Fall Favorite Recipe {Bavarian Apple Tart!}

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This has got to be one of my most favorite apple recipes to make in the fall. Several years ago, I made this dessert for my hubby to take into work, and when I got a phone call from one of his co-worker's, later that afternoon, asking me for the recipe, I was a little bit surprised!  Then again, I shouldn't have been.  It IS rather amazing, if I can say so myself.  

And... because it is my hubby's favorite now, too, I make it pretty often this time of year.  I promise you'll fall in love with this simple but decadent (rustic) dessert.

My sister asked me to bring something for dessert for Thanksgiving Dinner tomorrow, so of course I decided to make this one...for sure!  I apologize - the lighting in my kitchen isn't so great!

~ Bevy's Bavarian Apple Tart ~

1 cup all-purpose flour (sometimes, I use half whole wheat flour)

1/2 cup brown sugar

1/2 cup cold butter

* Mix together with pastry cutter, or two knives,  until crumbly.  Press firmly onto bottom and up (1/2") sides of 8x12 baking dish.

12 oz. cream cheese, softened

1/2 cup white sugar

1 egg

1/4 tsp. each of vanilla and (pure) almond flavorings

* Beat together, and spread carefully over pastry.  Leave some of the crust showing.  This can be tricky.  I use a small icing spreader.

4 cups, peeled and thinly sliced apples  (SOMETIME:  You have got to try this recipe using Fresh chunked Peaches - Absolutely divine!!!)

1/3 cup brown sugar

1/2 tsp. ground cinnamon

* Combine and spread over cheese mixture.

1/3 cup chopped walnuts or pecans

* Spread over apples.

Bake at 425* for 10 minutes.  Then reduce heat to 375* and continue baking for 25 minutes.  Cool for 5 minutes then cut around the edge of pan with knife to loosen.  Cut in squares.  Great, served warm or cold!

:: Enjoy!  Especially with a large scoop of vanilla ice cream, a hot cup of coffee and of course, your soul mate.  It's great for a "FALLing-in-Love" sort of combination!! ;)

***
Have a Blessed Thanksgiving!

fmf | potential

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I'm sitting here today with a steamy cup of hot coffee or is it tea?  I've had both by now.  Calendars lie open in front  of me.  My plans for the day have all turned upside down.  The rest of the weekend is looking to do the same.  And, on into next week.

What do you do when plans fail to succeed?   Are plans always set in stone?  We set this date and that.  We cross our fingers and hope for the best.  We pray for "traveling mercies" and then it all falls through.  Thank God, for white-out!  Right?

Truth is.  We never know.  We can hope and assume the best.  But potential is where its at.

Scripture talks of this.

The heart of man plans his way,

    but the Lord establishes his steps.  ~ Proverbs 16:9 ESV

////

Oh, by the way.   Since I'm a fan of both White Chocolate and Coconut... these cookies are supposedly to be the best!!!  We'll see, as I'm about to taste.  

 I planned on making them today...based off of what they looked like, on a photo.  LOL.  :)  Okay.  Verdict!!  Totally, flat as a pancake... not near the same caliber.   Nonetheless.  Potential is where it stands.  {bites..}  Yup!!!
They've got it.   Gheez... they're good!!!

***

Joining today with Five Minute Friday Community.  Today's one word prompt is: potential

Coffee and White Chocolate Chip Coffee Cake

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This recipe deserves - I mean, DESERVES - some serious raves!!!
 My kids couldn't stop eating it, but... I had to make them stop!!  lol.

So, over on Facebook, this week, I've been part of a 7-day black and white photo challenge.  
And, loving it!!!  It's been fun to dust off the camera skills...and shoot some frames.
This photo though - didn't turn out to be a favorite - but let me tell you, as I have already said it.....  This is one yummy coffee cake!!

Here is the recipe, again!!

:: Coffee and White Chocolate Chip Coffee Cake ::
 1 cup buttermilk
1/3 cup canola oil
1/3 cup sugar
1 1/2 Tbsp. instant espresso
1 tsp. vanilla
3/4 cup all-purpose flour
3/4 cup white whole-wheat flour (I used reg. whole wheat!)
2 tsp. baking powder
1/2 tsp. salt
3/4 cup white chocolate chips

STREUSEL
1/2 cup all -purpose flour
1/3 cup brown sugar, packed
1/4 cup granulated sugar
1/4 cup quick oats
4 T. butter, melted

Preheat oven to 375*.   In a medium bowl, mix the buttermilk, oil, sugar, espresso and vanilla together.  Stir in the flours, baking powder and salt.  Fold in the white chocolate chips.  Pour batter into an 8x8"  baking pan.
For the streusel: In a small bowl, mix the flour, sugars, oats and melted butter together.  Sprinkle the streusel topping over the top of the batter.  Bake 35-40 minutes or until a toothpick inserted in the cake comes out clean.

