So this is love

A FEW NEW HOUSE PICTURES!!

 This move has changed my life, for the first time in the year we've lived here I finally feel settled (whatever that means).

John 3:16

"For God so loved the world that he gave his only begotten son, that whoever believes in him shall not perish but have eternal life."

This is probably the first verse you ever learn. It is the foundation of the faith and demonstrates to us the truth of how we are to define love.

Far too often, we recognize love by things like this;

"He makes me feel like a princess."

"He tells me I'm beautiful"

"He loves me so much"

The problem with this kind of love is that it is based on what we get not what we give. As the creator and author of love, God gave. He gave to show himself to us, becuase he is love.

We may say "I love you" many times in a day, but we do not always say it the way God intended for love to be shared- as a sacrificial gift.

Teach me O God, to give of myself today. To express love the way you created it to be expressed. Show me how to love this man the way you loved me. Thank you for loving me more than I can begin to understand.

31 DAYS of RACHAEL RAY REVIEW

If you've missed any of the fun in the kitchen this month, check out my digital recipe book below.

Day 1: Super Sized Healthy Breakfast
Day 2: Drop Biscuit Chicken Pot Pie
Day 3: Mid-Winter (Mid-fall) Minestrone
Day 4: Kitchen Essentials
Day 5: Sesame Chicken
Day 6: Ladybug Pizzas
Day 7: Greek Jambalaya
Day 8: Gluten Free Italian Chex Mix
Day 9: Spicy Hot Chocolate
Day 10: Hungarian Style Chili
Day 11: Spanikopita
Day 12: Stuffed Manicotti
Day 13: Spanish Ham & Eggs
Day 15: Rule Breaking
Day 16: Veggie Chili
Day 17: Roasted Ratatouille Pasta
Day 18: Healthy Veggie Nachos
Day 19: Bloody Elephant Ears
Day 20: Kale-Walnut Pesto
Day 23: French Onion Dip Burgers
Day 24: Baked Prosciutto and Egg Cups
Day 25: Sliced Steak/Turkey Reuben
Day 26: Thai Lettuce Wraps
Day 27: Mean Green Tortilla Soup
Day 28: Cheesy Poblano Chicken
Day 29: Pumpkin Pudding
Day 30: Spinach Feta Pizza
Day 31: Peanut Butter Cupcakes

DAY 31: Peanut Butter Cup Cakes

Can you even believe it!?!?!? 31 days of Rachael Ray is over!

Man oh man, it feels like this month just flew by!  For this last recipe post of the series I wanted to do something really special. Something that would just be the icing on the cake to all the fun I've had this month. What better way than to combine peanut butter and chocolate! (Jill this one's for you)

PEANUT BUTTER CUPCAKES

For the cake

1 1/2 cups whole wheat flour (or regular flour)

1 1/2 cups sugar

8 tbs butter, softened

1/3 cups unsweetened cocoa powder

1 tsp baking soda

1 tsp baking powder

1/3 cup unsweeted Baker's chocolate, melted

1/2 cup hot water

4 large eggs

1/2 cup buttermilk

For the frosting

1 cup butter

1 cup peanut butter

5 1/2 cups sugar

1-2 cups heavy cream

For the cake

Step 1: Mix together the dry ingredients (flour, sugar, cocoa, baking soda, baking powder). Then add the butter. (Best to mix on slow for a few seconds then rais ethe speed and continue mixing about 1 min.

Step 2: Pour in the chocolate, mix for 1 min, then add hot water while motor is running. Then add eggs one at a time and mix for 1min after all are added.

Step 3:With the motor running, add the buttermilk. Be sure to scrape the sides of the bowl while you are mixing!

Step 4: To assemble cupcakes, pour batter into a cupcake tin 3/4 of the way. Dip a quarter of a peanut butter cup in flour to prevent it from sinking to the bottom and burning and insert into the cupcake batter.

 Bake at 350, until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.

 For the peanut butter frosting

Step 1: Mix soft butter and peanut butter. Mix in sugar until it has the consistency of damp sand.
Step 2: Add cream slowly until it is the thickness of your liking.

Be sure cake has cooled before icing.

DAY 30: Spinach-Feta Pizza

I'm sorry this post is so late, I've had the post planned out but just never got a chance to sit down and type it out with you all. So here goes, a really fun take on pizza night that reminds me of our summer trip to Greece.

