Agtually….as we venture into the year 2012 I’m excited and a little anxious about some new adventures that Chris and I have planned. I don’t want to go into too much detail yet on one particular project but I’m sure there will be a lot of buzzing here on the blog about the plans soon, ha!!! Chris and I are also working on a great series featuring farmers we’ve had the pleasure of meeting in our travels last year….stay tuned as we put the final touches on our videos introducing them and sharing their stories with you.
As for my resolutions for this year…I’ve made a conscience decision to exercise more and have been waking up at 5:00 am the past few mornings in order to drive to the YMCA right around the corner from my office. I’ve timed it out and am able to get a good 45 minute walk on the treadmill done in plenty of time to shower and dress for work without stressing too much. My hope is to SLOWLY work my way up to running instead of walking… its not easy for me to go slow and let my body catch up. I ran track when I was a teenager and I want to run, run, run like the wind. I’m trying to be good and start slow so I don’t get injured and really miss out though; that is if you call walking at a 3.9 pace slow, ha!
I’m also reading and following the Made to Crave series by Lysa TerKeurst. The main principle in the book is to replace craving food with craving God instead. I’m definitely an emotional eater…I eat when I’m sad, mad, glad, excited, happy…basically all the time. I was raised on food for celebration (birthday parties, cookouts with friends, etc.) and food for hurting (funerals, breakups, etc.) it’s a lesson that was so ingrained in me that I’m carrying around more weight than I’d like to right now. The Made to Crave series teaches us that God made us to crave but to crave Him instead of other things and other people. Lysa hosted a webinar this past Monday night to kick off the program…it’s still available if anyone wants to join me in this process, simply go to http://www.lysaterkeurst.com and watch the webinar now.
So what are your resolutions for this year? How are you planning to tackle those?
Tags: Agtually, lysa terkeurst, year 2012
Agtually…I’m always saddened a little when it comes time to take down my Christmas decorations. I love the Christmas holiday and the giving spirit that seems to envelope every one during the month of December. It’s always as if a kindness of spirit is resting on our shoulders asking each of us to think of others prior to ourselves.
Yesterday I took down my Christmas decorations and boxed them up to be stored in the barn until next year. As I gently wrapped each handmade ornaments, rolled up my ribbons and snugly packaged my nativity set I became a little saddened at the thought of waiting another year before I can proudly display my treasures again. I briefly thought about leaving my tree and window candles up all year but knew that Chris, not to mention my neighbors, would surely worry about my mental state, ha!! I even considered changing the tree decorations to match the seasons but knew that I’d lose that argument as well.
I heard once that it was bad luck to take down your decorations before January 1 of the new year…I wonder if I could stretch that out in the future…to maybe July, ha!! Hope you have a wonderful day!!
Tags: Agtually, handmade ornaments, Takin, tree, window candles
Breakfast Casserole
1 lb venison sausage (substitute Bocca Soy Crumbles or Pork Sausage if you prefer)
1 ½ cups fat-free cheddar cheese
1 ½ cups egg substitute (or 6 eggs well beaten)
1 cup fat-free milk
10 slices reduced calorie bread, cubed
Lightly spray 9×13 in baking dish with cooking spray. Cut or tear bread slices into even sized cubes, layer into baking dish. Brown sausage, layer on top of bread. Mix egg substitute and milk in small bowl, pour over sausage layer. Cover with plastic wrap and place in fridge to set overnight.
The next morning, bake in a 350° oven for 45 minutes until cheese is lightly browned. Allow to cool for about 5 minutes and serve.
This recipe was shared with us in a family cookbook before we were married. It’s a delicious recipe that I try to make every once in a while. Now that I’m trying to eat healthier and lose weight I’ll probably beef up the dish with sautéed vegetables including onion, green pepper, mushrooms, and chopped broccoli pieces. Approximately ½ cup of each vegetable should be enough to make the dish more filling without piling on the calories.
Either way you decide, I hope you’ll try this recipe and customize it to fit your family’s taste. With little prep time the night before and almost zero on the day of, it’s the perfect accompaniment for busy cooks on Christmas morning. Serve with fresh fruit and steaming mugs of fresh brewed coffee. Enjoy!
Tags: Breakfast Casserole, christmas morning breakfast, dish, lb venison, sausage, venison sausage
Agtually…Looking for a delicious recipe, with a high cookie/cake yield for your Christmas cookie swap? These mini tea cakes are the perfect fit. I’ve toyed with the recipe over the years adding spices and tweaking extracts. The little touch of cinnamon adds a warmth that you’ll love. The cakes are wonderful fresh from the oven or even after a few days. Store in a container or a cookie tin to prevent drying. Delicious with a cup of coffee, tea or cocoa. Hope you enjoy!!
1 cup butter, softened
1 ¼ cup sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
⅛ teaspoon cinnamon
4 teaspoons vanilla extract
½ teaspoon almond extract
2 15oz. packages slivered almonds
Mix butter and sugar together with an electric mixer until smooth and creamy. Add eggs until well blended. Stir remaining ingredients in by hand until thoroughly mixed. Lightly spray a mini muffin pan with cooking spray. Fill each cup with batter. Bake in a preheated 375° oven until lightly browned, for approximately 10 – 15 minutes. Yields approximately six dozen cakes.
Recipe adapted from Gooseberry Patch Christmas Cookbook.
Tags: Agtually, Almond Cakes, Christmas, christmas cookie swap, cookie, cup, gooseberry patch christmas
Agtually…with Christmas coming fast, it’s time for some holiday recipes. This one for miniature pecan pies marks the first of many this week. I hope you enjoy!!
Minature Pecan Pies
For the Crust
3 oz. package reduced fat cream cheese
1 ½ cup whole wheat flour
½ cup butter
1/8 teaspoon salt
Allow cream cheese and butter to come to room temperature. Mix flour with salt, then cut butter and cheese into flour using a pastry cutter. Crust will resemble a course grainy texture. Chill in bowl for 1 hour. Roll into balls and press each one into miniature cake pan.
Filling
1 egg (or egg substitute)
1 Cup brown sugar
1 Tablespoon butter
2 Tablespoons milk
1 teaspoon vanilla
1 cup chopped pecans
Beat egg, add sugar, butter, milk and vanilla. When thoroughly mixed add pecans. Put a little less than a teaspoon in to each pastry lined tin. Bake in a 350° oven for 20 – 25 minutes. Allow to cool then enjoy!!
Tags: Agtually, Christmas, cup, flour, pecan pies, whole wheat flour