***
I think it deserves a more delicious looking photo, don't you?   
So, here you go!!!  :)

I hope you get to make this and that you and yours enjoy it much as our family did - over here!!

Gold Rush Brunch

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How does one rightly get a decent photo of a breakfast dish... when you can hardly tell what is - because the color palate is all the same wash.... you know what I mean?

But, boy!! Is this one ever delish!!!  Hand's down - it is one of my favorite breakfast casseroles...
Guess you'll have to take my word for it until you give it a try!!!   Lip-smacking amazing!!!!

:: Gold Rush Brunch ::

1 lb. ground, browned sausage (cubed ham, is also an option)

2 Tbsp. onion, minced

8 scrambled eggs, cooked

4 cups frozen, shredded hash browns (thawed*)

1 1/2 cup shredded cheddar cheese

2 Tbsp. parsley

1/4 cup melted butter

1/4 cup flour

1 3/4 cup milk

1 cup sour cream

 1/4 tsp. salt

Layer meat, onion, eggs, hashbrown, cheese, parsley in a lightly greased 9" x 13" pan.  

Melt butter, in saucepan, and add flour; mix well.  Add milk and cook until thickened.  Turn off heat and stir in sour cream.  Pour over layered mixture.   Bake at 400* for 30-40 minutes.   

Serves 15 people.

**HINT: I will put my frozen hash browns into my skillet where I just browned the sausage - to let them thaw, there... while making the next part.  

Then, I'll just mix it all - gently - together and put in pan, adding the cheese sauce part on top!!

I'm telling you - this dish is fabulous!!  

Great for a breakfast-at-dinner idea, as well!!!

Spaghetti Meatballs Recipe {a repost}

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My hubby is NOT a fan of Spaghetti and Meatballs.  However, he makes a good "butcher" (we do all our own meat)... and cheeseburgers or meatballs subs (in this case) are a wonderful way to "get his attention".  (hint, hint) 

 And so... since he loves filling the freezer with good, "know-where-it-came-from", beef, pork, deer, etc.  Then, I love putting the best use I can, to it, by making up these spaghetti meatballs.  By preparing the recipe, baking and throwing them back into the freezer - for whenever a meatball themed meal calls our name - then I feel like I've done something "out-of-this-world".  Here is the super-easy, super-delicious recipe.

~Spaghetti Meatballs~

1lb. lean ground beef (in this case, I doubled the recipe)

1 cup fine dry, seasoned bread crumbs

1/2 cup Parmesan Cheese

1 T. parsley flakes ( I love to use fresh - when available)

1/2 cup milk

2 eggs

1 tsp. garlic salt

1/2 tsp. black pepper

1 tsp. basil (opt.)

Mix together - well.  May use your hands for that good, gushy feeling.  Disgusting ~ I know.  But it works the best. ;)

Shape- into equal  (1") portions.  I love using this scoop to get them all about the same size.  These are pretty large.  You could make them smaller, if you wanted.

Pre-baked.  Obviously.  The recipe says to brown in small amount of oil and then drain.  Simmer for 20 minutes in your favorite sauce.  But...

I usually like to place them all out onto my bar pans from Pampered Chef.  I'm sure you could use any type of baking pan, as you can see I do (in the baked meatball photo).  I bake them at 450* for approximately 20 minutes.  Let cool.  Then I put them out onto cookie sheets-lined with wax paper.  Put into the freezer so that the meatballs freeze individually.  After fully frozen... put into large freezer Ziploc bags.  Use whatever amount you desire, add (frozen) to your favorite sauce and heat thoroughly, on medium to low heat. 

These really are our favorite meatballs! 

And, by the way.  Swedish Meatballs!! It's what's for dinner!! :)

Enjoy!!!!

Bevy's Chocolate Zucchini Muffins

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So, it's zucchini season among us and I LOVE IT!!

I knew last year I made this muffin recipe and was frantically looking for it in every cookbook I own... but then resorted to finding it on my blog.  Sure enough.  Now wonder I couldn't find it in a cookbook  - it was because I had taken another/different zucchini oatmeal muffin recipe and tweaked it to make a chocolate version.

Hence the name - Bevy's Chocolate Zucchini Muffins .....

