"MisteryMiss"

"Joy is the serious business of Heaven."-C.S Lewis

Please meet Kelly Digby- She came into my life about 2 months ago, through the Meal Assembly Watch. This is a past Store Owner that gave everything (so she thought) to this Industry Only to face bankruptcy. She went on a mission and exposed to the world that the Meal Assembly Industry is in crisis. Very few people want to face the reality.

Shutting her doors, walking away, & ultimately going bankrupt is a Painful experience. However, God is showing her He has a plan and as She walks through the heartbreak, God is going to use it for His Glory! She is an added author for JOYFILLEDYOU.com Her email address: luvencookin@adelphia.net

Please Welcome Kelly-


Chef Kelly's passion for cooking started young. She’s been cooking for friends and family since she was 10 years old. She credits her love of cooking to culinary heroes throughout her life. First and foremost were her parents, both loved to cook and sparked her passion for the culinary arts. Graham Kerr and Julia Child have key inspirations too. Chef Kelly believes that Kerr was taught her that you can have a blast in the kitchen. Julia Child was proof that even if you make mistakes in the kitchen, you can create a culinary stellar success. "No dish is ever a disaster because I have the confidence to fix it a la Julia Child," says Kelly.

Chef Kelly has been in the culinary arts business for 34 years. She began her culinary training in salad preparation and worked her way up to line cook at 16 at a local upscale restaurant in Vermilion, Ohio. The restaurant no longer exists, but the training and experience she gained was long lasting.

She continued her training when she moved to Detroit where she worked for the Chuck Muer Corporation as a Sous Chef before becoming the first woman chef working on the line in the company. She left the culinary field for marriage and a new career in retail management.
After the birth of her two sons, she decided her place was at home with her boys. “Being a mom was my first priority then, “Chef Kelly said. Even during that time she owned an her own baking business, creating and selling holiday cookies to earn extra money for Christmas gifts.

In 1998, she realized her boys were getting older and becoming more independent and she began looking for an opportunity to continue her passion for food. Following a family move to California, Kelly knew the time was right for something new and exciting and it needed to involve her passion. Even as a stay at home Mom, dinner time was typically a stressful time of her day. Chef Kelly knew she wanted to use her passion and natural talent to help busy Mom’s experience less hassle at dinner time. She wanted to give Mom’s “a little bit of heaven” at dinner time, to allow them to enjoy the dinner experience with their families.
Her solution was to start her own Personal Chef Service. Digby took culinary classes through small culinary schools in California; completed the United States Personal Chef Assoc. Personal Chef program and continues to hone her craft by taking coursed through the Culinary Institute of America (CIA) via their pro-chef distant learning program.

After another family in 2000 to the Philadelphia area, her Personal Chef clients there started asking her to cater parties and special events for them. She also became a culinary instructor for Inspired Chef - America's Cooking School and discovered a love for teaching cooking classes.
In 2002 Inspired Kitchen Culinary Services was born. When her family moved back to Ohio, Kelly set up shop as a niche caterer. She specializes in dinner parties, corporate events, intimate dinners, small weddings and private culinary instruction. Digby has taught culinary classes in California, the Philadelphia area, and currently in Ohio as a guest instructor at specialty gourmet food stores. It’s her hope to impart some of the culinary talent that has been given to her students. "I hope my students will see how much fun being in the kitchen can actually be," says Digby. "Also, that quality equipment and fresh ingredients are important to the success of their cooking." She presented her most recent class, “How to Microwave Your Way through College,” to 400 students and faculty at the University of Findlay in Findlay, Ohio.
With Chef Kelly's broad culinary experiences, she has obtained a tremendous amount of knowledge in many areas of food preparation.

Chef Kelly’s most recent experience has been as an Executive Chef developing recipes for a small meal assembly kitchen company, she also owned her own meal assembly kitchen outlet.
She currently works as a chef at her sister’s restaurant near Cleveland, Ohio.

Students and friends have frequently asked her what her ”specialty” is, although Kelly has a love for Mediterranean and Mexican cuisine she also expanded her knowledge of Oriental cuisine while living in California, she believes she gives all ethnic cooking room at her professional table. She believes that her talent is making even gourmet food approachable, achievable by anyone and family friendly.
Chef Kelly is actively pursuing professional certification from the American Culinary Federation.

Menu Planning Monday Feb. 25- Mar. 2

Choosing what we are to have for Dinner each night of the week has become one of my families’ favorite Sunday night rituals. We plan the meals around all of our activities. Each member of our family picks out there favorite meal. This gives them something to look forward to during the week. We are adding My Father & Two Nieces for Dinner, a few nights.

