan
. Cut into 2 x 2 inch squares when cool.
We must also understand that even though this is huge, God is still in control. We have friends and missionaries in these areas. Those of us who were not affected can turn on the TV and watch it for a bit and turn it off when we don't want to hear anymore. The people in those areas cannot just turn it off. They must face this for some time to come while people are rescued or found and all of the clean up that will follow. We should also not lay down and feel sorry but must keep pushing forward and help where we can and share the love of God everyday.
Get out today and go worship God in all His holiness. Then this afternoon or tomorrow, try these Marshmallow Treats. These ship well too if you are so inclined to send some to someone oversee.
Enjoy your Sunday !
Charlene
Marshmallow Treats
INGREDIENTS:
1/4 cup butter
4 cups miniature marshmallows
5 cups crisp rice cereal
DIRECTIONS:
1. Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan
. Cut into 2 x 2 inch squares when cool.
Saturday, March 12, 2011
There is only one happiness in life, to love and be loved. ~ George Sand
Today my mind has wandered back over to Digital Photography ~ probably because I am between reading 2 books ~ Digital Photography for Dummies 
and Good Snapshots to Great Pictures
for the Canon EOS Rebel T2i
. I love the book tailored to my camera. It has a lot of good information about all the menus and some really cool charts and information specific to my camera. There are several books on all the new Canon Cameras and Nikon Cameras. (Sorry I didn't look for other camera types other than the ones that I bought for my husband and myself - I'm sure they have them for a lot of cameras at Amazon.com.)
I am also working on getting some of my pictures on the Internet for sale. If you are looking for something specific for your wall, please let me know. And before you ask me, snakes are OUT of the question. If you want a picture of an Arizona Diamondback, you better mean a baseball player and not the hissing kind. I have my limitations and snakes are one of them. Birds, flowers, landscapes, buildings, water and many other things will be added regularly. All pictures will be available with two versions ~ one with a Bible verse and one without. It will be your choice. Many sizes will be available for you from 6" x 6" to 20" x30". We will also offer them on canvas if you prefer. Stay tuned for the grand opening of the site.
It's Saturday and hopefully we are home with the ones we love. Kids love to make these with you and will be thrilled to package them up for someone special. Today, think of someone that needs a smile and make these for them.
Enjoy,
CharleneChocolate Cake Balls
INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating
DIRECTIONS:
1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
You can mix and match cake and icing flavors as well as the coatings. The variations are endless.
and Good Snapshots to Great Pictures for the Canon EOS Rebel T2i. I love the book tailored to my camera. It has a lot of good information about all the menus and some really cool charts and information specific to my camera. There are several books on all the new Canon Cameras and Nikon Cameras. (Sorry I didn't look for other camera types other than the ones that I bought for my husband and myself - I'm sure they have them for a lot of cameras at Amazon.com.)I am also working on getting some of my pictures on the Internet for sale. If you are looking for something specific for your wall, please let me know. And before you ask me, snakes are OUT of the question. If you want a picture of an Arizona Diamondback, you better mean a baseball player and not the hissing kind. I have my limitations and snakes are one of them. Birds, flowers, landscapes, buildings, water and many other things will be added regularly. All pictures will be available with two versions ~ one with a Bible verse and one without. It will be your choice. Many sizes will be available for you from 6" x 6" to 20" x30". We will also offer them on canvas if you prefer. Stay tuned for the grand opening of the site.
It's Saturday and hopefully we are home with the ones we love. Kids love to make these with you and will be thrilled to package them up for someone special. Today, think of someone that needs a smile and make these for them.
Enjoy,
CharleneChocolate Cake Balls
INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating
DIRECTIONS:
1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
You can mix and match cake and icing flavors as well as the coatings. The variations are endless.
Friday, March 11, 2011
Parts of the World are Devastated Today - God is Still in Control
We have friends all over the world that are in our thoughts and prayers today following the earthquake and tsunami in Japan which also reached Hawaii and the West Coast of the United States. We all have friends in these areas. It's hard when you wake up and turn on the news to find that other countries have had a disaster. Thousands are still missing in Japan and they are having issues with some of their nuclear power plants.
