Always remember One Kind Word Can Change Someone's Entire Day
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Sunday, September 20, 2015
Fear not the gap
"Don't be afraid of the space between your dreams and reality.
If you can dream it, you can make it so."
Your life is your story
You will always feel what you dwell on.
Your life is your story. Write well. Edit often.
Be happy where you are.
And then be happy in the next place.
Comparison is the thief of joy.
Almost every successful person begins with two beliefs, the
future can be better than the present, and I have the power
to make it so.
Funfetti Cake Batter Cookies
1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles
Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet or silpat.
Bake for 10 minutes. Allow to cool for 5 minutes on cookie sheet before transferring to cooling rack. They will be very soft at first.
Cool and enjoy!
Look closer … . see .. .…. …. . ME!!
When an old man died in the geriatric ward of a nursing home in an Australian country town, it was believed that he had nothing left of any value.
Later, when the nurses were going through his meager possessions, They found this poem. Its quality and content so impressed the staff that copies were made and distributed to every nurse in the hospital.
And this old man, with nothing left to give to the world, is now the author of this 'anonymous' poem winging across the Internet.
Cranky Old Man
What do you see nurses? ……What do you see?
What are you thinking .. . when you're looking at me?
A cranky old man, … …not very wise,
Uncertain of habit .… … . .. with faraway eyes?
Who dribbles his food .….… and makes no reply.
When you say in a loud voice . .'I do wish you'd try!'
Who seems not to notice …the things that you do.
And forever is losing … …… A sock or shoe?
Who, resisting or not … … lets you do as you will,
With bathing and feeding … .The long day to fill?
Is that what you're thinking?. .Is that what you see?
Then open your eyes, nurse .you're not looking at me.
I'll tell you who I am … . .. As I sit here so still,
As I do at your bidding, .… . as I eat at your will.
I'm a small child of Ten . .with a father and mother,
Brothers and sisters .… .. . who love one another
A young boy of Sixteen … .. with wings on his feet
Dreaming that soon now …… a lover he'll meet.
A groom soon at Twenty … ..my heart gives a leap.
Remembering, the vows .. .. .that I promised to keep.
At Twenty-Five, now … . .I have young of my own.
Who need me to guide … And a secure happy home.
A man of Thirty . .… . . My young now grown fast,
Bound to each other …. With ties that should last.
At Forty, my young sons .. .have grown and are gone,
But my woman is beside me . . to see I don't mourn.
At Fifty, once more, .. …Babies play 'round my knee,
Again, we know children … . My loved one and me.
Dark days are upon me … . My wife is now dead.
I look at the future … … . I shudder with dread.
For my young are all rearing .… young of their own.
And I think of the years … And the love that I've known.
I'm now an old man … … .. and nature is cruel.
It's jest to make old age … … . look like a fool.
The body, it crumbles .. .. . grace and vigour, depart.
There is now a stone … where I once had a heart.
But inside this old carcass . A young man still dwells,
And now and again … . . my battered heart swells
I remember the joys … . .. . I remember the pain.
And I'm loving and living … … . life over again.
I think of the years, all too few …. gone too fast.
And accept the stark fact … that nothing can last.
So open your eyes, people .… . .… open and see.
Not a cranky old man .
Look closer … . see .. .…. …. . ME!!
The best and most beautiful things of this world can't be seen or touched.
They must be felt by the heart!
Zucchini Pizza Boats
Ingredients
6 small zucchini (2 1/2 lbs)
1 Tbsp olive oil
1 clove garlic, finely minced
Salt and freshly ground black pepper
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese (6 oz)
1/3 cup finely shredded parmesan cheese (1.4 oz)
1/2 cup mini pepperoni slices
2 Tbsp chopped fresh oregano
Directions
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
Cut each zucchini into halves through the length (if they don't lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
Saturday, September 19, 2015
Spinach and Artichoke Dip French Bread
INGREDIENTS
1 (14-ounce) can artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese, divided
1/4 cup freshly grated Parmesan
1 (1-pound) French bread loaf, cut in half crosswise
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in 1/2 cup mozzarella cheese and Parmesan.
Place bread, cut-sides up, onto the prepared baking sheet. Spread artichoke mixture evenly over the bread slices; top with remaining 1/2 cup mozzarella cheese.
Place into oven and bake for 10-12 minutes, or until the cheese has melted.
Serve immediately, garnished with parsley, if desired.
Friday, September 18, 2015
Lipton Onion Potatoes
Ingredients
- 6-7 medium Russett potatoes (approx. 2 pounds), thinly sliced
- 2 envelopes Lipton Onion Soup Mix
- 1/2 cup olive oil
Instructions
- Preheat oven to 375 degrees F.
- Line the sliced potatoes upright, like a Domino-effect, in a 9 x 13-inch pan.
- Mix together the onion soup mix and olive oil. Drizzle over the top of the potatoes distributing evenly and coating in between the potatoes as much as possible.
- Cover with foil and bake 40 minutes or until potatoes are soft when pricked and golden brown. Uncover the last 10 minutes to allow the onions to get crisp and caramelize.
Wednesday, September 16, 2015
Chicken Enchilada Soup
Ingredients
Two 10 oz cans cream of chicken soup
One 10 oz can enchilada sauce
2 cups milk
1 cup shredded cheddar cheese
Shredded chicken -- as much as you like! (I like a lot)
1/2 cup broken Fritos
Instructions
Mix all ingredients except Fritos in medium saucepan
Cook over medium heat, stirring, until thoroughly heated and cheese is melted
Ladle into soup bowls and garnish with Fritos
If you want to get REALLY elegant, you can also top with chopped tomato, or avocado, or sour cream. But nothing really tops Fritos if we are being totally honest, right? (Framed Cook Recipe)
Apple Pie Cupcakes
Ingredients:
1 can (21 oz) of Apple Pie Filling
8 pinches of ground cinnamon
8 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) of refrigerated cinnamon rolls
whipped cream (I used cool whip)
caramel topping (optional)
Directions:
Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
Open your cinnamon roll dough and spread them out on your counter. You will want them to sit at room temperature for about 10 minutes so they are easier to work with.
Flatten your dough so it is thin and it will be able to fill the majority of one of the muffin tin holes.
Next, you will want to fill your dough with the apple pie filling. I used about 3 apple slices in each cup. I cut the sliced apples in half so they would fit better.
Add a pinch of Cinnamon on top of the apple filling. Add a pinch to all eight.
Add a Tablespoon of brown sugar on top of the cinnamon. Add some brown sugar to each one.
Last, add a few walnuts on top of the brown sugar of each one.
Cook in the oven at 400 degrees for 8 to 12 minutes. You don't want them to burn and you don't want them doughy.
When they are done cooking take them out and let them cool for a few minutes. Add your cool whip, more walnuts, and caramel sauce. Serve while they are warm!
Sunday, September 13, 2015
Breakfast Popovers with Italian Sausage
Ingredients
Butter, for greasing the pan
2 tablespoons extra-virgin olive oil
Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
2 cloves garlic, minced
1 cup shredded smoked mozzarella (4 ounces)
4 large eggs, at room temperature
2 cups milk, at room temperature
1 1/2 cups all-purpose flour
2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
3 tablespoons chopped fresh basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Maple syrup, for drizzling
Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity
Directions
Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
Place the popovers on a platter and drizzle with maple syrup.
Recipe courtesy of Giada De Laurentiis
Friday, September 11, 2015
Be kind
"Kindness has a beautiful way of reaching
down into a weary heart."
"I have no window to look into another man's conscience.
I condemn no one."
Sir Thomas More
"Be kind. Everyone you meet is fighting a hard battle."
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