Tuesday, 13 June 2017

Touch The Sky {Hillsong United} cover by Kerri Pauls

What fortunes lies beyond the stars
Those dazzling heights too vast to climb
I got so high to fall so far
But I found heaven as love swept low

My heart beating, my soul breathing
I found my life when I laid it down
Upward falling, spirit soaring
I touch the sky when my knees hit the ground

What treasure waits within Your scars
This gift of freedom gold can't buy
I bought the world and sold my heart
You traded heaven to have me again

My heart beating, my soul breathing
I found my life when I laid it down
Upward falling, spirit soaring
I touch the sky when my knees hit the ground

Find me here at Your feet again
Everything I am, reaching out, I surrender
Come sweep me up in Your love again
And my soul will dance
On the wings of forever 

My heart beating, my soul breathing
I found my life when I laid it down
Upward falling, spirit soaring
I touch the sky when my knees hit the ground 

Find me here at Your feet again
Everything I am, reaching out I surrender
Come sweep me up in Your love again
And my soul will dance
On the wings of forever

Upward falling, spirit soaring
I touch the sky
When my knees hit the ground

Saturday, 8 October 2016

Thanksgiving Meal

Us girls have been cooking up a storm for our gathering tomorrow.
All of the recipes we made are posted on my family's cooking blog, so I thought I'd take pics of all the food we prepped and share the links with you all. Because Thanksgiving food it THE BEST!

Today I chopped up all the veggies, and made the sauce for Stir Fry. Tomorrow we will toss the veggies in oil and salt, bake them for a bit, add sliced almonds and coat them in the sauce.

Mom always cooks the turkey very simply in water, with seasoning salt sprinkled on top.

Brooke peeled and cut up the potatoes, they will go in the fridge overnight covered in water, then tomorrow we will cook them, add margarine, milk, and salt, and whip them with a hand mixer. we will top them with fresh Gravy.

Becca made these delicious Duggar Rolls.

Brooke made the meatballs and Kaya made the sauce for Honey-Garlic Glazed Meatballs.

I made three boxes of cherry Jello, following the directions on the box. Then once it was almost set, I mixed in two cans of cherry pie filling and put it back in the fridge to set the rest of the way. Tomorrow we will mix it with cool whip right before we eat.

We always add a little less liquid than the box says...it makes it ten times better!

 And now for the best part, Jen and I made three different kinds of pies (and maybe a few extra for tonight ;) all with this pie crust

and Apple Pie...I just realized we haven't posted this one yet :o it is THE BEST ever. So I will be posting it here next week!

I hope you all have a great weekend! BE THANKFUL :)

Thursday, 29 September 2016

Moist Carrot Cake

Fall has arrived, so its time to pull out the fall recipes!
The other day my bestie sent me a snapchat of carrot cake she was eating...and I have been craving it ever since, but I couldn't find our usual recipe :( so this afternoon Brooke and I tried this one.
We change a few things from the original recipe...cause I'm not good at following recipes :D it turned out soo good!

2 cups all purpose flour
1 cup cane sugar (or 1 1/2 cups of white sugar)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups grated carrots
1 cup canola oil
4 eggs

8 oz. cream cheese
1/2 cup margarine
2 tsp. vanilla
3 cups icing sugar

- Mix dry ingredients together by hand.
- Add eggs, oil and carrots, beat until well mixed with hand beaters.
- Spread into greased 9x13 cake pan.
- Bake @ 325F for 30-40 minutes, or until lightly browned and a toothpick comes out clean.
- Cool.
- Beat cream cheese, vanilla and margarine together with hand beaters until smooth, add icing sugar and beat well, spread over cooled cake

Friday, 29 July 2016

Chains Hit The Ground

I’m holding on to You
It’s all I know to do
When fear has had me bound
When enemies surround
There’s freedom in this truth
My salvation is in You

And I remember the nails that You took for me
When You died in my shame and iniquity
Jesus, You have set me free
The thorns of my pain You wore in a crown
When You bowed Your head
Your love was poured out
And my chains hit the ground

You are the Rock I’ve found
Above the shifting ground
Amid a raging war
You’re the One I’m fighting for
For all of my years
My banner will be clear

I am Yours
And even though the waves, they crash below
I’m holding onto love
I’m holding onto love
I am Yours
Forever all my days, I lay before Your holy love
I’m holding onto love