The 7th Naval Fleet is there with all of their families. Please remember all those affected by this disaster. It was such a relief to hear from our friends this morning there and to find that they were all OK. No matter what is going on, we need to remember that God is still in control and His will is being done in all things.
Today, I want some fried chicken - southern style. I probably won't make it but it does sound good today. If you are looking for something for a picnic tomorrow with your family, this works good.
Say a little prayer for those in Japan and the surrounding areas and have a great weekend.
Charlene
Southern Fried Chicken
INGREDIENTS:
1 (3 pound) whole chicken, cut into 6 pieces
2 eggs, beaten
1 (12 fluid ounce) can evaporated milk
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons paprika
2 teaspoons onion powder
2 1/2 cups all-purpose flour
1 1/2 cups vegetable oil for frying
DIRECTIONS:
1. In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, paprika, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
2. Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
3. In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
4. You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!
The 7th Naval Fleet is there with all of their families. Please remember all those affected by this disaster. It was such a relief to hear from our friends this morning there and to find that they were all OK. No matter what is going on, we need to remember that God is still in control and His will is being done in all things.
Today, I want some fried chicken - southern style. I probably won't make it but it does sound good today. If you are looking for something for a picnic tomorrow with your family, this works good.
Say a little prayer for those in Japan and the surrounding areas and have a great weekend.
Charlene
Southern Fried Chicken
INGREDIENTS:
1 (3 pound) whole chicken, cut into 6 pieces
2 eggs, beaten
1 (12 fluid ounce) can evaporated milk
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons paprika
2 teaspoons onion powder
2 1/2 cups all-purpose flour
1 1/2 cups vegetable oil for frying
DIRECTIONS:
1. In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, paprika, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
2. Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
3. In a large skillet
, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.4. You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!
Thursday, March 10, 2011
As you walk down the fairway of life you must smell the roses, for you only get to play one round. ~ Ben Hogan
Even when it is crazy, take time to stop and smell the roses
. Life is too short to just run all the time and never having time for yourself. You still need to to work and take care of things in your life but you need to stop regularly and refresh yourself.
Today, I have about 5 things I need to do. I have a business call that I have to take care of for about 20 minutes and then a new book I need to get for Ebay to start an online business ( the link is: <a href="http://abdc6abiybiqdahyh8uimkqw9j.hop.clickbank.net/" target="_top">Click Here!</a> ). After these two items, I have some calls to make for another deal that I am working on and the day goes on : ) . Tomorrow, it is more learning and Photoshop
training and Photography lessons
. The fun never stops: )
It's Thursday and that means only 1 more day before the week is over. I don't know about you but I am looking forward to this weekend. Here is something really easy if you have company coming or are planning on any type of get together. We are having 2 baptisms on Sunday at church - this would be good then too.
Happy Thursday !
Charlene
Glazed Lemon Supreme Pound Cake
INGREDIENTS:
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored gelatin mix
1 teaspoon lemon extract
3/4 cup apricot nectar
4 eggs
1/2 cup vegetable oil
1/4 cup lemon juice
1 1/2 cups confectioners' sugar
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
4. While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
. Life is too short to just run all the time and never having time for yourself. You still need to to work and take care of things in your life but you need to stop regularly and refresh yourself.Today, I have about 5 things I need to do. I have a business call that I have to take care of for about 20 minutes and then a new book I need to get for Ebay to start an online business ( the link is: <a href="http://abdc6abiybiqdahyh8uimkqw9j.hop.clickbank.net/" target="_top">Click Here!</a> ). After these two items, I have some calls to make for another deal that I am working on and the day goes on : ) . Tomorrow, it is more learning and Photoshop
training and Photography lessons. The fun never stops: )It's Thursday and that means only 1 more day before the week is over. I don't know about you but I am looking forward to this weekend. Here is something really easy if you have company coming or are planning on any type of get together. We are having 2 baptisms on Sunday at church - this would be good then too.
