Engagement Retreat

Kevin and I just returned from our Engaged Encounter Retreat. We had such a wonderful time that we found it hard to leave. Our retreat was held in a VERY rural area, the grounds very much reminded me of the ranch where I grew up. Since the retreat center's focus is on reflection and study we were without cell phones (not that we would have converge anyway),TV, Internet, and radio; at first I was worried to be without these things but, after just a short time I had a huge realization that I could soooooo live without them.

Our retreat was absolute bliss. The facility was absolutely gorgeous and coupled with the fact that it was just saturated in prayer made the atmosphere indescribably relaxing and perfect for spiritual growth. Our group discussed a wide range of topics but, I think the most important is that marriage is truly a vocation; and, when Kevin and I marry we will be joining a union to each other and God. Even though this topic wasn't anything new I was learning, the way the material was presented spoke directly to my heart.

Kevin and I are such a close couple. We are truly each other's best friend. Because I do feel that I've been called to be Kevin's wife and because our love has truly transformed my heart - I've never felt more like the person God intended me to be (I hope that statement made sense). Even though we grow closer each day I couldn't have imagine how much closer we would grow over this weekend.

Here are some pictures of the weekend:

We when got home Sunday night we were still in full relaxation mode. What could be more relaxing than a glass of lemonade on a hot summer day??? So, I decided to make some :)

Ingredients:

4 cups water

2 cups sugar

2 cups fresh lemon juice

1 pint fresh strawberries, hulled and halved

Lots of Ice

Whole strawberries for garnish

Directions:

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon juice, stir and remove from the heat. Let cool completely. In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.

Snacks!

Snacks!!!

This weekend Kevin and I are attending a retreat for engaged couples. The confirmation letter mentioned that it would be "fine" to bring snacks - that was all it took for me start cooking away. And actually, there wasn't much "cooking" going on, everything was super easy to throw together! I made "Peppy Chex Party Mix," "Pink Powder Puff Crunch," and chocolate chip cookies. Here are the recipes:

Peppy Chex Party Mix

Ingredients:
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
2 to 3 teaspoons red pepper sauce
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips, or regular-size bagel chips, broken into 1-inch pieces
Preparation Directions:
1. Heat oven to 250°F.
2. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
3. Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

We are both fans of original Chex Mix but, this recipe is sooooo much better. I highly recommend it!

Pink Powder Puff Crunch

Ingredients:
9 cups Strawberry Chex® cereal
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1 teaspoon vanilla
1 cup powdered sugar
1 box (4-serving size) strawberry-flavored gelatin
Preparation Directions:
1. In large bowl, place cereal. In 1-quart microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute. Stir; microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
2. In 1-gallon resealable food-storage plastic bag, mix powdered sugar and gelatin. Add cereal mixture. Seal bag and shake until cereal is well coated. Spread on waxed paper to cool, about 15 minutes. Store in airtight container.

Since I've never really liked "Puppy Chow" (crazy, I know - I'm don't really like real sweet foods; I attribute it to growing up with a dietitian mother) I didn't really think I would like this recipe BUT, in small amounts, I totally LOVED it! I think the strawberry jello is the secret ingredient!

Chocolate Chip Cookies
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups
Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

**We would really appreciate if you kept us, and the other engaged couples, in your prayers this weekend! Thanks! :-)**

I hope everyone has a GREAT weekend!

A Pioneer Woman Recipe

Pioneer Woman's Egg-in-a-Basket

I recently saw a this recipe posted on the pioneer woman's blog. I haven't made it in a while but, since it's one of Kevin's favorite breakfast items I thought I should try out her technique.

Here's Her *Perfect* Technique:

First, choose a good piece of bread. I just used the plain wheat bread we had. I'm kinda thinking of trying potato bread next time though......

Then, with a biscuit cutter or, the rim of a glass press a hole in the center of the bread.

Next, heat a skillet over medium-low heat. You don’t want to get it too hot or it’ll burn the bread before the egg is done. Be sure to either melt some butter in the skillet or (what I did) use a butter flavored cooking spray.

Then, pop the bread right in and crack an egg into the center. Make sure not to move the bread for at least 30 seconds.

Add salt and pepper.

After about a minute, flip it over with a spatula. Salt and pepper the other side.

Take it out, and enjoy!!!

Wisdom of the Week

I have the privilege of working for a Christian hospital system. I think it makes a huge difference in patient care, I love having the opportunity of praying with my patients. At the beginning of each week we receive a "Wisdom of the Week" email, this week's was super short but, perfect for me (and my blog) so I thought I'd share - "Taste and see the goodness of the Lord." Psalm 34:8

The No Name Pastry

A few days ago, I was clicking around on different recipe blogs trying to find a recipe that would allow me to use my strawberries and peaches while also being something we could enjoy as a small breakfast before church. Well, I found the PERFECT recipe! And, the blog had the cutest name; so cute I knew I'd never forget it. Yeah, I forgot it. After I spent a solid 45 minutes furiously searching for it I decided to make it from memory; and, I guess I did something rightbecause my Mom and Kevin really liked it. I just wish I knew what to call it - lol!

Crust

Ingredients:

1 1/4 Cups All-Purpose Flour, Plus Extra for Rolling

1/2 Cup (1 Stick) Unsalted Butter

1 Teaspoons Salt

2 Tablespoons Sugar

4 Tablespoons Vinegar (I know it sounds weird but, it's actually really good)

2 Tablespoons Ice Cold Water

Directions:

Combine the flour, salt, and sugar in a food processor; pulse to mix.

Add butter and pulse 6 to 8 times, until mixture resembles coarse meal with pea size pieces of butter.

Add vinegar and water 1 tablespoons at a time, pulsing until mixture clumps together.

Remove dough and gently shape into 2 disc.

Using one of the discs, roll and shape into a flat round circle.

Add filling.

Fold the sides up on top of the filling leaving the center open.

Brush the sides with egg wash.

Bake pastry for 35 to 45 minutes at 350 degrees.

A few years ago I was at a cooking class where this recipe was passed out. The cooking class was at the Coach House Restaurant and was taught by Chef Kurt Fleischfresser.

Filling:

I had a ton of strawberries and a few peaches I needed to use up so, I just cut them into bite size pieces, mixed in 1 cup of brown sugar and 1 tablespoons of flour.

Make-Ahead Breakfast

Good Morning Sunshine!

I knew this weekend would be busy so, I decided dishes that I could make ahead would definitely be the way to go. I made a hashbrown casserole and a baked french toast.

Hashbrown Casserole

***This is also a recipe I've had forever and not sure where I found it.

Ingredients:

1/2 Pound Frozen Hash Browns

1/4 Cup Canadian Bacon

1/8 Cup Melted Margarine

1/8 Cup Half and Half

1/8 Cup Chicken Stock

- You could definitely substitute 1/4 Cup Cream of Chicken Soup

1 Cup Plain Yogurt

1/8 Cup Chopped Onion

1/2 Cup Grated Cheddar Cheese

1/4 Teaspoon Salt
1/4 Teaspoon Pepper

Directions:

Preheat oven to 350 degrees.

Mix all the ingredients together.

Place in a pan prepared with cooking spray.

Bake for 30 to 40 minutes or until the top is brown.

Baked French Toast (from Allrecipes.com)

Ingredients:

6 Slices of Bread

4 Eggs

1 Cup Milk

3/4 Cups Half and Half

1 Teaspoon Vanilla Extract

1/8 Teaspoon Ground Cinnamon

6 Tablespoons of Butter

1 1/3 Cups of Brown Sugar

Directions:

Arrange the slices of bread in the bottom of a buttered pan.

Beat together the eggs, milk, cream, vanilla and cinnamon.

Pour the mixture oven the bread slices, cover and refrigerate overnight.

The next morning, preheat the oven to 350 degrees.

Bake, uncovered, for 35 to 40 minutes.

After I popped these in the oven, I went to get ready for my pictures. I guess I must have taken longer than I thought; when I returned, these were out of the oven and had already been dished out. Which was very considerate of my wonderful fiance, it just means that there's no pictures. The flowers pictured are from Kevin, he's so great about getting me flowers. There is just something about coming home to a bouquet of flowers. I am sooooo sooooo blessed to have him!!!! :)

My Mom's Visit

Since I was having my bridal pictures taken this weekend my Mom decided it would be the perfect weekend to visit. My Mom lives in Florida (her retirement is rough - lol) which sure is a long way from Omaha so, I get pretty excited when she comes up. We had such a wonderful and productive weekend!

My Mom arrived late Friday night - too late for dinner but, not too late for dessert! So, we all enjoyed a Red Velvet cupcake! Red Velvet cake happens to be one of Kevin's and my Mom's favorites so it was an easy choice!

Here's Paula Deen's recipe:

Ingredients:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Direction:
Preheat Oven to 350 degrees.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt.
Add flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into cupcake pans.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from heat and cool completely before frosting.

Even though Paula's recipe recommends cream cheese icing, the *only* icing Kevin and my Mom like is buttercream - so, that's the one I made. I'm not sure where this recipe is from, it's just been in my recipe box forever.

Ingredients:
1/4 Cup Solid Vegetable Shortening
1/4 Cup Butter
1/2 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
1 Tablespoon Milk

Directions:
Cream the butter and shortening with an electric mixer.
Add the vanilla.
Gradually add the sugar, beating well.
When all the sugar has been well mixed, the icing will appear dry.
Add the milk and beat at medium speed until light and fluffy.


Since I was busy baking away, my awesome friend Lindsay iced the cupcakes for us! She is an absolute doll! :) I completely forgot about the sprinkles until the icing had already hardened so, they didn't really stick. Oh well, they were still tasty!