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, October 25, 2018

Pumpkin Soup Recipe

I had never heard of pumpkin soup until my pen pal in Germany sent it to me.

There are different ways to make pumpkin soup; one way is more of vegetable soup and the other more like a dessert.

For vegetarians or gluten intolerant, there is even a way for you. Here is my recipe for pumpkin soup. 

With fall in the air and pumpkins we grew in our garden, this soup is so good!

Ingredients for Pumpkin Soup Recipe:

  • 6 cups chicken stock or  6 tsp Gluten-Free vegetable base for the vegetarian 6 cups water 
  • 4 cups pumpkin puree 
  • 4 small potatoes cubed
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup heavy cream
  • 1/4 teaspoon  black pepper; or to taste
  • 1 1/2 teaspoons salt; or to taste
  • 2 teaspoons vanilla (optional)
  • 2 teaspoons packed brown sugar (optional)
  • 1/4 teaspoon pumpkin pie spice (optional)

Instructions to make Pumpkin Soup Recipe:

  1. If you are using fresh pumpkin from your garden, you will need to cut it up and cook it down. If you are like many people, you will use canned pumpkin. Either way is OK, it will not affect the taste. Heat the chicken stock (or vegetable base), water,  potatoes, pumpkin, onion, garlic, salt and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.  
    Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  2. Be careful when doing this step, as it is very hot.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
  4. If you want it sweet and more like pumpkin pie this is when you would add in the brown sugar, vanilla and pumpkin pie spice.
  5. Stir in heavy cream. Pour into soup bowls and enjoy. 

Tuesday, December 5, 2017

Peppermint Hot Chocolate Brownie Cookie_Gluten-Free, Soft and Delicious:

Gluten Free Cookie Soft and Delicious

Baking season is upon us once again so why not try a new recipe this year. 
I did, I took a new cookie recipe and adapted it to our needs and what I had on hand. 
This version of peppermint hot chocolate brownie cookie is gluten free, soft and delicious. Add it to your Christmas baking list, and to your recipe box so you can make this gluten free minty cookie any time through out the year.

Ingredients to Make Peppermint Hot Chocolate Brownie Cookie_Gluten-Free, Soft and Delicious:

·       2/3 cup olive oil
·       1½ cups organic stevia-raw cane sugar Whole Earth Baking Blend
·       1 T. water or crème de menthe
·       1 t. vanilla or crème de menthe
·       8-10 drops of Peppermint Oil, essential oil not extract
·       2 eggs
·       1/3 cup dark cocoa powder
·       ½ t. Himalayan salt
·       ¼ t. baking soda
·       1½ cups Bob Red Mills, Gluten Free all-purpose flour
·       1 cup dark chocolate chips

Instructions to Make Peppermint Hot Chocolate Brownie Cookie_Gluten-Free, Soft and Delicious:
1.     Preheat the oven to 375 F.
2.     In a large bowl, combine the olive oil and stevia/sugar blend.
3.     Mix in the water/crème de menthe, vanilla/crème de menthe and peppermint oil. Add the eggs and continue to blend.
4.     The recipe called to combine all dry products in another bowl; however, I have always found this an unnecessary step. Gradually add the cocoa powder, salt, baking soda and gluten free flour. Mix until all ingredients are incorporated.
5.     Stir in the dark chocolate chips.
6.     Drop by rounded tablespoons onto an ungreased baking sheet, about 2 inches apart. Bake for 8 minutes for a soft cookie.
7.     Let the cookies cool slightly, and then dive in to get that nice minty chocolate flavor.
8.     I got 21 cookies so adjust accordingly to the size you make yours.

Thursday, April 20, 2017

How to Grow a Loofah Sponge Plant

Loofah or Luffa sponge, the spelling is about as interesting as the sponge itself. Did you know you could grow your own Loofah sponges? I had no clue until my son-n-law's son; my step grandson gave homegrown Organic Loofah sponges for Christmas gifts. He gave us organic seeds so the last couple of years we have grown our own. This is how to grow a loofah sponge plant.
  • Loofah/Luffa Seeds
  • Grow lights
  • Potting soil
  • Garden space


If your aren't lucky enough to have someone have given you Loofah/Luffa seeds you'll need to order some. I'm not sure you can get them locally but I have found them in our catalogs.


OK you have your seed catalogs out and you cannot find sponges listed in the index. Loofah/luffa are actually considered a gourd. Now, that you know this bit of information try looking it up again.


  1. Plant the seeds in the early springtime. It is best to start your seeds in a mix of moist peat and perlite.
  2. Cover the pot and plant with a plastic bag secured by a rubber band to prevent the moisture from escaping.
  3. Place in indirect sunlight or under a fluorescent light.Always use a pot with a hole.
  4. Repot in its regular mix after it has been growing for a while.


Loofah/luffa require 50-75°F, They do best in full sunlight coming from the South/East/West. So when planning your garden or flower garden, leave the right space available for them.  Loofah sponges do better planted where they can climb, lifting the fruit off the ground.

*1 part garden soil, 1 part coarse sand or perlite, 1 part moist peat is the mix you want to use to start your plants.


Depending on where in the world you live, will help determine the success of growing loofah sponges. They need a long warm growing season.

Wednesday, April 19, 2017

Gluten Free Rhubarb Banana Bread

This gluten free rhubarb banana bread recipe was created out of the need to not only have something gluten free, but use the ripe bananas on the counter. I however wanted to make rhubarb bread so there in the dilemma started. 

I searched and searched for a gluten free rhubarb bread that didn't demand a special blend of gluten free flour and came up empty handed. I like the comfort of the all purpose gluten free flour from Bob Red Mills. In baking my quick breads it does a wonderful job.

Keeping in mind my hubby is not picky, he just wanted some sweet bread to take to work, therefore I took a chance of combining the 2 flavors and it worked.

Ingredients to make Gluten Free Rhubarb Banana Bread:

  • 2 cups raw sugar
  • 6 very ripe bananas
  • 2 cups rhubarb; finely chopped 
  • 4 eggs
  • 3 cups gluten free all purpose flour; I prefer Bob Red Mills All Purpose Flour
  • 1 tsp Himalayan salt
  • 2 tsp baking soda
  • 1 tsp xanthan gum
  • 1-2 tsp pumpkin spice; too much will over power the banana flavor
  • 3 loaf pans

Instructions on how to make Gluten Free Rhubarb Banana Bread:

  1. Move your oven rack so it is in the center. Preheat your oven to 350 degrees Fahrenheit. If your oven does not have a timer, 15 minutes will suffice.
  2. Sift dry ingredients; salt, baking soda and flour, 3 times and set aside for later.
  3. Using ripe bananas, mix in the sugar, rhubarb, eggs, xanthan gum and pumpkin spice. Beat it well.
  4. Add in flour mix little by little and mix well.
  5. Pour into 3 greased loaf pans and bake in the preheated 350-degree oven for 60-65 minutes or until toothpick comes out clean. Slice it up warm and enjoy!

Wednesday, April 12, 2017

Gluten Free Banana Bread_No Added Sugar Recipe

Eating gluten free is tough enough, however, having the herbalist tell me I really needed to give up sugar was even harder.  My gluten free banana bread is seriously delicious and contains no gluten. Start reading labels, there is a lot of sugar added to gluten free foods; therefore, I tried using cane sugar or raw sugar and now no sugar added.

According to Dr Axe; "Pineapple is a delicious tasting, nutrient-dense tropical fruit that provides a ton of health benefits, yet it’s still low in overall calories. It is used widely around the world as a natural remedy to treat everything from indigestion to being used as a natural allergy cure."

Hearing Dr Axe on Facebook, I decided to try pineapple in place of the sugar. My honest opinion; it is good, however, the texture of this banana bread verses a sugary banana bread, is a lot different. It was looser, even though the batter itself was quite creamy and a normal texture. Therefore next time I might do 1/2 crushed pineapple and 1/2 cane sugar. 

I do have family members with even a tougher diets than mine, where no sugar desserts are required or no desserts can be consumed, therefore; this weekend I will take and share.

 Ingredients to make Gluten Free Banana Bread_No Added Sugar:

  • 1 can of crushed pineapple;drained
  • 1 cup olive oil
  • 6 very ripe bananas mashed
  • 4 eggs
  • 1 tsp xanthan gum
  • 2 1/2-3 cups all purpose Bob Red Mills Flour; preferred
  • 1 tsp Himalayan salt
  • 2 tsp baking soda
  • 2 glass loaf pans
  • Pineapple Health Benefits List
    Read all Dr Axe says about pineapple

Instructions on how to make Gluten Free Banana Bread_No Added Sugar:

  1. Move your oven rack so it is in the center. Preheat your oven to 350 degrees Fahrenheit. If your oven does not have a timer, 15 minutes will suffice.
  2. Mash the ripe bananas, crushed pineapple, olive oil and eggs. Beat it well.
  3. Add in the baking soda, salt, xantham gum and gluten free all purpose flour mix little by little and mix well. Start with 2 1/2 cups of flour, however, with the pineapple you may need a tad more to have it the correct consistency.
  4. Pour into 2 greased loaf pans and bake in the preheated 350-degree oven for 55-65 minutes or until toothpick comes out clean. Slice it up warm and enjoy!