Happy Thursday !
Charlene
Glazed Lemon Supreme Pound Cake
INGREDIENTS:
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored gelatin mix
1 teaspoon lemon extract
3/4 cup apricot nectar
4 eggs
1/2 cup vegetable oil
1/4 cup lemon juice
1 1/2 cups confectioners' sugar
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
4. While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Wednesday, March 9, 2011
Never give up, never surrender!
I need to have this tattooed on my forehead : ) ~ or maybe not. The tattoo would probably distract people from talking to me and looking me in the eyes. I just think I need to be reminded everyday what I have accomplished and what is left and how to get it done.
Today I am stumped. I have too many things going on and don't know where to start. I need clients in the Phoenix area who need accounting or business consulting services. I am trying to get another business off the ground and setting up people to meet. I'm also trying to set up an Internet business. I have too any irons in the fire and it's a little out of control. I need to breath and relax and prioritize these items. Here is a link to one of the products I am looking at: <a href="http://a2d9el0jsfjvl9f8yfxzyp259y.hop.clickbank.net/" target="_top">Click Here!</a> ).
Today is weight loss Wednesday so we are sharing weight loss recipes. I got this recipe from a friend and she didn't pass along all the details for calories and stuff - I will try to find recipes that contain the info for future posts. In the mean time, enjoy this one.
Charlene
Sausage Breakfast Casserole
3 Points per Serving
3 cups (1 inch) cubed French Bread
Cooking Spray
1/2 pound bulk turkey sausage (such as Louis Rich)
1/4 cup chopped green onions (about 4 green onions)
3/4 cup (3oz) shredded reduced-fat sharp cheddar cheese
1 cup fat-free milk
1 cup egg substitute
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
Arrange bread cubes in an 11x7x1 1/2 inch baking dish coated with cooking spray. Coat a large nonstick skillet with cooking spray; place skillet over med-high heat until hot. Add sausage and green onions; cook until sausage is browned, stirring until it crumbles. Drain, if necessary. Layer sausage mixture and cheese over bread cubes. Combine milk and remaining 4 ingredients; pour over bread mixture, bread and cheese. Press down on bread mixture with a spatula to cover totally with milk mixture. Cover and chill 8 hours or overnight. Bake casserole, uncovered, at 350ยบ for 30 mins or until set and lightly browned. Let stand 5 mins before serving.
Yields: 6 servings
Today I am stumped. I have too many things going on and don't know where to start. I need clients in the Phoenix area who need accounting or business consulting services. I am trying to get another business off the ground and setting up people to meet. I'm also trying to set up an Internet business. I have too any irons in the fire and it's a little out of control. I need to breath and relax and prioritize these items. Here is a link to one of the products I am looking at: <a href="http://a2d9el0jsfjvl9f8yfxzyp259y.hop.clickbank.net/" target="_top">Click Here!</a> ).
Today is weight loss Wednesday so we are sharing weight loss recipes. I got this recipe from a friend and she didn't pass along all the details for calories and stuff - I will try to find recipes that contain the info for future posts. In the mean time, enjoy this one.
Charlene
Sausage Breakfast Casserole
3 Points per Serving
3 cups (1 inch) cubed French Bread
Cooking Spray
1/2 pound bulk turkey sausage (such as Louis Rich)
1/4 cup chopped green onions (about 4 green onions)
3/4 cup (3oz) shredded reduced-fat sharp cheddar cheese
1 cup fat-free milk
1 cup egg substitute
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
Arrange bread cubes in an 11x7x1 1/2 inch baking dish coated with cooking spray. Coat a large nonstick skillet with cooking spray; place skillet over med-high heat until hot. Add sausage and green onions; cook until sausage is browned, stirring until it crumbles. Drain, if necessary. Layer sausage mixture and cheese over bread cubes. Combine milk and remaining 4 ingredients; pour over bread mixture, bread and cheese. Press down on bread mixture with a spatula to cover totally with milk mixture. Cover and chill 8 hours or overnight. Bake casserole, uncovered, at 350ยบ for 30 mins or until set and lightly browned. Let stand 5 mins before serving.
