The Sweetest Thing's Sunday!

This Sunday I've "determined" that I am forever grateful and thankful for all that God has entrusted me with thus far! Most of all….I'm thankful that He chose me to be one of His! I'm forever grateful that He made the way for me to live with Him for all of eternity! Even when I so didn't deserve it….He was faithful! 

I hope you enjoy a wonderful and restful Sunday….I'm going to do my best!

Lamentations 3:22-23

²² Because of the Lord’s great love we are not consumed, 
    for his compassions never fail. 
²³ They are new every morning;
    great is your faithfulness.

Today's Sunday Sweet!

Chocolate Filled Cheesecake!

Crust

1/2 C butter, softened

1/3 C sugar

1 C flour

1 T vanilla, divided

2/3 C chopped pecans

Filling

4 pkgs 8 oz. cream cheese, softened

1 1/2 C sugar

4 eggs

1 12 oz package mini chocolate chips ( semi sweet)

whipped cream

Beat butter in mixer until creamy. Gradually add sugar and flour. Stir in 1 t vanilla and chopped pecans.  

( I do my pecans pretty fine in a food processor )

Press in the bottom and partially up the sides of a greased 9" springform pan. Bake at 350 for 12-15 minutes or until slighty golden. Let Cool while making filling.

Beat cream cheese until fluffy and add 1 1/2 C sugar gradually. Beat well and add eggs one at a time. Beat just until yellow disappears. Do not over beat! Stir in vanilla. Pour 1/2 of the batter over the crust and begin sprinkling the chocolate chips....start at outer edge but do not go to edge of the crust all the way.... begin pouring remaining batter over the chips starting at outer edge and moving towards the center. This helps the chips to stay put and not fall over the sides!

Bake at 350 for 1 hour or until set. It will start to brown but don't worry! It's ok... Let cool for several hours. When ready to serve you can either reheat individual pieces or cover the entire cheesecake with foil and  warm on low in the oven. Serve with real whipped cream sweetened with 1/4 C powdered sugar. 

This is truly incredible!!!

Chocolate Filled Cheesecake!

The Sweetest Things Sunday!

Just a little while ago I was lucky enough to be in my bathroom getting ready when a wonderful sermon came on by Crawford Lorrits. I am always blessed and encouraged after listening to him and I treasure the words God laid on his heart to share today! The meat of his message was the incredible power of the Holy Spirit and how it should look in our own lives. He put it so plainly and simply and I loved his illustration! We sure could've used this example after yesterday's Lacrosse game and I'm definitely sharing this with my son! (And truthfully, it wasn't just our side that needed this in the case of yesterday's game! But that's not the point here is it!)

Anyway…he used the illustration of how his son used to "trash talk" very badly while playing sports! Hmmm…I for one have seen my share of this over the years of many different sports with my children. I bet you have to! What he said to his son holds so true in every area of our lives if we will just let the Holy Spirit live in and through us! He finally told his son, "You know, your arm and your bat say a whole lot more about you than what you say with your mouth!" Talk about cutting to the chase! It sure grabbed my attention!

How true this is! So many times…even yesterday…I've seen my children get angry on a court or a field, throw down a piece of equipment, etc…And while they might just be mad at themselves…the message they are sending is one that is angry, disrespectful and truthfully, embarrassing! Sometimes they ARE mad at the other team and the other team may "deserve" it in my child's eyes. BUT…you must determine what message you are willing to send and WHO controls you!

I'm going to try and remember this sermon for a long time…in everyday situations! I certainly can't do it on my own!! 

Have a wonderful Sunday and enjoy each of life's blessings!

Now for today's Sunday Sweet!


Chocolate Buttermilk Pie

1 3/4 C sugar
3 T cocoa
4 T flour
1/2 C buttermilk
1 stick melted butter
1 t vanilla
3 eggs, beate
unbaked pie crust
Mix flour, sugar and cocoa together. Stir in buttermilk and melted butter until well blended. Add eggs and vanilla. Pour into unbaked pie crust.
Bake at 350 degrees for 45 minutes
So delicious!
* leave out the cocoa for an incredible version of regular Buttermilk Pie. It's a lot like a chess pie. 