INGREDIENTS

whole weate pizza dough ( I've learned the hard way that's its much easier just to buy the ready-made crusts) 

2 cloves garlic

1 medium onion, chopped

2 bunches spinach

nutmeg (to taste)

1 cup feta cheese crumbles

1 1/2 cups mozzarella cheese, shredded

1 tomato, cut in sizable slices

1 sprig fresh oregano, chopped

Step 1:Saute the garlic and onion and in a little EVOO for abut 3-4min. Add the spinach until wilted. Season with S&P and a little nutmeg.

Step 2: Layer the spinach mixture on the pizza crust, then top with feta and mozarella. Bake the pizza until the cheese is melted and starts to brown. 

Step 3: After the cheese melts, take it out of the oven and top with sliced tomatoes, oregano, and black pepper. 

DAY 29: Pumpkin Pudding

I cannot believe that there are only a few days left of this 31 day challenge. I have had such a blast and really learned a lot of new recipes and feel much more confident in the kitchen these days.

Cooking for me has become a really wonderful way of bringing people together. I feel so good to invite new friends over and know that will leave with full bellies and smiling faces. It has also become a really wonderful connecting point for my mom and I. I love getting texts sharing "what's for dinner" and being so eager to swap stories.

Our neighborhood is doing trick-or-treating tonight instead of monday, so in the spirit of the season we are making Pumpkin Pudding.

 INGREDIENTS

14oz can sweetened condensed milk

15oz can pumpkin puree (not pumpkin pie mix)

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground clove

1 tsp ground ginger

5.1oz package instant vanilla pudding mix

3 cups heavy cream

12 oz box Ginger Snaps

Step 1:Mix the milk, pumpkin, spices, and pudding mix in a bowl. Add about 1/4 cup of water and beat with a mixer until smooth.

Step 2: Whip the heavy cream until stiff peaks form. Fold in the pumpkin mixture until well combined.

Step 3: Layer the ginger snaps and the pudding mix in a serving dish. Cover with plastic wrap and let sit in the fridget for 2-8 hours until the cookies are soft.

Top with whipped cream and cinnamon to serve.

P.S. These pictures aren't mine, wanted to share the recipe as soon as I could.

DAY 28: Cheesy Poblano Chicken

This is a really great make a-head meal. While trying to make the most of my day today, I spent the beginnig of the day preparing dinner for tonight and a treat to take to a Halloween party tonight. Then this evening when it's time for dinner, all I have to do is pop it all in the oven!

This Poblano Chicken reminds me so much of the flavors of our honeymoon in Mexico. Pour me a tall margarita and I'm set!

INGREDIENTS

2-3 Poblano peppers, seeded and chopped (i used 2 but would be better with 3)

1 cup chicken or veggie stock

1 onion, chopped

2 cloves of garlic

handful of cilantro

3 tbs butter

3 tbs flour

1 cup milk

1/2 cup heavy cream or Mexican crema

4 boneless skinless chicken breasts

1 1/2 cups Manchego cheese (I forgot this at the store so we used cheddar)

Step 1: In a blender or food processor combine the peppers, chicken stock, onion, garlic, cilantro and S&P. 

Step 2: In a saucepan whisk together the butter, flour milk, cream and S&P to form a roue. Then turn up the heat a bit and add the poblano mixture. Simmer for about 20min.

*This is where you could stop and freeze or store the sauce until later*

Step 3: Season the chicken with S&P and heat on both sides for about 3-4min in EVOO until brown.

Step 4: Place the chicken in a casserole dish and cover it with the poblano sauce. Cover the top with cheese and bake at 375 for 15-20min.

I also made these guys for the Halloween party!

DAY 27: Mean Green Tortilla Soup

Today is just one of those days, it's rainy and dreary outside. The weather and my tired body is just screaming for a hot bowl of soup. Soups are so fun to make because you are literally throwing all the ingredients into a pot and turning it into something delicious!

This tortilla soup is so yummy, and has a little bit of a kick to it.

START WITH

2 cups of chicken stock and 2 cups of water bring to a boil. let simmer for about 10 minutes

In a separate skillet brown 1 package of chicken, then place in the oven for 7-8minutes until the juice runs clear. Let it cool then cut into strips.

In your big pot heat a little EVOO and add 1 onion chopped, 2 garlic cloves grated, 2tsp cumin and cook about 3-4min. Add 1can corn and 1 jalapeno seeded and chopped.

While veggies are cooking,puree 10-12 tomatillos in a food processor. Add the puree, chicken stock, and chicken strips to the veggies.

Let it simmer for 10-15minutes then add lime juice, and cilantro. Serve with pepper jack cheese and avacado.