ENJOY Family!

Monday- Pecan Crusted Pan Sizzle Pork Chops, Brown Rice & Salad. Cost of Dinner: $12.00 Total Prep Time: 10 mins. Cook Time: 20 mins (Super Easy)
Tuesday- Cilantro-Lime Cod, Bake Potatoes, Spinach Salad. Cost of Dinner: $12.00 Total Prep Time: 10 mins. Cook Time: 20 mins (Super Easy)
Wednesday- Home Made Minestrone Soup, Home Made biscuits’, Fruit Salad Cost of Dinner: $12.00 Total Prep Time: 10 mins. Cook Time: 1 hr. (Yummmmy, and Super Easy)
Thursday- Veggie Egg Scramble, Toast Sticks & Green Garden Salad Cost of Dinner: $8.00 Total Prep Time: 10 mins. Cook Time: 25 mins (Favorite #1 pick)
Friday- Home Made Pizza, Caesar Salad. Cost of Dinner: $8.00 Total Prep Time: 10 mins. Cook Time: 20 mins. (We use this as part of our Family Fun Night. Each person makes their Own Pizza)
Saturday- Taco Salad Cost of Dinner: $8.00 Total Prep Time: 10 mins. Cook Time: 10 min. (Easy)
Sunday- Going Out to Dinner! Family of Five $100.00=Priceless!

The Total Cost for One Week Of Dinners: $160.00
If you would like the recipes & nutritionals just email me: Mindy8221@gmail.com

Most Requested Recipe-Breakfast Banana Bread

I've made several banana bread recipes here and I always come back to this one, it is a wonderful standard recipe that you can build upon and customize to your liking. A few pointers... This is a DENSE bread, the last one I made I actually weighed on my kitchen scale and it came to just under 2 1/2 lbs! This is probably due to the 2 1/3 cups mashed bananas; I generally use about 5 medium size bananas but have used a little as three and it still came out good. If you like a lighter cake or muffin type bread, look elsewhere. Mix the ingredients carefully; I use my mixer to cream the butter and sugar and incorporate the eggs, but for the bananas and flour mixture I use a wooden spoon and mix gently until everything has just come together. I also add about 3/4 to 1 cup of chopped walnuts & chocolate chips. 350 degrees for 1 hour, 15 minutes works for me but it is extremely important that I watch where my oven racks are positioned, too high in the oven and the bottom will not bake correctly, too low and it burns before the middle it cooked through. I position my rack one notch lower than direct middle of my oven and it comes out perfectly. Test with a toothpick in several places for doneness so you don't mistakenly hit a banana piece and think it is underdone. EnJOY!

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Happy Birthday To My Husband-Steve

45 things that I LOVE about my Husband, Steve:

1. He Loves me more each day.

2. He is the BEST father to Our Boys.

3. He is a great friend

4. He is Loyal.

5. He is Faithful.

6. He is Honest.

7. He is Helpful

8. He is always thinking of others.

9.He is the Best enabler.

10. He loves music

11. He makes me coffee each morning.

12. He does all the Laundry.

13. He is smart.

14. He makes dinner w/o me having to ask him.

15. He takes the garbage out.

16. He cleans the House.

17. He does yard work.

18. He buys me CHOCOLATE all the time!

19. He laughs at me when I throw fits.

20. He makes sure Gas is always in my car.

21. He vacuums.

22. He makes me feel beautiful.

23. He is my best friend.

24. He likes the same Home Decor that I do.

25. He Loves my cooking.

26. He believes in me.

27. He is very passionate about Politics.

28. He is a born-again christian.

29. He will help ANYONE, at ANYTIME with ANYTHING.

30. He Loves me.

31. He sings silly songs.

32. He Serves With A Purpose.

33. He adores me.

34. He is thoughtful.

35. He loves to WIN.

36. He loves Sports.

37. He LOVES spades on the computer.

38. He rubs my feet when i get home from work, brings me tea, and talks to me about my day.

40. He Loves me.

41. He Loves His parents.

42. He Loves his brothers and sister.

43. He is a good Uncle.

44. He loves to pamper our dog, Yankee

45. He LOVES LIFE!

Wow, I am so spoiled! Happy 45 Birthday My Dear Husband! I love you!

Lean On Me...

