Creamy Blackberry Pie

Creamy Blackberry Pie
Serves 8
Blackberry cobbler with a twist
Write a review
Print
Prep Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Total Time
2 hr
431 calories
64 g
69 g
18 g
5 g
8 g
161 g
190 g
41 g
0 g
9 g
Nutrition Facts
Serving Size
161g
Servings
8
Amount Per Serving
Calories 431
Calories from Fat 160
% Daily Value *
Total Fat 18g
28%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 69mg
23%
Sodium 190mg
8%
Total Carbohydrates 64g
21%
Dietary Fiber 4g
14%
Sugars 41g
Protein 5g
Vitamin A
9%
Vitamin C
19%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. One pie crust (uncooked)
  2. 3 cups blackberries
Filling
  1. 1 cup sugar
  2. 1/3 cup flour
  3. 1/8 tsp. salt
  4. 2 eggs, beaten
  5. 1/2 cup sour cream
Crumb Topping
  1. 1/2 cup sugar
  2. 1/2 cup flour
  3. 1/4 cup butter
Instructions
  1. Prepare pie crust.
  2. Place blackberries in crust.
  3. Mix together filling and spread evenly over top of berries.
  4. Cut butter into the flour and sugar to form crumb topping.
  5. Sprinkle crumb topping evenly over the top.
  6. Bake at 350 degrees for 50 to 55 minutes.
beta
calories
431
fat
18g
protein
5g
carbs
64g
more
A Generation of Changes http://a-generation.com/

Passing His baton…

DSCN7068When the time comes, when the caterpillar breaks free from the cocoon… did I really know what to expect…  

For 20 years she’s been in the cocoon… growing, nurtured, confined, and sustained …and in the last six months the cocoon has seen movement… stretching, struggling, writhing with new life breaking through.

and the cocoon is now broken and she sits on the outside beating her wings, filling them with fluid in preparation to rise to the skies and fly…

AND I AM SO PROUD – she is making ready to fly on her own adventure…

This “cocoon” is seriously splitting with joy but it is split none the less. And splitting is always painful; it hurts to be torn asunder. My heart aches in a strange way that I’ve never felt before. A combination of pride, happiness, grief, jealousy, and fear all tangled into this happy mess of joining two families. 

While we’ve been preparing her for this moment since she was born I didn’t think to prepare myself and I’ve caught my foot and I’m stumbling trying to recover my gait and not fumble the baton. And the issue is trust… once again having to place her in God’s hands and allow Him to do His work. Knowing that He can still meet her needs and that her world will keep spinning without me holding her tightly.

A runner knows that the baton they carry isn’t meant to be kept but passed into the care of other runners… we press on for the goal together for the high calling… and the runner carries the baton but the goal has been set by the Maker a long time ago and the baton He placed in our hands at the beginning of the race belongs to Him and is being carried for His purpose toward the finish line that He has marked.

So I stop, panting and breathing hard… sweat and tears running down my face and I’m squinting into the distance reminding myself that this isn’t about the baton but about “THE GOAL.” Batons were meant to be passed and with great effort I will my hand to loosen the grip and get ready for the pass to the runner waiting ahead of me and recognize that by God’s grace he will run as well as –  if not better than – I toward the same goal. 

We run to take VICTORY…and we can rejoice together that even if one stumbles on their way the point is that they are on THE WAY.

 

And I run toward the goal to take the victory of the calling of God from on high in Yeshua The Messiah. Philippians 3:14

 

Though a righteous man falls seven times, he will get up… Proverbs 24:16

 

 

 

10 USEFUL Things to Do While on Bed Rest…

DSCN9847If you are laid up form having major surgery or have to be on bed rest during pregnancy those of us who have been there can tell you how quickly the hours become tedious. I scoured the internet for articles on things to do while bedridden and over half the list was about watching television. I’m not a HUGE fan of television. Having taught my children to find something else to do besides watch television I wasn’t about to become the ultimate hypocrite right in front of them. This list is short. It is short because it is useful, comprehensive, and will consume a great deal of your time.

