Braided Yeast Loaf

Ingredients make 1 loaf:

1 tbsp active dried yeast
1 tsp honey
1 cup lukewarm milk
1/4 cup butter, melted
3 1/2 cups white bread flour
1 tsp salt
1 egg lightly beaten with 1 tsp milk, for glazing

Instructions:

1. Combine the yeast, honey, milk and butter. Stir and leave for 15 minutes to dissolve.

2. In a large bowl, mix together the flour and salt. Make a well in the center and add the yeast mixture and egg. With a wooden spoon, stir from the center, incorporating flour with each turn, to obtain a rough dough.

3. Transfer to a floured surface and knead until smooth and elastic. Place in a clean bowl, cover and leave to rise in a warm place until doubled in volume, about 1 1/2 hours.

4. Grease a baking sheet. Punch down the dough and divide into three equal pieces. Roll to shape each piece into a long, thin strip.

5. Begin braiding the the center strip, tucking in the ends. Cover loosely and leave to rise in a warm place for 30 minutes.

6. Preheat oven to 375 degrees. Place the bread in a cool place while the oven heats. Brush with the glaze and bake until golden, 40-45 minutes. Place on a rack to cool.

This was pretty easy to make and very good! It is especially good warm with a little bit of butter, but what isn't good with a little bit of butter! ;) Hope you enjoy as much as we did!

Not Yo' Mama's Banana Pudding

Recipe by Paula Deen

Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Taking it slow...

One thing I always have a tendency to do is jump in too deep! I have so much passion for so many things that I can get carried away with ideas of grandeur! When I found out about Disney having a Princess Half-Marathon, I thought I have to do this now! But what I am trying to realize is that I don't have to run it now, but I can start by at least training for it, so when registration comes I know I will have done my part, BUT (and this is a BIG but) if God has bigger and better plans for me, I will happily decline! I am praying that God's bigger and better plans are becoming a Mother for the second time, which is more important to me right now than goals of running in a half-marathon because I can have that opportunity again but right now is the time for motherhood! And I want to embrace it wholeheartedly with no regrets! So we shall see what comes next in my future... baby or half-marathon! I am ready for either one, and I consider both victories!

Curried Shrimp-and-Corn Chowder

From Southern Living Magazine
Patricia Gleason

Curried Shrimp-and-Corn Chowder
Makes 8 servings
Hands-on time: 1 hr
Total time: 1hr., 25min.



Ingredients:
1 med onion, diced
2 tbsp olive oil
2 garlic cloves, chopped
2 large Yukon gold potatoes, peeled and diced
1 large sweet potato, peeled and diced
2 cups fresh corn kernels (about five ears)
1 (14oz) can chicken broth
1 (13.5) can coconut milk
2 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper
1 lb. peeled, large raw shrimp (26/30 count)

toppings: (optional) toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

Directions:
Saute onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and saute 1 minute. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionaly, approx 25 minutes until potatoes are tender. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.

This was very good! It is a soup that is good in winter or summer because it is hearty with potates, but also light because of the shrimp.

What makes a Mother...

forget-me-not flower

I thought of you and closed my eyes
And prayed to God today,
I asked, "What makes a Mother?"
And I know I heard him say:
A Mother has a baby,
This we know is true
But, God, can you be a mother
When your baby's not with you?

Yes, you can, he replied
With confidence in his voice,
I give many women babies,
When they leave it is not their choice.
Some I send for a lifetime,
And others for the day,
And some I send to feel your womb,
But there's no need to stay.

I just don't understand this God,
I want my baby here.

He took a breath,
and cleared his throat,
And then I saw a tear.
I wish I could show you,
What your child is doing Here...

If you could see your child smile
With other children and say,
"We go to earth to learn our lessons
of love and life and fear,
but My mommy loved me so much
I got to come straight here!"
I feel so lucky to have a Mom who had so much love for me,
I learned my lessons very quickly,
My Mommy set me free.
I miss my Mommy oh so much
But I visit her each day.
When she goes to sleep,
On her pillow is where I lay.
I stroke her hair and kiss her cheek,
And whisper in her ear,
"Mommy, Please don't be sad today,
I'm your baby and I am here"

So you see my dear sweet one,
Your children are okay.
Your babies are here in My home,
And this is where they'll stay.
They'll wait for you with Me,
Until your lessons there are through,
And on the day that you come home,
they'll be at the gates waiting for you
So now you see
What makes a Mother,
It's the feeling in your heart,
It's the love you had so much of
Right from the very start!

Found this poem from a friend!

A Tea Party!

Not that I really care about the big Royal Wedding coming up on Friday, but I do love learning about new cultures and like to take any occasion to educate myself about them. In high school, I especially loved British monarchy. But to get to the point, I am going to utilize this occasion to have a Full English breakfast complete with tea and scones. I am quite excited about this because really it is no different from what most people in America would eat for breakfast, aside from the black pudding and baked beans, I think I will skip those! :-/~ I may be having a little too much fun with this but I LOVE breakfast and weddings! So I can't wait to enjoy both together, a delicious breakfast and a beautiful wedding!

I only wish that Sophia is older so she could participate with me! I would really do a lot more. Like play Princess dress up with her and teach her about England and their culture! I can't wait to still do those things with her when she is older!

My Version of Southern Living’s Island Chicken and Rice

I have been making the dish for a long time now. The first time I made it, Patrick and I were living in our first apartment, and he has loved it ever since! I like it too, because it is pretty easy and everything cooks in one large skillet, which makes clean-up easy!

Ingredients:

2 or 3 boneless skinless chicken breast
Salt
Pepper
Crushed red pepper (optional)
1 tablespoon of vegetable oil
1 tablespoon butter
1 small onion, chopped
1 cup uncooked long-grain rice
2 garlic cloves, pressed
1 (14 oz) can chicken broth
1 (13.5oz) can coconut milk
¾ cup pineapple juice from pineapple slices or chunks

Directions:

Sprinkle chicken evenly with salt, pepper, and crushed red pepper.
Brown chicken in hot oil in a large skillet over medium-high heat 1-2 minutes each side. You just want to brown chicken not cook it through, or it will be over done later.
Remove chicken from skillet and drain extra oil from pan .
Add butter to skillet and melt, stirring to loosen particles from bottom of skillet; add 1 chopped onion, and sauté approx 4mins or until soft. Add rice, sauté 4mins; add garlic, and sauté 1min. Stir in chicken broth and next 3 ingredients and additional salt pepper, and crushed red pepper if using; bring to a boil. Cover, reduce heat to low, and simmer 35mins or until rice is tender and liquid is absorbed.
Uncover and fluff rice and let stand 5mins before serving. Garnish with pineapple slices or chunks and chopped parsley.

***The original recipe used bone-in chicken, which needs to cook longer per side 8-10 minutes. And garnished with chopped macadamia nuts with the pineapple slices.