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 41 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.

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
  • 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.

Wednesday, October 12, 2016

Gluten-Free Applesauce Bread Recipe

I made fresh applesauce from our neighbor’s un-sprayed apple trees to take to a family gathering. When the gathering was postponed, I wasn’t quite sure what to do with it all, it was far too much for me to eat by myself, therefore, Gluten-Free Applesauce Bread was made.

I had used Taste of Home recipe for applesauce bread before, however, now that I need gluten free things as well as many family members, I adapted this recipe to suit all the no dairy, no gluten ingredients needed in the families diet and have been told it was fantastic.


Ingredients to make Gluten-Free Applesauce Bread

  • 2/3 cup coconut oil; softened
  • 2 cup sugar
  • 2 egg
  • 2 ½  cups unsweetened applesauce
  • 1 ½  teaspoons baking soda
  • 1 ½  teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon Himalayan salt
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons of xanthan gum or ground flax seed 
  • 3 cups All-purpose gluten-free flour; I use Bob Red Mills
  • 1 cup raisins; optional
  • 1 cup chopped walnuts; optional


Directions to make Gluten-Free Applesauce Bread

  1. Preheat the oven at 350 degrees.
  2. In a large  bowl add ingredients as listed, mixing well adding flour a little bit as a time until combined thoroughly.  If using raisins and nuts fold them in.
  3. Pour the batter into 2 greased 8-in. x 4-in. loaf pans. Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool before removing from pan, slicing and enjoying.

Cinnamon Applesauce Christmas Tree Ornaments

Christmas season is nearly here. If you are like me, you like to have homemade ornaments on the Christmas tree. And Cinnamon Applesauce Ornaments not only add the homemade touch, but a great smell.

I will give you the instructions to make Cinnamon Applesauce Ornaments but you will have to pick out your shapes. Be creative, design your Christmas Tree to suit your family

Supplies needed to make Cinnamon Applesauce Christmas Tree Ornaments:

  • 1/2 cup Cinnamon
  • 1/2 cup Applesauce
  • Wax paper
  • Cookie Cutters
  • Toothpick
  • Ribbon/String
  • Bowl
  • Spoon
  • Glitter (optional) 

Instructions to make Cinnamon Applesauce Christmas Tree Ornaments:

  1. In bowl, mix together the cinnamon and applesauce. When it becomes to stiff to stir with spoon you can use your hands to finish making a dough ball.
  2. On the waxed paper, start flattening out the dough ball with your fingers.
  3. Put a second sheet of waxed paper over the dough and roll it out until it is approximately 1/8-inch thick.
  4. Now be creative, take cookie cutters, ring to a canning jar or freehand cut your shapes.
  5. Place on a waxed paper covered baking sheet. Take a toothpick or straw and poke a hole in the top where you will put your ribbon or string.
  6. Let your shapes air dry for at least 24 hours or until completely hard.
***The Youtube recipe is different than the one we used, you may want to try both.

Thursday, August 4, 2016

Gluten-Free Sweet Yellow Squash Custard

This summer after having an abundance of zucchini and
yellow squash; and using them in every conceivable way. I looked in my moms recipe box and found my aunt's zucchini pie recipe and adapted it to make Gluten-Free Sweet Yellow Squash Custard.

Eating gluten-free can be a tad challenging but not impossible. I hadn't found a gluten-free pie crust and I really did not need any extra calories, therefore, I decided baking it in glass baking dish was a much better idea.

Using Blue Diamond vanilla almond cashew milk instead of vanilla extract and Mil-not was another change. If I were making it for my niece I would have used coconut oil instead of butter too. Do not be afraid to play with recipes.

Ingredients for Gluten-Free Sweet Yellow Squash Custard

  • 2 Cups yellow squash; cooked peeling seeds and all
  • 1 1/2-2 Cups Sugar
  • 2 Eggs
  • 2 Cups vanilla almond cashew milk
  • 4 tbsp Tapioca flour
  • 3 tbsp butter or coconut oil  

Instructions on making Gluten-Free Sweet Yellow Squash Custard

  1. After cooking the squash, drain the excess water, and pour it in a blender. Mix it until a nice smooth consistency. 
  2. Add the rest of the ingredients and continue to blend it all together.
  3. Pour into a 9-in X 13-in baking dish and sprinkle with cinnamon.
  4. Bake at 450 degrees for 10 minutes, reduce the temperature to 350 degrees and bake for an additional 20 minutes or until the center is done and does not jiggle. 

Thursday, July 21, 2016

Gluten-Free Zucchini Brownies

Gluten-Free Zucchini Brownies
Baking gluten-free was once something I only did for my sisters and nieces, however, after seeing an herbalist to help get healthier I was placed on a no peanut, wheat, rye, barley oat and corn diet. 
I am actually finding the no corn part to be the hardest as it is in everything, however, this recipe for gluten-free zucchini brownies is delicious and fits the bill.




Ingredients for the Zucchini Brownies:

  • ½  cup cocoa powder
  • 1 ½  teaspoons baking soda
  • 1 teaspoon Himalayan salt
  • ½  cup coconut oil/olive oil/soybean oil; your choice
  • 1 ½  cups sugar
  • 2 teaspoons real vanilla
  • 2 cups garden fresh zucchini; shredded 
  • 2 cups all-purpose gluten-free flour; I prefer Bob Red Mills all-purpose gluten-free flour
  • 3-5 tablespoons water; only if needed
  • 1/2 cup chopped walnuts; optional


    Ingredients for the chocolate frosting:

  • 3 tablespoons cocoa powder
  • ¼  cup butter; melted
  • 2 cups powdered sugar
  • ¼  cup almond or cashew milk
  • 1 tablespoon vanilla extract
  • Pinch of salt

Instructions to make the Zucchini Brownie:

  1. Preheat your oven to 350 Degrees Fahrenheit. Using a 9-inch x13-inch glass baking pan and spray it with cooking spray.
  2. In your mixing bowl, (I do not believe in using more than one bowl); therefore, add the ingredients in the order listed adding the water last to make a thicker batter. The water you use is determined by the moisture in your zucchini.  Do not add too much water or it will be more like cake than a brownie. ***I made the Gluten-Free Zucchini Brownies without any added water.
  3. Spread the batter into the prepared pan and bake 25-30 minutes until the brownies spring back when gently touched or a toothpick inserted into the center comes out clean.
  4. While the brownie is baking, whip up the frosting. Spread the frosting on the brownies after they have cooled a little. I prefer to frost the brownies while slightly warm; however, you can do as you like and wait until they are completely cooled.
  5. Cut into squares and watch the Gluten-Free zucchini brownies disappear.

Saturday, April 9, 2016

Snowy Day in April

The calendar tells us that April 9, 2016 is spring; however, looking out the window this morning, it looked as if winter had returned in full force.

Not looking at the clock, I am trying to remember, approximately 1 pm or so the sky was blue, the snow had stopped and it looked as if all was OK. I am glad I did not hold my breathe as only a short time later, the snow had started falling hard once again. It did that several times throughout the morning.

By 4 pm the sky was indeed blue, most of the snow melted, even at a mere 30 degrees, and I was outside taking photographs of the lovely spring flowers.

The hyacinths look and smell fantastic, however, the daffodils little heads were drooping from the cold rain, ice/sleet and snow they had endured this week. The still look lovely and I am hoping the sun that is now shining and is to shine tomorrow will perk them up.

April 9th in Northern Indiana has been quite interesting, how is the weather in your neighborhood?