The Perfect Pizza Dough

Watermelon Rind Pickles

This recipe application for watermelon rind pickles is the finest thing you can do with a watermelon besides the norm.

Watermelon Rind Pickles

Ingredients:
2 pounds Watermelon Rinds
1 cup apple cider vinegar
1 cup water
3/4 cup sugar
2 ounces  candied or crystalized ginger chunks (1/4 cup)
4 teaspoons kosher salt
1 teaspoon red pepper flake
1 teaspoon allspice berries
1 star anise pod

Directions:
Scoop out melon leaving about 1/4-1/2 inch of red flesh.
Peel off outer green with vegetable peeler and then cut into 1-inch cubes.
Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium saucepan (2-quart). Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat and cool for 30 minutes.
Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another one and half hours. Refrigerate overnight and consume within a month. These pickles must be refrigerated.

Greek Yogurt Cupcakes with Blackberry Frosting

These cupcakes are just as quick to whip up as boxed cupcakes but they taste so much better and the blackberry frosting is scrumptious.

Greek Yogurt Cupcakes with Blackberry Frosting

Cupcake Ingredients:
1 2/3 cups cake flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tbsp unsalted butter, room temp
1 large egg, room temp
1 large egg white, room temp
1/2 Tbsp vanilla extract
1 cup plain Greek Yogurt

Frosting Ingredients:
1 stick unsalted butter, room temp
1 1/2 cups powdered sugar
1/8 tsp fine sea salt
8 oz cream cheese, room temp
1/2 C Blackberries to puree; garnish

Directions:

Cupcakes:
Line a 12-count cupcake pan with paper liners. Preheat Oven to 350˚.
In the bowl of an electric mixer, whisk  cake flour, sugar, baking powder, baking soda and salt until well combined. Add softened butter and with your wire whisk on med/low speed, mix for about 3-4 min or until fine crumbs form

In a separate bowl, whisk together egg, egg white, greek yogurt and vanilla extract.

Add the wet ingredients to the dry ingredients and whisk together on med speed until smooth. The batter will be thick and still have tiny lumps. Fill each paper liner a little more than 1/2 full if you want 15 regular cupcakes. Fill 2/3 full if you want 12 cupcakes with muffin tops  Bake at 350˚ for 18-20 minutes. Remove cupcakes to a wire rack and let cool to room temperature.

Frosting:
Puree blackberries in a small food processor, then strain them through a fine mesh Strainer, pushing them through with a spatula until all you have left in the strainer is seeds. Discard seeds and set the puree aside.

In the bowl of an electric stand mixer fitted with the whisk attachment, mix the butter, powdered sugar and salt on low speed or until combined, scraping as necessary.  Beat until the cream is pale and fluffy. Add cream cheese a little at a time and mix until combined. Once all of the cream cheese is mixed in, continue to beat 2 more minutes until fluffy, scraping down the bowl as necessary. Pour in your blackberry puree and continue mixing until well incorporated. Refrigerate frosting 10 minutes before piping it onto the cupcakes.

Psalms 40:1

📱With so many instantaneous forms of communication today, our impatience with waiting for a reply from others is quite laughable.📱

Sometimes we feel that God has let us down because He does not provide an immediate answer to a prayer.
But waiting for the Lord can transform us into a people of growing faith. When we become frustrated with God’s apparent delay in answering our prayer, it is good to remember that He is interested in developing faith and perseverance in our character. God stretches our patience to enlarge our soul.

📖I waited patiently for the Lord; and he inclined unto me, and heard my cry. -Psalms 40:1📖

The Byrrh Special

Bacon Avocado Salad

Flip Flop Cookies

These are so much fun for any summer occasion including a beach party or pool party.

Flip Flop Cookies

Ingredients:
Nutter Butter Cookies
Flower Sprinkles
Twizzler Strings
White Cookie Icing

Directions:
Start out by lining up the Nutter Butter’s on a work surface.
Pull apart the Twizzler Stings.
Cut 2 pieces to fit on each cookie.
Squeeze out the icing on the back side of your Twizzler pieces and place
them on the cookies. Add icing to the flower sprinkles and place them on top.