Sometimes in our lives we all have pain

We all have sorrow

But if we are wise

We know that there's always tomorrow

Lean on me, when you're not strong

And I'll be your friend

I'll help you carry on

For it won't be long'Til I'm gonna need

Somebody to lean on

Please swallow your pride

If I have things you need to borrow

For no one can fill those of your needs

That you don't let show

Lean on me, when you're not strong

And I'll be your friend

I'll help you carry on

For it won't be long

'Til I'm gonna need

Somebody to lean on

If there is a load you have to bear

That you can't carryI'm right up the road

I'll share your load

If you just call me

So just call on me brother, when you need a hand

We all need somebody to lean on

I just might have a problem that you'd understand

We all need somebody to lean on

Lean on me when you're not strong

And I'll be your friend

I'll help you carry on

For it won't be long

Till I'm gonna need

Somebody to lean on

Lean on me...

James 1:12

Blessed is the man who perseveres under trial, because when he has stood the test, he will receive the crown of life that God has promised to those who love him.

Dream Dinners Eliminates Dinner Nightmares

Congradulations Lori & Toni- This is 'Hot' off the press! In addition, I would like to Thank Tammy Adamson-McMullen for taking the time to write a wonderful article on the Meal Assembly.

by Tammy Adamson-McMullenThursday, February 21, 2008

Sandy and Bruce Newgard of Silverdale have been coming to Poulsbo for two years to avoid thinking about dinner.
The Newgards, who both work at Harrison Hospital, are regulars at Dream Dinners on Viking Avenue. Dream Dinners provides everything they need to assemble and package freezer-ready entrees, side dishes and desserts to use later. So, “There’s always something for dinner,” said Sandy.
Like other Dream Dinners customers, the Newgards order their meals ahead of

time and reserve a time during the week to assemble them.
Once at the store, they rotate through stainless-steel work stations outfitted with individual recipes and pre-prepped ingredients. At each station, the Newgards measure out ingredients into containers that they can place in their freezer at home and pull out to cook as needed.
The process is fast: Within two hours, customers usually can assemble two weeks’ worth of meals.
Dream Dinners’ menus, which change monthly, include a wide range of dishes. The menu this month includes Herbed Chicken and White Beans, Creamed Curried Shrimp and Steak Gorgonzola, along with about 21 other dishes. On average, meals cost between $240 and $250 for 72 servings, or less than $4 each. The minimum order size is 36 servings, in any combination.
“We’re totally addicted,” Sandy affirmed as she measured out ingredients for Pesto Cheese Ravioli With Chicken and Walnuts. “I don’t have to plan it, and I don’t have to do the chop-chop.”
“You don’t have to do the chop-chop or the shop-shop,” quipped Pam Willis, Dream Dinners’ personal prep chef, assembling meals for call-in customers to pick up later that day.
While most customers prefer to assemble their own dishes on-site, Willis for an additional $25 will package meals for those who can’t or prefer not to do it themselves.
Dream Dinners of Poulsbo has been in operation since 2003 and is owned by Tony and Lori Durham. Former Dream Dinners customers themselves, the Durhams purchased the store nearly three years ago and in that time have more than tripled its business.
Like other busy couples, the Durhams used to resort to fast food and frozen pizzas for dinner, so they understand how easy it is to fall into less-than-healthy food habits.
“It’s become a way of life for so many people,” said Lori. “But we can replace that eating style with healthy dinners that they can bring to the table in 30 minutes.”
Dream Dinners in Poulsbo and the independently owned What’s for Dinner? on the corner of Bond Road and Front Street are among the more than 700 individual meal-assembly operations in the United States, according to the latest published numbers from the International Association of Meal Prep Businesses.

Meal-assembly businesses have thrived largely by targeting working mothers. Dream Dinners in fact was founded by two working mothers, Stephanie Allen and Tina Kuna of Snohomish, Wash., who were the first to roll out the business concept in 2002.
Lori is quick to point out, however, that single fathers, empty nesters, roommates, and even “young single guys” likewise are customers — drawn not only by the time-savings but also by the healthy meal choices. Dream Dinners’ meals are created by a chef but reviewed by a dietitian, said Lori. Most have less than 10 grams of fat per serving.
During meal assembly, customers additionally can customize their dishes to accommodate weight-loss programs, allergies and other dietary restrictions as well as their personal preferences.
“I have a friend that is allergic to basil, and at Dream Dinners she can leave basil out,” said Lori. Conversely, “If you love garlic, we encourage you to add extra because we know that is how you would like it best.”
Customer Melissa Jarvis-Crawford of Silverdale fits Dream Dinners’ meals into her Weight Watchers plan and so far has lost 27 pounds.
“With Dream Dinners, I feel like I’m getting a gourmet meal because it’s so full of flavor,” she stated. “It’s like going out to eat but in the comfort of my own home.”
Jarvis-Crawford noted that her husband and sons, ages 17 and 18, enjoy the meals, too. “It’s saving us money because we’re not eating out as much,” she said.
Denise Foiles of Bremerton has computed what Dream Dinners’ meals would cost if she purchased the same ingredients from her local grocery. Foiles conceded that she pays “a little more” at Dream Dinners.
However, Foiles admitted that, if left to her own devices, she might not use all of the ingredients the recipe demands. She also acknowledged that Dream Dinners’ produce is always fresh — unlike produce that’s spent several days in the refrigerator.
“So I’m not comparing apples to apples,” she said.
Dreams Dinners, located at 19470 Viking Ave., is open Wednesday through Saturday. For information, visit www.dreamdinners.com or call (360) 779-0054.