My motto is that you are never “out” of school. Life is school and there is always something new to learn. I’ve tried to compile a list of useful, mostly free, and legitimate life skills that one can do while reclining and recovering. So without further ado…

  1. Learn how to design your own website. Lissa Explains it All is an excellent place to for the very ignorant to start.
  2. Learn/Practice how to draw. My personal favorite book is You Can Draw in 30 Days. I’m sure there are drawing lessons for free online somewhere but since I already had the book…. well… I’m taking advantage of it.
  3. If you like to cook and your recipes are scattered at various websites across the internet now is a good time to print and compile. I use a three ring binder and slip the recipe in a page protector.  Don’t forget to organize it as you go! Or you can collect recipes and make a gift cookbook for friends or family. You could do the same for any kind of paper document that you need to have on hand. Make a bill folder, a house hold notebook, a calender… 
  4. Explore an entirely foreign idea to gain understanding. This is an area only you can pick out. (e.g. I don’t know much about Indian culture (India) but I know a lot of people from India that now live here. Understanding the history, traditions, and the social norm they grew up in can really give some insight.) Send someone to the library or learn online. The world is at our fingertips now! No excuses!
  5. Everyone could always use a grammar brush up! Grammar Book is an excellent place to read and take a few quizzes to test your knowledge and all for free! I just used it to find out the difference between using i.e. and e.g. 
  6. Do Pilates on the parts of your body you are allowed to use so you don’t lose your strength and stamina. Did you know Joseph Pilates actually created his exercises for bedridden patients?
  7. Learn how to crochet, knit, felt, tat, weave, bead, embroider or any other skill similar that you can do while sitting. This may cost you but the tutorials to learn online are so numerous!
  8. Mend wardrobes… sew those buttons back on that have been missing for so long!
  9. Write… in your journal, a letter, a poem, a blog, in calligraphy, to improve your handwriting, a story… you get the idea. 
  10. Sharpen your brain and learn more at a websites like Khan Academy. The possibilities are endless so no more whining that you don’t have anything to do. Buck up and learn something new today!!

Molasses Sugar Cookies featuring Young Living Thieves Essential Oil

Molasses CookiesI just couldn’t help but transform my favorite molasses cookie recipe today using Thieves oil today. These are some beautifully soft molasses sugar cookies that were and are a staple in our household in the fall. I like using sorghum molasses or black strap depending on my mood (and what is available). Despite the white flour and sugar content (for shame, for shame) I’d like to think of it as a “healthier” type of cookie. Ya, well, whatever… don’t you judge me. I’m really reaching for it…

So we have fresh ginger, cinnamon, thieves oil all which help support a healthy immune system. (picture me with a Cheshire cat grin here…) I have not claimed to have achieved Crunchy Momma status… only wannabe. So here is my baby step… and maybe I’ll tweek it later with some good for you fats, flours, and sugar. 

 

Thieves Molasses Sugar Cookies
Yields 18
Write a review
Print
Prep Time
30 min
Total Time
1 hr 40 min
Prep Time
30 min
Total Time
1 hr 40 min
280 calories
28 g
10 g
18 g
2 g
3 g
54 g
212 g
17 g
1 g
14 g
Nutrition Facts
Serving Size
54g
Yields
18
Amount Per Serving
Calories 280
Calories from Fat 162
% Daily Value *
Total Fat 18g
28%
Saturated Fat 3g
14%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 10mg
3%
Sodium 212mg
9%
Total Carbohydrates 28g
9%
Dietary Fiber 0g
2%
Sugars 17g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup all-vegetable shortening
  2. 1 cup sugar
  3. 1/4 cup molasses
  4. 1 egg
  5. 12 drops Young Living's Thieves Oil
  6. 1 teaspoon cinnamon
  7. 2 teaspoons fresh ginger, grated or 1/2 teaspoon powdered ginger
  8. 1/2 teaspoon salt
  9. 2 teaspoons baking soda
  10. 2 cup flour
  11. 1/4 cup sugar (to roll dough in)
Instructions
  1. Combine in mixer on low speed: soft shortening, sugar, molasses, and egg. Blend well. Add Thieves oil, cinnamon, ginger, salt, and soda. Gradually add flour. Mix well and chill for one hour. Preheat oven to 375 degrees. Roll into one inch balls and coat with sugar. Place on cookie sheet and bake for 8 to 10 minutes. DO NOT FLATTEN if you want soft cookies.
Notes
  1. If you do not have Thieves oil you can replace with 1/2 teaspoon cloves and cinnamon.
beta
calories
280
fat
18g
protein
2g
carbs
28g
more
A Generation of Changes http://a-generation.com/

Happy Birthday Sugar Biscuit

Starred Photos

Time flies when you’re having fun and so that means our little Sugar Biscuit is turning 3 today!! She asked for chicken “uggets”, french fries, and spinach. She’s a little girl after my own heart. I have loved spinach from the day I was born as well.