Ornamental Oregano

Lately I've realized something about myself…I don't seem to like to be still! It's not so much that I like being busy…I just don't like to be "idle". I guess thats a good thing. It is fun to explore new things, cook new things and especially fun for me to try new things in my garden! The only thing I'm afraid of is am I staying busy to avoid the real issues in my life? Or the harder issues? Oh well…for now I'm staying busy at my shop and my new "venture" is trying to grow my new favorite herb in my garden!

I first saw this glorious plant several months ago while taking a walk on my street. A neighbor was giving a wedding shower that night and she called me in to see the arrangement she had asked a local florist to do. She knew I would love it because I happen to have the same container she had used…a big, fabulous bowl that is part of my McCarty and Peter's Pottery collection. However…it wasn't the bowl I was focused on! It was the most spectacular arrangement of ornamental oregano that completely filled up the bowl that had captured my attention! 

At first glance I thought it was thousands of itty bitty hydrangeas! Then she told me what it was and said it could also be planted outside! Thus began my quest for ornamental oregano!

While shopping for a few more plants to add to our array of butterfly bushes, trailing petunias, every vegetable you can imagine except for corn! I draw the line there for fear the neighbors will see my pitiful efforts at gardening! It would be tall enough to spot and I certainly don't want to be critiqued on my gardening skills…I was at the checkout counter and spied an entire display of ornamental oregano! My heart stopped! I ran over to it and just stared at it! Could this be true? I guess I caused somewhat of a commotion because before I knew it a very persnickety older woman was right beside me peering over my shoulder asking, "What is that?" I did my best to explain it to her but I'm not sure it worked!

Anyway…I snatched up some for me, paid for everything and raced home to get started!

So far I've played with it in several different spots!

I happen to think it looks lovely in my antique transferware tureen but I know it will not be happy there for long!

The clusters of blooms show up well with the black and white tureen as well as with the green walls behind it….

Although the colors are fabulous, it seems a little skimpy to me all alone….

perhaps adding a few more to it would help…but only for a while!

It definitely will thrive better outdoors!

So, this weekend will begin my journey of planting this fabulous herb outside…where it belongs if I want it to last! I'm told it does dry very well but there's something in me that just wants to see mounds of it outside in my yard!

I want it in containers,

And I love the way it looks mixed with this rosemary in another blogger's photo I found!

I want it spilling over rock gardens and perhaps even in a hanging basket?
 We shall see! But I do know that I will love watching it for many months and I'm very excited about this new "thing" to occupy my "spare" time with! 

Ornamental oregano has definitely found it's way into my heart! It has a gentle quality about it, a lovely scent and although it's not a cooking herb…to me it's definitely worth my time!

Hope you have a fabulous weekend enjoying whatever it is that you are passionate about!

Gourmet Cabbage

At the risk of looking like a "food aholic!" I'm posting this recipe and hoping it will be the last recipe for a while! I'm ready to move on! I do have a life outside of the kitchen, LOL! However….the kitchen seems to be where I get my stress relief from ( that is, until everyone gets home for dinner!) so, for me…it's therapy! For you…you have to endure countless recipes!  I felt like I just had to share this incredible "Gourmet Cabbage" recipe with you that my Grandmother ( Nain) gave me so many years ago! I figure…my sister started an addition to her clothing line Hannah Kate called "Nain and Joe"…surely, I can share a couple of her yummy recipes!  My sweet friend Sharon Gilbert makes it a lot…I haven't made it in forever until last night! WOW! Even if you don't like cabbage…I promise you will like this! 

Besides the fact that it's a great recipe…my pictures are so much better than those from the squash recipe!

Of course that is NOT the reason I posted this…but it did help!

Just look at that beautiful cabbage at it's "steamed" state!

And now it's covered in the luscious cream sauce! 

I'm sure you've noticed my fabulous McCarty vase that I treated myself to just yesterday when I felt like I needed a small "happy"!

Ok…back to the recipe! I promise you can't go wrong here! 

Even you non-loving cabbage people have to at least give this a try! Miller ate it!!

Isn't it beautiful?! Obviously, I was alone so I could take all of the goofy pics that I wanted! 

Hope you enjoy my grandmother's Gourmet Cabbage recipe! Keep in mind…gourmet is relative to the era in which this was first made and then handed down! Perhaps I am now considered "gourmet"? No…it's probably just being considered OLD! Oh well!! Bon Appetit!