Allow God To Refuel Your JOY

In reading and studying Philippians, it is a book filled with joy. It shows us four areas that can be broken down to study.
Joy in Suffering- I think of this first area and ponder the rainbow of suffering we endure during our lives. Some suffer more intensely than others, some mildly with less heaviness of heart and still others suffer in silence. We must not allow our sufferings to cause us to become bitter or to give up. The apostle Paul saw trials as an opportunity to share the Good News of Christ. Instead we need to shed the load, leaving it at the feet of Jesus.
Personally, I believe that our sufferings in life bring about the biggest times of growth and a deeper more meaningful faith. As a community of believers, they bring about a deeper bond and a meaningful compassion and oneness.
Joy in Serving- This brings to my mind the picture of working together with one heart and one purpose. Our close hearts tied together with the oneness of giving to one another. In this joy filled aspect we see common bonding in action. Giving with a cheerful heart and allowing God to use us freely for his glory.
Joy in Giving- Here again we see the servanthood aspect of our common bond. It is giving with an open heart, a heart that cares, that is transparent, that has more because of the filling and the spilling out as the Holy Spirit makes himself manifest in our lives.
Joy in Believing- This should be the main reason behind the rest. We can not find joy in suffering, joy in serving or joy in giving until we have a joy in believing. Passing the love on that reflects our belief in Jesus should be second nature, so that when life’s difficult times come we are ready and fully armored.
When we can learn to continue joyful living in the midst of our deepest trials, satan will lose his foothold on God’s handmaidens in a drastic way.
For where there is joy, there is no distress. Where there is joy, fear shall be no more. Where there is joy, worry will case. Where there is joy, fretting will lessen. Where there is joy, tears give way to smiles. Where there is joy, life abounds!!
And so it is for us, remaining united to God and to one another for the cause of Godly relationships, creates our common bond and thus within open walls the unity of great and exceedingly abundant joy!
Joy unspeakable and full of glory…Praise his precious name!
Philippians 2:1 “If you have any encouragement from being united with Christ, if any comfort from his love, if any fellowship with the Spirit, if any tenderness and compassion, then make my joy complete by being like-minded, having the same love, being one in spirit and purpose.”

Mindy's Lemon Bars

Mindy’s Lemon Bars are the featured recipe for this week because I have received countless emails for requesting the recipe. This is a super easy to make and I am sure your family will enjoy! One request I have is please make enough to share with a neighbor!

Crust:
1c. Butter
2c. Flour
¼ tsp. salt
1/2 c. Sugar

Preheat oven to 350. Blend all ingredients until mixture is crumbly. Press on bottom of 9x13 pans. Bake for 20 mins.

Filling:
4 Eggs
2c. Sugar
4 T Flour
½ tsp. Baking Powder
10 Tlbs. Lemon Juice

Beat eggs until they are light and thick. Add sugar, flour, baking powder, lemon juice. Remove the crust from the oven and pour filling.

Bake an additional 20 mins or until golden on top.

Sprinkle with powdered sugar, lemon wedge & mint.

Menu Planning Monday Feb. 18-24

The Boys & I have picked our Menu Planning Meals this week from Taste Of Home Cook Book. How we pick our entrees for the week: I check my pantry, see what we don’t have, make out a shopping list according to what we need. Since I have Three Teenage Boys, One Husband (HUGE eaters), I always double the recipe.

