Wednesday, October 29, 2008

Ain't this the truth......


The sweetest of all sounds is praise. -- Xenophon

Why is it so much easier to condemn that encourage? I recognize in myself that when I am tired or overly stressed that my words are not as pleasing to the ear. But I also recognize that if, while tired and overly stressed, I am being encouraged or praised for the work and effort I put forth, I feel better. I suddenly have more energy and a burden is lifted.

I try to remember that when I see my kids in foul moods. I try to point out how well they did on their math, thank them for taking care of their chores, or just say something nice about how they look or how kindly they treated a sibling.

If they are really in a funk I ask them to go on the next errand I need to run. If needed, I'll find a reason to take a run just so I can have some alone time with the crabby one. Sometimes they need the time to decompress and not feel pressure to perform in any way. They don't always open up, but alone time and an opportunity for me to be with that one child is needed and it lets them know in a tangible way that they are loved and appreciated just because they exist.

It is so easy to fall into the rut of complaining and looking at everything that is going wrong. Instead, we need to purpose ourselves to focus on the positive and say kind words. It's good for the body and soul.

Proverbs 15 offers sage advice:
1 A gentle answer turns away wrath, but a harsh word stirs up anger.

13 A happy heart makes the face cheerful, but heartache crushes the spirit.

15 All the days of the oppressed are wretched, but the cheerful heart has a continual feast.

18 The hot-tempered stir up dissension, but those who are patient calm a quarrel.

23 A person finds joy in giving an apt reply and how good is a timely word!

30 A cheerful look brings joy to the heart, and good news gives health to the bones.

Saturday, October 18, 2008

Nuts About Cherries Chicken Salad

I'm so proud of myself---I made up a recipe by combining a few of my favorites and I think it's perdy dern good. I was going to take a picture, but it got all eaten up right away!

Nuts About Cherries Chicken Salad

4 cooked, boneless chicken breast halves, diced
1 C. Nuts About Cherries, coarsely chopped
1/3 c. diced celery
1/3 C. diced apples (Mitsu or Granny Smith)
1/3 C. plain low-fat yogurt
1/3 C. low-fat mayonnaise
1 T. buttermilk
salt and pepper, optional


In large bowl, combine chicken, Nuts About Cherries, celery and apple. After well combined, add the yogurt, mayo and buttermilk. Salt and/or pepper, if desired.
Toss together well and refrigerate until chilled.
Serve by itself, on wheat bread, croissant, or pita.

For an added twist, add the zest of an orange or two.

Nuts About Cherries is a mix of dried cranberries, blueberries, tart cherries, almonds, and pecans. I picked it up locally at Kings Orchard, and you can order it online also.
Or you may substitute with a mix of any nuts or dried fruit of your choice. (Dried currants are very good.)

Wednesday, October 8, 2008

Chocolate Turtle Cake



If you're going to be gain weight, you should definitely do it with a smile on your face. I had this as my birthday cake and it is DELICIOUS!

1 box Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

Ice cream or Whipped cream, if desired (Yes, it's desired)

Caramel and chocolate topping, if desired (Yes, that's desired too)

Chopped pecans, if desired (Another yes)

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.

Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.

High Altitude (3500-6500 ft): In step 3, bake 30 minutes (34 minutes for dark or nonstick pan).

Nutrition Information:(This doesn't matter when celebrating a birthday.)

1 Serving: Calories 340 (Calories from Fat 150); Total Fat 16g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 35mg; Sodium 270mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 28g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.