Emma and Li’ora helped me make the pink cupcakes are in the oven this morning. Later I’ll decorate them with chocolate flowers on top. 

 

Pizza Hut Pan Pizza Knock Off

DSCN7912It was on Pinterest a few months ago that I first ran across a recipe for the Pizza Hut Original Pan Pizza recipe from cdkitchen. I was skeptical but I couldn’t resist giving it a try. The first time it turned out pretty good but I wasn’t as impressed as I hoped to be and I was confessing such to my friend when she asked me, “Have YOU ever had pizza cooked in a skillet? Next time use your iron skillet.” So I did and I confess I’ve had to make pizza almost every week since. It probably helps that I have a convection oven that it turns out so well and I often cook three pizza at the same time. One recipe makes enough dough for two 10- inch skillets.

One of the biggest issues with this recipe however is that I find I never have dry milk on hand so I use 1 1/2 cups of milk instead of water. And I found that the pizza cooks just as well in the skillet with 1.5 ounces of oil versus the three. It would be awesome if I could find a cheap source of butter flavored corn oil and I’ve wondered if I could use butter flavored shortening.

Raising Chickens For Food

cropped-DSCN61313.jpgMy two boys are out butchering the last of the roosters we bought in the spring. They’ve been free ranging the acreage around our house for over six months. The autumn chill has hit the air today and that means we’re having chicken and dumplings for dinner.

When we first started butchering our own chickens we had a hard time. The smell of the chicken blood was strong because we were used to bleached CAFOS birds. When I would cook fresh chicken (especially while pregnant) it would often make me feel nauseated and I wondered how this was ever going to work. How could we eat real food if this is what home-grown and slow growth meant?!

Previously, my husband had grown up with harvesting and eating deer and as his wife I inherited (albeit slowly) a love for game. These chickens, however, were so different from what I was used to growing up. In the area of venison there wasn’t anything that I was “used to.” After our first adventure raising meat birds we were done for quite a few years.

Since then we’ve learned a few things; like not to feed chickens fish emulsion as protein. (Think chicken smell and add dead fish smell – not good I’m telling you.) This time we purchased birds other than those genetic hybrid freaks, Cornish X Rocks. We bought a mixture of Light Brahmas, Orpingtons, Rocks, and Rhode Island Reds.

Now when we butcher I follow the practice that my Grandmother did when she butchered them, she soaked them in icy cold salted water for a few hours boiling them. These two changes have made a world of difference in our enjoyment of home grown chicken! Now we can’t wait to get our mouths on a bowl of chicken and dumplings… and Crunchy Momma wannabe that I am, I just can’t give up a bowl of white flour chicken and dumplings. I console myself over the fact these dumplings are soaking up healthy home grown chicken broth!

If you want to give my chicken and dumpling (slicks) recipe a try click the picture below! Hope you enjoy!

DSCN8560

 

Chicken & Dumplings Recipe

DSCN8559Chicken and dumplings have been a challenge for me to master. Over the years I have prepared a plethora of different recipes, set the steaming bowl in front of my husband, sat back with a grin only to hear… “nope, not like Mom’s.” Deflated I would go back to the recipe boards and search again. Eventually, I learned that my dumplings (or any recipe belonging to your husband’s mother) will never be the same in the hands of the wife.  This past year I put out a Facebook post to all dumpling making veterans to ask how and what they did to get those wonderfully yummy dumplings that I’ve had at just about every potluck dinner I’ve been to here in my town. There were a multitude of responses and I was thrilled at that advice I received. Combining all the advice I knew the recipe I was looking for wasn’t really the traditional type “floating biscuit” in broth but from the southern vernacular, “slicks.” This is now the apex of all my recipe foot work! When I put these on the table in front of my husband I said, “This is NOT your mother’s dumplings. I’m not EVEN trying to recreate them anymore. These are MY dumplings.” He looked skeptically at the bowl and dug in. He then went back for seconds and declared, “No, they aren’t Mom’s but they are EXCELLENT!” Woo Hoo!!! Three cheers for me. So without further ado… here is what I” uh- do.”