Albeit to say, this recipe deserves its very own post - not buried down deep in another!!  This is why I'm sharing it with you today.  I hope you'll get to enjoy!!

***

:: Bevy's Chocolate Zucchini Muffins ::

2 1/2 cup all-purpose flour (I had w.w. pastry flour and bread flour mixed, in my canister - so that is what I used.)

1 1/2 cup sugar

1/2 cup chopped nuts  (I used walnuts.  But using any or all nuts are purely optional)

1/2 cup quick oats

1 T. baking powder

1 tsp. salt

1 tsp. cinnamon

1/4 cup cocoa

4 eggs

1 medium zucchini, finely shredded (approx. 2 cups)

3/4 cup vegetable oil (however, this time I swapped out 1/2 cup of coconut oil and the rest of regular canola oil)

1/2 - 1 cup (plus, per preference) chocolate chips  (**a nice addition is using some peanut butter chips with the chocolate chips)

Grease 12 (more like 18) muffin cups.  Preheat oven to 375*.  Mix first 8 ingredients.  In another bowl, beat eggs slightly with a fork.  Stir in zucchini and oil. Add the chocolate chips.  Stir second mixture into first until flour is moistened. (Batter will be thick and lumpy).  Divide evenly between your muffin cups.  Bake 15-20 minutes.  Yield: 12-18 muffins.

Can you guess what I'm hoping to make sometime today?

Skillet Cabbage

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I know.  I haven't shared a recipe with ya'll in a really long time.  So - here's one for you, that you've got to try.

::Skillet Cabbage::
1 Tbsp. olive oil - pour into skillet

3 cups finely shredded cabbage
1 cup finely chopped celery
1 small green pepper, chopped (opt.)
1 small onion, chopped
1/2 tsp. salt
dash black pepper
1/2 cup chipped ham, bacon or crumbled sausage (opt.)

Variation:  For flavor change, add 2 tsp. soy sauce.

Add these ingredients to the oil preheating in the skillet.  Cover and cook 7-10 minutes until desired tenderness, stirring occasionally.  May add 2 T. water, if needed.  Serve immediately.

****

I was to a friend's house - for lunch, one day - and she shared this dish, but made as the title of this post suggests, with cabbage.  Purple Cabbage, I might add.  :)
Yumm.  This dish was so tasty and so pretty.

Delightful, to say the least.  Of course, I begged her for the recipe.

As it turns out - when she pulled the book out, to copy over the recipe, I realized we share the same cookbook.  Here, I've had it all along...tucked on my shelf of many cookbooks!

We had to laugh!

Enter - time to make the dish for my family.

I knew I had zero cabbage in the house, this particular dinner hour.  However, I had a head of cauliflower pining to be used.

Could I dare - do a switch around?
You bet I could. (smile)

I sliced it really, really fine... lightly chopping... through the flowerets of the cauliflower.

I also used thicker chunks of bacon and smoked ham pieces to begin the sauteing process.

I pretty much followed the recipe from here on out, including the soy sauce.
However, I did not add the green pepper.

To serve.  I made a side of couscous. But rice would work just as well.

 We layered these two on our plates to enjoy.

Couscous + "Cabbage" (Cauliflower) = Contented Kids!

We ALL enjoyed!!

Every single plate emptied and yeah... they "licked their platters" clean.  ;)

Toffee Bars

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Everytime I serve these Toffee Bars there is a request for the recipe.  I know why, too.  They are so yummy.  A soft and chewy toffee center, smack dab in the middle of a delectable shortbread cookie crust and a chocolate coating on top.

Very simple to make, as well.

TOFFEE BARS
1/2 cup butter, plus 2 Tablespoons
1/2 cup sugar
1/4 tsp. salt
1 cup flour
1 can sweetened condensed milk
2 tsp. vanilla
Chocolate Chips (semi-sweet are best!)

In a mixing bowl, beat 1/2 cup butter (1 stick), sugar and salt.  Stir in flour, mix. (Actually, I just cut the butter into the flour - to make coarse crumbs.. do this!!  You'll love the flaky texture.)  Remove and press into a (lightly greased) 9x13" or 7"x11" baking pan.  Bake at 350* for 15 minutes or until edges are browned.  NOTE:  If you have a pampered chef bar pan (medium/small, 7'x11" size), you'll want to use this.  It makes these bars so awesome!!!!!!!!!!

In a saucepan, heat milk and 2 T. butter, just till bubbly.  Stir in 2 tsp. vanilla.  Pour over hot crust and return to oven for another 12-15 minutes or until golden brown.  Remove from oven and sprinkle (a handful or your preference) chocolate chips over the top.  Let the chips "melt" nicely before spreading over the bars.

