Saturday, November 14, 2015
Sunday, November 8, 2015
Gluten Free Fried Chicken
2 (3 1/2 to 4-pound) chickens, cut into individual pieces
Mix brine ingredients in a large bowl. Place the chicken pieces in brining solution and refrigerate for two to three hours. Remove and place on rack to air-dry.
Mix batter ingredients and place in a large bowl. Place coating in large pan to coat chicken.
Coat chicken with flour, then place in batter. Drain excess batter off chicken and place in flour again and cover. Use tongs for transfers.
To fry, heat vegetable oil to 375 degrees in a cast-iron skillet. Do not fill the pot more than half full with oil. Place five to six pieces of chicken, skin side down first, in the skillet and cook, covered for seven minutes. Turn chicken and cook, uncovered, for another seven minutes. Allow the oil to return to 375 degrees F before frying the next batch.
Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan, keeping warm in the oven until ready to serve.
I can't take credit for most of this recipe. It was adapted from Adapted from SmittenKitchen.com
Monday, March 16, 2015
A Three Blood Chord and Our Little Girl
Friday, December 20, 2013
Plankeye
Tuesday, December 17, 2013
Christmas Craft Tray
Tuesday, October 22, 2013
Pumpkin Bread with Cinnamon Icing
So as not to be a personal recipe hoarder, I am sharing with ya'll it's spicy goodness!
Pumpkin Bread Ingredients:
15 oz can Libby's Pumpkin Puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup light brown sugar
1 tsp vanilla extract
3.5 cups flour
2 tsp baking soda
1.5 tsp salt
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp ground ginger
Directions:
Preheat oven to 350 degrees. Grease and flour loaf pans or cake pans...I used one loaf pan and one 9 x 13 cake pan.
In mixer, combine pumpkin, eggs, oil, water, white/brown sugars and vanilla until well incorporated.
Sift rest of dry ingredients together and slowly merge into pumpkin mixture until just mixed.
Pour into pans and cook for a minimum of 50 minutes or until toothpick inserted into center is no longer wet.
Poke holes all over bread if you want your icing thin. Otherwise, you may keep it as is and just ice it once your bread has cooled.
Cinnamon Icing
Ingredients
1 tsp vanilla
3 cups powdered sugar
3 TB Ground Cinnamon
3/4 cup heavy whipping cream
Mix all together until ingredients are well blended.
Depending on how thin or thick you want your icing, you pour it over the breads once they have cooled.
Enjoy!
Friday, October 4, 2013
Love this song
Wednesday, October 2, 2013
Mugshot of prayer
Monday, September 23, 2013
Redemption
Re·demp·tion
[ri-demp-shuhn]Thursday, July 4, 2013
Nutella Ice Cream
My inspiration for this bowl of deliciousness came from seeing posts pop upon Pinterest for variations of it, but none of them were in English.
BOOOOOOOOOO!
So, in my quest to create the ultimate flavor explosion for the fourth of July this year, I scoured a few recipe sites until I stumbled upon a few and made my own variation of this incredibly flavorful delight.
The reactions I got when people ate the first spoonfuls today were priceless. Some cussed out of sheer admiration, others went for seconds, and my husband took one bite and determined that I was never ever allowed to purchase ice cream from the store again.
So rather than be a little piggy about it, I am willing to share with the hopes that others can experience the cold respite of Nutella yumminess on a hot summer day.
Ingredients:
4 large eggs
1 1/3 cup of sugar
4 cups of heavy cream
1 1/2 cups cold milk
1 1/2 cups of nutella
Whisk eggs in mixer until frothy. Gently incorporate cream and milk and whisk until well incorporated. Blend in sugar and then when the mix no longer looks grainy, blend in Nutella until well smooth.
I used a double Cuisinart ice cream maker and poured the ingredients into each bowl until about 3/4 of the way full.
Let mix for 30 minutes until the consistency of a frosty.
Pour into freezable container and set overnight to harden.
Don't let the dairy scare you. It is rich and creamy and definitely worth the experience of making every now and then.
Cheers Ya'll!
Laura
Monday, December 3, 2012
Operation World and Uganda.