Tuesday, 19 July 2016

Sour Cream Enchilades

I found this recipe when I was on THM last summer, but its so good that I eat it even when I'm not trying to eat healthy. Plus its a perfect way to use up those avocados that are going bad in your fridge!
Some people eat it with guacamole, but I prefer to top it with sour cream.
My favorite part about it is that the color of your sauce depends on what color of pepper you use!! it takes little to amuse me ;)

1/4 tsp. chili powder
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp salt
1 cup chicken, cut up (or more if you want)
4 sm tortilla shells
1/2-1 avocado

1/4 sweet pepper ( or 1/2 a small one)
1/4 cup cream cheese
1/4 tsp salt
1/4 cup water
1 tsp chicken soup base
1/4 cup sour cream
1/2 tsp minced garlic

1/2 cup cheese

- Mix spices together, add chicken, coat chicken with spices.
- Divide chicken mixture evenly between tortilla shells.
- Cut avocado in small chuncks and spread over chicken.
- Roll shells up and place in 8x8-inch baking pan.
-Mix sauce ingredients together in Ninja blender cup (or whatever you have) and pour over tortilla shells.
- Sprinkle with cheese and bake @350 for about 20 minutes until cheese is melted and enchilades are warmed through.
-Top with sour cream and ENJOY!

Saturday, 9 July 2016

Life Lately ~ From My Phone

Helping the sis and bro-in-law move

from the church picnic, straight to the campground

Mornings on the beach


boat rides

I could sit by the water for hours...so peaceful!

He makes beautiful things <3

afternoon walks

do you think we have enough strollers?!?

celebrated Brookies 10th!

came home to lots of garden work...now to get ready to do it all again next week!

Friday, 17 June 2016

KerKer's Chicken Pot Pie

I don't remember how many years ago I started making this recipe, but I do remember that our parents were gone, and Jen and I were in the sitting in the kitchen (probably eating junk food or something :D) and I was looking at a cooking magazine and saw this picture
I told Jen that was gonna make a chicken pie that tasted just like the picture, she thought that was a good idea, so that's what I did.
If I remember correctly she made the pie crust (cause she's good at it :) and I made the filling...it has been a family favourite ever since!
It's a great meal to bring out to the field or to a potluck, because it stays hot for a long time!
In harvest I cook it about an hour before supper and its still hot when I send it out to the field...and that makes everyone happy ;)

If you want to see more of this recipe, Jen and I made an "Every Hour Vlog" the day I took the pictures for this post, and the chicken pie made an appearance!! You can check it out here!! or you could also check it out if you want to see what I do on a normal day :)

*Read notes below before making*

*I have used many different brands of Italian dressing and they all taste great! this time I used this one.

*if you are using frozen veggies cook them as the package instructs before adding them to the filling.
I usually cook up some fresh carrots, and add frozen peas and corn (the peas and corn cook enough in the oven so I just throw them in frozen) you can add any veggies you like :)

*The more you allow the filling to cool before you cook it, the thicker it will be when you take it out of the oven, I usually let it cool on the counter while I am making the pie crust, though it is best if you put the filling in the fridge for a few hours...but ain't nobody got time for dat!

*It's best to allow the pie to cool for 15-20 minutes after you take it out of the oven, to let it thicken a little

5 cups milk
2 1/2 tsp salt
1/8 cup chicken soup base
1/2 cup cornstarch, mixed with water
1/4 cup Italian dressing
6-7 cups veggies
4 cups chicken, cooked and cut up

- Bring milk, soup base and salt to a boil on stove top, stirring occasionally.
- Once its boiling, remove from heat and slowly add cornstarch mixture, while mixing milk constantly with a whisk (very important or it will be lumpy).
-Place milk back on heat bring it to a boil stirring constantly.
- Remove from heat, add dressing, veggies and chicken, allow filling to cool while you make pie crust.
- Make this dough (you will only need half of the dough, so you can make some pies for dessert, or throw the extra dough in the freezer).
- Roll out pie crust to fit a 9x13 pan (make sure it comes up the sides) pour filling in, roll out dough to cover the top, and roll down the dough to seal, cut a few holes in the top of pie. (see pictures below)
- Bake @ 425F for 1 1/2 - 2 hours until crust is golden brown.