**These can be stored in the fridge or freezer.

***

One of my favorite bar cookies to add to the tray - for the Holiday's!

Father in Heaven, We Thank Thee

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We're spending a quiet day at home today - just our family, and we're thankful for that!  With hopes and plans for gathering as a larger family - on Sunday.

We have so much to be thankful for!  If I could only begin to count my blessings!!!

This simple prayer came to mind today, as I think of Thanksgiving Day - and all that means for me!

We Thank Thee

by Ralph Waldo Emerson

For flowers that bloom about our feet,

Father, we thank Thee.

For tender grass so fresh, so sweet,

Father, we thank Thee.

For the song of bird and hum of bee,

For all things fair we hear or see,

Father in heaven, we thank Thee.

For blue of stream and blue of sky,

Father, we thank Thee.

For pleasant shade of branches high,

Father, we thank Thee.

For fragrant air and cooling breeze,

For beauty of the blooming trees,

Father in heaven, we thank Thee.

For this new morning with its light,

Father, we thank Thee.

For rest and shelter of the night,

Father, we thank Thee

Pumpkin Dip

For health and food, for love and friends,

For everything Thy goodness sends,

Father in heaven, we thank Thee.

Amen!

***
Enjoy your family and friends today!  And remember, if you think thanks... you'll live thanks!
Count your Blessings!

Happy Thanksgiving!!

I just thought I would close this post by sharing with you this simple recipe for Pumpkin Dip.  Something for you and yours to enjoy over this holiday season...

:: Pumpkin Dip for Gingersnaps ::

4 oz. cream cheese, softened
1 cup powdered sugar
1/4 cup heavy whipping cream
3/4 cup pumpkin (canned)
2 teaspoons pumpkin pie spices (combo of cinnamon, cloves and allspice)
1 Tablespoon maple syrup

gingersnaps

Using an electric mixer, whip together the cream cheese, powdered sugar and heavy whipping cream for about 2-3 minutes.
Add the pumpkin, spices and maple syrup - whip again for 2-3 minutes (the longer you whip, the more fluffy it becomes).
Add a drizzle of maple syrup and crushed gingersnaps crumbs on top for looks.  Dip with gingersnaps or apple slices.

* I've also found this dip to be a delicious topping for pancakes or waffles.. enjoy!!!

***

I'm sharing this post with Tuesday @ Ten

Easy Oven-Baked Rice

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Recently, I've been asked to share my recipe for oven-baked rice.
Today is the day!!

This is so easy.  Super easy and fast (prepwise) to bring to the table... with little to no mess.  You know how cooking rice - stovetop - can do that!!  I appreciate that this dish can slide into the oven alongside any meat dish I have planned to go along with the meal.. and it all bakes at once!

Bevy's Easy Oven-Baked Rice

Generously grease 1 1/2 quart baking dish, with butter.

1 1/2 cups rice* 

3 cups hot tap water

2 T. butter

1 tsp. salt (to taste*)

Give this all a quick stir before putting into the oven - just to ensure even baking!

Bake covered dish at 350* for one hour.
Fluff with fork to serve.

I like to mix in some brown rice (about a 1/2 cup worth) - with the white.  Note: If you use all brown rice, you might need to adjust the water amount and/or bake it a little longer.

I also use only Seasoned Salt - from Tastefully Simple.   Maybe a 1/2 tsp. or so. I just dash it on there... I don't measure.  And, another tip.  Sometimes, I substitute chicken broth for the water...which results in an even more added flavor.

Any leftover rice freezes well in a ziploc bag... to use for another time.  Sometimes, I'll make extra rice for this purpose - only.

Let me know how you enjoy!!!

On the homefront: Recipe and The Quilt, The Hemlock House Healing Salve and Journaling

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Ahh.  Comfort food - there is nothing like it, especially for this time of year!  And casseroles are certainly a way to obtain that for a measure of comfort.

I mentioned the other day that I would share another recipe.  One, using cooked rice, broccoli and kale. This was a recipe that I quickly threw together - for our little family - and I think it just might have become a family favorite.  Later - looking online - I did find this similar recipe...that perhaps you would enjoy as well.  But... truthfully.  Mine might be a tad easier to put together.  I don't know.

A couple of things.

Whenever I made rice, I bake it in the oven.  Apparently - I'll need to share this method sometime - as  another recipe. It's something I've talked about quite often - but have never shared how.  Stay posted.

Oven baked rice is the best idea (ever!) and so efficient plus it keeps your stovetop clean.  However, we always have leftovers - whenever it is I make rice.  No problem - I'll just bag it up in a ziploc and throw in the freezer.

