About Me

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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 43 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Thursday, March 31, 2011

Baseball Season is Here

Cubs baseball is on the air is what we will hear @ 2:20 pm (EST), Friday April 1, 2011 on WGN radio. 
It's seems like a long extremely cold winter in the Midwest, and even though the weather outside isn't reflecting it properly, it is spring time and baseball season is here.

Hey Chicago what do  you say? Cubs are going to win today. Go Cubs go, Go Cubs go.

For all you Cub fans out there lets say it together; GO CUBS!

Friday, March 18, 2011

Springtime in Indiana

 Springtime in Indiana is finally here. The flowers are starting to pop up. I am so excited.

  As for man, his days are like grass;
         As a flower of the field, so he flourishes.

Psalm 103:15 (New King James Version)


This post linked to Macro Flower Saturday

Thursday, March 17, 2011

Gluten-Free Pumpkin Cake Doughnut Recipe

People with Celiac disease or gluten-intolerance can sometimes feel left out and deprived when it comes to eating.
I have found that taking most of your favorite recipes can be revamped and become gluten-free.
I did find in our local Amish store here in Northern Indiana, Bob's Red Mill all-purpose Gluten-free flour.The biggest draw back with baking is all-purpose gluten-free flour is so much more expensive than regular all-purpose flour, but for the gluten intolerant it is worth it. Here is my latest recipe for Gluten-free pumpkin cake doughnuts, I hope you enjoy it.

1 Corinthians 10:31, KJV, Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

*Recipe: Gluten-free Pumpkin Cake Doughnut 

Ingredients to make Gluten-Free Pumpkin Cake Doughnut:

  • 2 tbsp imperial or blue bonnet margarine (they are gluten-free)
  • 3 tbsp Gluten-free baking powder
  • 1 tsp salt
  • 1 cup milk
  • 3 large eggs
  • 2 cups sugar
  • 2 tsp nutmeg
  • 2 tsp cinnamon
  • 1 tsp xanthan gum
  • 2 cups pumpkin puree
  • Mixing bowl
  • Electric mixer
  • 7 cups all-purpose gluten-free flour
  • 3 inch round doughnut cutter
  • Olive or Canola oil
  • Deep fryer/electric skillet
  • Tongs or slotted spatula
  • Paper towel

Instructions to make Gluten-Free Pumpkin Cake Doughnut:

  1. Melt the butter/margarine and set aside to cool before using. In a mixing bowl, combine melted butter/margarine, baking powder, salt, milk, eggs, sugar, nutmeg, xanthan gum, cinnamon and pumpkin.  Mix until it is all blended.
  2. Add and mix the all-purpose gluten-free flour in one cup at a time, until you get soft dough.
  3. Using ½ the dough at one time, pour onto a all-purpose gluten-free floured surface. Sprinkle a little gluten-free flour on top of the dough and pat into the thickness desired. ½ inch to ¾ inch recommended. Using the doughnut cutter dipped in gluten-free flour, so the dough does not stick, cut out the doughnuts.
  4. Separate and place your doughnuts on gluten-free floured surface, such as counter top or cookie sheet, as you cut them. With your finger dipped in gluten-free flour, poke a hole in the center of the doughnut, using a circular motion to enlarge the hole. Repeat process until all the dough is used.
  5. Heat the oil in a deep fryer or an electric skillet to 375 degrees Fahrenheit and carefully drop gluten-free doughnuts in a couple at a time. Brown on one side, flip over and brown the other side. With tongs or slotted spatula, remove the gluten-free doughnuts from the oil and place on the paper towel to drain. Continue until all the gluten-free pumpkin doughnuts are fried.
*Triond's links say they are forbidden so I have now added the recipe.

Friday, March 11, 2011

Delicate Snow Drops

Winter in Indiana is hanging on for it's dear life. My family is ready for Spring and all the sunshine warmth and flowers it brings.
Today it was 40 degrees F, we had sunshine but the wind makes it feel so much colder. I had a hard time getting pictures as the winds were blowing them around. Snow drops are pretty but so small and delicate. 

This post linked to: Macro Flower Saturday

Thursday, March 10, 2011

Homemade Cracker Recipe For the Daniel Fast

Practicing the denial of certain food comes with Lent and the Easter season. The Daniel fast is a very popular way of restricting the diet and remaining healthy. Finding or making recipes that follow the Daniel diet is not hard; it is just a change of habit. Make homemade crackers to snack on will follow this bill.

Daniel 1:12-15 (NLT) “Test us for ten days on a diet of vegetables and water,” Daniel said. “At the end of the ten days, see how we look compared to the other young men who are eating the king’s rich food. Then you can decide whether or not to let us continue eating our diet.” So the attendant agreed to Daniel’s suggestion and tested them for ten days. At the end of the ten days, Daniel and his three friends looked healthier and better nourished than the young men who had been eating the food assigned by the king.

With reflection of Easter, Jesus and the cross, prayer and sacrifices go hand-in-hand. Jesus did so much for us, how could we ever deny giving something up for such a short time. For some this means giving up their internet or Facebook time, others it’s giving up a specific food and yet others choose to follow the Daniel fast that lasted 21 days. No one can tell you what is right or wrong. It is a spiritual matter between you and your Savior. However while you feel restricted on the Daniel fast you really can eat quite well. Here is a recipe for homemade crackers that Daniel might have actually made and eaten.

Ingredients needed to make Homemade Cracker Recipe: 

  • 1 cup whole wheat flour, (other Gluten-Free whole grain can be substituted) 
  • ½ to 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp canola oil or olive oil
  • 3 to 4 tbsp water; add more as needed
  • Baking sheet
  •  Food Processor

Instructions needed to make Homemade Cracker Recipe:

  1. Preheat your oven at 400 degrees Fahrenheit.
  2. Using a food processor put in 1 cup whole-wheat flour, or flour of choice, add in the salt, garlic powder, onion powder and oil, mix well.
  3. Add in the water, start with 3 tbsp and increase the water as needed. You want it to be a soft ball of dough similar to pizza dough.
  4. Sprinkle a little flour on the baking sheet.
  5. Spread your dough, either with your hands or with rolling pin, until it is approximately 1/8 inch thick. Try to get your dough as even as possible or some will burn before the rest is baked.
  6. Taking a knife, score the dough you rolled out into small squares. This will help them to break apart easier after baking.
  7. Place in your preheated oven and bake for 12-15 minutes.


  •  Buckwheat, Corn, Oat, Rye Flours all work good as whole wheat. 
  • Chili powder, dried herbs, caraway seeds or dill can be used, experiment with the flavors you prefer. 
  • Sprinkle a little salt of the dough before baking if you like a saltier cracker.  
  • Warning: These do not taste like the light fluffy crackers that contain yeast or other leavening.

Friday, March 4, 2011

Beautiful Unknown Spring Flower

Spring is finally here in Indiana. Although it is a very grey sky and gloomy day, it is 52 degrees. I simply keep reminding myself rainy days like this makes for lovely Spring flowers.
The last couple of years we have had this unknown flower, and unfortunately only one, show up in our flowerbed. We would love more but have no clue what it is or where it came from.
If you know the name of this lovely unknown flower please leave us a comment with the name. If you live in Northern Indiana and know where more can be purchased we’d love that information too.

Luke 12:27-28 (NIV)

“Consider how the wild flowers grow. They do not labor or spin. Yet I tell you, not even Solomon in all his splendor was dressed like one of these.  If that is how God clothes the grass of the field, which is here today, and tomorrow is thrown into the fire, how much more will he clothe you—you of little faith!
This post linked to Macro Flowers Saturday

Tuesday, March 1, 2011

Cabbage, Mushrooms and Sausage Recipe

I started out to make Dr. Weil’s healthy recipe Green Cabbage and Mushrooms. It sounded like a good alternative, to the St Patrick’s Day recipe, of Corned Beef Cabbage.

As I was thinking about the recipe, I started adding things I thought would add a better flavor. I also left the Dill out. Now it was a recipe my family would eat.

Although the healthy part of Dr Weil’s recipe still remains, the recipe is mine. Let me share with you how to make Cabbage, Mushrooms and Sausage. Not a pretty dish but it sure tasted good.

Ingredients for Cabbage Mushroom and Sausage:

  • 2 Quarts of vegetable stock or water
  • 1 Onion, chopped
  • 1 lb Ground Turkey Sausage
  • 4 Red potatoes, chopped
  • 1 Small head of cabbage, chopped
  • 8 Oz Portabella Mushrooms, sliced
  • 1 Cup water
  • 4 Tablespoons cornstarch
  • Garlic and Fennel powder
  • Salt and Pepper (to taste)

Instruction to make Cabbage Mushroom and Sausage:

  1. Brown the ground turkey sausage. Add chopped onion and mushrooms while it finishes cooking.
  2. Wash and cut your potatoes into pieces. The smaller they are the faster they’ll cook.
  3. In a large stock pot, heat your vegetable stock to a boil. If you don’t have vegetable stock using water is OK as the sausage adds flavor.  Add the potatoes and let them cook until slightly soft.
  4. Add the meat mixture to the potatoes, stir to blend the tastes.
  5. Put the chopped cabbage in the pot and simmer for about 10 minutes or until limp. Don’t over cook the goodness out.
  6. Sprinkle garlic and fennel powder in. I don’t measure, sorry. Stir in cornstarch mixture until it starts to thickin’.
  7. Serve it up with a slice of Colby cheese and enjoy.