Monday- Thai- Style Chicken, Brown Rice, & Salad (I marinade the chicken the night before) Cost of Dinner $12.00 Total prep time: 10 mins Cook Time: 20 mins Serves: 8

Tuesday- Turkey Biscuit Bake, Fruit Salad (Since I double this recipe, I find to a friend that I can share with) Cost of the Two Dinners $8.00 Total prep time: 10 mins- Cook time: 18 mins Serves: 14

Wednesday- Flounder Zucchini Bundles, Spinach Salad (This is a super easy recipe and my family’s favorite!)Cost of Dinner $24.00 Total prep time: 5 mins Cook time: 15 mins Serves: 10

Thursday-Fettuccine Primavera, Garden Salad (This is a great way to eat all the vegetables) Cost of Dinner $ 8.00 Total Prep time: 10 mins Cook time: 10 mins Serves: 10

Friday- Homemade Pizza, Ice Cream Sundaes (the boys have their friends come over and they all make their OWN pizza) Cost of Dinner $10.00 Total Prep time: 20 mins Cook time: 15 mins Serves: 9

Saturday- Grilled Lemon Pepper Pork Chops, Vegetable Barley Bake (heart smart month) (Having family over for dinner) Cost of Dinner $21.00 Total Prep time: 10 mins Cook time: 50 mins Serves: 10

Sunday- Princess Sarah Church Potluck, Creamy Risotto & Chicken (I purchased this is at our local Meal Assembly Store, Poulsbo Dream Dinners) Cost of Dinner $23.56 Prep Time: 15 mins Cook Time: 20 mins Serves: 6

Total Cost of One Week Of Dinner: $114.56

A Break Down- Gave One Dinner To a Friend, Entertained three times.

If you would like any of the recipes (except dream dinner’s entrée’s) Just email me, in addition nutritionals are included

Easy To Make Valentine Dessert

This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy!

INGREDIENTS

1 package (17.3 ounces) frozen puff pastry, thawed
3 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
2 cups heavy whipping cream
1 teaspoon vanilla extract, divided
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon almond extract
1/2 cup semisweet chocolate chips
1 teaspoon shortening

DIRECTIONS

On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Using an 11-in. heart pattern, cut each pastry into a heart shape. Place on greased baking sheets.

Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Meanwhile, whisk milk and pudding mix until thickened.
In a large mixing bowl, beat cream and 1/2 teaspoon of vanilla until stiff peaks form. Carefully fold into pudding. Split puff pastry hearts in half. Place one layer on a serving plate. Top with a third of the pudding mixture. Repeat twice. Top with remaining pastry.

In a large bowl, combine the confectioners' sugar, water, almond extract and the remaining vanilla until smooth. Spread over top.

In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth. Pipe in diagonal lines in one direction over frosting. Beginning 1 in. from side of heart, use a sharp knife to draw right angles across the piped lines.

Refrigerate & Enjoy!

PERSIST ON YOUR DREAMS, BUT DON’T GET STUCK IN TRAFFIC JAMS

I often talk about Setting Goals & Living Your Passion. I have to admit that this is not an easy thing to do. More often than not, life does not turn out as we plan it to. Yesterday, I was reading the book ‘Never Eat Alone’, by Keith Ferrazzi. In this book, there is a lesson about adapting our goals that I like to share.

Keith is a marketer at heart; He became the youngest ever CMO (Chief Marketing Officer) of Starwood Hotels and Resort (a Fortune 500 company). A few years later, he became CEO of YaYa Media.

He believed that marketing can and should direct all operational activities. Yet, throughout his career, he faced resistances from top management to let marketing play a bigger role in the running of the organization.

During his CMO tenor at Starwood Hotels and Resorts, he hit a low point in his career; his goal to restructure marketing globally was not supported by the new President then. He knew he wouldn’t be able to reach his goals at Starwood.

Keith knew he had to leave.

He decided the best way to make his dream come true is to become the CEO and run the company the way he believes it should be run. He reevaluated his dreams and wrote a 12-page mission statement comprising his key strengths and weaknesses. He wanted to become the CEO of a Fortune 500 company. However, the reality check turned out that Keith lack the qualifications to be CEO of any Fortune 500.

He consulted with his friends and advisors. One of them told Keith “you have to get over the prestige of working for a Fortune 500 company. If you want to be CEO, you have to find a company that you can grow with.”

That was exactly the advice that Keith needed. With that in mind, Keith adjusted his goals, and set out an action plan to network with the relevant people in the industry - people not from Fortune 500. Of the connections he made, it included people from YaYa Media. Months later, an opportunity in YaYa Media opened up for the CEO position and he took it - realizing his dream of bringing his marketing experience into the CEO position.

PERSIST ON YOUR DREAMS, BUT DON’T GET STUCK IN TRAFFIC JAMS

However, like Keith, even as we strive towards our dream in a persistent manner, we must be flexible to adapt our action plans to changing times and prevailing forces.