She is safe, but my heart breaks for those in her country who have been traumatized by war. It drives me to my knees to pray and my heart has turned towards Uganda.
If you haven't done so or thought about it, there are millions of children around the world who would love to be sponsored and have their most basic needs met. Wonderful organizations like World Vision and Compassion International out there have children, like Silivia, for you to sponsor on a monthly basis. As they grow, you grow as a sponsor, and personally, it has changed the way I view responsibility and giving back to the world around me. When we get her letters in the mail, we proudly hang them up on our refrigerator like any parent or family member would do for special children in their life. Take a moment to not only pray for the individual nations of the world, but also to think about ways you can give of your time and resources to transform entire communities and nations around the world.
Sunday, December 2, 2012
I Choose
Thursday, November 29, 2012
Canning = serenity
Guess I will have to rearrange my calendar...
Do you can?
Saturday, September 1, 2012
Stuffed Shells...be still my sleep deprived heart!
With the exception of a three hour nap from 5 am to 8 am this morning, I have been up for almost 1.5 days working on a grant for my internship site. It has been a project of mammoth proportions and I was relieved to finally upload, submit, and place into the charitable pot for consideration. Having said all that...I am loopy tired and am fighting the urge to take a very loooooong nap. My husband has been staying out of my way while I finished the project, so I felt the need to cook up some food that appeased both of our palates.
He wanted shells in cheese....I wanted a nap. Neither one of us felt like going to the commissary, so we compromised and went ten minutes before they closed. Quickly grabbed the fixin's for this fabulously delish dish, we did the happy dance when we found a great deal on extra large monster lo carb energy drinks.
Originally we originally found the recipe on another website, but made a few tweaks to personalize it and make it our own.
It is super easy to do, and I even have a trick for keeping your cheese stuffin' clean.
Here's what you have to do:
Stuffed Shells with Italian Sausage
Ingredients:
1 container ricotta cheese (15 oz)1 large beaten egg
Dash salt
2 c grated buffalo mozzarella cheese separated...none of that shredded bagged stuff!
1/4 c green onions finely minced.
extra virgin olive oil, enough to cover the bottom of a saute pan...I am liberal with it!
1/2 TB red pepper
Salt, just under a teaspoon
Half a bulb of garlic,smashed, crushed, and then finely chopped
42 oz crushed red tomatoes
1 sm can tomato paste
1 package of sweet Italian sausage links cut up in small bits
jumbo pasta shells
To Prepare:
1) Heat up water to boil the shells in and make sure you add a little olive oil and salt to the water to infuse them with flavor.
2) Being by sauteing the sauce links over medium until they are cooked through. Drain grease.
3) Take a saucepan and throw in the oil, pepper flakes, salt, and crushed garlic. Cook over medium high heat until the flavor of the garlic starts to open up and fill the air with its fragrance.
4) Immediately add crushed tomatoes, tomato paste, and cooked sweet italian sausage.
5) Simmer until flavors are really incorporated.
6) Turn on oven to 350 degrees.
7) Mix ricotta, beaten egg, chives, salt, and half of the mozzarella cheese together.
8) Cook shells until they are al dente. IMMEDIATELY drain them and run cold water over them until they have cooled down enough to dry out.
9) While waiting for pasta to dry, place the cheese into one of these babies.
![]() |
| Tovolo Cupcake Pen |

Monday, July 16, 2012
Mental Stability
Saturday, June 9, 2012
Vol Ball Caramel Orangesicle Cookies
Football season cannot happen soon enough. I am so ready for it that I even changed my ringtone on my cellphone to Rocky Top and will probably annoy all the Georgia Bulldawg fans around me. You see I live in the heart of Dawg's territory and wear my orange proudly. I am such a diehard fan, that my entire kitchen is being outfitted in Kitchenaid Orange appliances.
In honor of the upcoming football season, I decided to create my own twist on another chocolate chip cookie. This one I affectionately have dubbed "Vol Ball Caramel Orangesicle Cookies". It has a hint of orange flavor to tease your tongue, are pillowy soft, will rock your world with white chocolate chips, and send you over the edge when you bite into it's caramel center. Oh yes beloved reader, this one is a keeper for sure!
