Tuesday, December 29, 2009

Cranberry-Orange Scones

¾ c dried cranberries or craisins
3 c all-purpose flour
3 Tbs sugar
1 Tbs baking powder
½ tsp salt
½ tsp cream of tartar
½ c cold butter or margarine
1 egg, separated
½ c sour cream
¾ c half-and-half cream
1½ tsp almond extract
Orange zest

In a large mixing bowl, combine the flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. On a floured surface, knead gently six to eight times. Rub orange zest on top of dough. Knead in craisins and orange zest. (Try not to over-knead, or else they won’t be as fluffy) Divide dough in half and roll each portion into a circle about ½ inch thick. Cut into wedges with a sharp knife. Place on a lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 4oo degrees for 15-20 minutes.

Orange Glaze:
2 c & 1 Tbs confectioners sugar
1 Tbs butter, soft
¼ c orange juice
2 tsp orange zest
½ tsp vanilla
dash salt

Mix and drizzle over scones.


We went to OR for Christmas this year.  It's been 8 years since we spent Christmas with our family over there.  We left Christmas Eve and got in at 3am Christmas morning. :o)  It was really good to see everyone again.  Things were pretty crazy with so many people in the house, but we had lots of fun.  Here's the whole gang:

Saturday morning greeted us with frozen fog.  It's the weirdest thing.  Everything is covered in ice.  It's really pretty though!

We stayed over the weekend and got back last night, but not without a trip to Cabela's. :o)

I hope you had a wonderful Christmas with family and friends. May we never forget the ultimate gift given to us so many years ago when Christ was born so that He could one day go the cross of Calvary and pay the price for our sin and offer us the gift of eternal salvation. 

"For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord." ~ Romans 6:23

"Thanks be unto God for his unspeakable gift." ~ 2 Corinthians 9:15

Monday, December 21, 2009


1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses (mild)
4 cups sifted flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
2 tsp ginger

Cream shortening and sugar together. Beat in eggs. Add molasses and dry ingredients. Roll into 1 inch (or larger) balls and roll balls in sugar. Bake at 350* for 10 min.

A HUGE Blessing!

Last night the choir was able to enjoy a very short practice, if you could even call it that, and went over to the fellowship hall for cake and coffee.  It was while we were over there Carolyn came up to me and said, "Kali, there's a really big present on your desk!"  So, of course we had to go check it out.  There on my desk was a big box, accompanied by a smaller one.  The biggest one had a post-it note on it that said: To: Kali Open me first.  There was no card...nothing else to indicate who this mystery gift might be from.  As I began to peel the paper away, I couldn't believe my eyes.  I think my exact words were, "No way!"  Carolyn standing beside me assured me that what I was looking at was indeed what it was.  I can just hear you now...What was it????

It was none other than a KitchenAid Mixer!!!!! (with a cover in the other box)

I have been wanting one of these so bad, but just didn't have the finances to purchase one for myself.  There have been so many times recently that I'll be making something and say, If only I had a KitchenAid...haha

Apparently the Lord laid me one someone's heart and they wanted to be a blessing!  I'm SO excited about it!  So, whoever you are that bought this very generous gift for me, THANK YOU!!!  I love it so much!  I even used it to make cookies last night!  LOL  This was such a blessing, and I hope and pray the Lord pours out His blessings upon you. 


"Delight thyself also in the LORD; and he shall give thee the desires of thine heart." ~ Psalm 37:4

Saturday, December 19, 2009

Handel's Messiah

was so awesome! 

I saw it 4 years ago, but I appreciated it so much more this time around.  I think it was due to the fact that I was more familiar with some of the songs.  Almost all of the SPG's went, along with our leaders.  We got all dressed up, went to dinner and then the show.  I wish I had more group pictures.  The closest thing I have is the girls, but that wasn't even all of the girls.  Oh well.  Just believe me when I tell you that everyone looked smashing. :o) 

If you have never been, you've got to go!  It's amazing!  I could go every year, and I don't think I'd ever get bored with it. 

ps ~ I got my dress at the thrift store for $15.  Isn't it great?!

