Author: Emily Sandridge

How connected are you?

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Yesterday while I was laying on the ground playing with my daughter I had a big “Oh my gosh, I can’t believe myself” moment. In the matter of minutes I turned on my phone, not once, not twice, but several times! The first time to take a picture of her cute self… which turned into browsing Instagram. Second was to check an Ebay listing, then the next (few) times were just fiddling. I’m not always like this, but I am feeling it happening more and more.

I am literally robbing myself from quality time with my children who are growing up way. too. fast.

Do you do this too? Please tell me I’m not the only one.

Elder Ian S. Arden said,

        “There is much that is good with our easy access to communication and information. I have found it helpful to access research articles, conference talks, and ancestral records, and to receive e-mails, Facebook reminders, tweets, and texts. As good as these things are, we cannot allow them to push to one side those things of greatest importance. How sad it would be if the phone and computer, with all their sophistication, drowned out the simplicity of sincere prayer to a loving Father in Heaven. Let us be as quick to kneel as we are to text.
        I know our greatest happiness comes as we tune in to the Lord (see Alma 37:37) and to those things which bring a lasting reward, rather than mindlessly tuning in to countless hours of status updates, Internet farming, and catapulting angry birds at concrete walls. I urge each of us to take those things which rob us of precious time and determine to be their master, rather than allowing them through their addictive nature to be the master of us.
        To have the peace the Savior speaks of (see John 14:27), we must devote our time to the things that matter most, and the things of God matter most. As we engage with God in sincere prayer, read and study each day from the scriptures, ponder on what we have read and felt, and then apply and live the lessons learned, we draw nearer to Him. God’s promise is that as we seek diligently from the best books, “[He] shall give unto [us] knowledge by his Holy Spirit” (D&C 121:26; see also D&C 109:14–15).”
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How do you balance technology and family life? Any tips? I’m changing my ways today!

Strawberry Crisp

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It’s Springtime in the south… that means it’s strawberry pickin’ time! My little family went strawberry picking earlier this week. We came home with 2 gallons of delicious ripe strawberries. Now we’re eating strawberry this and strawberry that. I came up with the idea for this recipe, and boy did it turn out well! Give it a shot, hot strawberries are SO good!

Uh, How cute is she?! Nothing like strawberries with a tad of dirt!

Strawberry Cobbler

Ingredients

Topping:
1 C. oats, old fashioned
1/2 C. flour
1/4 C. sugar
1/4 C. brown sugar
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/4 C. butter, softened
scant 1/4 C. water

Filling
5 C. stawberries, washed hulled, sliced in half
1 T. sugar

Directions
1. Prepare strawberries by washing and slicing. Toss in sugar.
2. Combine all ingredients (except for water) for the topping. Use a pastry cutter to blend.
3. Pour topping over strawberries. Pour water over topping.
4. Bake at 350 for about 35 minutes. The sides should bubble and the strawberries should be tender.

2 Ingredient Cookies

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I love cookies. And chocolate. And pretty much all things sweet. Since I’ve been doing Weight Watchers, I’ve had to really temper my sweet tooth. I saw these lovely little cookies floating around the internet. I knew that I had to try them. Really, 2 ingredients? No butter or sugar? I’m in!

Ingredients:
2 (Old) Bananas
1 Cup Quick Cook Oats

If you want… add a mix in of your choice.
Want some ideas?
– mini chocolate chips (what I used)
– coconut flakes
– nuts
– raisins
– craisins

Directions
1. Mix your ingredients together. Make sure that the mixture isn’t too wet, if it is – add some oats. Don’t add too many mix ins – you need to make sure that your cookies stick together.
2. Divide into 16 cookies, (i used my cookie scoop, worked perfectly)
3. Bake on a greased pan at 350 for 15 minutes.

**Depending on your mix ins, for the whole batch – it would be 7 points. Not too shabby, eh?

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Two Minute Smores

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Everyone has that one snack that you can’t get enough of. Mine, smores. LOVE them. Every time I turn on the grill you better believe that make up a few. I’ve also made them in the microwave, but the marshmallows tend to get rubbery. Not good. The other day it hit me, the broiler! Great discovery. Now you can get tasty browned smores in under two minutes. 

You know the drill, gather up your graham crackers, marshmallows and chocolate.

Place the marshmallows on top, stick them in the broiler until they start to brown. Pull them out and top with chocolate. 

 Two Minute Smores

Ingredients:
Graham Crackers
Hershey Bars
Marshmallows

Directions:
1. Place graham crackers and marshmallows on a baking sheet.
2. Place in a preheated broiler for one to two minutes, until they are browned to your liking.
3. Pull them out and top with chocolate.

Yum!

Lemon Curd Cheesecake

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We served this cheesecake on Easter. It was unbelievably good! The lemon curd was so fresh. Homemade tastes so much better than jarred. It’ll be worth your time to make it. It is the perfect Spring or Summer time dessert. Enjoy!
Lemon Curd Cheesecake
Ingredients:

Crust
2 1/2 cups graham cracker crumbs
1/4 cup sugar
2/3 cup butter, melted

Filling
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
3 eggs, beaten
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 teaspoon vanilla extract

Glaze
2 eggs
1 cup sugar
1/4 cup lemon juice
2 tablespoons grated lemon peel
6 tablespoons butter, melted

Directions
1. Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a 9-in. spring form pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until set.
2. Place pan on a wire rack (leave oven on).
3. For filling, in a large bowl, beat cream cheese and sugar until smooth.
4. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into crust.
5. Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
6. Carefully run a knife around edge of pan to loosen, but do not remove ring; refrigerate overnight.
7. Remove the ring when you are ready to glaze.
8. For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended.
9. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to small bowl; cool for 10 minutes.
10. Cover and refrigerate until chilled. Spread glaze over cheesecake.