Here is the recipe:
Dry Ingredients: (Sift these ingredients together)
2 1/2 c flour
1 tsp baking soda
For the sugar base:
1 1/2 sticks of butter melted 1 1/2 c packed light brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
1.5 tsp orange extract 2 eggs
1 package of vanilla instant pudding (don't question me, just buy it!)
1 c white chocolate chips
zest of two oranges or one large navel orange
1 c caramel bits
Directions:
1) Preheat oven to 325 degrees F.
2) Beat the butter, sugars, vanilla, and orange extract until creamy.
3) Add in the eggs and mix until smooth.
4) Mix in the pudding.
5) Incorporate dry ingredients into mixture.
6) Using a microplane grater, zest two oranges and add to mix.
7) Next, gently mix in the blessed white chocolate chips and caramel bits.
![]() |
| This is what the mix should look like |
11) Bake for a minimum of 17 minutes.
12) When you pull them out of the oven....RESIST and let them rest.
![]() |
| Fresh out of the oven |
ENJOY! :)
Tuesday, June 5, 2012
One Pound Chocolate Chip Cookies
I am on a high protein diet, which has really caused me to reevaluate why on earth I decided to make these monsters. One bite in them, and you will turn into a chocolate zombie. I am not kidding. These babies are the size of my palm and about half an inch thick.
The best part, when you bite into them, they are soft, chewy, and hit you with a chocolate caramel center. Prepare to feast your eyes and loosen your belts a notch.
Directions:
Dry Ingredients (Sift all these ingredients together....BEFORE you add it to the gooey sugar base).
2 c flour
1/2 tsp baking soda
1/2 tsp salt
For the sugar base:
1 1/2 sticks of butter (give me a break, I live in Savannah and yes, Paula Deen is from here!)
1 c packed light brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
1 egg plus another egg yolk
1 c chocolate chips
1 c white chocolate chips
20 rolos (yeah, you heard me, and make sure you take off its golden wrapper!)
Preheat oven to 325 degrees F.
Put on an apron, you will wear flour if you aren't careful!
Melt butter
In my Kitchenaid mixer (I LOVE that thing), beat together the butter, sugar, and vanilla until creamy.
SLOOOOWLLLY add in the egg and then the yolk until everything looks smooth.
Then, slowly add in the dry ingredients.
When everything looks like doughy heaven, incorporate in all the blessed chocolate chips until your mixer sounds like it is driving on a bumpy road.
Here's where it gets fun!
Take a big chunk of dough roll it in to a ball and then form a cavity in the center. This is the well where you place two Rolo's and then close up the hole.
If need be, pinch off more dough out of your mix to close the gap. You should have a ball the size of a lime.
Drop them onto greased cookie sheets and bake them for a minimum of 17 minutes. When you pull them out of the oven....RESIST the temptation to eat one. Trust me. They need to sit for about ten minutes in order to harden slightly enough to handle. Otherwise you will end up with a gooey mess on your hands.
Makes about ten cookies....and if you aren't careful, will add ten pounds too!
Monday, October 24, 2011
Tuesday, October 4, 2011
If the World Were A 100 Person Village
If we could reduce the world's population to a village of precisely 100 people, with all existing human ratios remaining the same, the demographics would look something like this:
The village would have 60 Asians, 14 Africans, 12 Europeans, 8 Latin Americans, 5 from the USA and Canada, and 1 from the South Pacific
51 would be male, 49 would be female
82 would be non-white; 18 white
67 would be non-Christian; 33 would be Christian
80 would live in substandard housing
67 would be unable to read
50 would be malnourished and 1 dying of starvation
33 would be without access to a safe water supply
39 would lack access to improved sanitation
24 would not have any electricity (And of the 76 that do
have electricity, most would only use it for light at night.)
7 people would have access to the Internet
1 would have a college education
1 would have HIV
2 would be near birth; 1 near death
5 would control 32% of the entire world's wealth; all 5 would be US citizens
33 would be receiving --and attempting to live on-- only 3% of the income of "the village"
Source: Family Care Foundation
Keep Smiling,






















