Saturday, November 29, 2008


My baby will be 19 months in a few days and he is getting soooo big! He is loving the song "Old MacDonald" he calls it "E-I-O" It cracks me up. We also sing the ABC's and count to 5 a lot. All he says is "1-2-1-2-1-2-5" Its sooo funny! He also starts the Alphabet song with me "A-B" and then he just listens to me while I finish. He LOVES letters though and can point and say "A-D-B-O-W (which sounds like wa-woo)-N-and Y! Not too bad huh? He also has a good friend Levi and he follows him around calling him Ve-vi. I just love hearing him talk so much more now, he just picked up a few new words & phrases. He says "socks on, see ya, Yove you, Mem-i (semi truck), hot, ba (bath), and lots more...I should really keep a list! Oh, also today I was doing my Turbo Jam and at the end during the cool down there is some Ti Chi and Payton was trying to do it with me. he is getting so observant! Anyway, they sure grow right before our eyes don't they! What a blessing =]

Wednesday, November 12, 2008

TITUS 2:7-8

"Show yourself in all respects to be a model of good works, and in your teaching show integrity, dignity, and sound speech that cannot be condemned, so that an opponent may be put to shame, having nothing evil to say about us." (Titus 2:7-8)

You are not a teacher? Well, we are all called to teach in one form or another-as witness, as a living testimony, as a mother, as a neighbor. -Beth Moore

This was such a convicting message in my Bible time today...I think that one of the most important qualities a Christian women should have is Titus 2:7-8. Lord Help me!

Sunday, November 2, 2008


I found these recipes from this AMAZING BLOG Called Baking Bites . There are a ton of wonderful recipes...but this one is a favorite and worth all the effort! Enjoy!!!

Slow Cooker Pulled Pork

5-6 lb. pork shoulder/pork butt
1 medium onion, thinly sliced
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 tbsp Worcestershire sauce
3 tbsp mustard
2 tsp paprika
2 tsp garlic powder
pinch cayenne pepper
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3/4 cup water

Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover.

Set remaining sauce aside.Cook over low heat for about 8 hours (or according to your slow cooker’s presets).Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.Serve on soft sandwich rolls, topped with extra barbecue sauce.
Serves 10-12.

Soft Yogurt Sandwich Rolls

3 1/2 - 4 1/2 cups all purpose flour
1 tbsp active dry yeast
3 tbsp honey
1 cup water, warm (100-110F)
1 cup yogurt (nonfat/lowfat is fine; I used Greek-style)
1 tbsp vegetable oil
1 1/2 tsp salt

In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.

Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl (This can all be done in a stand mixer with the dough-hook attached, as well).Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.

Preheat oven to 375F. Line a baking sheet with parchment paper.Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter. Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Place on prepared baking sheet. Repeat with remaining dough.Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes.Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.Cool on a wire rack.Store in an airtight container.
Makes 10 rolls.