Refrigerate leftovers or freeze individual slices.

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Trials and Tribulations

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Source: Yours truly. Please, feel free to print for personal use.

I came across this quote a little while ago. Since seeing this I’ve had it marinating in my mind. Lately I’ve witnessed my family go through a myriad of trials. I know it’s important for us to go through these hardships so that we can learn and grow. But man, trials are no fun to go through! This quote seemed to help it click a little better in my mind why we are given trials and why they are so important.

“Trials and tribulations SQUEEZE the ARTIFICIALITY out of us, leaving the ESSENCE of what we REALLY are and CLARIFYING what we really YEARN for.” (emphasis added)

What and amazingly thorough sentence. While in the midst of hardships we really do feel like we are being twisted, stretched, and squeezed. Little do we realize that through that twisting and squeezing that the unneeded artificial things that cloud our view are being removed, then we are more easily able to see, feel, know what we want. To live with our Father in Heaven and become more like Him.

I don’t know about you – but I need to read this quote daily!

Bacon Wrapped Asparagus

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With Easter around the corner, I thought that this would be a great time to share my favorite way to cook and serve asparagus. Although this asparagus is wrapped in [turkey] bacon, it has a very light taste and fits easily into a healthy diet.

Bacon Wrapped Asparagus
Serves four. (I usually double this!)

Ingredients:
1 bunch of asparagus, about 20-25 spears, stems removed
4 slices turkey bacon (you could also use pork bacon)
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced
1/2 tablespoon toasted sesame seeds

Directions:
1. Preheat oven to 400 degrees F. Line a baking sheet with foil and place a wire rack on top (I used a cooling rack). Spray the rack with cooking spray.
2. In a small bowl, whisk together oils, brown sugar and garlic. Set aside.
3. Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat.
4. Using a brush, a spoon or hands ;-), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.

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Boston Cream Poke Cake

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 I love easy desserts that taste great. I also loooove Boston Cream Pies. (and Boston Cream donuts, who am kidding?!) This is one that is sure to impress, but is super easy to make.

How simple are these ingredients? I’m sure you have these in your pantry…

Simply make the yellow cake according to the directions. Once cool, take one of your wooden spoons (since I’m a southerner – I have a few!!) and take the handle and poke the cake, make sure there are plenty of pokes – so that each piece will have some pudding goodness.
Take the pudding (that you prepared and chilled while the cake was baking) and pour onto cake, making sure that it gets into the pokes. Spread evenly. 
Then, warm up your tub icing in the microwave until pour-able. Then pour that yummy goodness over the cake. 
Spread the icing evenly over the cake… then enjoy!

Boston Cream Poke Cake

Ingredients:
1 box yellow cake mix
2 small boxes of vanilla pudding
1 tub chocolate icing

Directions:
1. Prepare yellow cake according to the directions on the box. Allow to cool. Poke cake with the end of the wooden spoon.
2. While cake is baking, prepare pudding and allow to chill in the refrigerator.
3. After cake is cool, spread pudding over cake, making sure it gets into the pokes.
4. Microwave the icing in 30 second increments until it is soft and pour-able. Pour over cake and smooth out.
5. Serve and enjoy!

Because this cake has pudding, make sure to refrigerate any leftovers.

**Also, if you are trying to watch your calorie, carb, or sugar intake, I’ve made this with all sugar-free ingredients (cake mix, pudding, icing) and it tasted great!

Source: My mom!!

Broccoli & Cheese Quinoa

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I’m in LOVE with quinoa! It’s been so nice having something new and so versatile in my diet. Have you tried cooking with it yet? You really should give it a shot. My kids gobbled this right up. We served it with some chicken and carrots on the side. Made for a tasty dinner. Plus, it cooks up so quickly!

Broccoli & Cheese Quinoa

Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth
2 cups fresh broccoli, chopped
1 cup reduced fat cheddar cheese, shredded

Directions
1. Put quinoa, broth and broccoli to a pot and bring to a boil, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes.
2. Mix in the cheese, let it melt.
3. Enjoy!

Want some more Quinoa Recipes? Check these out…
Quinoa Primavera
Moni’s Quinoa Mac & Cheese

Sesame Noodles

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Did you know that Chinese New Year is this Sunday? I’ve never really celebrated it since I have no ties to China. Well, I do now! My brother in law is fluent in Chinese and convinced my sister to move there for a while. While there they adopted the sweetest little Sheltie, Toby. (honestly, he is the most tame sweet dog I’ve ever known) So, now I have a Chinese nephew who I love dearly. (yes, in my family dogs are people)
This recipe is so easy and SO tasty. I love this and look forward to making it again this Sunday!

Sesame Noodles

Ingredients
12 ounces, Thin Noodles, cooked & drained (look in your ethnic section, my grocery store had some Chinese noodles)
1/4 C. Soy Sauce
2 Tbsp. Sugar
4 cloves Minced Garlic
2 Tbsp. Rice Vinegar
3 Tbsp. Sesame Oil
1/2 tsp. Hot Sauce (the original recipe called for Hot Chili Oil, I didn’t have it nor did I want to buy it!)
4 Tbsp. Canola Oil
4 whole Green Onions, Sliced

Directions
1. Mix all ingredients except noodles and green onions together in a bowl.
2. Pour sauce over warm noodles and green onion and mix until the sauce covers all the noodles.
3. Serve & Enjoy!

Adapted very slightly from The Pioneer Woman