People tend to remember everything that you said or did bad rather than the good. People have the tendency to take things that are said in several ways and will pick what you say apart. Why do people do this? It is human nature and when you let human nature into your life, this is how you act. You will find fault in everything around you but will not just let things go and move on.
Human nature is in all of us and we can not let it rule over our lives. We must move past it and move forward and not keep going back to wrongs or assumed wrongs done to us bu others. This creates hard feelings and bitterness. Is this how you want to live your life?
I would rather live my life without all the stress and one-upping all the time. If people choose to continue on in bitterness and arguing, I choose to not be a part of this in my life. I don't want to live with strife and arguing all the time. This is not the way Christians behave in life. We are to be an example to others. Today, move on past what ever it is that you are holding on to -- what ever YOU have made into a mountain in your life and be happy.
Enjoy -- the week is almost over.
Charlene
Mini Pineapple Upside Down Cakes
INGREDIENTS:
2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 eggs
1/3 cup vegetable oil
12 maraschino cherries, halved
DIRECTIONS:
1. In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
2. In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
3. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.
Thursday, May 19, 2011
Monday, May 16, 2011
The voices in my head may not be real, but they have some good ideas!
And don't be jealous that they don't talk to you : ) . . . I really don't have any voices in my head except my own. It all started from something that was said yesterday when someone couldn't remember paranoid and said schizophrenic instead. It was classic and we laughed a lot about it. Some people may read that statement and think it fits me because I always have some idea in my head and coming out of my mouth -- but it is not any one's voice but my own : ) I think. . .
Today, it is getting back on track again, lining up all the cars and going forward. This past week, has been hectic and I have gotten caught up in doing too many things and have missed all of you. Hopefully, this week will be better and a little calmer. I could use a quiet week once in a while.
What are your plans for summer? Are you going some where special with your family? Or by yourself? I'm not sure what we are doing yet this year?? It will be our 30th anniversary this August so I'm sure we will do something. I wanted to take a cruise to Alaska but now I'm not so sure if that will happen or not. Work is slow so not a lot of extra money to travel far but we will see. I would love to spend a few weeks in Alaska just photographing the scenes and wildlife. I don't want to be eaten by a polar bear or anything for that one million dollar photo but I would love to see some. I know I don't want to be like this ant that was in our house along with a few hundred of his buddies a while back -- working all summer without a break : )
Today, it is getting back on track again, lining up all the cars and going forward. This past week, has been hectic and I have gotten caught up in doing too many things and have missed all of you. Hopefully, this week will be better and a little calmer. I could use a quiet week once in a while.
What are your plans for summer? Are you going some where special with your family? Or by yourself? I'm not sure what we are doing yet this year?? It will be our 30th anniversary this August so I'm sure we will do something. I wanted to take a cruise to Alaska but now I'm not so sure if that will happen or not. Work is slow so not a lot of extra money to travel far but we will see. I would love to spend a few weeks in Alaska just photographing the scenes and wildlife. I don't want to be eaten by a polar bear or anything for that one million dollar photo but I would love to see some. I know I don't want to be like this ant that was in our house along with a few hundred of his buddies a while back -- working all summer without a break : )
It's time for cool classic summer recipes. Barbecue and a good pasta or green salad is perfect in the summertime - especially in Phoenix, AZ where it will be 100+ for the next 5 or 6 months. Plan something fun this week and this summer.
Enjoy,
Charlene
Macaroni Salad
INGREDIENTS:
16 oz uncooked elbow macaroni
1 cup mayonnaise
1/8 cup apple cider vinegar
1/4 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
3 hard boiled eggs, chopped
1/4 cup grated carrot (optional)
1 tsp garlic powder
3 Tablespoons pickle relish
INGREDIENTS:
16 oz uncooked elbow macaroni
1 cup mayonnaise
1/8 cup apple cider vinegar
1/4 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
3 hard boiled eggs, chopped
1/4 cup grated carrot (optional)
1 tsp garlic powder
3 Tablespoons pickle relish
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Sunday, May 15, 2011
Families are like fudge... mostly sweet with a few nuts. ~ Author Unknown.
How true this is ! I don't think any of us are exempt from the family nuts. I know my family has them and we enjoy them too : ). We all very much miss one, my brother Lee passed away 13 1/2 years ago from cancer :`( -- early detection is key. He was a lot of fun. Every Saturday he would watch wrestling and The Three Stooges. Even if we had seen them 50 times, we'd watch them again. They are classic - no one can really replace The Three Stooges. Curly was always the favorite -- the C-2-8 was always a favorite too. If you have watched the Stooges, you know what that is : ).
Today is our day set aside for worship of our Lord. We are headed of shortly to church to learn more about what He did for this world. Yesterday, we visited with some very special people that we have known for over 19 years and we love them dearly. Her birthday was yesterday so we met them for lunch. Had a lot of fun.
Get out today and enjoy your family -- better yet, go to church with them. Bake some brownies and make some coffee and enjoy time with them. Lee loved brownies and I think he would have loved these.
Enjoy your Sunday !
Charlene
Frosted Fudgy Brownies
INGREDIENTS:
8 (1 ounce) squares unsweetened baking chocolate
1 cup butter
5 eggs
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chopped walnuts
1 1/4 cups white sugar
1 cup heavy cream
5 (1 ounce) squares unsweetened baking chocolate
1/2 cup butter, softened
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
2. Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not over mix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
4. To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
5. Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.
