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The Real Me

Is it weird for a girl like me
to have her hair up in pigtails
just like a kid would have it be?

Girls my age would say it looks weird on me
But I would say,
sorry i’m just being Me!

I’m just being me
The way I like my hair to be
Cuz that’s the way God created me

He created me to be free
And not what people want to see
Just me
The Real Me

By Abigail Evans

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Triple Chocolate Cookies!

This is my favorite Duncan Hines Cookie recipe!!!

Ingredients

1 package Duncan Hines Signature Swiss Chocolate Cake Mix

1/2 cup butter or margarine, melted

1 large egg

1/2 cup EACH semi sweet, milk chocolate and white chocolate chips

1/2 cup chopped toasted pecans* (Optional)

 

Baking Instructions:

Preheat oven to 375 degrees

Combine cake mix, butter and egg in large bowl with wooden spoon until blended. Stir in chips and nuts.

Shape dough into 1-inch balls. Place 2-inches apart on ungreased baking sheets.

Bake 9 to 11 minutes or until set. Cool cookies 1 minute on pan. Cool completely on wire rack.

Baking Tip: Use a 1 to 1-1/4-inch scoop to form dough into balls. For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.

Servings: 48 Cookies

Hands-On Time: 20 Minutes

Total Time: 1 Hour

I hope you enjoy this recipe as much as I do! Thank you Duncan Hines!!!

Ireland Beauty

When ever I’m down or feeling hopeless I look at all of these beautiful pictures taken in Ireland. Something about Ireland gives me Peace, Hope, and Joy. One day very soon I’m going to Ireland. Though it may seem impossible right now, I have faith and I know I’m going to be able to go there. Nothing’s impossible with God! Until then my beautiful Ireland, I’ll be praying for you every day. Always and forever!

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Colcannon

Colcannon is a traditional Irish dish often served at Halloween. In some families, the cook will hide lucky charms or coins in the mixture–these are said to bring the recipients good luck or fortune. This version uses cabbage and scallions, but you can use kale and leaks instead if you prefer.

Ingredients

4 floury potatoes, such as russets or Yukon gold, cut into chunks

4 tablespoons lightly salted butter

2/3 cup light cream

1/2 small green or white cabbage

6 scallions, finely chopped

Salt and pepper

Directions

  1. Cook the potatoes in a large saucepan of boiling salted water for 15-20 minutes. Drain well and mash with a potato masher until smooth. Season to taste with salt and pepper, add the butter and cream, and stir well. The mashed potato should be soft. Keep the potato warm while you cook the cabbage.
  2. Cut the cabbage into quarters, remove the tough core in the middle, and shred the leaves finely. Cook the cabbage in a large saucepan of boiling salted water for 1-2 minutes, until soft. Drain thoroughly.
  3. Mix the potato and cabbage together and stir in the scallions. Season well with salt and pepper.
  4. Serve in individual warm bowls. Serves 4                                                                                        I hope you enjoy this recipe! God bless you. ❤

Smoked Cod Chowder

With its hundreds of miles of coastline, it is no wonder that Ireland is famous for its fabulous fish and seafood. This recipe uses smoked cod, which gives the chowder a wonderfully rich flavor.

Serves 4

2 tablespoons salted butter

1 onion, finely chopped

1 small celery stalk, finely diced

2 potatoes, diced

1 small carrot, diced

1 1/4 cups boiling water

12 ounces smoked cod fillets, skinned and cut into bite-size pieces

1 1/4 cups whole milk

salt and pepper

fresh flat-leaf parsley sprigs, to garnish

Directions

*Melt the butter in a large saucepan over low heat, add the onion and celery, and cook, stirring frequently, for 5 minutes, or until soft but not brown.

*Add the potatoes, carrots, water, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the vegetables are tender. Add the fish to the chowder and cook for an additional 10 minutes.

*Pour in the milk and heat gently. Taste and adjust the seasoning, adding salt and pepper is necessary. Ladle into warm bowls and serve garnished with parsley sprigs.

I hope you enjoy this Irish recipe. God bless you!

 

Irish Rarebit

Meaning “tasty morsel,” “rarebit” (or “rabbit”) is a popular light course throughout Ireland and the British Isles, where it is traditionally served at “high tea.” Numerous recipes exist, but most include cheese and mustard. Rarebit is delicious on toasted Irish soda bread, topped with chopped pickles.

Ingredients

2 cups shredded mild cheddar cheese

2 tablespoons lightly salted butter

1/4 cup whole milk

1 teaspoon cider vinegar

1 teaspoon dry mustard

4 slices whole wheat or soda bread

2 tablespoons chopped dill pickles

salt and pepper

Instructions

  • Preheat the broiler until hot. Put the cheese, butter, and milk in a saucepan and heat gently, stirring, until creamy and smooth. Add the vinegar, mustard, and seasoning to the sauce.
  • Toast the bread on only one side. Place on a baking sheet, uncooked side facing upward. Pour the sauce over the bread. Place under the preheated broiler for 2-3 minutes, until golden and bubbling.
  • Sprinkle with the chopped pickles and serve immediately.

Serves 4    Please enjoy and God bless you!

 

Applesauce Cake

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups unsweetened applesauce

1 1/4 cups sugar

1/2 cup stick margarine or butter, softened

1/2 cup water

1 1/2 teaspoons baking soda

1 1/2 teaspoons pumpkin pie spice

1 teaspoon salt

3/4 teaspoon baking powder

2 large eggs

1 cup raisins

2/3 cup chopped nuts

Cream Cheese Frosting

 

Directions

1. Heat oven to 350F. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 8 x 1 1/2 or 9 x 1 1/2 inches, with shortening; lightly flour.

2. Beat all ingredients except raisins, nuts and Cream Cheese Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in raisins and nuts. Pour into pan(s).

3. Bake rectangle 45 to 50 minutes, rounds 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.

4. Frost rectangle or fill and frost layers with Cream Cheese Frosting.

Prep: 15 min; Bake: 50 min. Makes 16 servings. Enjoy and God bless you! ❤