When we set goals, we do not concern ourselves with ‘how’ to make it happen. Along the way, when actions are taken, we get feedbacks and see actual progress. It’s times like these that we need to reevaluate our approach to our dreams. It’s not the same as giving up, it’s about adapting. I know, it’s a fine line to draw - it’s subtle but very important.

To illustrate my point, I like to share an analogy: Let’s say you are going out on a car trip to a park. When you set off from your house, you planned on taking the shortest route you know. But during the journey, you heard over the radio that there’s a traffic jam up ahead. At this moment, you can choose to stubbornly stick to your planned route or you can switch to another longer route without traffic jam. Chances are, it makes more sense to change your route, and you still get to your destination (the park). The traffic jam is something that you don’t control, and there’s no telling how long it is going to take.

It’s all about adapting to prevailing circumstances. There’s no point in fighting against circumstances that you don’t control. You’ll only end up in self-defeat and more disappointment.

Menu Planning Monday Feb. 11-17

Monday- Gretha's Black Bean Chili, Corn Fritters, & Salad

Tuesday- Old Fashioned Salisbury Steak, Baked Potatoes, Spinach

Wednesday- Vegtable Quiche, Fruit Salad

Thursday- Honey Mustard Grilled Salmon, Garden Salad, Cream Puffs

Friday- Poulsbo Dream Dinners Open House- Sample of Entree's

Saturday- Grilled Cheese, Homemade Tomateo Soup

Sunday- Baked Ziti, Home made French Bread

Enjoy!

Classic Banana Cream Pie

1 baked pie shell

3 T cornstarch

1 1/3 C water

1 14 ounce can sweetened condensed milk (NOT EVAPORATED)

3 egg yolks, beaten

2 T, butter

1 teaspoon vanilla

3 bananas, sliced and dipped into lemon juice

whipping cream, whipped

In a saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly.

Remove from heat and add butter and vanilla. Cool slightly. Arrange 2 bananas on the bottom of the pie shell. Pour filling over bananas

Chill for about 4 hours and spread whipped cream on top...garnish with the remaining bananas.

YUM!!!

Gretha's Black Bean Chili

48 oz Canned Black Beans (Rinsed & Drained)
2 Cups Cooked Chicken (chopped)
1 C. Corn (frozen or canned)
2 teaspoon Garlic
2 Tablespoons Chili Powder
1 Tablespoon Brown Sugar
1 Tablespoon Ground Cumin
1 Diced Onion
¼ Cup Sliced Jalapeno Chilies
3 Cups Canned Diced Tomatoes
2 C. Chicken Stock

Heat in large saucepan to a full boil, turn heat down and simmer for 1 hour. Stirring Occasionally. Serve with Grated Cheese, Sour Cream & Fresh Chopped Red Onion.

Enjoy!

Checkerboard Cherry Pie

1 double crust (recipe below)
3 tablespoons Minute Tapioca
3 bags (6 cups) frozen dark sweet cherries, thawed
2 cups sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
pinch salt
1/4 teaspoon Almond Extract

=Place dough in pie plate, crimp, sprinkle Minute Tapioca on bottom of crust
=Mix cherries with sugar, cornstarch, cinnamon, salt, Almond Extract
=Pour cherry mixture into crust
=Roll out other half of dough, cut into squares.
=Place on top of cherries in a checkerboard design
=Brush with milk and sprinkle sugar.
=Cover crust edge with foil to prevent it from burning.
=Place foil lined cookie sheet on bottom rack to catch juices.
=Bake at 375 for one hour or a little longer, until the juices are thick and clear.

Cherry pie is not my favorite, but this is a good pie if you like cherries. Next time I think I'll make a Checkerboard Blackberry Pie. I love anything "checkerboard" so this is a fun and different design to do....easy too!

The Word On The Street- (Sesame-Street) Can-Di-Dates

So last night I was lying in bed with my bowl of burnt popcorn watching the Presidential candidates, thinking, “They remind me of muppets.”

I know; you were just thinking the same thing.

Anyway, I was thinking, “They [the candidates] remind me of muffets

Disclaimer about the candidates: I love them all. I say, “Everyone for President!” I respect them all. Now, go on ... read, and be prepared to be stunned by the irony of it all.

First and most obvious of all, Hillary would be Miss Piggy. Why? Each is a strong, accomplished woman. Each knows how to shed a single poignant tear at precisely the right moment to prove that she has a soft side. However, each can devastate any male with a well-placed karate chop or a shrill, “HI-YA!” Like Hillary, Miss Piggy is not “some little woman standing by her man.” She is, in fact, a stout little woman standing by her frog. And she can wear a pantsuit as well as any other little woman standing over by her man.

