Burning the midnight Oil

So I am posting this at 1:30 A.M. because I can't sleep. Even after taking a Vicodin tonight for my swollen inflamed knee and I'm still up! This has happened about once a week for the past few weeks but it took until last week to figure out what has been going on. God has used this time to catch up with me in many ways. I have been in the beginning stages of an online Biblestudy through Proverbs 31 ministries based on the book "A Confident Heart" by Renee Swope.

So far the book is exactly what I need to heart at this season of my life. I found out last week when I was unable to sleep the still, soft voice of God was prodding my heart to go and read Chapter 2. So I did just that -- lo and behold -- it was something I needed to hear at that moment and I slept soundly when I returned to bed. Tonight I was trying to convince myself (and God) that I needed to sleep. However God wins these arguments and I got up and worked on my study and of course God was speaking right to my situations at hand! After completing some of the study I decided it was so good I had to share it with you. At least the memory verses that are speaking to me because they were written JUST FOR ME this week!

During this season in our lives I am putting all of my trust and hope in God. At a time when I should be anxious and worrysome, I am completely at peace.... a peace that passes all understanding. These verses just confirmed where my peace is coming from. God is taking our family in a new direction and I find it very exciting! I don't always understand His purpose or plan but I know that if I just trust it and go with God things will work out for good!

I would also like to share an adorable recipe for kiddos (and adults too)! This is a fun snack for Halloween and it's easy and quick to make! Enjoy the fun treat by Jell-o!!!!

Boo Jell-O Cups

Ingredients:

3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 cups ice cubes
2/3 cup thawed COOL WHIP Whipped Topping, divided
8 miniature semi-sweet chocolate chips

Directions:
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any un melted ice.


Whisk in 1/3 cup COOL WHIP until well blended. Pour into 4 dessert dishes. REFRIGERATE 30 min. or until firm.


DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

Time for an update!

After taking a "blogging vacation" it's time to get back into the swing of things. I have decided to work my "Pinterest interests" into my blog to share some of the amazing things I am doing from my pins! I actually make things from my pinboard -so it's not just a waste of time for me! Chad loves the recipes I gather from Pinterest; the kids enjoy the crafts and fun things from there; and I just plain enjoy it ALL!!!

This past month I have been really excited about my favorite season - FALL! I decided not only would I make some amazing pumpkin and apple recipes but I would make some things for the kids as well. My favorite project was our Fall Felt Wall. It was so easy to make and Jack has loved his felt pumpkins and leaves. It keeps him busy when his toys are just not that exciting for the moment. It is also a great sensory activity as well as a learning opportunity. There are two scenes to the board. One is a tree that they can add colored leaves to and the other is a jack-o-lantern with pieces for his face.

I also had Jack do a "rip and paste" fall tree with me. He did really well with this activity which surprised me. It was a great addition to our kitchen art display!

So for this week let's see what is calling to me on Pinterest. Let's start with the weekly menu: Turkey Breast in the crockpot with mashed potatoes, slow cooker brown sugar glazed pulled chicken, chicken bruschetta bake, wicked chicken, and steakburgers with roasted potatoe wedges. I will post the recipes for each of these recipes along with pictures and reviews of each one. But today is Saturday (grocery shopping and prep day). Today I will be making 3 servings of loaded potatoe casserole - 2 to freeze and one to eat tonight. I am also making crockpot applesauce and snickerdoodle apple cobbler with the bushel of apples delivered from our local apple orchard. Later this week I plan on making pumpkin sugar cookies with homemade frosting as well.

Here is one of those recipes that I think will be a great side dish to make ahead and freeze. I love that is makes 3 servings so I don't have to spend a lot of prep time in the kitchen on one side.

Loaded Potatoe Casserole

2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.*



Today for lunch I am trying BBQ Chicken French Bread Pizza! YUM!

This meal is DELICIOUS and can be ready in 20 minutes flat from start to finish!

Ingredients
(1 lb) loaf french bread
•1 (18 oz) bottle bottle of your favorite BBQ sauce I love Sweet Baby Rays
•2 cups cooked and shredded chicken
•1/3 cup chopped red onion
•3-4 Tbsp. finely chopped cilantro
•2 cups shredded mozzarella cheese

Instructions
1.Preheat oven to 350°F.

2.Cut french bread loaf in half lengthwise.

3.Pour half of the BBQ sauce on the top of one half of the french bread loaf and pour the other half of BBQ sauce on the second half of french bread.

4.Evenly distribute 1 cup of shredded chicken onto each french bread half.

5.Evenly sprinkle chopped onion between the two french bread halves.

6.Evenly sprinkle cilantro over the tops of both halves of french bread.

7.Evenly sprinkle 1 cup of mozzarella cheese onto each of the french bread loaf halves.

8.Place french bread pizzas on cookie sheet and bake at 350°F for 15 minutes or until cheese has melted and pizza is heated through.