Saturday, January 7, 2017

Hot Toddy Recipe: Great for a Cold

I had my first hot toddy before I was of legal age to drink. My future mother-in-law saw my head and sinus’s were aching from the pressure of a nasty cold. She made me  the hot toddy and then told me to go straight to bed and cover up. I woke up with my head clear from the mucus that was clogging it. I followed her advice and it worked for me, so I thought I’d pass it on for you to.

Supplies for the Hot Toddy Recipe: Great for a Cold

  • Shot glass
  • Real Lemon juice 1 shot
  • Whiskey 1 shot, your favorite brand
  • 1 Tbsp honey
  • 1 cup warm water
  • Warm cover
  • Bed

  Instructions to make the Hot Toddy Recipe:

1)    Heat a teapot of filtered drinking or steamed distilled water.
2)    Using a glass or mug, pour the honey in it while waiting the water to heat.
3)    Pour heated water in the glass to dissolve the honey.
4)    Add 1 shot of real lemon concentrated juice, name brand does not matter, I found it at the grocery stores and dollar stores.
5)    Add 1 shot of whiskey; whichever brand you prefer, I know some like Jim Beam, Crown Royal or Southern Comfort. I take whatever my husband brings home. Knowing him, it is probably the cheapest whiskey on the shelf.
6)    Sip on your hot toddy and settle in for the evening. You can do this in bed or on the couch watching TV. Cover up to keep the heat from the drink inside you.
7)     Wake up feeling rested and so much better.

The hot toddy recipe: great for a cold; is just that, great for cold and sinus pressure. However, if you over consume you might wake up with a headache for a different reason.

Friday, December 30, 2016

Guacamole Deviled Eggs_Delicious and Healthy

Guacamole Deviled Eggs

 Deviled Eggs or Angel Eggs as our family calls them are a favorite side dish for a carry in meal. However, I never liked them. I thought it was a good way to ruin an egg, the reason being, I do not like mayonnaise or mustard.

This holiday season I wanted to try my hand at making guacamole-deviled eggs, however, the recipes all differed far too much. I remembered mom making standard deviled eggs and just adding mayonnaise and mustard to the egg yolk left extra filling in the bowl. So taking four eggs and adding two avocados and other ingredients I knew there would be way too much filling for the eggs.

Keeping this in mind, I thought I would simply make my guacamole recipe using avocados, cumin, garlic powder, sweet onion, tomato, jalapeno peppers, lime juice and salt and pepper. Normally I would have used a red or orange sweet pepper for the guacamole; I simply did not have any.

After boiling a dozen eggs, peeling and cutting them in ½, making the guacamole, I took an egg and did a trial run. I popped out the egg yolk then added the same amount of guacamole and mashed it all together. I then filled the egg halves and tasted. It was an oh my goodness moment. The taste of this deviled egg was one that I could enjoy.

Since I made a large batch of guacamole, I could enjoy guacamole deviled eggs as well as dip and eat chips and crackers.

Tuesday, December 6, 2016

Gluten-Free Chocolate Chip Cookie Recipe-Soft Cookie Recipe

Gluten-Free living has become more popular as people become more aware of Celiac Disease or Gluten intolerance. It is challenging eating gluten-free, however not impossible or without desserts. The most important part is to read the label. If you are not sure about the gluten, call the 800 number for the manufacturer. After you learn what to buy or what not to buy, most of the work is done. This is a tried and true gluten-free cookie recipe.

Ingredients needed to make soft and chewy gluten-free chocolate chip cookies:

  • 1-cup of butter
  • 1-cup Olive oil
  • 1 1/2 -cup (gluten-free) brown sugar
  • 1 ½ -cup raw sugar
  • 4 large eggs
  • 2 tsp baking soda
  • 2 tsp salt
  • 2 tsp pure vanilla
  • 2 tsp xanthan gum; Bob Red Mills Corn Free
  • 3 cups tapioca flour
  • 2-2 1/2 cups Bob Red Mills All-purpose flour (gluten-free)
  • 1 Package Nestles or Hershey’s  (gluten-free) chocolate chips
  • Cookie sheets
  • Parchment baking sheets
I do not believe in wasting time or dishes, one bowl will suffice.