Mitt Romney would be Guy Smiley, if you went by appearance alone. But figuring in personality, I’d have to say he’d be Bert. Mitt is serious and rich. Seriously rich. Bert also is smart, well-connected (President of the National Association of W Lovers Club) serious (always straightening out Ernie) and rich. Rich? Yes, let’s not forget he owned a ton of collector-quality paper clips, a valuable commodity on “The Street.” Both of you have Great eyebrows!

John McCain. He scares me. He looks angry all the time. If you watch him carefully, you can see his clenched jaw actually relax for a millisecond before it’s clenched again. He seems like someone has knocked on his trash can lid and run away one too many times. Therefore, I think he would be Oscar.

Mike Huckabee. This is so easy. Mike Huckabee is totally Ernie. Like Ernie, Mike is jovial, rolls with the punches, is verbose, and always seems to have a laugh stifled just beneath the surface. He gets under Bert’s (Mitt’s) skin, (or felt) a lot.

Ron Paul? I think Beaker. He’s kind of a back-up muppet/candidate. Wikipedia says Beaker “has been shrunk, cloned, deflated, turned invisible, and blown up, but he always comes back for more.” [Same with Ron.] “Beaker normally communicates through a series of high-pitched ‘mee-mee-mee’ noises. (In books and merchandise, it's often spelled as ‘Meep’.)” [Same with Ron.] When I hear Ron Paul, I think, “Meep Meep.” What is the significance of his meeping, you ask? According to the Wall Street Journal, “A high-pitched voice … suggests nervousness, excitability, sometimes even wackiness. Think Ross Perot or Howard Dean, whose scream after his third-place finish in the 2004 Iowa caucuses may have sunk his campaign.” (November 3, 2007.)

Finally, Barack Obama would be Kermit. Kermit is the sophisticated muppet, isn’t he. He’s logical, articulate, keeps his cool, smooth-i-o. Kermit and Barack, the Kings of understated Charisma.

So who knows how this will all pan out. We could have Ernie and Bert as running mates. Or it could be Kermit and Miss Piggy. Anything can happen. After all, this is America. Wocka-Wocka.

21 Marketing Types

I have researched over and over the 'Best- Marketing Practice would be for a small business' It is so confussing, which one works and which one is a waste of time. Here is what I discovered online: (there were more but stopped looking after the 21st one):

Email Marketing
Internet Marketing
Marketing
Affiliate Marketing
Search Engine Marketing
Online Marketing
Marketing Promotion
Offline Marketing
Word of Mouth Marketing
Marketing Plans
Network Marketing
Tele-Marketing
Brand Marketing
Multi-Level Marketing
Viral Marketing
Direct Marketing
Relationship Marketing
Promotional Marketing
Event Marketing
Loyalty Marketing
Target Marketing
Which did I miss…?

There cannot be 21 different types of marketing!

Look at that list, this is way out of control. On my list, 20 of the 21 so called “marketing strategies” are either methods or tools that you insert your marketing message into - most are simply tools. Not marketing strategies but marketing tools.

You Need a Marketing Strategy before Using a Marketing Tool

I define marketing as “the process by which information about a product or service designed to meet a need - real or otherwise - is communicated to those who have the need.” The goal of marketing is always to get people to seriously consider the merits of your products or services.

There are two key elements in the above statement:

*A product or service designed to meet a need - real or otherwise…
*Is communicated to those who have the need.

The confusion created by the hype of some marketing professionals promoting event marketing, viral marketing, telemarketing, or [insert favorite marketing tool here] create unrealistic expectations, wasted budgets, and disappointment

The entrepreneurs I meet all thought they were doing a good thing. In most cases these business owners would have been better off spending time developing a marketing plan and their marketing message before spending a dime on marketing. My favorite marketing strategy to mock is ‘target marketing’ because it is dead, gone, finished, over, a waste of time.

Why Target Marketing is Dead

We no longer targeting “markets” today, we target needs. We target the needs of your ideal customer and figure out how to best communicate with those that have the need (a.k.a. prospects and customers) - that is how I define marketing!

Once you have that figured out, selecting an appropriate “marketing tool” to insert your message into is the next most important decision. But that is a post for another day.

Take Some Time For Yourself

only 24 hours in a day.....

