Wednesday, August 18, 2010

So Wednesday came and gone but not without lessons. I am a pretty organized person, knowing what needs to be done & in what order it is going to get done so that more things can be accomplished and no time wasted. But God had other plans for me today. Up at 1 AM with a sick little girl; complaining that her throat hurt and running a very high fever. Settled her down to make her comfortable, laid down for a little longer. Then up at 5 to cook the breakfast casserole for Ms. Mary's family this morning. They had plans to make and didn't need to worry about what they were going to eat. Had it delivered by 6 and back home at 6:10, to a fever that was even higher and a even sicker little girl. Sent the boys off to school, put her in the tub to try to lower the temperature. Needless to say, we ended up at the Dr. office at 10:30 and was there until 2:30. She has acute strep. Yes, God is definately in control, all the plans that I had for today was wiped away in order for him to have his way. I still got done with my "to do" list, but it was not on my schedule it was his.

Isn't it funny how a moment like a child being sick we can see God working. All the time that we spent in the Dr. Office, Shebly slept when she was getting sick in the bathroom. This gave me time to read Revelation, the book not the chapter in the bible. After all the drama of yesterday, it was good to spend time with God, that I wouldn't have spent if I went on my schedule.

Pay attention and grow wise, for I am giving you good guidance. Don't turn away from my teaching. ~Proverbs 4:1-2 NLT

Recipes, Recipes, Recipes

Combine chopped cooked chicken with chopped tomatoes, diced mozzarella cheese and chopped basil. Drizzle with balsamic vinaigrette. Spoon onto low carb tortilla, roll, then serve.

1 large eggplant, ends trimmed, sliced into rounds
1 pint cherry tomatoes, quartered
1 pound spaghetti
1 1/2 cups ricotta cheese
5 tbs olive oil
1/4 cup finely chopped basil
1 small clove garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and Pepper
Lay eggplant on paper towels and season with salt. Let stand 15 min. Bring a pot of salted water to a boil. Heat grill or broiler. Blot eggplant dry with a paper towel. Brush on both sides with 3 tbs oil. Grill or broil, turning once, until browned and softened. Set aside to cool slightly, then coarsely chop.
*Cook spaghetti as package directs until al dente. Drain pasta, reserving 1/4 cup cooking liquid. Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining oil and 1/2 tsp each salt and pepper, adding cooking water as necessary to moisten. Toss with ricotta and serve immediately. MAKES 6 SERVINGS OF SPAGHETTI.

1 peach, halved, pitted, thinly sliced
4 oz sliced ham
6 oz thinly sliced Cheddar cheese
1 baguette (bread), cut into 4 pieces, each sliced in half lengthwise
2 tbs peach or apricot jam
1 tbs Dijon mustard
Heat a sandwich press according to manufacturers instructions. Use can also use 2 skillets, one to grill the sandwich in and the other one to press the sandwich down with.
*Spread mustard and jam on bottom half of each baguette piece. Arrange peach slices on top. Lay ham slices on top of peaches. Top with cheese, then remaining baguette halves. Put sandwiches in press and cook until brown and crisp, then serve.

2 croissants
1 pint ice cream
4 oz bittersweet or semisweet chocolate, finely chopped
1 tbs powdered sugar
1/2 cup heavy cream
Heat oven to 350 degrees. Combine chocolate and 3 tbs water in a microwave bowl. Microwave on high until chocolate is melted. Whisk until sauce is smooth. Set aside to cool slightly. Beat cream and powdered sugar until firm peaks form.
*Put croissants on an ungreased baking sheet and bake until warm and lightly crisped. Cut each croissant in half, split each half lengthwise. Place bottoms of croissant halves in dessert bowls. Scoop ice cream on top. Drizzle with warm chocolate sauce and top with a dollop of whipped cream. Place croissant tops over ice cream and sauce. Serve immediately.

1 box chocolate fudge cake mix
6 tbs raspberry jam, melted
16 oz can vanilla frosting
1/4 cup vegetable oil
1 small zucchini, shredded
1/2 cup pasteurized egg substitute
Heat oven to 350 degrees. In bowl, beat cake mix, oil and egg substitute and 1 1/3 cups water 30 seconds. Increase speed, beat 2 min. more. Stir in zucchini. Divide batter among cupcake liners placed in two 12 well muffin pans. Bake 15 min. or until done. Let cool.
*In bowl, combine frosting and 2 tbs jam. Pipe frosting mixture onto cupcakes. Drizzle remaining jam over cupcakes. Garnish with raspberries, if desired, then serve. MAKES 24 SERVINGS OF CUPCAKES.

"To accomplish great things, we must not only act, but also dream; not only plan, but also believe."– Anatole France

Wishing you all a very happy Wednesday, tomorrow we will bury a sweet dear lady from our church. Then traveling to Nashville until Sunday. Have a great Thursday.

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