Yields: 6 servings
Tuesday, March 8, 2011
"...I've found that there is always some beauty left - in nature, sunshine, freedom, in yourself; these can all help you." ~ Anne Frank
We can always enjoy the things in life that are free. Anne Frank had no freedom outside for a long period of time, but she could still see the beauty in the world and had the freedom to write which made her happy. I know I sometimes I forget how much I have. We all need to be reminded of the freedoms we have in life. We have freedom to worship and should take the opportunity to worship and thank God for all He has given us. Whether you are free or imprisoned, no one can take away your faith.
Today, be thankful for all the things you have and stop complaining about what you don't have. A lot of the things that we complain about not having, we don't really need ~ it is just what we want. Remember back when life was simpler. Back when there wasn't a cell phone (and a bill),things to do every night of the week and you just went to work or school and came home, fixed dinner and spent time with your family before bed. Oh for things to be that simple again. I for one would love it.
Today, let's make something simple so that you are not in the kitchen all the time cooking and cleaning. How about something that you can double the recipe and have it as a side dish or for lunch tomorrow? The recipe is for Mediterranean Pasta. It is great for a vegetarian dinner.
Happy Tuesday !
Charlene
Mediterranean Pasta
INGREDIENTS:
1/2 (8 ounce) package uncooked spaghettini
1/2 cup sun-dried tomatoes, packed without oil
1 tablespoon olive oil
1/2 cup chopped red onion
3 cloves garlic, sliced
1/2 cup sliced fresh mushrooms
1/4 cup sliced green olives
1/4 cup Italian seasoned bread crumbs
freshly ground black pepper to taste
DIRECTIONS:
1. Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sun-dried tomatoes
into a small pot, and add water to cover. Bring to a boil over medium-high heat, and cook for about 5 minutes, or until tender. Drain, chop, and set aside.
2. Heat olive oil in a large skillet over medium-low heat. Fry onion and garlic in the oil until onions are transparent, about 5 minutes. Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes. Throw in the spaghettini, and toss to coat. Mix in the green olives. Serve hot with bread crumbs and lots of black pepper on top.
This is enough for 2 people. If you want more, just double or triple the recipe. Enjoy !
Today, be thankful for all the things you have and stop complaining about what you don't have. A lot of the things that we complain about not having, we don't really need ~ it is just what we want. Remember back when life was simpler. Back when there wasn't a cell phone (and a bill),things to do every night of the week and you just went to work or school and came home, fixed dinner and spent time with your family before bed. Oh for things to be that simple again. I for one would love it.
Today, let's make something simple so that you are not in the kitchen all the time cooking and cleaning. How about something that you can double the recipe and have it as a side dish or for lunch tomorrow? The recipe is for Mediterranean Pasta. It is great for a vegetarian dinner.
Happy Tuesday !
Charlene
Mediterranean Pasta
INGREDIENTS:
1/2 (8 ounce) package uncooked spaghettini
1/2 cup sun-dried tomatoes, packed without oil
1 tablespoon olive oil
1/2 cup chopped red onion
3 cloves garlic, sliced
1/2 cup sliced fresh mushrooms
1/4 cup sliced green olives
1/4 cup Italian seasoned bread crumbs
freshly ground black pepper to taste
DIRECTIONS:
1. Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sun-dried tomatoes
into a small pot, and add water to cover. Bring to a boil over medium-high heat, and cook for about 5 minutes, or until tender. Drain, chop, and set aside.2. Heat olive oil in a large skillet over medium-low heat. Fry onion and garlic in the oil until onions are transparent, about 5 minutes. Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes. Throw in the spaghettini, and toss to coat. Mix in the green olives. Serve hot with bread crumbs and lots of black pepper on top.
This is enough for 2 people. If you want more, just double or triple the recipe. Enjoy !
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