Gourmet Cabbage

1 small to medium head of cabbage, cut into 4 wedges, rinsed and drained leaving core intact

1/2 stick butter, melted (I used light)

1 small onion, diced

1 small green bell pepper, diced

salt and pepper to taste

3 T all purpose flour

2 C milk ( I used 1%)

2 C grated cheddar cheese ( I used 2%)

1/2 C parmesan cheese

3/4 C mayo ( I used light)

salt, pepper and garlic powder to taste!

Place prepared cabbage in a large pan and cover with water. Add salt if desired. Cook until tender but not mushy! ( I cooked mine on my outside burner on the grill so as not to make my house smell!)

Let cabbage drain when done for just a minute. Place the wedges in a greased baking dish.

Saute onion and bell pepper in butter until tender. Add the flour and whisk well…gradually add the milk, whisking or stirring…cook until it begins to thicken. Add salt and pepper to taste. Spoon the cream sauce over the cabbage wedges and place in a 350 degree oven. Cook for 20 minutes. Meanwhile, mix the mayo, cheddar cheese and parmesan cheese, salt, pepper and garlic powder together. Spoon mixture over each wedge and place back in oven for 15-20 minutes or until hot and bubbly. May want to turn oven up to 375 degrees.  This is truly delicious!

Soul Food Squash

After many wonderful meals during Easter and just going out with all of our "grown children" it just seemed fitting to try and have some grilled chicken and some veggies! I was trying to remember where I had first gotten the recipe for Soul Food Squash so I spent about 2 hours researching it, etc…Finally, something jogged my memory and I found it on my Recipe Page on my blog! Go figure? What was it doing on the recipe page! I think at that time I thought I would keep all of my recipes on that one page on the blog and leave the blog for other topics! Boy was I wrong! I have now moved it to it's rightful spot and I hope you will give it a try and enjoy a semi healthier version of the usual southern squash casserole!

 Instead of sautéing the squash in a stick of butter and onions you simply steam it in water! ( Who knew?)

Of course I couldn't resist the kosher salt, pepper and yes…I cheated! 2 t of sugar! My mother in law taught me well and she taught me early…if you want to bring out the flavor in fresh vegetables…add sugar! Again…(Who knew?)

Then, I think the reason this recipe is really good is because you are basically making your own stewed tomatoes…YUMMY!!! So easy and so fresh!

 I cut up my squash the night before and steamed it…then refrigerated it. I also chopped my tomatoes and put them in my pan the night before. Then, I just had to add the flour and the seasonings the next day to stew them…that was a huge help to me in my busy work day!

 Then you simply layer the squash, stewed tomatoes….

And a handful of mozzarella cheese…and of course, I added some parmesan as well!

 Sorry the pictures aren't that great! I was trying for Miller's girlfriend not to see me being the weird mom! You know, that mom that takes pictures of everything she's cooking…I would've thought it was weird at that age for sure!! In fact, I really still do!

Ok…we are getting close! The squash and tomatoes are layered along with the cheeses…now it's just time to bake!

How yummy does this look? I hate that my pictures are so bad! Next time I will get Jim to distract Miller and Sarah and they will never know that I take pictures of all of my food! WOW!! Maybe I need to be on something for this disorder!

Instead, I will just enjoy it..it is my hobby! And you will just keep it to yourself if you think it's weird! LOL! Seriously, though…I hope you will try this! Especially with summer approaching faster than I want it to…(for a lot of reasons!) And all of the fresh vegetables we will be able to enjoy! There's really nothing quite like Squash and Tomatoes…No matter how you fix them!

Soul Food Squash and Tomato Casserole

2 lbs yellow squash, sliced

1 C water

3 tomatoes, peeled and chopped with juice retained

1 T all-purpose flour

2 t sugar

1 t kosher salt

1 t paprika

1/2 t garlic powder

1/4 t black pepper

2 C shredded mozzarella cheese, divided

1/2-1 C parmesan cheese

Combine the squash and water in a large saucepan over medium high heat and bring to a boil. Cover, reduce heat and simmer on low until tender. Drain and set aside.

In a medium saucepan combine tomatoes, flour, sugar, salt, paprika, garlic powder and pepper. Bring to a boil over medium heat and stir well....turn heat to low and simmer for about 5 minutes.

Place half of squash in a prepared ( greased) shallow 2 quart casserole dish. Pour 1/4 of tomato mixture over squash and spread gently...won't look like enough but it is! Top with 1 C shredded mozzarella cheese, and another 1/4 of the tomato mixture. Repeat layers with the remaining squash, tomato mixture and mozzarella cheese. Sprinkle the top with the parmesan cheese. Bake 30 minutes at 350. Let stand 10 minutes before serving.

