Everything Blooms In Its TIme

Everything Blooms In Its TIme

I took a walk this morning on a beautiful October day in Colorado, complete with bright blue skies and changing leaves. Here is what struck me today… some trees were still green and had no sign of autumn, others were brilliantly displaying their hues of vibrant orange, yellow and deep purple. There were even trees who had dropped all their leaves bearing only their knotted branches. Then I came across this beautiful tree laden with berries and I thought- Everything blooms in its own time. Such a great life lesson and one I wish I would have taken to heart in my younger years. It might have stopped me from comparing or feeling as if I was behind in life.

These trees, this idea of everything blossoming in its own time is a reminder to me to take a deep breath and focus on my own growth, my own journey in this current moment. Let’s not rush the process or compare our growth to others. Your beauty is your own!
Allow it to bloom and trust God’s timing.

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

Ingredients for Bars

1 15 oz. can of pumpkin puree

1 2/3 c. sugar

1 c. vegetable oil

4 large eggs

2 c. all purpose flour

2 tsp. ground cinnamon

1 tsp. pumpkin pie spice

2 tsp. baking powder

1 tsp. salt

Ingredients for Frosting

1/2 c. unsalted butter, ( 1 stick )  softened

1 8 oz package of cream cheese, softened

1 tsp. vanilla extract

1/4 tsp. almond extract

4 c. powdered sugar

1/4 tsp. salt

Instructions

Preheat oven to 350 degrees

In a large bowl, beat pumpkin, sugar, oil and eggs with an electric mixer until well combined.

In a smaller bowl, sift together, flour, spices, baking soda and salt

Add the dry ingredients to the pumpkin mixture and stir until well combined.

Spread the batter evenly into a well greased 10×15 jelly roll pan

Bake for approximately 30 minutes until toothpick inserted in center comes out clean.

Allow bars to completely cool before frosting

For the Frosting…

Beat together the butter and cream cheese until smooth.  Stir in the vanilla and almond extracts.  Add the powdered sugar a little at a time until the mixture is smooth.

Enjoy!!

Yummy Veggie Soup

Yummy Veggie Soup

Veggie Soup

Ingredients

2 Tablespoons extra virgin olive oil

1 medium yellow onion, diced

3 cloves garlic, pressed

3 medium carrots, chopped

4 medium potatoes, chopped

1 small sweet potato, chopped

1 small zucchini, chopped

1 14.5 oz can of diced fire roasted tomatoes

1 14.5 oz can of white kidney beans

1 c. chopped green beans

1 1/2 c. chopped kale

1/4 c. dry white wine ( I like to use Pinot Grigio or Sauvignon Blanc )

2 tsp. Italian seasoning

1/4 tsp. red pepper flakes

4 c. vegetable broth 

2 bay leaves

1 lemon

salt and pepper to taste

Instructions

In a large stock pot, heat oil over medium heat, add onion and pressed garlic.  Cook until onions are clear and garlic is fragrant.  Season with salt and pepper.

Add the wine and allow the liquid to reduce by half

Add the remaining vegetables ( minus-  green beans, kale and zucchini), canned tomatoes, beans, bay leaves and vegetable broth.  Simmer on low for 1 hour.

The last 15 minutes, add the green beans, kale, zucchini, and one big squeeze of fresh lemon juice.  Cook until green beans are tender.

This soup is delicious and best served with warm crusty bread and butter.

ENJOY

Crock Pot Parmesan Chicken and Potatoes

Crock Pot Parmesan Chicken and Potatoes

Crock Pot Parmesan Chicken and Potatoes

Ingredients

  • 3 tbsp. extra-virgin olive oil, divided
  • 4 boneless chicken breasts
  • 1 lb. baby red potatoes, quartered
  • 2 tbsp. butter, softened
  • 5 cloves garlic, minced
  • 2 tbsp. freshly chopped thyme
  • 1 tbsp. oregano, dried
  • Freshly chopped parsley
  • salt and pepper to taste
  • 2 tbsp. freshly grated Parmesan, plus more for serving

Directions


    • In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden brown. 

    • Meanwhile, in a large slow cooker or dutch oven, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, oregano and parsley. Add parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked. 

This is super easy and a great addition to the busier season now that kids are back to school.  You can use a traditional crock pot as mentioned above  or a dutch oven at 300 degrees for approximately 3- 4 hours.

Enjoy!

Watermelon Lemonade

Watermelon Lemonade

Watermelon Lemonade

Ingredients

6 c. cubed seedless watermelon, chilled

4 c. cold water ( You can also use sparkling water )

3/4 c. freshly squeezed lemon juice 

2/3 c. granulated sugar

Ice

Fresh mint leaves

Instructions:

In a blender, blend watermelon chunks until well pureed – Pour through a fine mesh strainer to reduce pulp

In a large pitcher, whisk water, fresh lemon juice and sugar until the sugar is dissolved. Add the watermelon puree and ice.

Pour over ice and serve with fresh mint.  Store in refrigerator

Enjoy !