Deep Fried Oreos

Everyone's favorite indulgent fair food is quick and easy to make at home. Pancake mix creates a fluffy, golden-brown fried dough and yields a warm and melty oreo creme center.

Deep Fried Oreos

Ingredients:
1 cup pancake mix
2/3 cup whole milk
1 large egg
2 teaspoons vegetable oil
18 Oreo cookies
Vegetable oil for frying
Confectioner’s sugar (optional)

Directions:
Freeze 18 Oreo cookies for about an hour. Fill a heavy cooking pot with 2-3 inches of cooking oil and heat to 375°
Combine pancake mix, milk, egg, and 2 teaspoons vegetable oil in large bowl and whisk until smooth. Dip a cookie in the mixture and completely cover it so you can’t see through the batter.
Carefully drop the coated cookie(s) in the hot oil and fry on each side just until golden brown. Remove cookie from oil with tongs and drain on paper towels. Dust with confectioner’s sugar and enjoy while still warm.

Twinkie Bus

Get your kids excited for school with these adorable Twinkie Buses.

Twinkie Bus

Ingredients:
Hostess Twinkies
White & Chocolate Cookie Frosting
Brown M&M’s
White & Red Sprinkles

Directions:
Start off by cutting out a small corner from the Twinkie on the top right side using a knife. Keep the cut out piece. Cut a bit more off almost to the bottom. Then place the first cut out on top. Squeeze on white cookie frosting to make windows on the sides and front. Squeeze on chocolate cookie frosting to make a line going down the side and to attach the M&M’s (for wheels). Attach white sprinkles (headlights) and a red sprinkle on the side (stop sign) with the white cookie frosting.

Camping Paper Towel Holder

2 Corinthians 4:6

📌There are times when it seems that the light of God is dimmed because of difficulty, sorrow, anger or loss. Yet, even in these dark shadows, we can see evidence of His presence with us. It is God who spoke light into existence and God's glory into our lives. In the end, no veil can cover this powerful light. The knowledge of God is a powerful light even in our darkest hours.📌

📖For God, who commanded the light to shine out of darkness, hath shined in our hearts, to give the light of the knowledge of the glory of God in the face of Jesus Christ.
2 Corinthians 4:6📖

Watermelon Martini

Twix Thumbprint Cookies

A delicious thumbprint cookie that tastes exactly like a Twix! A shortbread layer, a caramel filled center and chocolate drizzled on top.

Twix Thumbprint Cookies

Ingredients:
Shortbread Layer:
⅔ cup Unsalted Butter, softened
½ cup sugar
2 Eggs (yolks only)
1 teaspoon vanilla
1½ cups all-purpose flour

Caramel Filling:
14 soft caramel candies
3 T. heavy cream

Chocolate Drizzle:
6 ounce milk chocolate chips

Directions:
To make the shortbread layer: Preheat oven to 375 degrees. In a medium sized bowl, combine ⅔ cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
To make the caramel filling: Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.
To make the chocolate drizzle: Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.

Cherry Cupcakes

Cherry Cupcakes are so cute and they have them a great cherry flavor.

Cherry Cupcakes

Ingredients:
Duncan HinesWhite Cake Mix
1 Small Box of Cherry Jello
Duncan Hines Frosting Creations
Duncan Hines Cherry Vanilla Flavor
Lime Tootsie Rolls
Red Sprinkles
Green Apple Sour Punch Straws

Directions:
Mix boxed cherry Jello into white boxed cake mix. Scoop mix into mini muffin tins. Bake at 350 for 15-18 minutes until set. Let them cool. Mix Frosting Creations cherry vanilla flavoring into the Duncan Hines frosting. Frost the cupcakes.

Dip the cupcakes in red sprinkles after frosting them.

To make the stem you will need green Tootsie Rolls and Green Apple Sour Punch Straws. You want to take the Tootsie Roll and cut it in half. Then take that half and pinch in down in the middle. Press the sides with yours fingers to look like leaves. You can also use a toothpick to make any details on the stems. Cut your sour straws in half and press the leaves on the top. They will stick. If not then just secure with frosting. Poke a hole in 2 mini cupcakes with a toothpick. Press your stems in the holes as far as they will go. That’s it! Now you have super cute Cherry Cupcakes.