Having a cup or two of cooked/baked rice in the freezer - has been another time saver for me.

And - so easy for casseroles - such as the one I'm about to share.

Here are the ingredients ...

2 cups of cooked rice (if frozen, thaw it out)
1 cup of frozen broccoli flowerets
1/2 - 1 cup kale, chopped
1 can of cream of mushroom soup
1 1/2 - 2 cups of shredded Monterey Jack Cheese
seasoned salt
paprika

Lightly steam broccoli and kale together - for a couple of minutes.  In another bowl, add the veggies, while hot, with some of the vegetable water to the rice.  Add the cream of mushroom and cheese and stir well.  Put into a nicely buttered casserole.  Sprinkle seasoned salt and paprika - to taste.

Bake at 350* for 20 - 30 minutes or until heated through (bubbly and golden).

Simple, creamy and delicious!!
You're welcome!

***
I also promised you would get to see the baby quilt (in full) once I've finished working on it.  I realize since taking the photos that I really didn't get a full photo of it.  Just partial bits and pieces.  Oh well... you do get the idea.  Truth is. I'm sad to have this sewing project be done and gone.  :) I so thoroughly enjoyed working on this.  Hand quilting is very therapeutic for me...I guess.  My friend said, she might have another for me to do in the near future, Lord Willing.  I said... "sure!"

***

I've been meaning to give a shout-out; a plug-in for my friend Amanda and her Etsy Shop!

See the two little jars, here on the shelf?

The smaller jar, with the black lid, is Plantain Salve and the other (the one with the tag) is her Healing Salve.  I ordered this healing salve the other week - and I don't know how many times we've dove into this jar - even in one day alone.  Several times.  My family and I are sincerely convinced this is the best stuff since sliced bread.
It works.  From bug bites, and cuts and scrapes. to just a bump or bruise.  It always produces a smile!
Even my hubby is a believer!!

Thank you - Amanda!!
***

Ending on this note.  I was recently a recipient of a wonderful giveaway and awarded this beautiful journal.

It's become a wonderful addition to my kitchen counter. :) A great place to capture and collect thoughts and ideas as I go about my day.

It is often life's smallest pleasures and gentlest joys
that make the biggest and most lasting difference. ~ Unknown
***
Enjoy the remainder of your day!!

Crabapple Jam and more...

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While thumbing through a magazine at a doctor's office - I snuck a photo with my rinky-dinky cellphone. ;)

I just loved the simplicity of this photo... and the memories it produced within.

This welsh proverb is true and gave me something to ponder, as well.  

My thought was...

A tiny seed in one - can really do a bumper crop of business for another.  

This is true for either good or bad.   Do you know the kind of seed(s) hidden in your heart?  What seeds are you and I depositing into others...?  Hmmm, again, something to ponder.

A tree is known by the fruit it produces...

 “No good tree bears bad fruit, nor does a bad tree bear good fruit.  Each tree is recognized by its own fruit. People do not pick figs from thornbushes, or grapes from briers.  A good man brings good things out of the good stored up in his heart, and an evil man brings evil things out of the evil stored up in his heart. For the mouth speaks what the heart is full of. ~ Luke 6:43-45

***

So - I have this friend from church who put out a call of "anyone need or want crabapples?".  I said, sure!!  As, it reminded me of my Grammy.  She, and Grandpop, would always be making an apple something or another with all their apple trees (small orchard).  For one, Grammy would make crabapple jelly.  While I like jellies.. I do prefer a jam or preserve better.  So, I was on the course for finding a relatively easy recipe for making crabapple jam.  I found one!!  And - have been enjoying the fruit of my labor ever since.  Even sharing a jar, here and there, as gifts.

Here is the link to the recipe I used.  Crabapple Jam.

***

To be refreshed by a morning walk or an evening saunter....

to be thrilled by the stars at night; to be elated over a bird's nest or a wildflower in spring -

these are some of the rewards of the simple life. ~ John Burroughs

And, I would add.

The gift of a simple little ole crabapple.  I know some folks see crabapples as a pest.  A beautiful tree in the spring but a bother, just the same, as these aren't the friendliest apple (to eat!) but hidden deep inside is a small taste of goodness... if you only take a moment to seek it out. 

And, if you take the time to make that happen.

I know my kids didn't quite necessarily enjoy the process of sorting and destemming the crabapples... but they, too, sure enjoy(ed) the fruit of their labor as we slather crabapple jam on hot buttered toast or as a side condiment for pork tenderloin.  Yumm!

***
Enjoy your week!!

Mugs & Muffins :: Jesus and Blog's - Guest Post :: More than one Zucchini Muffin Recipe, and a {bagsbybevy} Giveaway!!! {giveaway - now closed!!}

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WELCOME!!

Thank you for coming by today - to this next, long-awaited -highly anticipated Mugs & Muffins.

I trust you've been looking forward to it, as much as I.

I'm excited about today's message.

Here's why.  Because,I think it will let you know just how valuable and encouraging the online (blogging) community is. Not only that kind.  Any sense of community - is important.  And - if you're a blogger - no matter if you're consistent in writing or not - you already know what I'm talking about.  You know you're bound to ALWAYS have at least one reader or two.  And, you'll have the ones that will be faithful, long-time readers. Perhaps, they remain as only readers.  Perhaps they will comment regularly or only from time-to-time.  Perhaps, not.  But - you care about them... as you should.
As a writer or a keeper of a blog - you know how much your readership matters.  I always say - even if its for just one person who reads!!  One person - who is daily encouraged. One who is blessed, finds hope and renewal... (because of Jesus, through me!)... than, hallelujah.  I want to be faithful.
Is it easy?  Especially - when the blog response feels quiet and there is not a lot of interaction?  Some days.  Well... sometimes - you just need to hang in there and keep on keepin' on.  Because you never know just how valuable words and encouragement and friendship really is.

Well...today's Guest Post Writer wishes to remain anonymous - and that is okay.  We want to honor that.

But before we share that let's pass around the platter of muffins.  We have a couple of choices, today.
Each one is a winner in my book!

I have made these and shared these Rhubarb Muffins here before.  But, today I want to share the recipe again - this time because I added some Zucchini.  WOW!!  What a lovely addition, if I may say so myself.
These remain very moist and are delicious with every bite.
Introducing to you:: Zucchini Rhubarb Muffins.
{All recipes will be included at the end of this post. Keep reading.}

Second on the platter of muffins today, you'll find another zucchini muffin. A version of a  Zucchini Oatmeal Muffin, to be precise.  However, can you believe I forgot to get a photo of the original recipe - they were that good! And gone!!
 But these, in the photo,  you'll see, are chocolate!!  That is because I took the original Zucchini Oatmeal muffin and gave it a Bevy tweak.  :)

I call them: Bevy's Chocolate Zucchini Muffins. Almost a brownie texture, having that flavor, but still... chocked full of everything moist and delish!  My husband thinks these are the bomb-diggity!!
I'm thrilled.
Again.  Please, check out all three of these muffin recipes at the very end of this post.

Go ahead....Pass the platter and grab your mug...we're set to get started.

 Let me remind you, today's guest author wishes to remain anonymous.  But her message is powerful.  In fact.  When I asked her to first share her testimony she politely declined.  But.. came back, later, and asked if she couldn't share anyway.  The Lord was really prompting her to share her story - for which I am grateful.
(she does allude to this, in her post.)

:: Guest Post::

I'm excited.  So, let's begin.  Listen to my friend's heart - as she shares her testimony with us today!

She has titled her message : Jesus and Blog's

Hello. I would like to share something that has helped me grow with my walk with Jesus.  My walk with Jesus is the most important thing I am trying to do.  You see I was raised in church until I was 13, and I was in church more than I was at home.  Why? Because my parents were Gospel singers.  
We traveled all around the area I grew up in so I know who GOD is.  But at the age of 13 close to 14 I lost my mother, she was ill and did not win the fight.  So my dad was left to raise 3 children by himself and honestly he didn’t have a clue.  He was the man of the house, the provider, not the caretaker.  Mom did that.  So out of loneliness and overwhelmed he married 7 months after my mom passed and well that didn’t work.  Every two years or close thereof he was trying to find someone to replace my mother.  He tried to keep us all in church, not sure why but somewhere in the midst of life he was judged by the church group because he had gotten divorced.  They didn’t know the story, but we no longer went to church, worshipped God.  Oh he still talked daily in our lives about Jesus but he lost the zeal, he was afraid.  
Finally, I was a young adult and trying to figure out how to live on my own, and then the world got involved, or should I say I got involved with the world.  But I never was wild, or did anything crazy.  I just stopped following God.  After a few years, I decided I wanted to go back to church, my childhood church, and a church that my mom loved.  So I did one Sunday morning and I wanted to run out as faster than I walked in.  I was ridiculed, some of the elders pointed out that the one of the lost sheep had returned and they all laughed. I was so embarrassed.  So I never returned.  After that I just stayed busy focused on work and finally moved out of state.  Years passed and I became a wife and mother.  I taught my children about Jesus, even went to a camp meeting a time or two, but never got back into church.  Then I had my daughter, she loved Jesus, she inspired me to read bible stories, she started telling me she wanted to go to Sunday school.  She was curious.  Sad to say, I just really ignored her request and kept working and working.  Made excuses why we couldn’t go. Looking back now, I see how God was placing people in my life to get my attention.  Still didn’t listen. Stubborn or afraid I guess.  
But then my daughter started middle school. She was being bullied.  So we as a family decided maybe the Homeschool way would be best. I was so unsure because I myself didn’t even complete my senior year of high school. But I ordered the books and I knew the KJV is the way I knew with the bible, so I thought I can do this.  We did it for a year, and then she wanted to go back to public school.  
At that time, I had become familiar to blogs. If I remember right, I was in awe of how many Christian moms were journaling their lives through a blog.  The first one that really caught my eye was Stella’s Apron Strings.  So I introduced myself, and I became a reader.  As time passed, this sweet girl that became a friend from Stella’s told me about another blogger, so I connected with her.  And I have to say, I so relate to this sweet girl.  We are seasoned mamas and it’s really funny because one of her son and my son share the same name.  I see myself in her writing so much. As I followed along with these two ladies, my desire for Jesus grew and grew.  So in August of 2009 I surrendered my life to Jesus Christ as an adult.  I felt like I could not read enough, I fell in love with Jesus, blogging ,and reading.  
Then out of the blue one of these ladies closed their blog, then the other and I was lost, because see I had always been able to make friends, but now in my workplace, and surroundings I didn’t know how to be friends with everyone.  I was a Christian now, it really bothered me to hear the vulgar language, the nasty stories, and that was in the workplace, and world.  My best friend even told me that she really didn't want to be a friend anymore, that I was different. So these two ladies became my friends. 
Sure I still had loads of friends that lived far away but talking had become few and far between. So in that season of my life I prayed for God to place the right women in my path to help me grow as a Christian so I could be a light to those that saw me different.  I never have been one to judge anyone, I firmly believe that until you walk a mile in someone’s shoes, you should just show kindness, compassion and love. It doesn't mean that you agree with their choice but someday you may just be the one to win them to Jesus.  
I can’t remember the time but one beautiful day, I opened my email and saw an invitation to view that sweet ladies blog that had been closed.  I knew this was God’s doing. After a while both ladies reopened their blogs and I was part of the circle that could read along.  I was only a reader.  
As time passed I saw another lady that was always commenting on their blog and her light for God was so bright.  So I started reading her blog as well, then she posted that she made homemade soap. My son had sensitive skin so I decided to order some. Oh my if you ever need some good homemade soap, her soap is wonderful.  Her blog just lifted my heart every time I read it and the sharing of her love for God just added to the two ladies that I had already connected with.  I was always someone who was so afraid of the internet, chatting with strangers, so I prayed and prayed for these to be the women that God wanted me to learn from.  
Then one more, this girl's love for God is so strong, and she shares so much goodness in the hymns and verses she shares.  So now there is a sweet circle of ladies that I check into their blogs daily, some have a new post some do not but that is ok.  I am so thankful for each of these ladies and how they have helped me in my walk with Jesus.  And I believe GOD connected us all.  The funny thing is that I haven’t met one of these ladies and it is so out of my character to step out there.  
So this is why and how I became a reader, a simple reader of a blog. I never dreamed in my 52 years of life that out of all my dearest friends that ladies I have never met would be closer to me than the ones that are right at my front door.  I actually was asked to write a post but I declined quickly, I now know that I needed to do this, because this request stayed on my mind, so I hope that if you are needing friendship, or to strengthen your walk with God… God will give you what you need even through a simple blog of words.  
And last but not least I am so thankful for my parents and their love for Jesus Christ.  It really rings true that if you raise your children the way they should go, then they will return.  At least I know I did.  I hope this shows that no matter if you are a blogger or just a reader words can make a difference.  

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Wow!! aren't you encouraged?  I was actually in tears the first time I read this through.  It's always a prayer of mine that I would matter to someone - even if only one person.  To be that small, glowing light in a dark, dark world.  A living testimony and woman of influence... even if I only have a small corner to come from.  May God be glorified.

I kindly thank my friend for sharing her heart today!!
***
:: Recipes::

So - as mentioned.  We have several different zucchini muffin recipes to share with you today.  I've also included the ways I have tweaked them, as well. :)

RHUBARB MUFFINS

2 1/2 cup flour
1 1/2 cup brown sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 egg, beaten
1 cup buttermilk or sour milk
2/3 cup oil
1 tsp. vanilla
2 cups diced fresh rhubarb

Topping:
1/2 cup granulated sugar
2 Tbsp. butter, melted
2 tsp. cinnamon

Combine all dry ingredients and mix.  Add all the rest.  Put topping on.  Bake at 375* for 16-18 minutes.
Yield: 2 dozen muffins.

For the Zucchini Rhubarb Muffins - this is all I do differently.  I simply add.  1 - 1 1/2 cup of shredded zucchini (drain, if desired) to the batter.  And, maybe bake it a tad longer.  So, so yummy!!!!
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Zucchini Oatmeal Muffins
2 1/2 cup flour
1 1/2 cup sugar
1 cup chopped nuts (opt.)
1/2 cup oatmeal
1 T. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs
1 medium zucchini, finely grated (approx. 2 cups)
3/4 cup vegetable oil

Grease 12 muffin pan cups.  Preheat oven to 400* Mix first 7 ingredients.  In another bowl beat eggs slightly with a fork.  Stir in zucchini and oil.  Stir second mixture into first until flour is moistened.  (Batter will be lumpy).  Spoon batter muffin cups.  Bake 15-20 minutes.  Yield: 12 muffins.

 For Bevy's Chocolate Zucchini Muffins version... here you go!!

2 1/2 cup all-purpose flour (I had w.w. pastry flour and bread flour mixed, in my canister - so that is what I used.)
1 1/2 cup sugar
1/2 cup chopped nuts  (I used walnuts.  But using any or all nuts are purely optional)
1/2 cup quick oats
1 T. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 cup cocoa
4 eggs
1 medium zucchini, finely shredded (approx. 2 cups)
3/4 cup vegetable oil (however, this time I swapped out 1/2 cup of coconut oil and the rest of regular canola oil)
1/2 cup chocolate chips  (a nice addition is using some peanut butter chips with the chocolate chips)

Grease 12 (more like 18) muffin cups.  Preheat oven to 375*.  Mix first 8 ingredients.  In another bowl, beat eggs slightly with a fork.  Stir in zucchini and oil. Add the chocolate chips.  Stir second mixture into first until flour is moistened. (Batter will be thick and lumpy).  Divide evenly between your muffin cups.  Bake 15-20 minutes.  Yield: 12-18 muffins.

***
Well.  Folks.  That is all for this round.  I truly hope you enjoyed your time - here today!  Your presence online - as you read and as you share; your interaction is what helps to keep things coming from this little corner of the world.  You truly mean a lot to me.  And I'm grateful for the opportunity to share with you.

:: GIVEAWAY::
My way of saying thank you for your readership is to let you know I have a little giveaway to share with you, today!!  My wish for you - is that you will be blessed... by the sharing of community and friendship.  That it will continue here.  I love this little community... and I invite you to share this place with others - whom you think might also enjoy.

Thank you, again, for reading here, today!!

Coming straight out of my Etsy Shop... I present this.  A Pocket Pouch.  An original creation from my hand - to yours!!  This is perfect for all those little things - that fall to the bottom of your handbag. You know the stuff.  It's a way to keep tabs on your personal items (in your locker, or your car), to house cosmetics, or other items.  Use it as a gift bag for another friend.  A wallet..etc.

A very handy, by-your-side sort of pocket.  I hope you enjoy!!!
       

Little Wish

{pocket pouch}

As a way of gaining entries - simply share a comment (or, as many as you would like) on what reading blogs, in general, has meant for you?  How have they (or, if only one) impacted your life?

How has today's message touched your heart, in a special or unique way?

Remember each comment will count as an entry.  Facebook comments will also be included.  :)

This Giveaway is open to the US and Canada and will expire by the end of the week (8/28)... Friday, at 10pm, EST.  And the winner will be selected via random generator...and notified sometime thereafter, via email.

 Best of everything!!

UPDATE:  This GIVEAWAY is now CLOSED!!!  Thank you for your participation.

***

Have a lovely day and a lovely week!  I'm off to enjoy my youngest's (4th) birthday, today!!  Looking forward to celebrating the whole day with her - spending the morning with friends!!  We started last evening, with other dear friends (fremily!)... so here is one photo, to show for, so far!!  :) It was late in the evening, when had this cake and, ...we had one tired little girl - who slept so good and woke up soooo happy! It's her birthday!!

Plus.  She got her wish of a pink and purple cake!!  It's the little things that matter most.