 Reheats very well!! Serves 8

* I was skeptical that this would be good as to how I'm used to making squash casserole with mayo, sour cream, cheddar cheese, eggs....cracker crumbs, butter...etc...! This doesn't take it's place but it was incredible! Miller's comment was "If I have to eat squash...this is the best way!" It's so much less fattening and it tastes every bit as delicious!

I hope you love it!

we had it tonight with Lemon Chicken Kabobs and an easier version of my Couscous with Roasted Vegetables. This time…I left out the roasted vegetables! Oh my, how easy was this!! I did everything the same except for that and it was still divine! Especially with the kabobs and that lemon butter sauce!
Having leftovers tomorrow night! Can't wait!

Have fun cooking and take pictures when you can! You'll be glad later!

The Sweetest Thing's Sunday…..

Easter Sunday was extra special to me this year.  It started out with the fact that all of my children were with us..I know that's every mother's dream and it doesn't always happen but this year it did…I'm just thankful for that and not asking for more! Easter was a glorious day for me in more ways than one!

Easter was a glorious day because we serve a Risen Savior! 

The whole weekend was simply spectacular! Weather wise…family wise…etc..

Thank You , Lord!

I do not take those moments lightly at all anymore! I used to! I really did…and I really won't anymore! I'm forever grateful for each precious moment we are allowed to spend together! Each time sweet Holly and Brad make the effort to come home…each time Miller and Sarah "want" to spend time with us! Each time that Mitch, Britney and Layton come over or call us to go out…just the little things…I'm forever grateful! Sometimes when I look at Layton in particular..I'm so overwhelmed by God's blessings I can't even put it into words…I hope that doesn't offend my own children but you truly can't imagine it or experience it until you are the "Nonnie"! Lately, Layton and I have had several conversations about me being tired, etc and she hears me say,  "I don't even know my own name anymore"! She is quick to remind me that "My name is Nonnie"! And you know…it IS!!! And I love it! I told her the other day when I was young I wanted to change my name and she said…" But I call you Nonnie…that's your name!" Of course I melted right into her sweet smile and her childlike perception! I hope I can live up to that name! I chose it because of all of the other Nonnies before me! That's a lot to live up to when you know the "Nonnies" I am blessed to know!

Which leads me into the real meaning of this post!! The Sweetest Thing I've Ever Known Is My Own Mother!!!! That should be the title of this post!!! I've always known everything she shared with us this Easter…but somehow..hearing it again.. verbalized in the sweetest way….it just meant more and more to me and I'm sure it will to you as well!!!

You see…my mother has been wanting to tell all of us her "story"while we were together as a group for awhile now! We all have a story but some of us have lived a lot more of the story than others…and she is certainly one of them. Some of us have stories or pieces to the puzzle that make up our lives that we can't understand  until we are parents.We basically all want the same things for our children. Some of us were protected by God's mercy and God's lovingkindness for all kinds of reasons and don't have as much of a story to share…. but it is important none the less! My mother is one of those special people that was protected by God's grace while experiencing things in life that a little girl really shouldn't have to experience in the eyes of this world…especially in the eyes of ME!  and yet I get to enjoy the blessings of the life lessons that she lived…the experiences that led her to want to make us a family that always stuck together no matter what and love each other unconditionally! The very fact that  I get to be her daughter and my children get to be her grandchildren makes me just smile and feel extremely blessed.  And now I even have a granddaughter that gets to enjoy a great grandmother with a very special "story'!~ You see…her story is her personal testimony as to why she believes in our Risen Savior!

If I try to tell it for her it won't do it justice! I watched my mother tell us her testimony with trembling lips…just for a second mind you…but she told us with full confidence that she was saved by a Lord that had been taking care of her since early childhood! Although she lived through a life that not many of us would really want to take on…she knew all the while that God was preparing her for a journey that she wanted and would want to live out to the full extent. While still in early elementary school her mother became quite ill with a mental illness that to me is still baffling…and I'm told isn't hereditary! After researching it I'm not sure I believe that... but that's ok! I know that a lot of her illness came from tremendous hurt, resentment, bitterness and anger that was never dealt with. However…to a child at the age of 8….that's a lot to take on! For 6 months my sweet grandmother was sent away to a mental hospital….I will spare the other details…but that was definitely a lot to take on for my mother as a young girl…growing up with an infant brother and an angry father…. and other visits to the hospital that happened throughout her growing up years.