Veggie Ranch Bars

Delicious and healthy snack that everyone will enjoy.

Veggie Ranch Bars

Ingredients:
2 Cans Crescent Rolls
2-8oz  Cream Cheese
2 Cups Mayonnaise
1 Cup Shredded Cheddar
1 Packet Hidden Valley Ranch Mix
3/4 Cups Each Broccoli, Carrots, Cauliflower, finely chopped*

Directions:
Preheat oven to 375. Roll out crescent rolls onto greased cookie sheet, and press together, sealing all seams. Bake 8-10 minutes, or until golden brown. Remove from oven and allow to cool completely.

Chop veggies and set aside.

Mix together the cream cheese, mayonnaise, and ranch dressing mix until well blended. Smooth onto crescent rolls. Sprinkle with cheese and veggies. Wrap with saran wrap and place in refrigerator overnight.

*You can use any vegetables your family likes.

Southwestern Chicken Roll Ups

After visiting New Mexico so often I fell in love with Southwest cooking. This is one recipe I really love.

Southwestern Chicken Roll Ups

Ingredients;
2 cups chopped chicken
4 oz cream cheese, softened
2 Tbsp taco seasoning
1 can cream of chicken soup
1/2 cup salsa
1 cup shredded cheddar cheese
1 can refrigerated crescent rolls

Preheat oven to 375.
Spray a 9x13 dish with cooking spray.
Mix together salsa, cheese and chicken soup.

For the filling, mix together the cream cheese, taco seasoning, chopped chicken and remaining cheddar cheese. Unroll the crescent rolls. Place 2 heaping tablespoons of the chicken mixture on top of each crescent roll and roll up. Place in prepared dish. Repeat with remaining crescent rolls.

Pour soup mixture over crescent rolls.  Bake for 30-40 minutes, until rolls are cooked and golden brown.

Galatians 2:20

Sparkling Lemon Cocktail

Fried Deviled Eggs

I’d never heard of fried deviled eggs, but I instantly wanted one or twelve. The recipe wasn’t included in the program, but that didn’t deter me. After all, deviled eggs and anything fried come in right at the top of my personal food chain. Combine the two? This is surely heaven on an appetizer plate.

Fried Deviled Eggs

Ingredients:
1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup panko crumbs
Oil for frying

Directions:
Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.

Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.

Heat oil in a deep-fryer to 350 degrees F.

In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.

Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper.

Zucchini Carrot Oatmeal Muffins

No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad everyone devours them.

Zucchini Carrot Oatmeal Muffins

Ingredients:
1/2 cup rolled oats
2 1/2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3 large eggs + 1 large egg white
3/4 cup oil
1 cup grated zucchini
1 cup grated carrot
3/4 cup raisins

Instructions:
Preheat oven to 350 degrees.
Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and butter. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.

Tomato, Peach and Burrata Salad

This fresh and simple salad is great for a light lunch, dinner, or party appetizer.

Tomato, Peach and Burrata Salad

Ingredients:
1/3 cup balsamic vinegar
2 large tomatoes, cut into pieces
2 large peaches, cut into pieces
6 oz burrata cheese, cut into pieces
3 tablespoons freshly chopped basil

Directions:
To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.

Meanwhile, place the tomatoes and peaches on a platter or plate. Top with burrata cheese chunks and basil.

Drizzle the balsamic reduction over the salad and serve.

School Day Organizer

Getting kids up and ready for school can be a real challenge in morning. This quick trick may take a bit of the hassle out of it. Grab a 6 drawer storage tote. Label each drawer in order Monday - Friday. Use the bottom drawer for shoes or other necessary items. Place their complete outfits in the corresponding drawers. Have them place their backpacks on top. Enjoy a little less stress in the morning.

Mediterranean Chicken with Yogurt

Mediterranean Chicken with Yogurt

Ingredients:
3 lbs chicken thighs or breasts
2 tbsp Mediterranean Seasoning*
1 tsp cumin
1 cup plain yogurt
1/4 cup Parmesan cheese

Directions:
Sprinkle both sides of chicken with the seasonings. Place it into a gallon size storage bag. Add the yogurt and squish around until the chicken is coated well. Let this marinate at least 4 hours; even better 12 or more. Place chicken into a casserole dish. Spoon yogurt coating over the chicken. Bake at 350 degrees for 35-40 minutes. Sprinkle the Parmesan over the top in the last 10 minutes of baking. The top should be lightly browned.

