Tuesday, April 19, 2011


I love any kind of baked bread! Especially anything with a good crunch on the top! This looks sooo yummy!

Cinnamon Swirl Bread

1/3 cup sugar
1/2 cup finely chopped pecans, toasted
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil

Preheat oven to 350 degrees. Spray the bottom and sides of a 9″x5″x3″ loaf pan. Combine 1/3 cup of sugar, pecans, and cinnamon in a small bowl. Set aside.

Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not overmix.

Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.

Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.

Enjoy a slice of bread (or 2 or 3) loaded with butter and a cup or coffee! Yes I love butter....so what? :)

No punching Jesus!!

My sweet little Alyssa has a kind little heart. She goes to a preschool at a church here in Fort Smith. She said today they were looking at the Resurrection Eggs and going through the story of Christ and his death and resurrection. She said two of the little boys were punching Jesus. She said, "You are not supposed to punch Jesus. He died for you and you are to LOVE Him. " I could not be more proud of her. I know this may be small in the eyes of others, but I pray she will always be bold in her faith and stand up for her Savior. Because yes we are to LOVE Christ. He made the ultimate sacrifice for us.

Tuesday, April 12, 2011

Oh yummy!

Sour Cream Noodle Bake


  • 1-¼ p
  • -¼ pound Ground Chuck
    • 1 can 15-ounces Tomato Sauce
    • ½ teaspoons Salt
    • Freshly Ground Black Pepper
    • 8 ounces, weight Egg Noodles
    • ½ cups Sour Cream
    • 1-¼ cup Small Curd Cottage Cheese
    • ½ cups Sliced Green Onions (less To Taste)
    • 1 cup Grated Sharp cheddar cheese

    • Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

New recipe

This recipe looks so yummy to me! It's a comfort food with a light twist to it. So you can have your pasta and your veggies all in one! Sounds like a winner to me:)

I have not made this but ran across the recipe tonight and I am dying to make it.

Hope you enjoy!

5608687242.jpgVegetable Lasagna


  • 10 ounces, weight Lasagna Noodles
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion
  • 4 cloves Garlic
  • 1 whole Red Bell Pepper, Diced
  • 24 ounces, weight White Mushrooms, Chopped
  • 4 whole Squash (yellow Or Zucchini), Diced
  • 1 can (28 Ounce) Whole Tomatoes
  • ½ cups White Wine
  • ¼ cups Fresh Parsley, Chopped (more To Taste)
  • ½ teaspoons Kosher Salt (more To Taste)
  • Freshly Ground Black Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  • 30 ounces, weight Ricotta Cheese
  • 2 whole Eggs
  • ½ cups Grated Parmesan
  • ¼ teaspoons Kosher Salt
  • Freshly Ground Black Pepper
  • 1 pound Thinly Sliced Mozarella Cheese
  • Extra Parmesan Cheese, For Sprinkling

Preparation Instructions

Preheat oven to 350 degrees.

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.

In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

*Serve with crusty French bread.