All I can think about is Mercy Me's new song "When The Hurt And The Healer Collide!"  What a great tittle!! Keep my eyes completely fixed on You!!! That's my favorite refrain! Wow!! I could listen to this song all day long!! I love it!! And I'm truly blessed every time that I listen to it! 

My mother could be really angry about her life…about not having the childhood she really wanted to have but instead she "made" a life for her children that she knew would be a benefit to us and she cared enough to do it even through tremendous hardships. Finally, once we had moved to Birmingham in the mid 1970's  God brought her to a point in her life after preparing her and protecting her all of those years…and she was ready to accept Christ as her Savior and Lord when we had only been in Birmingham for maybe a year? I for one am extremely thankful and forever grateful for the mercies God has bestowed on my family. What God spared my mother from…He also spared us from ..I know the consequences of her life could have so easily been played out in all of our lives. He loved her enough to put that small, still voice in her heart and bring her to a saving knowledge of Him….What a blessing to me…my sister…my brother…and all of our families!
Easter was definitely a Sweet Sunday for our family after hearing my mother tell us her "story"!

Thank you, Lord. Your mercies are new every morning!

And here is a Sweet Sundae treat….my new obsession! Gourmet Popsicles!!! Can't wait to try both of these!

How to Make the King of Pops' Banana Puddin' Ice Pops

King of Pops' Banana Puddin' and Chocolate Sea Salt Pops
Photo by Renee Brock, Styling by Ashley Meaders for Once Wed

In the last post of this series, we continue to share the best of the artisanal ice pops trend with you by featuring stories and recipes from some of our favorite vendors nationwide. See previous ice pop coverage here.

"My brother's a sucker for these farmers," says Steven Carse. "He'll pick up odd ingredients from the farmers' markets because they talk him into it." That is how Steven explains the experimentation that goes on in the King of Pops kitchen, which is rented by the hour in Atlanta, Georgia. One day, Steven hopes to have a brick-and-mortar pops shop (and kitchen), but for now he pedals his cart daily around Woodruff Park and the corner of North Avenue and North Highland. (That's on the corner of the Buddy's Gas station, right across from Manual's Tavern, for those who live in Atlanta).

Why pops? A year ago, Steven was laid off from AIG. The extra time to daydream--plus visits to his oldest brother doing PhD work in Mexico spent nibbling paletas--lead to his self-imposed coronation.

Although Steven posts his ever-changing menus on Twitter and Facebook, some pops lovers who aren't hip to social media fail to check before driving to the "the corner." "Some people like the idea of our changing up flavors, some, well... I don't know if I would use the word angry, but they're not happy when they get there," Steven says. So he tries to keep fan favorites--Chocolate Sea Salt, Blackberry Mojito, and Banana Puddin'--in the rotation. (Steven's favorite flavors are Pear Cardamom--"I always get stuck on the newest one being my favorite"--and Blueberry Lemongrass.) We tried to get the Chocolate Sea Salt recipe, but there's a special ingredient that, after putting their heads together, the brothers Carse decided they couldn't bear to reveal. No matter. After the jump, find the recipe for the pop that Steven says represents his upbringing, the Banana Puddin' Pop.

For more information, visit kingofpops.net.

Banana Puddin' Pops

by Steven and Nick Carse
Makes about 16 3-ounce pops

**Note: This recipe has not been tested in or styled by the Bon Appetit Test Kitchen.**

INGREDIENTS
1 quart whole milk
1/2 cup heavy cream
1 vanilla bean, seeds removed (keep seeds and pod)
1 1/2 cup organic evaporated cane juice
8 ripe bananas, 4 whole and 4 sliced crosswise about 1 inch thick
32 bite-size vanilla wafers (the Carses recommend Nilla Wafers)

PREPARATION
In a saucepan on low heat, mix milk, cream, and vanilla (both scraped seeds and pod), and cane juice until warm throughout. Remove from heat and let cool. Remove the vanilla pod.

Pour the liquid into a blender. Add 4 bananas and blend the mixture until smooth.

Place two slices of banana and two vanilla wafers each into popsicle molds. Then pour the milk mixture into the mold.

Place one popsicle stick in each mold, submerging it halfway. Freeze for at least 8 hours.