Thursday, December 17, 2009

Mele Kalikimaka

This was the theme of our Ladies Bible Fellowship on Monday. The SPG girls were given charge over decorations, and we decided to go with a Hawaiian Christmas theme. We had a hawaiian decorated mini Christmas tree, pineapples with mini ornaments hanging from the leaves, and gave leis to everyone.  It was alot of fun and turned out really well. Carolyn gave the devotion and did a great job. All-in-all it was a great success!

Next on the calendar: Handel's Messiah!!! We're going tomorrow.  I'm so excited!!

Wednesday, December 16, 2009

Mele Kalikimaka Punch

1 can frozen cranberry juice concentrate
1 can frozen lemonade concentrate
2 liters lemon-lime soda
1 bottle sparkling mineral water
1 pkg. frozen raspberries

Mix and enjoy! 

Very yummy!

Three Years Ago...

our church started what we call the Highway 20 Project. You may recall this post where I gave a brief explanation of what it is that we're trying to do.

"About 3 years ago, the Lord gave our church a vision to start a new outreach along Highway 20. The goal of this new project was to evangelize 12 cities along the hwy in hopes of seeing a church (or churches) started. There has been a lot of work, time and finances put into this project, but the Lord has blessed our efforts. We have made many contacts and even seen some saved! The doors have been opening specifically in the Methow Valley area, so this is where we've been putting most of our effort. We are currently in the process of trying to get regular Bible Studies set up. Eventually, we'd like to have 2 families move over there, and like I said before, see these Bible Studies turn into a Church."

This past weekend we had our Annual Leadership Retreat where our Pastor sought the Lord's will concerning the vision for the upcoming year. It was there that the Lord confirmed that we are to head into the next phase in our Highway 20 Project and move a team over to the Methow Valley and get a church started.

It was also 3 years ago that the Lord called my Dad to preach. Since then he has been attending our Bible Institute and waiting for the Lord's direction concerning his future ministry.

Well, you may have already guessed it...my family will be moving sometime this summer. The Lord has made it very evident that He wants us to be a part of that team to go start this church. It's exciting, but also kinda sad/scary at the same time. I've lived on the island for almost 23 years now. It's all I've ever known. While this new endeavor will bring new and exciting experiences/challenges, it will also bring heartache as we leave our friends and church family behind.

So, while I'll always be an 'island girl' at heart, I'll soon be a 'valley girl'! :)

Thursday, December 10, 2009


Sorry bout the silence.

We had a good Thanksgiving with my Dad's side of the family.

Maggie and I went shopping on Black Friday and found some great sales. I have about 95% of my shopping done. Yay!

On Monday, Deborah and I made dinner for our families. It was served a little later than we would have like, but it was delicious! Mmmm...Garlic Marinated Chicken, Garlic Parmesan Rolls, Chocolate Souffle.

I've been sick...again! It started off with a cough, with which I started losing my voice. (My voice was described as a 12-year-old boy going through puberty. Not very feminine. Go ahead, laugh...you know you want to. Everyone else was.) Then it turned into a cold, and then I came down with pink eye last night. Gross!!!

Tomorrow, we are going to the Annual Leadership Retreat. It's where we discuss the vision the Lord has given our Pastor for the upcoming year. This year's vision should be very exciting and will bring about quite a few changes for our family.

I came across this blog today and I feel inspired to make some cookies. Maybe I'll make some for the Annual LBF Cookie Exchange on Monday.

Oh! This post wouldn't be complete without telling you we had our first snow of the year on Saturday. It was very, VERY minimal, but for those who are familiar with the area you know how RARE snow can be over here. So, getting snow this early is a good sign that we'll be seeing more. Maybe we'll have another White Christmas?!

Chocolate Souffle

2 ounces unsweetened chocolate
1/4 cup butter, cubed
5 tablespoons all-purpose flour
1/3 cup plus 1 teaspoon sugar, divided
1/4 teaspoon salt
1 cup milk
3 eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon almond extract

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Baking cocoa or ground cinnamon, optional

In a large heavy saucepan, melt chocolate and butter over low heat. In a small bowl, combine flour, 1/3 cup sugar and salt; add milk and stir until smooth. Stir into the melted chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

In a small bowl, beat egg yolks. Stir a small amount of filling into yolks, return all to the pan, stirring constantly. Add extracts. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate batter until no white streaks remain, then fold in remaining egg whites.

Grease the bottom of 1-1/2-qt. baking dish; add souffle batter. Place dish in a larger pan. Fill large pan with hot water to a depth of 1 in. Bake at 325° for 1 hour or until a knife inserted near the center comes out clean.

For topping, beat the cream in a chilled small bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve souffle warm with a dollop of sauce. Sprinkle with cocoa or cinnamon if desired.

Garlic Cheese Rolls

4 3/4 to 5 1/4 cups all-purpose bread flour
1/3 cup sugar
2 packages Rapid Rise yeast
1 1/2 teaspoons salt
3/4 cup milk
3/4 cup water
1/4 cup butter or margarine, cut into pieces
1 egg
1/4 cup melted butter or margarine
2 cloves garlic, crushed
2 tablespoons Parmesan cheese

In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120* to 130* F.); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

With a sharp knife, divide dough into 24 pieces for 9x13 inch pan. Shape into balls; place in greased pan. In a small bowl, combine butter and garlic*; pour over rolls.
Sprinkle with Parmesan cheese.

Cover (use saran wrap sprayed with non-stick cooking spray), and let rise in warm overn 30 to 45 minutes until doubled. (hint: to warm oven slightly, turn oven on warm setting for 2 minutes, then turn it off, and place covered dough in over to rise. Remove pan from oven to preheat.)

Preheat oven to 375*F. Bake for 15 minutes until golden. Remove for oven, cut apart, and serve warm.

*Add garlic to butter BEFORE melting; garlic flavor is enhanced when heated.

Garlic-Marinated Chicken Cutlets With Grilled Potatoes

1 1/2 pounds baby red new potatoes, halved or quartered if large
1 tablespoon plus 1 1/2 teaspoons olive oil, plus more for grates
3 garlic cloves, minced
2 tablespoons white-wine vinegar
1 1/2 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
1 1/2 pounds chicken cutlets (about 6)
1 tablespoon butter
1 1/2 pounds medium-thick asparagus, trimmed
1 tablespoons Garlic Vinaigrette

Heat grill to medium. Fold a 4-foot-long sheet of aluminum foil in half to make a double-layer sheet. Place the potatoes on the double layer. Form a packet, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes wrapped in foil to keep warm. Raise grill to high; lightly oil grates.

Meanwhile, make marinade: In a large baking dish, whisk together 1 tablespoon of the oil, garlic, vinegar, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes.

In a large bowl, toss the asparagus with the remaining 1 1/2 teaspoons oil; season with salt and pepper. Working in batches, if necessary, grill the asparagus, turning ocasionally, until lightly browned and tender, 4 to 8 minutes, depending on the thickness of teh spears. Set aside.

Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover the chicken with foil to keep warm.

Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. Cut the asparagus on the diagonal into 1 1/2-inch pieces. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

1/3 cup white-wine vinegar
1/4 cup Dijon mustard
2 teaspoons honey
1/2 cup olive oil
Coarse salt and ground pepper
1 teaspoon minced garlic

In a small bowl or jar, combine white-wine vinegar, Dijon mustard, honey, and garlic; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add 1/2 cup olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.

**Due to the cost of asparagus, we chose to use have fresh green beens. Cooked, blanched and tossed in the vinaigrette was very tasty!
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