Today is our day set aside for worship of our Lord. We are headed of shortly to church to learn more about what He did for this world. Yesterday, we visited with some very special people that we have known for over 19 years and we love them dearly. Her birthday was yesterday so we met them for lunch. Had a lot of fun.
Get out today and enjoy your family -- better yet, go to church with them. Bake some brownies and make some coffee and enjoy time with them. Lee loved brownies and I think he would have loved these.
Enjoy your Sunday !
Charlene
Frosted Fudgy Brownies
INGREDIENTS:
8 (1 ounce) squares unsweetened baking chocolate
1 cup butter
5 eggs
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chopped walnuts
1 1/4 cups white sugar
1 cup heavy cream
5 (1 ounce) squares unsweetened baking chocolate
1/2 cup butter, softened
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
2. Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not over mix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
4. To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
5. Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.
Wednesday, May 4, 2011
His mercies are new every morning; Great is Thy faithfulness. ~ Lamentations 3:23
Every day I get up and think on my way to where ever I'm going for the day and I think about all the things around me that show God's mercies in my life. He gives me safe travels and lets me see the things around me that have been here all along that I have failed to see in HIS magnificent creation. He is faithful to His own and that faithfulness is GREAT ! ! I have to remind myself of this several times a day. Whenever I think things are not going well, I have to stop and remember that His will is going to be done and I need to stop and accept that what is happening is His will and I may not always like it but it is what is best for me.
This morning, I had an appointment with a sunflower and saw lots of amazing things while out photographing that sunflower. I saw a bee whose legs were so full of pollen that he could hardly fly. I am allergic to bees but find them fascinating somehow. They buzz around and collect pollen from all the places they go. I have lots of pictures of bees from flowers all over. Here is one of the sunflower pics from this morning. I have several more that are really good and close up and personal. : )
I think my favorite things to photograph are babies, wedding, bees, butterflies, flowers and little critters like chipmunks, squirrels, ducks and other small 4 legged friends. Friday we are taking a trip to Lake Pleasant for my husband's birthday and will take our cameras with us to catch wildlife and birds there by the lake. It should be lots of fun and again, we will see more of God's creation.
Have a great Wednesday !
Charlene
Stuffed Pecan Pie French Toast
Ingredients1 stick (1/2 cup) butter
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 loaf (16 ounces) Cinnamon Swirl Bread (16 slices)
1 cup milk
2 egg
1 cup granulated sugar
2 teaspoon vanilla extract
confectioners’ sugar
DirectionsHeat the oven to 350°F.
Heat the butter and brown sugar in a 1-quart saucepan over medium heat to a boil. Remove the saucepan from the heat and stir in the pecans.
Lightly grease a baking sheet with additional butter. Place the bread slices onto the baking sheet. Bake for 5 minutes or until the bread slices are lightly toasted on both sides.
Beat the milk, eggs, granulated sugar and vanilla extract in a medium bowl with a fork or whisk. Dip 8 bread
slices into the milk mixture and place onto a baking sheet. Spread about 1 tablespoon pecan mixture onto each dipped bread slice. Dip the remaining bread slices into the milk mixture and place over the pecan mixture to form sandwiches.
Bake for 20 minutes or until the sandwiches are lightly browned. Sprinkle with the confectioners’ sugar.
Tip: When cooking a sugar mixture on top of the stove, use a heavy-bottomed saucepan. The thicker the bottom, the less readily the sugar will burn.
This morning, I had an appointment with a sunflower and saw lots of amazing things while out photographing that sunflower. I saw a bee whose legs were so full of pollen that he could hardly fly. I am allergic to bees but find them fascinating somehow. They buzz around and collect pollen from all the places they go. I have lots of pictures of bees from flowers all over. Here is one of the sunflower pics from this morning. I have several more that are really good and close up and personal. : )
I think my favorite things to photograph are babies, wedding, bees, butterflies, flowers and little critters like chipmunks, squirrels, ducks and other small 4 legged friends. Friday we are taking a trip to Lake Pleasant for my husband's birthday and will take our cameras with us to catch wildlife and birds there by the lake. It should be lots of fun and again, we will see more of God's creation.
Have a great Wednesday !
Charlene
Stuffed Pecan Pie French Toast
Ingredients1 stick (1/2 cup) butter
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 loaf (16 ounces) Cinnamon Swirl Bread (16 slices)
1 cup milk
2 egg
1 cup granulated sugar
2 teaspoon vanilla extract
confectioners’ sugar
DirectionsHeat the oven to 350°F.
Heat the butter and brown sugar in a 1-quart saucepan over medium heat to a boil. Remove the saucepan from the heat and stir in the pecans.
Lightly grease a baking sheet with additional butter. Place the bread slices onto the baking sheet. Bake for 5 minutes or until the bread slices are lightly toasted on both sides.
Beat the milk, eggs, granulated sugar and vanilla extract in a medium bowl with a fork or whisk. Dip 8 bread
slices into the milk mixture and place onto a baking sheet. Spread about 1 tablespoon pecan mixture onto each dipped bread slice. Dip the remaining bread slices into the milk mixture and place over the pecan mixture to form sandwiches.
Bake for 20 minutes or until the sandwiches are lightly browned. Sprinkle with the confectioners’ sugar.
Tip: When cooking a sugar mixture on top of the stove, use a heavy-bottomed saucepan. The thicker the bottom, the less readily the sugar will burn.
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