Menu

Recent Comments

October 2013
S M T W T F S
« Aug   Jul »
 12345
6789101112
13141516171819
20212223242526
2728293031  

© 2012 BlogName - All rights reserved.

Firstyme WordPress Theme.
Designed by Charlie Asemota.

Dear Son….

10/16/2013 - Author: Natasha Phillips

My Darling Elliott-

Today is your 3rd birthday. I have no idea where the last three years have gone. I want to rewind them so I can go back085 and do the bad days over and relive the good days with you. You are such a light in my day, a bundle of energy that never stops. When you came into my life those three years ago I had no idea what to expect. You have exceeded every expectation I ever had of being a mother twice over. 091You have been a handful from the start, but one that I cherish and love. Oh sure, there were really hard days. The days that your dad would come home and all you had done that day and previous night was cry from the colic that plagued your little body. You were so sick that first 6 month with thrush, colic, ear infections, RSV, and the common cold. Those days seemed to pass so slowly, however now looking back they happened in the blink of an eye. Once summer came you were a different child. You loved to be outside and often that is where we were the entire day.IMG_1605 It was such a joy watching you learn new things, how to roll over, sit, crawl and eventually walk at 17 months!! When I was pregnant with your younger brother you often just wanted to cuddle, which was great but you also had so much energy there were times you just wanted to jump and climb on me.IMG_2879 You couldn’t understand why that couldn’t happen. When your brother was born it was the first night I ever spent away from you in your 17.5 months you had been on this earth. The change of having baby Ivan compete for my attention was very hard for you and the sibling rivalry you share with him to this day started then. You slowly transitioned from your constant jabber to brokenIMG_3803 words with the constant mom, mom, mom, mom….being your standby when you couldn’t figure what else to say. Boyd quickly became your favorite person, outweighing both dad and I because he could give you all the undivided attention you wanted. As you have grown the stubbornness that is going to takeIMG_4253 you far in life really has come through. As hard and frustrating as it is at time I am proud that you stand for what you want, even if it results in you also standing in the corner from time to time. Right now you are going through a phase where everything is scary, I pray you overcome your fears soon. Son, I pray that your life is guided by our Savior and that you will choose Him over anything else in this world. He alone holds theIMG_0345 future and I pray earnestly for your salvation and surrender to Him. I pray that you grow to be a strong man that is faithful to your wife. I pray for her life right now, that the Lord is preserving her heart from a very young age. I pray that your are a man of honesty, integrity, respect and have a desire to work hard in this life. I pray that you are a man that others can look to.  I love you so much Elliott. I love your spunk, imagination, smiles, funny looks, how everything you like is “perfect” and I love your ability to make people around you feel special. I am so proud to be your mom and can’t wait to get to know you better as you grow into a young boy. Three years old you are today….Happy birthday Elliott Donald Phillips!!!IMG_0363 IMG_0488 IMG_3463 IMG_7388

Love with all my heart-

Your Mom

No Comments - Categories: Family Stories and Reflection, My Kids

Overnight Blueberry Stuffed French Toast

10/10/2013 - Author: Natasha Phillips

IMG_0888

This is a recipe that I grew up with and was often used for breakfast at one of the local B&B’s.  It is and was such a favorite that I haven’t really changed much. I cut the sugar back from the original recipe and at times I substitute stevia which is a natural sweetener that has zero calories! Sometimes I like to put these in individual jumbo muffin cups and freeze them to just pull one out here and there. Any bread works well, however I do feel a french bread/sourdough type works a little better. I only say that because it is a little denser so the texture of the bread still shines through.  These are great with a little drizzle of maple syrup or with the blueberry syrup recipe included here. Let me know what you think!

 

Overnight Blueberry Stuffed French Toast

14 slices of bread or enough to fill a 9×13 pan 2/3 full

1 – 8 oz cream cheese cold and cubed

1 1/2 Cup Blueberries

14 large eggs

1/4 cup sweetener (sugar, honey, syrup, stevia, ect…)

2 1/2 cups Milk

1 Tbsp. Vanilla

8 Tbsp. Butter or margarine

 

Cube the bread and fill 9×13 pan or 12 jumbo muffin cups, sprinkle with the blueberries. Cube cream cheese and sprinkle over the top of the cubed bread. Beat the eggs, then add the sweetener, milk and vanilla. Pour milk mixture over bread then top with cubed 8 Tbsp butter. Cover with foil or Saran wrap and chill overnight, 8-10 hours. Bake in preheated oven at 350F covered for 30 minutes and uncover for 30 minutes longer. Let cool slightly before serving. Top with maple syrup or the following blueberry syrup recipe.

Blueberry Syrup:

 

1 cup Sugar

2 Tbsp. Cornstarch

1 cup Water

1 cup Blueberries

1 Tbsp. Lemon Juice

2 Tbsp. Butter or Margarine

 

Mix the Sugar and cornstarch over medium heat. Add the Water and blueberries, stir constantly and bring to a rolling boil.  Add the butter or margarine and boil for 1 minute. Remove from heat and cool slightly. Serve hot or cold. Great topping for ice cream as well.

 

 

 

1 Comment - Categories: Food

Pumpkin Spice Muffins topped with Caramel Drizzle

- Author: Natasha Phillips

IMG_0912

When I created this blog I envisioned posting my latest recipes and baking triumphs everyday. Well I definitely do a lot of baking and cooking but my recipes never make it up here. So to start off my new goal of posting at least one recipe a week I am beginning with these pumpkin spice muffins. I found the originally recipe and it was for quick bread, however I switched up a few ingredients, changed the measurements a bit and decided to try them as muffins. It has proved to be a favorite with my kids and quickly becoming a staple at the local farmers market. Enjoy and let me know what you think.

 

Pumpkin Spice Muffins:

2 1/2 cups Sugar

1 cup vegetable oil

4 eggs

1 3/4 cup pumpkin (or one 15 ounce can)

3 cups flour

2 tsp. baking soda

1 1/2 tsp salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1/2 tsp. baking powder

2/3 cup water

3/4 cup raisins

1 cup walnuts, finely chopped

Preheat oven to 350F. Grease 12 jumbo muffin tins, (it works best without the paper cups so try not to use those). In a large bowl mix sugar, oil, eggs, and pumpkin. Beat well. sift together flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder. Add dry ingredients alternately with water to pumpkin mixture. Fold in raisins and nuts. Pour into muffins tins, fill about 3/4 full. Bake 20 minutes or until toothpick inserted comes out clean.

Caramel Drizzle:

4 tbsp. Butter or Margarine

1/2 cup Brown Sugar (I like to use the dark brown sugar)

2 tbsp. Milk

1 cup Powdered sugar

 

Melt Butter in small saucepan, add brown sugar and milk. Bring to boil. Remove from heat and let cool slightly, about 7 mins. (If you don’t let it cool before you add the powdered sugar your drizzle will turn out more like a glaze). Beat in powdered sugar until smooth. Put into plastic bag and cut the corner off plastic bag and drizzle over warm muffins. The frosting will set as it cools. Enjoy!!!

 

2 Comments - Categories: Food