Chicken & Slicks
Serves 10
Grab your 18 quart stock pot to make this large family size pot of chicken and dumplings!
Write a review
Print
Cook Time
1 hr
Cook Time
1 hr
664 calories
77 g
156 g
28 g
23 g
10 g
242 g
1973 g
1 g
0 g
16 g
Nutrition Facts
Serving Size
242g
Servings
10
Amount Per Serving
Calories 664
Calories from Fat 252
% Daily Value *
Total Fat 28g
43%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 156mg
52%
Sodium 1973mg
82%
Total Carbohydrates 77g
26%
Dietary Fiber 3g
11%
Sugars 1g
Protein 23g
Vitamin A
5%
Vitamin C
0%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 free range chickens, butchered and quartered
  2. 2 tbsp. salt or your favorite seasoning salt
  3. 8 cups all purpose flour
  4. 8 eggs, scrambled
  5. 2 tsp. salt
  6. 1 cup chicken fat or lard
  7. 2 cups water or cooled broth
Instructions
  1. Place chicken in 18 quart stock pot, fill to the top with water and add 2 tbsp. salt. Bring to a boil and than simmer for 4 to 6 hours. Remove chicken, cool and debone. Remove 2 cups of broth, cool.
  2. Combine flour, eggs, salt, fat/lard in a large bowl. Slowly add broth a little at a time until a soft biscuit type dough forms. You may not need all of the broth depending on weather, flour quality, etc. Bring broth back to a boil. Divide dough into four pieces. Roll out 1/8 inch thick. Add dumplings to boiling broth. Once all the dumplings are in add the deboned chicken. Reduce heat to low simmer for one hour, stirring often. Serve.
Notes
  1. The beauty of some recipes lay in the simplicity of the ingredients. We don't care about adding celery, carrots, or onions but that doesn't mean that you can't. If I added them it wouldn't be until right before I added the dumplings because I wouldn't want the vegetables to fall apart.
beta
calories
664
fat
28g
protein
23g
carbs
77g
more
A Generation of Changes http://a-generation.com/

Growing & Eating Turnips

turnips2

In our endeavors to create food freedom and lower our grocery budget we planted turnips in the autumn of 2013. We tilled under the summer garden and in late August broadcast the seeds and let the sunshine, water, and soil do their jobs. We ended up with a fair size crop of turnips and their leaves. They were remarkably easy to grow. We did not fertilize them or spray them with pesticides (icky stuff that).

So there I was with a wagon load of turnips and greens and not a clue what to do with the turnip root. A quick internet research turned up a recipe full of good fats and seasonings without having canned anything in it. Our local store has just started carrying raw milk cheddar and I’m can’t wait to try Southern Turnip Supreme now with a healthier cheese and homemade sour cream. I leave out the nasty bouillon in favor of a really good sea salt and some pepper.

The best thing about this recipe is it is relatively quick home-made dish for a busy Mom who wants to put healthier food on the table. You could even preboil the turnips and pull them out later to finish the dish for the table.

Perhaps, after dinner is over, you and your family can sit down and read this wonderful Russian folktale about a Grandpa who goes out to pick his turnips.

Kimchi!

Cold/flu season has kicked in and after being smacked with it out of the blue last week I was looking for some home remedies. The general consensus was to eat kimchi. Kimchi keeps it away and kimchi will knock it out.

Well, no one has to give me an excuse to eat kimchi but a good one such as that encouraged me to finally get all the stuff to make it.

Today was the day! We got our shipment of Korean red pepper flakes and fish sauce from Amazon. The Nappa cabbage and onions were already in the refrigerator waiting for their arrival. The children and I unloaded the bounty on the table and had a small science lesson on antibiotics, probiotics, and fermentation before our home economics class.

DSCN8904The boys gathered the cutting boards and knives while the little girlies hovered around the activity on the edges watching. We set to chopping and slicing and had two huge bowls of cabbage in a hurry. Many hands makes light work. Sugar Biscuit grabbed a discarded core and began munching away with her little mischievous twinkle in her eye. Sweet Pea joined in the munching too.

The cabbage went into the sink for an hour and a half in a salt water brine to soak while the boys peeled

DSCN8898two heads of garlic and peeled the few onions that there were. I started the “kimchi sauce” while they were doing that and had a little fun making them smell the fish sauce for the first time.

The end result of all this fun turned out some very beautifully colored kimchi. The boys tried it unfermented and they liked it.  It smells awesome and every one of us is excitedly waiting for Saturday to see how it turns out.

DSCN8917I’ll try to post some pictures of the kimchi after it ferments and let you know if it turned out. This is our first time to make kimchi from scratch.