Instructions to make gluten-free chocolate chip cookies:

  1. Pre-heat the oven to 375 degrees Fahrenheit for approximately 20-30 minutes.
  2. Combine in a mixing bowl, the oils, eggs and sugar.
  3. Add the soda, salt and vanilla and beat.
  4. Setting the mixer on low, add little by little the tapioca and the gluten free all purpose flour until it is mixed thoroughly.
  5. Using a wooden spoon, stir in the chocolate chips.
  6. Drop cookie dough a teaspoonful at a time on the cookie sheets. Bake 12 minutes. Remove cookies from the cookie sheets after they have cooled.
  • Warning, not unlike chocolate chip cookies made with flour these gluten-free cookies with get crispy if left in the oven too long.
  • You can use any Gluten-Free all-purpose you choose, however, I have found Bob Red Mills to work and taste great.
  • If you do not have Gluten-Free brown sugar you can use all white granulated sugar, they will just be lighter in color.
  • It is extremely important when cooking or baking for people with Celiac Disease to use clean pans and spatulas so they do not become cross-contaminated with any gluten.
**** Revised recipe in 2016 after being taken off gluten, oatmeal, corn and peanuts. I needed a really good recipe I could eat and the family would enjoy.

Monday, November 28, 2016

Sweet Potato Cake Doughnuts

Does your family eat doughnuts for breakfast?  Is the reason because they make a quick meal or because the doughnuts are delicious? Sweet potato cake doughnuts can be quick, vitamin packed and delicious. According to, The Worlds Healthiest Food, “One difficulty in describing the health benefits of sweet potatoes is knowing where to begin. There are a surprising number of nutrient categories responsible for the health benefits of this underappreciated tuber. Among these categories are antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients.” Making your family fresh homemade doughnuts, not only are you eliminating any preservatives but also you are adding vitamins A, C and B6 in a tasty way.

Ingredients for Sweet Potato Doughnut Recipe: 

  • 2 whole sweet potatoes/2 cups mashed sweet potato
  • saucepan
  • 2 tbsp butter/margarine, melted
  • Mixing bowl
  • 3 tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 3 large eggs
  • 2 cups sugar
  • 1 1/2 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • Electric mixer
  • 7 cups flour
  • 3 inch round doughnut cutter
  • Olive oil
  • Deep fryer/electric skillet
  • Tongs or slotted spatula
  • Paper towel 

Instructions to make Sweet Potato Doughnut Recipe:

  1. Wash, peel and cut up the sweet potatoes. Place them in a saucepan, cover with water and bring to a boil. Cook the sweet potatoes until soft enough to mash.
  2. 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 and cinnamon.  Mix until it is all blended.
  3. Add and mix the flour in one cup at a time, until you get soft dough. Chill the dough in the refrigerator for one hour.
  4. Using ½ the dough at one time, pour onto a floured surface. Sprinkle a little flour on top of the dough and pat into the thickness desired. ½ inch to ¾ inch recommended. Using the doughnut cutter dipped in flour, so the dough does not stick, cut out the doughnuts.
  5. Separate and place your doughnuts on floured surface, such as counter top or cookie sheet, as you cut them. With your finger, 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.
  6. Heat the oil in a deep fryer or an electric skillet to 375 degrees Fahrenheit and carefully drop 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 doughnuts from the oil and place on the paper towel to drain. Continue until all doughnuts are fried.


  • If you do not have a doughnut cutter, use any 3-inch diameter, canning ring or drinking glass.
  • You can use a Dutch oven on the stove top, but use a thermometer to keep your oil from overheating as your doughnuts will brown to quickly on the outside and not be done in the center.
  • You can top your doughnuts with frosting, cinnamon/sugar or powdered sugar.

 Jesus answered, "It is written: 'Man does not live on bread alone, but on every word that comes from the mouth of God".

Matthew 4:4 ; NIV

Monday, November 14, 2016

Gluten-Free Sage Dressing Bread Recipe

The recipe for gluten-free sage dressing bread was born with my love of my moms sage bread dressing. Now that I am eating gluten-free, it seemed silly to buy an expensive loaf of bread just to add some herbs and vegetables.Using my revised gluten-free sandwich bread recipe from Bob Red Mill, I then added what it would take to make sage dressing.

Ingredients to make Gluten-Free Sage Dressing Bread Recipe:

  • 3-1/2 tsp Bob Red Mill's xanthan gum
  • 1/2 cup brown sugar 
  • 2 large eggs  
  • 1/4 cup olive oil 
  • 1 1/2 cups plus 2 tbsp of almond milk
  • 1 tbsp yeast
  • 1 or 2-cups celery; chopped
  • 1 large onion; chopped
  • 2 tbsp sage
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper; to taste
  • 3 1/2 cups all-purpose gluten-free flour; I prefer Bob Red Mills 


Instruction to make Gluten-Free Sage Dressing Bread Recipe:

Preheat the oven to 350 degrees Fahrenheit.

Without wasting time or dishes, add in your mixing bowl, all the ingredients in the order listed and mix until blended.

Pour into a greased 9-inch x 5-inch loaf pan, smooth out the top and pop into the oven.

Bake at 350 degrees for 55 minutes.