*Archer Farms - available at Target

Proverbs 29:18

Life is precious. It is so precious that God sent His Son Jesus into this world to save life through His death on the cross.

Sadly, we are living in a world where human life has become a cheap commodity.  It has become effortless to throw human life away.

We need to pray for our nation and for our world. We are headed down a slippery slope that will lead us farther and farther away from God. And, God is the only one with the power to save us from ourselves.

Where there is no vision, the people perish: but he that keepeth the law, happy is he. Proverbs 29:18

Simple Southern Sangria

Campanelle With Roasted Grapes and Feta

Great flavors in a filling and healthy meal.

Campanelle With Roasted Grapes and Feta

Ingredients:
Cooking spray
8 oz uncooked campanelle
3 C seedless grapes (any combination)
1 tbsp plus 1 tsp olive oil, divided
1/4 tsp salt
1 C chopped onion
1/2 tsp chopped fresh thyme
1/2 C chicken broth
1/2 C dry white wine
1 C crumbled feta cheese

Directions:
Preheat oven to 400° Coat a baking sheet with cooking spray. Cook pasta according to package directions; drain. Toss grapes with 1 teaspoon olive oil and 1/4 teaspoon salt. Place on baking sheet. Roast 5–7 minutes, or until first few grapes begin to split. Remove from oven and let stand.
Heat remaining olive oil in a nonstick skillet over medium-high heat. Add onion and thyme; cook until onion is softened, about 4 minutes. Pour in broth and wine; boil 5–6 minutes, or until sauce is amber-colored and no longer tastes of "raw" wine.
Combine pasta and sauce; toss with grapes and feta.

Parmesan Crisp

Nail Polish Bites

Having a slumber party fulls of little girls? Here's the perfect party snack. You can either put them together ahead of time or make a party project out of it.

Nail Polish Bites

Ingredients:
Bag of Jumbo Marshmallows 
Vanilla Frosting
Neon Food Coloring 
Tootsie Rolls

Directions:
Divide vanilla frosting up (I use a muffin pan) and mix in the colors until you find the one you want. Dip the marshmallow in the frosting, set on a plate and let dry for a few minutes. Push a Tootsie Roll into the center. And, wahlah there you have it.

Mini Water Blobs

Plastic sheeting filled with water you can make for kids to slip and side on for some awesome water fun.

Mini Water Blobs

Materials:

Plastic sheeting at least 4 mil thick
Duct tape
Blue food coloring (optional - if you want your water to look blue)
Measuring tape
Iron/Ironing board
Parchment paper
Plastic fish (optional - we placed a few inside to make the blob look like an aquarium just for fun)

Directions:

Unroll your plastic sheeting and measure out the width and height you need to cut to size for each kids, allowing at least 3 inches for height. For example, if their height is 43" cut a length of 46"  For width, use a standard size of 2 feet which was plenty of room for kids to move around.

Place a piece of parchment paper that is folded up over the seam of the plastic sheeting and on low-medium heat, press down (remember the iron is on top of the parchment paper so it never touches the plastic). Iron over the seam and the plastic will melt fusing the open ends together so it's leak proof.

Leave a hole at one end so you can place your hose there.

Add a few drops of blue coloring inside the bag and place your plastic fish inside (if using). Place your hose inside the hole you left until it's filled. Have your duct tape ready and patch the hole once the blob is full of water.

*if you get leaks, they can easily be fixed with duct tape. We had a few and they were fine once taped over.

Lemon Asparagus Couscous Salad

This light pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling.

Lemon Asparagus Couscous Salad

Ingredients:
6 oz whole wheat pearl couscous
3/4 lb thin asparagus spears,trimmed
1 1/2 cups grape tomatoes, quartered
1/4 cup red onion, minced
1-1/2 lemons, juiced
1 tbsp extra virgin olive oil
2 tbsp fresh parsley, minced
salt and pepper, to taste

Directions:
Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.

Chop it into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.

Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.  Taste for salt and pepper and serve room temperature or chilled.