**As you head into the 2nd month of the year, take some time this week to analyze January. Were you too busy? Was your focus in the right place? Are your expectations for YOURSELF too high (mine certainly are!)? Is your family getting "all of you" or just the "leftovers?" What activities & commitments stress you out or are a drain to your family ... prayerfully consider what needs to change. **

The Making Of A Potter's Daughter

Each and every day I stand in the shower, long before the sun comes up and I pray...."Father, make me into who you NEED me to be and USE me today." It is not the most eloquent of prayers, but it's from the heart at 5:30 am...I guess when I think about it symbolically I am standing there in the dark (never shower with the lights on at that hour) and I am letting HOT water run down my back...I am symbolically surrendering it all ~

In asking that I also am committing myself to HIS will in my life...including the "breaking and remaking" of my spirit...That Great Big God of mine wants nothing less of me than something that is "non blemished ~ worthy" to serve HIM...He LOVES ME THAT MUCH~ WOW!

I want the best for my Boys...I would go to the ends of the earth to help them become the Men I know they can be ~ AND my Father does the same for me, guiding me daily, shaping me as the POTTER shapes his clay.

Funny thing about me that many of you reading would not know, I notice things...(yes, there are other words for my "attention to details" around the house, but that is another post for another day...stick with me here.:))

I see the "speck" on the floor or the dust that has settled on the table or the streak on the mirror or crumbs on the stove.... I SEE them, the "blemishes" all around me, and I find myself stopping and bending over to pick it up or wipe it clean...and HA, it hits me.....

THAT IS EXACTLY WHAT HE IS DOING IN ME!!! He wants to dust and polish and wipe me, until I become unblemished and shine! He wants me to be what HE created me to be...He works daily at it. I see it in the challenges that come my way, I see it in the difficult relationships, I see it in the interruptions ~ all strokes of the MASTER POTTER to turn me into a piece of clay that is "unblemished and worthy."

YES, it WILL take a lifetime, and I don't want Him to stop...I'm glad He notices the "details" in me and continues to dust and wipe each day! I admit, I must be like a whole house cleaning some days...continual dust building up!!

Someday, I pray... someday, I will be one of those who, while not unblemished, will stand worthy to meet Him face to face....FINALLY becoming truly unblemished in HIS love and presence ~I will remember to thank Him for always seeing where I needed the extra dusting, and for not ever giving up~
that is just what LOVE, beautiful LOVE, does. ~amen for that....

Home-Made Pizza In Less Then 40 minutes

The Most Requested Recipe So Far........

HOMEMADE PIZZA SAUCE

1 c. crushed tomatoes
1 (6 oz.) can tomato paste
1/4 c. dry red wine
1 tbsp. minced onion
1 tsp. brown sugar
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. parsley flakes
1/4 tsp. fennel seed
1/4 tsp. garlic powder

Mix ingredients in saucepan. Cook over low heat for 15 minutes. Use approximately 3/4 cup sauce for each pizza. Store remainder or freeze. Yield: 1 and 3/4 cups.

Home-Made Pizza Dough

1 tbsp. yeast or 1 pkg. dry active yeast

1 c. hot water

1 tsp. salt

1/2 c. flour

1 tsp. sugar

2 tbsp. vegetable oil

1. Dissolve yeast in hot water. Using a fork, stir in salt and sugar.
2. Add flour, 1/2 cup at a time, stirring with fork.
3. Add oil and stir vigorously with fork. If dough is sticky, add another 1/2 cup flour. Allow dough to rise for 1/2 hour.
4. Using floured hands knead dough, then spread out on greased cookie sheet with floured fingertips.
5. Spread tomato sauce over dough. Add toppings in layers. Sprinkle cheese over dough.

6. Bake 425 degrees for 20-25 minutes.

Menu Planning Monday Feb. 4-10

Monday- Shrimp Cerole, Salad

Tuesday- *Poulsbo Dream Dinners, Chicken Cordon Bleu*

Wednesday- Baked Spaggetti, Salad

Thurday- Pork Stir-Fry

Friday- Home made Pizza, Ice Cream Sundaes

Saturday- Pot Roast, Mash Potatoes

Sunday- Grandpa Great's Birthday Breakfast!

All recipes available, except for *Dream Dinner menu item*Just email me: Mindy8221@hotmail.com

Will It Be The Giants Or The Patriot's???

NY Giant Aaron Ross is a great young talent at the corner back position. Ross will need to slow down Patriot wide receiver Randy Moss if the Giants are to win the Super Bowl.

The NY Giants is Our Family Pick.......Stay Tune!

Ideas vs. Opportunities

Ideas are a dime a dozen.Opportunities are much more important.An opportunity is an idea that's passed the test of planning. It has potential. You can implement it.

An opportunity has some of the following elements: