Slowing down

Things have been so very busy for us lately. Our back to school routine was put on halt this week due to Pastor's Conference. We are used to this break and welcome it. However, my cell phone makes my 'office' too portable, and other commitments have made us feel the need to slow down mid-week. Keith was gone for dinner tonight so it was a great opportunity to make dinner just for us girls. We love fettuccine alfredo with salad. I have Starr to thank for this delicious, rich, recipe that turned out just perfect. While I made dinner, the girls were upstairs playing. I decided we all needed to have a special time at dinner tonight. They came down to the dinning table set with three places and candle light to eat by. They were very excited. I had music playing from the next room and it was very relaxing. They said it was better than a restaurant because we were in our comfy clothes and we got to choose the music. I reminded them that we get to wash our own dishes too :) I take pictures of everything so of course I have a picture.

I love lavender

You may know that I LOVE lavender. It is beautiful, smells wonderful, and now I can say, tastes sooo good. I have tried lavender tea, just steeped lavender with honey and I did not care for it. It tastes a bit too green for me.

For Easter, I made these mini muffins. They are so yummy. They would be perfect for a brunch or tea. My girls didn't like them and Keith wouldn't touch them. He said they looked like they were for girls. Well they are pretty. Here is the recipe.


Mads gathering lavender at the festival last summer. Hundreds of bees swarm all around while you are in the fields. They don't even bother you. It is pretty amazing.

A better popcorn

On my quest to be partially hydrogenated free, I came across a better way to get our microwave popcorn fix. This is probably old news to most but was new and very tasty to us. 1/4 cup popcorn kernels, 2 tsp. canola oil, and your favorite seasoning flavor. Use your microwave popcorn button and it will be perfect.

P.S. We tried the prepackaged organic varieties and did not like the cardboard taste.

They didn't save me any........

Update: This popcorn IS better than this!!!

Very good and very bad

You can see by the picture what the very good part is. Yum! You can get the recipe here and find out the very bad part. We are talking butter and lots of it. I just love this blog. Her photography is AMAZING. I made these last night to give as gifts.

Fresh Berry Dessert Bites

I love the glossy little recipe magazines at the grocery check out. If I'm not in a hurry, I don't mind a slow line if I can preview a new, seasonal edition. Tonight I made a dessert from the latest member of my little recipe magazine collection. Leah gave me the Summer Fun Recipes from Pillsbury before she moved. The fresh berry dessert bites received mixed reviews: Keith said they were," awesome but really rich." The girls liked the shortbread like crust and the berries "but not with the frosting part." I thought they were very tasty but too rich for an everyday type of treat. Judge for yourself! Let me know what you think.

Crust

2 1/4 cups all-purpose flour

2/3 cup of sugar

1/2 teaspoon grated lemon peel

1/4 teaspoon salt

1 cup butter cut into tablespoon-size pieces

Topping

1 package (8oz) cream cheese, softened

2 tablespoons packed brown sugar

1 container (6oz) lemon yogurt

1 teaspoon grated lemon peel

Raspberries, blueberries, and or blackberries for the top

Heat oven to 350 degrees. Grease 15x10x1 pan (I used 13x9x1 and it was too thick)

In a large bowl, mix all crust ingredients except butter. Using pastry blender, cut in butter until mixture looks like fine crumbs; press evenly in pan

Bake 18 to 21 min or until edges are light golden. Cool completely, about 45 min.

In a large bowl, beat cream cheese and brown sugar with an electric mixer on low until blended. Add yougurt and lemon peel; beat until blended. Spread mixture over crust. Refrigerate at least one hour but not more than 24. Cut into 10 rows by 4 rows. Arrange fruit as desired. Store in refrigerator.

No change for high altitude

110 calories per bar with 7 grams of fat.

carb choice = 1

Exchanges= 1/2 starch. 1 1/2 fat