wild rice with red lentils, asparagus & mushroom

1 cup wild rice

3/4 cup red split lentils

chopped roasted asparagus

6 large mushrooms (cleaned & cut)

2 garlic scapes

1 cup cottage cheese or feta ( i used cottage here)

generous amount of Kosher salt

prepare rice & lentils according to package.

roast the asparagus.

cut the garlic scapes and fry in butter until browned.

saute the mushrooms in a little oil for a few minutes (so they are mostly cooked)

place the cooked rice & lentils in a large bowl together & salt generously.

add the sauted mushrooms, garlic scapes & cottage cheese. add more salt if desired.

here is a pic of the garlic scapes (they kinda look like curly scallions)

cherry blueberry cobbler

1 cup sugar

2Tbsp. cornstarch

4 Tbsp. water.

combine into a large pot and heat over med/high

stirring constantly until thickens

in a seperate pot, place 2 bags frozen dark sweet cherries

(thawed or heated just until defrosted)

1 teaspoon lemon juice

2 cups blueberries ( can be frozen but must be defrosted)

add to mixture above ( must not be cold though, otherwise it will crystalize

around the fruit)

stir well & pour into the bottom of a 9 by 11 pan

preheat oven to 400 degrees.

cobbler topping:

2 cups flour

1/2 cup sugar

2 tsp. baking powder

1 tsp cinnamon

mix well

6 Tbs softened butter

2 eggs

6 Tbs. milk

mix well and add to dry ingredients.

spoon evenly over fruit and bake for approx 20-22 min. until golden brown

angel hair w/ canadian bacon & peas

2 Tbs butter

2 Tbs flour

1/4 - 1/2 cup white wine

1 cup cream

2 cups milk

grated parmesean

1/2 cup frozen peas

3/4 cup chopped canadian bacon.

in a warm pan, make a roux ( 2 Tbs. butter to 2 Tbs flour & stir-DO NOT BURN)

quickly add the white wine, stiring constantly.

add cream, milk, salt & fresh ground pepper. stir until thickened.

chop canadian bacon, place into a seperate pan to brown up a bit,

add frozen peas and heat until thawed. add to cream.

pour over prepared angel hair and top with freshly grated parmesean.

i forgot to measure again so these are the approximate measurements :) oops

( if you ever need to thicken more, do not add the flour directly to the sauce or it will make lumps. add flour to a little milk or water into a seperate bowl and then pour into sauce)

Prov. 10:22

The blessings of the Lord makes rich, and adds no sorrow with it.

My husband and I have been working super hard at getting debt free & we are almost there.

We took "Dave Ramsey's financial peace" course and in 18 months, paid off $32,000.

we only have a $28,000 college loan left & will pay that off over the next 2 years. (not as hard core but we will try to pay about $1000-$1200/mo.)that was not including $14,000 in credit cards ( that we lived on while Owen went to college) that we paid off before starting the class , after we closed out our business.

we started the class by making a list of our monthly debt....$1851/mo of minimum payments

(not including....tithe, mortgage, food, gas, utilities, clothes or extra) this is including back taxes that we didn't realize we would owe. it's really bad when you expect a tax return of several thousand & actually owe several thousand. we had cleared out our savings to pay off the credit cards and "we will put it right back when we get our tax return" a~hem. except....YOU OWE!!!

so, we payed a lot a month toward that. but.....

now, our minimum payment is $78 on a student loan.

(of course we are going to pay tons more) but the point is that we have tried hard to follow these principals & we love having tons left over at the end of the month. we are free to bless others in need & have money to spend of our own too. Taking charge of our finances and working as a team has really made our marriage better. we both have a say & Owen is not wondering where all of his hard earned cash went to a few days after payday. We have come so far & are so grateful & we feel so blessed. like Dave Ramsey says " money is amoral....it is not evil or good,

it is the love of money that is the root of all evil " & our love is for God and each other. As we watched our presbetary today, it was awesome to see the things that God spoke over us coming to pass. *sigh. it's great to see & feel how the Lord cares for His children.

totally loaded mashed potatoes

5 large cleaned and cubed red skinned potatoes (leaving skins on)

kosher salt

4 large cloves of garlic

2 Tbs butter

2 green onions finely diced

a few slices of smoked gouda cheese

2 slices of chopped bacon

a large heaping Tbs of sour cream.

fresh rosemary & thyme~very finely minced

boil a large pot of water. when it gets to a boil add a large handful of Kosher salt

(tip- anytime you boil water for pasta or potatoes or veggies,

add a large handful of salt " if your water tastes like nothing, so will your food)

add several large chunks of peeled garlic cloves to the boiling water along

with your cleaned & cubed red skinned potatoes.

boil until tender & drain keeping the garlic with it.

transfer to a mixing bowl and add all of the rest of the ingredients.

mix on high speed until mashed. add salt to taste.

enjoy! very yummy!

profiteroles (cream puffs)

home-made vanilla ice cream

Cuisinart recipe (made in their ice-cream maker)

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

1-2 teaspoons vanilla

whisk milk & sugar together until sugar is dissolved (1-2 min)

add the cream & vanilla. whisk & add into the ice cream maker for 25 min

place in freezer.

• 
  
• cream puffs (Anne Burell - Food Network)
• 1/2 cup water
• 1/2 stick butter
• Pinch salt
• 1/2 cup all-purpose flour
• 2 eggs
• Pinch ground cinnamon
• Ice cream
• Chocolate Sauce, recipe follows
• Special Equipment: Pastry bag fitted with large straight tip

Directions

Preheat oven to 425 degrees F.

In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixeror lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.

Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.

When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer my home made vanilla.) Top with warm chocolate sauce.

• 
  
• Chocolate Sauce
• 4 ounces semisweet or dark chocolate
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 good pinch ground cinnamon

Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!

caramel monkey bread

this is from the frugal girl website, which she got from Taste of Home.

this is what i hope to make on valentines day for breakfast for my darling sweet valentines,

so long as i feel better.

Caramel Monkey Bread A printable version is available at Taste of Home

1 package (1/4 ounce) active dry yeast 1/4 cup water (110° to 115°) 1-1/4 cups warm milk (110° to 115°) 1/3 cup butter, melted 1/4 cup sugar 2 eggs 1 teaspoon salt 5 cups all-purpose flour

Caramel 2/3 cup packed brown sugar 1/4 cup butter, cubed 1/4 cup heavy whipping cream

Assembly 3/4 cup chopped pecans 1 cup sugar 1 teaspoon ground cinnamon 1/2 cup butter, melted

In a large mixer bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Add in enough of the remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in bowl, cover, and let rise 45-60 minutes, or until doubled.

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.

Punch dough down; shape into 40 balls. In a bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.

Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and refrigerate overnight.

In the morning, remove the bread from the fridge, loosen cover, and let stand at room temperature for 20-30 minutes.

Placed a rimmed baking sheet on the lower rack of the oven, and then bake the bread in a preheated 350°F oven for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm.